The taste of dumplings depends not only on the filling, the role of which is played by raw minced meat. Competently prepared dumplings dough will give this popular dish an impeccable taste and perfect shape.
It is necessary
cold water - ½ cup, 2 large eggs, a teaspoon of salt, flour - 2 cups
Instructions
Step 1
The ingredients for a classic dumpling dough recipe are eggs, flour, salt and water. An attempt to make dumplings tastier by kneading the dough with milk will not be crowned with success. The broth will become cloudy as the dumplings boil over quickly. Many people use the custard method to make dumplings, but this recipe is better for fruit dumplings, since this dough is too tender and soft. High-quality flour for dumplings is a guarantee that it will turn out really good. You need to use flour only of the highest or first grade, with a high content of gluten, otherwise the dumplings will boil. You can determine how good the dough turned out to be by cutting the finished lump: if there are no cracks and flour inclusions on the cut, you can start sculpting dumplings.
Step 2
In order not to face the fact that the dough turns out to be too tight or liquid, you should not rely on intuition when measuring flour and water, only very experienced housewives can do this. It is better to use a measuring cup, then the proportions will be observed correctly. It is better to use boiled water for making dumplings, but cool it down to room temperature. Eggs are broken into a spacious container, salt and water are added, and everything is thoroughly mixed. The flour must first be sifted into a separate bowl, and then in a thin stream, with constant stirring, introduced into the resulting liquid. In a container, the dough is kneaded until complete homogeneity and elasticity appears. Then they are laid out on a clean and dry table, previously sprinkled with a layer of flour and, covered with a clean towel or napkin, left for 20 minutes. This is necessary so that the gluten in the flour swells and the dough becomes flexible. After this period, the dough is finally kneaded, adding flour if necessary, and put into the refrigerator for a couple of hours.
Step 3
Each housewife adheres to her own proportions and kneading methods, which have been worked out over the years, or recipes that were inherited from mothers or grandmothers. Many people prefer to sift the flour in a heap directly on the table and pour the prepared mixture of eggs, water and salt in a thin stream into the groove made in the flour. Someone adds oil or butter during the preparation, believing that this will give the dough an improved taste. Instead of water, kefir or whey is used, but still the classic recipe is recognized as the most suitable for making dumplings.
