Manti: recipe for dough and filling. Homemade manti

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook delicious manti? What is this dish? You will find answers to these and other questions in the article. Many housewives think that manti are relatives of Russian dumplings, only they are large. Therefore, they prepare them in the same way. In fact, dumplings and manti do not have much in common. It is enough to cook them once, and you will be convinced of this. Consider some interesting recipes for this dish below.

Manti

Manti is loved by everyone in Central Asia. They are included in the usual diet of the inhabitants of Pakistan and Turkey. But this dish comes from China, and in translation from Chinese, the word “mantiou” means “steamed bread.”

Production of manti does not tolerate haste. Many chefs speak of this dish as a worldview. Finely chop the meat with a knife, follow the modeling scheme and, finally, boil the manti for a couple - all this requires patience. If you have it,you will make this dish easily.

In a double boiler

How to cook manti in a double boiler? To create this dish according to the classic recipe, you need to have for the test:

• one egg;
• flour - 0.2 kg;
• a teaspoon of s alt;
• 100 ml of water.

For stuffing take:

• nine bulbs;
• 300g fat fresh lamb;
• s alt;
• 30 g fat tail fat;
• ziru;
• black and red pepper.

The recipe for making manti stipulates the implementation of such actions:

1. Make the dough first. To do this, combine the egg with cold water, s alt and mix until smooth. Next, add flour and knead a rough, hard dough.
2. Make the filling like this: finely chop the bacon and meat, add s alt, onion and spices, stir.
3. Start sculpting. To do this, cut the dough into identical pieces, form them into balls and roll each into a small pancake of medium thickness.
4. Put the filling in the middle of each pancake. Connect two opposite edges over it. Then take the other two edges and connect again. Blind the corners of the resulting square diagonally.
5. Dip each manti into vegetable oil with the lower part and place in a double boiler.
6. Cook products for 45 minutes with active boiling of water.
7. Take out delicious manti with a slotted spoon, pour over melted cow butter, sprinkle with plenty of black pepper.

Secrets of creating manti

Experienced chefs advise the following:

• The recipe for manti dough requires long-term and diligent kneading. That is why manti in the East is considered a dish only for men. The dough needs to be kneaded as long as possible. The more time you spend, the more tender the taste will be.
• Start creating a dish with dough, as it always needs to “rest” before sculpting. In the end, you will save time.
• The classic filling for the dish we are considering should include a lot of spices and onions, be oily. Of course, today there are many variations of fillings for manti: pumpkin, beef, pork, cheese and even fruit. In the classic recipe, minced meat must contain fatty lamb. If there is not enough fat in it, you need to increase the amount of fat tail fat.
• Roll out the dough so thick that the boiling juice does not spill out during cooking. Therefore, do not be too zealous with rolling. But the dough should not be thick either.
• The total volume of meat should be one and a half times less than the volume of onions. Thanks to this, manti have their own wonderful taste.
• To create minced meat, chop the lard and meat finely. Set the meat grinder aside. After all, if you use it, the meat will lose up to 60% of the juice, and its fibers will be distorted so that the meat can no longer hold the remaining juices during cooking. As a result, the taste of the finished dish will change fundamentally.
• The classic recipe for manti involves making a very high-calorie meal. Therefore, it is not recommended to use manti too often for those who haveoverweight or suffer from metabolic disorders. However, sometimes you can not only pamper yourself and your family with this dish, but you also need to. After all, manti are steamed, and therefore can be offered even to kids for lunch.

Features of creation

Manti in each area cooks differently. But if a lot is known about dumplings and dumplings, traditional for the Slavs, then many have not even heard of manti. But this original type of meat and flour products deserves to be cooked not only in the East.

Asian manty differs from dumplings in its impressive size and rich variety of fillings. The size of the manti is related to the content of the filling. It is known that twisted minced meat is put into dumplings, ravioli and dumplings. But in manti - finely chopped meat with onions. For such filling, you need a lot of space, so the manti are large in size.

Among the peoples of the East, manti is usually prepared for home dinners in the family circle. Over time, Eastern culture penetrated the West, and manti began to be prepared on an industrial scale.

Typical recipe

So, let's look at the classic recipe for manti in as much detail as possible. First, let's figure out how to properly prepare the dough. His skillful modeling and duration of kneading are the hallmarks of the East. So, we take:

• a couple of eggs;
• two art. l. spoons of s alt;
• 1 kg flour;
• a couple of glasses of water.

The recipe for the manti test stipulates the execution of suchsteps:

1. Crack eggs into a bowl, pour in a glass and a half of warm water and add s alt. The water must not be hot or the eggs will curdle. Mix all ingredients until smooth.
2. In a separate bowl, sift the flour so that it is saturated with oxygen. Make a hole in it, pour in the s alt mixture.
3. Stir the dough for manti gently. In the process, add the remaining half cup of warm water in small portions.
4. Knead the dough until it becomes so thick that it will be impossible to turn it with a spoon.
5. Put the dough on a clean table and keep kneading it with your hands. Periodically add flour to prevent sticking to the table.
6. You will have to work with the dough for about 20 minutes. It must be well kneaded, crushing from all sides. This is the only way to achieve the necessary smoothness and density.
7. When the dough becomes as elastic as possible, but not very steep, will not stick to the table, form it into a ball, wrap it in polyethylene and cover with a damp cloth. Leave for 50 minutes to dissipate.
8. Divide the "rested" dough into 6 pieces. Roll each piece into a roller and cut into equal pieces.

Faithful manti modeling and cooking

Agree, the recipe for making manti is not so complicated. But we continue further. Your dough should be elastic and smooth. After all, the final result will depend on how it will hold the filler with meat juice. Not everyone knows how to sculpt manti correctly. Giving them the shape of ordinary dumplings ordumplings, you can just spoil the dish. So, follow these steps:

1. Roll out pieces of dough up to 2mm thick. Cut each into squares 10 by 10 cm.
2. In the middle of all the squares, lay out one art. l. minced meat.
3. Blind the manti by joining all four corners together. To make beautiful manti, you need to train for a long time. But you can connect the dough in different ways, so everyone will find an option for themselves. Someone will be able to master the “pigtail”, someone will like the usual pinching of corners, and some will cook lazy manti.
4. You need to cook these culinary masterpieces in special pans - pressure cookers (kaskans). These are specific devices in which manti are prepared by rising steam. If you don't have one, use a simple steamer.
5. Before putting the blanks into the pan, moisten the bottom with vegetable oil so that they do not stick to the bottom. You can also grease the grate of the pan instead. When laying out the products, leave space between them so that they do not stick together on the sides.
6. Put all the bars in the kaskan. The average cooking time for manti is 40-45 minutes. But often it depends on the thickness of the dough, the filling and the type of kitchen appliances. Serve hot, with fresh herbs.

Secrets of the perfect test

We invite you to study the following recommendations:

• Eggs are an important ingredient in unleavened dough. For 1 kg of flour, take at least two eggs.
• For a thin dough that will not tear during modeling, usebest of all wheat flour of the 1st and 2nd grade, combining in equal proportions.
• For an elastic and durable dough, you should always follow the proportion of water with flour. Use two parts flour to one part water.
• The ideal thickness of the rolled dough is 1 mm.

Fillings

The recipe for making manti also provides for the creation of fillings. Manti is usually cooked with meat, most often from several of its types: lamb, chicken, pork, beef. Fat tail fat is necessarily added to the meat, which makes the dish juicy and tasty. Onions also add juiciness to manti: it must be present in minced meat in a ratio of 1 to 2.

Pumpkin and potatoes are often added to meat. The potato absorbs excess moisture, preventing the manti from bursting, and the pumpkin gives the dish a unique original taste. Today, manti is also cooked with cottage cheese and mushrooms.

Uzbek manti

We present you the original Uzbek manti recipe. For such a dish in Uzbekistan, the filling is usually made from lamb. For the test you need to have:

• a pinch of s alt;
• one egg;
• half a kilo of flour;
• 120 g of water.

For stuffing take:

• half a kilo of lamb;
• 300g onion;
• 100g tail fat;
• spices, s alt (to taste).

Cook these homemade manti like this:

1. To make the dish appetizing and juicy, take meat from the thigh or back of a ram. You can knead the dough using a combine. To do this, send to itall ingredients and mix. Mix manually. Leave the dough to "rest".
2. Chop onion, lamb and tail fat into small cubes. Fat can be frozen a little in advance so that it is better cut. Send the onion and meat in one bowl, add s alt and pepper, stir.
3. Divide the dough into pieces. Roll out each piece very thinly with a rolling pin. Cut the resulting layers into squares or make cakes out of them. Put minced meat in the middle of each form, put tail fat on top.
4. Blind rounded manti. Steam the food for half an hour. Top with sour cream sauce and serve.

With pumpkin kava

Kava gourd is often used as a filling with meat or as an independent stuffing. Homemade manti with pumpkin are very he althy, original and tasty. For the test take:

• one egg;
• 800 g flour;
• water - 300 ml;
• s alt (to taste).

For the filling you will need:

• 300g meat;
• 800g pumpkin;
• four onions;
• s alt;
• black pepper.

To roast you need:

• lean oil.

This recipe for manti with meat and pumpkin includes these steps:

1. Concoct the dough according to the classic recipe. You can replace manual kneading with a food processor. Let the dough rest for 90 minutes.
2. Next, peel a piece of pumpkin, cut into pieces and chop into tiny cubes. Chop the onionfirst in half rings, and then in cubes. Cut the meat into thin bars and crumble. Combine all the ingredients, add s alt and spices to them, mix well.
3. Roll out the dough, cut into cakes, lay out the filling. Pinch the edges of the cakes tightly, making a blank of any kind.
4. Heat the oil in a cauldron. Fry the blanks in hot fat. After that, let the oil drain a little, and then send the manti to the double boiler. Cook until fully cooked. This method will save you from harmful frying substances, but the taste of the fried product will be present in the food.

With minced meat in a slow cooker

And how to cook manti in a slow cooker? Let's learn another interesting recipe. Assorted minced meat can be safely replaced with minced meat. Of course, this will affect the taste of the dish, but it will save a lot of time on creating the filling. We take for the test:

• three cups of flour;
• s alt - 1 tsp;
• a glass of water.

For stuffing:

• half a kilo of minced meat;
• 1 tsp s alt;
• three onions;
• 100ml water;
• spices;
• s alt.

So how to cook manti in a slow cooker? Follow these steps:

1. First, as usual, cook the dough. You can not adhere to strict standards and cook it without eggs. Knead the dough in the usual way, it should not turn out very steep. Let him lie down for half an hour.
2. Next, prepare the filler. Put the mince into a bowl. Cut the onion into half rings, and then chop finely. Mix the onion with minced meat, add s alt, spices, pour in a little water. Mix everything until uniform.
3. Next, cut the dough into identical pieces, roll them into cakes. Stuff each cake with minced meat, form manti, pinching the edges nicely.
4. Pour three glasses of water into the multicooker bowl, set the "Steam" program. Spread the grate with grease or oil, put the blanks on it so that they do not touch the sides. Close the multicooker with a lid and cook the food for 40 minutes.

Serve the manti hot. Eat to your he alth!