How to make dough for manti according to the classic recipe. Cooking manti according to the best classic recipes Unleavened dough for manti

Do you want to make something tasty, satisfying, unusual and at the same time without high costs? Try the recipe for making manti. Such a dish will certainly surprise your family and will glorify you among your friends as a zealous hostess and a skillful cook.

Manti dough can be prepared in several ways with different ingredients. It can be either the simplest one or with milk or kefir.

Universal dough for manti

Required products:

• half a small spoonful of salt;
• 0.8 kg flour;
• a large spoonful of olive or vegetable oil;
• one egg;
• a little more than half a small spoonful of sugar;
• 0.1 liters of water.

Cooking process:

1. In the specified amount of flour, you need to drive the contents of the egg, pour oil, salt and mix.
2. Then add sugar, pour in water and mix thoroughly again. This should be done for at least 10 minutes so that the dough turns out to be of good consistency.
3. We wrap it with cling film, put it in the cold for 15 minutes, after which the workpiece can be used.

Uzbek manti recipe

Required products:

• 100 milliliters of water;
• one egg;
• a little salt to taste;
• 0.3 kg flour.

Cooking process:

1. Break the egg into water at room temperature and beat a little with a fork, so that the mixture is homogeneous.
2. Add salt to your taste and flour. We begin to knead and bring to smoothness so that nothing sticks to the skin.

Delicate option with milk

Required products:

• 0.25 liters of milk;
• 700 grams of flour;
• half a small spoonful of salt.

Cooking process:

1. Put the milk on the stove and wait until it starts to boil.
2. Add a little salt and a third of the specified amount of flour, stirring the contents. The mass should come out thick and slightly sticky.
3. Gently start adding the remaining flour and bring the mixture to the desired condition. Let it rest for 30 minutes and you can move on to sculpting.

Classic recipe in water without eggs

Required products:

• 0.5 liters of water:
• 0.7 kg flour;
• a pinch of salt.

Cooking process:

1. We place the flour in a deep container so that there is a slide in the middle. We make a recess in it, pour salt and a little water there.
2. We begin to mix and bring to the desired state, while gradually pouring in water.
3. When a non-sticky ball is formed, remove it for 30 minutes, covering it with something. After this time, the dough can be used.

Choux pastry for manti

Required products:

• a glass of freshly boiled water;
• vegetable oil - 20 milliliters;
• 0.6 kg flour;
• salt to taste.

Cooking process:

1. We take a little more than half of the specified amount of flour, mix with salt and water.
2. Gently mix the contents and add the remaining flour, butter and bring it to the desired consistency with your hands.
3. After the dough ball has been in the refrigerator for 10 minutes, you can use it.

Simple kefir base

Required products:

• 3 cups flour;
• 3 tablespoons of vegetable oil;
• 0.5 liters of kefir;
• half a small spoonful of salt and the same amount of baking soda.

Cooking process:

1. Put salt, soda and butter in kefir at room temperature, mix.
2. Pour in flour and start stirring for at least 10 minutes. If necessary, add more flour - we look at the consistency. The dough should be smooth and firm.
3. We leave it for 20 minutes under cling film. Then you can roll it out and cook manti on its basis.

Mineral water

Required products:

• 0.25 liters of mineral water;
• salt to your taste;
• 1 egg;
• 4 cups flour;
• 200 grams of sour cream.

Cooking process:

1. In a deep container, combine the contents of the egg, salt and sour cream. Beat everything a little with a whisk, so that the salt dissolves.
2. Pour mineral water into this mass, add flour and bring it to elasticity with your hands. We remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

For sculpting mantas, you can use any dough you like. And the filling can be chosen from a variety of recipes presented.

Traditional Uzbek manti

Manty in Uzbek, of course, is similar to dumplings, but still this is a different dish.

And in the classic version, lamb is used.

Required products:

• 0.5 kg of lamb;
• the required amount of dough for manti;
• seasonings;
• two large onions.

Cooking process:

1. We divide lamb into meat and fat. We grind both of them into small squares, mix with onions, which we season with spices in advance.
2. Cut the dough into thin squares, put a little filling in them and fasten well.
3. We cook the prepared envelopes in a mantover or in a multicooker for a couple of minutes for 45 minutes.

With potato

Manty with potatoes is an Asian analogue of the usual dumplings, but there are some differences in the cooking process.

Required products:

• seasonings and herbs;
• potatoes - five pieces;
• onions - 0.3 kg;
• about 0.6 kg of dough for mantas.

Cooking process:

1. Peel the potatoes, turn them into cubes with a knife, combine with chopped onions, herbs and spices.
2. We make a thin layer from the dough, cut out oval shapes, put the filling there, glue the edges with our hands and send them to the cooker.
3. Cook for about 40 minutes under the lid, after the water has already started to boil.

Lazy manti in the oven

There are also lazy manti that you can cook in the oven and not mess around too much.

Required products:

• 0.4 kg of potatoes;
• bulb;
• spices;
• half a kilogram of any meat;
• dough - 0.6 kg.

Cooking process:

1. Chop the meat very finely or pass it through a meat grinder. Mix with chopped onions and potatoes, which must be cut into thin strips. Season all this with spices to your liking.
2. We make a round layer from the dough (not too thick) and cover it with the filling so that there is little space around the edges.
3. We fold the dough with the filling into a roll, seal the edges and put in the oven for 30 minutes at 180 degrees.

The finished dish is cut into pieces. To taste, you can also pour over the sauce.

Lean manti with pumpkin

Manty with pumpkin are prepared from the very simple test no eggs. And it turns out a hearty and healthy dish.

• onion and bell pepper;
• seasonings;
• 0.7 kg of dough without eggs, on water;
• 0.3 kg pumpkin;
• greenery.

Cooking process:

1. We wash the pumpkin, remove the skin and three on a grater. Mix with chopped peppers and onions, season with any spices and herbs.
2. A layer should be made from the dough and cut into equal squares. Fill each with pumpkin filling, secure.
3. Keep for a couple of 25 minutes - during this time, the pumpkin should already become soft.

Manty with meat in a slow cooker

There is a special device for preparing this dish, but you can make manti in a multicooker if your model has a suitable mode for this.

Required products:

• 0.5 kg dough for mantas;
• two onions;
• spices;
• 600 grams of any meat.

Cooking process:

1. Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
2. We turn the dough into a sausage, cut into pieces and make round cakes from each. We put a spoonful of prepared minced meat in them and carefully fasten it with our hands.
3. We put the blanks on the steamer tray, put water in the bowl, turn on the "Steam" mode, setting the time to about 45 minutes.

Beef option

Minced meat for manti is usually made from lamb, which is not twisted, but cut.

But this meat is not a frequent guest on our tables, so it is quite possible to replace it with beef.

Required products:

• bulb;
• 0.3 kg of beef;
• seasonings;
• half a kilo of dough.

Cooking process:

1. We wash the meat well, remove the excess parts and chop it thoroughly.
2. Mix with onion, cut into squares, and season this mixture with various spices.
3. Cut out squares from the dough, put a little of the prepared filling on them and mold the manti.
4. We bring them to readiness within 40 minutes using any "steam method".

In Tatar

Delicious and satisfying manti, which is slightly different from the traditional version.

Required products:

• three potatoes;
• two onions;
• any suitable dough - 0.5 kg;
• a clove of garlic and spices;
• 0.3 kg of meat.

Cooking process:

1. We wash the selected meat, chop, mix with chopped potatoes and onions, sprinkle with seasonings.
2. Separate the pieces from the dough, make cakes from them and fill them with the prepared filler. We seal the edges so that the blanks are in the form of mantas.
3. We put them in a mantool and wait about 40 minutes until the dish is ready.

Delicious and juicy manti with lamb

To make the dish really juicy, you need fatty lamb and onions, which should be more than meat.

For cooking you will need:

• lard - 50 grams;
• 0.3 kg of lamb;
• onions - 0.4 kg;
• spices;
• 0.6 kg of dough.

Cooking process:

1. Finely chop the onion, mix with spices, and then with chopped lamb and bacon. Leave this mass for a while for insisting.
2. Then roll out the dough and cut into squares. Put a small amount of the prepared filler in them, fix the edges well between themselves and steam until cooked. This will take approximately 40 minutes.

Original recipe with fish

Of course, manti is always made with meat, but you can experiment a little and cook them with fish.

Required products:

• seasonings;
• 0.5 kg of dough;
• 100 grams of onions;
• egg;
• one pink salmon.

Cooking process:

1. Peel the fish, cut into pieces and twist in a meat grinder along with peeled onions. Add the egg and seasonings to this mixture.
2. Small circles should be cut out of the dough, filled with filling and fastened.
3. Place the workpieces in a cooker, which is oiled in advance, and keep steaming for 40 minutes.

First of all, prepare everything necessary products... For manti, you need minced meat. It is also better to cook it with your own hands, but you can get by with the purchased one. Take pork and beef in equal parts, wash and dry the meat, peel off the films. Then twist in a meat grinder several times or beat in a blender until smooth.

Now start making the dough. For it, take a deep and dry glass bowl, sift into it premium wheat flour. Then make a depression in the flour and pour in a glass of ice water (it is better to pre-cool the boiled hearth by placing it in the freezer). Begin to stir the ingredients with a spatula.



Then, as soon as the dough becomes thick, transfer it from the bowl to a board or work surface, dust with flour. Knead the dough with your hands until smooth. Then roll it into a ball, wrap it in plastic wrap. The dough must be allowed to stand at room temperature for about thirty minutes to release the gluten.



While the dough is "resting", start filling for the manti. Take pre-cooked minced meat, place it in a bowl. Peel and wash the onions. Cut it into small cubes. Add the onion to the minced meat. Season with salt and pepper to taste, pour in some water.



Stir the minced meat thoroughly so that the mass becomes homogeneous. Now you are ready to sculpt manti.



Free the rested dough from the film and divide into three parts. Roll each into a sausage and cut into pieces about three centimeters long. Then roll each piece of dough into a thin flat cake. Put some minced meat in the center with a spoon, and put a piece of butter on top to make the meat as juicy and aromatic as possible.



Pinch the dough on one side with your hands as shown in the photo.



Now pinch the remaining edges so that there are no holes.



Connect the resulting corners of the dough together. That's it, your manti are ready for cooking!



Be sure to grease the capacity of the double boiler with vegetable oil, otherwise the dough will stick tightly to it during cooking, and you will not be able to get the manti whole. Boil water in a saucepan, put a container in it, in which you should put the manti in advance.



Cook the manti for a couple of thirty minutes. Then pour with ghee and serve hot with herbs and various sauces (sour cream is also suitable).

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

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

Dough for manti according to the classic recipe, so as not to break during cooking

We'll start with the recipe I described in the previous article. But I will repeat again, since this is my favorite way. This dough is considered universal and a lot can be prepared from it, and practically no one has any problems with its production.

Ingredients:

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

Cooking method:

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

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

2. Make a small depression inside and gently drive in an egg and add water, salt.

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

3. Begin to knead 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 smooth and steep. Next, we wrap everything with cling film or a bag, and leave it alone for an hour.

If the dough is thin, add a little more flour while kneading.

Step-by-step Uzbek dough recipe

And this method differs in that the mixing sequence is slightly different. Try this option, for many, thanks to this recipe, they do much better with the dough.

Ingredients:

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

Cooking method:

1. Combine water, egg and salt in a deep bowl. Add some vegetable oil.

2. Now use a fork to beat the mixture thoroughly until smooth.

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

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

Important!! The mixer must never be used!

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

How to make dough for manti in a bread maker

I want to show to your attention a video plot of making a mass for sculpting our pies using a bread maker. I do not have such a kitchen appliance, and I always start the dough by hand, but if you have such an accessory, then use it, it will facilitate the whole process.

Mineral water dough recipe

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

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

Ingredients:

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

Cooking method:

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

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

3. Add some salt. Mix everything well.

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

5. Now add flour in portions.

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

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

Ready dough it turns out to be lush, elastic and moderately thick. You can sculpt from such a mass immediately.

Cooking at home boiling water choux dough for manti

I love the next option due to the fact that it is very easy to work with it and you can create whatever you want. However, keep in mind that not everyone succeeds in making such a custard mass.

I hope my photo recipe will help you avoid problems and you will succeed.

Ingredients:

• Eggs - 1 pc.;
• Flour - 3 tbsp.;
• Boiling water - 1 tbsp.;
• Vegetable oil - 1 tablespoon;
• 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 water in a kettle in advance so that it is ready at the right time.

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

The best elastic dough recipe without eggs

Here's another simple to disgraceful way. There is a minimum of products in it, since we will do without eggs. I know that many culinary specialists 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 flour on the table and make a depression in the middle.

3. Gently pour the mixture into this groove and quickly add flour to the center.

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

This is a prerequisite, since we cook without eggs, such a trick is needed for the elasticity of the dough.

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

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

After you select and prepare your ideal dough, fill your dish using different types of meats and vegetables. Remember that manti is most juicy from minced meat with a large amount of finely chopped onions. Then it's a matter of technique: we sculpt and send to steam. Then we enjoy the juicy broth and thin dough... Good appetite.

How to make a dough for manti so that it does not break during cooking and the mats turn out to be tender and tasty

Good day, my dear subscribers! Today I will tell you how to make dough for manti. I am sure that there are many real culinary pros among the readers of my blog. But still, you must admit that sometimes a real master can have a mistake. Previously, this often happened to me when I undertook to cook this meat dish! And all because it is not so easy to prepare. It's all the fault of the dough, which often breaks during the cooking process.

Until recently, every time I put a dish in a double boiler, I myself wondered whether they would break this time or cook successfully. And almost every time the manti was dispersed, the filling crumbled and all its juice (the most delicious!) Poured out. Looks like a kind of "lumpy pancake" from a negligent hostess, despite all the efforts. It is especially annoying when the dish needs to be served on a festive table, at which guests are sitting.

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

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

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

Delicious dough for manti - a classic recipe for tender dough

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

Ingredients:

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

Step-by-step cooking recipe:

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

1. Pour the flour into a bowl. Make a depression in the center and break the egg into it. Season with salt to taste.

2. In small portions, start adding water to the center and knead with a fork in one direction, gradually grabbing more and more flour. Take your time, otherwise lumps will form.

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

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

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

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

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

The correct dough for dumplings in Uzbek - video recipe

The selection of recipes will be incomplete if you do not talk about the traditional Uzbek method of making dough. If, in the classic version, flour is first poured into the container, and then water is poured into it. But here it is done the other way around: flour is added to the water. And the mixture is kneaded by hand from the very beginning.

Do not be confused that at the end of kneading the dough turns out to be "ugly" and continues to stick to your hands a little. It must be left to stand for a while, then it will become more elastic.

Thin choux pastry for manti in boiling water with an egg that does not break

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

Required products:

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

Cooking steps with a photo:

1. Put the flour in a mixing bowl and make a well.

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

3. Start gradually pouring water into the recess. Beat 2 eggs there in the process of kneading. Stir everything with a spoon and then with your hands.

Leave the dough to stand for 30 minutes before sculpting, so that it swells and the gluten in it disperses. After that, you can start rolling and wrapping the filling.

How to make dough for manti without eggs with vegetable oil?

In this version, the meat dish will turn out to be lean, light, but no less tasty. Manty will be thin, juicy and, for sure, your household will like it. You can use any filling - cook with meat or make vegetables with pumpkin.

Prepare for the recipe:

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

How to do:

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

2. Pour hot water gradually into a bowl, stirring. Add vegetable oil there. Knead first with a spoon and then with your hands. It will take 5-7 minutes.

3. Place the bun formed from the mass in a bag or plastic wrap and leave to brew for 20-30 minutes at room temperature. This will allow all components to communicate with each other. The mass will swell, become elastic and easy to work with. And when rolling, you can use the minimum amount of flour.

Dough for juicy manti on mineral water - the best recipe

Everyone knows the health benefits of mineral water. Then why enrich our dish with this benefit? Plus, it will give you an unusual aftertaste - and possibly become your favorite cooking method.

For cooking, take:

• 1 glass of sparkling mineral water;
• 500-650 g flour (how much the dough will take);
• 4 tbsp. l. vegetable oil;
• 1 egg;
• 0.5 tsp salt;
• 0.5 tsp Sahara.

Cooking process with photos:

1. Beat the egg with a whisk. Add salt, sugar, stir. Pour vegetable oil there.

2. Pour in mineral water, stir.

3. Pour in portions of the flour, stirring constantly. Stir with a spoon first, then put the mixture on the table and continue to knead with your hands. Sprinkle the table with flour before laying out.

Such a dough on carbonated mineral water can be used for sculpting manti and dumplings, as well as dumplings. It is soft, elastic and behaves well in work.

Cooking at home dough for manti and dumplings in a bread machine

If you don't have time for long hand kneading, use a bread maker. She will do all the main work for you, and you will only have to slightly knead your hands.

Ingredients:

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

How to cook

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

2. Put the mass in a bread maker, pour in vegetable oil and turn on the machine. Alternatively, you can use a food processor for this. However, it is designed to knead batter, and it can handle less tough.

3. After the mass in the bread maker has been kneaded until smooth, remove it. Be sure to knead a little with your hands at the end. Then cover the dough with a bowl and let it rest for 20-30 minutes. When you start wrapping the filling, you will see that it is soft and elastic. And it is a pleasure to sculpt from it!

How to make soft kefir dough at home?

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

Required products:

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

How to do:

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

2. Then change the whisk attachment for thick dough. Gradually add the rest of the flour and mix well.

3. Form a bun, place it in a bag and set aside for 30-40 minutes. During this time, the gluten in the flour will disperse, and the dough will become firm and elastic. Just the kind that we need to sculpt a meat dish.

How to sculpt manti: 7 of the best sculpting methods

And now, dear friends, it's time to think about how to make the finished dish beautiful. There are many options for wrapping the filling. Usually, a square dough is taken and the corners are glued in it in different ways. So you can form an "envelope", "basket", "bag". You can even make rose-shaped manti. To do this, the filling is laid out on a rectangular strip of dough, which is then pinched and wrapped in the shape of a flower.

Don't be afraid to create and experiment. Watch it step by step video and perhaps you will find a new, unique way in which you can surprise your family and guests!

Manti recipe from Stalik Khankishiev

Finally, I'll add a few more options to the recipe collection. The well-known culinary specialist and TV presenter Stalik Khankishiev advises to use flour from durum wheat "Durum" in cooking. It is used in addition to the usual one.

The uniqueness of durum flour is that it contains more gluten than ordinary flour. This makes the cooked dough stringy, almost rubbery.

Give it a try, and perhaps this particular option will become your favorite. And also try 4 types of toppings. So you can choose the option you like and make it your own signature recipe.

It's time to say goodbye to you, dear readers! Surely you are already burning with impatience to try those cooking methods that you did not know about yet.

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

Classic dough for manti: tasty, tender, choux, no eggs, so as not to break. TOP 4 best step by step recipes with PHOTOS

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

Dough for manti, classic recipe

A very simple and affordable manti dough recipe. It prepares quickly, there is no yeast in the composition, so you don't have to wait until the dough comes up. This dough keeps well, so you can put it in the refrigerator or freezer for the next batch of manti.

• 1 kg Wheat flour
• 1 pc Egg
• 1 glass Water
• 2 tsp Salt

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

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

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

In the center of the pile of sifted flour, make a small depression and pour the egg mixture from a bowl into it.

Using a wooden spatula or an ordinary tablespoon, gently mix the liquid ingredients with the flour.

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

Once the dough has thickened, place it out of the bowl onto a work surface, dusting it with flour. Now knead the dough with your hands, adding flour as needed.

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

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

Ideal dough for manti

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

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

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

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

Whisk a raw chicken egg into the flour and salt. Use a fork to start kneading the dough. Stir well until it becomes viscous and smooth, without flour lumps.

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

After the dough has been warm for half an hour, put it back on a floured work surface. Using a rolling pin, roll it into the thinnest possible layer, but so that the dough does not break.

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

Pull the rolling pin out of the resulting roll, press down on the dough with your hands and cut it into equal-sized portioned squares.

You should get a large number of such squares, from which you will form manty.

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

Choux pastry for manti

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

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

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

Remove the pot of boiling water from the stove and add a glass of sifted premium wheat flour into it. Mix the ingredients thoroughly with a fork to “brew” the dough.

Now add another glass of flour to a bowl or saucepan and stir again thoroughly. Once the dough is thick enough, place it on a work surface and start kneading. If you feel that it is not firm enough or continues to stick to your hands, add flour as you knead. The finished dough does not stick to your hands, but remains elastic and soft. Roll it into a ball, wrap it with cling film and put it in the refrigerator to rest for half an hour. In the meantime, you can do the stuffing for the manti.

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

Dough for manti - a classic recipe with a photo step by step

Manty is a very tasty and satisfying dish that is very popular among Turks, Asians, Koreans and Mongols. By outward appearance they are very reminiscent of dumplings, however, these two dishes should not be confused. Translated into Russian, "manti" means "stuffed head". Their filling can be completely different: pumpkin, meat, mushrooms, potatoes with lard, herbs, fish and even berries or fruits. The dough can also be prepared in different ways - a very important component of the whole dish. Some people think that it is better obtained from water and eggs, others think that from salt, water and flour. Our classic recipes will help you choose the best dough and prepare the best manti.

Dough for manti classic recipe

Cooking time - 1 hour.

Servings - 10-12

With this classic recipe you will be able to prepare tasty, elastic and not tearing dough for manti. This cooking method is very simple, and it also does not require a lot of effort and any complicated ingredients. All you need is salt, water, flour and an egg. You can rest assured that this dough will make the most delicious and beautiful manti!

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

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

Classic choux pastry on boiling water for manti

The prepared classic choux pastry for manti is very convenient in modeling, but you should try a little to cook it correctly. Since the dough is brewed in boiling water, it is better to prepare it right away so that it is at hand at the right time. With proper observance of all stages of the culinary process, you will get an excellent dough, from which the same wonderful manti will come out.

Ingredients:

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

Cooking method:

1. Break one egg into a deep bowl, add salt to it and beat the ingredients thoroughly with a whisk until they become a homogeneous liquid.
2. Sift the flour into a separate deep dish or cup using a sieve or a special glass. Then add the required amount of vegetable oil to it, after which we alter everything well with a tablespoon.
3. Pour a previously prepared glass of boiling water into the flour and immediately stir the mass intensively with a spoon.
4. Add a mixture of eggs and salt to the prepared flour mass. We begin to knead the dough with our hands, adding a little flour if it sticks.
5. When the dough is ready, wrap it in a plastic bag so that it doesn't dry out, and let it “rest” for 20-30 minutes.

After the lapse of time, you can safely start preparing a delicious and beautiful dish. Successful manti and delicious lunch!

The classic recipe for dough for manti with mineral water

The classic version of making dough for manti on mineral water is liked by many housewives. Firstly, it does not stick to hands and table during kneading, even if you do not add flour to the bulk. Secondly, it adheres well during cooking and the filling does not fall out during cooking. To make sure the dough is exactly the way it should be, use the exact amount of ingredients indicated in the recipe.

Ingredients:

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

Cooking method:

1. We take a clean and deep dish into which we break the egg. Beat it vigorously with a fork.
2. Add salt, sugar to the egg and mix everything well again until the friable ingredients completely dissolve.
3. Pour in the required amount of vegetable oil and mineral water.
4. Stir the added ingredients vigorously with the previous ones until you get a homogeneous mass.
5. Sift the flour into a separate bowl using a special glass or sieve, then add it in portions to the bulk. After each filling of the ingredient, mix the dough well to break up all the lumps.
6. When the dough becomes difficult to knead in a bowl, transfer it to a clean and floured table in advance. We continue to knead with our hands.
7. As soon as the dough stops sticking to the table surface and hands, it is ready.

The prepared dough for manti in mineral water can be used immediately for modeling, as it does not take time to infuse. Happy cooking!

Classic puff pastry for manti

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

Ingredients:

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

Cooking method:

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

Tip: if possible, use enamel cookware.

1. Add a little salt and vinegar to the cooked egg mass. Mix all ingredients thoroughly.
2. Sift the flour into a separate dry dish using chintz or a special glass, after which we add it in portions to the bulk. Let's start kneading the dough.

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

1. When the dough is ready, roll it into a ball, wrap it in a plastic bag or cling film, and then send it to the refrigerator for 15-20 minutes.
2. While the dough is in the refrigerator, cut the unfrozen butter into medium pieces and mix it with 100 g of flour. You can use a food processor to make this easier.
3. We place the mass made from flour and butter between two sheets of baking paper and roll it into a layer so that the thickness is about 3-4 mm, after which we also send it to the refrigerator so that the oil hardens.
4. When the dough comes up, roll it out on a clean table until it is about 6 mm thick.
5. On the rolled layer we lay out another one, which we made from flour and butter. The latter should take up half the area of ​​the former.
6. Roll the dough randomly and roll it out again. We repeat these steps 5 or 6 times.
7. When the dough is rolled out a sufficient number of times, we send it back to the refrigerator for 15-30 minutes.

Manti puff pastry is ready to use! We assure you that you have not tried such mantas yet! Eat to your health and with appetite!

Dough for manti on kefir - a classic recipe

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

Ingredients:

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

Cooking method:

1. Before proceeding with the preparation of the dough for manti, it is necessary to get the kefir out of the refrigerator in advance and bring it to room temperature under natural conditions. Then pour it into a deep bowl.
2. Add a little soda and salt to the dairy product, and also pour in the required amount of vegetable oil.

Tip: the type of oil does not matter, you can use both olive and sunflower oil. The main thing is that it should be odorless.

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

After the time has passed, you can start working with the dough and cook from it. delicious manti... Enjoy your modeling and delicious meal!

Manty and Khinkali recipes

32-40 pcs.

1 hour 30 minutes

230 kcal

5/5 (1)

Many people adore manti, but I am sure that not everyone cooked this dish on their own - most likely the main reason was the difficulty in preparing the dough. There is an opinion that the dough for manti can only be prepared with a culinary education.

This is a misconception! Today I want to debunk this myth and offer you several recipes at once. delicious dough for manti with step by step photos and video materials. Sit back, we begin to learn how to make dough for manti.

Recipe for making dough for manti in Uzbek

Did you know? The classic Uzbek dough for manti is considered lean, because it is prepared without eggs and exclusively in water. However, if you wish, no one will bother you to use quick ingredients during its preparation. For example, water can be replaced with milk - products made from such dough are more tender.

Kitchen utensils

• Capacious large dishes will be needed for convenient kneading of the dough.
• Measuring accessories will help with the correct determination of the amount of required products.
• A sieve is necessary for sifting wheat flour.
• A plastic bag or cling film will come in handy during the dough preparation process.

Required Ingredients

Video of the recipe for making the best dough for manti

Below is a video material, after reading which, you will see a step-by-step classic recipe for making a dough for manti, which is described above.

Recipe for making choux pastry for manti

The dough prepared according to the recipe described below is ideal not only for sculpting manti, but also for dumplings, pasties, dumplings. Its main advantage is that it turns out to be very elastic, which makes it easy to sculpt products of any shape. In addition, manti is more elastic and less sticky during cooking.

• Cooking time: approximately twelve minutes.
• Number of mantas: from 34 to 40 pieces.

Kitchen utensils

• A blender will make the task of kneading the dough very easy, but you can knead the dough by hand.
• Measuring accessories are essential to accurately measure the amount of required components.
• The presence of a sieve is equally important.

Required Ingredients

Step by step dough preparation

Choux pastry recipe video

Watch the video below and learn how to make choux elastic dough for manti.

Recipe for making dough for manti on mineral water

I liked this dough recipe because its kneading does not take much free time, and the finished mass is ideal for manti stuffed with meat - the dough does not stick to hands, does not require additional flour during rolling, adheres well and the meat does not fall out during cooking.

• Cooking time: approximately forty-five minutes.
• Number of mantas: from 18 to 27 pieces.

Kitchen utensils

• Measuring accessories will help you not to be mistaken when measuring the amount of ingredients.
• Capacious dishes come in handy for convenient kneading of dough.
• You also need to prepare a regular fork or whisk for whipping some ingredients.

Required Ingredients

Step by step dough preparation

Video of the recipe for making a dough on mineral water

Do not forget to check out the video below, which shows the full sequence of steps required to prepare the mineral water test according to the recipe described above.

Recipe for making dough for manti in a bread maker

• Cooking time: about 15-20 minutes, depending on the model of the bread maker.
• Number of mantas: from 20 to 23 pieces.

Kitchen utensils

• Without a doubt, you will definitely need a bread maker.
• It is equally important to prepare measuring instruments to accurately measure the required amount of food.
• The sieve is useful for sifting wheat flour.

Required Ingredients

Bon appetit and new culinary victories! If you are preparing dough for manti according to other recipes, tell us about them, we will discuss them together. Also share your own recipes for dough masterpieces! What fillings do you usually use for manti? What ingredients do you cook them with? With what do you serve such a popular dish on the table? What are your favorite dough dishes in your family? I look forward to any comments and impressions from you, ready for criticism!

Do you want to know how to make dough for manti? If you adhere to simple rules and tips, choose the correct recipe for a manti test with a photo, the result will delight you. Always start with the preparation of food: take out eggs, milk, kefir, sour cream, butter from the refrigerator in advance - everything that is needed for your recipe. Let them lie down to return to room temperature. Prepare a workplace and convenient utensils for kneading dough.

The five most commonly used ingredients in manti dough recipes are:

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

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

The five lowest calorie manti dough recipes:

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

By the way, the word “manti” in translation from Chinese means something like “head with filling”.

To do delicious dough on manti - recipes with photos from 1000.menu will help you.