The dough for dumplings on mineral water is extremely elastic. And the more carbonated the water, the more amazingly the cooking is obtained. Every housewife wants the dough to not stick out when cooking the dish, and not have to scoop out the filling from the bottom of the pan. The recipe for kneading is extremely simple, which we will tell you about now.
Mineral dough for dumplings: what is the advantage of the method?
From ancient times, fresh dough was used in dishes of Russian cuisine ; cooks traditionally knead it in cold spring water. Over time, small changes were introduced into the cooking technology, but the quality of the water has always been the key to the success of the finished dish. Cooks like to experiment, and during one of the experiments it was noticed that the dough on a mineral dumpling for dumplings acquires extraordinary elasticity and suppleness. In addition, the problem of sticking the flour base to the hands disappeared, which causes discomfort to many housewives.
The more bubbles, the better
We found that for our elastic dough it is necessary to take only highly carbonated water, because the more bubbles, the airier, softer, and, therefore, the finished product tastes better. Here is the complete list of required ingredients:
- premium wheat flour - 700 g;
- fresh chicken egg - 1 piece;
- mineral water with a high gas content - 1 cup;
- sunflower oil - 4 tbsp. spoons;
- salt and sugar - 0.5 tsp. spoons.
Before you start kneading the dough for dumplings on a mineral water, pay attention to the amount of flour. Usually, 3 cups of the product is recommended in formulations. However, keeping a small supply on hand will still be appropriate. Based on the quality and grade, you can never predict how the flour will behave, and how much it needs in grams for the final formation of an elastic unleavened coma.
The first stage: kneading in the vessel
To begin with, in a deep bowl we combine all the liquid ingredients (soda, egg and vegetable oil) and add salt and sugar to them. Mix the composition thoroughly and begin to add the sifted flour in small portions. It is enough to introduce one tablespoon of flour with a slide into the batch container, and after each portion introduced, gently grind the flour with a liquid mass. The dough for dumplings on a mineral water, the recipe of which we bring to you, should not stick to your hands. Having entered as much flour as it seems to us sufficient, we will check the state of the mass by touch.
Second stage: put the dough on the table
If it seems that the composition is quite elastic, you can lay it on the board and begin to knead simultaneously with both hands. Knead for 15 minutes. This is a long time, however, the components should maximize adhesion to each other. Then, there will be no problems in cutting the dough into portioned pieces and rolling out the base for the dumplings. By the way, such a dough can also be successfully used for dumplings, unleavened pies and pasties.
We will not immediately form the bundles and cut the dough into pieces, let the formed coma stand for at least 20 minutes at room temperature, covering it with cellophane. In order for the finished lump to not dry in places, you can cover it over the cellophane with a kitchen towel. And only after the dough for dumplings on the mineral water has finally caught, can we begin to proceed to the stage of forming portioned slices.
Base formation
Our recipe will be incomplete if we do not talk about how to properly roll out the base for dumplings. To begin with, it is better to cook dumplings in 4 hands, because together the monotonous process of rolling and sculpting can be done much faster. In this case, you can also, if necessary, and alternate actions.
First, we cut off or nip off a piece of dough from a formed coma that is sized so that it fits comfortably in both hands. Then we form a thin long tourniquet, put it on the table and cut it with a knife into small portions. When the whole sausage from the dough is cut, sprinkle each lump with flour and slightly squeeze the inside of the palm. We lay out the blanks on the table in a chaotic manner, and a little flour will not allow the particles to subsequently stick together.
We make dumplings
We begin to roll thin flat cakes from the formed flattened pieces of dough using a large rolling pin. Now for each cake in the center we put the prepared meat, to determine the portion of the filling, use a teaspoon. Then we fasten the edges and lay each formed dumpling on a cutting board, lightly sprinkled with flour. If you do not plan to cook dumplings right now, the board with semi-finished products is cleaned in the freezer.
Conclusion
Why are homemade dumplings so popular? Because they are prepared from natural products with love and warmth. If you do not often cook such a dish, take our recipe into service and prepare a dumpling for dumplings on a mineral water. The feedback from those who have already taken this advice is very enthusiastic.