Dough for manty

According to the proposed recipe, the dough for manty is prepared without much effort, it does not need to be kneaded for a long time and exhaustingly. However, the kneading results in a very elastic dough that rolls out easily and does not tear during both shaping and further steaming. A little vegetable oil and an egg make the dough richer and more tender.

Yield: 1 portion (850 grams - approximately 180 medium-sized manty).

Preparation time: 30 minutes.

Caloric content: 260 kcal per 100 grams of the dish.

Ingredients

• flour, high-grade - 600 g;
• purified water - 250 ml;
• rock salt - 1 heaped tsp;
• odorless vegetable oil - 30 ml;
• chicken egg - 1 pc.

Preparation

1. Prepare the ingredients for the dough for manty. The water should be very hot, it can even be brought to a boil. Flour, even of the highest quality, must be sifted through a sieve - this will saturate it with oxygen, which helps to form gluten faster, and will clean it from random inclusions and lumps.

2. Dissolve the salt in the water.

3. For the kneading, take not all the flour at once, but about 2/3 of it and place it in a kneading bowl. Pour in the salted hot water.

4. Mix the mixture with a spoon, then add the oil. Mix again.

5. Wait for the dough, brewed with boiling water, to cool down a bit and become warm, then break in the egg.

6. After another mixing, start adding the remaining flour in several batches - it will all be used, regardless of the quality of the flour. You may additionally need just a spoon of flour to achieve the desired consistency later.

7. First, knead the mixture with your hand in the bowl, lifting the edges from the bottom and incorporating them into the middle.

8. When there is no dry ingredient left and the dough somewhat gathers into a single lump, pour it out onto the working surface and continue kneading it by hand. At this stage, it is very important to knead the dough well - the longer it is kneaded, the softer and more elastic its structure will become. As the flour was brewed with boiling water, the kneading time will be significantly reduced and will take only about 5 minutes. Moreover, the dough is not tough, but very soft and pliable, so it will not require much effort to knead it.

9. In the end, form a smooth ball and place it in a bowl under a lid - let it rest for 10 minutes. Then the entire mass should be lightly kneaded and proceed to make manty with meat.

Such dough for manty reliably holds the meat filling, and after steaming, it acquires a glossy shine. If there is no possibility to start shaping the products immediately, the dough can be placed in the refrigerator for a while (up to 6 hours), wrapped in a bag. But before working with it, you will need to generously dust it with flour on all sides and knead it again to eliminate the stickiness that has formed. Try it, bon appétit!