How long to cook manti in a pressure cooker. How to cook manti in a pressure cooker and using improvised means? Losing weight conventionally is hard

Manty is cooked - for a couple of minutes in a pressure cooker. Manty in a double boiler is cooked for 40-45 minutes.

How to cook manti

Products
Minced pork and beef - 1 kilogram
Onion - 2 heads
Flour - 500 grams
Chicken egg - 1 piece
Water - half a glass
Salt, pepper - half a teaspoon

How to cook manti:
Prepare dough for manti
1. Pour flour into a bowl, add half a glass of boiled water at room temperature, salt, break a raw chicken egg into a bowl. Mix the ingredients and knead the dough - such that it does not stick to your hands. Roll the finished dough into a ball, cover or put in a bag and leave at room temperature for half an hour.
2. Sprinkle the work surface with flour. Roll out the dough with a rolling pin so that its thickness is a couple of millimeters. Roll out the remaining dough and roll out again.
3. Cut the dough into squares with a side of 10 centimeters.

Prepare stuffing for manti
1. Peel and finely chop the onion.
2. Add the onion to the minced meat, salt and season, mix well.
Form manti
1. Put a tablespoon of minced meat on each square of dough.
2. Blind the manti by twisting the edges of the dough.

Cook manti in a pressure cooker
1. Put the manti on the circles of the pressure cooker, greased with butter.
2. Pour water (1 liter) into the bottom of the pressure cooker. 3. Cook manti for half an hour under a closed lid.

Ready manti keep in a closed container in the refrigerator for no more than 5 days, or in the freezer.

Serve manti with chopped herbs and sour cream, pickled vegetables and pickles.

How to cook manti without a pressure cooker

How to cook manti in a pan
Manti can be cooked in a frying pan, for this you need to pour oil and water into it by 1 centimeter.

How to cook manti in a colander
Pour water into a saucepan and put on fire. Lubricate the colander with oil, lay out the manti; put on top of the saucepan, cook for 30 minutes.

How to cook manti in a double boiler
Put the manti in a double boiler, cook for 40-45 minutes.

How to cook manti in a pan
If all of the above methods do not suit you - cook manti in a saucepan, like ordinary dumplings!

How to cook manti in a slow cooker
Put the manti in a steaming basket, after greasing it with oil. Pour water into the multicooker pan, place a basket with manti on top. Set the multicooker to the "Steaming" mode and the time is 50 minutes. When the water boils (after 10 minutes) - start cooking and finish it after 40 minutes.

Toppings for manti

Lenten fillings for manti - a pound of diced pumpkin, 150 grams of mung bean, a pound of grated potatoes, a pound of chopped fish fillet, a pound of chopped white cabbage, a pound of boiled forest mushrooms (finely chopped).

Juiciness of manti

If you use hard minced meat, then in order for the manti to be juicy, you need to add a quarter cup of boiled water to the minced meat.

Manti and traditions

Traditionally, when preparing manti, minced lamb or finely chopped lamb fillet is used, the dough is prepared without adding an egg.

We all know how to cook poses in a pressure cooker or double boiler. But the question is, if a person lives alone and does not have these steam pans, what should he do then? Of course, whoever thinks well about this issue will always find a way out. So, in order not to think about it, I will try to describe in detail how and in what you can cook this wonderful dish of Asian countries.

In order to start cooking manti in different ways, you must first make them. How and from what to sculpt them, see this one, and now we will not be distracted by this, we look further.

Cooking manti in a pan without a double boiler?

One of the best manti recipes. The fact is that this dish can be said to be double and the manti will be steamed, as in a double boiler and fried potatoes, but it turns out very tasty.

Ingredients:

Potatoes - 3 - 4 pcs.
Manti - 12 pcs.
Butter - 30 gr.
Salt - a pinch.

1. Cut the butter into small pieces in a deep frying pan.

The oil is put in so that later, when the water boils away, the potatoes do not burn, but are fried.

2. Peel and cut the potatoes into circles. We send it to the bottom of the pan.

3. Fill with water.

Tip: pour water so that the manti lies on dry potatoes.

4. Then spread over the pose.

5. We put it on the stove, close the lid and wait for it to boil, make a low fire. Do not forget to look after the water, when it boils away, the potatoes will begin to fry due to the oil.

6. Cook for 30 minutes.

7. We taste manti and immediately fried potatoes.

Recipe for poses without a pressure cooker for a couple:

First I want to write how manti differs from poses. The fact that the manti are covered with dough in a circle, and the poses are always done with a hole and less onions are put in them. And instead of lamb they put beef. They cook both dishes for a couple.

Ingredients:

Beef - 350 gr.
Onions - 1 - 2 heads.
Salt, pepper - to taste.
Garlic - 1 head.
Salo - 150 gr.
Vegetable oil for lubrication - 30 gr.

2. Chop the meat with a knife.

Beef for poses is chopped with a knife, and not twisted in a meat grinder so that the juice does not flow out of the meat.

3. Cut the onion into cubes and put it on a plate where you will knead the minced meat.

4. Finely chopped garlic, send after the onion and put the meat there, adding salt and pepper.

5. Three fat on a grater and add to our minced meat. Pour in 50 gr. warm water and mix well.

6. We begin to sculpt poses. We roll the dough into circles, thin at the edge and thicker in the middle, so that when removing the poses, they do not tear.

7. We put the filling and start wrapping, overlapping the dough.

8. Pour water into the pan and while it boils, do the following. Lubricate the colander and poses with sunflower oil.

9. Put everything in a colander and close the lid. We cook 35 minutes.

Here are the tricks you learned. Now manti or poses can be prepared anywhere, even on vacation. The main thing is to have a good appetite! And now I say goodbye to you, until we meet again!

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 want to get a really tasty dish, then it’s better to do everything yourself from the very beginning, 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:

For 1 kg of homemade minced meat (or minced lamb), we take two onions, 2 cups of flour, 1 egg, half a cup of boiled water, half a teaspoon of salt and pepper.
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.
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.
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, the finished dish turns out to be 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 manti does not have to be cooked often, and there is no desire to learn all the tricks 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 the thin dough simply cannot stand it and will burst. 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 high frying pan, add a tablespoon of vegetable oil to it, 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.

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:

For 1 kg of homemade minced meat (or minced lamb), we take two onions, 2 cups of flour, 1 egg, half a cup of boiled water, half a teaspoon of salt and pepper.
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.
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.
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.

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.

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

If manti does not have to be cooked often, and there is no desire to learn all the tricks 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 the thin dough simply cannot stand it and will burst. 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 high frying pan, add a tablespoon of vegetable oil to it, 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.

steam cooking
35-45 minutes

To cook manti without using a special device called a pressure cooker or. you need a regular pan with a wide bottom and a metal colander with the appropriate diameter. Lubricate the colander with butter. Pour some cold water into the pan and set a colander (the water should not cover the latter). Lay the manti neatly so that they do not stick together during the cooking process. Keep in mind that they will increase slightly in size. If frozen manti are used, you should not defrost them first, otherwise they will drain. In this case, it is enough to increase the cooking time by five minutes. Cook strictly with the lid closed, because. This method creates the effect of steam cooking. After the water boils, and this will happen very quickly, reduce the heat to a minimum and continue cooking. Watch for water evaporation and top up periodically.

How to check the readiness of manti?

Readiness is checked very simply. Open the lid of the pan and gently touch the dough with your finger. If it sticks or the structure is still too loose, the cooking time should be increased. Manti are considered ready when the dough does not stick and becomes elastic to the touch.

The Uzbek dish manti is loved and revered in Russian cuisine. Fragrant, juicy and unusually tasty manti are especially good immediately after cooking. Attractive.

How long to cook manti video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

Looking at the tips for how long to cook manti, you can easily cook this dish at home, having all the necessary ingredients.

How long to cook manti in a pressure cooker. How to cook manti in a pressure cooker and using improvised means? Losing weight conventionally is hard

How to cook manti