The mantle dough is prepared in an elementary way, however it requires some skill, patience and compliance with the formula, which can be both classical and performed with some deviations from the authentic variant using other basic components.
Manty dough - recipe
If for the first time to make out the dough for manti, the classic recipe will be suitable for familiarization as best as possible. In addition, it is based on the main basic points that accompany all other variations that need to be remembered:
- Loose ingredients must be sieved through a fine sieve.
- The liquid base used can be of any temperature, in the classical version of the room, necessarily salty.
- If you measure the components with glasses, then on one part of the liquid take about four parts of flour bulk and one egg.
- The resulting lump must be dense, elastic, not sticky, it is drunk for at least a quarter of an hour and is kept for some time under the film or in a bag.
Dough for mantle on mineral water - recipe
Those who are tired by prolonged mixing should try the formula outlined below, and make a dough on mineral water for mantles. The gas bubbles promote the rapid dissolution of salt crystals and the rapid perfect mixing of the constituents among themselves. In a shorter time, you can get the same plastic and uniform result. In an hour, taking into account the time for the proofing, you can proceed to the molding of eight portions of Asian dishes, filling the prepared blanks with the appropriate stuffing .
Ingredients:
- wheat flour - 700 g;
- highly carbonated mineral water - 250 ml;
- an egg of medium size - 1 pc .;
- salt - 10 g.
Preparation
- The sifted bulk products are placed in a bowl.
- Pour water into the groove and produce a kneading, which is completed on a dusty table, achieving the desired texture of the coma.
- Place the dough on the mantles in a bag and let stand for forty minutes.
Dough for manti on boiling water
Dough for mantels with boiling water is easily and naturally kneaded and rolled out, perfectly sealed when decorating products and, thanks to a dense structure, perfectly preserves all the juices of finished products inside. When cutting, the minimum amount of flour powder is required, since it does not adhere completely to hands, a table and a rolling pin. The basis for eight servings will be ready in one hour.
Ingredients:
- sifted flour - 600 g;
- boiling water - 250 ml;
- an egg of medium size - 1 pc .;
- vegetable oil - 20 ml;
- salt - 10 g.
Preparation
- Beat the salted egg with butter.
- Pour the flour sifted mass, mix.
- Pour boiling water and produce a kneading dense elastic ball, which should turn out completely not sticky.
- Withstand it for forty minutes under the film and proceed to molding the products .
Dough for manti without eggs - recipe
To make a dough for manti, a recipe in Uzbek can be realized without adding eggs. At least two-thirds of all possible variations of products are prepared in fact from such a basis. Many housewives esteem it more than others, considering that the products are so more gentle and do not have a rubber consistency. From this amount, you will get a ball to decorate eight portions of an Asian dish.
Ingredients:
- wheat flour - 600 g;
- filtered water - 250 ml;
- salt - 10 g.
Preparation
- Sift flour, pour salted water to it and knead a dense and not sticky dough for manti without eggs.
- Hold the ball in a bag or under a damp towel for forty minutes and after the time starts to further its processing.
Brewed dough for manti - recipe
To get a softer and more plastic base, which will be easier to roll out without additional effort on the part of the cook, you can make the brewed dough for manti. In this version, the base for the items does not stick at all to the hands, and the dish itself turns out to be softer and more gentle and prepares for a couple ten minutes less than usual. The basis for eight servings will be ready in an hour.
Ingredients:
- sifted flour - 600 g;
- boiling water - 250 ml;
- vegetable oil - 20 ml;
- salt - 10 g.
Preparation
- Boiling water is salted, oil is added and poured into a bowl with sifted flour mass.
- Stir the contents first with a spoon.
- Transfer the thick substance to the dusty table and complete the process until the desired density and density of the ball are obtained.
- Soak the dough for forty minutes under the film and proceed to the molding of the products.
Dough for manti on kefir
Further on how to make a dough for manti not in the traditional way, using as a liquid kefir base. In this way, the mass turns out to be more magnificent, and the prepared dish acquires special taste characteristics and is more delicate. Kefir must be fresh. The product at the expiration of the expiration date or peroxide is not suitable. The finished ball is enough for eight servings, and it takes an hour to create it.
Ingredients:
- wheat flour - 600 g;
- kefir medium fat content - 250 ml;
- an egg of medium size - 1 pc .;
- salt large - 10 g.
Preparation
- Kefir at room temperature, add salt, mix with whipped egg mass and sifted flour.
- Mix dense tight dough for manti on kefir, give him a little rest for a while.
Manty dough on milk
If any of the recipes tested did not satisfy your requests, try kneading the dough for manties on milk. It is obtained much softer than the other base and at the same time it perfectly holds the mold, does not tear during the steam heat treatment of the finished products and keeps the filling juices inside. To make the base for eight servings of delicious juicy stuff it will take an hour.
Ingredients:
- flour sifted - 600 g;
- whole milk - 250 ml;
- medium-sized egg - 2 pcs .;
- butter - 80 g;
- salt - 10 g.
Preparation
- Salted egg mass is mixed with melted and cooled butter and milk.
- Pour the mixture into a bowl with sifted flour, carefully knead first with a spoon, and then spread on the table and finish kneading hands.
- After a test of the mantle for forty minutes it can be used to decorate products.
Dough for manti in a bread maker - recipe
Having the opportunity to knead the dough for mantas in a breadmaker, it is necessary to use it. The smart device will cope with the task "perfectly" by providing a uniform, dense and plastic lump on the output, from which the most delicious Asian pelmeni with any filling will be made. The proportions of the components may vary depending on the model of the device, to each of which, as a rule, the recommended recipes that should be used are included in the instruction. The quantity received for an hour will suffice for registration of six portions of delicacies.
Ingredients:
- wheat flour - 500 g;
- filtered water - 220 ml;
- an egg of medium size - 1 pc .;
- olive oil - 1 tbsp. a spoon;
- salt - 10 g.
Preparation
- In the bucket of the device, the loose constituents are sifted, liquid poured in and tuned to the program "Pizza", "Pelmeni" or any other that is supported by the device and able to produce a similar batch.
- After the signal, the com test is taken out for the mantles in a bag and allowed to stand for some time.