Dumpling dumplings with strawberries

The dumpling test with strawberries has its own subtleties of cooking, making it different than the rest of the recipes of the dumpling shell. All because the dough, which must keep fresh berries, must have the required density and stiffness, while the texture after cooking should not be rubber.

Dumplings dumplings with strawberries - recipe on water

Within the framework of the first recipe, the required density is provided by the egg, and smoothness and softness is a small amount of butter.

Ingredients:

Preparation

It is most convenient to use a blender in the first stages of kneading the dough, but you can also use a conventional knife. Chop the flour with butter, as you would have done, preparing a short pastry. To the crumb, add the egg and pour in warm water. Place the components with your hands before forming a smooth dough, then leave it before rolling while preparing the filling.

Brewed dumpling with strawberries

Brewed dough is not often used to make dumplings with any filling, all because it can be rolled out as thinly as possible, while maintaining a density that allows you to keep berry stuffing and whole berry juice.

Ingredients:

Preparation

Before you make a dumpling dumplings with strawberries, it is better to pass the flour through a sieve, and then mix with a pinch of salt. Put the water to a boil and pour oil over the boiling water. Brew the flour with boiling water and begin mixing, using a spatula. When the dough cools to a comfortable temperature, you can switch to manual kneading. After collecting the elastic lump together, leave the dough to lie down for about 15 minutes before rolling.

Delicious dough for dumplings with strawberries on yogurt

For fans of the most soft dumpling test, we prepared this recipe with kefir in the basis.

Ingredients:

Preparation

Egg whisk with a pinch of salt, and then pour kefir and repeat whipping. Pour in the oil, pre-melted it, and add the liquid base of the dough to the flour. Start mixing, achieving maximum elasticity and adding flour as needed. The finished dough can be rolled and molded 20 minutes after the kneading.