The most delicious manti. Manti with meat - recipes for making manti at home

To cook delicious manti at home, use the best recipes from our selection!

Prepare a dish with a variety of different fillings, including lean ones, so the calorie content of manti can be very different. The most satisfying are pork and lamb manti, the least high-calorie filling is mushroom and vegetable.

A distinctive feature of this dish is that they do not use a meat grinder and blender to create minced meat. Meat and fat should be chopped with a knife into cubes (0.5 cm). The same rule applies to other ingredients, if you cook multicomponent minced meat (meat with vegetables) or lean manti (with vegetables, cottage cheese, cheese, fruits - apples, quince, grapes).

Cool the minced meat before wrapping the manti. An expertly prepared dish can be judged by the thickness of the dough. The perfect dough for manti should be the thinnest - so that the filling can be seen through.

for the test:

• flour - 2.75 tbsp.
• vegetable oil - 1 tbsp.
• salt - 1 tsp

For filling:

• beef - 300 g
• onions - 300 g
• zira - 1 pinch
• salt to taste
• ground coriander - 1 pinch
• ground black pepper - 1 pinch
• ground red pepper - 1 pinch.

The recipe for manti with meat is simple, and we start the preparation by kneading the dough. Pour 1 cup of warm water into a deep cup, add salt and vegetable oil.

Add flour gradually. To make a tough dough, a maximum of 3 cups of premium wheat flour will be used. In this case, 2.75 cups were used.

Knead everything, wrap in plastic wrap and set aside for 15-20 minutes. This dough for manti is a classic recipe that goes well with products with any filling. You can also add 1 egg. To do this, break an egg into a measuring glass and add water to the brim. And then add flour.

While the dough is infused, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Massage the whole mass with your hands. The onion should let the juice go.

Peel the beef of films and tendons. Cut into small cubes, then chop with a knife, as in the photo. If you are pressed for time, you can use a meat grinder with a nozzle for a large shredder, but the real minced meat for manti is chopped with a knife.

Mix onion with meat, salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling. Ready dough need to be rolled out with a rolling pin. If it sticks to the surface, you can lightly dust it with flour.

You need to roll out the dough onto the manti rather thinly, a few millimeters thick. If you can see the letters on the silicone mat, then it is already quite thinly stretched. It is necessary to try to ensure that the layer over the entire surface is of the same thickness.

Cut the dough with a knife into equal squares with sides 10 * 10 cm.

Place one tablespoon of the filling on each square.

Connect the opposite ends of the square in such a way as to form an envelope. You only need to connect the ends, the edges remain free.

Now manti with meat should be greased on all sides with vegetable oil and put on a double boiler. The steaming bowl should also be greased with oil.

Manti should be folded tightly enough, but at the same time make sure that they do not flatten and lose their shape.

When the water in a steamer or multicooker boils, set a bowl with manti. Steam the dish for exactly 45 minutes. After the specified time has elapsed, put the manti on a plate and pour over the melted butter.

Recipe 2: how to cook manti at home

For the test:

• Flour (wheat) 0.5 kg.
• Egg 1 pc.
• Water (warm) ¾ glass
• A pinch of salt

For filling:

• Minced meat (pork) 300-400 gr.
• Bulb onions 4 pcs.
• Salt to taste
• Spices to taste
• Decorating herbs to taste

Sift wheat flour into a bowl through a fine sieve, add a pinch of salt, an egg and a little warm water. We knead an elastic, resilient dough that should not stick to your hands. We wrap it in plastic wrap and send it to the refrigerator for one hour.

I bought ready-made minced meat. But if you have a pork tenderloin at home, then you can cook it yourself by passing the meat through a meat grinder with a medium knife. Peel the onions, chop finely and add to the minced meat, you can also mince them. Do not forget to salt and pepper.

We take out the dough from the refrigerator, divide it into 4 parts and roll out a rectangular layer with a thickness of at least 0.5 cm,

cut it into 6 squares, about 9 × 9 cm, in each of which we put one teaspoon of minced meat.

We pinch the edges in the middle, and connect in pairs all the ends of the manti. Photography will help you navigate.

We will cook home-made manti in a double boiler or a manti cooker, the bottom of which must be greased with a piece of butter.

After that, put all the manti in it so that they do not touch each other. Otherwise, later, when removed, they will stick together and tear.

You need to cook manti for at least 40 - 50 minutes over medium heat.

Take the dill, wash it and chop it finely. Ready manti must be thoroughly greased with butter so that they do not stick together, and then sprinkle with herbs. Homemade manti is served along with sour cream. Bon Appetit!

Recipe 3: Uzbek manti at home

Recipe for manti in Uzbek - a traditional dish of Central Asia. It's simple and delicious, so it's a must to cook!

For minced meat:

• Lamb - 300 g
• Fat tail fat - 40 g
• Bulb onions - 2 pcs.
• Water - 1-2 tbsp. spoons
• Salt - 0.5-0.75 tsp
• Ground black pepper - 0.25 tsp

For the test:

• Flour - 1.5 cups flour (240 g)
• Water - 0.75 cups (120 g)
• Salt - 1 pinch
• Vegetable oil for lubrication - 1 tbsp. a spoon

Products are prepared according to the recipe for manti in Uzbek.

How to cook manti in Uzbek: sift flour, pour in water, salt.

Knead a tough dough from flour and water with salt, roll it into a ball and leave to swell for 10 minutes.

Minced meat preparation. The lamb pulp is passed through a meat grinder with a coarse grill or finely chopped.

Peel the onion and cut it very finely.

Finely chopped is added to the minced meat onion, black pepper, salt, a little water (1-2 tablespoons) and mix thoroughly.

The dough is divided into portions (12-14 pcs.)

Then the juices are rolled out with a thickness of 1-2 mm, with a diameter of 10 cm

Minced meat is placed in the middle of each juicy.

A piece of fat tail fat, the size of an amygdala, is spread on top.

Pinch in the middle, giving the product a round shape. To prevent the dough from drying out and becoming brittle, cover the raw manti with a napkin.

The steamer grate or, if there is, the tiers of a steam pan (cascan) are greased with oil, manti is placed on them so that they do not come into contact with each other, sprinkled with cold water and steamed for 45 minutes, covered with a lid.

Manty in Uzbek at home are ready!

Recipe 4: cooking manti at home

Mants are boiled on steam, therefore, for cooking, you will need a special pot - a mint. If this is not the case, then you can replace it at some stage with an oven or multicooker. Any combination of testa and meat is often a common requirement in the national kitchen east. Mants are a bright example of this combination. As a rule, such dishes are adapted to the Russian kitchen with the addition of potatoes, and for mince use pork or beef, instead of mutton.

For a perfect test:

• wheat flour - 400 - 500 g;
• one egg;
• boiled water - 400 ml.;
• vegetable oil - 3 tbsp .;
• a pinch of salt;

• homemade meat mince (pork with beef) - 600 g;
• potatoes cut in medium cubes - about 600 g;
• peppered onion - about 600 g;
• salt, spices.

We are preparing a test for manta rays with a pot and a fapchem. It is mixed, like on dumplings, but only one egg is added. If you are mixing without eggs, then the manta rays are cooked right away, without leaving for freezing. Sprinkle the flour into a bowl, make a deepening in the middle, beat in an egg. Pour in 100 ml. boiled, drained water.

Add a pinch of salt and three tablespoons of sunflower oil. Stir, gradually adding water (another 300 ml). After that sprinkle on a table and temper a glass of flour, put it on the table with flour, stir. Dip the prepared dough in flour, wrap it in a cellophane bag and put it in the refrigerator for 30 minutes.

We prepare the stuffing for the mint mints with a potato. If the meat is too fatty, add the pork fat. It can be cut into small pieces or cut into a pulp. The onion gives a richness and an irresistible taste to this dish. If the onion is too small, it will be negative as a result. The stuff sticks together in one, and the manta rays lose their juiciness. Onions must be cut into cubes, like the potatoes, and not on the pulp.

Stir, add a teaspoon of salt, black pepper and season to taste.

To get rid of the excess liquid that the potato gives, the stuff must be thrown on a sieve or fool and put into the freezer for twenty minutes. After this, it will be much easier to mold the mint, so it will not interfere with the molding.

The rest of the test is taken from the refrigerator, cut into pieces according to the size of walnut. It is possible to first roll a batter, and already after that you start without a start to the hammer. Then, after rolling, apply the cellophane on the blades so that they do not overshadow and do not lose their electricality.

How to sculpt mint with a pot and a mince in a pocket. The cakes should not be too toned, but they should not be thick either. Put the meat in the baking dish, pinch the opposite edges on the top.

Pinch the edge from the other side. As a result, you should get your own kind of copy.

Connect the middle corners of the cover between the coats. With both sides.

So that the ready-made mint is easily removed and does not break, clean and dry levels of the mint are lubricated with sunflower oil. When vapke the manta rays will increase in size. Therefore, the space between them leaves sufficient that the manta rays do not stick together in the result. One level accommodates 11-15 pieces, depending on the size.

Cooked yarns with mantas are placed on the stem only when the water is already boiling. Brew the mint for 45 minutes to one hour. If a multicooker is used for cooking manta rays, then the cooking time is increased up to 1 hour 15 minutes. Cook with closed cover.

Recipe 5, step by step: homemade manti with minced meat

Manty - delicious meat dish, resembling large dumplings in form and content. However, instead of the usual boiling in boiling water, manti is traditionally steamed in a cooker. When made correctly, they are incredibly juicy, aromatic and delicious. To obtain an abundant amount of "juice", a lot of onions and a small portion of water must be added to the filling.

The dough for manti can be made with water, milk or kefir. We will focus on the last option. This dough turns out to be the most elastic, does not require professional skills from the culinary specialist and is most "obedient" in work. So, we stock up on food and prepare juicy homemade manti - step by step recipe with a photo will help us a lot!

For the test:

• kefir - 350 ml;
• egg - 1 pc.;
• flour - about 600-700 g (how much the dough will take);
• fine salt - 1 tsp.

For filling:

• minced meat (pork + beef) - about 1.5 kg;
• salt, spices - to taste;
• onions - 3-4 large heads;
• water - about 1/3 cup (more or less, depending on the juiciness of the minced meat).

To lubricate the longlines:

• butter - 30-40 g.

Sift a glass of flour through a fine sieve and pour into a deep bowl. Throw in salt and drive in a raw egg.

Shake the mixture with a fork and gradually pour in the kefir. Mix vigorously, combining the components and getting rid of the flour lumps.

Gradually add flour to the resulting sticky composition. We knead the steep, non-sticky dough by hand (like a dumplings in consistency). Increase the flour dosage if necessary.

We give the dough half an hour of rest, after which we start sculpting. Divide the flour mass into several parts, roll it into thick oblong "bundles". We divide each workpiece into pieces of approximately the same size (about 2-3 cm long).

Dip each piece in flour and roll out thin cakes. Finely chop the onion with a knife and mix with the minced meat. Throw in salt, spices and knead the meat mass. To make the filling juicier, add water (the minced meat should be soft and juicy, but not liquid). We spread a portion of the meat mass (1-2 tablespoons) on the center of the cake. Sometimes, instead of minced meat, finely chopped pulp of pork, beef or lamb is put into the filling, and pumpkin or potatoes are often added - a matter of taste!

We connect the opposite edges of the cake in the center above the filling, firmly pinching the dough with our fingers (we set the blank on the sides open). We pull the side of the cake to the central seam and pinch it, forming ears (see the photo below).

Similarly, we fasten the second side. As a result, we get a rectangular completely closed mantle with a filling hidden inside.

We fasten the opposite "ears" together and get a classic shape.

We grease the tiers of the cooker with a piece of butter and lay out our semi-finished products. Do not forget to keep a distance so that the manti does not stick together during cooking.

Fill the bottom of the cooker (pan) up to half with water and bring to a boil. We immerse the tiers with semi-finished products into the mantool and cover the container with a lid. Cooking homemade manti for a couple of 40-45 minutes.

We serve a freshly prepared dish along with any sauces or just like that, adding fresh herbs.

Homemade dumplings with meat are ready! Bon Appetit!

Recipe 6: homemade lamb manti (step by step)

To make manti at home, it is very important to knead the correct dough, because not only taste, but also preservation will depend on it. juicy filling.

I would like to bring to your attention a universal method of making dough, it is suitable both for our dish and for dumplings and dumplings, and some even make pasties out of it.

• Flour - 700 gr.;
• Water - 1 tbsp.;
• Egg - 1 pc.;
• Salt - 1.5 tsp ...
• Lamb - 700 gr.;
• Onions - 5 pcs.;
• Vegetable oil - 4 tablespoons;
• Salt to taste;
• Dough (see recipe above) - 1 kg.

Take a deep bowl and sift flour into it, and make a depression in the middle.

We drive an egg into it and pour in the salt. Now stir everything well with a spoon.

Advice!! Better to knead the dough in hot water. Many replace water with warm milk.

Knead the dough, the longer you do it, the better. You should end up with a rather harsh but elastic mass.

The next step is to cover the dough with a bag, cling film or damp towel. So when rolling it will become much softer and more pliable. Leave everything as it is for 1 hour or more.

Take the lamb pulp, rinse and dry. Cut into pieces: someone cuts larger, someone smaller. Do it on your own.

Chop the onion and chop it into small cubes.

Add a little salt to the chopped onion and stir to get juice.

Combine the meat with the onion and stir well again by hand. Minced meat can be pepper if desired.

We take our elastic dough and roll it into a thin layer. Cut into squares.

In each square in the center we put the meat mixture, somewhere with one teaspoon approximately.

We form our cakes with meat, connecting all the corners.

Dip the bottom of each resulting workpiece in vegetable oil, and then put it in a double boiler and set the time to 45 minutes. So, when pulled out, our dish will not break through, and we will save all our juice.

On a note!! Manty, unlike dumplings and dumplings, are steamed, not boiled in a saucepan. For this purpose, use a special mantle, double boiler or multicooker.

Recipe 7: how to cook manti at home

Ingredients for the dough:

• 500 g flour;
• 250 ml of water;
• 1 egg;
• ½ tsp salt.

Ingredients for minced meat:

• 800-1000 g of meat;
• 4 large onions;
• salt, pepper to taste;
• cold water or chopped ice.

Meat. I usually have pork, less often - half pork and beef. I don't like chicken, but it's a matter of taste. In general, take what you like. Lamb, turkey, elk.

We twist. I never use purchased minced meat and I do not recommend it to you.

Peel the onion, grind it into crumbs in a blender. Not pasta, not kusmanisha. In such a large crumb.

We put everything in a bowl. Note that onions are only slightly inferior in volume to meat.

Add salt, pepper and about half a glass of water or ice crumbs. We mix. If you feel that the minced meat can "take" more water, add it.

Dough. Pour water, break the egg. Add salt.

Sift (or just measure) flour.

We knead the dough - soft, but rather thick, elastic, pleasant. We round it off, hide it in a bag, leave it alone for half an hour.

After the minced meat and dough are ready, we proceed to sculpting. Stretch the dough, roll it into a "sausage", cut into small pieces.

We round, flatten a little.

We roll them into oval blanks up to 2 mm thick. It is better to make the center a little thicker, the edges thinner.

Put a couple of spoons of the filling in the center of each blank.

We fasten two opposite edges - with two or three tucks. Do not pay attention to the filling - I was simultaneously preparing another option, photographing what was at hand.

Then we lift the remaining edges, pinch, but at the same time, be sure to leave a small hole.

We fasten the ponytails.

Ready. Pretty boy!

We sculpt all the other manti in the same way. It's not difficult and pretty fast.

We spread the manti on a pallet of a manti cooker, a double boiler or a steam bowl of a multicooker, lightly greased with vegetable oil.

Steam for 40-50 minutes. Serve greased with butter and added with any sauce to taste.

Bon Appetit!

Recipe 8: beautiful homemade rose manti (with photo)

Rozochka manty is one of the simplest recipes for this traditional oriental dish, one might even say that this is a lazy version of them. Such manti are prepared from the most common ingredients; the way they are sculpted will be unusual. To give the oriental "dumplings" the necessary rose shape, they must first be rolled up into a kind of snails and only then the edges must be correctly folded back. Such manti are prepared, like their original version - for a couple. You can cook in a special cooker, double boiler or multicooker.

Manty "Rosochka" are easy to prepare and our step-by-step recipe with a photo will clearly demonstrate this to you, as well as tell you how to correctly carry out all the stages. It is most delicious to sculpt such manti at home, minced meat for manti must also be prepared with your own hands: this is how it turns out to be the tastiest. We'll be using a standard onion and carrot blend for the vegetable component, but you can add your favorite ingredients and a wide variety of herbs and spices to the mix.

Let's start preparing this hearty oriental dish for lunch or dinner!

• flour - 300-400 gr
• water - 1 glass
• vegetable oil - 2 tablespoons
• salt - ½ tsp for the test
• minced meat - 100-150 gr
• onion - 1 piece
• carrots - 1 pc
• ground black pepper - to taste
• salt to taste
• soy sauce- taste
• teriyaki sauce - to taste
• sesame seeds - grains to taste
• lemon - 1 slice

All components for kneading a hearty and plastic dough must be mixed on a clean and dry surface or in a deep bowl. Add boiled water to the flour in portions, knead the dough with your hands.

We crush the dough into a bulky round shape and leave to infuse at room temperature.

You can buy ready-made minced meat, but it's best to make it yourself. It is also highly recommended to make chopped minced meat on manti. We wash a piece of fresh pork or beef in cold water, dry it and then grind it in any way convenient for you. Wash the carrots and peel them, rub them on the coarsest grater. Add salt and black pepper to the meat to taste. Knead the ingredients until a homogeneous dense minced meat.

Roll out the present dough on the same dry and clean surface, sprinkled with flour into a rather thin layer. Cut the resulting dough pancake into strips of equal thickness, as shown in the photo.

We spread the minced meat in a thin strip on top of each tape of dough. Spread the meat with some indentation from the edges.

First, we fold the dough tape in half and carefully fasten the edges so that the filling does not fall out during the further cooking of the dish. Then we roll up the resulting snail-shaped tube (see photo).

In order for the manti to resemble a rose as much as possible, it is necessary to slightly turn the edge of the snail towards the outside.

We put the formed manti on the base of a double boiler or a manti cooker greased with vegetable oil. Cook the dish for about 40 minutes.

While the manti is boiling, prepare the sauce. Combine the teriyaki sauce and soy sauce in a deep bowl, add some sesame seeds and the juice of one or two lemon wedges.

Put the finished dish on a plate, grease with a piece of butter if desired and serve along with the prepared sauce. Manty roses are ready!

Recipe 9: how to make delicious pork manti at home

For the test

• Water -0.5 cups.
• Egg -1 pc.
• Flour -500g.
• Salt -1 tsp
• Vegetable oil - 1 tbsp. a spoon

For minced meat

• Pork - 400 gr.
• Onions - 2 pcs.
• Potatoes -1 pc.
• Lard - 50 gr.

Pour half a glass of water into a bowl, break one egg,

add 1 teaspoon of salt

and 1 tablespoon vegetable oil.

Beat all this well with a fork.

Little by little I start adding flour to the dough. I knead a tight dough.

I cover it on top with a cup in which I kneaded the dough and leave it standing while I cook the minced meat.

I'm starting to do minced meat. The main thing that caught my eye when I watched the video is the amount of onions. It was added there one to one with meat. Therefore, I will measure the ingredients with bowls.

I take the meat and crumble it into small pieces, about a centimeter by centimeter. Maybe a little smaller (I used to twist the meat in a meat grinder).

I cut a small piece of bacon into small cubes.

I cut two onions into cubes, it turned out just a full bowl

I also cut potatoes into small cubes. I took a large potato, it was possible to take exactly half of the smaller one.

I put the meat and onions in a cup, salt, pepper them and mix.

Now I return to the test. I used to cook manti like this, rolled out the dough with sausage, cut off pieces and rolled out mugs from them. In this video, they did it differently. I divided the resulting dough in half, and roll out a large thin cake from one half. You need to try that this cake is square or at least rectangular. But I realized this already when I was cutting the dough and I was left in a bad condition.

Then the dough is folded like an accordion, consisting of 4 parts. The resulting accordion is cut into equal squares. The first square is applied from above and the second is cut off, of the same size. As a result, I get long strips of dough, the same width (about 8-9 centimeters).

We repeat the whole procedure with the second half of the test, the first strips will be a template for us. Now I put the strips obtained from the two halves of the dough on top of each other and cut them into equal squares. I don’t know if I described it clearly, I tried as best I could.

Let's start sculpting mantas. We take one square of dough, put the minced meat in the middle, put potatoes and a few pieces of bacon on top.

We connect the opposite corners of the square to each other.

Then we fasten the resulting "ears" together on one side and the other.

Mant is ready. We put it aside, you can lay it out immediately on a sheet from a mantle cooker, having previously greased it with oil. First I put them on a board, sprinkled with flour, and then I decide how much I will cook, the rest go to freeze. We sculpt the manti until either the dough or the minced meat ends. I had a little minced meat that was superfluous, it would just be enough for the pieces of non-condition, which I formed when cutting the dough. Well, okay, there are plenty of mantas.

How good, how delightfully graceful are the miniature products resembling rosebuds, fragrant with delicate aromas of oriental spices! And this is not surprising, because it is the filling for the manti , the secrets of which are revealed in the presented recipes, became the solo element of this wonderful dish.

Not every housewife manages to get high-quality minced meat for Asian products. Errors occur when you do not know the significant nuances and some subtleties of the design of the food.

Ideal filling principles:

1. As a meat component classic recipe provides for lamb. If the product is not very fatty, be sure to supplement it with fat tail fat.
2. The total volume of onions used must correspond to, or even exceed the same figure for the meat content.
3. We will grind mutton (another product) exclusively with a sharp knife. Grinding in a food processor is excluded, since in the process of such processing of meat, up to 60% of the precious juice is lost.
4. In addition, our mechanoreceptors, located on the tongue and recognizing the consistency of food, will appreciate the taste and tenderness of every piece of minced meat. We will reveal all the secrets of getting the most juicy manti at the end of the story.

Ingredients of the filling:

• olive oil - 40 ml;
• lamb - 500 g;
• onions - 700 g;
• fat tail fat - 200 g;
• allspice black pepper, cumin - up to 2 g.

Cooking method:

1. Thoroughly rinse the meat piece, peel off the films, blot with towels. To facilitate the process of getting minced meat, we send it to the freezer for half an hour. Proven reception!
2. We take out the chilled mutton, divide it into layers up to 2 mm thick, chop it into strips, cut the formed strips into the smallest cubes. If we follow the proposed stages of product processing, this process will not take much time and effort.
3. We chop the fat tail fat into very small pieces, send it to the meat.
4. We free the onion from the husk, chop the vegetables into small thin strips. Lightly knead them with your hands for better juice extraction, add to the rest of the dish.
5. Season the food with salt and pepper, season with olive oil, mix the minced meat thoroughly. In the process of kneading, add portions of broth or drinking water.

The best place to form the final flavor of the prepared composition is the refrigerator. We leave the minced meat alone for at least half an hour.

With potatoes and meat

Meat filling with pieces of root vegetables is a traditional component of manti in the East. The added tubers not only enrich the taste of the dish, but also act as a kind of sponge, absorbing excess moisture, preventing the dough from bursting.

Grocery list:

• beef with layers of fat - 800 g;
• potatoes - 6 pcs.;
• spices (salt, pepper);
• turnip onions - 900 g;
• fat tail fat or lard - 250 g;
• basil, marjoram, coriander - choose according to your preferences.

Cooking procedure:

1. Grind pre-processed and chilled brisket. Add fat chopped into small cubes to it. In order to create a tender and juicy filling, it is permissible to add minced meat and lard (smoked and even salted) to the composition.
2. Remove the peel from the root crops. We wash the tubers, blot with napkins, chop in the same shape as the meat. We put the pieces in a bowl with a filling.
3. We free the onions from the husks, chop them into small cubes, knead them a little, send them to the bowl with food.
4. We add salt, pepper, aromatic spices, purified water or broth. We make a batch of minced meat, we get a composition of a homogeneous consistency.

Manty stuffed with potatoes and meat never "lose" in tastes and appetizing qualities.

Pumpkin

Traditionally, Asian food involves the presence of minced meat. However, modern oriental cooking allows for certain adjustments. Today, manti with a variety of fillings, including pumpkin, are invariably popular.

Required components:

• onions - 400 g;
• zira - 8 g;
• mutton fat - 120 g;
• pulp of beef (pork) - 500 g;
• ripe pumpkin - 400 g;
• spices, herbs.

Cooking process:

1. Finely chop the meat thoroughly washed and dried with paper towels. Do not forget to freeze it slightly beforehand, so that the prepared pieces take the shape of identical cubes, and the processing of the product will bring only pleasant emotions. A good mood is very important for the process of obtaining delicious food!
2. We peel the pumpkin, free it from seeds, chop finely, or rub it coarsely. We use an unsweetened vegetable to get the perfect taste of the dish.
3. Remove the husk from the onion, chop it in small pieces.
4. We combine all prepared foods in a bowl, salt and pepper the composition. Add chopped fat, cumin, mix the minced meat well, pour in the required amount of drinking water.

The prepared pumpkin filling must certainly contain spices, because this fruit itself is somewhat bland. Serving mouth-watering food, be sure to season it with sour cream sauce.

Filling for minced chicken manti

Amazing products by Asian craftsmen will delight European amateurs. tasty food... Let's try to cook luxurious manti from minced chicken.

List of components:

• turnip onions - 500 g;
• lard (preferably lamb) - 120 g;
• poultry fillet - 600 g;
• chives - 3 pcs.;
• chicken broth - 120 ml;
• salt, pepper, seasonings.

Actions:

1. We clean the fillets from the films, rinse, blot with napkins, cut into the smallest pieces. We spread the mass in a convenient dish along with chopped bacon.
2. We free the onion from the husk, chop the vegetable into cubes or small cubes, send it to the meat.
3. Add salt, pepper and spices, mix everything thoroughly, adding portions of broth.

We give the aromatic composition to settle well in a cool place, after which we use it as directed.

Cooking from combined minced meat

The presented recipe not only mixed the gastronomic traditions of Eastern and Asian peoples, but also food components. The result of this culinary harmony is the emergence of delicious manti from the combined filling.

Required Ingredients:

• minced meat (beef and pork) - 500 g;
• turnip onions - 600 g;
• purified water - up to 130 ml;
• potatoes - 2 tubers;
• salt, pepper mixtures.

Step-by-step cooking:

1. We clean the roots, rinse, dry with napkins, chop into miniature cubes.
2. Chop the onion without the husk into small thin strips.
3. We prepare minced meat, consisting of high-quality pulp of two types of meat. Add pieces of root vegetables and processed onions to the resulting composition. Salt and pepper the prepared mass, provide it with the required amount of mixtures of peppers, salt and spices.
4. We make a batch of minced meat, we supplement the composition with portions of cold (ice) water.

Do not forget to provide the filling with the necessary amount of liquid component, without which the manti will lose their culinary charm and unsurpassed taste.

Vegetable filling for manti

Hearty oriental food can also be vegetarian if you fill a thin dough shell with appetizing vegetable slices.

Grocery list:

• zucchini - 350 g;
• fatty pork - 500 g;
• onions - 500 g;
• lard - 150 g;
• spices, coriander.

Cooking technology:

1. We clean the zucchini from the peel and seeds (if any), rub coarsely.
2. We free the onion from the husk, chop it into small strips.
3. Finely chop the washed and dried pork with napkins. A good filling option would be a mixed composition with the addition of beef.
4. We put all the ingredients in a spacious bowl, pepper, salt the food, season with coriander and other desired spices. Pour in small portions of bottled water in the process of kneading minced meat. A lot of liquid in the presented recipe is not required, since the selected ingredients will provide the composition with the necessary juiciness.

The prepared vegetable filling needs a short break so that all the components exchange mutual flavors.

Cabbage recipe

Many recipes contain mixed compositions of vegetable and meat fillings. There is no need to say - this is a great combination of products for obtaining delicious and nutritious manti. However, the cabbage filling will make an equally interesting dish.

Required components:

• lean oil - up to 30 ml;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• fresh cabbage (white or Brussels sprouts) - 450 g;
• potato tubers - 4 pcs.;
• hops-suneli, salt, pepper.

Algorithm of actions:

1. So, we clean and rinse all the vegetables. Chop the onion thinly, rub the carrots.
2. We free the cabbage from the upper leaves and stumps, chop finely, knead it slightly with your hands, then combine with the rest of the vegetables. Season the composition with salt and pepper, sprinkle with vegetable oil.
3. There is another option for obtaining a similar filling. Saute the prepared onion until transparent, add the rest of the vegetables, salt and pepper the products, simmer with tomato paste until half cooked.

Instead of fresh cabbage, you can use salted or sauerkraut. The food turns out to be amazingly tasty!

With the addition of cottage cheese

Fermented milk product goes well with products made from dough. This feature did not pass by Asian chefs, who created recipes for the most delicate manti with the addition of cottage cheese.

List of ingredients:

• eggs - 2 pcs.;
• ginger root - up to 2 cm;
• orange peel - 2 tbsp. l .;
• cottage cheese - 800 g;
• apples (preferably hard varieties) - 300 g;
• regular sugar - 100 g;
• ground cinnamon - 10 g.

Cooking sequence:

1. To make the filling smooth and uniform, be sure to grind fresh cottage cheese through a sieve with a fine mesh.
2. We spread the resulting mass in a bowl, add the peeled and chopped ginger root. Rub the lemon zest here, add white sugar and ground cinnamon.
3. We peel the apples, remove the cores, chop the fruits into small cubes, send them to the curd mixture. You can use pears, pitted cherries, other fresh fruits and berries.
4. For lovers of confectionery aromas, add a pinch of vanillin, drive in an egg. Mix the composition thoroughly.

The dough for the products must already be prepared so that the fragrant curd mass turns out to be in appetizing products, and does not become a tasty "catch" of our little sweet tooth.

Unusual filling for fish manti

As we have already noted, modern recipes asian food differs in very exotic ingredients. For example, you can make an amazingly tasty fish filling.

Grocery list:

• onions - 4 pcs.;
• the amount of soy sauce and pepper is selected according to tastes;
• fillet of sole - 400 g;
• greenery;
• chives - 2 pcs.;
• juice of ½ lemon.

Cooking procedure:

1. Defrost a plate of fish fillets, rinse well, blot with towels. We put the product in a bowl, divide into pieces, sprinkle with lemon juice, put in the refrigerator for an hour and marinate.
2. Finely chop the processed pieces of fish into cubes, salt and pepper according to your own preferences.
3. Since sole meat is a fatty product in itself, there is no need to add oil. If we have at our disposal another type of underwater inhabitants, we will certainly supplement the composition of the filling with the required amount of fat.
4. Add chopped garlic, diced onion, pepper and soy product to the fish mass. Salt is also not needed, as this spice is enough in the Chinese sauce.

The filling for manti with fish meat will not only provide an unusual taste for the dish, but will undoubtedly become original decoration any festive meal!

With seafood

Such delicious food can be enjoyed in restaurants with Chinese cuisine. However, it is quite affordable to indulge yourself in enjoying manti with seafood at home.

Required components:

• peeled king prawns - 400 g;
• onions - 2 pcs.;
• pike perch fillet - 600 g;
• chili peppers;
• ginger root - 9 g;
• salt, cilantro.

Cooking a dish:

1. To get tender minced meat, you can use gray crustaceans or buy large individuals - king prawns. The most delicious filling is obtained with the addition of a raw product. However, boiled-frozen representatives of the underwater kingdom are also suitable.
2. Chop the processed shrimp with a knife in the shape of small cubes.
3. We remove the skin from the fish fillet, remove all the bones, cut the pike perch into small pieces.
4. We clean the ginger root, rub finely. We need a little less than a teaspoon.
5. Put all the prepared ingredients in a bowl, season with salt, add chopped chili pod and chopped greens.

Mix well the filling with seafood, leave in the refrigerator until the manti is formed.

Secrets of how to make manti juicy

Especially pleasure is the process of eating aromatic products, when, while tasting the still steaming food, we feel the juice literally splashing out of it.

How to achieve this result:

1. Be sure to add drinking water to the minced meat, and even better - crushed ice.
2. We calculate the amount of onions not by the heads of onions, but by kilograms, focusing on the weight of the meat component.
3. A centuries-old culinary technique for creating a juicy filling is the obligatory placement of interior or fat tail fat in minced meat.
4. As we have already noted, we prepare the composition of the filling by hand. Do not forget that a food processor makes work easier, but deprives the meat of more than half of the juicy component. As a last resort, we process the product in an electrical appliance using the grid with the largest holes.
5. Extremely juicy effect has sauerkraut, especially if pork is present as a meat ingredient. Minced meat turns out to be surprisingly aromatic and tender.
6. The piquancy of the dish, as well as its juiciness, is facilitated by the inclusion of green apples in the filling. The prepared mass is provided with additional fruit juice, and at the same time with very interesting flavors.
7. And one more tip - we never add eggs to the minced meat (with some exceptions). Such a component will make the composition more rigid. Remember that manti are not cutlets.

And yet - it is important not only to create the most "humid" environment in the filling, but also to preserve it! And this depends on the quality of the shell (dough) and the correct design of the products.

Good afternoon, dear readers! Each of you has probably heard of a dish called manty. This is something like large dumplings that are steamed, and not minced meat is put into the dough, but meat chopped into pieces. Traditionally, they are used for their preparation, and I want to offer you an easier one, but no less tasty option- manti with beef.

Beef is not as fatty as lamb, so after a meal you will definitely not worry about digestion or body shape. Wondering how many calories are in a dish? It depends on the quality of the meat and the additional ingredients.

The approximate calorie content per 100 grams is 190-200 kcal. And the fact that this meat dish is not boiled, but steamed, makes it dietary. To reduce calories to a minimum, add potatoes or pumpkin to the meat, which will even bring a new flavor 🙂

Which part of the beef is better to take? To make them juicy, opt for a tender brisket or shoulder blade. In the classic version, be sure to add onions to the filling, and from seasonings take cumin, caraway seeds, black and red peppers or basil. And finally, the most important question - how much is cooked? It all depends on the dough - you can cook it in any way, but roll it out very thinly so that the filling shines through. In this case, it will take you no more than 40-50 minutes to cook.

This version of the dish is prepared in Tatarstan, and the peculiarity is that potatoes must be added to the meat filling. Thanks to this combination, the dish becomes satisfying, but at the same time light and very tasty 🙂

For a juicy filling, use lightly streaked meat or add a small piece of lard.

Necessary products:

• 3 cups flour;
• 1 egg;
• 200 ml of water;
• 1, 5 tbsp salt;
• 800 g potatoes;
• 250 g of meat;
• 2 onions;
• seasonings to taste.

Cooking method:

1. Break an egg into a container, add water and stir gently.

2. Sift the flour into a separate bowl, add a teaspoon of salt and pour the egg and water. Knead an elastic, springy dough, cover with a towel and let sit for a few minutes.

3. Cut the meat and potatoes into very small pieces (no more than 0.5 cm). In a deep bowl, combine with finely chopped onions, salt and season. Mix the filling well.

4. Roll out the dough into a thin layer and cut into 15 cm squares. Place a tablespoon of the filling on each square.

5. Shape each serving. First, join the opposite corners of the dough. And then those that are on one side to form small holes.

In the original, for cooking, you need a special container (mantovarker), but you can cook them in a double boiler or multicooker.

6. Grease the wire rack with vegetable oil and put it one by one on the surface, after dipping the bottom of the product in oil so that the dough does not stick together.

How much to cook such a dish? The cooking time does not differ from the classic version, so in about 40 minutes they will be ready.

Manti with beef - a classic recipe for manti with meat and onions

This option is suitable for any event, including hot for a holiday. The main secret of the dish is onions, which must be added to the filling. It is he who will give the necessary juiciness. I cook large portions at once, but you can reduce the amount of ingredients a little.

You will need:

• 1.2 kg flour;
• 1 egg;
• 600 ml of water;
• 2 tbsp vegetable oil;
• 1.2 kg of beef;
• 300 g lard;
• 1.5 kg of onions;
• 3 tbsp salt;
• seasonings.

How to cook:

1. Dissolve the salt and egg in cold water, add vegetable oil and mix well.

2. Pour the sifted flour in a slide on the table. Make a depression in the middle and pour in the prepared liquid.

3. Knead and knead tough dough for at least 10 minutes, then cover with a towel and leave to rest.

Freeze the meat with lard a little to make it easier to cut, and chop it into small cubes.

4. You can skip it through a meat grinder with a large grill - the main thing is that the minced meat is in pieces, and not porridge.

5. Chop the onion very finely, mix with the meat, salt, season and stir.

6. Roll out the dough thinly, cut into squares and put a tablespoon of filling on each. There are, I like to make them with roses or a regular envelope.

7. Grease a steamer rack with vegetable oil, add a serving and cook for 40 minutes.

They can be served with any sauce - for example, tomato or garlic.

Recipe for making beef and pork manti

In winter, I like to cook with a combination of minced pork and beef. The meat dish is very juicy and tender, since pork contains fat, which may not be enough in beef.

Required Ingredients:

• 800 g flour;
• 400 ml of water;
• 1 tsp salt;
• 20 g butter;
• 1 kg of beef;
• 1 kg of pork;
• 3 large onions;
• 1 potato;
• 1 tsp salt.

Step by step recipe with photo:

1. Pour water into a container, dissolve salt, add sifted flour. Mix all ingredients well and knead an elastic dough. Transfer it to a bowl and let sit for 10-15 minutes.

2. Make large minced meat out of the meat in any convenient way, salt and season.

To speed up the process, do not cut the meat into cubes, but beat it in a blender or meat grinder.

3. Grate the potatoes on a coarse grater, add to the meat and mix again. If the minced meat is too tight, add some cold water.

4. Roll out the dough, cut into squares, add the filling and shape each portion.

Grease the grill on which they will be cooking with butter, and cook the semi-finished products for 40 minutes.

Juicy chopped beef manti with pumpkin

I never thought that a combination of meat and pumpkin could be delicious until I tried this recipe. The filling turns out to be just perfect - juicy, moderately nourishing, with a pleasant sweetish taste. And pumpkin reduces the calorie content of the dish and will definitely not harm your figure!

List of components:

• 3 tbsp. flour;
• 1 egg;
• 1 tbsp. water;
• 2 tbsp vegetable oil;
• 1 tsp salt;
• 400 g of beef;
• 400 g pumpkin pulp;
• 400 g onions;
• salt, spices.

How to do:

1. Break the egg into a glass, pour in 2 tbsp. vegetable oil, add a teaspoon of salt. Add water at room temperature to a volume of 250 ml and stir gently.

2. Pour the flour into a bowl, pour in the water and egg and knead to an elastic, smooth dough.

It is not worth kneading it too long (3-5 minutes), then leave it to "rest".

3. Chop meat, pumpkin and onion, stir, salt and season. Stir the filling well, beating lightly as you go.

Roll out the dough, shape each portion and steam for about 40 minutes. Serve with sour cream or any sauce.

Delicious homemade manti with beef and chicken

This diet recipe can be given even to small children. To make the filling light and low-fat, we will use a mixture of chicken and ground beef. I advise you to cook more, freeze them in the refrigerator and boil when the little ones ask for something tasty.

What you need:

• 400 g flour;
• 100 ml of water;
• 100 ml of milk;
• 2.5 tsp salt;
• 500 g of beef;
• 200 g chicken fillet;
• 3 onions;
• seasonings.

How to cook:

1. Sift flour, beat in an egg, add 0.5 tsp. salt and stir.

2. Pour milk and water into the mixture, knead the dough, which should not be too tight and elastic. Place in a plastic bag or plastic wrap and let sit for 15 minutes.

3. Peel the meat from the films, pass through a meat grinder along with the onions. Season with salt and pepper and mix well.

To keep the minced meat juicy, add a little cold water (about 0.5 cups).

4. Roll out the dough, cut into small squares, lay out the filling and make large dumplings.

Steam them for 30 minutes, having previously greased the surface of the wire rack with vegetable oil.

A simple recipe for steamed lamb and beef manti

This cooking method came to us from Uzbek cuisine. In the original, they are molded in a special way to make beautiful roses, but this is not at all necessary. Pork and beef are taken in equal parts as a filling for the dish, due to which it turns out to be moderately juicy. But if you want to make it leaner or, conversely, fatty, the proportions of the types of meat can be changed.

List of components:

• 3 tbsp. flour;
• 1 tbsp. water;
• 3 tbsp vegetable oil;
• 300 g of beef;
• 300 g lamb;
• 300 g onions;
• 2 eggs;
• salt, pepper, seasonings.

Cooking process:

1. Knead a tough dough from flour, water, oil and salt (cooler than dumplings). Wrap in plastic wrap, let it rest for 15-20 minutes.

2. Finely chop the meat together with the onion, or pass through a meat grinder with a coarse grill. Salt the minced meat, season and mix well.

3. Roll out the dough thinly (especially the edges), cut into squares, shape each portion.

Steam them for 30-40 minutes, after dipping each in vegetable oil.

How to sculpt manti beautifully? (video tutorial)

If you want a meat dish to be not only tasty, but also beautiful, be sure to check out the different ways of sculpting them. They can be in the form of a bag, envelope or rose. And some of the semi-finished products are real works of art! By the way, there is nothing complicated in the sculpting process - you need a properly prepared dough and a little patience.

Be sure to pamper your loved ones with delicious manti with different fillings and share your favorite recipes with your friends on social networks. Bon appetit and see you soon!

Manty cooks for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the steamer. But it's worth it".

MANT RECIPE

What do you need:

Dough:
4.5 tbsp. flour
250-300 ml of water
1 egg
1 tsp salt

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or you can take pork altogether, this is a matter of personal preference, coercion is inappropriate here)
200 g fat tail fat (in the absence of fat, you can choose more fatty parts of meat and take a little more of it)
600 g onions
1 tsp Zira with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can take a little more pepper)
1 tsp salt

((inpage))

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a short time).

3. Make a well in the flour, add a raw egg and cold water with salt.

Photo: website It should be elastic and should not stick to your hands. You can add a little flour if necessary. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should, armed with a sharp knife and a fair amount of patience, cut into as small, equal cubes as possible. Do the same with the fat tail.

5. Cut the onion into thin small strips. I have a wonderful sharp shredder for these purposes, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead it well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add a little fresh cilantro to the meat. But first, you can try without it. I advise you to experiment a second time.

7. Roll out the dough until translucent and cut into circles.

8. Now you can sculpt: first pinch the middle.

Photo: site Then unfold the workpiece with the other side and again make two pintucks. It remains only to connect the pins to each other and clamp them carefully.

9. Time to cook. Many sources suggest lubricating the mantle or double boiler levels with oil. I'm used to doing it the other way around. I pour in a small bowl of oil and, taking the manti by the top seam, I just dip the bottom in the oil. Never stuck before.

10. Manti are prepared for about 45-55 minutes. Much depends on the thickness of the dough that you got and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti is easy to get. If the mantas just rise - just lift, if not, then you can pick them up with a silicone spatula. Checked - it works. Or shake each level slightly.

Serve manti exclusively with the right sauce. The colorful host of the program, Lara Katsova, shared her favorite recipes with us.

SPICY SAUCE WITH GREENS

Manty must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce”.

What do you need:
500 g canned tomatoes in their own juice
2 cloves of garlic
50 g cilantro
50 greens of dill
1 tbsp hops-suneli
1 tbsp coriander
half chili
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to make a hot herb sauce:

Rub the tomatoes through a sieve, finely chop the garlic. Mix the garlic and tomatoes, add salt and sugar, put the mixture on low heat, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili and simmer for another 3 minutes. If you want more pungency, add red ground pepper. Remove from heat, put in finely chopped cilantro and dill, cover and let cool.

SWEET SAUCE

Lara Katsova: “I understand that I will not open America, everyone knows about the classic sour cream sauce to khinkali. But my recipe is still different - saturated with herbs and spiciness. "

What do you need:
1 tbsp. sour cream 20%
2-3 cloves of garlic
small chili pepper
a sufficient amount of cilantro and dill

How to make sour cream sauce:

Chop the garlic and chili finely, removing the seeds. Chop the herbs, mix everything. Salt. The whole trick is that there should be a lot of greens, it's more like greens with sour cream, and not sour cream with herbs.

Manty with meat and pumpkin are very juicy and satisfying. A step-by-step cooking recipe with a photo will allow you to please your household with a ready-made dish with an amazing aroma and filling.

For the test:

Chicken egg - 1 piece;
flour - 1 glass;
water - 1 glass;
salt - ½ teaspoon.

For filling:

Meat - 300 grams;
pumpkin - 100 grams;
onions - 1 piece;
salt, cumin - to taste.

Preparation:

1. First you need to prepare the meat. Cut it into small cubes.

2. Grind the pumpkin with a grater. If the pulp is too juicy and ripe, squeeze it out properly.

3. Wash and peel the onion and chop into squares. Stir meat with vegetables and season with salt and spices.

4. For the dough, break an egg and mix it with salt, then beat. Add water with sifted flour. Roll out the product very thinly and cut the circles out of it with a glass.

5. Put the filling in the middle of the workpiece and first fix the opposite ends of the manti. Then form an envelope and secure the side ponytails.

6. Lightly grease the steamer with butter. Put the manti in it and steam for 20 minutes.

Interesting!
It is best to serve such manti on the table with vinegar sauce or sour cream.

Manty with pumpkin and potatoes

Manty with pumpkin and potatoes will appeal to people who do not like to eat meat. Even a novice culinary specialist can cope with the preparation of such an unusual second course, because there is nothing complicated in the recipe.

Ingredients:

For the test:

Warm water - 1 glass;
wheat flour - 3 cups;
chicken egg - 2 pieces;
salt - ½ teaspoon.

For filling:

Potatoes - 3 pieces;
pumpkin - 500 grams;
onion - 1 piece;
ground black pepper - 1 teaspoon;
zira - 2 teaspoons.

Preparation:

1. Thoroughly wash the pumpkin, peel and remove the seeds. Chop into medium cubes and place in a deep bowl.

2. Wash, peel and chop potatoes in the same way as pumpkin. Peel the onion and chop coarsely. Mix pumpkin, onion and potatoes.

3. Sprinkle vegetables with salt and spices. Mix everything well and let stand for a while. You can add some sunflower oil.

4. For the test in suitable dishes pour out wheat flour, form a hole in the center and add water. Drive eggs into the product and bring until smooth. Let the dough stand for 20 minutes.

5. Fill the compartment of the cooker with liquid and send it to the stove.

6. Cut the finished dough into pieces, carefully roll out and cut into squares. Put the prepared filling in the middle.

7. Fasten the manti with your hands as shown in the photo.

8. Send them to a cooker, sprinkle with liquid and wait to boil. Then cook for 40 minutes.

On a note!
The more onions you add to the filling, the more juicy it will turn out.

Uzbek manti

The step-by-step recipe for cooking Uzbek manti with meat is considered one of the best, because the finished dish comes out incredibly satisfying and juicy. For a better understanding of the features of cooking, the process goes with a photo.

Ingredients:

For the test:

Wheat flour - 500 grams;
water - 1 glass;
table vinegar (9% - 1 tablespoon;
refined oil - 1 tablespoon;
chicken egg - 1 piece;
salt - 1 teaspoon.

For filling:

Mixed minced meat - 1 kilogram;
water - ½ glass;
onions - 500 grams;
salt - 1 teaspoon;
pepper mixture - 1 teaspoon.

Preparation:

1. For the dough, sift the flour, beat in an egg and add salt. Add warm water, oil and vinegar. Mix everything well to get an elastic product. Set aside.

2. Pass the meat or minced meat through a meat grinder along with the peeled onions. Pour water over the mixture, add salt and pepper. Mix everything well.

3. As soon as the dough comes up, cut out circles with a diameter of about 10 centimeters. Put the filling in the center, and then form the manti with your hands.

4. Steam manti. It will take 40 minutes.

Interesting!
Uzbek manti goes well with tomato sauce.

Manty with potatoes

Everyone is already accustomed to the fact that manti is prepared according to traditional step-by-step cooking recipes with meat. But this method with a photo will allow you to make this dish with a potato filling. It will turn out very tasty too.

Ingredients:

Water - 250 grams;
flour - 550 grams;
salt and pepper to taste;
chicken egg - 1 piece;
potatoes - 300 grams;
onion - 1 piece;
butter - 50 grams.

Preparation:

1. Pour the water into a deep bowl and break the egg there. Beat with a whisk. Add salt as desired.

2. Add the sifted flour in portions, continuing to knead the product. The finished dough should not be sticky. Let it rest for 20 minutes.

3. Potatoes wash and peel, the same applies to onions. Chop both products into small cubes. Mix them together, sprinkle with salt and pepper.

4. Roll out the dough and cut out circles of the same diameter. Place the potato filling and a small slice of butter in the center. Pinch in the middle. Form from a blank of manti.

5. Send the manti to the double boiler, grease the bowl with oil. Boil the product for 40 minutes.

Important!
The filling must be cut very finely so that it can cook in a double boiler.

Manty "Roses"

Manty with minced meat and onions are traditional dishes in Asian countries. Consider a simple step-by-step recipe for cooking with a photo, which will allow you to please yourself with rose manti.

Ingredients:

For the test:

Water - 200 milliliters;
chicken egg - 1 piece;
wheat flour - 400 grams;
salt to taste.

For filling:

Minced meat - 500 grams;
onions - 2 pieces;
garlic - 2 cloves;
spices to taste;
salt and pepper to taste.

Preparation:

1. Pass the pork and beef meat through a meat grinder, also chop the peeled onion and garlic. Mix everything in one bowl, adding spices, pepper and salt.

2. Mix the minced meat thoroughly again and beat off.

3. For the dough, sift flour into a bowl, add salt and a chicken egg. Mix a little. Pour cold water over everything and stir.

4. Once the dough has acquired the desired texture, put it in the refrigerator for 20 minutes.

5. After the specified time has elapsed, remove the product and cut into several pieces. Roll out thin rectangular layers.

6. Cut the layers into strips about 8 centimeters wide. Place the prepared filling in the center.

7. Wrap the strip in half, roll into a snail. Bend the free tip under the "rose". So prepare all the manti.

8. Cook the manti in a manto-cooker for 40 minutes. They can also be frozen to cook later.

Manty in a double boiler with meat and vegetables

It is very convenient to cook manti with meat and onions in a double boiler. The presented recipe with a photo will tell you how to cook delicious manti.

Ingredients:

For filling:

Minced meat - 450 grams;
cabbage - 200 grams;
carrots - 1 piece;
onion - 1 piece;
greens, nutmeg, salt - to taste.

For the test:

Chicken egg - 1 piece;
dry yeast - 2 teaspoons;
flour - 400 grams;
water - 150 milliliters.

For the sauce:

Green onions;
butter;
vegetable oil;
Red pepper;
salt.

Preparation:

1. First you need to prepare the dough. Mix dry yeast with flour. Stir together the egg, water and salt until dissolved. Then add flour with yeast and make a non-sticky soft dough... Cover with a clean cloth and set aside.

2. For the filling, take minced beef and pork. Mix it with grated carrots and onions. Chop the cabbage with a knife and add to the resulting mass.

3. Finely chop the green onion and add to the filling. Add salt and nutmeg.

4. Stir the filling well and set aside for 15 minutes.

5. Sprinkle flour on the work surface and take a small piece of dough. Dip in flour and roll out the cake.

6. Place the filling in the center and shape the product with your hands. First form the main seam, leave the sides open.

7. Glue the sides, leaving a couple of tails. Then glue them together.

8. So prepare all the manti. Pour water into a double boiler, and pour vegetable oil into a saucer. Dip each item in oil and place in a double boiler. Cook for 45 minutes.

9. For the sauce, send 50 grams of butter, chopped green onions and 50 milliliters of vegetable oil to a suitable bowl. Add some salt and red pepper. Put the resulting mass in a double boiler for 10 minutes.

Manty in a multicooker

You can also cook manti with meat in a multicooker using this step-by-step cooking recipe with a photo. The dish will turn out to be very tasty and juicy.

Ingredients:

For the test:

Flour - 2.5 cups;
water - 1 glass;
salt - 1 teaspoon.

For filling:

Meat - 1 kilogram;
onions - 5 pieces;
salt - 1 teaspoon.

Preparation:

1. For the dough, sift the flour into a bowl. Cover with water and salt. Knead the dough with your hands, it should turn out to be plastic. Set aside for 15 minutes.

2. Finely chop the meat together with the onion. Send this mass to a meat grinder and twist, then salt.

3. From the finished dough, make two sausages. Cut into slices of moderate thickness and roll in flour, then roll into tortillas.

4. Place the filling in the center of each blank and form the manti.

5. Put the workpieces in a steaming bowl, not forgetting to grease it with oil. Send to a multicooker and set the "Cooking" program for half an hour.