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➠ Choux pastry for dumplings with boiling water egg

Choux pastry for dumplings with boiling water egg

1878

Kitchen Russian

Calorie content 137.5 kcal

Portions 6 port.

Cooking time 30 minutes.

Proteins * 8.2 gr.

Fats * 7.7 g

Carbohydrates* 24.7 g

Choux pastry for dumplings with boiling water egg

Content

For delicious homemade dumplings, you need to knead a good dough. The most successful dough turns out to be kneaded in boiling water and with the addition of an egg. Hot water brews flour and gives the dough pliability, softness and elasticity. Such a dough will not break and stick well when sculpting dumplings.

Ingredients

Wheat flour 600 gr. Egg 1 PC. Boiling water 200 ml. Sunflower oil 3 tbsp Salt 1 tsp

Cooking process

Sift the flour on a sieve immediately into a dish convenient for kneading the dough. Break an egg into a cup, add salt to it and mix with a fork. Then pour the egg into the flour and mix everything with a spoon.

Boil the required amount of water and pour boiling water into flour. Then pour in sunflower oil and mix everything quickly with a spoon or hand in a circular motion.