Manti is a famous Asian dish made from thin dough with meat filling. In fact, they are an analogue of Russian dumplings. True, there is one significant difference between these two dishes: manti, unlike dumplings, are cooked exclusively by steaming. But for modern housewives today this is not a problem. Many of them will be interested in learning how to cook manti using special equipment or various kitchen utensils. Let's consider all possible options.

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:

1. First you need to pour water into the lower compartment and bring it to a boil. The liquid must bubble strongly in order for steam to be produced in the required quantity.
2. We treat the bottoms of the intermediate tiers with vegetable oil.
3. Carefully place the blanks on each of them. The distance between manta rays should be at least 1.5 - 2 centimeters.
4. We install the tiers one at a time on top of each other.
5. 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.

Steamed manti in a slow cooker

Despite the wide choice, today not every home has a pressure cooker. But housewives should not despair. For example, a multicooker can handle cooking manti, because this unit has a special steaming function.

After sculpting the blanks, housewives need to perform the simplest steps:

1. Pour water into the multicooker bowl. If desired, you can immediately add a little salt.
2. We install a steam grate inside the device. It is a plate with holes through which steam will subsequently pass.
3. Coat the grill with oil, and then place the manti on it. The workpieces should not touch each other.
4. After this, cover the unit with a lid and set the “Steam” mode on the panel.
5. Cook the manti in a slow cooker for about 40 minutes. It is better to time it on a timer. For frozen preparations it will take approximately 45 - 50 minutes.

After the sound signal, open the lid and transfer the finished manti one by one to a serving plate.

Cooking recipe in a saucepan

What should those who do not have any special kitchen equipment do? In this case, you can use a regular saucepan.

There are two options here:

1. Manti can be simply boiled like dumplings. To do this, boil water in a wide-bottomed saucepan. Then add a little salt and spices (pepper, bay leaf) to it. Place the pieces in boiling liquid and cook over low heat. This begs the question: how many minutes will it take? For freshly prepared manti it will take 12 minutes. If you take frozen preparations, then cooking will take about a quarter of an hour.
2. You can also steam manti in a pan. In this case, it is good to use a regular colander as an improvised grill. It will need to be lightly coated with oil and placed on top of a pan of boiling water. Place the workpieces inside the colander, and then cover this structure with a lid. In such a “unit” the manti will be cooked for 40 minutes.

Of the two described options, the second is more preferable, since manti is traditionally cooked by steaming.

Cooking in a steamer

Taking into account the individual characteristics of the product under discussion, it is necessary to remember that it is best to steam manti. For this processing method, you can use a special device - a double boiler. In fact, it is very similar to a traditional pressure cooker. True, there are some differences between them.

• Firstly, the pressure cooker contains more tiers. This allows you to simultaneously process more products.
• Secondly, in the center of each tier of the pressure cooker there is a wide hole, which provides better steam circulation inside the device. The steamer does not have it, so the lower level always warms up more than the upper. Housewives use this feature to, for example, steam different foods at the same time.

To make manti in a regular steamer, you simply need to place them on perforated work surfaces, previously coated with butter. After this, pour water into the lower compartment and turn on the unit. To determine how long it will take to work, it is necessary to take into account the thickness of the dough piece and the volume of filling in each product. On average, it takes 40 – 45 minutes to prepare one serving.

How to cook in a frying pan

Experienced housewives can tell beginners how to cook manti, for example, in a frying pan. Oddly enough, this method is also considered quite acceptable. The option is simple, but requires compliance with all conditions.

In this case it is necessary:

1. Pour a little oil into a frying pan with a thick bottom and heat it thoroughly.
2. Place manti on the bottom and fry them a little.
3. Fill the preparations with water. The liquid should practically cover the products. You can salt the water a little or add a bouillon cube to it.
4. Cover the pan with a lid and set the flame to medium. Now it remains to decide how long to cook the manti. Under such conditions it will take approximately 20 - 30 minutes.

The products are juicy, very tasty and, moreover, do not fall apart.

How to cook manti in a pressure cooker without sticking?

As a rule, any dough products stick to the work surface during heat treatment. That is why grates and perforated bottoms are usually lubricated with butter or any vegetable oil. But this trick doesn't always work. How to be in this case?

Asian chefs were the first to find a way out of the situation. Today their secret is used by chefs all over the world.

To prevent the products from sticking to the surface of the grates, you can line the inside with slices of various vegetables (carrots, potatoes or zucchini).

This is very convenient, because after finishing the work you will get not only juicy manti, but also an excellent vegetable side dish. It will not only be tasty, but also healthy. Instead of vegetables, you can also use lettuce, cabbage leaves or celery stalks. It is also good to use, for example, parsley as a base. Then, during heat treatment, the workpieces will be additionally saturated with a pleasant, characteristic aroma.

Steam manti for 40 minutes

How long does it take to steam manti?

Manti is an original dish of oriental cuisine. Today there are many recipes for them. But regardless of the selected components and method of preparation, manti are cooked only by steaming.

To prepare manti, you can use special pans - manto cookers. They are a container with grids in several layers, covered with a lid. Also, to steam manti, use a double boiler or a multicooker with the “Steam” mode. If they are not available, even an ordinary saucepan will do. You just need to fit a grate of a suitable diameter into it. The main thing is that no water gets on the manti.

How to cook manti correctly?

It's best to start with minced meat. In the classic recipe, it is made from lamb. Pulp weighing 500 g will be enough for approximately 30 manti. Onions are added to the minced meat (the same amount is taken as meat), a little fat tail fat, ground black pepper and salt to taste. All large ingredients are cut into small pieces and placed in a container. Then spices are added and everything is kneaded by hand for 10 minutes. The prepared minced meat should be placed in the refrigerator for a while.

An egg is broken into the container for preparing the dough. Add 100 ml of water and salt to taste. The ingredients are mixed. Place 1.5 cups of flour in a bowl, make a depression in it and pour the egg-water mixture into it. Let's start kneading the dough. After this, it needs to be rolled into a ball and placed in the refrigerator for 30 minutes. Remember, the longer you knead the dough, the more elastic it will be.

Next, the dough is rolled into a sausage and cut into small pieces. The resulting balls should be rolled into a thin cake. Place minced meat (2 teaspoons) in the middle of the workpiece. The opposite edges of the cake are stuck together, and the edges and the resulting corners are combined in pairs. Manti are ready for cooking.

How long to steam manti and how?

Before placing the manti on the grill, their lower part should be greased with vegetable oil. This will prevent the product from sticking to the base. You need to lay out the manti so that they do not touch each other - otherwise they will stick together during cooking.

The grate is placed over boiling water. Manti is steamed for 40 minutes under a closed lid.

The prepared manti are carefully laid out on a dish, sprinkled with herbs and poured over with melted butter or sour cream. It is better to eat them hot and with your hands.

East Asian cuisine presents several variants of dishes, which are united by the common name “manti” and the peculiarities of cooking exclusively by steaming. This is what allows them to preserve the juiciness, taste, and beneficial qualities of their filling.

How long to cook manti depends on where they will be prepared. And also the duration varies depending on the filling, size, whether they are frozen or not:

What and how to cook

You can cook manti in a slow cooker, as well as a pressure cooker, a double boiler, a pressure cooker, a saucepan on the stove, etc.

Cooking on the stove

There are several options for how to cook:

• It is prepared in special pressure cookers with several tiers. You need to cook manti in a pressure cooker, distributing them on tiers - “caskans”, after the water (1 liter) has already boiled strongly, so that there is a lot of steam. The pressure cooker must be covered with a lid. The top rows cook faster than the bottom ones, so after half an hour it’s worth checking the readiness of the manti in the near row. The advantage of this option is that you can prepare more portions at a time.
• If you don’t have a “mantyshnitsa”, you can cook it in portions (about 5 pieces) in a water bath using a colander, greased with oil and placed on a pan of boiling water. After boiling, you need to cover it with a lid of a suitable diameter - after 40–50 minutes. will be ready.
• If there is no colander, then fill a large saucepan with water and bring to a boil. The manti are placed loosely in one row in a small pan. The smaller container is placed at the bottom of the larger one. Cook, taking into account the size of the semi-finished product, the degree of freezing from 35 to 45 minutes.

• If you have a metal hot stand with legs, you can use it as a grate for steaming. Just to prevent the manti from tearing, it is better to cover the stand with baking paper or cling film, greased with oil. After this, place the grill on the bottom of the pan with boiling water and cook for about 40 minutes. In the same way, you can use the method of lining containers and containers in all other cooking options. It is more convenient to pull it out together with the coating to avoid damage during removal.

if you do not make a coating, then before placing them on a wire rack, dip their bottoms in vegetable oil poured onto a flat plate. This way they will not dry to the grate and will not be damaged when removed. It is important that the juice remains inside. Alternatively, you can grease the rods of the container with margarine to steam the product. The semi-finished products themselves also need to be sprinkled with water with vegetable oil added to it, this will protect them from drying out. You need to lay them out loosely so that the sides do not stick together, as they will increase somewhat. There must be free space so that the steam evenly flows over each semi-finished product from all sides.

Kitchen gadgets

Modern kitchen appliances are a great help for preparing manti and more. There is no particular difference between whether manti will be cooked in a slow cooker or a double boiler. However, nuances still exist.

How to cook with a double boiler

How long to cook manti in a double boiler still depends on the size, thickness of the dough, volume and composition of the filling. Water is poured into the bottom of the steamer and brought to a boil. The mesh of the steamer is greased with butter or vegetable oil, the manti are laid out 2 cm from each other. You need to cook for about 45 minutes.

To prevent the dish from seeming bland, before cooking, add your favorite seasonings to the spice compartment, and lightly sprinkle the semi-finished products themselves with salt. There is another option: first fry in your favorite oil in a frying pan until lightly browned. Then put it in a double boiler and wait for it to be ready - 25 minutes. There are recipes for Asian cuisine where everything is done exactly the opposite: first you need to cook the manti in a double boiler, and then fry it in oil, using a frying pan or deep-frying it.

Cooking with a slow cooker

You need to cook manti in a multicooker using the “steam” program like this: the bowl is filled with water (⅓ of the container or 5 multi-cups). Almost any multicooker comes with a special basket or stand for steaming. It must be lubricated with vegetable oil. Place the products in one row so that there is free space between them. Cook manti in a slow cooker for 40–50 minutes.

When preparing manti in a slow cooker, you do not need to add a large number of them at once. It is better to do this in two or three portions. After they are ready, use a wide spatula to place them on a dish and serve, topped with butter, sour cream, ketchup or sauce. Sometimes the sauce is served on a separate dish.

How much time will a pressure cooker reduce?

Cooking manti in a pressure cooker is faster in time. However, it is also worth considering that the pressure cooker reaches the desired mode within a short period. After the manti is placed on a special container or grate stand, greased with oil, the lid of the pressure cooker is closed. Then the valve is turned all the way to the “closed” side and the “meat” mode is set. You will have to cook on a timer for ¼ hour, which reduces the usual cooking time by at least half. Once cooked, you need to slowly turn the valve with a spatula so that steam comes out and the pressure is reduced. This is when you can open the lid and take out the finished product.

Manti is a dish that has ancient family traditions. It is better to eat them without cutlery, directly with your hands, trying to bite so that the broth does not leak out from the inside. The dish is convenient because it is satisfying, quick, easy to prepare, you can always have it on hand - in the freezer, suitable for any occasion. Therefore, by following the rules: how long to cook manti, you can please yourself and others with their taste at any time and anywhere.

Manti are not so difficult to prepare, so they are increasingly appearing on the table. And now the Uighur dumplings are made, all that remains is to cook them, but how? There are several ways, so you need to know how long each one will take.

• The danger of sticking is still present. To avoid getting one big manti, it is recommended to remember to stir. In this case, the movements must be extremely smooth, otherwise the dough will tear.
• The fire decreases, after which it remains to wait for it to boil again - this is the starting point. After 12 minutes, it’s time to catch the manta rays and add a new portion.

Attention! The number of pieces per serving for cooking depends on the size of the pan. It’s better to cook 1-2 servings at a time; mantas need space, otherwise they will stick together.

How to cook frozen manti

Semi-finished products are especially convenient for working people - after tiring hours at the office, the thought of cooking is equivalent to torture. That’s why it’s so nice to take manti out of the freezer and in a few minutes enjoy a hearty dinner. But, of course, you won’t be able to cook a frozen product the same way as a freshly baked one. Each cooking method has its own amendments.

For a manti cooker, as well as for a double boiler, there is no need to additionally defrost the manti. Still an important step is treating the surfaces of the dishes and the lower part of the Asian dumplings themselves with oil. Changes concern time - more of it is required. Don't worry, it's only an extra 10 minutes, it will take 50 minutes to prepare.

Cooking in a pan remains an express method. Fresh manti are ready in 12 minutes, while frozen ones will require 3 minutes more. The process is exactly the same as with traditional dumplings: there is no need to defrost, the time is measured after the second boil.

In the same pan, but with a tray, i.e. steam, cooking will take longer. Depending on the thickness of the walls of the containers, the manti will take from 40 to 45 minutes to cook.

Advice. If your hunger is not too strong, you should still steam the dish. This is how the taste of Asian is revealed as clearly as possible.

Compliance with the dough kneading technology and the use of proven products for filling is an invariable condition for obtaining a tasty dish. No matter how you cook the dumplings, they will remain flavorful and juicy. Therefore, you should not be afraid to adapt recipes or some of their points to suit yourself, because the lack of a pressure cooker should not prevent you from enjoying the wonderful Uyghur treat.

How do you cook manti?

How to quickly cook manti: video

To prepare the famous Asian dish manti, a special device has been created - a manto cooker. It is a pan with several tiers. In the upper sections there are manti or other products. Water is poured down this structure. Then it is heated to a boil, due to which steam begins to flow. This is what is required for heat treatment of products. Steam enters all sections due to the fact that there are holes in their bottoms.

Today let's discuss various points related to cooking manti in a traditional device.

How to properly cook manti in a pressure cooker?

Ingredients:

• lamb pulp - 480-500 g;
• flour - 1.5 cups;
• cold water - 100 g;
• egg - 1 pc.;
• onion - 430-450 g;
• butter - 35-50 g;
• white pepper;
• lard - 80-100 g;
• salt.

Preparation

Mix water with egg and salt. Add flour there step by step and make a dough. To obtain an elastic dough (and this is exactly what is required here), knead it as long as possible.

Chop the pulp, onion and lard into small cubes. Combine them with white pepper and salt - the minced meat is ready.

Roll out the dough thinly. Cut it into squares. Place the filling in the middle of the squares and connect the opposite ends. We also connect the resulting two ends.

We place the products on the grill of the pressure cooker, having previously greased their bottoms with oil, close them and leave to cook for 40 minutes.

How to cook Uzbek manti from pumpkin?

Ingredients:

• water - 1.5 cups;
• flour - 3-3.5 cups;
• eggs - 1 pc.;
• salt;
• beef - 320-340 g;
• fat - 80-100 g;
• onion - 320-330 g;
• pumpkin - 400 g.

Preparation

We make a dough from water, eggs, salt and flour - it should be elastic. Put it aside and get to work on the filling.

Finely chop the beef, pumpkin and onion. We combine them with salt, cumin and mix by hand.

Roll the dough until it becomes thin. Cut it into squares. We fill each square with minced pumpkin and beef and a piece of fat. Grease their bottoms and place on the grill. Turn on the pressure cooker for 40 minutes.

How to cook frozen manti in a pressure cooker?

Frozen manti can be either purchased or homemade. They do not need to be kept at room temperature before cooking. We simply dip their bottoms in oil and distribute them among the tiers of the pressure cooker, where the water is already boiling. Cook for 50 minutes.

How long to cook manti?

The cooking time depends on the filling. For these products with vegetables, 30-35 minutes will be enough, with meat - 40-45 minutes. Frozen manti should be cooked for at least 50 minutes.