Manty with meat and potatoes is an analogue of our Russian dumplings. The only difference is in the form and process of cooking. Ingredients for dumplings with meat and potatoes are the same as for ravioli.
The dish came to us from Asia and has already managed to gain popularity. Experienced housewives probably already spoiled their loved ones with this tasty and satisfying dish. And what should those who have never cooked manti do, and do not know how to properly wrap and cook them? In our article we will share all the secrets of cooking this dish.
Manty with meat and potatoes - the basic principles of cooking
Unlike ravioli, manti is not boiled, but steamed. Therefore, you will need a double boiler or a slow cooker with a capacity for steaming.
They make manty from unleavened dough, which is kneaded on drinking water. Such a dough can make the most thin, flexible cakes. However, it can also be cooked on kefir or sausage.
For the filling, potatoes are cleaned, well washed and crushed. Vegetable can be finely chopped or large tinder.
Meat is used by anyone: pork, lamb, beef, or bird fillet. It is also washed, cut off all excess, dried with napkins, cut into small pieces or ground into minced meat.
Onions are peeled and chopped as thin as possible. Since manti is an oriental dish, many greens are added to the filling.
Meat with potatoes, onions and greens, salt, sprinkle with spices and mix.
The dough is rolled into a thin layer and cut into portions of it. In the center of each lay out the stuffing. Connect the corners of the test diagonally, leaving small gaps.
Cook manti for a couple. Serve the finished dish with tomato sauce or sour cream.
Recipe 1. Manty with meat and potatoes
Ingredients
black pepper;
700 ml of kefir;
700 g of flour;
table salt;
egg;
two bulbs;
800 grams of meat;
four potatoes.
Method of preparation
1. Mix the kefir with salt and egg. Lightly beat the mixture. Pour the flour in small portions and knead the dense dough, which should not stick to the palms. Cover the dough with a damp cloth and leave for 20 minutes, rest. 2. Bulbs are peeled, rinsed and crumbled as small as possible.
3. Peel the potatoes, wash them well and cut them into small cubes.
4. Add mince potatoes and onions. Salt, season with pepper and knead well.
5. Cut a piece of dough thinly rolled out. Cut it into squares. Put a spoonful of stuffing on each one. We fasten the corners crosswise. Then we fasten the “ears”, leaving small gaps.
6. Oil discs from the double boiler. We spread on them ready manti so that they do not touch. In a steamer pot pour water. As soon as it boils, set the top of the saucepan with the mantles on it. Cook manty about forty minutes. Carefully place the ready-made manty on a dish, pour it with melted butter and serve with sour cream-based sauce with garlic.
Recipe 2. Manty with meat and potatoes on choux pastry
Ingredients
480 g flour;
fresh greens;
360 ml of drinking water;
ground black pepper;
120 ml of vegetable oil;
2 large onions;
kitchen salt;
3 large potatoes;
800 g of fatty minced meat.
Method of preparation
1. Boil water in the kettle. Pour 280 ml of boiling water into the bowl, salt and add oil. Add flour gradually. Knead the dough first with a spoon, then with your hands. Put the dough into the bag and leave it to cool.
2. Peel the potatoes, wash and chop them into small pieces. Onions free from husk, rinse and chop as small as possible. Sort greens, wash and chop.
3. In the stuffing, add the greens, onions and potatoes. Salt and season with pepper, pour in a little less than half a glass of water and mix well.
4. Cut a piece from the dough and form a harness from it. Cut it into large enough pieces. Everybody roll in flour. Sprinkle the table with flour, roll a piece of dough into a thin cake. Place a spoonful in the center. Connect in the center of the edge, then connect the edges from left to right. Do the same on the other side. There should be small gaps above. 5. Oil the discs of the double boiler and place the cooked mantias on them. Boil water in a saucepan, place the top with mantas on it and cook for forty minutes. Take out the manti with a spatula on a dish in layers, pour each with melted butter. Serve as a separate dish with ketchup or sour cream sauce.
Recipe 3. Manty with duck meat and potatoes
Ingredients
500 g duck breast;
sunflower oil;
four potatoes;
fine salt;
four onions;
spices;
egg;
drinking water;
kg of flour;
fresh greens.
Method of preparation
1. Rinse the duck breast, if there is skin on it, cut it off. Dip the meat in a napkin and cut it into small cubes. You can freeze the breast beforehand, then it will be easier to cut it.
2. Peel the potatoes, wash and crumble in small pieces. Add chopped vegetable in stuffing.
3. Onions clean, wash and crumble as small as possible. You can even light it slightly so that it will quickly give away the juice. Put the onion in the stuffing.
4. Salt minced meat, season with spices and salt, pour in some water and mix well.
5. Pour the sifted flour into the cup, make a recess in the center, drive an egg into it, pour in water and salt. Knead the stiff dough and cover it with a cup. Leave to rest for an hour.
6. Separate the dough and form a sausage from it. Divide it into pieces, two centimeters wide. Each roll into a thin cake. Put stuffing in the center. Fasten the edges crosswise, then connect the dough on one side and the other. Tier steamers grease and put manti on it at a short distance from each other.
7. Pour the water and boil in the steamer. Set the upper part with gowns on a container with boiling water, cover with a lid and cook for forty minutes on low heat. Put ready manti with meat and potatoes on a plate, pour with ghee and sprinkle with finely chopped greens.
Recipe 4. Manty with beef and potatoes
Ingredients
Dough
625 g of flour;
water - a glass;
egg; table salt.
Filling
kg of beef;
50 ml of vegetable oil;
four onions;
5 g ground cumin;
three large potatoes;
5 g of salt;
a pinch of black ground pepper.
Method of preparation
1. Sift flour into a deep bowl, mix it with salt. Pour a glass of warm, drinking water into the flour. Add the egg and knead the dough, gradually pouring flour. We shift the dough into the bag and leave it to infuse for 20 minutes.
2. We wash the beef, cut it into layers, two millimeters thick. The layers are cut into strips and crushed into small cubes.
3. Peel the onions and potatoes, wash and finely crumble. Add vegetables to the meat, seasoned with cumin, pepper and salt. Add vegetable oil. We mix the stuffing with your hands until smooth. Cover the bowl with the filling film and put it in the fridge.
4. Sprinkle the table with flour, separate the piece of dough and roll it into a thin layer. Cut into squares. For each put two spoons of filling. Take two opposite corners and connect. We also act on the other side. We fasten the adjacent sides. We spread the prepared manti on the greased compartments of the double boiler. Pour water into a saucepan, set on fire and boil. On the capacity of boiling water install the second part of the double boiler with manti. Cook for forty minutes on moderate heat. Serve manty with meat and potatoes with ketchup or sour cream sauce.
Recipe 5. Manty with meat and potatoes in a slow cooker
Ingredients
Dough
two eggs;
5 g of salt;
half a kilo of flour;
half a liter of cooled boiled water.
Filling
for tsp. salt and pepper;
four potatoes;
500 g of pork and ground beef;
2 onions.
Method of preparation
1. Sift flour into a large cup. In a separate bowl, drive two eggs and lightly whisk them with a whisk. Pour in boiled water and mix. Gradually pour the egg mixture into the flour and knead not too steep dough, but it should not stick to the palms. We shift the dough into a plastic bag and put it in the fridge. 2. Peeled and well washed potatoes cut into small pieces. Clean the onions, rinse and shred as small as possible. We shift all the ingredients in a bowl, salt, season with pepper, pour in a little boiled water and knead by hand.
3. Divide the dough in half, put one part in the bag, and divide the second into equal parts. From each form a ball. Roll them into cakes, in the center lay out a spoonful of the filling. We pull the parallel sides to the center and pinch. Open ends are also held together.
4. Manty lay out in a bowl for cooking a couple. In capacity multicooker pour liter of water. We turn on the unit in the “steam boiling” mode. The timer is set to 50 minutes. As soon as the water starts to boil, we install a bowl with manti in the multicooker. Close the lid and cook before the beep.
Recipe 6. Juicy manty with meat and potatoes
Ingredients
600 g pork tenderloin;
100 ml of drinking water;
4 bulbs;
5 potatoes;
3 eggs;
10 g of salt;
2.5 cups flour;
spices.
Method of preparation
1. Mix the eggs with water and salt. Gradually add flour and knead the dough. Put it in a bag and leave it to rest.
2. Wash meat, pat dry and cut into small pieces. Peel and chop the onion as small as possible or chop it into a mush using a blender. Peel the potatoes, wash them and cut them into small pieces. Combine the meat with onions and potatoes, salt and pepper, season with spices and mix well.
3. Roll the dough into a thin layer and cut it into portions. Put the stuffing in the center of each. Two opposite ends fasten in the center. Do the same with other ends. Then turn the corners in parallel, and blind them. Do the same on the other side.
4. Grease a bowl of a double boiler and put mantias in it. Boil water in a saucepan and place a bowl with gowns on top. Cook them for about an hour. Serve the ready manti with sauces.
Recipe 7. Manty with meat, potatoes and pumpkin
Ingredients 200 g of pumpkin, potatoes and meat;
spices;
drinking water - 80 ml;
dried dill;
flour - 300 g;
butter - 50 g;
eggs - 3 pcs .;
salt - 15 g;
onion - 4 heads.
Method of preparation
1. Peel the onion, potatoes and pumpkin. Chop all the vegetables in small cubes.
2. Wash the meat, wipe dry and cut into small pieces.
3. Put the prepared ingredients in a deep bowl, season with salt, dill and spices. Mix everything well.
4. Break eggs into a deep plate, add water, salt and whisk slightly.
5. Add flour in a separate bowl, make a well and pour the egg mixture into it. Knead the dough. Roll it into a thin layer and divide it into batch squares. In the center of each place the stuffing and form manti.
6. Put them on the steamer grate, after having been oiled it. Set the grates on the pot of boiling water. Cook for forty minutes on moderate heat. Put ready manti on a plate and pour over ghee.
Manty with meat and potatoes - tips and tricks from chefs
- Roll out the mante dough as thin as possible. Otherwise, it will not disappear, and the taste of the dish will be spoiled.
- Add as many onions as possible to the filling, then it will turn out juicy.
- Form the mantles in such a way that there are small holes on top.
- Squares for manti must be no more than ten centimeters in size.
