The dumpling dough is usually water, flour, egg, and salt. I add some more vegetable oil. The proportions are roughly the same - three glasses of flour and one glass of liquid. Today I will share a recipe for a mineral water test. The dough is very tasty, soft and pleasant to work with.
In the video below, I showed this recipe and two more recipes for dumplings dough. Milk dough and boiling water dough. I am comparing three types of test. I sculpt, cook, freeze dumplings, cook after freezing. And another experiment - I cook pasties out of them. If interested, see:
How to make a dough with mineral water:
Sift flour into a bowl. I make a deepening and drive in an egg, add oil, salt and mineral water (not just table water, but mineral water). I knead the dough in a bowl, then transfer it to a floured board and knead until the dough stops sticking to my hands. I leave it under the towel to "rest" for half an hour.
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Is it possible to freeze this dough, see the video)) It is very clear there. And you can see how soft and pleasant this dough is to work with.
Ingredients for the mineral water test:
✓ Mineral water (with gas)
✓ Egg - 1 pc.
✓ Vegetable oil - 3 tbsp.
✓ Salt - 0.5 tsp
✓ Flour - 3 cups (do not add all at once - you may need less or, conversely, more!)
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