Manti is a popular dish among Central Asian peoples. From the usual dumplings, they differ not only in size and appearance. The classic recipe for dumplings also has its own characteristics.

Options for making dough

There are a huge number of variations of this dish. For minced meat, finely chopped lamb is usually used. In addition to meat, fresh greens, boiled peas, raw potatoes, pumpkin and other components are added here.

The dough for real Uzbek manti should be fresh and made on the basis of flour and water. Cook the dish steamed. If there is no special pressure cooker, then you can use a double boiler.

Classic recipe

 

The most important thing in the dish is the dough. It depends on how correctly it is cooked, whether ready-made mantas will be able to maintain their shape.

Required Products:

  • 2 glasses of water;
  • 1 cup flour;
  • 2 chicken eggs;
  • A pinch of salt.

Cooking process:

  1. It is important that the water on which the dough is kneaded has an optimum temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to about 50-60 degrees, and then cooled to the desired value.
  2. For mixing the dough, deep dishes (bowl, bowl, etc.) are suitable. The necessary amount of previously sifted flour is poured into it, in which a depression is made in the form of a funnel.
  3. Salt is poured into the funnel, eggs are broken, and cooled water is poured.
  4. With gentle movements, everything is kneaded to a uniform consistency, so that lumps do not form. Kneading dough for manti is allowed exclusively by hand. The use of various kitchen appliances will not allow to achieve the desired consistency of the test.
  5. After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cold place for 15 minutes.
  6. During this time, the dough will have time to relax and will be ready to cook delicious manti. It remains to wrap the filling and cook them.

Dough for manti without adding eggs

 

Especially for those who for some reason cannot use eggs, there is a recipe for manti test without them. If it is cooked correctly according to all the rules, then it will not be noticeable in the finished dish at all.

Required Products:

  • 1 cup (250) ml of water;
  • 0.5 kg of flour;
  • A bit of salt.

Cooking process:

  1. At the very beginning, sift the flour by adding a pinch of salt to it.
  2. Make a groove in the flour in the form of a funnel, where to pour water. It may be necessary to add additional water to the kneading process, or vice versa flour.
  3. Knead a thick dough, roll it into a ball and wrap it in a napkin.
  4. Leave the dough at room temperature for 1.5-2 hours. After which it is ready to sculpt products.

Puff pastry recipe

It turns out that you can even cook manti from puff pastry. This dish will be slightly different from the classic, as the dough will turn out crispy.

Required Products:

  • 0.5 kg of flour;
  • 1 chicken egg;
  • 200 g butter;
  • 2 tablespoons of vodka;
  • 1.5 tablespoons of vinegar (9%)%
  • A bit of salt.

Cooking process:

  1. Beat the egg by adding water and vodka to it. It is best if the batch is held in an enamel bowl.
  2. Add salt and table vinegar to the egg mixture, mixing well.
  3. Gradually, adding small portions of flour, knead the dough.
  4. Kneading the dough is allowed only manually for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
  5. Roll the finished dough into a ball and cover with cling film. The dough should lie in the refrigerator for 15-20 minutes.
  6. While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. This can be done in a food processor.
  7. Roll out the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the formation should be approximately 3-4 mm (not more).
  8. Send the rolled formation to the refrigerator for complete solidification of the oil.
  9. Roll out the dough on the table. The thickness of the resulting formation should be about 6 mm.
  10. Lay a layer of butter and flour on top. It will occupy approximately half the area of ​​the lower reservoir.
  11. Roll up the dough and roll it out. This procedure should be repeated 5-6 times.
  12. Roll the dough out in the refrigerator for a while (15-30 minutes). After that, he is pulled out and sculpted in Uzbek manti.

Uzbek dough in manti bread machine

For those who want to save time and at the same time enjoy delicious manti, there is a separate recipe. How to make manti dough in a bread machine?

Required Products:

  • 0.5 kg of flour;
  • 100-150 ml (half a glass) of water;
  • 2 chicken eggs;
  • A bit of salt.

Cooking process:

  1. The ingredients are placed in a bucket of a bread machine in the following sequence: flour, salt, eggs, water.
  2. In the "Dough" mode, kneading is performed for 20 minutes.
  3. Once the dough is kneaded, you can get it and sculpt manti using any mincemeat.

Kefir Dough Recipe

Initially, manti was prepared on a fresh dough, which included exclusively water, flour and salt. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading on kefir. Such manty turn out gentle. You can also replace kefir with yogurt or sour milk.

Required Products:

  • 2 cups kefir (fat can be any);
  • 3-4 cups flour (depends on its quality);
  • A pinch of salt and baking soda.

Cooking process:

  1. Salt the sifted flour.
  2. Kefir is slightly heated (the temperature should not exceed 40 degrees) and add soda to it.
  3. In warm kefir, carefully, in small portions, flour is introduced.
  4. Knead soft, elastic dough.At the same time, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
  5. Put the dough in a bag and send for 30 minutes in the refrigerator.
  6. The dough is ready for modeling. Using various fillings, you can get an incredibly delicious oriental dish.

Secrets and tricks of cooking dough for manti in Uzbek

In order for manti to be tasty and not to fall apart during cooking or serving, some rules must be observed during their preparation:

  1. The flour used to knead the dough must be sifted. This manipulation allows her to be saturated with oxygen, as a result of which the finished dough will be very soft.
  2. The quantity of products indicated in the recipes is approximate. During their use, you need to focus on the quality and cooking conditions. Due to the fact that the flour may differ in the percentage of stickiness, it may take more or less to knead the amount indicated.
  3. Dough after kneading may come out too soft. In this case, you need to hold it longer in the cold (1 hour instead of 15 minutes).
  4. If the dough on the contrary turned out to be too hard, then vegetable oil, which is added to it, will help to rectify the situation.
  5. The dough, mixed in boiling water, turns out to be more pliable in the molding.
  6. To make the dough elastic help eggs and milk. Such manti will never be torn during cooking.
  7. To roll out the dough as finely as possible, you need to lubricate the surface on which this will be done with vegetable oil.
  8. Classical Uzbek manti is cooked with lamb. But, since it is not always possible to find such meat in our country, it is allowed to replace it with high-quality beef. Only in this case it is necessary not to chop it, but to make minced meat from it in a meat grinder. This is due to the fact that in 30-40 minutes, namely, so much manti is cooked, the beef simply does not have time to cook, and turns out to be too stiff.
  9. The amount of onion in minced meat should be equal to the amount of meat. At the same time, it must be finely chopped. Only in this way, the finished dish will turn out juicy.
  10. So that the manti during cooking does not stick to the dishes in which they are cooked and do not tear, before they are laid out on a sheet of a mantle cooker or a double boiler, they must be greased from below with vegetable oil.

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