Nourishing Uzbek manti are very popular not only at home, but also in other countries. This aromatic dish is steamed, so that each filled bag retains its shape, juiciness and amazing taste. Housewives make it according to different recipes, the methods of kneading and the ingredients of the dough – unleavened, yeast or custard – also differ.
Ingredients: – 5,5 tbsp. flour; – 1 chicken egg; – 1 tbsp. water; – 2 tsp. salt.
Combine the water, egg and salt in one bowl and beat the mixture well with a fork or broom. Sift 3,5 tbsp. flour in a deep bowl, make a depression in it and add the egg mass. Stir everything gently, picking up the loose ingredient in a circular motion using a wooden spatula or spoon.
Once the dough is thick enough, transfer it to a floured table. Next, knead it intensively, periodically kneading it with your hands until a cake forms and folding it in four, like a newspaper. Spend at least 15 minutes on this, adding flour from time to time. Form a ball and place it under a towel or plastic for 40 minutes, then knead again and start cooking the manti.
The long procedure of kneading the dough for manti is very important, because it is thanks to her that it becomes as elastic as possible and strong enough to keep the filling and juice inside the bag during steaming.
Ingredients: – 4 tbsp. flour; – 1 tsp. no top dry yeast; – 2 tbsp. water; – 2 tbsp. vegetable oil; – 0,5 tsp. sugar and salt.
Dissolve yeast in 4 tablespoons. warm water, add sugar and remaining water. Combine the sifted flour with salt, pour in portions into the liquid mass, pour in the warmed vegetable oil and knead the dough. Cover it with a clean cloth and place in a warm place for half an hour.
After this time, take out the dough, knead it thoroughly with your hands and leave to rise for another 20-30 minutes. Remember it again for 5-7 minutes, roll it into a sausage, cut it into pieces and start rolling out plastic juices.
Ingredients: – 5 tbsp. flour; – 0,5 l of milk; – 2 chicken eggs; – 0,5 tsp. salt.
Warm the milk to room temperature, pour it into a medium-sized saucepan and season with salt. Beat the eggs in there and beat the mixture with a broom until smooth. Gradually add 3–3,5 tbsp into it. flour, stirring the mass with the other hand and bringing it to the consistency of pancake dough. Put the saucepan on low heat and heat, stirring continuously with a spoon, until it thickens (brews).
During brewing, lumps may appear in the dough, but there is nothing to worry about.
Remove the dishes from the stove, add the remaining flour to the dough, knead it on the table, crumple it into a large ball, cover it and leave it alone for half an hour. Spend this time preparing the filling, then knead the dough a little more and roll into soft tender mini-cakes, the basis for delicious manti.