For a molding of dumplings the abrupt unfermented dough is used. Its recipe is quite simple and includes only three components: flour, water and eggs. This simple combination allows to make dough for dumplings which thinly rolls out, isn't torn, doesn't burst when freezing and perfectly holds meat stuffing.
Ingredients and proportions
For doughing for dumplings (at the rate on one kilogram of mincemeat) it is required to you:
- wheat flour of the premium –3 glasses,
- eggs – 2 pieces,
- cold water – 0.5 glasses (100 ml).
If desired it is possible to add salt to dough, but it isn't obligatory: dumplings are usually cooked in the added some salt water. Many hostesses do dumplings dough without use of eggs, only on flour and water. However eggs, acting as excellent binding, allow the test to get the necessary density and elasticity. Pay attention! In culinary recipes of a proportion pay off that the weight of a broken-out shell egg is about 50 grams. It corresponds to eggs of the second category (marking of C2). If you use large eggs of category C1 or C0, it is necessary to reduce an amount of water by one or two tablespoons respectively.
The recipe of the test for dumplings step by step
- The hill pour out a sifted flour in a wide bowl or on a clean land surface. Trample down a hand top of the hill and make the deepening reminding a volcano muzzle (it is called "crater" or "well").
- Pour in deepening of egg.
- Begin to shake up slowly eggs a fork, gradually adding flour. You watch that the egg mixture didn't overflow a crater.
- In the small portions (1-2 tablespoons) pour in water. Continue to mix. At this stage can seem that such amount of liquid isn't enough, but it is important "hold" itself and not break a proportion, having added still water. Otherwise dough for dumplings can turn out insufficiently deadish.
- When in the getting thick test flour flakes begin to appear, you pass to mixing with hands. Evenly collect by a palm flour from regions of the hill and pour to the center, pressing to liquid weight. In process of jelling of the test increase pressing force. Continue until dough doesn't absorb all flour.
- Vigorously knead the turned-out weight two hands. At you the deadish and uniform elastic dough which isn't sticking to hands has to turn out.
- Create from the test Kolobok, inwrap it in polyethylene or put in a bowl and cover. Leave "have a rest" and расстояться for 20-30 minutes. After that it is possible to start a raskatyvaniye of the test and a molding of dumplings.
Useful tips
Production of the test for dumplings – business which demands strong hands. The more the test it is required to make – the more efforts are required for mixing. Therefore if you plan to mold a big batch of dumplings – dough can be divided into 2-3 portions and to knead each of them separately.
That shell pieces didn't get to dough, it is possible to break at first eggs in a cup, to slightly shake up contents, and only after that to pour in flour.
Dumplings dough can be made color, having replaced water in the recipe with juice of beet or spinach, such multi-colored pelmeshka usually very much are pleasant to children.
Dough for vareniki or home-made noodles becomes according to the same recipe, as dough for dumplings. However for preparation of vareniki it is usually rolled not so thinly.