Manti

Khanum and manti

How to create a manty dish and a steamer with your own hands from various kitchen utensils? How do khanum and manti differ from each other? What entrails can be consumed, how to create dietary, vegetarian manti? What else can you steam? Would you like to find answers to these questions? Then come in, I’ll tell you and show you)))

Manti from Mikael Haroyan

I would like to offer you an excellent recipe for manti. I saw this recipe in one of the programs. And it sank into my soul so much that I decided to try it, and did not regret it) The dough is super-elastic, obedient, does not roll, but the inside. mmmmmm. juicy. And another plus: Miho shared the secrets of making delicious manti according to his grandmother’s recipe. Believe me, some secrets amazed me and maybe that’s what hooked me. Well, what is there to chat about? Come in and we'll cook together. I will try to convey the recipe exactly.

Manti

Almost everyone loves and can cook this very tasty steamed flour dish. But in this post, I would like to reveal to you the recipe for the dough, with the help of which making manti does not turn into a long and painful process. The dough rolls out quite easily, even to a very narrow state.

“Manty” from the oven

“Manti” from the oven is a very rare and delicious dish. It is prepared by Armenian emigrants. When I first looked at the recipe, I admit, I was pleasantly surprised. I hope, dear Cooks, that you will like the recipe too.

Manti with meat and pumpkin

Pumpkin in my family is respected and adored in any form. But the very first association with pumpkin is, of course, manti. Juicy, piping hot, with delicious meat juice and smell, topped with the hottest santam, they are incomparably good. The most solemn and favorite dish. And, by the way, manti rays are not divided into first or second. Manty rays are MANTY rays!

Italian buns “Mantovani”

Le Mantovani. Why not pamper your loved ones with Italian buns for coffee or tea on a gloomy autumn morning!

Manti “Unique”

Savory, juicy, “open” manti made from tender chicken meat, mushrooms and cheese. In a unique execution.

Eggplants in a manto

There are so many eggplant recipes, my head is spinning. Naturally? It’s impossible to try everything, but if you like this recipe, try it. With gratitude for the recipe to Tanya Petrova.

Buns with “Manty” sauce

This is an old Greek recipe, modified by time. My mother-in-law taught me.

Extraordinary manta rays

This work was seen on Odnoklassniki by the creator Bronya Misheikina, a master of cooking and carving. So these roses sank into my soul, I decided to repeat it.

Manta rays . Manty is an Asian dish made from dough and meat, reminiscent of dumplings.

Naturally, a real gourmet will never call manti dumplings. The similarity, mainly, comes down to the external appearance and one of the types of internals. Otherwise, manti is a special dish with its own history and traditions.

Manti is a creation of the Chinese, but over time the dish began to be prepared in Korea, Mongolia, also Tatarstan, Turkey and almost all other countries.

Classic manti are made from unleavened dough, which is rolled out very thin. To prevent the dough from breaking, chefs have a huge number of secrets. These include the correct ratio of water to flour (one to two). It is also recommended to combine first and second grade flour to increase strength. In general, manti can also be prepared from yeast dough. In this case, they will turn out to be the most lush.

A distinctive feature of manti is that they are made using a special utensil, which is called a mantnitsa, a mantovarka or a mantyshnitsa. It is a versatile multi-tier steamer, which was created specifically for the preparation of this popular dish. In the lower section of the pan given to us, water is bubbling - thanks to this design, the manti are steamed.

You can use different fillings for manti. Meat is considered a classic one - with all this, it is customary to grind the meat manually, without using such a technological achievement as a meat grinder. Cottage cheese, vegetables, mushrooms, fruits, etc. are also wrapped in manti.

Spices used include red and dark pepper, cumin, cumin, and garlic. The top of the manti is sprinkled with chopped herbs (cilantro, dill, parsley).

Manti is served with sour cream. You can also eat manti with ketchup or any other sauce of your choice.

Manti

Manti resemble dumplings in appearance, but are somewhat larger. Their main difference is in the manufacturing method. They are steamed in a special device called a kaskan. The outer ones are nets that are placed in several tiers; they are placed in a cauldron with a tight lid, where water bubbles at the bottom. Something like a lightweight double boiler, such a device is sometimes called a “mantyshnitsa”.

Manti with meat, potatoes and zucchini

Usually manti is cooked with meat without adding a huge amount of vegetables. In the same recipe for the inside, chopped meat is combined with diced potatoes and grated zucchini. This is done so that the inside comes out juicier. The result is taste.

Manti with meat and potatoes

If you don’t have a manty maker, you can simply cook homemade manti with meat and potatoes in an ordinary double boiler or slow cooker. The dough for manti is prepared in water with an egg and kneaded very well. It should become flexible, elastic and have excellent stretch. For the inside.

Manti with potatoes and salted lard

Despite the fact that manti is a dish of Asian cuisine, they are also prepared in European countries, making their own adjustments to the recipe, taking into account national traditions and habits. This is how the recipe for manti with potatoes and... lard arose - a product that Muslims find.

Manti with cheese

If you want to quickly prepare something hearty for the whole family, then this recipe for lazy manti with melted cheese will help you out. The taste of juicy manti with melting cheese insides will appeal to everyone who loves dumplings or steamed manti. Dumpling dough is possible.

Manti with minced chicken, carrots and mint in a double boiler

Manti is a national dish of Asian cuisine. In fact, these are steamed dumplings, but the largest ones and molded using a special method. For manti, unleavened dough is most often used (as for dumplings, noodles or lagman). By the way, the surface of the manti from the steamer quickly melts.

Dumplings with pumpkin and meat

There are a lot of recipes for entrails for dumplings. Now we will prepare dumplings with meat and pumpkin, using raw minced meat for the inside, but frying the pumpkin in oil in advance along with finely chopped onion. The learning is especially and delicious. Dumplings can be served.

Roll with vegetables in a pressure cooker (khanum)

Steamed khanum roll is a good choice for mantam. The advantage of the roll over manti is that, firstly, it is made very quickly, and secondly, it can be prepared with the largest amount of inside. In the recipes for khanum roll.

Poses (buuzes)

Pozy (or buuzy, bozy) is a common ceremonial dish that is prepared in Mongolia and Buryatia. At the moment, you can experience it in almost every second cafe in Transbaikalia. There are establishments that specialize in making poses - postures. Ready.

Gul-khanum in Ukrainian

Gul khanum is an Uzbek version of dumplings. In the Ukrainian version, only the form 'gul' - kvitka - flower remains from the Turkic. The content is changed (the inside is collected from mixed minced meat with raw pumpkin), processed to suit the local spectrum.

Hanuma roll

Khanuma or khanum roll is an Asian dish made from dough, reminiscent in content, but not in shape, of manti. The dough is kneaded in water, without adding eggs. Later it is rolled out thinly, the filling is placed on top, rolled into a roll and cooked in a pressure cooker. Goth.

Manty (minced meat with bone marrow (Brain is defined as the physical and biological matter contained within the skull and responsible for basic electrochemical neural processes) )

Another recipe for manti. Now, in addition to minced pork and beef with onions, the contents of the brain bone are added to the filling - bone marrow (the central part of the nervous system of animals, usually located in the head part of the body and representing a compact accumulation of nerve cells and their processes) . The ratio of minced meat and onions is 1:1. The dough for manti can be created as usual by mixing flour, water and vegetables.

Very lazy manta rays

To prepare these cookies with meat entrails, you will need 500g of ready-made yeast dough and 500g of minced meat. The dish is prepared in the oven, but it is better in a double boiler. Serve with fried onions and carrots.

Manti with pumpkin and meat entrails

You can cook manti not only with meat, but also with pumpkin. For minced meat, take pork and beef in equal proportions. Pumpkin is added to it.

Manti with lamb

Manti is usually cooked in a special pan - a manto cooker. But if you don’t have it, and still want to try juicy, delicious manti with meat, then our recipe is for you. Cooking manti in a double boiler.

Manti with minced chicken and red pepper

garlic, allspice (reddish), vinegar, salt, onion, minced chicken, salt (for dough), egg, water, flour, vegetable oil (for dough)

Manti with lamb and yogurt sauce

lamb, water, flour, onions, garlic, ghee, natural yogurt, red pepper (ground), salt

Kazakh manti with pumpkin

milk or water, yeast, eggs, margarine, salt, sugar, flour, meat (lamb or beef), onion, pumpkin, nutmeg, dark ground pepper, salt.

section: Manti, Kazakh cuisine

Manty in Kazakh

lamb (fat), onion, fat tail fat, sour cream, pepper, salt

section: Manti, Kazakh cuisine

Sour dough manti

flour, yeast, lamb, onion, ground red pepper, vegetable oil, broth, 3% vinegar, butter

section: Manti, Kazakh cuisine

Fried manti

flour, yeast, lamb, onion, ground red pepper, fat, 3% vinegar, tomato puree, broth

Manti with cottage cheese

flour, cottage cheese, egg, vanillin, salt, vegetable oil for greasing the cascan, sour cream

section: Manti, Kazakh cuisine

Ogurdzhali fish manti

fish fillet, egg, onion, ground dark pepper, ground red pepper, fennel, saffron, cardamom, dill, parsley, salt.

Manti in Russian

flour, water, salt, beef or pork, onions, bacon, 3% vinegar or sour cream

Manti in Uzbek

lamb, lamb fat, peeled onions, flour, water

section: Uzbek cuisine, Manty

Manti with potatoes

flour, water, vegetable oil, salt, potatoes, lard, onions, pepper, salt.

Manti with meat and pumpkin

lamb or beef, pumpkin, onion, fat tail fat, salt, water, melted butter, flour, water, salt

How to cook juicy manti at home

Manta rays... well, who doesn’t love them. Almost everyone loves to eat it, but almost everyone doesn’t know how to cook it correctly. Because of this, it is believed that making this dish is a troublesome task, and the result does not always turn out as expected.

This is a good dish for a gala table, because guests literally won’t go hungry. The combination of meat and dough is always very satisfying.

Another great thing is that manti can be stuck on and frozen in the freezer, and cooked just before serving. In general, a beautiful dish both for a holiday and for any day.

So let’s now try to cook manti with meat according to a family recipe that has been tried and tested over the years.

How to make manti with minced meat correctly

To make the most delicious and juicy manti, we will need the following ingredients for the inside:

1 kg minced pork and beef;
half a stick of butter;
onions (a lot of onions, the amount of grated onions should be approximately equal to 1/3 of the minced meat);
salt pepper.

0.5 kg flour;
1 testicle;
2 tablespoons vegetable oil;
1 glass of boiled water;
1 spoon of salt.

How to properly knead the dough for manti so that it does not tear during cooking

It looks difficult, but in fact everything is simple, you just have to start.

Let's make the dough. We sift half a kilogram of flour onto the table and form a slide out of it, in which we make a depression, as in the photo.
Break one chicken egg into this hole.
In a glass of boiled water, stir 2 tablespoons of oil and 1 tablespoon of salt. Stir until the salt is one hundred percent dissolved.
We begin to knead the dough with our hands, gradually adding water from the glass until it is completed.

See if the dough comes out watery, then add more flour.

Juicy and tasty minced manti

While the dough is resting, prepare the filling. In order for it to come out juicy, the minced meat must be fattier.

If the meat is lean, then add butter to it.

Grate the butter on a small grater.
Grind the meat: half a kilogram of pork and half a kilogram of beef.
Grind the onion on a large grater or cut it into very small pieces.
Add grated butter and onion to the minced meat. Salt and pepper.
Add half a glass of boiled water at room temperature to this. Mix everything well so that the inside is homogeneous.
Divide the dough into parts. We form “sausages” from these parts, which we cut into similar pieces. Roll out any piece using a rolling pin so that it comes out into an even circle. Place a small amount of minced meat in the center of each circle. We pinch the dough on both sides so that the inside is on the inside, as shown in the photo. You can also roll out one large layer of dough and cut out circles from it using a glass or small plate. This way you will get even, similar manti.
You can also make manti with a rose: Roll out the dough and cut it into strips. We spread the minced meat. We make pinches on the dough and cut in these places. We form roses.
Pour water into the lower bowl of the pressure cooker and add bay leaf to it.
When the water boils, grease the sheet of the manti cooker with vegetable oil using a brush, on top of which we lay our manti.
Cook for 45 minutes.

Recipe for making manti on video

Serve the finished dish to the table with your favorite sauce. I would like to see that the “roses” turn out to be the least juicy, but still very tasty. I usually make a large portion of ordinary manti and a small amount of “roses” for contrast.

Juicy manti with pumpkin

Let's look at another very popular option for making manti - with pumpkin insides.

For the test we will need:

testicle – 1 pc.;
salt – 1.5 teaspoons;
boiled water – 0.5 l;
flour – 1 kg.

pumpkin – 1.5 kg;
onions -4 pcs;
reddish ground pepper – 1.5 teaspoons;
butter.

Knead the dough: mix flour, salt, water and egg in a large container.
Place the resulting dough on the table and begin to actively knead it with your hands.
Cover it and leave to rest. For now, let's get to the insides.
Peel the onion and chop it as finely as possible.
Peel the pumpkin and cut into small cubes.
Mix pumpkin, onion and red pepper in a bowl.
When the dough has “rested”, we begin modeling. We cut it into two parts. Roll out one part of the dough into a thin layer.
Place the dough on top of each other in layers so that you get a strip like this.
Cut it into equal parts. We will get several stripes.
Uncover each strip of dough and stack them on top of each other, cutting off the edges.
We cut the strip into similar parts.
We will get many similar squares.
Place the pumpkin filling in the center of each square and a small cube of butter on top of it.
We form manti.
Cook in a pressure cooker on well-greased sheets of vegetable oil for 40-45 minutes.

Manti with potatoes and meat

flour – 1 kg;
testicle – 1 piece;
salt;
boiled water – 500 ml.

meat;
onion;
potato.

Mix all the necessary ingredients and knead a stiff dough.
For the inside, peel the onions and potatoes.
Grind the onion in a blender.
Wash the potatoes and cut them into small cubes.
Grind the meat in a meat grinder and mix it with chopped onions and potatoes.
Roll out the dough thinly and cut out squares.
Place the filling inside each square. We pinch the dough crosswise, and knit the corners together.
Cook in a pressure cooker or double boiler for 45 minutes.
When the dish is ready, melt a little butter and pour it over the manti.

Try to cook manti and share your impressions! Bon appetit!

Manti

Manty is a common dish in Kazakh and Central Asian cuisine. The minced meat for them is made from finely chopped lamb with a huge amount of onion, black pepper, cumin, salt and small pieces of lamb fat. Boiled peas or fresh herbs are added to the filling from time to time; Kazakhs also prepare manti with pumpkin and cottage cheese.

The dough must be stiffer than dumpling dough, and if you use yeast dough, the manti will turn out larger and juicier. They are steamed for 40–45 minutes in a special multi-tiered pan - manti cascan or on a grid installed over a cauldron with bubbling broth. When serving, pour over broth with vinegar, butter and pepper, as well as sour milk, sour cream or spicy tomato sauce with parsley.

One of the main features is the minced meat, and specifically everything is cut by hand, no meat grinder. A lot of .

The dough for manti is no different from dumplings - it is kneaded and “proofed” in the same way. A .

Just

True Uzbek manti is prepared using only lamb or beef, of course.

Manti with pumpkin are not inferior in popularity to manti with meat. And why be surprised - juicy and sweet.

difficult

Do not deny yourself the pleasure of eating wonderful manti with lamb and quince. How .

difficult

Those who have at least once eaten the right manti will never eat a frozen semi-finished product from.

average

These manti are similar to roses, however, instead of pistils and stamens, they have a very tasty interior from.

average

I offer a recipe for making manti with the addition of pumpkin pieces to the minced meat.

Manti is an oriental dish made from finely chopped meat and onions, steamed in a special bowl. .

The other names for this dish are hunon, khanum. Both the dough and entrails are used the same as for manti. .

Just