Elastic dough for manti. How to cook delicious dough for manti? The recipe for a classic, custard, without eggs, on a mineral water, on milk dough for manti with a photo

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

Until recently, every time I put a dish in a double boiler, I myself wondered whether they would tear this time or cook successfully. And almost every time the manti dispersed, the filling crumbled and all its juice (the most delicious!) poured out. It looks like a kind of "pancake lumpy" from a negligent hostess, despite all efforts. It is especially annoying when the dish needs to be served on the festive table, at 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 various cooking options. In my case, the magic key that helped me achieve an elastic and durable dough was the following rules:

First, 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 a variety of 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 to only 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:

A prerequisite: before starting cooking, be sure to sift the flour. So you can not only weed out garbage, but avoid the formation of lumps.

1. Pour the flour into a bowl. Make a well in the center and crack an egg into it. Salt to taste.

2. In small portions, start adding water to the center and knead with a fork in one direction, gradually capturing more flour. Do not rush, otherwise lumps will form.

3. When the mixture becomes thick enough that 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. Bend the edges towards the center all the time.

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

4. Before you start wrapping the filling with meat, the cooked 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 manti.

If you did everything right, you can make sure that the dough turned out soft, tender and at the same time strong. It will not tear during cooking and will hold not only the filling, but also all the juice that has come 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 right dough for manti in Uzbek - video recipe

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

Let it not bother you 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 settle for a while, then it will become more elastic.

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

In this recipe, you need to use water not at normal room temperature, but hot. 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 cups of hot, boiled water;
• 2 eggs;
• 2 tbsp. l. sunflower oil;
• 1 st. l. salt.

Cooking steps with photo:

1. Pour the flour into a mixing bowl and make a well in it.

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

3. Start gradually adding water to the recess. Whisk 2 eggs in there as well. Mix 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. Manti will be thin, juicy and, of course, your household will like it. You can use any filling - cook with meat or make vegetables with pumpkin.

Prepare for the recipe:

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

How to do:

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

2. Gradually pour the hot water into the bowl while stirring. Add vegetable oil there. Knead first with a spoon and then with your hands. This will take 5-7 minutes.

3. Place the bun formed from the mass in a bag or cling film and leave to infuse 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 not enrich our dish with this benefit? In addition, it will give an unusual flavor - and may become your favorite cooking method.

To prepare, take:

• 1 glass of carbonated mineral water;
• 500-650 g flour (how much 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, mix. Pour vegetable oil into it.

2. Pour mineral water, mix.

3. Pour the flour in parts, constantly kneading. First stir with a spoon, and then put the mass 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, flexible and works great.

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

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

Ingredients:

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

How to cook

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

2. Put the mass in the bread machine, pour in the vegetable oil and turn on the unit. Alternatively, you can use a food processor for this. However, it is designed for kneading liquid dough, and it can cope worse with tight dough.

3. After the mass has kneaded in the bread machine until smooth, remove it. Be sure to knead a little with your hands at the end. After that, cover the dough with a bowl and let it stand for 20-30 minutes. When you begin to wrap the stuffing, you will see that it is soft and elastic. And sculpting from it is a pleasure!

Required products:

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

How to do:

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

2. Then change the whisk attachment to the one designed 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 elastic and elastic. Just the way we need to sculpt a meat dish.

How to sculpt manti: 7 best ways to sculpt

And now, dear friends, it's time to think about how to make the finished dish beautiful. There are many options for how to wrap the filling. Usually, a square-shaped dough is taken and the corners are glued differently in it. So you can form an "envelope", "basket", "pouch". 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.

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

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 above recipes will become your calling card among friends! In the meantime, I will prepare for you a selection of other interesting recipes and little tricks. Bon appetit and see you soon!

Each region prepares manti in its own way. But if a lot is known about dumplings and dumplings traditional for the Slavs, then not everyone knows how to cook manti. But this peculiar type of meat and flour products is worthy of being prepared not only in the east.

Asian manti differ from dumplings in a rich variety of fillings and large sizes.

The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, there is a lot of space for such a filling, which leads to a large size of the product.

It will not be difficult for everyone who wants to cook manti at home, as this dish is usually prepared by the peoples of the East in this way - in a home family circle for home dinners. Over time, with the penetration of Eastern culture to the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And with self-cooking, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your family with manti, you need to start mastering the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, an improperly cooked dough will ruin the whole job: it will be too thick and will not allow the filling to boil, or it will turn out to be too thin and will tear, which will also ruin the dish.

Step by step recipe for making unleavened dough

A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful modeling is a distinctive feature of the East.

For a correct manti test, you must:

• flour - 1 kg;
• eggs - 2 pcs.;
• water - 2 glasses;
• salt - 2 tbsp. spoons.

Step by step preparation of dough for manti:

1. Pour water (1.5 cups) into a bowl, beat in eggs, pour salt. The water should be warm, but not hot, otherwise the eggs will curdle and the dough will not turn out.
2. All components are thoroughly mixed until the salt is completely dissolved.
3. Sift flour in a separate deep bowl. The process of resifting will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
4. Making a well in the middle of the flour, pour in the prepared salt mixture.
5. Gently stir the dough into manti. In the process of mixing, gradually add 0.5 cups of the remaining warm water.
6. Knead the dough in a bowl until all the flour is involved in the process. You should get a very thick consistency that cannot be turned with a spoon.
7. Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, it is necessary to periodically add flour for better kneading.
8. The time-consuming process of working with the dough will take 15-20 minutes. During the whole time, it is necessary to carefully knead the dough, crushing it from all sides. This is the only way to achieve the desired density and smoothness.
9. Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, it has become as elastic as possible, but not yet very steep.
10. Let the finished dough rest for 30 to 50 minutes. So that it does not get weathered, place the ball in a plastic bag or cover with a slightly damp towel.
11. Divide the rested dough into 4-6 pieces. Roll each piece into a roller and cut into equal pieces.

Proper modeling of manti and their cooking

The dough for manti should be smooth and elastic. After all, the final result depends on how it will hold the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings, you can simply spoil the dish.

Thinly roll out pieces of dough no thicker than 2 mm. Cut it into large squares 10 by 10 cm.

The filling is laid out in the middle of all the squares. For this size test, you need 1 tbsp. mince spoon.

Now you should mold the manti by connecting 4 of its corners together.

And then once again blind the resulting corners, thereby giving the manti a shape.

Unfortunately, in order to beautifully sculpt manti, long training is needed in this matter. But there are different ways to connect the test, so everyone will find an easy option for themselves. For some, traditional pinching of corners is easier, someone will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - kaskans (pressure cookers). This is a special device in which products are prepared by rising steam. In the absence of such a device, you can always cook manti in a conventional double boiler.

Before putting into the pan, manti are moistened from below with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. Products are laid out at a distance from each other so that they do not stick together on the sides.

Put all the bars in the kaskan. How much to cook manti will depend on the type of kitchen equipment, the filling and the thickness of the dough. But the average cooking time is 40-45 minutes. The dish is served hot, you can with fresh herbs.

Secrets of the perfect test

• For a thin dough that will not tear during modeling, it is best to take grade 1 and 2 wheat flour, combining them in the same proportion.
• For a strong and elastic dough, the proportion of flour and water must always be observed. To 1 part water, 2 parts flour.
• Eggs are an important ingredient for unleavened dough. For 1 kg of egg flour there should be at least 2 pcs.
• The ideal rolling of the dough is 1 mm.

The best manti recipes

The main feature of creating the filling is the way it is crushed. Modern housewives are increasingly using meat grinders and blenders, but this is fundamentally wrong for a classic dish.

With meat chopped with a knife, oriental food is much tastier.

By tradition, manti with meat is usually prepared, most often from several meat products: lamb, pork, chicken, beef. An obligatory addition to meat is a piece of tail fat, which makes the dish more tasty and juicy. Also, onion gives juiciness to mantas, which must be present in minced meat in a ratio of 1 to 2.

Frequent traditional additions to meat are potatoes and pumpkin. The potato absorbs excess moisture, preventing the manti from breaking through, and the pumpkin adds a unique flavor to the dish. In the modern world, manti can be cooked with all kinds of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are diverse, because. each nationality cook them according to their historically established recipes.

In Uzbekistan, lamb filling is traditionally made for such a dish.

Dough Ingredients:

• flour - 500 gr;
• egg - 1 pc.;
• water - 120 gr;
• salt - a pinch.

• lamb - 0.5 kg;
• tail fat - 50-100 gr;
• onion - 300 gr;
• salt, spices - to taste.

How to cook:

In order for Uzbek manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. It will turn out a steep grinding, which will still need to be kneaded by hand. Let the dough rest.

Chop lamb, fat tail fat with onions into small cubes. To make fat easier to cut, it needs to be slightly frozen. Pour meat and onion into one bowl, season with salt, pepper and mix.

Divide the dough into pieces. Roll out each piece with a rolling pin very thinly, and cut into squares or make cakes from the resulting layers. Put the minced meat in the middle of each prepared form, and put the fat tail fat on top.

Blind manti, giving them a rounded shape. Cook the dish for a couple of half an hour. Top with sour cream sauce when serving.

Recipe for manti with pumpkin kava

Kava is a pumpkin that is often used as a filling along with meat or as an independent stuffing. Manti with pumpkin are juicier, healthier and more original.

But to feel all the luxury of the East, you can cook fried manti - khoshany.

Do you want something interesting?

Dough Ingredients:

• flour - 800 gr;
• water - 300 ml;
• egg - 1 pc.;
• salt - to taste.

• pumpkin - 800 gr;
• meat - 300 gr;
• onions - 4 pcs.;
• black pepper, salt - to taste.

For roasting:

• vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with a thorough kneading. You can replace hand kneading with a food processor. Be sure to let the dough rest for 60-90 minutes.

Prepare ingredients for stuffing. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin sticks and chop. Chop the onion first in half rings, and then in cubes. Combine all products, add spices and salt to them and mix everything diligently.

Roll out the dough, giving it any shape, and put the filling into each piece. Pinch the edges tightly, making a product of any kind.

This pumpkin manti recipe is unusual in that manti are initially fried in vegetable oil, and then steamed. Heat oil in a cauldron, and fry manti in hot fat. After letting the oil drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time, the taste of the fried product will be present in the dish.

Manti recipe with minced meat

The classic recipe for manti from assorted minced meat can be safely replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for the filling. And in the absence of a double boiler, manti should be cooked in a slow cooker.

For test:

• flour - 3 cups;
• water - 1 glass;
• salt - 1 teaspoon.

• minced meat - 500 gr;
• onions - 3 pcs.;
• salt - 1 teaspoon;
• salt and spices - to taste;
• water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and cook the dough without using eggs, just on water with flour. The dough is kneaded in the traditional way, and it should not turn out very steep. Let him lie down for 30 minutes.

While the gluten swells, it is necessary to prepare the filling. Put mince into a bowl. Finely chop the onion into half rings and then chop finely. Mix minced meat with onions, add spices, salt, pour in a little water. Mix everything vigorously until smooth.

From the rested dough, cut the same pieces and roll them into cakes. Stuff each cake with minced meat and form manti, pinching the edges beautifully.

Pour 3 cups of water into the multicooker pan, set the “Steam cooking” mode. Lubricate the grate with oil or fat and put manti on it so that they do not touch the sides. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of the Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it has an ambiguous reaction. Despite the absence of meat, manti are obtained in all their glory: with a spicy taste, juicy and with steam dough.

Deviating from the rules for preparing dough, it should be noted that manti with potato filling should be made from anhydrous dough. Then it will turn out denser, which is required for this recipe.

Dough Ingredients:

• flour - ¾ cup;
• egg - 2 pcs.;
• salt - 1 teaspoon;
• water - as needed.

• potatoes - 4 pcs.;
• onions - 2 pcs.;
• butter - 100 gr;
• salt - 1 teaspoon;
• ground pepper, zira - to taste.

Of these products, the output should be about 20 pcs. manta.

How to cook:

Beat the eggs with a fork, dissolve the salt in them. Add the sifted flour and knead the dough well. Let him rest under a damp towel for 30-60 minutes.

During this time, prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash potato tubers with onions. Cut tubers into slices. Cut each plate into strips (bars), which are cut into very small cubes.

Chop the onion finely and finely as well. Cutting all vegetables should be done only by hand without the use of choppers.

Pour onion and potatoes into a bowl. Add salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again so that the oil is evenly distributed.

Divide the rested dough ball into 4 parts, roll each of which into a roller of the same thickness. And cut each roll into 5 pieces.

Dip the workpiece in flour and roll it thinly with a rolling pin, giving it the shape of a cake with a thickness of 1-2 mm. Place 1 tablespoon of potato filling on each tortilla.

Sculpt manti in a convenient way. It will be most convenient to connect the dough in the usual way. Connect two opposite edges over the middle of the stuffing. Turning the cake over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. Last, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam manti under strongly boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often, lack of time does not allow you to fully engage in the preparation of manti. But you can fully enjoy this oriental dish if you adapt the manti recipe in a slow cooker and cook a lazy version of the dish that does not require artistic modeling.

• flour - 600 gr;
• water - 1.5-2 cups;
• egg - 2 pcs.;
• salt - to taste.

• meat - 500 gr;
• onions - 3 pcs.;
• salt, spices - to taste.

How to cook:

Whisk the eggs until foamy with the salt. Weigh the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is resting, prepare the filling.

Since the dish itself has been modified, then the minced meat can be made chopped not by hand, but with the help of a blender. Meat and peeled onion cut into pieces and put in a blender. Grind food, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for the juiciness of the dish, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

Roll out the whole piece of dough into an evenly thin layer. Put all the stuffing on one side and roll the dough into a roll. Pinch the resulting roll at the edges and place in a slow cooker. Cook for 30-40 minutes.

Serve on a common dish, cutting the roll into slices with a knife.

To cook delicious manti at home, use the best recipes from our selection!

A dish is prepared with a variety of fillings, including lean ones, so the calorie content of manti can be very different. The most nutritious are pork and lamb manti, the least high-calorie stuffing is mushroom and vegetable.

A distinctive feature of this dish is that they do not use a meat grinder and a blender to create minced meat. Meat and fat should be chopped with a knife into cubes (0.5 cm). The same rule applies to other ingredients if you cook multi-component minced meat (meat with vegetables) or lean manti (with vegetables, cottage cheese, cheese, fruits - apples, quinces, grapes).

Before wrapping the manti, cool the minced meat. A masterfully prepared dish can be judged by the thickness of the dough. The perfect dough for manti should be the thinnest - so that the filling can be seen through.

for the test:

• flour - 2.75 tbsp.
• vegetable oil - 1 tbsp.
• salt - 1 tsp

For filling:

• beef - 300 g
• onion - 300 g
• zira - 1 pinch
• salt - to taste
• ground coriander - 1 pinch
• ground black pepper - 1 pinch
• ground red pepper - 1 pinch.

The recipe for manti with meat is simple, and we start cooking by kneading the dough. Pour 1 cup of warm water into a deep cup, add salt and vegetable oil.

Gradually add flour. To prepare a steep dough, a maximum of 3 cups of premium wheat flour will be used. In this case, 2.75 cups were used.

Knead everything, wrap in cling film and set aside for 15-20 minutes. This dough for manti is a classic recipe that goes well with products with any filling. You can also add 1 egg. To do this, break the egg into a measuring glass and add water to the brim. And then add flour.

While the dough is resting, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Knead the whole mass with your hands. The onion should release juice.

Clean beef from films and tendons. Cut into small cubes, then chop with a knife, as in the photo. If there is not enough time, you can use a meat grinder with a nozzle for a large shredder, but real minced meat for manti is chopped with a knife.

Mix onion with meat, salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling. The finished dough must be rolled out with a rolling pin. If it sticks to the surface, you can lightly sprinkle it with flour.

You need to roll out the dough for manti quite thinly, a few millimeters thick. If you can see the letters on the silicone mat, then it is already quite thinly stretched. It is necessary to try to ensure that the layer over the entire surface is of the same thickness.

Cut the dough with a knife into identical squares with sides 10 * 10 cm.

Place one tablespoon of filling on each square.

Connect the opposite ends of the square in such a way that an envelope is obtained. You need to connect only the tips, the edges remain free.

Now manti with meat should be greased on all sides with vegetable oil and put on a double boiler. The steamer also needs to be greased with oil.

Manti should be folded tightly enough, but at the same time, make sure that they do not flatten and lose their shape.

When the water in the double boiler or multicooker boils, install the bowl with manti. It takes exactly 45 minutes to steam the dish. After the specified time, put the manti on a plate and pour with melted butter.

Recipe 2: how to cook manti at home

For test:

• Flour (wheat) 0.5 kg.
• Egg 1 pc.
• Water (warm) ¾ cup
• Salt pinch

For filling:

• Minced meat (pork) 300-400 gr.
• Onion 4 pcs.
• Salt to taste
• Spices to taste
• Greens for decoration to taste

Sift wheat flour into a bowl through a fine sieve, add a pinch of salt, an egg and a little warm water. Knead an elastic, elastic dough that should not stick to your hands. Wrap it in cling film and refrigerate for one hour.

I bought ready-made stuffing. But if you have pork tenderloin at home, you can cook it yourself by running the meat through a meat grinder with a medium knife. Peel the onion, finely chop and add to the minced meat, you can also pass it through a meat grinder. Don't forget to salt and pepper.

We take the dough out of the refrigerator, divide it into 4 parts and roll out a rectangular layer with a thickness of at least 0.5 cm,

cut it into 6 squares, approximately 9 × 9 cm, in each of which we put one teaspoon of minced meat.

We pinch the edges in the middle, and connect in pairs all the tips of the manti. A photograph will help guide you.

We will cook homemade manti in a double boiler or pressure cooker, the bottom of which must be greased with a piece of butter.

After that, put all the manti into it so that they do not touch each other. Otherwise, when removed, they will stick together and tear.

You need to cook manti for at least 40 - 50 minutes over medium heat.

Take dill, wash and chop finely. Ready manti must be thoroughly greased with butter so that they do not stick together, and then sprinkle with herbs. Homemade manti are served with sour cream. Bon appetit!

Recipe 3: Uzbek manti at home

The recipe for manti in Uzbek is a traditional dish of Central Asia. It's simple and very tasty, so be sure to cook!

For minced meat:

• Lamb - 300 g
• Fat tail fat - 40 g
• Onion - 2 pcs.
• Water - 1-2 tbsp. spoons
• Salt - 0.5-0.75 teaspoons
• Ground black pepper - 0.25 tsp

For test:

• Flour - 1.5 cups flour (240 g)
• Water - 0.75 cups (120 g)
• Salt - 1 pinch
• Vegetable oil for lubrication - 1 tbsp. spoon

Prepare products according to the recipe for manti in Uzbek.

How to cook manti in Uzbek: sift the flour, pour in water, salt.

A stiff dough is kneaded from flour and water with salt, rolled into a ball and left to swell for 10 minutes.

Minced meat preparation. Lamb pulp is passed through a meat grinder with a large grate or finely chopped.

The onion is peeled and very finely chopped.

Finely chopped onion, ground black pepper, salt, a little water (1-2 tablespoons) are added to the minced meat and mixed thoroughly.

The dough is divided into portions (12-14 pieces)

Then roll out the juices with a thickness of 1-2 mm, with a diameter of 10 cm

Place minced meat in the middle of each juicy.

Spread a piece of tail fat the size of an amygdala on top.

Pinch in the middle, giving the product a round shape. So that the dough does not dry out and does not become brittle, raw manti are covered with a napkin.

The grate of the double boiler or, if any, the tiers of the steam pan (kaskan) are lubricated with oil, manti are placed on them so that they do not touch each other, sprinkled with cold water and steamed for 45 minutes, covered with a lid.

Manti in Uzbek at home are ready!

Recipe 4: cooking manti at home

Manty is steamed, so for cooking you will need a special pan - mantovarka. If there is none, then a steamer or a slow cooker can replace it to some extent. Every possible combination of dough and meat is a common feature in the national cuisine of the East. Manty is a vivid example of this combination. As a rule, such dishes are adapted to Russian cuisine by adding potatoes, and pork or beef is used for minced meat, instead of lamb.

For fresh dough:

• wheat flour - 400 - 500 g;
• one egg;
• boiled water - 400 ml;
• vegetable oil - 3 tablespoons;
• a pinch of salt;

• homemade minced meat (pork with beef) - 600 g;
• potatoes, cut into medium cubes - about 600 g;
• onion - about 600 g;
• salt, spices.

Cooking dough for manti with potatoes and minced meat. It is kneaded like dumplings, but only one egg is added. If the dough is kneaded without eggs, then the manti is cooked immediately, without freezing. Sift flour into a cup, make a well in the middle, beat in an egg. Pour 100 ml. boiled, cooled water.

Add a pinch of salt and three tablespoons of sunflower oil. Knead, gradually adding water (another 300 ml.). After that, pour it on the table and level the glass of flour, put the dough on the table on the flour, knead. Roll the finished dough in flour, wrap in a plastic bag and put in the refrigerator for 30 minutes.

We are preparing the stuffing for manti from minced meat with potatoes. If minced meat is not fat enough - add lard. It can be finely cut or twisted in a meat grinder. Onion gives juiciness and unique taste to this dish. If the onion is small, it will negatively affect the result. Minced meat sticks together inside in one lump, and manti will lose their juiciness. Onions must be cut into cubes, like potatoes, and not twisted in a meat grinder.

Stir, add a teaspoon of salt, black pepper and spices to taste.

In order to get rid of the excess liquid that the potato gives, the minced meat should be thrown into a sieve or colander and removed for twenty minutes in the freezer. After this, sculpting manti will be much easier, the juice will not interfere with sculpting.

Remove the rested dough from the refrigerator, cut into pieces the size of a walnut opex. You can first roll the cakes, and after that proceed directly to the molding. Then, after rolling, cover the cakes with cellophane so that the dough does not wind up and does not lose elasticity.

How to sculpt manti with potatoes and minced meat in a rosette. The cakes should not be too thin, but they should not be thick either. Put the minced meat in the cake, pinch the opposite edges on top.

Pinch the edges on the other side. As a result, you should get a kind of envelope.

Connect between soda adjacent corners of the envelope. On both sides.

To make ready-made manty easy to remove and not fall off, clean and dry mantle levels are lubricated with sunflower oil. When cooking, manti will increase in size. Therefore, the distance between them is left sufficient so that the manti does not stick together as a result. One level fits 11-15 pieces, depending on the size.

Tiers prepared for cooking with mantas are installed on the pan only when the water is already boiling. Boil manti should be from 45 minutes to one hour. If a slow cooker is used to cook manti, then the cooking time will increase to 1 hour 15 minutes. Cook with the lid closed.

Recipe 5, step by step: homemade manti with minced meat

Manti is an appetizing meat dish resembling large dumplings in shape and content. However, instead of the usual boiling in boiling water, manti is traditionally steamed in a pressure cooker. When properly prepared, they are incredibly juicy, fragrant and tasty. To get a plentiful amount of “juice”, a lot of onion and a small portion of water must be added to the filling.

Dough for manti can be made with water, milk or kefir. We will focus on the last option. Such a dough turns out to be the most elastic, does not require professional skills from the culinary specialist and is as “obedient” as possible in work. So, we stock up on food and cook juicy homemade manti - a step-by-step recipe with a photo will be of great help to us!

For test:

• kefir - 350 ml;
• egg - 1 pc.;
• flour - about 600-700 g (how much dough will take);
• fine salt - 1 teaspoon.

For filling:

• minced meat (pork + beef) - about 1.5 kg;
• salt, spices - to taste;
• onion - 3-4 large heads;
• water - about 1/3 cup (more or less, depending on the juiciness of the minced meat).

To lubricate the tiers:

• butter - 30-40 g.

Sift a glass of flour through a fine sieve and pour into a deep bowl. We throw salt and drive in a raw egg.

Shake the mixture with a fork and gradually pour in the kefir. Mix vigorously, combining the ingredients and getting rid of flour lumps.

Gradually add flour to the resulting sticky composition. We knead by hand a steep, non-sticky dough (the consistency is like dumplings). If necessary, increase the dosage of flour.

We give the dough half an hour of rest, after which we proceed to sculpting. We divide the flour mass into several parts, roll it into thick oblong “bundles”. We divide each blank into pieces of approximately the same size (about 2-3 cm long).

Dip each piece in flour and roll out thin cakes. Finely chop the onion with a knife and mix with minced meat. We throw salt, spices and knead the meat mass. To make the filling juicier, add water (minced meat should turn out soft and juicy, but not liquid). We spread a portion of the meat mass (1-2 tablespoons) on the center of the cake. Sometimes, instead of minced meat, finely chopped pulp of pork, beef or lamb is put in the filling, and pumpkin or potatoes are often added - a matter of taste!

We connect the opposite edges of the cake in the center above the filling, firmly pinching the dough with your fingers (we leave the workpiece open on the sides). We pull the side of the cake to the central seam and pinch it, forming ears (see the photo below).

Attach the second side in the same way. As a result, we get a quadrangular completely closed manti with a filling hidden inside.

We fasten the opposite "ears" together and get a classic shape.

Lubricate the tiers of the pressure cooker with a piece of butter and lay out our semi-finished products. Do not forget to keep a distance so that the manti does not stick together during cooking.

Fill the bottom of the pressure cooker (pan) halfway with water and bring to a boil. Immerse the tiers with semi-finished products in a pressure cooker and cover the container with a lid. We cook homemade manti for a couple of 40-45 minutes.

We serve a freshly prepared dish along with any sauces or just like that, adding fresh herbs.

Homemade manti with meat are ready! Bon appetit!

Recipe 6: homemade lamb manti (step by step)

To prepare manti at home, it is very important to knead the right dough, because not only the taste, but also the safety of the juicy filling will depend on it.

I bring to your attention a universal method of preparing dough, it is suitable both for our food and for dumplings and dumplings, and some even make chebureks out of it.

• Flour - 700 gr.;
• Water - 1 tbsp.;
• Egg - 1 pc.;
• Salt - 1.5 tsp...
• Lamb - 700 gr.;
• Bow - 5 pcs.;
• Vegetable oil - 4 tablespoons;
• Salt - to taste;
• Dough (see recipe above) - 1 kg.

Take a deep container and sift flour into it, and make a well in the middle.

Crack an egg into it and sprinkle with salt. Now mix everything well with a spoon.

Advice!! It is better to knead the dough in hot water. Many people replace water with warm milk.

Knead the dough, the longer you do it, the better. You should get a fairly stiff, but elastic mass.

The next step is to cover the dough with a bag, cling film or a damp towel. So it will become much softer and more pliable when rolling. Leave everything like this for 1 hour or more.

Take lamb meat, rinse and dry. Cut into pieces: someone cuts larger, someone smaller. Do as you wish.

Chop onion and chop into small cubes.

Salt the chopped onion a little and mix to get the juice.

Combine the meat with the onion and mix well again with your hand. Minced meat can be peppered if desired.

We take our elastic dough and roll it into a thin layer. Cut into squares.

In each square in the center we put the meat mixture, about one teaspoon approximately.

We form our cakes with meat, connecting all the corners.

We dip the bottom of each resulting blank in vegetable oil, and then put it in a double boiler and set the time for 45 minutes. So, our dish will not break when pulled out, and we will save all our juice.

On a note!! Manti, unlike dumplings and dumplings, is steamed, and not boiled in a saucepan. For this purpose, use a special mantle, double boiler or slow cooker.

Recipe 7: how to cook manti at home

Dough Ingredients:

• 500 g flour;
• 250 ml of water;
• 1 egg;
• ½ tsp salt.

Minced meat ingredients:

• 800-1000 g of meat;
• 4 large onions;
• salt, pepper to taste;
• cold water or crushed ice.

Meat. I usually have pork, less often - pork in half with beef. I don't like chicken, but that's a matter of taste. In general, take what you like. Lamb, turkey, elk.

We twist. I never use store-bought stuffing and do not recommend it to you.

We clean the onion, chop in a blender into crumbs. Not pasta, not kusmanischa. In such a large crumb.

Put everything in a bowl. Note that the volume of the onion is only slightly inferior to the meat.

Add salt, pepper and about half a glass of water or crushed ice. We mix. If you feel that the stuffing can "take" more water, add.

Dough. Pour water, break the egg. Add salt.

Sift (or just measure) the flour.

Knead the dough - soft, but rather thick, elastic, pleasant. We round, hide in a bag, leave for half an hour alone.

After the minced meat and dough are ready, we proceed to sculpting. Stretch the dough, roll it into a "sausage", cut into small pieces.

Rounded, slightly flattened.

Roll out into oval blanks up to 2 mm thick. The center is better to make a little thicker, the edges - thinner.

In the center of each blank lay out a couple of tablespoons of the filling.

We fasten two opposite edges with two or three tucks. Do not pay attention to the filling - I was simultaneously preparing another option, photographing what was at hand.

Then we raise the remaining edges, pinch, but be sure to leave a small hole.

We fasten the "tails".

Ready. Handsome!

In the same way we sculpt all the other manti. It's not hard and pretty fast.

We spread the manti on a pan of a pressure cooker, a double boiler or a steam bowl of a multicooker, lightly greased with vegetable oil.

Steam for 40-50 minutes. Serve drizzled with butter and topped with any sauce of your choice.

Bon appetit!

Recipe 8: beautiful homemade rose manti (with photo)

Manti "Rose" is one of the simplest recipes for preparing this traditional oriental dish, you can even say that this is their lazy version. Such manti are prepared from the most common ingredients, the way they are sculpted will be unusual. To give the oriental "dumplings" the necessary shape of a rose, they must first be folded into a kind of snail and only then correctly bend the edges. Such manti are being prepared, like their original version - for a couple. You can cook in a special pressure cooker, double boiler or in a slow cooker.

Manty "Rose" is easy to prepare and our step-by-step recipe with a photo will clearly demonstrate this to you, and also tell you how to carry out all the steps correctly. It is most delicious to sculpt such manti at home; We will use the standard combination of onions and carrots as a vegetable component, but you can add your favorite ingredients to them, as well as a wide variety of seasonings and spices.

Let's start cooking this oriental hearty dish for lunch or dinner!

• flour - 300-400 gr
• water - 1 glass
• vegetable oil - 2 tbsp.
• salt - ½ tsp for the test
• minced meat - 100-150 gr
• onion - 1 pc.
• carrots - 1 pc.
• ground black pepper - to taste
• salt - to taste
• soy sauce - to taste
• teriyaki sauce - to taste
• sesame seeds - to taste
• lemon - 1 slice

All components for kneading a hearty and plastic dough must be mixed on a clean and dry surface or in a deep bowl. Add boiled water to the flour in portions, knead the dough with your hands.

We crush the dough into a voluminous round shape and leave to infuse at room temperature.

You can buy ready-made minced meat, but it is best to make it yourself. It is also highly recommended to make chopped minced meat on manti. A piece of fresh pork or beef is washed in cold water, dried and then chopped in any way convenient for you. My carrots and peel, rub on the largest grater. Add salt and black pepper to the meat to taste. Knead the ingredients until a homogeneous dense minced meat.

We roll out the infused dough on the same dry and clean surface, sprinkled with flour, into a rather thin layer. We cut the resulting pancake from the dough into strips of the same thickness as shown in the photo.

We spread the minced meat in a thin strip on top of each dough strip. Spread the meat with some indentation from the edges.

First, we fold the dough strip in half and carefully fasten the edges so that the filling does not fall out during the further cooking of the dish. Then we turn the resulting tube in the shape of a snail (see photo).

In order for the manti to resemble the shape of a rose as much as possible, it is necessary to slightly turn the edges of the snail to the outside.

We spread the formed manti on the basis of a double boiler or pressure cooker greased with vegetable oil. We cook the dish in about 40 minutes.

While the manti are cooking, prepare the sauce. Mix the teriyaki sauce and soy sauce in a deep bowl, add some sesame seeds and the juice of one or two lemon slices.

Put the finished dish on a plate, grease with a piece of butter if desired and serve with the prepared sauce. Rose-shaped manti are ready!

Recipe 9: how to make delicious manti with pork at home

For the test

• Water -0.5 cups.
• Egg -1 pc.
• Flour -500gr.
• Salt -1 teaspoon
• Vegetable oil - 1 tbsp. spoon

For minced meat

• Pork - 400 gr.
• Onion - 2 pcs.
• Potato -1 pc.
• Salo - 50 gr.

I pour half a glass of water into a bowl, break one egg,

add 1 teaspoon salt

and 1 tablespoon vegetable oil.

I beat it all up with a fork.

Little by little I start adding flour to the dough. I knead a stiff dough.

I cover it with a cup on top, in which I knead the dough and leave it to stand while I cook the minced meat.

I'm starting to do stuffing. The main thing that caught my eye when I watched the video was the amount of onions. It was added there one to one with meat. Therefore, I will measure the ingredients with bowls.

I take the meat and crumble it into small pieces, about a centimeter by a centimeter. Maybe a little smaller (I used to twist the meat in a meat grinder).

I cut a small piece of lard into small cubes.

I cut two onions into cubes, it turned out just a full bowl

I also cut potatoes into small cubes. I took a large potato, it was possible to take exactly half the size.

I put meat and onions in a cup, salt, pepper them and mix.

Now back to the test. I used to cook manti like this, rolled out the dough with sausage, cut off pieces and rolled mugs out of them. This video was done differently. I divided the resulting dough in half, and roll out a large thin cake from one half. You need to try so that this cake is square or at least rectangular in shape. But I already understood this when I was cutting the dough and I was not in good condition.

Then the dough is folded like an accordion, consisting of 4 parts. The resulting accordion is cut into equal squares. The first square is applied from above and the second one is cut off, of the same size. As a result, I get long strips of dough, of the same width (about 8-9 centimeters).

We repeat the whole procedure with the second half of the test, the first strips will be a template for us. Now I fold the strips obtained from the two halves of the dough on top of each other and cut them into equal squares. I don't know if I made it clear, I tried my best.

Let's start sculpting manti. We take one square of dough, spread the minced meat in the middle, put potatoes and a few pieces of lard on top.

We connect the opposite corners of the square with each other.

Then we fasten together the resulting "ears" on one side and the other.

Mant is ready. We put it aside, you can lay it out immediately on a sheet from the pressure cooker, after lubricating it with oil. I first put them on a board sprinkled with flour, and then I decide how much I will cook, the rest go to freeze. We sculpt manti until either the dough or minced meat runs out. I had a little extra minced meat, it would just be enough for pieces of non-standard, which I formed when cutting the dough. Well, okay, manta turned out to be enough.

From this recipe you will learn how to cook manti dough - one of the oldest and most delicious dishes in Central Asia. The right dough for manti is more of a template that can not be taken seriously. Just keep the proportions 3/1 (3 parts flour, 1 part liquid), if you want the dough not to boil, add eggs from the consideration 1/3 (1 egg per 300 g of flour). Salt is an obligatory component of the manti dough recipe, it is put in 1/4 proportions (1 teaspoon with top per 400 g of flour). Oil in the dough for manti is an extra product, because manti is not a pastry, the dough on them should not be soft and loose, and it is these qualities that oil gives.

• Warm water - 1.5 stack.
• Flour - 6-7 stack. (for dough + rolling)
• Salt - 1.5-2 tsp. spoons
• Egg - 2 pcs.

Cooking:

1. In a bowl with high sides, mix the dry ingredients (you can do the whole process on the surface of the table or board for rolling out the dough).
2. Make a well in the middle of the dry ingredients, pour in warm water and crack the eggs.
3. Mix all the ingredients well until the flour mixture thickens, then start processing the manti dough by hand.
4. Do not forget that kneading the dough is important in the preparation of manti. The longer and harder you knead, the easier it will be to roll out the dough later.
5. Cover the finished dough with a plate, towel or plastic wrap. Let it rest for 20-25 minutes, depending on how soft or hard you make it. Yes, hard dough will not boil soft and will not lose shape, but is it worth the torment while rolling out the dough. In any case, the situation with the dough is always easy to fix: if it is hard, add a little warm water, and knead again until a homogeneous mass is obtained, which will be softer than before. If the dough for manti turned out to be too soft, pour flour into the bowl in which it was kneaded, and knead again with your hands until the flour completely merges with the dough and becomes stiffer. Let the dough rest again.
6. Your dough for manti is ready, start sculpting manti ...

Watch the preparation of the dough for manti in a step-by-step photo:

Manti, as a rule, are cooked in a mantle, mantovarka, mantyshnitsa. The name of the devices is different, but the meaning is the same - the dish is steamed. This cooking method helps the product retain its nutritional value and reduces its calorie content.

For the filling, you can use absolutely any meat. To do this, it is crushed with a knife very finely. In this way, minced meat practically does not emit juice. Mixed with finely chopped onion 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 delicious manti dough.

Dough for manti

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

Ingredients

Step by step recipe

Use cases

• From such a test, you can cook manti, dumplings or dumplings.
• You can store it in the freezer for up to 6 months.

Video recipe for making a simple dough for manti

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

With the advent of helping machines in our kitchen, the whole process of cooking has become easy and fun. So with the help of a bread machine you can cook an amazing dough for manti. Today we will get acquainted with the recipe for manti dough in a bread machine. You can use this preparation for any other dishes at your discretion. By the way, thanks to technology, our product becomes completely ready almost immediately after kneading, and you can not leave it to rest, but immediately use it for its intended purpose.

Dough for manti in a bread machine

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

Ingredients

Secrets of the right test

I think that among you, my dear readers, there are those who do not like to mess around with the dough, but would love to cook a delicious dish from it. Many argue that it turns out much better in a bread machine than by hand. Despite this, there is one secret that is suitable for any dough and makes it completely ready for any invention: after kneading, any dough must be left in a warm, draft-free place for a while.

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

Step by step recipe

Video recipe for making dough for manti in a bread machine

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 goes and how elastic the dough turns out after 15 minutes after kneading.

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

Dough for manti recipe in Uzbek

Cooking time: 15-20 minutes.
Servings: for 40 manti.
Calories: 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 quality dough for manti with meat. You can visually see how it turns out as a result of complete readiness.

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

Recipe for choux pastry for manti

Cooking time: 15 minutes.
Servings: for 100 manti.
Calories: 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 for creating a test. You will see how the choux pastry for manti will turn out according to the classic step-by-step recipe.

Manti is a very common dish in many countries, but who is its progenitor is not known. Some suggest that they first appeared in China, because they have such a word "mantou", which means "stuffed head" in translation. But in other countries they use similar names. In Mongolia, they are called "mantuu", and in Japan, fried buns with various fillings are called "manju".

Other cooking options

• Many praise the mineral water dough very much, I also decided to try it and was pleasantly surprised. The recipe for manti dough on mineral water is the same as for custard, but instead of regular hot water, add mineral water.
• Since we figured out what types of test for manti are, I want to offer you a step-by-step photo. You can make their own form at your discretion. Someone makes it in the form of envelopes, cutting the dough into squares and connecting the edges. Some prefer to sculpt from a round shape. Ingredients can be added to minced meat if desired. For example, in Kazakh cuisine they are cooked with zucchini.
• Our hostesses often cook dumplings. How to cook them deliciously you will learn in this recipe - homemade dumplings -. If you follow some principles, you will get insanely delicious lumps of meat that are much better than store-bought 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 use this miracle of technology, try it, your assistant cooks deliciously and quickly. 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 the slow cooker, dumplings will not be overcooked and will not run away, and you will know about their readiness with the help of a sound signal.
• When you want something tasty and quick to cook, try it. This recipe has been around in cooking for a long time and has not lost its relevance today. Despite their simple name, these dumplings are very tasty and can even be a great treat for guests.
• Have you ever tried? Try it! I think you will like this dish.
• They can compete with any dish. You can additionally combine vegetables, herbs, liver and various sauces with them. Before, I didn’t even know that ordinary dumplings can become the main dish of even a festive table.

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