Dumpling and vareniki dough
Description
The dish is prepared without unnecessary complications. Following this recipe, dumpling and vareniki dough always turns out perfect. Even if rolled very thin, it won't tear and is easy to shape. If you make a large batch of dough for dumplings and vareniki, it can be stored in the freezer. Sometimes I use milk instead of water in the dough for a more tender result. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the ingredients needed for the dough.
- 2
Step 2
Sift the flour onto a board in a mound. Make a depression on top and crack the egg into it.
- 3
Step 3
Add water and salt, and quickly knead the dough with both hands, making sure the liquid doesn't spill out from the depression. Press the flour firmly into the liquid to create a uniformly textured dough. Knead the dough for about 15 minutes to achieve perfection. Wrap the finished dough in plastic wrap and let it rest for about 30 minutes, allowing the gluten to develop.
- 4
Step 4
Then roll out the dough into a thin sheet about 1 mm thick. Ready! You can now make dumplings or vareniki!