Manty, as a rule, are cooked in a mantle, mantle, mantle. The names of the devices are different, but the meaning is the same - the dish is steamed. This cooking method helps the product to maintain its nutritional value and reduces its calorie content.

You can use absolutely any meat for the filling. To do this, it is chopped very finely with a knife. In this way, minced meat practically does not emit juice. Mix with finely chopped onions and spices.
The main secret of a delicious dish is the dough. There are several ways to prepare it, and today I will share with you recipes with a photo of a delicious dough for manti.

Dough for manti

Cooking time: 20 minutes.
Servings: for 36 manti.
Calorie content: 234 kcal per 100 g of product.
Kitchenware: sieve, cutting board.

Ingredients

Step by step recipe

Use cases

• Manti, dumplings or dumplings can be made from such a dough.
• You can keep it in the freezer for up to 6 months.

Video recipe for making a simple dough for manti

This short video shows you the whole process of making elastic dough in detail.

With the arrival of helper machines in our kitchen, the entire cooking process has become easy and fun. So with the help of a bread maker, you can make an amazing dough for manti. Today we will get acquainted with the recipe for dough for manti in a bread maker. You can use such a blank for any other dishes at your discretion. By the way, thanks to the technique, our product becomes completely ready almost immediately after mixing and you can not leave it to rest, but immediately use it for its intended purpose.

Dough for manti in a bread maker

Cooking time: 15 minutes.
Servings: for 50 manti.
Calorie content: 246.5 kcal per 100 g of product.
Kitchen appliances: bread maker.

Ingredients

Secrets of the correct test

I think that among you, my dear readers, there will be those who do not particularly like to mess with the dough, but would gladly cook tasty dish out of him. Many argue that it turns out much better in a bread maker than by hand. Despite this, there is one secret that is suitable for any dough and makes it completely ready for any inventions: after kneading, any dough should be left in a warm place without drafts for a while.

• The complete readiness of the workpiece can be checked at the touch of a finger.
• If it returns to its original position, it is not yet ready.
• If the deformed place remains the same, then the product is completely ready for use. Such a dough during rolling will be pliable, and you can make any shape from it.

Step by step recipe

Video recipe for making dough for manti in a bread maker

And now I invite you to watch the whole process of making soft dough in this video. You will be able to see how fast the cooking is and how elastic the dough is within 15 minutes after mixing.

And here best recipe dough for manti. This is exactly how Uzbeks make it, and our mothers and grandmothers do it. The main thing is not to overdo it with flour, then it turns out to be soft and elastic. It can be rolled thinly, but the workpiece will be strong. You can use the recipe for Uzbek manti dough for any other flour treats.

Dough for manti Uzbek recipe

Cooking time: 15-20 minutes.
Servings: for 40 mantas.
Calorie content: 234 kcal per 100 g of product.
Kitchenware: deep bowl.

Ingredients

Step by step recipe

Video recipe for making dough for manti in Uzbek

In this video, we will get acquainted with the entire recipe for a quality dough for manti with meat. You will be able to visually see how it turns out as a result of complete readiness.

For me, the best dough for manti is custard. It does not take much time to cook, but it is very tasty in the finished product. I want to introduce you to his recipe, which even a novice hostess can do.

Choux pastry recipe for manti

Cooking time: 15 minutes.
Servings: for 100 mantas.
Calorie content: 243 kcal per 100 g of product.
Kitchen appliances and utensils: deep bowl, blender.

Ingredients

Step by step recipe

Video recipe for making choux pastry for manti

I suggest you watch a short video that describes in detail all the step-by-step steps of creating a test. You will see how the result will turn out choux pastry for manti according to the classic step-by-step recipe.

Manty is a very common dish in many countries, but who is its progenitor is still unknown. Some speculate that they first appeared in China, because they have the word "mantou", which means "stuffed head". But in other countries similar names are used for them. In Mongolia, they are called "mantuu", and in Japan, fried buns with various fillings are called "manju".

Other cooking options

• Many people praise the mineral water dough very much, I also decided to try it and was pleasantly surprised. The recipe for dough for manti with mineral water is the same as for custard, only add mineral water instead of ordinary hot water.
• Since we figured out what types of test for manta rays are, I want to offer you a step by step with a photo. You can make their shape yourself at your discretion. Someone makes in the form of envelopes, cutting the dough into squares and joining the edges. Some people prefer to sculpt from round shape... Ingredients can be added to the minced meat as desired. For example, in Kazakh cuisine, they are cooked or zucchini.
• Our hostesses often prepare dumplings. You will learn how to cook them deliciously in this recipe — homemade dumplings—. If you stick to some principles, you will get insanely tasty lumps of meat that are much better than the store ones. Of course, this dish is classified as high-calorie, but if you eat it before lunch, then extra pounds will not appear.
• I can't help but introduce you to the recipe. If you have the opportunity to take advantage of this miracle of technology, try it, your assistant cooks very tasty and fast. If you are using frozen dumplings, do not defrost them beforehand so that they do not stick together. You can immediately pour hot water into the machine, then the whole cooking process will become even faster. In a multicooker, dumplings will not be overcooked and will not run away, and you will learn about their readiness with the help of a sound signal.
• When you want something tasty and quick to prepare, try it. This recipe has long been walking in cooking and has not lost its relevance today. Despite their simple name, these dumplings are delicious and can even make a great treat for guests.
• Have you ever tried it? Try it! I think you will like this dish.
• They can be a competitor to any dish. You can additionally combine vegetables, herbs, liver and various sauces with them. Previously, I did not even know that ordinary dumplings can become the main dish of even a festive table.

Thanks for using my recipes. Tell us, what kind of dough have you prepared for your meal? If you have any additions or recommendations to the cooking methods, write. I will always listen to your opinion. And now I wish you success and bon appetit!

It is believed that manti came to us from China, having looked on the way to almost all parts of the world. The peoples of Azerbaijan, Turkey, Crimea, Uzbekistan, Kyrgyzstan, Kazakhstan, Tatarstan, Bashkortostan, Korea and some other countries associated with Asian cuisine are called the national dish of manti.

Manty Essentials

Dough. The classic dough for manti is fresh, yeast-free in water, but it is also prepared in milk, with vegetable oil, eggs and even yeast. The correct, expertly cobbled dough is the thinnest, the filling shines through it. Before molding, the dough must be allowed to rest for 15 minutes, covering it with a cloth. Then they are rolled, stuffed and molded in different ways.

Fillings. The most varied, from lamb to potatoes, from camel to mushrooms and from shrimp to fruits. By and large, you can wrap anything in the dough, however, there are a number of recipes that are more or less often used in the preparation of this dish.

First of all, these are meat (lamb with fat tail lamb fat, beef, pork) with onions, a mix of meat and fat tail fat and vegetables (pumpkin, potatoes), lean manti (pumpkin, fruits, mushrooms).

To create minced meat, kitchen appliances are never used - only a knife: the meat is chopped with a knife into small cubes of half a centimeter. The same goes for vegetable components. Before stuffing the manti, the minced meat must be cooled.

Molding . The main thing in molding is to mold in such a way that the juice from the manti does not flow out, but remains inside, so classic manti are always airtight, unlike lazy ones, where holes are allowed. Manti is molded in cups, envelopes, like samsa and like khinkali, small dumplings, roses, etc.

Cooking . Unlike dumplings, khinkali and other relatives, manti are steamed, and what you choose to complete the task is completely irrelevant. It can also be a classic double saucepan, in the lower part of which water boils, rising by steam to the upper one, where the mantas are located in floors (mantus pot, mantis pot, mantis pot, mantnitsa). Or an electric double boiler, a multicooker that has a steaming tray. In some national recipes, manti is first fried in vegetable oil until golden crust and only then are they sent to the mantle cooker.

Innings . Traditionally, manti is eaten by hand, gently bite off the edge and drink the broth, so the manti must be very juicy. By and large, a piece of butter is already more than enough, but it is quite possible to prepare a sauce - yoghurt, tomato, garlic, sour cream.

Manti classic recipe

Classic recipe Uzbek manti with lamb. Thin dough, and inside - a lot of meat juice and an indescribable aroma of spices and onions. The dough is kneaded in water with the addition of an egg, it rolls out perfectly and does not break when sculpting.

Total cooking time: 2 hours
Cooking time: 45 minutes
Yield: 25 pieces

Ingredients for the dough

• wheat flour - 450 g + about 100 g for dusting
• corn flour - 2 tbsp. l. with a high slide
• large egg- 1 PC.
• cold water - 250 ml
• salt - 1 tsp
• vegetable oil - 2 tbsp. l.

Ingredients for the filling

• lamb (shoulder) - 500 g
• fat tail or lard - 150 g
• onions - 400 g
• salt - 0.5 tsp.
• black ground pepper- 0.5 tsp
• ground cumin (cumin) - 1 tsp.

How to cook manti with lamb

Big photos Small photos

First, let's prepare the filling. Most delicious manti are obtained, of course, from lamb, but if you did not manage to find the meat that suits you, then you can also cook from beef with spices. I recommend taking a scapula - it is especially good if the ram is fat, then there is fat on top of the outer side of the scapula, although it is not fat-tailed, but inside, it will also work and make the filling juicy.

So, I cleaned the spatula from the top film, removed all the fat and put it aside. Then she cut the pulp from the bone, moving the knife along the T-shaped bone. It is most convenient to use a knife with a thin and long blade for this purpose, then the process proceeds quickly and without much effort.



Meat for manti must be chopped by hand, otherwise it will not turn out juicy, so we arm ourselves with a sharp knife. I cleaned the meat from films and tendons (they should not come across in any case), and then cut the lamb into cubes about 0.5 cm in size.

Likewise, I crushed the fat - it is needed to make the manti juicy. If it was not possible to find a fat tail, and you came across a completely low-fat shoulder blade, then you can use pork fat without a skin. But in this case, the fat should not be chopped, but passed through a meat grinder - it should become pasty, then it will quickly dissolve in the filling, because its melting point is lower than that of fat tail fat.



Peeled the onion and cut into small cubes. It plays a very important role in the filling, saturates it with aroma and juice, so you shouldn't feel sorry for the onion. As a rule, it is taken in the ratio: 1 kg of onion - 700 g of lamb and 300 g of fat tail fat.



Combine meat, fat and onions in a deep bowl. I added salt, pepper and cumin, ground in a mortar. I mixed it thoroughly with my hands, crushing the onion so that it let out as much juice as possible. She covered the bowl with foil and set it aside for 20-30 minutes at room temperature, so that the meat was marinated in onions and spices.



At the same time, I kneaded the dough for manti. Sifted flour into a bowl - you need 450 grams, that is, about 3 glasses. If you use only premium flour, the dough will turn out to be too soft due to the large amount of gluten and will not keep its shape well. To prevent the manti from souring, you can take part of the durum flour (durum) or add corn flour. I added 2 rounded tablespoons corn flour finely ground, it will make the dough denser and stronger.

I collected the sifted flour with a mound and made a hole in the center.



I added salt and an egg to a glass of ice water, stirred everything until smooth with a fork. And poured the mixture into a hole in the flour. I also poured a couple of spoons of refined vegetable oil, which follows the dough more elastic and will prevent sticking to the mantle.





And we transfer it to a countertop or board, generously dusty with flour. Knead with your hands. To prevent the dough from tearing when rolling, it must be kneaded for a long time, at least 15-20 minutes, then it will be obedient and pliable. We wrap the bun in plastic wrap and leave it to "rest" for half an hour (if the room is cool, you can simply leave it on the table, and if it's hot, it is better to transfer it to the refrigerator).



We put water on the manty, let it boil while we are modeling. The rested dough should become tight and elastic.

Spray the work surface with flour and spread about a third of the dough. We form a sausage, divide into fragments about 3 cm thick, roll up koloboks the size of Walnut(weight 30-35 g), flatten it with the palm of your hand and roll it into a cake with a diameter of 10-12 cm. The dough should be rolled out thinly, 1-2 mm thick. Put 1 tablespoon of the filling in the center of each blank.



We connect the upper ends. Then we also connect the side ends together to form a kind of envelope. And, finally, we fasten the free corners to each other, as if clasping the product in a circle. This is the easiest way to sculpt manti. If desired, they can be made more curly, with holes, formed in the form of a spikelet or a bag.



Before putting the manti in the mantle, grease them from below with vegetable oil - it will prevent the dough from sticking to the bottom. There must be a minimum distance of 1 cm between them so that they do not stick together. We close the lid and cook for about 40-45 minutes, depending on the size and thickness of your products. If there is no special mantle, then you can use a double boiler or multicooker.



Manty steamed should grow in volume by about 2 times, while retaining its shape. In total, I got 25 pieces.



We transfer the hot manti with meat to a warm plate for serving, grease with a piece of butter on top and sprinkle with finely chopped parsley or cilantro. Serve hot with sour cream.

Manti dough recipes

Classic dough for manti

Three components are the best option. The high quality of this version of the dough is achieved through a thorough and fairly intensive kneading. Some housewives even recommend "recapture" the mass in order to give it additional smoothness and elasticity.

Ingredients:

• 500 g flour;
• 250 g of water;
• 1 tsp salt.

Mix water with salt, add two-thirds of the flour. Stir with a fork. Pour the remaining flour onto the work surface, spread the resulting mass on top of it. We knead a smooth, dense dough, not sticky and pleasant.

Choux pastry for manti

This dough is particularly easy to use. It is so elastic and obedient that it does not require additional flour to shape the products. True, to some people it tastes somewhat "rubbery", but this is solely a matter of personal preference. Another advantage is that the dough prepared by the choux method does not sour during the cooking process, due to which most of the juice is retained inside the manti.

Ingredients:

• 500 g flour;
• 250 ml boiling water;
• 1 tsp salt;
• 3 tbsp. l. vegetable oil.

Bring the water to a boil, add salt and vegetable oil. Pour two-thirds of the flour into boiling water, stir quickly and well. Remove from heat, spread the mass on the rest of the flour and knead not tight, but not at all sticky, elastic dough.

Dough for manti with milk

Let's face it - not everyone will be able to determine by taste whether the dough is cooked in water or milk, but if you are one of those few gourmets who can, you definitely know: this option is softer, softer, more delicate.

Ingredients:

• 2 eggs;
• 0.5 l of milk;
• 5 glasses of flour;
• 2/3 tsp salt.

Mix eggs with milk and salt, add four glasses of flour. Mix in a bowl. Pour the remaining flour on the table, put the dough on top. We carry out further kneading with our hands, if we have time and desire, we slightly beat the dough on the table.

Fillings for manti

By and large, you can wrap anything you want in dough, and then steam it and call it mantas - and you will be right: who said that there is no place for improvisation in this genre? Nevertheless, there are a number of recipes that are more or less often used in the preparation of this dish.

Three rules for a good filling:

1. Lots of onions. Onions are one of the pillars of the juicy filling for manti, therefore, if the recipe deals with 300-400 g, this is not a typo or an exaggeration - this is really the third part, and often just half of the filling.
2. Lots of fat. Fat is the second pillar. In the process of cooking manti, fat tail or lard is melted, giving its juice to meat and other components of the filling. You can, of course, wrinkle your nose contemptuously at the mention of these components, but if you want to cook really juicy manti, do not wrinkle. Add.
3. Lots of handmade work. A meat grinder greatly facilitates the life of a modern housewife, however, delicious manti are not categorically friends with her. The meat should be exclusively cut into cubes - chopped. "Chewed" with a knife and a grinder mesh is not an option, because even at the stage of minced meat preparation, it loses the lion's share of its juices, turning into a dry dense substance. It will be edible, no doubt. And maybe even delicious. But not as it should be.

Lamb - a classic of the genre

This is the foundation of the basics. The filling that is used when they want authenticity and "correctness". Due to the specific taste of lamb, it is not so often found in the menu of restaurants or other catering establishments, however, this particular option is considered classic.

Ingredients:

• 800 g of lamb pulp;
• 200 g fat tail fat;
• 500 g of onions;
• 1 full tsp ground coriander;
• salt and pepper to taste.

Cut the meat, fat and onion into small cubes (the smaller the better), add salt, pepper, coriander, a couple of tablespoons of water and mix well.

Pumpkin filling for manti

A very, very worthy option for lovers of vegetable fillings - thanks to fat tail fat, the pumpkin "plays" with unusual notes, and together you get an excellent mass - juicy, satisfying, but not heavy for the stomach.

Ingredients:

• 800 g of peeled pumpkin;
• 300 g fat tail fat;
• 400 g of onions;
• salt and pepper to taste.

Cut the pumpkin into small cubes, turn the fat tail fat into a little smaller cubes. Onions - as small as possible, mix everything, be sure to add black ground pepper, salt, let stand for 10 minutes, and then mix again. The mass is ready for use.

Manty with potatoes

Generally speaking, potatoes in manti are ... well, rather austere. To make such manti tastier, it is recommended to add at least 30% meat to the filling. However, you can limit yourself to what you have.

Ingredients:

• 600 g potatoes;
• 500 g of onions;
• 300 g fat tail fat;
• 1 tsp coriander;
• salt and pepper to taste.

Peel the potatoes, cut them into small cubes. Grind the onion and fat. Mix, add salt and spices, knead well again.

Manty with chicken

By her own chicken filling comes out pretty restrained, if not boring. In order not to slip into such a culinary asceticism, be sure to add a lot of fragrant greens. Pork lard or fat tail fat is a huge bonus if you are comfortable with the idea of ​​mixing such unrelated products.

Ingredients:

• 500 g chicken fillet;
• 200 g lard;
• 400 g of onions;
• 150 g of greens;
• salt and pepper to taste.

Cut the meat, bacon and onion into cubes, mix with herbs, salt and pepper, add water (at least half a glass) and knead the minced meat intensively.

Mixed minced meat for manti

This is an option for those who love experiments in the kitchen and hate restrictions! It is believed that the best minced meat comes from mixing. different types meat, so do, create and adapt to your personal taste.

Ingredients:

• 200 g chicken strength;
• 300 g of beef;
• 300 g pork;
• 400 g of onions;
• 300 g lard;
• salt and pepper to taste.

Cut the meat and lard into small cubes, mix with chopped onions, add salt, pepper and half a glass of water, mix well.

Mushroom filling for manti

For an amateur. For the connoisseur. For a gourmet. In general, those who are not indifferent to mushrooms will understand and appreciate.

Ingredients:

• 800 g of champignons;
• 400 g onions;
• 100 g butter;
• salt and pepper to taste.

Melt in a frying pan butter, fry the diced onion until golden. Pour in the chopped champignons, continue to fry until the excess liquid evaporates. Add salt and pepper. Ready.

Curd filling for manti

A very original filling for manti is cottage cheese. Saturated in taste, with character. Moreover, it is healthy and satisfying.

Ingredients:

• 800 g of cottage cheese;
• 400 g of greens;
• 4 cloves of garlic;
• salt and pepper to taste.

Finely chop the greens, mix with cottage cheese, squeeze out the garlic, add salt and pepper.

Fish filling

Not the most common recipe for manti filling, but lovers fish dishes it will surely be appreciated.

Ingredients:

• 1 kg fish fillet;
• 200 g of onions;
• 100 g butter;
• a large bunch of greens (dill, parsley);
• salt, black pepper, red pepper to taste.

Cut the fish into small cubes, chop the onion and greens. Chop the ice cream butter into crumbs. We mix everything, add salt and pepper. This filling should be used immediately for sculpting manti.

Pork - non-canonical filling for manti

A very, very non-canonical filling for manti, which, of course, is primarily due to the prohibition of this type of meat in Muslim countries. However, taking into account the fact that manti have long gone beyond the original "areola of habitat", such a filling has appeared, is used and is quite popular.

Ingredients:

• 600 g pork;
• 300 g lard;
• 400 g of onions;
• salt and pepper to taste.

Cut the meat into small cubes, lard into even smaller cubes. Mix with chopped onions, add salt and pepper, pour in about half a glass of water, knead well.

Filling for cabbage manti

The filling has an Asian character, which, in fact, is especially interesting.

Ingredients:

• 800 g white cabbage;
• 200 g onions;
• 300 g ground beef;
• salt and pepper to taste.

Finely chop the cabbage, sprinkle it with plenty of salt and wrinkle it with our hands so that the juice goes. Leave for 10-15 minutes, then drain the liquid. Mix the cabbage with diced onions and minced meat, add salt and pepper and mix again.

Additional possible additions to the filling for manti: cheese, spinach, cabbage, tomatoes and tomato paste, zucchini, eggplant, garlic, cilantro, mint.

How to sculpt manti - 5 ways

1. Classic: two windows

This is the type of manti molding that we are all used to - standard and classic.

Put the filling in the center of the oval dough blank, fasten two opposite edges together. Then we raise and fix the remaining two sides to the already existing "knot". After that, we connect the formed "tails" in pairs into a ring.

2. Romantic: roses

Perhaps this is one of the most effective ways to serve manti. Advanced chefs do not like it - it is believed that such an "open" type of molding allows most of the juice to evaporate, which must be present in the filling of the right manti, but if you want to surprise guests or impress your girlfriends, better option you can't imagine.

The dough for manti is rolled into a rectangular layer and cut into strips about 5-6 cm wide (it is especially beautiful if this is done with a special round knife with a wavy edge). We spread the filling in a thin layer along the length of the strips, fold the strips in half lengthwise.

3. Fast: pleated skirt

Place the filling on a round dough piece in the center, raise the dough on one side, make a small fold. And then - simply: starting to "dance" from this first pinch, collect the rest of the dough by pleating. Handsomely!

4. Smart: four petals

Again, a round blank appears on the scene, on which the filling lies (by the way, you do not cut it out of the rolled dough using a mold or an inverted saucer, right? You roll the dough into a "sausage", cut it into portioned pieces and simply roll each of them into circle, huh?). Lift two opposite edges of the dough, fasten in the center. Do the same with the other two. Then carefully insert your fingers into the adjacent "windows" and connect them in pairs with each other. It turns out a flower with four petals.

5. Exquisite: braid

And again - a round base, filling in the center. We wrap a piece of dough (we visually represent a circle with a cut off top - this is what we depict) and begin to alternately fold the side parts with folds inward. The pigtail is braided!

And a few more non-classical options for manti

Of course, this is not a complete list of what can be called mantas. There are a bunch of variations that do not seem to fit very well into the cooking conditions, but still belong to the family of manti recipes. You've probably heard about khoshan - fried manti with meat. Not for a couple, but still manti. Or, for example, you know that to speed up and facilitate the process, some housewives cook manti in a frying pan - and you can't argue, manti! And there are also lean manti, the best option for the filling in which is pumpkin or potato (by the way, so that the lean version tastes no worse than the meatless one, add spices and heated vegetable oil to the chopped vegetables: soaked in cubes of potatoes or pumpkin (or even that, and the other together), it will give them good taste). And manti from rice dough, and even yeast. In general, you will not get bored!

Hello again!! Most recently, I published an article about delicious and juicy dish- manti. And if you missed it, be sure to read it. After all, I told you in detail all the secrets of cooking this meat dish: and how to make thin crust, and which filling is better to choose, as well as how to mold our product and the nuances of cooking, so that the dough does not break and the contents remain intact.

But today I want to continue this topic and talk about the most important thing - about the test for manti. And as you already understood, this is the most important component of an oriental dish, because if the dough turns out to be neither elastic nor soft, then when cooking you run the risk of being left without broth.

Dough for manti according to the classic recipe, so as not to break during cooking

We'll start with the recipe I described in the previous article. But I will repeat again, since this is my favorite way. This dough is considered universal and a lot can be prepared from it, and practically no one has any problems with its production.

Ingredients:

• Warm water - 1 tbsp.;
• Egg - 1 pc.;
• Salt - 1 tsp;
• Flour - 2 tbsp.

Cooking method:

1. Take a deep bowl. Sift flour into it through a sieve.

Advice!! Be sure to sift the flour only through a fine sieve to remove lumps and saturate it with oxygen.

2. Make a small depression inside and gently drive in an egg and add water, salt.

The optimum dough temperature for manti is up to 40 degrees.

3. Begin to knead the dough from the middle so that the water gradually absorbs more and more flour.

4. Knead our consistency for 15 minutes. The mass should be smooth and steep. Next, we wrap everything with cling film or a bag, and leave it alone for an hour.

If the dough turns out to be thin, then add a little more flour during the kneading process.

Step-by-step Uzbek dough recipe

And this method differs in that the mixing sequence is slightly different. Try this option, many, thanks to this recipe, cope with the dough much better.

Ingredients:

• Flour - 500 gr.;
• Egg - 1 pc.;
• Salt - 1 tablespoon;
• Water - 1 tbsp.;
• Vegetable oil - 1 tsp

Cooking method:

1. Combine water, egg and salt in a deep bowl. Add some vegetable oil.

2. Now use a fork to beat the mixture thoroughly until smooth.

Water can be replaced with low-fat fresh homemade milk.

3. Gradually introduce the sifted flour into the mass, kneading the dough with your hands for 15 minutes.

Important!! The mixer must never be used !!

4. Now cover the dough with a bowl and leave it alone.

How to make dough for manti in a bread maker

I want to show you a video plot of making a mass for sculpting our pies using a bread maker. I do not have such a kitchen appliance, and I always start the dough by hand, but if you have such an accessory, then use it, it will facilitate the whole process.

Mineral water dough recipe

Well, this is a very cool way. We will use mineral water. The advantage of this consistency is that it mixes easily and without lumps.

Be sure to use a new mineral water from not open bottle so that all gases are conserved.

Ingredients:

• Egg - 2 pcs.;
• Mineral water - 0.7 l;
• Milk - 0.3 l;
• Salt - ½ tsp ;
• Sifted flour - 3-4 tbsp.

Cooking method:

1. Take a deep plate and drive eggs into it.

2. Using a spoon, stir the whites and yolks until smooth.

3. Add some salt. Mix everything well.

4. Gradually pour in mineral water and milk. Mix everything thoroughly again.

5. Now add flour in portions.

6. Stir with a whisk until the consistency becomes thick.

8. Then we spread the mixture on the table and continue kneading by hand.

Ready dough it turns out to be lush, elastic and moderately thick. You can sculpt from such a mass immediately.

Cooking choux pastry in boiling water for manti at home

I love the next option due to the fact that it is very easy to work with it and you can mold whatever you want. However, keep in mind that not everyone succeeds in making such a custard mass.

I hope my photo recipe will help you avoid problems and you will succeed.

Ingredients:

• Eggs - 1 pc.;
• Flour - 3 tbsp.;
• Boiling water - 1 tbsp.;
• Vegetable oil - 1 tablespoon;
• Salt to taste.

Cooking method:

1. Break an egg into a bowl, add salt and whisk everything until smooth.

2. Take another deep cup, pour flour into it and add vegetable oil. Mix with a spoon.

3. Now pour a glass of boiling water into the flour, while stirring everything as quickly as possible with a spoon.

It is better to boil water in advance in a teapot so that it is ready at the right time.

5. After that, put the finished choux pastry in a plastic bag and leave for 20-30 minutes, and only then proceed to sculpting manti.

The best elastic dough recipe without eggs

Here's another simple to disgraceful way. There is a minimum of products in it, since we will do without eggs. I know that many chefs prefer this particular type for kneading dough. Maybe you will appreciate it too ?!

Ingredients:

• Flour - 500 gr.;
• Water - 1 tbsp.;
• Vegetable oil - 2 tbsp. l .;
• Salt - 1 tsp

Cooking method:

1. In a deep cup, mix water, salt and vegetable oil.

2. Sift flour on the table and make a depression in the middle.

3. Gently pour the mixture into this groove and quickly add flour to the center.

4. Knead the dough with your hands, while beating it against the work surface, throwing it from a low height.

This is a prerequisite, since we cook without eggs, such a trick is needed for the elasticity of the dough.

Video recipe on how to make a juicy and tasty dough for manti

And, of course, watch the video with a step-by-step explanation of the preparation of the base for manti. Have questions?? - write, we will discuss.

After you choose and prepare your perfect dough, make the filling for the dish using different types of meat and vegetables. Remember that manti is most juicy from minced meat with a large amount of finely chopped onions. Further a matter of technique: we sculpt and send to steam. Then we enjoy the juicy broth and thin dough... Enjoy your meal.

How to make dough for manti so that it does not break during cooking and the mats turn out to be tender and tasty

Good day, my dear subscribers! Today I will tell you how to make dough for manti. I am sure that there are many real culinary pros among the readers of my blog. But still, you must admit that sometimes a real master can have a mistake. Previously, this often happened to me when I undertook to cook this meat dish! And all because it is not so easy to prepare. It's all the fault of the dough, which often breaks during the cooking process.

Until recently, every time I put a dish in a double boiler, I myself wondered if they would break this time or cook successfully. And almost every time the manti was dispersed, the filling crumbled and all its juice (the most delicious!) Poured out. It looks like a kind of "lumpy pancake" from a negligent hostess, despite all the efforts. It is especially annoying when the dish needs to be served on festive table, behind which the guests are sitting.

But I will not indulge in unnecessary modesty and say that now my dish always turns out excellent! At the same time, as I was convinced, there is no single secret and everyone should find something of their own, trying different cooking options. In my case, the following rules were the magic key that helped me achieve an elastic and durable test:

Firstly, the mass must be kneaded for a long time and thoroughly. Secondly, she needs to be allowed to settle for at least half an hour (and I often neglected this rule).

But maybe you will discover some other trick for yourself. And today I have prepared for you a selection of the most different recipes... By the way, all of them are suitable not only for manti, but for dumplings and dumplings.

Delicious dough for manti - a classic recipe for tender dough

Let's start with the most common, classic cooking option. It is recommended to use an egg in it, but you can cook without it, limiting yourself only to flour, water and salt. Cooking is as simple and affordable as possible.

Ingredients:

• 1 glass of water;
• 500 g flour;
• 1 egg;
• a pinch of salt.

Step-by-step cooking recipe:

Prerequisite: be sure to sift the flour before starting cooking. In this way, you can not only weed out the debris, but also avoid the formation of lumps.

1. Pour the flour into a bowl. Make a depression in the center and break the egg into it. Season with salt to taste.

2. In small portions, start adding water to the center and knead with a fork in one direction, gradually grabbing more and more flour. Take your time, otherwise lumps will form.

3. When the mixture becomes dense enough and it is no longer convenient to work with a fork, continue kneading with your hands. And when all the flour is gone, knead the mass on the table for at least 10-15 minutes. Fold the edges towards the center all the time.

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Remember: the more thoroughly and longer you knead, the better the result will be.

4. Before you start wrapping the filling with meat, the prepared dough must be allowed to stand and swell for at least 20 minutes. After that, you need to roll it out (the thickness should be about 2 mm) and you can start sculpting the manti.

If you did everything right, you can make sure that the dough is soft, tender and at the same time strong. It will not tear during cooking and will hold not only the filling, but all the juice that comes out of it.

You can prepare the mixture not only with water, but also with milk. Then, as a result, the dish turns out to be especially juicy and tender, so many people prefer this particular cooking method.

The correct dough for dumplings in Uzbek - video recipe

The selection of recipes will be incomplete if you do not talk about the traditional Uzbek method of making dough. If in classic version flour is first poured into the container, and then water is poured into it. But here it is done the other way around: flour is added to the water. And the mixture is kneaded by hand from the very beginning.

Do not be confused that at the end of kneading the dough turns out to be "ugly" and continues to stick to your hands a little. It must be left to stand for a while, then it will become more elastic.

Thin choux pastry for manti in boiling water with an egg that does not break

In this recipe, you need to use hot water, not normal room temperature. This, as well as vegetable oil among the ingredients, is one of the "tricks" of the elasticity and strength of the finished dish.

Required products:

• 1 kg of flour;
• 2 glasses of hot, boiled water;
• 2 eggs;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. l. salt.

Cooking steps with a photo:

1. Put the flour in a mixing bowl and make a well.

2. Add salt and vegetable oil to hot water, stir.

3. Start gradually pouring water into the recess. Beat 2 eggs there in the process of kneading. Stir everything with a spoon and then with your hands.

Leave the dough to stand for 30 minutes before sculpting, so that it swells and the gluten in it disperses. After that, you can start rolling and wrapping the filling.

How to make dough for manti without eggs with vegetable oil?

In this version, the meat dish will turn out to be lean, light, but no less tasty. Manty will be thin, juicy and, for sure, your household will like it. You can use any filling - cook with meat or make vegetables with pumpkin.

Prepare for a recipe:

• 500 g flour;
• 0.5 tsp salt;
• 300 ml of water;
• 3 tbsp. l. vegetable oil.

How to do:

1. Pour the sifted flour into a bowl and add salt to it, mix.

2. Pour hot water gradually into a bowl, stirring. Add vegetable oil there. Knead first with a spoon and then with your hands. It will take 5-7 minutes.

3. Place the bun formed from the mass in a bag or cling film and leave to brew for 20-30 minutes at room temperature. This will allow all components to communicate with each other. The mass will swell, become elastic and easy to work with. And when rolling, you can use the minimum amount of flour.

Dough for juicy manti on mineral water - the best recipe

Everyone knows the health benefits of mineral water. Then why enrich our dish with this benefit? Plus, it will give an unusual aftertaste - and possibly become your favorite cooking method.

For cooking, take:

• 1 glass of sparkling mineral water;
• 500-650 g flour (how much the dough will take);
• 4 tbsp. l. vegetable oil;
• 1 egg;
• 0.5 tsp salt;
• 0.5 tsp Sahara.

Cooking process with photos:

1. Beat the egg with a whisk. Add salt, sugar, stir. Pour vegetable oil there.

2. Pour in mineral water, stir.

3. Pour the flour in portions, stirring constantly. Stir with a spoon first, then put the mixture on the table and continue to knead with your hands. Sprinkle the table with flour before laying out.

Such a dough on carbonated mineral water can be used for sculpting manti and dumplings, as well as dumplings. It is soft, elastic and behaves well in work.

Cooking at home dough for manti and dumplings in a bread maker

If you don't have time for long hand kneading, use a bread maker. She will do all the main work for you, and you will only have to slightly knead your hands.

Ingredients:

• 4-4.5 cups flour;
• 1 tbsp. l. salt;
• 1.5 cups of water;
• 1 chicken egg;
• 2-3 tbsp vegetable oil.

How to cook

1. Add sugar and salt to the water, stir until dissolved. Add flour, stir a little.

2. Put the mass in a bread maker, pour in vegetable oil and turn on the unit. Alternatively, you can use a food processor for this. However, it is intended to be kneaded. batter, but with a tight one can cope worse.

3. After the mass in the bread maker has been kneaded until smooth, remove it. Be sure to knead a little with your hands at the end. Then cover the dough with a bowl and let it rest for 20-30 minutes. When you start wrapping the filling, you will see that it is soft and elastic. And it is a pleasure to sculpt from it!

How to make soft kefir dough at home?

In the previous recipes, I told you how to make dough for manti using plain water, carbonated mineral water, and milk. And now another one interesting option- on kefir. The recipe is as simple as possible, because we only need to take three ingredients.

Required products:

• 1.5 cups (300 ml) kefir;
• 450 g sifted flour;
• 1 tsp salt.

How to do:

1. Add salt to kefir and stir. It is convenient to use an electric whisk with replaceable nozzles for this. Add a third of the flour and blend until smooth.

2. Then change the whisk attachment for thick dough. Gradually add the rest of the flour and mix well.

3. Form a bun, place it in a bag and set aside for 30-40 minutes. During this time, the gluten in the flour will disperse, and the dough will become firm and elastic. Just the kind that we need to sculpt a meat dish.

How to sculpt manti: 7 of the best sculpting methods

And now, dear friends, it's time to think about how to do ready meal beautiful. There are many options for wrapping the filling. Usually, a square dough is taken and the corners are glued in it in different ways. So you can form an "envelope", "basket", "bag". You can even make rose-shaped manti. To do this, the filling is laid out on a rectangular strip of dough, which is then pinched and wrapped in the shape of a flower.

Don't be afraid to create and experiment. Watch it step by step video and perhaps you will find a new, unique way in which you can surprise your family and guests!

Manti recipe from Stalik Khankishiev

Finally, I'll add a few more options to the recipe collection. The well-known culinary specialist and TV presenter Stalik Khankishiev advises to use flour from durum wheat "Durum" in cooking. It is used in addition to the usual one.

The uniqueness of durum flour is that it contains more gluten than ordinary flour. This makes the cooked dough viscous, almost rubbery.

Try it, and perhaps this particular option will become your favorite. And also try 4 types of toppings. So you can choose the option you like and make it your own signature recipe.

It's time to say goodbye to you, dear readers! Surely you are already burning with impatience to try those cooking methods that you did not know about.

I am sure that soon you will delight your loved ones and guests with a wonderful oriental dish with juicy meat... And perhaps one of the given recipes will become your calling card in the circle of friends! In the meantime, I will prepare a selection of others for you. interesting recipes and little tricks. Bon appetit and see you soon!

Classic dough for manti: tasty, tender, choux, no eggs, so as not to break. TOP 4 best step by step recipes with PHOTOS

Manty are national dish in many Asian countries, as well as in the East. They are steamed, from minced meat with onions and spices. It is wrapped in the form of a rose in unleavened or yeast dough... There are many recipes for this dish. It is very important to properly prepare the dough so that the manti turns out to be tender and tasty.

Dough for manti, classic recipe

Very simple and available recipe dough for manti. It prepares quickly, there is no yeast in the composition, so you don't have to wait until the dough comes up. This dough keeps well, so you can put it in the fridge or freezer for the next batch of manti.

• 1 kg Wheat flour
• 1 pc Egg
• 1 glass Water
• 2 tsp Salt

Take a deep plate or bowl, pour a glass of warm boiled water into it. Whisk in a raw egg and enough table salt to the water.

Using a fork or whisk, beat the egg, water and salt until smooth in a bowl.

Take another deep dry bowl and sift the highest grade wheat flour through a sieve. This way, you can get rid of the lumps and debris that sometimes get caught in flour. It is better to sift it twice so that the flour is saturated with oxygen, and the dough is soft and elastic.

In the center of the pile of sifted flour, make a small depression and pour the egg mixture from a bowl into it.

Gently use a wooden spatula or an ordinary tablespoon to mix the liquid ingredients with the flour.

Continue kneading the dough until it is thick enough but sticky.

Once the dough has thickened, place it out of the bowl onto a work surface, dusting it with flour. Now knead the dough with your hands, adding flour as needed.

The kneading should last at least fifteen minutes so that gluten begins to stand out from the flour. Flatten the dough into a flat cake, then fold in half. Knead the dough and repeat the procedure again. The finished dough should not stick to your hands. It is flexible and pleasant to work with.

Roll the dough into a ball, wrap with cling film and leave warm for forty minutes. Let the dough rest and start forming the manti. leftovers can be refrigerated or frozen.

Ideal dough for manti

Have you tried such an oriental dish like manti? If not, then be sure to cook it. This is a great alternative to all the bored dumplings and khinkali. According to this recipe, the dough is very tender and thin. It is easy to work with, does not stick to your hands, elastic, so you can easily roll it into a thin layer, and the manti will turn out as in the classic correct recipe.

• 2.5 cups Flour
• 1 glass Water
• 1 pc Egg
• 1 tsp Salt

Take a clean, dry, and deep bowl. Sift wheat flour of the highest grade into it through a sieve. It should be of high quality, since the result of your dish depends on the flour. Sifting will saturate it with oxygen and get rid of lumps. Make a small depression in the flour and add a teaspoon of salt to it.

Pour clean boiled water at room temperature into the same groove in the flour.

Whisk a raw chicken egg into the flour and salt. Use a fork to start kneading the dough. Stir well until it becomes viscous and smooth, without flour lumps.

Powder your work surface with flour. Then place the dough from the bowl on top of it. Then start kneading with your hands. Knead the dough for about ten minutes, rolling it out and folding it in half. Sprinkle in flour if necessary to prevent the dough from sticking to your hands. But, be careful not to overdo it. If you add too much flour, the dough will be too tough and will not roll out well. Roll the finished dough into a ball, cover it with a tea towel and set it aside to rest and the flour releases the gluten. The dough will be ready for work in half an hour.

After the dough has been warm for half an hour, put it back on a floured work surface. Using a rolling pin, roll it into the thinnest possible layer, but so that the dough does not break.

Roll the dough into a roll. Use a rolling pin for this, as if winding it around a tree.

Pull the rolling pin out of the resulting roll, press down on the dough with your hands and cut it into equal-sized portioned squares.

It should turn out a large number of these are the squares from which you will form manty.

Manti filling can be prepared according to any of the recipes. Most often it includes chopped pork or lamb, mixed with pieces of bacon, generously seasoned onions and herbs. Put the filling on each square and pinch its edges as shown in the picture. Then you can immediately send the manti to the steam bath or put them in the freezer to use them later as semi-finished products.

Choux pastry for manti

Do you want your manti to be mega-tasty and tender? Then prepare a choux pastry for their base! It is very easy to do this, but boiling water simply transforms the dough. It becomes much easier to work with it, it rolls out great and does not break. Be sure to try this recipe, it will become your favorite!

• 1 glass Water
• 1/2 tsp Salt
• 3 tbsp. l. Vegetable oil
• 2 cups Flour

Pour water into a saucepan or stewpan. Then put it on the stove, turn on high heat and bring the liquid to a boil. Pour three tablespoons of oil into it and add salt. Stir well to dissolve the salt crystals in the water.

Remove the pot of boiling water from the stove and add a glass of sifted wheat flour the highest grade. Mix the ingredients thoroughly with a fork to “brew” the dough.

Now add another glass of flour to a bowl or saucepan and stir again thoroughly. Once the dough is thick enough, place it on a work surface and start kneading. If you feel that it is not firm enough or continues to stick to your hands, add flour as you knead. The finished dough does not stick to your hands, but remains elastic and soft. Roll it into a ball, wrap it with cling film and put it in the refrigerator to rest for half an hour. In the meantime, you can do the stuffing for the manti.

When the dough has been in the refrigerator for a sufficient amount of time, remove the cling film, place it on a floured work surface and roll it out as thinly as possible with a rolling pin. Then cut it into squares of equal size (about five by five centimeters) with a sharp knife and stuff them with minced meat.

Dough for manti - a classic recipe with a photo step by step

Manty is very tasty and hearty dish which is very popular with Turks, Asians, Koreans and Mongols. In appearance, they are very similar to dumplings, but these two dishes should not be confused. Translated into Russian, "manti" means "stuffed head". Their filling can be completely different: pumpkin, meat, mushrooms, potatoes with lard, herbs, fish and even berries or fruits. The dough can also be prepared in different ways - it is a very important component of the whole dish. Some people think that it is better obtained from water and eggs, others think that from salt, water and flour. Our classic recipes will help you make the right choice best dough and also cook the best manti.

Dough for manti classic recipe

Cooking time - 1 hour.

Servings - 10-12

With this classic recipe you will be able to prepare delicious, elastic and not tearing dough for manti. This cooking method is very simple, and it also does not require a lot of effort and any complicated ingredients. All you need is salt, water, flour and an egg. You can rest assured that this dough will make the most delicious and beautiful manti!

• Chicken egg 1 pc.
• Flour 1 kg.
• Salt 2 tsp
• Water 1 glass

The dough for manti is ready! Now you can cook a delicious and satisfying dish from it! Sculpt and cook with pleasure!

Classic choux pastry on boiling water for manti

The prepared classic choux pastry for manti is very convenient in sculpting, but you should try a little to cook it correctly. Since the dough is brewed in boiling water, it is better to prepare it right away so that it is at hand at the right time. With proper observance of all stages of the culinary process, you will get an excellent dough, from which the same wonderful manti will come out.

Ingredients:

• Flour - 3 tbsp.
• Eggs - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Boiling water - 1 tbsp.
• Salt to taste.

Cooking method:

1. Break one egg into a deep bowl, add salt to it and beat the ingredients thoroughly with a whisk until they become a homogeneous liquid.
2. Sift the flour into a separate deep dish or cup using a sieve or a special glass. Then add the required amount of vegetable oil to it, after which we alter everything well with a tablespoon.
3. Pour a previously prepared glass of boiling water into the flour and immediately stir the mass intensively with a spoon.
4. Add a mixture of eggs and salt to the prepared flour mass. We begin to knead the dough with our hands, adding a little flour if it sticks.
5. When the dough is ready, wrap it in a plastic bag so that it does not dry out, and let it "rest" for 20-30 minutes.

After the lapse of time, you can safely start preparing a delicious and beautiful dish. Successful manti and delicious lunch!

The classic recipe for dough for manti with mineral water

The classic version of making dough for manti on mineral water is liked by many housewives. Firstly, it does not stick to hands and table during kneading, even if you do not add flour to the bulk. Secondly, it adheres well during cooking and the filling does not fall out during cooking. To make sure the dough is exactly the way it should be, use the exact amount of ingredients indicated in the recipe.

Ingredients:

• Flour - 500-600 g.
• Eggs - 1 pc.
• Mineral water - 200-220 ml.
• Sugar - 5 g.
• Salt - 5 g.
• Vegetable oil - 60-75 g.

Cooking method:

1. We take a clean and deep dish into which we break the egg. Beat it vigorously with a fork.
2. Add salt, sugar to the egg and mix everything well again until the friable ingredients are completely dissolved.
3. Pouring in the right amount vegetable oil and mineral water.
4. Stir the added ingredients vigorously with the previous ones until you get a homogeneous mass.
5. Sift the flour into a separate bowl using a special glass or sieve, then add it in portions to the bulk. After each filling of the ingredient, mix the dough well to break up all the lumps.
6. When the dough becomes difficult to knead in a bowl, transfer it to a clean and floured table in advance. We continue to knead with our hands.
7. As soon as the dough stops sticking to the table surface and hands, it is ready.

The prepared dough for manti in mineral water can be used immediately for modeling, as it does not take time to infuse. Happy cooking!

Classic puff pastry for manti

To cook delicious and beautiful manti, it is not necessary to prepare dough for them, which contains only flour, water, eggs and salt. Appetizing dish can be made from a puff base. So, manti are so crispy that it is simply impossible to resist such a temptation! Try to make the dough according to our classic recipe- and you will be convinced of it!

Ingredients:

• Flour - 500 g.
• Egg - 1 pc.
• Butter - 200 g.
• Salt - 1-2 pinches.
• Vinegar 9% - 1.5 tbsp. l.
• Vodka - 2 tbsp. l.

Cooking method:

1. Break the egg into a deep bowl, and add the required amount of vodka and water to it.

Tip: if possible, use enamel cookware.

1. Add a little salt and vinegar to the cooked egg mass. Mix all ingredients thoroughly.
2. Sift the flour into a separate dry dish using chintz or a special glass, after which we add it in portions to the bulk. Let's start kneading the dough.

Tip: you need to knead the dough by hand for at least 5 minutes. The longer it stretches, the better and tastier the manti will be.

1. When the dough is ready, roll it into a ball, wrap it in a plastic bag or cling film, and then send it to the refrigerator for 15-20 minutes.
2. While the dough is in the refrigerator, cut the unfrozen butter into medium pieces and mix it with 100 g of flour. To make this easier, you can use a food processor.
3. We place the mass made from flour and butter between two sheets of baking paper and roll it into a layer so that the thickness is about 3-4 mm, after which we also send it to the refrigerator so that the oil hardens.
4. When the dough comes up, roll it out on a clean table so that its thickness is about 6 mm.
5. On the rolled layer we lay out another one, which we made from flour and butter. The latter should take up half the area of ​​the first.
6. Roll the dough randomly and roll it out again. We repeat these steps 5 or 6 times.
7. When the dough is rolled out a sufficient number of times, we send it back to the refrigerator for 15-30 minutes.

Manti puff pastry is ready to use! We assure you that you have not tried such mantas yet! Eat to your health and with appetite!

Dough for manti on kefir - a classic recipe

The recipe for such a dough can be useful for you not only for making manti, but also for pizza or pies. It turns out to be very elastic, delicate in consistency and slightly sour in taste. Any filling against the background of such a dough will look juicy and incredibly tasty. Eggs are not required to prepare the base for manti, but you should stock up on a small amount of kefir.

Ingredients:

• Flour - 3 tbsp.
• Kefir - 500 ml.
• Vegetable oil - 3 tbsp. l.
• Soda - 0.5 tsp.
• Salt to taste.

Cooking method:

1. Before proceeding with the preparation of the dough for manti, it is necessary to get the kefir out of the refrigerator in advance and bring it to room temperature in natural conditions... Then pour it into a deep bowl.
2. TO dairy product add a little soda and salt, and also pour in the required amount of vegetable oil.

Tip: the type of oil does not matter, you can use both olive and sunflower oil. The main thing is that it should be odorless.

1. Sift the flour into a bowl with the bulk using a fine sieve or a special glass and at the same time knead the dough for at least 10 minutes. The dough should be lump-free and smooth. If necessary, you can add a little flour.
2. When the dough is elastic and stops sticking, cover it with cling film and let it "rest" for about 20-30 minutes to make it easier to roll out.

After the time has passed, you can start working with the dough and prepare delicious manti from it. Enjoy your modeling and delicious meal!

Do you want to know how to make dough for manti? If you follow simple rules and tips, you will choose correct recipe test for manti with a photo, the result will delight you. Always start with the preparation of food: take out eggs, milk, kefir, sour cream, butter from the refrigerator in advance - everything that is needed for your recipe. Let them lie down to return to room temperature. Prepare workplace and convenient utensils for kneading dough.

The five most commonly used ingredients in manti dough recipes are:

Whatever ingredients are included in the composition, remember that first you mix the wet ones, then you add the sifted flour to them in small portions. Stir with a spatula or whisk until the dough is thin, clockwise. As soon as it begins to thicken, you work with your hands, oiled, collecting your dough from the edges to the center on manti. The recipe with a photo will explain the process step by step in more detail.

Be sure to knead the dough with your hands for about fifteen minutes, no less. It will turn out to be more delicate, pliable and elastic. It will be easier and more pleasant to sculpt manti from this. When you're done, wrap the dough with plastic wrap and keep it cool for half an hour. Then pummel it again for five minutes. Now you can start sculpting. Keep in mind that you need to roll out the dough thinly, no more than 2 mm thick.

The five lowest calorie manti dough recipes:

In another way, how to make a dough for manti: sift flour on the working surface. Make a hole in it and pour in liquid products (for example, water with an egg diluted in it). The rest of the process is the same.

By the way, the word “manti” in translation from Chinese means something like “head with filling”.

To do delicious dough on manti - recipes with photos from 1000.menu will help you.

Manty cooks for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the steamer. But it's worth it".

MANT RECIPE

What do you need:

Dough:
4.5 tbsp. flour
250-300 ml of water
1 egg
1 tsp salt

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or you can take pork altogether, this is a matter of personal preference, coercion is inappropriate here)
200 g of fat tail fat (in the absence of fat, you can choose more fatty parts of meat and take a little more of it)
600 g onions
1 tsp cumin with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can take a little more pepper)
1 tsp salt

((inpage))

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve the salt in cold water (you can put it in the refrigerator for a short time).

3. Make a well in the flour, add a raw egg and cold water with salt.

Photo: website It should be elastic and should not stick to your hands. You can add a little flour if necessary. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small, equal cubes as possible. Do the same with the fat tail.

5. Cut the onion into thin small strips. I have a wonderful sharp shredder for these purposes, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead it well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add a little fresh cilantro to the meat. But first, you can try without it. I advise you to experiment a second time.

7. Roll out the dough until translucent and cut into circles.

8. Now you can sculpt: first pinch the middle.

Photo: site Then unfold the workpiece with the other side and again make two pintucks. It remains only to connect the pins to each other and carefully clamp.

9. Time to cook. Many sources suggest lubricating the mantle or steamer levels with oil. I'm used to doing it the other way around. I pour in a small bowl of oil and, taking the manti by the top seam, I just dip the bottom in the oil. Never stuck.

10. Manti are prepared for about 45-55 minutes. Much depends on the thickness of the dough that you got and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti is easy to get. If the mantas just rise, just lift, if not, you can pick them up with a silicone spatula. Checked - it works. Or shake each level slightly.

Serve manti exclusively with the right sauce. The colorful host of the program, Lara Katsova, shared her favorite recipes with us.

SPICY SAUCE WITH GREENS

Manty must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce”.

What do you need:
500 g canned tomatoes in its own juice
2 cloves of garlic
50 g cilantro
50 greens of dill
1 tbsp hops-suneli
1 tbsp coriander
half chili
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to make a hot herb sauce:

Rub the tomatoes through a sieve, finely chop the garlic. Mix the garlic and tomatoes, add salt and sugar, put the mixture on low heat, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili and simmer for another 3 minutes. If you want more spiciness, add red ground pepper. Remove from heat, put in finely chopped cilantro and dill, cover and let cool.

SWEET SAUCE

Lara Katsova: “I understand that I will not open America, everyone knows about the classic sour cream sauce to khinkali. But my recipe is still different - saturated with herbs and spiciness. "

What do you need:
1 tbsp. sour cream 20%
2-3 cloves of garlic
small chili pepper
a sufficient amount of cilantro and dill

How to make sour cream sauce:

Chop the garlic and chilli finely, removing the seeds. Chop the herbs, mix everything. Salt. The whole trick is that there should be a lot of greens, it's more like greens with sour cream, and not sour cream with herbs.