What to make from dough for manti. Manti dough is a classic recipe for the correct base of an Uzbek dish. The dough for manti is prepared in several stages

Manti is a favorite dish of all Caucasians, as well as Russian residents. It is made from dough and minced meat. The principle of preparing this dish is very similar to: the meat filling is wrapped in the dough and something like a cup is made. Other names for this dish are poses, as well as buuz. This dish is prepared in a pressure cooker. How to cook for manti? Cooking recipes will follow.

As a rule, manti dough is prepared without eggs, but some make them based on this product. We will consider recipes for preparing a base that does not contain eggs.

Cooking secrets

Remember that this dish must be steamed only. Suitable for this:

• Multicooker or double boiler;
• Mantovarka (mantyshnitsa).

Remember the basic rules:

• The base must be rolled out thinly, so you need to use two types of flour or 1 higher grade;
• If 2 types of flour are taken, then the proportion 1:2 must be observed. It is this texture of the dough that will not disintegrate during modeling;
• As a rule, the base is made with water, but sometimes you can find recipes in which it is made with kefir or milk;
• Be sure to knead the base for 20 minutes. The consistency must be covered with a towel. In the meantime, you can start filling.

Classic manti dough recipe

The classic recipe, as a rule, does not include eggs.

In order to prepare the dough, we will need:

1. Flour - 700 gr;
2. Water - 2 glasses;
3. Salt to taste.

Manti is a very tasty and satisfying dish, somewhat similar to our dumplings or Georgian khinkali. But they have special, distinguishing features: minced meat is always used for filling, the dough is always unleavened (sometimes an egg is added), and they are cooked exclusively by steaming.

To prepare dough for manti according to the classic recipe, prepare the necessary ingredients.

Sift the wheat flour several times. And this is a mandatory condition (even if you use premium flour), since, firstly, in this way garbage and everything that can get into the flour is eliminated, and secondly, the flour will be enriched with oxygen and will have a beneficial effect on the quality of the dough , and then on the flour product itself.

Make a well in the center of the sifted flour. Add one chicken egg.

Add salt to taste.

Pour in warm water.

Now there is a long and painstaking work ahead: slowly, stirring with a fork in a circular motion from the center in one direction (clockwise or in the opposite direction - it doesn’t matter), each time catching a small part of the flour. This way the dough will turn out soft, tender, very pleasant to the touch and, most importantly, not over-floured.

When the dough becomes dense enough and it becomes difficult to stir with a fork, you should continue kneading with your hands.

A little later, when all the flour has gone, put the dough on the table and continue kneading for 10-15 minutes, all the time bending the edges towards the center. The classic recipe for manti dough requires long and thorough kneading - the more time you spend on preparing it, the more delicate the taste of the dish will be. With every minute the dough will become more elastic and softer.

It is very pleasant to work with such dough; it is obedient and pliable. The manti turns out gorgeous: the dough is thin and soft, perfectly retaining not only the filling, but also the resulting juice.

Before you start making the manti, let the dough rest for at least 20 minutes.

Be sure to try it.

Manti is a popular dish among Central Asian peoples. They differ from the dumplings we are used to not only in size and appearance. The classic recipe for manti dough also has its own characteristics.

There are a huge number of variations of this dish. Finely chopped lamb is usually used for minced meat. In addition to meat, fresh herbs, boiled peas, raw potatoes, pumpkin and other ingredients are added here.

The dough for real Uzbek manti should be unleavened and made from flour and water. The dish should be steamed. If you don’t have a special pressure cooker, you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. Whether the finished manti will be able to retain its shape depends on how correctly it is prepared.

Required Products:

• 2 glasses of water;
• 1 cup flour;
• 2 chicken eggs;
• A pinch of salt.

Cooking process:

1. It is important that the water in which the dough will be kneaded has an optimal temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to approximately 50-60 degrees, after which it is cooled to the desired value.
2. Deep dishes (bowl, bowl, etc.) are suitable for kneading the dough. The required amount of pre-sifted flour is poured into it, in which a funnel-shaped depression is made.
3. Salt is poured into the funnel, the eggs are broken, and the cooled water is poured out.
4. With gentle movements, knead everything until it has a homogeneous consistency, so that no lumps form. Kneading the dough for manti is allowed only by hand. Using different kitchen utensils will not allow you to achieve the desired consistency of the dough.
5. After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cool place for 15 minutes.
6. During this time, the dough will have time to rest and will be ready to prepare delicious manti. All that remains is to wrap the filling and cook them.

Dough for manti without adding eggs

Especially for those who for some reason cannot use eggs, there is a recipe for manti dough without them. If you cook it correctly according to all the rules, then this will not be noticeable at all in the finished dish.

Required Products:

• 1 cup (250) ml water;
• 0.5 kg flour;
• A little salt.

Cooking process:

1. At the very beginning, you should sift the flour, adding a pinch of salt to it.
2. Make a funnel-shaped hole in the flour and pour water into it. During the kneading process, you may need to add additional water or, conversely, flour.
3. Knead a thick dough, roll it into a ball and wrap it in a napkin.
4. Leave the dough at room temperature for 1.5-2 hours. After which it is ready for sculpting products.

Puff pastry recipe

It turns out that you can even make manti from puff pastry. This dish will be somewhat different from the classic one, as the dough will be crispy.

Required Products:

• 0.5 kg flour;
• 1 chicken egg;
• 200 g butter;
• 2 tablespoons of vodka;
• 1.5 tablespoons vinegar (9%)%
• A little salt.

Cooking process:

1. Beat the egg, adding water and vodka to it. It is best if the kneading is carried out in an enamel bowl.
2. Add salt and table vinegar to the egg mixture, mixing everything well.
3. Gradually, adding flour in small portions, knead the dough.
4. Kneading the dough is only allowed by hand for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
5. Roll the finished dough into a ball and cover with cling film. The dough should rest in the refrigerator for 15-20 minutes.
6. While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. This can be done in a food processor.
7. Roll out the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the layer should be approximately 3-4 mm (no more).
8. Place the rolled out layer in the refrigerator to allow the butter to completely harden.
9. Roll out the dough on the table. The thickness of the resulting layer should be about 6 mm.
10. Place a layer of butter and flour on top. It will occupy approximately half the area of ​​the lower layer.
11. Fold and roll out the dough as desired. This procedure should be repeated 5-6 times.
12. Place the rolled out dough in the refrigerator for some time (15-30 minutes). After that, they take it out and make manti in Uzbek style.

Dough in a bread machine for manti in Uzbek style

For those who want to save time and at the same time enjoy delicious manti, there is a separate recipe. How to make manti dough in a bread machine?

Required Products:

• 0.5 kg flour;
• 100-150 ml (half a glass) of water;
• 2 chicken eggs;
• A little salt.

Cooking process:

1. The ingredients are placed in the bread machine bucket in the following sequence: flour, salt, eggs, water.
2. In the “Dough” mode, kneading is carried out for 20 minutes.
3. As soon as the dough is kneaded, you can take it out and make manti using any minced meat.

Kefir dough recipe

Initially, manti were prepared using unleavened dough, which contained only water, flour and salt. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading with kefir. These manti turn out to be tender. You can also replace kefir with yogurt or sour milk.

Required Products:

• 2 cups kefir (fat content can be any);
• 3-4 cups flour (depending on its quality);
• A pinch of salt and baking soda.

Cooking process:

1. Add salt to the sifted flour.
2. Heat the kefir slightly (the temperature should not exceed 40 degrees) and add soda to it.
3. Flour is carefully added into warm kefir in small portions.
4. Knead soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
5. Place the dough in a bag and place it in the refrigerator for 30 minutes.
6. The dough is ready for modeling. Using various fillings you can get an incredibly tasty oriental dish.

Secrets and tricks of preparing dough for manti in Uzbek

In order for the manti to be tasty and not fall apart during cooking or serving, you need to follow some rules during their preparation:

1. The flour used to knead the dough must be sifted. This manipulation allows it to be saturated with oxygen, as a result of which the finished dough will be very soft.
2. The quantities indicated in the recipes are approximate. When using them, you need to focus on the quality and cooking conditions. Due to the fact that flour may differ in the percentage of stickiness, it may take more or less than the amount indicated for kneading.
3. The dough may be too soft after kneading. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
4. If the dough, on the contrary, turns out to be too hard, then vegetable oil, which is added to it, will help correct the situation.
5. Dough kneaded in boiling water turns out to be more pliable in modeling.
6. Eggs and milk will help make the dough elastic. Such manti will never tear during the cooking process.
7. To roll out the dough as thin as possible, you need to lubricate the surface on which this will be done with vegetable oil.
8. Classic Uzbek manti is prepared with lamb. But, since it is not always possible to find such meat here, it can be replaced with high-quality beef. Only in this case, you don’t need to chop it, but make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how long manti are cooked, the beef simply will not have time to cook and will turn out to be too tough.
9. The amount of onion in the minced meat should be equal to the amount of meat. In this case, it needs to be finely chopped. This is the only way the finished dish will turn out juicy.
10. To prevent the manti from sticking to the container in which they are cooked during cooking and from tearing, before placing them on the sheet of a pressure cooker or steamer, they must be greased from below with vegetable oil.

Good afternoon, my dear subscribers! Today I will tell you how to prepare manti dough. I am sure that among the readers of my blog there are many real culinary professionals. But still, you must admit, sometimes even a real master can make a mistake. This often happened to me before when I started cooking this meat dish! And all because it is not so easy to prepare. This is all due to the dough, which often breaks during the cooking process.

Until recently, every time I put a dish in a steamer, I myself wondered whether they would tear this time or whether they would cook successfully. And almost every time the manti parted, the filling crumbled and all its juice (the most delicious!) poured out. It looks like a kind of “damn lumpy” thing for a careless housewife, despite all her efforts. It’s especially annoying when the dish needs to be served at a festive table where guests are sitting.

But I won’t indulge in unnecessary modesty and say that now my dish always turns out excellent! At the same time, as I was convinced, there is no single secret and everyone should find something different by trying different cooking options. In my case, the magic key that helped me achieve elastic and durable dough was the following rules:

Firstly, the mass needs to be kneaded long and thoroughly. Secondly, it needs to be allowed to sit for at least half an hour (and I often neglected this rule).

But maybe you'll discover some other trick. And today I have prepared for you a selection of a wide variety of recipes. By the way, all of them are suitable not only for manti, but also for dumplings and dumplings.

Delicious dough for manti - a classic recipe for tender dough

Let's start with the most common, classic cooking option. It is recommended to use an egg, but you can cook without it, limiting yourself to only flour, water and salt. Preparation is as simple and accessible as possible.

Ingredients:

• 1 glass of water;
• 500 g flour;
• 1 egg;
• a pinch of salt.

Step-by-step cooking recipe:

Required condition: before starting cooking, be sure to sift the flour. This way you can not only sift out the debris, but also avoid the formation of lumps.

1. Pour the flour into a bowl. Make a well in the center and break an egg into it. Add salt to taste.

2. Start adding water in small portions to the center and knead with a fork in one direction, gradually incorporating more flour. Don't rush, otherwise lumps will form.

3. When the mixture becomes dense enough and it is no longer convenient to work with a fork, continue kneading with your hands. And when all the flour is gone, knead the mixture on the table for at least 10-15 minutes. Fold the edges toward the center all the time.

Remember: the more thoroughly and longer you knead, the better the result will be.

4. Before you start wrapping the filling with meat, the prepared dough must be allowed to stand and swell for at least 20 minutes. After this, you need to roll it out (the thickness should be about 2 mm) and you can start sculpting the manti.

If you did everything correctly, you can make sure that the dough is soft, tender and at the same time durable. It will not tear during cooking and will retain not only the filling, but also all the juice that comes out of it.

You can prepare the mixture not only with water, but also with milk. Then, as a result, the dish turns out to be especially juicy and tender, which is why many people prefer this particular cooking method.

Proper dough for manti in Uzbek - video recipe

The selection of recipes would be incomplete without talking about the traditional Uzbek method of preparing dough. If in the classic version, flour is first poured into the container, and then water is added to it. Here the opposite is done: flour is added to the water. And the mixture is kneaded by hand from the very beginning.

Don’t be confused by the fact that at the end of kneading the dough turns out “ugly” and continues to stick a little to your hands. It must be left to settle for a while, then it will become more elastic.

Thin choux pastry for manti in boiling water with an egg that doesn’t break

In this recipe you need to use hot water, not regular room temperature. This, as well as vegetable oil among the ingredients, is one of the “tricks” of the elasticity and strength of the finished dish.

Required Products:

• 1 kg flour;
• 2 glasses of hot, boiled water;
• 2 eggs;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. l. salt.

Cooking steps with photos:

1. Pour the flour into a mixing bowl and make a well in it.

2. Add salt and vegetable oil to hot water, stir.

3. Start gradually pouring water into the recess. Beat 2 eggs there while kneading. Mix everything with a spoon and then with your hands.

Before modeling, leave the dough to rest for 30 minutes so that it swells and the gluten in it separates. After this, you can start rolling out and wrapping the filling.

How to make manti dough without eggs with vegetable oil?

In this version, the meat dish will be lean, light, but no less tasty. The manti will be thin, juicy and will definitely please your household. You can use any filling - cook with meat or make vegetable with pumpkin.

Prepare for the recipe:

• 500 g flour;
• 0.5 tsp. salt;
• 300 ml water;
• 3 tbsp. l. vegetable oil.

How to do:

1. Pour the sifted flour into a bowl and add salt to it, stir.

2. Gradually pour hot water into a bowl, stirring. Add vegetable oil there. Knead first with a spoon and then with your hands. This will take 5-7 minutes.

3. Place the bun formed from the mass in a bag or cling film and leave to brew for 20-30 minutes at room temperature. This will allow all components to communicate with each other. The mass will swell, become elastic and easy to work with. And when rolling, you can use a minimal amount of flour.

Dough for juicy manti in mineral water - the best recipe

Everyone knows the health benefits of mineral water. Then why not enrich our dish with this benefit? In addition, it will give an unusual flavor - and perhaps become your favorite cooking method.

To prepare, take:

• 1 glass of sparkling mineral water;
• 500-650 g of flour (how much dough will take);
• 4 tbsp. l. vegetable oil;
• 1 egg;
• 0.5 tsp. salt;
• 0.5 tsp. Sahara.

Cooking process with photos:

1. Beat the egg with a whisk. Add salt, sugar, stir. Pour in vegetable oil there.

2. Pour in mineral water and stir.

3. Add flour in parts, stirring constantly. First mix with a spoon, and then put the mixture on the table and continue kneading with your hands. Sprinkle the table with flour before laying it out.

This dough in carbonated mineral water can be used for making manti and dumplings, as well as dumplings. It is soft, elastic and works great.

We prepare dough for manti and dumplings in a bread maker at home

If you don't have time for long kneading by hand, use a bread machine. She will do all the main work for you, and all you have to do is lightly knead with your hands.

Ingredients:

• 4-4.5 cups flour;
• 1 tbsp. l. salt;
• 1.5 glasses of water;
• 1 chicken egg;
• 2-3 tbsp. vegetable oil.

How to cook

1. Add sugar and salt to the water, stir until dissolved. Add flour, stir a little.

2. Place the mixture into the bread machine, pour in vegetable oil and turn on the unit. Alternatively, you can use a food processor for this. However, it is designed for kneading liquid dough, and may not cope well with hard dough.

3. After the mixture has been kneaded in the bread machine until smooth, remove it. Be sure to knead a little with your hands at the end. After this, cover the dough with a bowl and let it rest for 20-30 minutes. As you begin to wrap the filling, you will see that it is soft and elastic. And it’s a pleasure to sculpt from it!

Required Products:

• 1.5 cups (300 ml) kefir;
• 450 g sifted flour;
• 1 tsp. salt.

How to do:

1. Add salt to kefir and stir. It is convenient to use an electric whisk with replaceable attachments for this. Add a third of the flour and mix until smooth.

2. Then change the whisk attachment to one designed for thick dough. Gradually add the rest of the flour and mix everything well.

3. Form a bun, place it in a bag and set aside for 30-40 minutes. During this time, the gluten in the flour will disperse, and the dough will become elastic and elastic. Just the kind we need for sculpting a meat dish.

How to sculpt manti: 7 best sculpting methods

And now, dear friends, it’s time to think about how to make the finished dish beautiful. There are many options for how to wrap the filling. Usually you take a square-shaped dough and glue the corners in it in different ways. This way you can form an “envelope”, “basket”, “bag”. You can even make manti in the shape of a rose. To do this, the filling is laid out on a rectangular strip of dough, which is then pinched and wrapped in the shape of a flower.

Try it, and perhaps this option will become your favorite. And also try 4 types of filling. This way you can choose the option you like and make it your signature recipe :)

It's time to say goodbye to you, dear readers! Surely you are already eager to try those cooking methods that you didn’t know about yet.

I am sure that you will soon delight your loved ones and guests with a wonderful oriental dish with juicy meat. And perhaps one of the recipes given will become your calling card among your friends! In the meantime, I will prepare for you a selection of other interesting recipes and little tricks. Bon appetit and see you again!

Manti is a simple and tasty dish that is prepared quickly and does not require much culinary experience. To please yourself and your loved ones with truly delicious manti, you need to choose only high-quality meat and, of course, prepare the dough correctly. In the article you will find useful tips for preparing the base for manti, and we will also look at several step-by-step instructions.

Manti is a simple, tasty and high-calorie dish that came to us from Central Asia. There are a huge variety of them. The usual manti made from pork, beef or lamb, manti made from other meats, such as goat, and even dietary manti made from potatoes. However, the dough is no less important than the filling. For manti it should be rough, tight and elastic.

The simplest base for manti can be quickly prepared from what is in the refrigerator. However, there is a huge variety of ways to prepare such dough - some of them go perfectly with one or another filling, and some are almost universal. No matter which you prefer, these tips will help you create delicious dough:

• To achieve the best consistency of the dough, it must be kneaded thoroughly. It is best to spend about 20 minutes on this. This is perhaps the most difficult part of making the dough - other than that you just have to mix a few simple ingredients and let the dough sit.
• For greater elasticity, choose recipes with eggs. One egg is usually enough for three cups of flour.
• Adding milk will make the dough especially tender.

• If you are preparing a recipe that uses vegetable oil, it is best to use olive oil rather than sunflower oil. It will add a spicy flavor to the dough, which will highlight the taste of the meat even better.
• You can add turmeric to any dough. This must be done from the very beginning, mixing the seasoning with dry flour, and only then adding water, otherwise it will not be distributed very evenly throughout the dough. Turmeric adds almost no flavor, but it will give the dough a nice golden hue.
• Add ketchup to the dough if you want the manti to acquire a reddish tint.
• After cooking, it is extremely important to let the dough rest - the time may vary, but in general it should take about 15 minutes or more, depending on the ingredients chosen. Thanks to this, your base for the manti will be elastic and you will be able to give them a beautiful shape.
• For the base of most dough variations, you do not need to use too cold water. Let it sit for a little while so that it is at room temperature - this will be ideal. The exception is the recipe for choux pastry, which requires the use of boiling water.

Recipe for classic dough for manti

This option for manti is used most often. The dough turns out similar to dumplings - it melts in your mouth and perfectly complements the taste of meat and spices. Moreover, this dough can be quickly prepared from the products that you have in the refrigerator. You only need four ingredients:

• 3 cups flour
• 1 glass of water
• 1 chicken egg
• a pinch of salt

How to make the dough:

1. Mix salt and flour in a deep plate.
2. Make a well in the center. Pour water in there. Break the egg.
3. Mix everything together thoroughly until the mixture is soft, smooth and homogeneous. Do not allow lumps to appear.
4. At the end, the dough should easily separate from the pan. Take it out and roll it out into a thin layer.
5. Wrap the dough in cling film and wait for half an hour. Now all that remains is to make the manta rays.

Choux pastry recipe for manti

This is another possible base option for your dish. Choux pastry is very easy to prepare. It is similar to classic dough, only with the addition of butter. As a result, the taste turns out a little different. This dough is well suited for aromatic manti and goes well with any meat filling. This dough is also lean and is perfect for potato filling. This way you can prepare a tasty and low-calorie lean dish. You will need:

• Two glasses of flour
• 100 g vegetable oil
• teaspoon salt
• 500 ml hot water

Choux pastry made from four ingredients step by step:

1. Boil the water. Dissolve salt in it, pour out the oil.
2. Pour half the flour into the water. Start beating the mixture with a mixer or stirring vigorously with a whisk. You need to continue this until the mixture is homogeneous and elastic.
3. Gradually add all the remaining flour to the dough, stirring constantly. As a result, the dough should be quite stiff and flexible.
4. Remove the dough from the bowl, wrap it in plastic and leave for half an hour. After this you can sculpt manti. However, the dough is also suitable for other similar dishes - for example, khinkali, dumplings or dumplings.

The same dough can be made with the addition of eggs - they will need to be mixed into the mass after you add the first portion of flour. If you decide to do this option, keep in mind that the mixture must cool slightly before adding the eggs so that the whites do not curdle.

Recipe for manti dough without eggs and butter

The dough can be made simply using flour and water. This dietary option may be slightly inferior in taste to classic and choux pastry, but it is also suitable for manti. To prepare the simplest dough, you will need:

• three glasses of flour
• half a glass of water
• a pinch of salt

How to make dough from three ingredients:

1. Sift all the available flour into a high plate.
2. Add salt and water.
3. Knead the dough until the desired consistency is obtained. The dough needs to be quite tight and dense.
4. Let the dough rest under the film for some time, and then start making manti.

Recipe for manti dough in mineral water with sour cream

The dough in mineral water comes out more airy, does not tear during cooking and tolerates freezing well. It can be made in the same way as an ordinary one with water - from mineral water, flour and salt. The recipe will be more interesting if you add sour cream. This dough will be soft, tender and elastic. It is suitable for any meat or potato filling. For this test, prepare:

• 3 cups flour
• 1 glass of sparkling water
• 1 egg
• 100 ml sour cream
• salt to taste

How to prepare mineral water dough with sour cream:

1. Break one egg into a deep plate. Add salt and sour cream there. Mix everything together.
2. Pour the mineral water into the resulting mass.
3. Gradually add flour, constantly stirring the dough to avoid lumps.
4. The dough will be quite sticky. Don't worry - cover the bowl and leave the dough for an hour. When you see that it has become tight and slightly increased in volume, you can start sculpting manti.

Recipe for manti dough with milk

Another way is to knead the dough with milk. Milk, unlike water, will make the dough richer. This option is suitable for any filling. To make dough with milk you will need:

• Three glasses of flour
• One glass of milk
• A pinch of salt

How to prepare the dough:

1. Pour the milk into a saucepan and bring to a boil.
2. Pour salt and two cups of flour into hot milk. Mix everything thoroughly.
3. The mass should be thick, but soft and sticky. Slowly continue adding flour from the third cup and stir until a lump of dough comes away easily from the bowl.
4. Let the dough sit for 30 minutes or 1 hour. Then you can start rolling out the dough and creating manti.

Recipe for manti dough with kefir

Kefir dough is another popular base option for manti, which is best suited for lamb filling. The sour taste of this dough perfectly complements fatty meat and harmoniously combines with seasonings and spices. You need the following products:

• 3 cups flour
• half a liter of kefir
• teaspoon of soda
• 2 tablespoons vegetable oil
• a little salt

How to prepare dough for manti with kefir:

1. Pour the flour into a plate or pan.
2. Add salt, soda and oil.
3. Pour kefir into the dough - in this recipe it is used instead of water. Knead the dough thoroughly.
4. Make sure there are no lumps in the dough. Cover the finished dough and leave for an hour. Now you can proceed to the next step.

Cooking manti

After preparing the dough, it’s time to move on to making manti. To do this, prepare a table covered with parchment, pour a little flour on it so that it sticks to the manti and lay out the dough. It needs to be rolled out with a rolling pin so that the layer is thin enough. Then, using a special mold or a regular glass, start cutting out circles from the dough. There will be some extra dough left in between, which you can roll out again and use.

Don't make the dough too thick. But, at the same time, you shouldn’t roll it out too thin, otherwise it may tear. The ideal thickness is approximately 1-2 mm. When you have cut out enough circles of dough, place the filling in the middle of each circle, leaving the edges free. Potatoes, pork, beef or lamb mince with onions and seasonings are suitable as fillings.

Manti can be shaped in different ways and it is not at all necessary to achieve the ideal shape. But, if you want to make a beautiful traditional dish, you can use the instructions in the picture.

Manti can be boiled on the stove or cooked in the oven, but it is best to steam them - for this you will need a double boiler or a slow cooker. Manti takes 10-15 minutes to prepare. Do not keep them on the fire for too long so that the dough does not soften.

Video: How to cook traditional manti?