Manti loved by many came to us from Central Asia. Since then, there have been an endless number of cooking options for this oriental dish. Manti dough is also known for its variety. It can be prepared both thin fresh and lush yeast. But before you make the dough for manti, you need to familiarize yourself with simple culinary secrets that will turn this dish into a real masterpiece.
Fresh dough for manti
It is the yeast-free dough that is used to prepare the traditional version of manti. According to the recipe, it resembles a regular dumpling dough. True, it needs to be rolled out more finely. This is where a small problem arises - the resulting mass easily breaks. Avoiding this difficulty is not as difficult as it may seem. It is enough to use two types of flour (first and second grade) in equal proportions when preparing it.
Manti yeast-free dough has a fairly simple recipe:
- 1 kg of flour;
- 500 ml of water;
- 2 eggs;
- salt.
Of these ingredients, you need to knead an elastic and dense mass. Then cover it with a damp cloth and leave for 1 hour. It is worth noting that fresh
dough for manti can be prepared without eggs. We divide the settled dough into several pieces, roll them into bundles, from which we separate small pieces and roll out flat cakes for manti. For rolling it is better to use a special machine. The real basis for this dish should not be thicker than 1 mm.
Manty yeast dough
It is ideal for manti with liver. Before preparing the dough for manti, you need to check whether you have the following products:
- 4 tbsp. flour;
- 250 ml of water or kefir;
- 30 g of vegetable oil;
- 15 g of yeast;
- salt.
We knead a cool mixture of these products and put it in a warm place for half an hour.
Manti Choux Dough
It is characterized by firmness and elasticity, it does not tear, it is easy to roll out. In addition, this dough is softer than usual. and therefore ideal for manti. For cooking you will need:
- 1 kg of flour;
- 500 ml of milk;
- 2 eggs;
- salt.
You need to mix the custard base for manti in a metal container, which can be put on fire. Milk, eggs and salt are churned until a homogeneous mass is obtained. Flour is poured into the mixture slowly (at first only 2 cups). The consistency of choux pastry should resemble thick kefir. Next, put the container with the test on a small fire. When heated, it must be constantly stirred, reaching with the spoon to the bottom so that the bottom layer does not thicken and does not burn. If at the beginning of heating the mass is taken in lumps, do not worry, this is normal, the main thing is to prevent the formation of large clots.
Then remove the base for manti from the stove and pour the remaining flour into it in small portions. This must be done until the mixture is thick enough. Ready choux pastry can be cut with a knife. In addition, it is smooth, uniform and does not stick to hands. Then it is placed in a bag for half an hour, this helps the gluten in the flour to completely swell. After that, the dough can be rolled out and manti formed from it.