Dough for dumplings with milk
4 servings
15 minutes
Dough for dumplings made with milk is a classic base for tender, airy dumplings traditionally loved in Russian cuisine. Milk gives the dough softness and a light creamy flavor, while vegetable oil makes it elastic and easy to work with. Historically, dumplings became popular due to their simplicity of preparation and the ability to diversify fillings: from sweet cottage cheese to juicy meat combinations. After resting, the dough becomes especially pliable, allowing for the creation of perfect dumplings with thin dough and rich filling. This recipe brings the taste of home comfort, making meals warm and heartfelt.
1
We pour 2 cups of flour into a bowl. In the center of the mound, we make a small indentation, crack an egg into it, and add warm water mixed with milk and salt.
- Wheat flour: 2.5 glasss
- Chicken egg: 1 piece
- Water: 0.3 glass
- Milk: 0.5 glass
- Salt: to taste
2
Knead the dough thoroughly, add 1 teaspoon of oil, and knead well again.
- Vegetable oil: 1 teaspoon
3
Cover the prepared dough with a cloth or towel and leave it to rise for 40 minutes. After 40 minutes, the dough will be ready.
