Knead the dough for dumplings for a short time, the main thing is that it turns out to be elastic and homogeneous, does not tear and adheres well to the edges of the dumplings. In such a test, the main thing is not the taste, but the resistance to boiling in boiling water. After all, everyone loves strings not for the dough, but for the filling)) So, the best recipe for dumplings dough is the one that offers a durable, but not a rubber dough.
The five most commonly used ingredients in Dumpling Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Sugar | 398 | 0 | 0 | 99.7 |
Lean option is the best choice
It is the lean dough for dumplings that is considered the most successful. It is prepared from a minimal set of products, quickly kneaded, stored in the refrigerator for a long time and does not distract from the delicious filling. Products for him:
- wheat flour
- water
- salt
- vegetable oil
The kneaded dough is rolled into a ball and sent to the refrigerator for an hour, after which it becomes easier to work with it. It rolls out thinly and does not tear. It is necessary to use premium flour - after cooking, the dumplings will not turn black. Long kneading is not required, because dumplings do not need to rise in the oven. To make the dough stick together well, you can moisten it with water when modeling. When cooking, dip the dumplings into the water one at a time, otherwise they will stick to each other.
I'm going to cook the dough for dumplings - a recipe with a photo step by step from 1000.menu will help you.