Dough for dumplings and pelmeni
4 servings
60 minutes
Dough for dumplings and pelmeni is the foundation for many dishes in Slavic and European cuisine. Its history goes back to traditional family recipes passed down through generations. This dough has a soft, elastic texture that rolls out easily and forms perfect shells for juicy fillings. Thanks to the combination of flour, eggs, milk, and butter, it acquires a pleasant taste with subtle creamy notes. It is ideal for making homemade dumplings with potatoes, mushrooms, or cottage cheese, as well as classic meat pelmeni. After a short rest, it becomes particularly pliable, allowing for easy shaping of favorite dishes. The simplicity of preparation and versatility make this dough indispensable in home cooking, while its taste brings comfort and enjoyment to everyone who tries it.
1
We pour flour onto the table or into a bowl. In the center of the mound, we make a small indentation, crack an egg into it, and add warm water, milk, and salt.
- Wheat flour: 3 glasss
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Water: 0.3 glass
- Salt: 1 teaspoon
2
Gradually add flour to make the dough dense.
- Wheat flour: 3 glasss
3
Knead the dough thoroughly, add 1 tablespoon of oil, and knead well again.
- Vegetable oil: 1 tablespoon
4
Cover the prepared dough with a cloth or towel and leave it for 40 minutes to rise, preferably in a cool place.
