Dough for dumplings with warm milk

4 servings

60 minutes

Dough for dumplings with warm milk is a classic recipe of Russian cuisine that makes homemade dumplings especially tender and elastic. Warm milk helps to better combine the ingredients, while vegetable oil gives the dough softness and flexibility. This dough rolls out beautifully, does not tear during shaping, and allows the filling to fully reveal its flavor. Historically, the use of milk in dough originated in rural areas where housewives aimed to make dumplings more filling and tasty. The taste of the dough is slightly creamy, and its texture is firm and pleasant to touch.

Energy value per serving

• Calories: 609
• Proteins: 17.3g
• Fats: 9.7g
• Carbohydrates: 114.9g

Ingredients

• Wheat flour: 4 glass
• Chicken egg: 1 pc
• Milk: 1 glass
• Vegetable oil: 1 tbsp
• Salt: 1 tsp

Cooking steps

1. Sift the flour into a bowl, add salt, and mix. Make a well, crack an egg into it, add oil, and pour in heated milk (about 50 degrees). Quickly knead the dough.

   Required ingredients:

   • Wheat flour: 4 glasss
   • Salt: 1 teaspoon
   • Chicken egg: 1 piece
   • Vegetable oil: 1 tablespoon
   • Milk: 1 glass

2. Let it steep for 30 minutes.