How beautiful, how delightfully elegant, miniature products resembling rosebuds, fragrant with delicate aromas of oriental spices! And this is not surprising, because it is the filling for manti, the secrets of which are revealed in the presented recipes, has become a solo element of this wonderful dish.

Classic Manti Filling Recipe

Not every housewife succeeds in getting high-quality mincemeat for Asian products. Mistakes arise when ignorance of the significant nuances and some subtleties of the design of the dish.

The principles of perfect filling:

  1. As a meat component, the classic recipe provides lamb. If the product is not very fatty, be sure to supplement it with fat tail fat.
  2. The total volume of onion used should correspond to, or even exceed the same indicator, the meat content.
  3. Grind lamb (another product) will be exclusively with a sharp knife.Grinding in a food processor is excluded, since in the process of such processing of meat up to 60% of precious juice is lost.
  4. In addition, our mechanoreceptors located on the tongue and recognizing the consistency of food will appreciate the taste and tenderness of each piece of minced meat. We will reveal all the secrets of getting the most juicy manti at the end of the story.

The composition of the ingredients of the filling:

  • olive oil - 40 ml;
  • lamb - 500 g;
  • onions - 700 g;
  • fat tail fat - 200 g;
  • allspice black, zira - up to 2 g.

Cooking method:

  1. Thoroughly rinse the meat piece, clean it from films, get wet with towels. To facilitate the process of obtaining minced meat, send it for half an hour to the freezer. Proven Reception!
  2. We take out the chilled mutton, divide it into layers up to 2 mm thick, chop with straws, cut the formed strips into the smallest cubes. If we comply with the proposed stages of product processing, this process will not take much time and effort.
  3. Shred the fat tail fat with very small slices, send it to the meat.
  4. We free the onion from the husk, chop the vegetables in small thin strips. Knead them lightly with your hands for better allocation of juice, add to the remaining components of the dish.
  5. Season the food with salt and pepper, add olive oil, and mix the minced meat thoroughly. In the process of kneading, we attach portions of the broth or drinking water.

The best place to form the final flavor bouquet of the prepared composition is the refrigerator. Leave the stuffing alone for at least half an hour.

With potatoes and meat

Meat filling with slices of root vegetables is a traditional component of manti in the East. Added tubers not only enrich the taste of the dish, but also serves as a kind of sponge, absorbing excess moisture, preventing breaks in the dough.

Grocery list:

  • beef with layers of fat - 800 g;
  • potatoes - 6 pcs.;
  • spices (salt, pepper);
  • turnip onions - 900 g;
  • tail fat or fat - 250 g;
  • basil, marjoram, coriander - choose by preference.

Order of preparation:

  1. Grind pre-processed and chilled brisket. Add to it the fat chopped into small cubes. In order to create a tender and juicy filling, it is permissible to add lard (smoked and even salty) to the composition of minced meat.
  2. Remove the peel from root crops. We wash tubers, get wet with napkins, chop in the same form as meat. Spread the pieces in the dish with the filling.
  3. We free the onions from the husks, chop them into small cubes, knead them a little, and send them to the food bowl.
  4. We attach salt, pepper, fragrant spices, purified water or broth. We make a batch of minced meat, we get the composition of a homogeneous consistency.

Manty stuffed with potatoes and meat, never "lose" in the tastes and appetizing qualities.

Pumpkin

Traditionally, Asian food suggests the presence of minced meat. However, modern oriental cooking allows for certain adjustments. Today, manti with a variety of fillings, including pumpkin, are always popular.

Necessary components:

  • onions - 400 g;
  • zira - 8 g;
  • mutton fat - 120 g;
  • pulp of beef (pork) - 500 g;
  • ripe pumpkin - 400 g;
  • spices, spices.

Cooking process:

  1. Finely chop the thoroughly washed meat dried with paper towels. Do not forget to pre-freeze it slightly so that the manufactured pieces take the form of identical cubes, and the processing of the product brings only pleasant emotions. A good mood is very important for the process of obtaining delicious food!
  2. We peel the pumpkin, free from seeds, finely chop, or grate it coarsely. To get the perfect taste of the dish we use unsweetened vegetable.
  3. Remove the peel from the onion, chop in small pieces.
  4. We combine in the bowl all the prepared products, salt and pepper the composition. Add chopped fat, zira, mix the minced meat well, pour in the required amount of drinking water.

Cooked pumpkin filling must certainly contain spices, because by itself this fruit is somewhat unleavened. Serving appetizing food, we certainly flavored it with sour cream sauce.

Minced chicken stuffing

Amazing products of Asian masters delight European lovers of delicious food. Let's try to make luxurious manti from minced chicken.

The list of components:

  • turnip onions - 500 g;
  • lard (preferably lamb) - 120 g;
  • poultry fillet - 600 g;
  • cloves of garlic - 3 pcs.;
  • chicken broth - 120 ml;
  • salt, pepper, seasonings.

Actions:

  1. We clean the fillet from the films, wash, blot with napkins, cut into the smallest pieces. We spread the mass in a convenient dish along with chopped lard.
  2. We free the onion from the husk, chop the vegetable into cubes or small cubes, and send it to the meat.
  3. We add salt, pepper and spices, mix everything thoroughly, adding portions of the broth.

We give the aromatic composition a good place in a cool place, and then use it for its intended purpose.

Cooking from minced meat

In the presented recipe, not only the gastronomic traditions of the East and Asian peoples were mixed, but also the food components. The result of such culinary harmony was the emergence of delicious manti from the combined filling.

Ingredients Required:

  • minced meat (beef and pork) - 500 g;
  • turnip onions - 600 g;
  • purified water - up to 130 ml;
  • potatoes - 2 tubers;
  • salt, pepper mixture.

Step-by-step preparation:

  1. We clean root vegetables, rinse, dry with napkins, chop with miniature cubes.
  2. We chop the onion without husks in small thin strips.
  3. We prepare minced meat, consisting of high-quality pulp of two types of meat. Add slices of root crops and processed onions to the resulting composition. Salt and pepper the cooked mass, provide it with the necessary amount of mixtures of peppers, salt and spices.
  4. We make a mixture of minced meat, supplement the composition with portions of cold (ice) water.

Do not forget to provide the filling with the necessary amount of liquid component, without which manti will lose their culinary charm and unrivaled taste.

Vegetable filling for manti

Hearty oriental food can also be vegetarian, if you fill the shell of thin dough with delicious vegetable slices.

Grocery list:

  • zucchini - 350 g;
  • fatty pork - 500 g;
  • onions - 500 g;
  • lard - 150 g;
  • spices, coriander.

Cooking Technology:

  1. We clean the zucchini from the peel and seeds (if any), rub grossly.
  2. We release the onion from the husk, shred in small strips.
  3. Finely chop the pork washed and dried with napkins. A good filling option will be a mixed composition with the addition of beef.
  4. We place all the ingredients in a spacious bowl, pepper, salt the products, season with coriander and other desirable spices. Pour small portions of bottled water during the mixing process. A lot of liquid in the presented recipe is not required, as the selected ingredients will provide the composition with the necessary juiciness.

The cooked vegetable filling needs a short break so that all the components exchange mutual tastes.

Cabbage Recipe

In many recipes, mixed compositions of fillings from vegetables and meat are found. No words - this is a great combination of products for tasty and nutritious manti. However, the cabbage filling will be an equally interesting dish.

Necessary components:

  • vegetable oil - up to 30 ml;
  • carrots - 2 pcs.;
  • onions - 2 pcs.;
  • fresh cabbage (white or Brussels sprouts) - 450 g;
  • potato tubers - 4 pcs.;
  • hops-suneli, salt, pepper.

Algorithm of actions:

  1. So, we clean and wash all the vegetables. Thinly chop the onion, rub the carrots.
  2. We free the cabbage from the upper leaves and the stalk, finely chop it, slightly knead it with our hands, then combine it with the rest of the vegetables. Season the composition with salt and pepper, sprinkle with vegetable oil.
  3. There is another option for obtaining such a filling. We cook the prepared onions until transparent, add the remaining vegetables, salt and pepper products, stew with tomato paste until half-ready.

Instead of fresh cabbage, you can use salted or pickled stock. The food is amazingly delicious!

With the addition of cottage cheese

The fermented milk product goes well with products made from dough. This feature did not pass by Asian culinary specialists who created recipes for the most delicate manti with the addition of cottage cheese.

The list of ingredients:

  • eggs - 2 pcs.;
  • ginger root - up to 2 cm;
  • orange peel - 2 tbsp. l .;
  • cottage cheese - 800 g;
  • apples (preferably hard varieties) - 300 g;
  • regular sugar - 100 g;
  • ground cinnamon - 10 g.

Cooking sequence:

  1. To make the filling smooth and uniform, be sure to grind the fresh cottage cheese through a sieve with a fine mesh.
  2. We spread the resulting mass into the bowl, add the peeled and chopped ginger root. Here we also rub the zest of lemon, put white sugar and ground cinnamon.
  3. We peel the apples from the peel, remove the cores, chop the fruit into small cubes, and send it to the curd mixture. You can use pears, seedless cherries, other fresh fruits and berries.
  4. For lovers of confectionery aromas we attach a pinch of vanillin, we drive in an egg. Mix the composition thoroughly.

The dough for the products should already be prepared so that the aromatic curd mass is in the mouth-watering products, and not become a tasty “booty” for our little sweet tooth.

Unusual fish manti filling

As we have already noted, the modern recipe of Asian dishes is distinguished by very exotic ingredients. For example, you can cook amazingly delicious fish filling.

Grocery list:

  • onions - 4 pcs.;
  • the amount of soy sauce and pepper is selected according to taste;
  • fillet of the sea language - 400 g;
  • greenery;
  • cloves of garlic - 2 pcs.;
  • ½ lemon juice.

Order of preparation:

  1. Defrost a plate of fish fillet, rinse well, get wet with towels. We spread the product in a bowl, divide it into pieces, sprinkle with lemon juice, remove for a hour in the refrigerator to pickle.
  2. Finely chop the processed parts of the fish in the form of cubes, salt and pepper according to your own preferences.
  3. Since sea meat is a fatty product in itself, there is no need to add oil. If we have at our disposal a different type of underwater inhabitants, we will certainly supplement the composition of the filling with the right amount of fat.
  4. We attach chopped garlic, diced onion, pepper and soy product to the fish mass. Salt is also not needed, since this spice is quite in Chinese sauce.

The stuffing for manti with fish meat will not only provide an unusual taste of the dish, but will no doubt become the original decoration of any festive meal!

With seafood

Delicious dishes can be enjoyed in the restaurants with Chinese cuisine. However, to please yourself to enjoy manti with seafood is quite affordable at home.

Necessary components:

  • king prawns in peeled form - 400 g;
  • onions - 2 pcs.;
  • pike perch fillet - 600 g;
  • chili pepper pod;
  • ginger root - 9 g;
  • salt, cilantro.

Cooking:

  1. To get tender mincemeat, you can use gray crustaceans or buy large individuals - king prawns. The most delicious filling is obtained with the addition of a raw product. However, boiled-frozen representatives of the underwater kingdom are also suitable.
  2. Cut the shrimp with a knife in the shape of small cubes.
  3. We remove the skin from the fish fillet, remove all the bones, cut the pike perch into small pieces.
  4. We clean the ginger root, finely rub it. We need a little less than a teaspoon.
  5. We spread all the prepared components in a bowl, season with salt, add the chopped chili pod and chopped greens.

Mix the stuffing with seafood well, leave in the refrigerator until the manti is formed.

Secrets to Making Manti Juicy

Particular pleasure is given to the process of eating aromatic products, when, having tasted the still smoking dish, we feel like juice is literally splashing out of it.

How to achieve this result:

  1. Be sure to add drinking water to the minced meat, and even better - crushed ice.
  2. The amount of onion is calculated not by the heads of the onion vegetable, but by kilograms, focusing on the weight of the meat component.
  3. A centuries-old culinary technique for creating juicy toppings is the obligatory placement of minced or fat fat in minced meat.
  4. As we have already noted, the composition of the filling is prepared manually. Do not forget that the food processor facilitates the work, but robs the meat of more than half of the juicy component. In extreme cases, we process the product in an electrical appliance using a grill with the largest openings.
  5. Sauerkraut has an extremely juicy effect, especially if pork is present as a meat ingredient. Stuffing is surprisingly fragrant and tender.
  6. The piquancy of the dish, as well as its juiciness, is facilitated by the inclusion of green apples in the filling. The cooked mass is provided with additional fruit juice, and at the same time with very interesting taste shades.
  7. And one more tip - we never add eggs to the minced meat (with some exceptions). Such a component will make the composition more rigid. Remember that manti are not cutlets.

And yet - it is important not only to create the most “wet” environment in the filling, but also to preserve it! And it depends on the quality of the shell (test) and the correct design of the products.

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