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Uzbek dough for manti

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763
Kitchen Asiatic
Calorie content 150.6 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 9 gr.
Fats * 8.5 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
Uzbek dough for manti
Content

Thin, strong, delicate, slightly transparent - this is how the dough for Uzbek manti turns out. It does not tear when rolled out and does not boil over when cooking. Manti on such a test will turn out juicy and keep their shape.

Ingredients

Cooking process

step 1 out of 6
Sift the specified amount of wheat flour into a volumetric bowl. Mix water and salt separately. Pour the liquid into the flour.
step 2 out of 6
Then add vegetable oil.
step 3 out of 6
Next, break the egg into flour.
step 4 out of 6
We mix. A mealy mass will gradually form, consisting of separate pieces. Then we spread the resulting mass on the table and begin to knead it with our hands to form a ball of dough. It should become smooth, elastic, not sticky to your hands. Add more flour if necessary. Form a round bun out of the dough and place it in a bowl. We close the bowl with a lid or tighten it with cling film so that the surface of the dough does not dry out. Leave on at room temperature for about thirty to forty minutes for ripening.
step 5 out of 6
After that, we cut the dough into pieces, roll each piece into a thin layer. We cut into squares, put the filling on them and form the manti in the usual way.
step 6 out of 6
After cooking, the manti keep their shape well, and the dough turns out to be slightly transparent and light.
Bon Appetit!

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