Cream pastry for dumplings
Description
The recipe won't take much time. The dough is made with boiling water, making it very elastic and easy to roll out thinly. It's a perfect choice for dumplings or pelmeni! The dough doesn't tear, edges seal easily, and the dumplings hold their shape well during boiling or steaming, freezing perfectly too. You can use either sweet or savory fillings. This versatile dough is even suitable for making chebureki. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine flour and salt. Add egg and vegetable oil.
- 3
Step 3
Mix everything with a fork or spoon.
- 4
Step 4
Pour in boiling water in a thin stream.
- 5
Step 5
Knead the dough. At first, it may seem quite dense. Transfer the dough onto a work surface and knead by hand for about 7–10 minutes. The dough will become elastic and smooth.
- 6
Step 6
Gather it into a ball, cover with a towel, and let it rest for 30 minutes.
- 7
Step 7
Before working, knead the dough once more by hand. The dumpling dough is ready—time to start shaping! Enjoy your cooking!