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Dough for manti with starch

0
650
Kitchen Asian
Calorie content 77 kcal
Portions 20 port.
Cooking time 60 minutes
Proteins * 2 gr.
Fats * 0.4 gr.
Carbohydrates* 16.3 gr.
* per 100 gr. product
Dough for manti with starch
Content

Try out the recipe for pyogody dough, or Korean manti. This is a very tasty dish, and the manti themselves are transparent and seem fragile like glass.

Ingredients

Cooking process

step 1 out of 6
We clean the potatoes. Cut each tuber into 4 pieces and put it in a saucepan. Then fill the potatoes with 1.5 liters of water. Salt, cook until cooked. Knead potatoes in water. We do not pour out the broth and make sure that it remains hot! Gently beat the potatoes with a blender so that there are no lumps.
step 2 out of 6
We take starch, sift it through a fine sieve into a container.
step 3 out of 6
Pour potato broth to the starch. We do this gradually, stirring the mass with a wooden spoon.
step 4 out of 6
Knead the dough. It is best to do this with gloves to avoid burns. Optional. The dough should always be hot. To achieve this, take a saucepan, pour hot water into it, and place a container with dough on top.
step 5 out of 6
Now tear off small pieces from the dough and roll the balls (during the sculpting process, keep the dough under the film, covering it with a towel on top).
step 6 out of 6
Roll out the balls, dipping them in starch (not flour!). The dough is ready, all that remains is to add the filling. Bon Appetit!

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