Choux pastry for manti without eggs. How to cook real manti

You probably know a lot about the secrets and features of preparing the dumplings and dumplings beloved in our region. But we can surprise you with a story about their Asian version. Manti is a natural, very tasty dish, worthy of being known and loved not only in the East. It is customary to eat them in the family circle during home dinners.

It is believed that manta rays came to Central Asia from China, where they are called baozi, or “wraps.” In appearance and taste, they evoke associations with dumplings, but differ from them in the variety of fillings, cooking method, quantity of filling and size. Inside, not twisted, but chopped minced meat with onions is placed.

Traditional manti is prepared using yeast-free dough. However, wandering around the Internet, you can find a lush, yeast version. You can fill our “wrappies” with whatever your soul desires, the main thing is not to skimp on herbs and seasonings.

Housewives have gotten used to making vegetable, curd, and meat semi-finished products, which are united under the general name only by a characteristic method of cooking. It involves cooking exclusively by steaming. For these purposes, even a special electric household appliance called a pressure cooker was invented. But even without it, it’s quite possible to cope with the task at hand using a double boiler or multicooker.

Perfect manti dough

The most suitable dough for making manti will probably remind you of traditional dumpling dough. It will differ only in the duration and thoroughness of kneading.

Required ingredients:

0.9-1 kg of flour;
2 cold eggs;
2 tbsp. water;
50 g salt.

Cooking steps ideal dough for delicious manti:

Pour 1.5 tbsp into a large bowl. warm, but not hot water, add salt and eggs. Stir with a whisk or fork until the salt dissolves completely.
Separately sift the flour, enriching it with oxygen, which will improve the taste of the finished manti.
Make a small depression in the center of the flour mound and pour the egg mixture into it.
We start kneading the dough, adding the remaining half a glass of warm water during the process. We continue to knead until we end up with a very thick dough that has absorbed all the flour.
Transfer the dough to a clean, floured table and continue kneading by hand, pressing it on all sides. This process is considered the most labor-intensive and takes at least a quarter of an hour. This is the only way you will achieve the required smoothness and density.
We form a ball from the finished dough, wrap it in a bag and let it proof for at least 40-50 minutes.
When the specified time has passed and the dough has thoroughly rested, divide it into 4-6 parts, roll each of them into a thin sausage and cut into equal pieces. By the way, real pros do not use a knife for this purpose, but tear the dough into portioned pieces by hand.

How to sculpt manti - video

The ideal dough for manti is very smooth and elastic. It is these two indicators that determine how well your creation will hold the filling and meat juice inside.

Pieces of dough are rolled out into a long strip, then cut into squares, or small portioned pieces are rolled out, as in the video below. Each of them contains chopped minced meat with onions, herbs and spices.

After which the edges of the blanks are stuck together. There are quite a few ways to connect them; some of them require long training to master. One of the simplest options for sculpting manti is shown below.

How to cook manti with steamed meat - a step-by-step recipe for classic manti

The popularity of steamed dishes is justified by their undoubted benefits for the body, naturalness and ease of implementation. The recipe for traditional Asian steamed manti is quite easy to implement; we recommend trying it for a family lunch on a weekend.

Required ingredients:

0.3 kg of lamb (if this meat is not available, replace it with fatty pork or veal);
50 g lard;
8 onions;
1 egg;
1 tbsp. flour;
100 ml water;
1 tsp salt;
red, black pepper, cumin.

Cooking steps classic manti with meat:

As finely as your skill allows, chop the meat and lard. Moreover, we try to make the pieces approximately the same size.
We also chop the peeled onion as finely as possible.
After mixing the minced meat ingredients, season them with spices. We vary the amount of aromatic spices based on the tastes of our household.
Prepare the dough according to the recipe given above. Naturally, there is room for experimentation here too, but since we are talking about the standard version of manti, we suggest sticking with the classic unleavened dough. Do not forget about the need for long and thorough kneading.
Set aside the finished dough to proof for at least half an hour.
We cut the dough layer into several parts convenient for rolling, and each of them, having previously rolled it into sausages, is cut into small portions of approximately the same size.
Having rolled out the pieces into thin flat cakes, we get the perfect piece, which all that remains is to fill with minced meat.
Approximately a tablespoon of filling is placed on each of the flatbreads.
We blind the edges of each of the blanks.
We repeat all the described manipulations with each of the cakes.
The resulting products are placed in the bowl of a pressure cooker or double boiler set over boiling water. To prevent the dough from tearing and the delicious meat juice from spilling out, the bottom of the bowl must be greased or covered with cling film, in the surface of which many small holes have been made.

Manti with pumpkin - photo recipe

Manti is a very tasty and appetizing dish, in its taste characteristics it is somewhat reminiscent of dumplings, no less beloved by many, only differing in the method of preparation, shape and filling.

Manti are prepared exclusively by steaming in a specially designed steam cooker or in a double boiler. Properly prepared manti, regardless of shape, always have thin dough and a juicy filling inside.

As for the shape itself, it can be very diverse, as well as the filling. Some prepare manti from minced meat, others from minced meat with the addition of various vegetables. The photo recipe suggests using pumpkin or zucchini pulp, which gives the meat filling even more juiciness and tenderness.

Cooking time: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

Minced pork and beef: 1 kg
Pumpkin pulp: 250 g
Flour: 700 g
Water: 500 ml
Eggs: 2 pcs.
Bow: 1 goal.
Salt, black pepper: taste

Cooking instructions

Break the eggs into a bowl and add 1 level tablespoon of salt. Beat thoroughly.

Add 2 cups (400 ml) cool water to the eggs and stir.

Place the dough on a rolling board (sprinkled with flour) and knead well. It should be elastic and not stick to your hands.

Place the finished manti dough in a plastic bag and leave for 30 minutes.

While the dough is “resting” you need to prepare the meat filling for the manti. Pour half a glass of water (100 ml) into the minced meat, add grated pumpkin or zucchini, chopped onion, salt and black pepper to taste.

Mix everything well. The minced pumpkin and meat filling for the manti is ready.

After 30 minutes you can start making manti. Cut a piece from the dough and use a rolling pin to roll it out into a sheet 3-4 mm thick.

Cut the sheet into approximately equal squares.

Place pumpkin and meat filling on each square.

Connect the ends of the square together, then seal the resulting holes tightly and connect the corners.

In the same sequence, make the pieces from the remaining dough.

Grease the bowls of a steamer or pressure cooker with butter and place the products there.

Cook manti for 45 minutes. Serve ready, always hot, with sour cream or some other favorite sauce to taste.

Homemade manti with potatoes

The filling of manti can be very varied, not necessarily purely meat or with the addition of vegetables. The following recipe suggests skipping meat altogether and using only potatoes for the filling.

Required ingredients:

0.5 kg flour;
1 egg;
1 tbsp. water;
1 +1.5 tsp. salt (for dough and minced meat);
1 kg of potatoes;
0.7 kg onions;
0.2 kg butter;
pepper, cumin.

Cooking steps delicious potato manti:

We prepare the dough according to the scheme already described above. Knead it thoroughly by hand, first in a bowl, and then on the work table. When it reaches the required firmness and elasticity, leave it to proof for 30-50 minutes.
At this time we are preparing the minced meat. Chop the peeled onion as finely as possible.
Wash the potatoes, peel them, cut them into thin strips, and add them to the onion.
Salt and season the vegetables with spices, mix them thoroughly.
We grease the tiers of the steamer with fat or cover it with cling film, having first made small but frequent holes in it.
Roll out the dough into a thin layer, no more than 1 mm thick, cut it into portioned squares, with sides of about 10 cm. Put a tablespoon of vegetable filling and a piece of butter into each.
We mold the edges of the blanks into an envelope, and then connect them in pairs.
Place the products in a steamer bowl or in a special cascan pan.
Pour boiling water into the lower container, filling it more than halfway.
Approximate cooking time is about 40 minutes. The finished dish is laid out on a flat plate. A vegetable salad would be a great addition to it. Homemade sour cream or butter is used as a sauce.

Manti in a slow cooker or double boiler

If there is no pressure cooker in the house or there is simply no desire to master the intricacies of working with it, more universal kitchen units are used.

Multi-cooker steamer. When starting to cook manti, first make sure that the special plastic stand for steaming is in place. Lubricate it with fat or oil before laying out the workpieces, and pour water into a deep metal bowl. We set the “Steaming” mode for 40-50 minutes. If in the end it turns out that the specified time is not enough, add a few more minutes.
Double boiler. The main advantage of using this household appliance for preparing manti is its volume. If no more than 6-8 pieces fit into a multicooker at one time, then there is much more. The surface of the steamer bowls should also be greased with oil. Fill the lower bowl with water and cook for about 45 minutes.

In both of the options described, the end result may seem a little bland to you. In order to eliminate this drawback, sprinkle the workpieces with salt.

How to cook manti - if you don’t have a manti maker

If the described devices are not available in the access area, you can make do with improvised means. But for this, follow our recommendations.

Pot. You should not compare manti to dumplings and simply throw them into boiling water. The dough is too thin and with a large volume of boiling liquid it will simply burst. Therefore, you should bring the water to a boil, remove the pan from the heat, and then place the manti in it, holding each of them in boiling water for a couple of seconds in a free state, otherwise they will stick. Then return the pan to the stove, reduce the flame to low, cover with a lid and cook for up to half an hour. The result will be very similar to steam treatment.
Pan. This method is for those who are not afraid to take risks, but if successful, the result will captivate you with its wonderful taste. Take a frying pan with high sides, pour about 1 cm of water into it, add about 20 ml of sunflower oil, bring to a boil and place the manti on the bottom. Cooking should last about 40 minutes; if the liquid boils away, you need to carefully add it. Lift the products with a spatula from time to time, otherwise they will stick to the bottom and begin to burn.
In a colander. The result of this culinary experiment will be almost indistinguishable from a double boiler. To do this, pour water into a saucepan, bring to a boil, place a colander greased with oil on top, and place the semi-finished products on it. Cooking duration is at least 30 minutes. Using the same method, you can prepare delicious steamed dumplings, dumplings and khinkali.

The Chinese were the first to start preparing manti. True, there they are called wraps, in Chinese - baozi. Initially they were called in their homeland - mantou. That's where the people of Asia got their name from.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeasty, fluffy dough for manti. You can fill them with anything, adding seasonings to your taste. Housewives prepare both meat and vegetable, and even cottage cheese manti.

The only thing all these dishes have in common is the method of preparation. Steamed manti is prepared in a special vessel called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which boils away and forms the steam necessary for cooking.

You can also use an ordinary double boiler, which is very common in our country.

Well, one can only envy those who have special Chinese utensils for preparing manti. Bamboo sticks are used here as levels for placing the dish.

As for preparing the classic dough, it’s worth revealing one little secret. To prevent very thin dough from tearing, use two types of wheat flour: grades 1 and 2.

Well, and, of course, it is important to add at least two eggs to 1 kg of flour.

And after kneading the dough, let it sit for about an hour, covering it with a damp towel.

The ideal thickness for manti cakes is 1 mm. Therefore, it is very important that the dough is strong enough.

Place the filling on the flatbreads and pinch the manti. After shaping the dish, dip each bag in vegetable oil until the bottom is wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe: how to sculpt beautifully

By the way, the shape of manta rays can be very different. Each nation has its own. Manti can be round; such manti are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are also found.

Filling for manti

The filling is usually chopped using a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing sacred dishes. Indeed, manti, the recipe for which involves the use of meat chopped with a knife, turns out much tastier.

Now let's talk about the filling itself. Traditional manti is prepared with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.

Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.

Onions, cut into small cubes, are added to this minced meat. It is taken in a 1:2 ratio to meat. After all, onions also add incredible juiciness to the dish.

In Asia, pieces of any vegetables and always potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.

Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.

Absolutely any fillings are added to modern manti. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti cannot do without spices. In addition to traditional black and red pepper, cumin, garlic, and cumin are added.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.
Here are some of the most successful recipes for making manti.

Uzbek manti - recipe with photo

To prepare Uzbek manti you will need:

For the dough: 400 g wheat flour
120 g water
a pinch of salt
For minced meat: 0.5 kg lamb
50 g lamb fat
300 g onions
salt, pepper to taste

Recipe for Uzbek manti:

Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onion.

Mix the resulting mixture thoroughly, add salt and pepper. Now start sculpting the mantas. Roll out the balls into flat cakes, place minced meat in the middle of each, and a piece of fat on top.

Seal the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. Serve sour cream and herbs as a sauce.

Yeast manti: pork recipe

To prepare Yeast Manti you will need:

For the dough: 200 g wheat flour
5 g dry yeast
80 g water
For minced meat: 150 g pork
150 g beef
salt, red pepper to taste
200 g onions

Recipe for making Yeast Manti:

Knead the dough from manti flour, water and yeast. Let him come up once. And you can start cutting.

To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Make the manti into a square shape, adding 1 tbsp. l. minced meat in each.

Grease the tiers of the pressure cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling manti with chopped herbs.

Manti with potatoes

To prepare manti with potatoes you will need:

For the dough: 350 g wheat flour
150 g water
10 g vegetable oil
For minced meat: 800 g potatoes
100 g lard
4 things. medium bulbs
salt, ground pepper to taste

Recipe for making manti with potatoes:

Knead the dough for manti by mixing water, salt and flour. Cover it with a damp towel and let it sit.
At this time, prepare the minced meat. Peel and cut the potatoes and onions into small cubes.

Add chopped lard there. Season it all with spices. You can start making manta rays.

To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Place a small amount of minced meat on each of them and form square manti.

Place them on the grate of the pressure cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Manti with pumpkin and meat in Uzbek style

Ingredients:

Meat - 1 kg;
Pumpkin - 800 g;
Onion - 1 kg;
Carrots - 1-2 pcs.;
Water - 1 tbsp.;
Flour - 3 tbsp;
Egg - 2 pcs.;
Salt and pepper - to taste.

Description of preparation:

The traditional option for making manti with pumpkin and meat in Uzbek involves the use of lamb, but fresh meat is not always on hand.

If you wish, you can try using beef, for example. You can also get creative with spices: use dried herbs, spices and seasonings for meat.

The two main components of the filling are pumpkin and meat. It is best to cut them the same size, into small cubes.

Another irreplaceable ingredient that needs to be used in the recipe for preparing manti with pumpkin and meat in Uzbek style in sufficient quantity is onion. It also needs to be peeled and cut into cubes.

Season the chopped filling with salt and pepper and set aside. The dough is also quite simple: egg, water, a little salt and sifted flour. Mix everything well and knead into a soft dough.

Divide the dough into small pieces and roll each piece out fairly thin on a floured surface.

Place the filling in the center. Don’t be sorry: there should be quite a lot of it, then Uzbek-style manti with pumpkin and meat at home will be truly juicy and tasty.

Then carefully seal the two edges first. Then wrap them, give them the required shape. Lubricate the tiers of the steamer with a little vegetable oil.

And lay out the manti. Manti can be served with sour cream or topped with fried onions, for example, with garlic.

Steamed manti from ready-made dough

This recipe is the fastest and easiest. The manti turns out juicy.

Ingredients:

Puff pastry one pack
Minced meat (preferably beef) - 300-400 g
Onions - 1 pc.
Cilantro - 1 bunch
Pepper and salt to taste
Olive oil or butter

Cooking method:

We cut each piece of dough into 4 parts, you get four equal squares, roll out each of them. Finely chop the cilantro and onion, add to the minced meat, pepper and salt.

Place a tablespoon of minced meat in the middle of the square (you can add a small piece of butter), seal the edges with an envelope, sealing the seams. Grease the steamer grate with oil to prevent the manti from sticking, cook for 20-25 minutes.

Cooked manti can be served with sour cream, tkemali, pepper and juice.

Video: how to cook delicious manti on a bed of vegetables without a pressure cooker

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

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

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

Classic recipe

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

Required Products:

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

Cooking process:

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

Dough for manti without adding eggs

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

Required Products:

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

Cooking process:

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

Puff pastry recipe

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

Required Products:

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

Cooking process:

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

Dough in a bread machine for manti in Uzbek style

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

Required Products:

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

Cooking process:

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

Kefir dough recipe

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

Required Products:

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

Cooking process:

Add salt to the sifted flour.
Heat the kefir slightly (the temperature should not exceed 40 degrees) and add soda to it.
Flour is carefully added into warm kefir in small portions.
Knead soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
Place the dough in a bag and place it in the refrigerator for 30 minutes.
The dough may be too soft after kneading. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
If the dough, on the contrary, turns out to be too hard, then vegetable oil, which is added to it, will help correct the situation.
Dough kneaded in boiling water turns out to be more pliable in modeling.
Eggs and milk will help make the dough elastic. Such manti will never tear during the cooking process.
To roll out the dough as thin as possible, you need to lubricate the surface on which this will be done with vegetable oil.
Classic Uzbek manti is prepared with lamb. But, since it is not always possible to find such meat here, it can be replaced with high-quality beef. Only in this case, you don’t need to chop it, but make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how long manti are cooked, the beef simply will not have time to cook and will turn out to be too tough.
The amount of onion in the minced meat should be equal to the amount of meat. In this case, it needs to be finely chopped. This is the only way the finished dish will turn out juicy.
To prevent the manti from sticking to the container in which they are cooked during cooking and from tearing, before placing them on the sheet of a pressure cooker or steamer, they must be greased from below with vegetable oil.

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

3. We begin kneading the dough from the middle so that the water gradually absorbs more and more flour.

4. Knead our consistency for 15 minutes. The mass should be homogeneous and cool. Next, wrap everything in cling film or a bag and leave it alone for an hour.

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

Step-by-step recipe for dough in Uzbek

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

Ingredients:

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

Cooking method:

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

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

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

3. Gradually add the sifted flour into the mixture, kneading the dough with your hands for 15 minutes.

Important!! Under no circumstances should you use a mixer!!

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

How to prepare dough for manti in a bread machine

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

Recipe for making dough in mineral water

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

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

Ingredients:

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

Cooking method:

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

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

3. Add a little salt. Mix everything well.

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

5. Now add flour in portions.

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

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

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

Cooking choux pastry at home in boiling water for manti

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

The best elastic dough recipe without eggs

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Video recipe on how to make juicy and tasty manti dough

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

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

Good morning, dear cooks!

Do you love Uzbek cuisine as much as I do? And how can you not love this spicy, aromatic and varied oriental cuisine? Delicious, lagman, flatbreads, kebabs and manti.. Wow! My mouth is already watering!

This is the last dish I will write about. This delicious lunch, consisting of minced meat (vegetables) and thin dough, steamed in a pressure cooker, has its fans all over the world.

We have already prepared for you. And today I suggest you choose a recipe for the manti you like to suit your taste - fortunately, I have collected a lot of recipes and there is plenty to choose from.

We are accustomed to consider manti a purely Uzbek dish. But that's not true. The Mongols have a similar dish - buuza, in Buryatia poza, in China - mantou. Presumably, it was from the Chinese word “mantou”, which means “stuffed head”, that the word manti took root in the Russian and Turkic languages.

Despite the fact that this dish is found in the cuisines of other nations, we will learn how to cook Uzbek manti. The calling card of Uzbek manti is thin dough, lamb and fat tail fat. But there are also recipes with pumpkin, potatoes, and beef. They are all very appetizing, aromatic and incredibly tasty!

Today in the article:

Manti dough - a lean version without eggs

Good thin dough is an important part of real manti. The preparation of such a dough has its own nuances and tricks. You can knead the dough yourself or cook it in a bread machine.

But I don't like the last option at all. I made it in the bread machine only 1 time. It came out tight and tough. I barely rolled it out using a dumpling rolling pin. The dough in these dumplings was cooked very poorly. Lunch was practically ruined. In general, this option did not suit me.

It's a completely different matter to knead the dough with your own hands. When you get your hands full, for example, after kneading 5 times, you only then feel what consistency a good dough for manti, dumplings or dumplings should have.

Ingredients:

Flour - 700 gr.;
Water - 300 ml.,
Salt - 1 tsp.

Preparation:

Wipe the table dry. We prepare the necessary products: water, salt and wheat flour.

Sift the flour through a sieve onto the table in a heap.

We make a hole in the center of the slide.

Dissolve the salt in a glass of water. Slowly pour water into the hole. Using a tablespoon, scoop up the flour, mix with water and knead the dough.
If desired, you can add 1-2 tablespoons of vegetable oil to the water. Oil will give the dough additional firmness and elasticity.

Having mixed all the water with flour, continue kneading the dough for another 10-15 minutes. A good dough should feel soft to the touch, like an earlobe.

Leave the finished dough to rest in a bag in a cool place.

Dough with added eggs

Ingredients:

Flour - 2 tbsp;
Water - 300 ml.,
Vegetable oil - 2 tbsp;
Salt - 1 tsp.

Preparation:

We prepare all the necessary ingredients. Take a large, deep bowl and sift the flour into it.

Break the chicken egg into the flour.

Dissolve salt in water. Add vegetable oil and water to the flour.

Gently mix all ingredients with flour.

Transfer the dough to a dry surface and knead with your hands.

With an egg, the unleavened dough for manti turns out to be somewhat tight, but there is less chance of it tearing when steaming the dish.

Place the dough in a bag and refrigerate for 1-1.5 hours. There our dough will settle and become homogeneous and elastic.

Manti with meat and pumpkin: step-by-step recipe with photos

I don't really like pumpkin. But in this recipe for manti with pumpkin, I just lick all my fingers - it turns out so delicious! The dish comes out aromatic, with a delicate taste of steamed pumpkin, cumin and meat in a thin dough.

Ingredients:

Flour - 4 tbsp;
Chicken egg - 2 pcs. (large);
Water - 600 ml.,
Vegetable oil - 4 tbsp;
Salt - 1.5 tsp.

Meat (lamb or beef) - 800 gr.;
Pumpkin - 600 gr.;
Onions - 4-5 pcs.;
Fat tail fat - 100 gr.;
Spices - cumin, red pepper, salt, coriander.

Preparation:

We prepare the dough according to the recipe with the addition of eggs above in the article. Here you can replace water with milk - this dough will be more tender and retains the juice well in the manti.

We wash a piece of meat, dry it and cut off the veins. Finely chop the meat and place in a large bowl. The smaller we cut it, the tastier it will be!

To make meat and lard easier to chop, you can freeze it a little in advance in the freezer.

We cut the fat tail into the same small cubes.

Peel the pumpkin and onion. Chop the onion into quarters, and chop the pumpkin into small cubes, just like the meat.

Season all ingredients for the filling with seasonings and mix well.

Manti can be applied in any way convenient for you. Check out a few ways in the video below. I sculpted it in the classic way - with two ears. I will describe this sculpting method below.

We take out the rested dough. Sprinkle the table with flour. Divide the dough into even balls and form them into sausages.

Before making manti, put the pan of a double boiler or pressure cooker on the fire so that the water boils. And grease the tiers of the pressure cooker with oil.

We cut each sausage into donuts 2 cm thick.

Press each donut in flour on both sides and roll it into a flat cake 2-3 mm thick.

Try not to roll it too thin - during the cooking process the dough may tear and the aromatic juice will leak out.

Place the filling in the center of the flatbread. One tablespoon is enough.

We sculpt a figure in the form of two ears. This form of modeling is completely closed; all the juice during cooking is retained inside.

Place the manti on the tiers of a steamer and set to cook for 40-45 minutes in boiling water.

Serve the finished manti hot to the table. The tops can be greased with butter.

In Uzbekistan, sour milk, tomato sauce or fried chopped onions are served as a sauce. I have just the recipe for the last sauce in today’s selection, which you can easily find in the contents of the article.

Lamb dish recipe - video

And this recipe for delicious manti with lamb. Juicy, aromatic - they just beg to be put into your mouth!

Manti with pumpkin and onions - vegetarian (lenten) dish

Uzbeks call this dish “Manti Oshkovok”. It will come to the table of vegetarians and Orthodox Christians who are fasting.

Flour - 700 gr.;
Water - 1 tbsp.;
Salt - 1 tsp.

Pumpkin - 800 gr.;
Onions - 4-5 pcs.;
Vegetable oil - 4 tbsp;
Spices - cumin, red pepper, salt.

Preparation:

Knead the dough according to the dough recipe without eggs - see the article above.

Wash the pumpkin, peel off the tough skin and cut into very small cubes.

Finely chop the onion. You can take a lot of onions - the same amount as pumpkins.

Place all vegetables in a deep container. Add spices and oil. Mix with a tablespoon.

We place the lower part of the pressure cooker, steamer or manti cascan on the fire with water. Lubricate the tiers with vegetable oil to prevent the manti from sticking.

We make manti from dough using any method convenient for you - see the video recipe below.

We put the manti on tiers and set it to cook in a pressure cooker for 35-40 minutes.

Serve the finished dish to the table with finely chopped herbs and fresh vegetables.

Bon appetit!

Steamed slow cooker recipe step by step recipe

Perhaps the easiest way to cook manti is in a slow cooker. It has made life much easier for housewives. Steam allows you to prepare a dish while preserving as much as possible all the nutrients and vitamins. You just need to put the food in the tray and set the desired program.

I cooked manti in a Philips multicooker. It was while visiting a friend who asked me to help set the table.

I liked cooking Uzbek dishes in a slow cooker. But, with all its advantages, the multicooker has disadvantages:

The manti turned out to be somewhat damp at the exit;
There are few tiers and I had to prepare several batches, which, of course, took time.

But, when you need to prepare dinner for 3-4 people, a multicooker will help out without question.

Ingredients:

Flour - 2 tbsp;
Chicken egg - 1 pc. (large);
Water - 300 ml.,
Vegetable oil - 2 tbsp;
Salt - 1 tsp.

Minced meat with fat - 700 g;
Onions - 4-5 pcs.;
Spices - cumin, red pepper and black pepper, salt, coriander.

Preparation:

Knead the dough and put it under the bowl to rest so it doesn’t get too windy.

Peel the onion and finely chop it. Mix the onion with the minced meat in a deep bowl. Add spices.

Divide the dough into koloboks. On a dry, clean surface, roll out the bun and divide it into squares. Each square can be made 8x8 cm.

We put the filling in the center of the squares and form manti (see how to make manti in the video below).

Lubricate the multicooker trays generously with vegetable or butter. Place the manti in trays and leave a distance of 0.5 cm between them.

Set the program on the multicooker. Usually 45-60 minutes.

Fill with water. Some multicookers require you to turn on the heating in advance. At Philips, you can fill water through a special hole.

We kept adding water when it evaporated.

Manti cooked in a slow cooker for 50 minutes. We remove the trays with the finished dish and carefully, so as not to burn ourselves, place them on plates.

We sprinkled the manti from the multicooker with freshly ground black pepper from the mill and ate it with sour cream.

Bon appetit!

Manti with meat and potatoes: video recipe

In this recipe you will learn how to cook tender and juicy manti with potatoes and meat. Some chefs prefer not purely meat manti, but with potatoes. It is believed that potatoes absorb excess moisture and prevent the delicate dough from tearing when steamed.

It depends on it or not, but the manti really comes out whole and tasty.

Onion and tomato manti sauce - recipe

Manti is served with liquid sauce. Because the aromatic sauce makes manti even tastier and more appetizing. In addition, some manti, for example those stuffed with potatoes or lean meat, turn out a little dry. And the sauce softens the taste and adds fullness of flavor to the dish.

The classic sauce for Uzbek manti is sour milk (yogurt or kefir), sour cream and fried onions and tomatoes.

Ingredients:

Onions - 2 large heads;
Tomatoes - 2 large pieces;
Hot capsicum - 1 piece;
Vegetable oil - 4 tbsp;
Salt - to taste.

Peel the onion and cut into half rings. We cut it very thin, oriental style.

Place the frying pan on the fire and add oil. Fry the onion until slightly golden.

Peel the tomatoes and cut them very thinly. You can use half rings, or you can just chop them.

To make it easier to peel the tomatoes, fill them with hot, almost boiling water for 10-15 minutes.

Seed the capsicum and finely chop it.

Add salt, tomatoes and pepper to the pan with the onions. Simmer for another 10 minutes.

The frying can be cooled, or you can pour it directly into our manti while hot and serve it to the table.

Bon appetit!

Manti fried in a frying pan

We fry any mantishes when they are already steamed or in water. Otherwise, the filling, especially meat, will remain raw. And the saying “Hot is never raw” simply does not apply here. Therefore, first we boil the manti with any filling and fry it in a frying pan.

Pour vegetable oil into a frying pan and heat it up.

Place the manti in a colander or sieve to drain the water.

Place the dried manti in a frying pan and fry on all sides, turning over with a spatula.

Serve the dish with tomato sauce.

Enjoy your meal!

How to beautifully sculpt manti: video recipe

In this video, watch how to sculpt manti. Each of them is good in its own way. But any housewife chooses one method for herself and usually sculpts only this way.

As I already wrote above, I like the shape of manta rays in the form of two ears.

Which method did you like best?

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