Few would refuse such a dish as manti. The correct dough is the key to the success of this dish. With the classic dough, manti will turn out juicy and tasty.
It is necessary
- For the classic manti test, you will need:
- -1 glass of water;
- -500 grams of flour;
- -1 chicken egg;
- -1 pinch of salt.
Instructions
Step 1
Prepare a deep container for making the dough. Sift flour into a container, preferably several times. The sifted flour is saturated with oxygen, due to which the dough will be soft and elastic, which means that the dish will be tastier as a result. In addition, when sifting, the flour is cleared of debris that could have got into it in production.
Step 2
In the center of the flour, make a depression into which add an egg, a pinch of salt (to taste) and pour in warm water.
Step 3
Mix everything thoroughly each time with a small portion of flour.
When the dough is firm enough to be removed from the container, continue kneading with your hands on the table, also in one direction. Sprinkle the table with flour. This is necessary so that the dough absorbs flour well and becomes soft and elastic. Knead on the table for at least 15 minutes. This is a long and painstaking work. Every minute the dough will become softer and more elastic. Working with such a test is a pleasure, as it turns out to be obedient. The dough can be rolled out quite thinly, as it is very elastic.
Step 4
Put the finished dough in a container, cover with cling film and let rest for about 20 minutes. The dough will settle and become softer and smoother to the touch. Gluten is activated. After this test, you can roll out, lay out the filling and sculpt the manti. The output is about 25 - 30 medium-sized manti.
Step 5
Serve manty hot, with sour cream, butter or any other favorite sauce.
