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Boiling water dough for dumplings in a bread machine

0
780
Kitchen Russian
Calorie content 190.5 kcal
Portions 5 port.
Cooking time 15 minutes.
Proteins * 7 gr.
Fats * 8.9 gr.
Carbohydrates* 20 gr.
* per 100 gr. product
Boiling water dough for dumplings in a bread machine
Content

Unlike plain water in the classic recipe, boiling water makes the dough more elastic, the egg smoother and more elastic, which further simplifies the process of rolling and sculpting, and the addition of sour cream will also make it very tender.

Ingredients

Cooking process

step 1 out of 6
In a small bowl, whisk the egg and salt with a whisk or fork.
step 2 out of 6
Put cool sour cream in the resulting mixture and also stir until smooth.
step 3 out of 6
Pour boiling water into a bucket of a bread machine and add flour. It is better to sift it through a fine sieve to avoid the appearance of lumps in the dough.
step 4 out of 6
Already add the egg mixture to the flour, so we minimize the likelihood that the protein will curdle from boiling water.
step 5 out of 6
Set the "Dough" mode in your bread maker. On average, the kneading process takes 10 minutes, but it all depends on the specific model.
step 6 out of 6
After the end of the program, it is recommended to let the dough rest for 10-20 minutes so that the gluten swells and it is more convenient to work with it.
Good luck in cooking!

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