Manti in Uzbek - step-by-step cooking recipes with photos. Uzbek manti: recipe for Uzbek manti with translation

To prepare manti according to this recipe, you will need any meat. Better fatty. Onions, potatoes, flour and spices.

Preparing the filling for the manti. Grind the meat in a meat grinder. Cut the peeled onions into small cubes.

Also cut the potatoes into small cubes. Some of the potatoes can be cut, and some can be rolled into minced meat along with the meat.

Take a large cup to make it easier to mix the minced meat. Place minced meat, chopped potatoes and onions in it. Add salt. Add a little black allspice and, if desired, a pinch of ground grain seasoning or cilantro seeds (optional). Mix everything thoroughly. Note: if you mix all the potatoes with meat, the minced meat will release too much juice and it will be difficult to make manti.

Let the minced meat sit. Prepare the dough. The dough for manti is kneaded in water without eggs. The dough should be tight. Roll it out into a large layer. Approximately one millimeter thick. To make the manti the same size (then they will look more beautiful), take a tea cup, bowl or glass. Fold the edge of the dough layer to the width of this cup and fold the entire rolled out layer along this width.

Then again measure the width with the same cup and cut out squares of the same width from the resulting ribbons.

It’s very easy to sculpt manty monkeys. Place a quantity of minced meat on the center of the square, taking into account that you will still need to secure the ends of the dough. The ends of the dough are sealed crosswise. And then the ends are sealed on the sides. The resulting figures are unique. Do not place the manti on the discs of the manti cooker very tightly so that they do not stick to each other. And set to cook for 40 minutes.

Every nation, among its national cuisine recipes, has a dish that is considered a “calling card”. In Asian cuisine, manti rays have earned such a special status, and this is not without reason. From Tatarstan and Turkey to Mongolia and China, this hearty steamed dish of thinly rolled dough with filling is served as a traditional dish. In Uzbekistan, manti is made exclusively with meat filling, although in many ways they resemble dumplings; there are subtleties that distinguish these dishes from each other.

The Chinese were the first to learn how to cook manti, and then the recipe spread among the peoples of Central Asia. Introducing their own variations regarding the dough, filling, and shape, each nation’s cuisine developed its own traditional way of preparing a hearty meal. Initially, manti was prepared only from unleavened dough, rolled out in a very thin layer; today there are recipes made from fluffy or yeast dough. As a filling, meat remains the most popular option, only slightly inferior to vegetables, and cottage cheese is not quite the traditional “middle” of the dish.

What unites all varieties of a dish is the method of its preparation. Previously, a special dish called kaskan was used for this, in which manti was steamed. This cooking method remains the main one to this day. Multi-level pans (manti cookers) have holes through which steam rises from the bottom, ensuring continuous formation of steam to bring the manti to readiness. They are well suited for cooking and steaming.

Another difference between manti and dumplings is size; the latter are much smaller. But in shape, both dough dishes with filling can be similar, because in addition to the classic version - square - there are also round and triangular ones. The filling for manti is prepared from different types of meat; it must be chopped finely and pieces of fat must be added. Fried or raw onions and potatoes are added to the minced meat, then during the cooking process they will not tear and there will be no excess juice left. For the filling they also take vegetables, mushrooms, seafood, fruits, and cottage cheese.

How to prepare the dough

To prepare dough for Uzbek manti, you need to have a kneading container (ceramic, aluminum, glass), a sieve, a board, and a rolling pin on hand. Regardless of the type of flour, it must be sifted to enrich it with oxygen, and this affects the uniformity of the future dough. Next, dilute salt in a small amount of water and gradually add flour in parts. During the kneading process, alternately add flour and water, bringing it to the desired volume and consistency. If the recipe calls for eggs, beat them separately and add them to the dough.

When the dough takes shape and begins to pull away from your hands, it is rolled into a ball, covered with a damp towel and left for a quarter of an hour. The next step is rolling out a thin layer on a cutting board. First you will have to form a cake, approximately one cm thick, sprinkle with flour, and start rolling out until it turns into a layer of 1 mm. The dough is then cut into large squares, the filling is added, the edges are pinched and steamed.

How to sculpt correctly

There are several ways to sculpt manti; the classic (ordinary) recipe assumes that they have a square shape. Festive cooking options have become the embodiment of an original approach, which is why manti can be found in the form of flowers, braids, fish or even roses. Each modeling technique has its own subtleties, and even the fact that the dish is made from the same dough with the same filling does not affect the result: manti of different shapes look festive and appetizing.

An option for everyday life is lazy manti, which takes half the time to prepare. The dough with the filling is simply rolled into a roll, then cut into pieces, and then brought to readiness. Then the mass is divided into parts, each of them is rolled out into a sausage, and then cut into equal pieces. All that remains is to roll them out, put in the filling, make beautiful manti, pinching them first in the middle, then make ears on both sides, and connect it all together with a basket.

Spices

As with any Asian dish, you can’t do without spices, because only they help enrich the taste, making it appetizing. According to the classic cooking recipe, black and red pepper are an obligatory component. A mixture of oriental spices will help enhance the aroma. In order not to make a bad choice, an appropriate addition would be garlic, cumin or cumin, which is part of the parsley family, but the spice has a warm, slightly nutty aroma. When serving, manti is decorated with twigs or chopped herbs (dill, parsley, cilantro), and sauce - from sour cream to tomato paste.

Step-by-step recipes for preparing delicious manti in Uzbek

The easiest way to prepare delicious Uzbek manti is using step-by-step recipes. A hot, tasty, satisfying dish will decorate both the holiday table and help feed your household with lunch or dinner. There is nothing complicated in the process of preparing an appetizing dish, just a couple of nuances to ensure that the manti turns out juicy and following the recipe correctly to avoid unpleasant surprises.

Classic lamb recipe

A hot dish of Uzbek cuisine in its classical sense, like khinkali, is prepared exclusively with meat filling, and of all types of meat, only lamb is chosen. Then the manti turns out juicy, satisfying, and the filling itself is finely chopped with a knife or passed through a meat grinder. You can add lamb fat, chopped onions and spices to taste to the minced meat. To prepare a classic recipe, you need the following ingredients:

• 400 g flour;
• 150 ml water;
• 500 g lamb;
• 30-50 g fat (lamb);
• 3-4 heads of onions;
• a pinch of salt, black pepper, spices.

Cooking process:

1. Mix flour, water, salt. Knead the dough and leave it to rise for a quarter of an hour.
2. Prepare the minced meat, finely chop or mince the meat, add onions, peppers, and spices.
3. Roll out the dough into a thin layer, cut into cubes, put a piece of fat in each minced meat. Make the manti, pinching the edges.
4. Steamed manti takes about half an hour and is served with herbs and sour cream.

With fat tail fat and sugar

The Central Asian traditional dish is prepared in different variations; this recipe is considered one of the most unusual. Instead of unleavened dough, which is the basis of the classic method of preparing a hearty hot dish, yeast dough is used. But the main thing that distinguishes this option is the filling, which is a mixture of fat tail fat and sugar. The taste of this extraordinary culinary tandem is complemented by sour milk.

Ingredients:

• 500 g flour;
• 300 ml water;
• 30 g yeast;
• 1 teaspoon salt;
• 500 g fat tail fat;
• 120 g sugar;
• 300 ml sour milk or kefir.

Cooking process:

1. Dissolve the yeast in warm water, let stand for about 10 minutes, then knead the dough together with flour and water. Place in a warm place, waiting for it to come up.
2. The filling is made from fat tail fat mixed with sugar.
3. The dough is divided into parts, rolled into ropes, and then cut into small pieces. Each one is rolled out into a thin flat cake, the filling is laid out, and manti is made into a round shape.
4. They are boiled for about 40 minutes and served with broth in which sour milk has been previously diluted.

Boiled in pilaf

You don't need to be a chef to prepare another original dish that will surprise your guests. The hot second dish is a high-calorie, satisfying dish, because it is based on two popular Central Asian dishes: pilaf and manti. The only nuance of preparation is that the dough with filling is placed on top of the rice, and the pilaf must be carefully leveled before doing this.

To prepare a hearty second course, take:

• 250 g flour;
• 100 ml water;
• 1 egg;
• 1 teaspoon salt;
• 400 g rice;
• 400 g lamb;
• 2 onions;
• a pinch of black pepper.

Preparation:

1. Knead the dough, beat the egg separately, and leave to rise for a quarter of an hour.
2. Finely chop the meat or pass through a meat grinder, add salt, pepper, spices, chopped onion.
3. Roll out the dough, cut into small squares, and make round manti.
4. Cook them together with pilaf, which must be leveled, placed on top of the manti, and closed with a tight lid so that the steam remains inside.
5. After half an hour, the dish can be served on the table, carefully placing the pilaf in a heap, and manti on top.

Khanum in a slow cooker

The Redmond multicooker is perfect for steaming a second dish. Lazy manti or khanum will appeal even to gourmets, since their amazing aroma complements the equally impressive taste. You can choose any filling, but the traditional version with meat is the most delicious recipe. This dish is also convenient because it is served in portioned pieces. A quick way to feed your household is to prepare lazy manti, because it takes very little time.

What you need to prepare the dish:

• 400 g flour;
• 150 ml water;
• 1 egg;
• 30 ml vegetable oil;
• 1 teaspoon salt;
• 500 g minced meat (pork, chicken, beef are suitable);
• 500 g cabbage;
• 1 onion;
• greens to taste for decoration;
• 100 ml sour cream for sauce;
• 1 clove of garlic.

Cooking process:

1. Beat the egg with water, salt, vegetable oil. Add sifted flour to knead the dough. Leave it for half an hour.
2. Finely chop the onion and cabbage, fry in a frying pan, stirring. Add salt and leave to cool.
3. The dough is divided into four parts and rolled out into a thin layer. Place the filling on one layer and cover with the other on top. Next, repeat the layers again, after which they roll everything into a roll, cut into portions, and cook for about 20 minutes.
4. Prepare the sauce from finely chopped herbs, sour cream, and garlic. Serve the dish hot.

With pumpkin and meat

The Uzbek traditional dish is juicy not only thanks to lamb. The secret of preparation is that you need to add pumpkin to the filling, then the dish with vegetable additives acquires its own unique taste. It goes well with any type of meat, does not increase the calorie content of the dish, and gives it a special piquancy.

For preparation you will need the following ingredients:

• 100 g flour;
• 100 g meat;
• 300 g pumpkin pulp;
• 3 tablespoons fat tail fat;
• 1 onion;
• 20 g butter;
• 50 g sour cream;
• a pinch of salt and black pepper.

Preparation:

1. Knead the dough from water, flour, salt. Let stand for about 15 minutes.
2. Grind the meat, pumpkin, add fat tail fat.
3. Fry chopped onion in butter, mix it with a mixture of pumpkin, meat, fat, add salt and pepper.
4. Roll out the dough thinly, cut into squares, lay out the filling, seal the edges.
5. Steam for about 40 minutes. Serve hot with sour cream and herbs.

With potatoes, mushrooms and onions

You can diversify the recipe for preparing a popular hot dish from Asia, which is steamed, with the help of a filling. In this original recipe, manti is stuffed with mushrooms, potatoes and onions. The second dish turns out juicy, satisfying, tasty, and the following products are used to prepare it:

• 800 g flour;
• 200 ml water;
• 2 eggs;
• 1 teaspoon salt;
• 300 g mushrooms (any);
• 6-7 pcs. potatoes;
• 2 onions;
• 80 g butter (butter);
• a pinch of pepper, salt, spices.
• 3 cloves of garlic;
• 200 g sour cream;
• sprigs of dill.

Cooking process:

1. Knead a stiff dough from flour, salt, eggs, water, leave for 20 minutes, then knead and repeat three times.
2. Peel the potatoes, cut into small cubes. Chop mushrooms and onions and fry in butter. Mix together with potatoes, adding pepper and salt.
3. Roll out the dough, cut into circles or squares, lay out the filling, connect the edges crosswise, pinch the sides.
4. Place the pressure cooker on the fire, add water, add the manti, and cook for about half an hour.
5. Serve with freshly prepared sauce made from garlic, sour cream, and herbs.

With vegetable filling without meat

Vegetarians or people looking for recipes for a Lenten menu can serve a steamed second dish to the table. In the classic method of preparing manti, you cannot do without meat. But how can you replace a meat product to make the second dish no less tasty? The vegetable filling adds its own piquancy, which makes the manti no less appetizing.

Ingredients:

• 600 g flour;
• 200 ml water;
• 2 eggs;
• 300 g pumpkin;
• 3 pcs. potatoes;
• 1 onion;
• 300 g white cabbage;
• 1 medium carrot;
• 2 tbsp. spoons of vegetable oil.

Preparation:

1. Knead the elastic dough, cover with a towel, leave for a quarter of an hour.
2. Chop the vegetables: cut the cabbage into strips, potatoes into cubes, chop the onion, and grate the carrots. Mix everything to make a bright filling.
3. Roll out the dough, cut into squares, lay out the filling, and make manti.
4. The Lenten dish is steamed until cooked; the cooking time is from 30 to 40 minutes.

Video recipes

Uzbek manti can be easily prepared at home using video recipes. They tell you step by step about each stage - from choosing products to serving a hearty second course. Some nuances present in each recipe will become available if you carefully watch the video. Selecting cooking options for one of the most famous Asian dishes will help novice cooks learn the basics. The video selection is also useful for those who are looking for interesting recipes for the festive table, because homemade manti are the most delicious.

How to deliciously cook real Uzbek manti

Recipe from Stalik Khankishiev

Homemade beef manti

In this article we will tell you how to cook manti in Uzbek style. This dish came to us from traditional Asian cuisine and is rapidly gaining popularity among our compatriots. In fact, manti can be somewhat reminiscent of dumplings, since they are small round pies made of unleavened dough with meat filling. However, we note that manti and dumplings are completely different dishes: they differ from each other not only in size, but also in the cooking technology, as well as in the list of necessary ingredients for the dough and filling. Firstly, lamb and lamb fat are traditionally used for manti, which gives the filling a special piquancy. Secondly, manti are usually steamed in a pressure cooker (in this recipe we will cook them in a slow cooker). A distinctive feature of Uzbek-style manti is the way they are sculpted - crosswise, as well as the method of preparing the filling.

Ingredients

• Flour - 300 g
• Water – 100 ml
• Chicken egg - 1 pc.
• Salt - to taste
• Lamb with fat - 500 g
• Onion - 500 g
• Zira - to taste
• Ground black pepper - to taste

Information

Second course
Servings - 4
Cooking time - 1 hour 20 minutes

Manti in Uzbek: how to cook

We will start preparing our manti in Uzbek style with meat filling. We prepare all the necessary products: lamb, onions, salt and pepper. If you wish, you can use some other meat, such as beef or pork, or even ready-made minced meat. But we will stick to the original recipe, which uses lamb, to preserve the traditional taste of manti. We take the meat, separate it from the lamb fat and cut it into small cubes.

Lamb fat also needs to be finely chopped. Let's put it aside for now.

Next, let's deal with the onion: it needs to be peeled and coarsely chopped. Transfer our onions to a bowl, salt and pepper to taste, add cumin. Instead of cumin, you can use any other seasoning suitable for meat, the main thing is not to overdo it.

Add chopped meat and fat to the onion, mix thoroughly and set aside.

Now the next step is the dough for our manti. Take a large, deep container, pour water into it (it must be at room temperature, never cold), add the egg and beat until smooth, salt to taste. Then sift the flour into this bowl and mix everything thoroughly until our dough becomes dense and elastic.

Next, we begin to roll out the dough. We need it to be thin, but not too thin, otherwise it will tear when sculpting the manti. If the dough sticks too much to the rolling pin and to your hands, you can sprinkle it with a little flour.

After we have rolled out our dough, we need to take a knife and cut it into 10*10 cm squares.

Now let's move on to the central part of our recipe - making manti. First, put all the filling into squares. We connect the ends of each square crosswise to make an envelope, and then fasten the opposite ends.

We prepare the multicooker for cooking: take a mold, grease it with vegetable oil and put the manti there. Try not to pack them tightly, otherwise they will stick together. Set the steam cooking mode and wait 45 minutes.

When the manti are cooked, take them out of the multicooker and transfer them to a plate.

We serve the finished dish to the table. We add sour cream or mayonnaise to our Uzbek-style manti (depending on your preferences), you can pepper them a little more. Bon appetit!

Manti is a popular dish among Central Asian peoples. They differ from the dumplings we are used to not only in size and appearance. The classic recipe for manti dough also has its own characteristics.

There are a huge number of variations of this dish. Finely chopped lamb is usually used for minced meat. In addition to meat, fresh herbs, boiled peas, raw potatoes, pumpkin and other ingredients are added here.

The dough for real Uzbek manti should be unleavened and made from flour and water. The dish should be steamed. If you don’t have a special pressure cooker, you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. Whether the finished manti will be able to retain its shape depends on how correctly it is prepared.

Required Products:

• 2 glasses of water;
• 1 cup flour;
• 2 chicken eggs;
• A pinch of salt.

Cooking process:

1. It is important that the water in which the dough will be kneaded has an optimal temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to approximately 50-60 degrees, after which it is cooled to the desired value.
2. Deep dishes (bowl, bowl, etc.) are suitable for kneading the dough. The required amount of pre-sifted flour is poured into it, in which a funnel-shaped depression is made.
3. Salt is poured into the funnel, the eggs are broken, and the cooled water is poured out.
4. With gentle movements, knead everything until it has a homogeneous consistency, so that no lumps form. Kneading the dough for manti is allowed only by hand. Using different kitchen utensils will not allow you to achieve the desired consistency of the dough.
5. After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cool place for 15 minutes.
6. During this time, the dough will have time to rest and will be ready to prepare delicious manti. All that remains is to wrap the filling and cook them.

Dough for manti without adding eggs

Especially for those who for some reason cannot use eggs, there is a recipe for manti dough without them. If you cook it correctly according to all the rules, then this will not be noticeable at all in the finished dish.

Required Products:

• 1 cup (250) ml water;
• 0.5 kg flour;
• A little salt.

Cooking process:

1. At the very beginning, you should sift the flour, adding a pinch of salt to it.
2. Make a funnel-shaped hole in the flour and pour water into it. During the kneading process, you may need to add additional water or, conversely, flour.
3. Knead a thick dough, roll it into a ball and wrap it in a napkin.
4. Leave the dough at room temperature for 1.5-2 hours. After which it is ready for sculpting products.

Puff pastry recipe

It turns out that you can even make manti from puff pastry. This dish will be somewhat different from the classic one, as the dough will be crispy.

Required Products:

• 0.5 kg flour;
• 1 chicken egg;
• 200 g butter;
• 2 tablespoons of vodka;
• 1.5 tablespoons vinegar (9%)%
• A little salt.

Cooking process:

1. Beat the egg, adding water and vodka to it. It is best if the kneading is carried out in an enamel bowl.
2. Add salt and table vinegar to the egg mixture, mixing everything well.
3. Gradually, adding flour in small portions, knead the dough.
4. Kneading the dough is only allowed by hand for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
5. Roll the finished dough into a ball and cover with cling film. The dough should rest in the refrigerator for 15-20 minutes.
6. While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. This can be done in a food processor.
7. Roll out the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the layer should be approximately 3-4 mm (no more).
8. Place the rolled out layer in the refrigerator to allow the butter to completely harden.
9. Roll out the dough on the table. The thickness of the resulting layer should be about 6 mm.
10. Place a layer of butter and flour on top. It will occupy approximately half the area of ​​the lower layer.
11. Fold and roll out the dough as desired. This procedure should be repeated 5-6 times.
12. Place the rolled out dough in the refrigerator for some time (15-30 minutes). After that, they take it out and make manti in Uzbek style.

Dough in a bread maker for Uzbek manti

For those who want to save time and at the same time enjoy delicious manti, there is a separate recipe. How to make manti dough in a bread machine?

Required Products:

• 0.5 kg flour;
• 100-150 ml (half a glass) of water;
• 2 chicken eggs;
• A little salt.

Cooking process:

1. The ingredients are placed in the bread machine bucket in the following sequence: flour, salt, eggs, water.
2. In the “Dough” mode, kneading is carried out for 20 minutes.
3. As soon as the dough is kneaded, you can take it out and make manti using any minced meat.

Kefir dough recipe

Initially, manti were prepared using unleavened dough, which contained only water, flour and salt. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading with kefir. These manti turn out to be tender. You can also replace kefir with yogurt or sour milk.

Required Products:

• 2 cups kefir (fat content can be any);
• 3-4 cups flour (depending on its quality);
• A pinch of salt and baking soda.

Cooking process:

1. Add salt to the sifted flour.
2. Heat the kefir slightly (the temperature should not exceed 40 degrees) and add soda to it.
3. Flour is carefully added into warm kefir in small portions.
4. Knead soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
5. Place the dough in a bag and place it in the refrigerator for 30 minutes.
6. The dough is ready for modeling. Using various fillings you can get an incredibly tasty oriental dish.

Secrets and tricks of preparing dough for manti in Uzbek

In order for the manti to be tasty and not fall apart during cooking or serving, you need to follow some rules during their preparation:

1. The flour used to knead the dough must be sifted. This manipulation allows it to be saturated with oxygen, as a result of which the finished dough will be very soft.
2. The quantities indicated in the recipes are approximate. When using them, you need to focus on the quality and cooking conditions. Due to the fact that flour may differ in the percentage of stickiness, it may take more or less than the amount indicated for kneading.
3. The dough may be too soft after kneading. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
4. If the dough, on the contrary, turns out to be too hard, then vegetable oil, which is added to it, will help correct the situation.
5. Dough kneaded in boiling water turns out to be more pliable in modeling.
6. Eggs and milk will help make the dough elastic. Such manti will never tear during the cooking process.
7. To roll out the dough as thin as possible, you need to lubricate the surface on which this will be done with vegetable oil.
8. Classic Uzbek manti is prepared with lamb. But, since it is not always possible to find such meat here, it can be replaced with high-quality beef. Only in this case, you don’t need to chop it, but make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how long manti are cooked, the beef simply will not have time to cook and will turn out to be too tough.
9. The amount of onion in the minced meat should be equal to the amount of meat. In this case, it needs to be finely chopped. This is the only way the finished dish will turn out juicy.
10. To prevent the manti from sticking to the container in which they are cooked during cooking and from tearing, before placing them on the sheet of a pressure cooker or steamer, they must be greased from below with vegetable oil.