Diet manti with chicken

Manti with meat belongs to Asian-Oriental cuisine, which includes dozens of nationalities and tribes, so there are more than 350 different versions of recipes for this amazingly juicy and tasty dish. The filling for manti with meat can be very different, and this fact only strengthens the love for this dish and popularizes it not only in its historical homeland, but far beyond its borders. It is believed that only an oriental person is privy to all the intricacies of preparing this delicacy, and only representatives of these nationalities understand a lot about the recipe. If you ask an oriental person the question of how he will start preparing meat manti, the answer may surprise the novice cook: you need to take a good look at all the meat rows at the market. Actually, any meat for manti is suitable, the main thing is to prepare everything else correctly, but still the recipe is based on the fact that everything turns out juicy and always with an incomparable taste.

Manti with beef - a flavorful dish

Unlike dumplings, which have almost the same ingredients, manti are steamed. How do you cook such a delicious oriental dish as manti? We will need:

For minced meat:

beef or pork meat - seven hundred to eight hundred grams or lamb;
fat - two hundred to two hundred fifty grams;
onions - three to four medium-sized heads;
salt pepper.

Manti can be prepared from any meat: pork, lamb, beef. For real and in a good way, it is, of course, better to cut the meat for manti. To do this, freeze a piece of meat in the freezer in advance, this will make it easier to cut into small cubes. Next, we also cut the fat, which is also better frozen, but not very frozen. Accordingly, the onions are cut into small cubes. Place everything in one cup and mix well, adding salt and pepper to taste. Yes, you still need to add a little water for juiciness. If you don’t have the time or desire to cut everything by hand, you can twist it in a meat grinder through a large grate. So, our minced meat is ready, the dough has settled, we use the dough for manti in Uzbek style , then we begin to sculpt manti - in the form of open manti.

Manti in a manti cooker - the usual way to cook manti

In advance, put a manti cooker with water on the stove - this is the name of the pan for cooking manti. The pressure cooker consists of two parts: the lower one - where water is poured, you can initially put it on the fire and cover it with a lid, bring it to a boil. Inside the upper part there are circles with holes that are placed on top of each other. Manti cookers come in different sizes; the average size can hold 24-28 pieces of manti, and there are large ones that can fit 48 pieces. Take a circle and grease it with oil, put 7-8 pieces on each. Place it in the upper part of the pressure cooker. When the water in the lower part of the pressure cooker boils, you need to salt it and place the upper part of the pressure cooker with manti on top and cover with a lid. Cook the manti over high heat to create good steam, about forty minutes.

Manti without a pressure cooker - an additional cooking option

If you don’t have a manti cooker on your farm, you can cook manti in a double boiler. The grate on which we will place the manti must be well greased with oil. Lay out the manti so that there is a distance of several centimeters between them. How long does it take to cook manti in a double boiler? Forty to forty-five minutes will be enough.

There is no pressure cooker, but there is a multicooker, because many people have a multicooker in their household? You can cook manti in a slow cooker. Here you also need to grease the grate with oil, pour no more than half a liter of water into the bowl and select the “steaming” mode. Cooking times are described above in other methods. The only inconvenience in the last two methods is that you won’t be able to cook this dish in large quantities, most likely for one meal.

The finished manti are laid out on a large dish and served with sour cream, adjika or just ketchup.

How to cook manti in a pan

Grease the steamer insert with vegetable or butter. If you don't have one, use a regular colander or sieve. Place the manti so that there is a couple of centimeters between them.

Boil some water in a saucepan and place a double boiler in it. Make sure that the workpieces do not come into contact with liquid; if necessary, drain off excess. Cover with a lid. Chilled manti will be ready after 35-40 minutes, and frozen ones - 40-45 minutes.

Of course, manti can also be cooked simply in salted water, like regular dumplings. This will take 12–15 minutes. But this method is best used only as a last resort, because traditionally this dish is prepared by steaming.

Manti with chicken - a dietary dish

Manti with chicken is a classic example of a dietary dish. There are several recipe options, for example, manti with minced chicken, or with vegetables, or with herbs. As a variant of a classic treat, where Asian cuisine has received a new form of recipe, you can make a manti dish with chicken and potatoes for your guests. To make manti with chopped chicken at home you will need the following ingredients:

chicken fillet – 600 gr.;
4 cups flour;
1.5 glasses of mineral water;
onions – 3 pieces (salad varieties);
egg;
salt and spices for oriental dishes.

The chicken fillet is cut into fragments as small as possible, from a distance everything should resemble poorly twisted minced meat, and add onions cut in the same way. Before mixing, you need to make sure that there is no excess moisture, and then salt and spices are added to the meat mixture and knead until smooth. The dish uses mineral water dough; for manti, this innovation has been used relatively recently, but has already proven itself to be the best.

The method of sculpting closed manti ensures that the dish turns out juicy; this is what is most often used in the recipe. Manti are cooked in a pressure cooker or double boiler, the surface of which must first be greased with oil. Before presentation, pour your favorite sauce into a separate bowl, or whatever is on hand: sour cream, ketchup, vinegar diluted with water.

Uzbek manti - a classic recipe

Uzbek-style manti is considered a classic recipe for this dish, which is very popular in Central Asia. Of course, a special feature of the dish is the use of fat tail fat, or sheep fat, as well as spices and herbs, which are found only in Central Asia. Even the dough for manti in Uzbek is prepared a little differently, but more on that later. The recipe for classic Uzbek dishes for the most part recognizes only two types of meat: lamb or beef. For urban areas there is not much difference, but in villages, especially in the mountains, preference is given to lamb, which is prepared in different ways, and this is what it looks like in the list for making manti:

2 chicken eggs;
2 cups of flour;
a glass of filtered or bottled water;
600 gr. onions (table varieties);
zira 5 gr. (other herbs and spices are also possible);
ground black pepper;
salt (for dough and filling);
moderately fatty lamb – 600 gr.

The meat is chopped with a knife with a sharp blade as thin as possible, salt and all the spices are added and allowed to brew a little. The onion needs to be chopped, but done even better, so that the mass vaguely resembles a grated mixture, mix it with minced meat.

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The finished dough is rolled out as thin as possible and, using an ordinary glass, divided into small circles, into which the minced meat, previously thoroughly kneaded again, is placed using a spoon. Manti are shaped in different ways: in a pigtail, figure eight, rosette or in the shape of a fish. The classic method most used by chefs is open manti . The formed manti are placed on a manti cooker greased with oil or lamb fat and cooked, similar to dumplings or dumplings, but only in water steam. The finished dish is served hot, with sauce or sour cream.

Manti: calorie content

Lamb (400 g) – 836 kcal
Onions (150 g) – 61.5 kcal
Potatoes (100 g) – 80 kcal
Lard (30 g) – 239.1 kcal
Egg (1 pc.) – 73.79 kcal
Flour (0.5 kg) – 1710 kcal
Vegetable oil (2 tbsp) - 305.66 kcal.

Total calorie content for manti (100 g serving): 263 kcal.

Video recipe for preparing the dish “Uzbek Manty”

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Another dish adapted for a hypoallergenic diet. Manty rays are delicious!

For manti we will need: - flour about 500-700 g - water 400-500 ml - salt - beef 1000 g - onion 300-400 g - sesame oil (or any vegetable) - salt, pepper

Traditionally, of course, manti is made from lamb, but we make it from beef.

Now the recipe: 1. First we make the dough. To do this, add salt to the water and mix well. 2. Next, gradually add flour, stirring constantly. When the dough is ready, put it in the refrigerator and start making the filling. 3. For the filling, take meat and onions and chop everything finely. Onion as small as possible, meat into cubes 0.5 cm x 0.5 cm. 4. Salt and pepper the finished filling to taste. 5. After this, put the mantyshnitsa on the fire so that the water boils. 6. Manti can be formed in different ways.

First method (if you need to make more than 35 pieces): Roll out the dough into a thin circle. Cut it into squares approximately 10 x 10 cm. Place the filling in the center of the square. We make mantles (we connect two corners diagonally, seal them, and then fasten the two free corners together).

Second method: It is better, but takes longer. When the dough for each manty is rolled out separately. They are sealed the same way. 7. The molded mantys are laid out in a greased manty. 8. All levels are collected together and placed on a boiling mantyshnitsa. Close the lid and cook and steam for about 40 minutes, depending on the size. 9. The finished manti are carefully removed (so as not to tear) onto a large plate and greased with butter.

You can find all the information about the hypoallergenic diet here.

How to cook Manti dish

Mix salt with flour.
Pour in some water.
Knead the dough from flour, water and salt. The dough should be tight but elastic. Cover the dough with a towel and leave to rest.
Pass pork and veal through a meat grinder.
Peel the onion. Finely chop or also pass through a meat grinder.
Add finely chopped or ground onions, cold water, salt and pepper to the meat, mix everything well.
Peel and crush the garlic.
Garlic should also be added to the minced meat. Mix well again.
Knead the dough again. Roll out a long rope from it and divide it into pieces weighing 20 grams.
Roll out the pieces into thin circles, but so that their edges are thinner than the middle. Form the manti: to do this, place minced meat in the middle of the rolled out circles of dough.
Pinch the edges. First connect the opposite sides and pinch them. Then form “ears” and connect them in pairs.
Place the prepared manti on greased grates and steam them for 30 minutes.
When serving, decorate with herbs.

Pork meat - 800 gr.
Veal meat - 800 gr.
Onions - 500 gr.
Wheat flour - 1400 gr.
Chicken egg - 2 pcs.
Salt - 2 gr.
Ground black pepper - 1 gr.
Garlic - 2 teeth.
Vegetable oil - 3 tbsp.
Water - 1/2 tbsp.
Water - 1 l.

Buryat manti - a “proprietary” way of forming portions

Buryat manti, the peculiarity of which is the “proprietary” way of forming portions, is a very popular dish in Transbaikalia and Siberia. The manti are molded in such a way that there is a small hole in the central part, a vent. These are real Siberian manti, which differ in taste due to changes in the recipe from the dish from Central Asia, but are still incredibly tasty. In the Far Eastern lands, this dish has many similarities, but this is what the recipe for manti in Buryat looks like:

1 kg. minced meat (equal parts mixed pork and beef);
two onions;
garlic – 3-4 cloves;
paprika and basil mixture;
two eggs;
500 gr. water;
750 gr. flour;
salt (based on individual taste characteristics);
to choose from: sauce (any), sour cream, vinegar;
some green onions.

The classic dough for manti is kneaded , which needs to be left for 45 minutes, it should swell a little. During this time, you can just have time to make minced meat: grind the meat, finely chop the onion, add crushed garlic, salt and spices, and mix everything thoroughly.

The next step will be the most labor-intensive: you need to roll out the dough as thin as possible, squeeze circles into it using a glass and spread the existing minced meat evenly. All that remains is to mold the dough in such a way that there is a small hole in the center, fastening it in a circle. Boil the manti in a double boiler for 25-30 minutes and serve hot, with sour cream, sauce or vinegar.

Manti in a double boiler: step-by-step recipe

A steamer is a technique for more dietary nutrition, but steamed manti turns out just like traditional ones. The top of the steamer must be closed with a lid to maintain the steam circulation. Condensation and juice remain on the bottom sheet.

Ingredients:

4 onions
1 kg minced meat
Salt pepper

For the test:

1 glass of water
2 eggs

Mix the minced meat with chopped onion, salt and pepper.

Prepare the dough: take 2 eggs and as much flour as you need for a glass of water. The dough takes half an hour to swell.

Add a little vegetable oil to the dough to help it roll out better.

We seal it as usual, but at the end we pinch the two connected ends to the middle.

Place the sheets of manti on boiling water in a double boiler.

Pour water to the maximum.

Place a container to collect juice.

Grease the bottom with oil to prevent the dough from sticking.

Set the timer to 46 minutes.

Manti in Tatar style - juicy manti

The Tatars as a people originated from nomadic tribes; their traditional cuisine has many similarities with other countries and nationalities. Tatar-style manti is prepared from the following products:

minced beef – 750 gr.;
glass of water;
0.5 kg flour;
egg;
4 large onions;
turmeric, cumin and other spices;
salt.

Another feature of the recipe is the presence of potatoes; juicy manti only have enough moisture when you add some raw root vegetables to the minced meat, 300-400 grams. We all start by preparing the dough using the classic recipe.

You can start with anything, for example, with an onion, peel it and chop it with a knife as finely as possible, cut the meat a little larger. After sprinkling the meat with spices and salt, mix all the ingredients for the minced meat and, if possible, begin further processing of the dough. If your household has a miracle machine, a food processor for rolling out dough, this will save you from the hardest work. You need to roll out the dough mixture carefully to get a thin pancake, in which you can squeeze out circles for the manti using a glass or other form. Using a regular tablespoon, the minced meat is evenly distributed over all fragments of the dough, fastening the dough along the edges in any convenient way, for example, by forming it in an open way , and prepare for cooking. The manti is steamed in a special steamer for a little less than half an hour, then it is allowed to cool a little and the dish can be presented, having previously chosen a suitable sauce as an additional ingredient.

Manti with meat

Manti is an Asian dish made from thin dough and stuffed with minced meat.
Initially it was prepared in China, later it came to the countries of Central Asia, Mongolia, Tatarstan, Crimea. The name comes from Turkic languages and presumably translates as “stuffed head.” Traditionally, the dish is prepared from unleavened dough, which is rolled out in a thin layer. In order for the dough to be stronger and not break, it is recommended to mix different types of flour and adhere to the correct recipe (ratio of water and flour 1:2).

As a rule, lamb is used for the filling. To make the dish more filling, fat tail fat is added to it. This recipe is ideal for older people, since the meat is rich in lecithin, which has an anti-sclerotic effect and also prevents the development of diabetes.

Housewives prepare manti from chicken, veal, pork, and rabbit. Each of these types of meat contains useful microelements (iron, phosphorus, zinc), vitamins B, A, E.

Veal and rabbit meat are dietary varieties that are completely absorbed by the body, so the food is suitable even for children. The low calorie content of meat will please those who watch their figure and want to look good.

Pork and beef have much more fat, which means the dish will be much higher in calories and more satisfying. The approximate energy value with pork filling will be 220 kcal/100 g, and with beef - 190 kcal/100 g and will depend on how much fatty meat was used in the filling.

Rabbit meat is 90% absorbed by the body, while beef and veal are only 60%. Pork takes longer to digest, but is more nutritious. The approximate energy value of the dish will be 170 kcal/100 g.

Chicken contains easily digestible protein, which consists of 92% essential amino acids, as well as iron, calcium, phosphorus and other vitamins. At the same time, its calorie content is almost the same as that of a rabbit - 177 kcal/100 g.

Another required ingredient is onion. It is chopped by hand, as finely as possible. The vegetable contains about 12 essential amino acids, as well as a large amount of vitamins and microelements. Onion juice is especially useful for intestinal and liver diseases. It is beneficial in the treatment of atherosclerosis and helps eliminate “bad” cholesterol. The vegetable consists of 86% water, so we can say with confidence that its nutritional value is quite low - only 41 kcal/100g. In addition to the fact that onions add juiciness and a unique taste to the food, it promotes rapid digestion of food.

The chopped filling is placed in the middle of the dough and the edges are carefully pinched so that a bag is formed and the juice does not leak out. They are steamed in a special vessel called “mantyshnitsa”. Thanks to this method of preparation, almost all useful substances are preserved. At the same time, the filling steams and releases juice, which saturates the dough, giving the finished dish juiciness.

The nutritional value

Despite the fact that manti are considered dietary products, they are distinguished by their high calorie content with a large amount of fat and protein.

Per 100 g of product there are:

Calories: 200 kcal
Proteins: 10.6 g
Fat: 9.8 g
Carbohydrates: 21.6 g

To calculate how many calories are in one manti with meat, you need to understand that the nutritional value of a dish with pork will be much higher than with chicken or rabbit.

Considering that the average weight of 1 manti is 50 grams , you can see that the calorie content of one serving will be quite high. Therefore, when dieting, it is necessary to limit their consumption. One manta will contain approximately 90-110 kcal.

During the diet

When losing weight, it is better to cook oriental food stuffed with pumpkin according to the Uyghur recipe and mushrooms. If you are a supporter of traditional recipes, use dietary meats. It is better to consume them before lunch, since the protein will saturate the body and give it energy for the whole day. However, you shouldn’t get too carried away so as not to harm your figure.

Manty in Kazakh - one of the varieties of the classic version

For any European, manti with meat is just a dish, the recipe for which was borrowed from the peoples of Central Asia and Turkey, but if you try to count all the recipes that are listed in the culinary book, there will be at least a hundred basic items alone. Manty in Kazakh is one of the varieties of the classic version of the oriental dish, which has many similarities with a common recipe. The dish is in many ways reminiscent of classic manti, except that the Kazakhs like to eat this dish with herbs. The proposed recipe is at least two centuries old and its composition has changed practically nothing, except that instead of a hearth in the steppe, housewives use modern household appliances in modern city apartments and houses.

young lamb meat – 400 gr.;
lamb lard – 50 gr.;
7 onions;
cumin, black and red pepper and salt, just a pinch;
flour 300 gr.;
kefir or sour milk;
any greens - a bunch.

This recipe uses manti dough without eggs , using sour milk or kefir instead of water. You need to chop the meat as finely as possible with a knife, cut the onion in the same way, and lard into small pieces. Meat and onions are mixed with spices and salt, divided into portions using a spoon, adding pieces of lard to the prepared pieces of dough, and manti is made into a braid ; this method of formation is described in other recipes. The food is cooked in a double boiler, which is greased with fat tail fat or butter for 25 minutes, served hot along with sauce and herbs.

Manti dough: classic recipe

Manti dough is prepared in the same way as dumplings, only it is a little steeper.

For 4 parts flour we take 1 part water.

Beat in 1 egg, you can omit this step, but with an egg you get a stiffer dough.

Leave the dough so that the gluten is completely dissolved.

Let's put it in a bag so that it doesn't air out.

Chinese manti - delicate taste

Chinese manti in its recipe is very similar to a dish called “poses”, which in principle is the same thing, only with one significant difference. The difference is that manti is prepared from yeast dough , which makes the taste of the dish exceptionally delicate. Yeast manti, or Chinese, are prepared from the following ingredients:

dry yeast – 2 tsp;
sugar – 1 tsp;
½ tsp. salt;
vegetable oil;
flour – 450 gr.;
sesame oil – 3 tbsp. l.;
ginger (a small fragment of a root vegetable, about the size of an adult’s finger);
char li sauce;
bulb;
favorite spices.

Preparing manti from yeast dough, the recipe for which can be found in the description of other similar dishes at home, is not difficult, it will take a maximum of 20 minutes, but with the filling it is a little more difficult, there are some changes that are not characteristic of the classic variation of the dish. Meat (pork is best) is marinated in char li sauce, and this should be done in the evening so that it is well soaked. You need to leave a little sauce for frying marinated meat, which is brushed before frying. The finished meat is chopped with a knife, the onion is cut as finely as possible, mixed with sesame oil (1 tbsp) and both ingredients are mixed into a single mass. Separately, grate the ginger on a fine grater, also mix it with a spoonful of sesame oil and add it to the meat. Add spices, a little sauce (two or three spoons), a pinch of salt and the remaining sesame oil to the finished minced meat, knead and form the filling using a spoon. Manti are molded in any convenient way and cooked in a pressure cooker greased with any vegetable oil for 30 minutes.

How to cook real manti

Denis Gondyuk: “I want to share with you my personal, repeatedly proven recipe. Manti, as well as khinkali, have always been perceived by me with a certain reverence. You can't take them out of the freezer in a big plastic bag and cook them in 10 minutes. Manta rays should be approached in more detail. Ceremonial or something.

Manti takes a relatively long time to prepare, so be prepared to constantly shoo away relatives who suddenly enter the kitchen from the steamer. But it's worth it".

MANTOV RECIPE

What do you need:

Dough: 4.5 tbsp. flour 250–300 ml water 1 egg 1 tsp. salt

Filling: 900 g lamb or beef (you can take half lamb, half beef, or even pork, this is a matter of personal preference, coercion is inappropriate here) 200 g fat tail (in the absence of fat, you can choose fattier parts of meat and take a little of it more) 600 g onion 1 tsp. cumin with a heap (it is advisable not to use already ground spices) 1 tsp. coriander 0.5 tsp black pepper (spicy lovers can take a little more pepper) 1 tsp. salt

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a while).

3. Make a well in the flour, add a raw egg and cold water with salt.

4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small, identical cubes as possible. Do the same with the fat tail.

5. Cut the onion into thin small strips. I have a wonderful, sharp shredder for these purposes, so if you have something similar, use it. This is a great time saver. Lightly add salt to the onion and mash well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. As an option, you can add a little fresh cilantro to the meat. But first, you can try without it. I advise you to experiment a second time.

7. Roll out the dough until translucent and cut into circles.

8. Now you can sculpt: first pinch the middle.

9. Time to cook. Many sources suggest lubricating the levels of a mantyshnitsa or double boiler with oil. I'm used to doing the opposite. I pour a small bowl with oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck before.

10. Manti takes about 45–55 minutes to prepare. A lot here depends on the thickness of the dough you made and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti rays are easy to get. If the mantas just rise, just lift them, but if not, then you can pick them up with a silicone spatula. Tested - it works. Or shake each level slightly.

Manti should be served exclusively with the right sauce. The colorful host of the “Home Kitchen” Lara Katsova shared with us her favorite recipes.

SPICY SAUCE WITH GREENS

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce.”

What you need: 500 g canned tomatoes in their own juice 2 cloves of garlic 50 g cilantro 50 dill 1 tbsp. khmeli-suneli 1 tbsp. coriander half chili pepper ground red pepper - optional 1 tsp. sugar 1 tsp salt

How to make hot sauce with herbs:

Rub the tomatoes through a sieve, finely chop the garlic. Mix garlic and tomatoes, add salt and sugar, put the mixture on low heat, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili pepper and simmer for another 3 minutes. If you want more spiciness, add ground red pepper. Remove from heat, add finely chopped cilantro and dill, cover with a lid and let cool.

SOUR CREAM SAUCE

Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce for khinkali. But my recipe is still different – full of greens and spiciness.”

What you need: 1 tbsp. sour cream 20% 2-3 cloves of garlic small chili pepper sufficient amount of cilantro and dill

How to make sour cream sauce:

Finely chop the garlic and chili pepper, removing the seeds. Chop the greens and mix everything. Add salt. The whole trick is that there should be a lot of greens, it’s more like greens with sour cream, and not sour cream with greens.

Manti in a frying pan - a quick way

Manti in a frying pan is another way to prepare a dish, but it will be a little faster than the classic version of the dish, and, judging by the enthusiastic reviews from culinary experts, it turns out excellent. Fried manti is prepared using unleavened dough without eggs and milk, the recipe for which is often used for other dishes. The filling recipe itself differs from the standard set of products for manti:

meat – 300 gr.;
bulb;
flour;
water;
a set of your favorite spices, including salt;
vegetable oil;
70 gr. pork lard

The meat needs to be ground, adding lard to it, chop the onion as thinly as possible, mix with salt and spices and, applying the filling with a spoon, form manti. You need to heat the frying pan, grease it with vegetable oil and lay out the manti, making space between them, cover with a lid. During cooking, juice will be released from the filling, there is nothing wrong with that; on the contrary, when all the moisture has disappeared (about 20 minutes), the dish can be considered ready.

Manti: calorie content

Lamb (400 g) – 836 kcal
Onions (150 g) – 61.5 kcal
Potatoes (100 g) – 80 kcal
Lard (30 g) – 239.1 kcal
Egg (1 pc.) – 73.79 kcal
Flour (0.5 kg) – 1710 kcal
Vegetable oil (2 tbsp) - 305.66 kcal.

Total calorie content for manti (100 g serving): 263 kcal.

Video recipe for preparing the dish “Uzbek Manty”

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Another dish adapted for a hypoallergenic diet. Manty rays are delicious!

For manti we will need: - flour about 500-700 g - water 400-500 ml - salt - beef 1000 g - onion 300-400 g - sesame oil (or any vegetable) - salt, pepper

Traditionally, of course, manti is made from lamb, but we make it from beef.

You can find all the information about the hypoallergenic diet here.

How to cook Manti dish

Mix salt with flour.
Pour in some water.
Knead the dough from flour, water and salt. The dough should be tight but elastic. Cover the dough with a towel and leave to rest.
Pass pork and veal through a meat grinder.
Peel the onion. Finely chop or also pass through a meat grinder.
Add finely chopped or ground onions, cold water, salt and pepper to the meat, mix everything well.
Peel and crush the garlic.
Garlic should also be added to the minced meat. Mix well again.
Knead the dough again. Roll out a long rope from it and divide it into pieces weighing 20 grams.
Roll out the pieces into thin circles, but so that their edges are thinner than the middle. Form the manti: to do this, place minced meat in the middle of the rolled out circles of dough.
Pinch the edges. First connect the opposite sides and pinch them. Then form “ears” and connect them in pairs.
Place the prepared manti on greased grates and steam them for 30 minutes.
When serving, decorate with herbs.

Pork meat - 800 gr.
Veal meat - 800 gr.
Onions - 500 gr.
Wheat flour - 1400 gr.
Chicken egg - 2 pcs.
Salt - 2 gr.
Ground black pepper - 1 gr.
Garlic - 2 teeth.
Vegetable oil - 3 tbsp.
Water - 1/2 tbsp.
Water - 1 l.

Nutritional value of the Manty dish (per 100 grams):

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Lazy manti - fast, tasty and nutritious

Lazy manti is an accelerated version of the dish recipe, which is well suited for situations when you need to cook quickly, tasty and nutritiously. There are several recipe options, for example, lazy manti on a bed of vegetables. In this case, manti on a bed of vegetables are not only juicy, but also tender in taste. If you don’t have a double boiler or manti cooker, you can cook lazy manti in a slow cooker - a great way to save time for other dishes. If you don’t have a multicooker or a double boiler, the only option is lazy manti in a frying pan. As previously written, the dough is best used without eggs; the recipe used for pita bread is suitable, and the following products will be required as filling:

half a kilo of meat;
a couple of pita breads;
two eggs;
3 onions;
two slices of bread (white);
all the spices that they love most, including salt;
greens (optional);
vegetable oil.

You need to finely chop the onion and lightly fry it, let it cool, and while this is happening you need to mince the meat. If the onion has cooled, add it to the meat, add spices and salt, beat in the eggs and mix until smooth. The manti are formed into a rosette, this method is well described in other recipes, distribute the filling evenly, and place it in a hot frying pan, which is generously greased with vegetable oil. Fry until the moisture on the surface of the pan completely disappears, remembering to stir from time to time.

Manti in the oven - the taste even surpasses the dish prepared in the classical way

Manti baked in the oven is another interesting version of the recipe, which is taken from the cooking of the peoples of Asia. Baked manti are even superior in taste to the dish prepared in the classical way, and the best cooks who do this are considered to be the chefs of Armenian restaurants, since the recipe belongs specifically to this people. Manti can be prepared relatively quickly at home; the main condition is to have an electric or gas oven on hand. You can choose the test version yourself, but the ingredients you will need are the following:

half a kilo of beef or lamb;
spicy adjika;
three onions;
a mixture of peppers: black, red, other spices and salt;
butter – 100 gr.;
a bunch of greenery;
meat broth

The greens are finely chopped, the meat and onions are passed through a meat grinder, mixed, adding salt and spices. The filling is formed into the dough using the sculpting option open manti , which resembles a boat in appearance, or open palms. The heated molds are greased with butter, manti are placed on them and baked. Manti in the oven is considered ready when the edges of the dough begin to become covered with a pink crust (about 45 minutes, at 190 degrees). At this point, you need to pour the sauce into bowls and the dish is ready for presentation.

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Lazy manti in the oven

You can get excellent Asian food, figuratively speaking, almost while lying on your favorite sofa.

Ingredients:

minced meat - 500 g;
bulb;
finished dough - 600 g;
broth - 150 ml;
cheese - 150 g;
salt, spices, herbs.

Cooking technology:

Place a thinly sliced onion, a pinch of salt, and chopped herbs into the minced meat. Mix the mixture by adding a little water.
In the traditional way, divide the dough into parts. From each we roll out a thin flat cake, which we cut into long ribbons up to 5 cm wide.
Place spoonfuls of filling along the strips, leaving a small distance between portions. Fold the loose parts of the dough in half and fasten them tightly. The meat ball ends up inside a kind of “packaging”, with the open part peeking out of it. In this way we pinch all the places between the filling, we get a kind of “composition” of several “cars”.
We twist the culinary “locomotive” into a spiral with the meat facing up and place the products in the mold.
Pour in the broth and place the container in the oven for an hour (180°C). 5 minutes before cooking, sprinkle the food with shavings of grated cheese.

Now that the lazy manti has acquired its finished form, you can “move” from the sofa to the table. There's no time for laziness here!