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Universal choux pastry for dumplings

1477

Kitchen World

Calorie content 112.3 kcal

Portions 2 port.

Cooking time 35 minutes

Proteins * 6.1 gr.

Fats * 6.2 gr.

Carbohydrates* 17.6 gr.

Content

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.

Ingredients

Wheat flour 2 tbsp. Cow's milk 1 tbsp. Egg 1 PC. Vegetable oil 1 tsp Salt 1 tsp

Cooking process

First, measure out the amount of dough ingredients specified in the recipe. Boil the milk and then cool slightly.

In a bowl for kneading dough, sift two glasses of flour on a sieve. Make a hole in a pile of flour, break an egg into it, add salt and butter. Then pour hot milk in a thin stream and stir everything vigorously with a spoon so that the egg does not have time to curl up.

Then transfer the dough to a floured countertop and knead the dough with your hands for 10 minutes so that it becomes firm, smooth and does not stick to your palms. When kneading, you can add a little more flour, how much the dough will take.

Transfer the kneaded dough back to the oiled bowl, cover with a napkin and leave to rest for 20 minutes. The universal choux pastry for dumplings is ready. You can start the sculpting process.

Delicious and successful dumplings!