The dough for dumplings, contrary to misconceptions, is not difficult to knead. There are many instructions for its preparation, I suggest the best: on water and eggs.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Some housewives buy dumplings in the store, because do not like to knead the dough. However, this is not at all difficult and not long, as it might seem at first glance. The main thing is to find the right recipe, and it is in front of you. The dough on water and eggs has been tested and tried many times in practice.
The classic dough for dumplings is unleavened, although for sweet fillings it can be slightly sweetened. It is "cool", while plastic, soft and thinly rolled out, does not stick to your hands, so it is convenient to sculpt dumplings. When boiled, it does not burst, and when frozen, it does not crack. One cannot but agree that this is the best dough for dumplings!
Using ice water makes an excellent dough. It does not dry for a long time, because it keeps moisture longer, and it sticks well during sculpting. But there are ways where they use warm water or warmer than room temperature (about 30-35 ° C). It depends on personal preference.
- Caloric content per 100 g - 213 kcal.
- Servings - about 500 g
- Cooking time - 15 minutes
Ingredients:
- Flour - 2 tbsp.
- Vegetable oil - 30 ml
- Eggs - 1 pc.
- Sugar - 0.25 tsp
- Water - 0.75 tbsp.
- Vodka - 1 tsp
- Salt - a pinch
Step-by-step preparation of dough for dumplings in water and eggs:
1. Pour room temperature drinking water into a bowl. Then add odorless vegetable oil, vodka and eggs. Vodka gives the dough extra elasticity. You can use table vinegar instead.
2. Stir the liquid base to dissolve evenly. You do not need to whip with a mixer, just mix with a whisk or fork.
3. Gradually add flour to a bowl, sifting it through a fine iron sieve.
4. Start kneading the dough. At first, you can work with a spoon, gradually adding flour.
Secret: if you make dumplings with cottage cheese, then the cottage cheese filling will look beautiful in the chocolate dough. Therefore, replace part of the flour, for example, 50 g, with cocoa powder. Then the dough will turn out to be chocolate. By the way, the taste of the chocolate dough will still be in harmony with the cherry or strawberry filling.
5. Then continue to knead the dough by hand. To prevent it from sticking to your palms, grease them with vegetable oil or sprinkle with flour.
6. Wrap the dough in a plastic bag and refrigerate for one hour.
7. Divide the finished dough into the necessary parts, with which it will be convenient to work, and in the meantime keep the others in the refrigerator, covered with a bag so that it does not weather.
Note: If you wish, you can freeze part of the dough by wrapping it in a plastic bag or parchment paper. Defrost it naturally, first in the refrigerator, then at room temperature.
See also a video recipe on how to make dough for dumplings.
