Manty is a very tasty and satisfying dish of Asian cuisine, which is prepared quite quickly in a manty dish or in a double boiler. The principles of preparation are simple: first you need to knead ordinary (not yeast) dough, let it rest, and in the meantime make the filling with various spices. Manti is steamed - in a double boiler, multicooker, or pressure cooker.
The minced meat in manti can be very varied: you can also add additional components that increase the calorie content of the dish. Vegetarian manti is prepared - from one pumpkin or from potatoes and pumpkin. They will be a pleasant culinary discovery if you think that only porridge or salads are prepared from pumpkin.
A more satisfying option is manti with pumpkin and meat or minced meat. Uzbek-style manti is very tasty and aromatic, and once you try it, you will never forget it.
Step-by-step recipes with photos: vegetarian and meat manti, delicious recipes for making manti sauce, as well as useful tips and little tricks - all this can be found in the article.
Pumpkin manti, quick and tasty: vegetarian recipe
In the classic recipe for making pumpkin manti, of course, there is no meat - that is, this option is optimal for vegetarians, as well as for those who are on a diet. At the same time, the calorie content of the dish, even without meat, is quite high - about 200 kcal per 100 g.
This is explained by the presence of oil: the less it is, the fewer calories. On the other hand, this is a complete lunch that anyone can definitely get enough of.
To prepare it we will take the following ingredients:
- pumpkin pulp - 400 g (this is 2 small pieces).
- flour for dough – 3-4 cups;
- 1 chicken egg;
- 1 glass of water;
- 2 small onions;
- an incomplete glass of sour cream (when serving);
- a little vegetable oil (3 tablespoons is enough);
- salt, pepper and herbs are also a little, depending on taste.
The sequence of actions is as follows:
Step 1. First, the dough is always prepared - this is the general principle for manti, dumplings, pasties and other similar delicacies. The fact is that the flour protein (gluten) must swell properly, i.e. increase in size by absorbing moisture.
Therefore, first mix water, flour (it is advisable to sift it first) and egg. Mix thoroughly and add a little salt.
Step 2. Knead the dough until you get a fairly dense consistency. That is, we add exactly as much flour as needed.
We leave it on the kitchen table and be sure to cover it with a bowl or cling film so that the surface does not dry out. It will be enough for the test to sit for no more than half an hour.
Step 3. In the meantime, we will also have something to do. The next step in the recipe for making pumpkin manti is to peel the vegetable and cut it into arbitrary pieces, as shown in the photo.
Step 4. Next we have several options for preparing the filling:
- you can simply cut the pumpkin pieces into even smaller cubes and leave them as they are;
- You can also grind the pumpkin on a grater or in a blender, or you can put it in a meat grinder.
The option with cubes seems more preferable, because generally speaking, the minced meat for manti is prepared minced - in the best traditions of Central Asia.
But there is another important point: if you grind a pumpkin into a paste, it will inevitably give juice. And then you will have to either pour it out (which is not at all good, given the benefits of the vegetable), or add flour or semolina. This will not be entirely correct - after all, we need to get a purely pumpkin taste.
Therefore, it is better to cut into small cubes, as shown in the photo.
Step 5. Next, you need to cut the onion into half rings - again, you shouldn’t chop it too much, but it’s quite possible to divide it into feathers. The onion is fried in hot oil until transparent, i.e. until half cooked.
Step 6. Mix the onion with pumpkin cubes, season and fry for another 4-5 minutes all together.
Step 7. Now the filling can be removed from the heat - it should cool to room temperature. In the meantime, you can start testing.
Again we have two options:
- You can simply make a fairly large circle (if the table area allows), from which you can then cut out identical circles using improvised means (the same glass will do).
- A simpler version is to make a sausage out of the dough and cut off small pieces of approximately the same size. Roll them out into a flat cake, trying to make the edges thinner and the middle thicker.
Step 8. Finally, place a small portion of the filling on each piece.
Step 9. And now, as they say, the moment of truth comes. How to sculpt manti? After all, these are not dumplings or dumplings, and at first glance it may seem that this matter is more complicated. But nothing like that!
There are several ways to sculpt. They are clearly shown here.
Step 10. Take a mantyshnitsa (aka mantovarka) or a double boiler. This is a pan on which you place a kind of colander with large holes that allow steam to pass through well.
Pour ¾ of the water into the pan, and first you need to bring it to boiling water. Place a colander with manti on top (the bottom must first be greased with vegetable or butter). Place on high heat and steam for half an hour.
Step 11. Now our pumpkin manti is ready according to this simple recipe: you should get homemade products approximately the same as shown in the photo. Serve with sour cream, butter, pepper - in a word, everything is at your discretion.
How to cook homemade manti with minced meat, onions and pumpkin:
Good homemade manti are made exclusively from good homemade meat. If you have the opportunity to buy meat at the market or from trusted sellers, do so. I try to buy meat that has been tested, that is grown according to all standards, without additives. And so, let's prepare minced meat for future manti. To do this, I cut the pork into pieces, add a little lard, onion and garlic and pass everything through a large meat grinder. Real manti are, of course, made from minced meat, but we really like manti with meat minced through a meat grinder.
Add eggs, salt and ground black pepper to the resulting minced meat.
Mix the homemade pork mince thoroughly with your hands.
Cut the onion into half rings or large cubes and add to the minced meat. Mix.
Separately, cut the pumpkin into small cubes, previously cleaned of skin, pulp and seeds.
Add to the minced meat and mix. Add butter if desired and mix again. The minced meat for making manti is completely ready.
Now let's start kneading the dough. You can do it manually on your desktop.
Or knead the dough using a bread machine. It's very convenient and fast. While we are preparing the minced meat, the dough will already be ready. To do this, you simply combine all the ingredients in a bucket and set it to DOUGH mode, press START and after 1 hour the dough for making manti will be ready. Today I made the dough in the bread maker.
This is how tender and soft it turns out. Ready to go. Place the dough on a work surface dusted with flour. Cut a piece of dough, divide it into small pieces, and roll them into balls.
Place the meat and pumpkin filling on a thin layer of dough.
Secure the middle of the future manta ray with your fingers.
Then pinch one edge.
Then the second one. This is how smooth and beautiful the manta turns out. Of course, there are many options for pinching manti. This is our family's favorite option.
We do all the manti this way, placing them on a large board sprinkled with flour. And we immediately put them in the freezer to freeze, or if it’s very frosty outside, the manti can be frozen on the balcony. It is very comfortable.
We immediately set the first batch of manti to cook. Today I wanted to cook manti with minced meat and pumpkin using a slow cooker; it can accommodate about 6 of my medium-sized manti. Before placing the antas in the steamer, each one should be lowered “bottom down” into vegetable oil and placed on a steamer basket.
Set the display to STEAMING mode and set the time to 25 minutes. This is for fresh, just cooked medium-sized manti. Frozen manti should be steamed for 30-32 minutes.
Place the finished, beautiful manti with minced meat and pumpkin on a large dish or serve in portions to everyone. Be sure to serve manti with butter, sour cream and homemade ketchup. In our family, it is customary to serve a mixed sauce of sour cream and ketchup. It is very suitable for eating not only homemade dumplings, but also manti.
Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!
Manti with pumpkin and meat: step-by-step recipe with photos
The previous recipe can well be called women's. A light, dietary dish, which, however, can be a good snack.
What about manti with meat and classic minced meat - can it be mixed with a pumpkin-onion mixture? Quite – it will not only be tastier, but also healthier.
To prepare this version of the dish you will need the following ingredients:
- 500 g pumpkin pulp;
- 1 kg of meat: mix beef, lamb, pork in arbitrary proportions (i.e. take 2 times more meat than pumpkin);
- flour - 4 cups;
- egg - 1 piece;
- water – 1 glass;
- salt, spices, herbs - at your discretion.
You need to immediately make a reservation that you can take any meat. For example, you can use the same chicken. Then the cooking time will be much shorter - up to half an hour, especially if we are talking about chicken breast, which consists almost entirely of protein.
In the classic Central Asian version, they choose lamb, and also add fat tail and appropriate spices - more about this in the next section of the article.
As for this homemade recipe for making manti with pumpkin and meat, we proceed as shown in the photo with descriptions:
Step 1. First, prepare the dough - nothing new here, everything is the same as in the previous recipe.
Step 2. While it lies and swells, cut the pumpkin into small cubes.
Step 3. And chop the onion into approximately the same pieces. An important point - this time we will not fry anything, because the total cooking time will not be half an hour, but 45-50 minutes.
Step 4. Meanwhile, prepare the meat: wash it thoroughly and chop it. It is best to simply chop the meat by hand - to do this, take a heavy, very sharp knife and cut it.
Chopped minced meat is not only a tribute to the classical tradition, but also a way to obtain a richer meat taste due to the formation of a fragrant broth inside the manti themselves. However, we can quickly make do with a meat grinder or blender.
Step 5. Now let's start sculpting. Roll out the dough, cut into equal pieces and add the filling.
Step 6. Wrap it in any of the suggested ways. For example, like this: first we grab the middle.
Step 7. Then we fasten the edges as shown in the photo.
Step 8. After that, just wrap them together.
Step 9. And then everything follows the old scheme. We heat the water in the mantle cooker, bring it to boiling water and put the manty cooker on the pan (be sure to grease it with oil first).
There is no need to pack our products too tightly, because they will also increase in size - so let’s place them at a distance of half a finger’s width. Cook for 40-50 minutes over high heat.
Step 10. Serve manti with pumpkin and meat, topped with sour cream or butter. And for those who like something spicy, you can prepare a special santam sauce.
This is done like this: take red pepper (powder or flakes), dilute it with water, add a teaspoon of vinegar and pour in hot sunflower oil. Stir thoroughly - and everything is ready. You can pour it over the manti or simply dip it in the spicy liquid.
Manti with pumpkin and meat - the basic recipe for yeast dough for semi-finished products
Ingredients:
- Pressed yeast 75 g
- Flour, wheat (premium grade) 0.6 kg
- Water 380 ml
- Salt 16 g
Yield: 1,000 g
Preparation:
Sift the flour and add salt to it, mix. Yeast is kneaded and diluted in warm water. The sifted flour is added to the water gradually, kneading a stiff dough. Cover it with a napkin and leave to proof for 3-4 hours. During this time, the dough is kneaded 3-4 times. Then the dough is rolled out, cut into portions and, adding minced meat, semi-finished products are prepared.
Manti made from yeast dough is first fried in a frying pan and then stewed.
Uzbek-style manti with minced meat and pumpkin: recipe with photos
Of course, classic manti is prepared only with minced meat. However, the classics go well with modern trends, and why not try something new without forgetting the good old ones?
For example, let’s make classic Uzbek-style manti with minced lamb. But let's also put a pumpkin there.
For cooking we will need the following products:
- pumpkin 0.5 kg;
- water – 1 glass with a little;
- flour - 4 cups;
- egg - 1 piece;
- minced meat – lamb (any part) – 400 g;
- onions – 3 pieces (total 300 g);
- lamb tail (i.e. fat from the tail) – 100 g;
- cumin (aka cumin) – half a teaspoon;
- basil - the same amount;
- hot pepper - half a pod or a pinch of powder;
- salt - at your discretion.
So, if we take the weight of meat as one unit, then we take a little more than one pumpkin, and a little less onion. As for spices, it's a matter of taste. And the ratio of flour and water for the dough is classic - 3:1.
We will act like this:
Step 1. Actually, there is nothing radically new. First, knead the dough again.
Step 2. Cut the pumpkin pulp into cubes.
Step 3. Chop the meat with a sharp knife, cut the onion into half rings and add to the chopped minced meat. We also put all the prepared spices there, as well as the lamb tail.
It is cut into very small cubes, and it is better to put the fat in the freezer first - then things will be more fun.
Step 4. Add pumpkin cubes to the filling, roll out the dough and form manti.
Step 5. Cook in a pressure cooker for the same 40-50 minutes with constantly boiling water.
Step 6: Meanwhile, you can prepare a simple garlic sauce. We take sour milk or sour cream, throw in any finely chopped herbs and also finely chopped garlic (4-5 cloves) - it turns out very tasty and aromatic.
Manti with pumpkin and meat - the basic recipe for yeast-free dough for semi-finished products
Products:
- Premium wheat flour 750 g (including 50 g for dusting)
- Water, warm 300 ml
Cooking method:
Sift the flour into a large bowl, add salt and pour in water. Knead the stiff dough and cover it with a damp cloth for an hour to allow the gluten to swell. The dough should be soft and pliable.
After proofing, place the dough on the work surface and continue kneading. Then they are cut into small pieces and rolled out into ropes. The ropes are cut into pieces of 20 g and formed into round and thin cakes. The middle of each cake should be slightly thicker than the edges.
Next, 40-45 g of minced meat is placed into the prepared flatbreads, semi-finished products are formed and steamed.
Manti with potatoes and pumpkin - step-by-step cooking recipe
There is no meat in this recipe, and we will also prepare the dough without eggs. Such manti will be very good during Lent, for those who are watching their figure, and vegetarians can safely include such a dish in their diet. We will need simple ingredients for the dough and pumpkin-potato filling.
For filling:
- 300 g pumpkin pulp;
- 3-4 pcs. potatoes;
- 4 things. onions;
- 2 teaspoons salt;
- spices to taste.
To prepare the dough:
- 2 cups wheat flour;
- 1 glass of water;
- vegetable oil;
- a pinch of salt.
We will prepare it like this:
Step 1. Peel the pumpkin and potatoes and cut into small cubes.
Step 2. We also cut the onion into cubes. You can even take more of it - then our manti will be even juicier and more aromatic.
Step 3. Combine pumpkin, potatoes and onions. Salt, pepper, add vegetable oil.
Step 4. While the filling is resting, it's time to make the dough. Pour the flour into a mound and make a well in the top. Gradually pour in salted water and 2 tablespoons of vegetable oil.
Knead gently, avoiding lumps. Place the dough on the table and knead as hard as you can for about 20 minutes. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the pressure cooker and put it on the fire.
ADVICE
When you prepare dough for manti, it is better to entrust this task to strong male hands or a bread machine.
Step 5. Cut the dough into pieces and roll each of them into a circle 10 cm in diameter. Spread 1 tablespoon of filling onto each circle.
Step 6. Make the manti, then dip each piece upside down in vegetable oil and place it on the steamer circles.
Step 7. Cover the mantyshnitsa tightly with a lid and cook for 40 minutes. The fire can be made larger so that the water in the double boiler boils with might and main.
Remove the finished manti from the steamer, transfer to a dish and serve with herbs and your favorite seasonings - dill, cilantro, black or red pepper, basil.
Eastern cuisine. “Hoshan” - manti with pumpkin and meat
Ingredients:
- Dough, fresh and yeast - 0.5 kg each
For minced meat:
- Lamb or beef (chopped meat) 1 kg
- Pumpkin 600 g
- Figs 200 g
- Vinegar, fruit 75 ml
- Butter 120 g
- Salt
- Ground anise, bay leaf, hot pepper
Preparation procedure:
Prepare unleavened and yeast dough in equal parts, and combine it by mixing both parts. Roll out round cakes of 40-50 g each. Place the filling in the center of each circle, gather the edges of the dough towards the center, folding them into a “skirt”.
Preparation of minced meat:
These ingredients are washed, peeled and finely chopped, then combined. The minced meat is beaten and covered with film, kept in the cold for 50-60 minutes.
Ready-made “hoshan” manti are fried in heated vegetable oil. Afterwards they are placed in a saucepan, salted water is added to 1/3 of the height of the products, covered with a lid and simmered for 5-6 minutes.
Manti is served hot, with an oil-vinegar dressing and the addition of chopped herbs.
Sauce for manti: 5 recipes
While our manti is steaming, it’s time to prepare the sauce. We offer you a selection of sauces that can be made very quickly.
Tomato spicy
Grind the tomatoes in a blender, squeeze in the garlic, pour in the oil and add salt, sugar and pepper. Mix until smooth with a spoon or the same blender.
Sour cream with garlic
To prepare this sauce you need rich sour cream, garlic and a lot of fresh herbs (green onions, parsley, cilantro, dill, etc.). The recipe is:
- Peel the garlic, chop it as finely as possible and place in a deep bowl.
- Add finely chopped green onions and parsley to the garlic.
- Sprinkle all this generously with spices to your taste (khmeli-suneli is very suitable).
- Add 500 gr. sour cream and mix everything very thoroughly. Salt, pepper and put in the refrigerator for 15 minutes.
Uzbek sauce
A very simple and affordable option that goes perfectly with Uzbek-style manti: we take kefir, yogurt, katyk or yogurt (whatever is in the house). Add finely chopped garlic, salt and black pepper to it.
You can also season with fresh herbs - cilantro, parsley, etc. Ready!
Almaty sauce
And for such a sauce you need more ingredients: ground red pepper, tomato paste, garlic, vegetable oil.
It is prepared like this:
- Heat 150 g of vegetable oil in a deep saucepan.
- Meanwhile, in a small frying pan, mix ground red pepper (1 tablespoon), tomato paste (1 tablespoon) and 6-8 cloves chopped garlic.
- Pour hot oil over all this and mix thoroughly, then let it brew.
By the way, with Almaty sauce, manti with pumpkin acquire a truly fabulous taste.
Description
Manti with meat and pumpkin can be prepared at home at the same time to please all household members at once. There is nothing special about this, since in Central Asia manti is prepared with a variety of fillings: with meat, vegetables, cottage cheese, mushrooms... Our step-by-step recipe with photos will tell you how to prepare especially tasty manti with meat and vegetable filling.
In Central Asia, the main meat for manti is chopped lamb. However, it is quite difficult to purchase good lamb here, and minced lamb from supermarkets is usually fatty. Therefore, to obtain ideal manti with meat, we will combine beef with store-bought minced lamb in a ratio of approximately 70:30, respectively, and add onions. The result is a great filling, tender and juicy. And in vegetable manti we will put coarsely grated pumpkin, combined with onions and spices fried in a mixture of oils, so that it is tasty and non-trivial.
Want to try? Then let's quickly start cooking!
Dough options for manti with pumpkin
There are many dough options that are suitable for this dish. Let's look at the best recipes.
Classical
Required Products:
- about 400 grams of flour;
- a glass of warm water;
- egg and a spoon of salt.
Cooking process:
- Pour the flour into a deep bowl and first beat the egg into the very middle, and then pour in the water. Season the dough with salt and begin to knead thoroughly.
- We do this for at least five minutes so that it comes out homogeneous and “cool”.
Lenten
A simple recipe that is considered universal and will suit any filling, even if you decide to combine pumpkin with something else.
The dough recipe is suitable for any filling.
Required Products:
- two tablespoons of vegetable oil;
- salt to your taste;
- about 130 milliliters of water;
- approximately 400 grams of flour.
Cooking process:
- First put the flour in a deep bowl, it is advisable to sift it first or mix it well with a fork. This is done for better results.
- Pour slightly warm water into the previous ingredients, but not cold.
- Add the specified amount of vegetable oil and salt to your taste.
- Mix everything thoroughly and knead the mass until it becomes homogeneous, elastic, but at the same time soft and stops sticking to the skin.
- Leave it for about 40 minutes to let it brew. It is advisable to coat the container with a little vegetable oil.
After this, the dough is completely ready for use.
