Oriental manti remind our dumplings, but in reality it is a completely different dish. And the main difference is not in size, even though it is the first one that catches the eye. Stuffing for coats is most often made from minced mutton, onions, pumpkins and other vegetables are added to it. Boil manty steamed. As a result of the cooking characteristics of this oriental dish, broth is formed inside the bag of dough. They drink it, biting the product, and only then they eat everything else. Make the correct manty will not succeed if you do not know the characteristics of the preparation of their flour basis. Manty dough must be elastic, so that it can be rolled thinly, and at the same time strong, so that it holds not only the filling, but also the broth. If the manti are frozen, then another test is presented to the test - resistance to temperature differences. Make a suitable flour shell can be on several recipes. If you follow the technology of making dough for manti, the result will not disappoint you.
Cooking Features
Recipes for manta dough are varied. Most often it is made on water with the addition of eggs, but there are other options. The technology of making dough for manti depends on the specific recipe, but several recommendations can be made that will be useful to the novice chef, no matter what recipe he chooses to make these popular in the East dough and meat fillings.
- Only high-grade flour is suitable for making dough for manti. Only it contains a sufficient amount of gluten, which determines the elasticity of the finished dough. If you knead the dough on low-grade flour, it will have an unpleasant aftertaste, little appetizing color, and it is unlikely to roll out thinly.
- Before use, flour should be sifted for kneading dough. This is done not only in order to clear the product of small litter and insect larvae. The main purpose of this manipulation is to saturate the flour with oxygen. After sifting, it becomes friable, light, easy to mix with liquid ingredients, since it almost does not form lumps. Products made from sifted flour are more tender than from wholemeal.
- The process of kneading dough for manti does not stand in a hurry. It is necessary to knead dough for a long time, at least 10-15 minutes, but without making special efforts. As a result, it should turn out soft, but elastic and not sticking to hands.
- To increase the elasticity of the dough, oil is often added to it. Use refined product for this purpose.
- Sometimes recipes for making manti dough seem identical, because they contain the same or almost the same set of ingredients. But even the kneading technology and the temperature of the components used can affect the result.
- Immediately after kneading, dough should not be rolled out. He needs to be given the opportunity to rest for half an hour. During this time, the gluten contained in the flour swells and the dough becomes more malleable.
For better mixing dough, you can resort to using kitchen gadgets. At the first stages of dough preparation products can be mixed using a mixer. A special corkscrew nozzle is best suited for this. The process of having a bread maker in the house will further simplify the process. With it you can knead the dough according to any recipe. The cook will need to sift the flour, shake the eggs, sometimes perform other simple operations, but the intelligent unit will take over the solution of the main task. Products in a bread machine bucket are laid in the order specified in the instructions for the unit. Usually, liquid components are first poured into the container, then dry components are added, but sometimes the order is reversed. If your breadmaker has the function of kneading dough for ravioli, noodles or similar products, then you should choose it for cooking dough for manti. In other cases, activate a universal program for mixing the dough.
A simple recipe for manti dough on water with eggs
Composition:
- wheat flour - 1 kg;
- chicken egg - 2 pcs .;
- salt - 10 g;
- water - 0, 5 l.
Method of preparation:
- Break eggs into a bowl, add salt and one and a half glasses of water to them. Before this, water should be boiled and cooled to approximately 40 degrees.
- Beat the eggs with water and salt using a whisk or a mixer (at low speed).
- Sift flour. Make a groove in the flour hill. Pour egg mass into it.
- Choosing the flour to the center, knead the dough. In the process of mixing, pour the remaining water.
- Moderately dense dough that does not stick to hands, roll it into a ball.
- Wrap the ball with cling film so that it does not become chapped, and leave it for half an hour.
After half an hour, the dough can be rolled and mantae rolled out of it with any kind of selected filling.
Classic recipe for manti dough on water with eggs and butter
Composition:
- wheat flour - 0.5 kg;
- water (cold) - 0, 2 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 50 ml;
- salt - 5 g.
Method of preparation:
- Cool the boiled water to room temperature or even refrigerate for a while.
- Combine an egg, water and salt in a bowl, stir with a whisk or fork.
- Add vegetable oil, mix.
- Sift flour. Sprinkle it into liquid ingredients and mix thoroughly to prevent lumps from forming. At the first stage, you can use a whisk or blender. When the dough is thick enough to not spread out on the table, put it on the board and continue to knead with your hands.
- When the dough becomes dense enough and stops sticking to the hands, make a bun from it, put in a plastic bag and leave for 20-30 minutes.
The dough according to this recipe is so malleable that even a beginning hostess can roll it thinly without breaking through.
Dough for manta without eggs
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- vegetable oil - 20 ml;
- salt - a large shchip.
Method of preparation:
- Sift the flour directly onto the tabletop.
- Boiled water, warm or room temperature, mix with oil and salt.
- Pour water into the funnel in the dough.
- When collecting flour from the edges to the center, knead the dough.
- Spread the dough with vegetable oil and leave for 20-30 minutes at room temperature.
After a specified time, you can proceed to the formation of manti.
Puff pastry for manti
Composition:
- wheat flour - 0.5 kg;
- chicken egg - 1 pc .;
- butter - 0, 2 kg;
- apple cider vinegar (6 percent) - 40 ml;
- vodka - 40 ml;
- salt - to taste.
Method of preparation:
- Sift flour. Separate from it 100 g.
- Pour the separated portion of flour onto a cutting board.
- Chop cooled chilled butter. Rub the butter right on the sifted flour.
- Quickly rub the flour and butter into flour chips.
- Place the flour crumb between two sheets of parchment and roll it into a 3-4 mm thick layer. Put it in the fridge until the oil hardens.
- In the bowl, break the egg. Add salt, vodka and vinegar to it. Whisk it all up with a whisk until a homogeneous composition is obtained.
- Gradually pouring the sifted flour to the liquid mixture and kneading, knead the dense dough.
- Roll the dough into a ball, wrap cling film and refrigerate for at least 15 minutes.
- Roll the dough into a layer 5-6 mm thick. In the center lay a layer of oil. Turn the edges of the dough, covering them with an oily layer. Roll out the dough, fold the envelope and put it in the fridge for half an hour.
- After half an hour, roll the dough again, fold it in an envelope and return it to the refrigerator.
- Repeat the procedure another 4-5 times.
Once again, after rolling the dough, you can begin to form manti from it.
Dough for manti on kefir
Composition:
- wheat flour - 0, 5-0, 6 kg;
- salt - a pinch;
- soda - a pinch;
- kefir - 0, 4 l.
Method of preparation:
- Remove the kefir from the refrigerator in advance so that it can reach room temperature by the time the dough is prepared.
- Mix the kefir with salt and soda, pouring it into a bowl.
- Sift flour. Pour it into a bowl of kefir and stir until smooth, until the dough is firm, no longer sticking to your hands. First, stir the dough with a spoon or even whip with a whisk or mixer, finish kneading the dough with your hands.
- Cover the dough with a bowl and leave for half an hour.
After a specified time, you can begin to form products. Kefir dough turns out gentle and elastic, it is easy to roll, manti from it turn out soft, with a juicy filling inside.
Choux pastry for manti
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- chicken egg - 1 pc .;
- vegetable oil - 20 ml;
- salt - 2-3 g.
Method of preparation:
- Sift flour on the working surface of the table, make a funnel in it.
- Boil water, mix with oil and salt.
- Without cooling the water, pour it into the flour funnel.
- Stir the dough with a spatula.
- Add the egg, after shaking it with a fork.
- Knead in a moderately dense, non-stick dough.
- Allow the dough to rest for 20-30 minutes, covering it with a bowl or putting it in a plastic bag.
After the specified time, you can proceed to the formation of manti. The dough for this recipe does not crack when frozen. It is advisable to use for the preparation of products for future use.
Manty is one of the most popular oriental dishes. Despite the similarity with the Siberian dumplings, they have a unique taste. It is impossible to taste manti without preparing the right dough for them. There are several recipes for it, and each option is good in its own way.
