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Dough for manti in boiling water with butter

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1143
Kitchen Asian
Calorie content 158.4 kcal
Portions 6 port.
Cooking time 15 minutes.
Proteins * 9.4 gr.
Fats * 8.9 gr.
Carbohydrates* 28.5 g
* per 100 gr. product
Dough for manti in boiling water with butter
Content

Another version of the dough for manti, cooked in boiling water with the addition of butter and eggs. The dough is kneaded quickly, but requires "rest" after kneading. It is advisable to let the dough stand for at least an hour before cutting into manti - it will become more elastic, durable, it will be easier to roll it out, and there will also be less risk of damage during cooking.

Ingredients

Cooking process

step 1 out of 5
Pour the specified amount of boiling water into a volumetric bowl. Add salt and mix.
step 2 out of 5
Next, pour in odorless vegetable oil.
step 3 out of 5
We break the eggs and immediately shake well with a fork or whisk so that the eggs take a uniform shape without being brewed.
step 4 out of 5
Sift wheat flour on top of the resulting liquid mixture. Mix with a spoon. When it is already difficult to stir with a spoon, we spread the resulting mass on the table and knead it with our hands so that a ball of dough is formed, which completely absorbed the flour. Add more flour if necessary.
step 5 out of 5
Then we form a bun out of the dough, wrap it with cling film or place it in a bag. Leave the dough on at room temperature for an hour. After that, we roll it into a thin layer, cut it into blanks, wrap the filling in them and form the manti, as usual.
Bon Appetit!

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