How to properly prepare delicious manti. Kefir dough recipe

In general, the Chinese were the first to start preparing manti. True, there they are called wrappers, in Chinese - baozi. Initially they were called in their homeland - mantou. That's where the people of Asia got their name from.


Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, fluffy dough. You can fill them with anything, adding seasonings to your taste. Housewives prepare both meat and vegetable, and even cottage cheese manti. The only thing all these dishes have in common is the method of preparation. Steamed manti is prepared in a special vessel called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which boils away and forms the steam necessary for cooking.


You can also use a regular steamer which is very common in our country. Well, one can only envy those who have special Chinese utensils for preparing manti. Bamboo sticks are used here as levels for placing the dish.

Manti, dough recipe

  • As for preparing the classic dough, it’s worth revealing one little secret. To prevent very thin dough from tearing, use two types of wheat flour: 1st and 2nd grade.
  • Also, experts recommend using the correct proportions of water to flour: 1:2. Then the dough will be elastic and strong enough.
  • Well, and, of course, it is important to add at least two eggs.
  • And after kneading the dough, let it sit for about an hour, covering it with a damp towel.
  • Considered ideal The thickness of the cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.
  • Place the filling on the flatbreads and pinch the manti. After shaping the dish, dip each bag in vegetable oil until the bottom is wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.


Manti recipe - form

By the way, the shape of manta rays can be very different. Each nation has its own. Manti can be round; such manti are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are also found.


Filling for manti

  • The filling is usually chopped using a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing sacred dishes. Really, manti, recipe which involves the use of meat chopped with a knife, turns out much tastier.
  • Now let's talk about the filling itself. Traditional manti is prepared with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.
  • Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.
  • Onions are added to this minced meat, cut into small cubes. It is taken in a 1:2 ratio to meat. After all, onions also add incredible juiciness to the dish.
  • In Asia, pieces of any vegetables and always potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.
  • Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.
  • Absolutely any fillings are added to modern manti. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some options for preparing this wonderful dish.


Spices for manti

And, of course, like any other Asian dish, manti cannot do without spices. In addition to the traditional black and red pepper add cumin, garlic, cumin.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Uzbek manti recipe

To prepare Uzbek manti you will need

For the test

  • 400 g wheat flour
  • 120 g water
  • a pinch of salt

For minced meat

  • 0.5 kg lamb
  • 50 g lamb fat
  • 300 g onions
  • salt, pepper to taste

Recipe for Uzbek manti

  1. Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onion.
  2. Mix the resulting mixture thoroughly, add salt and pepper. Now start sculpting the mantas. Roll out the balls into flat cakes, place minced meat in the middle of each, and a piece of fat on top.
  3. Seal the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. Serve sour cream and herbs as a sauce.


Yeast manti recipe

To prepare Yeast Manti you will need

For the test

  • 200 g wheat flour
  • 5 g dry yeast
  • 80 g water
  • salt

For minced meat

  • 150 g pork
  • 150 g beef
  • salt, red pepper to taste
  • 200 g onions

Recipe for making Yeast Manti

  1. Knead the dough from flour, water and yeast. Let him come up once. And you can start cutting.
  2. To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Make the manti into a square shape, adding 1 tbsp. l. minced meat in each.
  3. Grease the tiers of the pressure cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling manti with chopped herbs.

Manti with potatoes recipe

To prepare manti with potatoes you will need

For the test

  • 350 g wheat flour
  • 150 g water
  • salt
  • 10 g vegetable oil

For minced meat

  • 800 g potatoes
  • 100 g lard
  • 4 things. medium bulbs
  • salt, ground pepper to taste

Recipe for making manti with potatoes

  1. Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let it sit.
  2. At this time, prepare the minced meat. Peel and cut the potatoes and onions into small cubes.
  3. Add chopped lard there. Season it all with spices. You can start making manta rays.
  4. To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Place a small amount of minced meat on each of them and form square manti.
  5. Place them on the grate of the pressure cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.


Enjoy your meal!




What other fillings for manti do you know, friends?

Olga Manti with pumpkin were mentioned here. But each housewife makes them differently. You can mix minced meat and diced pumpkin (I grate it on a coarse grater), onions in the proportions 1: 1: 1 (meat: pumpkin: onion), add to the minced meat rendered lard or pieces of fresh lard, red pepper, black. This is one version of manti with pumpkin.
But I prefer pure pumpkin. I grate the pumpkin on a coarse grater, cut the onion, grate frozen butter, salt, pepper (necessarily both black and red pepper) and the filling is ready! The taste is very pleasant, of course, those who don’t like pumpkin will not appreciate this recipe. But for such people, the recipe above, minced pumpkin with meat, is suitable.)))

olga belozor Very tasty manti made from duck meat, you can add a little raw potato to the minced meat, (without it they turn out very fatty), mince it along with the meat, and of course, finely chopped onion, a lot.. And the bones are good for broth. It doesn’t turn out well fatty but rich. It’s a pity that there are no ducks for sale now, even on the market. I make the dough like dumplings, although I always use milk instead of water. Per liter of liquid +2 eggs. I trust my son or husband to knead the dough, rational use of male power and participation in the preparation process, the dough turns out excellent.

Many housewives seriously consider Uzbek manti to be the closest relatives of the Russian dish “pelmeni”, and they prepare them in the same way, making them only slightly larger in size. If you want to treat your family or friends to a real dish “with the smell of the East,” then you should know that dumplings and manti are hardly similar in their method of preparation.

Prepare them according to at least one of the methods that we present in this article, and you will be convinced of this. In Central Asia, manti are extremely popular on the tables of the local population. So what prevents us from tasting Asian cuisine without leaving home?

The main thing in the article

Cooking manti: selection of products

Although it is believed that manti is an Asian dish that is popular in Uzbek, Turkish and Pakistani cuisine, it comes from China. It is from the Chinese “mantyou”, that is, “steamed bread”, that the name of this original and incredibly tasty dish comes from.

Traditional classic manti is prepared from two main components:

  • elastic, elastic dough;
  • minced meat, which is most often lamb with the addition of onions, spices and fat tail fat.

Concerning test, the most delicious recipe of which we will present below, then for its preparation you will traditionally need:

  • water,
  • salt,
  • flour,
  • Some housewives add eggs and milk to give it special tenderness and elasticity.

A recipe for manti made from choux pastry is also common in Turkestan.

We are not as accustomed to eating lamb as Asian peoples, so we often replace the standard meat ingredient this dish for a more classic one:

  • pork,
  • beef,
  • chicken,
  • a mixture of several types of minced meat.

Instead of fat tail fat The piece fits perfectly salted lard. For 1 kg of meat you need to take 150-200 g of lard - this way the filling will turn out juicy and tender.

An important role is played by the addition onions: do not spare it, let its quantity exceed 50% of the minced meat - this will be the key to the juiciness of the entire dish.

In the homeland of manti, sunny Asia, they are very fond of spices, so try not to make your manti too bland. To give a rich taste and characteristic aroma, season the minced meat cumin, black pepper, cumin, marjoram, coriander, dried basil, garlic.

Lovers of greens can add finely chopped cilantro, fresh basil or dill.

If you want to make manti according to the original recipe, stock up on products that best fit into the format of this dish:

  • pumpkin;
  • mushrooms;
  • cheese - processed, hard or feta cheese;
  • potato;
  • cabbage;
  • fish;
  • favorite spices.

Dishes and kitchen utensils for preparing manti

Manti is a dish for which you need to equip yourself with certain kitchen equipment. An ordinary pan, like for cooking dumplings, will not work here, especially if you are preparing open manti or have chosen some other original sculpting option for them. Manti are steamed, which not only keeps them in perfect shape, but also makes them even healthier.

Traditionally, to prepare manti in Asian countries, a special device is used - a manty dish. Its Russian relative, called the manti cooker, is as close to it as possible in its functions, and allows you to cook manti no worse than in the countries of the East.


The principle of its design is simple: a pressure cooker consists of 2 or 3 pans placed on top of each other, separated in the middle by a lid with colander-type holes for free penetration of steam.

If you don’t cook manti too often, you don’t have to buy a manti cooker: an ordinary one double boiler copes with the preparation of manti no worse. If you have in your kitchen multicooker– use it by selecting the “Steam” mode.

These kitchen helpers allow you to prepare delicious manti in just 40-50 minutes.

Features and principles of preparing manti


You can get acquainted with the main rules and the most beautiful ways of sculpting manti in our article:

Recipe for the most delicious dough for manti


To make the dough softer and more pliable when rolling, cover it with a bag or wrap it in cling film and leave it to rest on the table for 20 minutes.

The universal dough for manti is ready, in the meantime you can start preparing the filling. You can make manti in a classic shape, or you can give free rein to your imagination and create an elegant, intricate, festive dish if you use our tips from the article about.

And how to properly roll out the dough into manti and pinch them beautifully, watch the video.

Don’t forget to take a look at our article about the most delicious, in it you will definitely find an option to suit your taste.

Classic manti with meat: step-by-step recipe with photos

This is the recipe that we are all accustomed to, and which is absolutely adapted to the cuisine of our country. For it we will take the following products.

Knead the dough according to the recipe presented above, or select the appropriate one from those presented. And if everything is clear with the dough, and the main thing is to knead it properly, then it is the filling that makes the manti real manti.


Place on a plate, pour in melted butter, garnish with herbs and enjoy this delicious hot dish.

Manti with meat in Uzbek style

The technology for preparing manti in Uzbek is not too different from the classical one. The main difference is in the ingredients of the dish. If you still intend to try this version of manti, stock up on these products.

  1. We make the dough for manti according to an already mastered recipe, as in the classic version.
  2. Chop all minced meat ingredients into cubes and mix.
  3. Generously season the minced meat with spices, add salt and mix thoroughly.
  4. Place 1 tablespoon of filling onto prepared equal layers of dough.
  5. We pinch the manti and give it a traditional shape.

Secret: the molded seams of the manti should be similar in configuration to the letter “H” elongated horizontally. Then we pull the corners, which are the lower part of the “legs” of the letter H, towards each other and connect them.

Generously grease the cascan racks of the manto cooker with vegetable oil, place the manti on them and cook the dish for 40-50 minutes. By the way, you should definitely eat manti in Uzbek with your hands.

Manti with meat and pumpkin: original Asian photo recipe

In this recipe, pumpkin is added to the traditional onion and meat filling - a rather unusual element of a meat dish for us. But, for example, in Almaty, manti is prepared exclusively with the addition of pumpkin. They turn out very tender, sweet, original.

There are two ways to deal with vegetables.

  1. Cut into small cubes.
  2. Grate the pumpkin on a coarse grater, cut the onion into half rings. The second option will be easier to work with in the process.

Test preparation

Preparing the filling



Modeling manti


Steaming manti
Don’t forget to soak each manti in sunflower or butter before placing it on the caskan.

Manti recipe from Stalik Khankishiev

Recipe for manti with meat and cheese

Cooking manti with the addition of cheese is not very different from the recipe for classic manti with meat. Only at the stage of preparing the minced meat you need to add cheese, grated on a coarse grater, and choose which one yourself:

  • durum varieties;
  • fused;
  • feta cheese;
  • Suluguni.

Ideal filling proportions:

  • 0.5 kg meat
  • 0.3 kg onions
  • 0.2 kg cheese
  • spices to taste.

Manti are steamed for 45 minutes, after which they are flavored with butter and sprinkled with your favorite herbs.

Manti with potatoes and mushrooms: recipe for choux pastry

Do you think manti comes only with meat? Not at all, let's adapt this dish to our cuisine and prepare Asian manti in the Russian style - with potatoes and mushrooms.


Tip: to get a more delicate taste of the filling, add a small cube of butter to each manti before pinching.

Recipe for manti with meat, potatoes and cabbage

We offer a video recipe for the juiciest manti with meat and vegetables: potatoes, cabbage, onions and carrots with aromatic vegetable gravy.

Manti with fish and spices: step-by-step recipe

Manti with fish is a special food pleasure with the original “sound” of a familiar dish. Be sure to please your loved ones with this delicacy, and here is a festive recipe for you to use.

Dough:

  • 4 tbsp flour
  • 2 tbsp cold water
  • 2 tbsp vegetable oil
  • salt and sugar - 1 tsp each.

Knead a stiff, elastic dough, gradually adding flour. Wrap it in cling film and let it rest for 20 minutes.

Filling:

  • fresh salmon or other sea fish – 0.8 kg
  • Chinese cabbage (for a more delicate taste) – 200 g
  • 1 onion
  • 0.5 tbsp cream
  • 0.5 tsp each of spices - saffron, ground red and black peppers, salt.

Chop the salmon into cubes, cut the cabbage into strips, chop the onion finely and fry in melted butter, adding 1 teaspoon of sugar.
Mix all the minced meat ingredients, add spices and cream.

Divide the dough into small portions, rolling each one out properly. Place 1 tablespoon of filling in the center of each layer of dough.

We pinch the manti.

We prepare the manti in a double boiler, adding spices to the boiling water for flavoring: peppercorns, Provençal herbs, rosemary and basil. Cook the manti for 25-30 minutes.

This delicious tender dish begs for a special sauce. Let's take for it:

  • 1 tbsp fat sour cream
  • 2 cloves garlic
  • 1 bunch of dill
  • salt pepper.

Squeeze the garlic into the sour cream, finely chop the dill and add it there. Season with a little pepper and salt.

This sauce will further highlight the delicate and unusual taste of fish manti, which your family will definitely appreciate and love.

Cooking manti in a slow cooker

How to make truly juicy and tasty manti: our tips

  1. As already mentioned, the more onions in the filling, the juicier the manti.
  2. After slicing the meat, pound it a little more by chopping it with a knife or chop hatchet.
  3. Be sure to use the fat component in the minced meat - if you don’t find fat tail fat, add lard without meat layers.
  4. Before placing the minced meat on the dough, remember it carefully so that the onion gives maximum juice.
  5. To add juiciness, chopped pumpkin is added to the minced meat.
  6. If the filling still seems a little dry, add a little boiled water to the minced meat and mix it well.
  7. When the minced meat is already laid out on a layer of dough, place a cube of butter on top of it and pinch the manti using the chosen method.
  8. Be sure to lubricate the cascans of the steamer or manti maker with vegetable or butter so that the manti does not stick together or tear.

The most delicious filling options for manti

In addition to the delicious fillings for manti presented above, we advise you to try the following combinations that will not leave you or your family and friends indifferent.

  • lamb + greens + cheese;
  • meat + mushrooms + cheese;
  • hard cheese + spinach + dill;
  • cottage cheese + greens;
  • pumpkin + pink salmon fillet;
  • pumpkin + cheese;
  • chicken + garlic + zucchini;
  • minced fish + rice;
  • onions + boiled eggs + greens.

Such a variety of filling options will give you the opportunity to serve a new culinary masterpiece to the table every time.

Video recipes for delicious manti

Hello again!! Just recently I published an article about a very tasty and juicy dish -. And if you missed it, be sure to read it. After all, I told you in detail all the secrets of preparing this meat dish: how to make a thin dough, and what is the best filling to choose, as well as how to mold our product and the nuances of cooking so that the dough does not tear and the contents remain intact.

But today I want to continue this topic and talk about the most important thing - the test for manti. And as you already understand, this is the most important component of an oriental dish, because if the dough turns out not elastic and soft, then during cooking you risk being left without broth.

Manti dough according to the classic recipe so that it does not tear during cooking

Let's start with the recipe that I described in the previous article. But I’ll say it again because this is my favorite way. This dough is considered universal and you can prepare a lot from it, and almost no one has problems making it.


Ingredients:

  • Warm water - 1 tbsp.;
  • Egg - 1 pc.;
  • Salt - 1 tsp;
  • Flour - 2 tbsp..

Cooking method:

1. Take a deep bowl. Sift the flour into it through a sieve.


Advice!! Be sure to sift the flour only through a fine sieve to remove lumps and saturate it with oxygen.

2. Make a small depression inside and carefully drive the egg into it, add water and salt.


The optimal dough temperature for manti is up to 40 degrees.

3. We begin kneading the dough from the middle so that the water gradually absorbs more and more flour.


4. Knead our consistency for 15 minutes. The mass should be homogeneous and cool. Next, wrap everything in cling film or a bag and leave it alone for an hour.


If the dough turns out watery, add a little more flour while kneading.

Step-by-step recipe for dough in Uzbek

This method differs in that the kneading sequence is slightly different. Try this option; many people cope with the dough much better thanks to this recipe.


Ingredients:

  • Flour - 500 gr.;
  • Egg - 1 pc.;
  • Salt - 1 tbsp;
  • Water - 1 tbsp;
  • Vegetable oil - 1 tsp.

Cooking method:

1. In a deep bowl, combine water, egg and salt. Add a little vegetable oil.


2. Now using a fork, thoroughly beat the mixture until smooth.


Water can be replaced with low-fat fresh homemade milk.

3. Gradually add the sifted flour into the mixture, kneading the dough with your hands for 15 minutes.


Important!! Under no circumstances should you use a mixer!!

4. Now cover the dough with a bowl and leave it alone.


How to prepare dough for manti in a bread machine

I would like to show you a video about making the mixture for making our pies using a bread machine. I don’t have such a kitchen appliance, and I always make the dough by hand, but if you have such an accessory, then use it, it will make the whole process easier.

Recipe for making dough in mineral water

Well, this is a very cool way. We will use mineral water. The advantage of this consistency is that it mixes easily and without lumps.


Be sure to use a new mineral water from an unopened bottle so that all gases are retained.

Ingredients:

  • Egg - 2 pcs.;
  • Mineral water - 0.7 l;
  • Milk - 0.3 l;
  • Salt - ½ tsp. ;
  • Sifted flour - 3-4 tbsp..

Cooking method:

1. Take a deep plate and beat eggs into it.


2. Using a spoon, stir the whites and yolks until smooth.


3. Add a little salt. Mix everything well.


4. Gradually pour in mineral water and milk. Mix everything thoroughly again.

5. Now add flour in portions.


6. Mix with a whisk until the consistency becomes thick.


8. Then put the mixture on the table and continue kneading by hand.


The finished dough is fluffy, elastic and moderately thick. You can sculpt from such a mass right away.

Cooking choux pastry at home in boiling water for manti

I love the next option because it is very easy to work with and you can sculpt whatever you want. However, keep in mind that not everyone can prepare such a custard mass.

I hope my photo recipe will help you avoid problems and everything will work out for you.

Ingredients:

  • Eggs – 1 pc.;
  • Flour – 3 tbsp;
  • Boiling water – 1 tbsp.;
  • Vegetable oil – 1 tbsp;
  • Salt - to taste.


Cooking method:

1. Break an egg into a bowl, add salt and whisk everything until smooth.


2. Take another deep cup, pour flour into it and add vegetable oil. Mix with a spoon.


3. Now pour a glass of boiling water into the flour, while stirring everything as quickly as possible with a spoon.


It is better to boil the water in a kettle in advance so that it is ready at the right time.


5. After this, put the finished choux pastry in a plastic bag and leave for 20-30 minutes and only then proceed to sculpting the manti.


The best elastic dough recipe without eggs

Here's another outrageously simple method. It contains a minimum of products, since we will do without eggs. I know that many cooks prefer this particular type for kneading dough. Maybe you will appreciate it too?!

Ingredients:

  • Flour - 500 gr.;
  • Water - 1 tbsp;
  • Vegetable oil - 2 tbsp. l.;
  • Salt - 1 tsp.

Cooking method:

1. In a deep cup, mix water, salt and vegetable oil.


2. Sift the flour onto the table and make a well in the middle.

3. Carefully pour the mixture into this depression and quickly add flour to the center.


4. Knead the dough with your hands, while beating it on the work surface, throwing it from a small height.


This is a mandatory condition, since we cook without eggs, this trick is needed for the elasticity of the dough.

Video recipe on how to make juicy and tasty manti dough

And of course, watch the video with a step-by-step explanation of preparing the base for manti. Have questions?? - write, we’ll discuss.

Once you select and prepare your perfect dough, make the filling for the dish using different types of meat and vegetables. Remember that the juiciest manti comes from minced meat with a large amount of finely chopped onion. Next is a matter of technique: we mold it and send it to steam. Then we enjoy the juicy broth and thin dough. Enjoy your meal.


  • two and a half cups of flour;
  • one tea cup of salt;
  • one glass of warm water;
  • one chicken egg.
      • Filling ingredients:
  • one kilogram of beef;
  • four onions;
  • one potato (optional);
  • two tablespoons of olive oil;
  • half a teaspoon of ground black pepper;
  • one teaspoon of cumin;
  • salt to taste.

    • Cooking process:

    1.Prepare a bowl to mix the dough ingredients. Pour flour and salt into it. Make a small hole in the middle and pour warm water into it, and then add the scrambled egg. Knead into a homogeneous dough. Wrap it in film and leave it like that for about twenty minutes.

    2.In the meantime, let's make the filling. To do this, chop the meat into small pieces or pass it through a meat grinder. If the meat is too lean, add a little fat or lard. Place everything in a separate bowl.

    3. Peel the onion and chop it very finely. Add to meat.

    4.Salt and add spices to taste.

    5. It remains to pour oil into the minced meat and mix everything well.

    6. The filling is ready. If you wish, you can add finely chopped potatoes to the minced meat, but this is at your discretion.

    7.Now handle the dough. Roll it into a thin layer, sprinkle with flour and fold it like an accordion into a long and wide strip.

    8.Cut the strip into even and equal squares.

    9.Arrange the squares separately.

    10.Place meat filling on each piece. Pin the corners of the dough squares together.

    11.Then fasten the opposite corners together. You should end up with stuffing bags like this.

    12. You need to cook manti in a double boiler. If you have a multi-level one, then lay out all the manti at once; if not, then lay out as many as will fit. Each serving should be cooked for forty-five minutes.

    Juicy and fragrant manti are ready! They must be served hot. If desired, you can sprinkle with ground black pepper and pour over a small amount of sour cream or cream. Bon appetit!

    Manti is a traditional meat dish in a number of countries in Central Asia, Mongolia, Turkey and China. Presumably comes from the Chinese "mantou" - "stuffed head".

    In one of the ancient Chinese treatises there is a mention of the origin of “mantou”. It says that “mantou”, literally “Man’s heads”, were invented by the Chinese commander and statesman of that period, Zhuge Liang. Just think... in the 2nd-3rd century AD. And “mantou” was perceived as an imitation of human sacrifice to the spirits of the dead. They were filled with meat.

    Currently, this delicious meat dish is prepared with different fillings. Basically it is, of course, lamb with onions and fat tail fat. But you can use fillings made from pumpkin, pumpkin and meat, beef and a mixture of other types of meat. And also from raw potatoes with meat, from potatoes with fat.

    The peculiarity of preparing this dish, popular in Central Asia, is that they are steamed in a special steam pan. And it is very good for digestion!

    And another feature is that this is a delicious dish. If you cook them correctly, you won't find a tastier dish. Just like - they are the calling card of Uzbekistan.

    Today we will prepare Uzbek manti. Don’t let other peoples who also cook them take offense at me, but it seems to me that they are the most delicious. They always turn out very juicy and tender, with a completely balanced taste. In any case, of all the ones I've tried, I like them the best. I tried them both in China and Turkey, I am familiar with both Uyghur and Dungan cuisine.

    I offer a recipe for how they are prepared in Uzbekistan. With all the secrets and nuances. I lived in the beautiful city of Samarkand for a very long time. So here is the recipe just from Samarkand. From the city where the most delicious flatbreads, the most delicious fruits, and of course the most delicious manti.

    Uzbek manti according to the classic recipe

    What we need:

    For minced meat: (about 32-35 pieces)

    • meat, lamb - 800 gr.
    • fat tail fat -200 gr.
    • onions - 800 gr.
    • cumin -0.5 teaspoon
    • black pepper - 0.5 teaspoon
    • salt - 1.5 teaspoons

    For the test:

    • flour - 3 cups (500 g)
    • milk - 100 ml.
    • boiled water - 100 ml.
    • egg - 2 pcs.
    • salt - 1 teaspoon

    You will also need a “mantyshnitsa” (as it is called in Uzbekistan) or a double boiler - you can’t do without them...

    Preparation:

    1. First you need to knead the dough. Place flour in a large bowl. Make a hole in the middle and break two eggs into it.
    2. Start kneading the dough with a spoon. Add milk and salt gradually. Gradually stir in the flour, moving it with a spoon from the edges to the center.
    3. Add water, not all at once, but gradually. Monitor the status of the test. The dough should be tight.
    4. When all the necessary water has been poured in and all the flour has been mixed in, put the spoon aside and begin kneading with your hands.
    5. The dough turns out to be quite tight, so you need to try and knead it well.
    6. Cover with the bowl in which the dough was kneaded. Leave for 30 minutes.
    7. After 30 minutes, knead the dough thoroughly again and put it in the refrigerator. I leave it for 2 hours, during which time the dough becomes homogeneous and plastic.
    8. Let's start with the minced meat. Cut the meat, onion and fat tail into small cubes, approximately 5x5 mm.
    9. Grind the zira in a mortar, if you don’t have it, you can grind it with a rolling pin on a board. Add to the minced meat. Salt and pepper. Mix well.
    10. Fill the lower part of the “mantyshnitsa” 2/3 with water. We’ll put it on the fire when we’ve made half the manti.
    11. Grease each sheet of casserole, there are 4 of them, with vegetable or butter.
    12. Take the dough out of the refrigerator. Cut off a part and roll it into a sausage. Cut it into pieces approximately 2 cm thick. Lightly grease the table with vegetable oil.
    13. Roll out the pieces very thinly into flat cakes, 1 mm thick.
    14. Place minced meat in the center of the rolled flatbread. We make manti. There are quite a lot of sculpting methods. Watch the most basic of them in the video.

    15. Place the prepared products immediately on greased sheets, leaving space between them so that they do not stick together during cooking.

    16. Approximately 8 pieces fit on one sheet.

    17. Place the completed sheets in the second, removable part of the “mantyshnitsa”. Naturally, it is not yet on the lower part of the pan, which is already boiling.

    18. When all 4 sheets are filled with blanks, there should be 32 of them, and the water in the lower pan has boiled - place the upper part on a pan of water. Cover with a lid, and without reducing the heat, cook for 40-45 minutes.

    19. Prepare a large dish. While we are waiting for it to be ready, you can prepare the sauce, or simply chop the greens.

    How to make the sauce

    Sauce made from sour cream and herbs is very popular in Uzbekistan.

    Take 200 gr. sour cream, chop dill, 2 cloves of garlic, add salt and pepper to taste. Mix everything and serve.

    The dish can also be served with butter, which we cut into pieces into the finished dish and sprinkle with herbs on top.

    Secrets of cooking manti

    1. It’s not always possible to buy good lamb here, so you can also use beef when cooking. In this case, it is better not to cut the beef, but to grind it in a meat grinder. Beef takes longer to cook than lamb. And if pieces of lamb have time to cook in 40 minutes, then beef may remain tough during this time.
    2. And for good manti, especially Uzbek ones, it is important that the dish turns out tender and juicy.
    3. Always take the same amount of onion as meat.
    4. In any of the options, the onion must be finely chopped. The main juiciness of the finished products comes from chopped onions. During cooking, the onion will become almost invisible and transparent, giving all its juice to the meat.
    5. If you are preparing a beef dish, add half a glass of meat broth and a tablespoon of soft butter to the minced meat. Spices are a must!
    6. By adding milk and eggs to the dough, the dough will be elastic and will not tear during the cooking process. And greasing the table with vegetable oil before rolling will allow you to roll out the dough very thinly.
    7. We need to solve such problems. The dough should be thin so that the products do not turn out tough. And it should not tear, otherwise we will lose all the juice that gives them the necessary juiciness.
    8. When you remove them from the pan, remove them from the sheet carefully, again, to avoid tearing them. That is why you need to pre-lubricate the sheets with oil.


    These are, perhaps, all the nuances that will help you create a gorgeous dish. Real Uzbek manti. Perhaps there is not a single person indifferent to this dish. Both adults and children love him. I hope you will love it too.

    Well, if suddenly you didn’t eat them all at once, then the next day just heat them in a frying pan with a small amount of vegetable oil. Give them a chance to fry until golden brown.

    You will receive another delicious dish. My now adult daughter always asks me to leave 2-3 pieces for her the next day so that she can fry them in a frying pan in the morning. Since childhood, she loved boiled and fried manti, and still loves it to this day.

    By the way, in Dungan cuisine there is a special dish “fried manti”, which is first steamed and then fried.

    And if you’ve already prepared them and are ready to try them, then...

    Enjoy your meal!