How to cook manti?

Alexander Yakimov
Alexander Yakimov
September 23, 2014
How to cook manti?

Delicate dough, fragrant steam, bursting at tearing, and an indescribable taste are all manti. The recipes, which came from the depths of the centuries, allow you to remain the dish among the most popular dishes of the peoples of Asia. And in the European part of the mainland, this dish is becoming more and more interesting among lovers of tasty food.

The most interesting thing is that a huge number of recipes using a variety of fillings and types of dough are used to cook manti. On the classic pumpkin and meat, we have already written in our articles - How to cook manti and How to make manti. Now came the turn of other varieties.

Manty with marinated lamb

Manty, prepared according to this recipe, have a spicy aroma and a bright spicy taste. Preparing them is no more difficult than classic ones.


  • lamb - 200 grams;
  • fat tail - 200 grams;
  • flour - 350 grams;
  • egg - 1 piece;
  • onions - 2 heads;
  • salt - 1.1 tsp;
  • water - 180 grams;
  • Zira, pepper - 1/3 tsp;
  • grape vinegar - 1 tablespoon.

Preparation Procedure:

  1. chop lard and meat into 10 gram pieces;
  2. put them in an enamel cup and fall asleep with milled onions;
  3. add 2/3 teaspoon salt, spice and vinegar;
  4. leave for 3 hours;
  5. knead the dough and let it brew for 15 minutes;
  6. boil water in a double boiler (multi-cooker);
  7. roll out the dough and cut into square pieces (sides of 8 cm);
  8. put a piece of meat and fat in the center of each square;
  9. form in the form of a bag (with twisting corners);
  10. we grease circles mantovarki (steamer) with sunflower oil;
  11. put manti on circles and put in a double boiler for 1 hour.

Serving such manty is better with pickled (as for kebab) onions.

Sweet manti

Manty can be both a dessert and a main course. In this variation, they have a pleasant peculiar taste and high satiety.


  • fat tail - 200 grams;
  • sugar - 60 grams;
  • flour - 200 grams;
  • yeast - 12 grams (may vary depending on their type);
  • salt - 2/5 tsp;
  • water - 200 grams.

Preparation Procedure:

  1. knead the yeast dough (without sugar) and let it rise in heat;
  2. cut the fat into cubes (1 to 1 cm);
  3. mix it with sugar;
  4. boil water in a double boiler (multi-cooker);
  5. manually sculpt small tortillas (should contain at least 1 tablespoon of bacon);
  6. put in them fat and sculpt manti in the form of hemispheres;
  7. we lubricate the mantovark (double boiler) circles with sunflower oil and put mantias on them;
  8. put the circles in the kettle and cook about 45 minutes.

This dish perfectly combines sour milk and green tea.

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