Lucien
Dance, Tatyana, that means yummy, right?
Elena Tim
Quote: Dance
On a bucket. in a deep frying net
Aaaaaaaaaaaaaaaa! Comedian, damn it! Got it out!
Here are life-giving sho mants doing with people!
Quote: Lucienne
There is no mantle cooker, maybe cook in a multitask (how many mines should I steam?)
Lud, I myself did not cook in a cartoon, but somewhere at the very beginning of the topic, the girls wrote how to cook.
Irgata
In the same way as in a mantle cooker, what difference does it make, it is steamy in Africa as well.
The time in the cartoon can be a little less, I put it for half an hour - after all, the lid is closed more tightly and all the heat is more concentrated than in open gas.
Only in a mantle cooker, of course, there is more output
Lucien
Quote: Irsha
In the same way as in a mantle cooker, what difference does it make, it is steamy in Africa as well.

And that's right. You can turn on two multi.
Irgata
Quote: Lucienne
You can turn on two multi.
maybe one
Elena Tim
Maaank, zyr, why me!
Everything is as if on selection, whole, not a single hole!
Manty (master class)

Manty (master class)

Manty (master class)

And for you I made a SPECIAL ORDER!
Elena Tim
Citizens, wait Manka will come, do not believe everything that she writes! SHE'S LYING!!!
I just have to go with the must, and I won't be able to defend my hair right away.
SchuMakher
I came already !!!

Atpad !!! And she slipped me ravans, citizens !!! Windy mustache !!! Lamb, cow ribs !!!!! And for myself and Timon svavo, I did my best! Ooh, snake, nasty !!! Or maybe Melka and Kilka are your guests, huh? Well, atvichai-fast !!!!
Elena Tim
Quote: ShuMakher
Well, atvichai-fast !!!!
Put the gun aside first.

Quote: ShuMakher
Lamb, cow ribs !!!!!
Aaaaaaaaaaaaa!
I am beautifull
Quote: Elena Tim

Maaank, zyr, why me!
Everything is as if on selection, whole, not a single hole!
Manty (master class)

Manty (master class)

Manty (master class)

And for you I made a SPECIAL ORDER!
Aunt Len! I also want mantas (do I write?)! But I'm a coward! I make dumplings, the filling is dry, I'm afraid it will be the same with manti ((Teach me though, huh?
Elena Tim
Olchik, bow! Onion in her phai more!
Take in equal amounts with meat, and the filling will never be dry. By the way, don't forget that lean meat is not good either, better with fat. You will see, everything will be the best.
But if you just tell me that you don’t love the bow, I’ll just beat you in!
Better not to confess!
Elena Tim
Aaaaaaaaaa! "Aunt Len"! What kind of aunt ?!
SchuMakher
Quote: Elena Tim
"Aunt Len"! What kind of aunt ?!

Well, I’m Gru, Aunt Pilov or Aunt Manta
Elena Tim
Right now, you go!
I'll come up with a nickname for you ...
Lucien
Quote: ShuMakher
Well, I’m Gru, Aunt Pilov or Aunt Manta

Girls, I'm at work at lunchtime, I have a meal, I decided to go to my favorite site - I almost choked. Well, again they had some fun ...
SchuMakher
Quote: Elena Tim
I'll come up with a nickname for you ...

fick what you can think of gyyyyyyyy
Elena Tim
Lucien,

Quote: ShuMakher
fick what you can think of gyyyyyyyy
Yes, I beg you!
At the moment I invented "aunt Klizma", and even wrote, but then erased it ... but since you insist ... How can I refuse your beloved!
That's it, I went into the Julien theme, I have a gift for her.
kil
Quote: Elena Tim

Maaank, zyr, why me!
Everything is as if on selection, whole, not a single hole!
Manty (master class)

Manty (master class)

Manty (master class)

And for you I made a SPECIAL ORDER!
AAAAAAAAAAAA, murderer, why did I come to see you .... Again you feed Manka, you've forgotten about me.
SchuMakher
Quote: Elena Tim
At the moment I came up with "aunt Klysmu"

"There is no pipette that does not want to become an enema"
Elena Tim
Quote: kil
You feed Manka again, you have forgotten about me.
Neary, I called thee three hundred times, go, they say, at any time! So you are not going, busy, damn, banker sausage.
Quote: ShuMakher
"There is no pipette that does not want to become an enema"
Exact!
SchuMakher
Quote: Elena Tim
So you don't go, busy, damn, banker sausage

Leeeeenk, I will learn the cherished word You quietly whisper "meatball with a filling", instantly rush
Elena Tim
Quote: ShuMakher
"meatball with filling"
How do you know that?!Manty (master class) Turn gray into your eyes!
Did she come to you for a meatball ?! De my bazooka ?!
kil
Quote: Elena Tim

Neary, I called thee three hundred times, go, they say, at any time! So you are not going, busy, damn, banker sausage. : crazy: Exactly!
From this place in more detail, at least once you said, Irka, come today MANTY .... noAAAAAAA. I would come.....
kil
Quote: Elena Tim

How do you know that?!Manty (master class) Turn gray into your eyes!
Did she come to you for a meatball ?! De my bazooka ?!
Yeah, right now, she doesn't like me this Manka ... and you mean meatballs.
Elena Tim
Quote: kil
at least once you said, Irka come today MANTY .... noAAAAAAAA. I would come.....
Nizvizdi! I'm already hoarse to call!
Quote: kil
She doesn't like me, this Manka ...
I love you for two.
kil
Elena Tim, so when do we have manti there?
I am beautifull
Quote: Elena Tim

Aaaaaaaaaa! "Aunt Len"! What kind of aunt ?!
: girl-swoon: Would you like to call me uncle? : girl-q: By analogy, I have an aunt in St. Petersburg, 7th water on jelly, the same age as Lena and the same Lena. Here I am ...
And I eat onions, but without fanaticism. She put in about a quarter, maximum a third of the volume of meat. Here Merri I advised to add some water, so I kind of added ...: girl-th: Can't it be enough? Do you need tady lope?
Elena Tim
Quote: kil
Elena Tim, so when do we have mantas there?

Now I don’t know anymore, they have already been overeating.
Let me get bored!
Elena Tim
Quote: I am beautiful
She put in about a quarter, maximum a third of the volume of meat.
Little, Olchik! Take at least half (this is for dumplings), all the same, the mince is twisted, you won't even feel the onion there, but you will add juiciness. But instead of water, I would recommend splashing a little kefir or yogurt, in pasties with such minced broth, you can drown.
And in manti, water is generally prohibited. Only onions and fatty meat - it turns out juicy and tasty!
Quote: I am beautiful
TABE is the same age and also Lena. Here I am ...
That I joked, hospad. It just became funny from aunt Lena.
SchuMakher
Quote: Elena Tim
Now I don’t know anymore, they have already been overeating.
Let me get bored!

Irrrk, think what a mop! She trained on me, then cooked for herself, overeat, amy taperichya "Wait!"
Elena Tim
Quote: ShuMakher
count what a mop!
Aaaaaaaaaaaaaa!
kil
Quote: ShuMakher

Irrrk, think what a mop! She trained on me, then cooked for herself, overeat, amy taperichya "Wait!"
Otozh Man!
Merri
I am beautifull, Olga, I advised in dumplings that they were juicy, and not in manti!
Elena Tim
Quote: kil
Otozh Man!
I'm poddakivay those right now!
Quote: Merri
I advised in dumplings that they were juicy, and not in manti!
Yes, we understand, Irish. I wrote about manty just in case.
Elena Tim
That's it, deffki, I went to embroider ...
Here you are - idlers, and I have to hand over the painting on time.
I plow like a papacarla.
SchuMakher
Quote: Elena Tim
I plow like a papacarla.

Karl's dad planed, plowed Leo Tolstoy!
Biryusa
Quote: Elena Tim
papacarla
Papacarla ... MamaPlov ... MamaMant ... MamaCholi ... Daddy Chucha ... Everything is mixed! Hto, where - I don't understand well, even though the manty is in place
toffee
Biryusa, I have a nickname on one forum Choli's mom. It turns out that I am in the general heap.
Quiet
Quote: Elena Tim

the dough intended for rolling out is prepared differently, it should be denser. Otherwise, you cannot run it through the rollers, it will be like a rag.
I am doing this:
flour - 400 g
1 egg + water = total liquid level - up to the 200 ml mark.
salt - 0.5 tsp.
Rast. oil - 1 tbsp. the spoon.

The dough turns out to be straight hard, but it is ideal for a machine, and does not break during cooking.
Elena, if possible, please add this to the main recipe.
And thank you very much for such a detailed and easy-to-understand master class, it is even pleasure to read, not to mention reproduce
Elena Tim
Galina, thank you very much for such a pleasant review! And welcome to the Bread Maker!
Unfortunately, I myself can no longer add anything to the recipe (the editing time has long expired), but tomorrow I will ask the Chief (administrator), he will help.
Hospadya, just not to forget!
cvetlk
Good day! Excuse me if you turned to the wrong place, but I don't know where! I have an initial level of mantas and dumplings, let me ask a question. I found somewhere a recipe for dumplings and dumplings, it seems like you can do it, here dumplings turn out well and dumplings creep out from below after cooking. I'm already afraid to try something else. Let me put the recipe here. Maybe someone will see the error. I will be very grateful. If there really is a fundamental difference then I will try your recipe. And then my men no longer want my manti to eat deoxidized.
Recipe:
Flour - 500-600 gr
salt - 1 tsp
eggs - 2 pcs
water - 100-150 ml.
vegetable oil - 2 tbsp. l.
Elena Tim
I beg your pardon, I just got free.
Svetlana, I do not see much difference between the test that I do and yours. Moreover, I get even fewer eggs - I put two per 800 g of flour (this is a dough for dough rolling), and you have 2 per 600 g of flour, therefore, your dough will be even a little stronger than mine. This means there is no problem in this place, especially since you say that the dumplings from this dough are good, from which we can conclude that they do not ferment in water. So it’s not about the composition of the dough itself, but about its density.
I have noticed for a long time that the softer the dough for manti, the thicker it needs to be rolled out, otherwise it will become limp during cooking. But, for example, the dough intended for the dough sheeter is made very dense, and therefore it can be safely rolled out and thinner (without fanaticism, of course). And also always pay attention: if your dough is soft and you rolled it out thinner than usual, then the cooking time should be reduced. I used to always "maneuver" this way, until I came up with my own recipe for the dough, already proven a hundred times over, which I followed for a very long time, rolling the dough by hand. Then a machine appeared, and the dough had to be changed already for it.
I, unfortunately, can’t just look at the composition of your dough to determine whether it is dense or soft. And you also did not mention exactly how you roll out the dough - by hand or on a typewriter ...
kirch
I will express my observation, however, about kefir dough. Vareniki and dumplings are very good, although they are boiled in water. But it didn't go to manty, it got snapped
Elena Tim
Yeah, Lud, on kefir the dough turns out to be very tender, that's why it is fermented in manti. Even for pancakes, if you make kefir dough, turn them figs in a pan, but then they literally melt in your mouth.
cvetlk
Lena! Thank you for not ignoring! I've never done any of this before. And as in the fall I bought a kevud, and it burst. But since the dumplings dough I just didn’t know what it should feel like, I’m slowly trying to understand it. I knead the dough in Kenwood, and, accordingly, roll it out on it. I roll it to 8, then to 9. But I already understood what I need to be 8. If thicker, then the upper part is very thick and unpleasant. Of course, I will try your recipe one of these days, all of them are very appetizing. Mine are also beautiful before cooking, but after cooking they leave much to be desired.
cvetlk
Reducing the cooking time is also an interesting point. I cooked 50 minutes when ice cream.
Elena Tim
Quote: cvetlk
Lena! Thank you for not ignoring!
Oh, what are you, how can you! Manty is sacred!

Quote: cvetlk
If thicker, the top is very thick and unpleasant.
Aha, that's where the dog rummaged!
Now I know for sure that it's all about the density of the dough. Knead it so that it is tighter, and Keshka will calmly roll it out for you. And then the mantas will certainly not be broken up.
And yet, 50 minutes for cooking is just incredibly long! Frozen manti is boiled in time as much as fresh.
And also, I have 45 minutes of cooking in my recipe, but this time is calculated for the thickness of the rolling that I did by hand.For manti, after rolling the dough on a typewriter, so much time is not required, there the dough is thinner. Try to cook like me: the last time I cooked for 35 minutes - everything boiled perfectly.
You will succeed, I'm sure! You just need to choose a dough recipe with precise, not approximate, proportions like yours. Well, what is 500-600 g of flour? Or 100-150 ml of water. Here anyone will beguile what and how. So you are tormented, not knowing what the dough should actually be to the touch. Poor thing.

I asked the Chef to add to the recipe note the proportions of ingredients for the dough for rolling out on the machine. But now it is not, maybe tomorrow will add.
I am beautifull
Len, I'm off topic again, it's useless to scold. For minced meat in dumplings, what and how much meat to take? And is the stuffing for dumplings and manti very different? That is, if you started to sculpt dumplings, then so are the lepi, manti from the same set already nizya? Dough from Admin, flour 500g, 2 eggs, water 150g, salt 1 tsp. Kneads HP when the bun is created, +2 Art. l. rast. oils. The dough is okay for me, but there are problems with minced meat. Dry and insipid. Another question is how to determine if there is enough salt in the minced meat? Raw minced meat is dumb to chew ...
I also forgot to ask if there is a difference to cover the dough with a lid in a bowl, or on the table with a bowl, or put in a regular bag, or wrap it in cling film. Thank you.
Elena Tim
Quote: I am beautiful
For minced meat in dumplings, what and how much meat to take? And is the stuffing for dumplings and manti very different?
Minced meat itself, in the sense of meat, is no different. Both here and there I try to take meat with fat. I never use lean meat. And there should be a lot of onions.
Quote: I am beautiful
That is, if you started to sculpt dumplings, then so are the lepi, manti from the same set already nizya?
No, of course not. The meat is the same, but the set for minced meat is different. For example, in manti, onions are never passed through a meat grinder, never! It is either cut by hand, or, like me on the Alligator, it is cut into cubes. And in dumplings - the opposite: the onion is always only twisted, not cut. And also, if minced meat on manti is passed through a meat grinder (ideally, it is cut into pieces), then only through the largest grate, while on dumplings it is better to be smaller.
And with salt in general, everything is simple: for 1 kg of meat - 1 teaspoon of fine salt, with a hill. You don't even have to try, it always turns out the right thing.
Moreover, on manti (there is as much onion as there is meat, as well as a little potatoes, I add a bit, salt is taken with a large slide, with a maximum. And on dumplings - with a medium slide. I have been salt for a long time without trying. know exactly how much meat you have, from there and dance.
Listen, I have déjà vu, or have we already chatted with you somewhere about minced meat?
Or was I talking to someone else? ...
Elena Tim
Quote: I am beautiful
I also forgot to ask if there is a difference to cover the dough with a lid in a bowl, or on the table with a bowl, or put in a regular bag, or wrap it in cling film. Thank you.
Finally, it makes no difference.
I don't bother with packages. Either I cover the bowl from the mixer, in which the dough was kneaded, with a plate, or the dough lies on the table, covered with a bowl.

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