Dough in boiling water for manti is an ideal option for preparing the base for beginner housewives. Many restaurant chefs also use this method. Several options for preparing the dough are presented below, as well as the main rules of the process of preparing the dough for the dish in question are analyzed.
Mandatory moments
In order to properly prepare the dough in boiling water for manti, especially if you are going to do it for the first time, you should remember a few basic principles:
Rule 1. All loose ingredients for the test must first be sieved through a fine sieve.
Rule 2. The liquid base used to prepare the dough should be at room temperature. Therefore, it should be prepared in advance and left for a couple of hours on the windowsill. It is also important to use the right amount of salt.
Rule 3. For the first time, it is easiest to measure portions of ingredients in glasses. For example, for 1 cup of liquid, you will need to take 4 cups of granular mass, as well as 1 chicken egg.
Rule 4. The resulting lump of consistency test should be fairly dense, elastic and absolutely not sticky. It also needs to be left under the film for a while.
Recipe Description: Benefits
The dough for manti in boiling water is fairly quick and easy to knead, so this option will suit even inexperienced housewives. Moreover, its dense texture allows you to save all the juices of finished products inside.
It should also be noted that the dough does not stick to your hands at all, which facilitates the cooking process. The manti dough in boiling water will be ready in about 60 minutes.
Required Ingredients
The following products will be required to prepare the dough:
- wheat flour (previously sifted through a sieve) - 600 g;
- salt - 10 g;
- small egg - 1 pc;
- growing oil - 30 ml;
- boiling water - 300 ml.
If you want to cook more manti, increase the ingredients proportionally. For example, 1.2 kg of flour will already need 2 eggs and at least 0.5 liters of boiling water.
Cooking dough for manti
To prepare a dough with an egg in boiling water for manti, you must first sift all the loose ingredients through a sieve. Next, break the egg into a deep container, salt, add oil and whisk with a whisk (or you can use a mixer). After pouring flour, mix everything thoroughly. Next, you need to add boiling water, carefully knead the dough. It should turn out to be a completely non-sticky mass. Cover the container with foil and leave for 40 minutes.
Cooking Choux Dough
To prepare the custard dough for manti in boiling water, it is necessary to prepare the following products:
- sifted flour - 500-550 g;
- grows up. oil - 20 ml;
- salt - 10 g;
- boiling water - 250 ml.
Add a couple of teaspoons of salt to boiling water, then pour it into the sifted flour. Using a large spoon, carefully knead the dough. We transfer the resulting thick mass to a table sprinkled with flour and continue the kneading process until the desired density and density of the ball is obtained. After we shift it into a deep container, cover it with a film and leave the dough for an hour at room temperature. After you can start sculpting the mantes themselves.
Mineral Water Dough
If you have already mastered the process of preparing a dough for manti in boiling water according to the recipe, you can prepare the base using mineral water. To do this, you need to prepare the following ingredients:
- mineral water (just opened bottle) - 700 ml;
- sifted flour - 3 cups;
- egg - 2 pcs;
- milk - 300 ml;
- salt.
First of all, we break the eggs into a deep container. Using a whisk or a regular spoon, stir them until a homogeneous mixture is obtained. Add a pinch of salt and whisk again. Without stopping stirring, pour in the milk first, and then the mineral water. Add flour in portions. The resulting mixture should be quite thick. Then put the mass on the table and continue kneading manually.
It is important to use just a freshly opened bottle of sparkling mineral water! Without the right amount of gas, the dough will not work.
Dough for manti without eggs
To prepare the dough for manti in boiling water, but without the use of eggs, you need:
- wheat flour - 0.5 kg;
- salt;
- boiling water - 1 tbsp;
- olive. oil - 2 tbsp. l
Pour boiling water into a stable deep container, add salt and oil to the same. Sift the flour on the table and in the center we make a depression. It is there that we carefully pour the mixture slowly and quickly add the flour to the center. Knead the dough in manual mode, beating it on the table, throwing it from a small height. This maneuver is necessary to achieve its elasticity. Then, using a rolling pin, we roll out the layer, turn it into a tourniquet and leave it alone for 30 minutes. After you can start sculpting mantas.
It is also important to note that in order for the dough to not break during cooking, it is necessary not only to clearly follow the recipes, but also to put the correct amount of filling. When cooking, it increases in size and breaks the dough, the broth flows out and manti does not work.