The ideal taste of dumplings depends not only on the quality of the filling . The composition of the test also plays an important role in this. But in addition to excellent taste qualities, it must have a number of other characteristics. So, for example, without good plasticity it will be difficult to form products, if excessive softness, pelmeni simply swell during cooking and lose an attractive appearance. Excessive density of the dough will prevent qualitative rolling and molding.
Of the many variations of the dumpling test, one of the best is the recipe for milk. About it, we'll talk below and offer some of the most successful proportions.
Dough for home-made dumplings with milk and eggs - a classic recipe
Ingredients:
- wheat flour - 635 g;
- milk - 245 ml;
- a tablespoon of refined vegetable oil;
- two chicken eggs;
- incomplete teaspoon of table salt.
Preparation
To prepare a classic delicious dumpling dumplings on milk, sift the wheat flour into a suitable deep pot, mix it with the salt and make a groove in the center of the crater. We drive in the egg, pour first the refined vegetable oil, and then preheated to about fifty degrees milk and mix the mass with hands. Mesem long enough for at least ten minutes and achieve softness, uniformity and smoothness. We cover the flour bowl with a film and let it stand and ripen for fifty minutes. After that we can start to form pelmeni. To do this, you can roll the dough into one large layer and cut the circles with a glass or do a little differently: form the sausages from it, which in turn, cut into mugs, and they are already rolled until a round cake is made.
Delicious custard batter for dumplings on milk and eggs
Ingredients:
- Wheat flour - 800-820 g;
- filtered water - 245 ml;
- milk - 245 ml;
- two large chicken eggs;
- a teaspoon of salt with a small slide.
Preparation
In a suitable saucepan, combine milk and water, add salt and eggs, pour in about three hundred grams of flour and mix with a halo until all the flour lumps are dissolved. The final texture of the test at this stage should resemble a blank for the preparation of pancakes.
Place the container on a moderate fire and heat the contents, stirring continuously with a whisk. We hold the dough on the stove until it becomes thick and viscous, then remove it from the fire and, pouring a little of the remaining sifted flour, we finish the kneading. First, do this with a spoon, since the mass is still hot, and then spread the dough on a flat surface and achieve a soft and non-sticky texture. We cover the plastic flour bowl with a bowl or a film and let it finally ripen and stand for fifty minutes. After a lapse of time, we can begin to design the ravioli .
Dumpling dumplings with milk and water
Ingredients:
- wheat flour - 700-900 g;
- filtered water - 170 ml;
- milk - 245 ml;
- a tablespoon of refined vegetable oil;
- two large chicken eggs;
- a teaspoon of salt with a slide.
Preparation
The dough according to this recipe is made on a mixture of milk and water, but in slightly different proportions and accordingly has a slightly different taste in the finished products.
So, to implement this recipe, we sift the flour, mix it with salt, drive it into the recess in the center of the egg and pour in the mixed vodka mixed with milk. Mix the plastic, smooth and non-sticky dough. At the end of the batch, add refined oil, which will make the dough more compliant and obedient when rolling. As in the previous versions, we give the test to stand for fifty minutes, covered with flour.