Dough for manti without eggs with vegetable. Stuffing for delicious manti

Do you want to make something tasty, satisfying, unusual and at the same time without big expenses? Try the manti recipe. Such a dish will certainly surprise your family and glorify you among your friends as a zealous hostess and a skilled cook.

The perfect dough for manti: recipes

Manti dough can be prepared in several ways with different ingredients. It can be as simple as milk or kefir.

Universal dough for manti

Required products:

• half a small spoon of salt;
• 0.8 kg of flour;
• a large spoonful of olive or vegetable oil;
• one egg;
• a little more than half a small spoonful of sugar;
• 0.1 liters of water.

Cooking process:

1. In the specified amount of flour, you need to drive the contents of the egg, pour in the oil, salt and mix.
2. Then add sugar, pour in water and mix thoroughly again. You need to do this for at least 10 minutes so that the dough turns out to be of good consistency.
3. We wrap it with cling film, put it in the cold for 15 minutes, after which the workpiece can be used.

Recipe for manti in Uzbek

Required products:

• 100 milliliters of water;
• one egg;
• a little salt to taste;
• 0.3 kg of flour.

Cooking process:

1. Break the egg into room temperature water and beat with a fork a little so that the mixture is homogeneous.
2. Add salt to your taste and flour. We begin to knead and bring to smoothness so that nothing sticks to the skin.

Delicate version with milk

Required products:

• 0.25 liters of milk;
• 700 grams of flour;
• half a small spoon of salt.

Cooking process:

1. Put the milk on the stove and wait until it starts to boil.
2. Pour in a little salt and a third of the indicated amount of flour, stirring the contents. The mass should come out thick and slightly sticky.
3. Gently start adding the remaining flour and bring the mixture to the desired state. Let rest for 30 minutes and you can proceed to sculpting.

Classic water recipe without eggs

Required products:

• 0.5 liters of water:
• 0.7 kg of flour;
• pinch salt.

Cooking process:

1. We put the flour in a deep container so that there is a slide in the middle. We make a recess in it, pour salt and a little water there.
2. We begin to mix and bring to the desired state, while gradually pouring in water.
3. When a non-sticky ball is formed, remove it for 30 minutes, covering it with something. After this time, the dough can be used.

Choux pastry for manti

Required products:

• a glass of freshly boiled water;
• vegetable oil - 20 milliliters;
• 0.6 kg flour;
• salt to taste.

Cooking process:

1. We take a little more than half of the indicated amount of flour, mix with salt and water.
2. Gently mix the contents and add the remaining flour, oil and bring it to the desired consistency with your hands.
3. After the ball of dough has stood for 10 minutes in the refrigerator, it can be used.

A simple base on kefir

Required products:

• 3 cups flour;
• 3 tablespoons of vegetable oil;
• 0.5 liters of kefir;
• half a small spoon of salt and the same amount of soda.

Cooking process:

1. Put salt with soda and oil in kefir at room temperature, mix.
2. Add flour and begin to stir for at least 10 minutes. If necessary, add more flour - look at the consistency. The dough should be smooth and elastic.
3. Leave it for 20 minutes under cling film. Then it can be rolled out and cooked on its basis manti.

On mineral water

Required products:

• 0.25 liters of mineral water;
• salt to your taste;
• 1 egg;
• 4 cups flour;
• 200 grams of sour cream.

Cooking process:

1. In a deep container, combine the contents of the egg, salt and sour cream. Lightly beat everything with a whisk, so that the salt dissolves.
2. Pour mineral water into this mass, add flour and bring it to elasticity with your hands. We remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

For sculpting mantas, you can use any dough that you like best. And the filling can be chosen from a variety of presented recipes.

Traditional manti in Uzbek

Uzbek manti, of course, are similar to dumplings, but still this is a different dish.

And in the classic version, lamb is used.

Required products:

• 0.5 kg lamb;
• the required amount of dough for manti;
• seasonings;
• two large bulbs.

Cooking process:

1. Lamb is divided into meat and fat. We grind both into small squares, mix with onions, which we season with spices in advance.
2. We cut the dough into thin squares, put a little stuffing in them and fasten them well.
3. Cook the prepared envelopes in a pressure cooker or in a slow cooker for a couple for 45 minutes.

With potato

Manty with potatoes is an Asian analogue of the usual dumplings, but there are some differences in the cooking process.

Required products:

• seasonings and herbs;
• potatoes - five pieces;
• onion - 0.3 kg;
• about 0.6 kg of dough for manti.

Cooking process:

1. We clean the potatoes, turn them into cubes with a knife, combine them with chopped onions, herbs and spices.
2. We make a thin layer of dough, cut out oval shapes, put the filling there, glue the edges with our hands and send them to the pressure cooker.
3. Cook for about 40 minutes under the lid, after the water has already begun to boil.

Lazy manti in the oven

There are also lazy manti that you can cook in the oven and not really mess around.

Required products:

• 0.4 kg of potatoes;
• bulb;
• spices;
• half a kilogram of any meat;
• dough - 0.6 kg.

Cooking process:

1. The meat is very finely chopped or passed through a meat grinder. Mix with chopped onions and potatoes, which need to be cut into thin strips. All this is seasoned with spices to your liking.
2. We make a round layer from the dough (not too thick) and cover it with the filling so that there is a little space left around the edges.
3. We turn the dough with the filling into a roll, fasten the edges and put it in the oven for 30 minutes at a temperature of 180 degrees.

The finished dish is cut into pieces. It can also be topped with sauce to taste.

Lenten manti with pumpkin

Manti with pumpkin are prepared from the simplest dough without eggs. And it turns out a hearty and healthy dish.

• onion and sweet pepper;
• seasonings;
• 0.7 kg of dough without eggs, on water;
• 0.3 kg of pumpkin;
• greenery.

Cooking process:

1. We wash the pumpkin, remove the skin and three on a grater. Mix with chopped peppers and onions, season with any spices and herbs.
2. From the dough, make a layer and cut it into identical squares. Each fill with pumpkin filling, secure.
3. Steam for 25 minutes - during this time the pumpkin should already be soft.

Manti with meat in a slow cooker

There is a special device for preparing this dish, but you can make manti in a slow cooker if your model has a suitable mode for this.

Required products:

• 0.5 kg of dough for manti;
• two bulbs;
• spices;
• 600 grams of any meat.

Cooking process:

1. We cut the meat very finely with a knife, add chopped onion to it, put seasonings and knead.
2. We turn the dough into a sausage, cut into pieces and make round cakes from each. We put a spoonful of prepared minced meat in them and carefully fasten them with our hands.
3. We spread the blanks on the steamer tray, fill the bowl with water, turn on the “Steam” mode, setting the time to about 45 minutes.

Beef variant

Minced meat for manti is usually made from lamb, which is not twisted, but cut.

But this meat is not a frequent guest on our tables, so it is quite possible to replace it with beef.

Required products:

• bulb;
• 0.3 kg of beef;
• seasonings;
• half a kilo of dough.

Cooking process:

1. We wash the meat well, remove the excess parts and grind thoroughly.
2. Mix with onion, cut into squares, and season this mixture with various spices.
3. We cut out squares from the dough, put a little cooked stuffing on them and fashion manti.
4. We bring them to readiness within 40 minutes by any "steam method".

in Tatar

Tasty and satisfying manti, which are a little different from the traditional version.

Required products:

• three potatoes;
• two bulbs;
• any suitable dough - 0.5 kg;
• a clove of garlic and spices;
• 0.3 kg of meat.

Cooking process:

1. We wash the selected meat, chop, mix with chopped potatoes and onions, sprinkle with seasonings.
2. We separate the pieces from the dough, make cakes out of them and stuff them with the prepared filler. We close up the edges so that the blanks are in the form of manti.
3. We put them in a pressure cooker and wait about 40 minutes until the dish is ready.

Delicious and juicy manti with lamb

To make the dish really juicy, you will need fatty lamb and onions, which should be more than meat.

For cooking you will need:

• fat - 50 grams;
• 0.3 kg lamb;
• onion - 0.4 kg;
• spices;
• 0.6 kg of dough.

Cooking process:

1. Finely chop the onion, mix with spices, and then with chopped lamb and lard. Leave this mass for some time to insist.
2. Then you should roll out the dough and cut into squares. Put a small amount of prepared filler in them, fasten the edges well together and bring to readiness by steam. This will take approximately 40 minutes.

original fish recipe

Of course, manti is always made with meat, but you can experiment a little and cook them with fish.

Required products:

• seasonings;
• 0.5 kg of dough;
• 100 grams of onion;
• egg;
• one pink salmon.

Cooking process:

1. We clean the fish, cut into pieces and twist in a meat grinder along with peeled onions. Add eggs and spices to this mixture.
2. From the dough, cut out small circles, fill them with stuffing and fasten them together.
3. Place the blanks in a pressure cooker, which is pre-oiled, and steam for 40 minutes.

A good dough for manti is the key to a successful dish. There are many variations of its preparation. We will tell you how to make dough for manti according to the classic recipe.

To prepare the dough, we need wheat flour, water, salt, egg. Follow the instructions to knead delicious dough for manti:

1. A little trick will help to give the dough the desired softness. Sift the flour through a fine sieve to remove lumps and saturate it with oxygen. Use a deep enameled bowl, where sift 500 g of premium wheat flour.
2. In a separate container, combine one egg and a pinch of salt. The dough for manti is kneaded without yeast, so even a beginner can handle the task. The recipe for manti dough is simple, but requires a little skill.
3. Enter a glass of warm water, preheated to 40 0C, into the container with the egg.
4. Mix liquid ingredients thoroughly.
5. According to the principle of preparation, manti are similar to dumplings, so it is so important to knead an elastic, soft dough for manti that will not tear during operation. Kneading the test is a responsible step. Prepare a wooden spatula or spoon for him.
6. Add a glass of flour to a container of water, stirring the mass with a wooden spatula or spoon. Make gentle circular motions.
7. Stir the mass with a spoon until some of the flour is completely dissolved. Add another glass, stir until smooth.
8. When it becomes difficult to stir the mass with a spoon, transfer it to a table lightly sprinkled with flour.
9. Knead the dough by hand, adding flour.
10. Check the consistency of the dough. It is good when it is thick, moderately tight, does not stick to hands or to the table, but retains plasticity.
11. Remember: the amount of flour varies depending on the size of the egg and the moisture content of the flour itself. Since the flour is added to the liquid, it is easy to control the amount based on the consistency of the dough. If the dough sticks to your hands, increase the amount of flour, despite the fact that the manti dough recipe calls for 500 g.
12. Knead the dough for no longer than 15 minutes.
13. Form a ball, wrap it with a film and leave for 40-60 minutes to proof. So the ingredients will combine with each other in the best way, and the dough will acquire a uniform texture.

Congratulations. You have completed the task. Now you know the classic manti dough recipe. Cook with pleasure!

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

But today I want to continue this topic and talk about the most important thing - the test for manti. And as you already understood, this is the most important component of the oriental dish, because if the dough is not elastic and soft, then when cooking you risk being left without broth.

Dough for manti according to the classic recipe so that it does not tear during cooking

We will start with the recipe that I described in the previous article. But I will repeat again, as this is my favorite way. This dough is considered universal and a lot can be prepared from it, and almost no one has problems with its manufacture.

Ingredients:

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

Cooking method:

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

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

2. Inside we make a small indentation and carefully drive an egg into it and add water, salt.

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

3. We start kneading 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 homogeneous and steep. Next, wrap everything with cling film or a bag, and leave it alone for an hour.

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

Step-by-step dough recipe in Uzbek

And this method differs in that the kneading sequence is slightly different. Try this option, for many, thanks to this recipe, it’s much better to cope with the test.

Ingredients:

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

Cooking method:

1. In a deep bowl, combine water, egg and salt. Add some vegetable oil.

2. Now, using a fork, 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!! Under no circumstances should you use a mixer!

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

How to cook dough for manti in a bread machine

I want to show you a video plot of making mass for sculpting our pies using a bread machine. 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 is easily kneaded and without lumps.

Be sure to use a new mineral water from an unopened bottle so that all gases are saved.

Ingredients:

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

Cooking method:

1. We take a deep plate and drive eggs into it.

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

3. Add some salt. We 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 so that the consistency becomes thick.

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

The finished dough is lush, elastic and moderately thick. You can immediately sculpt from such a mass.

Cooking choux pastry in boiling water for manti at home

I love the next option because it is very easy to work with and you can mold whatever you want. However, keep in mind that not everyone can cook 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 tbsp;
• Salt - to taste.

Cooking method:

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

2. We take another deep cup, pour flour into it and add a little vegetable. 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 a kettle in advance so that it is ready at the right time.

5. After that, we put the finished custard dough in a plastic bag and leave it for 20-30 minutes, and only then we start sculpting manti.

The best eggless dough recipe

Here's another simple way to disgrace. There is a minimum of products in it, since we will do without eggs. I know that many cooks prefer this particular type for kneading dough. Can you rate 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 the flour on the table and make a deepening in the middle.

3. Carefully pour the mixture into this recess and quickly add the flour to the center.

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

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

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

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

Once you have chosen and prepared your perfect pastry, make the filling for the dish using different types of meat and vegetables. Remember that the most juicy manti is obtained from minced meat with a large amount of finely chopped onion. Next is a matter of technology: we sculpt and send to steam. Then enjoy the juicy broth and thin dough. Enjoy your meal.

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

Eastern countries are considered the homeland of manti, but today they are found on the dinner table of many peoples of the world.

The dough for manti is able to knead any housewife who has not dealt with flour for the first time. In its composition, the dough for manti is not much different from dumplings, the only feature is the size of the manti themselves.

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

Traditional recipe for manti dough

To make manti 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 modeling manti does not require 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 the formation of an elastic and soft dough for manti.

Cooking steps:

1. Sift the flour immediately into a wide bowl.
2. Make a funnel in the middle and pour water mixed with salt and egg into it.
3. Adding flour to the liquid from all sides, knead the dough for manti.
4. After it becomes cool enough, put it on the table and, leaning on your hands, knead the dough for several minutes.
5. If it seems to you that you need to add more flour, do it, as long as the mass does not stick to your hands.
6. To make the manti tasty, leave the finished dough to rest at room temperature, covering 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, from it you can sculpt not only manti, but also other flour products with filling.

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

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

1. Boil the right amount of water in the bowl 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. Dust your work surface generously with flour and turn out the dough. Knead until all the flour is used up and the dough is soft and pliable.
5. Wrap the dough for manti with cling film and create all the conditions for it to “rest”. Ideally, it should lie down for half an hour at room temperature.

According to the Uzbek recipe (without eggs)

Dough for manti 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 kilo 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 bowl.
2. Sift flour on the table and make a well in the middle.
3. Pour the mixture from the cup into it and quickly adding flour to the center, knead a dense mass.
4. Since the recipe does not contain eggs to provide elasticity to the dough, you need to go for the trick and beat it on the work surface by dropping it from a small height.
5. Roll out the dough layer, roll it into a tourniquet and let it brew for 30 minutes.

modeling

• Having dealt with 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 meat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• Potatoes, if desired, are replaced with another vegetable, such as pumpkin. Or they make a vegetable platter consisting of carrots, pumpkins and potatoes, taken in equal proportions. In this case, you can do without meat by preparing vegetarian manti.

The taste will not suffer from such rearrangements, and if you add dzhusai (an onion variety) and garlic to the filling, it will become generally incomparable.

Pumpkin and meat filling

Uzbeks, Turkmens and residents of the western regions of China prefer manti with pumpkin and meat filling. Housewives intentionally replace potatoes with another vegetable, which makes the dish more healthy and nutritious.

For 8-10 people you will need:

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

Cooking:

1. Rinse the meat on the manti and pat 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 dice the onion and pumpkin.
4. Combine all ingredients by gently mixing with your hands. Salt and pepper the filling, add seasonings that are combined with pumpkin (zira, coriander). Red pepper hammers will add spiciness.
5. If it turns out that the stuffing on the manti is dry, pour warm water into it. Just a couple of spoons will correct the situation, and the manti will be tastier and juicier.

Modeling products

• After the dough for manti has rested, it must again be kneaded and rolled into a thin, 3 mm thick layer.
• Square blanks are cut out of it, 10x10 cm in size and stuffed with minced meat.
• The edges of the square are connected with an envelope and pressed tightly against each other. Now it's time to cook manti. For this purpose, special mantles are used, but if there are none, an ordinary double boiler will do.
• It needs to be lubricated with vegetable oil and put raw manti at some distance. On fire, the dish will cook for 45 minutes.

Features of preparing the perfect dough

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

Water should be boiled and cooled to room temperature before use. If you pour hot water into the dough, the egg will boil 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 with the help of yolks, you need to take more of them than prescribed in the recipe. Be sure to cut back on 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 indiscretion 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 ready-made dough, try not to let it get windy in the open air.
• To roll out, pinch off medium-sized portions, and send the rest in a plastic bag.
• The cooler you get the flour mass for manti, the thinner the layer you roll out of it. This does not mean that during cooking, the manti will burst and the filling will fall out. It’s just that the dish will become more appetizing, because there will be more juicy minced meat in it than dough.
• So that there are no problems when sculpting manti, it is necessary to leave the dough to brew for at least 15 minutes. During this time, the gluten will swell and will help to glue the edges of the blanks.
• In a quarter of an hour, you may not have time to cook the filling, but there is nothing terrible here. The dough will perfectly spend an extra hour in a plastic bag and will not lose its properties, and manti will only become tastier.

Dough recipe for manti in Uzbek

To cook manti according to the classic Uzbek recipe, you will need a mantyshnitsa or a double boiler. Without these devices, making a dish will not work in any way.

From the indicated amount of ingredients, approximately 35 pieces will be obtained.

Components for minced meat: 800 gr. meat and turnip. Luke; 200 gr. fat; 0.5 tsp zira and black pepper; 1.5 tsp salt.
Components for the dough: 500 gr. flour; 100 ml of boiled water and milk; 1 tsp salt and 2 pcs. chickens. eggs.

Action algorithm:

1. I put the indicated amount of flour in the form of a hill in a bowl, make a hole at the top of it, pour in 2 pcs. chickens. testicles. I start kneading the dough, working with a spoon. I add salt and milk to the mass. I knead the flour, in the direction 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 state of the mass. When the water is finished and all the flour is mixed, you need to knead with your hands, putting the spoon aside.
3. The mass will be tight, and therefore it must be well kneaded with effort. I leave the dough aside for half an hour, covering the bowl with a lid.
4. After this time, I make a batch, clean it in the cold for several hours. During this period of time, it will become plastic and homogeneous.
5. I cook minced meat from onions and meat, bacon, cut everything into small pieces. I process zira in a special mortar. I put the mass in minced meat, salt and pepper. I knead.
6. I add 2/3 parts of water to the mantle. I put it on fire and make manti.
7. I'm making a dough roll. I cut it into pieces. I roll them out on the table into cakes, they should be thin, and I’ll mix the minced meat in the middle. I blind the edges, making bags. I cook for 40 minutes.

Immediately after cooking, manti can be served at the table. This meal will be enjoyed by all family members.

Classic dough with kefir for manti

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

As a result, you will be able to knead the dough, which will look like a yeast composition.

Components for the test: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Filling ingredients: 500 gr. meat; 2 pcs. onion; zucchini floor; some spices to suit your taste.

Algorithm of actions for preparing a classic dough:

1. I sow flour, add salt to it.
2. I take out kefir from the cold so that it has room temperature.
3. I pour soda.
4. I stir by adding a little bit of flour. I knead the dough, wrap it with a film and leave it for 40 minutes aside.

The algorithm of actions for preparing the filling for manti:

1. I cut the meat into cubes, preferably smaller.
2. I cut onions 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 of them. I connect the edges, making bags. I cook for 40 minutes.

The finished dish can be served at the table. Even children are delighted with such a treat, plus everything perfectly complements every festive celebration with its original look and amazing taste.

Once upon a time, I happened to visit one of the restaurants of Uzbek cuisine, their signature dish was amazingly delicious manti! There I was lucky to observe the cooking process. I must say, the main thing in this case is not the stuffing at all. Kneading the right dough for manti is the secret of an unusual taste! I am not going to hide my find, on the contrary, I suggest that you definitely master this simple recipe. His secret... in temperature contrast.

I will need:

• 1 medium egg
• 700-800 g flour,
• 1 st. ice water,
• 2/3 st. hot water,
• 1 tsp salt.

How to cook dough for manti

In a suitable container, sift the flour with a slide. Flour for dough, if it is not specified separately in the recipe, I always take the best - the highest grade.

I add salt to the flour, form a small depression and break the egg into it.

After, still continuing to knead, pour in hot water. Now I always knead the dough for manti in two waters - according to my observations, it is the combination of cold and hot water that makes it more elastic, soft and docile.

Gradually I turn to kneading the dough with my hands.

It happens that the dough remains too sticky and an additional portion of flour is required - well, then I add. The main thing is to add it little by little and watch all the time so that the dough does not break. Excess flour is also not good - the dough will turn out rough and dense. It will be difficult to work with this, and it will make the finished products heavier. The consistency of soft plasticine is just right! If the dough seems a little sticky to you, then knead it a little more - the longer you knead, the less sticky it becomes. I made a great dough!

I hide the bun in cellophane and leave it to “rest” a little - as they say when the kneaded dough rests. During the allotted time, the gluten of the flour swells, allowing it to become more pliable and elastic. As a rule, 30-50 minutes is enough for a "rest". And in order not to waste this time, you can just have time to prepare the filling.

The dough is ready - I'm starting to sculpt manti. I roll out cakes, put the filling on them, form manti and boil them for a couple of 30-45 minutes. (depending on the filling).

Here, in fact, the whole process of preparation! Agree, it was not difficult at all.