How long to cook frozen manti in a double boiler

Step-by-step recipe with photos and videos

Manti is a traditional dish of the peoples of Central Asia, Turkey, Mongolia, Korea, Tatarstan, Kyrgyzstan and Kazakhstan. Manti is finely chopped meat with a lot of onion, wrapped in thinly rolled dough, and then cooked in a double boiler or pressure cooker.

The meat turns out incredibly juicy, aromatic and tender. By the way, different nations use different meats: beef, horse meat, goat meat, but, as a rule, lamb is the most common.

Prepare the necessary ingredients for making manti in a double boiler (see the recipe for making the dough here).

Thoroughly clean the meat from the transparent film, wash and dry with napkins. Then cut into small cubes. Do not twist in a meat grinder! It is important! This will change the taste of the dish. During grinding in a meat grinder, meat loses up to 60% of its juice and its fibers are deformed so that it is difficult to preserve the remaining juice during the cooking process.

The meat cubes should be small, no more than 5 mm.

Peel the onion and chop finely. Don't be afraid that there will be a lot of onions - there is no such thing as too many onions. Both the taste and juiciness of the finished product depend on this.

Combine onion with meat.

Add salt, ground black pepper and cumin. You can also add cumin, dried garlic, coriander, basil and marjoram to your taste.

Thoroughly knead (not stir, but knead) the meat with spices and onions.

Then finely chop the lamb fat and combine it with the other filling components. The presence of pieces of fat makes manti tender, tasty and juicy. It is important not to overdo it so that the dish is not too greasy. Knead everything thoroughly again. That's all - the filling is ready.

Cut a small piece from the finished dough for manti for ease of rolling. Roll it out so thin that it becomes translucent. The thickness of the layer should not exceed 2 mm - this is also very important for preparing tasty and tender manti.

There are many options for forming manta rays - you can choose those that seem most suitable to you.

Cut the prepared layer into equal squares with a side of approximately 8-10 cm.

Place the meat filling in the center of each.

Connect all 4 corners together.

Then connect the edges of each side.

Place the pieces in a double boiler, the bottom of which must first be greased with vegetable oil.

Place the tray with manti into the steamer.

Turn it on for 40 minutes.

Serve juicy, aromatic and incredibly tasty manti with cilantro and a little melted butter.

Enjoy the bright oriental taste and aroma of manti.

Manti is a very satisfying, tasty and nutritious dish. Since they are steamed, they are considered a dietary dish. They are similar to dumplings, but they are not the same dish at all. Cooking manti in a double boiler is quite simple if you follow the recipe.

Below we will tell you how to cook steamed manti, what products are used for this, how long to steam the manti, we will share useful tips on how to get very tasty manti and how to cook steamed manti in a slow cooker. It also describes the pros and cons of cooking with a double boiler. It is very important how and with what to serve this wonderful dish.

Steamer recipes

Classic manti in a steamer

Ingredients

Coarse minced meat (pork and beef) 400–450 g
Medium-sized onions 3–4 pcs.
Wheat flour, premium 800–900 g
Chicken egg 1 pc.
Milk (water) 200 ml
Fine salt 1 tsp.
Ground black pepper ½ tsp.

Preparation

3-4 hours before cooking, mix 400-450 g of assorted minced meat with fine salt and ground black pepper, ½ teaspoon of each product. Dissolve three or four medium-sized onions into very thin half rings (you can use a shredder). Place the chopped onion in a separate bowl and mash well with your hands to release the juice.

Quickly and thoroughly mix the minced meat with the limp onion and set aside while you prepare the dough, but do not put it in the refrigerator.

Important! The volume of chopped onions should be equal to the volume (but not the mass) of chopped meat.

Pour about 700 g of sifted wheat flour into a bowl, make a hole in the top, beat in one chicken egg and add ½ teaspoon of salt. Pour milk or water into the well while constantly stirring. The liquid should be at room temperature.

Knead the dough to a fairly tight consistency, but the texture of the dough should be elastic. The remaining 100–200 g of flour will be useful if the dough turns out to be runny and for a fluff when rolling out. Cover the well-kneaded dough with a slightly damp towel or place it in a thick cellophane bag and leave to rest for 30 minutes.

After half an hour, knead the dough and repeat the procedure again after 30 minutes. Making manti Dissolve the finished dough into thick ropes and cut into pieces not much larger than for dumplings. Lightly flour the surface and roll out not very thin cakes with a diameter of 7–10 cm. Place about a tablespoon of minced meat in the center of each cake and mold the edges of the manti into an “envelope”, pinching the edges with a twisting motion of your fingers. Connect the edges of the “envelope” together in pairs.

Place the formed manti in a dry container of the steamer at a short distance from each other. Fill the special container with water up to the MAX mark. Place the containers in the desired order on the steamer and cover with a lid. Press the button labeled “meat” and set the timer for 30 minutes. In some steamer models, the time is set automatically.

The only drawback to long-term operation of a double boiler is the rapid evaporation of moisture. When the equipment beeps, you just need to add water so that the machine continues to cook. After 30 minutes, the manti are ready.

Manti with sauce in a double boiler

Compound:

Lamb – 700 g
Beef – 300 g
Onions - 3–4 pcs.
Potatoes - 3 pcs.
Flour - 250 g
Eggs – pcs.
Water - 0.5 tbsp.

Preparation:

Finely chop the meat, onions and potatoes, add salt and pepper, and mix well. Make a dough from flour, eggs and water. Prepare the dough base for manti in the manner described in the previous recipe. Place the filling on the dough and seal the edges well.

Place the manti in a double boiler and cook for fifty minutes. Prepare the sauce: fry the onion, cut into cubes, in vegetable oil until transparent, then add flour to the pan and fry a little more.

Next, add finely chopped tomatoes without skins and fry again. When the tomatoes are almost ready, add hot water to the pan, mix everything so that there are no lumps, salt, pepper, and add seasonings to taste.

Manti “Rose” in a double boiler

“Rosochka” manti is easy to prepare and our step-by-step recipe with photos will clearly demonstrate this to you, and also tell you how to correctly carry out all the steps. The tastiest thing is to make such manti at home; minced manti also needs to be prepared with your own hands: this is how it turns out tastiest. For the vegetable component, we will use the standard combination of onions and carrots, but you can add your favorite ingredients to them, as well as a wide variety of herbs and spices.

Ingredients

flour - 300–400 g
water - 1 glass
vegetable oil - 2 tbsp.
salt - ½ tsp. for test
minced meat - 100–150 g
onion - 1 piece
carrots - 1 pc.
ground black pepper - to taste
salt - to taste
soy sauce - to taste
Teriyaki sauce - to taste
sesame seeds - to taste
lemon - 1 slice

Preparation

All ingredients for kneading a rich and plastic dough must be mixed on a clean and dry surface or in a deep bowl. Add boiled water to the flour in portions, knead the dough with your hands. Fold the dough into a voluminous round shape and leave to infuse at room temperature.

You can buy ready-made minced meat, but it is best to make it yourself. It is also highly recommended to use chopped minced meat for manti. We wash a piece of fresh pork or beef in cold water, dry it and then chop it in any way convenient for you. Wash and peel the carrots, grate them on the coarsest grater. Add salt and ground black pepper to the meat to taste. Mix the ingredients until they form a homogeneous, dense mince.

Roll out the rested dough on the same dry and clean surface sprinkled with flour into a fairly thin layer. Cut the resulting pancake from the dough into strips of equal thickness. Place a thin strip of minced meat on top of each dough strip. Place the meat with some indentation from the edges.

First, fold the dough ribbon in half and carefully fasten the edges so that the filling does not fall out during further preparation of the dish. Then we roll the resulting tube into a snail shape.

In order for the manti to resemble the shape of a rose as much as possible, it is necessary to slightly turn the edge of the snail towards the outer side.

Place the formed manti on the base of a steamer greased with vegetable oil. Cook the dish for approximately 40 minutes. While the manti is cooking, prepare the sauce. Mix teriyaki sauce and soy sauce in a deep bowl, add some sesame seeds and the juice of one or two lemon slices. Place the finished dish on a plate, grease with a piece of butter if desired and serve along with the prepared sauce. Manti in the form of roses are ready!

Advantages and disadvantages of cooking manti in a double boiler.

Pros of using a double boiler:

The dough does not stick to the surface, so the manti does not fall apart, holds its shape, and the juice remains inside.
Steamed manti is much healthier because less oil is used. Vitamins and nutrients are also preserved.
Thanks to the steam, the manti cooks evenly. Sometimes the dough is already ready, but the meat is not yet, so the manti lose their shape. But with the help of a double boiler you can solve this problem.
Manti can also be eaten by those who are trying to lose weight, because steamed dishes can be considered dietary. They are much easier to digest.
Another advantage is that the manti can be left in the steamer so that they do not cool down and lose their shape if they were cooked too early.
Easy to use.

Probably, there is only one drawback - dishes in a steamer turn out a little bland and do not have a very bright taste. But the correct use of spices will make the dish more aromatic and delicious.

Preparing the dough.

The dough for any manti recipe is prepared almost the same way. Traditionally, unleavened dough is used. Please note that it is important to prepare the dough correctly, because the entire dish depends on it. Ingredients for preparing the dough:

egg 1 piece;
wheat flour 1 cup;
water 0.5 cups;
salt to taste.

Break an egg into a bowl, add water and salt. Stir until the salt dissolves.
Pour in some of the flour and make a dough, gradually adding the remaining flour. The dough should be stiff and not stick to your hands so that the manti keeps its shape.
Place the finished dough in the refrigerator to rest for half an hour to an hour. To prevent it from weathering, cover it with a damp cloth.

Preparing the filling for manti with mushrooms and potatoes.

Ingredients for filling:

potatoes 300 - 350 g;
mushrooms 250 g;
onion 1 onion;
salt and seasonings to taste.

Wash the potatoes and onions, peel and finely chop. It is better to chop the vegetables so that they retain their juice.
Wash and chop the mushrooms (it is better to use champignons or porcini mushrooms).
Mix all chopped ingredients, add salt and add spices to taste. If you like cheese, you can grate it and sprinkle on the filling before you start sculpting.

In some recipes, mushrooms, onions and potatoes are first fried and only then placed in manti. Potatoes absorb excess liquid.

How to sculpt manti.

We begin to sculpt manti.

Divide the dough into 3 - 4 parts and roll them into large sheets 1 mm thick. Next, cut out even medium-sized circles (about 10 cm in diameter) using special molds, a plate, a bowl or a regular glass. You can make these circles yourself. To do this, you need to divide the dough into small balls and roll them into flat cakes.
There is another way. Roll out the dough and cut into squares 10 by 10 cm (you can make it a little smaller, for example, 7 by 7 cm). Making squares is even faster than making circles. Place the filling in the middle (about one tablespoon).
Let's start creating the form. We connect the upper corner with the lower, the right with the left. You can leave this envelope shape, or you can make it more complicated. To do this, the edges of the envelope need to be glued together again, only in pairs.
There is another form that looks like a flower. To make it, connect several edges of the circle in the middle. The number of edges depends on the number of petals you want. For example, if you pinch three corners, you get a triangular shape. In general, skilled craftsmen will come up with many bizarre and interesting shapes, so you can create your own shape.

How to cook manti correctly

In a pressure cooker

– a large saucepan, over the base of which metal tiers “kaskana” are installed - you get the most delicious manti:

all tiers are removed from the pan and greased with vegetable oil;
manta rays are placed in them at a distance of 1-2 cm from each other;
Make sure that there are free openings in the tiers for normal steam circulation;
bring the water in the pan to a strong boil, there should be a lot of it so that steam is produced abundantly;
install tiers on top of each other;
After the specified time, remove all tiers and serve the manti!

If you are preparing a dish for the first time, you should check the top manti 30 minutes after installing the tiers. Time may vary depending on the shape and size of the mantas.

In a colander and saucepan

The dish is prepared in a similar way, only in one go you can make no more than 3-5 pieces, but this is enough for two people.
But in a double boiler,
the cooking time increases due to the fact that less water is collected there, and the containers are most often plastic, which does not provide such powerful heating.

To prepare manti in a saucepan with a special steamer

(a metal device with legs, or a special container that clings to the sides of the pan) use the following steps:

you need to look at how high the steamer is at the bottom of the pan; add water so that when boiling it does not touch the bottom of the steamer;
as soon as the liquid boils, the manti placed in a double boiler is placed over the steam;
They need to be laid out at a distance of up to 2 cm from each other. Frozen manti takes 10 minutes longer to cook than fresh ones.

The fastest and easiest way to cook is in boiling water.

. However, you won’t be able to make a truly tasty dish with it, but if the situation is desperate, you can saturate the flavor using spices. Add bay leaf, peppercorns, and onion to boiling water. Throw in the manti and cook for 12 minutes; if the product is frozen, it will take about 15 minutes.

How long to cook manti in a double boiler?

Now all that remains is to cook the resulting manti in a double boiler. How to steam manti? Before cooking, you need to grease the surface with vegetable oil or dip the manti in oil and put it in a double boiler. To add flavor you need to add bay leaf and peppercorns.

It will take 20 to 50 minutes to prepare fresh ones. The thickness of the dough, the filling, the size of the manti - all this determines how long to cook the manti in a double boiler. Of course, zucchini manti or mushroom manti will cook faster than classic manti, for example.

Frozen manti in a double boiler take 5 or 10 minutes longer to cook.

How to steam manti in a double boiler

Some of you have probably encountered a disease such as diabetes, and you know that people suffering from this disease adhere to a special diet. There is such a patient in our family, and we are forced to follow a diet and combine it with the use of glucose-lowering drugs.

But sometimes we want to pamper him with delicious food, then we come up with something and deviate a little from the diet. And we periodically prepare manti, but not the classic ones stuffed with beef, pork or lamb with the addition of fat tail fat, but with minced turkey and veal meat. Unusual, but they turn out quite tasty and juicy.

To prepare manti, we will need a manti cooker (mantyshnitsa) or a double boiler, but we will cook in a double boiler, since I don’t have a pressure cooker in my range of cookware. You should think about purchasing these utensils for your kitchen. Before loading the manti, we will lubricate the grates with sunflower oil.

What is a mantovarka (mantyshnitsa)? This is a special steamer for preparing Asian dishes from unleavened dough; this utensil is also used for making steamed dietary dishes.

In principle, there is no difference between a double boiler and a mantyshnitsa, but those who want to achieve the real taste of the dish cook only in a mantyshnitsa. Here they are cooked evenly on all levels.

The steam is distributed throughout the cookware, and at the end the food on the grates is cooked at the same time, unlike in a double boiler. In it, steam moves from bottom to top, so food products with a longer cooking time are placed on the lower tiers, and food products with faster heat treatment are placed in the upper tiers.

But these days, with the development of progress, housewives have a rather interesting electrical appliance in their kitchen - a multicooker, in which it is also possible to steam manti, the dish also turns out tasty and aromatic. To prepare the dough we will need:

flour - 3 cups (depending on flour);
egg - 2 - 3 pieces (depending on size);
water – 1 glass (ice);
salt – 1 teaspoon (without top);
sunflower oil – 3 tablespoons.

For the veal and turkey filling, we need 1 kilogram of meat (500 grams of turkey and veal each, finely chopped with a knife), 100 ml of ice water. Add salt and ground pepper to taste.

Onion – 2-3 large heads (the proportion to meat should be 1:1 or 1:1.5 – depending on your taste). Sunflower oil – 3 tablespoons, butter and garlic if you like.

Water and sunflower oil are added to make the manti juicy, because... The filling ingredients are somewhat dry in structure. The process of preparing manti consists of several stages.

Prepare your food. I washed the meat in advance (part of the turkey and veal) and cut it into small pieces with a knife. Then prepare the dough. To do this, take a deep bowl, add three glasses of flour, salt, egg, sunflower oil and 1 glass of ice water and start kneading.

During the kneading process, add flour; if there is not enough, the dough should be stiff! Wrap it in cling film and leave it to rest for 30 minutes. During this time, chop the onion as finely as possible and add it to the minced meat. Also add water, salt, ground black pepper and sunflower oil.

Mix the minced meat until smooth. The minced meat is ready, the dough has rested, let’s move on to modeling. Divide the dough into 4 parts. Roll out a flagellum from each, which is cut into small pieces (3 centimeters each). Roll each one thinly, approximately 9 centimeters in diameter.

Then we proceed to sculpting the manti themselves; to do this, put the filling on a circle of dough and place a small piece of butter on top. Next, mold the edges along the middle. In the next step, pinch the edges along the edges, then connect the edges together. Ready!

Grease the steamer grates with sunflower oil, place the manti at a short distance from each other. The question is often asked “how long to cook manti in a double boiler.” I will say this, from bookmarking to receiving the result should take from 35 to 50 minutes.

If you are preparing a dish in a slow cooker, then you need to pour 250-350 ml. hot water, and turn on the “Steam” function for 40-50 minutes, this time will be enough to steam the product.

And then we eat manti piping hot. They are served cooked in a double boiler, with various sauces or sour cream. You can also drizzle them with just melted butter.

In our family, we like to eat this dish with sour cream sauce, which goes perfectly with this dish. Here you can use more spices and herbs, but I make it as indicated below, this is a more acceptable option for us.

Secrets and tips.

Tips for preparing manti:

Milk will help make the dough more tender.
Both first and second grade flour are suitable for the dough. It’s even better if you mix both varieties, because the dough will be stronger, and this is very important.
For the dough, water and flour should be used in a ratio of 1 to 2 so that the dough does not tear.
It is advisable to sift the flour through a sieve - this will also help make it tender.
Add a little more yolks if you want to give the dough a yellow tint.
You should not add a lot of proteins, this will make the dough easier to roll out. Approximately 1 egg is placed per half kilogram.
According to the Uzbek recipe, the dough is prepared without adding eggs.
During the cooking process, it is important that the dough does not dry out.
The meat for the filling needs to be cut so that it retains its juice and you get juicy steamed manti.
You can add lard, so the filling will be even tastier and juicier, but you don’t need to add too much.
Do not skimp on the onions, because they also add juiciness to the dish. It is recommended to use meat and onions in a ratio of 2 to 1. During the cooking process, the onions release their juice to the meat.
The main spice is cumin (another name is cumin), the rest can be added to taste. Basil and marjoram add a wonderful aroma.
You can leave them for about 10 minutes before cooking the manti in a double boiler.
It is important to know how long to cook manti in a double boiler in order to finish cooking and not overcook the dish.
In addition, a variety of fillings are used for this dish. Chicken, seafood, pumpkin and other vegetables are suitable; Even steamed manti with cottage cheese and fruit are prepared.

Tasty and juicy filling

In the classic version, the filling for manti is made from lamb with the addition of fat tail or interior fat, although the cuisines of different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols mix the filling with goat, beef, camel and horse meat, and in the coastal Chinese regions they add shrimp to the minced meat. Modern housewives mix different types of meat to prepare manti - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork lard, although this is not encouraged in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: for 1 kg of meat they usually take 150 g of fat. Sometimes fat is added piece by piece to the minced meat when making manti.

The main point in preparing the filling is not to use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, and fat and onions are also cut, which are taken in a 1:2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, you can’t do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make the minced meat especially tasty and aromatic.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables; besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which is made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

Sauces and serving.

Manti is served on a flat plate, sprinkled with herbs (parsley, dill, green onions, cilantro) or a piece of butter is placed, which gradually melts on the manti. First, the sauce is poured onto the plate, and the finished manti is placed on it. More often the sauce is served in a separate gravy boat, which is placed on a plate. Many people dip manti in sauce, but this is not correct. Manti should be eaten with your hands. The edge is bitten and the sauce is added there, which is then mixed with the broth. This is how you get a wonderful and refined taste. Manti requires a sauce, which varies depending on the cuisine. There are many very tasty and interesting sauces that perfectly complement both zucchini manti and mushroom manti.

Sour cream sauce with garlic. Garlic, parsley and green onions should be finely chopped and mixed with full-fat sour cream (about 350 g). Salt and pepper, add seasonings. Khmeli-suneli is perfect. Place in the refrigerator for 10 minutes. It is advisable to use fresh herbs. You can also add kefir to sour cream.
Tomato sauce. Garlic, tomatoes, cilantro, bell pepper and parsley must be finely chopped. Salt and add black pepper to taste. If the mixture turns out too thick, just add a little water or tomato paste. If you like it spicy, add chili pepper or red pepper.
Milk sauce. Finely chop the basil, parsley and dill. Mash so the greens release their juice. Mix with finely grated garlic, add black pepper. Mix sour cream, mustard and sour milk drink. Mix everything and cool in the refrigerator.
Oriental sauce. Mix finely chopped tomatoes, onions and garlic. Add meat broth and sour cream to them. Add pepper, salt and various spices to taste.
Uzbek sauce. Mix curdled milk or yogurt with finely chopped herbs (parsley, onion, cilantro and others) and garlic. Salt and pepper to taste.

Manti in a double boiler is a very nourishing and juicy dish, healthy in normal quantities. Another plus is that you can choose the filling yourself to suit your preferences. Cooking manti takes a lot of time, but what a wonderful dish it turns out.

Modern housewives never tire of conquering culinary heights, mastering recipes for preparing new dishes every day. Delicious dough pouches with juicy meat contents have long won the hearts and stomachs of gourmets. We are talking about manti, which, according to the principle of preparation, resemble Slavic dumplings. There is just one significant difference - they must be subjected to steam treatment only. So let's find out how long to cook manti in a double boiler.

Sauces for manti

Juicy hot manti in a double boiler are a kind of dumplings, only a little larger and sculpted in a special way. However, this dish is almost never served anywhere without various sauces.

There are a large number of sauce recipes, as well as the manti themselves. In particular, the peoples of the Far North and Siberia prepare a filling from vinegar. Almaty sauce is made in hot vegetable oil.

And in the Kyrgyz dressing they use meat broth. A wonderful sauce made from sour cream and garlic, which is popular in the Urals. Examples of various sauces and dressings for this wonderful dish:

Shakarap sauce - made from tomatoes, garlic, onions, sour cream, meat broth, spices: cumin, pepper and salt;
Uzbek sauce – any fermented milk product, garlic, spices: cilantro, pepper and salt;
vinegar dressing - broth, 6% vinegar, butter, green onions, pepper and salt;
garlic – garlic, yogurt, vegetable oil, salt and pepper;
sour cream - sour cream, garlic, chives, parsley, suneli hops and salt;
spicy Almaty santan - sunflower oil, garlic, red pepper, tomato paste;
tomato – onion, bay leaf, tomato paste, broth, suneli hops, dill, pepper, vegetable oil;
onion - onion, dill, green onions, suneli hops, salt, 6% vinegar.

But this is not the entire list of ways to prepare sauces for manti; there are a lot of them, and a significant number of components can replace each other. And therefore, the taste range is endlessly changeable!

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

In general, for preparing manti, humanity has come up with a special device - a manti cooker. This device is a pan with thickened walls and perforated tiers. But you can completely use a double boiler or multicooker. How long to steam manti in a double boiler? The duration of their heat treatment is about 40-45 minutes. Let's take a closer look at this process.

Manti is prepared from ordinary unleavened dough. You can make it as for dumplings or dumplings. As for the filling, it must certainly be juicy. You can choose any type of meat, including lamb, pork, and beef tenderloin. Some people like manti with chicken. As they say, this is a matter of taste for each person.

Advice! It is advisable to take the meat fresh or chilled. A product that has been frozen must be left for several hours to naturally thaw so that the meat tenderloin does not lose its juiciness.

A lot of onions are also added to the filling. And the more whiny vegetable you put in, the juicier the manti will turn out. You can also add potatoes. The tubers are finely chopped, but not pre-heated.

Conclusion

Manti, like khinkali, cannot be taken out frozen from the refrigerator in a large bag and cooked in 10 minutes, since this type of product requires immediate consumption, and frozen products will have a disgusting taste.

Steaming manti in a double boiler must be started thoroughly, one might say ritually. The process of making manti is a relatively long ritual, and usually the whole family comes running to the smell of the dish, so be prepared to constantly drive away your family. But they're worth it.

Therefore, I recommend that you prepare these manti from turkey and veal, as the dish will be useful for both healthy family members and people with diabetes. Because the ingredients, in principle, do not violate the patient’s diet.

In general, our family is accustomed to this diet, since there is no need to prepare meals separately for those suffering from diabetes. True, sometimes we treat ourselves to baked goods, in which we try to put less sugar, but in no case do we use sweeteners.

Because they spoil the taste of dough dishes and also affect the quality of salting. I hope you liked the recipe, bon appetit! If the article was useful to you, leave comments and ask questions. Share your recipes.

Cooking manti at home

Have you always dreamed of learning how to make and cook manti? It's time to do it. You will be surprised how easy and fast it is. Of course, the process of forming manta rays will take you at least one hour. But you can prepare them for future use and store them in the freezer.

Advice! For the filling, it is advisable to use mixed minced meat made from pork and beef tenderloin. High-quality semi-finished products are also suitable.

Ingredients:

premium wheat flour - three glasses;
onion - one head;
potatoes - four tubers;
mixed minced meat – 1 kg;
filtered water - one glass;
selected chicken egg - one piece;
refined vegetable oil - three tablespoons. spoons;
ground allspice - one teaspoon. spoon;
salt - one table. spoon.

Preparation:

Sift the specified amount of high-grade wheat flour into a bowl with high sides.
Add one teaspoon of salt to the bowl and stir the bulk ingredients.
Add a raw chicken egg. It’s better to take it out of the refrigerator in advance so that it warms up to room temperature o class=”aligncenter” width=”550″ height=”397″[/img]
Pour in refined vegetable oil.
Boil one glass of water. Pour boiling water into the bowl with the remaining ingredients and first mix with a spatula.
Then transfer the dough to the work surface and knead it by hand.
As a result, the dough is moderately stiff, elastic and plastic.
Chop the onion into small cubes. Add the chopped vegetable to the bowl with the cooled mixed minced meat.
We peel the potato tubers, wash them and dry them thoroughly. Cut into small cubes and add to the filling.
Salt and season with ground allspice.
Mix all filling components thoroughly until the mixture acquires a homogeneous consistency.
We make dough pieces in the form of circles. The thickness of each should be medium, and the diameter should be about 6-7 cm.
Place the filling in the middle. One tablespoon is enough.
First we mold two opposite edges of the dough.
We do the same with the remaining edges of the dough.
Now you need to give the mantas a rounded shape, but so that there is a side on top. It is called abalone in the culinary world.
Lubricate the container of the steamer or multicooker with refined vegetable oil. We transfer the prepared manti.
We cook them from the moment the liquid boils for 40-45 minutes.
As a result, manti are soft, tender and very juicy inside. Don't forget to add your favorite sauce before serving.