Today I’m sharing an incredibly delicious recipe for manti with you.
These delicious Russian dumplings are not only easy to prepare, they are also a real taste sensation.
In my simple recipe, with easy-to-understand step-by-step instructions, I show you how to do this in just a few simple steps and how you can make absolutely delicious manti yourself in no time at all.
What are manti?
Manti are traditional dumplings made from wafer-thin dough and filled with a savory mixture of seasoned minced meat and onions. This recipe is easy to prepare and perfect for anyone looking for a quick yet tasty dish.
Manti are:
- small dumplings filled with juicy, seasoned minced meat and coated in tender dough.
- a perfect choice for a stress-free dinner.
- Manti are handy delicacies that are ideal for social gatherings and family meals.
Tips for preparation
Make sure to roll out the dough thinly to obtain perfect, tender manti.
Use mixed minced meat for a variety of flavors.
Brush the dumplings with a thin layer of oil before cooking to prevent them from sticking.
Storage options
Yes, you can prepare and freeze the dumplings.
Note, however, that the cooking time may be longer when boiling again.
Variations
You can also use mixed minced meat instead of minced beef.
Try different sauce options, such as yogurt-garlic sauce.
Pairings
Manti harmonize perfectly with a simple green salad.
Serve with yogurt or sour cream for a refreshing touch.
Frequently asked questions about Manti
What ingredients do you need for the manti?
For the dough:
- 200 g water
- 400 g flour
- 1 teaspoon salt
For the filling:
- 500 g minced meat, mixed or beef
- 250 g onions
- 1 teaspoon salt
- 1 teaspoon pepper
In addition:
- 700 g water
For the sauce:
- 200 g mushrooms
- 20 g olive oil
- 1 geh. Tbsp ajvar, mild
- 1 tin of chopped tomatoes (400 g)
- 100 g whipped cream
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper to taste
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
How to make manti?
Preparation of the dough:
For the dough, put all the ingredients into the mixing bowl and 3 min. / Knead dough stage.
Knead the dough into a ball, cover and leave to rest for 30 – 60 minutes (or longer).
The dough rest promotes the formation of gluten, which gives the dough elasticity and structure.
This makes it easy to roll out the dough afterwards.
Preparation of filling:
In the meantime, prepare the filling.
Peel and quarter the onions and place in the mixing bowl. 5 sec. / Chop level 5then push down with the spatula and repeat the process 1-2 times until the onions are fine enough.
Then add the minced meat, season with salt and pepper and 1 min. / Mix dough stage.
Note: Do not put the minced meat into the mixing bowl in one piece, but chop it up a little beforehand.
Preparation of the sauce:
Now you can continue with the preparation of the sauce.
To do this, rinse out the mixing bowl, clean the mushrooms, cut off the stem ends and slice.
Place the mushroom slices in the mixing bowl with the oil and ajvar and 7 min. / 100° / anticlockwise rotation / steam at gentle stirring level.
Then add the tomatoes, cream, bay leaf, sugar, salt and pepper to taste and 12 min. / 100° / anticlockwise rotation / cook at gentle stirring speed.
Transfer the finished sauce to a pan and reheat before serving.
Completion:
Roll out the dough thinly with a rolling pin on a lightly floured work surface into a large rectangle and cut into squares measuring approx. 6 x 6 cm.
Place approx. 1 tbsp of minced meat filling on each square. Then glue the manti together as shown in the pictures:
Press the opposite sides of the square together to create a kind of bag.
Then take the two ends on the left and right side and press them together.
This creates a well-sealed pastry pocket that encloses the filling.
Then brush the Varoma® container and Varoma® tray thinly with sunflower oil (to prevent the dumplings from sticking) and place the glued manti inside.
Rinse the mixing bowl thoroughly and fill with 700 g water. Place the Varoma® container and Varoma® insert base on top, close with the lid and place the manti 30 min. / Varoma® / level 2 cooking.
Then serve with the sauce.
Note: Manti can also be served with sour cream and pepper instead of the sauce. This is also typical of this dish.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
These prep times are just an estimate, and that’s totally okay! Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for manti , you might also like my recipe for borscht 🙂
Christoph
PS: Don’t want to miss any more recipes? Then just follow me on Pinterest or Instagram ❣
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Manti (Russian dumplings)
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Equipment
- Thermomix
- Spatel
- Large bowl
- Rolling Pin
- Knife
Ingredients
For the dough:
- 200 g Water
- 400 g Flour
- 1 Tsp Salt
For the filling:
- 500 g Minced meat Mixed or beef
- 250 g Onions
- 1 Tsp Salt
- 1 Tsp Black pepper
In addition:
- 700 g Water
For the sauce:
- 200 g Mushrooms
- 20 g Olive oil
- 1 Tsp Ajvar mild
- 1 Can Chopped tomatoes 400 g
- 100 g Heavy cream
- 1 Bay leaf
- 1 Tbsp Sugar
- Salt To taste
- Black pepper To taste
Instructions
Preparation of the dough:
- For the dough, put all the ingredients into the mixing bowl and 3 min. / Knead dough stage. Knead the dough into a ball, cover and leave to rest for 30 – 60 minutes (or longer). The resting time promotes the formation of gluten, which gives the dough elasticity and structure. This makes it easy to roll out the dough afterwards.
Preparation of filling:
- Meanwhile, prepare the filling. Peel and quarter the onions and place in the mixing bowl. 5 sec. / Chop level 5 Then push down with the spatula and repeat the process 1-2 times until the onions are fine enough.
- Then add the minced meat, season with salt and pepper and 1 min. / Mix dough stage.
- Note: Do not put the minced meat into the mixing bowl in one piece, but break it up a little beforehand.
Preparation of the sauce:
- Now you can continue with the preparation of the sauce. To do this, rinse out the mixing bowl, clean the mushrooms, cut off the stem ends and slice.
- Place the mushroom slices in the mixing bowl with the oil and ajvar and 7 min. / 100° / anticlockwise rotation / steam at gentle stirring level.
- Then add the tomatoes, heavy cream, bay leaf, sugar, salt and pepper to taste and 12 min. / 100° / anticlockwise rotation / cook at gentle stirring speed.
- Transfer the finished sauce to a pan and reheat before serving.
Completion:
- Roll out the dough thinly with a rolling pin on a lightly floured work surface into a large rectangle and cut into squares measuring approx. 6 x 6 cm.
- Place about 1 tbsp of minced meat filling on each square. Then seal the manti as shown in the pictures:
- Press the opposite sides of the square together to create a kind of bag. Then take the two ends on the left and right side and press them together. This creates a well-sealed pastry pocket that encloses the filling.
- Then brush the Varoma® container and Varoma® tray thinly with sunflower oil (to prevent the dumplings from sticking) and place the manti inside.
- Roughly rinse the mixing bowl and fill with 700 g of water. Place the Varoma® container and Varoma® insert base on top, close with the lid and steam the manti 30 min. / Varoma® / level 2.
- Serve with the sauce.
- Note: Manti can also be served with sour cream and pepper instead of sauce. This is also typical of this dish.
Notes
- If you like the sauce thicker, you can add a little cornflour.
