Manti in a double boiler, recipe

What kind of dish is this?

Once you try a steamed product made from the thinnest dough, which comfortably but tightly holds the delicate filling in the aromatic juice, flavored with crispy onions, you will no longer be able to confuse it with any other treat similar in appearance.

The meticulous housewife has a question - whose dish is manti?

Culinary experts from many countries of Central and Southeast Asia never argue on this topic - they simply prepare manti slightly differently, believing that their national recipe is the most delicious.

The Chinese mainly stuff manti with pork, while the Mongols prefer goat, camel, beef and horse meat.

In regions of China and Korea located by the sea, shrimp, crab meat, and squid are often added to minced meat.

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.

Preparing the dough.

The dough for any manti recipe is prepared almost the same way. Traditionally, unleavened dough is used. Please note that it is important to prepare the dough correctly, because the entire dish depends on it. Ingredients for preparing the dough:

egg 1 piece;
wheat flour 1 cup;
water 0.5 cups;
salt to taste.

Break an egg into a bowl, add water and salt. Stir until the salt dissolves.
Pour in some of the flour and make a dough, gradually adding the remaining flour. The dough should be stiff and not stick to your hands so that the manti keeps its shape.
Place the finished dough in the refrigerator to rest for half an hour to an hour. To prevent it from weathering, cover it with a damp cloth.

While the finished dough is cooling, start preparing the filling. There are many different recipes for filling manti; below we will look at the classic one.

What should be the minced meat for manti?

The simplest thing is to go to the store and buy ready-made frozen manti. It's fine for a quick dinner, but it's better not to do it that way. As one sharp-tongued gourmet likes to say, frozen store-bought manti are the corpses of manti. No matter how you prepare them, the end result is not what you expected. You shouldn’t buy ready-made minced meat either.

Firstly, it is usually made from meat that can no longer be sold, like tenderloin. It's been sitting on the display case. You won’t get poisoned, but this is, as the classic wrote, “a second freshness, which does not exist - there is only the first.” Secondly, store-bought minced meat is minced in meat grinders. This is suitable for cutlets, but not for manti. It’s better to forget even about a home meat grinder for a while, no matter what it is. Manual or electric. Despite the name, they don’t so much chop the meat as crush it with an auger, before it gets to the knives, squeezing out the most valuable thing from it - the juice. Therefore, the minced meat must be chopped.

And this applies to meat, lard, and onions. You can make such minced meat using the so-called “cleaver.” It has a blade that is rounded along its length and usually has two handles at the ends. Somewhat reminiscent of antique paperweights. It is also swung; the sharpened blade easily cuts through thinly sliced meat and lard. At the same time, it does not squeeze out juice.

Some food processors with rotating blades can also cope with this task, the main thing is that no auger-press is involved in the process of preparing minced meat. The grind size is a matter of taste; the main thing is not to turn the minced meat into a pate. When it's ready, don't forget to put it in the refrigerator.

How long does it take to cook manti?

You should understand that you need to cook manti for as long as the chosen cooking method requires!

Important: The times indicated do not include boiling water!

You need to cook manti in a pressure cooker for 35 to 45 minutes. Homemade fresh manti with pre-marinated minced meat will be ready in 35 minutes, a store-bought product in 45.
If you steam the manti in a double boiler, you will need from 45 to 50 minutes. Again, the freshly molded product cooks 5-7 minutes faster than frozen store-bought manti.
For steaming in a slow cooker, you will need 40 to 50 minutes.
In a saucepan of water in a colander, you will spend about 40 to 45 minutes.
And just in boiling water, reduce the time to 12-20 minutes depending on the size. Also, do not forget that store-bought frozen food takes 4-7 minutes longer to prepare.
If you decide to cook manti in the microwave, you will need 15-20 minutes.
If you cook on a gas stove, then after boiling, reduce the gas to medium. Too low heat will make the manti soft.
If the boiling is strong, the dough may be overcooked, but the minced meat may not be completely cooked. On an electric burner, immediately set the mode to medium, since the temperature on it drops slowly and you can miss the moment.

How long to cook manti in a double boiler?

Now all that remains is to cook the resulting manti in a double boiler. How to steam manti? Before cooking, you need to grease the surface with vegetable oil or dip the manti in oil and put it in a double boiler. To add flavor you need to add bay leaf and peppercorns.

It will take 20 to 50 minutes to prepare fresh ones. The thickness of the dough, the filling, the size of the manti - all this determines how long to cook the manti in a double boiler. Of course, zucchini manti or mushroom manti will cook faster than classic manti, for example.

Frozen manti in a double boiler take 5 or 10 minutes longer to cook.

General principles of cooking

Manti are made from thin dough and generously filled with filling. Therefore, they should not be boiled in water like dumplings. They are steamed on special grates, which must be greased with butter before cooking. If you do not follow this rule, the dough will stick to the grill and tear when you try to put the product on the plate.

As the manti cooks, it increases in size. When you lay out the semi-finished products, leave at least 1 cm between them so that they do not stick together during the cooking process.

If you plan to cook manti, allow 40 minutes for this process. The time may vary depending on the utensils used. To quickly figure out cooking times, use the following diagram:

the pressure cooker cooks in 35–60 minutes;
steamer – 35–60 minutes;
pan - 12–15 minutes after boiling;
multicooker – 40–50 minutes;
steamer for a pan - 40-50 minutes.

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:

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

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

Fill with water.
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.
Start “Steaming”.
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.

Steamer recipes

Classic manti in a steamer

Ingredients

Coarse minced meat (pork and beef) 400–450 g
Medium-sized onions 3–4 pcs.
Wheat flour, premium 800–900 g
Chicken egg 1 pc.
Milk (water) 200 ml
Fine salt 1 tsp.
Ground black pepper ½ tsp.

Preparation

3-4 hours before cooking, mix 400-450 g of assorted minced meat with fine salt and ground black pepper, ½ teaspoon of each product. Dissolve three or four medium-sized onions into very thin half rings (you can use a shredder). Place the chopped onion in a separate bowl and mash well with your hands to release the juice.

Quickly and thoroughly mix the minced meat with the limp onion and set aside while you prepare the dough, but do not put it in the refrigerator.

Important! The volume of chopped onions should be equal to the volume (but not the mass) of chopped meat.

Pour about 700 g of sifted wheat flour into a bowl, make a hole in the top, beat in one chicken egg and add ½ teaspoon of salt. Pour milk or water into the well while constantly stirring. The liquid should be at room temperature.

Knead the dough to a fairly tight consistency, but the texture of the dough should be elastic. The remaining 100–200 g of flour will be useful if the dough turns out to be runny and for a fluff when rolling out. Cover the well-kneaded dough with a slightly damp towel or place it in a thick cellophane bag and leave to rest for 30 minutes.

After half an hour, knead the dough and repeat the procedure again after 30 minutes. Making manti Dissolve the finished dough into thick ropes and cut into pieces not much larger than for dumplings. Lightly flour the surface and roll out not very thin cakes with a diameter of 7–10 cm. Place about a tablespoon of minced meat in the center of each cake and mold the edges of the manti into an “envelope”, pinching the edges with a twisting motion of your fingers. Connect the edges of the “envelope” together in pairs.

Place the formed manti in a dry container of the steamer at a short distance from each other. Fill the special container with water up to the MAX mark. Place the containers in the desired order on the steamer and cover with a lid. Press the button labeled “meat” and set the timer for 30 minutes. In some steamer models, the time is set automatically.

The only drawback to long-term operation of a double boiler is the rapid evaporation of moisture. When the equipment beeps, you just need to add water so that the machine continues to cook. After 30 minutes, the manti are ready.

Manti with sauce in a double boiler

Compound:

Lamb – 700 g
Beef – 300 g
Onions - 3–4 pcs.
Potatoes - 3 pcs.
Flour - 250 g
Eggs – pcs.
Water - 0.5 tbsp.

Preparation:

Finely chop the meat, onions and potatoes, add salt and pepper, and mix well. Make a dough from flour, eggs and water. Prepare the dough base for manti in the manner described in the previous recipe. Place the filling on the dough and seal the edges well.

Place the manti in a double boiler and cook for fifty minutes. Prepare the sauce: fry the onion, cut into cubes, in vegetable oil until transparent, then add flour to the pan and fry a little more.

Next, add finely chopped tomatoes without skins and fry again. When the tomatoes are almost ready, add hot water to the pan, mix everything so that there are no lumps, salt, pepper, and add seasonings to taste.

Manti “Rose” in a double boiler

“Rosochka” manti is easy to prepare and our step-by-step recipe with photos will clearly demonstrate this to you, and also tell you how to correctly carry out all the steps. The tastiest thing is to make such manti at home; minced manti also needs to be prepared with your own hands: this is how it turns out tastiest. For the vegetable component, we will use the standard combination of onions and carrots, but you can add your favorite ingredients to them, as well as a wide variety of herbs and spices.

Ingredients

flour - 300–400 g
water - 1 glass
vegetable oil - 2 tbsp.
salt - ½ tsp. for test
minced meat - 100–150 g
onion - 1 piece
carrots - 1 pc.
ground black pepper - to taste
salt - to taste
soy sauce - to taste
Teriyaki sauce - to taste
sesame seeds - to taste
lemon - 1 slice

Preparation

All ingredients for kneading a rich and plastic dough must be mixed on a clean and dry surface or in a deep bowl. Add boiled water to the flour in portions, knead the dough with your hands. Fold the dough into a voluminous round shape and leave to infuse at room temperature.

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You can buy ready-made minced meat, but it is best to make it yourself. It is also highly recommended to use chopped minced meat for manti. We wash a piece of fresh pork or beef in cold water, dry it and then chop it in any way convenient for you. Wash and peel the carrots, grate them on the coarsest grater. Add salt and ground black pepper to the meat to taste. Mix the ingredients until they form a homogeneous, dense mince.

Roll out the rested dough on the same dry and clean surface sprinkled with flour into a fairly thin layer. Cut the resulting pancake from the dough into strips of equal thickness. Place a thin strip of minced meat on top of each dough strip. Place the meat with some indentation from the edges.

First, fold the dough ribbon in half and carefully fasten the edges so that the filling does not fall out during further preparation of the dish. Then we roll the resulting tube into a snail shape.

In order for the manti to resemble the shape of a rose as much as possible, it is necessary to slightly turn the edge of the snail towards the outer side.

Place the formed manti on the base of a steamer greased with vegetable oil. Cook the dish for approximately 40 minutes. While the manti is cooking, prepare the sauce. Mix teriyaki sauce and soy sauce in a deep bowl, add some sesame seeds and the juice of one or two lemon slices. Place the finished dish on a plate, grease with a piece of butter if desired and serve along with the prepared sauce. Manti in the form of roses are ready!

Manti with steamed pumpkin

We have all heard that one of the main ingredients of traditional oriental dishes has long been meat. But everything is not so simple, because most residents of Central Asia could afford lamb or beef only on major holidays. But fruit pilafs and cereal soups with the addition of vegetables could be eaten at least every day. The same applied (and applies!) to manti with vegetable filling. Please note that manti with steamed pumpkin (in a double boiler) is not a vegetarian dish, since fat is used to prepare the filling; however, compared to meat manti, it is considered low in calories. The pumpkin manti recipe will come in handy if you want to add some variety to your family’s menu.

Ingredients

Pumpkin - 300 g,
Lamb fat - 50 g,
Zira,
Salt,
Onions – 3 pcs.,
Pepper,
Rendered fat - 30 g.
Warm water – 0.5 l,
Egg – 1 pc.,
Salt,
Flour - how much dough will take.

Recipe

Filling: Cut pumpkin, onion, lamb fat into cubes and mix everything. Add salt, pepper and cumin.
Dough: Knead the dough from water, salt, eggs and flour. You need enough flour so that the dough can be rolled out, i.e. it should be quite tight. Leave the finished dough for 15–20 minutes.
Roll out the dough, cut into squares and put the filling in the center of the square, also add a piece of melted fat. We fasten the opposite ends of the square in the center. The result is a basket with 4 windows.
Place the manti in a double boiler and set the timer for 40 minutes.

It is best to serve rich sour cream as a sauce for vegetable manti.

Manti with potatoes and turkey in a steamer

Manti with potatoes and turkey is a tasty, satisfying, original meat dish not only for a holiday, but also just for a family dinner.

Ingredients

2 eggs
1 glass of boiled warm water
10 -12 tbsp. heaped spoonful of flour
a pinch of salt
400 grams of turkey meat
1 large onion
5 - 6 large potatoes
salt, pepper to taste
For the sauce for manti
1 part sour cream
1 part mayonnaise
Part 14 of adjika
6 garlic
14 parts dill

Preparation

Break the egg into a deep bowl, add salt and beat a little with a whisk. Add water and mix. Add the flour one spoon at a time and begin kneading the dough.

Place the kneaded dough on the table, on the flour and knead well until it has an elastic consistency. The longer the dough is kneaded, the better it will keep its shape, without lumps or holes. Wrap the dough in film or put it in a bag and put it in the refrigerator for 20 - 30 minutes. In the meantime, let's make minced manti.

Separate the turkey meat from the bones or you can immediately prepare the turkey fillet and cut it into small pieces. It is better not to use ground turkey, as during processing it becomes hard and the manti will be a little dry.

Cut the onion and potatoes into small cubes and add to the turkey. Potatoes should be 2-3 times larger in volume than meat, so add 1-2 more potatoes if necessary. Salt and pepper to taste and preference, and mix everything thoroughly.

During the preparation of the minced meat, the dough has already kneaded and become soft, just right for making manti. We place the dough on a wooden board, which is very convenient - the dough does not stick to the surface, cut into medium squares and press in flour.

Now let's make manti in the classic style. Roll out each square to about a centimeter thick. We put a spoonful of minced meat in the middle, connect it on both sides “overlapping”, then on the other 2 sides “overlapping”, and connect the resulting pockets “pinching”.

Having previously put the water in the steamer to boil, put the manti on the top tier, at a distance of at least 2 cm from each other, close the lid and, as soon as the water boils, cook for 40 minutes without decreasing!

It is better to grease the sheet on which we will place the manti with butter, then the manti will not stick to the sheet and it will be easier to take them out later and put them on a plate!

While the manti is cooking, prepare the sauce. The sauce is simple, but very suitable for the combination of potatoes and turkey, a little hot and spicy. Mix sour cream with mayonnaise, add adjika, dill and pass the garlic through a garlic press or grater, and mix everything thoroughly.

After 40 minutes, take out the manti and serve while it’s hot.

You can immediately pour the sauce on top; on the hot manti, the sauce will bake a little and there will be a very tasty crust! The sauces may be different, but this is the most suitable of all those tried, verified!

Cook in a pressure cooker - the classic way

Traditionally, manti is prepared in a special container. It’s called a “mantovarka”.

This is a multi-tiered pan with a lid, specially designed for steaming food. Each section of this device is a small pan with a perforated bottom. The exception is the lower part, where, in fact, water is poured.

How to cook manti in such a container? Everything is very simple here:

First you need to pour water into the lower compartment and bring it to a boil. The liquid must bubble strongly in order for the required amount of steam to be produced.
We treat the bottoms of the intermediate tiers with vegetable oil.
Carefully place the blanks on each of them. The distance between manta rays should be at least 1.5 - 2 centimeters.
We install the tiers one at a time on top of each other.
Cook the product in a pressure cooker until cooked. This usually takes approximately 35 – 40 minutes.
After the time has passed, the fire will need to be turned off and the device disassembled. After removing each tier, all that remains is to place the hot manti on a dish and then serve it with sour cream or any other sauce.

Cooking manti in a double boiler and pressure cooker

Manti are not boiled in water like dumplings. They are cooked only by steaming, and most often a specialized kitchen utensil, a pressure cooker, is used for this purpose. It consists of two pans with a lid, placed on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you don’t have a mantyshka, you can replace it with a regular steamer or multicooker, since it has a “Steam” program.

How to properly cook fresh or frozen manti in a pressure cooker, double boiler and multicooker? While the water is boiling in the lower part of the dish, place the manti on a wire rack, having previously dipped their bottoms into vegetable or melted butter. Do the same with frozen manti, and there is no need to defrost them before cooking. How to find out how long it takes to steam manti in a double boiler or in a pressure cooker? It all depends on the size of the products, but usually this process takes about 40–50 minutes.

Sometimes manti are first fried in oil until golden brown, and then transferred to a double boiler and cooked for 25 minutes. But in Dungan cuisine they do the opposite - they boil the manti and then fry it or deep-fry it.

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.

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.

Manti - step-by-step recipe for cooking in a double boiler

How long does it take to cook manti in a double boiler? To prepare manti according to the classic recipe (as in the photo) you will need.

For the test:

flour - 200 g,
water - 100 ml,
egg - 1 pc.,
salt - 1 teaspoon.

For filling:

fresh fatty lamb - 300 g,
fat tail fat - 30 g,
onion - 8-9 heads,
salt,
pepper - red and black,
cumin.

Cooking method

Knead the dough: beat the egg into cold water, add salt and mix thoroughly until smooth. Add flour and continue stirring. You will end up with a tough, rough dough.
Prepare the filling: finely chop the meat and lard, add onion and spices, salt, mix well.
Start modeling: cut the dough into equal pieces, make balls out of them and roll each into a small pancake of medium thickness.
Place the filling in the middle of each pancake. Take two opposite edges and bring them together over the filling. Then take the other two edges and join again. Blind the corners of the resulting square diagonally.
Dip each manti in vegetable oil with the bottom side and place in a double boiler.
Cook for 40-45 minutes. Manti (recipe in a double boiler) are prepared with water actively boiling.
Remove the finished manti with a slotted spoon, pour in melted butter, and sprinkle generously with black pepper.

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!

Let's make manti

Ingredients for the dough:

2 cups flour
1 egg
1 teaspoon salt
1 glass of warm water.

Filling ingredients:

Beef or lamb (preferably high fat)
4 medium onions
½ teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon salt
1 medium potato
2 tablespoons olive oil (optional if using fatty meats).

Preparation of the dough:

Place all dry ingredients into a bowl. Make a well in the middle of all the ingredients and pour in the water and egg. Mix everything well and knead the dough. Kneading the dough is important. The longer and better you knead, the easier it will be to fold the dough later. Wrap the finished dough in plastic wrap. Leave it for 10 – 20 minutes. The ideal dough should not be too soft or too hard. If your dough is too tight, add a little warm water to it. Then stir and let it sit for a while.

Preparing the filling:

Chop the meat thinly. You can lightly freeze the meat to make cutting it easier. If you have a food processor, you can use it to cut meat.

Then finely chop the onion. You can also use a food processor to complete this task. Place the chopped onions in a container and add the spices. Mix everything. Let the mixture sit for a few minutes. Then mix with meat. Add olive oil and mix all ingredients well. You can also add finely chopped potatoes.

Cooking in a frying pan

You can even cook manti in a thick-walled frying pan. Many experienced housewives note that this way the dish turns out even more interesting, the manti does not boil over, and there is always juice left inside. However, in order to properly cook manti in a frying pan, you must follow the cooking technology:

Heat a thick-bottomed frying pan and grease it with butter.
Place the pieces on the bottom and fry for several minutes.
Fill the products with water so that the tails of the manti remain above the liquid.
Dissolve half a stock cube, set heat to medium and cover the pan with a lid.

This method is not suitable for frozen products; this should be taken into account when preparing. But fresh, freshly made manti, when cooked in a frying pan, turn out juicy and tender, as if they were steamed.

Cooking manti in a double boiler

Fill the bottom of the steamer with boiled water.

When the dough has rested well, you can start rolling it out. Use as much flour as you need to prevent the dough from sticking. The thickness of the dough should be approximately 2 - 3 mm. Then fill the prepared dough with meat filling. Next you should roll up the manti. Bring two opposite corners of the dough together, pressing them together slightly. Repeat the process with other corners. You should receive a small envelope. Now connect the adjacent corners together. Repeat the process on the other side.

Next, you should place the manti in a double boiler and set the timer for 45 minutes.

Before serving ready-made manti, it is recommended to sprinkle them with ground black pepper.

Is it possible to freeze manti?

Those who have not practiced freezing food have concerns about safety and loss of taste after freezing. But if you do everything correctly, the dish will not suffer.

defrosted manti So, is it possible to freeze manti? Yes, you can. Thanks to this storage method, you can stock up on your favorite dish for future use if you have prepared too much.

How to freeze manti correctly

At this stage, it is important to meet some conditions:

First of all, the product can only be frozen once. Manti cannot be re-frozen (like other products).
Immediately after cooking, homemade manti must either be boiled or frozen raw. Cover a baking sheet or flat dish with cling film, place the manti at some distance from each other and place it in the freezer.
After the manti are slightly frozen, they can be placed in a plastic bag or container. This method of freezing will keep the shape and the manti will not stick together.
It is recommended to lay out portions so that when defrosting you can easily use the required amount.

The question arises: is it possible to freeze manti after they have been cooked? This freezing option is not recommended. In some cases, housewives are forced to do this if too large a quantity has been boiled, but the taste of the manti will noticeably deteriorate, so it is advisable to boil them immediately before use.

Is it possible to freeze manti with meat, potatoes or other stuffed foods? Yes, you can. Regardless of what filling was used, the rules for freezing and shelf life remain the same.

Cooking manti at home

Have you always dreamed of learning how to make and cook manti? It's time to do it. You will be surprised how easy and fast it is. Of course, the process of forming manta rays will take you at least one hour. But you can prepare them for future use and store them in the freezer.

Advice! For the filling, it is advisable to use mixed minced meat made from pork and beef tenderloin. High-quality semi-finished products are also suitable.

Ingredients:

premium wheat flour - three glasses;
onion - one head;
potatoes - four tubers;
mixed minced meat – 1 kg;
filtered water - one glass;
selected chicken egg - one piece;
refined vegetable oil - three tablespoons. spoons;
ground allspice - one teaspoon. spoon;
salt - one table. spoon.

Preparation:

Sift the specified amount of high-grade wheat flour into a bowl with high sides.
Add one teaspoon of salt to the bowl and stir the bulk ingredients.
Add a raw chicken egg. It’s better to take it out of the refrigerator in advance so that it warms up to room temperature o class=”aligncenter” width=”550″ height=”397″[/img]
Pour in refined vegetable oil.
Boil one glass of water. Pour boiling water into the bowl with the remaining ingredients and first mix with a spatula.
Then transfer the dough to the work surface and knead it by hand.
As a result, the dough is moderately stiff, elastic and plastic.
Chop the onion into small cubes. Add the chopped vegetable to the bowl with the cooled mixed minced meat.
We peel the potato tubers, wash them and dry them thoroughly. Cut into small cubes and add to the filling.
Salt and season with ground allspice.
Mix all filling components thoroughly until the mixture acquires a homogeneous consistency.
We make dough pieces in the form of circles. The thickness of each should be medium, and the diameter should be about 6-7 cm.
Place the filling in the middle. One tablespoon is enough.
First we mold two opposite edges of the dough.
We do the same with the remaining edges of the dough.
Now you need to give the mantas a rounded shape, but so that there is a side on top. It is called abalone in the culinary world.
Lubricate the container of the steamer or multicooker with refined vegetable oil. We transfer the prepared manti.
We cook them from the moment the liquid boils for 40-45 minutes.
As a result, manti are soft, tender and very juicy inside. Don't forget to add your favorite sauce before serving.

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