Real Manti

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Make a dough from 650 ml of milk, eggs, flour and 1 teaspoon of salt. If you have a BBA: the dough function is also wonderful - but don`t let it rise, just knead. Shape the dough into a ball, sprinkle with flour, wrap a piece of foil and place in the refrigerator for 1 hour - this will make the dough nice and even.
In the meantime, coarsely grate the pumpkin flesh. Cut the onion into small pieces. Work the minced pork, pumpkin and onion into an even mixture, add the remaining milk, salt and pepper.
Take the dough out of the refrigerator, form a sausage approx. 4 cm thick and cut out approx. 2.5 cm thick pieces. Roll out each piece of dough on a floured surface into a circle, approx. 3 mm thick, place 1 tablespoon (possibly heaped) meat mixture in the middle. Then gather the sides together at the top right and left in the middle and press them together at the seam, leaving the ends open. Then press the ends together firmly at the top and bottom, ideally with slightly rotating movements (see instructions for my recipe Russian dumplings with sauerkraut).
The dumpling now has the shape of a letter H with a strongly extended central connecting line and looks something like a pillow with a seam at the top and protruding corners. In the last step you take the top and bottom corners of the pillow on the right and left side and pull them together on the side; then pull the corners together a little and press firmly together so that a circular shape is created at the end. With a little practice you can do the whole thing without any problems, you just have to make sure that the edges are closed very tightly so that the juice does not come out of the finished manti.
Dip each mantle (that`s how the manti are called individually) generously in oil (so that they don`t stick together during cooking) and place in the sieve inserts. Leave a gap of approx. 3 cm between the individual mantis.
In the meantime, bring the water to the boil in the steamer. Place sieve inserts filled with manti on top of each other and then on the base pot with boiling water. Cover with the lid and put a cloth on top - so that the steam does not come out of the small gaps. When the lid gets hot, reduce the heat. Cook for a total of 30 to 35 minutes.
Carefully remove the manti from the sieve inserts so that the dough does not tear and the juice does not come out. Serve immediately.
It goes well with sweet and sour Asian sauces, diluted a little with 9% vinegar, or if someone likes something spicier - see my recipe Adschika.

Also Like

Mantie

The perfect mantie recipe with a picture and simple step-by-step instructions. More...

Kayseri Manti

The perfect kayseri manti recipe with a picture and simple step-by-step instructions. More...

Russian Manti

The perfect russian manti recipe with a picture and simple step-by-step instructions. More...

Turkish Manti

The perfect turkish manti recipe with a picture and simple step-by-step instructions. More...

Vegetarian Manti

The perfect vegetarian manti recipe with a picture and simple step-by-step instructions. More...

Bosnian Manti in the Oven

Live and learn! And try new recipes! I am very glad that I tried this recipe! Manty in the oven with crispy puff pastry and juicy filling inside, according to a Bosnian recipe. So we haven’t cooked manti yet! Tasty, simple, interesting! I recommend cookin...

Manti for Busy People

The perfect manti for busy people recipe with a picture and simple step-by-step instructions. More...

Manti – Turkish Tortellini

The perfect manti – turkish tortellini recipe with a picture and simple step-by-step instructions. More...

Manty “Pak-Choy”

Recently I bought a new variety of cabbage in a store – pak-choy (or Chinese cabbage). It is very popular in China, Korea and Southeast Asia. You can make an interesting dish from it. Cook: 1 hour 10 mins Servings: 4 Ingredients Pork – 400 Grams Butter – ...

Manty with Meat and Mushrooms

A variation on the theme of Uzbek cuisine. Homemade manti in a double boiler. Servings: 8 Ingredients For the test: Warm water – 100 ml Flour – 2 cups Egg – 1 pc. Salt to taste Melted butter – for lubrication For filling: Pork fillet – 260 g Mushrooms – 1...

Real Cocoa

The perfect real cocoa recipe with a picture and simple step-by-step instructions. More...

Real Donuts

These are just awesome delicious donuts !!! You start to eat them and you can’t stop, they are so tender and crispy !! Ingredients First-grade flour – 530 g Dry yeast – 5-8 g Salt – 5 g Sugar – 60 g Water – 310 g Egg – 1 pc. Butter – 30 g Powdered […] Mor...

Real Peach

The perfect real peach recipe with a picture and simple step-by-step instructions. More...

Manti À La Kadriye

The perfect manti à la kadriye recipe with a picture and simple step-by-step instructions. More...

Manti with Yogurt and Paprika Sauce

The perfect manti with yogurt and paprika sauce recipe with a picture and simple step-by-step instructions. More...

Pyanse (Pigody), or Manty in Korean

Pyanse (pyogody) is a national Korean steamed pie. You can call it steam whitewash. Spicy tomato sauce or kimchi is served with pyansa. Korean carrots are good too. I love the steamed recipes and it’s delicious. Ingredients For the dough: Flour – 550 g St...