Lenten manti with vegetable filling

Prepared by: Marina Zolotseva

08/11/2014 Cooking time: 1 hour 30 minutes

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During the vegetable season, you want to cook as many different dishes from them as possible. If you are looking for something new, I recommend a simple recipe for vegetable manti - a real delight.

How to cook “Vegetable manti”

1. The recipe for making vegetable manti is quite simple. First you need to wash and remove seeds and tails from the sweet pepper. Cut into thin half rings or cubes. Peel and cut the pumpkin. Wash the zucchini and cut into small pieces. Add salt and pepper to taste. Season with 2-3 tablespoons of olive oil and place in a heat-resistant form or on a baking sheet. If desired, you can sprinkle spices or dried herbs on top.

2. In a preheated oven, vegetables will be baked for about 25-30 minutes. They should become soft. After cooking, cool the filling thoroughly.

3. During this time you can make the dough. Add a pinch of salt, a little vegetable oil to warm water and add flour. Knead a stiff but soft and elastic dough. Let it sit for a while and then knead well again. Roll out thinly and cut into fairly large circles.

4. Place the cooled filling into the dough and seal the edges tightly. Vegetable manti at home can be steamed or baked in the oven.

5. After 25-30 minutes, the manti will be ready and can be served. If desired, you can also prepare tomato sauce with sweet and hot peppers and add a little olive oil.

Lenten manti with vegetable filling

Manti is traditionally considered a meat dish. However, I’ll tell you a secret, with vegetable filling they turn out no less tasty and juicy. In our family, by the way, this is the only option that is in demand. Preparing Lenten manti is not at all difficult. The dough is kneaded very simply, you can put absolutely any vegetables into the filling.

There are two main conditions: all components of the filling must be cut very finely; and the filling should be salted/seasoned with spices only when it is already on the dough cake, since salted vegetables give out juice very quickly, causing the manti to become soggy before they reach the cooking sheet. Read all the other details in the recipe below.

Ingredients:

Flour – 3 tbsp. (250 g each).
Cold water – 250 ml.
Vegetable oil – 4 tbsp. l. in dough + 2 tbsp. l. into the filling.
White cabbage – 300-350 g.
Potatoes – 1 large.
Carrots – 1 small.
Onion - 1 head.
Pumpkin – 200 g.
Salt – 1-2 tsp.
Seasonings.
Pepper and spices - to taste.

Preparation:

The dough for such vegetable manti is kneaded in the simplest way - with water and without eggs. Sift a couple of glasses of flour into a bowl, add salt (0.5 tsp) and, stirring, carefully pour water into the flour, then oil. Knead the mixture until smooth, add the remaining flour and knead into a dense, smooth, elastic dough. We hide it in film and put it away while we prepare the filling.
You can use absolutely any vegetables for the filling; the quantity of each can also be adjusted to your taste. The main thing is that they all need to be chopped very, very finely. Let's start with cabbage. We chop it and knead it thoroughly with our hands so that the cabbage becomes soft and releases juice. There is no need to salt it yet!
Next, take potatoes and pumpkin, peel them and chop them - cut them into small cubes or grate them on a grater with medium teeth. I give preference to the second option, it is much faster.
Chop the onion into small cubes or puree with a blender, cut the carrots into cubes. Mix all the vegetables together, and to make the filling even juicier, add vegetable oil to it.
Now let's go back to the dough and start forming the manti. For manti with vegetable filling, it is better to choose a sculpting method in which the dough only partially covers the filling. This is necessary so that when cooking the vegetables retain their integrity (especially if you chop everything into cubes) and do not turn into porridge.
How to form manta rays. Cut the dough into small pieces, roll each into a flat cake about 2 ml thick. There is no need to roll very thinly, because the vegetables are juicy and the dough can simply become soggy. Place a mound of vegetable filling in the middle of the flatbread, add salt, pepper and seasonings, and pinch. I do this. I take the opposite ends of the flatbread, pull them towards the center and pinch them so that the center remains open, i.e. as if you were making a pie without fastening the sides together until the end. Now we take the sides and pinch them with an envelope - we get an envelope with an open middle. And finally, we tighten and fasten the protruding “ears” of the envelope from the top and bottom to give the manta a rounded shape. In fact, if you get used to it, making these manti turns out faster than dumplings.
Dip the formed manti upside down into oil and place it on a sheet of a manti cooker. It is not at all necessary to lubricate the sheet itself with oil. Steam the manti for 25-40 minutes, depending on how finely the vegetables in the filling are chopped. Done!

Also on our website you can read: Delicious Lenten dumplings with potatoes and herbs.

Source.

From pumpkin

Traditionally, Asian dishes involve the presence of minced meat. However, modern oriental cooking allows for certain adjustments. Today, manti with various fillings, including pumpkin, are always popular.

Required components:

onion - 400 g;
zira - 8 g;
lamb fat - 120 g;
beef (pork) pulp - 500 g;
ripe pumpkin - 400 g;
spices, herbs.

Cooking process:

Finely chop the meat, thoroughly washed and dried with paper towels. Don’t forget to lightly freeze it first so that the pieces you make take the shape of identical cubes, and processing the product brings only pleasant emotions. A good mood is very important for the process of obtaining delicious food!
Peel the pumpkin, remove the seeds, finely chop or coarsely grate. To obtain the ideal taste of the dish, we use unsweetened vegetables.
Remove the peel from the onion and chop it into small pieces.
Combine all the prepared products in a bowl, salt and pepper the mixture. Add chopped fat, cumin, mix the minced meat well, pour in the required amount of drinking water.

The prepared pumpkin filling must certainly contain spices, because this fruit itself is somewhat bland. When serving a delicious dish, be sure to flavor it with sour cream sauce.

With potatoes and meat

Meat filling with pieces of root vegetables is a traditional component of manti in the East. The added tubers not only enrich the taste of the dish, but also act as a kind of sponge, absorbing excess moisture and preventing the dough from breaking.

Grocery list:

beef with layers of fat - 800 g;
potatoes - 6 pcs.;
spices (salt, pepper);
onion - 900 g;
tail fat or lard—250 g;
basil, marjoram, coriander - choose according to preference.

Preparation procedure:

Grind the pre-processed and cooled brisket. Add fat chopped into small cubes. In order to create a tender and juicy filling, it is permissible to add lard (smoked and even salted) to the minced meat.
Remove the skins from the root vegetables. We wash the tubers, blot them with napkins, and chop them in the same form as the meat. Place the pieces in a bowl with the filling.
We peel the onion, chop it into small cubes, knead them a little, and put them in a bowl with food.
Add salt, pepper, aromatic spices, purified water or broth. We knead the minced meat, obtaining a composition of homogeneous consistency.

Manti stuffed with potatoes and meat never “lose” in taste and appetizing qualities.

Salad for manti with pumpkin - an easy recipe

Many people prefer to cook manti not with meat, but with vegetables. and most often the choice falls on pumpkin. What can be served with such a dish? It turns out that there is a perfect salad here too.

What you will need:

carrots - 3 pcs.,
onions - 120 g,
beef liver - 250 g,
salt - to taste,
ground black pepper - to taste,
mayonnaise - for dressing,
vegetable oil - for frying.

The salad turns out to be satisfying, and the manti is very tasty. And all the guests, as well as your family members, will be grateful to you for such a nice dinner.

Balyk berek - manti stuffed with fish.

Original taken from fortunatte in “In the footsteps of fish manta rays, or manta rays”

BALIK BOREK (OGURDZHALI MANTY) A wonderful version of my favorite dish! Balyk berek - manti stuffed with fish. The dough for them, as well as the general cooking technology, are similar to Uzbek manti. The difference is the filling, which contains minced fish and spices.

Ingredients:

1 kg fish fillet, 1 raw egg, 3 onions, 1 teaspoon ground black pepper, 1 capsule cardamom (ground into powder), 1 teaspoon red pepper, 2-3 tbsp. spoons of finely chopped dill and parsley, 1 tbsp. spoon of fennel, 2 pinches of saffron.

Preparation:

Cut the fish fillet into pieces the size of beans or chop into 1 cm cubes. Chop the onion finely, mix with ground and crushed spices, combine with minced fish, add salt, pour over a well-beaten egg, mix thoroughly again and immediately fill the manti, taking a full teaspoon (heaped) for each manti

More details: For this dish I decided to use pink salmon. Fileted the fish

And cut it into cubes

I also didn’t forget about the onions, half the weight of the fish

Egg, salt, dill, white pepper, I still think that white pepper is more suitable for fish than black, and you should definitely add your favorite spices

I mixed it with onions, mixed it well, and started making manti, I’ll show you how I make manti, I don’t pretend to be the truth

and into a double boiler or into a mantyshnitsa. Whoever has what, for 40 minutes

The manti turned out delicious, but still a little dry - even the onion couldn’t save it, that’s my main mistake - I should have put a piece of butter in each manti. It’s better to serve these manti with your favorite creamy/sour cream sauce, for example with bechamel or sour cream with garlic, herbs and salt will also be very tasty.

source

How to prepare a dish step by step with photos at home

To prepare the dough, take water, flour, salt and vegetable oil.

Knead all the ingredients into a dough. I advise you to add flour not all at once, but gradually. Knead the dough on the table until completely smooth, gradually adding flour. Cover with a plate and leave alone for a while.

For the filling, take cabbage, carrots, potatoes, a larger onion, vegetable oil, salt and pepper, and spices as desired.

Prepare all vegetables. Cut the cabbage with a knife or use a special grater; be sure to mash the cabbage with your hands and add a little salt. Cut the potatoes into the smallest cubes, the onion into strips, and grate the carrots.

Mix the filling, add salt to taste, pepper and aromatic spices. I like suneli hops, but you can do without them. Pour in 2 tablespoons of vegetable oil. The filling for the manti is ready.

Divide the dough into 2 parts. Roll out each piece of dough one by one into a thin layer. Cut into equal squares.

Place the filling onto the dough squares, sparingly. When cooking, its quantity will settle and become smaller.

Make manti in a convenient way.

Place on a pan greased with vegetable oil in a manty dish or steamer. Cook in medium boiling water for 35-40 minutes. The potato cubes should be well cooked.

Serve the finished dish with sauces. A white sauce made from sour cream with kefir, herbs, a pinch of salt and 1/2 clove of garlic works well. Can be served with red tomato sauce mixed with the same ingredients. Bon appetit!

Other site materials:

Oriental manti with potatoes can be prepared quickly according to the recipe with photos and taken with you on the road or on a picnic

Little time? Don't want to stand at the stove for a long time? Then feel free to prepare delicious and simple lazy dumplings with cottage cheese

Learn to make dumplings with us using a step-by-step recipe. Today we advise you to look at the recipe with cabbage

Real fried dumplings came to us from the East. You can prepare them very quickly using our step-by-step recipe. Delight your loved ones with a delicious dish

Manti is an international dish. Their traditional filling is meat, but often vegetables - potatoes and pumpkin - are added to the filling for a richer taste. I have never heard of vegetable manti being cooked or served anywhere in Uzbekistan, without any meat at all.

I admit the existence of such an option, and today we will prepare vegetable manti. The filling can be made differently, depending on the availability of vegetables in your refrigerator. I have a simple set - potatoes, carrots, cabbage and onions. It wouldn’t hurt to add pumpkin to the filling, which will add the necessary sweetness, but until it appears on the shelves, we’ll do without it.

So, to prepare manti with vegetables, take all the products on the list.

For the filling, all vegetables, except carrots, must be chopped, and in no case rubbed, so as not to make a puree in the dough. Combine potatoes cut into small cubes, cabbage, onions, green onions, cilantro, and grated carrots into thin strips. Add salt, vegetable oil, cumin and black pepper. Mix well. It will be better if the filling is prepared immediately before making the manti, and the dough is kneaded first, since all vegetables quickly release juice.

For the dough we only need water, flour and salt. You can add a spoonful of vegetable oil, but I didn’t.

Knead soft dough. As soon as the dough stops sticking to the table and hands, it is ready. Cover it with a towel and let it lie for 10 minutes.

Divide the dough into three parts for ease of use. Take one part for rolling out, keep the rest under a towel. Roll out the dough into a thin layer, cut into squares. Place the filling in the center of the square.

For those who still cannot understand how manta rays are made, I will try to show this process. First you need to connect the opposite corners of the dough together: crosswise. First one side, then the other. We will get a square with filling.

Then connect the remaining corners together, two on one side and two on the other. Everything is very simple. I do not close the resulting holes and holes, I leave them for steam to escape.

Prepare the tiers of the pressure cooker. Pour vegetable oil into a saucer. Before placing the finished manti on the tier, you need to dip their bottoms in vegetable oil. Cook vegetable manti with the lid closed and water constantly boiling for 40 minutes.

Serve with any sauce of your choice. The filling turns out soft, fragrant and very tasty.

I know people who don't eat meat. There are also those who adhere to a diet. It is for them that I offer recipes with photos of vegetable manti.

Flour - 500 gr.
Water - 1 glass.
Salt - to taste.
Egg - 1 pc.

Pour water into the sifted flour, break the egg, add salt and knead stiff dumpling dough. Leave on the counter in a cup with a lid for 15 minutes. This time is enough to prepare the filling, for which you will need:

Onion - 2 pcs.
Carrots - 1 pc.
Eggplant - 1 pc.
Cabbage - 300 gr.
Potatoes - 2 pcs.
Bell pepper - 1 pc.
Vegetable oil - 3 tablespoons.
Salt, spices - to taste.

A set of vegetables can be easily replaced with ready-made assorted vegetables, sold in retail outlets in cities. If one is not found, then cut the listed vegetables, except carrots, into cubes. Pass the carrots through a coarse grater. I have listed those vegetables that I often use myself. You can also add leeks, herbs, zucchini and other vegetables you like. I do not recommend using a grater for products other than carrots. It is advisable to chop even carrots into thin strips. Salt the ingredients, season with oil and spices, mix. I don’t select spices separately, but use a ready-made set for manti.

Knead the dough ball again and remove for 5 minutes. Then divide it into sausages, which are cut into washers 2-3 cm wide. Roll the washers into round pancakes 1-2 mm thick.

Place 1 tablespoon of filling in the center of each flatbread and form the product.

First connect the sides, then the remaining opposite sides like an envelope. Connect the loose ears together.

Place the lower part of the mantyshnitsa on the stove, filling it halfway with water. Boil over high flame. Grease the manti sheets with oil and place the manti at a distance from each other.

As soon as the water boils in the saucepan, place the sheets on it and close the lid. Cook for 30 minutes without reducing heat. After turning off, let stand for 5 minutes and then transfer with a spatula to a wide dish. Place a piece of butter on each piece and sprinkle with herbs. As follows from the recipe, preparing manti with vegetables is easy and the process does not take much time.

Serve with sour cream, vinegar and sauce. In a personal saucer, divide the manti in half and pour vinegar sauce or sour cream inside.

Bon appetit!

To complete the taste, it would be nice to add a little fat tail fat to the filling, crumbling it finely with a knife. Fat will give the dish a certain meaty smell.

Cooking process

So, to prepare manti with vegetables, take all the products on the list.

For the dough we only need water, flour and salt. You can add a spoonful of vegetable oil, but I didn’t.

Knead soft dough. As soon as the dough stops sticking to the table and hands, it is ready. Cover it with a towel and let it lie for 10 minutes.

Then connect the remaining corners together, two on one side and two on the other. Everything is very simple. I do not close the resulting holes and holes, I leave them for steam to escape.

Serve with any sauce of your choice. The filling turns out soft, fragrant and very tasty.

Manti with cheese, herbs and mint

Compound:

Sorrel/spinach – 1 bunch each.
Dill – ½ bunch.
Mint - a couple of sprigs.
Mozzarella – 200 grams.

Helpful advice. If you are strictly vegan, replace cow's milk cheeses with soy cheeses. There are excellent alternatives with a delicate, pleasant taste.

Dough for manti (as in the previous recipe).

Cooking:

We remove spinach and sorrel leaves from dense stems. Together with dill and mint, thoroughly scald with boiled water. Finely chop.
Grind the cheese on a coarse grater. Mix it with chopped herbs.
Roll out the dough thinly into layers and cut into squares. Place the required amount of filling in the middle of each. We pinch the edges.
We coat each piece with oil and send it to cook.
Steam for an average of 20 minutes.
Serve with warm melted butter.