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Classic dough for manti with meat

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398
Kitchen Asian
Calorie content 191.5 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 9 gr.
Fats * 4.9 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
Classic dough for manti with meat
Content

According to the classic recipe, the dough for manti is kneaded only with flour and water (200 ml of water is taken for 500 g of flour) and then rolled very thinly, but many prefer the universal dough for both manti and dumplings, to which an egg is added. This recipe provides you with the correct proportion of flour, water and eggs for a quality manti dough, and remember to knead the dough well for at least 15 minutes.

Ingredients

Cooking process

step 1 out of 5
Measure out the amount of wheat flour indicated in the recipe and sift it through a sieve into a bowl for kneading dough.
step 2 out of 5
Make a hole in a pile of flour and break one chicken egg into it. Then pour water heated to 40 ° C, which is important for such a test.
step 3 out of 5
Knead the dough with a spoon until the flour takes up all the liquid. Then transfer the dough to a floured countertop and knead it with your hands for at least 15 minutes. The kneaded dough should be tight and smooth. When kneading, you can add a little flour to get the desired consistency of the dough.
step 4 out of 5
Roll the dough into a bun, sprinkle with flour, transfer to a plastic bag or wrap with a piece of cling film and leave for 1 hour to rest.
step 5 out of 5
During this time, the flour gluten will swell and the dough will become elastic and convenient for sculpting manti.
Delicious and successful dishes!

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