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Freezing dough for manti

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1154
Kitchen Asian
Calorie content 191.5 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 9 gr.
Fats * 4.9 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
Freezing dough for manti
Content

A simple recipe for manti dough, in which there is nothing superfluous: an egg, water, salt, flour. After mixing the ingredients, the dough must be kneaded well and left for a while for proofing - the elasticity of the mass depends on these stages. Elastic smooth dough tolerates freezing well and after cooking it perfectly keeps its shape, without disintegrating and not releasing flour into the broth.

Ingredients

Cooking process

step 1 out of 11
Put water at room temperature in the specified amount in a small bowl, break the egg, add salt.
step 2 out of 11
Shake well with a fork until a homogeneous liquid is obtained.
step 3 out of 11
Sift wheat flour into a wide bowl. Set aside one and a half to two glasses for adding.
step 4 out of 11
Make a depression in the sifted flour and pour the egg-water mixture into it.
step 5 out of 11
With a spoon or spatula, we begin to mix the dry mass with the liquid mass until the pieces of dough are formed.
step 6 out of 11
Then we spread the resulting mass on the table and begin to knead the dough with our hands. When kneading, add the remaining flour. It is recommended to knead the dough for at least ten to fifteen minutes so that it absorbs all the flour and develops elasticity.
step 7 out of 11
Additionally, after kneading, flatten the dough into a cake and fold it two or three times. After that, we mash the resulting mound of dough until we get the initial thin cake. We repeat the process two or three times.
step 8 out of 11
Then we roll a smooth ball out of the dough.
step 9 out of 11
We wrap it with cling film and leave it as it is at room temperature for proofing. Forty minutes will be enough.
step 10 out of 11
After proving, knead the dough a little more and cut it into five to six parts. We roll each part into a tourniquet, which we then cut into small transverse pieces.
step 11 out of 11
Roll each piece into a ball and roll it out to form manti. After the manti are formed, it is recommended to freeze them by spreading them out on a flat dish in one layer. So the manti will not stick together and will freeze faster, after which they can be laid out in containers or bags for storage.
Bon Appetit!

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