Manti traditionally belong to Eastern and Asian cuisine, although they are considered the national dish of some Siberian peoples. Manti are often called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are prepared differently. The main distinguishing feature is that the minced meat for them is made from lamb, the dough is rolled out very thin, and “mantou” (as the Chinese call them) is cooked only by steaming. From Chinese, this word is translated as “stuffed head”, since manti are much larger in size than dumplings. If you learn how to cook manti correctly - as in Asia, you will not have a problem what to cook for the holiday table, so use the recipes from our website. Create your own culinary masterpieces, delighting your loved ones and dear guests with oriental dishes.

Secrets of preparing dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not tear, even if it is rolled out too thin, take water and flour in proportions of 1:2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, since the choux pastry retains the liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it well for 20 minutes, and since it is difficult to do this on your own, it is better to use a bread maker. Cover the finished dough with a towel and leave it alone for an hour. At this time you can start filling.

Tasty and juicy filling

In the classic version, the filling for manti is made from lamb with the addition of fat tail or interior fat, although the cuisines of different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols mix the filling with goat, beef, camel and horse meat, and in the coastal Chinese regions they add shrimp to the minced meat. Modern housewives mix different types of meat to prepare manti - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork lard, although this is not encouraged in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: for 1 kg of meat they usually take 150 g of fat. Sometimes fat is added piece by piece to the minced meat when making manti.

The main point in preparing the filling is not to use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, and fat and onions are also cut, which are taken in a 1:2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, you can’t do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make the minced meat especially tasty and aromatic.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables; besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which is made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

Making the right manti

The settled dough is rolled out in a layer of 1–2 mm - ideally it should be so thin that the filling is visible, since the art of making manti is judged primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will tear. It is cut into squares 15 × 15 cm and 1 tbsp is placed in the middle of each square. l. fillings. The sharp corners on opposite sides of the square cake are connected at the top, and the new corners formed at the bottom are pinched together on the sides.

Some housewives form ropes from the dough, cut them into pieces, roll each piece into a ball and roll it out thinly with a rolling pin. The diameter of the resulting pancake must be at least 10 cm. Place the filling in the middle, lift the circle of dough by the edges on opposite sides and connect it, do the same with the other edges of the pancake. The corners are pinched diagonally and the manti are ready. In Asian cuisine, another method of making manti is used - the filling is placed in the middle of the pancake, then the dough is lifted from three sides and combined beautifully. Uzbek manti are made crosswise, securing the ends like in a postal envelope.

There are many forms of manta rays - choose the ones that seem simplest and cutest to you. Before cooking, manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and pressure cooker

They are not boiled in water like dumplings. They are cooked only by steaming, and most often a specialized kitchen utensil, a pressure cooker, is used for this purpose. It consists of two pans with a lid, placed on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you don’t have a mantyshka, you can replace it with a regular steamer or multicooker, since it has a “Steam” program.

How to properly cook fresh or frozen manti in a pressure cooker, double boiler and multicooker? While the water is boiling in the lower part of the dish, place the manti on a wire rack, having previously dipped their bottoms into vegetable or melted butter. Do the same with frozen manti, and there is no need to defrost them before cooking. How to find out how long it takes to steam manti in a double boiler or in a pressure cooker? It all depends on the size of the products, but usually this process takes about 40-50 minutes.

Sometimes manti are first fried in oil until golden brown, and then transferred to a double boiler and cooked for 25 minutes. But in Dungan cuisine they do the opposite - they boil manti, and then fry or deep-fry it.

Asian manti with meat and pumpkin

Knead the dough from 500 g of flour and a glass of warm water with a pinch of salt, wrap it in film or cover with a towel, leaving it on the table for 20 minutes.

500 g of lamb, 150 g of fat tail, 300 g of pumpkin and 3 onions, cut into cubes, mix, salt, pepper, add finely chopped cilantro. Roll out the dough thinly, cut out circles with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in a pressure cooker for 40 minutes.

Before serving, appetizing manti are poured with melted butter, sprinkled with black pepper and fragrant herbs. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, yogurt, vegetable salad or meat broth. Manti are best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian cuisine. Bon appetit!

Manti, as a rule, are prepared in a manti cooker, manti cooker, or mantyshnitsa. The names of the devices are different, but the meaning is the same - the dish is steamed. This cooking method helps the product retain its nutritional value and reduces its calorie content.

You can use absolutely any meat for the filling. To do this, chop it very finely with a knife. In this way, minced meat practically does not release juice. Mix 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 with you recipes with photos of delicious dough for manti.

Dough for manti

Cooking time: 20 minutes.
Number of servings: for 36 manti.
Calories: 234 kcal per 100 g of product.
Kitchenware: sieve, cutting board.

Ingredients

Step by step recipe

Use Cases

• You can use this dough to make manti, dumplings or dumplings.
• You can store it in the freezer for up to 6 months.

Video recipe for preparing a simple dough for manti

This short video shows in detail the entire process of making elastic dough.

With the arrival of assistant machines in our kitchen, the entire process of cooking has become easy and fun. So, using a bread machine, you can prepare amazing dough for manti. Today we will get acquainted with the recipe for dough for manti in a bread maker. 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.

Manti dough in a bread maker

Cooking time: 15 minutes.
Number of servings: for 50 manti.
Calories: 246.5 kcal per 100 g of product.
Kitchen appliances: bread machine

Ingredients

Secrets of the right test

I think among you, my dear readers, there will be those who don’t like to fuss with dough too much, but would be happy to prepare a delicious dish from it. Many people claim 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 inventions: after kneading, any dough must be left in a warm place without drafts for some time.

• You can check the complete readiness of the workpiece with one touch of your finger.
• If it returns to its original position, it is not ready yet.
• If the deformed area remains the same, then the product is completely ready for use. This dough will be pliable when rolled out, and you can make any shape from it.

Step by step recipe

Video recipe for preparing dough for manti in a bread machine

Now I invite you to watch the entire process of preparing soft dough in this video. You will be able to see how quickly the cooking proceeds and how elastic the dough turns out within 15 minutes after kneading.

Here is the best recipe for manti dough. This is exactly how the Uzbeks, and our mothers and grandmothers, make it. The main thing is not to overdo it with flour, then it will turn out soft and elastic. It can be rolled out thinly, but the workpiece will still be strong. You can use the Uzbek-style manti dough recipe for any other flour treats.

Manti dough recipe in Uzbek

Cooking time: 15-20 minutes.
Number of servings: for 40 mantas.
Calories: 234 kcal per 100 g of product.
Kitchenware: deep bowl.

Ingredients

Step by step recipe

Video recipe for preparing dough for manti in Uzbek

In this video we will get acquainted with the entire recipe for high-quality dough for manti with meat. You will be able to clearly see how it turns out as a result of complete readiness.

For me, the best dough for manti is custard. It doesn't take much time to prepare, but the finished product is very tasty. I would like to introduce you to his recipe, which even a novice housewife can do.

Choux pastry recipe for manti

Cooking time: 15 minutes.
Number of servings: for 100 mantas.
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 of creating a test. You will see how the choux pastry for manti will turn out according to the classic step-by-step recipe.

Manti is a very common dish in many countries, but it is not known who its ancestor is. Some speculate that they first appeared in China because they have a word called "mantou" which translates to "stuffed head." But in other countries they use similar names. In Mongolia they are called “mantuu”, and in Japan the fried buns with various fillings are called “manju”.

Other cooking options

• Many people really praise the mineral water dough, I also decided to try it and was pleasantly surprised. The recipe for manti dough in mineral water is the same as for custard, only add mineral water instead of regular hot water.
• Since we have figured out what types of dough there are for manta rays, I want to offer you a step-by-step test with photos. You can make their shape yourself at your own discretion. Some people make it in the form of envelopes, cutting the dough into squares and joining the edges. Some people prefer to sculpt from a round shape. You can add ingredients to the minced meat as desired. For example, in Kazakh cuisine they are cooked with zucchini.
• Our housewives often cook dumplings. You will learn how to cook them deliciously in this recipe for homemade dumplings. If you adhere to some principles, you will get incredibly tasty lumps of meat that are much better than store-bought ones. Of course, this dish is considered high-calorie, but if you eat it before lunch, you won’t gain extra pounds.
• 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 very tasty and quickly. If you use frozen dumplings, do not defrost them first to prevent them from sticking together. You can immediately pour hot water into the machine, then the whole cooking process will become even faster. In a slow cooker, the dumplings will not be overcooked and will not run off, and you will know when they are ready using a sound signal.
• When you want something tasty and quick to prepare, 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 it? Try it! I think you will like this dish.
• They can be a competitor to any dish. You can additionally combine them with vegetables, herbs, liver and various sauces. Previously, I didn’t even know that ordinary dumplings could become the main dish even on a holiday table.

Thank you for using my recipes. Tell us, what kind of dough did you prepare for your dish? If you have any additions or recommendations for cooking methods, write. I will always listen to your opinion. Now I wish you success and bon appetit!

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.

Ideal manti dough: recipes

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:

1. Add the contents of the egg into the specified amount of flour, add oil, salt and mix.
2. 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.
3. 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:

1. Break the egg into water at room temperature and beat a little with a fork until the mixture is homogeneous.
2. 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:

1. Place the milk on the stove and wait until it starts to boil.
2. 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.
3. 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:

1. 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.
2. We begin to mix and bring to the desired state, while gradually adding water.
3. 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:

1. Take a little more than half the specified amount of flour, mix with salt and water.
2. Carefully mix the contents and add the remaining flour, butter and bring to the desired consistency with your hands.
3. 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:

1. Add salt, baking soda and butter to kefir at room temperature and mix.
2. 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.
3. 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:

1. 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.
2. 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:

1. We divide lamb into meat and fat. We chop both into small squares, mix with onions, which we season with spices in advance.
2. We cut the dough into thin squares, put a little filling in them and fasten them well.
3. 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:

1. Peel the potatoes, turn them into cubes using a knife, combine with chopped onions, herbs and spices.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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:

1. We wash the pumpkin, remove the skin and grate it. Mix with chopped peppers and onions, season with any spices and herbs.
2. Make a layer out of the dough and cut it into equal squares. Fill each with pumpkin filling and secure.
3. 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:

1. Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
2. 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.
3. 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:

1. We wash the meat well, remove excess parts and chop thoroughly.
2. Mix with onion, cut into squares, and season this mixture with various spices.
3. We cut out squares from the dough, put a little prepared filling on them and fashion manti.
4. 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:

1. We wash the selected meat, chop it, mix it with chopped potatoes and onions, and sprinkle with seasonings.
2. 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.
3. 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:

1. Finely chop the onion, mix with spices, and then with chopped lamb and lard. Leave this mass to infuse for some time.
2. 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:

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

Manti has long become a traditional dish not only on the Asian, but also on the Russian table. Due to their ease of preparation and excellent taste, they often end up on the menu list for a holiday feast. And, although the main thing in manti is, of course, the aromatic meat filling, not the least role in the preparation of this dish is given to kneading the dough: after all, both the aesthetic appearance of the finished products and the preservation of juicy minced meat during the preparation of these products depend on how it comes out. for a couple.

To knead the dough you will need:

• premium flour - 1 kg;
  
• water - 1.5 tbsp;
  
• eggs - 2 pcs.;
  
• salt - 1 teaspoon.
  

The technology for kneading dough for manti, as well as the composition of its ingredients, is very similar to the process of preparing dumpling dough, but there are still some differences. Firstly, the “wrapper” of manti should be steeper than that of dumplings; and secondly, during kneading, flour is added gradually, allowing the cook to control the thickness and consistency of the dough.

Kneading the dough for manti

1. Take a large enamel basin or wide pan and pour 2/3 of the sifted flour into the container in a heap.
   
2. Separately, beat the eggs with salt.
   
3. Carefully pour the liquid into the well in the cone, stirring the flour in from the edges of the mound.
   
4. When you have a soft dough of uniform consistency, turn it out onto a heavily floured countertop.
   
5. Add the remaining flour in small portions, constantly kneading the dough until smooth.
   
6. The product will be ready when kneading requires physical effort and you can form the dough into a tight ball that holds its shape.
   
7. Wrap the ball in cling film and leave in a warm place for half an hour for the gluten to swell. If the dough turns out too stiff, do not try to find ways to add water to it. Just put the product in a plastic bag and keep it on a hot radiator for 25-30 minutes.
   
8. The dough is ready. Divide it into 3-4 parts and roll out thin (no more than 2 mm thick) layers from them, then cut the resulting flat cakes into square or round pieces for laying out the minced meat.
   

As you sculpt manti, cover your products with a napkin to prevent their upper part from drying out. If the minced meat is too juicy, before placing it on the table, generously dip the bottom of the manti in flour so that the semi-finished products do not stick to the countertop. 10 minutes before the completion of the modeling process, put the manti cooker on the fire, filling it with water so that the water level is 3 cm below the first tier. When the water boils, carefully remove the tiers - and, dipping the lower part of the manti in vegetable oil, lay them out at a distance 1.5-2 cm between products. Place the tiers in the pan and cook the items over medium heat for 30 minutes.

Serve manti with herbs, vegetables, sour cream or sauces - and delight your loved ones!

Hello again!! Just recently I published an article about a very tasty and juicy dish -. 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.