Fried manti in a frying pan. Cooking manti according to the best classic recipes

How to cook manti?

Manti are thin pieces of dough wrapped around an abundance of juicy meat filling, usually made from minced pork or lamb with onions.

Due to its size and tricky sculpting, cooking manti is a rather delicate matter, requiring a certain amount of experience and knowledge.

If before this you had no idea how to cook manti correctly, then in the instructions below we will talk about this in detail.

How to steam manti?

The ideal device for cooking manti are special manty dishes or manti cookers, which in their homeland are called caskans. Kaskan, in essence, is a double boiler.

Like the familiar steaming device, the cascan has a base - an ordinary saucepan in which water boils, and tiers, which are containers with holes for steam to escape.

The more tiers, the more manti can be cooked at a time.

To cook manti in a pressure cooker, pour water into the base pan and place it on the fire. As soon as the water boils, grease the bottom of the grate tiers for steaming with oil, place the manti in them at a distance of 2-3 cm from each other and place over the steam. The upper tier is closed with a lid so that the steam circulates and does not escape outside.

How long to cook manti depends on their actual size. As a rule, standard-sized manti are cooked for no more than 40-45 minutes, after which all tiers are removed from the pan and the manti are placed on a plate.

If you don’t have a cascan at hand, then replace it with a regular double boiler, and if you don’t have one, then place a colander over the boiling pan and place the manti on its bottom. Cover the colander with a suitable sized lid and note the cooking time.

If you have a multi-cooker, then the question of how to cook manti without a manti dish cannot arise at all. Grease the steaming basket that comes with the device, set the appropriate mode and time - 50 minutes.

How to cook manti in water?

If steaming is not available for some reason, then there is only one, very risky, but the only possible way to cook manti - boiling in water. The safest way, that is, without harming the shape of the manta and with minimal risk of overcooking, is cooking in a frying pan.

Pour a centimeter of water into the frying pan, add a tablespoon of vegetable oil and place the manti on the bottom. Cook as usual for 35-40 minutes, adding portions of water as needed.

To prevent the dough from “cooking” to the bottom of the pan, periodically lift the manti with a fork or wooden spatula, and before serving, place it in a colander to allow excess liquid to drain.

How to cook manti in a pan?

It is not customary to cook manti in a pan with a large amount of water, like khinkali or dumplings familiar to us all, since the delicate dough can easily burst and the juicy minced meat can dry out.

Due to their stationary position on the grill of the pressure cooker, there is no risk of the manti becoming deformed under streams of steam, but in a large amount of liquid, floating freely, the quality of the dish may suffer.

To prevent this from happening, you can cook manti in a saucepan the same way as in a frying pan, that is, with a small amount of water.

First, pour water into a saucepan and bring it to a boil. Set the boiled liquid aside and carefully, using a spatula or spoon, place the manti on the bottom. The liquid should not cover them completely, but only cover 2/3 of the size.

At the same stage, you can throw a little allspice, bay or onion into the water for flavor. Cover the manti with a lid and cook over low heat for 25-30 minutes. Serve the dish hot, after placing it in a colander to allow the remaining water to drain.

Source: https://womanadvice.ru/kak-varit-manty

In a saucepan

If you don’t have special utensils for cooking manti on hand, you can use a regular pan with a wide bottom. Manti are prepared like dumplings - quickly, but can easily boil and stick together. In addition, dough prepared by boiling and steaming will differ in consistency. Therefore, this method is extremely undesirable; you can resort to it only if there is no other way out.

1. Fill the pan up to half the volume so that the water is guaranteed to cover all the manti.
2. Bring water to a boil over high heat, add salt, spices and add manti one at a time.
3. Before the water boils, gently stir the contents several times with a wooden spoon. This will prevent the manti from sticking together or sticking to the bottom and walls of the pan.
4. When bubbles appear again, reduce heat to moderate.

Fresh manti are cooked for 12 minutes, frozen semi-finished products - 15 minutes. After finishing cooking, the dish should be served immediately.

If you want to cook manti according to the rules, you can turn an ordinary pan into something like a manty pan. To do this, you will need a metal colander, which must be inserted into the pan. In this way you can prepare a small portion of the dish for two.

You can also purchase a special device for cooking manti, which is installed on legs on the bottom of the pan or mounted on top on the sides. In this case, you get a full-fledged double boiler in one tier. If your insert is installed on the bottom, you need to add water so that when boiling it does not touch the steamer.

Eastern cuisine is rich in a variety of dishes - all of them are aromatic, filling and tasty. Manty is one of the most popular treats in the East. This dish is somewhat similar to the dumplings that we are so used to eating in Russia. Only manta rays are much larger in size and resemble a bag in shape.

The filling of manti is minced lamb and onions. The dough is very thin, simple in composition and practically without eggs. The most important distinguishing feature is that manti is steamed. Cooking semi-finished products is unacceptable.

Housewives may have a question: how to cook manti without a pressure cooker and a double boiler? The article will discuss the classic recipe, features and methods of preparing the named dish.

How much and how to cook manti?

Manti are very similar to the standard, beloved dumplings and khinkali, but the traditional product differs in that lamb meat is used for the filling (many housewives make it with other meat), and the method of preparing them is also different, so in this article we will take a closer look at how much time and how to properly cook manti in a pressure cooker, multicooker (steamer) and even a saucepan so that they remain whole, juicy and tasty.

How long to cook manti?

Depending on which cooking method is chosen, store-bought frozen and homemade just molded manti can be cooked from 15 to 40 minutes, so let’s take a closer look at how long it takes to cook manti in different ways:

• How long to cook manti in a pressure cooker? Cook the manti in a pressure cooker for 35-40 minutes until cooked.
• How long to steam manti in a slow cooker? In a multicooker in the “Steam” mode, mantu needs to be cooked for an average of 40 minutes.
• How long to cook manti in a double boiler? In a double boiler, store-bought frozen manti are cooked for an average of 45 minutes, homemade 40 minutes.
• How long to cook manti in a saucepan in water? If you cook manti like dumplings in water, you can cook them in 12-15 minutes (frozen ones take longer - 15 minutes).

Having found out how long it takes to cook manti, we will now consider in more detail the process of cooking in a saucepan, pressure cooker and multicooker.

How to cook manti in a pressure cooker?

• Ingredients: manti, water.
• Total prep time: 45 minutes, prep time: 5 minutes, cook time: 40 minutes.
• Calorie content: 179 calories (per 100 grams of product).
• Cuisine: Slavic.
  Type of dish: main course. Number of servings: 2.

Traditionally, manti must be cooked in a pressure cooker (a special double pan with a lid, in which water is poured into the lower section, and manti is placed in the upper section and steamed).

Let's take a closer look at how to cook manti in a pressure cooker:

• Fill the manti cooker with water (about 1 liter), place the manti on the top tier with the holes so that they do not touch each other, having previously greased this tier with butter.
• Over high heat, bring the water in the pressure cooker to a boil, reduce the heat so that the water continues to boil and hot steam is actively released, and cook the manti under the lid for 35-40 minutes until tender.
• Place the cooked manti on a plate and serve with sour cream and finely chopped herbs or prepared sauce.

Note: frozen manti need to be cooked 5 minutes longer than homemade manti only made together.

How to cook manti in a slow cooker?

If you don’t have a manti cooker at home, a multicooker or double boiler is also perfect for making manti. Let's take a step-by-step look at how to steam manti in a slow cooker:

• Pour water into the multicooker.
• Grease a special stand for steaming with butter and place the manti on it in one layer at a distance of at least 1 cm from each other.
• Turn on the multicooker in the “Steam” mode and cook the manti for 40 minutes if they are just molded, or 45 minutes if they were frozen (no need to defrost first).
• After the beep, take the cooked manti out of the multicooker and serve.

Note: in the same sequence it is necessary to steam the manti in a double boiler.

Answers to popular questions on the topic of how to cook manti at home?

• How to cook manti if you don’t have a pressure cooker or a double boiler? Manti can be cooked without a pressure cooker (steamer, multicooker) in a regular saucepan, while the best option would be steaming using a colander, but you can also quickly boil them, like dumplings in water.
• Is it possible to cook manti in water like dumplings? Yes, you can, but it’s better to steam them (for example, by placing a colander on the pan and covering with a lid).
• At what heat should you cook manti in a saucepan? Cook the manti over medium heat (the water in the pan should boil, but not too much).

You will also be interested in reading articles on the topic: how to cook dumplings, how long to cook dumplings and how to cook khinkali.

Source: https://infoeda.com/skolko-i-kak-varit-manty.html

In a pressure cooker

Mantovarka (Mantyshnitsa, Kaskan) is a multi-tiered pan for steaming Asian dishes. The lower tier has a solid bottom, the upper ones have a perforated bottom. Steam rises to the upper tier and processes all products.

Homemade freshly made manti are cooked in a pressure cooker for 35–40 minutes. Homemade frozen - 5-10 minutes longer. Store-bought semi-finished products usually have a thick dough shell that takes a long time to steam. They need to cook for up to 60 minutes.

1. Pour about 1 liter of water into the bottom of the pressure cooker.
2. Grease each tier with butter.
3. Place the manti so that there is enough free space between them.
4. Place the pressure cooker on the fire and bring to a boil.
5. When the steam begins to rise actively, reduce the flame and cover the pressure cooker with a lid.

The dish is served hot with herbs or sauce.

In a pressure cooker, homemade manti are cooked for 35–40 minutes.

Cooking in a colander

This is one of the easiest ways to prepare manti. There is a colander in every kitchen. To prepare this dish you will need a wide and tall pan.

How to cook manti in a colander:

1. Fill the pan with water until the liquid level is approximately 8 centimeters from the bottom of the pan.
2. Take a colander that can be placed over the pan. Please note that the colander should not touch the water!
3. Place the water in a saucepan to boil.
4. Generously grease the bottom of the colander with butter or vegetable oil.
5. Place the manti rays there.
6. Place a colander over simmering water.

This method takes about 30 minutes to prepare the dish.