Dumpling dough with egg

Soft, elastic, perfect dough for dumplings! Dough for dumplings with egg is a recipe that even novice housewives will get. Everyone loves dumplings very much, but many are afraid to make them on their own, doubting their abilities. Observing the proportions and following the tips given in this recipe, you will get a wonderful dumpling dough that is easy to roll out and from which it is easy to sculpt. Try it, you will definitely succeed!

katushafin

Recipe author

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Composition / ingredients

Servings:

Flour

Eggs

Water

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 4 % 2 g

Carbohydrates 77 % 37 g

204 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
Measure the products. It is better to take filtered and room temperature water. Buy flour of the highest grade, dumplings from it do not boil and turn out white.
Step 2:
In a separate bowl, mix the eggs, water and salt well.
Step 3:
Add three tablespoons of flour to the liquid, mix with a whisk, breaking all the lumps if possible.
Step 4:
Sift flour. Do not neglect this point. Flour is saturated with oxygen during sifting, and products made from it become soft and tender.
Step 5:
Make a recess in the flour and pour in the liquid part. You can do it right on the table, but I prefer a wide and deep bowl. Knead the dough. I first mix in a bowl, then dump the dough on the table and continue on it.
Step 6:
Knead for a long time, adding flour if necessary, so that the dough does not stick. It is necessary to achieve a smooth and elastic dough. At the very end, I hit it on the table: I throw it on the surface several times with force, the dough turns out to be especially soft after such a beating. Just brush off the flour beforehand from the place you will be hitting)
Step 7:
Now the test should be given a rest. Dust it with flour, cover it with a towel and leave it for half an hour. This is done so that the gluten contained in the flour is mixed with water. Then the dough will become more elastic and it will be easy to work with it.

From this amount of products, the dough is made into two large rolled circles. From the scraps obtained by cutting into circles for dumplings, you can also roll out a small circle. They need to be collected, blinded and allowed to lie down for a while. But they are already getting a little harder and less elastic. To avoid leftovers, you can roll out the dough not into a large layer, but immediately make circles for dumplings. To do this, the dough is rolled into a sausage and cut into small pieces, and the piece itself is rolled into a circle. But with this method, without proper skill, the dumplings will be of different sizes. The dough can be stored for two days in the refrigerator, wrapped in plastic wrap. It can also be frozen.