How to cook lazy manti

Hello everyone friends.

Savory homemade manti is a delicious dish that will add variety to any festive feast and everyday diet. Manti can be prepared in different gastronomic ways, each of which has its own characteristics. It is worth noting that sculpting homemade manti requires culinary skills and abilities from the housewives. And we propose to simplify the task of preparing beautiful manti and make wonderful lazy manti, which in taste are not at all inferior to the “real” dish.

History of the dish

Manti is a traditional dish in many national cuisines. Manti are prepared in Uzbekistan, Mongolia, Bashkiria, Tatarstan and a number of other Asian countries. But China is still considered the birthplace of this dish made from dough and meat filling. It is not known for certain how the “lazy” manta rays appeared. Apparently, some improvising chef decided to simplify the task of making manti for himself, thereby reducing the cooking time. Well, let's cook delicious homemade lazy manti.

Lazy Manta recipe

Ingredients:

Meat – 500 grams
Potatoes – 400 grams
Onion – 400 grams
Fat tail fat - 100 grams
Flour - 500 grams
Egg – 1 piece
Salt - 1 pinch
Black pepper - 1 pinch
Red pepper – 1 pinch
Vegetable oil - 2-3 tbsp. spoons

Number of servings: 6-8

How to cook

How to make lazy manti? Everything is very simple. First you need to knead a stiff dough using an egg, a little salt, flour and water.
Set the finished dough aside to rest a little. Meanwhile, peel and finely dice the onion.
Wash the potatoes, peel and cut into small cubes.
Cut the tail fat into small pieces.
In traditional manti, the meat is cut into small cubes, but for this simplified recipe you can use minced meat. Combine meat, onion, potatoes and fat tail, mix thoroughly. Add salt and pepper to taste. You can add spices for meat.
During this time, the dough has already been infused. It needs to be rolled out thin enough.
The surface of the dough should be slightly greased with vegetable oil.
Spread the filling in an even layer, leaving a little loose dough around the edges.
Now you need to wrap everything into a roll, pressing the dough a little on each curl.
Carefully secure the edges and seam of the roll so that it does not come apart.
The pressure cooker needs to be greased with vegetable oil and the roll should be placed there. The water should already be boiling by then. Lazy manti are prepared at home in about 45 minutes. Then the dish can be served with your favorite sauce.

Manti in a frying pan

There is another interesting option for how to cook lazy manti in an original way. A recipe with photos will help you learn every step of this process. First you need to collect all the necessary products on your desktop:

For the dough: 2 eggs, salt, as well as flour and milk in a ratio of 3:1.
For the filling: 300 grams of beef and the same amount of pork, salt, a piece of lard, 2 onions, pepper and herbs (cilantro, parsley, dill).
For a “pillow” of vegetables: 2 onions, 3 tomatoes, 4 cloves of garlic, 2 carrots.

The whole process consists of several successive stages:

Knead the dough from the prepared ingredients and put it in the refrigerator for a quarter of an hour.
To prepare the filling, grind the ingredients using a meat grinder.
For vegetable “laying”, the onion must be chopped into cubes. Do the same with tomatoes. True, they must first be doused with boiling water and peeled. It is better to grate the carrots.
To work you will need a deep frying pan. First you need to heat the vegetable oil in it, and then fry the onions and carrots in it. Then add the remaining ingredients and simmer a little under the lid over low heat.
Divide the dough into parts, each of which roll out into thin oval cakes.
Place the filling on one side of the workpiece, then cover it with the other side and roll everything into a roll. You will get wonderful roses.
Place the preparations in a frying pan, add water and simmer for 30 minutes, sprinkled with herbs and chopped garlic.

The original manti should be served in a plate along with a juicy “bedding”. Additionally, they can be topped with sour cream.

Khanum stuffed with potatoes - recipe with photo

We will need:

Potatoes - 2-3 pcs.;
Onions - 1 pc.;
Salt - to taste;
Spices - cumin (cumin), coriander seeds, black and red pepper.

How to cook

Peel the potatoes and wash them. Cut into cubes measuring 1x1 cm and place in a deep bowl.
The smaller we cut the potatoes, the thinner and more tender our khanum will be. Coarsely chopped vegetables can cause thin khanum dough to tear quickly.
Peel the onion and chop it very finely. Add it to the potatoes.
Place spices and seasonings in a mortar and grind.
Grinding spices and seasonings just before adding them to a dish gives much more aroma and taste.
Mix spices, onions and potatoes. The potato filling is ready.
We will add salt later, because the potato filling can give off juice.
Break off a piece of dough slightly larger than a tennis ball. Lightly dust a dry and clean table with flour.
Using a rolling pin, roll out a layer 1.5-2.5 mm thick.
Do not pay attention that the layer is not perfectly smooth. The roll will hide all this.
Place potato filling on top and add a little salt.
Roll up the roll. We seal the lower ends of the roll tightly.
Thus, we make several rolls and place them on a flour-dusted board or flat tray.
Place the lower part of the pressure cooker pan on high heat until the water boils.
Lubricate the tiers themselves well with vegetable oil. We stack the finished rolls on tiers.
When the water boils, reduce the heat.
We place tiers with khanum on top of each other in a pressure cooker. Steam the rolls for 40-45 minutes.
Using a spatula, place the finished rolls on a large plate and cut into equal parts.
You can pour vegetable oil on top or grease with butter.
Khanum is served with sour cream, tomato adjika or fried tomato and onion. Most often in Uzbek cuisine, khanum is served with fried tomatoes and onions.

Enjoy your meal!

Khanum stuffed with cabbage - recipe with photo

We will need:

White cabbage - 200 gr.;
Onions - 1 pc.;
Salt - to taste;
Spices - cumin (cumin), coriander seeds, black and red pepper.

How to cook

We wash the cabbage forks under clean water and remove bad and rotten leaves. Finely chop the cabbage into a deep bowl.
Peel the onions and chop them into cabbage. Add cumin, coriander seeds, and pepper crushed in a mortar. Mix everything well.
Divide the dough into equal balls the size of a tennis ball. Roll each ball into a layer 1.5-2.5 mm thick.
Place the cabbage filling on top of the dough layer. Now you can add a little salt to the filling.
Roll the dough with the filling into a roll and pinch the ends of the roll well so that the filling does not fall out.
We do this several times until the dough and filling are finished.
Place the rolls on oiled manti cascan tiers.
We put the lower part of the manti cascan on the fire with water. When the water boils, reduce the heat and place the pan with khanum on the lower part.
Steam the khanum for 40-45 minutes.
Make sure that the tips of the rolls without filling are thoroughly cooked. They usually take longer to cook due to their dense nature. If you don’t cook them, the dough will taste raw and not cooked.
We take out the finished rolls using a flat spatula and place them on a large plate.
Be careful - manta rays and tiers are very hot. Use special oven mitts and oven mitts to avoid getting burned.
We cut the khanum into several parts and serve on a common dish with sour cream, kefir, or the favorite in Uzbek cuisine, fried tomatoes and onions.
Enjoy your meal!
And below is a video recipe for khanum with meat filling.

Steam roll

Many housewives are afraid to cook manti because they will take a long time to sculpt. In order not to burden themselves with tedious work, they choose another dish for dinner. The following recipe will show how to quickly prepare lazy manti. A photo of the finished product allows you to once again make sure that there are no hopeless situations. The simplest recipe calls for the following ingredients: 500 grams of flour, 400 grams of minced meat, salt, 2 onions, 1 egg, spices and a glass of water.

These miracle manti are prepared very simply:

First, you need to knead the dough from flour, eggs, salt and water. It should be elastic and not stick to your hands.
To prepare the filling, add salt, finely chopped onion and spices to the minced meat.
Roll out the dough into a layer of arbitrary shape. The thinner it turns out, the tastier the manti will be.
Place the filling on the dough.
Roll the workpiece into a roll, tightly pinching the edges and securing the joint.
Place the whole semi-finished product on the steamer grate, having previously greased it with oil to prevent burning.

10 minutes after the water boils, the giant manta rays will be ready.

Turkish cooking method

First, sift the flour through a sieve into a deep bowl. Make a well and add the egg and salt. Next, knead the dough, gradually pouring in water, about 150 ml. Set the dough aside until the filling is ready.
We take minced meat - if purchased, it is advisable to put it through a meat grinder so that there is no cartilage and other things. You can also skip the onions so as not to waste time. If the minced meat is homemade, then just finely chop the onion for it. Salt our filling, pepper and mix thoroughly.
Next, roll out the dough into a thin layer and cut into squares, determine the size at your discretion. We put the filling on each square and fold it in half, sealing the edges - you get something like a small plate. Place them beautifully in a greased deep pan and place in a preheated oven for 20-25 minutes.
While they are baking, prepare the sauce. For the white sauce, take yogurt (not sweet and without fillers) and mix it with garlic, pressed through a garlic press or grated on a fine grater, and add salt to your taste.
For the tomato sauce, place a small saucepan on the heat and add butter. When it melts, add tomato paste and fry for 1-2 minutes, stirring constantly. Next, pour water, about 400 ml, add salt, pepper and mix. The resulting sauce needs to be boiled and removed from the stove.
Then we take out the manti and pour it with tomato sauce so that the manti is completely hidden under the liquid. Place the manti back into the oven for another 10 minutes.
Once everything is ready, take out the Turkish manti and pour the white sauce into the center of the dish.

Bon appetit!

Recipe for lazy housewives

Cooking lazy manti rolls in the oven differs from ordinary ones more in the method of sculpting than in the composition.

First we make the dough. To do this we mix butter, eggs and salt. Add flour to them, making sure to stir. This way we will have a dough that needs to be kneaded and put aside until we prepare the filling.
For the filling we take minced meat, if it’s homemade, then just like that, and if it’s purchased, then it must be put through a meat grinder so that no cartilage gets caught. If we use a meat grinder, pass the onion through it, and if not, then just finely chop it. Mix with minced meat, add salt and pepper, then stir again so that the salt is distributed evenly
Next, take out the dough and roll it into a thin cake. We cut it into strips. Place the filling on each strip so that there is a gap between the pieces. After this, we bend the strip in half lengthwise and mold it together - in the end we will get something like a train with filling instead of carriages. We twist the resulting train into a spiral so that the filling is directed upward.
Place our spirals on a deep baking sheet or in a mold and pour tomato juice on top. We make it from boiled water, tomato paste and salt, which need to be mixed in the right proportions - the more paste, the richer the taste. You can add different spices to suit your taste.
After filling the spirals with tomato juice, place them in an oven preheated to 180 degrees. Cook for about an hour, but it’s better to check with a fork for doneness. Just before cooking, you can sprinkle the manti with grated cheese.

To steam the manti better, you need to cover them with foil. Bon appetit!

Baking in the oven

For novice housewives who want to cook lazy manti, the recipe can be simplified as much as possible. In this case, for work you will need: 500 grams of minced pork and the same amount of ready-made yeast dough, pepper, nutmeg and a little salt.

These manti are best cooked in the oven:

First, you need to divide the dough into pieces. Then they need to be rolled out into layers such as long strips.
Cover the surface of each semi-finished product with a layer of minced meat and sprinkle with the remaining ingredients.
Cut the blanks into rolls and place them in a baking dish.
Pour boiling water over the products and place in the oven. To prevent the surface of the products from burning, the pan can be covered with foil.

It is better to eat these manti with fried onions and carrots with the addition of a small amount of fragrant herbs. Although sour cream or some homemade sauce will be no worse. This recipe is ideal for very lazy housewives or those who have very little time left for household chores.

Khanum roll recipe

Do you enjoy such a magnificent dish as manti, but really don’t like bothering with their preparation? Then take note of the recipe for the “Khanum” roll, for which you will need the same products as for the manti. But you don’t have to roll out small flat cakes and pack the filling in them.

It is much easier to roll out a large flat cake, spread the filling on it and wrap this structure with a roll. Moreover, you can use any filling, just like for manti. Or make one roll with one filling, the second with another. You can cook them in the same way as manti - steam them in a several-section pan. To make the meal even more enjoyable, prepare vegetable sauce for the rolls

For example, you can take the following ingredients:

For the test

large egg;
about 600 g of wheat flour;
a teaspoon of salt;
30 ml. vegetable oil;
400 ml. water.

For filling

1 kg. prepared minced meat (already seasoned with spices and onions);
3 small potatoes;
1 carrot;
bell pepper (chopped and frozen) – a handful (about 2 pods in volume).

For the sauce

3 medium sized tomatoes;
2 cloves of garlic;
onion;
bell pepper - a handful;
a little salt;
a tablespoon of granulated sugar;
a little vegetable oil.

Preparation

Start with the test. Stir salt in water, add butter and beaten egg. Then, adding flour in small amounts, knead the elastic dough. Roll it into a bun, cover with a bag or towel and set aside for half an hour.
Prepare the filling. Peel the potatoes, wash and cut into small flat squares or cubes. Grate the peeled carrots using a fine mesh grater. If you don’t want to chop the potatoes with a knife, grate them too, but only with a coarse one.
Divide the minced meat in half and place in different bowls. Add chopped potatoes to one, carrots and bell peppers to the second. Add a little salt to the contents of both bowls and mix well.
From one part, using a rolling pin, roll out a rectangular layer 2-3 mm thick and slightly larger than a landscape sheet. You shouldn’t make it too big; it’s better to trim off the excess and leave it for a small roll. Grease the rolled out layer with oil, leaving 1.5-2 cm “clean” on all sides. Place the filling no more than 5 mm thick.
Roll it into a roll, pinch all the edges, place it on a well-greased section of the pressure cooker with the seam down and grease the roll itself.
Do the same with the second type of filling and half the dough, place it in the second section of the pressure cooker.
From the remaining dough and both types of filling, make 2 small meat rolls - place them in the third section of the pressure cooker. Place the pan on the stove and cook the rolls over moderate boiling water for 50 minutes.
Meanwhile, prepare the sauce. Peel and chop the garlic and onion. Cut the tomatoes into cubes. First, lightly fry the spicy vegetables in oil, then add peppers and tomatoes, salt, add sugar, and simmer covered for 15 minutes.
Using an immersion blender, transform the already softened vegetables into puree, add a little water (about a third of a glass) and simmer for another five minutes.
Cut the finished meat rolls into portions and serve hot along with a sweetish sauce.

Lazy manti are essentially meatloaf with manti toast. Sometimes you want to make manti, but you don’t want to bother with modeling, then this quick way to prepare manti for the lazy comes to the rescue. This roll can be prepared either in a pressure cooker or in a double boiler or multicooker (using the “Steam” mode).

Technology to help

Those who have a slow cooker at home can cook lazy manti differently. To do this you will need the following main ingredients:

For the dough: two glasses of wheat flour, salt, egg, 50 grams of butter and 100 milliliters of water.
For the filling: 700 grams of meat (lamb, beef or pork), 1 potato, 3 onions, salt, herbs and a little pepper.

These manti should be made as follows:

First, use the ingredients specified in the recipe to knead the dough. Cover it with cling film and put it in the refrigerator for 45 minutes.
For minced meat, grind the meat in a meat grinder, and chop the vegetables (onions and potatoes) very finely. Chop the greens randomly.
Roll out the dough on a cutting board into a thin layer.
Spread the meat over the surface, and then sprinkle it with chopped vegetables and herbs.
Roll up the food into a roll.
Place it on the grill and coat the top with oil.
Pour 1 liter of water into the bowl.
Insert the basket with the roll inside and close the lid.
Set the “Steam” mode on the panel.

In just an hour the roll will be ready. All that remains is to cut it into pieces and serve with sour cream and herbs.