Manty (master class)

And I kneaded in HP, though I had to add flour, it turned out to be watery. But ours is very damp, in the morning there was a wet fog, the flour could pick up moisture.

well, how cool it is ... hp can cope with one glass of liquid a bun is so average in size. It's too much to twist the dough - this is for lovers of thinner, juicier, but for manti, they don't make it too thin, the fillings are not small, but, of course, everyone has their own taste for 4-5 rolls (my noodle cutter gives out 9 thicknesses).

Not adding a drop of excess flour, just like according to the recipe, I roll on an eight (only 9 positions of thickness). So for everything I do: for khinkali, dumplings, mantas, we love thin dough. 4-5 is too thick for me!

PS: I have flour Nordic

I'm not a prescription aunt, but a principled one = having learned the method of action, I bring it to fit my needs and capabilities, as well as I myself adapt to reality, well, like any woman ...

And I cut the onion with my hands, I'm not a burden.

I am not a burden with pens either, and lately I have been scouring with Burner.

[Lerele]

So she has more strength (I wanted to say about the volumes, but I'm afraid)

Yeah, I am both strong and voluminous! Otherwise, how can I cope with Manka!
Lerele, the manti are cool!

Very informative master class But I divide the dough into pieces, from which I roll circles, etc.: oops: I very rarely make manti, because my family needs a lot. But the mantis is small and to feed my horde, you need at least a double portion. But while the three of us, the eldest sons scattered who to study, who to "marry" (he lives with one for now) It will be necessary to stick somehow

: girl_manikur: Elena, thanks for the recipe. Today I did ... glad, glad. They are even faster to sculpt than dumplings. Mantyshnitsa is not, I did it on a daisy net. The family ate ate and froze another ten.

[toy09]

toy09, and I'm so glad that you liked it !!!
To your health!

And I cut the onion with my hands, I'm not a burden.

So do I. Only not with your hands, but with a knife. And with the help of this bullshit.

And meat in manti is also in the same way.

[Konstantin]

Konstantin, please tell us in more detail, is it convenient to cut meat with this thing?

[Konstantin]

Konstantin, please tell us in more detail, is it convenient to cut meat with this thing?

Quite. The main thing is to keep it securely. And you are not afraid of your fingers. My knives are always very sharp, I can't stand blunt ones. First I cut it into layers with a knife using this thing. And then with another rocking knife.

Only me to them I am not cutting, but cutting... Swinging along the arc of the blade towards you - away from you. With a simultaneous turn between swinging in a direction transverse to the blade.

Now I'm going to make a special board-bowl for this rocking chair. So that when cutting the meat remains in a heap. Already the aspen blank 340 * 260 * 70 mm lies - dries.

Who has Atlas, tell me, at what thickness do you roll the dough on the manti? Lena advised on 3. But it seems to me it will be fat. No? Share. Tomorrow I decided to ride on a typewriter, alone. And then I’m already rolling, and the manti is all by hand. Truth sculpts husband

I prepared manti according to this recipe. The dough is just wonderful, it rolls perfectly and does not break and it is a pleasure to sculpt from it. The filling was made with potatoes, it is really very juicy and tender. But I burst with the amount of filling salt. We already ate the first batch, but there was clearly not enough salt, the second part I froze. Girls, how can you add salt to them? Sprinkle on top ??? It is easier with dumplings, I salted the water and there are no problems. save

When I'm undersalted, you have to add some salt when you eat. Recently, my taste for salt has disappeared, I am afraid to oversalt, which has already happened, and I am undersalting almost everything. It's better to add some salt later

Lena advised on 3. But it seems to me it will be fat.

People, when I was writing this, I did not know yet that the Atlas and the Empire have the thickness indicators located in different ways. The Empire has a total of 6 sizes, the Atlas has 9, and are counted in reverse order. Therefore, I thought that the top three would be the very thing. In fact, roll like dumplings. And yet, for rolling on a typewriter, it is very good to add rast to the dough. oil. Then you can roll out the dough thinly, but it will not break during cooking - the oil simply will not allow it to steam too much. It is not transparent, of course, to roll, but as on dumplings it will be very cool.

save

Unfortunately, there is no way to add salt. If you salt on top, before cooking, then, it seems to me, the salt will simply drain along with the condensate onto the lower manti. Although I myself have not tried to do this, so I will not argue.

[Elena Tim]

I prepared manti according to this recipe. The dough is just wonderful, it rolls perfectly and does not break and it is a pleasure to sculpt from it. The filling was made with potatoes, it is really very juicy and tender. But I burst with the amount of filling salt. We already ate the first batch, but there was clearly not enough salt, the second part I froze. Girls, how can you add salt to them? Sprinkle on top ??? It is easier with dumplings, I salted the water and there are no problems. save

Elena Tim, but can you draw a saline solution into an ordinary syringe and inject the undersalted?

saline syringe and inject undersalted?

but you overdo it on how to guess the salt concentration, but in general I think it is necessary to make it a rule to write in the recipe what salt you use, large - stone, inverted, etc., for example, I don't know how to try raw minced meat

By the method of an anti-scientific poke)) I always under-salt everything, because I'm afraid to oversalt, but I can forget about salt altogether ...

[Olga]

Olga, this method is the most accurate and scientific!

For example, I don't know how to try raw minced meat

I put a small piece of minced meat (1/2 teaspoon) in the microwave for 15-20 seconds and try it completely ready.

Elena Tim, is it possible to draw a saline solution into a regular syringe and inject under-salted ones?

Lord, I would never have guessed! Sure you may! Just carefully so as not to overdo it. Here's a good idea, Olga, lovely! In the same place, right from above, in any place you can make a puncture and the whole business!

but in general, I think it is necessary to make it a rule to write in the recipe what salt you use, large - stone, inverted, etc.,

Oleska, I have everything written in the note! Now I drove it on purpose, double-checked it - there is! I remember that I clarified this question just in case, so that people with salt were not mistaken.

[SSvetik]

SSvetik, here our people are savvy, I would not have guessed for anything

[Lenus]

Lenus, so I didn’t mean you specifically, I was talking

[qdesnitsa]

It remains only to make manti ... I do not know how to roll out the dough, my hands can see curves ((
qdesnitsa, just like watermelons are pumped up with all kinds of nasty ...

so I didn't mean you specifically, I was the one talking

Sari with me!

Gyyyyy!

[kirch]

kirch, late, probably? I skated on 5 and 6, on 5 I liked it more, because dough should also be in manti

Unsalted is good with soy sauce, of course, if you consume it

[kirch]

kirch, late, probably? I skated on 5 and 6, on 5 I liked it more, because dough should also be in manti

No, it's not too late. Today I will sculpt. Thank you. So I will skate for 5. Dumplings rolled for 6

Well! Manty seems to be doing quite well, but there is no manty cooker! Advise which one to choose for a maximum of four to six people. I can't sculpt for more.
Maybe where they discussed?

[Ol]

Ol, in a mantle with a diameter of 26 cm, just from 28 to 32 mantis fits (depending on their size).

[Elena Tim]

Elena Tim, so I looked, there are a lot of them, but which one to take, three tiers? Do they have any features to consider when choosing?

Take the one with 4 tiers. Three do not fit enough manti, and such a mantle will take up as much space as a 4-tier one.
I'll walk around the turn, I'll show you some quite decent and very inexpensive ones.

[Elena Tim]

Elena Tim, Len, thanks! The question is ripe - it will be necessary to feed a lot and many in the near future!

Well ... I don't even recognize mantas less than 32 cm in diameter. This is a really normal amount. Exactly 60 pieces fit there. What makes it good is that when you need a smaller amount of manti or khanum, you just use 1 or 2 tiers. And when there are a lot of guests, then you load in full.

[Elena Tim]

Elena Tim, I have domino induction, a small distant burner, if you put a healthy one, then there will be no access. Although that 26, that 32, all one, overeat!

Look what a beauty:


Found here: 🔗
But in principle there are quite a few similar ones in the tyrnet: "Daria", "Katun", etc. By the way, the latter cost no more than 1,500 rubles.

realized what to watch! That is, you do not need to buy for five thousand, there are inexpensive good ones!

Yes of course! They are also made of stainless steel. And what will happen to her? And five thousand - overpayment for the stamp.

Len, while you're here, I'll ask. We usually sculpt manti with a triangle, and the husband sculpts them. And then I decided to do everything myself. So, to say to surprise a man - came home from work, and I have everything ready. Moreover, there is now an electric sheeter. And I decided to sculpt in your way. I did it quickly, much faster than the triangular ones, but the top turned out to be thick. Do you know what I mean

[Elena Tim]

Elena Tim, well, there may be very thin metal too cheap, I will look something in between! I will report! Or bragging!

[Rada-dms]

Rada-dms, I have an aluminum pan from very old Soviet times, it cost, as I remember, 6 rubles. It was expensive, I thought for a long time: buy or not buy.

Do you know what I mean

Nope, Lud ... I'm even not aware of triangular ... and ... why is the dough thick?
I mean, you collect it there in a pile and that's why it's fat? No, I don't understand ...

Yes, yes, in a pile and thick, but it turned out quickly. And the triangular ones were once taught by my mother-in-law, who lived in the Orenburg region and said like this is the Tatatrian method.

well there may be very thin metal too cheap,

You do not say! Why do you need a fat one? Are you going to smoke in it? How about pulling a thick metal bandura? Ol, honestly, I finally have aluminum and nothing is done with it. And how old she is ... I can't even imagine. And nothing, intact!

Yes, yes, in a pile and thick, but it turned out quickly.

Abashdi, are you rolling out the dough itself quite thinly? I won't get it, it's thick on top of you ... but is it boiled normally or is it so thick that it doesn't boil? I’m not thinking well since morning. But I don't remember having similar problems ...

[Elena Tim]

Elena Tim, OK! Mom also has aluminum in the country, but she does not go to induction. and rightly so, you can't pull everything!
That would also be how a steamer could be used, but very low sections for a steamer.

but very low sections for a double boiler.

They are not lower than electric ones!

Abashdi, are you rolling out the dough itself quite thinly? I won't get it, it's thick on top of you ... but is it boiling normally or so thick that it doesn't boil? I’m not thinking well since morning. But I don't remember having similar problems ...

She rolled it out quite thinly, after all, by car, she probably fastened it thickly. After cooking, the top was not edible

[kirch]

kirch, and what kind of dough was it? I can't even imagine an inedible dough!
I once stuck them out of noodle dough on clean eggs, and it was edible, but I rolled them, it seems, to 8. You can't stick such thin dumplings.