Manty (master class)

Chatted on page 42

Aaaaaaaaaaaaaaaaaaa!
And I don’t understand, "I saw it!"

Well, yes, I'm trying to find out the subtleties from thee. Like I'm learning.

Yes pazhalsta, pazhalsta, please.

[Elena Tim]

Elena Tim, Lena read your comments and again in doubts
That you need a different dough for rolling. but from a bread machine (according to a prescription for a Panasonic) will not work? the unit just arrived yesterday.

turn them figs in a frying pan,

well, it depends on who turns over

That a different dough is needed for dough rolling

Well, it's not that completely different ... The only difference is in the presence of oil (I like it better with it, it does not let excess moisture into the dough) and in the fact that in the dough for the dough sheeter there is a little less water and a little more flour. It should be denser.

but from a bread machine (according to a prescription for a Panasonic) will not work?

Uh-uh ... I must admit I'm not in the know, what's the recipe.
But if your Panas has a Pasta program, then you can knead any dough. After all, you know that the pasta makes the dough very dense. So, in theory, your bread maker should do it.

well, it depends on who turns over

Ha! Dokhtur galloped! Did you miss me, chtola, my kytya?
And at the expense of pancakes ... I tear them with my nails, damn it. Enrages already.

I tear them with my nails,

did not try to cut?

Yes, they are like weeds - they grow and grow, you bastards.
... I don't have time to bake pancakes!

[Quiet]

Quiet, Galina, everything about the dough for rolling dough added to the recipe note.

Chef, thank you!

Oh, Elena, thanks! May God grant you health and happiness! Manty, well, they turned out very tasty and beautiful, there is only no evidence, unfortunately, I have not learned yet

[Galina]

Manty turned out to be very tasty and beautiful

Uhtyyzh! True?!
Oh, I'm so glad, so glad!
Galina, Thank you very much for your kind words!

[Girls]

Girls, can I skip the line ask urgently for me I do not have time to read the whole topic, who steamed manti in Panasonice 18, tell me the algorithm of actions, please?

Is it better to pour boiling water into a saucepan to speed up the process?

If you lubricate the insert-steamer with vegetable oil, all the rules, do the mantles stick?

You say everything, do it

[Crochet]

Crochet, Inna, manti soar for 30 minutes in Panas.
Bon Appetit!

Lena, thanks for the recipe. I liked the dough, soft, very elastic. It's a pleasure to work. Minced meat is juicy, everything is fine, but, Lena, they are torn !!!!!
I did two times and always one result. She mixed everything according to the recipe, rolled out a layer 44 * 44, cooked for 45 minutes. Tear at the sides. I have doubts about the dough, maybe it needs to be `` rolled '' (forgot the word), like on noodles, to make it denser? I didn’t do it, I rolled it out right away. Any suggestions?

[Alla]

Alla, any wheat flour dough must be allowed to swell for the gluten. Then the dough will be elastic and will not tear.

Lenus,

[Alla]

I liked the dough, soft, very elastic. It's a pleasure to work.

Alla, here, you know how: the more pleasant the dough is to work, the more disgusting it is when cooking.
Try to make it harder. Rolling, of course, will not be so pleasant, but the dough will not break either. Just in case, try to reduce the cooking time by five minutes. Well, Luda was right when she said - it's better to let the dough stand. Let it lie for an hour, then you will certainly know what to do with it. If it floats, then you will need to knead it, adding a little flour.Otherwise, it will again be too soft and will begin to creep during cooking.
Yes, and one more thing, when sculpting, try to make sure that the corners of the chopped onion do not dig into the dough and break it - even the smallest puncture will surely lead to a break in the dough in this place. But I hope this does not happen when you make the dough a little harder. Just do not overdo it, because too tight dough will be sooo difficult to roll out.
Rarerka, Lud,

Rarerka Lyudmila, the dough was soaking, I was cooking minced meat at that time.
Lena, thanks I will try.

[Alla]

the dough was soaked

So the point is really that the dough was soft.
Good luck to you, Alla! I am sure you will succeed in the best possible way.

Added on Friday 25 Mar 2016 09:49 PM

Oh, I almost forgot, add 1 tablespoon of vegetable oil to the dough, I have now begun to do this - it helps a lot to preserve the dough and prevent it from fermenting.

After such a master class, I also wanted to make manti. I never did.
I want to roll out the dough with the help of a typewriter, but I don't have such a wonderful knife. How to cut even squares? With a ruler?
And how to orient yourself in width? I have narrow or wide ribbons on my noodles, but here everything is exactly necessary

[Lisichkalal]

Lisichkalal, You are on the right way! Manty should be gorgeous, I did it a little differently, next time I will follow the recipe exactly. Well, it didn't work out with the dough sheeter either. it is more convenient to roll and stretch the dough to the desired size.

I can’t stand to roll out the dough))), although you can introduce my husband)
I used a machine for dumplings, I did not like it, because the aluminum mold for dumplings is wider than the layers from the machine, and making 2 overlap, this business did not work for me.
And for ravioli or manti, it seems to me, should greatly facilitate the process. Only here would be to find out the "tricks" with cutting the same squares.

[Lisichkalal]

Lisichkalal, about cutting even squares - I use PastaBike for this, leave two rings, one I put on the penultimate division. It turns out 10-11 cm, I didn't measure exactly, this is for manta rays)
First, I cut it along the entire length, and then I go across, it turns out even squares. It takes very little time. I have Markatovsky, there is a similar Teskomovsky.
Photo from my gallery, that blue is PastaBike)

Here, that is, you need some kind of special device, or a special knife, or, like yours, pasta.
And I have nothing ((, and I want manty right now)
For the future I will keep in mind that I need something like that, but today I still need to roll it with handles? Ehhh

[Svetlana]

Svetlana, but with a simple knife it is not so difficult to cut off the necessary squares. If I didn't have a "pastaike", I would have wielded a knife. Cut along the edges of the tape by a centimeter, and then across. Well, the eye cannot fail so much that it will be completely oblique. Yes, there is no need to make straight tunic in tunic, manti and so are blinded, they will not go anywhere.
Yes, and do not forget to pay attention to the fact that the dough for hand and machine rolling is different.
Good luck!

Added Saturday 16 Apr 2016 4:59 PM

And how to orient yourself in width? I have narrow and wide ribbons on my noodles

And what is your dough sheeter width? Standard - 14-15 cm, or wider?

Probably, I will also try to roll out the dough with a test roll and simply cut it into squares with a wheel.
Before ALWAYS !!! cut meat into minced meat into squares. This is of course a complete horror! and the last time I made the filling exactly like Lena's. Ooooo !!! Just perfect!

I, too, have not cut for a long time (unless this is some kind of lamb shoulder and I really want to show off). I just put a large grate on the grinder and go. If you don’t find fault, it’s really great, I agree with you, Vikus.

Lena, thanks, boom to try.
Yeah, the most standard 14-15 cm manual dough sheeter.
I don’t worry about the width of the tape, what will be, this will be. I can make it narrow, I can make it the full width of the car. And here the narrow one will not work)

Light, so as not to steam with a uniform width of stripes, you need to take a piece of dough, about 120 g, and knead it into a wide flat cake (not necessarily straight into a noodle cutter, you can 9-10 centimeters to be). Such a flat cake will roll out exactly over the entire width of the dough sheeter, and will be even along the entire length.
Here HERE take a look.

Yeah, got it! Thank you !

To your health!

Helen, God grant you health and inspiration. For the first time in my life, I made manti today. I wanted it for a long time, but somehow it didn't work out. And then the day before yesterday I typed in the search for manti and chose a recipe. Miraculously, it turned out to be yours. I honestly reviewed the rest of the options and came back here again. That touched everything. In short, what am I explaining? Fallout is not manty! Here! The dough is very elastic and pleasant to work with, we really liked the filling with potatoes. Now I will have to try with a pumpkin, steamed in a slow cooker for 45 minutes - nothing came to pieces, got it easily and without breaks. In short, THANKS!

Oh, Natasha, what a fine fellow you are! Right from the first try everything turned out like a gritsa, "bez noise and dust".
Thank you for such a nice review! I am very glad that you succeeded and liked everything.
To your health, dear!

Yeah, I was also surprised that everything was the first time. Only the minced meat still remained - one of two things - either I saved the minced meat, or I took a lot of dough. It's just that I don't have enough space on the table for rolling out a 44x44 square, I had to cut it into lumps and roll out circles. And I made the thickness at my own discretion, the diameter of the circles was about 11 cm.The dough did not turn out thick. In short, I'm as happy as an elephant! It is easy to sculpt, faster than dumplings, and the result is unmatched.

... Only the minced meat still remained - one of two things - either I saved the minced meat, or I took a lot of dough. It's just that I don't have enough space on the table for rolling out a 44x44 square, I had to cut it into lumps and roll out circles. And the thickness has already been made at its discretion

Well, since the rolling is different, then soon you yourself will already know exactly how much and what to take. You will adapt and almost with your eyes closed you will cook them.
Congratulations, Natus, on a successful debut! I wish that in the future you will always get super-good manti!

[Lena,]

Lena, and what does potatoes in manti give? Maybe you've already been asked, but I can't raise the whole topic.

It is easy to sculpt, faster than dumplings, and the result is unmatched.

Tusya Tasya, manti has another huge plus - guests can simply be called for manti, that is, you don't need 33 salads, two hot salads, and so on. Manty, vegetables, and believe me, this is enough)) And as a result, savings are not only in money, but also in time.

Lena, what does potatoes in manti give?

Tan, but nothing special, it's like gritsa, just a matter of taste. We are very fond of potatoes both in samsa and in pies with raw meat. There is not much of it, but it is very tasty soaked in juices ... Karoch, you have to try it and decide whether to eat or not.

[Linen]

Karoch, it is necessary to try and decide whether or not to eat.

Linen, so I want to do it)))

Well, then you say whether you liked it or not.

what does potato in manti give?

yummy
potatoes + onions * make * manty lighter, you can't eat a little of them, but eating a lot of meat is a little heavy for the belly
and for the wallet

and manti meat + onion + cabbage = ooo, so tender, juicy

and just potato + oil - you can eat it, so delicious, potatoes in their own juice and steamed

manti is generally a very beneficial dish - whatever you put in them, in any proportion and in any composition - everything is super tasty

Well, then you say whether you liked it or not.

Necessarily!))

and manti meat + onion + cabbage = ooo, so tender, juicy

My mother-in-law taught me how to make manti, she is from Chardzhou, but only meat or with pumpkin. And you have a riot of imagination here)) Thank you!

Chardzhou

we lived in the town of Kerki for 3 years in the mid-80s, my husband is a former border guard, sand flies through some balcony doors for half a day, the second half a day in the opposite .. young th .. children are small ..

The phrase and technology killed a few: We do not fasten any seams tightly. As collected, so collected. Let there be open spaces.

I lived in Tashkent for 11 years as a child. The family, friends of parents, and Uzbek neighbors, all sculpted manti. They were sealed tightly. Carefully! Safe! Because the most delicious thing about manti is the juice inside. Torn peeled manti were considered a marriage, and they were sent to tomorrow's dish - heated in butter in a frying pan, or left to guests who were late for the dish - they are to blame.
It was used like this: manti was always taken by hand, - well, this is a dish, you know? [If you prick it with a fork, and even cut it with a knife, then it's not manti, it's a Zabegalov cutlet in dough. It is better to immediately refuse to cook this dish, because you will not get any special pleasure from it - well, steamed dough, well, minced meat with onions and spices, - catering garbage ...] part of the top was bitten off, sour cream was poured inside from the spoon (as much as it would fit), and then the tasty aromatic onion-meat juice was sucked out slowly and carefully, already suspended with sour cream. And after that it was possible and slowly to eat everything else. Until now, this is the only way we use manti.
Manti have their own culture of use. By the time the finished dish is offered, everyone should already be at the table. When the manti is already on the table, everyone imposes a certain number of pieces on themselves, and waits a little for the outer shell to cool down so that the manti can be taken with two fingers. Inside, however, it is still very hot. Well, then, - I described above ...

Sorry, that with his charter in a strange monastery ... To whom and a cutlet in boiled dough - manti ...

[Kapet]

Kapet, why bother, there are a lot of modeling variations.

And you probably sculpt like this?


A torn mantle and a mantle with "holes" on top are two big differences.

If anything, then I lived in Tashkent for 32 years

[Kapet]

Kapet, why bother, there are a lot of modeling variations.

And you probably sculpt like this?


A torn mantle and a mantle with "holes" on top are two big differences.

If anything, then I lived in Tashkent for 32 years

And how do you remove the mantles from the steamer discs so that they do not turn over and leak out? And while all this is hot, hot, boiling water ...? The trick here is that you can simply gently shake off the manta rays from the discs, without worrying about them turning over and flowing out, provided that they are tightly sealed. There is absolutely no sense in leaving unsealed holes in the manti - they, sealed, perfectly reach readiness in 45 minutes.

Shl. No, we sculpt in the form as in the author's photo, in the end it turns out. Only the sealing of the minced meat into the dough is different ...

Shl. Shl. In the photo, the manti are laid out very tightly, and, most likely, they stuck together well. They will separate, - there will be holes ...

I fully agree with Vasilika. She lived in Tashkent for almost 40 years. Nobody pinches the top there tightly. But a friend moved to Tashkent from Alma-Ata, where they pinch the dough tightly, and they look kind of round.

Somehow we've been shooting all our lives and never even thought about it. Now, like that professor with a beard from an anecdote, I will be tormented by this question

And in this recipe, Lena described in great detail how to remove correctly and not damage the manti.