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Choux pastry for manti and dumplings

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791
Kitchen Asian
Calorie content 150.6 kcal
Portions 10 port.
Cooking time 40 minutes
Proteins * 9 gr.
Fats * 8.5 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
Choux pastry for manti and dumplings
Content

The dense texture of choux pastry for manti and dumplings perfectly preserves the juice of the filling inside these products, so many housewives, and even beginners, prepare the dough using the choux method. To knead such a universal dough, you need to follow some rules: sift the flour on a fine sieve, correctly measure the portions of food and salt, including, give the dough time to rest. We knead the dough with a food processor, it's easier and easier.

Ingredients

Cooking process

step 1 out of 5
First, prepare all the dough ingredients in the amount specified in the recipe. Sift the wheat flour immediately onto a sieve into the bowl of the combine. Hold the eggs for some time on the table so that they are not cold.
step 2 out of 5
Place the bowl of flour in the food processor. Then add salt to the flour, break two eggs and add two tablespoons of butter. Turn on the combine and mix the flour with the rest of the ingredients until finely crumbled.
step 3 out of 5
Without turning off the combine, at the same time pour boiling water into the bowl to the flour crumbs, and when the dough is kneaded and collected in a lump, turn off the combine.
step 4 out of 5
Then transfer the dough to the floured work surface of the table and sweep the dough out by hand for another 5 minutes. Well-kneaded choux pastry should be soft and not stick to your palms.
step 5 out of 5
From such a dough, you can immediately sculpt manti or dumplings, you can put it in a bag, put it in the refrigerator for 30 minutes to rest, and you can freeze it by dividing it into pieces. Everything turned out quickly and easily.
Delicious and successful dishes!

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