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Dough for manti and dumplings on boiling water

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578
Kitchen Asian
Calorie content 158.4 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 9.4 gr.
Fats * 8.9 gr.
Carbohydrates* 28.5 g
* per 100 gr. product
Dough for manti and dumplings on boiling water
Content

A universal recipe for boiling water dough, which can be used not only for manti, but also for dumplings, pasties, dumplings. It turns out to be very elastic and smooth, is able to roll out to a thin state without breaks and perfectly holds all types of fillings.

Ingredients

Cooking process

step 1 out of 8
Break the egg into a small bowl.
step 2 out of 8
Pour in salt, pour in vegetable oil and shake with a fork until smooth.
step 3 out of 8
Sift the flour into a separate wide bowl. We make a depression in the resulting slide.
step 4 out of 8
Pour the egg mass into the recess, mix with a spatula.
step 5 out of 8
It turns out a large flour crumb.
step 6 out of 8
Pour the specified amount of boiling water into the resulting mass. We mix. When stirring with a spoon is no longer effective, we spread the resulting mass on the table and knead it with our hands to form a ball of dough. It should absorb all the flour and become smooth, elastic, not sticking to your hands. Add more flour if necessary.
step 7 out of 8
Then we form a bun out of the dough, cover it with a bowl or towel so that the surface does not dry out. We leave it on the table for forty to fifty minutes.
step 8 out of 8
After that, we cut the dough into pieces for convenience and roll each piece into a thin layer. We cut into blanks, wrap the filling in them and form products at our own discretion.
Bon Appetit!

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