How to cook manti: the most delicious recipes

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

Know how to cook manti, every housewife who masters the recipes of Central Asian and Oriental cuisine should know. At the same time, it is also considered their national dish in Siberia. Manti are considered close relatives of traditional Georgian khinkali or Russian dumplings. Outwardly, they are very similar, but they are prepared in a completely different way.

What is the difference between manti?

Since almost anyone can cook manti today, it is important to understand what is the fundamental difference between this dish and similar ones.

The main feature is that the minced meat must be made from lamb, and the dough is rolled out as thinly as possible. The so-called "mantou" is brewed from it, as the Chinese often call it.

In literal translation from Chinese, this concept is translated as "stuffed head". After all, in the end, manti is much larger in size than dumplings. If you know how to cook manti, you can always set a festive table in Asiancountries, surprising all the guests.

You can continue to create culinary masterpieces at home, delighting family and friends.

Secrets of delicious manti

There are a few secrets that will tell you how to cook manti tasty and fast so that everyone around is happy.

Firstly, the dough for them must be fresh, it is made on the basis of s alt, water and flour, adding eggs. To make it elastic, soft and not torn, water with flour must be taken in proportions of one to two. Approximately 500 grams of flour account for one chicken egg, this should be enough to make it work. If you are trying to make the dough tender at the same time, then you can pour milk instead of water, it will turn out much tastier. This is another secret on how to cook manti dough tasty and fast.

On the advice of some experienced chefs, the milk must first be brought to a boil, and only then flour should be added to it. Another secret to the correct test for manti is to knead it for at least 20 minutes. Of course, it will not be easy to do this on your own, so you can use a bread machine.

Already ready dough for an hour, let it brew, covering it with a towel. Now it's not a secret for you how to cook manti dough, so you can regularly delight your loved ones with this dish.

Filling for manti

In the classic recipe for how to cook delicious and juicy manti, be sure tomutton is used, to which interior or better fat tail fat is added. True, individual cuisines have their own special traditions associated with this dish.

For example, the Chinese often make minced pork, kneading it together with goat, beef, horse or camel meat. And if you happen to try manti in the coastal regions of this country, then there will most likely be shrimp in minced meat.

Today in Russia, minced meat for manti is prepared from a variety of meats. It can be lamb, and pork, and beef, and chicken. And interior and fat tail fat, which is not so easy to get in Russia, as a rule, is replaced with smoked or s alted pork fat. The latter, by the way, is highly discouraged in Asian cuisine.

With fat, which helps to make manti tasty, tender and juicy, the main thing is not to overdo it. For one kilogram of meat, no more than 150 grams of fat should be taken. It can also be added in the process of sculpting manti.

Another condition for the correct filling is not to use a blender or meat grinder. The meat must be chopped into small cubes, and then mixed with fat and onions. The more onions you have, the juicier the filling will be.

The main spice, without which you cannot learn how to cook delicious and juicy manti, is zira. But s alt and other spices are added exclusively to taste. Coriander, marjoram and basil will make the minced meat especially tasty and piquant.

You can also decorate minced meat with mushrooms, carrots, pumpkins, potatoes. The latter will also absorb excess moisture, preventing the dough from tearing. Now youknow exactly how to cook minced meat for manti.

Make manti

There are many ways to sculpt manti. Firstly, the already settled dough must be rolled out with a layer about one to two millimeters thick. It is believed that you have turned out manti if the dough is so thin that you can see the filling through it. It is precisely in the ability to make the most thin dough that the main skill in preparing this dish lies.

At the same time, the line is very thin, because you need to make sure that the dough does not tear. The dough is divided into squares of about 15 by 15 centimeters, and in the middle they spread a tablespoon of the filling. The opposite corners of the cake are connected to each other, and the corners are pinched on the sides.

There are other ways to make dough among cooks. For example, some form ropes or cut the dough into pieces, each of which is rolled into a separate ball, and then rolled out with a rolling pin. The result is a pancake with a diameter of about 10 centimeters, in the middle of which the filling is laid out.

In the Asian tradition, there is another way. The filling is laid out in the very middle of the pancake, and the dough rises from three sides, connecting beautifully. So, in Uzbekistan, manti are fastened crosswise, and the ends are fixed like on a postal envelope.

Manti in a slow cooker

Ideally, manti is prepared in a special dish, which is called a pressure cooker. But if it was not at hand, you can get by with the more familiar to uskitchen appliances. For example, make this delicious and satisfying dish in a slow cooker.

We need the ingredients to prepare minced meat and dough. For the test take:

• 3 cups flour;
• glass of water;
• a teaspoon of s alt.

Minced meat is prepared from the following ingredients:

• 500 grams of meat (if you do not welcome lamb, it is best to take half beef and pork);
• 3 onions;
• milk;
• ground black pepper;
• s alt.

Cooking process

Manty in a slow cooker is prepared simply and quickly enough. First, let's prepare the minced meat. To do this, mix ground meat with onions, pepper and s alt, bring it to the desired consistency with milk.

Knead the dough, and then roll it into small sausages, cut into identical pieces of a fairly large size. We roll them into cakes and lay out the minced meat.

Close the manti, connecting the ends as already described. Pour three glasses of water into the multicooker bowl, wait until it boils. To make this happen faster, you can immediately pour hot water, so you can save time.

Lightly grease a steaming bowl with vegetable oil and put manti on it. We turn on the multicooker in the "Steam cooking" mode. Manty is prepared in this way for about 50 minutes.

Classic pressure cooker recipe

To taste real, classicrecipe for this dish, you must definitely learn how to cook manti in a pressure cooker.

Since we are preparing classic manti, we will choose lamb. In general, for this recipe we need:

• one and a half kilograms of lamb;
• 5 onions;
• 300 grams of pumpkin;
• chicken egg;
• a kilogram of wheat flour;
• 200 grams of tail fat;
• half a teaspoon of s alt;
• 200ml water;
• vegetable oil;
• ground black pepper - to taste.

How to get real manti?

It is advised to start with the test for manti. Make it on the most ordinary countertop or in a fairly deep bowl. Water is poured into the sifted flour, s alted and an egg is broken. Mix thoroughly until a homogeneous mass is formed. From it you need to knead an elastic dough. This will take about a quarter of an hour.

Then wrap the ball of dough in cling film and refrigerate for at least 30 minutes. In parallel, we begin to make the filling. Wash lamb under cold running water. Finely chop or mince.

Chop the fat tail, clean and finely chop the onion, mix the meat with lard and onion in a deep bowl. Pepper and s alt to taste, and then mix again and beat the minced meat straight with your hands.

Now you can sculpt manti. We take the dough out of the refrigerator, remove the film and divide the ball into several fairly large pieces. We roll each of them into a separate sausage, and then cut into equal pieces. Now every single pieceroll out the dough into a thin layer in the shape of a square.

Put the filling in the very center of this layer and wrap the manti, connecting all four corners right above the filling. At this time, pour water into the pressure cooker and bring it to a boil. Do not forget to lubricate the base of the pressure cooker with any vegetable oil before this. This is necessary so that the dough does not stick to it. We put the prepared manti in portions into the water and cook for about 40 minutes until the dough is completely cooked.

Ready-made manty is usually served on plates with sour cream sauce.

How to cook manti in the microwave?

No matter how surprising it may seem, but they cook manti even in the microwave. Those who have tried it say that it turns out very tasty, and most importantly, no special kitchen utensils are required.

For 4 servings we need the following ingredients:

• 300 grams of pork;
• 4 bulbs;
• glass of flour;
• 2 chicken eggs;
• 50 grams of fat.

Step by step recipe

To prepare the filling, finely chop the pork, onion and lard. We mix these ingredients, adding s alt, ground black pepper and your favorite spices to them.

For the dough, break one egg into a bowl, pour half a glass of cold water, sprinkle with s alt. Pour in the flour, stirring constantly, so that the dough turns out cool. Now knead it with your hands for about 20 minutes or, as already mentioned, use a bread machine for this.

When the dough has risen, divide it into parts, roll out each cake with a diameter of 10centimeters. Put a teaspoon of stuffing on each piece of dough and wrap the manti.

To make the manti tasty in the microwave, each one needs to be dipped in vegetable oil, and then put on a wire rack. Pour water into a separate pan and place it exactly under the grate. We turn on the microwave for a quarter of an hour. After that, the manti are ready, they can be served.