Manty - 10 delicious recipes

Manty - a dish of oriental cuisine, are pieces of meat wrapped in unleavened dough and steamed. We can say that this is an analogue of our dumplings. To cook manti in your kitchen, follow the recipes with step by step photos below.

Step-by-step recipe for making manti with meat at home

As a rule, fatty meat is used in the preparation of manti: pork or lamb (in the original). Lard is also added to the recipe so that the filling is as juicy and tender as possible.

Cooking time: 1 hour 15 minutes.

Servings: 8.

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  Break the egg into cold water from the filter, salt and stir until combined. Sprinkle the sifted flour in portions.
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  Knead a tight, dense dough.
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  Cut the meat, bacon and peeled onions into small pieces (but do not grind into minced meat), salt, add spices and mix thoroughly.
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  Divide the dough into several parts. Roll out each piece of dough thinly into one large layer.
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  Cut such a layer into squares of the same size, put the filling in the center of each square.
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  Connect the opposite ends of the dough squares diagonally and pinch them to form square envelopes.
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  Their corners need to be blinded with each other diagonally.
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  Dip all manti in turn in vegetable oil and put in a double boiler, cook in boiling water for about 45 minutes. At the end of cooking, grease the finished products with butter and sprinkle with a mixture of ground peppers.

Bon Appetit!

Juicy manti with minced meat and onions in a slow cooker

Such manti can be cooked with minced meat, they turn out to be similar to khinkali. A prerequisite is that the multicooker has a container for steaming.

Cooking time: 1 hour 35 minutes.

Servings: 6.

Ingredients:

• Wheat flour - 200 g.
• Water - 50 ml.
• Chicken eggs - 1 pc.
• Table salt - to taste.
• Minced pork + beef - 520 g.
• Bulb onions - 4 pcs.
• Seasonings, a mixture of ground peppers - to taste.

Cooking process:

1. Sift flour into a deep bowl, add water mixed with egg. Salt everything, mix and knead a tight elastic dough. Collect it in a ball and wrap it in plastic wrap while preparing the filling.
2. Peel the onion, wash and cut into small cubes or roll in a meat grinder. Combine minced meat in a bowl (preferably a mixture of two different types of meat), onion, salt, add spices.
3. Stir the minced meat well before combining, you can pick it up several times and throw it with force into a bowl, so the filling will be saturated with oxygen and acquire a delicate structure.
4. Dust the countertop with flour. Roll out the dough into a thin layer, cut circles out of it using a glass or a cookie cutter.
5. Put the filling in the center in each circle of dough, pinch the opposite edges of the manti, and then pinch the corners together. It turns out bags of meat with a strip in the center.
6. Pour water into the bowl according to the instructions for the multicooker, put a container for steaming, greased with vegetable oil. Put all the manti into a container.
7. Set the "Steam cooking" program and cook for about 30-40 minutes.depending on the multicooker model.
8. Serve the finished dish hot with sour cream, sprinkle with finely chopped herbs.

Bon Appetit!

Delicious and simple recipe for manti with pumpkin

Manti can be prepared with various fillings by adding various vegetables to finely chopped meat. In this embodiment, it is a pumpkin. Manty turns out to be juicy, fragrant, served with tomato-garlic sauce.

Cooking time: 1 hour 50 minutes.

Servings: 5.

Ingredients:

For the test:

• Wheat flour - 470 g.
• Large chicken egg - 1 pc.
• Water - 215 ml.
• Salt - 0.5 tsp.

For filling:

• Pumpkin - 380 g.
• Fatty meat - 380 g.
• Bulb onions - 3 pcs.
• Salt, pepper mixture to taste.
• Butter - 2-3 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.

For the sauce:

• Tomatoes - 2 pcs.
• Garlic cloves - 1 pc.
• Salt, black pepper - to taste.
• Sugar - 1 pinch
• Sunflower oil - 2 tbsp. l.

Cooking process:

1. Sift flour into a deep bowl, beat in an egg, add salt and add water in several stages. Knead the dough like on dumplings and leave at room temperature for 1 hour, covering the container with a clean kitchen towel.
2. For the filling, finely chop the meat and pumpkin (after removing the peel first).
3. Peel and rinse the onion. Grind two heads with a blender in mashed potatoes, cut one into small pieces.
4. Add salt, pepper, half of the vinegar to the pumpkin pieces. Mix the meat with diced onion and puree, add salt and ground pepper, the rest of the balsamic vinegar. Add to pumpkin mixture and stir. If there is not enough fat in the filling, then you can melt about 2 tbsp. l. butter and stir into the filling. Stir everything and leave to stand for 15 minutes.
5. Roll out the dough thinly, cut circles out of it with a glass. Arrange the filling in dough circles and pinch the edges as your imagination tells you, the main thing is that it is careful.
6. Cook the dish in a mantool for about 45 minutes. A double boiler is also suitable for these purposes.
7. For the sauce in the bowl of a blender or food processor, combine the tomatoes, peeled garlic, salt and pepper, some granulated sugar and butter. Grind everything until puree.
8. Serve the manti, grease them with butter and sprinkle with a mixture of ground peppers. Serve the cooked sauce with the dish.

Bon Appetit!

How to cook delicious manti with potatoes?

Manty stuffed with potatoes and onions is an unpretentious dish, economical and loved by adults and children.

Cooking time: 1 hour 45 minutes.

Servings: 7.

Ingredients:

For the test:

• Wheat flour - 0.5 kg.
• Chicken eggs - 1 pc.
• Water - 200 ml.
• Salt - 1 tsp

For filling:

• Potatoes - 900 g.
• Onion - 750 g.
• Pork fat or butter - 190 g.
• Salt - 1-1.5 tsp.
• Ground black pepper - 1 tsp.
• Cumin - 1 tsp

Cooking process:

1. Break the egg into a large bowl, add salt, water and stir. Sift flour in portions into a liquid mixture, knead a tough but elastic dough.
2. Cover the bowl with gauze or a towel and let it brew at room temperature for about half an hour.
3. For the filling, peel the onions and potatoes, rinse. Cut the onion into thin half rings, cut the potatoes into thin strips, combine the onions with potatoes.
4. Add salt and freshly ground pepper, caraway to vegetables. Mix the filling thoroughly.
5. Roll out the dough as thin as possible, cut it into squares with a side of 10 cm.
6. Put the filling in the center of the dough squares, put a piece of butter or fat on it.
7. Stick the manti, connecting the corners with an envelope, and then pin 4 corners together.
8. Lay out the manti on the tiers of the double boiler, moisten the bottom of each product in sunflower oil.
9. Arrange the manti in all tiers, pour boiling water into the steamer pan, filling it by 2/3 of the volume.
10. Cover, put on high heat and cook, covered, for about 45 minutes.
11. Serve the finished dish hot with sour cream or vegetable salad.

Bon Appetit!

Juicy manti cooked in a double boiler

In a double boiler, you can cook many familiar dishes, including manti. Thanks to steaming, they are juicy and do not lose their shape.

Cooking time: 1 hour 45 minutes.

Servings: 5.

Ingredients:

• Minced meat - 420 g.
• Bulb onions - 4 pcs.
• Table salt - 1.5 tsp.
• Pepper mixture - 1 tsp
• Chicken eggs - 1 pc.
• Wheat flour - 600 g
• Milk or water - 240 ml.

Cooking process:

1. Minced meat is best taken mixed, from 2 types of meat, such as pork and beef. If necessary, you can add to it a little more bacon, scrolled in a meat grinder. Pepper and salt the minced meat (1 tsp), mix.
2. Peel the onion, rinse and chop finely. Mash the onion pieces between your fingers to squeeze the juice out of them. Add to the minced meat and stir.
3. For the dough, sift premium flour into a bowl, add salt and beat in an egg. Little by little adding milk or water, knead the hard dough with your hands. Wrap in plastic wrap or plastic bag and refrigerate for half an hour.
4. Remove the dough from the refrigerator, knead it again with your hands and roll it out with a rolling pin to a layer of about 1-2 mm.
5. Cut the dough into small squares, which are then rolled out a little more with a rolling pin.
6. Place about 1 tsp in the center of each square of dough. with a slide of filling and pinch the edges.
7. Put the manti in a double boiler at some distance from each other, pour water on the bottom of the double boiler, cook for about 30-45 minutes.

Bon Appetit!

Real manti in Uzbek

In the homeland of manti - in the East - they are prepared from unleavened dough, fatty lamb and a lot of onions are put in the filling. The dish is steamed. Try to make Uzbek manti at home, the result will please you very much.

Cooking time: 1 hour 50 minutes.

Servings: 8.

Ingredients:

For the test:

• Wheat flour of the highest grade - 430 g.
• Durum wheat flour - 470 g.
• Chicken egg yolk - 3 pcs.
• Salt - 0.5 tsp.
• Water - 440 ml.

For filling:

• Lamb - 730 g.
• Fat tail fat - 220 g.
• Bulb onions - 2 pcs.
• Salt to taste (about 1 tsp).
• Ground black pepper - 0.5 tsp.
• Ground cumin - 0.5 tsp

Cooking process:

1. Mix two types of flour and mix, sift into a deep bowl.
2. Add yolks, water and salt to the flour, mix and knead a hard elastic dough.
3. Wrap the dough in plastic wrap and put in the refrigerator for half an hour so that the gluten from the flour has time to work.
4. Cut the meat and fat into very, very small cubes, but do not grind into minced meat.
5. Peel the onion, wash and cut into cubes very finely, add to the meat and stir.
6. Salt the mass, add seasonings, stir. Leave the filling in the refrigerator for 20 minutes, so that the meat is saturated with spices and onion juice.
7. Dust the surface of the table with flour, lay out the dough and roll it out thinly with a rolling pin.
8. Cut the dough into small squares, put a little more than 1 tsp in the center of each. meat filling. Pinch the edges.
9. Pour water into the bowl of the double boiler, put the manti on the levels of the double boiler and cook them for about 40-45 minutes.
10. Arrange hot manti on plates, add sour cream or your favorite sauce, sprinkle with finely chopped herbs.

Bon Appetit!

Recipe for making manti in a mantova cooker

If you are lucky enough to have a mantle cooker at home, you definitely need to cook tender manty full of juice in it. Cooking dough and meat filling with pumpkin does not require special knowledge, and the rest will be done by a mantle cooker.

Cooking time: 1 hour 50 minutes.

Servings: 10.

Ingredients:

• Lamb - 1.45 kg.
• Onions - 5 pcs.
• Pumpkin - 320 g.
• Chicken egg - 1 pc.
• Wheat flour - 1 kg.
• Fat tail fat - 220 g.
• Water - 200 ml.
• Salt - 0.5 + 1 tsp.
• Ground pepper - 1 tsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Sift flour into a large bowl, add water and salt, egg. Knead an elastic but tough dough for 15 minutes. Wrap it in plastic and put it in the refrigerator for half an hour.
2. Cut the lamb into small pieces. Cut the fat in the same way and add to the meat.
3. Peel, wash and finely chop the onion into cubes. Add to the meat, season with salt, season and stir. Raise the slices several times and forcefully toss back into the bowl. This saturates the minced meat with air and helps to make the filling more tender.
4. Peel and cut the pumpkin into very small pieces, stir in the filling.
5. Remove the manti dough from the refrigerator, roll it out in a thin layer and cut into small squares.
6. Put part of the filling in each square, connect the opposite corners of the manti, then reconnect the resulting corners diagonally.
7. Pour water into the pot and bring it to a boil. Coat the levels of the cooker with vegetable oil to prevent the products from sticking.
8. Steam the manti for about 40-45 minutes.

Bon Appetit!

Manty baked in the oven

If there are no special devices at home in which you can steam manti, an ordinary oven will come to the rescue. This method also allows you to make a large amount of products at once.

Cooking time: 1 hour 45 minutes.

Servings: 7.

Ingredients:

• Wheat flour - 1 kg.
• Chicken egg - 1 pc.
• Salt - 0.5 tsp.
• Water - how much the dough will take.
• Minced meat - 730 g.
• Potatoes - 2 pcs.
• Bulb onions - 1 pc.
• Salt, pepper, spices - to taste.

Cooking process:

1. For minced meat, you can take any fatty meat of two varieties and mix it in equal proportions. If the minced meat is prepared at home on its own, then it is advisable to add more fat to the meat in order to increase the percentage of fat content.
2. To the minced meat, add the onion, cut into small pieces, and the peeled potatoes, also cut into small cubes. Add salt and pepper and mix thoroughly.
3. For the dough, sift flour into a bowl, add salt and egg, and then add water and knead the dough. The dough should fall well behind the hands. Put in the refrigerator for half an hour.
4. Roll out the dough, dust it with flour, into a thin layer, cut out 10x10 cm squares in size. Put the filling in the center of each piece of dough, close up in any convenient way and shape each product.
5. Grease a baking sheet with sunflower or other vegetable oil, preheat the oven to 180 degrees.
6. Spread the manti on a baking sheet, put in the oven for 15 minutes. Pour meat broth or a mixture of water with tomato paste and salt into a baking sheet so that the manti is half covered with liquid. Cover the baking sheet with foil and cook in the oven for another 35 minutes.

Bon Appetit!

Delicious manti with cabbage

Here, white cabbage is added to the filling for manti, this adds an unusual taste to the dish, but cabbage is successfully combined with minced meat. The products are cooked in a double boiler.

Cooking time: 1 hour 40 minutes.

Servings: 10.

Ingredients:

For the test:

• Wheat flour - 1 kg.
• Chicken eggs - 1 pc.
• Water - 570 ml.
• Salt - 1.5 tsp.

For filling:

• Minced meat - 520 g.
• White cabbage - 480 g.
• Onions - 480 g.
• Spices - 2 tsp
• Butter - 40 g.
• Fat sour cream - 180 g.
• Salt to taste.

Cooking process:

1. In a deep bowl, mix the egg, salt and water. Sift the flour into a separate bowl. Gradually adding the liquid mixture to the flour, knead the hard dough. Leave, covered with a towel, at room temperature for 15 minutes, so that the gluten works and the dough becomes more elastic.
2. Put the minced meat from fatty meat or a mixture of meat and lard in a deep bowl. Wash the cabbage, chop finely and add to the minced meat.
3. Peel the onion, wash and chop finely, add to the minced meat.
4. Salt the meat filling, add seasonings to your liking and mix everything thoroughly.
5. Powder the table and rolling pin with flour, roll out a thin dough. Using a glass, cut out circles from the dough, put the filling in the center of each circle. Pinch the products in any usual way.
6. Pour water into the bowl of the double boiler, grease the tiers with oil. Arrange the molded manti in tiers.
7. Cook the dish for 40-45 minutes.
8. Serve the manti hot, sprinkle with sour cream and sprinkle with a mixture of peppers and fresh chopped herbs.

Bon Appetit!

Juicy colored manti from Stalik Khankishiev

According to Stalik Khankishiev's recipe, manti of three colors (yellow, green and red) are obtained; mashed potatoes of pumpkin, spinach and beet juice are used as natural dyes for the dough. The dish turns out not only juicy and tender, aromatic, but also beautiful.

Cooking time: 1 hour 10 minutes.

Servings: 8.

Ingredients:

• Wheat flour - how much the dough will take.
• Chicken eggs - 3 pcs.
• Flour "Durum" - 300 g.
• Pumpkin - 300 g.
• Beets - 400 g.
• Frozen spinach - 350 g.
• Vegetable oil - 35 ml.
• Butter - for serving.
• Salt - 3 tsp + 1 tbsp. l. into minced meat.
• Onions - 800 g.
• Meat - 650 g.
• Fat tail fat - 300 g.
• Ground black pepper - 0.5 tbsp. l.
• Zira - 0.5 tbsp. l.
• Coriander - 0.5 tbsp l.

Cooking process:

1. Peel and wash vegetables. Cut the pumpkin into pieces, put in a saucepan. Pour 20 ml of vegetable oil and 50 ml of water there, cover and put on the stove, simmer until almost completely cooked. Punch the pumpkin with a blender and rub through a sieve. Take 1 glass of mashed potatoes for the recipe.
2. Pour some oil and water into a frying pan, put frozen spinach. Reheat until it thaws, but try not to overheat so that it does not lose color. Send to a blender, then rub through a sieve. Take 1 glass of mashed potatoes.
3. Squeeze the juice out of the beets using a juicer, you should get about 1 glass of juice.
4. Mix 100 g of Durum flour, 1 egg, 1 tsp. salt and 1 incomplete glass of mashed pumpkin puree. Stir in sifted plain wheat flour in portions until the dough is tight, but elastic, similar in consistency to the dough for dumplings. Knead the other 2 types of dough in the same way. Wrap the dough of each color separately in plastic wrap and set aside.
5. For the filling, cut the meat and lard into very small pieces with a sharp knife. Cut the onion into small pieces, add to the meat.
6. Pour salt directly onto the onion and mash the onion and salt thoroughly with your hands to make the juice stand out. Pour spices into the minced meat and mix everything quickly.
7. Roll the yellow dough into a sausage, cut off the round pieces about 1 cm thick. Roll out all the round pieces with a spindle-shaped rolling pin so that the edges of the dough are thinner than the middle.
8. Place 1 tbsp in the center of each manta ray. l. with a slide of filling, pinch the edges as you like. In the same way, mold manti from green and red dough.
9. Pour water into the bottom of the cooker, set the levels. Dip the bottom of each manta ray in vegetable oil so that they do not stick to the metal. Cook for about 35-45 minutes.
10. Grease another hot dish with butter and serve.

Bon Appetit!