✨Hello, my name is Oksana! Greetings to everyone who has looked at my page. I hope my recipes will be interesting and useful to you - read, write comments, and of course, Subscribe! 👍
✅ 👌 Once upon a time, I did not develop a friendship with dumplings at all. She seemed to be doing everything according to the recipe, but the dumplings were still torn during cooking, and therefore the filling turned out to be dry - the weight of the juice flowed out.
But recently I tried a new way of making dumplings for me - custard.
✨ And now, I make dumplings and manti and pasties only from such dough. The dough turns out to be thin, pliable, it is very pleasant to work with it.
✨And the most important thing is that it does not stick when kneading.
✨ And you can also freeze it and after freezing it only gets better! Recommend! 🥰
📕To prepare the dough you will need: 🥙
Wheat flour - 3.5 cups
Chicken egg (category C-1) - 1 pc.
Refined sunflower oil - 1 tbsp. l.
Salt - 0.5 tsp l.
Water - 1 glass
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
We take a large bowl and sift the flour into it - all at once, we do not leave it on the work surface for dusting. It is imperative to sift the flour so that there are no “surprises” in the form of small debris in the dough. Add salt and hammer in the egg.
Pour in a spoonful of oil.
And mix everything thoroughly with a spoon. At this point, the mixture will be completely dry, lumpy and not dough-like. But you need to mix the egg, otherwise it will cook in one large piece when boiling water hits.
Now is the time to add boiling water. Pour it in a thin stream and stir immediately. The dough will gather into large lumps. It may seem that there is little moisture in it, but this is not so - you do not need to add more water. Now the dough is quite hot, it is not very comfortable to work with it with your hands. Therefore, for now, we set it aside and wait a couple of minutes to cool down.
And then we spread the contents of the bowl on the table (I remind you - you don't need to pour more flour, nothing will stick!) And begin to knead with your hands. Knead for 5-7 minutes, until the dough becomes soft and elastic.
But this beauty is obtained in the context. The dough does not need any "rest" - dumplings can be sculpted right away. This dough is also suitable for making dumplings with any filling or manti. It perfectly tolerates freezing and does not boil over. You can roll it out very thinly, it molds well. I made dumplings from it - it turned out very tasty.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit! 🍽
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Best regards, Oksana!