Siberian manti in a pan with two fillings

Kitchen appliances and utensils:

• deep bowl for mixing ingredients - 2 pcs.;
• food processor for kneading dough (optional);
• cling film or dough wrapping bag;
• cutting board;
• kitchen knife;
• tablespoon;
• tea spoon;
• kitchen rolling pin;
• wooden or silicone spatula;
• a wide frying pan with a lid (or 2 pieces of the same to use at the same time);
• fork;
• serving dish - 2 pcs.

Ingredients

Step cooking

Cooking dough

1. We drive 4 eggs into the bowl of the combine or into one of the bowls for mixing the ingredients, add 1 pinch of salt, 200 ml of water, stir until a tablespoon is homogeneous.
   
2. Gradually adding flour (650-750 g), knead the dough with your hands or with the help of a combine. The dough should be firm and elastic. If necessary, add flour.
   
3. Tightly wrap the finished dough in a plastic wrap or bag, remove it “to rest”. We clean the bowl for the ingredients.
   

Cooking meat stuffing

1. Peel 1 potato and rub it on a fine grater in a bowl.
   
2. Finely chop 500 g of pork meat and peeled 2 onions, send them to the potatoes.
   
3. Salt, pepper to taste, add 100 ml of cream, mix the minced meat thoroughly until smooth.
   

Cooking stuffing with minced meat

1. Pork and ground beef (300 g) put in the next mixing bowl.
   
2. Rinse and finely chop 200 g sauerkraut.
   
3. We send it to the minced meat.
   
4. 4 onions cut into large cubes and pour into the same container.
   
5. Salt, pepper to taste and mix the minced meat thoroughly.
   

We form manti with different fillings individually

1. Sprinkle a chopping board with a small amount of flour (from the remaining). We cut off the parts of the dough, and with our hands form “sausages” with a diameter of about 3 cm.
   
2. Cut the sausages into pieces about 5 cm long.
   
3. Then we roll them on the board with a rolling pin into the most thin circles. We will use one half of the circles for manti with one filling, the second with the other.
   
4. In the dough circles with a tablespoon, lay out the filling and sculpt manti.
   
5. First, fold the dough in half, then connect all the side parts (or in another way convenient for you).
   
6. Mantas with different fillings are set aside separately from each other.
   

Cooking manti stuffed with minced meat

1. We clean 4-5 pcs. potatoes and cut it into circles. We put boiling 200 ml of water. Cover the bottom of the pan with chopped potatoes, salt, pepper to taste, add 1-2 tsp. vegetable oil, mix with a spatula, evenly level to form a “pillow” for manti.
   
2. We heat the pan over high heat, at the same time fill the potatoes with 150-200 ml of boiling water (depends on the size of the pan).
   
3. After the water begins to boil in a pan, put manti stuffed with minced meat on the potato. Close the pan with a lid and adjust the fire to a slight boil of water.
   
4. Without tearing the lid, prepare manti 30-35 minutes.
   
5. When ready, grease the manti with butter (50 g) and carefully, using a fork, transfer them to a serving dish.
   

Cooking manti stuffed with meat

1. We put boiling 200 ml of water. Heat the pan over medium heat with 2-3 tsp. vegetable oil.
   
2. We spread the manti stuffed with meat in a pan and fry them on one side until slightly golden.
   
3. Pour 150-200 ml of boiling water along the edge of the pan (to the level of half the height of the manti). Close the pan with a lid, without lifting it, prepare manti 45 minutes.
   
4. When ready, we also grease the manti with butter (50 g) and carefully, using a fork, transfer them to another dish for serving.
   

Manti can be served with various sauces - sour cream, cheese, garlic, with vinegar, mayonnaise or sour cream. You can prepare the sauce to your taste, or use the already prepared one. Enjoy your meal!

Video recipe

In the video accompanying the recipe, you can see the whole process of making manti with different fillings, learn how to form manti, and also how to cook one of the options for vinegar and garlic sauce.

Other manti recipes