Despite the fact that manti are considered a traditional Central Asian dish, they are loved and prepared all over the world. We have collected for you a variety of recipes for making mantles in a slow cooker in order to clearly demonstrate how much this is an unusual dish. And while the dough is prepared approximately the same, the filling can be very different, starting from fat lamb and familiar pork, ending with fragrant pumpkin and vegetables! Preparing manti in a slow cooker is no more difficult than in a special steam pan, and a clearly verified temperature regime will make them perfectly juicy and tasty.

How to cook manti in a slow cooker

Before starting the preparation of "Uzbek dumplings", you need to know some nuances:

1. It is very simple to prepare the right manti dough if you remember the recipe once and for all and observe a clear grammar of the ingredients. The flour must be sift with a slide, make a hole in it, drive an egg there, sprinkle everything with salt, pour a little warm water and knead the dough with your hands. Mock until the mass becomes solid and elastic, then put in a bag and send it to the refrigerator for the night. You can roll the dough and sculpt manti only the next day.
2. The choice of meat filling should also be approached responsibly. The back of the ram or spatula is suitable for this. To make mantles in a slow cooker juicy, be sure to add fatty fat to minced meat and do not listen to those who claim that the curds gives an unpleasant odor. In Central Asia countries, it is considered a welcome delicacy.
3. The minced meat should be done without using a meat grinder or blender, chopping meat with a sharp knife. Slightly freeze it in and cut it into small cubes. The same rule applies to Kurducca and all other ingredients - they should be the same size. Do not spare onions - it also gives the mantams of juiciness.
4. When the dough was infused in the refrigerator, divide it into 4 equal parts and roll it into thin long tortillas. First, you need to roll out with a rolling pin, and then stretch out with your hands so that the dough is enriched with oxygen. Cut the cakes into squares with a side of 7-8 cm.
   
5. Put the filling exactly in the center of squares about 40 grams (tablespoon with a slide). First, pinch the two opposite corners of the square, then the second two and the remaining cracks between them.
   
6. Traditionally, manti are prepared in a special multi -level pot - a mantic (mantle). She was invented in China in time immemorial. But today, many prefer to use modern equipment and prepare manti in a slow cooker, where they turn out as juicy and tasty as if they were prepared in the best chubmer. Fragrant pepper and bay leaf for spicy aroma are usually added to the water.

Uzbek manti in a slow cooker

We suggest you cook a traditional Uzbek dish in a slow cooker. Manti are very satisfying and aromatic, so all family members will gather for the smell long before serving the dish on the table. A great option for a festive treat for a large company!

What ingredients will be required to make Uzbek manti in a slow cooker:

• pork or beef without bone - 1 kg;
• onions - 4 pcs;
• salt, pepper - to taste;
• water - 700 ml;
• vodka - 3 tbsp. l.;
• sunflower oil - 6 tbsp. l;
• sugar - 2 tbsp. l.;
• salt - 2 tsp;
• flour - 1 kg.

As you can see, eggs are not used for this test recipe, but vodka is present. Do not be afraid that it will give a specific taste to the dish - all alcohol will evaporate under the influence of temperature. Vodka gives the dough excellent plasticity and allows you to roll it very thinly. This is a “secret ingredient” of professional scammers and cheburas.

How to cook manti in a multicooker in Uzbek:

1. Cut the meat in small pieces.
2. Finely chop the onion.
3. Mix the ingredients in a deep bowl, salt, pepper and add 100 ml of water. In this case, water will give the filling of juiciness and turn into a juicy aromatic broth.
4. Sift the flour with a slide, mix with the remaining water and other ingredients. Knead a tight dough, put it in a bag and send it to the refrigerator for 1-2 hours.
5. Divide the dough into squares, as described above, blind manti and put on a grille greased with vegetable oil.
6. Pour a liter of water into the bowl, put fragrant pepper and bay leaf into it.
7. Install the program “Warm -up” and cook manti in a slow cooker for 20 minutes.

You can serve manti in a multicooker in Uzbek with any sauce or sour cream.

Pumpkin mantles in a slow cooker

If you think that now we will talk about vegetarian manti in a slow cooker, you are very mistaken. Yes, there is meat here, but the “highlight” of the recipe is pumpkin. An unusual combination of ingredients gives rise to truly amazing and harmonious taste. A sweetish fragrant pumpkin emphasizes the juiciness of meat and gives real pleasure.

The ingredients that will be required to make pumpkin mantles in a slow cooker:

• flour - 500 g;
• egg - 1 pc;
• water - 220 ml;
• salt - 0.5 tsp;
• pumpkin (pulp) - 400 g;
• onions-2-3 pcs;
• baranina with fat - 400 g;
• butter - 2 tbsp. l.;
• balsamic vinegar - 1 tbsp. l.;
• salt, pepper - to taste;
• bay leaf;
• fragrant pepper with peas;
• tomatoes - 2 pcs;
• garlic - 2 teeth;
• sugar - a pinch;
• sunflower oil.

How to make pumpkin mantles in a slow cooker:

1. Knead the dough, mixing flour with water, egg and salt. Send the refrigerator while you cook the filling.
2. Cut the meat with very small cubes.
3. Cut the pumpkin in the same way as meat.
4. Finely chop one onion with a knife, and grate the second on a coarse grater or grind in a blender.
5. Mix meat, pumpkin, onions, balsamic vinegar, softened butter in a deep bowl, salt and pepper to taste. Let the filling brew for about 15 minutes at room temperature.
6. Roll out the dough, divide into squares and blind manti.
7. Steam the grille for cooking with oil, lay out the manti and cook in the “cook for a couple” for 30 minutes, not forgetting to pour into a bowl of water with fragrant pepper and bay leaf.
8. While manti in a slow cooker are being prepared, make a piquant sauce. Grate the tomatoes, removing the skin, mix with garlic missed through the press, a ferry of spoons of sunflower oil. Salt, pepper and mix thoroughly. With such a pumpkin manti sauce, eat the most tasty!

If you still want to cook vegetarian pumpkin manti, just do not put the meat in the filling, and knead the dough on the water without an egg. Also, for the vegetarian version of the filling, potatoes, cabbage, mushrooms or a mixture of vegetables are suitable.

Fish manti in a slow cooker

You can cook mantles in a slow cooker not only with meat and vegetables, but also with fish. An unusual taste will make a variety of your diet. Mantia with fish filling is not as “heavy” as with pork and even more lamb, so they will suit people with problematic digestion and those who follow the figure.

What ingredients are needed to make fish mantles in a slow cooker:

• fish fillet - 1 kg;
• onions - 2 pcs;
• egg - 2 pcs;
• flour - 800 g;
• water - 200 ml;
• red pepper - 1 tsp;
• black pepper - 1 tsp;
• fennel - 2 tsp;
• safran - a pinch;
• cardamon - a pinch;
• fresh greens (parsley, dill, cilantro) - 1 bunch;
• salt;
• sunflower oil.

To make fish mantles, follow the step -by -step instructions:

1. Prepare the dough by mixing flour with egg, water and salt. Put the tight mass to the bag and send it to the refrigerator while you cook the filling.
2. Cut the fillet in small cubes, chop the onion finely or chop in a blender.
3. Mix the ingredients in a deep bowl, season with spices, drive an egg and knead thoroughly until smooth.
4. Roll out the dough, divide into squares and fill them with fishing rod.
5. Pour water into the bowl, add fragrant pepper and bay leaf into it. Put the manti on the lattice and install the program “A steamed steam”.
6. Fish mantles are prepared in a slow cooker for about 20 minutes.

Before serving, you can decorate the dish with lemon slices and fresh herbs. Fish mantles in a slow cooker are perfectly combined with sour and spicy sauces.

Manti in a slow cooker: Methods of modeling. Video

In order for your mantles in a slow cooker to be beautiful, we suggest choosing your favorite modeling method.

In order for the dough to easily succumb and stretch, it must be held in the refrigerator for at least 40 minutes.

The filling for manti should always be cut into cubes. If you use ordinary stuffing, you will get ordinary large dumplings.

Detailed instructions are demonstrated in the video below: