Manty - cooking recipes with a photo in a multivarque, how to sculpt a dough

Manty, the recipe of which came to Russia from Asia, has long become one of the favorite dishes of Russians. Reminiscent of our dumplings, they are traditional for a number of countries - Korea, Turkey, Mongolia, Central Asia, Tatarstan, Bashkortostan. It is believed that the name of this dish was given by the Chinese, and in translation from the Chinese dialect: pinyin "mantou" means "stuffed head".The recipe for each people is different, the components that make up the filling change. But all mantises have something in common - it's appearance and way of cooking.

Mantle dough classic recipe

To make a real dough for mantles, you need to make it tight and durable. The classic recipe provides for a fresh mass, which is prepared exclusively with the use of water and flour. However, to knead its hard work, so in modern recipes necessarily go at least a few eggs. To make the dough classic, it is recommended to take flour of soft wheat, however professional culinary advisers recommend giving preference to expensive hard varieties, for example, wheat "durum" - then the taste of mantis will turn out to be ideal.

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Some well-known cooks are experimenting with the addition of yeast for the splendor of the dough, however the classic recipe requires molding from a fine bezdzhozhevoy mass. To maximize the dough to the classic version and at the same time make delicious, mouth-watering mantas, use the following recipe. What ingredients will be needed to create the test:

One part of the water.
Two pieces of flour "durum".It is expensive, so instead of it you can use a mixture of ordinary flour of the second and first grade. In addition, this will make the dough stronger, will avoid ruptures during molding.
Two eggs - per kilogram of flour product.

How to prepare the dough correctly:

Mix thoroughly all the ingredients. To make the dough more dense, you can use a special tool - kneaders.
After kneading the dough, allow the mixture to stand for about an hour. Cover the mass with a damp towel.
Roll out the dough with a rolling pin or with a machine. Approximate thickness should be obtained - one millimeter. Make sure the dough is even and not torn.
The secret of preparing a delicious dough in a mantle: before dipping the finished mantles in water, dip the bottom in vegetable oil, so the products do not stick to the grilles.

Stuffing: options for filling

Manties are similar to dumplings, because they are minced meat, wrapped in dough and boiled. The same they remind the national dish of Georgian cuisine - khinkali. Given the large prevalence of mantles throughout Asia, many varieties of fillings have appeared that use different nationalities for this recipe. What mincemeat people from different countries take for the recipe:

Central Asia and Kazakhstan. In these parts, the classic recipe includes the use of mutton for mincemeat in combination with fat - interior or kurdjuchnuyu, which necessarily adds onions. Other options for these regions: potatoes and fat, meat and pumpkin, potatoes and meat.
The Uighur region. Here it is customary to mix minced meat from mutton, crushed pumpkin and onions. Instead of a pumpkin, a jusai plant can be used.
Mongolia. In this country, prepare manti with meat beef, goat mince, still use camel, horse meat. To improve the taste, make the flavor more saturated, the Mongols add pieces of poultry - chicken, turkey.
China. On the territory of this country, mantas are often cooked with the addition of pork, and the maritime regions surprise with unusual shrimp stuffing.

Instead of a pumpkin, which is often used as one of the main components of manti, you can take other vegetables that can give the same amount of juice - for example, carrots. Onions can be replaced with garlic, but it needs to be added in smaller volumes. Modern recipes include making manti with cabbage, potatoes, poultry, mushrooms, fruits and even cottage cheese.

How to sculpt and how much to cook

The ways of placing stuffing in the dough are also different depending on the region. Uzbek, Tatar and Tajik recipe provides for molding with fastening of the ends crosswise, then this area resembles a mail envelope. Frozen manti, sold on the shelves of stores, often have a round shape. There are also square, triangular mantles. The dough will have to be rolled thinly, so that the dish is as tasty as possible. The classic version of the recipe is how to wrap the mantles:

Divide the dough into rectangles.
Put a tablespoon of minced meat in the center.
First fix the corners on one side, then blend with the other.

Another popular question when preparing an Asian dish: how much to cook manti? Typically, meat products are cooked from twenty-five to forty-five minutes. The final time depends on the size of the resulting products. The main marker of readiness for a delicious, delicious dish is the dough. If the flour mass is prepared, then you can take out the manti. You can prepare manti in a multivark, steamer, manties, pan, using a frying pan, microwave oven or oven.

Step-by-step cooking recipes at home with photos of

Manti will become a wonderful dish for a festive or casual table. They have a high calorie content, so it is advisable to serve them for dinner, and not for dinner. In addition, this dish can be heavy for the stomach. To improve digestion, add a little zira in the dough - this spice will allow classic mantas to be well mastered. Step-by-step recipes for home meat products will help you prepare truly delicious dishes. You will see how to mold a mantle step by step, learn how to cook in a multivarquet, you can make a great sauce for them.

How to make Uzbek manti in a mantovarka

A classic recipe in Uzbek will help you make delicious mantas that will not leave anyone indifferent. As a tool for cooking, a mantle is used, its other name is cascane. This is a special pan with a tier of lattices, on which meat products are laid out. You can replace such dishes with a normal steam cooker. What ingredients will be needed to prepare the mantle test:

200 grams of flour.
One egg.
A glass of warm water.
A teaspoon of salt.

For mincemeat:

One kilogram of mutton( if desired, replace with beef).
Four medium sized bulbs.
On a teaspoon of salt and cumin. Half a small spoonful of black pepper.
A teaspoonful of olive oil.

How to prepare:

Start cooking with the dough. To do this, mix all dry ingredients thoroughly in a container. In the center of the mixture, make a small depression, break the egg and carefully pour in the warmed water. Knead the thick dough. Leave it for twenty minutes, then cover it with a tissue.
The classic recipe does not provide meat grinders while preparing forcemeat. To make manties succulent, you need to chop the lamb with a knife, selecting the cartilage from there, which will not have time to dissolve during cooking and can get stuck in the teeth.
Cut the onion into small cubes, mix it with spices - salt, cumin, pepper. Mix onion with meat.
Roll out the dough. Cut into rectangles. In the middle of the rectangle, put a tablespoon of meat, fix the opposite corners.
Lay the mantles on the grills of the mantovarki with already boiling water, having previously smeared the walls with butter. Under the influence of steam, they will be prepared for about forty minutes.
Serve the ready-made dish with herbs and any dressing to taste.

How to cook lazy manti in a multivariate

Lazy manti in another way are called "khanum" and represent a long thick strip of minced meat wrapped with fresh test. Prepare this dish is easy, for this you need a multivariate and ingredients for dough and filling. You can freeze fresh khanum, then immediately make it with the help of the device. What components are needed:

400 grams of wheat flour.
Two eggs.
Half a cup of water.
Half of the stuffing: beef + pork.
One onion, whole garlic.
Spices to taste.

How to make a delicious juicy khanum:

Sift flour, pour it into a wide container. To her, add eggs and half a glass of water. The dough should turn out thick, elastic.
Mix the flour until the dough is elastic. Cover with a food wrap and leave for a quarter of an hour.
While the dough is infused, prepare the filling. For this, mix the minced meat with finely chopped onions. The onion should be added to taste. The more this vegetable, the more juicy the future khanum will be. Add minced spices - pepper, salt, zira, finely chop the garlic and also add to the filling.
For juiciness, you can cut into small pieces and add a pumpkin to the filling, but it is not necessary.
Roll the dough thinly, making a rectangular shape.
On it carefully place the stuffing, leaving about a centimeter near the edges. From above you can sprinkle stuffing with chopped herbs.
Start folding the roll from the wide side. Be careful, wrapping the dough, try not to break it, otherwise all the minced meat will fall out. Fix the ends firmly.
Lubricate the bowl with vegetable oil, spiral roll on it. Make sure that the ends and walls of the roll do not touch. Top with "oil sausage".
In the main bowl, pour water, put the "Steam cooking" mode. Preparing the khanum for about half an hour.
Remove the roll, cut into slices four centimeters thick. Serve with sauce, greens.

Tasty recipe with pumpkin at home

Manty with pumpkin is a delicious and healthy recipe, considered to be classic. You can make a fully pumpkin vegetarian mantle or complement the minced meat with this delicious product. Due to the ability of the pumpkin to give its juice in large quantities, the dish will turn out juicy and surprisingly tasty. What ingredients will be needed to create a fresh test:

Extra grade flour - 450 grams.
One egg.
Half a teaspoon of salt.
200 ml of water.

For the filling:

400 grams of fresh pumpkin.
400 grams of a mixture of lamb and beef with fat.
Two large bulbs.
Salt, black pepper.
Tablespoon of balsamic vinegar.
Two tablespoons of butter.

How to make juicy manti according to the classic recipe:

Mix the flour with salt. In the resulting crumbly mass, make a small groove, pour in water and break the egg. Knead a thick, elastic dough. Leave for an hour, cover with a damp towel.
Cut the meat into small cubes, chop the fresh pumpkin with the same pieces. One onion finely chop, the second - chop in a blender. Mix pumpkin with salt, pepper, vinegar. Mix the meat with chopped onions and chopped in a blender, also salt and pepper. Forcemeat add to pumpkin slices, leave for a quarter of an hour.
From the dough, roll out large mugs, spoon out the toppings with a tablespoon. Fasten the edges as you like.
Cook in the steamer for about forty-five minutes. Done!

Cooking option in a saucepan with meat and potatoes

Classic mantles are often supplemented with potatoes, which makes them even more nutritious and tasty. To prepare for this recipe will need a special pan with a lattice tier. This dish perfectly fits like a treat on a festive table. And to make it even more delicious, serve manti with sauce. Necessary ingredients:

700 grams of flour.
700 ml of kefir.
One egg.
800 grams of meat.
Four potatoes.
Two onions.
Spices.

How to Make Appetizing Juicy Manties:

Knead a thick, elastic dough, mixing kefir with egg, flour and salt. Kefir is used instead of water, mantas with it acquire an interesting tint of taste. Milk is added to some recipes. Leave for twenty minutes under the towel.
Finely chop the onions. Peel potatoes, cut into small cubes. Add these ingredients together with spices to ground minced meat.
Roll out the dough in a thin layer, cut into equal large rectangles. For each, place one tablespoon of meat filling.
Fasten the edges.
When the water in the saucepan boils, grate the grate, top with folded mantles. Cook for forty minutes without opening the lid.

Recipe for sauce for the dish

To make the mantels like the people around you, you can serve them with some unusual sauce, for example, tomato. It will take half a kilogram of tomatoes, two onions, three cloves of garlic, a mixture of dry peppers to taste, zira, salt, three hundred milliliters of broth, and another hundred grams of sour cream. The vegetable sauce is called Shakarap, it will turn out fragrant and tasty. How to cook:

Cut the tomatoes, chop the onions, garlic. Mix it all.
Pour the mixture with salt, pour in broth and add sour cream.
At the end, add the remaining spices - zir, peppers.
Leave weight for half an hour - she needs to brew.
Press the mass with your hands, and pour the juice to another container. Delicious, fragrant and unusual sauce Shakarap for mantas - ready!

Video recipe: Khanum with meat in a double boiler - Lazy mantles

For those who have never tried to prepare mantas on their own, it is better to start by preparing their simplified version - lazy manta or khanum. This juicy roll is perfect for everyday use, it will be an excellent item of the festive menu. It will help to conduct each stage of cooking properly a special video created by an experienced culinary expert. The presenter tells in detail how to knead the dough, make a delicious juicy filling. According to this recipe, a lazy mantle is cooked in a double boiler, which makes cooking even easier. How to make a dish look at the video: