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➠ Boiling water dough for dumplings and dumplings

Boiling water dough for dumplings and dumplings

2287

Kitchen Russian

Calorie content 137.1 kcal

Portions 3 port.

Cooking time 105 minutes

Proteins * 8.2 gr.

Fats * 7.7 g

Carbohydrates* 24.7 g

Boiling water dough for dumplings and dumplings

Content

You can knead the choux pastry for both dumplings and dumplings. Such dough can be easily rolled out to the thickness of a paper sheet, and it will not tear. The edges of the dough are pinched well, which will allow you to form patterned and curly dumplings or dumplings. Such a dough tolerates freezing well, and products sprinkled with flour do not stick together in the freezer.

Ingredients

Wheat flour 370 g Water 200 ml. Egg 1 PC. Vegetable oil 3 tbsp Salt 1 tsp

Cooking process

First, measure out the amount of dough ingredients specified in the recipe.

Sift the flour on a sieve directly into the bowl for kneading the dough and take 50 g of flour to powder the table.

Collect flour with a slide and make a small hole in the middle. Pour vegetable oil into it.

Then pour boiling water into the flour and add salt, because it is hot water that makes the dough elastic and retains its shape when boiling dumplings. Mix flour with hot water with a spoon.

Cool the dough a little and beat the egg into it.

Then hand the dough well and knead for 10 minutes. Roll the kneaded dough into a bun and let it rest for 30 minutes.

After this time, knead the dough again for a short time and leave under a plate or cling film for 1 hour. Then you can sculpt dumplings or dumplings from the finished dough in boiling water.