How to prepare manti with potatoes

How to prepare manti with potatoes

Manti with potatoes, the recipe for which is simple and accessible, is not inferior in taste to the dish of the same name with meat entrails. This version of the dish is suitable for both a formal table and a daily one; it will also be perfect for a Lenten or diet menu.

Making the dough

For manti, literally the same dough is prepared as for dumplings. In fact, they are the same dumplings, only a couple of times larger in size. The highlight of the manti is the broth, which should seep freely inside during cooking and remain there until the dish is served.

According to the traditions of Asian peoples, manti are eaten without cutlery, with their hands. Having carefully bitten off the edge of the dough, first drink the broth, and then eat the remaining dough with the entrails. Europeans most often eat manti using cutlery - forks (or spoons) and knives.

Tips for making and processing dough:

• The dough will be elastic and manageable if you mix two types of flour for kneading: first and second.
• The amount of water used for kneading is 2 times less than the amount of flour.
• After kneading, the dough needs to rest for at least 60 minutes.
• Manti flatbreads are rolled out to a width of no more than 1.5 mm.
• Before cooking, the dough needs additional treatment with vegetable oil. Just dip the pieces in it and the manti will not come apart during cooking.

Kitchen utensils you will need are a bowl for making dough, a board, a sieve, a spoon, a whisk and a towel.

Water test option

In order to knead dumpling dough in water, the following set of products will be useful:

• 500 g flour;
• 1 stack clean unboiled water;
• 1 tsp salt.

The kneading is carried out in the following sequence:

1. Sift the flour into a bowl, add salt, mix.
2. Pour in water and mix thoroughly again. At this step, you need to control the correct ratio of water and flour. The dough should be stiff; if there is excess water, add flour.
3. Cover the bowl with a towel and leave it on the table for 1-2 hours.

Testicle test option

Egg dough is considered the most successful and comfortable to work with.

To make it you will need:

• 2 testicles;
• 1 stack flour;
• 1 tsp salt;
• ¼ – ½ cup. warm unboiled water.

The kneading is carried out in the following sequence:

1. In a bowl, beat the eggs with a whisk, add salt, and mix thoroughly.
2. Add flour evenly, sifting in parts through a sieve. After each serving, stir with a spoon to avoid creating lumps.
3. Add water when the dough comes out thick. Depending on the mixture, adjust the amount of water.
4. Cover the bowl with a napkin or towel and leave for 40 - 90 minutes at room temperature.

Making the inside

To prepare potato filling for manti with potatoes, the following products will be useful:

• 1 kg of potatoes;
• 3 onions;
• 200 g plums. oils;
• 1-2 tsp each salt and pepper;
• 1-2 tsp. cumin.

1. Cut the peeled and washed tubers into narrow strips or small pieces.
2. Chop the onion very finely or grate it on a grater with small holes.
3. Mix vegetables in a bowl, add salt and pepper and cumin, mix everything thoroughly.
4. Melt the butter in a water bath and mix with vegetables.

How to make manti with potatoes step by step:

1. To form manti, small pieces are plucked from the dough, which are then rolled into a flat cake.
2. A generous amount of inside is placed in the center of each tortilla.
3. The two reverse sides are connected with one tuck to create a semicircle.
4. The free two sides are connected to each other in the same way, then they are connected once again with the past. As a result, a cube comes out with a seal on top.
5. Steamed manti. To do this, place a colander on a pan of bubbling water, into which the preparations are carefully laid out. The colander is greased with oil beforehand - this is necessary so that the dough does not stick to the bottom and walls. To prepare manti with potatoes, you can also use a double boiler and a slow cooker.
6. Steam the dish under a closed lid for 25-35 minutes at medium gas power.

Sauce for manti

Potato manti will be even tastier if you create sauces and marinades for them.

A regular sauce recipe requires the following components:

• 1 tbsp. tomato paste;
• 6 garlic cloves;
• 150 g sunflower oil;
• to taste adjika, salt, pepper.

How to prepare the sauce:

1. Pour oil into a saucepan and bring to a boil.
2. Pass the garlic through a press.
3. Pour tomato paste into a cool, dry frying pan, add a little adjika and other ingredients to taste, stir.
4. Pour hot oil over the resulting mixture and leave the sauce for half an hour.

Not many people like Asian tomato sauce, so manti is often served with any other dressing:

• Sour cream and mayonnaise filling is prepared from a similar amount of main ingredients (3 tablespoons each), to which a clove of garlic and salt with spices are added to taste. All ingredients are mixed, the sauce is infused for 10-15 minutes.
• Mushroom sauce is prepared from 2 cups of mushroom broth; sunflower oil and 2 tbsp of wheat flour are also taken. and salt and pepper to taste. Pour flour into the heated oil and mix so that there are no lumps, then pour in the broth and bring the mixture to a boil.
• Diet sauce is made from 200-300 g of thick yogurt, which is combined with 2 crushed garlic cloves and salted. If desired, add chopped dill and stir.
• Special fish dressing is made from 200 g of chopped smoked fillet, to which 4 tbsp is added. sour cream, 1 tbsp. grated horseradish and 1 bunch of finely chopped green onions. All ingredients are thoroughly mixed, then the sauce is added with salt.

Before serving, hot manti are placed on a huge flat dish. The sauce is served cool in portioned bowls.

Manti with steamed potatoes

Everyone who fed them no longer wants to eat the rest! Indescribably tasty, easy-to-make manti with potatoes! Step-by-step recipe with photos.

Ingredients for “Manti with steamed potatoes”:

• Potatoes - 6 pcs.
• Onion - 1 pc.
• Green onion (even one feather) - 1 pc.
• Dill (Two feathers) – 2 pcs.
• Butter (or less) - 100 g
• Wheat flour / Flour - 2 cups.
• Garlic - 4 teeth.
• Spices - to taste
• Salt - to taste

Production time: 30 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for “Manti with steamed potatoes”:

Step 1. This is for the inside. Onions and potatoes. We clean everything.

Step 2. Put it on fire. I like to add a clove of garlic, bay leaf and pepper to potatoes.

Step 3. Three garlic (yes, I forgot about it at first) and cut the onion.

Step 4. Heat the frying pan. Pour oil.

Step 5. Prepare spices for frying. I use this curry, khmeli-suneli, for potatoes and chicken. Any spices can be added.

Step 6. Fry the spices for no more than 10 seconds. This is very important, this way the dish will be tastier and the spices will reveal themselves better.

Step 7. Later add onion. Don't forget to stir.

Step 8. After a few minutes, add garlic.

Step 9. Drain the water not completely, remove the pepper, bay leaf, garlic and salt.

Step 10. Turn into puree.

Step 11. Add our onion.

Step 12. Stir, add butter.

Step 13. Our luxurious interior is ready.

Step 14. Heat the water in the kettle.

Step 15. Now we make the dough.

Step 16. Mix flour and a spoon of salt.

Step 17. We try to finely chop the dill and green onions (I haven’t added onions before, experience).

Step 18. Add to flour.

Step 19. Not enough water.

Step 21. Pour water into the multicooker and turn on the “steam” mode. You can turn it on later, when everything is put together.

Step 22. Don't forget to grease the baking tray with oil.

Step 23. The dough is ready. It must be soft. It doesn’t have to be very hard, otherwise it won’t be able to mold and it will be difficult to roll. Let it be slightly sticky.

Step 24. Roll out in a narrow layer. Here you can add flour so that the dough does not stick. But be careful not to tear it.

Step 25. Immediately add the filling and sculpt. I don’t bother with the form and make the simplest one.

Step 26 and lay it out right away.

Step 27. The first portion is molded. While it’s cooking, let’s sculpt further. The time can be set to 5 minutes, they are the most gentle, but personally I like 10 minutes specifically.

Step 28. The 2nd party waits its own turn.

Step 29. You can clean up.

Step 31. Launch subsequent children.

Step 32. everything is ready, you can grease with oil and enjoy your appetite! Can be served with grated cheese, sour cream, tomato sauce (not ketchup, sauce) or creamy mushroom sauce.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Mexican style vegetable casserole

• 72
• 215
• 7222

Stuffed Pepper Soup

• 23
• 42
• 7686

Young cabbage and potato stew

• 22
• 128
• 1302

Stewed zucchini with minced chicken in a slow cooker

• 26
• 176
• 8079

Soup “Unique”

• 33
• 91
• 3781

Zucchini casserole “Tenderness itself”

• 36
• 534
• 12253

Potatoes with carrots and spinach

• 69
• 285
• 7975

Pumpkin puree with mushrooms

• 2
• 43
• 3879

Sauteed zucchini in a slow cooker

• 18
• 254
• 16511

Comments and reviews

• All
• Prescription questions
• Reviews

January 16, 2017 das114 #

January 2, 2017 Danilova Lena #

January 2, 2017 Dalek #

January 1, 2017 marfutak # (moder)

January 1, 2017 Foxxes # (recipe creator)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Recipe: Manti with potatoes - without meat, with potatoes and onions

This is not a completely ordinary recipe for manti. These are manti without any meat. The filling includes only potatoes and onions. I tried these manti one day in a cafe of oriental cuisine and fell in love with them. Now making ordinary manti, I will certainly make several of these manti for my beloved.

Although my husband likes them too.
These are very tasty manti. For me, they are perhaps even tastier than with meat. Now my friend, originally from Georgia (half Georgian), came to visit me on these manti. She was ecstatic about them; she tried such manti for the first time. I immediately prepared manti with meat, which she also liked. After the meal, I asked her a question about which manti she liked best. And what did she answer me anyway?) - “I’m ashamed to admit, but with potatoes! I'm not the only one!) Well, now about the recipe. First, make the dumpling dough. Mix eggs, water and salt and mix with flour. It is better to add flour not all at once, but to bring the dough to a suitable mixture.

The amount of flour indicated is approximate. It is necessary to finish the dough with flour so that the dough is sufficiently tight, but elastic. So that the dough can be rolled out as thin as possible, and at the same time it does not tear.

Cover the dough (or in a bag) and leave to rest.
At this time, prepare the filling. Cut 5 medium potatoes into small cubes.

Grind three medium-sized onions in a blender to a paste. You can add more onions, but not less. If you don’t have a blender, you can simply chop it as finely as possible.

Then add salt, hops-suneli, dark ground pepper to taste. If there are spices specifically for potatoes, then you can add them too. And pour 1.5 tablespoons of vegetable oil into the filling (even unrefined oil is possible, it’s a matter of taste). And mix everything.

Now we are starting to sculpt manti. Grease steamer bowls with vegetable oil. Roll out a small piece of dough in the shape of a circle (or square, depending on how it turns out) as thin as possible, the size of a saucer.

Place the filling in the middle (approximately 1.5-2 tablespoons). And top the filling with a small piece of butter. Butter is very friendly with potatoes).

Next we form the manta ray. There are no words here. All the photos will speak for me).

Place the finished manti into the steamer bowl.
When all the manti are molded, we set them to steam. I add spices to the water in the steamer for more flavor.

After 40 minutes, the manti with potatoes are ready. Very tasty).

Serve plain or with greens). I advise that when you make ordinary manti, make a few of them to try. Maybe there will be a new addition to my regiment of manti and potato lovers.

Juicy manti with potatoes and minced meat - a step-by-step recipe for making very tasty manti

Have a nice day, friends!

Uzbek cuisine again, you say! Crumbly pilaf, juicy minced lamb kebab, lagman with homemade noodles and a huge amount of meat, vegetables and spices, fragrant shurpa, everything is so familiar and loved from youth.

Now let's prepare another tasty dish - manti with potatoes and minced meat. This is an analogue of Russian dumplings, the only difference is in size and production method. The recipe for making dough and minced meat is approximately monotonous, but there are certain aspects without which truly juicy and very tasty manti cannot be obtained.

The usual interior of this dish is prepared from trimmed lamb meat, fat tail fat, a huge amount of onions, narrow dough and fragrant spices. We will prepare the most ordinary and frisky recipe for super tasty food for everyday life.

Savory versions of the inside can be prepared with the addition of potatoes, pumpkin or cabbage. If you don’t have enough time, make “lazy manti” khanum.

How to deliciously cook manti with potatoes and minced meat?

Step 1. Prepare the necessary ingredients:

• pork + beef - 1 kg
• onion - 600 gr
• flour - 5 glasses of 250 ml
• potatoes - 300 gr
• boiled water - 0.5 l
• salt, dark ground pepper - to taste
• butter - 80 g

Step 2. Prepare a special pressure cooker. Usually the dish is cooked in it, although at the moment they have learned to cook in electronic steamers and multicookers. You can also use separate circles, which are used in an ordinary saucepan.

The circles on which the finished products are laid out have holes through which steam actually passes during cooking, and the dough flows into them. When taken out, the products tear (lose their presentation) and all the juice flows out. Want to find out how to avoid this? Read on.

The best recipe for elastic dough for manti so that it does not tear during cooking

Step 3. For almost all housewives, making dough is a stumbling block. I’m sharing my home-tested recipe on how to properly prepare the dough so that it is tender and soft, and at the same time elastic and does not tear during cooking.

1. We prepare this dough recipe without adding an egg. In warm boiled water, dilute a tablespoon (without top) of salt. A tender dough also comes out with milk.

2. Sift flour into a bowl and make a well.

3. Pour in warm salted water and mix evenly with flour. There is no need to force this process. The flour must take in as much water as it can. The elasticity of the dough will depend on this.

4. Form a soft, crumbly, sticky lump. Place it on the work surface and see if there is not enough flour, then add it specifically at this moment; you should not add excess flour.

5. Knead the dough with your hands until a ball is formed that does not fall apart, this will take 10-15 minutes.

6. Leave to rest for 20 minutes, covered with a bowl. Over time it becomes more elastic.

7. Next, knead until smooth, so that it does not stick to your hands, and leave to stand again for 20-30 minutes.

Previously, I didn’t understand why the dough rested for so long and so much. My grandmother used to say: “Take your time, kneading doesn’t like fuss. Natural yeast in flour should awaken, this will increase gluten, the dough will be obedient and elastic.”

8. Now it has become tight, elastic and elastic. Roll it into a sausage.

9. Cut into circles with a sharp knife. We put some of them in a bag so that they don’t get windy, others we roll out into any shape, depending on how we are sculpting.

How to create savory and juicy minced manti

Step 4. The traditional filling for manti can be made from any kind of meat, the main thing is to knead it well and correctly.

9. Take fatty pork and young lean veal, in a ratio of 1:1. The presence of fat in the meat is inevitable; it will give the insides extra juiciness. Pass it through the middle mesh of a meat grinder.

10. The next ingredient for the inside is onion. How much onion do you need for 1 kg of minced meat? You need a lot of it, let's take 600 grams (more is possible). Chop very finely with a knife. Never put onions through a meat grinder, otherwise you will end up with onion porridge.

11. Next are the potatoes. Clean, dry with a cardboard towel, cut into cubes by hand, 0.5 cm on a side.

12. Place the prepared ingredients in a huge cup, add salt to taste, and sprinkle with freshly ground black pepper for flavor. Add your favorite spices. I add a pinch of cumin, crushed in my palms (its smell gives it a unique oriental taste).

13. Gently mix all the ingredients from bottom to top. So, the inside of minced meat with potatoes and onions is ready.

14. The rolled meat absorbs the onion juice, and during steaming, a broth appears, just what is needed for the manti to be juicy inside.

15. Roll out the dough circles thinly, lay out the filling and mold using various methods.

16. We mold the side edges, leaving a small hole for steam to escape during cooking.

17. Dip the manti bottom side into a saucer with melted butter. We place them on the circles, having previously covered them with gauze (this way they will never stick).

18. Steam over moderate heat. Production time 40-45 minutes. As soon as a delicious tantalizing smell appears, remove the mantyshnitsa from the heat.

Place on a huge platter, garnish with herbs and serve hot with different sauces. We eat the delicacies with our hands, bite off the top, put a spoonful of sauce inside and enjoy the unusual taste!

Very tasty manti with minced meat, potatoes and pumpkin

The recipe for making it with pumpkin is similar to the previous one. The queen of the garden must be mature and sweet. Adjust the amount of ingredients to your own taste.

How to beautifully sculpt, decorate and what to serve manti with?

It is important not only to cook deliciously, but also to perfectly sculpt the products in order to get aesthetic pleasure when eating.

What to serve manti with, taking into account that this is a “heavy” dish? I offer two light sauces:

• Garlic sauce: add finely chopped garlic, hot pepper, cilantro, and salt to a sour milk product (sour cream, yogurt). Mix everything well and let it brew.
• Tomato sauce: fresh tomatoes without skin + garlic + cilantro + vegetable oil + salt + dark ground pepper. Beat everything with a blender until smooth.

Also serve onion rings pickled in vinegar and chopped vegetables: tomatoes, bell peppers, cucumbers, onions. Bon appetit! How delicious it is!

That's all! I am sure that if you cook manti according to this recipe, you will be satisfied! I will be glad to see your comments.