Manty dough - recipe

Manty is a traditional popular dish in many peoples of Central Asia and the Far East, Turkey, Mongolia, China, Korea, Tatarstan, Bashkortostan and the Crimea. This nourishing dish, like dumplings - is prepared from finely chopped meat (minced meat), sometimes with vegetable additives. A piece of minced meat is beautifully (and hermetically sealed) in a dough made from wheat flour, then the manti are cooked for a couple, sometimes, after boiling, fry.

Different peoples have their own traditional ideas about how best to make dough for manties and which of the recipes is more suitable for the time of year and a specific weather-temperature situation.

Dough for mantas can be made as in the simplest "summer" version: fresh without eggs and milk, and in more complex variants (to make it more sumptuous and satisfying).

Uighurs, Dungan and some other people in the cold days usually make yeast dough for manti. In the traditional preparation, the presence in the test for mantle eggs and milk, in some way, is determined by the seasonal cycles of the animals from which these products are obtained, and hence their availability.

Tell you how and what kind of dough you can prepare for manti. Flour is better to use wheat spelled or wholemeal coarse grinding, you can add a little barley flour (which at home can be obtained by grinding in one way or another, pearl or barley groats).

Fresh dough for manta rays without milk and eggs

Ingredients:

Preparation

It is better to sift the flour, of course, it will be enriched with oxygen molecules in the process, which means that the dough will get better, more airy. Screening is strongly desirable in cases where the flour is caked or was in conditions with high humidity.

We sift the flour in a bowl or on the working surface, make a groove, add a pinch of salt and knead the dough, pouring a little cold water. It would be nice to lubricate the hands with oil or grease. The dough should not be too steep or, conversely, sticky. Carefully mix the dough, roll them into the layers, cut them in one way or another, and you can make manties.

It is assumed that the filling has already been prepared. Of course, if you cook dough for manti, following the same recipe, but on milk, it will be more nutritious and caloric, adding an egg will not hurt either. By the way, milk can be both sour, and not necessarily a cow.

Yeast dough for manta rays on milk

Ingredients:

Preparation

First opara. In warm milk, we introduce yeast and sugar. Add 1/4 of the sifted flour and stir thoroughly, put in a warm place for 20-30 minutes.

When the opara has approached, gradually sift the flour and knead the dough. The steepness of the dough can be adjusted with milk or water and flour. We roll the dough in a com, cover the bowl with a towel and place it in a warm place for 20 minutes, after which we knead and mix. You can roll into layers and sculpt manty. Or you can once again place the dough in heat for about 20 minutes, crumple, and then embark on modeling.

The mantel dough will be even more delicious if, following the same recipe, add 1-2 eggs (chicken, turkeys or duck) to the composition and about 100 grams of ghee (goose, duck or chicken). We add eggs and fat to the dough together with flour. Density and abruptness of the test is corrected, again, with flour. Of course, in this variant the dough turns out to be very satisfying and high-calorie, which is good in cold weather and / or for physical work in the open air.

Also dough for manti with the addition of eggs and fat (or butter) can be made and bezdozhzhevoe, on water, on sour cream or kefir. The proportions are about the same as the previous recipe (see above).