Manti Dough — Thin Egg Manti Dough

Sift the flour into a wide bowl and make a well in the center. Add the egg, salt, and two-thirds of the water to the well, then mix with a fork from the center outward. Add the remaining water a little at a time; flour absorbs different amounts of water depending on the brand, so do not add it all at once.

Turn the dough out onto the counter and knead for 12 minutes by pushing it forward with the heel of your hand, folding it back, and repeating. It will be rough and resistant at first, then become smooth. When pressed with a finger, the indentation should slowly spring back. If it closes immediately, add 2 spoonfuls of flour; if the dough cracks, add 1 spoonful of water.

Divide the rested dough into four pieces. On a floured counter, roll each piece with a rolling pin to 1–1.5 mm thick. The dough is thin enough when you can see the counter through it. Cut it into 3 cm squares and dust them lightly with flour.