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Mineral water dough for dumplings and dumplings

Soft and elastic dough. Dumplings are very tasty and do not boil! I have not tried this version of the dough for dumplings before, I cooked according to other recipes. And recently a friend shared and I couldn't resist - she turned out very tasty dumplings. I also liked the dough according to this recipe in my work - it is very elastic, does not tear either when modeling dumplings or when cooking. Try it!
ninaolaAuthor avatar
Recipe author
Mineral water dough for dumplings and dumplings
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 8 g
Fats 16 % 9 g
Carbohydrates 71 % 41 g
280 kcal
GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

In a suitable bowl, mix mineral water with vegetable oil, salt and sugar. Break the egg, mix.

Sift the flour. Pour it in small portions and knead the dough until it stops sticking to your hands. Depending on the quality of the flour, it may take a little less or, on the contrary, a little more.

It is better to knead the dough right on the table. It should be soft, very elastic and pleasant to the touch.

Now it is possible to form dumplings from it.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Mineral water - 0   kcal/100g

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