Egg-Free Manti Dough: Soft, Elastic, and Delicious

The softest, thinnest and most elastic, with a minimum of ingredients! The manti dough according to this recipe is kneaded without eggs, which makes it very soft. And the vegetable oil in the composition makes it elastic and strong. Manti made from this dough are incredibly tasty and tender.
cook time: 30 min
Maya Lindell
Egg-Free Manti Dough: Soft, Elastic, and Delicious

Nutrition Facts (per serving)

258
Calories
3g
Fat
44g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Wheat flour 500 g
Water 250 ml
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make manti dough without eggs? Prepare your food. The weight of flour is approximate; you may need more or less than the specified amount. You will watch the consistency of the dough during the process. Use cold, filtered or bottled water so that the dough does not have an unpleasant aftertaste. Take refined, odorless vegetable oil.

Step 2

Step 2
Take a deep bowl and sift flour into it. By doing this you will not only rid it of possible debris, but also saturate it with oxygen. This will improve the properties of the dough after kneading. Add salt to flour and stir with a fork. Vary the amount of salt according to your taste and the properties of the salt itself. I add about half a teaspoon of medium-ground salt.

Step 3

Step 3
Make a small funnel in the flour and pour in a little water, followed by vegetable oil. Start kneading the dough with a fork while adding water. When all the water has been poured in, start kneading the dough with your hands. Now you will understand whether you need to add more flour or, conversely, pour in a little water. If the dough is very dry, add water; if it sticks to your hands, add flour.

Step 4

Step 4
Finally knead the dough on a board sprinkled with flour. To make the dough smooth and homogeneous, knead for a long time, at least 5 minutes. At the end, you can beat it on the table, the dough will become even softer.

Step 5

Step 5
Gather the dough into a ball, place in a bowl and cover with a towel. Leave it to stand for 20 minutes on the table. During this time, the flour will absorb all the liquid and gluten, which is responsible for elasticity, will develop well.

Step 6

Step 6
This “rested” dough is much easier to work with, it hardly sticks and rolls out perfectly. For the manti, make a sausage out of the dough, then cut it into pieces. Roll each piece into a round piece. Place the filling in the center and form a manti. Prepare manti in any way convenient for you.

Step 7

Step 7
This dough can be stored in the refrigerator in a bag for several days, and in the freezer for up to a month. After defrosting, it does not lose its properties.

Additional rubrics

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