Universal choux pastry dough
Description
The recipe will not take much time. It is a recipe for universal dough from which you can make a dish with any filling. Whether pelmeni, varenyky, chebureki, manti, or khinkali—they turn out perfect in shape, and the dough itself is tender and very tasty. You can also make pies or layered flatbreads from this dough—it is not just dough, it is sheer delight. Make it and you are sure to love it.
Instructions
- 1
Step 1
Prepare all the ingredients. Keep in mind that you may need slightly more or less flour than the recipe calls for—judge by the dough’s consistency.
- 2
Step 2
In a deep bowl, combine the flour and salt. Use about two thirds of the total flour required.
- 3
Step 3
Pour in boiling water and vigorously mix the flour with a spoon.
- 4
Step 4
Add the egg and vegetable oil.
- 5
Step 5
Mix everything once more.
- 6
Step 6
Then begin adding the remaining flour in portions.
- 7
Step 7
When the dough becomes difficult to mix with a spoon, transfer it to the work surface and continue, adding flour as needed, kneading the dough by hand. Knead the dough thoroughly for at least 10 minutes.
- 8
Step 8
If necessary, add flour until the dough stops sticking to the table and your hands. To let the dough rest fully and develop the gluten, leave it for about thirty minutes; place it in a plastic bag or a suitable container so it does not dry out from exposure to air, and cover the container with plastic wrap or a towel.
- 9
Step 9
Before use, knead the dough once more. From this prepared universal soft and elastic scalded dough you can make khinkali, manti, vareniki, chebureki, or pelmeni.