The recipes are simple, there is nothing complicated about them. We usually all use the cooking method when flour, salt and water are mixed. But experiments are also possible: on kefir, custard, from different flours.
Today there are two recipes for milk and kefir.
Milk dough
Ingredients:
750 ml milk
50 ml of water
egg
2-2.5 cups flour
1 hour l. salt
1 tbsp. l. vegetable oil
How to cook:
1. Pour sifted flour into a bowl, add egg and salt.
2. Start mixing with warm milk and water.
3. Pour vegetable oil into the dough and knead with your hands.
4. Roll the dough into a lump, put in a deep dish and cover with a towel. After 30 minutes, you can start rolling and sculpting dumplings.
Milk dough is especially good for dumplings with cherries or other berries, since it does not tear and is very elastic. And ready-made boiled dumplings come out incredibly tender.
Kefir dough
Ingredients:
300 ml of kefir
0.5 tsp l. soda
2 tbsp. l. vegetable oil
0.5 kg flour
a pinch of salt
How to cook:
1. Sift flour, mix with baking soda and salt.
2. Pour kefir and butter into flour in parts. Start kneading with a spoon, then with your hands.
The finished dough should rest a little. 15-20 minutes and only then you can form dumplings from it.
Tender kefir dough is more suitable for dumplings with cottage cheese or cheese.
Advice:
- If you prefer to make the dough for dumplings on water, then it is best to take ice cold or as cold water as possible for this. Then the resulting dough does not dry out for a long time and sticks well during molding, does not stick to your hands.
- Another secret - the dough for dumplings will turn out to be elastic after long kneading. About 7-8 minutes is good, but you can knead for up to 20 minutes.
- And the third tip is to leave the dough for 15-30 minutes after kneading, so that they do not shrink during rolling.
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