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Choux dough for dumplings with milk

0
598
Kitchen Russian
Calorie content 154.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 8.6 gr.
Fats * 5.8 gr.
Carbohydrates* 18.6 gr.
* per 100 gr. product
Choux dough for dumplings with milk
Content

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.

Ingredients

Cooking process

step 1 out of 7
First, prepare, in the amount indicated in the recipe, all the ingredients for making the milk choux pastry.
step 2 out of 7
Pour milk into a saucepan, add butter and a pinch of salt to it and, stirring constantly, bring to a boil.
step 3 out of 7
Pour hot milk with butter into a bowl for kneading dough, pour a glass of flour sifted onto a sieve to it and mix quickly with a spoon.
step 4 out of 7
During kneading, the dough will cool down a little. Then break two chicken eggs to it in turn and mix well.
step 5 out of 7
Then, continuing to knead the dough, add the rest of the flour in portions with a spoon, focusing on its consistency.
step 6 out of 7
Transfer the dough to the work surface of the table, sprinkle it with flour, and finish kneading with your hands. The kneaded dough should be soft and elastic. Roll it into a bun, cover with a napkin and leave for 30–35 minutes to rest.
step 7 out of 7
After this time, you can roll out the custard dough in milk with a rolling pin and sculpt dumplings or dumplings.
Delicious and successful dishes!

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