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Dough for manti, so as not to break

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833
Kitchen Asian
Calorie content 245.5 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 11.5 g
Fats * 6.3 gr.
Carbohydrates* 34.8 g
* per 100 gr. product
Dough for manti, so as not to break
Content

The key to the ideal dough for manti, so that it does not break during the cooking process, is adding a chicken egg to the dough, sifting flour twice, kneading the dough for 15 minutes and resting it for at least 30 minutes. The recipe is simple, affordable and the most common.

Ingredients

Cooking process

step 1 out of 6
We sift the required amount of wheat flour twice on a fine sieve into a bowl for kneading the dough.
step 2 out of 6
Then we put the flour up a hill with a spoon, make a small depression in the middle of it and break one egg into it. Sprinkle the flour with salt.
step 3 out of 6
Then pour water at room temperature into the flour in portions and gently knead the dough with a fork or spoon so that the flour absorbs all the liquid and large lumps do not turn out in the dough.
step 4 out of 6
Then transfer the dough to a floured countertop and knead it with your hands for 15 minutes. The kneaded dough should not stick to your palms. Then we roll the dough into a bun.
step 5 out of 6
Cover the dough with a clean napkin and leave for 30 minutes for proofing, so that the flour gluten swells. During this time, it will become smooth and elastic.
step 6 out of 6
After this time, roll out the dough and start forming the manti. Such a dough will not tear during cooking and will keep the filling juice well.
Delicious and successful dishes!

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