Great manti custard dough

Kitchen appliances and utensils: food processor (if any), deep bowl, clean and dry work surface, tablespoon, teaspoon

Ingredients

Step cooking

1. In a bowl of a food processor or a deep bowl, pour 1 kg of sifted wheat flour.
   
2. Add to it 1 tsp. salt, 2 tbsp. l sunflower oil and 2 chicken eggs and mix until crumbs.
   
3. Then at the same time add 2 cups of boiling water and continue to knead the dough. If you do this manually, first mix with a spoon, and then transfer to a flat work surface.
   
4. Sprinkle the table or cutting board (the same work surface) with flour and knead the dough for 5 minutes. It should turn out very soft and not stick to your hands. If necessary, sprinkle the dough with flour.
   
5. We collect the finished dough in a lump, sprinkle with flour so that it does not wind off. You can start further work with it right away or wrap it in cling film and put it in the refrigerator.
   

Did you know? Manti is a traditional dish among many peoples of Central Asia, Turkey, Kazakhstan, China, Mongolia, Korea and other countries and regions. The recipes for their preparation are countless, and the filling varies from strictly meat to potato and pumpkin. The dough is fresh, yeast-free, but people like Uyghurs and Dungans use yeast.

Video recipe

Making a custard dough is simple and intuitive, but if you are in doubt, watch a video recipe to help you figure it out.

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