Uzbek dumplings recipe with photos

Each nation among the recipes of national cuisine there is a dish that is considered a «calling card». In Asian cooking this special status has earned Manty, and it’s not unreasonable. From Tatarstan and Turkey to Mongolia and China rich dish of a thinly rolled dough with filling, which is steamed, is served like a traditional. In Uzbekistan manti made exclusively with meat, although in many ways they commemorate the dumplings, there are subtleties that distinguish these dishes from each other.

Tips on cooking meals

First learned to cook Chinese dumplings, then the recipe spread among the peoples of Central Asia. Making their own variations of the dough, toppings, shapes in the kitchen every nation has its own traditional way of cooking hearty meals. First manti was prepared only from fresh dough, rolling it very thin, these days there are recipes from lush or dough. As a filling popular option is still a meat, only a little inferior to him vegetables and cheese – not exactly the traditional «midway» food.

Brings together all varieties of meals, the method of its preparation. Previously used for this special dish called kaskan in which manti was done for a couple. This method of preparation remained the key now. In multilevel pots (mantovano) there are holes through which vapor rises from the bottom up, providing continuous education of the couple, to prove Manty until done. Well suited for production and steamers.

Another difference from the Manty dumplings – size, the last much smaller. But the form of both dishes dough rolls may be similar, because in addition to the classical variant of the square – there are also round, triangular. The stuffing for dumplings made from various types of meat, chop it finely and definitely need to add pieces of fat. Add minced fried or raw onions, potatoes, then in the cooking process they will not be broken and there will be extra juice. For the filling, take more vegetables, mushrooms, seafood, fruit, cheese.

How to make batter for Uzbek Manty

To prepare the dough for Uzbek manti, you need to have the capacity for kneading (ceramic, aluminum, glass), a sieve, a Board, a rolling pin. Regardless of the grade of flour is sifted it is required for oxygen enrichment, and this affects the uniformity of the future test. Further, a small amount of water diluted the salt and gradually fill up the flour. In the process of mixing, alternately add the flour, water, bringing to the desired volume and consistency. If the recipe provided the eggs, beat them separately and injected into the dough.

Preparation of the dough for Mantes

When the dough takes shape and begins to lag behind the hands, it rolled into a ball, cover with a damp towel and leave for quarter of an hour. The next stage is rolling on a cutting Board with a thin layer. First you have to form a cake thickness of about one cm, sprinkle with flour, and begin to work till it does not turn into a layer 1 mm. Then the dough is cut into large squares, add filling, paste edges and steamed.

How to sculpt Manty

There are several ways to sculpt Manty, classic (plain) recipe suggests that they have a square shape. Festive options cooking steel incarnation of the original approach, therefore, meet manta rays in the form of flowers, braids, fish or even roses. Each modeling technique has its own quirks, and even the fact that the dish is made from the same dough with the same filling, does not affect the result: different shape dumplings look festive and appetizing.

Option for everyday – lazy dumplings to cook which goes away half the time. The dough with filling simply rolled up in a roll, then sliced, and then cook until tender. Then the mass is divided into parts, each of them is rolled out sausage, then cut into equal pieces. We can roll out, put the filling, blind beautiful manta rays, samipya starting from the middle, then the two sides make the lugs, and it all connects together a basket.

Spices for the mantle

As in any Asian dish without spices can not do, because they only help to enrich the flavor, making it delicious. According to the classic recipe required component is black and red pepper. Enhance the flavor you will help of a mixture of Oriental spices. Not to be mistaken with the choice, appropriate addition would be garlic, caraway or cumin, which is a family of parsley, but the spice has a warm, slightly nutty flavor. When serving dumplings decorated with sprigs or chopped herbs (dill, parsley, coriander), sauce from sour cream to tomato paste.

Step-by-step recipes for delicious dumplings in Uzbek

Delicious manti in Uzbek to cook the easiest, step-by-step recipes. Hot, delicious, hearty dish will decorate the festive table and will help to feed the household lunch or dinner. In the process of cooking delicious dishes is no big deal, just a couple of nuances to dumplings came out juicy and the correct adherence to the recipe to avoid unpleasant surprises.

A classic recipe of Uzbek dumplings with lamb

A hot dish of Uzbek cuisine in its classic sense, like khinkali, prepared exclusively with meat, and all kinds of meat choose only lamb. Then dumplings are juicy, hearty, and very filling finely chop with a knife or mince. Add in minced meat allowed lamb fat, chopped onion and spices to taste. For cooking on the classic recipe requires the following ingredients:

  • 400 g flour;
  • 150 ml of water;
  • 500 g of mutton;
  • 30-50 g of fat (lamb);
  • 3-4 onions;
  • a pinch of salt, black pepper, spices.

Classical Uzbek manti

The cooking process:

  1. Mix the flour, water, salt. Knead the dough, leave it to within a quarter of an hour.
  2. To prepare the stuffing, finely chop or grind the meat, add onion, pepper, spices.
  3. Roll the dough thin layer, cut into cubes, put in every meat and some fat. Sculpt Manty, gameplay region.
  4. Manta rays On a couple getting ready about half an hour, are served with herbs and sour cream.

Recipe with a fat-tailed fat and sugar

Traditional Central Asian dish prepared in different variations, one of the most unusual is considered to be this recipe. Instead of unleavened dough which is the basis of the classical method of preparation of delicious hot dishes used yeast. But most importantly, what is different about this option – filling, which acts as a mixture of sheep fat with sugar. Taste an extraordinary culinary tandem supplements sour milk.


  • 500 g flour;
  • 300 ml of water;
  • 30 grams of yeast;
  • 1 teaspoon of salt;
  • 500 g sheep’s tail fat;
  • 120 g of sugar;
  • 300 ml sour milk or kefir.

Dumplings with sheep's tail fat

The cooking process:

  1. Dissolve yeast in warm water, let stand for about 10 minutes, then with flour and water knead the dough. Put in a warm place, waiting for when it came.
  2. The filling is made from sheep’s tail fat mixed with sugar.
  3. Divide the dough into pieces, roll into ropes, then cut into small pieces. Each roll into a thin pancake, put the filling, mold dumplings round shape.
  4. Cook them for about 40 minutes, it is served with the broth in which pre-diluted sour milk.

Manta Uzbek, cooked in a pilaf

No need to be a chef to cook another original dish that will impress your guests. Hot the second is a high calorie rich dish, because it is based on just two popular Asian dishes: plov and manti. The nuance of cooking lies only in the fact that it fits the dough with the filling on top of rice, but the pilaf before you gently to flatten.

To prepare a hearty main dish take:

  • 250 g flour;
  • 100 ml of water;
  • 1 egg;
  • 1 teaspoon of salt;
  • 400 g of rice;
  • 400 g lamb;
  • 2 heads of onions;
  • a pinch of black pepper.

Dumplings cooked in a pilaf


  1. Knead the dough separately whisk the egg, leave on for a quarter of an hour to reach.
  2. Meat finely chop or skip through Mincer, add salt, pepper, spices, chopped onions.
  3. Roll out the dough, cut it into smaller squares to sculpt Manty round shape.
  4. Boil them along with the pilaf, which should be smooth, spread on top of manta, close tight lid, so that the steam remains inside.
  5. Half an hour later the food will be served on the table, neatly laying out the pilaf slide, and the top – manta.

Mrs lazy dumplings in a slow cooker

Multivarka Redmond is perfect for cooking a main dish for a couple. Lazy dumplings or Mrs will satisfy even gourmets, as their stunning aroma complements an equally impressive taste. Choose any toppings, but the traditional version with meat is the most delicious recipe. Whether it’s a dish that is served a La carte pieces. Quick way to feed a household to prepare lazy dumplings, because it takes very little time.

What you need for cooking:

  • 400 g flour;
  • 150 ml of water;
  • 1 egg;
  • 30 ml vegetable oil;
  • 1 teaspoon of salt;
  • 500 g minced meat (pork, chicken, beef);
  • 500 g of cabbage;
  • 1 onions;
  • greens-to taste for decoration;
  • 100 ml sour cream for the sauce;
  • 1 clove of garlic.

Lazy dumplings

The cooking process:

  1. Beat the egg with water, salt, vegetable oil. Pour the sifted flour, to knead the dough. Leave it for half an hour.
  2. Onions, cabbage finely chop, fry in a pan, stirring occasionally. Add salt and leave to cool slightly.
  3. Divide the dough into four pieces, rolled in a thin layer. Spread the filling on one layer and the other cover the top. Then repeat the layers again, then twist all into a roll, cut into portions and cook about 20 minutes.
  4. A sauce prepared from finely chopped greens, sour cream, garlic. Serve the dish hot.

Uzbek manti with pumpkin and meat

Juicy Uzbek traditional dish turns out not only through the lamb. The secret of cooking is that it is necessary in the filling add the pumpkin, then dish with vegetable additive gets its unique taste. It goes well with any kind of meat, will not increase the caloric value of the dish, gives it a special piquancy.

To prepare you need the following ingredients:

  • 100 g flour;
  • 100 grams of meat;
  • 300 g of pumpkin pulp;
  • 3 tablespoons of fat-tail;
  • 1 onions;
  • 20 g of butter;
  • 50 g of sour cream;
  • a pinch of salt, black pepper.

Manti with pumpkin and meat


  1. Knead a dough from water, flour, salt. Let stand for about 15 minutes.
  2. Meat, pumpkin grind and add fat.
  3. In butter fry chopped onion, mix it with a mixture of pumpkin, meat, fat, salt, and pepper.
  4. The dough thinly roll out, cut into squares, spread the filling, like to clip the edges.
  5. Steam for about 40 minutes. Serve hot with sour cream and greens.

Dumplings with potatoes, mushrooms and onions

To vary the recipe a popular hot dishes from Asia, which is steamed, it will turn out with the filling. In this original recipe dumplings stewed mushrooms, potatoes and onions. The second dish turns out juicy, hearty, delicious, and to make it, take following products:

  • 800 g flour;
  • 200 ml of water;
  • 2 eggs;
  • 1 teaspoon of salt;
  • 300 g mushrooms (any);
  • 6-7 PCs of potatoes;
  • 2 heads of onions;
  • 80 g butter (creamy);
  • a pinch of pepper, salt, spices.
  • 3 cloves of garlic;
  • 200 g sour cream;
  • sprigs of dill.

Dumplings with mushrooms and potatoes

The cooking process:

  1. Flour, salt, eggs, water, knead the dough, leave on for 20 minutes, then punch down and so to repeat three times.
  2. Peel the potatoes, cut into small cubes. Mushrooms, onions chop, fry in butter. Mix together with potatoes, adding pepper, salt.
  3. Roll out the dough, cut into circles or squares, spread the filling, combine criss cross edge, like to clip the sides.
  4. Mantovano put on fire, pour water, put the dumplings, cook for about half an hour.
  5. Serve you need with freshly prepared sauce of garlic, cream, herbs.

Steam dumplings stuffed vegetables without meat

Serve the second dish, steamed, can vegetarians or people who are looking for recipes for vegetarian menu. A classic way of cooking dumplings with no meat can not do. But what to replace the meat product to the second dish turned out not less tasty? The vegetable filling makes its piquancy, manta rays this turn out equally delicious.


  • 600 g flour;
  • 200 ml of water;
  • 2 eggs;
  • 300 g pumpkin;
  • 3 PCs. potatoes;
  • 1 onions;
  • 300 g of white cabbage;
  • 1 medium carrot;
  • 2 tbsp. vegetable oil.

Manti for a couple


  1. Knead elastic dough, cover with a towel, leave on for a quarter of an hour.
  2. Chop vegetables: cabbage cut into strips, potatoes – diced, chop onions, carrots grate on a grater. Mix everything to make a bright filling.
  3. Roll the dough, cut into squares, put the filling blind dumplings.
  4. Vegetable dish brought to readiness for a couple, the cooking time is 30 to 40 minutes.

Video recipes: how to cook Uzbek manti at home

Uzbek manti will be easy to prepare at home with the help of video recipes. They told in detail about every stage from product selection to serving a hearty main dish. Some of the nuances present in each recipe will be available a careful viewing of the video. The choice of making one of the most famous Asian dishes will help to learn the basics of novice cooks. Helpful videos and those looking for interesting recipes for the holiday table, because homemade dumplings – delicious.

How delicious to cook real Uzbek manti

The recipe from Elder hankishieva

Homemade dumplings with beef

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