Lean dough for dumplings

Step-by-step cooking

1. Step 1:

   

   How to make lean dough for dumplings? Prepare the products. Take filtered or bottled water, the taste of future dumplings depends on its taste, do not neglect this. Flour can take more or less. It all depends on its quality and humidity. Plus, you will also need a small amount for further rolling and modeling dumplings.

2. Step 2:

   

   Heat the water slightly, it should become warm. Such water will develop gluten in the dough better and faster, which is especially important in the lean version, where there are no eggs that are responsible for elasticity. Put salt in the water, mix.

3. Step 3:

   

   Sift flour into a large bowl. Do not add all the flour at once, take two glasses to begin with. Then you will add as needed. Make a recess in the middle. Gradually, with constant stirring, pour in the water.

4. Step 4:

   

   The dough will still be liquid, start gradually adding flour. At first it will be easy to knead with a fork, then it will be necessary to knead with your hands.

6. Step 5:

   

   Knead the dough for about 10 minutes, until it becomes smooth and elastic, and practically stops sticking to your hands. It took me a little more than three cups of flour for this amount of products.

7. Step 6:

   

   Assemble the dough into a ball, sprinkle it with flour on all sides. Cover the bowl with the dough with a towel and leave for 20-30 minutes to rest. During this time, gluten will develop well in it, and the dough will become very elastic. Alternatively, the dough can be put in a bag with subsequent storage in the refrigerator.

8. Step 7:

   

   When further modeling dumplings, roll out the dough on a work surface sprinkled with flour. I prefer to make dumplings not by cutting out blanks from a large circle, but by rolling out individual circles from small pieces of dough.