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➠ Dough for dumplings with milk and water

Dough for dumplings with milk and water

681

Kitchen Russian

Calorie content 128.7 kcal

Portions 6 port.

Cooking time 75 minutes

Proteins * 6.1 gr.

Fats * 3.6 gr.

Carbohydrates* 17.6 gr.

Content

Despite the small composition of the ingredients, housewives require a lot from the dough for dumplings: so that it is elastic and rolls out well, so that it is convenient to sculpt dumplings, so that it does not boil over when cooking and does not crack when frozen. These requirements will be fulfilled by dough kneaded with milk and water in equal proportions and with the addition of eggs.

Ingredients

Wheat flour 450 gr. Water 100 ml Cow's milk 100 ml Egg 1 PC. Salt 0.5 tsp

Cooking process

In a separate bowl for kneading the dough, sift the amount of wheat flour indicated in the recipe so that it is enriched with oxygen.

Measure out the required amount of cold water and milk and mix them in one container.

In the middle of a hill of flour, make a small hole, break a chicken egg into it and pour half a teaspoon of salt without a slide.

With a spatula or spoon, start stirring the egg with flour, pouring milk and water into the dough in portions.

Then, when we take all the liquid, transfer the dough to the floured work surface of the table and sweep the dough out with your hands. The dough should be kneaded for at least 10 minutes and until it stops sticking to the palms. Roll the kneaded dough into a bun and transfer to a plate.