Ideal dough for manti: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Manty is a very tasty, satisfying and fragrant meat and flour dish that will surely find its place in the home kitchen of every family, if only you can cook it correctly. Moreover, if you make the dough for manti correctly, then everything will go like clockwork, and the finished dish will cause those who will eat it a real culinary ecstasy.

What are manti?

Although now many believe that manti is, first of all, an Uzbek dish, in fact, its homeland is China, where manti was called wrappers or bao-tzu. A little later, the dish began to be called mantou, and it has already come to us under the well-known name of manti. This dish is finely chopped meat wrapped in dough. And since such a filling is much more voluminous than the filling of dumplings or dumplings, then when preparing the dish, special attention should be paid to the dough for manti, which should be thin, but at the same time must withstand the weight of the filling and not fall apart during cooking. That is why it is so important to prepare an elastic, non-tearing dough thateasily takes the desired shape, cooks quickly and then literally melts in your mouth.

Purchasing ingredients for manti

Before you start looking for recipes for manti dough with photos that will make cooking easier, you should go to a supermarket or market to buy the necessary ingredients.

For the test, most often, only 4 components are needed - wheat flour, water, s alt and eggs. The main thing is that it is better to take two packages of flour at once, one should be of the first grade, and the other of the second. Sometimes, to make the dough softer and more tender, a little milk is added to it. So, if you want to improve the dish, you will need to add this product to your shopping list.

But for stuffing manti, you can take whatever your heart desires. The ideal filling would be a mixture of meat, onions and lard, and you can take a variety of meats - chicken, pork, beef or lamb, focusing only on your taste sensations. You can also add spices to the filling, because Asian cuisine simply cannot do without them, so in the absence of garlic, cumin, cumin and red or black pepper, you should definitely buy them. As, in fact, the greens that decorate the finished dish, complementing its unsurpassed taste.

Classic manti dough recipe

To prepare the dough according to the classic recipe, you will need:

• 0.5 kg wheat flour;
• 1 egg;
• 1 glass of cold water;
• 0, 5 teaspoon s alt.

To prepare the dough, the first step is to pour intodeep bowl half a glass of water, add the egg, s alt, and beat everything well with a fork or whisk until smooth. Then flour is gradually driven into the bowl, which should first be sifted to saturate it with oxygen, and after a while the rest of the water is added there. Once the dough becomes so thick that it will be impossible to turn the spoon in it, it can be transferred from the bowl to the work surface of the table. It usually takes about 20 minutes to prepare the dough. As it becomes smooth and cool, the dough will need to be left alone for half an hour, and then it will be possible to start sculpting manti.

Custard dough recipe

If this recipe does not suit you, you can prepare choux pastry for manti, which is more elastic and does not stick to your hands. In this case, you will need the same amount of water, flour and s alt, only instead of eggs, 3 tablespoons of vegetable oil are added there, and the water in the dough is not cold, but boiled. To prepare such a dough, you will need to bring water in a small saucepan to a boil, and then, without removing it from the heat, add vegetable oil and s alt there. When the s alt is completely dissolved, the pan can be removed from the stove and begin to gradually introduce flour to it, kneading the dough with a whisk. As the dough thickens, it can be taken out to the work surface, add the remaining flour there and leave to rest for an hour, after which it will be ready for sculpting manti.

Dough secrets to make cooking easier

Thosechefs who have made this delicious dish many times have learned some secrets over time that make it easier to cook manti. The classic dough recipe, of course, fully illuminates the cooking process, but still there are certain cooking nuances that are learned over time. So, when preparing the dough, it is very important to remember these points:

1. When preparing the dough, first use most of the flour from the amount indicated in the recipe, and then add the rest gradually during cooking.
2. Choux pastry must be mixed with a spoon, not with your hands, otherwise they can be burned due to hot water.
3. So that the dough does not stick to your hands and does not slip on the work surface, you should constantly moisten them in water during the cooking process.
4. When the finished dough is resting before shaping manti, it should be covered with a damp towel or placed in a plastic bag so that it does not become weathered.
5. To make manty a nice orange color, you can add a pinch of turmeric to the dough.
6. The ideal thickness of the rolled dough for manti should be 1 mm.
7. To make it easier to determine how much flour and how much water to take, you just need to follow the proportion according to which there should be 2 parts of flour in the dough, and 1 part of water.
8. To make the dough soft and tender, instead of water, you can add milk to it in the same amount as indicated there.

How to sculpt manti correctly?

Having prepared the dough for manti step by step, you canstart the laborious and painstaking process of sculpting them. To do this, the finished dough must be divided into several parts, and then roll out sausages from each of them, which are then cut into portioned pieces and rolled into square cakes with a diameter of 10 cm. You can also immediately roll the dough into a thin layer, and then cut it into portioned cakes with a special knife.

Next, we begin to sculpt pieces of the classic dough for manti into a semi-finished product. First of all, in the center of each cake we put one tablespoon of pre-cooked minced meat, onion and lard. After that, we connect all the corners of the dough together according to the principle of folding the envelope. Then once again we sculpt each corner, thereby giving the manti the required shape. However, since the process of sculpting manti may seem very difficult for a novice cook, you can first pinch the corners of the semi-finished product in the traditional way or with a pigtail.

How to cook manti correctly?

In order to make the same appetizing ready-made dish out of a delicious manti dough, you should cook the cooked semi-finished products correctly. It is best to use special pots for cooking them, called kaskans or pressure cookers. In them, products will be cooked thanks to rising steam, so in the absence of this kitchen appliance, you can use an ordinary double boiler, which is now found in every family where they like to eat he althy food. The cooking process itself is very simple. You just need to lubricate the gratescascana or double boilers with vegetable or butter, put semi-finished products there in a small distance from each other, and then put on fire for cooking for 40-45 minutes.

Cooking manti in a slow cooker

Sometimes there is not much time to prepare the classic dough for manti, followed by modeling each semi-finished product and cooking the dish in kaskans. And then our good old kitchen helper comes to the rescue - a slow cooker. The dough and minced meat for such manti are prepared according to a proven classic recipe, however, to save even more time, the meat for this dish can not be chopped, but cranked in a meat grinder or chopped in a blender. But then this dough is not divided into small cakes, but rolled into one layer, where the minced meat is wrapped according to the roll principle. This roll is pinched at the edges and put entirely in a slow cooker, where it cooks for about 40 minutes. Before serving, the roll is cut with a knife into equal slices.

Cooking manti in a bread machine

To save even more time, the dough for manti can be prepared in a bread machine. The number of ingredients for such a test completely coincides with the classic recipe, but the principle of preparation is somewhat different. Without thinking twice, we combine egg, water in the container of the bread machine, add s alt and sifted flour, and then put this container in the unit itself, select the "Kneading" program there and go about our business for an hour and a half while the dough is being preparedon one's own. And then it will be enough to sprinkle flour on the work surface, take the dough out of the bread machine and follow the already proven classic recipe, right up to serving the dish.

Uzbek lamb manti recipe

Usually manti in our area are prepared with pork or beef stuffing, while the original Uzbek dish is prepared exclusively with finely chopped lamb mince. Actually, the dough for manti in Uzbek is prepared exactly according to the recipe we are familiar with, but then the cooking process changes slightly. First of all, for stuffing such manti you will need:

• 0.5 kg lamb;
• 0, 1 kg tail fat;
• 0, 3 kg of onions;
• s alt and spices to your liking.

To prepare the filling, onion and lamb, which is best taken from the back of a ram or its thigh, should be finely chopped with a knife, and fat tail fat should first be frozen in the freezer, and then also finely chopped. After that, the meat and onions are mixed in a bowl along with s alt, pepper and Asian spices. Next, the dough is rolled out, divided into round or square cakes, and the filling is laid out in their center. Moreover, first the cooked minced meat is placed, and then fat tail fat is laid out on top of it. After that, manti are steamed in kaskans or a double boiler for 40 minutes. Served with a dish seasoned with herbs and sour cream sauce.

Cooking manti stuffed with vegetables

If suddenly there is no money for meat, but you want to taste manti, you can cook thisdish stuffed with vegetables. Most often, mashed potatoes are used for these purposes, but you can take cabbage, pumpkin, carrots and any other vegetables that can also be combined with each other at your discretion. There are no longer any special restrictions and clear recipes, so everyone can cook the vegetable filling at their discretion.

Dough for manti with vegetable filling is being prepared according to the same classic recipe, although choux pastry is just as suitable. Vegetables for the filling must be thoroughly washed and chopped, and always by hand, and not with a grater or blender. Next, the vegetables are s alted, dressing is added to them in the form of vegetable or butter, spices, and then everything is thoroughly mixed. After that, it remains only to spread the filling over the cakes, pinch their edges in the usual way and steam them over strongly boiling water for 30-40 minutes. You can serve such manti with sour cream or tomato sauce, and you can also simply pour them with melted butter or fried onions with carrots.