Dough for manty
Description
Simple, quick, and budget-friendly dough is perfect for steaming. This universal recipe can be used not only for manty, but also for vareniki or pelmeni. The dough doesn't tear or harden, and you can even leave it in the refrigerator overnight, wrapped in plastic wrap, without losing its excellent qualities. I highly recommend trying it—this is my favorite, and I hope you'll love the recipe too and it will become one of your go-to favorites.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
In a deep bowl, beat the egg with salt.
- 3
Step 3
Add water.
- 4
Step 4
Mix and gradually add the flour in parts.
- 5
Step 5
First, mix the dough with a spoon.
- 6
Step 6
Add flour until the dough becomes thick enough.
- 7
Step 7
Then add vegetable oil, mix once again, and transfer the dough onto a floured surface, continuing to knead by hand. Knead the dough for a long time (at least 7–10 minutes) until smooth. Add flour as needed.
- 8
Step 8
You may need more or less flour than I did. Rely on the dough's consistency. With each minute, it will become increasingly elastic and softer. Shape the finished dough into a ball, cover it with a towel or plastic wrap, and let it rest for 20 minutes. During this time, the gluten in the flour will develop well, making the dough more elastic.
- 9
Step 9
After the time has passed, knead the dough briefly once more. The mantu dough is ready. It's a pleasure to work with—it's elastic and pliable. The mantu turn out excellent: the dough is thin and soft, perfectly holding not only the filling but also the accumulated juices.
- 10
Step 10
Be sure to try making it!