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Yeast dough for manti

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773
Kitchen Asian
Calorie content 196.3 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 4.7 gr.
Fats * 0.7 g
Carbohydrates* 44.5 g
* per 100 gr. product
Yeast dough for manti
Content

Dumplings on yeast dough, unlike dumplings, have a slightly different taste, because such dough absorbs all the juice of the filling and makes manty look like whitewash. No rich ingredients (butter, eggs) are added to the yeast dough and it is kneaded only with flour, water and yeast and then kept for 1 hour. Manti made from it are lush, soft and very tasty. The dough is kneaded in a sponge way. Steamed manti under a lid.

Ingredients

Cooking process

step 1 out of 7
First, measure out a cup of water, half a cup of flour, and the right amount of fresh yeast to make the dough.
step 2 out of 7
Pour slightly warmed water into a separate bowl, dissolve salt and sugar in it, add fresh yeast and flour. Whisk these ingredients until smooth.
step 3 out of 7
Then pour this mixture into a clean glass jar or other dish, wrap it with a towel and put it in a warm place, for example, near a battery, for 15 minutes.
step 4 out of 7
During this time, the yeast will begin to work, and the dough will increase in volume by 2–3 times.
step 5 out of 7
Pour the risen dough into a bowl for kneading the dough, add the rest of the flour to it and knead the dough with your hands. Knead it until it sticks to the palm and side of the dish. Then cover the dishes with a napkin or a bag and leave the dough for 1 hour. During this time, knead the risen dough 1 time.
step 6 out of 7
After an hour, knead the dough again and transfer to the floured work surface of the table.
step 7 out of 7
Divide the yeast dough into portions, roll out with a rolling pin and you can form the manti.
Delicious and successful dishes!

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