Side Dishes ›

Manty with Meat and Mushrooms

by Editorial Staff

A variation on the theme of Uzbek cuisine. Homemade manti in a double boiler.

Summary

Prep Time20 mins
Cook Time1 hr
Total Time1 h 20 mins
CourseSide Dishes
CuisineAsian
Servings (Default: 1)


Ingredients

For the dough:

  • Warm water - 100 ml
  • Flour - 2 cups
  • Egg - 1 pc.
  • Salt to taste
  • Melted butter - for lubrication

For filling:

  • Pork fillet - 260 g
  • Mushrooms - 160 g
  • Butter - for frying
  • Small onion - 1 pc.
  • Garlic - 1-2 cloves
  • Salt to taste
  • Pepper to taste
  • Spices to taste
Manty with Meat and Mushrooms
Manty with Meat and Mushrooms

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Instructions

  1. Sift flour. Pour water into a bowl, add an egg.
  2. Gradually pour out the flour, knead the dough so that it does not stick to your hands. Cover the dough with a towel and set aside.
  3. Finely chop the meat, chop the onion.
    Finely chop the meat, chop the onion.
    Finely chop the meat, chop the onion.
  4. Melt butter in a frying pan, add mushrooms, add a little salt (you can add mushroom seasoning), squeeze out the garlic. Fry until golden brown.
  5. Add meat and onions to the pan. Add seasonings, salt.
  6. Fry the meat until golden brown.
  7. Melt a little butter in a bowl to grease the dough and manti.
  8. Roll out the dough into a "sausage", cut into 8 pieces. Prepare a steamer - grease the molds with oil. Roll out each part of the dough into a circle 3-5 mm thick, 8-10 cm in diameter. Lightly grease with oil, put the filling 1-2 tablespoons, you can add fresh herbs.
    Roll out the dough into a
    Roll out the dough into a
  9. Blind the manti and put in the mold. Smear a little more butter on top of the manti with meat and mushrooms. Cook manti with meat and mushrooms for 40-60 minutes.
Bon appetit!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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