For some, dumplings are almost a festive dish, and for some, everyday lunch or dinner. It is true that now there is no need to make dough for dumplings, to cook mincemeat - you can always go to the nearest store and buy a pack (or bag) of prepared frozen dumplings. Moreover, products from several manufacturers are presented to choose from, and in many places they even sell by weight - at least a kilogram, at least two, buy it, put it in the refrigerator and do not suffer from dough.
Of course, this is convenient, but in this case, the meal will be the most ordinary fast-cooked dinner. But if you stick dumplings with your own hands, taking up the whole family’s work on the weekend, then lunch will turn out to be not ordinary at all - because the fruits of your own labor will always seem more delicious! And if one or the other dumplings (no matter how it turns out in the end) blinds your child - there will be no redistribution of delight and pride of the baby! So bring this joy to your child, because there is nothing more beautiful than spending time with jokes-jokes for cooking something beloved by everyone, and home-made dumplings are beyond any competition!
Wondering how to make dough for dumplings? Very simple! I'm telling you very seriously - handle it!
The simplest, most proven recipe for making dumplings at home: for 1 incomplete cup of boiled water at room temperature, take 1 egg, stir everything with salt (about half a teaspoon), add 2 tablespoons of vegetable oil, then about 3 cups of flour will go . I’m used to making wheat flour of the highest grade, fine grinding, and nevertheless, I try to sift the flour before kneading, then the dough turns out to be successful, it is well kneaded.
How do I: pour flour, somewhere 2.5 cups into a bowl (it can be dangerous to pour all the flour at once, the dough should not be too steep, then it’s better to add it to the table where you will knead further) and make a hole in it, pour the mixed water there with egg, salt and vegetable oil and slowly begin to mix the liquid with flour until it goes into the dough.
Next, we knead the dough on a table sprinkled with flour (or on a board). Knead very well, the dough should be uniform, elastic, steep enough (slightly less steep than noodles). After kneading the dough, let it rest, covering it with a bowl or putting in a bag for about half an hour. This is necessary so that the flour gluten is completely dispersed. Then the dough will become very soft, even if you knead very cool.
Much depends on the flour, if the flour is of good quality, then the dough is obtained as it should, not sticky, namely soft and elastic.
Sometimes after the “rest” that you gave your dough, you need to mix the flour a little more - just pour a handful on the work surface of the table or board and remember the dough that has recovered - it will absorb some more flour. Believe me, it’s better to knead now than to pour more flour during the initial batch - then it will be more difficult to knead and may even have to add a little more oil.
By the way, the addition of oil not only ensures the softness of the dough, but also prevents it from breaking in a sense during the cooking of ravioli. So if you add a little more - not scary.
When it comes to how to cook dough for dumplings, many advise instead of water to make a batch in milk or mineral water. I think, and so and so it turns out well, but a simple dough on the water does not turn out worse - it rolls out and it molds perfectly.
But how to roll the finished dough into a large cake (or several cakes no more than 2 mm thick), then cut out the circles with a glass with a thin edge, or roll out small juices individually for each dumpling - this is already a matter of habit. I prefer the second option, but it does not matter.
Good luck with your test and delicious dumplings!