Dough for manti on kefir

Dough for manti on kefir

Manty is an oriental dish resembling Siberian dumplings, but in shape they are different and have a larger size. The stuffing for them is usually not minced meat, but the meat is chopped with a knife. As a result of boiling mantabs, juicy meat gives a lot of broth, which should remain “locked” inside the flour shell. Only then manti will be really tasty and juicy. If the dough breaks through, the dish will lose its charm. Dough for manti on kefir do not often, as the traditional versions of the flour base are mixed in water. However, gourmets note that manti glasses are the most tender from the dough mixed in a fermented milk product and have the most balanced taste.

Cooking Features

Manta dough must meet several requirements. It must be elastic so that it can be rolled out thinly. Products with a thin shell and a large number of fillings are the most delicious. Also, the dough must be durable so as not to tear during cooking and do not release the broth. Kefir dough meets all these requirements, if kneaded correctly. Knowing a few moments, even an inexperienced cook will cope with this task.

  • The elasticity of the dough depends on the quality of the flour. Experienced cooks choose high-quality flour with a high content of gluten. Some cooks believe that the most successful dough for manti is obtained if you add a little flour of the second grade to it, but in no case more than flour of the highest grade. From one second-rate flour products can turn out unappetizing and tasteless - then the dough is poorly rolled, often breaks.
  • Flour must be sieved before use. Experienced cooks do it even twice, and not only to save the product from small litter and flour moth larvae. Another task is to saturate flour with oxygen, after sifting it becomes easier, it is easier to mix it with other ingredients, avoiding lumps.
  • Manty dough is required to be kneaded for a long time, at least 10-15 minutes, otherwise it will not be properly dense and elastic. If, after prolonged kneading, the dough seems too soft to you, it can be removed for 30-40 minutes in a cool place. If you accidentally knead an excessively stiff dough, it can be softened by adding vegetable oil.
  • Vegetable oil makes the dough more malleable, eggs - more durable.
  • The products used for making dough for manti on kefir should be at room temperature. Eggs and dairy product itself is removed from the refrigerator in advance, so that they have time to warm up.
  • The finished dough is not used to form the manti immediately after mixing. He is given to rest for half an hour or even a little longer. During this time, the gluten contained in the flour has time to swell, making the dough more pliable, making it easier to roll.

There are many ways to form manti. The first option: roll out the dough, cut out circles with a mold of the desired diameter, spread out the stuffing on them, lift and twist the edges. The second option: pinch the dough from the dough, roll the balls out of them, flatten them and roll them, then fill the tortillas with meat and fasten their edges. Boil manty in water or steamed. When steaming, the products better preserve the integrity of the flour casing, therefore they are tastier.

Dough for manti on kefir with egg


  • wheat flour - 0, 6 kg;
  • kefir - 0, 25 l;
  • chicken egg - 1 pc .;
  • salt - 10 g.

Method of preparation:

  • Put the egg and kefir out of the fridge on the table, wait until they warm to room temperature.
  • Break the egg in a bowl, add salt and stir with a fork.
  • Pour the kefir into the egg, whisk them together.
  • Sift flour. Make a recess in it.
  • Pour the kefir-egg mixture into the groove. Stir with a spatula, then complete the process of kneading the dough with your hands.
  • The finished dough is moderately dense, not sticky to hands.
  • Form a ball out of dough, place it in a plastic bag and leave it for half an hour at room temperature.

It remains to knead the dough, roll out and proceed to the formation of manti.

Dough for manti on kefir without eggs


  • wheat flour - 0.5 kg;
  • kefir - 0, 25 l;
  • vegetable oil - 40 ml;
  • salt - 5 g;
  • soda - 5 g.

Method of preparation:

  • Heat the kefir to room temperature. This can be done in a water bath or simply by placing the container with it for 1-2 hours in a warm place. It can not be heated very much, as it can be divided into cottage cheese and whey, becoming unsuitable for preparing dough.
  • Pour the kefir into the bowl, pour the oil into it, add the soda and salt, whisk.
  • Sift flour. Dip it in small portions to a liquid base and mix well to prevent the formation of lumps.
  • When the dough becomes difficult to stir with a spoon, put it on a floured work surface of the table, continue to knead with your hands.
  • After the dough becomes dense enough and stops sticking to hands, grease it with vegetable oil and leave it for 20-30 minutes.

The dough according to this recipe is more delicate compared to the one made according to the previous recipe, since there are no eggs in its composition.

Unusual dough for manti on kefir with broth


  • wheat flour - 0.5 kg;
  • kefir - 0, 25 l;
  • bouillon cube - 1 pc.

Method of preparation:

  • Crush the bouillon cube to a powder. Sift through a fine sieve.
  • Sift flour and mix with dry broth.
  • In the flour, make a hole, pour kefir into it (it should be at room temperature).
  • Knead the dough, form a bun in it, wrap with cling film.
  • Leave the dough to rest at room temperature for about 30 minutes.

Manty made from dough with kefir and broth is a little unusual, but tasty.

Gourmets preferring manti to be tender, knead dough on them with kefir. It can be made with or without eggs. The most unusual version of kefir manta dough is with the addition of a bouillon cube.

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