Dough for manti with milk

Dough for manti with milk

Products that remind all of us familiar dumplings, are prepared in different countries. In Uzbekistan and some other countries of Central Asia it is manti. They are larger than ravioli, have a different shape. Stuffing them, too, from meat, but chopped with a knife. When cooking mantov meat emits a lot of juice, and all of it should remain inside the flour shell. Only then “Asian dumplings” can be considered cooked properly. Strength and elasticity of the test are of great importance here. Traditionally, it is kneaded on water, but many housewives replace it with milk, considering that this makes the dish more tender. Manta dough made with milk is not inferior to the traditional in anything, and even surpasses it in something.

Cooking Features

You can mix all the same varieties of dough with milk for coats as with water. The dough can be with the addition of butter or vegetable oil, with or without eggs. To obtain the expected result when mixing dough for manti with milk, you need to know and take into account a few points.

  • The quality of the flour is paramount. Experts say that the optimum ratio of two parts of the flour is one part of the flour of the first or even second grade. If you intend to use one type of flour, the choice should be stopped on the one whose quality is higher, as it contains more gluten, which is responsible for the elasticity of the dough.
  • Sifting flour - mandatory manipulation, without which it can not do. This is necessary not only to rid the product of small litter and larvae of the flour moth, but also in order to saturate the flour with oxygen. This makes it easier, it is better connected with other components, without forming lumps, the products from it are more tender to the taste.
  • As regards the temperature of the ingredients of the dough, it is often required that they be slightly warm or room temperature. If preparing choux pastry, sometimes use hot milk.
  • Knead the dough for the mantles for a long time, in order for gluten to be released, making the flour base elastic. It takes at least 10-15 minutes. Knead until the desired consistency of the dough becomes moderately dense, ceases to stick to the hands.
  • Immediately after kneading dough for manti, it is not used. First, he is allowed to rest for at least 30 minutes. During this time, gluten has time to swell, making the dough more pliable. It becomes easier to roll out, so you can cook manti with a thin flour shell and a large number of fillings.

Dough for manti can be kneaded using a bread maker. Products in it lay in the order that is specified by the manufacturer of the unit. Program choose the one that is intended for the preparation of unleavened dough. If there is no such program in your bread maker, you can use the universal (“Dough”, “Kneading dough”).

Dough for manti on milk with eggs and butter


  • wheat flour - 0, 6 kg;
  • chicken eggs - 2 pcs .;
  • milk - 0, 25 l;
  • butter - 80 g;
  • salt - 10 g.

Method of preparation:

  • Cut the butter in small pieces, put it in a saucepan, cover with milk.
  • Heat the butter and milk on a slow fire or water bath, stirring occasionally. It is necessary to ensure that the butter is completely melted, but do not allow the milk to boil.
  • Allow the milk and butter to cool to room temperature.
  • In a bowl, break the eggs, add salt and whisk them.
  • Pour the milk-oil mixture into the eggs, beat the products together.
  • When the liquid mixture has a uniform consistency, start pouring pre-sifted flour to it in handful and stir it.
  • When it becomes difficult to stir the dough with a spoon or spatula, transfer it to the floured work surface of the table. Add the remaining flour to the dough and knead it with your hands.
  • Form a ball from the dough, wrap it with cling film and leave to rest for 30-40 minutes at room temperature.

After a specified time, the dough can be rolled and used to cook the manti.

Dough for manti on milk with eggs and vegetable oil


  • wheat flour - 0.5 kg;
  • salt - 5 g;
  • chicken eggs - 2 pcs .;
  • refined vegetable oil - 20 ml;
  • milk - 0, 2 liters.

Method of preparation:

  • Milk and eggs should be taken out of the refrigerator in advance so that they can warm up to room temperature by the time the dough is prepared.
  • Break eggs into a bowl, add salt to them, shake with a fork or a whisk.
  • Add milk and butter to the eggs, whisk them together.
  • Sift flour and make a well in it.
  • Pour the prepared liquid mixture into it.
  • Stir the food with a spoon, then knead the dough with your hands.
  • Having formed a bun from the dough, wrap it with cling film and leave to rest for half an hour.

The dough in this recipe is dense and elastic. It is easy to roll, does not break when cooking manti, keeping the broth inside the flour shell.

Choux pastry for manti without eggs


  • wheat flour - 0.5 kg;
  • milk - 0, 25 l;
  • refined vegetable oil - 40 ml;
  • salt - 5 g.

Method of preparation:

  • Sift flour, mix with salt.
  • Heat the milk to about 70-80 degrees. Do not let it boil.
  • In the center of the flour heap, make a funnel, pour boiling milk into it, quickly stir the products with a spatula to brew the flour.
  • In the center of the dough, make a small hole, pour oil into it. Stir the dough again with a spatula.
  • Flour the tabletop with flour. Put dough on it and knead it with your hands.
  • When the dough stops sticking to the hands, roll it into a ball, put it in a plastic bag and leave it on for half an hour.

After that you can work with the dough. Manty from it does not crack when frozen, this is one of the main advantages of this kind of flour basis.

The dough for ointments on milk turns out to be slightly more tender than on water. For strength and elasticity, it is not inferior to him.

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