Dumplings can be cooked all year round, especially since frozen and seasonal vegetables, mushrooms, berries can serve as a filling for them. Having waited for a rich harvest of cherries, I hasten to prepare a juicy and aromatic dessert. In this dish, the dough plays the main role. It becomes very annoying when, when boiling or molding dumplings, it breaks and delicious berry juice flows out. Therefore, the main thing is to choose the right recipe. In turn, I will share a proven version of choux pastry for dumplings. Very flexible, it will not tear even when thinly rolled. From this amount of dough, 28 pieces are obtained.
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Ingredients:
Flour - 250 grams
Water - 125 ml.
Salt - 1 pinch
Egg - 1 pc.
Course of action:
I prepare the necessary products for making the dough. Pre-sift the flour through a sieve.
I pour water into the pan. I add the egg, salt and 1 tbsp. flour from the total.
Stir the mixture with a whisk and put on low heat.
Stirring continuously, bring the mass to thickening. Brewing consistency becomes similar to liquid semolina porridge.
Then I remove the pan from the heat and add the prepared flour.
With a whisk, I mix the flour with the liquid custard base. Since the mixture is hot, I wait for it to cool slightly.
After cooling down, I spread the semi-finished product on the work surface and continue kneading. The dough should be elastic and smooth. I wrap it in plastic wrap and leave it to "rest" for 30 minutes.
This choux pastry is suitable for making not only dumplings, but also dumplings, manti, khinkali, and other similar dishes.
While the dough is "resting", you can start preparing the filling. Read about it in one of my previous recipes.
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