Dumpling dough
10 servings
20 minutes
Dumpling dough is the base of one of the most beloved dishes in Russian cuisine. It is believed that dumplings originated from Siberia, where they were convenient for storage in frozen form during long winters. The dough for dumplings should be elastic and strong to hold the juicy filling and not tear during cooking. Its taste is neutral, but when combined with meat filling and aromatic spices, it turns into a delicate shell that highlights the rich flavor of the filling. The prepared dough rests, becoming even more pliable, and then transforms into thin circles ready for shaping. Dumplings are served with broth, sour cream or vinegar, creating a harmony of flavors familiar to everyone since childhood.
1
Prepare all the necessary ingredients.
2
Crack an egg into a bowl and add salt.
- Chicken egg: 1 piece
- Salt: 1 teaspoon
3
Mix
4
Pour water.
- Water: 70 ml
5
Mix
6
Add flour.
- Wheat flour: 500 g
7
Mix the dough with a spoon.
8
Pour in vegetable oil.
- Vegetable oil: 40 ml
9
Knead the dough by hand.
10
Put in a bag and let it sit for 20 minutes. After that, you can make dumplings.