Do you want to make something tasty, satisfying, unusual and at the same time without big expenses? Try the manti recipe. Such a dish will certainly surprise your family and glorify you among your friends, like diligent hostess and a skilled cook.

Manti dough can be prepared in several ways with different ingredients. It can be as simple as milk or kefir.

Universal dough for manti

Required products:

• half a small spoon of salt;
• 0.8 kg of flour;
• a large spoonful of olive or vegetable oil;
• one egg;
• a little more than half a small spoonful of sugar;
• 0.1 liters of water.

Cooking process:

1. In the specified amount of flour, you need to drive the contents of the egg, pour in the 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 turns out to be of good consistency.
3. We wrap it with cling film, 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 of flour.

Cooking process:

1. Break the egg into room temperature water and beat with a fork a little so that the mixture is homogeneous.
2. Add salt to your taste and flour. We begin to knead and bring to smoothness 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. Put the milk on the stove and wait until it starts to boil.
2. Pour in a little salt and a third of the indicated 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 state. Let rest for 30 minutes and you can proceed to sculpting.

Classic water recipe without eggs

Required products:

• 0.5 liters of water:
• 0.7 kg of flour;
• pinch salt.

Cooking process:

1. We put the flour in a deep container so that there is a slide in the middle. We make a recess in it, pour salt and a little water there.
2. We begin to mix and bring to the desired state, while gradually pouring in 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 freshly boiled water;
• vegetable oil - 20 milliliters;
• 0.6 kg flour;
• salt to taste.

Cooking process:

1. We take a little more than half of the indicated amount of flour, mix with salt and water.
2. Gently mix the contents and add the remaining flour, oil and bring it to the desired consistency with your hands.
3. After the ball of dough has stood for 10 minutes in the refrigerator, it can be used.

A simple base on kefir

Required products:

• 3 cups flour;
• 3 tablespoons of vegetable oil;
• 0.5 liters of kefir;
• half a small spoon of salt and the same amount of soda.

Cooking process:

1. Put salt with soda and oil in kefir at room temperature, mix.
2. Add flour and begin to stir for at least 10 minutes. If necessary, add more flour - look at the consistency. The dough should be smooth and elastic.
3. Leave it for 20 minutes under cling film. Then it can be rolled out and cooked on its basis manti.

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. Lightly beat everything with a whisk, so that the salt dissolves.
2. Pour mineral water into this mass, add flour and bring it to elasticity with your hands. We remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

For sculpting mantas, you can use any dough that you like best. And the filling can be chosen from a variety of presented recipes.

Traditional manti in Uzbek

Uzbek manti, of course, are similar to dumplings, but still this is a different dish.

And in classic version lamb is used.

Required products:

• 0.5 kg lamb;
• the required amount of dough for manti;
• seasonings;
• two large bulbs.

Cooking process:

1. Lamb is divided into meat and fat. We grind 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 stuffing in them and fasten them well.
3. Cook the prepared envelopes in a pressure cooker or in a slow cooker for a couple for 45 minutes.

With potato

Manty 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 dough for manti.

Cooking process:

1. We clean the potatoes, turn them into cubes with a knife, combine them 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 with our hands and send them to the pressure cooker.
3. Cook for about 40 minutes under the lid, after the water has already begun to boil.

Lazy manti in the oven

There are also lazy manti, which can be cooked in the oven and not particularly bother.

Required products:

• 0.4 kg of potatoes;
• bulb;
• spices;
• half a kilogram of any meat;
• dough - 0.6 kg.

Cooking process:

1. The meat is very finely chopped or passed through a meat grinder. Mix with chopped onions and potatoes, which need to be cut into thin strips. All this is seasoned with spices to your liking.
2. We make a round layer from the dough (not too thick) and cover it with the filling so that there is a little space left around the edges.
3. We turn the dough with the filling into a roll, fasten the edges and put it in the oven for 30 minutes at a temperature of 180 degrees.

The finished dish is cut into pieces. It can also be topped with sauce to taste.

Lenten manti with pumpkin

Manti with pumpkin are prepared from the simple test without eggs. And it turns out a hearty and healthy dish.

• onion and sweet pepper;
• seasonings;
• 0.7 kg of dough without eggs, on water;
• 0.3 kg of pumpkin;
• greens.

Cooking process:

1. We wash the pumpkin, remove the skin and three on a grater. Mix with chopped pepper and onion, season with any spices and herbs.
2. From the dough, make a layer and cut it into identical squares. Each fill with pumpkin filling, secure.
3. Steam for 25 minutes - during this time the pumpkin should already be 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 dough for manti;
• two bulbs;
• spices;
• 600 grams of any meat.

Cooking process:

1. We cut the meat very finely with a knife, add chopped onion to it, put seasonings and knead.
2. We turn the dough into a sausage, cut into pieces and make round cakes from each. We put a spoonful of prepared minced meat in them and carefully fasten them with our hands.
3. We spread the blanks on the steamer tray, fill the bowl with water, turn on the “Steam” mode, setting the time to about 45 minutes.

Beef variant

Minced meat for manti is usually made from lamb, which is not twisted, but cut.

But this meat is not a frequent guest on our tables, so it is quite possible to replace it with beef.

Required products:

• bulb;
• 0.3 kg of beef;
• seasonings;
• half a kilo of dough.

Cooking process:

1. We wash the meat well, remove the excess parts and grind 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 cooked stuffing on them and fashion manti.
4. We bring them to readiness within 40 minutes by any "steam method".

in Tatar

Tasty and satisfying manti, which are a little different from the traditional version.

Required products:

• three potatoes;
• two bulbs;
• any suitable dough - 0.5 kg;
• a clove of garlic and spices;
• 0.3 kg of meat.

Cooking process:

1. We wash the selected meat, chop, mix with chopped potatoes and onions, sprinkle with seasonings.
2. We separate the pieces from the dough, make cakes out of them and stuff them with the prepared filler. We close up the edges so that the blanks are in the form of manti.
3. We put them in a 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.

For cooking you will need:

• fat - 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 for some time to insist.
2. Then you should roll out the dough and cut into squares. Put a small amount of prepared filler in them, fasten the edges well together and bring to readiness by steam. This will take approximately 40 minutes.

original fish recipe

Of course, manti is 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 twist in a meat grinder along with peeled onions. Add eggs and spices to this mixture.
2. From the dough, cut out small circles, fill them with stuffing and fasten them together.
3. Place the blanks in a pressure cooker, which is pre-oiled, and steam for 40 minutes.

Cooking in a steamer

You can bring manti to readiness in a pressure cooker, slow cooker, or use the most ordinary double boiler, in which this process is faster, since there is a lot of space in the device.

Usually I make dough for dumplings with milk, but since the dough was made on water in the video, I decided not to deviate from the recipe. I pour half a glass of water into a bowl, break one egg,

add 1 teaspoon salt

and 1 tablespoon vegetable oil.

I beat it all up with a fork.

Little by little I start adding flour to the dough. I knead a stiff dough.

I cover it with a cup on top, in which I knead the dough and leave it to stand while I cook the minced meat.

I'm starting to do stuffing. The main thing that caught my eye when I watched the video was the amount of onions. It was added there one to one with meat. Therefore, I will measure the ingredients with bowls.

I take the meat and crumble it into small pieces, about a centimeter by a centimeter. Maybe a little smaller (I used to twist the meat in a meat grinder).

I cut a small piece of lard small cubes.

I cut two onions into cubes, it turned out just a full bowl

I also cut potatoes into small cubes. I took a large potato, it was possible to take exactly half the size.

I put meat and onions in a cup, salt, pepper them and mix.

Now back to the test. I used to cook manti like this, rolled out the dough with sausage, cut off pieces and rolled mugs out of them. This video was done differently. I divided the resulting dough in half, and roll out a large thin cake from one half. You need to try so that this cake is square or at least rectangular in shape. But I already understood this when I was cutting the dough and I was not in good condition.

Then the dough is folded like an accordion, consisting of 4 parts. The resulting accordion is cut into equal squares. The first square is applied from above and the second one is cut off, of the same size. As a result, I get long strips of dough, of the same width (about 8-9 centimeters).

We repeat the whole procedure with the second half of the test, the first strips will be a template for us. Now I fold the strips obtained from the two halves of the dough on top of each other and cut them into equal squares. I don't know if I made it clear, I tried my best.

Let's start sculpting manti. We take one square of dough, spread the minced meat in the middle, put potatoes and a few pieces of lard on top.

We connect the opposite corners of the square with each other.

Then we fasten together the resulting "ears" on one side and the other.

Mant is ready. We put it aside, you can lay it out immediately on a sheet from the pressure cooker, after lubricating it with oil. I first put them on a board sprinkled with flour, and then I decide how much I will cook, the rest go to freeze. We sculpt manti until either the dough or minced meat runs out. I had a little extra minced meat, it would just be enough for pieces of non-standard, which I formed when cutting the dough. Well, okay, manta turned out to be enough.

I spread them on a sheet of pressure cooker and set to cook for 40-45 minutes.

Time is up, I take it out and sit down to try. turned out delicious juicy manti.

BON APPETIT.

Manti - famous and all favorite dish. There are a lot of cooking options.

In our family, manti is a frequent guest. I cook them for dinner or as a hot dish at festive table. I usually cook manti with minced meat. But my husband just loves minced meat manti. Sometimes I do this as well. Since we are not lamb lovers, I cook with pork.

It is very good when the meat is with a layer of fat. Due a large number Manti onions with meat are not at all greasy, but very juicy and tender.

First, prepare the dough for manti. Measure and salt the flour.

Pour boiling water over the oil and stir until it is completely dissolved. Pour water and oil into the dough and quickly mix first with a spatula, then knead the dough with your hands.

The dough is soft and not sticky at all. Cover with a towel and let rest.

Freeze or defrost a piece of meat not completely.

Cut into thin small pieces.

Finely chop the onion. I rub on a grater with rings, and then cut in half with a knife, very convenient.

Mix onion and meat, salt and pepper. If available, you can add chopped fresh herbs.

Divide the dough into small pieces, roll into cakes.

Put a spoonful of meat in the center.

Pinch the dough in the center.

Fasten the edges.

Now connect the edges: left to right.

Lightly grease the bowl of a pressure cooker or steamer with oil. Dip the bottom of each manti in oil, put in a bowl at a distance from each other.

Cook manti with meat for 35-40 minutes.

Serve hot manti with minced meat, brushed with butter, with any sauces.

Enjoy your meal.

It is believed that manti is a national oriental dish. They are easy to prepare and are used both on holidays and on weekdays. This dish has become popular in all countries, but in order to cook them properly, let's talk about the test.

The process of its preparation is not as complicated as it seems. The most important thing is to know all the secrets, I will write about this below.

Many people think that best dough prepared from simple ingredients: flour, water, salt. But their opinions are wrong, just not everyone has tried other recipes, such as water, milk, with or without eggs. I want to tell you about some wonderful recipes on how to make them. And of course, the most important thing is that the dough does not tear during cooking, and the manti turns out juicy, with broth inside. So let's get started...

How to make the dough for manti so that it is soft and not torn

1. The flour that is kneaded for the dough should be sifted 2 times. It is necessary to sow so that, firstly, it is saturated with oxygen and becomes lush, and secondly, to remove the lumps that were compressed as a result of store transportation.

We conclude: that sifting flour is a mandatory procedure that does not require objections.

2. If the dough is too soft, keep it in the cold for about 40 minutes.

3. The dough may turn out to be too hard, then add a little bit of vegetable oil.

4. Flour is different in stickiness, so the amount of water may vary up or down.

Therefore, it is best to take white flour premium, it has a lot of gluten, and because of this, the dough is well molded.

5. So that the dough does not tear during modeling, it is necessary to make it elastic, and eggs and milk will help us with this.

6. There are recipes that are made without eggs and our product is not dense enough, but to fix this, add a little bit of vegetable oil.

7. If you want the dough to be more pliable in modeling, you can knead it in boiling water.

8. It will help to roll it as thinly as possible, a greased surface with vegetable oil.

9. When it is ready, try to knead it longer so that the dough acquires an elastic mass.

10. When all the procedures are done, place it in cling film for 30 - 40 minutes.

Dough recipe for manti in Uzbek, the classic way

No wonder they say how to make dough, such will be manti. I want to offer you an awesome Uzbek recipe.

Ingredients:

• Wheat flour - 1 kg.
• Water - 2 glasses.
• Olive oil - 2 tbsp. spoons.
• Salt - 1 teaspoon.
• Chicken eggs - 2 pcs.

1. In cold water add salt and olive oil.

2. We take a deep cup and sow flour there. Make a hole in the middle and crack in the eggs.

3. We begin to pour in water and stir little by little. When the dough thickens, take it in your hands and start kneading.

By the way, if the dough turned out to be thick, you can add water, and then flour is liquid. It just all depends on the type of flour, somewhere you need a little more water.

4. Wrap the dough in cling film and let it sit for 30 minutes.

How to cook tender dough for manti? At home with milk

A very awesome dough cooked in milk, you can cook delicious manti from it.

Ingredients:

• Flour - 1 kg.
• egg - 2 pcs.
• Milk - 2.5 cups.
• Salt - 1 teaspoon.

1. In a deep, metal cup, stir milk, eggs, salt, using a mixer.

2. Then, without stopping the mixer, we begin to pour in the flour. It should turn out like a pancake. We'll add the rest of the flour later.

3. We put our cup on the stove and begin to heat over low heat, while not forgetting to stir.

4. When the dough starts to thicken, then it is ready. Remove from the stove, wait until it cools down, add the remaining flour.

5. Knead until it turns into a soft and tender lump.

6. At room temperature, let the dough rest wrapped in a bag for 30 minutes.

Dough for manti: a step-by-step recipe for cooking in milk with eggs

I offer another recipe for milk, in which nothing needs to be heated on the stove. Any housewife will cope with this option. The dough with this option does not tear when heat treatment and the finished product keeps the juices inside.

For this we need:

• Flour - 500 gr.
• Milk - 200 gr.
• Salt - 1 teaspoon.
• Vegetable oil - 2 tbsp. spoons.
• Eggs - 2 pcs.

1. Stir milk, butter and add salt and eggs there. Shake everything well.

2. Sift the flour 2 times and pour in our milk, starting to stir first with a spoon, and when it thickens with your hands

3. Wrap the dough in plastic wrap and let it rest for 30 minutes. Then you can make manti.

Delicious dough for manti, according to the classic recipe on water without eggs

This recipe is the easiest one I know. This dough is suitable for both manti and for, even dumplings can be blurted out of it, in general, universal. Do you want to make it homemade noodles, it will also be very tasty.

Ingredients:

• Flour - 2 tbsp.
• Water - 1 tbsp.
• Salt - 1 teaspoon without a slide.

1. Sift the flour and make indentations.

2. Add salt to warm water and mix well until dissolved.

3. Pour the oil into the flour and slowly pour the water, while stirring first with a spoon, then when it thickens with your hands. If the dough turned out to be too thin and sticky to your hands, then add flour, and if thick, then water.

4. When the dough is kneaded, put it under the film for 30 minutes. Everything can cook the dough ready.

Very tasty custard dough on boiling water

The dough in boiling water rolls out very easily and does not stick to your hands, when you cut it, the flour will go away much less than usual. It is suitable for manti, dumplings and dumplings.

Ingredients:

• Flour - 500 gr.
• Vegetable oil - 1 tbsp. a spoon.
• Egg - 1 pc.
• Boiling water - 1 cup
• Salt - 1 teaspoon.

1. Dissolve salt in boiling water.

2. Mix the butter with the egg.

3. Sift the flour 2 times and add butter and egg there, then pour in boiling water and quickly knead until a thick dense dough.

First we mix with a blender, then we finish it by hand. Don't be afraid to burn yourself, by then it will be warm.

4. Wrap in a bag and let it lie down for 30 minutes

Classic bread maker recipe

There is nothing complicated in this recipe, just those who have a bread machine will not have to knead with their hands, and this makes our work easier. Try it and you won't be disappointed. The dough is suitable for manti, dumplings and dumplings. It turns out soft and elastic.

Ingredients:

• Egg - 1 pc.
• Milk - 250 ml.
• Salt - 1 teaspoon.
• Sunflower oil - 1 tbsp. a spoon.
• Flour - 500 gr.

1. Drive the egg into the bread machine.

2. Pour warmed milk there.

3. Do not forget about salt and sunflower oil.

4. Sift the flour.

5. Select the mode for the test or set for 14 minutes and knead

It happens that there is a lot of flour left at the bottom of the bread machine, do not despair, just add 1 more teaspoon of oil.

6. All the dough is ready, put it in a bag for 30 minutes.

Mineral water dough recipe

What is characteristic in this recipe is that the dough is elastic, does not require flour when you roll it out and does not stick to the table.

Ingredients:

• Flour - 4 cups.
• Mineral water - 1 glass.
• Egg - 1 pc.
• Sunflower oil - 4 tbsp.
• Sugar - half a teaspoon.
• Salt - half a teaspoon.

1. Egg, sugar, salt, sunflower oil and mineral water mix well.

Advice: mineral water should be highly carbonated, preferably from a freshly opened bottle, so that there are more gases and we immediately knead.

2. Add the sifted flour there, stir with a spoon, then when it thickens, knead with your hands.

Step-by-step recipe for kefir dough

Thanks to kefir, the dough is soft and white. They say that you can’t use kefir for manti dough, don’t believe anyone, try it yourself first. I think you will like it.

Ingredients:

• Flour - 1 kg.
• Kefir - 1 glass.
• Bouillon cube - 1 pc.

1. Add salt to the sifted flour.

2. Slowly stirring, pour kefir. We bring the test to a steep state.

3. If you need to make the dough thicker, then add flour.

4. We got such a nice, soft, elastic piece.

5. We wrap it in a film and let it brew for 30 minutes.

6. All the dough is ready, you can make manti.

Manti - appetizing meat dish, in form and content reminiscent of large dumplings. However, instead of the usual boiling in boiling water, manti is traditionally steamed in a pressure cooker. When properly prepared, they are incredibly juicy, fragrant and tasty. To get a plentiful amount of "juice" in the filling, be sure to add a lot of onions and a small portion water.

Dough for manti can be made with water, milk or kefir. We will focus on the last option. Such a dough turns out to be the most elastic, does not require professional skills from the culinary specialist and is as “obedient” as possible in work. So, we stock up on food and cook juicy homemade manti - step by step recipe with a photo will be of great help to us!

Ingredients:

For test:

• kefir - 350 ml;
• egg - 1 pc.;
• flour - about 600-700 g (how much dough will take);
• fine salt - 1 teaspoon.

For filling:

• minced meat (pork + beef) - about 1.5 kg;
• salt, spices - to taste;
• onion - 3-4 large heads;
• water - about 1/3 cup (more or less, depending on the juiciness of the minced meat).

To lubricate the tiers:

• butter - 30-40 g.

How to cook dough for manti on kefir

1. Sift a glass of flour through a fine sieve and pour into a deep bowl. We throw salt and drive in a raw egg.
   
2. Shake the mixture with a fork and gradually pour in the kefir. Mix vigorously, combining the ingredients and getting rid of flour lumps.
   
3. Gradually add flour to the resulting sticky composition. We knead by hand a steep, non-sticky dough (the consistency is like dumplings). If necessary, increase the dosage of flour.
   
   
4. We give the dough half an hour of rest, after which we proceed to sculpting. We divide the flour mass into several parts, roll it into thick oblong “bundles”. We divide each blank into pieces of approximately the same size (about 2-3 cm long).
   
5. Dip each piece in flour and roll out thin cakes. Finely chop the onion with a knife and mix with minced meat. We throw salt, spices and knead the meat mass. To make the filling juicier, add water (minced meat should turn out soft and juicy, but not liquid). We spread a portion of the meat mass (1-2 tablespoons) on the center of the cake. Sometimes, instead of minced meat, finely chopped pulp of pork, beef or lamb is put in the filling, and pumpkin or potatoes are often added - a matter of taste!
   
6. We connect the opposite edges of the cake in the center above the filling, firmly pinching the dough with your fingers (we leave the workpiece open on the sides). We pull the side of the cake to the central seam and pinch it, forming ears (see the photo below).
   
7. Attach the second side in the same way. As a result, we get a quadrangular completely closed manti with a filling hidden inside.
   
8. We fasten the opposite "ears" together and get a classic shape.
   
   
9. Lubricate the tiers of the pressure cooker with a piece butter and lay out our semi-finished products. Do not forget to keep a distance so that the manti does not stick together during cooking.
   
10. Fill the bottom of the pressure cooker (pan) halfway with water and bring to a boil. Immerse the tiers with semi-finished products in a pressure cooker and cover the container with a lid. We cook homemade manti for a couple of 40-45 minutes.
    
11. We serve a freshly prepared dish along with any sauces or just like that, adding fresh herbs.
    

Homemade manti with meat are ready! Enjoy your meal!