Dough for dumplings with vinegar
0
1377
Kitchen
Russian
Calorie content
137.5 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
8.2 gr.
Fats *
7.7 g
Carbohydrates*
24.7 g
The vinegar added to the dough for dumplings gives it special elasticity and pliability. Such dough easily rolls out into a thin cake, does not break when sculpting dumplings and does not boil during cooking. The dough can be stored in the refrigerator for several days and it only gets better.
Ingredients
Cooking process
Boil a glass of clean water. Then, little by little, pour boiling water into the dough and stir with a spatula so as not to burn your hand with boiling water. Then the dough in a bowl or on a table top, sprinkled with flour, sweep well with your hands. Knead the bite dough for at least 15 minutes. Roll the kneaded dough into a bun and leave to rest for 30 minutes, covering it with a kitchen towel.
Bon Appetit!