Dough for manti: traditional recipe

Baozi is a delicious Chinese dish made from dough, twisted meat and onions.
Now it is more clear, like manta rays. This delicious, juicy dish is popular among the peoples of Mongolia, Kazakhstan, Turkey and Crimea. Manti are steamed in a special pan. Pumpkin, mushrooms and vegetables are also often used as innards. Manti prepared according to the recipe are usually served with sour cream and fresh herbs. Now there is a rich abundance of recipes for dough for manti. They all differ in their composition, shape and manufacturing method. We will look at traditional and modern methods of making dough for the most delicious Asian dish, which is loved by almost everyone in our country. To make it, use both a pressure cooker and an oven. A professionally prepared dish will not leave anyone indifferent.

The best recipe for making dough for manti

The recipe for making the base almost always resembles regular dumpling dough. The only and, perhaps, main difference is the duration of its production. Chefs also advise carefully kneading the dough so that it comes out quite pliable and soft.

List of goods:

Flour – 900 gr.;
Testicles – 2 pcs.;
Water – 2 glasses;
Salt.

The best recipe for making dough for manti

Recipe:

Pour warm, but not hot water into a large bowl. Throw in eggs and salt. Mix the mixture using a whisk or mixer until the salt dissolves completely. At the same time, carefully sift the flour. This is necessary in order to enrich it with oxygen.
Make a small depression in the center of the flour pyramid and slowly pour the egg mixture into it. Let's start kneading the dough. During the cooking process, you can add a little warm water. The mixture should be quite thick.
The next important step is to transfer the resulting mass to a clean table and continue kneading by hand. In accordance with the traditional manti recipe, the dough must be kneaded for 20 minutes. This will help achieve the desired smoothness and density.
Then form a large ball, wrap it in a bag and place it in a warm space. The dough must rise for an hour. After this, we cut it into 5-6 parts, make a narrow sausage, cut it into similar pieces and create a shape for our future manti.

Traditional recipe for manti dough without eggs

An economical and unique recipe that has its own personality. It must be emphasized that almost everyone prefers this particular dough. At the very beginning, almost all “wrappers” were prepared on the basis of this particular mass.

List of goods:

Flour – 750 gr.;
Water – 500 ml;
Salt.

Traditional recipe for manti dough without eggs

Manufacturing mechanism:

The flour must be carefully sifted. This will significantly improve the taste of the finished manti.
Make a small pyramid of flour and a small hole in the center. Pour warm water mixed with salt into it and slowly mix with flour.
After kneading, a non-stick ball should form. It usually takes about 15 minutes to knead.
The finished dough should be put in a warm space for half an hour, covering it with something so that it does not get too windy.
After 30 minutes, the mass is ready for use.
After this, you can start making manti at home according to the recipe.

Recipe for manti dough with milk

A unique mixture that comes out quite soft and elastic. A nice option to vary the method of making manti.

List of goods:

Flour – 750 gr.;
Milk – 250 gr.;
Salt.

Recipe for manti dough with milk

Recipe:

The milk must be the freshest. It needs to be put on the stove, when it starts to boil, add salt and a third of the indicated amount of flour. All the thickness must be mixed well. The purchased mixture should be quite sticky and thick.
At the end of the manufacturing process, you need to add the rest of the flour so that the dough comes out quite elastic and non-sticky. The purchased mass must sit for half an hour. It's better to cover the dough with something.
Afterwards you can start sculpting the most delicious manti.
Savory dough for manti: individual production
A perfect dough should be elastic, smooth and narrow. With all this, it must perfectly hold the filling inside itself. It is necessary to take into account that the dough does not have to be very narrow so that the bubbling juice does not spill out during cooking.
Take the time to thoroughly knead. You need to knead the consistency as long as possible, for 15-20 minutes.

In the East, only males do this task, because it requires a lot of effort.
This is what makes its taste especially tender. Additionally, make sure that the dough “rests” a little before sculpting, for example, let it sit for half an hour.
Therefore, if you want the dish to turn out tasty, satisfying and juicy, spend a lot of time on it. And the most basic secret of making tasty and juicy manti is that the total size of the onion should be one and a half times the size of the meat. This will make our dish inimitable.

Savory and tender dough for manti: how to create dough for manti so that it does not tear during cooking and does not stick

Greetings to blog guests and readers! Last weekend my wife and I decided to visit our parents. And on this occasion, my mother decided to sculpt more manti, because there were a lot of us and we sculpted them in 6 hands. Naturally, almost everyone is familiar with the recipes, how to sculpt them and what are the proportions of this meat treat.

Dough for manti so that it does not tear during cooking and does not stick to the manti cooker

The traditional recipe has a minimum of ingredients. And the key to a flawless test lies in the preparation process, which I will outline below. This dough may also be needed for other dishes, for example, for dumplings, or you can cut noodles from it. There are usually no difficulties with mixing such a dough.

We will use the following products:

Boiled warm water - 1 cup akan (250 ml)
Chicken egg - 2 pieces
Salt - 1 teaspoon,
Flour - 4 tbsp.

Manufacturing method:

Step 1. Every housewife has her favorite dishes that she uses all the time. This one will come in handy for you. Take a bowl in which you feel comfortable kneading. Sift 2 cups of flour into it a couple of times.

A fact that needs to be kept in mind! It is recommended to constantly sift the flour through a fine sieve. Different varieties have different grinds. And having completed this function, we will clean the flour from impurities and get rid of stale lumps. And if you are not lazy and sift several times, you will also saturate the flour with a huge amount of oxygen.

Step 2. Now make a small depression and drive the testicle into it. Usually, after boiling, there is little water left in the kettle, so I pour it into a glass and let it cool, but first add salt to it and stir it until it dissolves.

Step 3. We begin to knead the dough evenly, pouring in a little salted water.

Knead the dough with radial movements for about 15 minutes. Time matters too, the longer you do it, the more elastic it becomes for rolling. Once you get a flexible mixture, roll it into a round ball, place it on the bottom of the bowl and cover. You can put it in a bag or wrap it in cling film. The main thing is that it should lie in a warm place for at least half an hour and not become airy. After this, it can be used for manti or dumplings.

Traditional recipe for making manti dough in Uzbek

The topic will turn out to be meager if you don’t tell us about the most delicious, in my opinion, option for making dough. This is a traditional Uzbek version, even if to be more precise, this is how it is prepared in Samarkand. Using this method, it turns out to be rolled very narrow, almost transparent, however, the shape is preserved.

The secret is to mix two types of flour and add a small amount of vegetable oil. Almost a few spoons. Absolutely 2nd grade is notable for the fact that due to the coarsest grinding, almost all the beneficial substances remain in it. Naturally, it looks a little grayish, but it has good taste. According to GOST, flour of the first and highest grades usually contains more gluten than grade 2, at least 30% of the composition. And if you look at it based on the principles of chemistry, the 2nd grade is the most necessary. If you don’t want to combine varieties, the proportions below are written based on 1 kg.

Don't panic while kneading the dough. It may not seem “pretty” in appearance and will slightly stick to your hands. Let it “rest” for about an hour, the gluten will swell from the water and the dough will become soft and pliable.

The proportions are as follows:

Premium flour 600 gr;
Second grade flour 400 gr;
Chicken eggs - 2 pieces;
Olive (vegetable) oil - 40 ml;
Water - 2 glasses (200 grams);
Table salt - 1 tablespoon.

In order not to waste the time of my own readers, I will outline the process briefly. Everyone knows how to combine dough. The main value is proportions.

Our usual procedure is:

We prepare all the ingredients. Sift the flour and simply mix both varieties. Make a hole in the flour into which we break the eggs, add vegetable oil and salted water. The dough is kneaded for 10-15 minutes. Then rest for half an hour.

Video of making dough for manti (dumplings, dumplings) in a bread machine

It often happens that a housewife may not have the time or even just the desire to make dough. That’s why I found a short video that tells you in a few minutes how to prepare dough for dumplings, dumplings or manti.

How to create manti dough using mineral water

You can prepare the dough in mineral water with the addition of eggs or vegetable oil. But we will focus on the ordinary recipe. In a word, only mineral water and nothing unnecessary. It’s better to choose a very carbonated one.

Ideas about temperature vary. Some people recommend using cool, while others prefer to use at room temperature. The only thing that chefs agree on is that it is best to open the bottle just before you add water to the dough, so that the gas bubbles do not evaporate.

Manti dough best recipe with milk

Chefs with extensive experience are completely convinced that the dough for manti or dumplings must certainly be prepared at home and not bought in a store. We agree with them on this issue. And the next usual recipe will be based on milk.

With the proper skill and attention, you will end up with an extraordinary-tasting dough. This product goes well not only with meat, but also with pumpkin or potatoes. It is ideal to prepare the ingredients ahead of time before mixing. They should be at room temperature.

Ingredients:

Milk - 1 glass;
Egg - 2 pieces;
Flour - 3 cups;
Plant space - 2 tablespoons
Salt - 1 teaspoon

The procedure is as follows:

Step 1. Homemade milk is ideal for this recipe. If it is purchased, then opt for a brand with good fat content. For one glass you will need a couple of tablespoons of sunflower oil, pour it in and mix thoroughly.

Step 2. In a separate bowl, break 2 eggs, add some salt and shake with a fork. After this, pour it into the milk.

Step 3. Sift the flour. If time permits, do this twice. And we begin to slowly add flour in parts to our resulting mixture. Nothing was said about the quantity, so it could take from 2 to 3 glasses, depending on the type and properties of the product.

Step 4. While the dough is not yet thick, it is better to use a spoon. As it gets steeper, you will have to use your hands.

Step 5. Knead for 10-15 minutes. After it becomes elastic. roll it up in cling film and let it rise for half an hour.

The dough is ready and now you can make magic manti from it.

That's all I have. I hope that the article was useful to you. Write your worldview in the comments. If you liked it, share it on social networks. Costs you nothing and is of great benefit to the website.

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Dough for manti: traditional recipe

The best recipe for making dough for manti

List of goods:

Flour – 900 gr.;
Testicles – 2 pcs.;
Water – 2 glasses;
Salt.

The best recipe for making dough for manti

Recipe:

Pour warm, but not hot water into a large bowl. Throw in eggs and salt. Mix the mixture using a whisk or mixer until the salt dissolves completely. At the same time, carefully sift the flour. This is necessary in order to enrich it with oxygen.
Make a small depression in the center of the flour pyramid and slowly pour the egg mixture into it. Let's start kneading the dough. During the cooking process, you can add a little warm water. The mixture should be quite thick.
The next important step is to transfer the resulting mass to a clean table and continue kneading by hand. In accordance with the traditional manti recipe, the dough must be kneaded for 20 minutes. This will help achieve the desired smoothness and density.
Then form a large ball, wrap it in a bag and place it in a warm space. The dough must rise for an hour. After this, we cut it into 5-6 parts, make a narrow sausage, cut it into similar pieces and create a shape for our future manti.

Traditional recipe for manti dough without eggs

List of goods:

Flour – 750 gr.;
Water – 500 ml;
Salt.

Traditional recipe for manti dough without eggs

Manufacturing mechanism:

The flour must be carefully sifted. This will significantly improve the taste of the finished manti.
Make a small pyramid of flour and a small hole in the center. Pour warm water mixed with salt into it and slowly mix with flour.
After kneading, a non-stick ball should form. It usually takes about 15 minutes to knead.
The finished dough should be put in a warm space for half an hour, covering it with something so that it does not get too windy.
After 30 minutes, the mass is ready for use.
After this, you can start making manti at home according to the recipe.

Recipe for manti dough with milk

A unique mixture that comes out quite soft and elastic. A nice option to vary the method of making manti.

List of goods:

Flour – 750 gr.;
Milk – 250 gr.;
Salt.

Recipe for manti dough with milk

Recipe:

The milk must be the freshest. It needs to be put on the stove, when it starts to boil, add salt and a third of the indicated amount of flour. All the thickness must be mixed well. The purchased mixture should be quite sticky and thick.
At the end of the manufacturing process, you need to add the rest of the flour so that the dough comes out quite elastic and non-sticky. The purchased mass must sit for half an hour. It's better to cover the dough with something.
Afterwards you can start sculpting the most delicious manti.
Savory dough for manti: individual production
A perfect dough should be elastic, smooth and narrow. With all this, it must perfectly hold the filling inside itself. It is necessary to take into account that the dough does not have to be very narrow so that the bubbling juice does not spill out during cooking.
Take the time to thoroughly knead. You need to knead the consistency as long as possible, for 15-20 minutes.

Homemade manti dough – 8 delicious homemade recipes

So that the dough for manti does not upset you, approach the choice of recipe carefully. Products must be of the highest quality, freshest, and at a similar temperature. Sift the flour twice. More tips Read more...

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Manti dough

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Kefir dough
Flour
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Yeast-free dough
Manti
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Dough without eggs
Homemade unleavened dough
Vegetarianism
Testicles
Veganism
Lenten dough
2nd of meat
Recipes without butter and margarine

How to prepare such dough for manti so that guests gasp?

Do you want to find out how to make manti dough? If you follow simple rules and tips, choose the right recipe for manti dough with a photo, the result will amuse you. Always start with preparing the goods: take eggs, milk, drink, sour cream, butter out of the refrigerator in advance - everything that is needed specifically for your recipe. Let them sit until they reach room temperature. Prepare a workspace and comfortable utensils for kneading dough.

The 5 most commonly used ingredients in manti dough recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Flour	325	12	1	67
Testicles	157	12.7	10.9	0.7
Chicken eggs	80	12.7	10.9	0.3
Baking soda
Mineral water

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

Be sure to knead the dough with your hands for about fifteen minutes, no less. It will turn out to be the most affectionate, flexible and elastic. It will be easier and more enjoyable to make manti out of this. When finished, wrap the dough in plastic wrap and keep in a cool place for half an hour. Later, knead it again for 5 minutes. Now you can start sculpting. Keep in mind that you need to roll out the dough thinly, no more than 2 mm wide.

5 lowest-calorie dough recipes for manti:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Manti dough with kefir	40 min	218	+22
Manti dough on water	2 hours	231	+100
Manti dough in mineral water	45 min	233	+9
Traditional manti dough	45 min	238	+32
Regular dough with egg and water for dumplings and manti	50 min	245	+64

The other method for creating manti dough is to sift the flour on a work surface. Make a hole in it and pour watery products inside (for example, water with an egg diluted in it). The rest of the process is the same.

By the way, the word “manti” translated from Chinese means something like “head with entrails.”

To create a delicious manti dough, recipes with photos from 1000.menu will help you.