Dumplings are a great alternative to dumplings. Especially they are loved by those who do not eat meat. The most important thing in the dough for dumplings is its density and ability to stick well. After all, the fillings for dumplings are different and the task of the test is not to let the stuffing out.
Therefore, to knead the dough for dumplings must be approached thoroughly. The most important thing is to wash it well.
Time for preparing: 30-40 minutes.
The difficulty of cooking: simple.
Ingredients for the dough:
To knead the dough, prepare a deep saucepan or cup. Now pour 400 grams of flour.
Add a tablespoon of salt to the flour.
Okay, wash my chicken egg. We only need one thing. Break the egg into the flour.
Then add cold water.
And start kneading. First mix the dough with a fork. Then we connect our hands. If you do not like the dough to stick to your palms, you can use special polyethylene gloves. They can be found in any store with products for the kitchen.
Mix all ingredients well. Thoroughly hands on hands. Roll out the dough into the reservoir. Then fold the dough four times. And we repeat it several times. After such actions, the dough is very good. All possible lumps disappear.
After this, the test must be allowed to rest. Put his plastic bag and put it in the fridge for at least half an hour.
Then take the dough out of the fridge, roll it out and form juices for dumplings.
Sochni can be done in two ways:
The first way is to cut the bun from the dough with about a fist. We punch him, and then roll out with a rolling pin to a thickness of 2-3 mm. We take a glass and squeeze it out of the reservoir with a glass. All the resulting trim we crush, and then re-roll. Repeat the process until all the dough is consumed. In this case, juices for dumplings are smooth and neat, and dumplings will be the same.
The second way. This method is more suitable for trained housewives, who are able to determine the amount of dough by eye and roll it out exactly. We form a flat sausage from dough. Take a knife and cut the sausage into equal segments. Approximately 1.5-2 cm. Then we cut each piece in flour and roll it in the shape of a circle.
Now we take the ready stuffing. Today I decided to make dumplings with cabbage.
We put the stuffing in the center of the juicy and carefully and as tightly as possible stick together the edges of the dough. That’s all, dumpling is ready.
When all the dumplings are molded, they can be boiled immediately in boiling water. Or freeze by putting a freezer. And then cook for lunch or dinner.
I decided to cook my dumplings, and then fry in a pan. Here’s what I got.