Many peoples have thought of such a delicious dish as dumplings. The Mongols invented bouzas, and the Chinese vottons, Kazakhs and Turks began to cook manti, momo was cooked in Tibet and Nepal, and the Italians invented ravioli. The main difference between "our" dumplings from their counterparts is not only a very miniature size, but also a thin elastic dough through which the juicy filling shines through.
It is necessary
-
- Classic dumplings dough:
- 2 cups of flour;
- 1/2 cup cold water
- 2 large chicken eggs;
- 1 tsp salt.
- Choux dumplings dough:
- 2 cups of flour;
- 1 glass of fatty pasteurized milk;
- 1 tsp salt.
- Dough for Chinese har gou dumplings:
- 3/4 cup wheat starch
- 2 tablespoons of potato starch;
- 1/4 tsp salt;
- 1/2 cup boiling water
- 2 1/2 tsp vegetable oil.
Instructions
Step 1
The classic dumpling dough Prepare a board on which you will knead the dough or clean the countertop well. Mix flour and salt. Sift flour in a "slide" onto the work surface. Make a depression in the center of the "slide" and drive one egg into it. Take a fork and gently stir the egg into the flour in a circular motion. Add the second egg and stir further with a fork.
Step 2
Start adding a little cold water and kneading the dough with your fingers. At the end, when you add all the water, knead a ball out of the dough and stir it, kneading it with the palm of your hand into a cake and kneading it again into a "ball" until the dough is firm and elastic.
Step 3
If you feel the dough is too dry, don't be afraid to add some more water. If, on the contrary, it seems too sticky and wet to you, add a little flour.
Step 4
Divide the dough into two balls, cover with a clean towel and let the dough “rest”.
Step 5
Some argue that the classic dough for Siberian dumplings is kneaded without eggs, and crushed ice is added to it instead of water. You can try this option, but keep in mind that it will take a lot of physical effort and time to knead this dough until elastic.
Step 6
Choux dumplings Pour milk into a saucepan and add salt. Put the saucepan on low heat. Milk does not need to be brought to a boil; it is sufficient to warm it up well.
Step 7
Remove the pan from the heat and start stirring the milk in it with a fork. Pour flour in a thin stream, continuing to stir. When the dough becomes tight and elastic, start stirring with your hands.
Step 8
Place the dough on a floured cutting board or countertop. Continue kneading until it is firm and elastic, but not too tough.
Step 9
Dough for Chinese dumplings har gou Chinese dumplings har gou are also very thin dough. Kneading it is even more difficult than the dough for Siberian dumplings. In a bowl, combine sifted wheat and potato starch and add salt.
Step 10
Slowly pour in the boiling water, kneading the dough with a fork. Add vegetable oil and start kneading the dough with your hands. This dough is kneaded until elastic and smooth for 2-3 minutes.
Step 11
Cover the dough with a towel and let it rest for 15-20 minutes.
