Dough for dumplings and vareniki
10 servings
20 minutes
Chef Vladimir Bogozhavets shared the recipe with us.
1
In a large bowl — or directly on a cutting board or table — pour the flour into a small mound. Make a small indentation on top with a spoon and crack 2 eggs into it. (Gradual mixing of flour with eggs is necessary to prevent it from sticking due to the proteins.) Make another groove around the mound, pour in the milk, add salt, and add vegetable oil.
- Wheat flour: 690 g
- Chicken egg: 2 pieces
- Milk: 275 ml
- Salt: pinch
- Vegetable oil: 25 ml
2
The dough can be kneaded by hand right away (which is better), or to make the process easier, it can first be mixed with a stand mixer to a rough consistency and then finished by hand.
3
Make a hemisphere from the dough, folding the edges inward to keep all cracks and unevenness on the bottom. The dough should weigh about 800 grams, enough for ten servings of dumplings or vareniki — about ten pieces per serving.
4
Put the prepared dough in the refrigerator for 20 minutes to rest. During this time, all the 'seams' on the bottom will smooth out by themselves.