Manti: all the cooking secrets. How to prepare delicious dough for manti? Recipe for classic, custard, egg-free, mineral water, milk manti dough with photo Manti dough preparation

Manti is a popular dish among Central Asian peoples. They differ from the dumplings we are used to not only in size and appearance. The classic recipe for manti dough also has its own characteristics.

There are a huge number of variations of this dish. Finely chopped lamb is usually used for minced meat. In addition to meat, fresh herbs, boiled peas, raw potatoes, pumpkin and other ingredients are added here.

The dough for real Uzbek manti should be unleavened and made from flour and water. The dish should be steamed. If you don’t have a special pressure cooker, you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. Whether the finished manti will be able to retain its shape depends on how correctly it is prepared.

Required Products:

2 glasses of water;
1 cup flour;
2 chicken eggs;
A pinch of salt.

Cooking process:

It is important that the water in which the dough will be kneaded has an optimal temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to approximately 50-60 degrees, after which it is cooled to the desired value.
Deep dishes (bowl, bowl, etc.) are suitable for kneading the dough. The required amount of pre-sifted flour is poured into it, in which a funnel-shaped depression is made.
Salt is poured into the funnel, the eggs are broken, and the cooled water is poured out.
With gentle movements, knead everything until it has a homogeneous consistency, so that no lumps form. Kneading the dough for manti is allowed only by hand. Using different kitchen utensils will not allow you to achieve the desired consistency of the dough.
After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cool place for 15 minutes.
During this time, the dough will have time to rest and will be ready to prepare delicious manti. All that remains is to wrap the filling and cook them.

Dough for manti without adding eggs

Especially for those who for some reason cannot use eggs, there is a recipe for manti dough without them. If you cook it correctly according to all the rules, then this will not be noticeable at all in the finished dish.

Required Products:

1 cup (250) ml water;
0.5 kg flour;
A little salt.

Cooking process:

At the very beginning, you should sift the flour, adding a pinch of salt to it.
Make a funnel-shaped hole in the flour and pour water into it. During the kneading process, you may need to add additional water or, conversely, flour.
Knead a thick dough, roll it into a ball and wrap it in a napkin.
Leave the dough at room temperature for 1.5-2 hours. After which it is ready for sculpting products.

Puff pastry recipe

It turns out that you can even make manti from puff pastry. This dish will be somewhat different from the classic one, as the dough will be crispy.

Required Products:

0.5 kg flour;
1 chicken egg;
200 g butter;
2 tablespoons of vodka;
1.5 tablespoons vinegar (9%)%
A little salt.

Cooking process:

Beat the egg, adding water and vodka to it. It is best if the kneading is carried out in an enamel bowl.
Add salt and table vinegar to the egg mixture, mixing everything well.
Gradually, adding flour in small portions, knead the dough.
Kneading the dough is only allowed by hand for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
Roll the finished dough into a ball and cover with cling film. The dough should rest in the refrigerator for 15-20 minutes.
While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. This can be done in a food processor.
Roll out the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the layer should be approximately 3-4 mm (no more).
Place the rolled out layer in the refrigerator to allow the butter to completely harden.
Roll out the dough on the table. The thickness of the resulting layer should be about 6 mm.
Place a layer of butter and flour on top. It will occupy approximately half the area of the lower layer.
Fold and roll out the dough as desired. This procedure should be repeated 5-6 times.
Place the rolled out dough in the refrigerator for some time (15-30 minutes). After that, they take it out and make manti in Uzbek style.

Dough in a bread machine for manti in Uzbek style

For those who want to save time and at the same time enjoy delicious manti, there is a separate recipe. How to make manti dough in a bread machine?

Required Products:

0.5 kg flour;
100-150 ml (half a glass) of water;
2 chicken eggs;
A little salt.

Cooking process:

The ingredients are placed in the bread machine bucket in the following sequence: flour, salt, eggs, water.
In the “Dough” mode, kneading is carried out for 20 minutes.
As soon as the dough is kneaded, you can take it out and make manti using any minced meat.

Kefir dough recipe

Initially, manti were prepared using unleavened dough, which contained only water, flour and salt. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading with kefir. These manti turn out to be tender. You can also replace kefir with yogurt or sour milk.

Required Products:

2 cups kefir (fat content can be any);
3-4 cups flour (depending on its quality);
A pinch of salt and baking soda.

Cooking process:

Add salt to the sifted flour.
Heat the kefir slightly (the temperature should not exceed 40 degrees) and add soda to it.
Flour is carefully added into warm kefir in small portions.
Knead soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
Place the dough in a bag and place it in the refrigerator for 30 minutes.
The dough is ready for modeling. Using various fillings you can get an incredibly tasty oriental dish.

Secrets and tricks of preparing dough for manti in Uzbek

In order for the manti to be tasty and not fall apart during cooking or serving, you need to follow some rules during their preparation:

The flour used to knead the dough must be sifted. This manipulation allows it to be saturated with oxygen, as a result of which the finished dough will be very soft.
The quantities indicated in the recipes are approximate. When using them, you need to focus on the quality and cooking conditions. Due to the fact that flour may differ in the percentage of stickiness, it may take more or less than the amount indicated for kneading.
The dough may be too soft after kneading. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
If the dough, on the contrary, turns out to be too hard, then vegetable oil, which is added to it, will help correct the situation.
Dough kneaded in boiling water turns out to be more pliable in modeling.
Eggs and milk will help make the dough elastic. Such manti will never tear during the cooking process.
To roll out the dough as thin as possible, you need to lubricate the surface on which this will be done with vegetable oil.
Classic Uzbek manti is prepared with lamb. But, since it is not always possible to find such meat here, it can be replaced with high-quality beef. Only in this case, you don’t need to chop it, but make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how long manti are cooked, the beef simply will not have time to cook and will turn out to be too tough.
The amount of onion in the minced meat should be equal to the amount of meat. In this case, it needs to be finely chopped. This is the only way the finished dish will turn out juicy.
To prevent the manti from sticking to the container in which they are cooked during cooking and from tearing, before placing them on the sheet of a pressure cooker or steamer, they must be greased from below with vegetable oil.

Manti, as a rule, are prepared in a manti cooker, manti cooker, or mantyshnitsa. The names of the devices are 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.

You can use absolutely any meat for the filling. To do this, chop it very finely with a knife. In this way, minced meat practically does not release juice. Mix 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 photos of delicious dough for manti.

Dough for manti

Cooking time: 20 minutes.
Number of servings: for 36 manti.
Calories: 234 kcal per 100 g of product.
Kitchen utensils: sieve, cutting board.

Ingredients

Step by step recipe

Use Cases

You can use this dough to make manti, dumplings or dumplings.
You can store it in the freezer for up to 6 months.

Video recipe for preparing a simple dough for manti

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

With the arrival of assistant machines in our kitchen, the entire process of cooking has become easy and fun. So, using a bread machine you can prepare amazing dough for manti. Today we will get acquainted with the recipe for dough for manti in a bread maker. 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.

Manti dough in a bread maker

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

Ingredients

Secrets of the right test

I think among you, my dear readers, there will be those who don’t like to fuss with dough too much, but would be happy to prepare a delicious dish from it. Many people claim 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 inventions: after kneading, any dough must be left in a warm place without drafts for some time.

You can check the complete readiness of the workpiece with one touch of your finger.
If it returns to its original position, it is not ready yet.
If the deformed area remains the same, then the product is completely ready for use. This dough will be pliable when rolled out, and you can make any shape from it.

Step by step recipe

Video recipe for preparing dough for manti in a bread machine

Now I invite you to watch the entire process of preparing soft dough in this video. You will be able to see how quickly the cooking proceeds and how elastic the dough turns out within 15 minutes after kneading.

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

Manti dough recipe in Uzbek

Cooking time: 15-20 minutes.
Number of servings: for 40 mantas.
Calories: 234 kcal per 100 g of product.
Kitchen utensils: deep bowl.

Ingredients

Step by step recipe

Video recipe for preparing dough for manti in Uzbek

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

For me, the best dough for manti is custard. It doesn't take much time to prepare, but the finished product is very tasty. I would like to introduce you to his recipe, which even a novice housewife can do.

Choux pastry recipe for manti

Cooking time: 15 minutes.
Number of servings: for 100 mantas.
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 of 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 it is not known who its ancestor is. Some speculate that they first appeared in China because they have a word called "mantou" which translates to "stuffed head." But in other countries they use similar names. In Mongolia they are called “mantuu”, and in Japan the fried buns with various fillings are called “manju”.

Other cooking options

Many people really praise the mineral water dough, I also decided to try it and was pleasantly surprised. The recipe for manti dough in mineral water is the same as for custard, only add mineral water instead of regular hot water.
Since we have figured out what types of dough there are for manta rays, I want to offer you a step-by-step test with photos. You can make their shape yourself at your own discretion. Some people make it in the form of envelopes, cutting the dough into squares and joining the edges. Some people prefer to sculpt from a round shape. You can add ingredients to the minced meat as desired. For example, in Kazakh cuisine they are cooked with zucchini.
Our housewives often cook dumplings. You will learn how to cook them deliciously in this recipe for homemade dumplings. If you adhere to some principles, you will get incredibly tasty lumps of meat that are much better than store-bought ones. Of course, this dish is considered high-calorie, but if you eat it before lunch, you won’t gain extra pounds.
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 very tasty and quickly. If you use frozen dumplings, do not defrost them first to prevent them from sticking together. You can immediately pour hot water into the machine, then the whole cooking process will become even faster. In a slow cooker, the dumplings will not be overcooked and will not run off, and you will know when they are ready using a sound signal.
When you want something tasty and quick to prepare, 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 it? Try it! I think you will like this dish.
They can be a competitor to any dish. You can additionally combine them with vegetables, herbs, liver and various sauces. Previously, I didn’t even know that ordinary dumplings could become the main dish even on a holiday table.

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

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:

Immediately sift the flour into a wide bowl.
Make a funnel in the middle and pour in water mixed with salt and egg.
Add flour to the liquid on all sides and knead the dough for manti.
Once it becomes sufficiently stiff, place it on the table and, leaning on your hands, knead the dough for several minutes.
If you feel like you need to add more flour, do so, as long as the mixture does not stick to your hands.
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:

Boil the required amount of water in the container in which you intend to mix all the ingredients.
Then dissolve the salt and pour in the sunflower oil.
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.
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.
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:

Mix water, salt and vegetable oil in a cup.
Sift the flour onto the table and make a well in the middle.
Pour the mixture from a cup into it and quickly add flour to the center, knead a dense mass.
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.
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, Turkmens 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:

Rinse the manti meat and dry with a paper towel.
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.
Finely chop the onion and pumpkin into cubes.
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.
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:

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.
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.
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.
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.
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.
I add 2/3 of the water to the mantyshnitsa. I put it on fire and make manti.
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:

I sow the flour and add salt to it.
I take the kefir out of the cold so that it is at room temperature.
I add soda.
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:

I chop the meat into cubes, preferably smaller ones.
I cut the onion into cubes.
I pass the zucchini through a grater.
I add spices.
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.

Hello again!! Just recently I published an article about a very tasty and juicy dish - manti. And if you missed it, be sure to read it. After all, I told you in detail all the secrets of 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 understand, this is the most important component of an oriental dish, because if the dough turns out not elastic and soft, then during cooking you risk being left without broth.

Manti dough according to the classic recipe so that it does not tear during cooking

Let's start with the recipe that I described in the previous article. But I’ll say it again because this is my favorite way. This dough is considered universal and you can prepare a lot from it, and almost no one has problems making it.

Ingredients:

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

Cooking method:

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

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

2. Make a small depression inside and carefully drive the egg into it, add water and salt.

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

3. We begin 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 cool. Next, wrap everything in cling film or a bag and leave it alone for an hour.

If the dough turns out watery, add a little more flour while kneading.

Step-by-step recipe for dough in Uzbek

This method differs in that the kneading sequence is slightly different. Try this option; many people cope with the dough much better thanks to this recipe.

Ingredients:

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

Cooking method:

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

2. Now using a fork, thoroughly beat the mixture until smooth.

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

3. Gradually add the sifted flour into the mixture, 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 prepare dough for manti in a bread machine

I would like to show you a video about making the mixture for making our pies using a bread machine. I don’t have such a kitchen appliance, and I always make the dough by hand, but if you have such an accessory, then use it, it will make the whole process easier.

Recipe for making dough in mineral water

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

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

Ingredients:

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

Cooking method:

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

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

3. Add a little salt. Mix everything well.

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

5. Now add flour in portions.

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

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

The finished dough is fluffy, elastic and moderately thick. You can sculpt from such a mass right away.

Cooking choux pastry at home in boiling water for manti

I love the next option because it is very easy to work with and you can sculpt whatever you want. However, keep in mind that not everyone can prepare such a custard mass.

I hope my photo recipe will help you avoid problems and everything will work out for you.

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 whisk everything until smooth.

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

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

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

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

The best elastic dough recipe without eggs

Here's another outrageously simple method. It contains a minimum of products, since we will do without eggs. I know that many cooks prefer this particular type for kneading dough. Maybe you will appreciate it too?!

Ingredients:

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

Cooking method:

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

2. Sift the flour onto the table and make a well in the middle.

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

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

This is a mandatory condition, since we cook without eggs, this trick is needed for the elasticity of the dough.

Video recipe on how to make juicy and tasty manti dough

And of course, watch the video with a step-by-step explanation of preparing the base for manti. Any questions?? - write, we’ll discuss.

Once you select and prepare your perfect dough, make the filling for the dish using different types of meat and vegetables. Remember that the juiciest manti is made from minced meat with a large amount of finely chopped onion. Next is a matter of technique: we mold it and send it to steam. Then we enjoy the juicy broth and thin dough. Bon appetit.

How to prepare dough for manti so that it does not tear during cooking and the mats turn out tender and tasty

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

Until recently, every time I put a dish in a steamer, I myself wondered whether they would tear this time or whether they would cook successfully. And almost every time the manti parted, the filling crumbled and all its juice (the most delicious!) poured out. It looks like a kind of “damn lumpy” thing for a careless housewife, despite all her efforts. It’s especially annoying when the dish needs to be served at a festive table where guests are sitting.

But I won’t 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 different by trying different cooking options. In my case, the magic key that helped me achieve elastic and durable dough was the following rules:

Firstly, the mass needs to be kneaded long and thoroughly. Secondly, it needs to be allowed to sit for at least half an hour (and I often neglected this rule).

But maybe you'll discover some other trick. And today I have prepared for you a selection of a wide variety of recipes. By the way, all of them are suitable not only for manti, but also 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, but you can cook without it, limiting yourself to only flour, water and salt. Preparation is as simple and accessible as possible.

Ingredients:

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

Step-by-step cooking recipe:

Required condition: before starting cooking, be sure to sift the flour. This way you can not only sift out the debris, but also avoid the formation of lumps.

1. Pour the flour into a bowl. Make a well in the center and break an egg into it. Add salt to taste.

2. Start adding water in small portions to the center and knead with a fork in one direction, gradually incorporating more flour. Don't rush, otherwise lumps will form.

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

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

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

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

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

Proper dough for manti in Uzbek - video recipe

The selection of recipes would be incomplete without talking about the traditional Uzbek method of preparing dough. If in the classic version, flour is first poured into the container, and then water is added to it. Here the opposite is done: flour is added to the water. And the mixture is kneaded by hand from the very beginning.

Don’t be confused by the fact that at the end of kneading the dough turns out “ugly” and continues to stick a little to your hands. 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 doesn’t break

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

Required Products:

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

Cooking steps with photos:

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

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

3. Start gradually pouring water into the recess. Beat 2 eggs there while kneading. Mix everything with a spoon and then with your hands.

Before modeling, leave the dough to rest for 30 minutes so that it swells and the gluten in it separates. After this, you can start rolling out and wrapping the filling.

How to make manti dough without eggs with vegetable oil?

In this version, the meat dish will be lean, light, but no less tasty. The manti will be thin, juicy and will definitely please your household. You can use any filling - cook with meat or make vegetable with pumpkin.

Prepare for the recipe:

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

How to do:

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

2. Gradually pour hot water into a bowl, 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 brew for 20-30 minutes at room temperature. This will allow all components to communicate with each other. The mass will swell, become elastic and easy to work with. And when rolling, you can use a minimal amount of flour.

Dough for juicy manti in 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 perhaps become your favorite cooking method.

To prepare, take:

1 glass of sparkling mineral water;
500-650 g of 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, stir. Pour in vegetable oil there.

2. Pour in mineral water and stir.

3. Add flour in parts, stirring constantly. First mix with a spoon, and then put the mixture on the table and continue kneading with your hands. Sprinkle the table with flour before laying it out.

This dough in carbonated mineral water can be used for making manti and dumplings, as well as dumplings. It is soft, elastic and works great.

We prepare dough for manti and dumplings in a bread maker at home

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

Ingredients:

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

How to cook

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

2. Place the mixture into the bread machine, pour in 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 may not cope well with hard dough.

3. After the mixture has been kneaded in the bread machine until smooth, remove it. Be sure to knead a little with your hands at the end. After this, cover the dough with a bowl and let it rest for 20-30 minutes. As you begin to wrap the filling, you will see that it is soft and elastic. And it’s a pleasure to sculpt from it!

How to make soft kefir dough at home?

In previous recipes, I told you how to prepare manti dough using regular water, carbonated mineral water, and milk. And now another interesting option - with kefir. The recipe is as simple as possible, because we only need three ingredients.

Required Products:

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

How to do:

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

2. Then change the whisk attachment to one designed for thick dough. Gradually add the rest of the flour and mix everything 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 kind we need for sculpting a meat dish.

How to sculpt manti: 7 best sculpting methods

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 you take a square-shaped dough and glue the corners in it in different ways. This way you can form an “envelope”, “basket”, “bag”. You can even make manti in the shape of a rose. To do this, the filling is laid out on a rectangular strip of dough, which is then pinched and wrapped in the shape of a flower.

Don't be afraid to create and experiment. Watch this step-by-step video and maybe you will find a new, unique way to surprise your family and guests!

Manti recipe from Stalik Khankishiev

In conclusion, I will add a few more options to the selection of recipes. The famous culinary specialist and TV presenter Stalik Khankishiev advises using durum wheat flour in cooking. It is used in addition to the usual one.

The uniqueness of durum flour is that it contains more gluten than regular flour. This makes the prepared dough viscous, almost “rubbery”.

Try it, and perhaps this option will become your favorite. And also try 4 types of filling. This way 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 eager to try those cooking methods that you didn’t know about yet.

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

Classic manti dough: tasty, tender, choux, without eggs, so as not to tear. TOP 4 best step-by-step recipes with PHOTO

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

Dough for manti, classic recipe

A very simple and affordable recipe for manti dough. It is prepared quickly, there is no yeast in the composition, so you do not have to wait for the dough to rise. This dough keeps well, so you can put it in the refrigerator or freezer for the next batch of manti.

1 kg wheat flour
1 piece Egg
1 glass Water
2 tsp. Salt

Take a deep plate or bowl and pour a glass of warm boiled water into it. Beat a raw egg and a sufficient amount of table salt into the water.

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

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

Make a small depression in the center of the pile of sifted flour and pour the egg mixture into it from a bowl.

Using a wooden spatula or an ordinary tablespoon, carefully begin mixing the liquid ingredients with the flour.

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

Once the dough has thickened, remove it from the bowl onto a work surface, first dusting it with flour. Now knead the dough with your hands, adding flour if necessary.

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

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

Ideal dough for manti

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

2.5 cups Flour
1 glass Water
1 piece Egg
1 tsp. Salt

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

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

Beat a raw chicken egg into the flour and salt. Using a fork, start kneading the dough. Mix thoroughly until it becomes viscous and homogeneous, without any flour lumps.

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

After the dough has rested warm for half an hour, turn it out again onto a floured work surface. Using a rolling pin, roll it out into the thinnest possible layer, but so that the dough does not tear.

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

Pull the rolling pin out of the resulting roll, press the dough with your hands and cut it into portioned squares of the same size.

You should get a large number of squares like this, from which you will form manti.

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

Choux pastry for manti

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

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

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

Remove the saucepan with boiling water from the stove and pour a glass of sifted premium wheat flour into it. Mix the ingredients thoroughly with a fork until the dough comes together.

Now pour another glass of flour into the bowl or saucepan and mix everything thoroughly again. Once the dough is thick enough, turn it out onto your work surface and start kneading it. If you feel that it is not dense enough or continues to stick to your hands, add more flour as you knead. The finished dough does not stick to your hands, but remains elastic and soft. Roll it into a ball, wrap it in cling film and put it in the refrigerator to rest for half an hour. In the meantime, you can start filling the manti.

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

Dough for manti - classic recipe with step by step photos

Manti is a very tasty and satisfying dish that is very popular among Turks, Asians, Koreans and Mongols. In appearance, they are very similar to dumplings, but these two dishes should not be confused. Translated into Russian, “manty” means “stuffed head.” Their filling can be completely different: pumpkin, meat, mushrooms, potatoes with lard, herbs, fish and even berries or fruits. The dough can also be prepared in different ways - a very important component of the entire dish. Some believe that it is better obtained from water and eggs, others think that it is made from salt, water and flour. Our classic recipes will help you decide on the best dough, as well as prepare the best manti.

Classic manti dough recipe

Cooking time – 1 hour.

Servings – 10-12 pcs.

Using this classic recipe, you can prepare tasty, elastic dough for manti that does not tear when cooked. This cooking method is very simple, and it does not require a lot of effort or any complex ingredients. All you need is salt, water, flour and an egg. You can rest assured that this dough will make the most delicious and beautiful manti!

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

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

Classic choux pastry in boiling water for manti

The prepared classic choux pastry for manti is very convenient to model, but you need to try a little to prepare it correctly. Since the dough is brewed in boiling water, it is better to prepare it immediately so that it is at hand at the right time. If all stages of the culinary process are followed correctly, you will get excellent dough, from which equally beautiful manti will come out.

Ingredients:

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

Cooking method:

Break one egg into a deep bowl, add salt to it and thoroughly whisk the ingredients with a whisk until they become a homogeneous liquid.
Sift the flour into a separate deep bowl or cup using a sieve or a special glass. Then add the required amount of vegetable oil to it, after which we mix everything well with a tablespoon.
Pour a previously prepared glass of boiling water into the flour and immediately stir the mass intensively with a spoon.
Add a mixture of eggs and salt to the prepared flour mixture. We begin to knead the dough with our hands, adding a little flour if it becomes sticky.
When the dough is ready, wrap it in a plastic bag to prevent it from drying out and let it rest for 20-30 minutes.

After the time has passed, you can safely start preparing a tasty and beautiful dish. Good luck with your manti and delicious lunch!

Classic recipe for making manti dough with mineral water

The classic version of preparing manti dough in mineral water is liked by many housewives. Firstly, it does not stick to your hands and the table during kneading, even if you do not add flour to the main mass. Secondly, it holds together well during cooking and the filling does not fall out during cooking. To ensure that the dough turns out exactly as it should, use the exact quantities of ingredients indicated in the recipe.

Ingredients:

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

Cooking method:

We take a clean and deep bowl into which we break the egg. Beat it vigorously with a fork.
Add salt and sugar to the egg and mix everything well again until the crumbly ingredients are completely dissolved.
Pour in the required amount of vegetable oil and mineral water.
Intensively stir the added ingredients with the previous ones until we obtain a homogeneous mass.
Sift the flour into a separate bowl using a special glass or sieve, then add it to the main mass in portions. After each addition of the ingredient, mix the dough well to break up all the lumps.
When the dough becomes difficult to knead in the bowl, transfer it to a clean table sprinkled with flour in advance. Continue kneading with your hands.
As soon as the dough stops sticking to the surface of the table and your hands, it is ready.

Prepared dough for manti in mineral water can be immediately used for modeling, as it does not require time to brew. Happy cooking!

Classic puff pastry for manti

To prepare delicious and beautiful manti, it is not necessary to prepare dough for them, which contains only flour, water, eggs and salt. An appetizing dish can also be made from a puff base. So, the manti turns out so crispy that it’s simply impossible to resist such temptation! Try making the dough according to our classic recipe - and you will see for yourself!

Ingredients:

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

Cooking method:

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

Tip: If possible, use enamel cookware.

Add a little salt and vinegar to the prepared egg mixture. Mix all ingredients thoroughly.
Sift the flour into a separate dry bowl using calico or a special glass, then add it portionwise to the main mass. Let's start kneading the dough.

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

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

Puff pastry for manti is ready to use! We assure you that you have never tried manti like this before! Eat for health and with appetite!

Manti dough with kefir - a classic recipe

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

Ingredients:

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

Cooking method:

Before you start preparing the dough for manti, you need to remove the kefir from the refrigerator in advance and bring it to room temperature under natural conditions. Then pour it into a deep bowl.
Add a little soda and salt to the dairy product, and also pour in the required amount of vegetable oil.

Tip: the type of oil does not matter; you can use either olive or sunflower. The main thing is that it is odorless.

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

After the time has passed, you can begin to work with the dough and prepare delicious manti from it. Enjoy your sculpting and delicious meal!

Do you want to know how to make manti dough? If you follow simple rules and tips, choose the right recipe for manti dough with a photo, the result will please you. Always start by preparing the food: remove eggs, milk, kefir, sour cream, butter from the refrigerator in advance - everything that is needed specifically for your recipe. Let them sit until they reach room temperature. Prepare a work space and convenient utensils for kneading the dough.

The five most commonly used ingredients in manti dough recipes:

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

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

Five of the lowest calorie dough recipes for manti:

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

By the way, the word “manti” translated from Chinese means something like “stuffed head.”

To make delicious manti dough, recipes with photos from 1000.menu will help you.