Manti with meat and potatoes - recipe with video

Many people love manti with potatoes and minced meat. The recipe for this dish is not so difficult to find, but many of them have their own twists. To avoid any problems with cooking, you need to have a double boiler or pressure cooker. Also, many people use a special mode to prepare delicious dishes in a slow cooker.

Manti consists of two parts: filling and dough. The latter can be prepared according to different recipes, or you can choose one that suits a particular housewife. The filling is made from minced meat, although many people prefer to make it a mixture of minced meat and potatoes. This dish turns out to be nourishing and tasty.

Basic recipe

Many housewives use this particular recipe. Manti with potatoes and minced meat turns out juicy and tender. To prepare you need the following ingredients:

300 grams of potatoes;
500 grams of minced meat;
three onions, if small, then four;
400 grams of flour;
one chicken egg;
250 ml water;
a pinch of salt.

To make very tasty manti with potatoes and minced meat, the recipe allows for the use of different minced meat, for example a mixture of pork and beef or lamb and horse meat. However, many people like to use just minced chicken.

How to cook a delicious dish?

First of all, prepare the dough. To do this, take a bowl, break an egg, add a little salt and beat with a whisk. Next add water. Gradually add flour in portions, kneading the dough - it should turn out stiff and elastic. After reaching the desired consistency, knead it for another ten minutes. While preparing the filling, the dough itself is covered with film and put in the refrigerator.

How to cook manti with potatoes and minced meat? A step-by-step recipe will help you make the dish the first time. When the dough is ready, start preparing the filling. The potatoes are peeled and cut into cubes, the onions are also peeled and cut into small cubes. Combine onions, potatoes and minced meat, add salt and pepper as desired, mix thoroughly. You can also add any spices to your taste, such as dried herbs.

Now pour some flour onto the cutting board and place the dough. Cut it into pieces, then roll it into circles. Place the filling in the middle, pinch the edges - first two opposite ones, then the remaining ones. After this, cook the manti in a double boiler for about 45 minutes.

Recipe 3, step by step: potato manti

Having tried manti with potatoes at least once in your life, you will once and for all add them to your list of your personal favorite dishes. In addition to the fact that they are very filling and tasty, they are also prepared simply from ingredients that you always have on hand.

Premium wheat flour 300 grams.
Chicken egg 1 piece.
Spring water 250 ml.
Salt to taste. taste
Vegetable oil. taste
Salt to taste. taste

To prepare the filling we will need:

Potatoes 800 grams. (4 pieces)
Onions 200 grams. (2 pieces)
Salt to taste.
Zira 1 pinch.
Ground black pepper to taste.
Lard 100–150 grams.

First of all, you should start preparing the dough. So, take a chicken egg and carefully break it into a bowl for kneading the dough. Pour in 0.5 cups of cold spring water, add 0.5 teaspoons of kitchen salt, stir everything thoroughly until the yolk “dissolves”. Then add sifted wheat flour. Knead our stiff dough.

If the dough turns out a little liquid, you can add a little flour. Having kneaded the dough properly in our bowl, carefully remove it from there, put it on the board and begin further “work” with it. You should immediately make a reservation and warn that the stronger and more thoroughly you knead the dough, the sweeter and, naturally, more “expressive” it will become.

So, it should take you about 20 minutes to do everything. Then everything is much simpler. We let the thoroughly and evenly kneaded dough rest a little, and in the meantime we put the lowest part of the manti-steamer (or, in other words, manti-cascan), filled with either water or some kind of broth, to warm up.

While our dough is resting and the steamer is heating up, let’s start with our filling. The most important thing here is that the main thing in this matter is to adhere to the required proportions. They are very simple. So, for 2 parts of potatoes you should strictly take 1 part of onion. Actually, if we cook 20 pieces of manti, then we need to take 4 pieces of medium-sized potatoes and 2 pieces of onions of that size.

Next, peel the potatoes using a potato peeler, then wash them thoroughly under running water, then place the potatoes on a cutting board into thin slices, and these slices into strips, and cut the strips across into very small cubes, so to speak, into “polka dots.” . After this, pour all the chopped potatoes into a bowl for the filling.

The onions should be cut or chopped a little more finely, which we first peel and also wash thoroughly under cold water. By the way, onions should only be cut by hand, without using any meat grinders or any mechanical choppers.

Add all the chopped onions to the potatoes in a bowl. We also finely chop our lard into cubes and add it to the potatoes and onions. Then very carefully salt the filling (take only 1-2 small pinches of salt), pepper a little to taste with freshly ground black pepper and add 1 pinch of cumin.

In general, when seasoning, cumin is a very important component for any manti. Next, heat 100 grams of butter in a small plate, you can heat it in the microwave, and then pour it into our filling. Now mix all the filling very thoroughly and set it aside for now.

During this time, while we were preparing the filling, we cut the ball of finished dough under a napkin into 4 parts. Then from each of these parts we roll up a small roller, which in turn is divided into 5 equal parts - so we get blanks for 20 manti. Now we will roll each of these pieces into a small ball, and each of these balls should now be flattened and rolled out with a rolling pin into a thin cake - only 1-2 millimeters in size. All the manipulations we perform with the transformation of the blanks themselves into balls, as well as with their subsequent slight flattening, will provide our cakes with the most suitable shape for this during further rolling.

We put our filling on top of each flatbread. If there is any filling left, distribute it equally among all the tortillas. Now you can, in fact, sculpt the manti rays themselves. Here, everyone always immediately has a question - how to actually sculpt them correctly? I'll try to explain this in detail. So, let's imagine for a moment that in front of us is not a round cake, but a square one.

First, we must connect the middle of its 2 opposite sides, that is, this square, over the filling with one strong pinch, but for now we only pinch the middle of the sides. Then, we should turn our workpiece, and we begin to connect the middles of the 2 remaining sides of our square, also with 1 strong tuck, right on top of the tucks that we made before.

As a result, we should get a kind of quadrangular pillow bale. Now you should pull the 2 corners that are located on one side of this pillow towards you and pinch it tightly. Next, you should turn the workpiece 180 degrees around its axis and re-pin the other 2 corners. Now the resulting rectangular workpiece should be given an oval shape and slightly flattened on the sides with your palms.

Before placing the formed manti in a double boiler or on a cascan in a manti maker, you should dip the bottom of each of our manti in a small amount of vegetable oil to prevent them from sticking to the bottom in the future. You need to steam the manti for approximately 25-40 minutes.

That's all, ready-made manti can be immediately placed hot on portioned plates and served. Bon appetit!

Optimal dough recipe

The recipe for making manti with potatoes and minced meat contains two ingredients: filling and dough. The filling can vary according to your wishes.

For the test you need to take:

500 grams of flour;
glass of water;
one egg;
a tablespoon of salt.

In a bowl, mix water, egg, salt and part of the flour. Using a spoon, mix enough dough, which turns out to be quite liquid. Then transfer it to a flat surface and add four tablespoons of flour at a time. The result is a tough dough. Knead it for about ten minutes, and then cut it into pieces, each of which is rolled into a flat cake.

Manti with fresh herbs

Many people love manti with minced meat and potatoes. The recipe with photo allows you to make this dish quickly and efficiently. What about manti with fresh herbs? You will need:

kilogram of finished dough;
600 grams of minced meat;
three potatoes;
a bunch of parsley;
three onions;
salt and spices.

Some also like to add cilantro, but this option is not for everyone - not everyone likes the spicy aroma. It will be delicious if you add dried barberry, turmeric or other favorite spices. Some also add a pinch of dried garlic - it adds aroma and piquancy. However, you should not replace fresh parsley with dried - this kills the originality of the dish.

Cooking method

To properly prepare manti with meat and potatoes, it is important to follow the cooking recipe and carefully add your ingredients to it.

To prepare the dough you will need:

3.5 cups flour (it is advisable to use the highest grade);
egg;
a pinch of salt;
glass of water.

Please note that the recipe does not include yeast or baking powder, which can ruin the consistency of the dough.

To prepare the filling you will need:

3–4 onions;
3 medium sized potatoes;
500 grams of minced meat or fresh meat;
pepper, cumin.

Preparation:

It is important to start preparing the dish with the dough, as it must rest before cooking. Break an egg into a bowl, add salt and water. Lightly mix the ingredients and add flour (it must first be sifted).

It is not recommended to sprinkle all the flour in one gulp, as the dough may turn out very stiff and you will have to dilute it with water. Knead the stiff dough and leave it for 20–30 minutes, during which you can prepare the filling. If desired, the dough can be covered with a towel or placed in a bag so that it does not dry out.
Now let's get to the meat. Thaw the meat and cut it into small pieces.
Read also: 5 delicious recipes for cabbage salads for the winter. Luxury cabbage salad recipe for the winter

Important: you should not twist it through a meat grinder, as it will lose all its juiciness.

Peel the potatoes, rinse and set to cook. Peel the onion and chop finely.

If you don't want to make mashed potatoes, you can chop the potatoes finely. The onion can be fried if desired. Mix the filling thoroughly, add salt and sprinkle with spices. Fresh herbs will not be superfluous in this recipe.

Divide the dough into 2-3 equal cakes - this is necessary in order to evenly distribute the filling. From each flatbread we make sausages, which should be divided into 8-9 pieces with a knife.

After this, roll out the cakes (not very thinly) - the diameter of each of them should be at least 12 cm.

Place 1 spoon of filling in the middle of each circle and begin to fill the manti. There are several ways to do this, so you must decide in advance which one is most suitable for you.

As you prepare the dough products, you can put water to boil in a double boiler or mantle. As soon as it boils, coat each sheet with oil, place manti on them and place in the kitchen appliance. Important: it is not recommended to place potato products close to each other, as during the cooking process the dough will swell slightly and they may stick together.

This recipe takes 40–50 minutes to prepare, as the manti with potatoes and meat turns out to be large.

Carefully remove the finished dish onto a large plate, sprinkle with herbs and pour over oil or sauces. As you can see, delicious and appetizing manti with meat and potatoes is easy to prepare. In addition, you do not need to monitor the cooking, since the dumplings will not stick together, fall apart or run away.

Important: this recipe is considered a classic, so the preparation of the filling can be slightly modified. For example, you can puree instead of chopped bars, pulse the meat in a food processor, omit the egg from the dough, and so on. The main thing is that the resulting dinner turns out tasty, rich and juicy (the juiciness of the dish will be given by the juice of meat and potatoes released during the cooking process).

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Cooking a delicious meal with fresh herbs

The dough can be prepared according to the recipe for manti with potatoes and minced meat given above. Peel the onions and cut them as finely as possible. Many people prefer to grind it in a blender to a porridge state. Potatoes are also peeled and cut into small cubes. Add minced meat. If it contains little fat or is completely dietary, then you need to add a small piece of butter - this will make the manti tastier and juicier.

Mix everything and season with salt and pepper. The greens are chopped quite coarsely and added to the remaining filling. Place the filling on each flatbread and pinch the edges - first two sides, then the remaining ones. Closing methods may vary. Part of the finished dish can be frozen, and part can be immediately cooked in a pressure cooker. Manti is served with sour cream, fresh herbs and pepper.

Recipe 6: how to cook manti with potatoes

Today we will cook manti with potatoes. A step-by-step recipe with photos will help you with this. For the filling we will use regular, raw potatoes, white onions and a little real, natural butter. The manti turns out soft, the potatoes are tender, very juicy, as the onions and butter give up their juices. Such manti can be safely offered to those people who do not eat meat; they will be pleased with this recipe.

water – 250 grams,
flour – 550 grams,
salt and pepper - to taste,
chicken egg – 1 pc.,
potatoes – 300 grams,
onion head – 1 pc.,
butter – 50 grams.

I crack a chicken egg into the water. I beat this water with a fork or whisk.

I add salt to the water to my liking. Usually 1 teaspoon is enough for me so that the dough is not too tasteless.

I add sifted flour to the water, in parts, and gradually knead.

I get a tight, non-sticky ball of dough. I leave him to lie down and recover for 15-20 minutes.

In the meantime, I prepare a simple, very easy to prepare potato filling. I cut the raw potatoes into small cubes, and also finely chop the onions. The filling will consist of these two products.

I mix the potatoes with chopped onions, salt and pepper the prepared filling. Crumb the filling very finely so that it has time to cook in the manti while cooking in a double boiler.

I roll out the dough and cut out even circles with a diameter of 7-8 cm. A coffee saucer is well suited for this. I put potato filling and a small piece of butter on the circle.

I make a tuck in the center.

Then I pick up the remaining ends and get four corners.

I pinch them together. It turns out to be a beautiful product.

I make all the remaining manti with potato filling in the same way.

I put all the manti in the steamer bowl and grease the bottom of the bowl with vegetable oil. I set them to steam for 35-40 minutes.

I put the steamed manti with potatoes on a wide dish and serve it to the table.

Manti with potatoes and minced meat in a slow cooker: recipe with photos

To prepare a dish according to this recipe, you can take ready-made dough, and for the filling you need:

four large potatoes;
500 grams of minced meat (preferably a mixture of beef and pork);
two onions;
a teaspoon of salt and pepper.

For the filling, chop the onion quite finely. The potatoes are peeled and cut into small cubes, seasoned with salt and pepper. Minced meat is also added. To make the manti juicier in the end, you can also add fifty ml of water to the filling. Place about a tablespoon of filling into the rolled out circles of dough. Then pinch the edges.

How to cook manti in a slow cooker? You must use the “Steam” mode. Water is poured into the bowl itself - about a liter. The steaming stand itself is greased with a small amount of vegetable oil and the dish is sent to cook for fifty minutes.

Manti with minced meat and potatoes (quick and tasty)

We'll start cooking with the dough, but we'll get to the filling a little later. The fact is that ready-made semi-finished products need to lie down for a while to “rest”. This way the dough becomes more pliable, easier to roll out, and much softer. We'll talk about this in more detail in the step-by-step recipe below.

You know that I still consider this dish to be an analogue of dumplings. We use identical dough, the filling is almost the same. It’s just that we carry out heat treatment differently.

We prepare the necessary ingredients and start cooking. And here is the full lineup...

We will need:

For the test:⠀