Manti-dumplings with steamed tomatoes (Cuckoo 1054)

Category: Meat dishes
Manti-dumplings with steamed tomatoes (Cuckoo 1054)

Ingredients

DOUGH:
Flour 400g
Boiling water 180-200 ml
Salt 1h l.
Egg 1-2 pcs
FILLING:
Tomatoes 1-2 pcs
Salt taste
Pepper taste
Basil
Olive oil

Cooking method

  • Choux dough, made in KhP.
  • HP begins to stir the flour and I slowly pour in boiling water, when it cools down a bit I drive in two eggs, HP continues to interfere.
  • finely chopped tomatoes, salt, pepper, basil, olive oil mixed everything well and let it stand for a couple of minutes.
  • I turned everything into rosettes ... well, it seemed to me easier ... but the juice always strove to run out of my dumplings, some did it in the usual form ... but there the juice also tried to escape.
  • I cooked in Kukushka 54, on the Steamer turbo mode, time 5 minutes.
  • This is sooooo tasty, if there is mozzarella in the fridge, you will not regret it. Bon Appetit!!
  • Manti-dumplings with steamed tomatoes (Cuckoo 1054)
  • Manti-dumplings with steamed tomatoes (Cuckoo 1054)
  • Manti-dumplings with steamed tomatoes (Cuckoo 1054)
  • Manti-dumplings with steamed tomatoes (Cuckoo 1054)


Admin

Really very tasty, especially at night
Thanks for the recipe
mowgli
How do you twist the manti so beautifully? can you also take a photo in stages?
Tanyulya
Quote: mowgli

How do you twist the manti so beautifully? can you also take a photo in stages?
Thank you.
Manty roses, I will find a photo-post. But I think there was a detailed report on modeling on the forum.
Aina
I would never even have thought to cook dumplings with tomatoes, but after all, pasta with ketchup is almost the same
I am amazed at your resourcefulness ... Thanks for the recipe and for the photos
There is so much "material" on the forum that I'm still studying, studying and ... (further in the text)
Tanya, and turbo mode is what kind of beast, how can you replace it in another MV or SV?
Tanyulya
Quote: Aina

I would never even have thought to cook dumplings with tomatoes, but after all, pasta with ketchup is almost the same
I am amazed at your resourcefulness ... Thanks for the recipe and for the photos
There is so much "material" on the forum that I'm still studying, studying and ... (further in the text)
Tanya, and turbo mode is what kind of beast, how can you replace it in another MV or SV?
Thank you for your attention to the recipe. These are very tasty dumplings, especially with fleshy tomatoes, this year I cooked them with huge "blunders" and added cheese like the Adyghe, in general a fairy tale. Turbo seems to be stronger, but it doesn't matter you can cook in any pressure cooker, multicooker or double boiler.
sima12
and why didn't anyone discuss this recipe in the season of fleshy tomatoes? It's a shame, now they are no longer any. I will wait for the next tomatoes. And I'll bookmark the recipe. Thank you Tanyulya per recipe, Aina - for pulling out into the light.
Aina
Quote: sima12

and why didn't anyone discuss this recipe in the season of fleshy tomatoes? It's a shame, now they are no longer any. I will wait for the next tomatoes. And I'll bookmark the recipe. Thank you Tanyulya per recipe, Aina - for pulling out into the light.
I recently bought a noodle cutter, I bought it not for noodles, but for rolling dough into dumplings. Then the search for a dough recipe for these dumplings began.
I have already sorted out many recipes and even tried some of them, and I'm looking for an ideal dough in all respects for dumplings, dumplings, etc.
I tried eggs + flour and not a gram of water: as for noodles and dumplings - normal, but for delicate dumplings with cherries, for example, or cabbage - harsh rubber but never digested
I tried lean, boiling water: flour + water + rast. butter - not mine, it is very quickly digestible, here I just lacked the egg "rubberiness"
And then I came across Tanyulin recipe: I looked, everything is both boiling water, and eggs ... Boom, try it, maybe this is the very one in search of which I have been wandering for the second week
sima12
Quote: Aina

I recently bought a noodle cutter, I bought it not for noodles, but for rolling dough into dumplings. Then the search for a dough recipe for these dumplings began.

As I understand you I already passed this stage six months ago. Check out this recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=82718.0.html I liked it, I use it, though I made dumplings once or twice and that's it, I buy it anyway. I make dumplings with steamed berries on yeast dough, but manti on this one. I love manty with both meat and pumpkin, but now I urgently need to try it with tomatoes.
Aina
I made a dough according to this recipe ... I did it twice !!! I liked it very much! I did it with boiling water and whey (boiling). Absolutely does not stick to hands, while perfectly molded into the product! And, most importantly, tasty: not rubber and not a mess!
Tanyulya,
Made with cherries - good, despite the harshness that cherry acid usually gives.
With potatoes - great!
Tanyulya
Quote: Aina

I made a dough according to this recipe ... I did it twice !!! I liked it very much! I did it with boiling water and whey (boiling). Absolutely does not stick to hands, while perfectly molded into the product! And, most importantly, tasty: not rubber and not a mess!
Tanyulya,
I did it with cherries - well, despite the harshness that cherry acid usually gives.
With potatoes - great!
Thank you for your trust. I love this dough very much, it is convenient to work with.

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