Eastern cuisine is rich in a variety of dishes - all of them are aromatic, filling and tasty. Manty is one of the most popular treats in the East. This dish is somewhat similar to the dumplings that we are so used to eating in Russia. Only manta rays are much larger in size and resemble a bag in shape.
The filling of manti is minced lamb and onions. The dough is very thin, simple in composition and practically without eggs. The most important distinguishing feature is that manti is steamed. Cooking semi-finished products is unacceptable.
Housewives may have a question: how to cook manti without a pressure cooker and a double boiler? The article will discuss the classic recipe, features and methods of preparing the named dish.
How long to cook manti?
Depending on which cooking method is chosen, store-bought frozen and homemade just molded manti can be cooked from 15 to 40 minutes, so let’s take a closer look at how long it takes to cook manti in different ways:
- How long to cook manti in a pressure cooker? Cook the manti in a pressure cooker for 35-40 minutes until cooked.
- How long to steam manti in a slow cooker? In a multicooker in the “Steam” mode, mantu needs to be cooked for an average of 40 minutes.
- How long to cook manti in a double boiler? In a double boiler, store-bought frozen manti are cooked for an average of 45 minutes, homemade 40 minutes.
- How long to cook manti in a saucepan in water? If you cook manti like dumplings in water, you can cook them in 12-15 minutes (frozen ones take longer - 15 minutes).
Having found out how long it takes to cook manti, we will now consider in more detail the process of cooking in a saucepan, pressure cooker and multicooker.
How to cook manti in a pressure cooker?
- Ingredients: manti, water.
- Total prep time: 45 minutes, prep time: 5 minutes, cook time: 40 minutes.
- Calorie content: 179 calories (per 100 grams of product).
- Cuisine: Slavic. Type of dish: main course. Number of servings: 2.
Traditionally, manti must be cooked in a pressure cooker (a special double pan with a lid, in which water is poured into the lower section, and manti is placed in the upper section and steamed). Let's take a closer look at how to cook manti in a pressure cooker:
- Fill the manti cooker with water (about 1 liter), place the manti on the top tier with the holes so that they do not touch each other, having previously greased this tier with butter.
- Over high heat, bring the water in the pressure cooker to a boil, reduce the heat so that the water continues to boil and hot steam is actively released, and cook the manti under the lid for 35-40 minutes until tender.
- Place the cooked manti on a plate and serve with sour cream and finely chopped herbs or prepared sauce.
Note: frozen manti need to be cooked 5 minutes longer than homemade manti only made together.
How to cook manti in a slow cooker?
If you don’t have a manti cooker at home, a multicooker or double boiler is also perfect for making manti. Let's take a step-by-step look at how to steam manti in a slow cooker:
- Pour water into the multicooker.
- Grease a special stand for steaming with butter and place the manti on it in one layer at a distance of at least 1 cm from each other.
- Turn on the multicooker in the “Steam” mode and cook the manti for 40 minutes if they are just molded, or 45 minutes if they were frozen (no need to defrost first).
- After the beep, take the cooked manti out of the multicooker and serve.
Note: in the same sequence it is necessary to steam the manti in a double boiler.
How to cook manti in a pan?
Manti can also be quickly boiled in water in a saucepan (if it is important to cook them quickly and there is no special pressure cooker, multicooker or double boiler). The process of cooking manti is similar to the usual cooking of dumplings in a pan:
- Pour water into a wide-bottomed pan (at least half the volume, so that in the end all the manti are completely covered with water) and bring to a boil over high heat.
- Add salt, bay leaf and peppercorns (allspice and black) to boiling water, then carefully place the manti one at a time.
- Gently stirring several times with a wooden spoon so that the manti does not stick to the walls and bottom of the pan, or stick together, wait until the water in the pan boils again, then reduce the heat so that the water does not boil too much.
- After placing in the pan, cook the manti for 12 minutes until ready if they are just molded, or 15 minutes if they are frozen store-bought semi-finished products.
- At the end of cooking, carefully remove the cooked manti onto a plate and serve.
Note: you can also cook manti in a saucepan and steam it; for these purposes, you can use a metal colander, which is placed on the pan after the water boils in it and the manti is placed on it, covering it with a lid. When steaming manti this way, it takes an average of 40 minutes to cook.
Answers to popular questions on the topic of how to cook manti at home?
- How to cook manti if you don’t have a pressure cooker or a double boiler? Manti can be cooked without a pressure cooker (steamer, multicooker) in a regular saucepan, while the best option would be steaming using a colander, but you can also quickly boil them, like dumplings in water.
- Is it possible to cook manti in water like dumplings? Yes, you can, but it’s better to steam them (for example, by placing a colander on the pan and covering with a lid).
- At what heat should you cook manti in a saucepan? Cook the manti over medium heat (the water in the pan should boil, but not too much).
Knowing how long to cook manti in different kitchen appliances, you can prepare a delicious Uzbek dish in a convenient way for you, which in taste can easily compete with traditional dumplings.
How to cook manti - if you don’t have a manti maker
If the described devices are not available in the access area, you can make do with improvised means. But for this, follow our recommendations.
- Pot. You should not compare manti to dumplings and simply throw them into boiling water. The dough is too thin and with a large volume of boiling liquid it will simply burst. Therefore, you should bring the water to a boil, remove the pan from the heat, and then place the manti in it, holding each of them in boiling water for a couple of seconds in a free state, otherwise they will stick. Then return the pan to the stove, reduce the flame to low, cover with a lid and cook for up to half an hour. The result will be very similar to steam treatment.
- Pan. This method is for those who are not afraid to take risks, but if successful, the result will captivate you with its wonderful taste. Take a frying pan with high sides, pour about 1 cm of water into it, add about 20 ml of sunflower oil, bring to a boil and place the manti on the bottom. Cooking should last about 40 minutes; if the liquid boils away, you need to carefully add it. Lift the products with a spatula from time to time, otherwise they will stick to the bottom and begin to burn.
- In a colander. The result of this culinary experiment will be almost indistinguishable from a double boiler. To do this, pour water into a saucepan, bring to a boil, place a colander greased with oil on top, and place the semi-finished products on it. Cooking duration is at least 30 minutes. Using the same method, you can prepare delicious steamed dumplings, dumplings and khinkali.
- To prevent the dough from tearing, use a mixture of first and second grade flour.
- When preparing the dough, there should be half as much water as flour.
- 1 kg of flour will contain at least 2 eggs.
- After the dough is kneaded, it needs time to rest (an hour or even a little more).
- Rolled out flatbreads for manti should have a thickness of no more than 1 mm.
- Before putting the pieces into a pressure cooker or double boiler, dip each one in sunflower oil. Then your manti will not stick, but will remain intact.
- The shape of semi-finished products can be different, each nationality has its own (round, square, triangular).
- The filling for manti is not processed in a meat grinder, but chopped with a knife.
- The traditional filling is meat, and for its preparation it is customary to combine several types of meat (pork, lamb, veal).
- To make the result juicier and more flavorful, add lard to the filling.
- The proportion of onions to meat is 1:2. This product also adds juiciness.
- Often in Asia, pieces of vegetables and potatoes are added to meat; they absorb excess juice and prevent the dough from tearing.
- By combining meat with pumpkin, you get a very unique flavor combination.
- Don’t skimp on spices; there should be plenty of them in manti.
We look forward to your comments and ratings - this is very important to us!
Manti, like dumplings, consist of minced meat and a dough shell. But for some reason they are more popular and healthier. And despite the fact that preparing them is a big hassle. What is the reason?
Ingredients
Flour 2 cups. eggs 1 piece(s) meat 500 grams Onion 5 piece(s)
- Number of servings: 2
- Cooking time: 50 minutes
Manti in different kitchen utensils
Mantovarka. First you need to prepare the dough. Pour 500 grams of flour into a bowl, add half a glass of boiled water (room temperature), add salt, beat in a raw chicken egg and mix so that the dough does not stick to your hands. The finished dough should be rolled into a ball, then covered to prevent it from drying out and left for half an hour. Then we begin to roll out the dough: sprinkle the table with flour, roll out the dough into a thin layer (2 mm thick). After this, cut the dough into squares of 10 centimeters on each side.
Next, prepare the filling: finely chop 2 onions, mix with a kilogram of minced pork and beef, but preferably lamb, salt everything, season with pepper and mix. To form manti, you need to place 1 tbsp on the dough. minced meat. Then we make manti, twisting the edges of the dough.
Finally, we proceed directly to cooking. We place the manti on the circles of the manto cooker, which must first be greased with butter. Pour 1 liter of water into the bottom of the pressure cooker. You need to cook manti in a pressure cooker for 30-40 minutes with the lid closed.
Colander. Pour water into a saucepan and place on fire. Grease a colander with oil, lay out the manti, place the colander with the manti on top of a pan of boiling water. You need to cook manti this way for 30 minutes.
Double boiler. When choosing how long to cook manti in a double boiler, consider their size. Place the manti in a steamer and cook for 40-45 minutes.
Pot. For the laziest, there is the most convenient way - to cook manti in a saucepan. Pour 1-2 liters of water (depending on the number of manti), bring it to a boil, add some salt and place the manti in the pan. After boiling and surfacing, boil the manti in water for 10-20 minutes (depending on size).
Multicooker. Place the manti in a steaming container. Pre-lubricate it with oil. Pour water into the multicooker pan and place a container with manti on top. Turn on the “Steam” mode and set the timer for 50 minutes.
Now you know how long to cook manti in a slow cooker, pressure cooker, double boiler and in a saucepan. Good luck with your culinary experiments!
Manti is a traditional dish that has captivated many. Let's talk about how long you need to steam them and in water to get a tasty dish.
Homemade manti with potatoes
The filling of manti can be very varied, not necessarily purely meat or with the addition of vegetables. The following recipe suggests skipping meat altogether and using only potatoes for the filling.
Required ingredients:
- 0.5 kg flour;
- 1 egg;
- 1 tbsp. water;
- 1 +1.5 tsp. salt (for dough and minced meat);
- 1 kg of potatoes;
- 0.7 kg onions;
- 0.2 kg butter;
- pepper, cumin.
Cooking steps
delicious potato manti:
- We prepare the dough according to the scheme already described above. Knead it thoroughly by hand, first in a bowl, and then on the work table. When it reaches the required firmness and elasticity, leave it to proof for 30-50 minutes.
- At this time we are preparing the minced meat. Chop the peeled onion as finely as possible.
- Wash the potatoes, peel them, cut them into thin strips, and add them to the onion.
- Salt and season the vegetables with spices, mix them thoroughly.
- We grease the tiers of the steamer with fat or cover it with cling film, having first made small but frequent holes in it.
- Roll out the dough into a thin layer, no more than 1 mm thick, cut it into portioned squares, with sides of about 10 cm. Put a tablespoon of vegetable filling and a piece of butter into each.
- We mold the edges of the blanks into an envelope, and then connect them in pairs.
- Place the products in a steamer bowl or in a special cascan pan.
- Pour boiling water into the lower container, filling it more than halfway.
- Approximate cooking time is about 40 minutes. The finished dish is laid out on a flat plate. A vegetable salad would be a great addition to it. Homemade sour cream or butter is used as a sauce.
What is the best way to cook manti?
It is best to purchase a pressure cooker.
This is a large multi-tiered pan, where the grates are located at the right distance from each other. In addition, there is a steam channel in the middle of each grate to saturate the manti with moisture.
If this dish is rarely prepared at home, then devices such as a double boiler or multicooker are quite suitable. Manti prepared in this way will be almost as good as the classic ones.
When cooked, the product increases in size. Therefore, you need to lay out the products on the grill so that there is free space.
Cooking with a frying pan
This cooking option is not so popular, but very convenient.
Here's how to cook manti without a pressure cooker, using a frying pan:
- Grease the pan generously with butter (vegetable oil should not be used).
- Warm it up well.
- Place the manti in the frying pan at a distance of 1-2 centimeters from each other.
- After 5 minutes, add boiled water so that it completely covers the semi-finished product.
- Cook the manti for about 30 minutes over medium heat (the water should boil gently).
