He loved dumplings since childhood. But - dense, not "wet lipped", as the representatives of the generation of great-great grandmothers expressed it. Wet-lipped dumplings - or, even worse, full of holes, boiled into an incomprehensible porridge, the shame of a cook or a cook. At least that's what they said. This means that when kneading the dough, laziness attacked the author of the dumplings. I didn't really bother to knead. No flour, not greedy, but... Too lazy to take as much as necessary.
Because kneading dough for dumplings or dumplings, if the proportions of flour and liquid are correct, is not an easy job.
You can try to do this in a food processor, but for some, with such a load (due to the viscosity of the dough), they begin to burn. I once burned a little Chinese little device like that. And not everyone has the right mixer nozzle. Here you need a good technique, which, alas, not everyone has.
Well, okay, it's lyrics. Let's go back to dumplings - unstuck, full of holes, boiled.
When I cooked them for the first time, I received the dough separately, potatoes separately.
My creation could be called mashed potato soup with dumplings rolled in juicy.
Fried onions from the filling touchingly flavored this mush and winked at me from the pan.
And it turned out not that I pinched the dumplings badly. Although it did. Those dumplings that did not creep along the seam poured the filling out of the bellies. The dough looked like a slimy jellyfish.
Be, in general.
Then there were many attempts to learn how to cook the dough so that it remains firm, does not sour and does not boil during cooking. Oh yes, there was one more condition - regardless of the filling.
Because the dough, which held the potatoes well, began to be capricious if the dumplings were sculpted with mushrooms, and it behaved completely criminal, since the role of filling was played by berries - whether strawberries or cherries ...
You can call me a lazy person, but I didn't like this business. I am sure that the dough for dumplings should be universal. To knead - and lepies, even with cabbage, even with cherries.
The only option that suited me in this matter was custard. Kind people threw it here in the comments. True, in this recipe I don't like the fact that you have to cook a lot of dough at once. This is due to the fact that only one egg goes for three to four glasses of flour.
Look: for each glass of flour we take half a glass of boiling water and a tablespoon of vegetable oil. And one egg for three to four glasses of flour. Three or four - because dividing one egg ate more or less dough is not an easy task.
Salt to taste.
Cooking is easy.
Add salt to flour, oil to boiling water, and pour flour with all this. Stir, and when it cools down, drive in an egg.
I make the dough on dumplings in almost the same way, but there is still more water and no eggs. Now I started thinking - I should probably put the dumplings on the dumplings and try them.
If you suddenly decide to repeat - bon appetit!