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Elastic dough for homemade dumplings on water

0
1369
Kitchen Russian
Calorie content 137.5 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 8.2 gr.
Fats * 7.7 g
Carbohydrates* 24.7 g
* per 100 gr. product
Elastic dough for homemade dumplings on water
Content

A good elastic dough for homemade dumplings is kneaded either in ice cold or warm water. An egg is added to the dough, which gives the dough strength. Vegetable oil is also added, which prevents the dumplings from sticking together during cooking and when freezing. Only premium flour is used for the dough, as it contains enough gluten, which allows the dough to be rolled out very thinly. Measure the products for the dough with one glass, because the correct proportion of ingredients is important.

Ingredients

Cooking process

step 1 out of 7
First, measure out the amount of all foods indicated in the recipe. Sift the flour on a sieve into a bowl convenient for kneading the dough. Salt flour and mix with a spoon with salt.
step 2 out of 7
Pour ¾ the volume of hot water into a glass, just not boiling water. Then pour oil to the top of the glass and mix everything.
step 3 out of 7
Pour hot water with butter into a bowl with flour.
step 4 out of 7
Then break the eggs into a separate cup, mix them with a fork and pour over the flour.
step 5 out of 7
Stir the dough vigorously with a spoon so that it takes up all the flour.
step 6 out of 7
Then transfer the dough to a floured countertop and knead the dough well with your hands for 5 minutes. Do not add any more flour and water.
step 7 out of 7
Roll the kneaded dough into a bun, transfer to a bag and leave for 20 minutes to rest. Your dough will be elastic and pliable, and warm, as it was kneaded in hot water. You can start cooking dumplings.

Delicious and successful dishes!

 

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