Why is the dough for manti torn. How to cook dough for manti according to the classic recipe

Meat can be taken of any variety and in any proportions.

It is very important that the meat for cooking manti is as fresh as possible.

The fresher the meat you can find, the more tasty, juicy and fragrant the manti prepared from it will be.

If the meat you have chosen is not fatty enough, be sure to add a little tail fat to it or just a piece butter.

To prepare minced meat, it is best to chop the meat with a sharp knife so that you get pieces with a diameter of 0.5 cm, no more.

It is allowed to scroll the meat through a meat grinder, but with a large grate.

Water is added to minced meat for juiciness. In this case, if you bite off the finished mantu, juice will pour out of it.

We leave the dough so that the gluten is completely dispersed.

I will put it in a bag so that it does not wind.

How to cook delicious and juicy manti - step by step recipe

I would like not only to eat manti, but also to get a juicy and tasty productso that they are already tasty even without sour cream. Therefore, we do not grind beef now, but chop or cut it. You can still add some water to the beef, but you can deviate from the recipe here. Here we will replace the water with onion juice and vegetable oil.

Ingredients:

• 700 grams of beef
• 5 bulbs
• 4 tbsp vegetable oil
• Dough for manti

Finely chop the beef.

We chop the onions.

We start with salt to crush the onion to get juice.

To this mass we lay out the rest of the products and vegetable oil, including, mix.

Roll out the layer and cut into squares.

We spread the meat mixture on them.

We form manti.

We put them in a double boiler for 35-40 minutes.

Now pinch the dough between them.

And fold it into a rose.

Manta turns out big and beautiful.

There is another variant of modeling such as in the photo.

To do this, we standardly connect the ends.

And then pinch the edges in the center.

This is how they look raw.

Manty is a very special dish that has only a distant resemblance to dumplings and dumplings. However, manti dough is often used for other similar products.

The ideal dough for manti should be very elastic and quite tight. It must be intensively kneaded for at least 20 minutes. Not everyone can cope with this on their own, so many people believe that manti is a signature male dish. However, today there are many kitchen helpers for housewives, among which there is also a bread machine.

Usually, the dough for manti is prepared on water, an egg, salt and, of course, flour are added. Such a dough is quite tasty and pliable, but it may seem tough to someone. In this case, there is an easy way to make it softer. To do this, water should be replaced with milk. The result will be even better if it is pre-boiled and added hot to the flour. Thus, you get an excellent custard dough.

The finished dough is divided into "sausages", then cut into portioned pieces and formed into balls. Such a ball should be the size of a walnut. Next, each ball is rolled into cakes, about 10 cm in diameter. At the same time, everyone can choose the thickness to their taste. If the dough is cooked correctly, then manti will turn out great with both thin and thick walls.

There is nothing easier than making dough in a bread machine. This kitchen assistant takes on the most difficult work, while doing it with high quality. As a result, you get a homogeneous and pliable dough, from which it is easy to mold manti.

Ingredients:

• 185 ml of water;
• 1 egg;
• 1 tsp salt;
• 450g flour.

Cooking method:

1. Break an egg into a bread machine container and pour water;
2. Sift flour and mix with salt, pour into water;
3. Place the container in the bread machine, set the kneading program for 1 hour 30 minutes;
4. Sprinkle the table with flour and put the dough on it;
5. Divide the dough into 4 sticks, cut the sticks into 8-9 parts;
6. Roll each piece into a thin cake, add the filling and mold the manti.

This recipe allows you to cook a delicious and elastic dough in just 10 minutes. It is easy to sculpt manti from it, while nothing sticks to the hands and the table! Instead of milk, you can take ordinary boiled water. Turmeric can be omitted, but it gives the dough a more pleasant color.

Ingredients:

• 1 glass of milk;
• 3 cups flour;
• 1 tsp turmeric;
• 1 tsp salt.

Cooking method:

1. Pour milk into a saucepan, put on fire and bring to a boil;
2. Pour 2 cups of flour into a large deep bowl, add turmeric and salt, mix;
3. Pour hot milk into the flour and start kneading (first with a spoon, then with your hands);
4. Add the remaining flour in small portions and adjust the consistency of the eye test;
5. Place the finished dough in cling film, leave for half an hour.

The biggest secret of the right dough for manti is not even how to cook it and what products to choose, but how to knead it. The whole process is best seen in the video:

Now you know how the dough for manti is prepared. Bon appetit!

Dough for manti is sure to come in handy for those who prefer homemade food to semi-finished products. It is very easy to prepare, especially if you have a bread machine. For those who strive to achieve perfection in the preparation of dough, tips from professionals will come in handy:

• If you knead choux pastry manually, start the process with a spoon, otherwise you can burn your hands;
• To achieve ideal dough elasticity, it is better to use most of the flour first, and add the rest during the kneading process;
• Programs for kneading dough in a bread machine may vary, depending on its model. It is best to follow the time indicated in the instructions;
• In order for the steep dough to mold well and not slip on the table, you need to periodically moisten your hands in water.

Manti is a dish of dough and meat, which is very popular in many countries of the Far East and Europe. For its preparation, a special pressure cooker is used, which allows you to create a really delicious meal. It is important that the dough is rolled out in a fairly thin layer, and the meat is properly cooked and chopped quite finely. Today, every housewife has the opportunity to cook such a dish for her family.

The word "manty" in the Turkic language sounds - "manty". Interestingly, in translation it means "stuffed head" ("barbarian's head"). This dish is very popular in China, in Central Asia, as well as in the east of Europe. Pakistanis and Turkish people also love to eat such food, both on weekdays and on holidays.

The Uighurs (China) were the first to start cooking it. Today, residents of the Uighur region are considered the most ideal culinary specialists, who are excellent at cooking manti.

There is an original Chinese legend that tells about the appearance of this dish. Whether the facts are true or slightly changed, today it is impossible to say for sure. A great general named Liang Junge was baffled by the need for sacrifice. He did not want to give death to his wonderful warriors (namely, this was what the spirits demanded - to sacrifice fifty strong and strong men).

But Liang found a way out of the situation by ordering his cooks to make something like pies with meat stuffing. Most likely, the spirits could not notice the catch and did not do anything bad. But manti has since become incredibly popular all over the world.

Dough for manti: a classic recipe

Manti have a lot of similarities with ordinary dumplings, which are prepared by the Slavs. The filling and appearance are very identical. However, this is a completely different dish. The main difference is in the way they are prepared. If dumplings can be made in boiling water, then in this case you will need either a double boiler or a special pressure cooker, with which you can get excellent food.

The classic recipe involves the use of lamb. However, each nation fundamentally prefers a certain type of filling. In Kazakhstan, for example, they prefer goat meat. Other nations use horsemeat. One of the ingredients is tail fat and camel fat. The traditional Uighur recipe calls for onions and lamb. Slices of pumpkin are added to minced meat.

It should be noted that in the recipe of the “progenitors” of manti there is also yeast dough (especially in winter), while other nations use fresh, yeast-free dough.

Ingredients that you will need for classic manti (Uyghur):

• Chicken egg - 1 piece;
• Flour - half a kilogram;
• Beef - 270 g;
• Lamb - 800 g;
• cilantro - to taste;
• Red and black pepper - to taste;
• Fat tail fat - half a glass;
• Salt for minced meat - 20 g;
• Sunflower oil - 200 g;
• Water - 100 g;
• Red onion - 0.5 kg;
• Black pepper (ground) and parsley - use when serving the dish.

The stages of preparing the dough according to the classic recipe and, in fact, the manti themselves:

Secrets of the perfect test

Ideally, today the most suitable test for manti is unleavened yeast. In the process of its preparation, you need to use a small amount of water (no more than a glass for half a kilogram of flour). It is best to use slightly warm water. It is salted to taste and the sifted flour is slowly added. As for chicken eggs, in this case one piece is enough, there should be as few of them as possible.

It will be interesting to know that:

1. Experts recommend to obtain the highest quality test, not able to break, use flour of two varieties (first and second);
2. There should be much more flour than liquid content;
3. To prepare the highest quality and most appetizing manti, it is best to leave the stuffed dough for about 60 minutes (cover with a cloth, preferably damp);
4. It is important to remember that the ideal cake for a classic manta is about one centimeter thick;
5. To prevent sticking of manti to the grate during cooking, they are first dipped in sunflower oil.

What else is useful to know about the dish?

Uighur manti are considered classic. However, this name means the most common option this dish, which is loved to cook in most Asian countries.

Despite the fact that it is allowed to cook minced meat from any type of meat, lamb is still the most acceptable. Manti is prepared from beef and poultry in the absence of lamb meat. However, the combination of beef, lamb and poultry will only improve the quality of the dish.

Uighurs also often prepare such a dish using pumpkin (which is not included in this recipe). It is taken in a 1:1 ratio with respect to meat. Pumpkin must be cleaned, washed and crushed. It is mixed with minced meat, seasoned with pepper (red, black) and used as a filling. In some cases, it is possible to add fat tail fat (mutton).

Vegetarians make manti without meat, exclusively from dough and pumpkin, which in this case is used as a filling. All kinds of seasonings are added to it. And the cooking methods are identical to the classic meat options. To make the minced meat perfect, during its preparation and mixing, special care must be taken to avoid letting the juice out ahead of time.

In all their external signs, manti look like dumplings. But at the same time they have some differences. Their sizes are somewhat larger. Although they may not even differ in these parameters. The main thing for manti is thin layers, through which meat will shine through after cooking.

But it should not fall out, so it is important to take care in advance that there are no holes in the layers. The edges are pinched thoroughly so that they do not open during cooking in a pressure cooker. First, the edges are closed, then they are lowered, giving a round shape, then each “dumpling” is somewhat flattened.

If there is a pressure cooker, there will be no problems. It is enough to grease the grate with oil and put manti on it. However, it is important to ensure that there are gaps between them and that they do not stick together. In the case where there is no special device you can use a regular steamer. Water is poured into it and the actual manti is prepared.

If you follow all the basic rules for making such a dish, it will turn out incredibly tasty and of high quality. It should be said that the classic form of manti is not mandatory. In different parts of the world, culinary specialists give them various geometric shapes (square, triangular, and others).

In the next video - tips on how to cook manti from Stalik Khankishiyev.

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

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

Dough for manti

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

Ingredients

Step by step recipe

Use cases

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

Video recipe for making a simple dough for manti

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

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

Dough for manti in a bread machine

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

Ingredients

Secrets of the right test

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

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

Step by step recipe

Video recipe for making dough for manti in a bread machine

And now I invite you to watch the whole cooking process soft dough in this video. You will be able to see how quickly the cooking proceeds and how elastic the dough turns out already 15 minutes after kneading.

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

Dough for manti recipe in Uzbek

Time for preparing: 15-20 minutes.
Servings: for 40 manti.
Calories: 234 kcal per 100 g of product.
Kitchenware: deep bowl.

Ingredients

Step by step recipe

Video recipe for making dough for manti in Uzbek

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

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

Recipe for choux pastry for manti

Time for preparing: 15 minutes.
Servings: for 100 manti.
Calories: 243 kcal per 100 g of product.
Kitchen appliances and utensils: deep bowl, blender.

Ingredients

Step by step recipe

Video recipe for making choux pastry for manti

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

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

Other cooking options

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

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

Manty - popular dish among the Central Asian peoples. From the dumplings we are used to, they differ not only in size and appearance. The classic recipe for manti dough also has its own characteristics.

Exist great amount variations of this dish. For minced meat, finely chopped lamb is usually used. In addition to meat, fresh herbs, boiled peas, raw potatoes, pumpkin and other ingredients.

The dough for real Uzbek manti should be fresh and made on the basis of flour and water. The dish should be steamed. If there is no special pressure cooker, then you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. It depends on how correctly it is cooked, whether the finished manti will be able to keep their shape.

Required products:

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

Cooking process:

1. It is important that the water on 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 about 50-60 degrees, after which it is cooled to the desired value.
2. 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 recess is made in the form of a funnel.
3. Salt is poured into the funnel, eggs are broken, and cooled water is poured out.
4. With gentle movements, everything is kneaded to a homogeneous consistency, so that no lumps form. Kneading the dough for manti is allowed only by hand. Using various kitchen appliances will not allow you to achieve the desired dough consistency.
5. After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cold place for 15 minutes.
6. During this time, the dough will have time to rest and will be ready to cook delicious manti. It remains to wrap the filling and cook them.

Dough for manti without adding eggs

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

Required products:

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

Cooking process:

1. At the very beginning, you should sift the flour, adding a pinch of salt to it.
2. Make a hole in the flour in the form of a funnel, where to pour water. In the kneading process, it may be necessary to additionally add water or vice versa flour.
3. Knead a dense dough, roll it into a ball and wrap it in a napkin.
4. Leave the dough at room temperature for 1.5-2 hours. After that, it is ready for sculpting products.

Puff pastry recipe

It turns out that you can cook manti even from puff pastry. Such a dish will be somewhat different from the classic one, as the dough will turn out to be crispy.

Required products:

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

Cooking process:

1. Beat the egg, adding water and vodka to it. It is best if the kneading is carried out in an enamel bowl.
2. Add salt and table vinegar to the egg mixture, mixing everything well.
3. Gradually, adding flour in small portions, knead the dough.
4. Knead the dough only by hand for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
5. Ready dough roll into a ball and cover with cling film. The dough should lie in the refrigerator for 15-20 minutes.
6. While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. You can do this in a food processor.
7. Roll out the resulting mass into a layer, placing it between 2 sheets parchment paper. The thickness of the layer should be approximately 3-4 mm (no more).
8. Send the rolled layer to the refrigerator for complete solidification of the oil.
9. Roll out the dough on the table. The thickness of the resulting layer should be about 6 mm.
10. Lay a layer of butter and flour on top. It will occupy approximately half of the area of ​​the lower layer.
11. Roll the dough randomly and roll out. This procedure should be repeated 5-6 times.
12. Send the rolled dough to the refrigerator for a while (15-30 minutes). After that, they take it out and mold manti in Uzbek.

Dough in a bread machine for manti in Uzbek

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

Required products:

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

Cooking process:

1. The ingredients are placed in the bucket of the bread machine in the following order: flour, salt, eggs, water.
2. In the "Dough" mode, kneading is performed for 20 minutes.
3. As soon as the dough is kneaded, you can take it out and sculpt manti using any minced meat.

Kefir test recipe

Initially, manti were prepared for unleavened dough, in which only water, flour and salt were present. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading on kefir. Such manti are gentle. You can also replace kefir with curdled milk or sour milk.

Required products:

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

Cooking process:

1. Salt the sifted flour.
2. Kefir is slightly heated (the temperature should not exceed 40 degrees) and add soda to it.
3. In warm kefir, gently, in small portions, flour is introduced.
4. Knead a soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. Everything depends on its quality.
5. Put the dough in a bag and put it in the refrigerator for 30 minutes.
6. The dough is ready to be molded. Using various fillings you can get an incredibly delicious oriental dish.

Secrets and tricks of making dough for manti in Uzbek

To make manti tasty and not fall apart during cooking or serving, some rules must be observed during their preparation:

1. The flour that is 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.
2. The quantities indicated in the recipes are approximate. During their use, you need to focus on the quality and conditions of preparation. Due to the fact that the flour may differ in the percentage of stickiness, it may take more or less than the amount indicated for kneading.
3. The dough after kneading may come out too soft. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
4. If the dough, on the contrary, turned out to be too hard, then the vegetable oil that is added to it will help correct the situation.
5. The dough, kneaded in boiling water, is more pliable in modeling.
6. Eggs and milk will help make the dough elastic. Such manti will never tear during the cooking process.
7. To roll out the dough as thinly as possible, you need to lubricate the surface on which it will be done with vegetable oil.
8. Classic uzbek manti cooked with lamb. But, since it is not always possible to find such meat with us, it is allowed to replace it with high-quality beef. Only in this case it is necessary not to chop it, but to make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how much manti is cooked, the beef simply does not have time to cook, and it will turn out to be too tough.
9. The amount of onion in minced meat should be equal to the amount of meat. At the same time, it must be finely chopped. The only way, ready meal it will be juicy.
10. So that during cooking, manti does not stick to the dishes in which they are cooked and do not tear, before laying them on a sheet of a pressure cooker or double boiler, they must be greased with vegetable oil from below.

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

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

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

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

for the test:

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

For filling:

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

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

Gradually add flour. A maximum of 3 cups will be used to prepare the steep dough. wheat flour top grade. In this case, 2.75 cups were used.

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

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

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

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

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

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

Place one tablespoon of filling on each square.

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

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

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

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

Recipe 2: how to cook manti at home

For test:

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

For filling:

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

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

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

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

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

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

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

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

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

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

Recipe 3: Uzbek manti at home

Uzbek manti recipe - traditional dish Central Asia. It's simple and very tasty, so be sure to cook!

For minced meat:

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

For test:

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

Prepare products according to the recipe for manti in Uzbek.

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

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

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

The onion is peeled and very finely chopped.

Add finely chopped onion, black ground pepper, salt, a little water (1-2 tablespoons) and mix thoroughly.

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

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

Place minced meat in the middle of each juicy.

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

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

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

Manti in Uzbek at home are ready!

Recipe 4: cooking manti at home

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

For fresh dough:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For test:

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

For filling:

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

To lubricate the tiers:

• butter - 30-40 g.

Sift a glass of flour through a fine sieve and pour into a deep bowl. Throw salt and beat a raw egg.

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

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

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

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

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

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

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

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

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

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

Homemade manti with meat are ready! Bon appetit!

Recipe 6: homemade lamb manti (step by step)

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

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

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

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

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

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

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

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

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

Chop onion and chop into small cubes.

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

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

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

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

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

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

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

Recipe 7: how to cook manti at home

Dough Ingredients:

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

Minced meat ingredients:

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

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

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

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

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

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

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

Sift (or just measure) the flour.

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

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

Rounded, slightly flattened.

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

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

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

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

We fasten the "tails".

Ready. Pretty boy!

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

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

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

Bon appetit!

Recipe 8: beautiful homemade rose manti (with photo)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For the test

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

For minced meat

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

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

add 1 teaspoon salt

and 1 tablespoon vegetable oil.

I beat it all up with a fork.

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

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

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

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

I cut a small piece of lard into small cubes.

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

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

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

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

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

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

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

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

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

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

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

Dough for manti, classic recipe

Very simple and affordable recipe manti test. It cooks quickly and does not contain yeast, so you don't have to wait for the dough to come up. 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 pc Egg
• 1 glass Water
• 2 tsp Salt

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

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

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

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

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

Continue kneading until the dough is thick enough but sticky.

Once the dough has thickened, turn it out of the bowl onto a work surface dusted with flour. Now knead the dough with your hands, adding flour if necessary.

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

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

Ideal dough for manti

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

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

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

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

Whisk a raw chicken egg into the flour and salt. Start kneading the dough with a fork. Mix thoroughly until it becomes viscous and homogeneous, without flour lumps.

Dust your work surface with flour. Then put the dough from the bowl on it. Then start kneading with your hands. Knead the dough for about ten minutes, rolling it out and folding it in half. Sprinkle flour as needed to keep 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 hard and will not roll out well. Roll the finished dough into a ball, cover it with a kitchen towel and set aside so that it rests and the flour separates the gluten. The dough will be ready to work in half an hour.

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

Roll the dough into a roll. Use a rolling pin for this, as if winding it on 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 such squares 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. Spread 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 be used later as semi-finished products.

Choux pastry for manti

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

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

Pour water into a saucepan or saucepan. Then put it on the stove, turn on a strong fire 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 a saucepan of boiling water from the stove and pour a glass of sifted premium wheat flour into it. Thoroughly mix the ingredients with a fork so that the dough "brews".

Now pour another glass of flour into a 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 like it's not firm enough or if it's still sticky 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 with cling film and send it to the refrigerator to rest for half an hour. In the meantime, you can do stuffing for manti.

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

The ideal dough for manti - how to make dough for manti so that they turn out soft and do not tear when cooked?

It is believed that manti is a national oriental dish. They are easy to prepare and are used both on holidays and on weekdays. This dish has become popular in all countries, but in order to cook them properly, let's talk about the dough.

The process of its preparation is not as complicated as it seems. The most important thing is to know all the secrets, I will write about this below.

Many people think that best dough made from simple ingredients: flour, water, salt. But their opinions are wrong, just not everyone has tried other recipes, such as water, milk, with or without eggs. I want to tell you about some wonderful recipes on how to make them. And of course, the most important thing is that the dough does not tear during cooking, and the manti turns out juicy, with broth inside. So let's get started...

How to make the dough for manti so that it is soft and not torn

1. The flour that is kneaded for the dough should be sifted 2 times. It is necessary to sow so that, firstly, it is saturated with oxygen and becomes lush, and secondly, to remove the lumps that were compressed as a result of store transportation.

We conclude: that sifting flour is a mandatory procedure that does not require objections.

2. If the dough is too soft, keep it in the cold for about 40 minutes.

3. The dough may turn out to be too hard, then add a little bit of vegetable oil.

4. Flour is different in stickiness, so the amount of water may vary up or down.

Therefore, it is best to take white flour of the highest grade, it has a lot of gluten, and because of this, the dough is well molded.

5. So that the dough does not tear during modeling, it is necessary to make it elastic, and eggs and milk will help us with this.

6. There are recipes that are made without eggs and our product is not dense enough, but to fix this, add a little bit of vegetable oil.

7. If you want the dough to be more pliable in modeling, you can knead it in boiling water.

8. It will help to roll it as thinly as possible, a greased surface with vegetable oil.

9. When it is ready, try to knead it longer so that the dough acquires an elastic mass.

10. When all the procedures are done, place it in cling film for 30 - 40 minutes.

Dough recipe for manti in Uzbek, the classic way

No wonder they say how to make dough, such will be manti. I want to offer you an awesome Uzbek recipe.

Ingredients:

• Wheat flour - 1 kg.
• Water - 2 glasses.
• Olive oil - 2 tbsp. spoons.
• Salt - 1 teaspoon.
• Chicken eggs - 2 pcs.

1. In cold water add salt and olive oil.

2. We take a deep cup and sow flour there. Make a hole in the middle and crack in the eggs.

3. We begin to pour in water and stir little by little. When the dough thickens, take it in your hands and start kneading.

By the way, if the dough turned out to be thick, you can add water, and then flour is liquid. It just all depends on the type of flour, somewhere you need a little more water.

4. Wrap the dough in cling film and let it stand for 30 minutes.

How to cook tender dough for manti? At home with milk

Highly awesome dough cooked in milk, you can cook delicious manti from it.

Ingredients:

• Flour - 1 kg.
• egg - 2 pcs.
• Milk - 2.5 cups.
• Salt - 1 teaspoon.

1. In a deep, metal cup, stir milk, eggs, salt, using a mixer.

2. Then, without stopping the mixer, we begin to pour in the flour. It should turn out like a pancake. We'll add the rest of the flour later.

3. We put our cup on the stove and begin to heat over low heat, while not forgetting to stir.

4. When the dough starts to thicken, then it is ready. Remove from the stove, wait until it cools down, add the remaining flour.

5. Knead until it turns into a soft and tender lump.

6. At room temperature, let the dough rest wrapped in a bag for 30 minutes.

Dough for manti: a step-by-step recipe for cooking in milk with eggs

I offer another recipe for milk, in which nothing needs to be heated on the stove. Any housewife will cope with this option. The dough with this option does not tear when heat treatment and finished product keeps juices inside.

For this we need:

• Flour - 500 gr.
• Milk - 200 gr.
• Salt - 1 teaspoon.
• Vegetable oil - 2 tbsp. spoons.
• Eggs - 2 pcs.

1. Stir milk, butter and add salt and eggs there. Shake everything well.

2. Sift the flour 2 times and pour in our milk, starting to stir first with a spoon, and when it thickens with your hands

3. Wrap the dough in plastic wrap and let it rest for 30 minutes. Then you can make manti.

Delicious dough for manti, according to the classic recipe on water without eggs

This recipe is the easiest one I know. This dough is suitable for both manti and dumplings, even dumplings can be made out of it, in general, universal. Do you want to make it homemade noodles, it will also be very tasty.

Ingredients:

• Flour - 2 tbsp.
• Water - 1 tbsp.
• Salt - 1 teaspoon without a slide.

1. Sift the flour and make indentations.

2. Add salt to warm water and mix well until dissolved.

3. Pour the oil into the flour and slowly pour the water, while stirring first with a spoon, then when it thickens with your hands. If the dough turned out to be too thin and sticky to your hands, then add flour, and if thick, then water.

4. When the dough is kneaded, put it under the film for 30 minutes. Everything can cook the dough ready.

Very tasty custard dough on boiling water

The dough in boiling water rolls out very easily and does not stick to your hands, when you cut it, the flour will go away much less than usual. It is suitable for manti, dumplings and dumplings.

Ingredients:

• Flour - 500 gr.
• Vegetable oil - 1 tbsp. the spoon.
• Egg - 1 pc.
• Boiling water - 1 cup
• Salt - 1 teaspoon.

1. Dissolve salt in boiling water.

2. Mix the butter with the egg.

3. Sift the flour 2 times and add butter and egg there, then pour in boiling water and quickly knead until a thick dense dough.

First we mix with a blender, then we finish it by hand. Don't be afraid to burn yourself, by then it will be warm.

4. Wrap in a bag and let it lie down for 30 minutes

Classic bread maker recipe

There is nothing complicated in this recipe, just those who have a bread machine will not have to knead with their hands, and this makes our work easier. Try it and you won't be disappointed. The dough is suitable for manti, dumplings and dumplings. It turns out soft and elastic.

Ingredients:

• Egg - 1 pc.
• Milk - 250 ml.
• Salt - 1 teaspoon.
• Sunflower oil - 1 tbsp. the spoon.
• Flour - 500 gr.

1. Drive the egg into the bread machine.

2. Pour warmed milk there.

3. Do not forget about salt and sunflower oil.

4. Sift the flour.

5. Select the mode for the test or set for 14 minutes and knead

It happens that there is a lot of flour left at the bottom of the bread machine, do not despair, just add 1 more teaspoon of oil.

6. All the dough is ready, put it in a bag for 30 minutes.

Mineral water dough recipe

What is characteristic in this recipe is that the dough is elastic, does not require flour when you roll it out and does not stick to the table.

Ingredients:

• Flour - 4 cups.
• Mineral water - 1 glass.
• Egg - 1 pc.
• Sunflower oil - 4 tbsp.
• Sugar - half a teaspoon.
• Salt - half a teaspoon.

1. Egg, sugar, salt, sunflower oil and mineral water mix well.

Tip: mineral water should be highly carbonated, preferably from just that open bottle so that there are more gases and we immediately knead.

2. Add the sifted flour there, stir with a spoon, then when it thickens, knead with your hands.

Step-by-step recipe for kefir dough

Thanks to kefir, the dough is soft and white. They say that you can’t use kefir for manti dough, don’t believe anyone, try it yourself first. I think you will like it.

Ingredients:

• Flour - 1 kg.
• Kefir - 1 glass.
• Bouillon cube - 1 pc.

1. Add salt to the sifted flour.

2. Slowly stirring, pour kefir. We bring the test to a steep state.

3. If you need to make the dough thicker, then add flour.

4. We got such a nice, soft, elastic piece.

5. We wrap it in a film and let it brew for 30 minutes.

Dough for manti: 7 classic recipes for elastic dough so that it does not tear when cooked

Hello again!! Most 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 cooking this meat dish: and how to make thin dough, and which filling is better to choose, as well as how to mold our product and the nuances of cooking so that the dough does not 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 an 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 dough.

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 have such kitchen appliance no, and I always wind 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 choux pastry 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, such a trick is needed for the elasticity of the dough.

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

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

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

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

Delicious dough for manti - a classic recipe for tender dough

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

Ingredients:

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

Step by step cooking recipe:

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

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

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

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