If you at least occasionally cook desserts in which you use only egg whites (meringues, for example, or cream), then you probably have a question: what to cook from the yolks?
Do not throw away such a wonderful product, especially since it is always easy to find a use for it.
It can be used to make muffins or custards, cookies, pancakes, or pancakes. You can also knead the dumplings dough on the yolks.
After all, for sure in your family there are lovers of dumplings, dumplings and manti. So why not please them with these delicacies.
The dough for dumplings on yolks turns out to be very elastic and smooth. It is pleasant to work with it, it does not particularly stick to the working surface of the table or board (accordingly, there is no need to sprinkle it with flour when rolling), and does not fall apart during cooking. Kneading such a dough should be at the rate of 3 yolks per 200-250 ml of water.
Ingredients:
- wheat flour - about 350 g;
- egg yolk - 2 pcs.;
- cold filtered water (or mineral) - 2/3 of a two-hundred-gram glass;
- salt (fine or coarse, it doesn't matter) - a third of a teaspoon;
- ghee butter - 1 dessert spoon (about 20 g).
Keep in mind that flour can have different qualities of gluten, so the indicated amount of this ingredient is relative. For lack of ghee, use regular butter or vegetable oil. Or you can cook ghee yourself, the whole process will not take too long, and the result will please.
If you plan on making dumplings with a sweet filling, you can add a little granulated sugar (as much as salt) to the ingredients.
Method of preparing dough for dumplings on yolks
Stir the salt in cold water. Melt the butter (using a microwave oven, this task can be done in a few seconds).
Sift two-thirds of the flour into a deep bowl. Thanks to sifting, flour is not only cleaned of third-party debris (unfortunately, it is often found in this product), but also saturated with oxygen. So do not neglect this procedure when kneading any type of dough. Make a depression in the sifted flour, beat the yolks into it. Next, pour the melted (necessarily cooled down) butter and water.
Use a fork (or spoon) to mix all the ingredients.
Then put the resulting mass on the work surface of the table, sprinkled with flour. Knead the dough, gradually adding flour to it, until it becomes elastic.
Form a bun out of the finished dough and pack in a bag. And after half an hour you can start forming dumplings, dumplings or manti.
