Manti with potatoes - 8 recipes

At its core, manti are ordinary dumplings. The difference lies mainly in the size and shape of the products, and also in the composition of the filling. For a festive feast, you can add mushrooms to the minced meat; for a family dinner, it is better to use a budget-friendly and more satisfying option - with the addition of potatoes.

Since manti is steamed, it can be considered a dietary dish. The nutritional value of the dish borders on 190 kcal. Cooking manti is not as difficult as it might seem at first glance. We offer the simplest recipes that even a novice cook can handle.

Juicy manti with minced meat and potatoes - step-by-step photo recipe

Juicy, satisfying “dumplings” according to this recipe are especially popular with men. Children remember their taste well. If your family tries manti with minced meat and potatoes at least once, they will ask you to make such a delicious dish all the time.

It is best to cook manti in a special pressure cooker or a regular steamer. A multicooker that has a “steam cooking” function is also suitable.

Your rating: ( 16 ratings, average: 4.69 out of 5)
Cooking time: 1 hour 40 minutes

Quantity: 10 servings

Manti with potatoes

Manti are one of the most popular dishes among the peoples of Central Asia, Pakistan and Turkey, and for good reason, because manti is not only a very filling, but also a tasty dish that can be served both on a festive table and during an everyday lunch. The recipe for manti can be very varied. Manti can be served with meat, potatoes, and even pumpkin. In this recipe you will learn what manti with potatoes are and how to cook them.

Manti with potatoes is a rather original solution, because in the original manti is prepared with meat, and we are accustomed to this filling. But who said that you can’t make manti with potatoes? After all, in terms of taste, they are not inferior to manta rays with meat.

So, to prepare this wonderful dish we will need 2 sets of ingredients: one for the dough and the other for the filling.

• Preparing the dough
• Preparing the filling
• Sauce for manti

Water test option

Set of products for the test:

• flour – 500 gr.
• water – 1 glass
• salt – 1 tsp.

Manti dough with potatoes is very easy to prepare, and you will see this when you start preparing it. For it, as the recipe says, you need the most ordinary products that every housewife has on hand. Let's start kneading the dough:

1. First you need to sift the flour into a bowl.
2. Then add a pinch of salt.
3. Finally, add a glass of water and mix thoroughly. Of course, the size of your glass matters. The dough should be cool. Therefore, if you see that the dough is not stiff enough, add a little flour.
4. Cover the dough with cling film or a towel and leave at room temperature for 1 hour or more. During this time, the dough will have time to become more plastic and soft.

Egg test option

You can prepare other dough. This recipe is considered more successful. In essence, it is almost no different from the previous one, but there are still some nuances. So, for this you will need:

• eggs – 2 pcs
• flour - glass
• salt – 1 tsp.

Again, mix all the ingredients and knead into a tight dough. You can add warm water if the dough is too stiff. In fact, the dough on water is almost no different from the dough on eggs.

True, in the second case, the taste of the dough will not be so bland, and it will be easier to work with. Which recipe to choose is up to you.

Both dough recipes are perfect for preparing a dish such as manti with potatoes.

Preparing the filling

While our dough is infusing, you can prepare the filling. So, the filling recipe:

1. Peel the raw potatoes, wash them well and cut into small cubes, otherwise the potatoes will not have time to cook.
2. Chop the onion. It is better to chop it finely so that it does not crunch on your teeth. Some people don't like huge chunks of onions in their dishes. We send it to the potatoes.
3. Now you need to season the filling. Salt, pepper and add a very important component - cumin, one of the most popular spices in Asia. This is probably why their dishes have their own unique taste and smell. To make the filling juicy and have a pleasant aroma, you need to add melted butter.
4. Mix everything well and set aside.

The recipe suggests returning to the dough again:

It needs to be divided into small pieces. Roll each piece into a thin flat cake. We put filling in each flatbread, and we don’t skimp.

Now the question may arise: how to sculpt manti correctly? So, first you need to mold the centers of two opposite sides with one tuck, resulting in a semicircle.

Then you need to mold the remaining two opposite sides and combine them with others. You will get a square with a seal in the middle.

Manti are made by steaming. Therefore, you need to lower the manti cooker into a pan of boiling water and carefully place the manti there, having first greased their bottoms with oil so that they do not stick. Manti with potatoes will cook for about 30 minutes under a closed lid, and at this time you can set the table.

Sauce for manti

And to make your manti even tastier, we suggest you prepare a wonderful sauce for it. To prepare it you will need the following ingredients:

• tomato paste - 1 tbsp;
• garlic – 6 cloves;
• ground red pepper;
• vegetable oil – 150 g;
• adjika

To begin, heat the vegetable oil in a sauté pan until smoking. In another frying pan, mix pepper, tomato paste, adjika to taste, and finely chopped garlic. Pour hot oil over all this and let the sauce brew. This sauce will enhance the taste of your manti and give this dish an Asian touch.

Well, now you know how to cook a wonderful Uzbek dish - manti with potatoes. As you already understand, the recipe for this dish is very simple.

Guests will definitely be delighted if you don’t just buy ready-made manti in the store, but make them yourself, because preparing them does not require much time and effort! Don't be afraid to experiment, and then your dishes will be varied, and your friends will definitely ask for the recipe.

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Source: https://TestoSam.ru/pelmeni/manty-s-katoshkoj.html

Ingredients for making manti with pumpkin and potatoes:

• 300 g each of pumpkin and potato pulp;
• cumin;
• 2 onions;
• salt;
• 2 tbsp. l. vegetable oil;
• ground pepper.

Chop the salted onion and mash it with your hands. Cut potatoes and pumpkin into cubes.

To quickly grate pumpkin pulp, first use a Korean carrot grater and then cut the resulting strips.

Mix in a large bowl, not forgetting the pepper, cumin and sunflower oil. Leave small holes when sculpting.

How to cook manti with minced meat, potatoes and pumpkin

If you add not only potatoes, but also pumpkin to the minced meat, the finished manti will turn out much juicier and tastier. And the dish will turn out to be more budget-friendly. At the same time, the result will definitely please your family - such manti will become one of your family’s favorite dishes.

Ingredients for the dough:

• Wheat flour – 2 tbsp;
• Chicken eggs – 2 pcs.;
• Salt – 1 tsp;
• Water – 1 tbsp.

For filling:

• Minced pork and beef – 300 g;
• Pumpkin – 250-300 g;
• Potatoes – 200 g;
• Onions – 1 pc.;
• Vegetable oil for lubrication.

Cooking method:

1. Peel the potatoes and onions, and then chop the vegetables into small cubes. We also remove the skin from a piece of pumpkin and cut the pulp into small pieces.

2. All crushed ingredients are sent to the minced meat. Salt, pepper, mix the filling thoroughly. In a deep container, beat two eggs with salt and water. Gradually add flour, mix with a spoon.

3. When the mass becomes thick, transfer it to the table and continue kneading the dough until elastic. Make a sausage 2-3 cm thick from the dough, cut it into equal pieces, roll in flour.

4. Roll each piece into a flat cake and place minced meat in the center. We seal the edges tightly and place the products on pallets greased with sunflower oil.

5. Bring water to a boil in a saucepan and place a tier with dumplings. Cover with a lid and steam for 45 minutes on medium heat. We immediately serve the finished manti to the table, where all the household members are probably already gathered.

Manti with potatoes and meat: step-by-step recipe with original photos and all the subtleties

Manty is tasty, satisfying, and economical. There are an incredible number of minced meat options. I wanted to cook manti with potatoes and meat, one of my favorite combinations. But this is a bit of a miss. I ended up with a lot of meat, so I only chopped 3 potatoes. If desired, we change the proportions, but do not forget about the onion, there should be a lot of it, the juiciness of the filling depends on it.

Below in the photo there are three simply huge heads. We also remember that potatoes love fat, so don’t be shy and add lard. I also give a step-by-step recipe for elastic, simple unleavened dough for manti, dumplings or dumplings. It does not shrink, it rolls out quite thin, the photo shows the shell after cooking. It turns out very tender, soft, not rubbery, and is soaked in the juices of the filling.

Really delicious!

Ingredients for the dough:

• 300 ml water;
• 2 tbsp. l. oils;
• 1 tsp. salt;
• flour.

Filling ingredients:

• 700-800 g of meat;
• 150 g lard;
• 3-4 large onions;
• 2-3 potatoes;
• spices.

Cooking method

1. You need to start with the test.
   If it doesn’t rest, then you won’t be able to roll out the flatbreads thinly. Combine water with salt and oil, stir, no need to add eggs, they give hardness. Add flour. It’s no coincidence that it’s in the sieve in the photo above. Be sure to sift! There is a lot of debris, and a loose product combines better with the liquid and does not form lumps. Knead the dough until it stops absorbing flour. I have a little more dough than I need. Place the lump in a bag and let it sit for about 30-40 minutes.
2. While we prepare the filling.
   The meat can be chopped, according to the rules they do it this way, but it’s faster to grind it with a meat grinder, we also skip the lard, it’s better to throw away the skin. Vegetables are just chopped. Diced onions, also potatoes. Add spices to the filling. Traditionally it is salt and pepper. You can add something else to your taste. Adyghe salt is used here, it is very tasty and smells pleasant.

How to sculpt manti correctly

I wanted to take a step-by-step photo, but it turned out too much, so I decided to do it easier. This is one of the easiest ways to sculpt manti.

The dough must first be divided in half, rolled out into a sausage, and cut crosswise into pieces. They will be shaped like small washers.

I prefer medium-sized manta rays, but this is a matter of personal taste. Some people prefer large or small items.

How to sculpt manti:

1. Roll the pieces of cut dough on both sides in flour so that it does not stick to the rolling pin.
2. Roll out the flatbread with a rolling pin. In this dish, it is the thin dough that is valued, we try, but don’t overdo it.
3. Add the filling. For me it's almost 2 tablespoons.
4. We begin to sculpt manti. We connect the two edges in the center and glue them together.
5. We bend one more edge and glue it perpendicularly.
6. We also fold the second edge and pinch it again.
7. We connect the protruding “ears” on one side.
8. And also pinch the other side.

How to cook manti in a pressure cooker

Manti can be cooked in a double boiler, a slow cooker, in a colander, in a sieve, and there are many other ways. But it is better to use a special pressure cooker. Only it holds a large amount, the steam is distributed evenly, and the cooking time almost does not change. It does not depend much on the size of the products.

How to cook manti:

1. We place the formed products on a tray, pre-lubricate it with oil so that nothing sticks. Be sure to leave open holes for steam circulation; you cannot cover everything.
2. Place on a pan of boiling water, close with a tight lid, and cook for 35-40 minutes after the water boils.
3. Place on a flat plate and serve! As an addition, you can use any sauces, preferably tomato. At the time of writing this recipe it is summer. Therefore, you can simply grate a tomato, add garlic, herbs, different types of pepper, and any ketchup rests!

Secrets of cooking

• The most beautiful and shaped manti made from thickly rolled dough. For the most delicious products, very thin flat cakes are rolled out; they resemble tissue paper.
• Before cooking manti, you need to add salt to the water, evaporation will be more active.
• If the pallets are capricious and everything sticks to them, then it is recommended to dip the bottom of each manti in oil before placing it on the pallet.
• Delicious manti are those that contain a lot of onions. Don’t be shy, add more and more, especially if there is a shortage of meat.
• If there is no lard and the meat is without fat, then you can grate or cut butter into the filling. Or we put it on top of the minced meat in each manti.
• What do you eat manti with? In addition to tomato sauce, they are often served with diluted vinegar and spices. And it's really delicious!
• Manti can be cooked not only by steaming; they are often made on a bed of vegetables, stewed in a frying pan and even in the oven. Essentially, these are large dumplings, only incredibly juicy and more flavorful. It's time to try it!

Source: https://za-obe-sheki.ru/manty-s-kartoshkoj-i-myasom-poshagovyj-recept-s-avtorskimi-foto-i-vsemi-tonkostyami/