Dumplings are popular all over the world, they are prepared in China, Mongolia, Siberia, even in the countries of Southeast Asia and the Middle East there is a version of dumplings. All of them, of course, are of different shapes, sizes, the recipe is also different. The dough for real Russian dumplings is prepared with wheat flour, rolled thinly, making them small and round.
It is necessary
-
- 500 g wheat flour;
- For the dumplings dough:
- 2 eggs;
- 1 tbsp. l. vegetable oil;
- 200 g of water;
- 1/2 tsp salt.
- For the test for future use:
- 1 glass of water;
- salt;
- 2 cups of flour:
- 3 egg yolks:
- flour for dusting.
- To color the dough:
- 1 g ground saffron;
- 1 tbsp. l. tomato paste or 120 g tomato puree;
- 250 g of boiled beets;
- 1 cup spinach puree
Instructions
Step 1
Sift wheat flour, sprinkle it on a table or large board in a slide, make a depression in the slide. Pour salted water, eggs, vegetable oil into the well. Knead the dough first with a spoon, making sure that the liquid content does not spill out, and gradually stirring in flour on all sides of the "crater", then knead the dough with your hands until it is smooth, elastic and tough enough.
Step 2
Knead the dough in parts: after all the liquid has mixed with flour, separate a small part from the total mass and knead it with your hands on the board, flattening it with force and collecting the dough again into a bun. The dough is divided into parts in order to facilitate the difficult kneading process that requires a lot of energy. As a result, several koloboks are obtained, cover the koloboks with a towel or a bowl and leave to stand for 20-30 minutes.
Step 3
Save the leftover dumplings dough: if the filling runs out and there is still dough left, you can store it in the refrigerator for up to a week by adding separately prepared canning dough to it. To make such a dough, bring one glass of salted water to a boil, add two glasses of flour and stir quickly without waiting for lumps to form, keep the dough on fire for 2-3 minutes, stirring all the time, then remove from heat, cool slightly and beat in 3 egg yolk, knead an elastic dough, adding flour if necessary.
Step 4
Mix the custard dough with the rest, form a bun, cover with a bowl and leave to stand at room temperature for a day or two, then refrigerate.
Step 5
Color the dough for dumplings: for a red dough, add a tablespoon of tomato paste in a ratio of 1 tablespoon of paste to 1 egg, or add tomato puree in a ratio of 120 g puree to 250 g of flour. Make a purple dough: boil the beets, chop, add salt and place 250 g of boiled beets in the ratio of 2 eggs in the dough. To make a green dough, add spinach puree instead of water at a ratio of 1 part puree to 2 parts flour.
