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➠ Choux pastry for dumplings on boiling water

Choux pastry for dumplings on boiling water

1689

Kitchen Russian

Calorie content 150 kcal

Portions 6 port.

Cooking time 45 minutes

Proteins * 7.3 gr.

Fats * 7.5 g

Carbohydrates* 48.9 g

Choux pastry for dumplings on boiling water

Content

Housewives appreciate choux pastry for dumplings for its good working qualities. The dumplings will be strong, will not boil over, and the dough will remain soft even with thick rolling. Boldly add boiling water to the dough, the flour will not stick together and the dough will be soft and elastic. Prepare the dough without adding eggs.

Ingredients

Wheat flour 400 gr. Boiling water 250 ml. Vegetable oil 50 ml. Salt 1 pinch

Cooking process

Prepare the required amount of food for kneading the dough.

Sift the flour on a sieve and divide it in half. Place one half of the flour in a bowl for kneading the dough.

Boil clean water and pour 250 ml of boiling water into a measuring cup. Pour salt into the water, add oil and stir quickly.

Pour boiling water with vegetable to flour and quickly knead the dough with a spoon.

Then, little by little, add the second half of the flour into the dough and knead it with your hand. Knead the dough for 7-10 minutes, until it is smooth and sticks to the palm of your hand.