How to cook manti at home? TOP 4 recipes with photos. Secrets and tips of chefs. Video recipes.
The topic of today's article is manti: recipes, fillings, modeling, cooking. Manty is a traditional dish of Central Asia, Kazakhstan, Turkey, Mongolia, Uzbekistan and other countries. They are prepared from thinly rolled dough with filling, most often from finely chopped meat. However, different peoples stuff them with a variety of products. Manti is made steamed, and served hot. We offer you to get acquainted with the TOP-4 recipes with a photo of preparing an incredibly delicious dinner with an Asian character - manti at home.
Secrets and tips of chefs
- The classic dough for homemade manti consists of 3 components in certain proportions: flour (500 g), water (250 g), salt (1 tsp). But there are other types of dough, for example, custard, milk, kefir, eggs.
- For the dough to be of high quality, it must be thoroughly and intensively kneaded. Some housewives even "beat off" it to give the best smoothness and elasticity.
- As mentioned above, the classic filling for manti is meat with a lot of onions and fat. Onions add juiciness and should be one third of the total filling. The fat is fat tail or lard. In the process of cooking manti, it is melted and gives its juice to the filling. The meat can be twisted in a meat grinder, which makes work easier. But real manti are cooked only with diced meat, i.e. chopped. You can twist the meat through the coarse mesh of the meat grinder, but such minced meat will lose most of the juices and turn into a dense substance.
- However, you can improvise with this dish. And you can wrap anything you want in the dough. For example, there are recipes for lean manti with pumpkin, mushrooms, potatoes, and cabbage. No less popular are manti with chicken, manti with fish, manti with cheese. You can also combine several products for one filling.
- Manti is always steamed. To do this, use a pressure cooker; a double boiler, multicooker, or the old method of steaming, like a saucepan with a sieve, is also well suited. The dishes for cooking the manti must be greased with oil, and the manti must be laid so that they do not come into contact with each other. Sometimes they are also fried in a pan.
How to sculpt manti
There are several ways to sculpt manti.
- The classic molding option that everyone is used to is two windows. Put the filling in the center of the oval piece of dough and fasten two opposite edges. Then the opposite edges are raised to the existing "knot" and they are fastened. The resulting "tails" are connected in pairs into a ring.
- The fastest way to sculpt is a pleated skirt. Take a round blank in the center with a filling and raise the dough on one side, making a small fold. Further, from this tuft, the rest of the dough is collected by pleating.
- A romantic and spectacular option for serving manti is roses. The rolled dough for manti is cut into strips 5 cm wide. You can use a knife with a wavy edge for beauty. A thin layer of filling is laid along the length of the strip and the strips are folded in half lengthwise. However, some cooks do not use this molding method, believing that the "open" appearance allows the juices that should be present in the filling to evaporate.
- The "scythe" method is sophisticated and unusual. Take a round base in the center with a filling and alternately fold the side parts inward.
This is not a complete list of how manty can be formed. There are many other variations, like four petals, triangles, bags, envelopes and other methods that the hostess herself will come up with.
Manty in Uzbek
Uzbek manty with meat is a classic recipe that is usually prepared from beef. But for different peoples, the meat filling is varied, so minced meat is made from other types of meat: lamb, veal, pork, or combined. The dough in this recipe is traditional, and the cooking method is a wire rack and a saucepan with boiling water.
- Caloric content per 100 g - 289 kcal.
- Servings - 4
- Cooking time - 45 minutes, plus cooking time
Ingredients:
- Wheat flour - 500 g
- Bulb onions - 6 pcs.
- Salt - 1 tsp into dough, to taste into minced meat
- Lamb fat - 50 g
- Lamb fillet - 500 g
- Water - 250 g
- Ground black pepper - to taste
Cooking manti in Uzbek:
- For dough, mix water with salt and add 2/3 of flour. Stir everything with a fork.
- Pour the remaining flour onto a work surface and spread the resulting mass on top of it.
- Knead an elastic, smooth and firm dough that does not stick to your hands.
- For the filling, wash the lamb, dry and chop finely.
- Peel the onions and chop finely.
- Combine onion, meat, salt, black pepper and mix thoroughly.
- Form the manti. Use a rolling pin to roll out the dough into a thin layer and cut it into 10x10 cm squares or cut out a circle.
- Put the minced meat in the middle of the workpiece, and place a piece of lamb fat on top.
- Blind Uzbek manti in a convenient way.
- Place them on a greased colander or wire rack, set over a saucepan of boiling water and simmer the manti for 45 minutes.
Manty with minced meat
The recipe for manti with minced meat is a great combination of thin dough cooked on eggs and soft meat filling. This is a slight deviation from the classics, but on the other hand, such manti are prepared faster, and in finished form they simply melt in your mouth.
Ingredients:
- Flour - 500 g
- Eggs - 1 pc.
- Salt - 1 tsp
- Water - 200 g
- Beef (pulp) - 1 kg
- Onions - 500 g
- Fat tail fat - 100 g
- Ground black pepper - 1 tsp
Cooking manti with minced meat:
- Knead the dough. Combine eggs with salt and water so that the entire volume is one glass of liquid.
- Pour flour into a bowl and slowly add liquid.
- Knead a stiff elastic dough and leave for 20 minutes, covered with a clean towel.
- Prepare the minced meat. Wash the beef pulp, dry it and pass it through a meat grinder with a coarse wire rack or cut into small cubes.
- Peel the onions and chop finely.
- Cut the fat tail into 1 cm cubes.
- Combine meat with onions and lard. Season with black pepper and salt and stir.
- Roll out the resting dough with a thickness of 0.5-1 mm and cut into 10 cm squares.
- Put 2 tablespoons on the blanks. minced meat and blind manti with minced meat in any way and cook them in a special saucepan - cascan, steamed.
- Dip each piece in vegetable oil and place it on a tier of a pan at a distance of 2 cm from each other. Pour a hot view into the lower pan and add all tiers with mantas. Cover the pan with a lid and steam the manti with minced meat for 45 minutes.
Manty with pumpkin on choux pastry
Real manti are made from chopped lamb with onions, but in some regions of Asia pumpkin is also added to the minced meat. However, you can make lean manti with pumpkin by removing meat and lard from the filling, leaving only pumpkin and onions. And the custard dough for manti turns out to be elastic and obedient.
Ingredients:
Flour - 500 g
Boiling water - 250 g
Salt - 1 tsp
Vegetable oil - 3 tablespoons
Pumpkin - 500 g
Onions - 200 g
Lard - 100 g
Bacon - 100 g
Provencal herbs - 1 tsp
Cooking manti with pumpkin on choux pastry:
- For the dough, bring the water to a boil, pour in vegetable oil and add salt.
- Pour 2/3 of flour into boiling water and stir well.
- Remove the dough from the heat, spread the mixture over the rest of the flour and knead into a dough that is not tight, but not sticky and elastic.
- For the filling, peel and chop the onions in a blender.
- Peel the pumpkin, grate on a coarse grater and squeeze.
- Cut the bacon into slices. For lean manti, exclude it from the recipe, but add a couple of tablespoons of vegetable oil to the filling.
- Toss the onion, pumpkin, and bacon. Season with salt, pepper and olive herbs.
- Roll out the elastic dough thinly, cut into squares and lay out the filling.
- Combine the choux pastry, forming the manti with the pumpkin, and steam them in a mantle, multicooker or double boiler.
Manty with potatoes on dough with milk
Manti recipe with potatoes and dough recipe for manti in milk. Not everyone can taste the dough in water and milk. But true gourmets know that milk dough is softer, softer and more delicate. Manty with potatoes is not only tasty, but also a hearty and inexpensive dish. Although the filling can be varied.
Ingredients:
- Eggs - 1 pc.
- Milk - 250 ml
- Flour - 500 g
- Salt - 0.5 tsp in the dough, 1, 5 tsp. in the filling
- Potatoes - 1 kg
- Onions - 700 g
- Fat tail fat - 200 g
- Ground black pepper - 1, 5 tsp
Cooking manti with potatoes on dough with milk:
- For the dough, stir milk at room temperature with eggs and salt until smooth.
- Pour 2/3 of the flour into the resulting liquid and mix everything in a bowl.
- Sprinkle the remaining flour on the countertop and spread out the dough.
- Knead the elastic dough and beat it lightly on the table. Cover the finished dough with a bowl and leave to rest for 30 minutes.
- For the filling, chop the peeled onions into thin quarter rings.
- Peel the potatoes and cut into 4-5 mm cubes.
- Cut fat tail fat into small cubes.
- Combine onions with potatoes and fat. Add salt and black pepper and stir.
- Roll out the dough 1 cm thick and cut into 10 cm squares.
- Put the filling in the middle of the workpiece and mold the manti with potatoes.
- Moisten the manti in vegetable oil and steam in a convenient way.
