Not every housewife knows how to knead the dough for cops. And in general, little is known about this dish in our country, since it belongs more to Asian cuisine. Also about this dish as a national one is mentioned in the cooking of some Siberian peoples. But no matter which of the peoples ascribed the appearance of such a tasty and original dish, the first mentions of it are noted by the Uzbek people. Manty is often confused with khinkali or dumplings. And this is not accidental, since there are still some similarities between these three dishes, but, nevertheless, they are prepared in a slightly different way.
In the article, we will consider how to knead the dough for manti, what toppings go with them and what sauces are best served with. We will also try to figure out how manti differs from dumplings and khinkali.
It would seem that it could be easier than kneading the dough, but, unfortunately, many novice cooks, preparing such a simple dish, make many mistakes in the process of kneading the dough. Therefore, before you start cooking the dish, it is best to learn more about how to knead the dough for manti.
What is the difference between manti and dumplings
Before kneading the dough for manti, we will try to figure out what are their main differences from dumplings. Then you will be able to avoid the most common mistakes and as much as possible similar to the original.
The meat filling for manti is not passed through a meat grinder, but chopped with a knife. This allows her to stay more juicy.
Unlike dumplings, manti are steamed and never dipped into boiling water. It is better to cook them in a double boiler. But if it is not there, then a special grate or sieve must be placed on the bottom of the pot with water. And already bags of dough with filling are laid out on it. After all, manti in their shape resemble bags. Thanks to this dish, the device at the bottom of the pan in the form of a lattice acquired the name "mantyshnitsy".
There are manti taken by hand, so that the juice does not flow out of them when pierced with a fork, but falls directly into the mouth.
The difference between manti and khinkali
The main difference between these two dishes is noticeable to the naked eye - the form. Manty is wrapped in an envelope with an open top. Khinkali, in turn, are shaped like small tight bags.
Another difference is minced meat. For manti, lamb or beef is often used. Pork or beef is put in khinkali. Also, in some cases, chicken fat can be added. As noted above, minced meat for manti is chopped with a knife. For khinkali, it is ground into a meat grinder. If in the first case only coarsely chopped onion and salt are added to the filling so as not to interrupt the taste of meat, then in the second case a large amount of spices and herbs are put.
When answering the question of how to knead the dough for manti, it must be remembered that it must be tight and bland. It is also customary to add an egg to it. In some regions, the dough is prepared with the addition of yeast. kneaded fresh, but not tight. And don't add an egg to it.
The cooking process of both dishes is also different. As already noted, it is customary to steam manti. Khinkali is boiled in a saucepan or in a deep frying pan.
Another difference is that khinkali is a dish of Caucasian cuisine, manti is Asian. The tail from the dough from khinkali is not eaten. It is necessary in order to make it more convenient to take them with your hands. Manty is eaten completely.
As we have already found out, manti is prepared from unleavened dough. Many housewives, so that it sticks together better, add an egg to the dough. But in classic recipe Only flour, salt and water are included. It is also important to remember that the water must be cold. Then the dough will be tight.
Cooking the dough
When answering the question of how to properly knead the dough for manti, remember that proportions are of great importance. Rather, this is the basis for success in preparing a good dough. In our case, the winning proportion is the ratio of water and flour 1:2.
So, we need:
- two glasses of sifted wheat flour;
- one glass of purified cold water;
- one egg;
- half a teaspoon of salt.
The dough for manti is rolled out to 2 mm thick.
How to knead the dough for manti with a photo
To make the dough for manti airy, it must be sifted through a fine sieve, thus saturating it with oxygen.
Sprinkle flour onto the prepared surface. In order to prevent excess debris from getting into the dough, the surface must be covered with parchment paper. In flour, make a funnel with your palm and drive an egg into it and pour water, but not all.
In order for the entire contents of the hole not to spread, knead the dough from the edges to the middle, gradually adding the remaining water. If necessary (if the dough is liquid), add more flour.
The dough should be tight, but elastic. Make a kind of ball out of the dough and cover with a towel, leave for a while. This is done so that the dough "rests" a little.
Often half an hour is enough for the proteins that make up the dough to swell, and it, in turn, will become more elastic and will not tear during cooking.
So, having considered how to knead the dough for manti (“classic” recipe), we can say that it is not so difficult to do this, the main thing is to adhere to the kneading technology. With its full observance, the dough for manti will turn out to be elastic, and when rolled out it will not tear.
Having rolled out the dough thinly, it remains to cut it into squares of the same shape or the usual circles.
Cooking manti
After the dough has “rested”, roll it out thinly to the shape we need. Let's start cooking minced meat. For this, it is best to use lamb, but if you cannot find it, then feel free to replace it with beef. In no case do not use pork, otherwise it will no longer be manti, but rather khinkali or dumplings.
Minced meat ingredients:
- one kilogram of meat;
- half a kilogram of onion;
- a couple of teaspoons of salt.
We cut the meat with a knife into pieces of at least one centimeter. Finely chop the onion. Mix the ingredients well and add salt to them. To make the minced meat as juicy as possible, you can add one glass of boiled meat broth to it.
After the stuffing is ready, we proceed to the formation of manti. Spread about one tablespoon of minced meat on the prepared dough. Now it is important to properly fasten the dough so that it does not stick out during cooking. First you need to fasten the edges so that you get envelopes. Next, the edges of the open segments must be leaned against each other. All meat envelopes are ready.
How to knead the dough for manti in a bread machine
Preparing the dough for manti is not so simple. Despite the fact that its preparation requires a minimum set of products, not every housewife can knead it, since this is a rather laborious process.
But in the age of technology, a bread machine can make the task easier. The dough prepared with its help will turn out to be moderately hard and quite elastic. To knead it, we need three glasses of sifted flour, one chicken egg, a glass of kefir, salt, vegetable oil.
How to make dough in a bread machine
In this case, the main thing is to observe the proportions, and the machine will already do everything on its own. Drive an egg into a separate container and add kefir to it. Mix well. You can do this with a whisk. After that, pour the mass into the bowl of the bread machine. Add salt, vegetable oil and pour flour.
Set the program you need and wait until the dough is kneaded. When the machine is up to the task, take out ready dough and leave it covered for half an hour to "rest". After that, you can start cooking manti.
Features of preparing stuffing for manti
Having figured out how to properly knead the dough for manti, consider the features of preparing minced meat. In the homeland of this dish, it is customary to cook minced lamb, goat meat or horse meat, and in some cases camel meat. But since it is quite difficult to get such meat in our latitudes, beef can be used.
To make the minced meat juicy, fat tail fat or fat is added to it. In the absence of both, you can put a small piece of butter in each manti. Here is how to knead the dough for manti, the recipe contains butter and a few ingredients that give the filling a juiciness.
Onions must be put in minced meat for manti. It gives it juiciness and also makes its taste more piquant. Most often it is mixed with meat in a ratio of 1: 2.
Sauces for manti
If it is not recommended to put a large amount of spices in minced meat for manti, then there are no restrictions on the issue of sauces. It can be classic sauces based on mayonnaise, sour cream with garlic, it can also be ketchup or adjika. In addition to well-known sauces, you can add less well-known, but very delicious sauces.
Sauce Almaty Satan
It is prepared on the basis of vegetable oil, which is heated in a pan until smoke appears. After that, one tablespoon is added to it. tomato paste. Turn off the stove and add a little red pepper and garlic squeezed through a garlic press. Mix all the contents, pour into a glass container and let the sauce brew for 15 minutes.
Sour cream garlic sauce
To prepare it, finely chop five cloves of garlic. This is important, garlic must not be passed through a garlic press. Pieces of garlic should be felt. Separately chop the dill and green onion. Sprinkle greens with your favorite spices. In this case, suneli hops are well suited.
After all the ingredients are mixed and pour a glass of sour cream. The sauce must be infused for at least 15 minutes.
How to eat manti
Having studied how to knead the dough for manti correctly according to the classic recipe, the features of preparing minced meat and sauces, we will understand the question of how to eat this Asian dish correctly.
If in the case of dumplings it is enough to prick each one on a fork, dip the sauce and eat, and you can take khinkali with your hands and also dip into the sauce, then the case with manti looks a little different.
So that the juice from the manti does not flow out, and the sauce is felt inside each manti. They must first be bitten, then put in a manti sauce with a spoon and then eat it up, enjoying the fullness of the taste of the dish.
Manti, as a rule, are prepared in a mantle, mantovarka, mantyshnitsa. The name of the devices is different, but the meaning is the same - the dish is steamed. This method of preparation helps the product to retain its nutritional value and reduces its calorie content.
For the filling, you can use absolutely any meat. To do this, it is crushed with a knife very finely. In this way, minced meat practically does not emit juice. Mixed with finely chopped onion and spices.
The main secret of a delicious dish is the dough. There are several ways to prepare it, and today I will share recipes with you with photos. delicious dough for manti.
Dough for manti
Cooking time: 20 minutes.
Servings: for 36 manti.
Calories: 234 kcal per 100 g of product.
Kitchenware: sieve, cutting board.
Ingredients
Step by step recipe
Use cases
- From such a test, you can cook manti, dumplings or dumplings.
- You can store it in the freezer for up to 6 months.
Video recipe for making a simple dough for manti
This short video shows in detail the entire process of making elastic dough.
With the advent of helping machines in our kitchen, the whole process of cooking has become easy and fun. So with the help of a bread machine you can cook an amazing dough for manti. Today we will get acquainted with the recipe for manti dough in a bread machine. You can use this preparation for any other dishes at your discretion. By the way, thanks to technology, our product becomes completely ready almost immediately after kneading, and you can not leave it to rest, but immediately use it for its intended purpose.
Dough for manti in a bread machine
Cooking time: 15 minutes.
Servings: for 50 manti.
Calories: 246.5 kcal per 100 g of product.
Kitchen appliances: bread maker.
Ingredients
Secrets of the right test
I think that among you, my dear readers, there are those who do not like to mess around with the dough, but would love to cook tasty dish out of him. Many argue that it turns out much better in a bread machine than by hand. Despite this, there is one secret that is suitable for any dough and makes it completely ready for any invention: after kneading, any dough must be left in a warm, draft-free place for a while.
- The complete readiness of the workpiece can be checked with one touch of a finger.
- If it returns to its original position, it is not ready yet.
- If the deformed place remains the same, then the product is completely ready for use. Such dough will be pliable during rolling, and you can make any shape out of it.
Step by step recipe
Video recipe for making dough for manti in a bread machine
And now I invite you to watch the whole cooking process soft dough in this video. You will be able to see how quickly the cooking proceeds and how elastic the dough turns out already 15 minutes after kneading.
But the best recipe manti test. This is how the Uzbeks make it, and our mothers and grandmothers too. The main thing is not to overdo it with flour, then it turns out soft and elastic. It can be rolled out thinly, but the workpiece will be strong. You can use the Uzbek manti dough recipe for any other flour treats.
Dough for manti recipe in Uzbek
Cooking time: 15-20 minutes.
Servings: for 40 manti.
Calories: 234 kcal per 100 g of product.
Kitchenware: deep bowl.
Ingredients
Step by step recipe
Video recipe for making dough for manti in Uzbek
In this video, we will get acquainted with the entire recipe for quality dough for manti with meat. You can visually see how it turns out as a result of complete readiness.
For me the most the best test for manti is custard. It does not require much time to prepare, but in the finished product it is very tasty. I want to introduce you to his recipe, which even a novice hostess can do.
Recipe for choux pastry for manti
Cooking time: 15 minutes.
Servings: for 100 manti.
Calories: 243 kcal per 100 g of product.
Kitchen appliances and utensils: deep bowl, blender.
Ingredients
Step by step recipe
Video recipe for making choux pastry for manti
I suggest you watch a short video that describes in detail all the step-by-step steps for creating a test. You will see what the result will be choux pastry for manti according to the classic step-by-step recipe.
Manti is a very common dish in many countries, but who is its progenitor is not known. Some suggest that they first appeared in China, because they have such a word "mantou", which means "stuffed head" in translation. But in other countries they use similar names. In Mongolia, they are called "mantuu", and in Japan, fried buns with various fillings are called "manju".
Other cooking options
- Many praise the mineral water dough very much, I also decided to try it and was pleasantly surprised. The recipe for manti dough on mineral water is the same as for custard, but instead of regular hot water, add mineral water.
- Since we figured out what types of test for manti are, I want to offer you a step-by-step photo. You can make their own form at your discretion. Someone makes it in the form of envelopes, cutting the dough into squares and connecting the edges. Some prefer to sculpt from a round shape. Ingredients can be added to minced meat if desired. For example, in Kazakh cuisine they are cooked with zucchini.
- Our hostesses often cook dumplings. How to cook them deliciously you will learn in this recipe - homemade dumplings -. If you follow some principles, you will get insanely delicious lumps of meat that are much better than store-bought ones. Of course, this dish is classified as high-calorie, but if you eat it before lunch, then extra pounds will not appear.
- I can't help but introduce you to the recipe. If you have the opportunity to use this miracle of technology, try it, your assistant cooks deliciously and quickly. If you are using frozen dumplings, do not defrost them beforehand so that they do not stick together. You can immediately pour into the car hot water, then the whole cooking process will become even faster. In the slow cooker, dumplings will not be overcooked and will not run away, and you will know about their readiness with the help of a sound signal.
- When you want something tasty and quick to cook, try it. This recipe has been around in cooking for a long time and has not lost its relevance today. Despite their simple name, these dumplings are very tasty and can even be a great treat for guests.
- Have you ever tried? Try it! I think you will like this dish.
- They can compete with any dish. You can additionally combine vegetables, herbs, liver and various sauces with them. Before, I didn’t even know that ordinary dumplings can become the main dish of even a festive table.
Thank you for using my recipes. Tell me, what kind of dough did you prepare for your meal? If you have any additions or recommendations for cooking methods, write. I will always listen to your opinion. And now I wish you success and bon appetit!
The recipe for manti with meat is simple, and we start cooking by kneading the dough. Pour 1 cup of warm water into a deep cup, add salt and vegetable oil.
Gradually add flour. For cooking hard dough consumes a maximum of 3 cups of wheat flour premium. In this case, 2.75 cups were used.
Knead everything, wrap in cling film and set aside for 15-20 minutes. This dough for manti is a classic recipe that goes well with products with any filling. You can also add 1 egg. To do this, break the egg into a measuring glass and add water to the brim. And then add flour.
While the dough is resting, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Knead the whole mass with your hands. Onion should let juice 
Clean beef from films and tendons. Cut into small cubes, then chop with a knife, as in the photo. If there is not enough time, you can use a meat grinder with a nozzle for a large shredder, but real stuffing for manti, it is cut with a knife.
Mix onion with meat, salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling.
The finished dough must be rolled out with a rolling pin. If it sticks to the surface, you can lightly sprinkle it with flour. You need to roll out the dough for manti quite thinly, a few millimeters thick. If you can see the letters on the silicone mat, then it is already quite thinly stretched.. It is necessary to try to ensure that the layer over the entire surface is of the same thickness.
Cut the dough with a knife into identical squares with sides 10 * 10 cm.
Place one tablespoon of filling on each square.
Connect the opposite ends of the square in such a way that an envelope is obtained. You need to connect only the tips, the edges remain free.
Now manti with meat needs to be greased on all sides vegetable oil and put on a steamer. The steamer also needs to be greased with oil.
Manti should be folded tightly enough, but at the same time, make sure that they do not flatten and lose their shape.
When the water in the double boiler or multicooker boils, install the bowl with manti. It takes exactly 45 minutes to steam the dish. After the specified time, put the manti on a plate and pour over the melted butter.
Manty is cooked for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the double boiler. But it's worth it".
RECIPE MANTOV
What do you need:
Dough:
4.5 art. flour
250-300 ml water
1 egg
1 tsp salt
Filling:
900 g lamb or beef
200 g fat tail fat (for lack of fat, you can choose more fatty parts of the meat and take it a little more)
600 g onion
1 tsp zira with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (those who like it spicy can use a little more pepper)
1 tsp salt
((inpage))
How to cook manti:
1. For the dough, sift the flour into a large bowl.
2. Dissolve salt in cold water (you can put it in the refrigerator for a while).
3. Make a well in the flour, add a raw egg and cold water With salt.
Photo: site It should be elastic and should not stick to your hands. If necessary, you can add a little flour. Roll the dough into a ball and leave under a towel for 2 hours.
4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small as possible, identical cubes. Do the same with the kurdyuk.
5. Cut the onion into thin small strips. I have a wonderful sharp shredder for this purpose, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead well with your hands.
6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add some fresh cilantro to the meat. But for starters, you can try without it. I advise you to experiment a second time.
7. Roll out the dough to a translucent state and cut into circles.
8. Now you can sculpt: first pinch the middle.
Photo: site Then unfold the workpiece with the other side and again make two tucks. It remains only to connect the tucks together and carefully clamp.
9. Time to cook. Many sources suggest lubricating the levels of the mantle or steamer with oil. I'm used to doing the opposite. I pour a small bowl of oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck.
10. Manty is prepared for about 45-55 minutes. Much here depends on the thickness of the dough that you have obtained and on the size of the manti themselves.
11. After 50 minutes, you can open and take a sample. Manti are easy to get. If the manty just rises - just lift it, if not, then you can pick them up with a silicone spatula. Checked - it works. Or slightly shake each level.
Manti must be served exclusively with the right sauce. The colorful host of the program Lara Katsova shared her favorite recipes with us.
HOT SAUCE WITH HERBS
Manti must be served with sauce. Photo: thinkstockphotos.com
Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce.”
What do you need:
500 g canned tomatoes in their own juice
2 garlic cloves
50 g cilantro
50 dill greens
1 tbsp hops-suneli
1 tbsp coriander
half a chili pepper
Red ground pepper- optional
1 tsp Sahara
1 tsp salt
How to cook spicy sauce with greenery:
Rub the tomatoes through a sieve, finely chop the garlic. Mix garlic and tomatoes, add salt and sugar, put the mixture on a small fire, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili pepper and simmer for another 3 minutes. If you want more spiciness, add red ground pepper. Remove from heat, put finely chopped cilantro and dill, close the lid and let cool.
SOUR CREAM SAUCE
Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce to khinkali. But my recipe is still different - saturated with herbs and spiciness.
What do you need:
1 st. sour cream 20%
2-3 garlic cloves
small chili pepper
enough cilantro and dill
How to make sour cream sauce:
Finely chop the garlic and chilli, removing the seeds. Chop greens, mix everything. Salt. The whole point is that there should be a lot of greens, it’s more greens with sour cream, and not sour cream with greens.
Prepare everything first necessary products. For manti, you need minced meat. It is also better to cook it yourself, but you can get by with a store-bought one. Take pork and beef in equal parts, wash and dry the meat, clean it from films. Then twist several times in a meat grinder or beat in a blender until smooth.
Now start making the dough. For him, take a deep and dry glass bowl, sift into it wheat flour top grade. Then make a recess in the flour and pour in a glass of ice water (it is better to pre-cool the boiled hearth by putting it in the freezer). Start mixing the ingredients with a spatula.
Then, as soon as the dough becomes thick, transfer it from the bowl to a board or work surface, sprinkle with flour. Knead the dough with your hands until completely smooth. Then roll it into a ball, wrap it in cling film. The test must be held at room temperature 30 minutes for the gluten to stand out.
While the dough is “resting”, take care of the stuffing for manti. Take the pre-cooked minced meat, place it in a bowl. Peel and wash the onion. Cut it into small cubes. Add the onion to the mince. Salt and pepper to taste, pour in the water.
Thoroughly mix the minced meat so that the mass becomes homogeneous. Now you are all set to sculpt manti.
Free the rested dough from the film and divide into three parts. Roll each into a sausage and cut into pieces about three centimeters long. Then roll each piece of dough into a thin circle. Put a little minced meat in the center with a spoon, and put a piece of butter on top to make the meat as juicy and fragrant as possible.
Pinch the dough on one side with your hands as shown in the photo.
Now pinch the remaining edges so that there are no holes.
Connect the resulting dough corners together. Everything, your manti are ready for cooking!
Be sure to grease the capacity of the double boiler with vegetable oil, otherwise the dough will stick tightly to it during the cooking process, and you will not be able to get the whole manti. Boil water in a saucepan, put a container in it, in which manti should be laid out in advance.
Cook manti for a couple of thirty minutes. Then pour over melted butter and serve hot with herbs and various sauces (sour cream is also suitable).
