How to cook manti recipe. Cooking manti according to the best classic recipes

Manty is a famous and beloved dish. There are a lot of cooking options.

In our family, manti are a frequent visitor. I cook them for dinner or as a hot dish for festive table... I usually cook manti with minced meat. But my husband just loves manti with minced meat. Sometimes I do this option as well. Since we are not lovers of lamb, I cook with pork.

It is very good when the meat with a layer of fat. Due to the large amount of onion, manti with meat is not fat at all, but very juicy and tender.

First, prepare the dough for the manti. Measure and salt the flour.

Pour boiling water over the oil and stir until it is completely dissolved. Pour the water and butter into the dough and stir quickly first with a spatula, then knead the dough with your hands.

The dough is soft and does not stick to your hands at all. Cover with a towel and rest.

Do not freeze or defrost a piece of meat until the end.

Cut into thin small pieces.

Chop the onion thinly. I rub on a grater with rings, and then I cut in half with a knife, very convenient.

Mix onion and meat, salt and pepper. If present, you can add chopped fresh herbs.

Divide the dough into small pieces, roll out into flat cakes.

Put a spoonful of meat in the center.

Pinch the dough in the center.

Pin the edges together.

Now join the edges: left to right.

Lightly grease a bowl of a steamer or steamer. Dip the bottom of each manta in oil, put in a bowl at a distance from each other.

Cook manti with meat for 35-40 minutes.

Serve hot manti with minced meat, greased with butter, with any sauces.

Bon Appetit.

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. The classic recipe provides for lamb as a meat component. 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 each 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 delicate 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 delicious manti from a 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 the shell with thin dough 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 aromatic 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, the modern recipe for Asian dishes is distinguished by 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 an original decoration for 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.

Manty are considered Asian dish, although they are prepared in many countries of the world, not only in Asia. Koreans and Turks have their own types. They are also found in the kitchen of the Tatars. As for Russia, manti has always been popular in Siberia. Today they are prepared throughout our country. It is assumed that the word "manty" itself came from the Chinese language, where it literally meant "stuffed head".

The five most commonly used ingredients in manti recipes are:

Well, yes, if you look closely at the shape of these “big dumplings”, they are somewhat reminiscent of a head in an oriental turban. Muslims prepare this dish from minced lamb with the addition of fat tail fat. There are also options with goat meat, beef. In some places they are even sculpted from horse meat. In most of Russia, manti recipes, like dumplings, include mixed minced pork and beef. And also any other meat: chicken, turkey, fish, game.

In addition to meat, pumpkin is added to the classic filling for manti. However, there are varieties of it with carrots or potatoes. The meat is not always scrolled through a meat grinder - some chop it with a knife into small pieces. Many people think it tastes better this way.

Traditional dough for mantas is kneaded with water and flour. It is not even salted. The most important thing and the most difficult thing in preparing a dish is sculpting. But if you watch how someone sculpts them (even in a video), then you can quickly learn this skill. The dough must be rolled out thinner than for dumplings. Just to provide a beautiful, curly molding.

The five fastest recipes for manti:

Manti is cooked, also according to the classics, for a couple - they do not like water. Because all the curly modeling in this case is deformed. And the shape matters. So a special mantle cooker is purchased for them. It differs from a conventional steamer in that it has several floors with holes. On each "floor" manti are placed so that they do not stick to each other, that is, freely. And steamed until cooked.

Manti should be served hot, with any sauce to taste, you can simply with sour cream, mayonnaise.

Manty is a very tasty and satisfying dish, somewhat similar to our dumplings or Georgian khinkali. But they have special, distinguishing features: chopped meat is always used for the filling, the dough is always fresh (sometimes an egg is added), and they are cooked exclusively for steam.

To prepare the dough for manti according to the classic recipe, prepare the necessary ingredients.

Sift the wheat flour several times. And this is a prerequisite (even if you use premium flour), since, firstly, in this way garbage and everything that can get into the flour is sifted out, and secondly, the flour will be enriched with oxygen and will favorably affect the quality of the dough , and then on the flour product itself.

Make a depression in the center of the sifted flour. Add one chicken egg.

Add salt to taste.

Pour in warm water.

Now there is a long and painstaking work: slowly, stirring with a fork in a circular motion from the center in one direction (clockwise or in the opposite direction - it does not matter), each time catching a small part of the flour. So the dough will turn out to be soft, tender, very pleasant to the touch and, most importantly, not beaten with flour.

When the dough becomes dense enough and it will be difficult to stir with a fork, you should continue kneading with your hands.

A little later, when all the flour is gone, put the dough on the table and continue kneading for 10-15 minutes, all the while bending the edges towards the center. The classic recipe for manti dough requires a long and thorough kneading - the more time you spend on preparing it, the more delicate the taste of the dish will be. Every minute the dough becomes more elastic and softer.

It is very pleasant to work with such a dough, it is obedient, pliable. Manty turns out to be gorgeous: the dough is thin and soft, perfectly holding back not only the filling, but also the resulting juice.

Before you start sculpting the manti, let the dough rest for at least 20 minutes.

Be sure to try cooking.