Do you want to please yourself and loved ones with something tasty and original for dinner? At the same time, you don’t want to spend a lot of money on expensive products and spend a lot of time on cooking culinary delights? In this case, you should try to cook manti. This dish will definitely please your home and will create your reputation as a skilled chef.
Manty is traditionally considered an oriental cuisine, despite the fact that they are recognized as a national dish of some Siberian peoples.
Manti is often compared with dumplings that are usual for Russian stomachs, however, despite the indisputable similarity, manti are prepared in a slightly different way. The main difference is that the stuffing for manti is made from lamb, the dough is rolled out very thinly, and they are boiled exclusively for steam.
From Chinese Manti translates as “stuffed head“Because they are several times larger than dumplings.
Currently, there are not so few ways to prepare a manti test, we offer you the 10 best recipes with photos and videos.
10. In the bread maker
Into the bowl bread makers pour half a kilogram of wheat flour and a pinch of salt. Add two eggs and pour 160 ml of room temperature water. We put the bread machine on the “Dough” mode.
Depending on the type of device, the time for preparing the dough can take from 15 to 20 minutes. After the specified time, the dough will be ready for further preparation of manti.
9. With butter
Before you start directly preparing the dough for manti, you need to melt 100 grams butter. Add half a kilogram of wheat flour to a deep bowl. In the resulting slide we make a recess in which we add 1 egg and half a glass of warm water with salt. Mix the resulting mass.
Add melted butter. We continue to thoroughly knead the dough (at least 15 minutes) until an elastic and non-sticky lump forms.
Cover the finished dough with cling film and send in the refrigerator for 30 minutes. After the specified time, the dough will be ready for further preparation of manti.
8. On sour cream
Break one egg into a deep bowl, add a pinch of salt and a half glass to it sour cream. In this case, it is important that all ingredients are at the same temperature. The resulting mass must be beaten with a whisk or fork until the salt is completely dissolved in it.
Next, add a glass of room temperature water to the resulting homogeneous mixture and sift 4 cups of wheat flour. Knead the dough thoroughly to make it thick and elastic. Then, cover with a film, leave it to stand for 30 minutes. After that, the dough rises a little and becomes even more elastic.
After the specified period, the finished dough can be used for modeling manti.
7. Universal dough
This recipe for manti test is most common not only in Asia, but also in Russia. It does not require specific culinary skills or the high cost of ingredients. All you need to cook yourself universal test for manti, which goes well with any kind of filling - this is flour, one egg, sugar, salt and vegetable oil.
K 800 gr. wheat flour, you need to beat one egg, add a spoonful of vegetable oil, a pinch of salt. Mix the resulting mixture well.
Next, add half a teaspoon of sugar, pour 100 grams of water and mix thoroughly again. Knead the dough for at least 10 minutes, so that it acquires the desired consistency and elasticity.
We cover the finished dough with cling film and send it to the refrigerator for a quarter of an hour. After the specified time, the dough will be ready for further preparation of manti.
6. In Uzbek
To make dough for manti Uzbek you need to beat an egg in 100 ml of warm water. Beat the resulting mixture with a fork or whisk, so that it turns out homogeneous.
Add a pinch of salt and 300 grams of wheat flour to the resulting mass. We start mixing. Knead the dough until it becomes smooth and non-sticky. If the dough continues to stick to your hands, add some more flour.
Cover the resulting lump with cling film for half an hour in the refrigerator. After the specified period, the dough in Uzbek will be ready for further use.
5. In milk
Quarter liter cow's milk put on fire and wait for boiling. Pour a pinch of salt and 350 grams of wheat flour into boiled milk, gently stirring the contents. As a result, the mass should be thick and slightly sticky.
Gradually add another 350 grams of flour to the dough and continue to knead it until it becomes elastic. Cover the finished lump with cling film and refrigerate for half an hour. After the specified period, proceed to the preparation of manti.
4. The classic way
We take 700 grams of wheat flour and place in a deep bowl so that a slide forms in the center, in which we make a notch. Pour a little warm water into it, after adding a pinch of salt there.
We start mixing. Gently knead the dough, bringing it to the desired consistency, gradually continuing to add water there (only about half a liter).
When your dough turns into an elastic lump, it will need to be removed for half an hour in the refrigerator, covered with cling film. After 30 minutes, the finished dough for mantas, cooked according to the classic recipe can be used.
3. Choux
We take 650 grams of wheat flour and add a pinch of salt and 250 ml of boiling water to it. Gently mix the contents and add 1-2 tablespoons of vegetable oil. We continue to interfere with the dough, bringing it to the necessary consistency.
We send the finished dough for 10 minutes to the refrigerator, after covering it with cling film. Choux pastry ready for future use.
2. On kefir
We start making dough for mantas kefir based with the fact that in half a liter of warm kefir we add a pinch of salt and half a teaspoon of soda soda. To this mixture add 3 tablespoons of vegetable oil. Mix thoroughly.
Next, add 3 cups of flour and knead for about 10 minutes (the longer, the better). By eye, you can determine whether to add more flour - if it turns out to be liquid, then take a couple more spoons.
As a result, the finished dough should turn out to be smooth, elastic, elastic. It must be left for 20 minutes under cling film. After the specified time, you can proceed directly to the preparation of manti.
1. On mineral water
To prepare this most tender dough for mantas, you need to mix one egg, a pinch of salt and a glass of sour cream. Beat the resulting mass with a fork or whisk until the salt is completely dissolved.
Add mineral water to the mixture, add flour and bring to elasticity with your hands. Clean for 30 minutes, after which a quarter liter mineral water and 750 grams of sifted wheat flour. Knead the dough thoroughly.
Fine dough is ready for further preparation of manti.