Classic dumpling dough
Description
There are many recipes for making dumpling dough, and every homemaker has their own secret ingredient. Some prepare boiled dough, some use mineral water, others add natural food coloring to the dough. But I most often use the classic dough recipe, which I invite you to learn right now. You can completely replace the milk in this recipe with water, but I don't recommend making dumpling dough using only milk. The amount of dough prepared according to this recipe will be enough for 1 kg of meat filling.
Instructions
- 1
Step 1
Sift the flour into a bowl and make a well in the center. Crack in the eggs, add salt and vegetable oil.
- 2
Step 2
I immediately dilute the milk with water and pour it into the well with the eggs, salt, and vegetable oil. I'm familiar with the flour I'm using, so I confidently pour in all the liquid at once. But you, pour in 2 cups first, then add the rest as needed.
- 3
Step 3
We start kneading the dough from the center, mixing the eggs with the liquid and salt, and gradually incorporating the flour.
- 4
Step 4
Then, if it's inconvenient to knead the dough in a bowl, you can transfer everything onto the table and thoroughly knead the dough on the surface. It should become quite smooth and uniform.
- 5
Step 5
Transfer the dough into a plastic bag or wrap it in plastic wrap and refrigerate for at least half an hour.
- 6
Step 6
After proofing in the refrigerator, the dough will become soft, elastic, and very convenient for shaping dumplings.