Many people guessed such tasty dish as dumplings. Mongols thought up bouzas, and Chinese of a votntona, Kazakhs and Turks began to cook manti, in Tibet and Nepal cooked момо, Italians invented ravioli. The main difference of "our" dumplings from fellows are not only very tiny size, but also a thin elastic dough which the juicy stuffing appears through.
It is required to you
- Classical dumplings dough:
- 2 glasses of flour;
- 1/2 glasses of cold water;
- 2 large eggs;
- 1 tsps of salt.
- Custard dumplings paste:
- 2 glasses of flour;
- 1 glass of fat pasteurized milk;
- 1 tsps of salt.
- Dough for the Chinese dumplings хар public educational institution:
- 3/4 glasses of a wheat starch;
- 2 tablespoons of potato starch;
- 1/4 tsps of salt;
- 1/2 cups of the boiling water;
- 2 1/2 tsps of vegetable oil.
Instruction
1. Classical dumplings to a testoprigotovta a board on which you will knead dough or well clean a table-top. Mix flour with salt. Sift "hill" on a land surface flour. Make deepening in the gorki center and hammer into it one egg. Take a fork and accurately with circular motions implicate egg in flour. Add the second egg and interfere with a fork further.
2. Begin to add gradually cold water and to knead dough fingers. At the end, when you will add all water, knead a sphere from the test and stir it, kneading a palm in flat cake and again kneading in "ball" until dough doesn't become elastic and elastic.
3. If you feel that dough too dry, be not afraid to add a little more water. If it on the contrary seems to you too sticky and wet, the podsypta has some flour.
4. Divide dough into two spheres, cover with a clean towel and give to the have a rest test.
5. Some claim that classical dough for the Siberian dumplings is kneaded without eggs, and instead of water add chipped ice to it. You can try such option, but consider that to knead this dough to an elastic state, many physical efforts and time will be required.
6. Scalded dumplings to a testonaleyta milk also pour salt into a pan. Put a pan on weak fire. Milk doesn't need to be brought to the boil, sufficient it is good to warm up it.
7. Remove a pan from fire and begin to stir slowly on it milk with a fork. A thin stream, continuing to disturb, pour out flour. When dough becomes hard and elastic, begin to interfere with hands.
8. Lay out dough on, powdered with flour, a cutting board or on a table-top. Continue to knead so far it won't become elastic and elastic, but not too abrupt.
9. Dough for the Chinese dumplings хар to a go Chinese dumpling хар public educational institution too very thin dough. It is even more difficult to knead it, than dough for the Siberian dumplings. In a bowl mix the sifted wheat and potato starch, add salt.
10. Slowly pour in the boiling water, kneading dough a fork. Add vegetable oil and begin to knead dough hands. Such dough is kneaded to an elastic and smooth state 2-3 minutes.
11. Cover dough with a towel and let's "have a rest" 15-20 minutes.