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The ideal dough for manti is thin and strong

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1156
Kitchen Asian
Calorie content 191.5 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 9 gr.
Fats * 4.9 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
The ideal dough for manti is thin and strong
Content

The dough plays an important role in the composition of manti: it should not only be tasty, but thin and strong. The "bag" of dough must withstand the juicy filling: it must not tear or fall apart during cooking. Into this recipe we introduce two eggs for almost half a kilogram of flour - eggs give not only elasticity, but also strength.

Ingredients

Cooking process

step 1 out of 6
Sift wheat flour into a wide bowl.
step 2 out of 6
Separately, break the eggs into a container, add salt to them in the specified amount. Mix everything together with a fork or whisk until smooth.
step 3 out of 6
Pour cold water into the egg mass and mix.
step 4 out of 6
Pour the sifted flour into the egg-water mixture. Mix with a whisk or spatula. When it becomes difficult to interfere, we go to work with our hands. It is necessary to mix the flour with the liquid mixture to make a dough that holds its shape well and does not stick to your hands.
step 5 out of 6
We spread the resulting mass on the table and knead it with our hands so that it completely absorbs the flour. Then we form a smooth ball from the dough, wrap it with cling film or place it in a bag and leave it in this form at room temperature for twenty to thirty minutes.
step 6 out of 6
After that, we cut the dough into several parts. Roll each part thinly with a rolling pin, cut into squares of equal size, put the filling on them and form the manti.
Bon Appetit!

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