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Choux pastry on water for manti

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474
Kitchen Asian
Calorie content 158.4 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 9.4 gr.
Fats * 8.9 gr.
Carbohydrates* 28.5 g
* per 100 gr. product
Choux pastry on water for manti
Content

Praise to the hostess who knows how to cook delicious and beautiful manti with thin dough and juicy filling inside. This super plastic dough can be chouxed in water. It will not tear during cooking and the manti will keep its shape perfectly. For lean vegetable fillings, no egg is added to the dough.

Ingredients

Cooking process

step 1 out of 9
Sift the wheat flour on a sieve and pour 2/3 of its amount into a bowl for kneading the dough. Then collect the flour with a spoon and make a small depression in the middle of it.
step 2 out of 9
Break an egg into a separate cup and add a teaspoon of salt to it.
step 3 out of 9
Then add two tablespoons of unscented vegetable oil to the egg.
step 4 out of 9
Use a whisk to whisk these ingredients a little.
step 5 out of 9
Pour the resulting butter-egg mixture into the flour.
step 6 out of 9
Then pour boiling water over the flour in a thin stream, immediately stirring the dough actively with a spoon.
step 7 out of 9
Knead the dough with a spoon until the flour has absorbed all the liquid. Then transfer the dough to the countertop and, adding the rest of the flour, knead the dough well with your hands until it stops sticking to your palms.
step 8 out of 9
Roll the kneaded dough into a bun, transfer to a clean plastic bag and place in the refrigerator for 30 minutes to rest.
step 9 out of 9
After this time, the choux pastry will become smooth and elastic and you can roll it out and sculpt the manti in a beautiful curly shape.
Delicious and successful dishes!

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