Classic dough for manti with egg soft

Step-by-step cooking

1. Step 1:

   

   How to make a delicious soft classic dough for manti with egg? Prepare the products. The approximate amount of flour is given, it can go either more or less than stated in the recipe. You will look at the status of the test. Take the water at room temperature.

2. Step 2:

   

   Take a large bowl, break an egg there, add salt. Beat them lightly with a fork. It will be enough just to loosen the egg, you do not need to beat it much.

3. Step 3:

   

   Pour in a glass of water, mix.

4. Step 4:

   

   Sift the flour into a separate bowl. These you will saturate it with air and break the clumps that have formed.

5. Step 5:

   

   Start adding flour in portions to the egg bowl, stirring the dough with a fork. At first it will be liquid, then it will gradually begin to thicken. Add the flour little by little, stirring after each addition. When the dough becomes less liquid, transfer it to a table sprinkled with flour and continue kneading with your hands.

7. Step 6:

   

   Knead the dough for a long time, until smooth. Add flour as needed. You can beat the dough on the table several times with force, it will become much softer after that and knead faster. You may take more or less flour than I do. Be guided by the consistency of the dough.

8. Step 7:

   

   Assemble the finished dough into a ball, cover with a towel or film. Leave the dough to rest for 40 minutes. During this time, the gluten contained in the flour will develop well in it, and the dough will become more elastic.

9. Step 8:

   

   The dough according to this recipe rolls out very well. It turns out to be both soft and not sticky. To make manta rays out of it, roll it into a thin layer. Use a glass or a special notch to cut out circles.

10. Step 9:

    

    Put the minced meat in the center and blind the manti. Cook the manti for a couple, about 40 minutes.