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Tatar dough for manti

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678
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
Tatar dough for manti
Content

Traditional Tatar manti are prepared with chopped meat, onions and grated potatoes filling - it is incredibly juicy and tasty. The dough also plays an important role here. It should be elastic and strong to hold the moist filling and not creep. We offer a recipe for just such a test. It is quite tough, so we recommend using a combine or planetary mixer to mix it - save energy.

Ingredients

Cooking process

step 1 out of 5
Break the egg into a measuring cup. Shake it lightly with a fork to break the yolk and make it easier to distribute it later in the dough. Add water at room temperature to the glass in such an amount that the total volume of the mixture of water and eggs is 230 ml.
step 2 out of 5
Sift wheat flour into a mixer bowl or bowl, add salt in the specified amount. Next, pour in a mixture of water and eggs.
step 3 out of 5
We put the bowl in the mixer for kneading. Mix everything together with a hook at medium speed until a finished dough is obtained. If you knead by hand, then we begin to stir everything together with a spoon or spatula, until the pieces of dough are formed. Then we spread the mass on the work surface and begin to knead by hand until a single lump is formed.
step 4 out of 5
Place the kneaded dough in a bowl, cover with a towel so that the surface does not dry out, and leave it to “rest” for twenty minutes. After that, we roll the dough into a tourniquet and cut into small pieces.
step 5 out of 5
Roll the pieces into balls and roll them into thin circles with a rolling pin. We wrap the filling in them, and form the manti, pinching the edges of the dough in the center of the product.
Bon Appetit!

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