To make dumplings, a cool, fresh dough is used. His recipe is quite simple and includes only three components: flour, water and eggs. This simple combination allows you to make dough for dumplings, which is thinly rolled, does not tear, does not crack when frozen and perfectly holds meat filling.
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Ingredients and Proportions
To prepare the dumplings dough (based on one kilogram of minced meat) you will need:
- premium wheat flour –3 cups,
- chicken eggs - 2 pieces,
- cold water - 0.5 cups (100 ml).
If desired, salt can be added to the dough, but this is not necessary: dumplings are usually boiled in salted water. Many housewives make dumplings dough without the use of eggs, only on flour and water. However, it is the eggs, acting as an excellent binder, that allow the dough to acquire the necessary density and elasticity. Note! In recipes, proportions are calculated based on the fact that the weight of an egg without shell is about 50 grams. This corresponds to the eggs of the second category (marking C2). If you use large eggs of category C1 or C0, you need to reduce the amount of water by one or two tablespoons, respectively
Dumplings dough recipe step by step
- Pour the sifted flour with a slide into a wide bowl or onto a clean work surface. Take the top of the hill with your hand and make a recess resembling the mouth of a volcano (it is called a "crater" or "well").
- Pour the eggs into the recess.
- Begin to slowly beat the eggs with a fork, gradually mixing the flour. Make sure that the egg mass does not overflow over the edge of the crater.
- Pour in small portions (1-2 tablespoons). Keep stirring. At this stage, it may seem that such an amount of liquid is not enough, but it is important to “keep” yourself and not upset the proportion by adding more water. Otherwise, the dumpling dumpling may not be dense enough.
- When flour flakes begin to appear in the thickening dough, proceed to kneading with your hands. Evenly palm up the flour from the edges of the slide and pour in the center, pressing against the liquid mass. As the dough thickens, increase the pressure. Continue until the dough has absorbed all the flour.
- Vigorously knead the resulting mass with both hands. You should have a dense and uniform elastic dough that does not stick to your hands.
- Form a kolobok from the dough, wrap it in polyethylene or put it in a bowl and cover with a lid. Leave to "rest" and distance for 20-30 minutes. After that, you can start rolling out the dough and sculpting dumplings.