Dough for dumplings with milk

Delicious, satisfying and elastic adze for dumplings. Its amount is enough for 1 kg. Minced meat, which means you can feed the whole family! The dough does not stick, rolls out well and keeps its shape. The dumplings are incredibly delicious!

Delicious and satisfying dough for dumplings is made in milk with the addition of eggs. Plastic, soft, it keeps its shape well and does not fall apart during cooking. Cooking is a pleasure, and dumplings are delicious!

Choux universal dough for dumplings, and for all boiled dough dishes, is popular and the best. It is easy to roll it into a thin sheet, it is easy to mold dumplings, and they remain intact when boiled. In this recipe, you are asked to knead the dough in milk.

If your household is asked to make dumplings or dumplings, take on board another recipe for kneading dough - in milk with the addition of soda, slaked with vinegar. Such a dough will be very elastic, easy to roll out into a thin layer, not stick to the palms and not boil soft.

As a variant of the dumplings dough, in this recipe, you are invited to cook it in milk and butter using the custard method. It is very convenient to sculpt not only dumplings from it, but also dumplings and manti, which are tender and with a pleasant creamy taste. The dough will be plastic, will not stick to the board and hands, and will not melt during cooking.

Homemade dumplings are always held in high esteem in many families, which cannot be said about store dumplings, because, in addition to high-quality ingredients, a part of the hostess's soul is invested in them. You are offered a classic recipe for homemade dumplings with milk. From these ingredients, you will get up to 100 pieces, and they keep well frozen.

Despite the small composition of the ingredients, the 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 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.

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.

The most important thing in making elastic dough for dumplings is high-quality kneading, and milk and vegetable oil give the dough softness, ease of rolling and good retention of the shape of the dumplings during cooking. You can knead such a dough not only with your hands, but also with the help of kitchen gadgets.

It is the dough that sets the special note to the taste of dumplings. There are many options for kneading it, and you are offered another home option - knead the dough for dumplings in milk. It turns out to be elastic and soft, and dumplings from it are always neat and beautiful.