Prepare delicious and juicy manti simple enough. Let's talk in detail about how to cook manti correctly according to the recipe.

Classic manti

About 7 - 8 pieces of manti are usually made per serving. Thus, for four servings, you will have to blind them about 28-32 pieces. To prepare this amount, we need to cook minced meat from 300.0 g fatty lamb, it is advisable to choose the back, 50.0 grams of tail fat, 8 - 9 heads of medium-sized onions, salt, cumin and pepper to taste.

To prepare the dough, you need 1 egg, half a glass of very cold water, about 0.5 teaspoon of soy and 1 - 1.25 cups of flour, premium. The dough, in its consistency, should resemble dumplings. It requires a good and long kneading, after which it is covered with a towel or bowl and left for 30 minutes.

At this time, start cooking minced meat. Classic manti is made only with chopped minced meat! Believe me, once you try them, you will never forget this taste! Why meat and onions are cut into small pieces with an ordinary kitchen knife. After the meat and onion are cut, they are mixed together, a pinch of zira, salt, black and red pepper are added to the minced meat to taste. Fat tail fat must be cut into small cubes and left on a separate plate.

The dough is divided into small pieces the size of a medium Walnut. Then they are rolled in flour and rolled into thin cakes with a diameter of about 8 - 10 cm. In the center of each such cake is placed chopped meat and add a piece of tail fat. The edges of the cake are connected to each other, giving it the desired shape.

Well, now our manti are almost ready and the question arises how to cook manti. To do this, each sheet (tier) of the pressure cooker is liberally lubricated with vegetable oil. Manti are laid so that there is enough distance between them and they do not stick together during the cooking process. Steam manti for 45 minutes.

How to cook manti without a pressure cooker

Mantovarka or mantyshnitsa, unfortunately, is not in every home. And everyone wants to enjoy this delicious dish. But it is quite possible to cook manti without a pressure cooker. If you have an ordinary double boiler, then manti can be cooked in it. How to cook manti in a double boiler? Yes, just like in the mantyshnitsa! The only difference is that in a double boiler, only a few pieces of manti can be cooked at a time.

You can also cook manti without a pressure cooker using a regular colander. Manty is placed in it, and then a colander is inserted into a pot, at the bottom of which water is boiling. From above, this whole structure is covered with a lid or a large bowl. Cooking manti in this way should also be 45 minutes.

How to cook manti without a pressure cooker step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Looking at the tips on how to cook mante without a pressure cooker, you can easily cook this dish at home, having all the necessary ingredients.

More delicious recipes:

Post tags:
how to cook manti without a pressure cooker, how to cook manti in a double boiler, how to cook manti

Manti are traditionally part of Eastern and Asian cuisine, although they are considered national dish some Siberian peoples. Often, manti are called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are prepared differently. The main distinguishing feature is that minced meat for them is made from lamb, the dough is rolled out very thinly, and “mantou” (as the Chinese call them) is cooked only for a couple. From Chinese, this word is translated as "stuffed head", since manti is much larger than dumplings. If you learn how to cook manti correctly - like in Asia, you will not have a problem what to cook for festive table, so use the recipes from our website. Create your own culinary masterpieces, delighting loved ones and dear guests with oriental dishes.

Secrets of making dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not tear, even if it is rolled out too thin, water and flour are taken in proportions of 1: 2. 1 egg is enough for 500 g of flour, and if you want the dough to be especially tender, water can be replaced with milk. Some housewives first bring the milk to a boil, and then add it to the dough, because choux pastry keeps the liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it perfectly for 20 minutes, and since it is difficult to do it on your own, it is better to use a bread machine. Ready dough cover with a towel and leave alone for an hour. At this time, you can do the filling.

Delicious and juicy filling


AT classic version stuffing for manti is prepared from lamb with the addition of fat tail or visceral fat, although in kitchens different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols knead the stuffing from goat meat, beef, camel meat and horse meat, and in coastal Chinese regions they add shrimp to minced meat. Modern housewives for cooking manti mix different types meat - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork fat, although this is not welcome in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: 150 g of fat is usually taken per 1 kg of meat. Sometimes fat is added piece by piece to minced meat when sculpting manti.

The main point in preparing the filling for - do not use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, fat and onions are also cut, which are taken in a ratio of 1: 2. The more onions, the juicier the filling will be. The main spice for manti is zira, you cannot do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make minced meat especially tasty and fragrant.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables, besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which are made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

We sculpt the right manti


The settled dough is rolled out with a layer of 1–2 mm - ideally, it should be so thin that the filling is visible, since the art of making manti is evaluated primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will tear. It is cut into squares 15 × 15 cm and 1 tbsp is laid out in the middle of each square. l. fillings. Sharp corners from opposite sides of the square cake are connected from above, and the new corners formed at the bottom are pinched with each other on the sides.

Some housewives form bundles from the dough, cut into pieces, roll each piece into a ball and roll it thinly with a rolling pin. The diameter of the resulting pancake should be at least 10 cm. The filling is placed in the middle, the circle of dough is lifted by the edges from opposite sides and connected, the same is done with the other edges of the pancake. The corners are pinched diagonally, and the manti are ready. In Asian cuisine, another technique for sculpting manti is used - the filling is placed in the middle of the pancake, then the dough is lifted from three sides and beautifully connected. Uzbek manti is made crosswise, fixing the ends like in a postal envelope.

There are many forms of manti - choose the ones that seem the most simple and cute to you. Before cooking, manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and pressure cooker


Do not boil in water like dumplings. They are cooked only for a couple, and most often a specialized oven is used for this purpose. kitchen dishes pressure cooker. 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 do not have a mantle, you can replace it with a regular double boiler or multicooker, since it has a Steam Cooking program.

How to cook fresh or frozen manti in a pressure cooker, double boiler and slow cooker? While the water is boiling in the lower part of the dish, the manti are laid out on a wire rack, after dipping them with the bottom in vegetable or melted butter. They do the same with frozen manti, and they do not need to be thawed 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 is first fried in oil until golden brown, and then already moved to a double boiler and brought to readiness for 25 minutes. And in Dungan cuisine, they do the opposite - they boil manti, and then fried or deep-fried.

Asian manti with meat and pumpkin


Knead the dough from 500 g of flour and a glass of warm water with a pinch of salt, wrap it in a film or cover with a towel, leaving it on the table for 20 minutes.

Cut 500 g of lamb, 150 g of tail fat, 300 g of pumpkin and 3 onions into cubes, mix, salt, pepper, add finely chopped cilantro. Roll out the dough thinly, cut out mugs with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in pressure cooker for 40 minutes.

Appetizing manti are poured melted before serving butter, sprinkled with black pepper and fragrant herbs. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, curdled milk, vegetable salad or meat broth. Manty is best eaten hot, enjoying their bright oriental taste and aroma. This is a real treat for lovers. Asian cuisine. Enjoy your meal!

What to do if you want to cook manti, but you don’t have a pressure cooker? The absence of this device does not mean at all that you have to give up some delicious and hearty meal, because there are several simple ways, how to cook manti without a pressure cooker.

How to cook manti without a pressure cooker

As you know, manti should be steamed, so you should not boil them in salted water in a saucepan, like dumplings. Thus, of course, you will cook them, but the taste will not be the same. You can cook manti in a regular double boiler. By the way, mantovarka - this is one type of steamer. The only difference between them is that a double boiler is designed to cook a wider range of products, while only manti is usually cooked in a pressure cooker. Although, modern pressure cookers are made in such a way that you can cook a lot of other dishes in them.

Ways to cook manti without a pressure cooker

Method number 1.

In the event that there is neither a pressure cooker nor a double boiler, you can cook manti in a different way. To do this, you will need a pan and a metal colander that matches its diameter. Pour some water into the bottom of the pot and bring to a boil. Then grease the manti with oil so that they do not stick to the bottom of the colander. The colander is also recommended to be lubricated with oil. Place the colander in the pot so that the bottom does not touch the water. Put the manti in a colander, close the pan with a lid and cook them until fully cooked. As a result, you will get real steamed manti. The only, but very significant disadvantage of this method is that in this way only 3-5 pieces can be welded at a time. manti, that is, for about one person. Therefore, if you want to cook a large number of manti for the whole family, the cooking process will have to be repeated more than once.

Method number 2.

In the same way, in a saucepan, you can steam manti without a colander. To do this, you will need a saucepan, a bowl and a wide dish. Pour water into the bottom of the saucepan again, bring to a boil. Then put an inverted bowl on the bottom of the pan, and on top of it - a wide dish, generously oiled. Put the manti on this dish and also cook them until fully cooked, closing the pan with a lid.

With these two methods, you can cook exactly the same manti that you get in a pressure cooker. However, if you want to experiment, you can try cooking manti in a deep frying pan, preheating the oil in it and pouring a little water on the bottom. Put the manti in a pan, and, as it were, stew them there. You can add finely chopped vegetables and browned onions. Or you can just fry the manti in oil in a pan until golden brown. By the way, Dungan cuisine even has such a dish as fried manti. But such cooking methods are non-standard, and therefore are designed mainly for an amateur.

Now you can buy manti in almost any supermarket, or you can cook it yourself at home. Most often, lamb is used as a filling - such manti are especially common in Kazakhstan and Central Asia, but in modern times you can increasingly find manti with beef, pork and beef or minced pork. Sometimes pumpkin pulp is added to the meat in the filling - this version of manti is common in the southeast of Kazakhstan and Uzbekistan. Of course, if you are a fan of such a dish, then you should still think about purchasing a double boiler or a pressure cooker, since it is very simple to cook manti without a pressure cooker, but the portions are still too small, so the cooking process for the whole family will take a very long time .

Contrary to popular belief, how to cook manti does not depend on the type of filling and the principle of pre-treatment of products. Frozen and fresh items filled with chopped or grated meat, fish and even vegetables are boiled the same way. You just need to choose the best option for the device for their preparation.


At home, this can be done not only with the help of a pressure cooker, slow cooker or double boiler. In extreme cases, the use of a pot, colander and even a frying pan is allowed. If you really want to get tasty dish, then it’s better to initially do everything yourself, because a store-bought semi-finished product can never be compared with a home-made product.

The classic version of cooking and boiling dishes

To cook manti, you need to buy or cook them. If preference is given to the second scenario, then you need to do the following:

  1. Per 1 kg homemade minced meat(or chopped lamb) we take two onions, 2 cups flour, 1 egg, half a glass of boiled water, half a teaspoon of salt and pepper.
  2. From flour, eggs, water and salt we prepare the dough, which should not stick to the hands. We roll it into a ball, wrap it in cling film and keep it for 30 minutes at room temperature.
  3. Then we roll out the workpiece so that the layer thickness does not exceed 2 mm. We cut the layer into squares 10 * 10 cm. We collect the rest, roll it out again and cut it.
  4. From finely chopped onion, minced meat, pepper and a small amount of salt, we prepare the filling. We spread a tablespoon of the product on each square of dough and sculpt manti, twisting the edges.


Tip: If a hard or very dense product is used to prepare the filling for manti, then you need to add a little water to it (about a quarter cup per 1 kg of the composition). In this case, the meat will turn out softer and juicier.

The finished product can either be sent to the freezer for storage, or immediately cooked. It is best to use pressure cookers for boiling semi-finished products, because. in them ready meal turns out the most juicy and fragrant. The manipulation itself is very simple and looks like this:

  • We grease the cooking surfaces with butter, only after that we lay out the products. We fill the lower tier of the pressure cooker with water (usually 1 liter of liquid is enough).
  • Boil the product for half an hour under a closed lid. Serve immediately with sour cream and chopped herbs.
  • When it is not possible to immediately use all the heat-treated products, place them in a closed container and put in the refrigerator. They can stay there for up to 2 days.


It is worth considering that depending on how much to cook manti in boiling water, a double boiler, a slow cooker, a pressure cooker or other similar device, you can adjust the taste of the final product. If you add a few minutes to the recommended time, you will have the opportunity to try a dish that is not so juicy, but interesting in its own way.

How to cook manti in a slow cooker and double boiler?

If you don’t have to cook manti often, and there is no desire to learn all the intricacies of the mantle cooker for this, more versatile devices can be used at home.

  • Multicooker. Before you cook manti in a slow cooker, you need to make sure that it is equipped with a special stand for steaming. Lubricate it with butter, lay semi-finished products on the surface. Pour water into the required compartment, place a stand with manti. Select the mode " For a couple "and set the timer for 50 minutes. If it turns out that this time was not enough, we start processing again by rearranging the timer.


  • Double boiler. Again, it is recommended to lubricate the working surfaces in the double boiler with butter. After that, we lay out the semi-finished products in close proximity to each other, and fill the lower bowl of the device with water. In a double boiler, processing manti takes from 40 to 45 minutes. Here you will have to navigate by the thickness of the dough and the volume of the filling.


It is worth considering that when processing manti in a double boiler or slow cooker, the end result is slightly bland. To avoid this, the blanks can be lightly sprinkled with salt.

How else can you boil manti?

When there is no access to the listed household appliances, you have to use improvised means. To do everything right, you need to follow these recommendations:

  • In a saucepan. In this case, it is highly recommended not to boil manti like dumplings in boiling water. It is worth considering that there should not be a lot of liquid, otherwise thin dough it just won't hold up and crash. Bring the water to a boil, remove from heat, put the manti on the bottom of the container, holding them by weight in boiling water for several seconds so that they do not stick. Ideally, the liquid in the pot should only cover two-thirds of the items. Reduce the heat to a minimum, put a container on it, cover it with a lid and hold for 25-30 minutes. The result is approximately the same as from steam processing.


  • On a frying pan. Not the most time-saving and rather risky way. But, if you do everything right, the dish will turn out very tasty. Pour 1 cm of water into the bottom of a tall frying pan, add a tablespoon to it vegetable oil, bring to a boil and spread the manti. Cook over very low heat for about 40 minutes. adding hot liquid if necessary. Occasionally lift the products with a wooden spatula so that they do not stick.


There is another option for preparing semi-finished products almost like in a double boiler. Pour water into a saucepan, put it on the fire and bring the liquid to a boil. Lubricate the colander with butter, spread the manti and place on the pan. We cook the product for at least half an hour. By the way, in this way you can cook juicy dumplings, khinkali and even dumplings.

Is it hard to lose weight in the usual ways?

Why stubborn dieting DOES NOT BRING visible results, but only leads to frustration and depression, and how to still lose weight in order to:

  • Return the attention of her husband or find a new man.
  • Again feel the envious glances of friends and colleagues.
  • Believe in yourself, feel slim and desirable.
  • Do not be shy to go to the cinema or to a cafe with your friends.
  • Feel free to post photos from vacation or with children on social networks.

Burn fat in targeted areas