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.

What to do with the test...

It often turns out that after production, the contents naturally come out dry or falling apart, because the dough has torn and all the juice has leaked out.

And therefore, now we will outline all the intricacies of obtaining the absolutely correct dough for your culinary imagination. In our oriental dish, this is already half the success. The main advantage of real manti is the meat broth that needs to be preserved inside.

In this article I have collected all the possible options for making your flour base. I hope you like some of the options, and you can prepare a dough that will not tear and stick to the mantyshnitsa sheets. And whoever has already tried it, be sure to share your experience in the comments.

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 from a chemical point of view, 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.

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.

We remember the proportions of the usual recipe:

Wheat flour - 500 gr;
Mineral water - 0.25 liters;
Salt - 5 g

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 following regular 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 can 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.

Thank you very much for your attention. Health and fortune for you and your loved ones.

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Manti from Mikael Haroyan

I would like to offer you an excellent recipe for manti. I saw this recipe in one of the programs. And it sank into my soul so much that I decided to try it, and did not regret it) The dough is super-elastic, obedient, does not roll, but the inside. mmmmmm. juicy. And another plus: Miho shared the secrets of making delicious manti according to his grandmother’s recipe. Believe me, some secrets amazed me and maybe that’s what hooked me. Well, what is there to chat about? Come in and we'll cook together. I will try to convey the recipe exactly.

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Almost everyone loves and can cook this very tasty steamed flour dish. But in this post, I would like to reveal to you the recipe for the dough, with the help of which making manti does not turn into a long and painful process. The dough rolls out quite easily, even to a very narrow state.

“Manty” from the oven

“Manti” from the oven is a very rare and delicious dish. It is prepared by Armenian emigrants. When I first looked at the recipe, I admit, I was pleasantly surprised. I hope, dear Cooks, that you will like the recipe too.

Manti with meat and pumpkin

Pumpkin in my family is respected and adored in any form. But the very first association with pumpkin is, of course, manti. Juicy, piping hot, with delicious meat juice and smell, topped with the hottest santam, they are incomparably good. The most solemn and favorite dish. And, by the way, manti rays are not divided into first or second. Manty rays are MANTY rays!

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Le Mantovani. Why not pamper your loved ones with Italian buns for coffee or tea on a gloomy autumn morning!

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This work was seen on Odnoklassniki by the creator Bronya Misheikina, a master of cooking and carving. So these roses sank into my soul, I decided to repeat it.

Manta rays . Manty is an Asian dish made from dough and meat, reminiscent of dumplings.

Naturally, a real gourmet will never call manti dumplings. The similarity, mainly, comes down to the external appearance and one of the types of internals. Otherwise, manti is a special dish with its own history and traditions.

Manti is a creation of the Chinese, but over time the dish began to be prepared in Korea, Mongolia, also Tatarstan, Turkey and almost all other countries.

Classic manti are made from unleavened dough, which is rolled out very thin. To prevent the dough from breaking, chefs have a huge number of secrets. These include the correct ratio of water to flour (one to two). It is also recommended to combine first and second grade flour to increase strength. In general, manti can also be prepared from yeast dough. In this case, they will turn out to be the most lush.

A distinctive feature of manti is that they are made using a special utensil, which is called a mantnitsa, a mantovarka or a mantyshnitsa. It is a versatile multi-tier steamer, which was created specifically for the preparation of this popular dish. In the lower section of the pan given to us, water is bubbling - thanks to this design, the manti are steamed.

You can use different fillings for manti. Meat is considered a classic one - with all this, it is customary to grind the meat manually, without using such a technological achievement as a meat grinder. Cottage cheese, vegetables, mushrooms, fruits, etc. are also wrapped in manti.

Spices used include red and dark pepper, cumin, cumin, and garlic. The top of the manti is sprinkled with chopped herbs (cilantro, dill, parsley).

Manti is served with sour cream. You can also eat manti with ketchup or any other sauce of your choice.

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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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 insides.”

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

Dough for manti (traditional recipe)

Ingredients

238 kcal
45 min.
45 min.

Photo of the finished dish

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Video recipe: Dough for manti (traditional recipe)

Step-by-step recipe with photos and videos

To make dough for manti according to a traditional recipe, prepare the necessary ingredients.

Sift the wheat flour a couple of times. And this is an indispensable condition (even if you use premium flour), because, firstly, in this way garbage and everything that can get into the flour is eliminated, and secondly, the flour will be enriched with oxygen and will be positive influence the properties of the dough, and then the flour product itself.

Create a well in the center of the sifted flour. Add one chicken egg.

Add salt to taste.

Pour in warm water.

Now there is a long and careful work ahead: slowly, stirring with a fork with radial movements from the center in one direction (clockwise or in the opposite direction - it doesn’t matter), each time catching a small part of the flour. This way the dough will turn out soft, gentle, very pleasant to the touch and, most importantly, not over-floured.

When the dough becomes quite dense and it is difficult to stir with a fork, you should continue kneading with your hands.

A little later, when all the flour has gone, put the dough on the table and continue kneading for 10-15 minutes, always folding the edges towards the center. The traditional recipe for manti dough requires long and painstaking kneading - the more time you spend on making it, the more tender the taste of the dish will be. With every minute the dough will become more elastic and softer.

It is very pleasant to work with such dough; it is obedient and flexible. The manti turns out luxurious: the dough is thin and soft, perfectly retaining not only the filling, but also the resulting juice.

Before you start making the manti, let the dough rest for at least 20 minutes.