Milk dough for dumplings with the addition of water

The dough for dumplings is made from flour, eggs and water (less often milk). The filling of classic dumplings is made from beef, pork and / or lamb with the addition of various spices, onions, sometimes garlic, it is also possible to use bear meat, deer, elk, goose, fish, lard, potatoes, cabbage.
Dumplings are stored frozen and cooked immediately before use. They are put in boiling water or meat, fish or vegetable broth and boiled until they float up, and then for another 2-5 minutes. When cooking, you can add bay leaf and onion to the broth.

Classic dumplings are eaten only with 3% vinegar, pepper, mustard or horseradish. They can be served with various sauces, ketchup, mayonnaise, sour cream, butter. Sometimes dumplings are fried after cooking until a golden crust appears, or raw dumplings are fried until ready. You can also serve dumplings together with the broth in which they were prepared, as a first course. It is also practiced to cook dumplings in ceramic dishes in the oven, or for a couple (depending on the size of 15-25 minutes).

Today I bring to your attention a recipe for a very tasty dough for dumplings or dumplings! I have been preparing dough according to this recipe for a very long time ! The dough turns out to be very tender, elastic, and delicious! Do not deny yourself the preparation of delicious homemade dumplings or dumplings if once they did not work out for you! Today with such a test you will succeed!

1. Pour warm milk and warm water (not hot) into the container, add salt, vegetable oil and beat in an egg. Mix it up.

2. Add the flour in parts and knead the dough. Knead the dough for 15 minutes, there is no need to hurry, the dough should become very elastic!

3. Cover the finished dough and let it rest for 10-15 minutes.

The dough is ready! You can start cooking delicious dumplings or dumplings !

Bon appetit to everyone ! Cook with pleasure !