Dumpling dough

Step-by-step cooking

1. Step 1:

   

   Prepare the products for making dumplings. Be sure to wash the egg before you use it. It is better to do this with soda and warm water. So you will wash off all the dirt from the shell and it will not get into the cooking dish. The approximate amount of flour is given, it took me exactly that much. You may have a larger or smaller amount, it depends on the quality of the flour and the density of the desired dough. Instead of water, I took broth, as I was preparing dumplings for soup.

2. Step 2:

   

   Take a small bowl, as the amount of dough from one egg comes out small. If you increase the number of eggs, then, accordingly, take more dishes. Break an egg into a bowl, add salt and pepper. Their number is taken according to taste. Put a small pinch first, and then try the dough, add if necessary.

3. Step 3:

   

   Lightly beat the egg with spices with a fork. The whipping process is conditional here, you just need to mix the ingredients, so a whisk and, moreover, a mixer are not needed. Add two tablespoons of flour, and then vegetable oil. Mix the mass with a fork.

4. Step 4:

   

   Pour in the hot liquid. What you will use depends on what dish the dumplings are being prepared for. If they are seasoned with broth or soup, it is better to use broth. If the dumplings act as an independent dish, it is better to take hot water. The broth, or water, should be very hot. Pouring them in, we will brew a little flour, which will improve the taste of dumplings and make them more airy. When pouring, mix the dough actively.

6. Step 5:

   

   After pouring the liquid, the dough will become a little liquid. Start adding the remaining flour by spoonful, thus thickening the dough. How much flour will go away - decide for yourself. I do not recommend making a very steep dough, dumplings will come out of it stiff, with a taste of flour. Make the dough a little thicker than on pancakes, like thick sour cream. Dumplings will still "get stronger" when cooking.

7. Step 6:

   

   When all the flour is added, stir the dough well with a fork. Since this is a fairly thick dough, there will be no lumps in it.

8. Step 7:

   

   When cooking, fill the dough with a teaspoon and dip it into boiling liquid. This way they will brew faster. Keep in mind that the dumplings will greatly increase in size, do not scoop up a lot of dough. You can use two spoons. With one you type the dough, with the other you push it into the pan.

9. Step 8:

   

   Dumplings will sink to the bottom first and then float up. As soon as the dumplings have surfaced, they are ready. If it's soup, then it's ready. If you cook dumplings for garnish, take them out with a slotted spoon and cook further.