Soft, plastic, pliable and very pleasant to work with when rolling and sculpting dough, kneaded in hot milk. In addition to dumplings, manti and dumplings are formed. And both with raw filling and boiled-steamed. Flour casing, neutral in taste, is suitable for sweet cottage cheese, berries, minced meat, mashed potatoes, mushrooms, etc. Semi-finished products successfully tolerate freezing and do not lose in the least in quality and taste - they stuck stocks, froze them and boil them when hunting.
Ingredients:
Flour - about 400 g
Milk - 150 ml
Egg - 1 pc.
Vegetable oil - 40 ml
Salt - 5 g
Step by step recipe:
Step 1 - To knead dough with milk for dumplings with any filling at home, take the products from the list. Flour - wheat flour of the highest grade and preferably sifted. The dosage often changes and depends on the qualities of a particular product / manufacturer, have some supply of flour and add it to the liquid in parts, gradually. This recipe is with vegetable oil, but for a baking taste, for greater tenderness, you can use butter - in this version, a bar of butter is heated when the milk is heated.
Step 2 - Warm milk of any fat content in the microwave or over the top heat of the stove almost to a boil. Pour into a working container.
Step 3 - Shake hot milk with lean refined oil: sunflower or corn oil. Choose refined / refined, it has a neutral, mild aroma and goes well with any filling of dumplings and dumplings.
Step 4 - Throw in a pinch of salt, add the first about 250-300 g of flour. First, knead with a whisk. Remove all lumps and bring to a thick, stringy and sticky texture (like pancake dough).
Step 5 - Drive an egg into a homogeneous dough and mix again intensively with a hand whisk or fork. Bring it back to a smooth consistency.
Step 6 - Now add the remaining flour in portions. We dump the flour ball onto the countertop or board and knead it thoroughly with our hands. Dough for dumplings with milk should be elastic, soft and "docile". We roll up a bar or bun, cover it with a film or a towel and let it "rest" for 30 minutes before molding the products. If you plan to sculpt the next day, send it in the package to the refrigerator shelf.
Step 7 - The dough for dumplings with milk is ready. We roll out and form stuffed products. Boil in salted boiling water.
Bon Appetit!
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