How to knead the dough for manti? Classic recipe

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

Not every housewife knows how to knead the dough for cops. And in general, little is known about this dish in our country, since it belongs more to Asian cuisine. Also about this dish as a national one is mentioned in the cooking of some Siberian peoples. But no matter which of the peoples ascribes the appearance of such a tasty and original dish to themselves, the first mention of it is noted by the Uzbek people. Manty is often confused with khinkali or dumplings. And this is not accidental, since there are still some similarities between these three dishes, but, nevertheless, they are prepared a little differently.

In the article, we will consider how to knead the dough for manti, what toppings go with them and what sauces are best served with. We will also try to figure out how manti differs from dumplings and khinkali.

It would seem that it could be easier than kneading the dough,but, unfortunately, many novice cooks, preparing such a simple dish, make many mistakes in the process of kneading the dough. Therefore, before starting to cook the dish, it is best to learn more about how to knead the dough for manti.

What is the difference between manti and dumplings

Before kneading the dough for manti, let's try to figure out what are their main differences from dumplings. Then you will be able to avoid the most common mistakes and prepare the dish as close as possible to the original.

Meat filling for manti is not passed through a meat grinder, but chopped with a knife. This keeps her juicier.

Unlike dumplings, manti are steamed and never immersed in boiling water. It is better to cook them in a double boiler. But if it is not there, then a special grate or sieve must be placed on the bottom of the pot with water. And already bags of dough with filling are laid out on it. After all, manti in their shape resemble bags. Thanks to this dish, the device at the bottom of the pan in the form of a lattice acquired the name "mantyshnitsy".

There are manti taken by hand, so that the juice does not flow out of them when pierced with a fork, but goes straight into the mouth.

The difference between manti and khinkali

The main difference between these two dishes is noticeable to the naked eye - the shape. Manty is wrapped in an envelope with an open top. Khinkali, in turn, are shaped like small tight bags.

Another difference is minced meat. For manti, lamb or beef is often used. In khinkali they put pork orbeef. Also, in some cases, chicken fat can be added to minced meat for manti. As noted above, minced meat for manti is chopped with a knife. For khinkali, it is ground into a meat grinder. If in the first case only coarsely chopped onions and s alt are added to the filling so as not to interrupt the taste of meat, then in the second case a large amount of spices and herbs are added.

When answering the question of how to knead the dough for manti, you must remember that it must be tight and bland. It is also customary to add an egg to it. In some regions, the dough is prepared with the addition of yeast. The dough for khinkali is kneaded fresh, but not tight. And they don't add an egg to it.

The cooking process of both dishes is also different. As already noted, it is customary to steam manti. Khinkali is boiled in a saucepan or in a deep frying pan.

Another difference is that khinkali is a dish of Caucasian cuisine, manti is Asian. The tail from the dough from khinkali is not eaten. It is necessary in order to make it more convenient to take them with your hands. Manti are eaten completely.

As we have already found out, manti is made from unleavened dough. Many housewives, so that it sticks together better, add an egg to the dough. But the classic recipe includes only flour, s alt and water. It is also important to remember that the water must be cold. Then the dough will be tight.

Preparing the dough

When answering the question of how to properly knead the dough for manti, remember that proportions are of great importance. Rather, this is the basis for success in preparing a good dough. In our case, the winning proportion is the ratio of water and flour1:2.

So, we need:

• two cups of sifted wheat flour;
• one glass of purified cold water;
• one chicken egg;
• half a teaspoon of s alt.

The dough for manti is rolled out to 2 mm thick.

How to knead the dough for manti with a photo

To make the dough for manti airy, it must be sifted through a fine sieve, thus saturating it with oxygen.

Pour the flour onto the prepared surface. In order to prevent excess debris from getting into the dough, the surface must be covered with parchment paper. In flour, make a funnel with your palm and drive an egg into it and pour water, but not all.

In order for the entire contents of the hole not to spread, you need to knead the dough from the edges to the middle, gradually adding the remaining water. If necessary (if the dough is liquid), add more flour.

The dough should be tight but elastic. Make a kind of ball out of the dough and cover with a towel, leave for a while. This is done in order for the dough to “rest” a little.

Often half an hour is enough for the proteins that make up the dough to swell, and it, in turn, will become more elastic and will not tear during cooking.

So, having considered how to knead the dough for manti (“classic” recipe), we can say that it is not so difficult to do this, the main thing is to adhere to the kneading technology. With its full observance, the dough for manti will turn out to be elastic, and when rolled out it will not tear.

After rolling out the dough thinly, it remains to cut it into squares of the same shape or familiar circles.

Cooking manti

After the dough has “rested”, roll it out thinly to the shape we need. Let's start cooking minced meat. For this, it is best to use lamb, but if you cannot find it, then feel free to replace it with beef. In no case do not use pork, otherwise it will no longer be manti, but rather khinkali or dumplings.

Ingredients for minced meat:

• one kilogram of meat;
• half a kilo of onions;
• a couple of teaspoons of s alt.

Chop the meat with a knife into pieces of at least one centimeter. Finely chop the onion. Mix the ingredients well and add s alt to them. To make the minced meat as juicy as possible, you can add one glass of boiled meat broth to it.

After the stuffing is ready, we proceed to the formation of manti. Spread about one tablespoon of minced meat on the prepared dough. Now it is important to properly fasten the dough so that it does not stick out during cooking. First you need to fasten the edges so that you get envelopes. Next, the edges of the open segments must be leaned against each other. All meat envelopes are ready.

Next, they must be put in a double boiler or on a wire rack in a pan. In order for the manti notstuck, they must be greased with vegetable oil before cooking.

How to knead the dough for manti in a bread machine

Preparing dough for manti is not so easy. Despite the fact that its preparation requires a minimum set of products, not every housewife can knead it, since this is a rather laborious process.

But in the age of technology, a bread machine can make the task easier. The dough prepared with its help will turn out to be moderately hard and quite elastic. To knead it, we need three glasses of sifted flour, one chicken egg, a glass of kefir, s alt, vegetable oil.

Method of making dough in a bread machine

In this case, the main thing is to keep the proportions, and the machine will do everything on its own. Drive an egg into a separate container and add kefir to it. Mix well. You can do this with a whisk. After that, pour the mass into the bowl of the bread machine. Add s alt, vegetable oil and flour.

Set the program you need and wait until the dough is kneaded. When the machine copes with the task, take out the finished dough and leave it covered for half an hour to “rest”. After that, you can start cooking manti.

Features of making stuffing for manti

Having figured out how to properly knead the dough for manti, consider the features of minced meat preparation. In the homeland of this dish, it is customary to cook minced lamb, goat meat or horse meat, and in some cases camel meat. But since it is quite difficult to get such meat in our latitudes, you can usebeef.

To make minced meat juicy, fat tail fat or fat is added to it. In the absence of both, you can put a small piece of butter in each manti. Here's how to knead the dough for manti, the recipe contains butter and a few ingredients that give the filling a juiciness.

Onion must be put in minced meat for manti. It gives it juiciness and also makes its taste more piquant. Most often it is mixed with meat in a ratio of 1:2.

Sauces for manti

If it is not recommended to put a large amount of spices in minced meat for manti, then there are no restrictions on sauces. It can be classic sauces based on mayonnaise, sour cream with garlic, it can also be ketchup or adjika. In addition to well-known sauces, you can add less well-known, but very tasty sauces.

Sauce Almaty Satan

Prepared on the basis of vegetable oil, which is heated in a pan until smoke appears. After that, one tablespoon of tomato paste is added to it. Turn off the stove and add a little red pepper and garlic squeezed through a garlic press. Mix all the contents, pour into a glass container and let the sauce brew for 15 minutes.

Sour Cream Garlic Sauce

To prepare it, finely chop five cloves of garlic. This is important, garlic must not be passed through a garlic press. Pieces of garlic should be felt. Separately chop the dill and green onion. Sprinkle greens with your favorite spices. In this case, suneli hops are well suited.

After everythingmix the ingredients and pour a glass of sour cream. The sauce must be infused for at least 15 minutes.

How to eat manti correctly

Having studied how to knead the dough for manti according to the classic recipe, especially the preparation of minced meat and sauces, let's figure out how to eat this Asian dish.

If in the case of dumplings it is enough to prick each one on a fork, dip the sauce and eat, and you can take khinkali with your hands and also dip into the sauce, then the case with manti looks a little different.

So that the juice from the manti does not flow out, and the sauce is felt inside each manti. They must first be bitten, then put in a manti sauce with a spoon and then eat it up, enjoying the fullness of the taste of the dish.