How to make manti in a double boiler. Manti in a double boiler according to a step-by-step recipe with photos

Manti is boiled for a couple of minutes in a pressure cooker. Manti is boiled in a double boiler for 40-45 minutes.

How to cook manti

Products
Minced pork and beef - 1 kilogram
Bow - 2 heads
Flour - 500 grams
Chicken egg - 1 piece
Water - half a glass
Salt, pepper - half a teaspoon each

How to cook manti:
Prepare the dough for manti
1. Pour flour into a bowl, add half a glass of boiled water at room temperature, salt, break a raw chicken egg into the bowl. Mix the ingredients and knead the dough so that it does not stick to your hands. Roll the finished dough into a ball, cover or put in a bag and leave at room temperature for half an hour.
2. Sprinkle the work surface with flour. Roll out the dough using a rolling pin so that its thickness is a couple of millimeters. Shape the remaining dough and roll it out again.
3. Cut the dough into squares with a side of 10 centimeters.

Prepare the filling for manti
1. Peel and finely chop the onion.
2. Add onion to the minced meat, salt and season, mix well.
Form manti
1. Place a tablespoon of minced meat on each square of dough.
2. Make manti by twisting the edges of the dough.

Cook manti in a pressure cooker
1. Place the manti on the circles of the pressure cooker, greased with butter.
2. Pour water (1 liter) into the bottom of the pressure cooker. 3. Cook manti for half an hour under a closed lid.

Ready-made manti keep in a closed container in the refrigerator for no more than 5 days, or in the freezer.

Serve manti with chopped herbs and sour cream, pickled vegetables and pickles.

How to cook manti without a pressure cooker

How to cook manti in a frying pan
Manti can be cooked in a frying pan; to do this, you need to pour 1 centimeter of oil and water into it.

How to cook manti in a colander
Pour water into a saucepan and put on fire. Grease a colander with oil, place manti; put on top of the saucepan, cook for 30 minutes.

How to cook manti in a double boiler
Place the manti in a double boiler and cook for 40-45 minutes.

How to cook manti in a pan
If all of the above methods do not suit you, cook manti in a pan, like regular dumplings!

How to cook manti in a slow cooker
Place the manti in a basket for steaming, having previously greased it with oil. Pour water into the multicooker pan and place a basket of manti on top. Set the multicooker to the "Steam" mode and time - 50 minutes. When the water boils (after 10 minutes), start cooking and finish in 40 minutes.

Fillings for manti

Lenten fillings for manti - half a kilo of diced pumpkin, 150 grams of mung bean, half a kilo of grated potatoes, half a kilo of chopped fish fillet, half a kilo of shredded white cabbage, half a kilo of boiled wild mushrooms (finely chopped).

Juiciness of manti

If you use hard minced meat, then to make the manti juicy, you need to add a quarter cup of boiled water to the minced meat.

Manti and traditions

Traditionally, when preparing manti, minced lamb or finely chopped lamb fillet is used; the dough is prepared without adding eggs.

This dish is prepared very simply in a slow cooker, but you add very little. Since the area of ​​the basket is not particularly large, it makes about 3 servings. Grease the tray with oil so that the dough does not stick during cooking and place the manti in it at a distance of 1 cm from each other. We turn on the “steaming” mode, it will handle the rest automatically. Cook for 40 minutes.

Tip: do not forget to add water for steaming before turning on.

In a double boiler, the procedure is not much different, but there are much more manti included than in a slow cooker. Pour water, grease the baskets and cook for 35 - 4 minutes.

If you don’t have a double boiler or multicooker, then you can prepare the dish in a regular pressure cooker; moreover, this pan will fit more manti.

Readers ask, if there are poses left and we froze them, how long does it take to cook the frozen ones?

Advice: if the manti is frozen, then it takes a little longer to prepare, about 50 minutes and there is no need to defrost it.

Step-by-step cooking recipe:

Usually my family and I, when we make it in a slow cooker, we cook it not with lamb, as in the traditional recipe, but with a simple one with chicken, it turns out very tasty and cheaper.

We will need:

For the test:

• Flour – 2.5 tbsp.
• Water – 1 tbsp.
• Salt – a small pinch.

For minced meat:

• Chicken breasts – 2 pcs. (500 – 600 gr.)
• Onion – 5 pcs.
• Salt – 1 teaspoon of salt.
• Pepper - to taste.
• Zira – 0.5 teaspoon.

1. First, sift the flour to remove small bad particles and to supply it with oxygen.

2. Dilute salt in warm water and pour into flour.

Tip: it’s better to add salted water, this will make the dough much tastier than adding salt to the flour right away.

3. Start kneading, first with a spoon, then when the dough thickens, continue with your hands until it becomes dense enough. Cover it with a bag and let it brew for 30 minutes while we prepare the minced meat.

4. We will prepare it from minced meat, that is, we will not change the traditions of the East. Cut into small cubes.

Advice: it is better to make minced meat from minced (chopped) meat. When twisted in a meat grinder, juice will run out of it, and this is of no use to us.

5. We also chop the onion finely. It gives the mantas juiciness.

6. Mix all the ingredients for the minced meat and leave to marinate for 20 minutes.

7. After the time has passed, we begin to sculpt manti. Roll out the dough into a sausage shape and cut into small pieces.

8. Roll it out into slices, about 10 by 10 cm. Put the minced meat on it and start wrapping it.

8.Lubricate the multicooker tray with vegetable oil and place the manti there. Steam for 40 minutes.

Bon appetit! Don't forget that manti is served hot.

How to cook manti in a steamer + cooking time:

This dish can be prepared both for a holiday and for a family dinner.

Cooking time is around 40 - 45 minutes.

We will need:

• Pork neck – 700 gr.
• Onions – 600 – 700 gr.
• Salt - to taste.
• Seasonings (black pepper, red pepper, cilantro, dill, suneli hops and parsley) - to taste.

1. How to prepare the dough, see this article. , we just don’t want to be distracted, so let’s move on to the recipe itself.

2. Cut the neck into small pieces and start chopping. The meat should be slightly frozen to make it easier to cut. We do the same with lard.

3. We also chop the dill, parsley and onion very finely and add to our chopped meat. We will also send seasonings and salt there.

4. Mix everything well and let stand for 20 minutes. Then we begin to sculpt manti. You can see how to sculpt them and sculpting methods in this one, but now I’ll show you how to do it in a simple and quick way.

5. Roll out the dough into a large layer and cut into squares approximately 12 by 12 cm. Place the minced meat on the juices and mold first in the corners, in the form of an envelope, then pinch the right edges first, then the left.

6. This is what we got.

7. Grease each steamer tray with oil and place manti. Cook for 45 minutes.

8. Serve, you can add some greens.

Bon appetit!

The menu of Central Asian and Kazakh cuisine always includes manti. They are prepared from unleavened dough, rolled out in a thin layer, onto which minced finely chopped lamb is laid, seasoned with a large amount of onions, spices and small cubes of lamb fat. Pumpkin pieces and fresh herbs are added to the minced meat.

How long does it take to cook manti in a double boiler?

When experiencing delicious Asian cuisine, it is important to know that manti is cooked only by steaming. The cooking time depends on the cookware - be sure to have a saucepan with a tight-fitting lid to retain steam.

Manti are cooked in a double boiler or pressure cooker for 40–45 minutes. During this time, they should turn out not only tasty, but also very juicy. Therefore, make sure that the products are sealed tightly, otherwise the juice will leak out of them during the cooking process. And this, in turn, will affect the taste of the dish.

Classic recipe

In terms of composition, classic manti is minced lamb. It contains a lot of onions, a lot of fat tail.

Let's look at cooking manti with lamb in a double boiler step by step.

Step 1

Sift the flour onto the work table, form a mound of it, and make a depression on top. Add a broken egg, water and salt to it. Knead the dough with your hands, put it to rest, wrapping it in a plastic bag.

Note: well-kneaded dough becomes elastic, so with light pressure it can return to its original state within 30 seconds.

Step 2

Grind the lamb pulp and lard by hand or grind it in a meat grinder through a large attachment. There should be a lot of onion in manti, so 500 grams of the vegetable is finely chopped and added to the meat. Add ground cumin, chopped garlic, black pepper and salt to taste.

Note: chopped or grated pumpkin is also added to the classic minced manti.

Step 3

Roll out the dough into a rope, cut it into pieces (2x3 cm), and roll them into flat cakes. Note: the ideal size of the flatbread is 10 cm in diameter, 1 mm thick, but this dough breaks easily when cooked, so when rolling, make the dough in the center thicker than its edges.

Step 4

Place a tablespoon of prepared minced meat onto the dough circles. Form a round product or make a bag resembling a khinkali. Moisten the bottom of the product in vegetable oil and place it on steamer sheets so that the manti do not touch each other.

Step 5

Close the steamer lid tightly. Cook the manti for half an hour. After serving, season to your taste with soy sauce, sour cream and herbs.

Asian manti stuffed with meat and pumpkin in a steamer

The most popular Central Asian dish is manti. They are prepared from meat filling and dough. But in addition to chopped meat and onions, shredded pumpkin must be placed in manti.

Required:

• sifted flour - 3 cups;
• 1 large egg;
• water - half a glass;
• lamb (pulp) – 700 g;
• boneless beef – 300 g;
• lamb fat (tail fat) – 100 g;
• peeled onions – 400 g;
• pumpkin pulp – 0.5 kg;
• season with salt to taste;
• add pepper to taste.

The dish can be prepared in 1 hour 30 minutes. Calorie content – ​​140 kcal per 100 grams of finished product.

How to cook Asian manti with meat and pumpkin in a double boiler:

1. The dough is kneaded like dumplings. Pour flour onto a work surface and make a well in the middle of the flour mound. Break an egg into it and mix gently with the flour. Next, slowly pour water into the same hole and knead the dough. Then knead the dough with your hands on a floured work surface. Form it into a ball, wrap it in film or a bag, and leave it to “rest” on the table. After half an hour you can start sculpting;
2. For the filling, all ingredients are crushed by hand:

• beef and lamb into small pieces;
• peel the pumpkin, remove seeds and fibers, chop finely;
• peel the onion and cut it into small cubes;
• fat tail or interior fat is crushed into pieces, the size of which corresponds to the size of the beans;
• Combine all of the above products and mix thoroughly;

1. Cut the dough into pieces, from which roll into “sausages” with a diameter of about three centimeters. Place the “sausages” on a table surface sprinkled with flour and cut into equal parts. Form each piece into a ball, then press it down lightly and roll it into a flat cake with a rolling pin;
2. Place minced meat (one tablespoon) on the prepared dough circle;
3. To form manti:

• With your thumb and forefinger, lift the dough from the edges to the center and pinch both edges;
• the result is a rectangle with open ends that need to be pinched so that the configuration of the product resembles the letter “H” elongated horizontally;
• the manti should be round in shape, so the “legs” of the letter must be carefully pulled together and molded;

1. Any steamer (regular or electric) is suitable for preparing Asian dishes;
2. Grease the steamer sheets with oil, fill the pan with water, wait until it boils and place the sheets with manti in it. Cook for 40 minutes;
3. Before serving, place cubes of butter on a plate and carefully arrange the manti. You can do it differently: grease each product on top with a piece of butter.

3 ways to cook a dish without a double boiler or pressure cooker

Let's figure out how to cook manti if you don't have a double boiler or pressure cooker at hand. If you don't have a steamer, you can easily make it yourself. It's not very difficult. The most common option is to make a steamer from a regular saucepan with a tight lid, a colander or a suitable strainer that can easily be inserted into it.

The second way is to cover the pan with thick material so that it sags a little under the products, but does not reach the water. Secure the material to the side of the selected pan, place the manti on it, and cover with a lid. If the lid is not very tight, you can tie it on top, for example, with a towel.

And finally, the third option. Place a smaller container in a large container (pan) with water into which to place the manti for cooking. Cover with a lid and add water if necessary if it has boiled away.

What can you serve the dish with?

Manti is a dish of Central Asian cuisine, so it is traditionally served with fermented sour milk, which resembles the consistency of yogurt, but is called katyk.

The dish turns out incredibly tasty when it is poured with a rich broth, which is seasoned with pepper and chopped herbs.

Katyk can be partially or completely replaced with sour cream or butter, and instead of broth, use soy or spicy tomato sauce. This dish is often served with a vegetable salad of tomatoes, sweet peppers and garlic.

Subtleties of cooking

Things to consider when preparing:

1. In order for the dish to turn out tasty, it is not enough to maintain the ratio of minced meat, onions and spices; it is equally important to prepare a good dough. Interestingly, the dough in the classic version is made without eggs, and in some cases yeast is kneaded;
2. If you prepare yeast dough, the manti in a double boiler will turn out juicier and fluffier;
3. Dough without eggs: add vegetable oil and a little salt to the flour, then slowly add ice water and knead the dough. When you get a soft, homogeneous lump, place it under a napkin to “rest.” After this, knead again and leave for another half hour alone. If the dough comes off easily from your hands, it means it is ready to use;
4. Meat and onions are chopped by hand and not ground in a blender or meat grinder;
5. The product is molded completely closed or a small hole is left on top;
6. The minced meat should contain a lot of hand-chopped onions;
7. To prevent the dough on the manti from drying out, they should be covered with a damp cloth as they are cooked.

Manti is a very juicy and tasty dish. By the way, real experts and lovers eat manti only with their hands.

Steamed dishes are becoming increasingly popular all over the world. This is due not only to the naturalness and usefulness of a steam kitchen, but also to the simplicity and ease of cooking technologies. But there are dishes that are cooked only by steaming, and one of these dishes is manti cooked in a double boiler, the recipe for which we will consider in great detail. This national dish of the Central Asian region has long become popular on our tables, and we must take into account the traditions of its preparation.

Manti stuffed with meat is a bright representative of the cuisine of the peoples of Central Asia and Crimea. This dish can be fully classified as a healthy menu recipe, since it is prepared without adding fat and is free of carcinogens.

Manti is a kind of prototype of our dumplings or dumplings, so the question of how to cook manti in a double boiler cannot be too pressing. Like dumplings, manti can be prepared not only with meat, but also with chicken, various vegetable fillings, for example, pumpkin, and also with cottage cheese or even dried fruits.

In fact, there are a lot of variations of this dish! There are Korean, Mongolian, and Crimean recipes, recipes for Bashkir, Tatar, Turkish and many other national Asian cuisines. We will prepare manti according to the classic recipe, in a modern double boiler, stuffed with chopped lamb and pork.

The main difference between the meat filling of dumplings and the filling of manti is the method of grinding the meat. Dumplings use minced meat, and manti use finely chopped meat. Perhaps this is one of the main reasons why the dish delights the strong half of humanity - our men.

A classic recipe for a popular oriental dish

Ingredients

• Lamb (can be replaced with pork or beef)— 300g + -
• Lard - 30 g (if the meat is too lean, you can almost double the amount of lard) + -
• — 8 medium sized heads + -
• - 1 PC. + -
• Premium wheat flour- 1 glass + -
• - 0.5 cups + -
• - 1 tsp. + -
• - 1 pinch + -
• Ground red pepper- 1 pinch + -
• Pamir zira – 1 pinch + -

Preparation

The main components of the dish are unleavened dough and meat. The peculiarity of the filling is that we can not only choose meat according to our preferences (although the classic recipe uses lamb), but also “adjust” the fat content (therefore, the calorie content of the food) by reducing or increasing the amount of lard in the filling.

1. Chop the meat and lard as finely as possible with a knife. We will try to make sure that the resulting pieces are approximately the same in size.

2. Peel the onion heads, rinse them under cold water and also finely chop them with a knife.

* Advice from the Cook
If we wet the knife with (cold) water, we will cry much less while cutting onions.

3. Mix meat, lard and onion in one bowl. Add both types of pepper and Pamir cumin. If your family prefers spicier dishes, you can increase the amount of seasonings in the filling. Let's put the bowl with the filling aside for a while and start preparing the dough.

4. Take an egg and break it into a deep bowl, add salt and drinking water (the water should be cool). Mix the ingredients well with a fork - the egg yolk should be thoroughly mixed with water.

5. Pour half a glass of wheat flour into the resulting mixture of water, eggs and salt and begin to knead the dough, gradually adding the remaining flour to the dough. The dough should be quite stiff and a little tough.

* Advice from the Cook
If you cook with your man, then entrust this part of the work to him! He will only be happy to show his best side!

6. When the dough is ready, that is, it becomes uniform in consistency and elastic, set it aside for 10-15 minutes. Let it rest a little.

7. After the dough has rested, divide it into 4 equal parts, and each of these parts into 9 equal-sized pieces. Roll each resulting piece into a ball with your palms (it should be approximately the size of a walnut) and make a flat cake out of it - roll it out with a rolling pin. These will be “blanks” for our manta rays.

8. Now comes the most creative part of cooking. Take a “blank” of dough and place about a tablespoon of filling on it.

* Advice from the Cook
If you want to make the dish a little more caloric, then simply place a small block of lard on top of the filling.

9. We begin to form manta rays. We take the corners of the flat cake opposite each other and connect them, squeezing them with our fingers. Now we do the same with the second pair of opposite corners of the cake. After this, lightly slam the resulting bag with the filling with your palms so that it takes the shape of a square or rectangle (envelope).

10. We carry out all the procedures described above (from laying out the filling to giving the manti a square shape) with all the “blanks”.

11. Place the resulting products in steamer baskets and place them over boiling water.

* Advice from the Cook
Some steamers have a not very pleasant feature: the dough sticks to the bottom of the baskets in which they are cooked, tearing and losing the valuable component, the very flavor of the dish - the juice. To prevent such a nuisance, before cooking the surface should be greased with vegetable (or, if desired, butter) oil, and then the manti should be laid out. Another option is to cover the surface with cling film, in which frequent but small holes must be made in advance.

How long to cook manti in a double boiler?

There are several nuances to consider here:

— technical characteristics(the stronger the power of the steamer, the correspondingly less time will be required for cooking);

— thickness of the dough (the thicker the dough, the longer the manti will take to cook);

- the size of the manti (the smaller the size of the products, the faster they cook);

— quality of meat in filling(if we use, for example, fresh or steamed meat, then the heat treatment process may take less time, if frozen, it may take longer).

Taking into account all the nuances, the cooking time for manti in a double boiler can take from 20 to 45 minutes from the moment the water boils. For our recipe, 35-40 minutes will be enough - and the dish is ready!

Serving the dish correctly

The manti must be served hot, so it is necessary to place them in a double boiler, carefully calculating the time. The hot food is incredibly delicious! The juice that the filling releases is rich in the aroma of meat and seasonings.

To serve steamed products to the table, take a beautiful deep dish or even a tureen, and lay them out in a heap. An appetizing, steaming “structure” can be poured over with melted butter or simply put a few small pieces on the top of our makeshift slide - in this case, the butter sticks will melt gradually. Sprinkle the dish with chopped herbs and ground pepper. Here it would be better to focus on the taste preferences of family members or guests. If there is any doubt about the preferences of individual eaters, then it is better to serve a plate of herbs and peppers separately.

Bon appetit!

In conclusion, we add that the classic recipe for manti in a double boiler is basic. Having learned all the tricks and secrets of their preparation, you can make the whole process very exciting and unite the whole family around the kitchen table!
You can involve your husband, children, and close family friends in cooking and making “envelopes”. Time spent doing something together will become another “building block” of a warm family hearth and can become an excellent family tradition.