Custard dough for dumplings and dumplings with egg

Step-by-step cooking

1. Step 1:

   

   How to make custard dough for dumplings? Prepare all ingredients. Use flour of the highest grade, chicken egg of category C1, refined vegetable oil, boil water before cooking, for the custard dough it is necessary to use steep boiling water.

2. Step 2:

   

   Sift wheat flour through a sieve into a separate container. Due to sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and it will also remove unnecessary impurities and garbage cans that may be in this product.

3. Step 3:

   

   Take a clean container in which you will knead the dough. Pour half of the sifted flour into it. Make a small depression in the center of the flour, pour in the refined oil and add salt.

4. Step 4:

   

   Also pour boiling water into the center and, taking a wooden spoon or spatula in your hand, knead the dough with quick movements. Do not try to knead the dough by hand, you may burn your hands. It will not be possible to knead the dough uniformly, the main thing is that the flour is brewed and absorbed water.

6. Step 5:

   

   Let the resulting dough cool down a little, then beat in the chicken egg and knead it with your hands so that the egg is well distributed over the dough.

7. Step 6:

   

   Now pour the remaining sifted flour into the bowl and knead the dough. When it is possible to form a ball from the dough, transfer the dough to a floured work surface and knead it with your hands for 5-7 minutes. The dough should become elastic and soft and not stick to your hands.

8. Step 7:

   

   Wrap the formed dough ball with cling film and cover with a kitchen towel. Let the dough rest for 20 minutes, after which it will be very easy to work with the dough, it will become even more elastic and soft, since the gluten will swell during this time. Thus, during the rolling process, the dough will not break.

9. Step 8:

   

   After 20 minutes, take the dough out of the bag and start modeling dumplings or dumplings. Take a piece of dough and start rolling it out. The part of the dough that you do not use, hide in a plastic bag. This way, your dough will not chafe.