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Dough for manti for 1 kg of minced meat

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1866
Kitchen Asian
Calorie content 245.5 kcal
Portions 8 port.
Cooking time 45 minutes
Proteins * 11.5 g
Fats * 6.3 gr.
Carbohydrates* 34.8 g
* per 100 gr. product
Dough for manti for 1 kg of minced meat
Content

Many housewives often have a question: how much dough for manti should be kneaded for 1 kg of minced meat. The answer is simple: 1 kg of minced meat consumes 1 kg of dough, which is obtained from 700 g of flour and 2 glasses of water. If you have some dough left, you can freeze it. In order for the manti dough to be elastic, roll out well into a thin layer and not break during cooking, it must be thoroughly kneaded with your hands for 15 minutes and allowed to rest for 30 minutes.

Ingredients

Cooking process

step 1 out of 5
Sift the measured amount of flour a couple of times on a fine sieve and pour into a bowl for kneading the dough. Then add salt to the flour and stir with a spoon. Break a chicken egg, preferably homemade, into a large mug, pour 2 cups of water and stir well.
step 2 out of 5
Then pour the water with the egg to the flour.
step 3 out of 5
Stir the flour and liquid with a wooden spoon until the dough comes together in a large lump.
step 4 out of 5
Then transfer the dough to a floured work surface of the table. Lubricate your hands with vegetable oil and knead the dough well for 15 minutes until smooth.
step 5 out of 5
Roll the kneaded dough into a bun. Then place it in a plastic bag and refrigerate for 30 minutes. During this time, it will become elastic and will roll out well into a thin layer. You can start forming manti with any filling.
Delicious and successful dishes!

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