Manti with potatoes. Manti with potatoes and meat - step-by-step recipe at home Potato manti recipe

It has always been believed that manti is a delicious food that quickly satisfies hunger. They are served in cafes, restaurants and canteens. Can also be purchased frozen at the store with added flavorings. But it’s better to cook it yourself, here you will be completely sure that they contain natural meat and not soy.

The filling of manti varies. Many people add cabbage, some add cabbage. Well, we will cook with potatoes. It gives an amazing taste and the dish with it turns out especially soft. Minced meat can be made from any meat: beef, pork or lamb. Therefore, whichever you prefer, cook from that. If you want to make it quickly, you can grind it in a meat grinder using large attachments.

But I advise you to finely chop the meat or cut it finely with a knife, otherwise you can cook huge ones instead of manti.

Manti with potatoes can be eaten both cold and hot. This dish will still remain a good appetizer for a holiday or everyday table. Can be served with any sauce. But my family and I prefer sour cream. Preparing the sauce couldn’t be easier; you will need: herbs, garlic and any seasonings. We cut all the ingredients, add some salt and add to the sour cream. Let it brew for at least 1 hour.

Ingredients:

For the test.

• Water – 2 glasses.
• Eggs – 3 pcs.
• Flour – 800 – 900 gr.
• Salt – 40 gr.

For minced meat.

• Pork meat – 700 gr.
• Onion – 700 gr.
• Lard – 300 gr.
• Potatoes – 4 pcs.
• Black pepper - to taste.
• Salt - to taste.
• Zira – 1 teaspoon.

1. Make a well in well-sifted flour and drive the eggs into it.

Advice: we sow the flour so that it is saturated with oxygen and the excess lumps are removed.

2. Mix the salt in the water (with a whisk or spoon) until completely dissolved and pour it into the dough.

3. Mix well until it becomes thick and dense. First we knead with a spoon, then by hand.

4. Make a ball from the finished mixture, wrap it in cling film and let it rest for 30 - 40 minutes. This is done so that the gluten swells under the influence of water and the dough becomes easier to mold.

5. While the dough is resting, prepare the minced meat. Cut the meat into small cubes.

6. We do the same with lard.

7. Chop the onion very finely.

Advice: always try to add a lot of onions to the minced manti in equal proportions as well as meat, then they will be much juicier.

8. Cut the potatoes into cubes and mix all the ingredients, adding salt, seasoning (jeera), black pepper. Let it brew for 30 minutes.

9. We begin to sculpt manti. We tear off a small piece of the dough, press it in flour so that when rolling it does not stick to the table. Roll with a rolling pin and cut into square cakes 1 – 2 mm thick and approximately 10*10 cm wide.

10. Place minced meat on them.

11. When wrapping, first pinch all the corners together.

12. Then glue the edges to each other.

13. Connect the corners and the manti are ready.

14. Grease the sheets in the manti cookers with vegetable oil and place the manti on them. Steam for 40 minutes. Then take it out and serve with sour cream sauce.

Bon appetit!

Today we have a popular and very healthy traditional Uzbek dish for lunch! For those who don’t know what manti are and what they are eaten with, I’ll tell you. Manti are steamed dough envelopes with filling. The dough can only be unleavened and is kneaded in water with the addition of flour, eggs and salt - exactly like dumplings. But the dumplings are boiled in a saucepan, and our envelopes are cooked in a pressure cooker.

Unlike the dough, the filling for manti can be different. The classic version is a meat filling made from chopped lamb or beef with the addition of onions and seasonings.

I propose to deviate from the standards of Uzbek cuisine and prepare manti from minced potatoes and meat. Manti with meat and potatoes without spices is suitable for dietary nutrition.

For the dough, wheat flour, drinking water, chicken egg and salt are taken.

Sift flour into a glass bowl.

A chicken egg breaks. Salt is added. Unleavened dough is kneaded.

During the mixing process, warm boiled water is introduced.

First, the dough must be mixed with a spoon or spatula, and then it is better to switch to the manual method. The dough is kneaded for at least 10 minutes on the table until it turns into an elastic ball that lags behind your hands. An additional portion of flour is used for “under-dusting”.

Cover the finished dough with a bowl for 1 hour and let it “rest” before work. It’s even better if you place it in the freezer for 10 minutes before sculpting the manti.

While the dough is resting, the filling is prepared. You will need: beef with fat, potatoes, onions and salt.

The beef is washed with water, cut into pieces and rolled into minced meat.

Pre-peeled potatoes and onions are sent into the meat grinder after the meat.

The minced meat is seasoned with salt.

Mix thoroughly by hand. If you are not afraid of extra calories and want your filling to become more appetizing, then add butter to the minced meat.

The rested dough is divided into 4 parts.

Each piece of dough is rolled out into a thin rectangular layer.

Using a pizza knife, the layer is cut into rectangles.

A spoonful of minced meat is placed in the middle of each figure.

The opposite corners of the dough are pulled towards the center and stuck together.

The remaining two corners are connected in a similar way.

The free edges of the dough are molded together in the shape of manti. The envelopes with filling, ready for cooking, are sent one by one into a mesh with holes. It needs to be lubricated with sunflower oil.

From our amount of dough you should get from 35 to 40 small mantiks - 9-10 pieces per grid.

Manti with meat and potatoes are prepared no more than 20 minutes after the water boils. The pressure cooker lid should fit tightly to the pan.

Our steam dish is ready! Tender, appetizing envelopes with filling are served for lunch as a main course along with sauce.

If desired, the dish can be supplemented with green onions...

Summer vegetables.

Homemade manti with meat and potatoes is so nutritious and tasty that it’s impossible to resist. Have a good lunch!

Step-by-step recipes for preparing delicious manti with potatoes as well as mushrooms, meat and soy mince

2018-06-24 Natalia Danchishak

Grade
recipe

1405

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

36 gr.

203 kcal.

Option 1. Classic recipe for manti with potatoes

Traditional manti are prepared with meat, but they are no less tasty; they are made with various vegetables. The recipe with potatoes is especially popular. Such manti can be prepared during fasting, if you do not use butter.

Ingredients

• 250 ml purified water;
• 50 g butter;
• 550 g high-grade flour;
• onion;
• pepper and salt;
• 300 g potatoes;
• chicken egg.

Step-by-step recipe for manti with potatoes

Beat the egg into a cup of water and whisk the mixture with a whisk or fork. Add salt to taste. Add sifted flour in small portions, stirring constantly. Knead into a smooth, tight dough. Leave it to rest for 20 minutes, covered with a towel.

Peel, wash and finely chop raw potatoes. Finely chop the peeled onion. Combine potatoes with onions, add salt and pepper to taste and mix thoroughly.

Roll out the dough not too thin. Cut out circles of the same diameter. Place potato filling on each piece. Place a piece of butter on top. Pinch the opposite edges in the center to create four corners. Connect them too.

Pour water into the steamer pan and boil. Grease the grates with oil and place manti on them. Place them over a pan of boiling water. Cover tightly and cook over medium heat for forty minutes.

Place the finished manti on a flat dish and pour over the melted butter. Cut the potatoes into as small cubes as possible so that they have time to cook.

Option 2. Quick recipe for manti with potatoes

Manti stuffed with potatoes is easy to prepare. They can be served for lunch or dinner. The dough made with milk turns out very tender and kneads quickly. In this recipe, the filling is made from mashed potatoes.

Ingredients

• one raw egg;
• 700 g mashed potatoes;
• a glass of homemade milk;
• 850 g wheat flour;
• 7 g rock salt;
• 20 ml lean oil.

How to quickly cook manti with potatoes

Peel and wash the potatoes. Place it in a saucepan with water. Lightly salt and boil until soft. Drain the broth. Add a little milk and a piece of butter to the potatoes. Puree the vegetable with a masher. The puree should not be liquid.

Pour milk into a wide container. Beat the egg into it, add salt and beat with a kitchen whisk. Add vegetable oil. Sift flour into the liquid mixture in portions, kneading the elastic dough. We divide it into small pieces.

Roll out the dough pieces into a thin circle. Place a spoonful of chilled mashed potatoes in the middle. We pinch the opposite ends in the center and connect the corners. Pour water into the steamer pan and place it on the fire. Grease the grates with oil and place manti on them. Place over a saucepan of boiling water, cover with a lid and cook for 25 minutes. Place the finished manti on a plate, sprinkle with chopped herbs and pour over sour cream.

The filling will be even tastier if you add onions fried until golden brown to the puree. Manti can be served with garlic or tomato sauce.

Option 3. Manti with potatoes and mushrooms

The potato filling turns out to be satisfying, and the mushrooms will add juiciness and flavor to it. Manti made with thin dough and potato and mushroom filling is a filling, tasty and juicy dish that is ideal for a family dinner.

Ingredients

• half stack. purified water;
• two stacks high-grade flour;
• egg;
• 300 g potatoes;
• 200 g champignons.

How to cook

Combine flour with salt and strain through a sieve. Make a funnel in the middle and crack the egg into it. Pour in water and knead into a smooth, elastic dough. Wrap it in film or place a bag. Place in the refrigerator.

Peel the champignons, wash and dry. Grind the mushrooms through a meat grinder, or chop using a blender. Peel the potatoes. Wash the tubers and chop them into small cubes. Combine minced mushrooms with potatoes. Season with spices and salt. Stir.

Knead the dough again and roll it into a not too thin layer. Cut out circles of the same diameter. Place the potato and mushroom filling in the middle of each circle. Connect opposite sides in the center. Connect the ends. Place a steamer pan with water on the fire and boil. Grease the grates with oil. Place manti on them and place over the pan. Cover tightly and cook for about an hour.

The taste of the filling can be even more interesting and richer if the mushrooms are pre-fried. Wild mushrooms must first be boiled until tender.

Option 4. Manti with potatoes and meat

Potatoes go well with meat. The filling made from these ingredients turns out to be satisfying, and at the same time not too greasy.

Ingredients

• 50 ml vegetable oil;
• three stacks flour;
• 100 ml purified water;
• two eggs;
• pepper and salt to taste;
• 120 ml milk;
• two onions;
• half a kilogram of ground beef;
• 250 g potatoes.

Step by step recipe

Sift the flour into a suitable container, add salt and beat in the eggs. Add milk little by little and knead into a smooth, dense dough. Leave it to rest, wrapped in film.

Place ground beef in a bowl. Peel the onion and grind through a meat grinder. Combine with minced meat. Peel the potatoes, wash and finely chop. Add to the rest of the ingredients. Pepper, salt and stir.

Roll out the dough into a thin flat cake. Cut out identical circles. Place a spoonful of filling in the center of each and form manti to your liking. Pour water into the steamer pan. Place it on the fire and boil. Pour vegetable oil into a small bowl. Dip each manti into it and place it on the racks. Place them over the pan and cook for forty minutes.

The filling for manti can be prepared from minced pork, mixed or chicken. The dish will cook faster if you grate the potatoes, squeeze them and add them to the minced meat.

Option 5. Manti with potatoes and soy mince

An excellent option for Lenten manti with potatoes. Soy minced meat will make the filling juicy and satisfying.

Ingredients

• 5 ml vegetable oil;
• 60 g flour;
• a slice of garlic;
• 20 ml purified water;
• 30 g carrots;
• 150 g potatoes;
• 25 g onion;
• 15 g soy mince;
• 5 g soy sauce.

How to cook

From warm water, vegetable oil, flour and salt, knead an elastic, dense dough. Leave it to rest, covered with a bowl.

Peel the potatoes, wash them and boil until tender. Drain the broth. Mash the vegetable and cool. Place the soy mince in boiling salted water and cook for ten minutes. Place on a sieve, cool and squeeze lightly. Add to mashed potatoes and stir.

Peel the onion. Finely chop it and fry until transparent. Add grated peeled carrots and continue sautéing until soft. Squeeze the garlic, pour in soy sauce and pepper. Stir and simmer for five minutes.

Make a kobaska from the dough. Divide it into pieces. Roll each one out so that the edges are as thin as possible. Lay out the filling and form the manti in any way convenient for you. Boil water in a pressure cooker pan. Grease the grates with oil and place manti on them. Place over the pan and cook for about forty minutes.

If you don’t have a double boiler or a manty pan, you can use a colander and a regular saucepan. This amount of ingredients is for one serving.

Ingredients:

• raw egg – 1 piece;
• milk – 200 ml;
• salt – 7 grams;
• vegetable oil – 20 grams;
• wheat flour – 850 grams;
• mashed potatoes – 600-700 grams.

How to cook manti with potatoes recipe with photo:

1. First of all, you need to prepare the filling. Boil the potatoes until completely crisp and turn them into puree. It is very important not to make the puree liquid. Add everything according to the rules: butter, milk, egg.

2. Then you need to do the dough. To do this, pour milk into an empty, capacious container and break the egg. Add salt. Gently beat the resulting mass with a kitchen whisk.

3. Pour vegetable oil into a bowl with all ingredients. This ingredient can be considered the highlight of the dough, because it will give a certain elasticity to the finished mass and allow you to mold the manti into the desired shape.

4. Slowly sift the flour into the bowl with the liquid mixture.

After prolonged kneading, you should get an elastic dough.

5. Divide the dough into pieces. The weight of the pieces should be approximately 50-60 grams. Manti can be made in different ways. Since the dough is practically non-sticky, the pieces can be kneaded into flat cakes with your fingers, and a tablespoon of mashed potatoes can be placed in the center.

Lift the edges of the dough up and mold the edges with your hands. You will get bags.

You can simply roll out the dough into a layer and cut it into rectangles. Place the filling in the middle. Connect the side parts of the dough with your fingers at the top of the filling, making something similar to an “envelope”.

A rectangle should form with the filling inside, then connect the ends of this figure with your fingers on both sides, on the sides.

Steam potato manti for 25 minutes.

6. Serve delicious manti with potatoes with sour cream, herbs and a salad of fresh vegetables. Bon appetit!!!

We hope that this simple recipe will take its rightful place in your culinary collection. It is worth noting that adding additional ingredients to the filling instantly changes the taste of the finished product. For example, fried onions. Mix it with mashed potatoes and get a simple but surprisingly tasty filling that can also be used in manti. It will be even tastier if you use mushrooms. There are plenty of options. Experiment and surprise your loved ones every day.

Step 1: prepare the dough.

First of all, you should start preparing the dough. So, take a chicken egg and carefully break it into a bowl for kneading the dough. Let's pour it in here 0.5 cups cold spring water, fall asleep 0 .5 teaspoon kitchen salt, stir everything thoroughly until the yolk “dissolves”. Then add sifted wheat flour. Knead our stiff dough. If the dough turns out a little liquid, you can add a little flour. Having kneaded the dough properly in our bowl, carefully remove it from there, put it on the board and begin further “work” with it. You should immediately make a reservation and warn that the stronger and more thoroughly you knead the dough, the sweeter and, naturally, more “expressive” it will become. So, it should take you about 20 minutes. Then everything is much simpler. We let the thoroughly and evenly kneaded dough rest a little, and in the meantime we put the lowest part of the manti-steamer (or, in other words, manti-cascan), filled with either water or some kind of broth, to warm up.

Step 2: prepare the filling.

While our dough is resting and the steamer is heating up, let’s start with our filling. The most important thing here is that the main thing in this matter is to adhere to the required proportions. They are very simple. So on 2 parts potatoes should be taken strictly 1 part onions. Actually, if we cook 20 pieces manta ray, then we need to take 4 pieces medium sized potatoes and 2 pieces onions of this size. Next, peel the potatoes using a potato peeler, then wash them thoroughly under running water, then place the potatoes on a cutting board into thin slices, and these slices into strips, and cut the strips across into very small cubes, so to speak, into “polka dots.” . After this, pour all the chopped potatoes into a bowl for the filling. The onions should be cut or chopped a little more finely, which we first peel and also wash thoroughly under cold water. By the way, onions should only be cut by hand, without using any meat grinders or any mechanical choppers. Add all the chopped onions to the potatoes in a bowl. We also finely chop our lard into cubes and add it to the potatoes and onions. Then very carefully salt the filling (we only take 1-2 small pinches salt), pepper a little to taste with freshly ground black pepper and add here 1 pinch cumin. In general, when seasoning, cumin is a very important component for any manti. Next, heat in a small plate 100g butter, you can heat it in the microwave, and then pour it into our filling. Now mix all the filling very thoroughly and set it aside for now.

Step 3: form the manti.

After resting for this time while we were preparing the filling, under a napkin we cut the ball of the finished dough into 4 parts. Then from each of these parts we roll a small roller, which in turn is divided into 5 equal parts- so we get blanks for 20 mantas. Now we will roll each of this workpiece into a small ball, and each of these balls should now be flattened and rolled out with a rolling pin into a thin one - only about 1-2 millimeters flatbread. All the manipulations we perform with the transformation of the blanks themselves into balls, as well as with their subsequent slight flattening, will provide our cakes with the most suitable shape for this during further rolling.

Step 4: make manti.

We put our filling on top of each flatbread. If there is any filling left, distribute it equally among all the tortillas. Now you can, in fact, sculpt the manti rays themselves. Here, everyone always immediately has a question - how to actually sculpt them correctly? I'll try to explain this in detail. So, let's imagine for a moment that in front of us is not a round cake, but a square one. First we have to connect the center over the filling 2 of its opposite sides, that is, this square - with one strong tuck, but for now we only pinch the middle of the sides. Then, we should rotate our workpiece and begin to connect the centers 2 remaining sides our square too 1m strong tuck, right on top of the tuck we made before. As a result, we should get a kind of quadrangular pillow bale. Now you should pull 2 corners, which are located on one side of this pillow, towards yourself and pinch tightly. Next, turn the workpiece over 180 degrees around its axis and re-pin 2 other corners. Now the resulting rectangular workpiece should be given an oval shape and slightly flattened on the sides with your palms.

Step 5: cook manti.

Before placing the formed manti in a double boiler or on a cascan in a manti maker, you should dip the bottom of each of our manti in a small amount of vegetable oil to prevent them from sticking to the bottom in the future. Manti should be steamed for approximately 25-40 minutes.

Step 6: serve manti with potatoes.

That's all, ready-made manti can be immediately placed hot on portioned plates and served. Bon appetit!

Using water with an egg always produces a rather hard dough; if you like the dough softer, you can add cow's milk instead of water. Naturally, now you should not break the egg into flour.

I advise you to roll out all our dough pieces at once - this will give you an excellent opportunity to then evenly distribute our filling over all of them.

When you knead the dough and set it to rest, I advise you to put it in the bowl in which you kneaded the dough before, place the bowl itself on the stove or in some other warm place and cover the top with a damp towel or rag. This is all done to prevent it from drying out.