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Ideal dough for manti recipe. The best dough for manti with vegetable oil. Manti dough recipe. How to cook delicious and juicy manti

Hello again!! Just recently I published an article about a very tasty and juicy dish - manti. And if you missed it, be sure to read it. After all, I told you in detail all the secrets of preparing this meat dish: how to make a thin dough, and what is the best filling to choose, as well as how to mold our product and the nuances of cooking so that the dough does not tear and the contents remain intact.

But today I want to continue this topic and talk about the most important thing - the test for manti. And as you already understand, this is the most important component of an oriental dish, because if the dough turns out not elastic and soft, then during cooking you risk being left without broth.

Manti dough according to the classic recipe so that it does not tear during cooking

Let's start with the recipe that I described in the previous article. But I’ll say it again because this is my favorite way. This dough is considered universal and you can prepare a lot from it, and almost no one has problems making it.

Ingredients:

Warm water - 1 tbsp.;
Egg - 1 pc.;
Salt - 1 tsp;
Flour - 2 tbsp..

Cooking method:

1. Take a deep bowl. Sift the flour into it through a sieve.

Advice!! Be sure to sift the flour only through a fine sieve to remove lumps and saturate it with oxygen.

2. Make a small depression inside and carefully drive the egg into it, add water and salt.

The optimal dough temperature for manti is up to 40 degrees.

3. We begin kneading the dough from the middle so that the water gradually absorbs more and more flour.

4. Knead our consistency for 15 minutes. The mass should be homogeneous and cool. Next, wrap everything in cling film or a bag and leave it alone for an hour.

If the dough turns out watery, add a little more flour while kneading.

Step-by-step recipe for dough in Uzbek

This method differs in that the kneading sequence is slightly different. Try this option; many people cope with the dough much better thanks to this recipe.

Ingredients:

Flour - 500 gr.;
Egg - 1 pc.;
Salt - 1 tbsp;
Water - 1 tbsp.;
Vegetable oil - 1 tsp.

Cooking method:

1. In a deep bowl, combine water, egg and salt. Add a little vegetable oil.

2. Now using a fork, thoroughly beat the mixture until smooth.

Water can be replaced with low-fat fresh homemade milk.

3. Gradually add the sifted flour into the mixture, kneading the dough with your hands for 15 minutes.

Important!! Under no circumstances should you use a mixer!!

4. Now cover the dough with a bowl and leave it alone.

How to prepare dough for manti in a bread machine

I would like to show you a video about making the mixture for making our pies using a bread machine. I don’t have such a kitchen appliance, and I always make the dough by hand, but if you have such an accessory, then use it, it will make the whole process easier.

Recipe for making dough in mineral water

Well, this is a very cool way. We will use mineral water. The advantage of this consistency is that it mixes easily and without lumps.

Be sure to use a new mineral water from an unopened bottle so that all gases are retained.

Ingredients:

Egg - 2 pcs.;
Mineral water - 0.7 l;
Milk - 0.3 l;
Salt - ½ tsp. ;
Sifted flour - 3-4 tbsp..

Cooking method:

1. Take a deep plate and beat eggs into it.

2. Using a spoon, stir the whites and yolks until smooth.

3. Add a little salt. Mix everything well.

4. Gradually pour in mineral water and milk. Mix everything thoroughly again.

5. Now add flour in portions.

6. Mix with a whisk until the consistency becomes thick.

8. Then put the mixture on the table and continue kneading by hand.

The finished dough is fluffy, elastic and moderately thick. You can sculpt from such a mass right away.

Cooking choux pastry at home in boiling water for manti

I love the next option because it is very easy to work with and you can sculpt whatever you want. However, keep in mind that not everyone can prepare such a custard mass.

I hope my photo recipe will help you avoid problems and everything will work out for you.

Ingredients:

Eggs – 1 pc.;
Flour – 3 tbsp;
Boiling water – 1 tbsp.;
Vegetable oil – 1 tbsp;
Salt - to taste.

Cooking method:

1. Break an egg into a bowl, add salt and whisk everything until smooth.

2. Take another deep cup, pour flour into it and add vegetable oil. Mix with a spoon.

3. Now pour a glass of boiling water into the flour, while stirring everything as quickly as possible with a spoon.

It is better to boil the water in a kettle in advance so that it is ready at the right time.

5. After this, put the finished choux pastry in a plastic bag and leave for 20-30 minutes and only then proceed to sculpting the manti.

The best elastic dough recipe without eggs

Here's another outrageously simple method. It contains a minimum of products, since we will do without eggs. I know that many cooks prefer this particular type for kneading dough. Maybe you will appreciate it too?!

Ingredients:

Flour - 500 gr.;
Water - 1 tbsp.;
Vegetable oil - 2 tbsp. l.;
Salt - 1 tsp..

Cooking method:

1. In a deep cup, mix water, salt and vegetable oil.

2. Sift the flour onto the table and make a well in the middle.

3. Carefully pour the mixture into this cavity and quickly add flour to the center.

4. Knead the dough with your hands, while beating it on the work surface, throwing it from a small height.

This is a mandatory condition, since we cook without eggs, this trick is needed for the elasticity of the dough.

Video recipe on how to make juicy and tasty manti dough

And of course, watch the video with a step-by-step explanation of preparing the base for manti. Have questions?? - write, we’ll discuss.

Once you select and prepare your perfect dough, make the filling for the dish using different types of meat and vegetables. Remember that the juiciest manti comes from minced meat with a large amount of finely chopped onion. Next is a matter of technique: we mold it and send it to steam. Then we enjoy the juicy broth and thin dough. Enjoy your meal.

How to prepare dough for manti so that it does not tear during cooking and the mats turn out tender and tasty

Good afternoon, my dear subscribers! Today I will tell you how to prepare manti dough. I am sure that among the readers of my blog there are many real culinary professionals. But still, you must admit, sometimes even a real master can make a mistake. This often happened to me before when I started cooking this meat dish! And all because it is not so easy to prepare. This is all due to the dough, which often breaks during the cooking process.

Until recently, every time I put a dish in a steamer, I myself wondered whether they would tear this time or whether they would cook successfully. And almost every time the manti parted, the filling crumbled and all its juice (the most delicious!) poured out. It looks like a kind of “damn lumpy” thing for a careless housewife, despite all her efforts. It’s especially annoying when the dish needs to be served at a festive table where guests are sitting.

But I won’t indulge in unnecessary modesty and say that now my dish always turns out excellent! At the same time, as I was convinced, there is no single secret and everyone should find something different by trying different cooking options. In my case, the magic key that helped me achieve elastic and durable dough was the following rules:

Firstly, the mass needs to be kneaded long and thoroughly. Secondly, it needs to be allowed to sit for at least half an hour (and I often neglected this rule).

But maybe you'll discover some other trick. And today I have prepared for you a selection of a wide variety of recipes. By the way, all of them are suitable not only for manti, but also for dumplings and dumplings.

Delicious dough for manti - a classic recipe for tender dough

Let's start with the most common, classic cooking option. It is recommended to use an egg, but you can cook without it, limiting yourself to only flour, water and salt. Preparation is as simple and accessible as possible.

Ingredients:

1 glass of water;
500 g flour;
1 egg;
a pinch of salt.

Step-by-step cooking recipe:

Required condition: before starting cooking, be sure to sift the flour. This way you can not only sift out the debris, but also avoid the formation of lumps.

1. Pour the flour into a bowl. Make a well in the center and break an egg into it. Add salt to taste.

2. Start adding water in small portions to the center and knead with a fork in one direction, gradually incorporating more flour. Don't rush, otherwise lumps will form.

3. When the mixture becomes dense enough and it is no longer convenient to work with a fork, continue kneading with your hands. And when all the flour is gone, knead the mixture on the table for at least 10-15 minutes. Fold the edges toward the center all the time.

ARTICLES ON THE TOPIC:

Remember: the more thoroughly and longer you knead, the better the result will be.

4. Before you start wrapping the filling with meat, the prepared dough must be allowed to stand and swell for at least 20 minutes. After this, you need to roll it out (the thickness should be about 2 mm) and you can start sculpting the manti.

If you did everything correctly, you can make sure that the dough is soft, tender and at the same time durable. It will not tear during cooking and will retain not only the filling, but also all the juice that comes out of it.

You can prepare the mixture not only with water, but also with milk. Then, as a result, the dish turns out to be especially juicy and tender, which is why many people prefer this particular cooking method.

Proper dough for manti in Uzbek - video recipe

The selection of recipes would be incomplete without talking about the traditional Uzbek method of preparing dough. If in the classic version, flour is first poured into the container, and then water is added to it. Here the opposite is done: flour is added to the water. And the mixture is kneaded by hand from the very beginning.

Don’t be confused by the fact that at the end of kneading the dough turns out “ugly” and continues to stick a little to your hands. It must be left to settle for a while, then it will become more elastic.

Thin choux pastry for manti in boiling water with an egg that doesn’t break

In this recipe you need to use hot water, not regular room temperature. This, as well as vegetable oil among the ingredients, is one of the “tricks” of the elasticity and strength of the finished dish.

Required Products:

1 kg flour;
2 glasses of hot, boiled water;
2 eggs;
2 tbsp. l. sunflower oil;
1 tbsp. l. salt.

Cooking steps with photos:

1. Pour the flour into a mixing bowl and make a well in it.

2. Add salt and vegetable oil to hot water, stir.

3. Start gradually pouring water into the recess. Beat 2 eggs there while kneading. Mix everything with a spoon and then with your hands.

Before modeling, leave the dough to rest for 30 minutes so that it swells and the gluten in it separates. After this, you can start rolling out and wrapping the filling.

How to make manti dough without eggs with vegetable oil?

In this version, the meat dish will be lean, light, but no less tasty. The manti will be thin, juicy and will definitely please your household. You can use any filling - cook with meat or make vegetable with pumpkin.

Prepare for the recipe:

500 g flour;
0.5 tsp. salt;
300 ml water;
3 tbsp. l. vegetable oil.

How to do:

1. Pour the sifted flour into a bowl and add salt to it, stir.

2. Gradually pour hot water into a bowl, stirring. Add vegetable oil there. Knead first with a spoon and then with your hands. This will take 5-7 minutes.

3. Place the bun formed from the mass in a bag or cling film and leave to brew for 20-30 minutes at room temperature. This will allow all components to communicate with each other. The mass will swell, become elastic and easy to work with. And when rolling, you can use a minimal amount of flour.

Dough for juicy manti in mineral water - the best recipe

Everyone knows the health benefits of mineral water. Then why not enrich our dish with this benefit? In addition, it will give an unusual flavor - and perhaps become your favorite cooking method.

To prepare, take:

1 glass of sparkling mineral water;
500-650 g of flour (how much dough will take);
4 tbsp. l. vegetable oil;
1 egg;
0.5 tsp. salt;
0.5 tsp. Sahara.

Cooking process with photos:

1. Beat the egg with a whisk. Add salt, sugar, stir. Pour in vegetable oil there.

2. Pour in mineral water and stir.

3. Add flour in parts, stirring constantly. First mix with a spoon, and then put the mixture on the table and continue kneading with your hands. Sprinkle the table with flour before laying it out.

This dough in carbonated mineral water can be used for making manti and dumplings, as well as dumplings. It is soft, elastic and works great.

We prepare dough for manti and dumplings in a bread maker at home

If you don't have time for long kneading by hand, use a bread machine. She will do all the main work for you, and all you have to do is lightly knead with your hands.

Ingredients:

4-4.5 cups flour;
1 tbsp. l. salt;
1.5 glasses of water;
1 chicken egg;
2-3 tbsp. vegetable oil.

How to cook

1. Add sugar and salt to the water, stir until dissolved. Add flour, stir a little.

2. Place the mixture into the bread machine, pour in vegetable oil and turn on the unit. Alternatively, you can use a food processor for this. However, it is designed for kneading liquid dough, and may not cope well with hard dough.

3. After the mixture has been kneaded in the bread machine until smooth, remove it. Be sure to knead a little with your hands at the end. After this, cover the dough with a bowl and let it rest for 20-30 minutes. As you begin to wrap the filling, you will see that it is soft and elastic. And it’s a pleasure to sculpt from it!

How to make soft kefir dough at home?

In previous recipes, I told you how to prepare manti dough using regular water, carbonated mineral water, and milk. And now another interesting option - with kefir. The recipe is as simple as possible, because we only need three ingredients.

Required Products:

1.5 cups (300 ml) kefir;
450 g sifted flour;
1 tsp. salt.

How to do:

1. Add salt to kefir and stir. It is convenient to use an electric whisk with replaceable attachments for this. Add a third of the flour and mix until smooth.

2. Then change the whisk attachment to one designed for thick dough. Gradually add the rest of the flour and mix everything well.

3. Form a bun, place it in a bag and set aside for 30-40 minutes. During this time, the gluten in the flour will disperse, and the dough will become elastic and elastic. Just the kind we need for sculpting a meat dish.

How to sculpt manti: 7 best sculpting methods

And now, dear friends, it’s time to think about how to make the finished dish beautiful. There are many options for how to wrap the filling. Usually you take a square-shaped dough and glue the corners in it in different ways. This way you can form an “envelope”, “basket”, “bag”. You can even make manti in the shape of a rose. To do this, the filling is laid out on a rectangular strip of dough, which is then pinched and wrapped in the shape of a flower.

Don't be afraid to create and experiment. Watch this step-by-step video and maybe you will find a new, unique way to surprise your family and guests!

Manti recipe from Stalik Khankishiev

In conclusion, I will add a few more options to the selection of recipes. The famous culinary specialist and TV presenter Stalik Khankishiev advises using durum wheat flour in cooking. It is used in addition to the usual one.

The uniqueness of durum flour is that it contains more gluten than regular flour. This makes the prepared dough viscous, almost rubbery.

Try it, and perhaps this option will become your favorite. And also try 4 types of filling. This way you can choose the option you like and make it your signature recipe.

It's time to say goodbye to you, dear readers! Surely you are already eager to try those cooking methods that you didn’t know about yet.

I am sure that you will soon delight your loved ones and guests with a wonderful oriental dish with juicy meat. And perhaps one of the recipes given will become your calling card among your friends! In the meantime, I will prepare for you a selection of other interesting recipes and little tricks. Bon appetit and see you again!

Classic manti dough: tasty, tender, choux, without eggs, so as not to tear. TOP 4 best step-by-step recipes with PHOTO

Manti is a national dish in many Asian countries, as well as in the East. They are steamed from minced meat with onions and spices. It is wrapped in the shape of a rose in unleavened or yeast dough. There are a lot of recipes for this dish. It is very important to prepare the dough correctly so that the manti turns out tender and tasty.

Dough for manti, classic recipe

A very simple and affordable recipe for manti dough. It is prepared quickly, there is no yeast in the composition, so you do not have to wait for the dough to rise. This dough keeps well, so you can put it in the refrigerator or freezer for the next batch of manti.

1 kg wheat flour
1 piece Egg
1 glass Water
2 tsp. Salt

Take a deep plate or bowl and pour a glass of warm boiled water into it. Beat a raw egg and a sufficient amount of table salt into the water.

Using a fork or whisk, beat the egg with water and salt until the mixture in the bowl is smooth.

Take another deep, dry bowl and sift premium wheat flour into it through a sieve. This way you can get rid of the lumps and debris that sometimes get stuck in the flour. It is better to sift it twice so that the flour is saturated with oxygen and the dough turns out soft and elastic.

Make a small depression in the center of the pile of sifted flour and pour the egg mixture into it from a bowl.

Using a wooden spatula or an ordinary tablespoon, carefully begin mixing the liquid ingredients with the flour.

Continue kneading the dough until it is fairly thick but sticky.

Once the dough has thickened, remove it from the bowl onto a work surface, first dusting it with flour. Now knead the dough with your hands, adding flour if necessary.

The kneading should last at least fifteen minutes for the gluten to begin to separate from the flour. Flatten the dough into a flat shape, then fold in half. Knead the dough and repeat the procedure again. The finished dough should not stick to your hands. It is flexible and pleasant to work with.

Roll the dough into a ball, wrap it in cling film and leave it warm for about forty minutes. Let the dough rest and start forming the manti. Leftovers can be refrigerated or frozen.

Ideal dough for manti

Have you tried such an oriental dish as manti? If not, be sure to prepare it. This is an excellent alternative to the boring dumplings and khinkali. This recipe makes the dough very tender and thin. It is easy to work with, does not stick to your hands, and is elastic, so you can easily roll it into a thin layer, and the manti will turn out like in the classic correct recipe.

2.5 cups Flour
1 glass Water
1 piece Egg
1 tsp. Salt

Take a clean, dry and deep bowl. Sift premium wheat flour into it through a sieve. It must be of high quality, since the result of your dish depends on the flour. Sifting will saturate it with oxygen and get rid of lumps. Make a small well in the flour and add a teaspoon of salt into it.

Pour clean boiled water at room temperature into the same hole in the flour.

Beat a raw chicken egg into the flour and salt. Using a fork, start kneading the dough. Mix thoroughly until it becomes viscous and homogeneous, without any flour lumps.

Dust your work surface with flour. Then place the dough from the bowl on it. After that, start kneading with your hands. Knead the dough for about ten minutes, rolling it out and folding it in half. If necessary, add flour to prevent the dough from sticking to your hands. But, be careful not to overdo it. If you add too much flour, the dough will be too tough and will not roll out well. Roll the finished dough into a ball, cover it with a kitchen towel and set aside to rest and allow the flour to release the gluten. The dough will be ready to work in half an hour.

After the dough has rested warm for half an hour, turn it out again onto a floured work surface. Using a rolling pin, roll it out into the thinnest possible layer, but so that the dough does not tear.

Roll the dough into a roll. Use a rolling pin for this, as if wrapping it around a tree.

Pull the rolling pin out of the resulting roll, press the dough with your hands and cut it into portioned squares of the same size.

You should get a large number of squares like this, from which you will form manti.

The filling for manti can be prepared according to any of the recipes. Most often it includes chopped pork or lamb, mixed with pieces of lard, generously seasoned with onions and herbs. Place the filling on each square and pinch its edges as shown in the picture. Then you can immediately send the manti to the steam bath or put them in the freezer to later use as semi-finished products.

Choux pastry for manti

Do you want your manti to be super tasty and tender? Then prepare choux pastry for their base! This is very simple to do, but boiling water simply transforms the dough. It becomes much easier to work with, it rolls out perfectly and does not tear. Be sure to try this recipe, it will become your favorite!

1 glass Water
1/2 tsp. Salt
3 tbsp. l. Vegetable oil
2 cups flour

Pour water into a saucepan or stewpan. Then place it on the stove, turn the heat up to high and bring the liquid to a boil. Pour three tablespoons of oil into it and add salt. Stir thoroughly to dissolve the salt crystals in the water.

Remove the saucepan with boiling water from the stove and pour a glass of sifted premium wheat flour into it. Mix the ingredients thoroughly with a fork until the dough comes together.

Now pour another glass of flour into the bowl or saucepan and mix everything thoroughly again. Once the dough is thick enough, turn it out onto your work surface and start kneading it. If you feel that it is not dense enough or continues to stick to your hands, add more flour as you knead. The finished dough does not stick to your hands, but remains elastic and soft. Roll it into a ball, wrap it in cling film and put it in the refrigerator to rest for half an hour. In the meantime, you can start filling the manti.

When the dough has been in the refrigerator for a sufficient amount of time, remove the cling film, place it on a floured work surface and roll it out as thin as possible using a rolling pin. Then cut it into squares of the same size (about five by five centimeters) using a sharp knife and stuff them with minced meat.

Dough for manti - classic recipe with step by step photos

Manti is a very tasty and satisfying dish that is very popular among Turks, Asians, Koreans and Mongols. In appearance, they are very similar to dumplings, but these two dishes should not be confused. Translated into Russian, “manty” means “stuffed head.” Their filling can be completely different: pumpkin, meat, mushrooms, potatoes with lard, herbs, fish and even berries or fruits. The dough can also be prepared in different ways - a very important component of the entire dish. Some believe that it is better obtained from water and eggs, others think that it is made from salt, water and flour. Our classic recipes will help you decide on the best dough, as well as prepare the best manti.

Classic manti dough recipe

Cooking time – 1 hour.

Servings – 10-12 pcs.

Using this classic recipe, you can prepare tasty, elastic dough for manti that does not tear when cooked. This cooking method is very simple, and it does not require a lot of effort or any complex ingredients. All you need is salt, water, flour and an egg. You can rest assured that this dough will make the most delicious and beautiful manti!

Chicken egg 1 pc.
Flour 1 kg.
Salt 2 tsp.
Water 1 glass

The dough for manti is ready! Now you can prepare a tasty and satisfying dish from it! Sculpt and cook with pleasure!

Classic choux pastry in boiling water for manti

The prepared classic choux pastry for manti is very convenient to model, but you need to try a little to prepare it correctly. Since the dough is brewed in boiling water, it is better to prepare it immediately so that it is at hand at the right time. If all stages of the culinary process are followed correctly, you will get excellent dough, from which equally beautiful manti will come out.

Ingredients:

Flour – 3 tbsp.
Eggs – 1 pc.
Vegetable oil – 1 tbsp. l.
Boiling water – 1 tbsp.
Salt - to taste.

Cooking method:

Break one egg into a deep bowl, add salt to it and thoroughly whisk the ingredients with a whisk until they become a homogeneous liquid.
Sift the flour into a separate deep bowl or cup using a sieve or a special glass. Then add the required amount of vegetable oil to it, after which we mix everything well with a tablespoon.
Pour a previously prepared glass of boiling water into the flour and immediately stir the mass intensively with a spoon.
Add a mixture of eggs and salt to the prepared flour mixture. We begin to knead the dough with our hands, adding a little flour if it becomes sticky.
When the dough is ready, wrap it in a plastic bag to prevent it from drying out and let it rest for 20-30 minutes.

After the time has passed, you can safely start preparing a tasty and beautiful dish. Good luck with your manti and delicious lunch!

Classic recipe for making manti dough with mineral water

The classic version of preparing manti dough in mineral water is liked by many housewives. Firstly, it does not stick to your hands and the table during kneading, even if you do not add flour to the main mass. Secondly, it holds together well during cooking and the filling does not fall out during cooking. To ensure that the dough turns out exactly as it should, use the exact quantities of ingredients indicated in the recipe.

Ingredients:

Flour – 500-600 g.
Eggs – 1 pc.
Mineral water – 200-220 ml.
Sugar – 5 g.
Salt – 5 g.
Vegetable oil – 60-75 g.

Cooking method:

We take a clean and deep bowl into which we break the egg. Beat it vigorously with a fork.
Add salt and sugar to the egg and mix everything well again until the crumbly ingredients are completely dissolved.
Pour in the required amount of vegetable oil and mineral water.
Intensively stir the added ingredients with the previous ones until we obtain a homogeneous mass.
Sift the flour into a separate bowl using a special glass or sieve, then add it to the main mass in portions. After each addition of the ingredient, mix the dough well to break up all the lumps.
When the dough becomes difficult to knead in the bowl, transfer it to a clean table sprinkled with flour in advance. Continue kneading with your hands.
As soon as the dough stops sticking to the surface of the table and your hands, it is ready.

Prepared dough for manti in mineral water can be immediately used for modeling, as it does not require time to brew. Happy cooking!

Classic puff pastry for manti

To prepare delicious and beautiful manti, it is not necessary to prepare dough for them, which contains only flour, water, eggs and salt. An appetizing dish can also be made from a puff base. So, the manti turns out so crispy that it’s simply impossible to resist such temptation! Try making the dough according to our classic recipe - and you will see for yourself!

Ingredients:

Flour – 500 g.
Egg – 1 pc.
Butter – 200 g.
Salt – 1-2 pinches.
Vinegar 9% – 1.5 tbsp. l.
Vodka – 2 tbsp. l.

Cooking method:

Break an egg into a deep bowl and add the required amount of vodka and water to it.

Tip: If possible, use enamel cookware.

Add a little salt and vinegar to the prepared egg mixture. Mix all ingredients thoroughly.
Sift the flour into a separate dry bowl using calico or a special glass, then add it portionwise to the main mass. Let's start kneading the dough.

Tip: You need to knead the dough by hand for at least 5 minutes. The longer it warms up, the better and tastier the manti will be.

When the dough is ready, roll it into a ball, wrap it in a plastic bag or cling film, and then put it in the refrigerator for 15-20 minutes.
While the dough is in the refrigerator, cut the unfrozen butter into medium pieces and mix it with 100 g of flour. To make this easier, you can use a food processor.
We place the mass prepared from flour and butter between two sheets of baking paper and roll it out into a layer so that the thickness is about 3-4 mm, after which we also put it in the refrigerator so that the butter hardens.
When the dough has risen, roll it out on a clean table until its thickness is approximately 6 mm.
On the rolled out layer we place another one, which we prepared from flour and butter. The latter should take up half the area of the first.
Fold the dough as desired and roll it out again. We repeat these steps 5 or 6 times.
When the dough has been rolled out a sufficient number of times, put it in the refrigerator again for 15-30 minutes.

Puff pastry for manti is ready to use! We assure you that you have never tried manti like this before! Eat for health and with appetite!

Manti dough with kefir - a classic recipe

The recipe for such a dough can be useful not only for making manti, but also for pizza or pies. It turns out to be very elastic, delicate in consistency and slightly sour in taste. Any filling against the background of such dough will look juicy and incredibly tasty. To prepare the base for manti, you do not need eggs, but you should stock up on a small amount of kefir.

Ingredients:

Flour – 3 tbsp.
Kefir – 500 ml.
Vegetable oil – 3 tbsp. l.
Soda – 0.5 tsp.
Salt - to taste.

Cooking method:

Before you start preparing the dough for manti, you need to remove the kefir from the refrigerator in advance and bring it to room temperature under natural conditions. Then pour it into a deep bowl.
Add a little soda and salt to the dairy product, and also pour in the required amount of vegetable oil.

Tip: the type of oil does not matter; you can use either olive or sunflower. The main thing is that it is odorless.

Sift the flour into a bowl with the main mass using a fine sieve or a special glass and at the same time knead the dough for at least 10 minutes. The dough should be lump-free and homogeneous. If necessary, you can add a little flour.
When the dough is elastic and stops sticking, cover it with cling film and let it rest for about 20-30 minutes to make it easier to roll out.

After the time has passed, you can begin to work with the dough and prepare delicious manti from it. Enjoy your sculpting and delicious meal!

In each region, manti is prepared in its own way. But while a lot is known about the traditional Slavic dumplings and dumplings, not everyone knows how to cook manti. But this unique type of meat and flour products deserves to be prepared not only in the east.

Asian manti differ from dumplings in a rich variety of fillings and large sizes.

The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, a lot of space is needed for such a filling, which leads to the large size of the product.

Anyone who wants to cook manti at home will have no difficulty at all, since this dish among the peoples of the East is usually prepared exactly this way - in the home family circle for home dinners. Over time, with the penetration of eastern culture into the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And when cooking on their own, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your pets with manti, you need to start mastering the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, an incorrectly prepared dough will ruin the whole job: it will be too thick and will not allow the filling to cook, or it will be too thin and will tear, which will also ruin the dish.

Step-by-step recipe for making unleavened dough

A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful modeling are a distinctive feature of the East.

To properly test for manti you need:

flour - 1 kg;
eggs - 2 pcs.;
water - 2 glasses;
salt - 2 tbsp. spoons.

Step-by-step preparation of dough for manti:

Pour water (1.5 cups) into a bowl, beat in eggs, add salt. The water should be warm, but not hot, otherwise the eggs will curl and the dough will not work.
Mix all components thoroughly until the salt is completely dissolved.
In a separate deep bowl, sift the flour. The reseeding process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
After making a well in the middle of the flour, pour in the prepared salty mixture.
Gently stir the manti dough. While mixing, gradually add 0.5 cups of the remaining warm water.
Knead the dough in a bowl until all the flour is incorporated into the process. You should get a very thick consistency that will be impossible to turn with a spoon.
Place the dough on a clean surface and begin kneading it with your hands. To prevent anything from sticking to the table, you need to periodically add flour for better kneading.
The labor-intensive process of working with the dough will take 15-20 minutes. Throughout the entire time, you need to thoroughly knead the dough, pressing it on all sides. This is the only way to achieve the desired thickness and smoothness.
Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, has become as elastic as possible, but is not yet very steep.
Let the finished dough rest for 30 to 50 minutes. To prevent it from weathering, place the ball in a plastic bag or cover with a slightly damp towel.
Divide the rested dough into 4-6 parts. Roll each piece into a roller and cut into equal pieces.

Correct sculpting of manti and their cooking

The manti dough should be smooth and elastic. After all, the final result depends on how it holds the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings can simply ruin the dish.

Thinly roll out pieces of dough no thicker than 2 mm. Cut it into large squares of 10 by 10 cm.

The filling is placed in the middle of all squares. For this size of dough you need 1 tbsp. spoon of minced meat.

Now you should make a manti by connecting its 4 corners together.

And then mold the resulting corners again, thereby giving the mantas their shape.

Unfortunately, in order to beautifully sculpt manta rays, you need long training in this matter. But there are different ways to combine the dough, so everyone will find a simple option for themselves. For some, traditional pinching of corners is easier, others will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - cascans (manto cookers). This is a special device in which products are cooked using rising steam. If you don’t have such a device, you can always cook manti in a regular double boiler.

Before placing the manti in the pan, moisten the bottom with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. The products are laid out at a distance from each other so that they do not stick together on their sides.

Place all the grates in the cascan. How long to cook manti will depend on the type of kitchen appliance, filling and thickness of the dough. But the average cooking time is 40-45 minutes. The food is served hot, or with fresh herbs.

Secrets of the perfect dough

For a thin dough that will not tear during modeling, it is best to take grade 1 and grade 2 wheat flour, combining them in equal proportions.
For a strong and elastic dough, the proportion of flour to water must always be maintained. To 1 part water, 2 parts flour.
Eggs are an important ingredient for unleavened dough. There should be at least 2 eggs per 1 kg of flour.
The ideal dough roll is 1 mm.

The best recipes for making manti

The main feature of creating the filling is the method of grinding it. Modern housewives are increasingly using meat grinders and blenders, but for a classic dish this is fundamentally wrong.

With meat chopped with a knife, oriental food turns out much tastier.

According to tradition, manti is usually prepared with meat, most often from several meat products: lamb, pork, chicken, beef. A mandatory addition to the meat is a piece of fat tail fat, which makes the dish more tasty and juicy. Also, the juiciness of the mantas is given by onions, which must be present in the minced meat in a ratio of 1 to 2.

Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the manti from breaking through, and pumpkin adds a unique, unique taste to the dish. In the modern world, manti can be prepared with all sorts of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are varied, because... Each nationality prepares them according to its own historical recipes.

In Uzbekistan, this dish is traditionally filled with lamb.

Ingredients for the dough:

flour - 500 gr;
egg - 1 pc.;
water - 120 g;
salt - a pinch.

lamb - 0.5 kg;
tail fat - 50-100 g;
onion - 300 gr;
salt, spices - to taste.

How to cook:

In order for Uzbek-style manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. The result will be a steep grind, which will still need to be mixed manually. Let the dough rest.

Chop the lamb, tail fat and onion into small cubes. To make fat easier to cut, you need to freeze it a little. Place the meat and onions in one bowl, season with salt and pepper and stir.

Divide the dough into pieces. Roll out each piece very thinly with a rolling pin, and cut into squares or make flat cakes from the resulting layers. Place the minced meat in the middle of each prepared pan and place the fat tail fat on top.

Shape the manti, giving them a rounded shape. Steam the dish for half an hour. When serving, top with sour cream sauce.

Recipe for manti with kava pumpkin

Kava is a pumpkin that is often used as a filling along with meat or as an independent minced meat. Manti with pumpkin turns out juicier, healthier and more original.

But to experience all the luxury of the east, you can cook fried manti - khoshans.

Want something interesting?

Ingredients for the dough:

flour - 800 gr;
water - 300 ml;
egg - 1 pc.;
salt - to taste.

pumpkin - 800 gr;
meat - 300 g;
onions - 4 pcs.;
black pepper, salt - to taste.

For frying:

vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with careful kneading. You can replace manual kneading with a food processor. Be sure to let the test rest for 60-90 minutes.

Prepare ingredients for minced meat. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin slices and chop. Chop the onion first into half rings and then into cubes. Combine all the products, add spices and salt to them and mix everything thoroughly.

Roll out the dough, giving it any shape, and put filling in each piece. Pinch the edges tightly, making a product of any type.

This recipe for manti with pumpkin is unusual in that the manti are initially fried in vegetable oil and then steamed. Heat the oil in a cauldron and fry the manti in hot fat. Afterwards, let the oil drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time the taste of the fried product will be present in the dish.

Recipe for manti with minced meat

The classic recipe for manti made from assorted minced meat can be easily replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for filling. And if you don’t have a double boiler, you should cook manti in a slow cooker.

For the test:

flour - 3 cups;
water - 1 glass;
salt - 1 teaspoon.

minced meat - 500 gr;
onions - 3 pcs.;
salt - 1 teaspoon;
salt and spices - to taste;
water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and prepare the dough without using eggs, just using water and flour. The dough is kneaded in the traditional way, and it should not be too stiff. Let it sit for 30 minutes.

While the gluten swells, you need to prepare the filling. Place the minced meat in a bowl. Thinly slice the onion into half rings and then chop finely. Mix the minced meat with onions, add spices, salt, and pour in a little water. Mix everything thoroughly until smooth.

Cut the rested dough into equal pieces and roll them into flat cakes. Fill each flatbread with minced meat and form into manti, pinching the edges nicely.

Pour 3 cups of water into the multicooker pan and set the “Steam” mode. Coat the grill with oil or fat and place the manti on it so that their sides do not touch. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it gives an ambiguous reaction. Despite the absence of meat, manti comes out in all its glory: with a spicy taste, juicy and with steamed dough.

Departing from the rules for preparing dough, it should be noted that manti with potato filling must be made from anhydrous dough. Then it will turn out denser, which is what is required for this recipe.

Ingredients for the dough:

flour - ¾ cup;
egg - 2 pcs.;
salt - 1 teaspoon;
water - as needed.

potatoes - 4 pcs.;
onion - 2 pcs.;
butter - 100 g;
salt - 1 teaspoon;
ground pepper, cumin - to taste.

Of these products, the output should be about 20 pcs. manta

How to cook:

Beat the eggs with a fork and dissolve the salt in them. Add sifted flour and knead the dough thoroughly. Let it rest under a damp towel for 30-60 minutes.

During this time, you should prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash the potato tubers and onions. Cut the tubers into slices. Cut each plate into strips (slices), which are cut into very small cubes.

Chop the onion thinly and finely as well. Chop all vegetables only by hand without using choppers.

Place the onions and potatoes into a bowl. Add salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again so that the butter is evenly distributed.

Divide the ball of rested dough into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.

Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a flat cake 1-2 mm thick. Place 1 spoon of potato filling on each flatbread.

Make manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges over the center of the minced meat. Turn the cake over and pinch the remaining edges over the previous pinch. Then connect the midpoints of the remaining two sides of the square. Lastly, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam the manti under high boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often, lack of time does not allow you to fully engage in preparing manti. But you can fully enjoy this oriental dish if you adapt the manti recipe in a slow cooker and prepare a lazy version of the dish that does not require artistic modeling.

flour - 600 gr;
water - 1.5-2 glasses;
egg - 2 pcs.;
salt - to taste.

meat - 500 g;
onions - 3 pcs.;
salt, spices - to taste.

How to cook:

Beat the eggs until foamy with salt. Winnow the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough sits, prepare the filling.

Since the dish itself is modified, the minced meat can be chopped not by hand, but using a blender. Cut the meat and peeled onion into pieces and place in a blender. Grind the products, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat; to make the dish juicier, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

Roll out the entire piece of dough into an evenly thin layer. Place all the filling on one edge and roll the dough into a roll. Pinch the resulting roll at the edges and place in the slow cooker. Cook for 30-40 minutes.

Serve on a common platter, cutting the roll into slices with a knife.

Do you want to make something tasty, satisfying, unusual and at the same time without high costs? Try the manti recipe. Such a dish will certainly surprise your family and make you famous among your friends as a zealous housewife and skillful cook.

Manti dough can be prepared in several ways with different ingredients. It can be as simple as it is, or with milk or kefir.

Universal dough for manti

Required Products:

half a small spoon of salt;
0.8 kg flour;
a large spoon of olive or vegetable oil;
one egg;
a little more than half a small spoon of sugar;
0.1 liters of water.

Cooking process:

Add the contents of the egg into the specified amount of flour, add oil, salt and mix.
Then add sugar, pour in water and mix thoroughly again. You need to do this for at least 10 minutes so that the dough has a good consistency.
We wrap it in cling film and put it in the cold for 15 minutes, after which the workpiece can be used.

Recipe for manti in Uzbek

Required Products:

100 milliliters of water;
one egg;
a little salt to taste;
0.3 kg flour.

Cooking process:

Break the egg into water at room temperature and beat a little with a fork until the mixture is homogeneous.
Add salt to your taste and flour. We begin to knead and bring it until smooth so that nothing sticks to the skin.

Delicate version with milk

Required Products:

0.25 liters of milk;
700 grams of flour;
half a small spoon of salt.

Cooking process:

Place the milk on the stove and wait until it starts to boil.
Add a little salt and a third of the specified amount of flour, stirring the contents. The mass should come out thick and slightly sticky.
Gently start adding the remaining flour and bring the mixture to the desired consistency. Let it rest for 30 minutes and you can move on to sculpting.

Classic recipe with water without eggs

Required Products:

0.5 liters of water:
0.7 kg flour;
pinch of salt.

Cooking process:

Place the flour in a deep container so that there is a mound in the middle. We make a hole in it, add salt and a little water there.
We begin to mix and bring to the desired state, while gradually adding water.
When a non-sticky ball is formed, remove it for 30 minutes, covering it with something. After this time, the dough can be used.

Choux pastry for manti

Required Products:

a glass of just boiled water;
vegetable oil – 20 milliliters;
0.6 kg flour;
salt to taste.

Cooking process:

Take a little more than half the specified amount of flour, mix with salt and water.
Carefully mix the contents and add the remaining flour, butter and bring to the desired consistency with your hands.
After the dough ball has rested in the refrigerator for 10 minutes, it is ready to use.

A simple kefir base

Required Products:

3 cups flour;
3 tablespoons vegetable oil;
0.5 liters of kefir;
half a small spoon of salt and the same amount of soda.

Cooking process:

Add salt, baking soda and butter to kefir at room temperature and mix.
Add flour and begin stirring for at least 10 minutes. If necessary, add more flour - check the consistency. The dough should be smooth and elastic.
Leave it for 20 minutes under cling film. Then you can roll it out and prepare manti based on it.

On mineral water

Required Products:

0.25 liters of mineral water;
salt to your taste;
1 egg;
4 cups flour;
200 grams of sour cream.

Cooking process:

In a deep container, combine the contents of the egg, salt and sour cream. Whisk everything a little with a whisk until the salt dissolves.
Pour mineral water into this mass, add flour and use your hands until it becomes elastic. Remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

To make manti, you can use any dough you like. And you can choose the filling from a variety of recipes presented.

Traditional manti in Uzbek

Uzbek manti, of course, is similar to dumplings, but still it is a different dish.

And the classic version uses lamb.

Required Products:

0.5 kg lamb;
required amount of dough for manti;
seasonings;
two large onions.

Cooking process:

We divide lamb into meat and fat. We chop both into small squares, mix with onions, which we season with spices in advance.
We cut the dough into thin squares, put a little filling in them and fasten them well.
We steam the prepared envelopes in a pressure cooker or in a multicooker for 45 minutes.

With potato

Manti with potatoes is an Asian analogue of the usual dumplings, but there are some differences in the cooking process.

Required Products:

seasonings and herbs;
potatoes - five pieces;
onion – 0.3 kg;
about 0.6 kg of manti dough.

Cooking process:

Peel the potatoes, turn them into cubes using a knife, combine with chopped onions, herbs and spices.
We make a thin layer of dough, cut out oval shapes, put the filling there, glue the edges together with our hands and send it to the pressure cooker.
Cook for about 40 minutes, covered, after the water begins to boil.

Lazy manti in the oven

There are also lazy manti that can be cooked in the oven without much fuss.

Required Products:

0.4 kg potatoes;
bulb;
spices;
half a kilogram of any meat;
dough – 0.6 kg.

Cooking process:

Chop the meat very finely or pass it through a meat grinder. Mix with chopped onions and potatoes, which need to be cut into thin strips. Season all this with spices to your taste.
We make a round layer of dough (not too thick) and cover it with filling so that there is some space left around the edges.
Roll the dough with the filling into a roll, seal the edges and put it in the oven for 30 minutes at 180 degrees.

The finished dish is cut into pieces. You can also top it with sauce to taste.

Lenten manti with pumpkin

Manti with pumpkin are prepared from the simplest dough without eggs. And it turns out to be a satisfying and healthy dish.

onion and sweet pepper;
seasonings;
0.7 kg of dough without eggs, in water;
0.3 kg pumpkin;
greenery.

Cooking process:

We wash the pumpkin, remove the skin and grate it. Mix with chopped peppers and onions, season with any spices and herbs.
Make a layer out of the dough and cut it into equal squares. Fill each with pumpkin filling and secure.
Steam for 25 minutes - by this time the pumpkin should have become soft.

Manti with meat in a slow cooker

There is a special device for preparing this dish, but you can make manti in a slow cooker if your model has a suitable mode for this.

Required Products:

0.5 kg of manti dough;
two onions;
spices;
600 grams of any meat.

Cooking process:

Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
We turn the dough into a sausage, cut it into pieces and make round cakes from each. Place a spoonful of prepared minced meat in them and carefully fasten them together with your hands.
Place the pieces on the steamer tray, fill the bowl with water, turn on the “Steam” mode, setting the time to about 45 minutes.

Beef option

Minced manti is usually made from lamb, which is not twisted, but chopped.

But this meat is not a frequent guest on our tables, so it can be replaced with beef.

Required Products:

bulb;
0.3 kg beef;
seasonings;
half a kilogram of dough.

Cooking process:

We wash the meat well, remove excess parts and chop thoroughly.
Mix with onion, cut into squares, and season this mixture with various spices.
We cut out squares from the dough, put a little prepared filling on them and fashion manti.
We bring them to readiness within 40 minutes using any “steam” method.

In Tatar

Delicious and satisfying manti, which are slightly different from the traditional version.

Required Products:

three potatoes;
two onions;
any suitable dough – 0.5 kg;
clove of garlic and spices;
0.3 kg of meat.

Cooking process:

We wash the selected meat, chop it, mix it with chopped potatoes and onions, and sprinkle with seasonings.
We separate pieces from the dough, make flat cakes out of them and fill them with prepared filling. We seal the edges so that the blanks are in the form of manta rays.
Place them in the pressure cooker and wait about 40 minutes until the dish is ready.

Delicious and juicy manti with lamb

To make the dish really juicy, you will need fatty lamb and onions, which should be more than meat.

To prepare you will need:

lard – 50 grams;
0.3 kg lamb;
onion – 0.4 kg;
spices;
0.6 kg of dough.

Cooking process:

Finely chop the onion, mix with spices, and then with chopped lamb and lard. Leave this mass to infuse for some time.
Then you should roll out the dough and cut into squares. Place a small amount of prepared filling in them, secure the edges well together and steam until cooked. This will take approximately 40 minutes.

Original recipe with fish

Of course, manti are always made with meat, but you can experiment a little and cook them with fish.

Required Products:

seasonings;
0.5 kg of dough;
100 grams of onion;
egg;
one pink salmon.

Cooking process:

We clean the fish, cut into pieces and grind in a meat grinder along with peeled onions. Add egg and seasonings to this mixture.
Cut out small circles from the dough, fill them with filling and seal them.
Place the workpieces in a pressure cooker, which has been pre-lubricated with oil, and steam for 40 minutes.

Manti is a favorite dish of all Caucasians, as well as Russian residents. It is made from dough and minced meat. The principle of preparing this dish is very similar to: the meat filling is wrapped in the dough and something like a cup is made. Other names for this dish are poses, as well as buuz. This dish is prepared in a pressure cooker. How to cook for manti? Cooking recipes will follow.

As a rule, manti dough is prepared without eggs, but some make them based on this product. We will consider recipes for preparing a base that does not contain eggs.

Cooking secrets

Remember that this dish must be steamed only. Suitable for this:

Multicooker or double boiler;
Mantovarka (mantyshnitsa).

Remember the basic rules:

The base must be rolled out thinly, so you need to use two types of flour or 1 higher grade;
If 2 types of flour are taken, then the proportion 1:2 must be observed. It is this texture of the dough that will not disintegrate during modeling;
As a rule, the base is made with water, but sometimes you can find recipes in which it is made with kefir or milk;
Be sure to knead the base for 20 minutes. The consistency must be covered with a towel. In the meantime, you can start filling.

Classic manti dough recipe

The classic recipe, as a rule, does not include eggs.

In order to prepare the dough, we will need:

Flour - 700 gr;
Water - 2 glasses;
Salt to taste.

Manti is a very tasty and satisfying dish, somewhat similar to our dumplings or Georgian khinkali. But they have special, distinguishing features: minced meat is always used for filling, the dough is always unleavened (sometimes an egg is added), and they are cooked exclusively by steaming.

To prepare dough for manti according to the classic recipe, prepare the necessary ingredients.

Sift the wheat flour several times. And this is a mandatory condition (even if you use premium flour), since, 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 have a beneficial effect on the quality of the dough , and then on the flour product itself.

Make 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 painstaking work ahead: slowly, stirring with a fork in a circular motion 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, tender, very pleasant to the touch and, most importantly, not over-floured.

When the dough becomes dense enough and it becomes 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, all the time bending the edges towards the center. The classic recipe for manti dough requires long and thorough kneading - the more time you spend on preparing it, the more delicate 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 pliable. The manti turns out gorgeous: 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.

Be sure to try it.