Chopped manti. Delicious manti with minced meat

There is no classic version of minced pork for manti, since this dish is multinational and different countries have their own recipe for preparation. For juiciness, in addition to onions and lard, you can add various vegetables to it, giving it juiciness. Many cooks like to use several types of meat to add variety to the flavor.

The pork for the filling can be twisted in a meat grinder, chopped in a blender, or simply cut into small cubes, after freezing the piece a little. Each housewife chooses her own set of spices so that the whole family can enjoy the taste of the finished dish.

Classic version

A simple version of preparing minced pork is similar to the traditional lamb recipe, which has been used for a long time in Central Asia, where the meat is finely chopped.

But at home, you can simply pass all the products through a meat grinder.

Composition of ingredients

Product set:

• pork pulp – 1 kg;
• onions – 0.5 kg;
• water – 50 ml;
• ground black pepper, salt - to taste.

What can be added and changed in the composition

If the pork is lean, then you can add 100 g of fresh lard. Suitable spices for minced meat: coriander, marjoram and basil.

Step-by-step cooking process

Step-by-step preparation:

1. It is necessary to cut off the film and veins from the meat, rinse with cold water and dry with kitchen napkins. Now the piece needs to be put in a plastic bag and put in the freezer for 15 minutes.
2. After the allotted time, the pork should be taken out, first cut into layers across the grain, then into strips and finally chopped into small cubes.
3. The onions need to be peeled, rinsed, chopped into very small pieces, salted, mashed a little with your hands and placed in a common cup.
4. The resulting composition must be peppered, added spices, ice water and mixed, be sure to break the pieces into the bottom of the dish at the end.

Terms of use

The mass should be covered with cling film, allowed to stand in the refrigerator for at least 15 minutes, and then proceed to sculpting the semi-finished products.

Cooking in a steamer

In addition to the multicooker, you can use a double boiler. This device is somewhat reminiscent of a classic pressure cooker, but it has fewer tiers. In addition, the steamer does not have a special round hole in the center, so the lower tier always warms up better.

If your kitchen has a steamer and a multicooker, it is better to use the first device, since steaming manti is the preferred method. The cooking process itself is no different from the method of cooking in a pressure cooker.

You need to coat the working surfaces with butter, lay the workpieces, pour water into the lower compartment and set it aside for 45 minutes. If the dough is too thick, the cooking time will increase to 50 minutes.

With pork and beef

Minced manti (a juicy pork and beef recipe is presented below) can be combined and cooked by adding various meats.

Minced manti, recipe with pork and beef.

Preparation next.

Composition of ingredients

Ingredients:

• veal – 500 g;
• pork – 500 g;
• garlic – 3 cloves;
• onion – 500 g;
• lard – 50 g;
• salt, black pepper - to taste.

What can be added and changed in the composition

You can add fresh, chopped herbs to the composition, and some cooks replace a piece of fresh lard with a salted or smoked product to enhance the taste of manti.

Step-by-step cooking process

Detailed Guide:

1. The first step is to prepare both types of meat by thoroughly rinsing them with tap water, wiping them with a kitchen towel and dividing them into pieces.
2. It is better to pre-freeze the lard for 20 minutes. and cut into cubes.
3. After cleaning, the onion heads must be rinsed and divided into 4 parts.
4. All prepared products should be passed through a meat grinder with a large grill, starting with lard and onions.

5. The resulting minced meat must be salted, peppered and mixed well. At the end, to achieve uniformity, you need to take pieces in your hand and beat them on the bottom of the dish.

Terms of use

Before you start sculpting the manti, you need to cool the minced meat in the refrigerator, covering it with cling film.

With Chiken

Chicken meat is often added to minced meat to reduce the cost of the product or make it lower in calories. But here the main condition will be to leave juiciness to the finished dish.

Composition of ingredients

Ingredients:

• fatty pork – 300 g;
• chicken fillet – 600 g;
• water – 2 tbsp. l.;
• onion – 400 g;
• garlic – 3 cloves;
• ground black pepper – 1\4 tsp;
• salt - to taste.

What can be added and changed in the composition

You can add crushed ginger root (5 g) to this minced meat to enhance the taste and aroma of the dish. If you get lean pork, you should add a little lard and butter.

Step-by-step cooking process

Cooking step by step:

1. First you need to deal with the meat, cut off all the veins and films and rinse well under cold running water.
2. After drying the pork and chicken fillets with napkins, grind them in a blender bowl, after chopping them a little.
3. Now you need to peel all the onions, garlic and puree in the same way as the meat.
4. In a large cup you need to mix both prepared compositions with salt, black pepper and water.
5. The resulting minced meat must be beaten to achieve a homogeneous mass.

Terms of use

It is better to start using the meat filling after cooling for 15-20 minutes.

All that remains is to boil it.

With turkey

Turkey is a dietary meat that contains little fat, and it makes manti dry. Therefore, a great option would be to use a minced pork recipe to serve a juicy dish.

Composition of ingredients

Product set:

• boneless pork – 500 g;
• turkey pulp – 500 g;
• butter – 70 g;
• onion – 300 g;
• salt – 1 tsp;
• zira – 1\2 tsp;
• black pepper - to taste.

What can be added and changed in the composition

Instead of butter, you can add pumpkin pulp and lard to the composition, and fresh herbs, which must first be finely chopped, will give the dish a special aroma.

Step-by-step cooking process

Step-by-step preparation:

1. You need to remove the skin from the turkey fillet, and remove all films and veins from the pork. The meat must be thoroughly washed, excess liquid drained, and the pieces placed in a colander.
2. At this time, you need to peel all the onions, rinse under the tap and chop into small cubes. You can also simply grind the vegetable in a meat grinder or blender.
3. Pork and turkey fillets should be frozen a little to make it easier to cut further, and then cut first into plates, divided into strips, and then into cubes.
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4. The meat mixture needs to be collected into a pile, chopped again with a sharp knife and mixed with onion, salt and black pepper.
5. Before adding cumin to the minced meat, you need to rub it on your palm so that it fully reveals its aromas.
6. The final touch in preparing the filling for manti will be beating the resulting mass on the bottom of the cup and mixing with grated butter, which must be frozen in advance.

Terms of use

The minced meat should be immediately placed in the refrigerator for 20 minutes, covered with a piece of cling film, and then quickly molded into semi-finished products, without allowing the butter to melt.

How to cook manti in water?

If steaming is not available for some reason, then there is only one, very risky, but the only possible way to cook manti - boiling in water. The safest way, that is, without harming the shape of the manta and with minimal risk of overcooking, is cooking in a frying pan. Pour a centimeter of water into the frying pan, add a tablespoon of vegetable oil and place the manti on the bottom. Cook as usual for 35-40 minutes, adding portions of water as needed. To prevent the dough from “cooking” to the bottom of the pan, periodically lift the manti with a fork or wooden spatula, and before serving, place it in a colander to allow excess liquid to drain.

With potatoes

With the addition of vegetables to the filling, it will become much juicier. There are many cooking options, among which are minced meat with potatoes.

Composition of ingredients

Product set:

• pork meat – 900 g;
• potatoes - 6 medium tubers;
• onions – 7 heads;
• garlic – 2 cloves;
• ground black pepper, salt - to taste.

What can be added and changed in the composition

It is better to add fresh herbs to this filling, as well as more seasonings, among which are paprika and cumin.

Step-by-step cooking process

Detailed cooking guide:

1. Pork must be cut (remove veins, film), rinsed in cold water, and wiped on all sides with napkins to remove excess moisture.
2. Now you need to divide it into small pieces, which are immediately passed through a meat grinder along with half the peeled onion and all the garlic.
3. The remaining onions need to be chopped very finely.

4. Add to the main mass, sprinkle with pepper, salt and mix well, beating thoroughly at the end.
5. The minced meat should be covered with cling film and left for 15 minutes. in the refrigerator.
6. At this time, it is necessary to peel the potatoes, rinse under the tap and cut into small cubes. The vegetable must be immediately mixed with the meat mixture, adding salt again.

Terms of use

You cannot keep such a filling idle for a long time, but immediately start making semi-finished products, since the vegetable will give a lot of juice.

How to cook manti in a pan

We have to:

• Water;
• Manta rays;
• Spices;
• Salt.

If you don’t have a special device at hand, a saucepan with a wide bottom will do.

The procedure is as follows:

1. Fill with water - at least half of the total volume of the container. Place on high heat and wait until it boils.
2. Add salt and spices. Carefully place the manti one at a time.
3. To avoid sticking, stir the dish occasionally with a wooden spoon. When the water boils again, reduce the heat.
4. After cooking is complete (12-15 minutes), all that remains is to remove the dish and place it on a plate.
5. You can serve.

If you are using a slow cooker, the process is as follows:

1. Fill with water.
2. Take a steamer stand and place the manti one at a time. The distance between them should be at least 1 cm. Lay out one layer.
3. Start “Steaming”.
4. In a double boiler the procedure is similar. If there is no specialized device, the “grandmother’s” method will do. It is enough to place a regular metal colander on top of a pan of boiling water. So, you get a homemade double boiler.

With pumpkin

Minced manti (a juicy pork recipe will be useful to any housewife), prepared with the addition of pumpkin, will surprise you with its bright taste. Here you need to choose the right vegetable variety. For example, nutmeg will make the filling sweetish, but more often cooks use a regular round one. This dish is useful for everyone, it is especially good to prepare it for children.

Composition of ingredients

Compound:

• pork meat – 600 g;
• pumpkin – 400 g;
• onion – 300 g;
• fresh herbs – 1/2 bunch;
• black pepper, salt, cumin - to taste.

What can be added and changed in the composition

You can add a little carrot to this filling, which helps bring out the flavor of the pumpkin.

Step-by-step cooking process

Preparation step by step:

1. The pork must be pre-washed, the films and veins cut off, and then, divided into small pieces, chopped in a blender bowl.

2. Next, you should prepare the pumpkin, remove the peel, remove the seeds and cut into small cubes.
3. You need to remove the skin from the onion, chop it into thin half rings and place it in a common cup.
4. Fresh greens must be sorted, removing yellow leaves, rinsed under the tap, shake off the remaining water and chop with a sharp knife.
5. The prepared ingredients should be salted, sprinkled with ground pepper and added cumin. You need to mix the minced meat into a homogeneous mixture.

Terms of use

This minced meat does not need to be refrigerated, since the vegetables will quickly release juice; it is better to immediately start making manti.

With cabbage

Many people have tried meat products with the addition of cabbage, but they often make mistakes when preparing the filling with this vegetable themselves.

Composition of ingredients

Product set:

• pork pulp – 600 g;
• white cabbage – 300 g;
• carrots – 1 pc.;
• onions – 3 heads;
• hops-suneli – 1 tsp;
• vegetable oil – 1 tbsp. l.;
• ground black pepper – 1\2 tsp;
• salt – 1\2 tsp.

What can be added and changed in the composition

If you wish, you can add 1/2 tsp to the cabbage filling. Sahara. Sometimes the composition with this vegetable is changed and instead of meat they simply use lard.

Step-by-step cooking process

Detailed Guide:

1. The meat should be rinsed under a cold stream, blotted on all sides with kitchen napkins, and then cut into small pieces, which are twisted in a meat grinder.
2. Next, peel the onions, chop them into small cubes, and chop the carrots on the coarse side of a grater.
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3. Prepared vegetables should be sautéed in a heated frying pan with the addition of vegetable oil until soft, and then placed on a plate, squeezing out the remaining fat and allowed to cool.
4. Now you need to remove the wilted leaves from the cabbage and chop them into thin strips, place them in a cup, add a little salt and mash them with your hands. It will give juice, and it should be squeezed out.

All that remains is to combine all the prepared products in one bowl, add salt, suneli hops, black pepper and mix everything thoroughly.

Terms of use

This filling of meat and cabbage must also be used immediately, tilting the cup so that excess juice runs down.

How to cook manti in a slow cooker?

Many people love manti, but difficulties often arise if the house does not have a special pan with an additional tier. But you can cook manti using modern technology - a slow cooker. If your multicooker recipe book does not contain the sequence for steaming manti, use our tips.

• Pour in 1 liter of water. Install the special steaming stand that comes with the multicooker.
• After this, grease this stand with any vegetable, olive or butter
• Place the manti at a distance of approximately 1-1.5 cm from each other on all sides
• Select the required mode for steaming, for example “Steam”, “Steaming” or “Steaming”, cook for 45-50 minutes. If you have large homemade manti, it is better to add 5 more minutes
• If your steamer has not yet run out of time, then just press “Stop”

Important: According to this principle, there is no need to salt manti!

As soon as the manti are ready, place them on a dish, brush with oil and decorate with herbs at your discretion. You can serve!

The multicooker will do the job!

With mushrooms

Minced manti (a recipe for juicy pork with mushrooms is prepared using different technologies), since some types, for example, champignons, do not require long-term heat treatment, and most wild ones should be pre-boiled to avoid poisoning.

Composition of ingredients

Ingredients:

• pork (loin) – 700 g;
• champignons – 400 g;
• green onions – 1 bunch;
• garlic – 2 cloves;
• sour cream – 2 tbsp. l.;
• salt - to taste.

What can be added and changed in the composition

You can add your favorite spices to the minced meat, and replace green onions with onions.

Step-by-step cooking process

Detailed description:

1. If the meat is frozen, then you need to put it in a cup in advance, and then cut off all excess from the fillet (film, veins), divide into small pieces and grind in a blender.
2. The champignons only need to be rinsed under the tap so that they do not absorb excess moisture, remove the darkened areas and give them the shape of small cubes.
3. Green onions need to be sorted, discarding the yellowed feathers, rinsed and shaken. Now it should be chopped and sent to other products.

4. The last thing you need to do is add black pepper, sour cream, salt and mix thoroughly, achieving homogeneity of the composition.

Terms of use

By this time, the dough should be ready, since it is better not to store the filling for a long time.

Calorie content

Depending on the composition of the minced meat, the nutritional value of the minced meat also changes. The table shows the figures per 100 g for each recipe.

Useful tips

A few tips to help you prepare a delicious filling that will make the manti tasty and juicy:

• Meat must be purchased only in specialized departments, fresh or chilled.
• If you need to chop the pork finely, you need to freeze it a little to make the process easier.
• Along with lean meat, you should use additional lard or add a little butter.
• When it seems that the filling is a little dry, you need to pour a little milk or cold water into the minced meat.

• In order for minced pork for manti to turn out juicy, in recipes that contain only meat and onions, additional cooling is required, and in recipes where there are a lot of additional vegetables among the ingredients, you need to start modeling semi-finished products right away.

How to sculpt manti

Each experienced housewife has her own way of how to properly sculpt manti. Many people prefer the traditional option described in the recipe above - roll out the dough, cut into squares, place minced meat in the middle, and pinch the opposite protruding corners of the rolled out dough. The resulting side corners should also be connected.

Spectacular manti roses.

You can make sure: cut the thinly rolled dough into strips (length - 40 cm, width - 7 cm).

Place the filling along the middle, moving away from the edges, fold the strips in half and press down lightly.

Fold a corner on one side - this will be the middle of the future flower.

From there, roll the product into a loose roll.

Seal its end and turn it down.

You can roll out a pancake with a diameter of 10 cm, put minced meat (1 tablespoon) in the center, lift the circle of dough by the edges on opposite sides, connect, then connect the other edges of the cake in the same way.

Another option is to mold the edges of the cake crosswise, giving the product the appearance of a pie with a pigtail.

Here is an excellent video with visual tips on how to sculpt manti beautifully:

The easiest way to prepare lazy manti. It will be enough to roll out the dough, lay out all the minced meat, stepping back from the edges, roll the product into a roll and place it in a bowl for cooking. Divide into portions before serving. Please note that the minced meat for such a product should not be too juicy.