Delight! My new all-purpose dough for dumplings, dumplings and dumplings.
Friends, I don't know how you make dough for dumplings, but I've been using custard dough for years. And somehow it's already ... "bored" or something)) I've decided to try something new. I'm sharing it with you!
We were happy with the result: the dough is pleasant to work with and tastes very good.
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You will need:
450g-500g wheat flour, may need more or less.
You could add whole wheat flour, it would be healthier))
1 egg
250 ml of water at room temperature
1 tsp. salt
1 tsp. granulated sugar
3 tbsp semolina
2 tbsp. vegetable oil
The dough should be firm and smooth. I put it in the fridge for at least 12-24 hours. If you have never made it this way... I recommend it! I don't know what happens to it)) The dumplings turn out just SUPER!!!
Stuffing:
700-800 grams of any minced meat
1 large onion
0.5 tsp. dried garlic
salt to taste
pepper to taste
120-150 ml. ice water
Stuffing is also sent to the refrigerator, the meat will marinade and give the dumplings or chebureks a special taste.
Good and positive to all! Thank you for being with us!
#ukhtykukhnya #testonapelmeni #testonachebureky #testonachebureky #instead of the custard dough #testonavode
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