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Elastic dough for dumplings with boiling water at home

0
1961
Kitchen Russian
Calorie content 270.4 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 16.1 gr.
Fats * 15.2 g
Carbohydrates* 48.7 g
* per 100 gr. product
Elastic dough for dumplings with boiling water at home
Content

The dough for dumplings cooked in boiling water turns out to be simply delicious! Very dense and elastic, it is a pleasure to cook from it! The filling from such a dough does not flow out, and it does not fall apart. Just what you need for the perfect dinner!

Ingredients

Cooking process

step 1 out of 5
Beat the egg and salt with a whisk.
step 2 out of 5
Boil water and pour it into the egg mixture. Mix everything well.
step 3 out of 5
Gradually introduce flour and knead the dough.
step 4 out of 5
When it becomes quite elastic, add vegetable oil and continue to knead it with your hands for another 5-10 minutes.
step 5 out of 5
We leave the dough to infuse, covering it with cellophane or a towel so that the top is not high.

Bon Appetit!

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