Elastic dough for manti in milk

Kitchen appliances and utensils: deep bowl, spoon, worktop.

Ingredients

Step cooking

Many housewives are used to cooking dough for manti or dumplings on water. But today we will make it in milk. This dough is very elastic, it is pleasant and convenient to work with it. And most importantly - dumplings and manti from this test do not fall apart during cooking. A little warm up a glass of milk. If desired, you can use half a glass of milk and half a glass of water.

1. Sift three cups of flour. Flour may need a little more or a little less, it depends on the total mass of the liquid used. Pour 2 cups flour into a deep large bowl.
   
2. In the middle of the flour we make a deepening, drive one chicken egg, one teaspoon of salt into it, pour a glass of warm milk and a teaspoon of vegetable oil.
   
3. Stir all the ingredients with a spoon. When the mass becomes dense, sprinkle the working surface with flour, spread it and knead the dough with your hands. Knead for about 15 minutes to make it soft and supple. While mixing, gradually add more flour. After that, send to a bowl, cover and let rest for at least 15 minutes.
   
4. You can use the dough for making dumplings, manti or dumplings. It is very obedient, keeps its shape well. If you wish, you can cook it for the future and freeze it.
   

Video recipe

Preparing the dough is very simple, for many housewives this procedure is not difficult. For its quality, small nuances are responsible. This includes proper kneading, the temperature of the ingredients used, and rest time. To fully understand all the nuances, we recommend watching a short video where a girl prepares milk dough and gives useful recommendations.

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