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Elastic dough for dumplings with milk

0
566
Kitchen Russian
Calorie content 70.6 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 5.5 gr.
Fats * 8 gr.
Carbohydrates* 1.9 gr.
* per 100 gr. product
Elastic dough for dumplings with milk
Content

The most important thing in making elastic dough for dumplings is high-quality kneading, and milk and vegetable oil give the dough softness, ease of rolling and good retention of the shape of the dumplings during cooking. You can knead such a dough not only with your hands, but also with the help of kitchen gadgets.

Ingredients

Cooking process

step 1 out of 6
First of all, we measure the amount of ingredients indicated in the recipe for kneading dough for dumplings, only so that they are not cold.
step 2 out of 6
Be sure to sift the flour on a sieve and pour it into a separate bowl for kneading.
step 3 out of 6
In a hill of flour, make a small depression and break chicken eggs into it. Sprinkle the flour with salt. Then pour the milk, you can warm it up a little.
step 4 out of 6
Then add vegetable oil to the dough so that the dough is more elastic and does not stick to the palms during kneading.
step 5 out of 6
First, knead the dough with a spoon until the flour takes up all the liquid, then transfer it to the countertop and knead it well for 15 minutes until it reaches a smooth homogeneous texture and until it sticks to the palms.
step 6 out of 6
Roll the kneaded dough into a ball and leave in a cold place for 20 minutes to rest. After this time, the elastic dough for dumplings with milk will be ready for use.
Good luck!

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