When making homemade dumplings, the type of dough you use is very important. The thin flour layer, inside which the aromatic minced meat in the broth is enclosed, should be very reliable. Then the contents of the dumplings will go into your mouth, and will not remain in the pan. The dough should roll out well into the layer so that it is convenient to sculpt dumplings from it.
It is necessary
-
- Simple dumplings dough:
- wheat flour (1, 5 cups);
- egg (1 piece);
- water (1/4 cup);
- salt to taste.
- Dough with buckwheat flour:
- wheat flour (1 glass);
- buckwheat flour (1 glass);
- water (0.5 cups);
- egg (2 pieces);
- salt to taste.
- Choux pastry:
- wheat flour (2.5 cups);
- water (1 glass);
- salt (1 tsp);
- vegetable oil (3 tsp).
- Sour cream dough:
- sour cream (200 g);
- flour (4 cups);
- eggs (2 pieces);
- water (1 glass);
- salt to taste;
- mixer.
Instructions
Step 1
Simple dumplings dough.
Sift flour through a sieve onto the table. Create a flour slide. Press down on the notch in the middle with your fist. Break an egg into it. Pour in water. Knead dough and roll into a ball. Cover with a napkin and let stand for 40 minutes.
Step 2
Dough with buckwheat flour.
Hold the water in a glass in the refrigerator so that it becomes very cold. Sift the buckwheat and wheat flour onto a large patty board. If you do not have buckwheat flour, then grind the cereals in a coffee grinder. Beat eggs into the groove in the flour and pour in the water. Knead a tight dough and roll it straight out for dumplings.
Step 3
Choux pastry.
Pour water into a low saucepan. Add oil to it and put on fire. Prepare the entire amount of flour in a bowl. Pour all the flour into boiling water at once. Stir vigorously with a spoon to brew the flour. The dough becomes smooth almost immediately. Turn off the heat and cut the custard dough into dumplings.
Step 4
Sour cream dough.
Place all ingredients in a mixing bowl. Knead hard dough. If there is no mixer, then beat with a whisk, but add flour gradually. When the dough becomes tough, start kneading with your hand. Put the finished dough on a plate, cover with a damp towel, leave for 15 minutes.
