Manti is a famous and beloved dish. There are a lot of cooking options.
Manta rays are a frequent guest in our family. I cook them for dinner or as a hot dish on the holiday table. I usually cook manti with minced meat. But my husband just loves manti with minced meat. Sometimes I do this option too. Since we are not lamb lovers, I cook with pork.
It’s very good when the meat has a layer of fat. Due to the large amount of onions, manti with meat are not at all greasy, 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 water and oil into the dough and quickly mix first with a spatula, then knead the dough with your hands.
The dough turns out soft and does not stick to your hands at all. Cover with a towel and let rest.
Freeze a piece of meat or not completely defrost it.
Cut into thin small pieces.
Thinly slice the onion. I grate it into rings and then cut it in half with a knife, it’s very convenient.
Mix onion and meat, add salt and pepper. If available, you can add chopped fresh herbs.
Divide the dough into small pieces and roll into flat cakes.
Place a spoonful of meat in the center.
Pinch the dough in the center.
Seal the edges.
Now connect the edges: left to right.
Lightly grease the bowl of a pressure cooker or steamer with oil. Dip the bottom of each manti in oil and place in a bowl at a distance from each other.
Cook manti with meat for 35-40 minutes.
Serve manti with chopped meat hot, brushed with butter, with any sauces.
Bon appetit.
Description
Juicy beef manti, although a classic dish of Central Asian (especially Uzbek) cuisine, are prepared in much the same way as traditional Russian dumplings. Therefore, mastering our step-by-step recipe with photos of their preparation at home will not be difficult.
We recommend paying special attention to the dough, since the quality of the manti primarily depends on it, and not on the filling. It is very important that the dough is rolled out very thin (ideally no more than 1 mm in thickness), but does not tear during cooking. To do this, you need to follow all the proportions specified in the recipe, and after cooking, let the dough sit for at least half an hour (preferably an hour), and only then add the filling.
It is customary to finely chop the meat for manti with a knife, but to speed up the cooking we will pass the beef through a meat grinder. This will not spoil the minced meat, but will allow you to cook it faster. True, connoisseurs of Uzbek cuisine claim that manti taste better with chopped meat. For juiciness, we will add chopped onions (about ½ of the amount of meat) and a little fat to the beef.
Manti with beef according to our recipe really turns out very tasty and juicy, and to make sure of this, it’s time to cook them!
Ingredients
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(300 g) -
(1 PC.) -
(1 PC.) -
(1 tbsp.) -
(1 tbsp.) -
(taste) -
(taste) -
(taste)
Cooking steps
We prepare the ingredients necessary for making manti.
Wash the beef, dry it with a paper towel, chop it and put it through a meat grinder along with onion quarters. If the meat is too lean, add a little fat (veal, or pork). Salt and pepper the resulting minced meat to taste.
Sift through a sieve 1 tbsp. flour. We make a notch in the center and pour in a little warm (40 degrees) water mixed with 1 egg and a pinch of salt. We begin to knead the dough from the outer edge to the center, gradually adding warm water to the central recess (the proportions of water to flour are approximately 1:2, respectively). Roll the finished dough into a ball, cover with a damp towel and set aside for half an hour.
Then roll out the dough into a thin layer and cut it into 10 centimeter squares.
Place ground beef in the middle of each square.
Connect the corners of the dough crosswise.
And then in pairs.
Place the manti in a pressure cooker or steamer for 40 minutes.
Place the finished beef manti on a dish, crush with chopped herbs and serve with butter and/or sour cream.
Bon appetit!
Manti- a delicious dish of oriental cuisine, which has already firmly taken root in the territory of the Russian-speaking population. Although they are slightly reminiscent in the method of preparation, there are still significant differences in these dishes. Manti is prepared from minced meat lamb and onions. Depending on the region, manti are found with pork or shrimp. Vegetables such as pumpkin or carrots are also added to the minced meat to give them juiciness, as well as interior or lamb fat. The dough, as a rule, is rolled out very thin and round or square manti are formed from it. This is prepared exclusively in a double boiler. Manti with beef step by step recipe With a photo, steaming takes quite a lot of time, but the taste is worth it. Manti is eaten with sour milk, sour cream, vegetable sauces, butter or fried onions. If you have a multi-level steamer, try making this juicy beef manti. Beef is not as fatty as lamb, so all family members can eat such manti with pleasure.
Ingredients for cooking manti with beef
Step-by-step preparation with photos of manti with beef
- Mix flour and salt in a bowl. Pour warm water and egg into the center.
- Knead the dough, working it well. Add flour if necessary; it should stick to your hands. Cover the dough with cling film and leave to rest.
- A good piece of beef, not stringy, chop finely with a knife. If cutting is troublesome, grind through a meat grinder or blender.
- Finely chop the onion as well. Mix with meat.
- Salt and pepper the minced meat. If you have greens, fresh or dried, you can also add them to the minced meat.
- Add olive oil to the minced meat, but you can also use sunflower oil.
- Using your hands, mix all the ingredients.
- One potato, peel, finely chop and also add to the minced meat. If you have pumpkin, you can add it instead of potatoes.
- Next we work with the dough. Divide it into two equal parts. Roll out one part thinly first.
- Fold the rolled out dough into stripes as shown in the picture. To do this, the dough is rolled onto a rolling pin and then removed. Dust it well with flour to prevent it from sticking.
- Now cut this strip into equal squares, having previously trimmed the edges. Immediately store the scraps in a bag to reuse them.
- Lay out the resulting squares on the table plane.
- Place a generous amount of filling in the center of each square. Do this quickly because the dough dries quickly and is then more difficult to stick together.
- Pin the corners of the dough together, one opposite the other, like in an envelope.
- Then fasten the ends together on both sides. As a result, you glue the manti only four times.
- These are the beautiful manta rays you should get.
- Bring the water in a double boiler to a boil, and place the manti laid on levels to cook for 45-50 minutes.
- Place the finished mats on a dish.
Season the manti with beef with butter and sprinkle with black pepper. Serve the dish with sauce or sour cream. Bon appetit!
No decorations can save a failed dish, but a tasty dish beautifully presented will become even tastier. Manti in this sense is a very interesting dish - their unusual shape is intriguing and gives the cook many opportunities to beautifully decorate the table.
Manti also have a special taste - they are not just large dumplings, but products made from very thin dough with a lot of juicy filling. By the way, manti does not have to be with meat - they can be stuffed with pumpkin and other vegetables, but with meat, of course, it will be more satisfying.
Today we will prepare classic meat manti with minced beef tenderloin and onions, and add an egg to the dough.
Ingredients
For the test:
- mineral water without gases – 200 ml
- eggs – 1 pc.
- salt - on the tip of a knife
- flour – 300 g
For minced meat:
- beef (tenderloin) – 500 g
- onions – 2 pcs.
- pepper
- butter - 50 g
Total cooking time is 40 minutes. Number of servings – 4.
Preparation
1. Pour mineral water into a deep bowl and add a little salt. Add the egg carefully and then mix.
2. Sift the wheat flour and pour into a bowl. Mix the dough. It should turn out cool and roll out well.
3. In a separate bowl, roll the meat into minced meat.
4. Peel the onions and cut them into small cubes. Mix the onion with the beef, add salt and pepper to taste.
5. Roll out the dough quite thinly, no more than 2 mm thick, cut it into squares. Place a teaspoon of minced meat in the middle.
Good afternoon dear friends. Winter is just around the corner, which means that we have a long weekend ahead of us and an extra reason to meet with family and friends. And where there are gatherings, one cannot do without a feast. And probably many housewives are concerned with the question of how to surprise their guests?! I suggest you don’t rack your brains, but take a classic dish -.
After all, I think that everyone loves meat in dough!! Most likely, many will cook for the New Year's table, at least in our family it is a custom to celebrate the year with the obligatory presence of this dish. But manta rays, or poses as they are also called, will be very relevant for the winter holidays.
In general, this dish is very popular among many nations, and if we draw an analogy with this dish, it will look like this: in Russia - these are dumplings, in Italy - ravioli, in Georgia - khinkali, in Ukraine - dumplings, and in Lithuania - sorcerers . But for experienced cooks, and for me too, these are all different dishes.
The homeland of manta rays is China, which has a very interesting history. I came across it by accident, read it, I think you will be surprised.
From the history!! As the Chinese legend says, the dish owes its origin to the commander Liang Junge. So he had to sacrifice 50 men to the spirits, but since he did not want to give up his warriors, he resorted to deception: the commander asked to make buns from the dough that looked like human heads, and then fill them with beef meat. The spirits did not notice the substitution and were pleased. Well, the recipe caught on and became popular in many countries.
The best recipe for manti dough so that it is elastic and does not tear
I want to say that for this dish it is very important to knead the correct dough, because not only the taste, but also the preservation of the juicy filling will depend on it.
I bring to your attention a universal method of preparing dough; it is suitable both for our food and for dumplings and dumplings, and some even make chebureks from it.
Also in the process I will share with you some tricks, follow them and you will succeed!! 😉
Ingredients:
- Flour - 700 gr.;
- Water - 1 tbsp.;
- Egg - 1 pc.;
- Salt - 1.5 tsp.
Cooking method:
1. Take a deep container and sift flour into it, and make a well in the middle.
2. Beat an egg into it and add salt. Now stir everything well with a spoon.
Advice!! It is better to knead the dough in hot water. Many people replace water with warm milk.
4. Knead the dough, the longer you do this, the better. You should end up with a fairly stiff but elastic mass.
Advice!! You need to knead it for at least 10 minutes.
5. The next step is to cover the dough with a bag, cling film or a damp towel. This way, when rolled out, it will become much softer and more pliable. Leave everything like this for 1 hour or more.
So, I’ll summarize all the nuances of preparing thin dough so that it doesn’t tear:
- It’s better to use two types of wheat flour at once;
- the correct proportion of water to flour is 1:2;
- for 1 kg of flour you need to add at least two eggs;
- Be sure to let the mixture sit under a damp towel.
And one more clarification: manti cakes should be rolled out thinly to 1 mm, which is why we need strong and elastic dough.
Different ways to sculpt manti: with a braid and a rose
Let's move on. And now I want to immediately touch on the issue of step-by-step options for sculpting our product. We will consider, in my opinion, the most popular and effective types of serves, and don’t be afraid that you won’t succeed, in fact, everything is simple, the main thing is to practice.
- An easy way to sculpt manti with a rose
This method is considered the most elementary, since it does not involve complex twists or bends.
Manufacturing process:
1. Take the dough and roll it out into an oblong layer using a rolling pin.
2. Now make a beautiful curly strip from it, for example in the shape of a wave.
On a note!! You can use special figured knives for cutting.
3. Take the minced meat and place it on our workpiece to the middle.
4. Fold the ribbon in half.
5. Now carefully roll it into a roll.
6. Adjust the petals with your hands to create a rose.
- How to beautifully make manta rays with a pigtail
Pigtail modeling is known to many; it also captivates everyone with its simplicity and beauty.
Manufacturing process:
1. Roll out an oval layer. And make circles out of it using a glass. Take one of the resulting circles and place the filling in the center.
2. Cover the filling base with the edge of the dough.
3. Now we make small tucks on both edges and put them on top of each other.
4. Repeat pinching and folding, picking up more and more portions of dough as you move towards the top of the pie.
5. Simply connect the edge that you have left together.
And if you have plenty of time, you can practice the following types of modeling:
- Triangle
- Flower
- Fish
Well, we’ll talk about the classic method a little lower, but we shouldn’t forget about it either!!
Step-by-step recipe for making manti with meat
Now it’s time to understand all the nuances of preparing a meat dish and find out what is used as a filling.
In general, different types of meat are added to this dish; some cook it from beef, pork and even chicken, and in distant countries they use camel meat as a basis. But still, the filling with minced lamb meat is traditional.
Ingredients:
- Lamb - 700 gr.;
- Onion - 5 pcs.;
- Vegetable oil - 4 tbsp;
- Salt - to taste;
- Dough (see recipe above) - 1 kg.
Cooking method:
1. Take the lamb pulp, wash and dry. Cut into pieces: some cut larger, some smaller. Do as you please.
2. Chop the onion and chop it into small cubes.
3. Add a little salt to the chopped onion and stir to get juice.
4. Combine the meat with the onion and mix well with your hand again. If desired, the minced meat can be peppered.
5. Take our elastic dough and roll it into a thin layer. Cut into squares.
6. Place the meat mixture in the center of each square, about one teaspoon.
7. We form our cakes with meat, connecting all the corners.
8. Dip the bottom of each resulting piece in vegetable oil, and then place it in a double boiler and set the time for 45 minutes. This way, our dish will not break through when pulled out, and we will retain all our juice.
On a note!! Manti, unlike dumplings and dumplings, are steamed and not boiled in a pan. For this purpose, use a special manty dish, double boiler or multicooker.
Recipe for manti with meat and potatoes so that they are juicy inside
In addition to the meat filling with onions, very often they try to add vegetables, such as potatoes, to the minced meat. And this type of cooking really attracts me and many people appreciate it, making the dish only according to this recipe. And the whole point is that thanks to potato pieces, the poses become very, very juicy.
Ingredients:
For the test:
- Flour - 3.5 tbsp;
- Water - 1 tbsp.;
- Egg - 1 pc.;
- Salt - 0.5 teaspoon..
For filling:
- Minced meat - 500 gr.;
- Potatoes - 3 pcs.;
- Onions - 3-4 pcs.;
- Salt, pepper, zra - to taste.
Cooking method:
1. Break an egg into a deep cup, pour in water and add salt. Stir and gradually add the sifted flour to the mixture. Knead the dough, cover with a damp towel and leave for an hour.
2. At this time, let's prepare the filling. This time I took beef and pork, somewhere in equal proportions. Chop it finely. I also cut onions and potatoes into small pieces. Season the finished minced meat with salt and pepper, add corn.
Advice!! Many potatoes and onions are grated on a coarse grater, but I don’t advise you to do this, otherwise the meat will not be 100% juicy.
3. Now let's start sculpting. Pinch off a small piece of dough and make a sausage. Cut it into 8 pieces and roll out flat cakes with a diameter of 12 cm.
4. Put the filling in each flatbread and make manti.
5. Lubricate the bottom of the mantyshnitsa with vegetable oil and lay out our poses for 60 minutes.
Advice!! To ensure that our preparations do not tear, it is convenient to first lay out slices of zucchini or leaves of Chinese cabbage, and only then place manti on top. Just do not cover the holes in the dishes, otherwise the steam will not pass through properly.
6. The finished dish can be decorated with finely chopped dill or parsley.
Preparing poses with pumpkin at home
We will also add bacon and cheese, just lick your fingers, my mouth is already watering))
Ingredients:
- Pumpkin - 1 pc.;
- Onion - 2 pcs.;
- Bacon - 400 gr.;
- Cheese that melts easily - 300 gr.;
- Provençal herbs - to taste;
- Dough - 1 kg.
Cooking method:
1. Cut the pumpkin into pieces and remove the peel and seeds.
2. Then grate it on a coarse grater and be sure to squeeze out excess juice.
3. Add spices to the pumpkin.
4. Peel the onion and grind it in a blender. Send to pumpkin mixture.
5. Mix everything well.
6. Make small cakes from the dough.
7. We replace meat with bacon. Remove the skin from the bacon and cut it into slices.
8. Place bacon on rolled out tortilla and top with pumpkin filling.
9. Top with three cheeses.
10. We sculpt our product using the classic method:
- fasten the parallel edges in one place;
- We do the same with the second parallel edges;
- connect the side edges on one side and the other;
- Fix them well with your hands.
11. Steam the dish for an hour, not forgetting to grease the dishes with vegetable oil. Bon appetit!!
Delicious manti with meat and cabbage
Since it is unlikely that you will be able to find a pumpkin in winter, I suggest making a dish using regular white cabbage. Just right for a change!!
Ingredients:
- Flour - 500 gr.;
- Water - 1 tbsp.;
- Egg - 1 pc.;
- Salt - to taste.
- Meat - 600 gr.;
- White cabbage - 1 pc.;
- Onion - 2 pcs.;
- Vegetable oil - 50 g;
- Ground black pepper, salt to taste.
Cooking method:
1. Mix egg, water and salt. Slowly pour in the sifted flour and knead the dough. Cover with cling film and leave for 30 minutes.
2. Pass the meat through a meat grinder, and finely chop the peeled onion and cabbage into cubes. Add vegetable oil, pepper and salt. Mix everything well.
3. Model the poses using a bag or in a way convenient for you (see modeling options above).
4. You can immediately cook the meat dish in a pressure cooker or double boiler for 40 minutes, or freeze it for future use.
Advice!! Be sure to place the manti at a distance from each other, as during cooking they increase in volume and can stick together.
Video on how to properly prepare beef poses
Of course, I want you to see in real life the process of preparing our delicious food. I found a good video for you. We will cook manti with beef.
By the way, after cooking, I really like to fry them in a frying pan until golden brown in butter, it turns out just amazing!!
Bonus recipe for lazy manti
They are also popular among many nations. Everything is done in the form of a roll, and the taste is not lost. My friend from Dagestan often treats our family to this dish, although she always adds chopped walnuts to the filling.
Ingredients:
- Lamb pulp - 500 gr.;
- Potatoes - 400 gr.;
- Flour - 0.5 kg;
- Onion - 1 pc.;
- Egg - 1 pc.;
- Fat - 100 gr.;
- Salt, red and black pepper - to taste;
- Oil - for lubrication;
- Water - for the test.
Cooking method:
1. Knead the dough and let it rest.
2. Peel and rinse the onion, cut into small pieces.
3. Peel the potatoes and also cut them into cubes.
4. Finely chop the fat and roll it together with the meat.
5. Combine vegetables with minced meat, add spices, mix well.
6. Roll out the dough into a very thin layer.
7. Grease the resulting circle with oil and place our prepared minced meat on it.
8. Smooth the filling around the entire perimeter, leaving some space at the edges.
9. Gently roll the roll, pressing the dough on each curl.
10. Secure the edges and place our large manti in a double boiler for 40 minutes. Be sure to thoroughly grease the steamer bowl with oil.
11. Cut the finished dish into pieces and pour over your favorite sauce, preferably garlic.
Well, my dear readers, haven’t I tired you?! Tell us, how often do you cook this dish and according to what recipes?? For us, this is a traditional dinner; two or three times a month I always cook juicy manti, and instead of dressing I use soy sauce. I look forward to your comments and say goodbye. See you!!
