Dumplings dumplings - proven recipe

For someone, dumplings are almost festivedish, and for someone - an everyday lunch or dinner. True, now there is no need to start a dough on dumplings, to prepare forcemeat - you can always go to the nearest store and buy a pack (or package) of ready-frozen frozen dumplings. And the choice of products from several manufacturers, and in many places even for weight selling - at least a kilogram, at least two buy, put in the refrigerator and do not suffer with the test.

Of course, it is convenient, but in this case the mealwill be the most usual dinner, cooked in a hurry. But if you nalepit pelmeni with your own hand, having taken the whole family on business, on a day off, then the dinner will not turn out ordinary - after all the fruits of your own labor will always seem more tasty! And if one or another pelmenek (whatever it turns out as a result) blinds your child - the delight and pride of the baby will not be redistributed! So bring this joy to your child, because there is nothing more beautiful than with jokes-jokes to spend time preparing something for everyone loved, and homemade dumplings are out of any competition!

Ask yourself how to make dough on dumplings? Very simple! Quite seriously I say to you - cope!

The simplest, proven recipe, according to which weat home we make dough on dumplings: for 1 incomplete glass of boiled water at room temperature, take 1 egg, stir everything with salt (about half a teaspoonful), add 2 tablespoons of vegetable oil, then flour will leave about 3 cups. I'm used to everything from wheat flour of the highest grade, fine grinding, and, nevertheless, I always try to sift the flour before kneading, then the dough turns out to be successful, well mixed.

How do I: I pour in flour, where it is 2.5 cups in a bowl (it's dangerous to pour all the flour, the dough should not be too steep, it's better to add it to the table, where you'll continue to mix), and I make a groove there, pour the mixed water with egg, salt and vegetable oil and begin to slowly mix the liquid with flour until it goes into the dough.

Next, we knead the dough on a table sprinkled with flour(or on the board). We knead very well, the dough should be homogeneous, elastic, steep enough (slightly less steep than noodles). After the dough has been kneaded, let it lie down, covered with a bowl or put in a bag for about half an hour. This is necessary in order for the flour gluten to completely disperse. Then the dough will become very soft, even if you kneaded very cool.

From flour, too much depends, if the flour is of good quality, then the dough turns out as it should, not sticky, namely soft and elastic.

Sometimes you need after the "rest" that you gavehis test, a little more flour - just fill a handful on the working surface of the table or board and remember the stale dough - it will absorb in itself some more amount of flour. Believe me, it's better to knead now than to pour flour more with the original mix - then it will be more difficult to knead and maybe even have to add a little more butter.

By the way, the addition of oil not only ensures the softness of the dough, but also prevents it from breaking in the process of cooking dumplings in some sense. So if you add a little more - not scary.

When it comes to how to prepare a dough fordumplings, many advise instead of water to make kneading on milk or on mineral water. I think, and so, and so it turns out well, but a simple dough on the water turns out not worse - it rolls out and it's sculpted perfectly.

But how to roll out the finished dough - ina large cake (or a few tortillas with a thickness of not more than 2 mm), then to cut the circles with a glass with a thin edge, or roll out individually small juicies for each dumpling - this is already a matter of habit. I prefer the second option, but it does not matter.

Have a good test and delicious dumplings!