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➠ Unleavened dough for dumplings

Unleavened dough for dumplings

1295

Kitchen Russian

Calorie content 150 kcal

Portions 2 port.

Cooking time 45 minutes

Proteins * 7.3 gr.

Fats * 7.5 g

Carbohydrates* 48.9 g

Content

Unleavened dumplings dough is the most common option. It is mixed with water and vegetable oil. In order for the unleavened dough to roll out into a thin cake, it must be kneaded more steeply, then the dumplings will keep their shape well, not boil over and crack when freezing.

Ingredients

Wheat flour 250 g Vegetable oil 3 tbsp Salt 0.5 tsp Water 160 ml.

Cooking process

First, prepare all the ingredients for kneading. Be sure to sift the flour so that it is enriched with oxygen. Take odorless vegetable oil.

Pour the sifted flour into the bowl for kneading the dough. Add salt to it and stir with a fork or whisk.

Boil the water first, then cool a little so that it does not scald. Make a small depression in the flour and pour hot water into it, pour in vegetable oil, and mix everything.

Knead the dough with your hand. Knead for at least 10 minutes, first in a bowl, and then on the countertop, so it is more convenient.

Transfer the kneaded dough back to the dish, cover with a piece of cling film or a plate and leave to rest for 30 minutes. During this time, the gluten will swell and the dough will become elastic.

After this time, the dough can be rolled out and dumplings of any shape can be made. Unleavened dough can be prepared for future use and stored in the freezer.

Cook with pleasure and bon appetit!