Beef manti in a steamed pressure cooker

Manti is a hearty, juicy and very tasty dish! Manti are a traditional meat dish of Kazakh cuisine, but they are also loved in our country. They look similar to dumplings, but are slightly larger. The main difference between this culinary recipe is that they are steamed.
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Laila GrahamLaila Graham
Author of the recipe
Beef manti in a steamed pressure cooker
Calories
622Kcal
Protein
33gram
Fat
35gram
Carbs
46gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 8

Step-by-step preparation

Cooking timeCooking time: 1 hr 35 mins
  1. STEP 1

    STEP 1

    In this recipe I want to tell you how to cook steamed manti from beef. So, let's prepare the dough. To do this, mix flour with one teaspoon of salt and a glass of water. Knead the dough into a tight dough, form a bun, wrap it in cling film so that it does not dry out, and let it stand for 10-15 minutes.

  2. STEP 2

    STEP 2

    Preparing the filling for the manti. We clean and chop the onion.

  3. STEP 3

    STEP 3

    You can use any meat for minced meat, but, of course, the best product is beef or lamb. We cut the meat into very small pieces or grind it in a meat grinder with a large grid. Add onion and black pepper. You can also add a little cold water to the minced meat to make it juicy. I sometimes make my own mince and sometimes buy it pre-made (if it's fresh) from my local butcher shop.

  4. STEP 4

    STEP 4

    Roll out the finished dough into a sausage, divide it with a knife into balls the size of a nut. Then we roll the balls into thin flat cakes and put our minced meat and lard on them.

  5. STEP 5

    STEP 5

    We pinch the edges, picking up the dough from all sides and gathering it.

  6. STEP 6

    STEP 6

    We leave the middle open, as shown in the photo. We place the finished manti on manty sheets with holes, greased with vegetable oil. Pour water into the bowl of the matnyshnitsa, add salt, black peppercorns and bay leaf. Close the pressure cooker with a lid and steam the manti for 40 minutes after boiling. Sprinkle the finished dish with black pepper and decorate with herbs. Manti are served in porcelain bowls, or with broth.

Comments on the recipe

Author comment no avatar
♥Evgenia
20.10.2023
4.8
In this recipe you can learn how to make manti.
Author comment no avatar
Lilik75
20.10.2023
5
Real manti are not stuffed with minced meat, but with finely chopped meat, which is how they differ mainly from dumplings
Author comment no avatar
babaj
20.10.2023
4.7
...POPROBUJU,NIKOGDA SAM NE DELAL.
Author comment no avatar
Shura
20.10.2023
4.5
Gourmet, Larisa, how nice it is to look at your manti, I immediately wanted a large portion, yes, not everyone makes excellent manti, there are a lot of nuances in their preparation, but I managed to try real Kazakh manti - and I have never tried these anywhere else, I myself I do it sometimes, but the dough and minced meat cannot compare with the masters of this art. Congratulations to you and thank you for the recipe!
Author comment no avatar
Shura
20.10.2023
4.8
What kind of cook invented manti? I would give him all the prizes, such a dish is everyone’s favorite, there are always few of them, you eat, you seem to be full, and they bring a new portion and everything repeats, so tasty))) Nothing more is needed))) Granddaughters and two mantyshnitsa cooked for D.R. They put it on at once and didn’t notice how they ran out!
Author comment no avatar
N/N
20.10.2023
4.6
Voobshe-to manti, eto uigurskaya kuxnya! I pochemu v recepte ne ukazani proporcii i specii - takie kak zira?
Author comment no avatar
Marusya
20.10.2023
4.6
For real manti, the meat is finely chopped. Not minced meat, but finely chopped meat. Try it!