Dough for manti in a bread machine recipe

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Dough for manti in a bread maker

Friday, January 23, 2015 22:58 + to quote book

It’s easy to prepare elastic dough for manti in a bread machine, because in this case there is no need to knead the dough by hand for a long time. The bread maker will handle everything itself; you just need to load the products into it and turn on the desired program. Control the kneading process, then the finished manti will turn out moderately hard, tender and very appetizing.

Recipes for making dough for manti

Manti are usually prepared in a manti cooker, manti cooker, or mantyshnitsa. The names of the devices are different, but the meaning is the same - the dish is steamed. This manufacturing method helps the product retain its nutritional value and reduces its calorie content.

For the inside, you can eat any kind of meat.
To do this, chop it very finely with a knife. With this method, the minced meat does not actually release juice. Combine with finely chopped onion and spices. The main secret of a tasty dish is the dough. There are several methods for making it, and now I will share with you recipes with photos of savory dough for manti.

Dough for manti

Ingredients

Water	250 g
Flour	500 g
Salt	1 tsp.

Step by step recipe

Sift 500 g of flour onto a table or cutting board and create a well.
Pour 150 g of water into it.
Add 1 tsp. salt and mix with flour.
While kneading, add another 100 g of water.
Stir the mass.
Cover or wrap in cling film and leave for 15 minutes.

Use Cases

You can use this dough to make manti, dumplings or dumplings.
You can store it in the freezer for up to 6 months.

Video recipe for making regular dough for manti

This little video carefully shows the entire process of making elastic dough.

With the arrival of assistant machines in our kitchen, the whole process of preparing food has become easy and interesting. So, using a bread machine, you can prepare wonderful dough for manti. Now let’s get acquainted with the recipe for dough for manti in a bread maker. You can use this preparation for all other dishes at your discretion. By the way, thanks to technology, our product becomes one hundred percent ready almost immediately after kneading and you can not leave it to rest, but immediately use it for its intended purpose.

Manti dough in a bread maker

Ingredients

Testicle	1 PC.
Water	260 g
Salt	1 tsp.
Flour	600 g

Secrets of the correct test

I think among you, my dear readers, there will be those who don’t like to fuss with dough too much, but would happily prepare a tasty dish from it. Almost everyone says that it comes out much better in a bread machine than by hand. Despite this, there is one secret that applies to any dough and makes it one hundred percent ready for any inventions: after kneading, any dough must be left in a warm place without drafts for some time.

You can check the complete readiness of the workpiece with one touch of your finger.
If it returns to its original position, it is not ready yet.
If the deformed space remains the same, then the product is one hundred percent ready for use. This dough will be pliable when rolled out, and you can create any shape from it.

Step by step recipe

Place 1 egg, 260 g of water and 1 tsp into the bread machine container. salt and 600 g flour.
Set the bread machine to the “Fresh dough” mode. Depending on the brand of bread machine, the mode may have a different name.
Knead the finished dough with your hands for about 2-3 minutes.

Video recipe for making dough for manti in a bread machine

And now I invite you to watch the entire process of making soft dough in this video. You can see how quickly the cooking proceeds and how elastic the dough becomes just 15 minutes after kneading.

Here is the best recipe for manti dough. It is precisely the Uzbeks who make it this way, as well as our mothers and grandmothers. The main thing is not to overdo it with flour, then it will come out soft and elastic. It can be rolled out thinly, but at the same time the workpiece will be strong. You can use the recipe for manti dough in Uzbek style for all other flour treats.

Manti dough recipe in Uzbek

Ingredients

Flour	600 g
Water	350 ml
Salt	1 tsp.

Step by step recipe

Pour 350 g of water, 1 tsp into a deep bowl. salt and 600 g flour.
Knead elastic, smooth dough.
Place in the refrigerator for 1 hour, wrapped in film.

Video recipe for making dough for manti in Uzbek

In this video we will look at the entire recipe for high-quality dough for manti with meat. You can clearly see how it turns out when it is completely ready.

For me, the best dough for manti is custard. It doesn’t take much time to make, but the finished product is very tasty. I would like to introduce you to his recipe, which even a novice housewife can do.

Choux pastry recipe for manti

Ingredients

Flour	1 kg
Testicles	2 pcs.
Sunflower oil	2 tbsp. l.
Salt	1 tbsp. l.
Boiled water is scalding	2 stacks

Step by step recipe

Place 1 kg of flour, 2 eggs, 1 tbsp into a blender bowl. l. salt and 2 tbsp. l. vegetable oil.
Mix with a blender and immediately pour in 2 cups of hot boiled water.
Knead the finished dough with your hands on the table and can be consumed.

Video recipe for making choux pastry for manti

I suggest you watch a short video in which all the step-by-step steps of creating the dough are carefully described. You will see how the choux pastry for manti will turn out according to the traditional step-by-step recipe.

Dough for manti in Uzbek: recipes without eggs, for a bread machine and others

Manti are products made from meat and dough, similar to dumplings, only 3-4 times larger and widespread among the peoples of Central Asia. Recipes for the insides, as well as the “shells” for this dish, offer a huge number of options. The usual dough for manti in Uzbek is prepared from water and flour, as for ordinary dumplings.

Manti are large steamed dumplings. In Central Asia, minced lamb is used as entrails, but now housewives often replace it with chicken, turkey, beef or pork. Fresh herbs can be a beautiful addition.

To cook manti in Asia, they use a special container consisting of several cylinders. Since it is very difficult to find such dishes in Russia, you can use an ordinary double boiler or boil manti in water, like ordinary dumplings.

The dough for Uzbek manti has no less options than the inside. Although its ingredients are very ordinary, any of the varieties can add their own flavor colors to the overall gamut of the dish.

Regular dough for Uzbek manti

Ingredients:

1 kg flour;
2 testicles;
little olive oil;
2 tbsp. water;
1 tbsp. l. salt.

Manufacturing:

Pour flour into the bowl for making the dough, sifting it first to enrich it with oxygen.
Create a hole in it and drive the eggs into it.
Pour oil into cool water and add salt.
Pour the water evenly into the flour, stirring lightly.
Knead the dough first with a spoon, and then with your hands, placing it on a cutting board.
Wrap the dough in cellophane or cling film and let it rest at room temperature.
In just half an hour you will be able to wrap the manti.

Base for manti without eggs: recipe with photo

This version of the test is also quite common and is often used in the production of manti. If there are no eggs in the house, you can use it with success.

Ingredients:

1 tbsp. water;
0.5 kg flour;
2 tbsp. l. sunflower oil;
salt.

Manufacturing:

Sift the flour in advance and pour into a deep bowl.
Mix oil, salt and water.
Pour all the watery ingredients into the flour and knead the dough. It should be quite tough.

Instead of the usual kneading, the dough for manti must be beaten by striking it forcefully on the table. As a result, it should become very elastic.
Roll the dough into a rope shape, wrap it in a napkin and leave it at room temperature.
In half an hour you will have a perfect manti preparation.

Traditional production without oil

This recipe does not contain sunflower oil. It is very economical and consists only of flour and water.

Ingredients:

1 tbsp. cool water;
2.5 tbsp. flour;
salt.

Manufacturing:

Sift the flour and place in a deep bowl for dough.
Salt the water and pour into the flour.
First, knead with a tablespoon, then knead the dough with your hands for 20-30 minutes.
When it becomes quite elastic, put it in a bowl and cover with a napkin or towel.
After half an hour, when the gluten swells, you can start making manti.

Bread machine dough

If you have a bread machine at home, you can use it to make dough. This will greatly simplify the process and save time.

Ingredients:

2/3 tbsp. water;
0.5 kg flour;
2 testicles;
salt.

Manufacturing:

Place all ingredients in the bowl of the bread machine. At first it is recommended to add flour, then beat eggs into it and pour water.
Place on the “Dough” mode for 20 minutes.
After the designated time, remove the dough from the bread machine.

You can start making manti.

Warm kefir base

Instead of kefir, sour milk that has stagnated in the refrigerator is completely suitable. The dough comes out breathtakingly tender and in its qualities resembles yeast dough.

Ingredients:

3.5 tbsp. flour;
2 tbsp. kefir;
0.5 tsp. soda;
salt.

Manufacturing:

Sift the flour and add salt in advance.
Warm the sour milk or drink to room temperature and add soda to it.
Add flour evenly into the mixture.
Knead the dough. It should be quite elastic.
Leave it at room temperature for 40 minutes under film or in cellophane.

Dough for manti with yolks

This recipe uses not only whole eggs, but also yolks. It is thanks to this ingredient that the dough becomes breathtakingly tasty. To give plasticity, vegetable oil is added to it.

Ingredients:

0.25 kg flour;
0.5 tsp. oils;
2 testicles;
3 egg yolks;
salt.

Manufacturing:

Sift the flour well and add salt.
Add the yolks into it and beat in the eggs.
Knead into a homogeneous dough. You can use a food processor for this purpose.
If you kneaded the dough in a blender, then continue to knead it with your hands until it becomes elastic.
Wrap the dough in cellophane and place in the refrigerator. Refrigerate for 1 hour.

Manufacturing secrets

To make the manti delicious, use some advice from experienced chefs.

Flour must be sifted before production, without ignoring this step. He will saturate it with oxygen and create the softest dough.
The quantities of ingredients given in the recipes are approximate. Constantly focus on the properties of goods and manufacturing conditions. So, flour has a different percentage of gluten, so the recipe can be modified for each housewife.
If the dough is very soft, keep it in the cold for 1 hour.
Stiff dough can be made more elastic by adding vegetable oil to it.
Kneaded in boiling water, it will be softer and more pliable.

Kefir pizza dough
White dough with dry yeast
How to create dumpling dough?
Kefir dough recipe for dumplings

Manti is a breathtakingly tasty dish, colored with the state Asian flavor. Adherence to technology in the production of dough and successfully selected interiors make it possible to create it as a real delicacy for inhabitants of all corners of the world.

Dough for manti - revealing chef's secrets

Manti, a dish whose composition resembles dumplings, is widespread among the peoples of Central Asia, Turkey and Pakistan. A significant difference from Russian dumplings is that manti are larger in size, prepared from minced meat rather than minced, more onions are added to the minced meat and steamed. Traditional manti is prepared from lamb, horse meat or camel meat, and outside Asia - from beef and pork.

During the manufacturing process, the interior of meat, onions and lard releases abundant juice - the main advantage of manti, therefore the dough must be dense so that during heat treatment and consumption the manti does not rupture or become sour. Soft, tender dough will not cope with this task. To prepare true, correct manti, use our recipes and expert advice.

Before you start cooking, watch this funny video.

Proper traditional dough for manti

There are no strict requirements for the test for manti. Any housewife can choose her own proven option, guided by practice and taste. Some people love manti with a thin layer of dough that you can’t even feel, while others like the combination of juicy meat inside with a hard and tactile dough shell. The correct dough can be rolled out in any manner.

Recipe ingredients:

eggs 1 pc.
water 1/2 cup
flour 2 cups
salt 1/2 teaspoon

Pour half a glass of ice water into a bowl, crack in the egg, add salt and beat the mixture with a fork until smooth. Add flour evenly, kneading first in a bowl and then on a work surface. Knead the dough for about 20 minutes, adding flour if necessary. The dough must be stiff and smooth. Leave the dough ball to “rest” for 20-30 minutes and start making manti.
Tip : The dough for this recipe comes out hard. To get the softest dough, cook it with milk. Instead of an egg and a glass of water, take a glass of milk.

Thin, savory choux pastry for manti

Almost all housewives appreciated the dough cooked in boiling water. The choux pastry comes out soft, elastic, does not stick to your hands, rolls out very thinly and does not tear when steamed. The dough is universally suitable, as it has been proven in practice to be suitable for making dumplings, pasties, and manti. Another plus is that it is economical; eggs are not added to the dough.

Recipe ingredients:

water 1 glass
vegetable oil 3 tbsp. spoons
salt 1/2 teaspoon
flour 2-3 cups

Bring the water to a boil. Without removing from heat, add salt and vegetable oil. Stir until the salt dissolves. Remove the water from the heat and immediately begin adding flour evenly, about 1 cup, stirring it in with a whisk. Transfer the brewed flour lump to a table sprinkled with the remaining flour and continue kneading until the dough becomes tight and elastic. Let it sit for 1 hour.

Dough for manti with kefir in a bread maker

Making dough for manti is a labor-intensive process, as it requires long kneading. The matter is greatly simplified if the household has a bread machine. The dough for manti in a bread machine comes out moderately hard, does not tear when rolled out and does not become soft.

Recipe ingredients:

flour 3 cups
eggs 1 pc.
drink 1 glass
salt 1 teaspoon
vegetable oil 2 teaspoons

To make dough in a bread machine, strict adherence to the recipe is useful. The smart machine will do everything else itself.
Break an egg into a glass and add kefir to the top. Whisk the contents of the glass until smooth, pour into the bowl. Add salt, add vegetable oil and add flour.
Install the appropriate program and wait for the result.

Dough for manti without eggs in mineral water

Dough for manti made with mineral water is highly praised. This type of test is also considered universally applicable. You can use it to make dumplings, dumplings, pasties. Do not add eggs to the dough if you want the softest manti. The testicle gives the dough its hardness.

Dough for manti in a bread machine recipe

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Dough for manti in a bread maker

Recipes for making dough for manti

Dough for manti

Ingredients

Step by step recipe

Use Cases

Video recipe for making regular dough for manti

Manti dough in a bread maker

Ingredients

Secrets of the correct test

Step by step recipe

Video recipe for making dough for manti in a bread machine

Manti dough recipe in Uzbek

Ingredients

Step by step recipe

Video recipe for making dough for manti in Uzbek

Choux pastry recipe for manti

Ingredients

Step by step recipe

Video recipe for making choux pastry for manti

Dough for manti in Uzbek: recipes without eggs, for a bread machine and others

Regular dough for Uzbek manti

Ingredients:

Manufacturing:

Base for manti without eggs: recipe with photo

Ingredients:

Manufacturing:

Traditional production without oil

Ingredients:

Manufacturing:

Bread machine dough

Ingredients:

Manufacturing:

Warm kefir base

Ingredients:

Manufacturing:

Dough for manti with yolks

Ingredients:

Manufacturing:

Manufacturing secrets

Dough for manti - revealing chef's secrets

Proper traditional dough for manti

Thin, savory choux pastry for manti

Dough for manti with kefir in a bread maker

Dough for manti without eggs in mineral water