Sour Dough Manti

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Ingredients for making sour dough manti

To prepare the test, we need:

Premium wheat flour 4 cups (200 grams).
Dry yeast 1 teaspoon without top.
Vegetable oil (sunflower) 2 tablespoons.
Kitchen salt 0.5 teaspoon.
Sugar 0.5 teaspoon.
Pure spring water about 2 glasses. (350 grams)

To prepare the minced meat we need:

Boneless chicken meat 400 grams.
Pumpkin 400 grams.
Onions 200 grams.
Salt to taste.
Ground black pepper to taste.
Vegetable oil (sunflower) 2 tablespoons.

Main Ingredients Pumpkin, Chicken, Yeast Dough
Serving 4 servings
World CuisineKazakh cuisine

Inventory:

Bowl for kneading dough, Bowl for minced meat, Wooden chopping board, Sharp knife, Meat grinder or food processor, Plastic bags, Kitchen towel, Thin wooden rolling pin, Board for rolling dough, Mantovarka or double boiler, Dough brush, Serving plate or portion plates

Preparation of manti from sour dough:

Step 1: take and prepare the dough for manti.

Let's start with the preparation of the test. In almost every recipe for manti, where there is dough, the main is the process of kneading it. The dough is very fond of hands. So, according to the list, combine all the ingredients in a separate bowl and knead the dough. If the dough is slightly liquid, you can add a drop of flour. But the dough should be kneaded thoroughly and continuously, minutes like this 10-15. This is a very important point. The longer you knead the dough, the more plastic it will be. When the dough is properly kneaded, it does not stick to the table or hands at all. And do not require dusting with flour. In general, the dough should always be prepared in advance. For example, if I decided that I would cook manti tomorrow night, I knead the dough in the morning, right before work. By the way, this takes quite a bit of time. In principle, you can knead it at least a day before. The main thing is, then the dough should be placed immediately in several plastic bags, and put it in some place, so the dough will constantly rise.

Step 2: prepare the minced chicken.

Minced chicken is cooked very simply and not very long. We take chicken meat (pulp, you can chicken fillet), pumpkin, which should be cut into cubes in advance, and onions - cut into half rings. We mix all these ingredients, add table salt, a little black pepper. Then the meat, cut into pieces, together with pumpkin and onions, is passed through a meat grinder or food processor. As a result, we should get an elastic homogeneous stuffing. Put it in a separate bowl and now add a couple of tablespoons of vegetable oil to it. Mix everything thoroughly.

Step 3: form the manti.

While we were preparing our dough, it already increased in volume by at least two, or even three times. It is not worth kneading anymore. Cut it into several cubes, which are cut into small pieces. Then we roll up balls from these pieces and let them lie down a little on the table, maximum 5 minutes. Now we lubricate the hands and the rolling pin with a small amount of vegetable oil so that our dough does not stick to either our hands or the rolling pin, and does not slip. Then we roll out each ball thinly with a rolling pin. For each such rolled circle we spread about 0.5 tablespoon our minced meat and sculpt everything with a pigtail.

Step 4: cook the manti.

The cascans (or grilles) in your pan should be pre-lubricated thoroughly with vegetable oil using a brush for lubrication. If you do not have a pressure cooker, but there is a double boiler, then its surface should also be lubricated, on which our manti will be laid in the future. So, we put the finished manti at a small distance from each other on the grill. This is done so that in the process of cooking, manti can increase in volume. We cook manti for a couple somewhere 40 minutes.

Step 5: serve manti from sour dough.

We take out the finished manti from a double boiler or mantle bowl and put it on a serving dish, or on separate portioned plates, and then grease each with a brush for lubrication, after dipping it in sunflower oil. As a side dish, you can serve slices of bell pepper and chopped tomato to mantas. Enjoy your meal!

Recipe Tips:

- - while you sculpt all the other mantas, we advise you to cover the finished mantas with a damp towel so that the dough does not dry on them.

- - minced meat can be twisted through a meat grinder, or simply chopped with a sharp knife on a chopping board. Instead of chicken for minced meat, you can take the same lamb, pork or beef.

- - if you decide to make the dough all the same in advance, then after you cook it, it must be put into several packets from which you need to bleed air. Then it’s best to put it on the lowest shelf in your refrigerator.