Manti with meat: recipe with photo

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

Every person has repeatedly met with the concept of "manty". Surely people who are fond of cooking know what kind of dish it is and how to cook it. But for those who are new to manta rays, or have never heard of them at all, we will explain.

A bit of history

Manty is a traditional Asian dish. The first mention of this dish was in China, where the commander was forced to deceive. Instead of fifty human heads, he gave the Gods fifty “heads” molded from dough, inside of which there was beef meat. Despite this legend, many Asian peoples argue about where this dish was first prepared.

For Russians, manti resembles a large dumpling, but what is the difference between them? Firstly, they are never boiled in water, but steamed. Secondly, real manti with meat is not made with pork (the only exception is Chinese ones, prepared according to a special recipe). Large dumplings are “tied” from four corners to the middle.

Let's consider further recipes for cooking manti with meat with a photo.

Dough for making manti

The dough for this delicious and nutritious Asian dish is very important to prepare correctly. It is far from always possible to make it so that when cooking it does not tear or fall apart. To make the perfect juicy dough you will need:

• 2 teaspoons of s alt;
• a pair of eggs;
• glass of still hot water;
• 425 grams of second grade flour;
• 425 grams first grade.

After sifting both types of flour, add egg and water to it. The ratio of water to flour should be strictly one to two. Stir around the edges without removing the spoon from the dough. Next, you need to thoroughly knead the dough with your hands for about 15 minutes. As a result, it should turn out firm, but easily kneaded. Now put the dough in a container, cover with a damp towel for one and a half to two hours. If you take large proportions, then keep in mind that there should be two eggs per kilogram of flour.

The perfect dough is ready!

Types of manti modeling

Manti with meat - roses

In order to mold beautiful rose-shaped manti, you need to roll out the dough, take the part that is cut out in a curved shape (wave) on both sides. In this part of the dough we put the prepared minced meat and wrap it in a rosette (like a roll).

Manti with meat - pigtails

This type of modeling is very easy to do, but nevertheless it is beautiful. For it, you need to cut medium-sized circles from the dough, place the minced meat in the resulting circle. Seal with tucks at both edges and fold the ends together. We repeat this procedure several times. Fold the remaining edge together.

Manti with meat - triangles

This view is even easier to make than the previous one. All you have to do is cut out a circle from the dough, put in the filling, separate the three ends and pinch them together.

Classic shape of manti with meat (photo attached)

If you are a conservative and do not like innovation, then the classic form of manti will please you.

Cut out a square from the dough, put the filling, connect the two opposite ends together, pinch them.

Join the rest of the pieces together to make an envelope. Connect first the first two opposite ends, then the second. The classic manta is ready!

Next, we will look at recipes for manti with meat with a photo.

mince for "big dumplings"

In Asian countries, it is customary to put lamb with sheep fat tail fat and onions or potatoes and fat in the dough. Despite the similarity of dishes, manti is made differently in each country. Judging by the Uighur recipes, you need to add lamb, onion and small pieces of pumpkin to manti. Dongguan recipes say that the dish is called "fried manti". In this country, they are first steamed and then fried over a fire. In Mongolia, minced meat for a dish can be made from camel meat, horse meat and goat meat. Sometimes a bird, an udder or a camel's hump can be added to Mongolian manti. It sounds crazy to us, but in Asia, such additives are considered quite normal, ordinary. also inMongolians, in addition to pumpkins, can put cucumbers or carrots. In the coastal cities of Asia, shrimp and other seafood are put into the national dish.

Let's delve into the creation of this dish in different cities in Asia.

Manta rays in Tajikistan

In this country, the national dish is cooked in a pressure cooker. In the local way, this device is called "mantupazak". The filling is made from beef or sheep meat, and fat tail fat is also often added. Basically, manti is wrapped in a classic or triangular shape.

Step-by-step recipe for manti with meat with photo

To prepare the dish you will need a simple set of products. This is:

• two kinds of flour;
• water;
• eggs;
• 300 grams minced lamb or fillet;
• spices, herbs of your choice, to taste;
• tail fat;
• bow.

Dough

To prepare manti with meat, dilute water and flour in a ratio of one to two, then add eggs and mix. The dough should be firm. We put it in any container, cover it with a damp towel or bag, send it to the refrigerator for fifty minutes.

Filling and cooking

It is necessary to chop the lamb and lard, peel the onion and cut it into small pieces, mix everything. Add s alt, pepper, herbs and other spices or seasonings, mix again. Next, take the dough out of the refrigerator, roll it out and shape it. Then put the filling on the dough andwrap manti.

Before you put the manti in the pressure cooker, moisten the back with vegetable oil. Soar for fifty minutes.

Uighur manti

Local people call this dish nothing more than "kava manta". Kava is a special gourd that is stuffed with manti. In Uighuria, it is customary to steam first, and then fry in a pan with sunflower oil.

Recipe:

• 600 grams of two types of flour;
• eggs;
• vegetable oil for frying;
• water;
• 600 grams minced lamb or fillet;
• 400 grams ground beef or fillet;
• 150 grams of fat;
• greens, s alt and other seasonings of your choice, to taste.

Dough.

Prepare the dough by kneading water with flour in a ratio of one to two, add the eggs, cover with a damp towel and send to the refrigerator for forty-fifty minutes.

Filling and cooking.

You need to cut the meat into cubes, peel and chop the onion. Mix these ingredients and add fat tail fat. Followed by spices and herbs. Mix the stuffing well. We take the dough out of the refrigerator, roll it out, give the desired shape to the dough (see above about the forms), put the filling and wrap it. We cook in a pressure cooker, after dipping the back side of the manti in vegetable oil. After forty minutes, carefully remove and fry in a pan in vegetable oil until golden brown.

Uzbek manti

In home Uzbek cuisine, this is a very common and popular dish that is prepared ona couple, only the local pressure cooker is called differently - manticascon. Thanks to this technology, when cooking, all food components retain their value and are easily absorbed by the human body, even though the dish has a rather high calorie content. Often such “dumplings” are stuffed with minced lamb or pumpkin, which is called “forging”.

Recipe for manti with meat (step by step recipe):

• 500 milliliters still water;
• two kinds of flour;
• 2 kilos minced lamb or fillet;
• several onions;
• s alt of your choice;
• black and red ground pepper.

Dough.

Water must be frozen, then add s alt to it and gradually stir the flour into the melting liquid. The result should be a dough that does not stick to the hands and the work surface. Next, you need to place the dough in a container, cover with a bag and put in the refrigerator.

Filling and cooking.

Meat and bacon must be cut into cubes, chop onion and mix with meat, add spices. Next, take out the dough, roll it out and prepare circles from it. Next, start, wrap, be sure to pour the bottom of each manti with vegetable oil and only then immerse it in the manticascon. Cook for forty-five to fifty minutes. Next, you need to carefully remove the dish and put it on a plate. Drizzle with pre-melted butter and cover with a damp towel. Soak the onion in vinegar for half an hour until the manti is ready and pepper. Then the resulting sauceyou will need to water the dish.

Result

Having tried the national dish of Asian cuisine, you can understand that it is prepared differently everywhere and there is no specific recipe. Just like Russian dumplings, borscht and hodgepodge. If you are preparing manti for the first time, then you should not worry about a possible unsuccessful attempt. In the event that you are not an Asian, then learning how to cook this dish correctly will be extremely difficult. The main thing is not to give up the undertaking, it will soon be crowned with success. As they say, patience and work will grind everything.