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Mineral water dough for manti

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485
Kitchen Asian
Calorie content 141.4 kcal
Portions 8 port.
Cooking time 20 minutes.
Proteins * 6.7 g
Fats * 3.9 gr.
Carbohydrates* 19.3 g
* per 100 gr. product
Mineral water dough for manti
Content

In order for the manti to keep their shape during cooking and turn out delicious, it is important to knead a strong and elastic dough. According to experienced chefs, this is how a dough kneaded on mineral water will turn out, and besides, it is kneaded without lumps and turns out to be more tender than on water. The dough on mineral water is kneaded with the addition of eggs, milk, and vegetable oil. Choose the recipe yourself, only use the mineral water from an unopened bottle so that the gas remains in it.

Ingredients

Cooking process

step 1 out of 8
Break two chicken eggs into a special bowl for kneading the dough.
step 2 out of 8
Just stir them with a spoon until smooth, without beating the mass.
step 3 out of 8
Then add half a teaspoon of salt to the eggs and stir again.
step 4 out of 8
Then pour the amount of mineral water and milk at room temperature indicated in the recipe to the egg mass and mix again.
step 5 out of 8
Sift the required amount of flour on a sieve. Pour one part of the flour into the liquid ingredients.
step 6 out of 8
Mix everything with a whisk until thick, homogeneous.
step 7 out of 8
Then add the rest of the flour and knead the dough until the flour has taken up all the liquid.
step 8 out of 8
Transfer the dough to a floured work surface and knead well for 15 minutes with your hands. The kneaded dough on mineral water turns out to be moderately tight and elastic, and from it you can immediately, without the time of "rest", form manty.
Delicious and successful dishes!

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