The correct dough for Uzbek manti without eggs

Kitchen appliances and utensils:

• board;
• beaker;
• tea spoon;
• food processor or mixer with the function of kneading dough;
• cling film.

Ingredients

Step cooking

1. Sift 600 g of flour through a sieve, so the flour is saturated with oxygen.
   
2. 1 tsp Dissolve salts in 350 ml of water at room temperature.
   
3. To knead the dough, use a food processor or mixer with a dough nozzle. If there is no such technique, the dough can be kneaded by hand. Pour water with salt in a little flour and, constantly stirring in a circle, knead the elastic, elastic dough.
   
4. Form a ball from the finished dough and cover it with cling film. Let the test stand for 1.5 - 2 hours, during which time it will acquire the necessary elasticity and it will be easier to work with.
   
5. After the dough settles, you can start sculpting manti.
   

Options for fillings for manti

• The classic recipe. 500 g minced lamb, 250 g onions, salt, pepper, zira.
• With pork. 250 g lean pork, 250 g onions, black and red pepper, zira, salt, ground coriander.
• With chicken and bacon. 400 g chicken fillet, 100 lamb (pork) lard, 2 medium onions, salt, spices.
• Uyghur manti. 700 g of mutton, 250 g of beef, 100 g of internal fat, 5 red onions, salt, pepper, zira, coriander.
• With lamb and pumpkin. 500 g of lamb, 500 g of onion, 250 g of pumpkin, zira, salt, pepper.
• With potatoes and meat. 300 g of mutton pulp (beef or pork), 300 g of peeled potatoes, 100 g of internal fat, 4 medium onions.
• With cabbage and minced meat. 200 g cabbage, 1 large onion, 350 g minced meat, spices.
• With potatoes and mushrooms. 300 g of champignons, 3 large potatoes, 2 medium onions, 100 g of any fat - butter, internal fat or lard.

Video recipe

You can familiarize yourself with the recipe in more detail and visually see all the stages of cooking by watching the video recipe

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