Many housewives seriously consider Uzbek manti to be the closest relatives of the Russian dish "dumplings", and they cook them in the same way, making them only slightly larger in size. If you want to treat your family or friends with a real dish "with the smell of the East", then you should know that dumplings and manti are hardly similar in their method of preparation.

Prepare them in at least one of the ways that we will give in this article, and you will be convinced of this. In Central Asia, manti are extremely popular on the tables of the local population. So what prevents us from enjoying Asian cuisine without leaving home?

The main thing in the article

Cooking manti: selection of products

Although it is believed that manti is an Asian dish that is popular in Uzbek, Turkish and Pakistani cuisine, it comes from China. It is from the Chinese "mantiou", that is, "steamed bread" that the name of this original and insanely delicious dish comes from.

Traditional classic manti is made from two main ingredients:

• elastic, resilient dough;
• minced meat, which is most often lamb with the addition of onions, spices and fat tail fat.

Concerning test, the most delicious recipe of which we will present below, then for its preparation you will traditionally need:

• water,
• salt,
• flour,
• some housewives add eggs and milk - to give it special tenderness and elasticity.

In Turkestan, the recipe for manti from choux pastry is also widespread.

We are not as accustomed to eating lamb as Asian peoples, therefore we often replace the standard meat ingredient this dish into a more classic one:

• pork,
• beef,
• chicken,
• a mixture of several types of minced meat.

Instead of fat tail fits perfectly a piece salted bacon... For 1 kg of meat, you need to take 150-200 g of lard - so the filling will turn out to be juicy and tender.

An important role is played by the addition onions: do not feel sorry for him, let his amount exceed 50% of minced meat - this will be the key to the juiciness of the whole dish.

In the homeland of manti - in sunny Asia, spices are very fond of, so try to keep your manti not too bland. Season the minced meat for a rich taste and characteristic aroma cumin, black pepper, caraway seeds, marjoram, coriander, dried basil, garlic.

Greenery lovers can add finely chopped meat to the minced meat cilantro, fresh basil or dill.

If you want to make manti according to the original recipe, stock up on products that best fit into the format of this dish:

• pumpkin;
• mushrooms;
• cheese - processed, hard or feta cheese;
• potato;
• cabbage;
• a fish;
• favorite spices.

Dishes and kitchen utensils for making manti

Manty is a dish, for the preparation of which you need to arm yourself with certain kitchen props. An ordinary pan, as for cooking dumplings, will not work here, especially if you are cooking open manti or have chosen some other original modeling option for them. Manti are steamed, from this they not only keep their ideal shape, but also become even healthier.

Traditionally, for the preparation of manti in Asian countries, a special device is used - the mantle. Her Russian relative, called a mantle cooker, is as close as possible to her in her functions, and allows her to cook manty no worse than in the countries of the East.


The principle of its device is simple: the cooker consists of 2 or 3 pots, placed on top of each other, separated in the middle by a lid with holes like a colander, for free steam penetration.

If you do not cook manti too often, it is not necessary to purchase a manti cooker: ordinary double boiler will cope with the preparation of manti no worse. If you have in your kitchen multicooker- use it by selecting the "Steam cooking" mode.

These kitchen helpers allow you to cook delicious manti in just 40-50 minutes.

Features and principles of making manti

You can get acquainted with the main rules and the most beautiful ways of sculpting manti from our article:

The recipe for the most delicious dough for manti

In order for the dough to become softer and more pliable when rolling, cover it with a bag or wrap it with cling film and leave to rest on the table for about 20 minutes.

The universal dough for manti is ready, in the meantime you can start preparing the filling. You can mold manti of a classic form, or you can give free rein to imagination and create an elegant, intricate, festive dish if you use our advice from the article about.

And how to properly roll out the dough onto manti and pinch them beautifully, look at the video.

Do not forget to look at our article about the most delicious, in it you will definitely find an option to your taste.

Classic manti with meat: a step-by-step recipe with a photo

This is the recipe that we are all used to, and which is absolutely adapted to the cuisine of our country. Let's take the following products for him.

We knead the dough according to the recipe presented above, or choose the appropriate one from the presented ones. And if everything is clear with the dough, and the main thing is to knead it properly, then it is the filling that makes the manti real manti.

We put it on a dish, fill it with melted butter, decorate with herbs and enjoy a delicious hot meal.

Manty with meat in Uzbek

The technology for preparing manti in Uzbek is not too different from the classical one. The main difference is in the ingredients of the dish. If you still intend to try this variant of manti, stock up on such products.

1. We make dough for manti according to an already mastered recipe, as in the classic version.
2. Grind all minced meat ingredients into cubes and mix.
3. Generously season the minced meat with spices, salt and mix thoroughly.
4. Put 1 tablespoon of filling on prepared identical layers of dough.
5. We pinch the manti, give them a traditional shape.

Secret: the stitched seams of the manti should be similar in configuration to a horizontally elongated letter "H". Then we pull the corners, which are the lower part of the "legs" of the letter H, to each other and connect.

We generously grease the lattices of the cascan of the mantle cooker with vegetable oil, place the manti on them and cook the dish for 40-50 minutes. By the way, you should definitely eat manti in Uzbek with your hands.

Manty with meat and pumpkin: an original Asian photo recipe

In this recipe, pumpkin is added to the traditional onion and meat filling - a rather unusual element of a meat dish for us. But, for example, in Almaty, manti is prepared exclusively with the addition of pumpkin. They turn out to be very delicate, sweet, original.

You can do two things with vegetables.

1. Cut into small cubes.
2. Grate the pumpkin on a coarse grater, cut the onion into half rings. The second option will be easier to work with in the process.

Test preparation

Preparing the filling



Manti molding


Steaming manti
Do not forget to moisten each mantle in sunflower or butter before putting it on the cascan.

Manti recipe from Stalik Khankishiev

Manti recipe with meat and cheese

Cooking manti with the addition of cheese does not differ much from the recipe for classic manti with meat. Only at the stage of preparation of minced meat, it is necessary to add cheese grated on a coarse grater to it, and choose which one yourself:

• hard varieties;
• fused;
• feta cheese;
• suluguni.

Ideal filling proportions:

• 0.5 kg of meat
• 0.3 kg onion
• 0.2 kg cheese
• spices to taste.

Manti are steamed for 45 minutes, after which they are seasoned with butter and sprinkled with your favorite herbs.

Manty with potatoes and mushrooms: a recipe for choux pastry

Do you think manti is only with meat? Not at all, let's adapt this dish to our cuisine and cook Asian manti in the Russian manner - with potatoes and mushrooms.

Tip: For a more delicate filling, add a small cube of butter to each mantle before pinching.

Manti recipe with meat, potatoes and cabbage

We offer a video recipe for the most juicy manti with meat and vegetables: potatoes, cabbage, onions and carrots with aromatic vegetable gravy.

Manty with fish and spices: a step by step recipe

Manty with fish is a special nutritional delight with the original "sound" of a familiar dish. Be sure to delight your loved ones with this delicacy, and here's a festive recipe for your arms.

Dough:

• 4 cups flour
• 2 tbsp cold water
• 2 tablespoons vegetable oil
• salt and sugar - 1 tsp each.

We knead the stiff elastic dough, gradually introducing flour. We wrap it in plastic wrap and let it rest for 20 minutes.

Filling:

• fresh salmon or other sea fish - 0.8 kg
• Chinese cabbage (for a more delicate taste) - 200 g
• 1 onion
• 0.5 cups cream
• 0.5 tsp each spices - saffron, ground red and black peppers, salt.

Chop the salmon into cubes, cut the cabbage into strips, chop the onion finely and fry in melted butter, adding 1 tsp of sugar.
We mix all the minced meat ingredients, add spices and cream to it.

Divide the dough into small portions, roll each properly. Put 1 tbsp of filling on the center of each layer of dough.

We pinch the manti.

Cooking manti in a double boiler, adding spices to boiling water for flavoring: peppercorns, Provencal herbs, rosemary and basil. Cook manti for 25-30 minutes.

This delicious delicate dish "asks" for a special sauce. Let's take for it:

• 1 tbsp fat sour cream
• 2 cloves of garlic
• 1 bunch of dill
• salt pepper.

Squeeze the garlic into sour cream, finely chop the dill and send it there. Season with a little pepper and salt.

This sauce will further highlight the delicate and extraordinary taste of fish manti, which your family will surely appreciate and love.

Cooking manti in a multicooker

How to make truly juicy and tasty manti: our tips

1. As already mentioned - the more onion in the filling, the juicier the manti.
2. After cutting the meat, beat it off a little more by chopping it with a knife or a chop ax.
3. Be sure to use the fatty component in minced meat - if you haven't found fat tail fat, add fat without meat layers.
4. Before spreading the minced meat on the dough, remember it carefully so that the onion gives the maximum juice.
5. To add juiciness, chopped pumpkin is added to the minced meat.
6. If the filling still seems a little dry to you, add a little boiled water to the minced meat and mix it well.
7. When the minced meat is already laid out on a layer of dough, place a cube of butter on top of it and pinch the mantas in the chosen way.
8. Be sure to lubricate the cascans of a double boiler or mantle with vegetable or butter so that the manty does not stick together and break.

The most delicious options for manti fillings

In addition to the delicious fillings for manti presented above, we advise you to try the following combinations that will not leave you and your family and friends indifferent.

• lamb + greens + feta cheese;
• meat + mushrooms + cheese;
• hard cheese + spinach + dill;
• cottage cheese + greens;
• pumpkin + pink salmon fillet;
• pumpkin + feta cheese;
• chicken + garlic + zucchini;
• minced fish + rice;
• onions + boiled eggs + greens.

Such a variety of filling options will give you the opportunity to serve a new culinary masterpiece every time.

Video recipes for delicious manti

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

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

Any housewife who is not the first time dealing with flour can knead the dough for manti. In terms of its composition, the dough for manti is not much different from the dumplings, the peculiarity is only in the size of the manti themselves.

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

Traditional recipe for manti dough

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

The composition of the dough for sculpting manti does not require culinary education from you, all operations are done quickly and effortlessly.

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

Cooking steps:

1. Sift the flour immediately into a wide bowl.
2. Make a funnel in the middle and pour in the water mixed with salt and egg.
3. Adding flour to the liquid from all sides, knead the dough for manti.
4. After it is cool enough, place it on the table and knead the dough, leaning on your hands, for a few minutes.
5. If it seems to you that you need to add more flour, do so, the main thing is that the mass does not stick to your hands.
6. To make the manti tasty, set the finished dough aside to rest at room temperature, covering with a cotton napkin for 15-20 minutes.

Custard

The dough for manti, prepared by the method of boiling flour, does not tear or deform at high temperatures. Take this recipe to your attention, from it you can sculpt not only manti, but also other flour products with filling.

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

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

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

According to the Uzbek recipe (no eggs)

Uzbek-style manti dough does not contain eggs. It is considered lean if water has been selected as the liquid component. If you want, you can deviate from the rule and use milk. Choose vegetable oil at your discretion, there is no fundamental difference here.

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

The dough for manti is prepared in several stages:

1. Combine water, salt and vegetable oil in a cup.
2. Sift flour on the table and make a depression in the middle.
3. Pour in the mixture from a cup and quickly add flour to the center, knead a dense mass.
4. Since the recipe does not include eggs that provide elasticity to the dough, you need to go for the trick and beat it off the work surface by throwing it from a low height.
5. Roll out a layer of dough, roll it into a bundle and leave to brew for 30 minutes.

Molding

• Having finished with the manti dough, proceed to the filling. Potatoes, meat and onions are traditionally used for it. The meat can be anything, beef, lamb, horse meat or goat meat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• The potatoes are 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 permutations, and if you add jusai (onion variety) and garlic to the filling, it will become generally incomparable.

Pumpkin and meat filling

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

For 8-10 people you will need:

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

Preparation:

1. Rinse the meat on the manti and pat dry with a paper towel.
2. Remove any veins and film from the food, then cut into very small cubes. It is not recommended to use a meat grinder, as the filling will lose its juiciness.
3. Finely dice the onion and pumpkin.
4. Combine all ingredients by gently stirring with your hands. Season the filling with salt and pepper, add seasonings that go well with pumpkin (cumin, coriander). Red pepper hammers will add spice.
5. If it turns out that the minced meat on the manti is dry, pour warm water into it. Just a couple of spoons will correct the situation, and the manti will be more tasty and juicy.

Modeling of products

• After the dough for manti has rested, it must again be kneaded and rolled into a thin layer 3 mm thick.
• Square blanks, 10x10 cm in size, 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 the manti. For this purpose, use a special mantle, but if there are none, an ordinary steamer will do.
• It needs to be greased with vegetable oil and raw manti should be laid out at some distance. On the fire, the dish will cook for 45 minutes.

Features of making the perfect dough

Delicate dough is made from oxygenated flour. If you sift the flour through a fine sieve, the goal will be achieved.

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

You can give the dough a beautiful yellow hue with the help of yolks, you need to take more of them than prescribed in the recipe. Be sure to cut back on other liquid ingredients. Protein should not be added to the dough more than required.

Otherwise, you run the risk of getting a mass that will not roll out well on the work surface. In addition, such imprudence 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 weather it outdoors.
• To roll out, pinch off medium-sized portions, and send the rest in a plastic bag.
• The steeper you get the flour mass on the manti, the thinner the layer you will roll out of it. This does not mean that during cooking the manti will burst and the filling will fall out. It's just that the dish will become more appetizing, because there will be more juicy minced meat in it than dough.
• So that when sculpting manti there are no problems, you must leave the dough to infuse for at least 15 minutes. During this time, the gluten will swell and will contribute to the gluing of the edges of the blanks.
• You may not have time to cook the filling in a quarter of an hour, but there is nothing wrong with that. The dough will perfectly spend an extra hour in a plastic bag and will not lose its properties, and the manti will only become tastier.

Uzbek dough recipe for manti

To cook manti according to the classic Uzbek recipe, you will need a mantle or a double boiler. Without these devices, you will not be able to make a dish.

From the specified number of ingredients, approximately 35 pieces will be obtained.

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

Algorithm of actions:

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

Immediately after cooking, the manti can be served. This meal will appeal to all family members.

Classic dough with kefir on manti

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

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

Components for the test: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Components for the filling: 500 gr. meat; 2 pcs. onions; zucchini floor; some spices, rely on your taste.

Algorithm of actions for preparing a classic dough:

1. I sow flour, add salt to it.
2. I take kefir out of the cold so that it has room temperature.
3. I fall asleep with soda.
4. I stir, adding a little flour. I knead the dough, wrap it in foil and leave it on the side for 40 minutes.

Algorithm of actions for preparing the filling for manti:

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

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

The dough for manti is made elementary, however, it requires some skill, patience and adherence to the recipe, which can be both classic and performed with some deviations from the authentic version using other basic components.

Manti dough - recipe

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

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

Those who are tired of long kneading should try the recipe outlined below and make a dough on mineral water for manti. Gas bubbles contribute to the speedy dissolution of the salt crystals and the rapid ideal mixing of the constituents with each other. In a shorter period of time, you can get the same plastic and uniform result. Within an hour, taking into account the time for proofing, you can start sculpting eight portions of an Asian dish, filling the prepared blanks.

Ingredients:

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

Preparation

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

Dough for manti on boiling water

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

Ingredients:

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

Preparation

1. Beat the salted egg with butter.
2. Pour in the sifted flour mass, mix.
3. Boiling water is poured in and a dense elastic ball is kneaded, which should turn out to be completely non-sticky.
4. Withstand it for forty minutes under the film and proceed to.

Dough for manti without eggs - recipe

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

Ingredients:

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

Preparation

1. Sift flour, pour salted water into it and knead a dense and non-sticky dough on manti without eggs.
2. The ball is kept in a bag or under a damp towel for forty minutes and, after the expiration of time, it is proceeded to its further processing.

Choux pastry for manti - recipe

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

Ingredients:

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

Preparation

1. The boiling water is salted, oil is added and poured into a bowl with sifted flour mass.
2. First knead the contents with a spoon.
3. Transfer the thick substance to a dusty table and complete the process until the desired density and density of the ball is obtained.
4. Withstand the dough for manti for forty minutes under the film and start sculpting the products.

Dough for manti with kefir

Next, how to make dough for manti in a not entirely traditional way, using kefir as a liquid base. In a similar way, the mass turns out to be more magnificent, and the finished dish acquires special taste characteristics and turns out to be more tender. Kefir must be fresh. The product is at the end of the expiration date or is peroxidized will not work. The finished ball is enough for eight servings, and it takes one hour to create it.

Ingredients:

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

Preparation

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

Dough for manti with milk

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

Ingredients:

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

Preparation

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

Dough for manti in a bread maker - recipe

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

Manty is a simple and tasty dish that cooks quickly and doesn't require a lot of culinary experience. To please yourself and your loved ones with truly delicious manti, you need to choose only high-quality meat and, of course, prepare the dough correctly. In the article you will find useful tips for preparing a base for manti, and we will also look at a few step-by-step instructions.

Manty is a simple, tasty and high-calorie dish that came to us from Central Asia. There are a lot of them. The usual manti from pork, beef or lamb, manti from other meat, for example, from goat meat, and even dietary manti from potatoes. However, the dough is just as important as the filling. For manti, it should be rough, tight and elastic.

The simplest base for manti can be quickly prepared from what is in the refrigerator. Nevertheless, there is a huge variety of methods for preparing such a dough - some of them go perfectly with one or another filling, and some are almost universal. Whichever you prefer, these tips will help you create delicious dough:

• To achieve the best dough consistency, knead it thoroughly. It is best to spend about 20 minutes on this. This is perhaps the most difficult part of making the dough - other than that, you just have to mix a few simple ingredients and let the dough brew.
• For more suppleness, opt for egg recipes. One egg is usually sufficient for three cups of flour.
• The addition of milk will make the dough especially tender.

• If you are cooking with a recipe that uses vegetable oil, it is best to use olive oil rather than sunflower oil. It will add a spicy flavor to the dough, which will further emphasize the taste of the meat.
• Turmeric can be added to any dough. This must be done from the very beginning, mixing the seasoning with dry flour, and only then pouring in water, otherwise it will not be distributed very evenly over the dough. Turmeric has almost no flavor, but it will give the dough a pleasant golden hue.
• Add ketchup to the dough if you want the manti to turn reddish.
• After cooking, it is imperative to let the dough sit - times may vary, but in general, it should take about 15 minutes or more, depending on the ingredients you choose. Thanks to this, your base for manti will be elastic and you can give them a beautiful shape.
• For the base of most doughs, you don't need to take too cold water. Let it sit for a little so that it is at room temperature - this will be ideal. An exception is the recipe for choux pastry, which involves the use of boiling water.

The recipe for the classic dough for manti

This option is used most often for manti. The dough turns out to be similar to dumplings - it melts in your mouth and perfectly sets off the taste of meat and spices. Moreover, this dough can be quickly made from the products that you have in the refrigerator. You only need four ingredients:

• 3 cups flour
• 1 glass of water
• 1 chicken egg
• a pinch of salt

How to make the dough:

1. Combine the flour and salt in a deep bowl.
2. Make a groove in the center. Pour the water into it. Break the egg.
3. Stir everything together to make the mixture soft, smooth and homogeneous. Avoid clumps.
4. At the end, the dough should peel off easily from the crockery. Take it out, roll it out in a thin layer.
5. Wrap the dough in plastic wrap and wait half an hour. Now all that remains is to mold the manti.

Choux pastry recipe for manti

This is another possible base for your dish. Choux pastry is very easy to prepare. It is similar to the classic dough, only with the addition of oil. As a result, the taste is slightly different. This dough is well suited for fragrant manti and goes well with any meat filling. Also, this dough is lean and is perfect for potato filling. This will help you prepare a delicious, low-calorie lean meal. You will need:

• Two glasses of flour
• 100 g vegetable oil
• teaspoon of salt
• 500 ml hot water

Four-ingredient choux pastry step by step:

1. Boil water. Dissolve the salt in it, pour out the oil.
2. Pour half of the flour into the water. Begin to beat the mixture with a mixer or stir vigorously with a whisk. You need to continue this until the mixture is homogeneous and elastic.
3. Gradually add any remaining flour to the dough, stirring constantly. As a result, the dough should be quite steep and pliable.
4. Remove the dough from the dish, wrap it in plastic and leave for half an hour. After that, you can sculpt manti. However, the dough is also suitable for other similar dishes - for example, for khinkali, dumplings or dumplings.

The same dough can be made with the addition of eggs - they will need to be mixed into the mass after you add the first portion of flour. If you decide to do this, keep in mind that the mass must cool slightly before adding the eggs so that the white does not curl.

Dough recipe for manti without eggs and oil

The dough can be made simply with flour and water. This dietary option may be slightly inferior in taste to classic and choux pastry, but it is also suitable for manti. To make the simplest dough, you will need:

• three glasses of flour
• half a glass of water
• a pinch of salt

How to make a three-ingredient dough:

1. Sift all available flour into a tall bowl.
2. Add salt and water.
3. Knead the dough until the desired consistency is obtained. The dough needs to be pretty tight and dense.
4. Let the dough stand for a while under the film, and then start sculpting the manti.

Recipe for dough for manti with mineral water with sour cream

The dough on mineral water comes out more airy, does not break during cooking and tolerates freezing well. It can be made in the same way as an ordinary one on water - from mineral water, flour and salt. A more interesting recipe will turn out if you add sour cream. This dough will be soft, tender and elastic. It is suitable for any meat or potato filling. For such a test, prepare:

• 3 cups flour
• 1 glass of sparkling water
• 1 egg
• 100 ml sour cream
• salt to taste

How to make a dough on mineral water with sour cream:

1. Break one egg into a deep plate. Add salt and sour cream there. Stir everything together.
2. Pour the mineral water into the resulting mass.
3. Add flour gradually, stirring constantly to avoid clumps.
4. The dough will be quite sticky. Don't worry - cover the dishes and let the dough sit for an hour. When you see that it has become tight and slightly increased in volume, you can start sculpting the manti.

Milk manti dough recipe

Another way is to knead the dough with milk. Milk, unlike water, will make the dough richer. This option is suitable for any filling. To make dough in milk, you will need:

• Three glasses of flour
• One glass of milk
• A pinch of salt

How to make the dough:

1. Pour the milk into a saucepan and bring to a boil.
2. Pour salt and two glasses of flour into the hot milk. Mix everything thoroughly.
3. The mass should be thick, but soft and sticky. Slowly continue to pour the flour out of the third glass and stir until the lump of dough comes off easily from the bowl.
4. Let the dough sit for 30 minutes or 1 hour. Then you can start rolling the dough and creating manti.

Recipe for dough for manti on kefir

Kefir dough is another popular version of the base for manti, which is best suited for lamb filling. The sour taste of such a dough perfectly complements fatty meat and is harmoniously combined with seasonings and spices. You need the following products:

• 3 cups flour
• half a liter of kefir
• teaspoon of baking soda
• 2 tablespoons vegetable oil
• some salt

How to make dough for manti on kefir:

1. Pour the flour into a bowl or saucepan.
2. Add salt, baking soda and oil.
3. Pour kefir into the dough - in this recipe, it is used instead of water. Knead the dough thoroughly.
4. Make sure the dough is free of lumps. Cover the finished dough and leave for an hour. Now you can proceed to the next stage.

Cooking manti

After preparing the dough, it's time to move on to sculpting manti. To do this, prepare a table covered with parchment, sprinkle a little flour on it so that it sticks to the mantas and lay out the dough. It needs to be rolled out with a rolling pin so that the layer is thin enough. Then, using a special shape or a regular glass, start cutting circles out of the dough. There will be excess dough in between, which can be rolled out and used again.

Don't make the dough too thick. But, at the same time, it is also not worth rolling too thinly, otherwise it may break. The ideal thickness is about 1 to 2 mm. When you have cut enough circles out of the dough, place the filling in the middle of each circle so that the edges remain clear. Potatoes, pork, beef or lamb mince with onions and spices are suitable as a filling.

Manty can be shaped in different ways and it is not at all necessary to achieve the ideal shape. But, if you want to make a beautiful traditional dish, you can use the instructions in the picture.

Manty can be cooked on the stove or cooked in the oven, but it is best to steam them - this will require a steamer or slow cooker. Manty is cooked for 10-15 minutes. Do not keep them on fire for too long, so that the dough does not soften.

Video: How to cook traditional manti?

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

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

Preparation:

1. In a bowl with high sides, combine the dry ingredients (you can do the entire process on a tabletop or dough board).
2. Make a hollow in the middle of the dry ingredients, pour in warm water and crack the eggs.
3. Stir all the ingredients well until the flour mixture thickens, then start manually processing the dough for manti.
4. Do not forget that kneading dough is essential in making mantas. The longer and harder you knead, the easier it will be to roll out the dough later.
5. Cover the finished dough with a plate, towel, or plastic wrap. Let it rest for 20-25 minutes, depending on how soft or hard you get it. Yes, tough dough will not boil down and lose its shape, but is it worth the pain while rolling the dough. In any case, the situation with the dough is always easy to fix: if it is tough, add a little warm water, and knead again until a homogeneous mass is obtained, which is softer than before. If the dough for manti turns out to be too soft, add flour to the bowl in which it was kneaded, and knead it again with your hands until the flour completely merges with the dough and becomes stiffer. Give the dough another good rest.
6. Your manty dough is ready, start sculpting mantas ...

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