Cooking manti at home: recipe with photo

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

Why is it worth learning how to cook manti? Manti are practically large dumplings. One such comparison is enough to start sympathizing with this dish almost immediately. However, unlike dumplings, manti can contain a wide variety of fillings.

Variety of flavors

Some people prefer to cook manti at home stuffed with vegetables, with the addition of butter, if you want to get a fatter and juicier dish. Vegetarians can create an appetizing dish with the addition of tomatoes, fresh bell peppers, a variety of herbs and fragrant onions.

Each of these recipes is distinguished by its unsurpassed taste, aroma and juiciness. Today we will look at several recipes for making manti with a photo so that everyone can enjoy this dish at home without any problems.

One of the classic recipes

What you need for this recipe:

• 0.5 kilograms of wheatflour;
• 200 milliliters of water;
• chicken egg;
• 0.5 kilograms of minced lamb or beef;
• 0.5 kilograms of onions;
• s alt and pepper to taste.

What do you need to do to prepare the dish?

Cooking manti begins with the preparation of minced meat. Finely chop the meat with a sharp knife. Otherwise, you can make minced meat with a meat grinder - it all depends on your preferences. Finely chop the onion, mix it with the meat. Onions can be added as much as you used meat. Thoroughly mix the ingredients together and wait 1.5 hours for the mixture to brew well.

Add chopped bell pepper and fresh tomatoes to the same stuffing. Add s alt, pepper and other spices as you wish. In our case, they are added immediately before sculpting. Now you can move on to the next step in making manti at home - creating a dough.

Dough for manti

Flour should be mixed with water, an egg, a spoonful of s alt and knead the dough thoroughly. It will be very difficult to knead it, because it will turn out to be tight and will resist strongly in your palms. However, the final result fully justifies all the efforts. Knead our dough, starting from the edges and moving to the middle. Fold and press it again, repeat this for a long time.

You can stop only after the dough becomes uniform inside, pleasant to the touch and very elastic. You can then cover it with a clean towel or wrap the bowl with foodfilms. Leave the resulting dough to infuse for one hour. Only after it is infused, cut identical pieces from it and roll it out on the table so that the thickness of the sheet is about 1 millimeter.

If you did everything right, the dough will turn out to be very pliable, but smooth and elastic, it will roll out evenly and will not tear. From this dough, start cutting out circles. Their size is the individual side of cooking manti, it all depends on the preferences of the chef. Some people prefer large pieces, beginners can focus on circles with a diameter of 9 centimeters - this is the size of a regular tea cup. It is with its help that you can cut out the necessary circles. Of these pieces, manti will be relatively small, they will be easy and simple to use. Smaller sizes are not recommended.

How to sculpt

Recipes for making manti at home describe a large number of different ways, and each of these methods gives a different shape and serving for the dish. In the classic version, closed manti are prepared. So it will turn out as simple as possible, while beautiful. Moreover, all the meat juice will remain inside.

In order to do this, we lay out our minced meat in the center of the circle, which has already been infused. Right now you can s alt it and add spices. Lift the edges of the dough and fasten them together with gentle pressure from the center to the sides. At the edges, the dough must be compressed in such a way that the result is a “fishtail”. Tuck the resulting tails up and“fins” wrap the manti, fastening the ends to each other. That's all science. Very affordable.

Steam Cooking

Manti cooking is also done in several ways. You can steam them using bamboo "bast baskets", use a special metal manti-kaskan. Some people prefer to toss them into boiling water like dumplings until they are done. The dish is very successful in a double boiler.

Before cooking, brush the bottom surface with olive oil to prevent them from sticking during cooking. If you cook a dish in several passes at once, then some of them will have to wait for their turn. In this case, grease the manti along the entire surface: the oil will not allow the dough to shrink, and thus it will retain its elasticity.

Why choose a double boiler? She seemed to be perfectly designed for this dish. As a result, manti are very fragrant and juicy. Cover the bottom of the bowl in a double boiler with herbs: cilantro and dill. Place the manti on top, at a small distance from each other, so that they do not stick together during the swelling process. It remains only to cover, add water to the bowl and start the process.

The cooking time of manti largely depends on the size. It is best to first set the timer for one hour, and then navigate and check on the spot. Gently remove ready-made hot manti so as not to damage the integrity of the dough and not spill all the juice. It is better to lay out immediately on plates, from where they will certainly quickly disappear.

Manty withpumpkin

This recipe for making manti at home with a photo will allow everyone to learn how to cook a dish with pumpkin filling. The combination of meat and this vegetable is simply delicious, so be sure to try this option!

What components will be needed:

• 500 grams of pumpkin;
• 500 grams of onion;
• kilogram of lamb;
• black pepper, s alt;
• 4 cups wheat flour;
• chicken egg;
• 2 tablespoons vegetable oil;
• a glass of water.

How to cook

Step-by-step recipe for making manti:

1. Sift the flour, add the beaten egg with s alt, add a glass of water and knead the dough thoroughly. It should be tight, but not overly tight. Of course, you can do everything manually or use a bread machine. Cover the finished dough with cling film and let it rest for 30 minutes or longer.
2. Peel the pumpkin and chop it thoroughly.
3. Cut the onion into small cubes. Manually, without a meat grinder!
4. The meat is cut into small pieces. In Central Asia, this type of cutting is also called "nightingale tongues". The traditional meat for manti is lamb, fatty and young, tender and with a pleasant aroma. You can s alt the minced meat to your own taste and add generously black pepper. In addition, you can add some cold milk, but if the pumpkin was juicy, then there is no such need.
5. The infused dough needs to be rolled into thick sausages, cut off large pieces and rolled into thinpancake. The size of such a circle will be about the size of a palm. It is desirable that it be thinner at the edges than in the middle. Place the stuffing in the center.
6. Pinch the center of the circle.
7. Pinch the loose edges inward to form a tulip.
8. Lay out the manti on pre-greased steamer grates. Simply dip the bottom of the manti in oil and place on a wire rack. They will expand as they cook, so be careful not to stick them together. Place a wire rack over a boiling pot, close the lid very tightly and steam the dish for 45 minutes. Boiling water in a saucepan can be s alted, which will increase the boiling point and it will take only 35 minutes to cook.
9. Now you can start making santam. You will need to mix hot red pepper with flakes, slightly moisten it with vinegar and pour over hot vegetable oil, constantly stirring the resulting mixture.
10. Ready-made manti should be laid out on a wide large dish and served, pouring them with the resulting sauce.
11. Additionally, you can serve Losizhan. However, try to avoid mayonnaise. You can take sour cream, but it will no longer be so traditional. Try to take manti carefully so as not to tear the dough and not lose juice.
12. Eating the dish with your hands, nibbling on the side, drinking juice and enjoying everything else.

Where did this dish come from?

Manti have a very interesting and original story of appearance. It takes its roots from Chinese legends. According to her,the commander Liang Juge had to cross the river with a very strong current together with his entire army. In order for the operation to be successful, Juge had to sacrifice 50 heads of his soldiers for the sake of the ancient spirit of the river. But the commander was distinguished by ingenuity and cunning. He ordered his subordinates to throw clods of minced meat wrapped in dough into the ruthless river waters. So he was able to save his subordinates, and the dish became a favorite delicacy throughout Asia called mantou, which means the head of a barbarian.

Recipe for homemade chicken manti

As already mentioned, manti is a distant relative of dumplings. However, they are juicier and larger, and are steamed, due to which they acquire a pleasant airiness. By using chicken as a filling, you can get a low-fat version of the dish that won't hurt your waist.

What ingredients do you need?

• 700 grams chicken fillet;
• 4 bulbs;
• 500 grams dumpling dough;
• 40 grams of butter;
• s alt and spices to taste.

It will take you about 45 minutes to cook 4 servings of this dish.

Where do we start?

Step-by-step cooking of manti:

1. Rinse the meat thoroughly, peel the onion from the husk. The dough is prepared as for dumplings, but you can buy it, of course, without yeast. Finely chop the chicken fillet: manually or using a blender with the necessary functionality. The classic recipe certainly knows only a sharp knife.
2. Whenwhen slicing onions, it is very important to follow 2 rules: onions must be cut into half rings or even quarters, but they must be very thin; onions should be taken as much as meat.
3. For minced meat, mix chicken with onions, add s alt, ground black pepper and a little cool water. Mix thoroughly.
4. Roll out the dough into a very thin sheet.
5. Cut it into 10 cm square pieces.
6. In the center of each square you need to put a spoonful of minced meat.
7. Now the mantas need to be given the correct shape. Pin the opposite corners alternately to make it look like an envelope. Now connect the 2 edges closest to each other.
8. The mold must be lubricated with butter so that the manti does not stick together. Treat the edges with oil as well.
9. Place an almost finished dish in the steam bath so that they cook for 40 minutes. A multi-cooker with the "Steam" option will be a great helper.
10. When ready, remove the manti as carefully as possible so as not to harm the dough and preserve the delicious juice. Serve with herbs, sour cream and homemade adjika.

Beef filling

Photos of cooked manti often show us an appetizing, tempting dish that you will definitely want to try when you see it. Consider now the version of the recipe with beef meat. The volumes of meat and onions should be the same so that the resulting dish is juicy and tasty. Additionally, you can add butter to the filling.

Required ingredients:

• 400 grams ground beef;
• 350 grams of onion;
• 170 milliliters of water;
• 3 tablespoons of flour;
• chicken egg;
• s alt, pepper;
• spoon of zira;
• greens - optional;
• 70 grams of butter;
• 100 milliliters of vegetable oil.

It will take about two hours to prepare 4 servings of the dish.

Let's start cooking

1. Peel the onion and cut into very thin half rings.
2. Based on flour, water, eggs and s alt, knead the dough. You need to knead it until it sticks to your fingers.
3. Chop the greens thoroughly and add it to the minced meat.
4. It is best to cook minced meat yourself, and not to take ready-made ones in stores. Mix the onion with meat, s alt and spices, then mash it thoroughly.
5. The dough is rolled into a very thin layer and cut into several squares.
6. Place the minced meat in the center, you can put a small piece of butter on top.
7. Create manti using any method convenient for you.
8. Dip the bottom of the manti in vegetable oil and place in a special pan for cooking manti. Close the lid tightly and cook for 45 minutes. The water should boil, but not violently.
9. You can additionally grease the finished dish with oil. Serve with a sauce of sour cream, greens, pepper, garlic and a pinch of s alt.