High-quality dough for dumplings, dumplings, pasties is half the success when preparing these dishes. How to make it elastic, homogeneous and well glued, so that during cooking it does not burst, tear or stick out?
Boiling water dough is the best option for making dumplings, ears, dumplings, pasties, manti. To make this soft, tasty and easy-to-cook dough, you will need:
- 3 cups premium wheat flour;
- 1 raw chicken egg;
- 1 tablespoon vegetable oil;
- salt to taste (approximately 0.5 tablespoon);
- 1 cup of boiling water
Sift the flour through a sieve. Beat the egg with salt (you can use an ordinary fork) in a small container. Pour the beaten egg into the dough container. Pour in flour, add vegetable oil, mix and pour boiling water. Thanks to the oil, the dough will not turn into a sticky mass. Mix again with a spoon, then put the dough on a clean table surface (if the table is covered with plastic), or on a special board for kneading the dough, after sprinkling the surface with flour.
Knead the dough thoroughly with your hands until it is completely homogeneous, and when cut is smooth inside. While preparing the filling, you can put the dough in a cool place (in the refrigerator) and let it "rest".
The dough should be firm, slightly moist and pleasant to the touch, and can now be cut into long slices, sliced into a sausage shape, sliced and rolled out with a rolling pin.
Such a dough will not stick to your hands, but it will stick well, and not a single dumpling or dumpling will come unstuck with careful sealing of the edges during cooking. In addition, it will taste soft and delicate.
