Dough for homemade dumplings
8 servings
60 minutes
Dough for homemade dumplings is the basis of one of the most beloved dishes in Russian cuisine. Easy to prepare, it has a tender elasticity and perfectly holds the filling while preserving the juiciness of each dumpling. The history of this recipe goes back to ancient times when dumplings became popular among Ural hunters for their convenience in storage and nutritional value. This dough is made with milk and eggs, giving it softness, while vegetable oil makes it pliable. After a short rest, it becomes easy to roll out without tearing and joins perfectly when shaping. Homemade dumplings with this dough achieve a harmonious combination of taste and texture, remaining a symbol of cozy family lunches.
1
Sift the flour, add 2 eggs, and crumble the mixture.
- Wheat flour: 4 glasss
- Chicken egg: 2 pieces
2
Pour in milk (250 ml).
- Milk: 1 glass
3
Add vegetable oil and salt and knead the dough. Add flour if necessary.
- Sunflower oil: 2 tablespoons
- Salt: 0.5 teaspoon
- Wheat flour: 4 glasss
4
Place the dough in a bag and leave it for 30 minutes.
