Prepare the correct dough for manti. Manti dough - a very tasty recipe for manti

The popularity of manti rays can be explained by several reasons. First of all, they are delicious; secondly, satisfying; thirdly, they are easy to prepare.

Eastern countries are considered the homeland of manta rays, but today they are found on the dinner table of many nations of the world.

Any housewife who is not the first time dealing with flour can knead manti dough. In terms of its composition, the dough for manti differs little from dumplings; the only difference is the size of the manti themselves.

Having mastered a simple science, you will be able to feed many guests a tasty and satisfying dish.

Traditional recipe for manti dough

To ensure that the manti turns out at the proper level, stock up on the following products: one egg; a glass of water; two and a half glasses of flour and a teaspoon of salt.

The composition of the dough for making manti does not require any culinary education from you; all operations are done quickly and without much effort.

As you can see, the list of products is short. The trick is to combine them and achieve an elastic and soft manti dough.

Cooking steps:

1. Immediately sift the flour into a wide bowl.
2. Make a funnel in the middle and pour in water mixed with salt and egg.
3. Add flour to the liquid on all sides and knead the dough for manti.
4. Once it becomes sufficiently stiff, place it on the table and, leaning on your hands, knead the dough for several minutes.
5. If you feel like you need to add more flour, do so, the main thing is that the mass does not stick to your hands.
6. To make the manti tasty, leave the finished dough to rest at room temperature, covered with a cotton napkin for 15-20 minutes.

Custard

Dough for manti, prepared by brewing flour, does not tear or deform at high temperatures. Take note of this recipe, you can use it to make not only manti, but also other filled flour products.

Ingredients: about 900 g of wheat flour (depending on the moisture content of the product); 8 tbsp. spoons of vegetable oil; one and a half teaspoons of salt and half a liter of boiling water.

How to properly prepare the dough so that it rolls out easily? For this:

1. Boil the required amount of water in the container in which you intend to mix all the ingredients.
2. Then dissolve the salt and pour in the sunflower oil.
3. Take a mixer with a dough attachment in one hand, and gradually add half of the sifted flour with the other. It is likely that at the initial stage lumps will begin to form in your bowl, but very soon they will disperse and the mass will become homogeneous.
4. Generously flour your work surface and turn out the dough. Knead until all the flour is used up and the dough is soft and pliable.
5. Wrap the manti dough in cling film and create all the conditions for it to “rest.” Ideally, it should sit for half an hour at room temperature.

According to the Uzbek recipe (without eggs)

Manti dough, prepared in Uzbek style, does not contain eggs. It is considered lean if water was chosen as the liquid component. If you wish, you can deviate from the rule and use milk. Choose vegetable oil at your discretion, there is no fundamental difference here.

For half a kilogram of flour you need to take: a glass of water; 2 large spoons of oil and a teaspoon of salt.

The dough for manti is prepared in several stages:

1. Mix water, salt and vegetable oil in a cup.
2. Sift the flour onto the table and make a well in the middle.
3. Pour the mixture from a cup into it and quickly add flour to the center, knead a dense mass.
4. Since there are no eggs in the recipe to ensure the elasticity of the dough, you need to go tricky and beat it on the work surface, throwing it from a small height.
5. Roll out the dough, roll it into a rope and leave to rest for 30 minutes.

Modeling

• Having completed the manti dough, proceed to the filling. Potatoes, meat and onions are traditionally used for it. The meat can be anything, beef, lamb, horse meat or goat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• Potatoes can be replaced with another vegetable, such as pumpkin, if desired. Or they make a vegetable platter consisting of carrots, pumpkin and potatoes, taken in equal parts. In this case, you can do without meat by preparing vegetarian manti.

The taste will not suffer from such rearrangements, and if you add jusai (a type of onion) and garlic to the filling, it will become absolutely incomparable.

Pumpkin and meat filling

Uzbeks, Turkmen and residents of western China prefer manti stuffed with pumpkin and meat. Housewives deliberately replace potatoes with another vegetable, which makes the dish more healthy and nutritious.

For 8-10 people you will need:

kilogram of juicy beef; 0.5 kg pumpkin (already peeled); 800 g onions. You also need to add salt and pepper to the filling to taste.

Preparation:

1. Rinse the manti meat and dry with a paper towel.
2. Free the product from veins and film, then cut into very small cubes. It is not recommended to use a meat grinder, as the filling will lose its juiciness.
3. Finely chop the onion and pumpkin into cubes.
4. Combine all ingredients by gently mixing with your hands. Salt and pepper the filling, add seasonings that go well with pumpkin (cumin, coriander). Ground red pepper will add spiciness.
5. If it turns out that the minced manti is a little dry, pour warm water into it. Literally a couple of spoons will correct the situation, and the manti will be more tasty and juicy.

Modeling of products

• After the manti dough has rested, it needs to be kneaded again and rolled out into a thin layer, 3 mm thick.
• Square pieces measuring 10x10 cm are cut out of it and stuffed with minced meat.
• The edges of the square are connected with an envelope and pressed tightly against each other. Now the time has come to cook manti. For this purpose, special steamers are used, but if they are not available, a regular steamer will do.
• It needs to be greased with vegetable oil and raw manti should be placed at some distance. The dish will cook over the fire for 45 minutes.

Features of preparing the perfect dough

Delicate dough is obtained from flour saturated with oxygen. If you sift the flour through a fine sieve, the goal will be achieved.

Water must be boiled and cooled to room temperature before use. If you pour hot water into the dough, the egg will cook and lose its properties. Cold water will cause you to knead the dough for a long time.

You can give the dough a beautiful yellow tint using yolks; you need to take more of them than prescribed in the recipe. Be sure to reduce the amount of other liquid ingredients. Proteins should not be added to the dough more than required.

Otherwise, you risk getting a mass that will not roll out well on the work surface. In addition, such carelessness will lead to its rigidity and loss of elasticity.

• The optimal amount of proteins is one or two, even if you are preparing manti for a large company.
• Mix the liquid ingredients for the dough immediately in one cup, and only then pour into the flour.
• When working with the finished dough, try not to let it dry out in the open air.
• To roll, pinch off medium-sized portions, and put the rest in a plastic bag.
• The steeper your flour mass for manti is, the thinner the layer you will roll out of it. This does not mean that during cooking the manti will rupture and the filling will fall out. The dish will simply become more appetizing, because there will be more juicy minced meat in it than dough.
• To avoid problems when sculpting manti, you need to leave the dough to sit for at least 15 minutes. During this time, the gluten will swell and will promote gluing of the edges of the workpieces.
• In a quarter of an hour you may not have time to prepare the filling, but there is nothing wrong with that. The dough will spend an extra hour in a plastic bag without losing its properties, and the manti will only become tastier.

Recipe for manti dough in Uzbek

To prepare manti according to the classic Uzbek recipe, you will need a manty dish or a double boiler. Without these devices there is no way to make a dish.

From the specified amount of ingredients you will get approximately 35 pcs.

Ingredients for minced meat: 800 g each. meat and rap. Luke; 200 gr. lard; 0.5 tsp each cumin and black pepper; 1.5 tsp. salt.
Ingredients for the dough: 500 gr. flour; 100 ml of boiled water and milk; 1 tsp salt and 2 pcs. chickens eggs

Algorithm of actions:

1. I pour the indicated amount of flour into a bowl in the form of a mound, make a hole at the top of it, pour 2 pieces into it. chickens testicles. I start kneading the dough using a spoon. I add salt and milk to the mixture. I knead the flour from the edge to the center.
2. I gradually pour in water, the dough needs to be made tight, and therefore during this process I monitor the condition of the mass. When the water is finished and all the flour is mixed, you need to knead it with your hands, putting the spoon aside.
3. The mass will be tight, and therefore it needs to be kneaded well, applying effort. I leave the dough aside for half an hour, covering the bowl with a lid.
4. After this time, I make a batch and put it in the cold for several hours. During this period of time it will become plastic and homogeneous.
5. I prepare minced meat from onions and meat, lard, and cut everything into small pieces. I process zira in a special mortar. I put the mixture in the minced meat, salt and pepper. I knead.
6. I add 2/3 of the water to the mantyshnitsa. I put it on fire and make manti.
7. I make a dough roll. I cut it into pieces. I roll them out on the table into flat cakes, they should be thin, and I put the minced meat in the middle. I blind the edges, making bags. I cook for about 40 minutes.

Immediately after preparing the manti, you can serve it to the table. This meal will please all family members.

Classic dough with kefir for manti

You can prepare manti according to the classic dough recipe not only with plain water, but also with sour milk and kefir. Unfortunately, other fermented milk products are not suitable for these purposes.

As a result, you will be able to knead a dough that will resemble a yeast composition.

Ingredients for the dough: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Ingredients for filling: 500 gr. meat; 2 pcs. onions; half a zucchini; a little spice, based on your taste.

Algorithm of actions for preparing a classic dough:

1. I sow the flour and add salt to it.
2. I take the kefir out of the cold so that it is at room temperature.
3. I add soda.
4. I stir, adding a little flour at a time. I knead the dough, wrap it in film and leave it aside for 40 minutes.

Algorithm of actions for preparing the filling for manti:

1. I chop the meat into cubes, preferably smaller ones.
2. I cut the onion into cubes.
3. I pass the zucchini through a grater.
4. I add spices.
5. I roll out layers of dough. I make squares and put the filling in the center. I connect the edges, making bags. I cook for about 40 minutes.

The finished dish can be served to the table. Even children are delighted with such a treat, plus it perfectly complements every holiday celebration with its original appearance and amazing taste.

Manti is a traditional dish of the inhabitants of Central Asia. This is a meat filling wrapped in thinly rolled dough. It differs from our usual dumplings in size, shape and cooking method.

Manti are steamed in a special vessel - a manto cooker. Manti dough is usually prepared unleavened, without yeast. It should be such that it can be rolled out very thin, but the finished manti does not tear, and the broth inside retains the juiciness of this delicious dish. This is a labor-intensive process, because housewives must knead the dough, make minced meat and stick a sufficient number of manti. But the result is worth the time and effort.

Classic manti dough

The simplest recipe in which it is important to maintain proportions and know some subtleties.

Compound:

• flour – 500 gr.;
• filtered water – 120 ml;
• salt – 1/2 tsp.

Kneading:

1. The most important key to a successful dough is good flour. To avoid lumps and to enrich it with oxygen, it must be sifted.
2. Place a mound in the center of the table, sprinkle with salt and begin kneading the stiff dough, adding water little by little.
3. Knead with your hands until you obtain a smooth, homogeneous and pliable lump.
4. Wrap in cling film and place in the refrigerator for half an hour.
5. Depending on humidity, a little more or less water may be needed.

Some housewives believe that the elasticity of the finished dough can only be achieved by adding an egg to the dough.

Compound:

• premium flour – 500 gr.;
• clean water – 120 ml;
• salt – 1/2 tsp;
• egg or white.

Kneading:

1. Sift premium flour onto the table.
2. Add a level spoonful of salt and distribute it evenly.
3. Make a well in the center and pour the contents of the egg into it.
4. Stir it into the flour, and gradually adding water, knead a stiff dough.
5. You may need a little more or less water.
6. Wrap in film or put in a plastic bag and put in the refrigerator for a while.

Compound:

• flour - 4 cups;
• boiling water – ½ cup;
• salt – 1/2 tsp;
• sunflower oil;
• a raw egg.

Kneading:

1. Sift the flour onto the table.
2. Mix butter with salt and egg. Pour into the middle and mix thoroughly with flour.
3. Carefully pour in the boiling water so as not to burn your fingers and quickly knead into a homogeneous mass.
4. Wrap in plastic and place in the refrigerator.

Prepare the filling and make the manti. Steam it in a special container and eat with pleasure.

Uzbek housewives prepare the most ordinary dough, they just add a little butter for elasticity.

Compound:

• flour – 500 gr.;
• drinking water – 140 ml;
• salt – 2/3 tsp;
• oil.

Kneading:

1. Sift the flour onto the table or into a large bowl.
2. Stir the egg, salt and a couple of tablespoons of vegetable oil into the water.
3. Pour in liquid little by little and knead into a stiff dough. If it doesn't stick well, add a little more water.
4. Wrap the finished lump in plastic and leave for half an hour.

For the filling in Uzbekistan, lamb, chopped with a knife, is usually used. Sometimes housewives add peas, pumpkin and herbs to the filling.

The dough mixed with milk turns out very tender.

From this recipe you will learn how to prepare manti dough - one of the oldest and most delicious dishes in Central Asia. The correct 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 based on 1/3 (1 egg per 300 g of flour). Salt is an essential component of the manti dough recipe; it is added in proportions of 1/4 (1 heaped teaspoon per 400 g of flour). Oil in the dough for manti is an extra product, because manti is not a baked product, the dough on them should not be soft and loose, and it is precisely these qualities that oil gives.

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

Preparation:

1. In a high-sided bowl, mix the dry ingredients (you can do the entire 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, add warm water and crack the eggs.
3. Mix all the ingredients thoroughly until the flour mixture thickens, then begin to process the manti dough by hand.
4. Do not forget that kneading the dough is important in preparing 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 find it. Yes, hard dough will not soften or lose its shape, but is it worth the pain of rolling out the dough? In any case, the situation with the dough is always easy to correct: 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 manti dough turns out to be too soft, pour flour into the bowl in which it was kneaded and knead it again with your hands until the flour completely merges with the dough and becomes tougher. Give the dough a good rest again.
6. Your manti dough is ready, start making manti...

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

Manti dough is prepared simply, but it requires some skill, patience and adherence to the recipe, which can be either classic or executed with some deviations from the authentic version using other basic ingredients.

Manti dough - recipe

If you are making manti dough for the first time, the classic recipe is perfect for getting acquainted with. In addition, it is based on the main basic points that accompany all other variations that need to be remembered:

1. Bulk ingredients must be sifted through a fine sieve.
2. The liquid base used can be of any temperature, in the classic version room temperature, always salted.
3. If you measure the ingredients in glasses, then for one part of the liquid take about four parts of the flour bulk mass and one egg.
4. The resulting lump should be dense, elastic, not sticky, kneaded for at least a quarter of an hour and kept for some time under film or in a bag.

Those who are tired of prolonged kneading should try the recipe outlined below and make dough using mineral water for manti. Gas bubbles contribute to the rapid dissolution of salt crystals and rapid, ideal mixing of the components with each other. In a shorter period of time, you can get the same plastic and homogeneous result. After just an hour, taking into account the time for proofing, you can begin to sculpt eight servings of the Asian dish, filling the prepared blanks.

Ingredients:

• wheat flour – 700 g;
• highly carbonated mineral water – 250 ml;
• salt – 10 g.

Preparation

1. The sifted bulk products are placed in a bowl.
2. Pour water into the recess and knead it, which is completed on a dusty table, achieving the desired texture of the coma.
3. Place the manti dough in a bag and let it stand for forty minutes.

Manti dough in boiling water

Dough for manti in boiling water is easily and effortlessly kneaded and rolled out, perfectly sealed when decorating products and, thanks to its dense structure, perfectly retains all the juices of the finished products inside. When cutting, a minimum of flour powder is required, since it does not stick to your hands, table or rolling pin at all. The base for eight servings will be ready in one hour.

Ingredients:

• sifted flour – 600 g;
• boiling water – 250 ml;
• medium-sized egg - 1 pc.;
• vegetable oil – 20 ml;
• salt – 10 g.

Preparation

1. Beat the salted egg with butter.
2. Pour in the sifted flour mixture and mix.
3. Pour in boiling water and knead into a dense elastic ball, which should be completely non-sticky.
4. Keep it for forty minutes under the film and begin.

Manti dough without eggs - recipe

You can make the dough without adding eggs. At least two thirds of all possible product variations are prepared from this base itself. Many housewives revere it more than others, believing that this way the products are more delicate and do not have a rubbery consistency. From the specified amount you will get a ball for decorating eight servings of an Asian dish.

Ingredients:

• wheat flour – 600 g;
• filtered water – 250 ml;
• salt – 10 g.

Preparation

1. Sift the flour, pour in salted water and knead a dense and non-sticky manti dough without eggs.
2. Keep the ball in a bag or under a damp towel for forty minutes and after the time has elapsed, begin further processing.

Choux pastry for manti - recipe

To get a softer and more flexible base that will be easier to roll out without additional effort on the part of the cook, you can make choux pastry for manti. In this design, the base for the products does not stick to your hands at all, and the dish itself turns out softer and more tender and is steamed ten minutes less than usual. The base for eight servings will be ready in an hour.

Ingredients:

• sifted flour – 600 g;
• boiling water – 250 ml;
• vegetable oil – 20 ml;
• salt – 10 g.

Preparation

1. Add some salt to the boiling water, add oil and pour it into a bowl with the sifted flour mixture.
2. Mix the contents first with a spoon.
3. Transfer the thick substance to a dusty table and complete the process until the desired thickness and density of the ball is obtained.
4. Keep the manti dough for forty minutes under the film and begin sculpting the products.

Manti dough with kefir

Next, how to make manti dough in a non-traditional way, using kefir as a liquid base. In this way, the mass becomes more fluffy, and the finished dish acquires special taste characteristics and is more tender. Kefir must be fresh. A product that is past its expiration date or peroxidized will not be suitable. The finished ball is enough for eight servings, and it takes one hour to create it.

Ingredients:

• wheat flour – 600 g;
• medium fat kefir – 250 ml;
• medium-sized egg - 1 pc.;
• coarse salt – 10 g.

Preparation

1. Kefir at room temperature, add salt, mix with beaten egg mass and sifted flour.
2. Knead a dense, tight dough for manti using kefir and let it rest for a short time.

Manti dough with milk

If any of the tested recipes did not satisfy your needs, try kneading the dough for manti with milk. It turns out much softer than the other base and at the same time holds its shape perfectly, does not tear during steam heat treatment of finished products and retains the juices of the filling inside. It will take an hour to make the base for eight servings of delicious juicy food.

Ingredients:

• sifted flour – 600 g;
• whole milk – 250 ml;
• medium-sized egg - 2 pcs.;
• butter – 80 g;
• salt – 10 g.

Preparation

1. The salted egg mass is mixed with melted and cooled butter and milk.
2. Pour the mixture into a bowl with sifted flour, knead thoroughly first with a spoon, and then put it on the table and complete the kneading with your hands.
3. After the lump of manti dough has stood for forty minutes, it can be used to decorate the products.

Manti dough in a bread machine - recipe

Having the opportunity to knead dough for manti in a bread maker, you should definitely use it. The smart device will cope with the task “excellently”, providing the output with a homogeneous, dense and plastic lump, from which you will get the most with any filling. The proportions of the components may vary depending on the model of the device, each of which, as a rule, is accompanied by recommended recipes that should be used in the instructions. The amount received in an hour is enough to prepare six servings of delicacy.

Manti takes a relatively long time to prepare, so be prepared to constantly shoo away relatives who suddenly enter the kitchen from the steamer. But it's worth it".

MANTOV RECIPE

What do you need:

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

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or even pork, this is a matter of personal preference, coercion is inappropriate here)
200 g of tail fat (in the absence of fat, you can choose fattier parts of the meat and take a little more of it)
600 g onion
1 tsp cumin with a heap (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can use 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 salt in cold water (you can put it in the refrigerator for a while).

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. If necessary, you can add a little flour. 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, identical 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 add salt to the onion and mash well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. As an option, 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: website Then unfold the workpiece on the other side and make two tucks again. All that remains is to connect the pintucks together and squeeze them carefully.

9. Time to cook. Many sources suggest lubricating the levels of a mantyshnitsa or double boiler with oil. I'm used to doing the opposite. I pour a small bowl with oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck before.

10. Manti takes about 45-55 minutes to prepare. A lot here depends on the thickness of the dough you made and on the size of the manti themselves.

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

Manti should be served exclusively with the right sauce. The colorful host of the program, Lara Katsova, shared her favorite recipes with us.

SPICY SAUCE WITH GREENS

Manti 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 their own juice
2 cloves garlic
50 g cilantro
50 dill greens
1 tbsp. khmeli-suneli
1 tbsp. coriander
half a chili pepper
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to make hot sauce with herbs:

Rub the tomatoes through a sieve, finely chop the garlic. Mix 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 pepper and simmer for another 3 minutes. If you want more spiciness, add ground red pepper. Remove from heat, add finely chopped cilantro and dill, cover with a lid and let cool.

SOUR CREAM SAUCE

Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce for khinkali. But my recipe is still different - full of greens and spiciness.”

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

How to make sour cream sauce:

Finely chop the garlic and chili pepper, removing the seeds. Chop the greens and mix everything. Add 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 greens.