Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Elastic dough for manti

Elastic dough for manti

0
602
Kitchen Asian
Calorie content 164.7 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 8 gr.
Fats * 8.2 gr.
Carbohydrates* 53.7 g
* per 100 gr. product
Elastic dough for manti
Content

Every housewife wants the manti after steaming to retain their beautiful shape and remain intact, and for this it is important to knead an elastic dough. To knead such a dough, sift the flour on a sieve, add vegetable oil to the dough, knead the dough for at least 7 minutes, then beat it on the table and let it rest for 30 minutes. In this recipe, dough for manti is kneaded without eggs, as experienced chefs do.

Ingredients

Cooking process

step 1 out of 5
Pour a glass of room temperature water into a separate bowl, add salt to it, add vegetable oil and stir.
step 2 out of 5
Pour the required amount of flour with a slide through a sieve onto the work surface of the table and make a hole in the middle of the slide.
step 3 out of 5
Then gently pour the mixture of water and vegetable oil into the flour, pouring flour with your hand from the edges to the middle so that it does not spill onto the table.
step 4 out of 5
Knead the dough with your hands for 7 minutes. Then roll the dough into a bun and beat it several times on the working surface of the table, similar to how you beat minced meat.
step 5 out of 5
Roll out the broken dough with a rolling pin into a sheet, roll it up in the form of a rope and leave it to rest for 30 minutes, covering it with a napkin. After this time, the dough will become smooth and elastic. You can cut it into small pieces and sculpt beautiful manti.
Delicious and successful dishes!

Similar recipes

leave a comment

Name
Email
Text *