Manti in a slow cooker - how to steam according to step-by-step recipes with photos

Prepared by: Liuka

03/28/2013 Cooking time: 1 hour 30 minutes

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Mmmm... manta rays! Hot, juicy, splashing with scalding broth. Elastic dough and delicious filling. Are you itching to make them, but don't know how? No problem. Read the recipe and cook!

Recipe 1: steamed manti in a slow cooker (step-by-step photos)

Manti are prepared very simply in a slow cooker, but you add very little of it. Since the area of the basket is not particularly large, it makes about 3 servings. Lubricate the tray with oil so that the manti does not stick 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.

How long to steam manti in a slow cooker? Cook for 40 minutes.

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.

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

Dilute salt in warm water and pour into flour. It’s better to add salted water, so the dough will be much tastier than adding salt to the flour right away.

We start kneading, first with a spoon, then when the dough thickens, continue with our hands until it becomes dense enough. Cover it with bags and let it brew for 30 minutes while we prepare the minced meat.

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

It’s better to make minced meat from minced (sliced) meat; when twisted into a meat grinder, juice will run out of it, and this is of no use to us.

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

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

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

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

Grease 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.

“Lazy Mantas”

Cooking this recipe is even easier, although it differs from the previous one only in the method of sculpting the manti and cutting the minced meat. Steam also.

Ingredients

For the test:

Wheat flour – 0.5 kg.
Water – 1 glass
Egg - 1 pc.
Salt - to taste.

For filling:

Assorted minced meat – 500 gr.
White onions – 3 pcs.
Potatoes – 50 gr.
Pumpkin – 50 gr.
Salt, pepper - to taste.

Preparation

Prepare the dough in the same way as in the previous recipe. While it is “resting”, prepare the filling.
Place minced pork and beef in a bowl. Cut the onion into small cubes. Grate the pre-peeled and washed pumpkin and potatoes on a coarse grater. Combine everything, season with salt and pepper. Knead well, slightly beating.
Roll out the dough into a thin layer. We spread the minced meat and distribute it in an even thin layer over the entire surface. We wrap the roll and pinch the edges.
Grease the steaming grate with vegetable oil. We lay out our roll with a snail.

In the multicooker, turn on the “Steam” mode for 45-50 minutes. We install the grille with our semi-finished product. Cook until the beep sounds with the lid closed.

Transfer the finished “snail” to a plate, cut into portions, pour over melted vegetable oil and sprinkle with finely chopped herbs. Serve a variety of sauces and fresh vegetables.

Recipe 2: steamed fish manti in a slow cooker (with photo)

Choux pastry:

wheat flour - 300 gr
water - 150 ml
egg - 1 pc.
vegetable oil - 1 tbsp.
salt - 1 pinch

Filling:

pollock – 700 gr
onions - 2 pcs
green onion - 5 sprigs
dill - 1 bunch
butter - 30 g
turmeric - 1/4 tsp.
salt - 1/2 tsp.
ground black pepper - 1 pinch

First, let's prepare the choux pastry for the manti. To do this, sift premium wheat flour (about 250 grams) into a container of suitable volume or directly onto the work surface.

Make a hole and pour a tablespoon of refined vegetable oil (I use sunflower) into it. Mix everything with a spoon or fork (or your hands, if you prefer).

Now pour 150 milliliters of boiling water into the flour and mix everything vigorously. It is thanks to the use of boiling water rather than cold water that the swelling of gluten improves, which, in turn, improves the quality of the finished dough - it becomes more manageable and elastic. Then let the brewed flour cool to a lukewarm state.

Add one small (or half a large) chicken egg (35-40 grams) and a pinch of fine salt to the custard base. Mix everything very thoroughly with a spoon or hands.

Gradually add the rest of the flour (about 50 grams) and knead a dense but soft dough that does not stick to your hands. If necessary, add more flour, as it comes in different moisture contents. Cover the bowl with a napkin or cover with cling film and leave the choux pastry for khanum to rest for an hour.

While the choux pastry is resting, let's prepare the filling for future manti. Cut the pollock fillet (you can take the meat of any sea fish that you like best) into small cubes. Personally, I buy whole carcasses and cut them myself. Make sure there are no seeds left!

Peel a couple of medium-sized onions and cut into very small cubes. We also finely chop the green onions and dill.

Place all the ingredients for the filling in a bowl, add a little turmeric for color (optional), salt and pepper to taste.

Mix everything thoroughly - the filling is prepared.

Once the choux pastry has rested, it will become very elastic and pliable. Sprinkle the work surface with wheat flour (a tablespoon is enough for me), place the dough and knead it a little with the palm of your hand.

After this, use a rolling pin to roll out the choux pastry into a layer as thin as possible (no more than 1 millimeter thick). If the dough sticks to the table or rolling pin while rolling, lightly dust it with flour.

Using a knife, cut the dough layer into squares of the same size (mine are 9x9 centimeters). We collect the scraps, knead them again, roll them out and cut them into the same squares. In total, from the specified amount of products I made 20 blanks.

Divide the fish filling into 20 equal parts and roll it into balls for convenience. Place the filling onto the dough squares.

The shape of manti can be very different, but I suggest you make flowers. To do this, connect two opposite corners of the dough, pinching it tightly with your fingers.

Next, we fasten the remaining two ends of the dough in the same way. The result is a square blank with 4 unique petals.

Next you need to pinch the lower petals of the dough, as in the photo. It may not be entirely clear - I rotated the workpiece 90 degrees.

We pull up the two ends of the dough, where the filling is open, and pinch them - this way the workpiece is rounded.

We repeat the same with the upper petals, not forgetting to pull up and pinch the lower parts of the workpiece, rounding it. Similarly, we make the rest of the dough with fish filling. In total, from the specified amount of products I got 20 fairly large blanks for manti. It is not at all necessary to cook everything at once (some of it can be frozen, like homemade dumplings, for example, or dumplings).

It's time to cook fish manti. Pour water into the multicooker bowl (if you use boiling water, the cooking time for manti will be reduced, since the electrical appliance will not need to heat the water for a long time), add bay leaves and allspice if desired. We install a special insert in the bowl for steaming food, which we lubricate with a tablespoon of refined vegetable oil so that the dough does not stick (I did not indicate it in the ingredients). We place the manti in it (I can fit 6 pieces) at a distance from each other, since during the cooking process they will noticeably increase in volume.

Place a small piece of butter on the filling, which will melt and make the filling even juicier.

Close the lid of the multicooker and cook the manti with fish using the Steamer mode for 15 minutes (one batch). The countdown will begin only when the water in the bowl boils! Carefully remove the finished manti from the insert and serve immediately.

Delicate thin dough and a lot of juicy, aromatic fish filling - homemade manti cooked in a slow cooker turns out very tasty. Cook for your health, friends, and bon appetit!

Recipe 3: how to make steamed manti in a slow cooker

Manti is a traditional Asian dish, which is a dough stuffed with meat inside. Each nation has its own options for preparing this delicious delicacy. Traditional manti resemble familiar dumplings, but they are larger in size, have a slightly different shape, and have a juicier filling. In Uzbekistan, lamb is used to prepare minced meat, but in our country housewives prefer to use pork, beef or potatoes as filling. Cooking manti with meat in a steamed slow cooker is not difficult, the main thing is to know the technology. In less than an hour, an appetizing and aromatic dish will appear on the table that will appeal to both guests and family.

To prepare the dough:

400-450 g flour
200-220 ml warm water
10 g salt

To prepare the filling:

200 g minced pork
200 g minced beef
2 large onions
salt,
ground black pepper,
spices for meat - to taste.

First, let's prepare the filling. To do this, mix minced beef and pork with finely chopped onion. Then add salt, ground pepper, and meat spices to the minced meat. Mix everything thoroughly. Place in the refrigerator for a couple of minutes. If you don't have meat, don't worry. In a slow cooker you can cook wonderful manti with potatoes, onions and spices, which will be no less tasty. Raw potatoes must be cut very finely or grated on a coarse grater. There is another great option: use 50% minced meat and 50% potatoes as a filling.

Then we start kneading the stiff dough. To do this, sift the flour onto a board or into a large bowl, make a small depression in it and pour in a small amount of water, and then add the required amount of salt.

Knead the manti dough, gradually adding water to it. Then roll the dough into a small ball, put it in a deep bowl, cover with a towel, preferably damp. Let the dough sit for half an hour. After this, the dough will become more obedient, pliable, and flexible.

Divide the dough into small pieces, which we roll out into a large thin circle. Using a glass, cut out smaller circles, approximately 7 cm in diameter.

Place the required amount of minced meat on the flatbreads (about 2 teaspoons each) and close the dough in the form of an envelope, and then connect the edges. This must be done in a certain way. First, take two opposite sides of the dough and pinch the edges together in the center using your thumb and index finger.

Then we do the same with the two remaining sides, lifting them up and connecting them in the center. It turns out something similar to an envelope.

We pinch all the holes on the sides so that the envelope is closed.

Next, you need to connect the ends of our envelope knot from below and from above, as shown in the photo.

The end result is these cute, plump bags filled with juicy filling. If the modeling process described above seems very complicated to you, you can simplify it as much as possible: lift the edges of the dough on all sides at once and mold it with a bunch at the top. The result will be a shape similar to a knapsack knot. Of course, it looks less aesthetically pleasing, but it is done easily and quickly, and no manual dexterity is required at all.

Pour 250-350 ml of hot water into the multicooker bowl. If you add cold water, you will have to wait longer for it to boil. Grease a container for steaming dishes with a small amount of olive or other vegetable oil, and carefully place the manti on its surface.

Close the multicooker lid tightly. Turn on the “Steam” function on the multicooker panel for 40 - 50 minutes. This time will be enough for the meat to steam well. Manti cooked in a slow cooker can be served!

Ready-made manti should be placed on portioned plates or on a large dish. You can decorate them with finely chopped fresh herbs and grated cheese; It is advisable to grease with melted butter. It is recommended to serve tomato or cream sauce with manti; they go well with sour cream and mustard.

Recipe 4: frozen manti in the Redmond slow cooker

Manti, ready (frozen) – 8-10 pieces
Water – 500 ml
Vegetable oil – 10 gr.

How to steam manti in a slow cooker? There is nothing difficult about this, and anyone can cope with this task. The main thing is that there are manti, water and a slow cooker.

Pour water into the multicooker bowl, place a grate on top for “Steam” cooking, and grease the grate with oil.

Place the manti on top of the grill, close the lid and turn on the “ Steam ” mode for 30 minutes .

After the sound signal, the manti are ready to eat.

How to cook frozen manti

In a slow cooker, frozen manti are prepared in the following way:

Fill the bowl one-third full with water. Grease the steaming rack with vegetable oil.
Place frozen manti on it. There should be a small distance between the products so that they do not stick together.
Set the steamer mode for 40 - 50 minutes. Serve the finished dish with sauce or sprinkle with butter.

Recipe 5: how to steam manti in a slow cooker

For the test:

1 half glass of water
1 chicken egg
2.5 cups wheat flour for dough
0.5 cups flour for sprinkling
1 tsp salt (without top)

For filling:

6 medium sized potatoes
2 small onions
0.5 tsp each salt and ground black pepper
75 gr. butter
sour cream, greens for serving

I take a sieve and sift flour (2.5 cups) into a deep bowl.

I add salt. Make a funnel in the flour with your hand and pour warm water into it, and also beat in one egg.

Immediately I begin to knead the dough with a spoon. When it’s already difficult to do it with a spoon, I continue kneading with my hands.

Afterwards, sprinkle the table with flour, place the dough on it and continue kneading, this takes about 10 minutes - the result should be an elastic, smooth dough. When working with the dough, I add flour as needed. Cover the finished dough with cling film and let it rest for 20-25 minutes.

In the meantime, I make the filling. To do this, I chop the potatoes and onions as finely as possible, add salt and pepper, and mix. Pre-peeled potatoes should be left in water to remove excess starch. To make the filling juicy, there should be enough onions in it - for 3 potatoes I take 1 onion. That's it, the filling is ready.

I divide the rested dough into two parts and roll each of them into a layer no more than 2-3 mm thick, not forgetting to sprinkle the table with flour so that the dough does not stick to its surface when rolling. I cut the dough into squares measuring 8x8 cm.

I put 2 teaspoons of filling on each piece, and a piece of butter on top.

I'm starting to sculpt. To begin with, I connect the opposite ends alternately crosswise.

Now I connect the formed corners together so that the filling is sealed in the dough.

I do the same with the rest of the blanks.

I grease the steaming bowl with vegetable oil and place the manti in it, leaving small distances between them, since they increase in size during the cooking process.

I fill the multicooker saucepan with water (about 1 liter so that the water does not boil away), place the bowl with the ingredients and cook in the “steam” mode. By experience, I found out how long to steam the manti in a slow cooker - after the beep, 30 minutes is enough for both the dough and filling to be properly cooked. As soon as the time is up, I turn off the multicooker, carefully open the lid, and remove the bowl with the finished products.

I put them on plates and serve them immediately, seasoning them with ground black pepper.

Fresh vegetables and sour cream go well with potato-filled manti. Enjoy your meal!

Cooking features

To prepare manti in a multicooker, you will need the steaming function. Almost all modern devices are equipped with this feature.
In a multicooker you can boil both frozen semi-finished products and those made by yourself. There is no need to defrost manti before cooking.
Store-bought products can rarely compare with homemade ones in taste and quality, so experienced housewives prefer to prepare manti with their own hands completely, starting from kneading the dough and cutting the filling and ending with steaming them.
When preparing manti at home, you need to know that they will turn out more juicy if you chop the meat for the filling by hand or grind it in a meat grinder using a grid with large holes. Also, for juiciness, onions, pumpkin, other vegetables are added to the filling, as well as fat tail fat or, if religious beliefs allow, lard.
Traditionally, manti is made with beef or lamb filling, and a little less often - with chicken, duck, and turkey. Pork is not a traditional filling for such products, but many of our compatriots make these products with the addition of pig meat.
The dough for manti is usually made unleavened, often from only flour and water, sometimes adding vegetable oil or egg to it for elasticity. The flour is sifted before kneading the dough. The finished dough is allowed to rest for half an hour. During this time, the gluten contained in the flour has time to swell, making the dough more pliable. To prevent the dough from drying out, cover it with a bowl, wrap it in cling film or place it in a plastic bag. Sometimes the dough is greased with vegetable oil.
When forming manti, the dough is divided into pieces about 3 cm in size, rolled out into a thin layer, the filling is placed in the center, then the edges are lifted and curled, after which the products become like bags. Sometimes the dough is rolled out entirely, cut into squares and manti shaped into envelopes. The so-called “lazy manti” are made in the form of large rolls.
When forming manti, you need to fasten the edges very well so that the juice does not flow out of them during cooking.
Boil the manti on the grill of a multicooker designed for steaming. This has to be done in several passes, since the products cannot be packed closely, otherwise they will stick together. Usually a distance of at least 1 cm is left between the mantas.
To prevent the dough from sticking to the grill, grease it with vegetable or melted butter. Sometimes the products themselves are lubricated.
You need to add at least a liter of water to the main container of the multicooker, otherwise it may boil away.
The time for boiling manti in a multicooker is 40-50 minutes, depending on the power of the unit and the size of the products. In a multicooker with a pressure cooker function, the food is cooked for 30 minutes. Some appliances do not require setting the cooking time, turning off on their own at the right time.

When serving manti, it doesn’t hurt to sprinkle with chopped herbs. They are often served with fresh vegetables (tomatoes, peppers) or a salad made from them. A sauce based on a fermented milk product would also be a good addition to this product.

Recipe 6, step by step: how to cook manti in a slow cooker

It’s very easy to cook manti in a slow cooker. This miracle saucepan can easily replace several separate appliances at once, and cooking in it is a pleasure. You just need to carefully follow all the recommendations described below, and you will get a very tasty dinner or lunch for the whole family.

Ingredients for the dough:

3 cups wheat flour;
1 glass of drinking water;
1 teaspoon salt.

Filling ingredients:

1/2 kilogram of minced meat;
2-3 onions;
100 milliliters of water;
ground black pepper to taste;
spices to taste;
5 grams of salt.

Let's knead the dough. Take a deep container and sift three glasses of flour into it, add salt. Pour in a glass of cold water and knead the dough. You need to knead it very well.

As a result, you will get the ideal dough for manti - not very soft and not very tough. Now take a piece of cling film and wrap the lump of dough. Place it in the refrigerator for about half an hour.

While the dough reaches the desired condition, you will have time to prepare the filling. Grind the minced meat in a meat grinder if you have a piece of meat, or use ready-made meat. Peel the onion, rinse it and chop it very finely with a sharp knife. Add onion, favorite spices, ground black pepper, salt and one hundred milliliters of water to the minced meat. Mix all ingredients until smooth.

In the meantime, the dough has already rested and you can work with it. Remove the film and cut it into two equal parts, each of which should be rolled out into a long rope, no more than three centimeters thick. Take a sharp knife and cut the dough into small equal pieces.

Next you will need a rolling pin. Sprinkle the table with a little flour and roll each piece of dough in it. Then roll them into flat cakes, each one should be about two millimeters thick.

Let's start forming the manti. Place a small amount of minced meat in the middle of each tortilla.

Now you need to nicely pinch the edges. In general, there are several ways to close manti, one of them can be clearly seen in the photo. First make an envelope, and then pull the edges together to form a round mant.

All that remains is to cook the manti. This dish is cooked exclusively by steaming, so you will need a special multicooker tray. Prepare it in advance and grease it with vegetable oil, then lay out the manti.

Before placing the pan in the multicooker, you need to pour three multi-cups of water into the saucepan. Place the prepared manti on top and close the multicooker lid. Select the “Steam” mode and cook the dish for thirty-five minutes. Do not open the lid during this time.

The manti are ready. They should be served hot, sprinkled with sour cream or ketchup to taste. Bon appetit!

Classic recipe

This dish is known and loved by many people, but many do not want to bother with the dough and filling, preferring to buy semi-finished products in the store. However, there is nothing complicated in preparing manti, and we invite you to make sure of this:

Knead a simple unleavened dough. To do this, mix three glasses of sifted white flour, salt and one glass of water. Wrap the finished product in cling film and place in the refrigerator for half an hour.
For the filling, mix 500 grams of minced meat, three onions, chopped as desired, salt, ground pepper and a little water.
Divide the dough into equal parts, roll each into a small cake two millimeters thick.
Place the filling in the center of each piece and pinch the edges in the center.
You can start cooking manti in a slow cooker. How much water should I pour? Pour three multi-glasses of liquid into the bowl of the device; a compartment for steaming is installed on top. Place the manti, close the multicooker with a lid and turn on the “Steam” mode for 40 minutes.

Serve the finished dish hot with tomato or sour cream sauce.

Recipe 7: how to steam manti in a slow cooker

Manti are considered the national dish of Asia; their appearance resembles dumplings, although Asian dough products are somewhat larger and take longer to prepare.

But what should you do if you want to try this delicious treat, but you don’t have a meat grinder or a mantyshnitsa (manto cooker) at home? That’s right, you need to cook the manti in a slow cooker. A recipe with a photo will help you not to miss the slightest detail when cooking, so that the Asian dish will turn out simply amazing.

Wheat flour - 1.5 tbsp.
Chicken eggs - 2 pcs.
Water - 1/4 tbsp.
Salt - 1 tsp. (without slide) for dough + salt for filling (to taste)
Pork – 300 g
Potatoes - 200 g
Onions - 1-2 pcs.
Garlic - 3-4 cloves
Black pepper - to taste

The dough for manti must be prepared according to the same recipe as the dough for dumplings. To do this, pour flour and a spoonful of salt into a deep bowl. Break a couple of eggs there and dilute everything with lukewarm water.

Mix the dough. Roll the manti dough into a ball, cover it with cling film and let it rest for one hour.

Now let's get to the filling. It is better to take the meat with fat so that the filling is not dry. Cut the pork into small cubes.

Peel the onion and chop finely.

Peel the garlic and also finely chop it.

Place the meat, onion and garlic in a deep bowl.

As I wrote above, we will make the filling without using a meat grinder. You can just leave everything as is, finely chopped, but I decided to use an immersion blender. After using it, the minced meat becomes very, very tender and airy.

This is the consistency (homogeneous) the minced meat should be.

But this is not all the filling of future manti. Add finely chopped potatoes to it.

Mix everything well. Don't forget to add salt and pepper to the filling to taste.

The dough was just right. Roll it into a thin layer: the thinner you roll, the tastier and juicier your manti will be.

Cut the dough into squares, approximately 10x10 cm in size.

Place the filling in the center of each square.

Now we need to give the manta shape. To do this, the opposite corners of the square need to be molded together.

Moreover, this must be done on both sides.

The new corners that are formed also need to be molded together, as shown in the photo.

I don’t have a manty pan, so I’ll use a slow cooker. Usually, a multicooker comes with a grate for steaming dishes, so we will use it. But first you need to lubricate this grill with sunflower oil.

Pour water into the multicooker container so that it reaches the grate. Place the manti on this grill. Make sure that the manta rays do not touch each other.

Close the lid, then set the “Steam Boil” mode and set the time to 1 hour.

How long does it take to steam manti in a slow cooker? Steamed manti takes 45-50 minutes, so after the specified time has elapsed, the multicooker can be turned off.

Manti can be served with any sauce or sour cream. As you can see, without a meat grinder or manty maker you can make unforgettably delicious manti. Bon appetit!

Recipe 8: manti with squid in a slow cooker (step by step)

Today we will prepare the second dish “Manti with squid” in a steamed slow cooker. Cooking will not take you much time. Manti turns out very tasty. Filled with squid, this dish tastes simply delicious. You can cook them not only with steam, but also with water. But our recipe is designed specifically for preparing dishes on the “STEAM” program.

This recipe can be called “special”, because the dough we prepare is unusually elastic and thin, and in combination with the filling of squid and juicy onions and carrots, you will get unusual manti. You have never seen manta rays like these before.

100 gr Flour
50 ml Boiling water
2 tbsp. l. Vegetable oil
2 carcasses Squid
0.5 pcs Small carrots
0.5 pcs Small onions
50 g Hard cheese
To taste Black pepper and salt

Take the squid carcasses and defrost them. Peel them and wash them. It is better to take uncleaned carcasses; they will turn out softer and juicier in the finished dish. Then the carcasses need to be finely chopped with a knife. Before slicing, try to remove all excess liquid. After all, when defrosting carcasses, quite a lot of water is obtained. We don’t need it in the filling of manti. If, when cutting squids, after they have been sitting, you have liquid, it must also be drained. You can also transfer the squid cubes to a sieve or colander.

Now start preparing the vegetables. Peel the carrots and onions, grate the carrots on a fine grater, and finely chop the onion into cubes. Pour vegetable oil (a little) into the multicooker bowl and fry the vegetables in the “ROASTING” or “BAKING” mode until soft.

Now start kneading the dough. Mix boiling water with salt, vegetable oil and flour. Knead into a soft, elastic dough. Leave the dough on the counter for 15 minutes to rest and set. The dough can be placed in a bag or left in a bowl, covered with cling film. In the meantime, your onions and carrots will fry, and the squid will be “freed” from water. Vegetables should be removed from the multicooker and allowed to cool. Wash the bowl after frying vegetables. Grate the hard cheese and place it in a bowl with the fried vegetables, which must cool so that the cheese does not start to melt. Add squid cubes there.

All ingredients need to be salted a little and black pepper added to them. Mix our filling. In the meantime, the dough will rest. It should be removed from the bowl/bag. Knead it again. Then roll out into a thin layer. Using a glass, make equal circles. Place a little filling in the center of each dough circle. Form a manta ray. Do this with all the dough and filling.

Place the steamer on top of the multicooker; do not forget to pour the required amount of water into the bottom of the bowl. We lined the bottom of the steamer basket with foil and greased it with oil. This way the manti will not stick. Place our manti over the entire area of the steamer, leaving space between them so that the mantles do not stick together. Now close the lid and select the desired program. For us, this is “STEAM COOKING”. Set the time to 20 minutes if in your model the time count starts from the moment the program starts. And if the time in your multicooker begins to count down from the moment the water boils, then set the timer for 10 - 12 minutes.

As you noticed, our manti rays are compact in size. That's why they cook quickly. It is very convenient to eat such manti. When cooked, manti and their filling look like this. They turn out very tasty. Both the dough and the filling are simply delicious, so the finished dish itself has excellent taste and visual qualities.

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Secrets and tips

Manti can be prepared for future use and frozen. Frozen, they take 5-10 minutes longer to cook than fresh. But they do not need to be defrosted before cooking.

The meat for minced meat in the classic version is finely chopped. Then the taste will be brighter and richer.

Vegetables add juiciness and softness to the meat filling. They can be varied depending on the season and your taste preferences.

Choose fatty meats and always use assorted meats: pork, beef, chicken. Salo will also not be out of place in this ensemble. Manti will be tastier.