Manti recipes 🍲 how to cook manti, quick and easy step by step recipes with photos

See and choose manti recipes for every taste and color. This section presents the most delicious, simple and quick recipes for manti with a photo for cooking at home. Read more about manti ...

More about manti

Manti is a traditional dish of the peoples of a number of countries - Uzbekistan and Turkey, Tatarstan and Kyrgyzstan, China and some others. For the cooking process requires a special pan - a pressure cooker. Manti can be compared with Russian dumplings or Ukrainian dumplings - the filling is wrapped in a thin dough for manti. The similarity ends here.

The stuffing for manti is prepared from lamb with fat tail fat, onions and pumpkin, beef, camel, goat, pork, even from fish (usually mullet or mackerel) or with the addition of shrimp. Modern housewives belong to the filling of manti democratically - they mix beef and pork, lamb, chicken. And fat tail fat is replaced with pork fat - smoked or salted. The presence of fat is highly desirable in the filling, because it gives the products juiciness and tenderness. It is important to guess how much to take: not more than 150 g of fat should be taken per kilogram of meat. When preparing the filling, there is an important secret - do not use a meat grinder or a blender to make minced meat. Finely chop the meat with a knife (diced no more than 0.5 cm). They also cut onions, they take it in a ratio of 1: 2, it gives the filling juiciness. In addition, zira, red and black pepper, cumin, garlic, basil are added to taste. Additives in the form of slices of mushrooms, potatoes, pumpkin and other vegetables give special piquancy to the filling. Fruit manti stuffed with apples or quinces, with cottage cheese and cheese is also very tasty.

Manty dough, as the best classic recipe for manti says, is made fresh - from water, flour and salt, sometimes eggs are added. Flour and water are taken in a ratio of 2: 1, for 0.5 kg of flour one egg will be enough. Especially tasty and tender dough for manti can be made by replacing water with milk. You can add milk to flour, after boiling it - choux pastry perfectly preserves the juice inside the product. It is important to knead the dough well - you need to do this for at least 20 minutes. Then the dough should be covered with a towel and left for an hour.

How to sculpt homemade manti and cook them? The dough is rolled up to 2 mm. According to the recipe, correctly prepared dough for manti should be so thin that the filling shines through it. Here you need not to overdo it so that the dough does not tear. The dough is cut into 15x15 cm squares, the filling is placed in the center of each (about a tablespoon), the corners of the square are lifted and connected from above.

Mantovarka is a combination of two pots - one in the other. Water is poured into the bottom, and the bottom of the top looks like a colander, steam enters the holes, under these conditions, juicy manti are prepared. How much to cook manti? 40-50 minutes.