Composition / ingredients
Cooking method
How to make dough for manti in Uzbek?
1. In a deep bowl, break the eggs and add a pinch of salt, mix lightly with a whisk. Pour in water at room temperature (milk can be used instead of water). Many housewives add turmeric pre-mixed with flour to the dough for golden color, but this is optional.
2. Sift the flour through a sieve and put it into the dough in small portions, you may need 400-500 gr. it all depends on the flour. Add vegetable oil to the dough.
3. Lubricate the surface of the table and hands with a drop of vegetable oil, put the dough on the table and start kneading. It is desirable to knead for a long time, at least 10-15 minutes. After that, cover the dough with a bowl or film and leave for about half an hour. After that, you can start cooking the main course.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
