Fragrant Uzbek manti are widely known and beloved far beyond the borders of their country. It is not surprising, because this dish has a rich taste, satisfies the appetite and at the same time does not harm health, because it is steamed. Try different types of manti dough - lean, yeast, and custard.
Classic dough for manti
Ingredients:
- 650 g flour;
- 200 ml of water;
- 50 ml of vegetable oil;
- 1 tsp salt.
If you take equal parts of flour of the first and second grades for the lean dough for manti, it will turn out to be stronger in the products, which means it will not break when steamed and the dish will not lose juice.
Soak the water in the freezer for 20 minutes before starting to cook. Sift the flour and divide it into two parts: set one aside for now, and pour the other in a slide on the table. Make a depression in it, pour salt there, pour vegetable oil and ice water in a very thin stream, stirring flour into it with the other hand. Knead a soft dough, cover it with a clean towel and let sit for half an hour.
Sprinkle the dough ball with half of the flour set aside and knead it for at least 10 minutes, let it rest for 30 minutes again. Repeat the action described in the previous sentence with the remaining flour. The dough should be tight and not sticky to your hands. Let it rest for another half hour while you prepare the filling. This recipe is suitable even for fasting manti with potatoes or pumpkin.
Yeast dough for manti
Ingredients:
- 700 g flour;
- 400 ml of water;
- 0.5 sachets of dry yeast (5.5 g);
- 2 tbsp. vegetable oil;
- 1/3 tsp Sahara;
- 1/2 tsp salt.
Heat water on a stove or microwave to 40-45oC and pour into a deep container. Dissolve the sugar in it and dissolve the yeast. Salt the sifted flour, add it in small portions to the yeast liquid, pour in vegetable oil. Knead the dough, cover it with a napkin or wrap it in plastic wrap and place in a warm place for 25-30 minutes. As soon as it comes up, knead it thoroughly for a few minutes and start cooking the manti.
If the kitchen is chilly or drafty, place the dough in an oven preheated to 30-35oC.
Choux pastry for manti
Ingredients:
- 800 g flour;
- 500 ml of milk;
- 2 eggs;
- 1/2 tsp salt.
Remove the milk from the fridge 40 minutes before the manti is cooked; it should warm up to room temperature. Season with salt, mix with eggs and whisk well. Pour 2/3 flour into it little by little, stirring the resulting semi-liquid mass continuously with a spoon. Place it in a saucepan over low heat and heat until brewed, i.e. will not begin to thicken. As soon as this happens, remove the dishes from the stove and gradually stir in the rest of the flour into its contents. Knead the manti dough as described in the first recipe.
