Quality dough for dumplings, vareniki, chebureks - a half of success when cooking these dishes. How to make it elastic, homogeneous and well sticking together that when cooking it didn't burst, wasn't torn and didn't become unstuck?
Dough on boiled water - an optimal variant for preparation of dumplings, ears, vareniki, chebureks, manti. For preparation of this of the test, soft, tasty and convenient for cooking, it is required to you:
- 3 glasses of wheat flour of the premium;
- 1 crude egg;
- 1 tablespoon of vegetable oil;
- salt to taste (about 0.5 tablespoons);
- 1 glass of the boiling water.
We sift flour through a sieve. We shake up egg with salt (it is possible an ordinary fork) in small capacity. We pour out a frothed eggs in capacity for the test. We pour flour, we add vegetable oil, we mix and we fill in with boiled water. Thanks to oil, dough won't turn into sticky weight. Again we mix a spoon, then we spread dough on a clean surface of a table (if the table is covered with plastic), or on a special board for a test vymeshivaniye, previously having sprinkled with a surface with flour.
Carefully we knead dough hands until it doesn't become completely homogeneous, and when cutting - smooth inside. While we prepare a stuffing, dough can be put in the cool place (in the fridge) and to allow it ""have a rest"".
Dough has to turn out elastic, slightly damp and nice on the touch. Now it can be cut long chunks, to give to chunks the form of sausages, to cut pieces and to roll with a rolling pin.
Such dough won't stick to hands, but will well stick together, and any dumpling or varenik at thorough seal of edges won't become unstuck during cooking. Besides it will be soft and gentle on taste.