Manti is one of the most popular Caucasian dishes in the world. Many chefs know this treat also under the name "poses" or "buuz". They are prepared from finely chopped meat and a special dough for manti. The principle of manufacturing traditional poses practically does not differ from dumplings familiar to domestic cooks. The dough is thinly rolled out, circles are cut into which then, in fact, the meat filling is wrapped. Classic manti is usually steamed in a special appliance. And the meat filling is most often fatty and juicy mutton. Although today there is a huge variety of variations in the preparation of traditional manti, to which other fillers are added.
The subtleties of manufacturing
Today, everyone can cook delicious manti at home. After all, for this it is not at all necessary to have any special devices. For example, domestic hostesses often prepare oriental dumplings in quite usual and affordable ways, for example, in a slow cooker and a double boiler. But before you start the direct process, be sure to familiarize yourself with the features of manufacture and recipes for dough for manti.
Nutritious, juicy and extremely easy to prepare poses have rightfully gained popularity among chefs around the world. Of course, the dough is the most important and crucial step in creating manti. After all, an illiterate product can spoil the whole dish. For example, if it is too thick, then the filling simply will not boil, and in the case of too thin a test you risk breaking all poses. So the preparation of flour mass requires maximum attention and some knowledge.
Description
The number of manti test recipes that exist today allows each cook to easily choose the most suitable option for himself. Classic poses are usually made from a fresh product. As a rule, such a dough turns out to be quite thin, but for lovers of yeast, magnificent dough there is good news: manti from this product also come out unusually tasty.
You can start Chinese dumplings literally with anything, adding a variety of spices to your taste. You can please your family with meat, and vegetable, and even cottage cheese manti. One thing that always remains common to all these dishes is the method of preparation. So decide on the filling, the recipe for the manti test and begin to act. Believe me, the result will certainly exceed all your expectations.
In our country, this delicious dish is often associated with dumplings. However, in reality, manti is a real culinary work and in many ways differs from the dishes familiar to us. Each country has its own special customs of kneading dough and minced meat. Stuffing for them can be made from pumpkin, potatoes and lamb.
Many gourmets are of the opinion that the best recipe for manti is considered to be one that includes only flour, water and salt. But in fact, the mixture with eggs is also worthy of praise and worthy of appreciation. By the way, it is called a test for manti in Uzbek, and its recipe is no more complicated than the classic version.
An important feature of the dish is that the edges of the poses are carefully blinded to avoid loss of juice. Otherwise, manti can turn out to be rather dry. But the shape can be almost any: round or quadrangular.
Classic recipe for manti step by step
Traditionally, the dish is prepared on the basis of a fresh product. First of all, you need to prepare the filling for future manti, and after that do the test. For him you will need:
- 0.5 kg of flour;
- a teaspoon of salt;
- a glass of warm water.
From the specified amount of ingredients, you will get about 6 servings of delicious manti. There are several secrets to properly preparing such a test. In order for it not to tear during the rolling process and formation, it is advisable to use two varieties of wheat flour: first and second grade.
Many culinary experts advise applying the proportions of flour to water 2 to 1. In this case, the dough will turn out to be truly elastic and quite durable. After mixing the mass, it is very important to let it brew for at least half an hour.
Cooking
First, sift the flour, it is advisable to do this several times. By the way, it is not necessary to use a bowl at the same time - pour it directly onto a work surface or a cutting board. At the top of the resulting slide, deepen and add salt. Heat the water - it should not be very hot - and gradually pour it into the same hole. Liquid should not spill beyond the recess. Start kneading the dough from the edges to the center. At the end, form a ball from the mass, cover it with polyethylene or a towel and leave for half an hour.
The thickness of the pellets of 1 mm is considered to be ideal. That is why it is so important, following a step-by-step recipe, to make the dough for manti elastic and at the same time strong. After the set time, roll the prepared ball into a layer no more than two millimeters thick. Then cut it into identical parts: about 10 to 10. Put the prepared prepared stuffing on each box. The optimal amount is a tablespoon of minced meat.
After that, start sculpting: alternately link the opposite corners of the square so that there are no open seams. Remember that juice should not leak from the dish. Manti can be cooked both in a double boiler and in a slow cooker for a couple. It usually takes 40 minutes. There is another trick of making Chinese dumplings. Before putting the bags into the dishes, dip each of them into vegetable oil so that only the bottom is wet. And only then send the manti to the double boiler, so they will not stick to the surface of the lattice. You can serve them with any sauce or with butter.
Manti Choux Dough Recipe
Such a mass turns out to be quite elastic, strong and at the same time supple, so that during cooking the poses do not break, and it is extremely convenient to work with them. The recipe for custard dough for manti involves the use of hot water in the process. Sculpting bags from such a mass is much easier than from fresh mass. By the way, this particular dough is called Uzbek. Properly mixed mass will become the basis for the most delicate manti with juicy filling.
Many housewives are afraid of choux pastry because of lumps arising in it. However, in reality, after mixing, the mass acquires the necessary uniformity and elasticity. The dough recipe for manti in Uzbek makes it possible to prepare a plastic mixture that is pleasant to work with, making soft products with potatoes, other vegetables and meat. Keep in mind that kneading the mass for too long, making it too steep or, conversely, is not worth it. The mixture with the addition of oil itself will gain the necessary density during the kneading process.
Composition
To prepare a delicious dough for manti with a prescription, you will need:
- 2 cups premium wheat flour;
- 2 tablespoons of vegetable oil;
- 0.5 teaspoon of salt;
- half a glass of water;
- 2 eggs.
Kneading
Pour a glass of sifted flour into a deep saucepan. In a separate container, mix the butter, eggs and salt until smooth. Add hot water here and mix well again. Pour the prepared mixture into the flour and put on a slow fire. Heat the mass for several minutes without ceasing to stir. Then remove the mixture from the stove, add the remaining flour to it and knead the dough. Cover the made mass with a towel and leave for half an hour.
After the specified time, divide the dough into 4 parts, twist one of them with a sausage and cut into equal pieces. Each roll out a millimeter thick, and lay out the filling on the resulting circles. By the way, this recipe for manti with meat is excellent for making khinkali, dumplings and dumplings. It turns out to be very soft, gentle and moderately magnificent. So be sure to use the best manti recipe.
Yeast dough
A dish prepared from this type of flour mixture is very tender and tasty. Lovers of magnificent pastries will definitely like the recipe for a delicious dough for manti with the addition of yeast. In the process of its preparation, prolonged kneading is very important, due to which the mass will turn out to be strong and elastic. And as you remember, this is the only way to achieve the maximum juiciness of the filling after steaming.
Essential Ingredients
If you settled on this option of cooking Caucasian manti, prepare the appropriate products in advance:
- 4 cups of wheat flour;
- a teaspoon of dried yeast;
- 2 tablespoons of vegetable oil;
- 2 glasses of water;
- 0.5 teaspoon of salt and sugar.
The process of preparing such a test itself does not actually differ from an ordinary yeast mixture. Everything is very simple!
To start, dissolve the yeast in warm water, then add sugar. In a separate container, mix the sifted flour and salt. Pour in small portions into the yeast mass and stir. Send warm vegetable oil here and knead a strong dough. Finally, cover it with a towel and set aside for half an hour in a warm place.
After the set time, knead the dough again and leave it for another 20 minutes. Then thoroughly knead the prepared dough, roll it into a tourniquet, cut into identical pieces and start rolling. Do not forget that the layers should be as thin as possible. Form the bags in the usual way and send to cook. A dish made from yeast dough will delight you with its aroma, softness and juiciness. Believe me, the long cooking process is worth it!
Manty in the bread maker
With the advent of this simple device in the life of domestic culinary specialists, the process of preparing delicious Asian poses was greatly simplified. Thanks to the recipe for manti dough in a bread machine, you can easily make them juicy, fragrant, they will not burst during cooking. In addition, cooking meat bags with this device is a pleasure that certainly will not take you much time. After all, you just need to combine all the ingredients, and the technique will do the rest for you.
To prepare the dough for manti in a bread machine you will need:
- 450 g of flour;
- 170 ml of water;
- 2 eggs;
- 0.5 teaspoon of salt.
From such a quantity of products, you will get about 20 servings of unusually tasty manti.
Pour dry components into the device bowl, mix thoroughly. Then pour warm water and beat the eggs. First, manually stir the ingredients, then select the "Dough" mode and enjoy the rest.
Depending on the model of your device, the production time of the mass will take approximately 15-20 minutes. After the bread maker fulfills its mission, leave the dough for half an hour. Then you can proceed to the direct preparation of manti.
Secrets of Flawless Test
If you want to enjoy truly delicious manti, be sure to take into account a few simple recommendations.
- Do not neglect the sifting of flour - this is necessary so that it is saturated with oxygen, and the dough is more tender.
- In a traditional recipe, the water you use should not be too hot or cold. Boiled water, cooled to room temperature, will be an ideal option.
- If you want to give the mixture a yellow tint, add a little more yolks to it. But in this case, reduce the amount of water used.
- When working with cooked dough, try to constantly wrap it in polyethylene. Get it only when you cut off another piece. So the dough will not dry.