The Chinese were the first to cook manti. True, there they are called wrappers, in Chinese - baozi. Initially, they were called at home - mantou. From there, the inhabitants of Asia took the name.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, fluffy dough for manti. You can fill them with anything, adding seasonings to your taste. The hostesses prepare both meat and vegetable, and even cottage cheese manti.

The only thing that all these dishes have in common is the method of preparation. Manti is steamed in a special dish 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, boiling away, forms the steam necessary for cooking the dish.

You can also use an ordinary double boiler, which is very common in our country.

Well, those who have special Chinese utensils for cooking manti can only be envied. Bamboo sticks are used here as levels for arranging the dish.

As for the preparation of the classic dough, it is worth revealing one little secret. In order to prevent very thin dough from tearing, use two types of wheat flour: 1 and 2 grades.

Well, and, of course, it is important to add at least two eggs to 1 kg of flour.

And after kneading the dough, let it brew for about an hour, covering it with a damp towel.

The thickness of cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.

Put the filling on the cakes and pinch the manti. After shaping the dish, dip each bag into vegetable oil so that the bottom gets 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: how to sculpt beautifully

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

Stuffing for manti

The filling is usually crushed with a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not recognized at all for preparing a sacred dish. Indeed, manti, the recipe of which involves the use of meat chopped with a knife, is much tastier.

Now let's talk about the filling itself. Traditional manti are cooked with meat. Moreover, it is customary to mix several different meat products in one filling. It 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.

In such minced meat is added onion cut into small cubes. It is taken in proportion to meat 1:2. After all, onions also add incredible juiciness to the dish.

In Asia, pieces of any vegetables and, of course, 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. It can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some of the options for preparing this wonderful dish.

Spices for manti

And, of course, like any other asian dish, manti can not do without spices. In addition to the traditional black and red peppers, zira, garlic, and cumin are added.

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

Uzbek manty - recipe with photo

To prepare Uzbek manti, you will need:

• For the dough: 400 g wheat flour
• 120 g water
• a pinch of salt
• For minced meat: 0.5 kg lamb
• 50 g lamb fat
• 300 g onion
• salt, pepper to taste

Recipe for Uzbek manti:

Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare minced meat. To do this, finely chop the meat and onion.

Stir the mixture thoroughly, add salt and pepper. Now start sculpting manti. Roll out the balls of cakes, place the minced meat in the middle of each, and a piece of fat on top.

Close up the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. As a sauce, serve sour cream with herbs.

Yeast manti: pork recipe

To prepare Yeast Manti you will need:

• For the dough: 200 g wheat flour
• 5 g dry yeast
• 80 g water
• For minced meat: 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onion

Recipe for Yeast Manti:

Knead the dough from flour for manti, water and yeast. Let him go once. And you can start cutting.

To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Blind square-shaped manti by adding 1 tbsp. l. minced meat in each.

Lubricate the tiers of the pressure cooker butter. Boil manti for 40 minutes. As a sauce, you can serve butter by sprinkling manti with chopped herbs.

Manti with potatoes

To prepare manti with potatoes, you will need:

• For the dough: 350 g wheat flour
• 150 g water
• 10 g vegetable oil
• For minced meat: 800 g potatoes
• 100 g lard
• 4 things. medium bulbs
• salt, ground pepper to taste

Recipe for manti with potatoes:

Knead the dough for manti by mixing water, salt and flour. Cover it with a damp towel and let stand.
At this time, prepare the minced meat. Peel and cut potatoes and onions into small cubes.

Add shredded bacon to it. Spice it all up. You can start making manti.

To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Put a small amount of minced meat on each of them, and form square manti.

Put them on the grate of the pressure cooker, greased vegetable oil. You need to cook manti for 20-30 minutes.

Manty with pumpkin and meat in Uzbek style

Ingredients:

• Meat - 1 kg;
• Pumpkin - 800 g;
• Bulb - 1 kg;
• Carrots - 1-2 pieces;
• Water - 1 tbsp.;
• Flour - 3 tbsp.;
• Egg - 2 pcs.;
• Salt and pepper - to taste.

Preparation description:

The traditional option, how to make Uzbek-style manti with pumpkin and meat, involves the use of lamb, but fresh meat is not always at hand.

If desired, you can try using beef, for example. You can also dream up with spices: use dried herbs, spices and seasonings for meat.

The two main components of the filling are pumpkin and meat. They are best cut into equal-sized, small cubes.

Another indispensable ingredient that needs to be used according to the recipe for making manti with pumpkin and Uzbek meat in sufficient quantities is onion. It also needs to be peeled and cut into cubes.

Season the chopped filling with salt, pepper and set aside. With the dough, everything is also quite simple: an egg, water, a little salt and sifted flour. Mix everything well, knead a soft dough.

Divide the dough into small pieces, roll each one fairly thinly on a floured surface.

Put the stuffing in the center. Do not be sorry: there should be quite a lot of it, then manti with pumpkin and Uzbek meat at home will be truly juicy and tasty.

Then carefully seal the two edges first. Then wrap them, give the necessary shape. Lubricate the tiers of the double boiler with a little vegetable oil.

And lay out the manti. Manti can be served with sour cream or drizzled with fried onions, for example, with garlic.

Steamed manti from ready-made purchased dough

This recipe is the fastest and easiest. Manti are juicy.

Ingredients:

• Puff pastry one pack
• Minced meat (preferably beef) - 300-400 g
• Onion -1 pc.
• Cilantro - 1 bunch
• Pepper and salt to taste
• Olive oil or butter

Cooking method:

We cut each plate of dough into 4 parts, we get four equal squares, roll out each of them. Finely chop the cilantro and onion, add to the minced meat and pepper, salt.

In the middle of the square, lay out a tablespoon of minced meat (you can add a small piece of butter), fasten the edges with an envelope, blinding the seams. Lubricate the grate of the double boiler with oil so that the manti does not stick, cook for 20-25 minutes.

Cooked manti can be served with sour cream, tkemali, pepper and juice.

Video: how to cook delicious manti on a vegetable pillow without a pressure cooker

Manty is a dish of oriental cuisine, they are pieces of meat wrapped in unleavened dough and steamed. We can say that this is an analogue of our dumplings. To cook manti in your kitchen, follow the recipes with step by step photos below.

A step-by-step recipe for making manti with meat at home

As a rule, fatty meat is used in the preparation of manti: pork or lamb (in the original). Fat is also added to the recipe so that the filling is as juicy and tender as possible.

Cooking time: 1 hour 15 min.

Servings: 8.

1 hour. 50 min. Seal

Bon Appetit!

Juicy manti with minced meat and onions in a slow cooker

Such manti can be cooked with minced meat, they look like khinkali. A prerequisite is that the multicooker has a container for steaming.

Cooking time: 1 hour 35 min.

Servings: 6.

Ingredients:

• Wheat flour - 200 g.
• Water - 50 ml.
• Chicken eggs - 1 pc.
• Salt - to taste.
• Minced pork + beef - 520 g.
• Onion - 4 pcs.
• Seasonings, a mixture of ground peppers - to taste.

Cooking process:

1. Sift the flour into a deep bowl, add the water mixed with the egg. Salt everything, mix and knead a tight elastic dough. Gather it into a ball and wrap it in cling film while preparing the filling.
2. Peel, wash and cut the onion into small cubes or scroll in a meat grinder. Combine minced meat in a bowl (preferably a mixture of two different types meat), onions, salt, add spices.
3. Mix the minced meat well until combined, you can lift it several times and throw it into a bowl with force, so the filling will be saturated with oxygen and acquire a delicate structure.
4. Dust the worktop with flour. Roll out the dough into a thin layer, cut circles out of it with a glass or cookie cutter.
5. Put the filling in the center in each circle of dough, pinch the opposite edges of the manti, and then pinch the corners together. It turns out bags of meat with a strip in the center.
6. Pour water into the bowl according to the instructions for the multicooker, put the container for steaming, greased with vegetable oil. Put all the manti in a container.
7. Set the "Steam Cooking" program and cook for about 30-40 minutes. depending on the multicooker model.
8. Serve ready meal hot with sour cream, sprinkled with finely chopped herbs.

Bon Appetit!

Very tasty and simple recipe for manti with pumpkin

Manti can be cooked with various fillings by adding various vegetables to finely chopped meat. In this version, it's a pumpkin. Manti are juicy, fragrant, served with tomato-garlic sauce.

Cooking time: 1 hour 50 min.

Servings: 5.

Ingredients:

For test:

• Wheat flour - 470 g.
• Large chicken egg - 1 pc.
• Water - 215 ml.
• Salt - 0.5 tsp.

For filling:

• Pumpkin - 380 g.
• Fatty meat - 380 g.
• Onion - 3 pcs.
• Salt, a mixture of peppers - to taste.
• Butter - 2-3 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.

For sauce:

• Tomatoes - 2 pcs.
• Garlic cloves - 1 pc.
• Salt, ground black pepper - to taste.
• Sugar - 1 pinch.
• Sunflower oil - 2 tbsp. l.

Cooking process:

1. Sift flour into a deep bowl, beat in an egg, add salt and add water in several steps. Knead the dough like dumplings and leave at room temperature for 1 hour, covering the container with a clean kitchen towel.
2. For the filling, finely chop the meat and pumpkin (after removing the peel).
3. Peel the onion, rinse. Grind two heads with a blender in a puree, cut one into small pieces.
4. Add salt, pepper, half the vinegar to the pumpkin pieces. Mix the meat with onion cubes and mashed potatoes, add salt and ground pepper, the rest of the balsamic vinegar. Add to pumpkin mixture and stir. If there is not enough fat in the filling, then you can melt about 2 tbsp. l. butter and stir into filling. Mix everything and leave to stand for 15 minutes.
5. Roll out the dough thinly, cut circles out of it with a glass. Arrange the filling in circles of dough and pinch the edges as your imagination tells, the main thing is to be careful.
6. Cook the dish in a pressure cooker for about 45 minutes. A steamer is also suitable for these purposes.
7. For the sauce in the blender bowl or food processor combine tomatoes, peeled garlic, add salt and pepper, a little sugar and butter. Grind everything to a puree.
8. Serve manti, spreading them with butter and sprinkling with a mixture of ground peppers. Serve the prepared sauce with the dish.

Bon Appetit!

How to cook delicious manti with potatoes?

Manty stuffed with potatoes and onions is an unpretentious dish, economical and loved by adults and children.

Cooking time: 1 hour 45 min.

Servings: 7.

Ingredients:

For test:

• Wheat flour - 0.5 kg.
• Chicken eggs - 1 pc.
• Water - 200 ml.
• Salt - 1 tsp

For filling:

• Potato - 900 g.
• Onion - 750 g.
• Pork fat or butter - 190 g.
• Salt - 1-1.5 tsp.
• Ground black pepper - 1 tsp.
• Cumin - 1 tsp

Cooking process:

1. Break the egg into a large bowl, add salt, water and mix. Sift the flour in portions into the liquid mixture, knead a cool but elastic dough.
2. Cover the bowl with cheesecloth or a towel and let it rest at room temperature for about half an hour.
3. For the filling, peel the onions and potatoes, rinse. Cut the onion into thin half rings, cut the potatoes into thin strips, combine the onion with the potatoes.
4. Add salt and freshly ground pepper to the vegetables, cumin. Mix the stuffing thoroughly.
5. Roll out the dough as thinly as possible, cut it into squares with a side of 10 cm.
6. Put the filling in the center of the dough squares, put a piece of butter or fat on it.
7. Stick on manti, connecting the corners with an envelope, and then pinch 4 corners with each other.
8. Lay out the manti on the tiers of the double boiler, moistening the bottom of each product in sunflower oil.
9. Arrange the manti in all tiers, pour boiling water into the pan of the double boiler, filling it by 2/3 of the volume.
10. Cover with a lid, put on a strong fire and cook under the lid for about 45 minutes.
11. The finished dish is served hot with sour cream or vegetable salad.

Bon Appetit!

Juicy manti cooked in a double boiler

In a double boiler, you can cook many familiar dishes, including manti. Thanks to steaming, they are juicy and do not lose their shape.

Cooking time: 1 hour 45 min.

Servings: 5.

Ingredients:

• Minced meat - 420 g.
• Onion - 4 pcs.
• Salt - 1.5 tsp.
• A mixture of peppers - 1 tsp.
• Chicken eggs - 1 pc.
• Wheat flour - 600 g
• Milk or water - 240 ml.

Cooking process:

1. Minced meat is best taken mixed, from 2 types of meat, such as pork and beef. If necessary, you can add a little more fat scrolled in a meat grinder to it. Pepper and salt the minced meat (1 tsp), mix.
2. Peel the onion, rinse and finely chop. Crush the onion slices between your fingers to squeeze the juice out of them. Add to mince and stir.
3. For the dough, sift the premium flour into a bowl, salt and beat in the egg. Gradually adding milk or water, knead the dough with your hands. Wrap in cling film or plastic bag and refrigerate for half an hour.
4. Remove the dough from the refrigerator, knead again with your hands and roll out with a rolling pin with a layer of about 1-2 mm.
5. Cut the dough into small squares, which are then rolled out a little more with a rolling pin.
6. Put about 1 tsp in the center of each square of dough. with a slide of filling and pinch the edges.
7. Put the manti in a double boiler at a certain distance from each other, pour water on the bottom of the double boiler, cook for about 30-45 minutes.

Bon Appetit!

Real manti in Uzbek

In the homeland of manti - in the East - they are made from unleavened dough, fat lamb and a lot of onions are put in the filling. The dish is steamed. Try and make Uzbek manti at home, the result will please you very much.

Cooking time: 1 hour 50 min.

Servings: 8.

Ingredients:

For test:

• Wheat flour of the highest grade - 430 g.
• Durum wheat flour - 470 g.
• Chicken egg yolk - 3 pcs.
• Salt - 0.5 tsp.
• Water - 440 ml.

For filling:

• Lamb - 730 g.
• Fat tail fat - 220 g.
• Onion - 2 pcs.
• Salt - to taste (about 1 tsp).
• Ground black pepper - 0.5 tsp.
• Ground cumin - 0.5 tsp.

Cooking process:

1. Mix flour of two varieties and mix, sift into a deep bowl.
2. Add the yolks, water and salt to the flour, mix and knead a cool elastic dough.
3. Wrap the dough in cling film and refrigerate for half an hour so that the gluten from the flour has time to work.
4. Meat and fat cut into very, very small cubes, but do not grind into minced meat.
5. Peel the onion, wash and very finely cut into cubes, add to the meat and mix.
6. Salt the mass, add seasonings, stir. Leave the filling in the refrigerator for 20 minutes so that the meat is saturated with spices and onion juice.
7. Dust the surface of the table with flour, lay out the dough and roll it thinly enough with a rolling pin.
8. Cut the dough into small squares, put a little more than 1 tsp in the center of each. meat filling. Pinch the edges.
9. Pour water into the steamer bowl, put manti on the steamer levels and cook them for about 40-45 minutes.
10. Arrange hot manti on plates, add sour cream or your favorite sauce, sprinkle with finely chopped greens.

Bon Appetit!

Recipe for making manti in a pressure cooker

If you are lucky enough to have a mantle cooker at home, you definitely need to cook tender manti full of juice in it. Cooking dough and meat filling with pumpkin does not require special knowledge, and the pressure cooker will do the rest.

Cooking time: 1 hour 50 min.

Servings: 10.

Ingredients:

• Lamb - 1.45 kg.
• Onion - 5 pcs.
• Pumpkin - 320 g.
• Chicken egg - 1 pc.
• Wheat flour - 1 kg.
• Fat tail fat - 220 g.
• Water - 200 ml.
• Salt - 0.5 + 1 tsp.
• Ground pepper - 1 tsp
• Vegetable oil - for lubrication.

Cooking process:

1. Sift flour into a large bowl, add water and salt, egg. Knead an elastic but stiff dough for 15 minutes. Wrap it in cling film and put it in the fridge for half an hour.
2. Cut lamb into small pieces. Cut the fat in the same way and add to the meat.
3. Peel the onion, wash it and also cut it into small cubes. Add to meat, salt, add seasonings and mix. Raise the cut several times and throw it back into the bowl with force. This saturates the stuffing with air and helps to make the filling more tender.
4. Peel the pumpkin and cut into very small pieces, mix into the filling.
5. Remove the dough for manti from the refrigerator, roll out a thin layer and cut into medium-sized squares.
6. Put a part of the filling in each square, connect the opposite corners of the manti, then again connect the resulting corners diagonally.
7. Pour water into the pressure cooker, bring it to a boil. Lubricate the pressure cooker levels with vegetable oil to prevent sticking of products.
8. Steam manti for about 40-45 minutes.

Bon Appetit!

Manti baked in the oven

If there are no special devices at home in which you can steam manti, an ordinary oven will come to the rescue. This method also allows you to make a large volume of products at once.

Cooking time: 1 hour 45 min.

Servings: 7.

Ingredients:

• Wheat flour - 1 kg.
• Chicken egg - 1 pc.
• Salt - 0.5 tsp.
• Water - how much dough will take.
• Minced meat - 730 g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Salt, pepper, seasonings - to taste.

Cooking process:

1. For minced meat, you can take any fatty meat of two varieties and mix it in equal proportions. If the minced meat is prepared at home on its own, then it is advisable to add more fat to the meat in order to increase the percentage of fat content.
2. To the minced meat add onion, cut into small pieces, and peeled potatoes, also cut into small cubes. Add salt and pepper and mix everything thoroughly.
3. For the dough, sift flour into a bowl, add salt and an egg, and then add water and knead the dough. The dough should lag well behind the hands. Put in the refrigerator for half an hour.
4. Roll out the dough, dusting it with flour, into a thin layer, cut out squares of 10x10 cm in size. Put the filling in the center of each piece of dough, close up in any convenient way and form each product.
5. Grease a baking sheet with sunflower or other vegetable oil, heat the oven to 180 degrees.
6. Spread the manti on a baking sheet, put in the oven for 15 minutes. Pour the meat broth or a mixture of water and tomato paste and salt so that the manti is half covered with liquid. Cover the baking sheet with foil and cook in the oven for another 35 minutes.

Bon Appetit!

Delicious manti with cabbage

Here, the stuffing for manti is added White cabbage, this adds an unusual taste to the dish, but cabbage goes well with minced meat. Products are cooked in a steamer.

Cooking time: 1 hour 40 min.

Servings: 10.

Ingredients:

For test:

• Wheat flour - 1 kg.
• Chicken eggs - 1 pc.
• Water - 570 ml.
• Salt - 1.5 tsp.

For filling:

• Minced meat - 520 g.
• White cabbage - 480 g.
• Onion - 480 g.
• Spices - 2 tsp
• Butter - 40 g.
• Fatty sour cream - 180 g.
• Salt - to taste.

Cooking process:

1. In a deep bowl, mix the egg, salt and water. Sift flour into a separate bowl. Gradually adding the liquid mixture to the flour, knead a stiff dough. Leave, covered with a towel, at room temperature for 15 minutes, so that the gluten works and the dough becomes more elastic.
2. Put minced meat from fatty meat or a mixture of meat and lard into a deep bowl. Wash the cabbage, finely chop and add to the minced meat.
3. Peel, wash and finely chop the onion, add to minced meat.
4. Salt the meat filling, add seasonings to your liking and mix everything thoroughly.
5. Dust the table and rolling pin with flour, roll out the thin dough. Using a glass, cut out circles from the dough, put the filling in the center of each circle. Pinch products in any usual way.
6. Pour water into the bowl of the double boiler, grease the tiers with oil. Lay out the molded manti in tiers.
7. Cook the dish for 40-45 minutes.
8. Serve hot, pouring plenty of sour cream over them and sprinkling with a mixture of peppers and fresh finely chopped greens.

Bon Appetit!

Juicy colored manti from Stalik Khankishiev

According to the recipe of Stalik Khankishiyev, manti is obtained in three colors (yellow, green and red), pumpkin, spinach and pumpkin puree acts as natural dyes for the dough. beetroot juice. The dish turns out not only juicy and tender, fragrant, but also beautiful.

Cooking time: 1 hour 10 min.

Servings: 8.

Ingredients:

• Wheat flour - how much dough will take.
• Chicken eggs - 3 pcs.
• Flour "Durum" - 300 g.
• Pumpkin - 300 g.
• Beets - 400 g.
• Frozen spinach - 350 g.
• Vegetable oil - 35 ml.
• Butter - for serving.
• Salt - 3 tsp + 1 tbsp. l. in minced meat
• Onion - 800 g.
• Meat - 650 g.
• Fat tail fat - 300 g.
• Ground black pepper - 0.5 tbsp. l.
• Zira - 0.5 tbsp. l.
• Coriander - 0.5 tbsp. l.

Cooking process:

1. Peel and wash vegetables. Cut the pumpkin into pieces, put in a saucepan. Pour in the same 20 ml of vegetable oil and 50 ml of water, cover with a lid and put on the stove, simmer until almost ready. Punch the pumpkin with a blender and rub through a sieve. Take 1 cup of puree for the recipe.
2. Pour a little oil and water into the pan, put the frozen spinach. Reheat until it thaws, but try not to overheat so that it does not lose color. Send to a blender, then rub through a sieve. Take 1 cup puree.
3. Squeeze out the juice from the beets with a juicer, you should get about 1 cup of juice.
4. Mix 100 g Durum flour, 1 egg, 1 tsp. salt and 1 incomplete glass of mashed pumpkin puree. In portions, mix in the sifted ordinary wheat flour until the dough becomes tight, but elastic, similar in consistency to dough for dumplings. Knead the other 2 types of dough in the same way. Wrap the dough of each color separately in cling film and set aside.
5. For the filling, cut the meat and fat with a sharp knife into very small pieces. Cut the onion into small pieces, pour over the meat.
6. Sprinkle salt directly on the onion and carefully knead the onion and salt with your hands so that the juice stands out. Pour spices into minced meat and mix everything quickly.
7. Roll the yellow dough into a sausage, cut off the rounds about 1 cm thick. Roll out all the rounds with a spindle-shaped rolling pin so that the edges of the dough are thinner than the middle.
8. Place 1 tbsp in the center of each manta. l. with a slide of filling, fasten the edges as you like. In the same way, mold manti from green and red dough.
9. Pour water into the bottom of the pressure cooker, set the levels. Dip the bottom of each manta in vegetable oil so that they do not stick to the metal. Cook about 35-45 min.
10. Grease another hot dish with butter and serve.

Bon Appetit!

Manty is cooked for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the double boiler. But it's worth it".

RECIPE MANTOV

What do you need:

Dough:
4.5 art. flour
250-300 ml water
1 egg
1 tsp salt

Filling:
900 g lamb or beef
200 g fat tail fat (for lack of fat, you can choose more fatty parts of the meat and take it a little more)
600 g onion
1 tsp zira with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (those who like it spicy can use a little more pepper)
1 tsp salt

((inpage))

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a while).

3. Make a well in the flour, add a raw egg And cold water With salt.

Photo: site It should be elastic and should not stick to your hands. If necessary, you can add a little flour. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small as possible, identical cubes. Do the same with the kurdyuk.

5. Cut the onion into thin small strips. I have a wonderful sharp shredder for this purpose, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add some fresh cilantro to the meat. But for starters, you can try without it. I advise you to experiment a second time.

7. Roll out the dough to a translucent state and cut into circles.

8. Now you can sculpt: first pinch the middle.

Photo: site Then unfold the workpiece with the other side and again make two tucks. It remains only to connect the tucks together and carefully clamp.

9. Time to cook. Many sources suggest lubricating the levels of the mantle or steamer with oil. I'm used to doing the opposite. I pour a small bowl of oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck.

10. Manty is prepared for about 45-55 minutes. Much here depends on the thickness of the dough that you have obtained and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti are easy to get. If the manti just rises, just lift it, if not, then you can pick them up with a silicone spatula. Checked - it works. Or slightly shake each level.

Manti must be served exclusively with the right sauce. The colorful host of the program Lara Katsova shared her favorite recipes with us.

HOT SAUCE WITH HERBS

Manti must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce.”

What do you need:
500 g canned tomatoes in their own juice
2 garlic cloves
50 g cilantro
50 dill greens
1 tbsp hops-suneli
1 tbsp coriander
half a chili pepper
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to cook spicy sauce with greenery:

Rub the tomatoes through a sieve, finely chop the garlic. Mix garlic and tomatoes, add salt and sugar, put the mixture on a small fire, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili pepper and simmer for another 3 minutes. If you want more spiciness, add red ground pepper. Remove from heat, put finely chopped cilantro and dill, close the lid and let cool.

SOUR CREAM SAUCE

Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce for khinkali. But my recipe is still different - saturated with herbs and spiciness.

What do you need:
1 st. sour cream 20%
2-3 garlic cloves
small chili pepper
enough cilantro and dill

How to make sour cream sauce:

Finely chop the garlic and chilli, removing the seeds. Chop greens, mix everything. Salt. The whole point is that there should be a lot of greens, it's more greens with sour cream, and not sour cream with herbs.

Step 1: prepare the dough.

Manti is a traditional dish peoples of Central Asia, it has a great history and thousands of names, hoshan, jusai-manta, kava-manta, yenik-manta, mantou and these are just a few variations. First you need to prepare the dough. Using a fine mesh sieve, sift the desired amount of wheat flour into a deep bowl and add 1 teaspoon of salt to it. Then mix these ingredients with a tablespoon until smooth.
Turn the stove on to medium and place a saucepan with the right amount of clean distilled water on it. Heat the liquid to 30 - 35 degrees and pour into a measuring cup in order to make sure that there is enough water left to prepare the dough. With a clean hand, make a well in the middle of the dry ingredients and pour warm water into it.
Now enter into the bowl egg without shell and start kneading the dough with a tablespoon. When it becomes difficult for you to stir, continue kneading with your hands.
Knead the dough well as for dumplings or dumplings, give this process at least 10 minutes. Cover the finished dough with plastic wrap and let it brew for 15 - 20 minutes. Ideally, the dough should not be too soft or too dense.

Step 2: prepare the meat.

Rinse beef or lamb tenderloin under running water and pat dry with paper kitchen towels. Then lay the meat on a cutting board, remove the chaff and small bones, if any. Then cut it into layers no more than 2 millimeters thick.
Then cut the layers into thin strips.
After chop the straws into small cubes, the smaller the better. Place the cut in a deep bowl.

Step 3: Prepare the onions and potatoes.

Peel potatoes and carrots, rinse under running water and pat dry with paper towels. Lay the peeled vegetables one by one on a cutting board and chop. First, chop the onion into small cubes.
Then chop the onion cubes with a knife into smaller pieces.
Do the same with potatoes. Then toss the chopped vegetables into the bowl with the minced meat.

Step 4: prepare minced meat.

Add half a teaspoon of ground black pepper to the bowl of chopped ingredients.
One teaspoon ground cumin.
One teaspoon of salt.
And 2 tablespoons of olive or vegetable oil.
Remember to top layer the onions and potatoes with your hands so that the vegetables become softer and let the juice flow.
Then mix the minced meat with clean hands until a homogeneous consistency. Separate a small amount of minced meat from the total mass, and place it in a separate bowl.
Cover the container with the rest of the minced meat with plastic wrap and refrigerate. Let the stuffing set.

Step 5: prepare the steamer and roll out the dough.

Pour ordinary running water into the bottom of the steamer and place it on the stove, turned on to the middle level. Lubricate the remaining compartments of the double boiler with a small amount of vegetable oil. Take the rested dough, lay it on the kitchen table, previously sprinkled with sifted wheat flour, and roll it into a layer thick up to 2 - 3 millimeters.
Once the dough is ready, roll it around the rolling pin.
And using a zigzag technique, fold the dough layer into one parallel line so that its perpendicular length is 8 centimeters.
Then, with a sharp knife, cut the dough into squares, they should turn out to be approximately 8 by 8 centimeters in size.
As a result, you should get a lot of squares from the dough.
Arrange them on a floured kitchen table in rows.

Step 6: form the manti.

Now place 2 tablespoons of meat filling on each piece of dough.
Take two opposite ends of the square and blind them with clean fingers.
Then do the same with the other 2 ends of the square.
Now connect the opposite corners to each other, blind, and now your flour product is almost ready. Lightly press it on the sides with the palms of your hands, thus giving your masterpiece an oval shape.
Prepare the rest of the manti in the same way, periodically taking out the next portion of minced meat from the refrigerator. It is advisable to cook this dish with the whole family, as this type of dough dries out rather quickly.

Step 7: steam the manti.

While you were forming manti, the water in the lower compartment of the double boiler began to boil.
Therefore, quickly, until the dough is completely dry, put the manti in compartments greased with vegetable oil at a short distance from each other, it is quite enough 1 - 1.5 centimeters. Put all the manta boxes on the bottom box where the water is boiling and set the timer for 45 minutes.
After the required time has elapsed, turn off the stove, remove the compartments with manti, helping yourself with a kitchen towel, and place them on the kitchen table.
With the help of a kitchen spatula, arrange the finished manti on plates, sprinkle with black ground pepper and taste ahead.

Step 8: serve the right manti.

The right manti are served hot, stacked in portions on a large flat plate. As a side dish, this dish can be served with fresh or pickled vegetable slices. This meat dish is pleasant to savor with red semi-sweet or sweet wine, but for children it is preferable to serve pomegranate or manty with manti. Apple juice. The right manti will bring you a lot of pleasure, satiety and pleasure! Enjoy! Bon Appetit!

- - If you cook manti yourself, immediately after cutting the dough into squares, it is better to separate a small part from the total mass and mold manti from flour squares. It is preferable to cover the rest of the dough during modeling with plastic wrap so that the dough does not dry out.

- - In addition to black ground pepper, you can add white ground pepper and allspice ground pepper to the filling.

- - Potatoes can be put into the filling at will, mainly it is added in order to soften the taste of meat.

- - Instead of beef or lamb tenderloin, you can use the neck, shoulder or loin.

- - In order for the meat to be cut better, you can freeze it in freezer within 20 - 30 minutes.

- Do not forget that for raw vegetables, raw meat and dough should be separate cutting boards and knives!

- - If you have manti left after a meal, put them in a plastic container with a tight lid and store in the refrigerator for no more than 2 days.

- - If you decide not to cook all the manti, the raw product can be placed on a baking sheet covered with food plastic wrap, frozen, then transferred to plastic bag and store in the refrigerator and use as needed. Raw manti can be stored in the freezer for up to a month.