There are a lot of recipes for dumplings in my cookbook. Knead it in a variety of ways, using water, milk, kefir, whey, etc. Some recipes contain chicken eggs, and some do not. One of my favorite options is eggless water dough.
By cooking according to this recipe, you can get a soft, completely non-sticky, elastic and very pliable dough. Based on this, dumplings are molded quite simply and turn out to be very neat and beautiful. An even greater plus is that it can be prepared in advance, then wrapped in plastic wrap and quietly left in the refrigerator for a couple of days. Convenient, isn't it?
Everything is very simple. Try it out!
Ingredients:
Water - 150 ml.
Wheat flour - 250 g.
Salt - 0.5 tsp
Step by step recipe:
To make egg-free dumplings dough, prepare the listed foods for the recipe. You will need purified water at room temperature, and wheat flour of the highest grade. The quantity of the latter may differ slightly from the above, it will depend on its quality.
Sift the flour into a deep bowl, convenient for kneading. Do this several times using a fine sieve.
Make a small depression in the center and pour in water, add a pinch of salt.
Using a spoon, use a circular motion to combine the dry and liquid ingredients. The flour will gradually absorb water and form tight lumps.
Transfer the flour mixture to a work surface, sprinkle it with flour in advance, and knead a soft but elastic dough with your hands. The main thing is that it does not stick to your hands. Cover the bowl with a towel and leave at room temperature for 15-20 minutes. Then you can start sculpting dumplings.
Dough for dumplings without eggs in water is perfect for any filling. In my case, it's sweet cottage cheese mixed with egg and vanilla sugar.
Given the filling, dumplings can be served with sour cream, cracklings, fried onions, butter, honey and even condensed milk.
Bon Appetit! Cook with love!
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