Each landlady probably has her own proven recipe for dumplings. But the pursuit of excellence is constantly prompting us to search for new solutions, sometimes even, as it seems at first, not quite familiar, but very often they become favorites, replacing already outdated options.
What kind of dough for home-made dumplings or vareniki is better? We offer options that are most popular among housewives. Try, perhaps, after this and you will find yourself among their admirers.
The best dough for ravioli and dumplings with milk and mineral water
Ingredients:
- wheat flour of the highest grade - 660 g;
- whole milk - 130 ml;
- mineral carbonated water - 60 ml;
- large chicken egg - 1 piece;
- vegetable oil refined - 20 ml;
- salt, cooked - 5 g.
Preparation
Preparing the dough, sift through a fine strainer of wheat flour and make from it a hill with a depression in the cent, into which we drive a chicken egg. In milk, we dissolve a pinch of salt, mix it with mineral carbonated water and pour in a little to the egg and flour and make a knead. We achieve a homogeneous, dense and not sticky texture of it and then add refined oil without flavor and once again we mix it well for five minutes.
After that, we cover the flour bowl with a cloth cut or ideally with a food film and let it ripen and stand for forty minutes. After that we can start to form favorite dumplings or vareniki . The advantage of this test is its softness and compliance when rolling, as well as in the excellent taste qualities of finished products from it.
The best brewed dough for home-made dumplings
Ingredients:
- wheat flour of the highest grade - 520 g;
- purified water (boiling water) - 260 ml;
- large chicken egg - 1 piece;
- vegetable oil refined - 20 ml;
- salt, cooked - 5 g.
Preparation
We begin the procedure of preparation of the dough with egg whipping. Especially do not zealous in doing so, but mix it with a pinch of salt and blend it homogeneously with a fork or a whisk. After that, we sift the flour into the egg mass and infuse the vegetable oil without a smell. Stir thoroughly, and now pour a little glass of steep boiling water and produce a knead. If necessary, pour a little more flour, achieving a dense and non-sticky texture of the dough. Now it is necessary to allow it to stand for an hour and mature, and only after that we can proceed with the design of the home-made pelmeni .