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Boiling water dough without eggs for manti

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579
Kitchen Asian
Calorie content 167.3 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 8.4 gr.
Fats * 3.8 gr.
Carbohydrates* 28.3 g
* per 100 gr. product
Boiling water dough without eggs for manti
Content

If you planned to cook manti, and there were no eggs at home, that's okay. After all, the dough for manti can be prepared without them. And what is interesting, they will turn out no worse than the classic version on eggs: the same elastic and durable. We knead it with the custard method - this is partly why the dough ultimately comes out strong and tender.

Ingredients

Cooking process

step 1 out of 7
We measure out the specified amount of water, add salt to it and heat it to a boil.
step 2 out of 7
While the water is heating, sift the required amount of wheat flour into a wide bowl. We make a deepening in it.
step 3 out of 7
Pour boiling water into the depression in small portions, trying to stir well after each addition. Large custard crumbs will gradually form.
step 4 out of 7
Separately put butter, cut into pieces, in a saucepan, and melt it until it is liquid.
step 5 out of 7
Pour liquid butter into the resulting crumb and mix. When it will be difficult to stir with a spoon, we spread the resulting mass on the table and 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.
step 6 out of 7
We form a smooth bun out of the dough, wrap it in cling film so that the surface does not dry out. Leave on the table for thirty to forty minutes to ripen.
step 7 out of 7
After that we cut the dough into pieces. We roll each part into a thin layer. We cut into blanks, wrap the filling in them and form the manti in the usual way.
Bon Appetit!

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