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The recipe is not new, but it can be useful to someone! Today I cook dumplings on yeast dough - and I'll tell you what I like about them: the dough is more obedient, viscous, you don't need to knead it for a long time, it doesn't boil during cooking (the middle does not break). You can cook such dumplings and steam, and boil them - and, how to say, the appearance of ready-made dumplings (boiled) is more aesthetic or something. The filling can be absolutely any.
Cooking ingredients:
For the test:
Milk, or water or whey - 250 ml
Live pressed yeast - 15 g
Chicken eggs - 2 pcs.
Sugar - 1/3 tsp l.
Salt - 1 tsp l.
Flour - 650-700 g
The filling can be any
Although the dough is yeast in this recipe, it does not need to "fit" - therefore, it is better to first prepare the filling, and then prepare the dough in just 10 minutes.
In my case, I use crushed boiled potatoes with fried onions, but, as I said, you can have absolutely any filling.
To prepare the dough, first pour a very little milk into a bowl (2 tbsp. l.), put yeast, sugar and grind until mushy. Then immediately pour out all the remaining milk (or water, curd whey), break the eggs, put in the salt and lightly stir with a whisk.
Next, immediately add about 500 g of flour, knead until soft dough ...
Then we transfer the dough to the working surface of the table, and here we knead it until dense, sprinkling with more flour - the amount of flour indicated by me may differ slightly, the main thing is not to add too much flour at once, just a little... The dough should be firm but soft. Cover the kneaded dough with a cotton towel and literally for 10 minutes, let it rest.
After 10 minutes, knead again.
And, we immediately start cooking dumplings. If you want, you can divide the dough into several pieces and roll them out in layers, then cut out with a glass of juices. I prefer to cut a small piece from a common piece of dough, roll it out with a tourniquet, and then cut into small washers - it seems to me much faster.
Then I roll each washer in flour, and roll it out quite a bit with a rolling pin, you can just knead it with your fingers, put a teaspoon of potato filling in the middle... Although, maybe you will have completely different sizes of dumplings.
We connect the edges tightly - and also for beauty and for strength, you can walk along the edges with the teeth of a fork or make curls. While the dumplings are being made, the dough seems to ferment, and they turn out to be so plump.
And dumplings are boiled for only 3 minutes after boiling. I love serving them with melted butter, but I think it will be just as delicious with sour cream!