Manty (master class)

Yes, I have relatives there ... In the Novosheshminsky district, the main (Elabuga is not there?)
There are many in Chelny, in Kazan, a cousin. We turn out to be very dense countrywomen
And I just adore chak-chak, now there is no opportunity to bake, I buy in Auchan, they do not badly there.

I, too, yesterday could not resist such beauty.
Sculpted in 2 steps: pork with potatoes and turkey with pumpkin. Well, very tasty
here is my report

Irina will now choke on saliva

[hfhthrf]

Girls, about four years ago I laid out the recipe for "Zur Balish", but the recipe disappeared, I did not write the master class for the second time. The dough recipe is similar to the one that led hfhthrf.
The dough is unleavened, made on kefir or sour cream with the addition of 1 egg. For 0.5 kefir, 250 g is taken. margarine or butter (grated), 1 teaspoon of soda quenched with vinegar, (I quench with boiling water the old fashioned way), 1 tsp salt, 1 tbsp. l sugar. The dough is kneaded very soft, the main thing is not to overdo it with flour. With this test you can do and triangles, and wak balish, and elesh with chicken, and bakken with cabbage, and just pies. If the dough is made with fat sour cream, then put less butter in the dough, about half. I like the dough on good kefir, the dough is more tender, not too fatty and crumbly.

I, too, yesterday could not resist such beauty.
Sculpted in 2 steps: pork with potatoes and turkey with pumpkin. Well, very tasty
here is my report

Iraaaaa! How great it turned out! And with a curly knife - so finally! I wouldn't have guessed it, chuchundra. You've got such cute ones. Smooth, neat! Super easy!!! On a five-point system - TEN WITH A PLUS to you, gold! That's it, next time I'll make a turkey with a pumpkin too. I just don’t want a pumpkin because I can’t find a good one. Grass is sold by grass all around. Although in appearance - beautiful, orange. And with a turkey it will be just right. Thank you!

[hfhthrf]

Girls, about four years ago I laid out the recipe for "Zur Balish", but the recipe disappeared, I did not write the master class for the second time. The dough recipe is similar to the one that led hfhthrf.
The dough is unleavened, made on kefir or sour cream with the addition of 1 egg. For 0.5 kefir, 250 g is taken. margarine or butter (grated), 1 teaspoon of baking soda quenched with vinegar (I quench with boiling water the old fashioned way), 1 tsp salt, 1 tbsp. l sugar. The dough is kneaded very soft, the main thing is not to overdo it with flour. With this test you can do and triangles, and wak balish, and elesh with chicken, and bakken with cabbage, and just pies. If the dough is made with fat sour cream, then put less butter in the dough, about half. I like the dough on good kefir, the dough is more tender, not too fatty and crumbly.

Margarita, thanks for the detailed recipe. Well, now I'll take a walk. I will bake all the Tatar pies and pies!

Irina will now choke on saliva

thanks, I tried

Iraaaaa! How great it turned out! And with a curly knife - so finally! I wouldn't have guessed it, chuchundra. You've got such cute ones. Smooth, neat! Super easy!!! On a five-point system - TEN WITH A PLUS to you, gold! That's it, next time I'll make a turkey with a pumpkin too. I just don’t want a pumpkin because I can’t find a good one. Grass is sold by grass all around. Although in appearance - beautiful, orange. And with a turkey it will be just right. Thank you!

Lena, thank you for the recipe.
I myself come from Siberia, we often made dumplings and manti there, I really haven't taken it for a long time ... not very memories, always some troubles with dough ...
And then I could not resist, decided to try and did not regret it.
The dough is gorgeous. Dare in the moment
By the way, I did it with pumpkin for the first time, I liked it.
I cut the squares with pastabay, you can also use a roller with a wavy edge.
Comes out nicely

Lenochka, thanks for the recipe and such a detailed guide. I have never made manti in my life. After reading your master class, I immediately started cooking. It turned out - super !!! The husband is delighted. The guests unexpectedly pulled up. Everyone was very happy. And, it turns out, nothing too complicated. She deprived her of such yummy! Now this dish will be on our table. THANK YOU
PS: I made the dough in a bread maker. Sauce: sour cream + mayonnaise + ketchup (a little)

Lenochka, thanks for the recipe and such a detailed guide. I have never made manti in my life. After reading your master class, I immediately started cooking. It turned out - super !!! The husband is delighted. The guests unexpectedly pulled up. Everyone was very happy. And, it turns out, nothing too complicated. She deprived her of such yummy! Now this dish will be on our table. THANK YOU
PS: I made the dough in a bread maker. Sauce: sour cream + mayonnaise + ketchup (a little)

Well, today I have some kind of HOLIDAY OF THE SOUL, Galyun! Gift after gift! You are the third already - with a good result. I'm so glad you liked it, I can't tell you straight! Thank you very much for such a positive review!

I cut the squares with pastabay, you can also use a roller with a wavy edge.
Comes out nicely

Irish, and that the extra chelys are removed from the Pastabike? Their w there is mulien! And its maximum width!

Irish, and that the extra chelys are removed from the Pastabike? Their w there is mulien! And its maximum width!

I have one, they star in it

maximum approx. 12 cm

The girls woke up in the morning and it just dawned on me.
I do not put an egg in sour cream dough on a balesh at all. It seems tougher to me
And I do:
200 grams of sour cream + a pack of butter margarine (of course butter is better, but I often bake and expensive) + 2-3 glasses of flour and let it sit for 40 minutes.
This dough is very suitable for berry pies, for lemon ones. And the hands are awesome.
And for fish tasted it does not go well, yeast is better friends with fish.

P.S. Maybe someone will come in handy.

[Giraffe]

I also wanted to ask - in Kazakhstan, they served some wonderful gravy-dipping sauce for mantas, I remember that it was reddish in color (like) -Giraffe, can you tell me?

The cafe usually serves ketchup with garlic and herbs (cilantro, dill). There is also such an option, I call it "Korean jam" - pour red pepper into a bowl, fill it with accumulating vegetable oil, the pepper should sizzle, add garlic, a little vinegar and soy sauce. Very tasty, but very spicy. I also use it as an additive to lagman.

I want to say a BIG THANKS for the sauce recipe. At the market I puzzled a little guy selling spices - he mixed me a bag, which is there, except for pepper - I don't know, the flavor was incomparable. Yesterday I decided on REAL manti. Minced meat - from a pork neck, was not too fat, added shmat a slice of bacon, onions and potatoes - in small cubes, salt, pepper and cumin, although I'm not very good at it. The dough is exactly according to the recipe. While the first portion was cooking, I made the sauce. I poured the purchased mixture with boiling oil, diluted it with soy sauce and vinegar, added garlic and brought it to my wife to test. On his advice, I added another spoonful of real Georgian adjika. The aroma is STUNNING, and how delicious it is! Used half the minced meat and almost all the dough. In the morning there were 5 pieces left - my husband had breakfast and licked a bowl of sauce to a shine
Another thanks from my family to the author.
Py. Sy. There were hints of samsa - for a long time I want to try from the hands of the MASTER!

Another thanks from my family to the author.
Py. Sy. There were hints of samsa - for a long time I want to try from the hands of the MASTER!

Another "Health" - for all your family!
Samsu, huh? Also - a master class, with all the details? I'll try to cook it next week.

Samsu, huh? Also - a master class, with all the details? I'll try to cook it next week.

And I want samsa

And I want samsa

And I want samsa

Girls, I'll try.

[Lena]

Lena, I recorded the whole process


Sauce did Natasha Chuchelka

Thanks again from all my family
It turns out to be easier to sculpt manti than dumplings., I realized the thickness of the dough, I will get it much faster on the dough roll.

Samsu, huh? Also - a master class, with all the details? I'll try to cook it next week.

I love the same Samsung !!!! But I can't do it !!! I will wait for the master class

[Lenochka,]

I apologize for not being entirely in the subject, but Zur Balish was mentioned here more than once. They reminded me of this wonderful recipe, and I cooked it today, made it for the whole baking sheet, and most of it has already been consumed. My friend is a Tatar, but she does not cook it, but cook her mother, so I once learned from her, often cooked, and then I forgot, abandoned. And yesterday, after reading this topic, memories of taste flooded so much that I could not resist Lenochka, thank you for showing a master class and many other national dishes immediately came to mind
I also make manty all the time, but I especially like it with the addition of pumpkin, although I don't use pumpkin itself at all. Paradox

I have never done it with pumpkin. I did it with potatoes, cabbage, but very rarely. I wonder what the pumpkin tastes like, tastier than without it

For me personally it tastes better. Meat with pumpkin, and in fasting just pumpkin, onions and potatoes, more pumpkin, but the main thing is not to digest. And I also tried it for the first time with my Tatar friend, if they had said earlier that it was delicious, I would not have believed it, because I don't eat pumpkin.

Pumpkin for an amateur. We love both manti and samsa with pumpkin.

One of my aunts, when she makes samsa only with pumpkin, sprinkles a little sugar on top. I haven't eaten anything tastier. But my mom doesn't like it, she loves salty more.

[Elena]

Girls, I'll try.

Elena, and what kind of dough you usually make, puff or "false" puff. My mom cooks puff very tasty, but I'm lazy, it's easier for me to quickly knead the "false".

[Lena]

Lena, I recorded the whole process


Sauce did Natasha Chuchelka

Thanks again from all my family
It turns out to be easier to sculpt manti than dumplings., I realized the thickness of the dough, I will get it much faster on the dough roll.

Urrrah! Another swallow has arrived! Congratulations, Angela! It turned out great. And on rolling, of course, faster. The main thing with the thickness sorted out, now "by eye" will determine.
P.S. Okay ... boasting ... I got a cool dough sheeter in my house yesterday. This husband decided to pamper me for my work. Here! So, now I'm all such a thug and turn up my nose!

[Elena]

Elena, and what kind of dough you usually make, puff or "false" puff. My mom cooks puff very tasty, but I'm lazy, it's easier for me to quickly knead the "false".

Yes, I don’t do anything. The recipe will be spread only with non-laborious varieties of dough. Otherwise, they are unlikely to be useful to anyone. The emphasis will be on making simple Uzbek samsa. Well, I'll add, of course, a couple of comments on my own.

[Lenochka,]

I apologize for not being entirely in the subject, but Zur Balish was mentioned here more than once. They reminded me of this wonderful recipe, and I cooked it today, made it for the whole baking sheet, and most of it has already been consumed. My friend is a Tatar, but she does not cook it, but cook her mother, so I once learned from her, often cooked, and then I forgot, abandoned. And yesterday, after reading this topic, memories of taste flooded so much that I could not resist Lenochka, thank you for showing a master class and many other national dishes immediately came to mind
I also make manty all the time, but I especially like it with the addition of pumpkin, although I don't use pumpkin itself at all. Paradox

To your health, Simochka!

Girls, maybe this samsa You'll like it? Try it, the recipe is Tashkent.

I love the same Samsung !!!! But I can't do it !!! I will wait for the master class

Ha ha! My husband also calls them samsugami. So he says in one word: H-A-Ch-U-S-A-M-S-U-N-G!

Girls, I completely forgot that I had to first see if there is samsa on this site. Yes, here it is a shaft of different. I don't have to do anything. If I really remember something very successful or unusual, then I'll post it.

Girls, maybe this samsa You'll like it? Try it, the recipe is Tashkent.

Girls, by the way, I recommend Margarita's samsa. The dough there is very good. Margarita, I'll write you my thanks!

Yesterday there was absolutely no time to answer. The second part was played. And also 32 pcs. The minced meat remained on the first day, because I immediately made 1 to 1 kg of meat plus potatoes. There was no pumpkin, but I wanted manti. I have flour Makfa. only not Chelyabinsk, but Kurgan. Maybe that's why I had to add. By the way, I added it the same way for the first and second time after 3 st. l. And I also have 1 tbsp oil. l added at the end, not in the total amount of 250ml. The main thing is the result. And he's great. And flour is always different. Therefore, your recipe has been rewritten and glued to the refrigerator. Thank you.

Yesterday there was absolutely no time to answer. The second part was played. And also 32 pcs. The minced meat remained on the first day, because I immediately made 1 to 1 per kg of meat plus potatoes. There was no pumpkin, but I wanted manti. I have flour Makfa. only not Chelyabinsk, but Kurgan. Maybe that's why I had to add. By the way, I added it the same way for the first and second time after 3 st. l. And I also have 1 tbsp oil. l added at the end, not in the total amount of 250ml. The main thing is the result. And he's great. And flour is always different. Therefore, your recipe has been rewritten and glued to the refrigerator. Thank you.

Sash, and butter was added to the dough for elasticity? My mom adds, but I don't. But you are right, the main thing is the result. Thanks for your feedback!

here I am reporting (though a little late)

here I am reporting (though a little late)

Well done, Marish! Thank you for not forgetting about us!

Thank you very much for the modeling workshop !!!!!!! So quickly I did not cook manti, live and learn And now we will try (I have added pumpkin to the filling for the first time, the result is unknown so far). But now I will sculpt like this !!!!!

Thank you very much for the modeling workshop !!!!!!! So quickly I did not cook manti, live and learn And now we will try (I have added pumpkin to the filling for the first time, the result is unknown so far). But now I will sculpt like this !!!!!

Thank you, Lyudochka "I am very pleased that you liked it! It's not in vain that you tried! What a fine fellow you are! On weekdays, and such a dish! I really thought that now there will be a calm here until the weekend. Especially before last weekend, I laid out the recipe so people did not relax. And here in the middle of the week such a gift - YOU! Thank you again!

Lenochka, thanks again for the master class. I specially bought a double boiler, since I have an induction cooker and the mantle is very expensive for her, and cook 10 pieces each. in a slow cooker, I think a perversion. The whole evening I chopped the meat and everything that is supposed to be in the filling. The filling turned out to be more than necessary and the surplus was capitalized for the so-called "samsa". The mantas are finally of the correct shape. The taste of manti is wonderful. 32 manti (-that?) Ate at once for three. In the evening the son will come and the rest of the 32 will find a place in their stomachs. I didn't take a photo, but believe me - it turned out beautifully. THANK YOU!

Lenochka, thanks again for the master class.I specially bought a double boiler, since I have an induction cooker and the mantle is very expensive for her, and cook 10 pieces each. in a slow cooker, I think a perversion. The whole evening I chopped the meat and everything that is supposed to be in the filling. The filling turned out to be more than necessary and the surplus was capitalized for the so-called "samsa". The mantas are finally of the correct shape. The taste of manti is wonderful. 32 manti (-that?) Ate at once for three. In the evening the son will come and the rest of the 32 will find a place in their stomachs. I didn't take a photo, but believe me - it turned out beautifully. THANK YOU!

Lord, how pleasant such reviews are! I just drink honey, not read! Thank you, Natasha, for the kind words! I am very, very glad that you liked it!

[Lenuskin]

Soooo, Lenuskin...
I came across your recipe. I'm running away, I can't read everything now, but upon arrival I want to stir up the beauty of the ent.
Write to me, please (noticed? I ask you very politely),
at what thickness to roll out in a dough sheeter?
How long does the dough need to rest after kneading?

[Aygulchik]

AygulchikThe amount of flour and liquid in this recipe is based on hand rolled dough. It is soft and pliable. But you yourself probably know that for the machine, the dough needs to be kneaded more abruptly. So, immediately make it firmer, almost like noodles. Then you can easily roll it out on a typewriter thinly.
On my typewriter 6 divisions of thickness. I roll 6-4-2. Thinner is no longer necessary, otherwise the dough will be completely transparent and tear. If your typewriter has 9 divisions, then rolling is probably better on 3. It is enough to stand the dough while you are doing minced meat. In any case, 20-30 minutes is enough. Now I will look in "kitchen trifles" for my post about rolling and drop it here, maybe you will be interested in the details.
Here, I found:
"And everything is very simple. The sheet of dough rolled out on a typewriter has a width of 14 cm. For manti, this is a lot. But I have a Teskom multifunctional knife, in which I leave the outermost gear wheels. Between them, a distance of 12 cm is obtained. With this knife, I draw along the canvas and I get a strip with terry edges. And then I cut it across. I get very beautiful squares. And since the dough after cutting shrinks a little more, the size of the squares turns out to be exactly my favorite 11 cm. So the mantis are not big, and not small, but very even mediocre, with carved tops. And I put the scraps of dough in a bag right away, for manti it will no longer be needed. Then, just on a typewriter, I roll it out plump and, having inserted all the gear wheels into the knife, I cut diamond-shaped dumplings or dumplings, whatever you like to call them. So I solved the problem with the dough leftovers. Here. "
Hope you find all this information useful!

So, roll it out into 3 (in my typewriter 9 divisions) And well, finally I'll try out a pastabike

Oh well, what for I came here, now I'm sitting again dreaming about the noodle cutter and choking on my saliva ...

And finally I will try out the pastabike

Aha, very handy thing! You can't imagine better for manti!

I'm sitting now again dreaming about the noodle cutter and choking on my saliva ...

Hospad, I thought you already bought it!
Why are we sitting, who are we waiting for?

Babosov are waiting for Lenk and Lyuli from the man for another fix idea.

Yeah, nowhere without babos ...
And you will hardly get a lula, because a dough sheeter is a really necessary thing! In any case, it helps a lot with the dough, be it manti, dumplings or dumplings with ravioli!