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Dough for dumplings with milk without eggs

606

Kitchen Russian

Calorie content 50.2 kcal

Portions 6 port.

Cooking time 70 minutes

Proteins * 2 gr.

Fats * 8 gr.

Carbohydrates* 3.3 gr.

Dough for dumplings with milk without eggs

Content

A recipe for kneading dough for dumplings in milk without adding eggs will be a good choice for both a young housewife and an experienced one. Kneading such a dough is easy and quick. The dough even without eggs is elastic and convenient to work with, only flour for it is better to take the first grade, so that the dumplings keep their shape well when cooking, and vegetable oil replaces the eggs.

Ingredients

Cow's milk 1 tbsp. Flour 3 tbsp. Vegetable oil 1 tbsp Salt 1 pinch

Cooking process

Sift two glasses of first grade flour on a sieve and pour into a bowl for kneading the dough. Add salt to the flour and stir with a spoon.

Then add milk to the flour, but not cold.

Stir flour and milk with a spoon so that it absorbs all the liquid.

Then add vegetable oil to the dough.

Mix the dough with butter again with a spoon.

Then, since it is difficult to knead further with a spoon, transfer the dough to a floured countertop.

Knead the dough thoroughly with your hands for 7-10 minutes, no less, because a good kneading determines all its properties: elasticity and pliability. Depending on the state of the dough, you can add flour when kneading.