Manty is a widely known and delicious dish in many countries that came to us from Asian cuisine many years ago and quickly won the hearts and love of many modern housewives.
Making yeast dough
If you do not know how to make dough for manti, use one of the most proven, quick and easy options. The yeast dough according to this recipe turns out to be very tasty and juicy. To prepare it you will need:
- 200-300 g flour;
- half a glass of water;
- 5 g dry yeast;
- a small amount of salt, to taste;
- you do not need to add sugar.
The cooking process is so simple that it takes 5-10 minutes. You just need to mix these ingredients and let the dough infuse a little. During this, you can start cooking minced meat or other filling. After the dough begins to rise slowly, it's time to start forming the manti and cooking them. As you can see, there is nothing complicated in the preparation of dough, it is a very quick and easy process.
A few secrets of the perfect test
Despite the fact that making manti dough does not require any special culinary skills and abilities, many face some difficulties. For example, the dough is too thick. If you do everything in accordance with the traditional recipe of Asian cuisine, the dough for manti should be very thin, no more than 2 mm thick, but then it can be quite difficult to maintain its integrity when filling the manti with the filling.
The first secret
In order for the dough to become more elastic and less prone to tears, use flour of two different grades in cooking - 1st and 2nd. This mixing will give the dough flexibility and make your manti perfect.
Second secret
Also, to make the dough for manti more dense, tasty and rich, after kneading it, cover the container where it is with a wet towel on top. This technique will give additional moisture to your dough, and, in the future, will contribute to the active penetration of the filling into its pores.
Cooking process, features
Cook the manti over low heat, stirring them gently from time to time. The dough collected at the top can be brushed with egg yolk to provide a higher stickiness and prevent opening. The bottom of the manti should be absolutely flat so that the filling is perfectly distributed throughout the product.
Thanks to such little secrets, your manti will be incredibly juicy, tasty and beautiful to look at, and your family and friends will be able to appreciate them.
Bon appetite to all lovers of extravagant Asian cuisine!
