Classic soft dough for manti with egg

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

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

2. STEP 2

   

   Take a large bowl, break an egg into it, add salt. Lightly beat them with a fork. It will be enough just to scramble the egg, you don’t need to beat it too much.

3. STEP 3

   

   Pour in a glass of water and stir.

4. STEP 4

   

   Sift the flour into a separate bowl. These will saturate it with air and break up the compacted lumps.

5. STEP 5

   

   Start adding flour to the bowl with the egg in portions, stirring the dough with a fork. At first it will be liquid, then gradually it will begin to thicken. Add flour a little at a time, stirring after each addition. When the dough is no longer so liquid, transfer it to a table sprinkled with flour and continue kneading with your hands.

6. STEP 6

   

   Knead the dough for a long time until smooth. Add flour as needed. You can forcefully beat the dough on the table several times, it will become much softer after this and knead faster. It may take you more or less flour than it did for me. Focus on the consistency of the dough. You can read more about this in the article; the link to it is at the end of the recipe.

7. STEP 7

   

   Gather 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, and the dough will become more elastic.

8. STEP 8

   

   The dough for this recipe rolls out very well. It turns out both soft and not sticky. To make manti out of it, roll it into a thin layer. Using a glass or a special notch, cut out circles.

9. STEP 9

   

   Place minced meat in the center and form manti. Steam the manti for about 40 minutes.

Comments on the recipe

Christmas tree

07.12.2023

5

I liked the manti dough, it took 550g of flour, it was elastic and easy to work with. I made manti with a total weight of 50g (25g dough, 25g minced meat). The manti turned out delicious after cooking; the dough did not tear when removed from the steamer sheets.

Teacher

07.12.2023

4.7

The classic dough for manti with soft egg turns out tender, but at the same time elastic. Excellent for preparing manti with lamb and beef. The filling in this dough remains juicy and very tasty. Thank you very much for the recipe!

Svetlana

07.12.2023

5

The recipe is simply wonderful, the dough does not tear, the manti turns out juicy, the dough is delicious! Thank you very much for the recipe!

ELVINA MAZANIK

07.12.2023

4.5

The dough turns out great. Thank you very much for the recipe!!!