Manti in a slow cooker - 2 delicious homemade recipes

Manti in a slow cooker - 2 delicious homemade recipes

If you want to enjoy a surprisingly juicy dish, cook manti in a slow cooker. Check out wonderfully simple recipes with high-quality step-by-step photos. Find out about the variety of internals, sculpting method and production time. Enjoy the satiety and unforgettable taste of the dish! Read more...

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5. Manti in a slow cooker

• Minced meat
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• Uzbek cuisine
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Manti in a slow cooker - excellent delicacy without unnecessary hassle.

Choose comfortable, reliable recipes for manti in a slow cooker on the website of gastronomic finds and thoughts 1000.menu. Try options made from beef, lamb, pork or poultry, entrails with various mushrooms, onions, and pumpkin. Cook with sweets with pleasure!

The basis of manti is dough and minced meat. They are very similar to dumplings, but there are still significant differences. This dish is prepared only by steaming. Minced meat, if you want traditional manti, should be chopped. And one more highlight: they put approximately the same amount of onion into the minced meat as meat. Usually, the dough is used in water, less often in kefir.

The 5 most commonly used ingredients in slow cooker manti recipes:

Fascinating recipe:
1. Mix water with eggs, add salt.
2. Dump the flour into a large bowl.
Create a well in the center of the flour. 3. Pour in the egg mixture.
Knead a fairly stiff dough for manti. 4. Cover the dough.
Let him “rest.” 5. Peel and finely chop the onion.
6. Cut the pumpkin pulp into small cubes.
7. Create minced meat.
8. Mix all ingredients thoroughly.
Salt, pepper, sprinkle with spices to taste. 9. Divide the dough into the required number of parts.
Roll them into balls about a centimeter across. 10. Roll them out to a suitable thickness (layer thickness as desired).
11. Place the filling in the center of the flatbread.
12. Form manti, pinching the edges (with an envelope, bag, square, if desired)
13. Pour water into the multicooker bowl, add a little salt.
14. Grease the steam braid or plate with oil.
15. Place manti loosely on it.
16. Place in a slow cooker.
17. Cook in the “Steam” mode for forty to fifty minutes, depending on the model.
18. Serve with sour cream and fresh herbs.

5 of the fastest recipes for manti in a slow cooker:

Helpful tips:
• Finely chopped greens can be added to the minced meat.
• The manti will be especially juicy if you add fat tail fat to the filling.

Steamed manti in a slow cooker

Manti is a common dish in Asian countries, which is a dough with meat inside. Every nation has its own options for making this delicious sweet. Classic manti resemble the familiar dumplings, but they are larger in size, have a slightly different shape, and have a juicier filling. In Uzbekistan, lamb is used to make minced meat, but in our country housewives prefer to use pork, beef or potatoes as the inside. Cooking manti with meat in a steamed slow cooker is not difficult, the main thing is to know the technology. In less than an hour, an appetizing and fragrant dish will appear on the table, which will please both guests and family.

Recipe information

Cuisine: Uzbekistan, Central Asia, Turkey, Mongolia.

Category: 2nd course.

Production method: steam, in the YUMMY YMC-502BX multicooker.

Total production time: 40 min.

Number of servings: 4.

Ingredients:

To make the dough:

• 400-450 g flour
• 200-220 ml warm water
• 10 g salt

To make the inside:

• 200 g minced pork
• 200 g minced beef
• 2 huge onions
• salt, dark ground pepper, meat spices - to taste.

Manufacturing method

1. First, let's prepare the filling. To do this, mix minced beef and pork with finely chopped onion. Then add salt, ground pepper, and meat spices to the minced meat. Mix everything thoroughly. Place in the refrigerator for a few minutes. If you don't have meat, don't worry. In a slow cooker you can cook beautiful manti with potatoes, onions and spices, which will be no less tasty. In this case, raw potatoes need to be cut very finely, or grated on a large grater. There is another good option: put 50% minced meat and 50% potatoes as the inside.
2. Then we start kneading the stiff dough. To do this, sift the flour onto a board or into a huge bowl, make a small depression in it and pour in a small amount of water, and then add the required amount of salt.
3. Knead the dough for manti, adding water to it evenly. Later, roll the dough into a small ball, put it in a deep bowl, cover with a towel, preferably wet. Let the dough sit for half an hour. After this, the dough will become more obedient, flexible, flexible.
4. Divide the dough into small pieces, which we roll out into a large narrow circle. Using a glass, cut out much smaller circles, approximately 7 cm in diameter.
5. Place the required amount of minced meat on the flatbreads (approximately 2 teaspoons each) and close the dough in the form of an envelope, and later connect the edges. This must be done using a certain method. First, take the two reverse sides of the dough and pinch its edges in the center together using your thumb and index finger.
6. Then we do the same with the 2 remaining sides, lifting them up and connecting them in the center. What comes out is something similar to an envelope.
7. We pinch all the holes on the sides so that the envelope comes out closed.
8. Next, you need to connect the ends of our envelope knot from below and from above, as shown in the photo.
9. The end result is these beautiful plump bags filled with juicy insides. If the modeling process, described a little higher, seems very complicated for you, it can be very simplified: lift the edges of the dough at once from all sides and mold with a bunch at the top. The result will be a shape similar to a knapsack knot. Naturally, it looks the least aesthetically pleasing, but it is done simply and quickly, and sleight of hand is not required at all. Look at the sculpting methods in the recipe for making manti in a pressure cooker, maybe you can see some subtleties there.
10. Pour 250-350 ml of hot water into the multicooker bowl. If you add cool water, you will have to wait longer for it to boil. Lubricate the container for making steamed dishes with a small amount of olive or other vegetable oil, and carefully place the manti on its surface.
11. Close the multicooker lid tightly.
    Turn on the “Steam” function on the multicooker panel for 40 - 50 minutes. By now it will be completely enough for the meat to be perfectly steamed. Manti cooked in a slow cooker can be served!
12. The finished manti must be placed on portioned plates or on a huge platter. You can decorate them with finely chopped fresh herbs and grated cheese; It is better to grease with melted butter. It is recommended to serve tomato or cream sauce with manti; they mix well with sour cream and mustard.
    

If you don't have a slow cooker, you can use a double boiler to make the dish. If you don’t have a steamer in the kitchen, there is the most common method that our grandmothers used. Pour 2-3 liters of water into a large saucepan and bring it to a boil. Place a colander on top of the water on the edges of the pan, with which you discard the pasta. Grease the inside of a colander with vegetable oil and place the manti. Cover it with a lid on top. Steam over the roast for about 45-50 minutes, adding water to the pan from time to time if it boils over.

How to cook manti in a slow cooker

Manty is a popular oriental dish that resembles large dumplings. People who often cook them for lunch prefer to use a special device - a pressure cooker. This device consists of several tiers, water is poured into one, the products themselves are located in the rest, after which they are steamed. Knowing how to cook manti in a multicooker, you will be spared the need to get a special device, taking advantage of the capabilities of a multifunctional unit.

Individual manufacturing

• To make manti in a multicooker, the steaming function is useful. Virtually all modern devices are equipped with this opportunity for us.
• In a multicooker you can boil both frozen semi-finished products and those made by yourself. There is no need to defrost manti before making.
• Store-bought products can rarely compare with homemade ones in taste and quality, which is why experienced housewives prefer to prepare manti with their own hands, starting with kneading the dough and cutting the insides and ending with steaming them.
• When preparing manti at home, you need to know that they will turn out the most juicy if the meat for the inside is chopped manually or chopped in a meat grinder using a mesh with large holes. Also, for juiciness, onions, pumpkin, other vegetables, also fat tail fat or, if religious opinions allow, lard are added to the filling.
• Usually manti is made with beef or lamb inside, and a little less often - with chicken, duck, turkey. Pork is not a classic meat for similar products, but almost all of our compatriots make these products with the addition of pig meat.
• The dough for manti is usually made unleavened, often from only flour and water, from time to time adding vegetable oil or egg to it for elasticity. The flour is sifted before kneading the dough. The finished test is allowed to rest for half an hour. During this period of time, the gluten contained in the flour has time to swell, making the dough more flexible. To prevent the dough from drying out, cover it with a bowl, wrap it in cling film or place it in a plastic bag. From time to time the dough is greased with vegetable oil.
• When forming manti, the dough is divided into pieces about 3 cm in size, rolled out into a narrow layer, the filling is placed in the center, then the edges are lifted and curled, after which the products become similar to bags. From time to time, the dough is rolled out completely, cut into squares and manti are formed in the shape of envelopes. The so-called “lazy manti” are made in the form of huge rolls.
• When forming manti, it is necessary to fasten the edges very well so that the juice does not flow out of them during production.
• Boil the manti on a multicooker grid designed for steaming. You have to do this in several passes, because it is not allowed to pack the products too closely, otherwise they will stick together. Usually a distance of at least 1 cm is left between the manta rays.
• To prevent the dough from sticking to the mesh, grease it with vegetable or melted butter. From time to time, the products themselves are lubricated.
• You must add at least a liter of water to the main container of the multicooker, otherwise it may boil away.
• The time for boiling manti in a multicooker is 40-50 minutes, depending on the power of the unit and the size of the products. In a multicooker with a pressure cooker function, the food is cooked for 30 minutes. Some devices do not require setting the cooking time, turning off at the required time without the help of others.

When serving manti, it doesn’t hurt to sprinkle with chopped herbs. They are often served with the freshest vegetables (tomatoes, peppers) or a salad made from them. A sauce based on a fermented milk product would also be a good addition to this product.

Frozen manti in a slow cooker

Compound:

• frozen manti – 0.5 kg;
• water – 2 l;
• salt - to taste;
• vegetable oil - how much will be needed;
• fresh herbs for serving.

• Grease the multicooker grid for steaming with vegetable oil.
• Using a pastry brush, coat the bottom of the frozen items with oil.
• Place the manti on the multicooker grid. There is no need to lay out all the products - they should not lie tightly adjacent to each other.
• Pour water into the main bowl of the multicooker.
• Place a net with manta rays on top.
• Turn on the device by selecting the “Steam” program. Set the time to 45 minutes.
• After the designated time, turn off the device, after 5 minutes, carefully remove the net, transfer the manti to a plate. Lubricate the mesh again and place a new batch of products on it. Return the grid to the space and run the device again in the “Steam” mode, but for 40 minutes.

When serving, sprinkle the manti with herbs and serve them with sour cream or a sauce based on it with herbs and garlic.

Homemade manti in a slow cooker

Compound:

• minced meat – 0.5 kg;
• onions – 0.25 kg;
• salt, pepper - to taste;
• flour – 0.6 kg;
• water – 1.5 l;
• butter - to taste.

• Sift the flour and make a well in it.
• Boil a glass of water, mix it with a teaspoon of salt.
• Pour into the well in the flour and knead the dough.
• Form the dough into a ball, cover it with a bowl, and leave for half an hour.
• Remove the onion from the husk, chop it finely, combine with minced meat. Salt, pepper, knead well with your hands.
• Divide the dough into 3 cm pieces and roll out. Spread the filling and place a small piece of butter on top. Form manti.
• Grease the multicooker grid with melted butter and place the cooked products on it.
• Pour the remaining water into the main container of the unit, place a net with manta rays over it.
• Turn on the multicooker in steam mode for 40 minutes.

When serving, pour melted butter over the manti to make it even tastier.

Lazy manti in a slow cooker

Compound:

• minced meat – 0.4 kg;
• onions – 0.2 kg;
• potatoes – 0.2 kg;
• salt – 10 g;
• flour – 0.3 kg;
• water – 120 ml per dough, 1-1.5 liters per multicooker;
• chicken egg – 1 pc.;
• spices - to taste;
• refined vegetable oil - how much will be needed.

• Sift the flour.
• Break the egg into a bowl, add half a glass of water to it, add half a teaspoon of salt. Beat the ingredients with a whisk or fork.
• Combine the watery mixture with flour and knead the dough.
• Wrap the dough in cling film and leave for half an hour at room temperature.
• Coarsely grate the peeled potatoes and onions, mix them with the minced meat.
• Add salt and spices to the minced meat, stir it.
• Divide the dough and minced meat into 3 parts.
• Roll out one piece of dough to form a square. Place an appropriate amount of inside on it, leaving a certain distance from the edges. Roll the dough into a roll and carefully seal the edges.
• Cover the multicooker grid with vegetable oil and brush the roll with it.
• Place the roll on the grid, rolling it into a ring, fill the main container of the multicooker with water and install the grid.
• Turn on the device using the “Steam” program and cook the roll for 50 minutes.

The remaining products are prepared in the same way. Lazy manti are served to the table, having been cut beforehand.

Manti in a steamed slow cooker - step-by-step recipes with photos

The subtlety of the East is clearly visible in ordinary dishes. Uzbek dumplings, or manti, which are dough envelopes with meat inside, are known on all continents. If previously an indispensable condition - steaming - created certain difficulties, then with the advent of the multicooker everything changed.

How to cook manti in a slow cooker

Tatarstan, Uzbekistan, Pakistan, China - this is just an incomplete list of states that claim primacy in the origin of this dish. The literal translation from Turkic (manti - “stuffed head”) helps to understand the form and content, but this distant relative of the dumpling has one more fundamental highlight: the manufacturing method. For steam processing, previously it was necessary to use a cascan or a pan with a special mesh; in today’s conditions, the most common option is to cook manti in a slow cooker. In addition, it is also convenient in terms of guaranteeing a good result.

According to the traditional recipe, you need to combine finely chopped meat, onions, and add spices. Before stirring the dough ingredients, sift the flour, roll out the finished base, cut into squares, lay out the filling, and make manti. A hot meat dish must be steamed so that the juice does not leak out, so the multicooker works perfectly. All that is needed is to place the envelopes with meat inside loosely in the container, select the “Steam” mode and wait until ready, which will be notified by a sound signal from the household device after some time.

Manti in a multicooker Redmond

The automatic process, temperature control, and program selection make multicookers from this brand necessary. To prepare manti with a Redmond multicooker and serve a popular dish of Central Asian cuisine, a model with the “Steam” mode will come in handy. You need to pour water into the bowl of the device, place an oiled mesh, lay out the manti individually, close the lid and press the key with the appropriate mode, waiting for the dish to be ready in 45 minutes.

Manti in the Polaris multicooker

Wide functionality and a choice of manufacturing options, including the ability to create steamed dishes, have become the identity of these kitchen devices. If you want to create manti in the Polaris multicooker, then a water size of two liters would be good for a regular bowl, otherwise the liquid will boil away. Next, you need to put one piece at a time in a container, leaving about 1 cm between the manti, and turn on the “Steam” mode. The multicooker will handle the rest without the help of others.

Manti in a pressure cooker

The modeling process with the preparatory step of rolling out the dough and making the inside will take longer than cooking in a comfortable kitchen appliance. To work, you should use a special insert, which helps to create many portions at a time. If you use a frozen product or store-bought semi-finished products, then manti in a pressure cooker will be a good substitute for a roast meat dish for lunch or dinner. You will appreciate the results if you need to create food quickly and in larger quantities.

Manti recipe in a slow cooker

The traditional recipe for this Central Asian dish involves the introduction of meat innards, while the modern one is also vegetarian. For minced meat, any kind of meat or a mixture of different types is suitable, but it is better to chop the filling finely than to pass it through a meat grinder. You shouldn’t get carried away with spices, but you should definitely roll out the dough into a narrow layer. Then all that remains is to cut it into squares, put the filling in the center and mold it. If a homemade recipe for manti in a slow cooker seems complicated, then ready-made semi-finished or lazy ones will be a candidate.

Steamed manti in a slow cooker

• Production time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1900 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of manufacturing: average.

Juicy interior, delicious thin dough, perfectly sealed edges - this is the basis of an appetizing dish that adults and children will enjoy with pleasure. It is no longer recommended to place any goods so that the steamed manti in the slow cooker retains its shape. Before rolling out and sculpting, the dough should be allowed to “rest” for about half an hour, and the meat should be slightly frozen, then it will be easier to cut it into small pieces with a knife.

• flour – 600 g;
• water – 250 ml;
• minced meat – 500 g;
• onion – 3 heads;
• salt – 2 teaspoons;
• spices - to taste.

1. Knead the dough by combining flour, water, a teaspoon of salt. Leave it for a while and take care of the inside.
2. Beef, veal, lamb, pork or chicken breast pulp should be chopped, chopped onion, salt, add ground pepper, and for juiciness – a couple of tablespoons of milk.
3. Roll out the base, cut into squares, put the filling on top in the center, roll it into an envelope and carefully seal the edges.
4. Grease the basket with vegetable oil, pour in 3 cups of warm water, and then place the manti one at a time, separately from each other at a small distance.
5. Select the “Steam” mode, cook, and before serving, brush with butter and chopped herbs or pour over sour cream.

Lazy manti in a slow cooker

• Production time: 50 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 1420 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of manufacturing: average.

Making manti in a slow cooker should not cause any particular problems. All you need to do is roll out the base, lay out the filling and roll it up. For home cooking, lazy manti in a slow cooker will be a godsend for those who want to serve a hearty hot dish to the table, but not waste a lot of time on it. This recipe will free you from the need to stuff any piece of base or form manti from a small ball of dough, previously rolling it out to an appropriate thickness.

• flour – 300 gr;
• chicken egg – 1 pc.;
• warm water – 120 ml;
• salt – 2 teaspoons;
• minced meat – 400 g;
• onion – 2 heads;
• potatoes – 200 gr;
• ground pepper, garlic - to taste.

1. Carefully mix the ingredients for the roll, divide into 3 parts, roll each part out to form a square.
2. Prepare the filling by combining minced meat, chopped potatoes, onions, and you can add spices to taste.
3. You need to place the filling on top sparingly, not reaching slightly to the edges of the base. Next, you need to carefully roll the workpiece into a roll and place it inside the bowl.
4. Steamed lazy manti in a slow cooker are completely cooked. Before serving, the rolls are cut into small pieces (portions), poured with sauce, and decorated with herbs.

Frozen manti in a slow cooker

• Production time: 60 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 1000 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of manufacturing: easy.

To preserve the taste properties, manti should not be boiled - a hot dish of Central Asian cuisine is prepared only by steaming. A multicooker with the required function will be a good assistant for everyone who values ​​free time. Buy a ready-made semi-finished product or make homemade ones for future use, and then create frozen manti in a slow cooker - this is a good option to quickly and without particularly bothering, create a festive or everyday meat dish.

• manti – 500 g;
• water – 2 l;
• sauce, herbs - to taste.

1. To cook manti using a multicooker, you will not need to defrost them in advance. But at the preparatory step of cooking, it is better to grease the inner surface of the bowl with vegetable oil, then the dish will turn out tastier.
2. You can close the lid of the device immediately, as soon as the frozen manti are carefully laid out, the required amount of water is added.
3. All that remains is to set the “steam” mode, and after half an hour wait for the signal indicating that the dish is ready.
4. A plate with manti should be sprinkled with herbs or sauce, sour cream, and cubes of butter should be added to taste.

How to cook manti in a slow cooker - tips for housewives

Lovers of delicious homemade lunches or dinners have an ideal option for the menu. The main task is not to let the juice leak out, and in order to preserve the taste properties, you need to know some culinary tricks:

• Cut the inside ingredients into pieces of similar size and mix to cook juicy manti in a slow cooker with an inimitable taste.
• Before steaming them, a braided wire, similar to a colander with large holes, should be greased with oil, the pieces should be laid out, and then placed in a bowl.
• To prevent the manti from sticking together, they should be spread out at a small distance, and only the finished boiled dish should be sprinkled with the freshest herbs.

Video: Manti in a slow cooker

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