Custard dough for dumplings and vareniki
1 serving
30 minutes
Dough for dumplings and vareniki is a true art of Russian cuisine, distinguished by its elasticity, tenderness, and ease of handling. It is based on simple yet key ingredients: wheat flour, egg, vegetable oil, salt, and boiling water. The boiling water makes the dough more pliable and soft while the oil adds extra plasticity. This dough rolls out perfectly and securely holds the filling without tearing during cooking. Historically used for making traditional Russian dumplings and vareniki, it is an indispensable element of home cooking. It helps create true culinary masterpieces that convey the warmth and comfort of family meals. The taste of the finished product is soft and neutral, allowing the filling to fully express its aroma. This is the foundation for creating beloved dishes that unite generations.
1
Prepare the ingredients.
2
Sift the flour.
- Wheat flour: 3 glasss
3
Break 1 chicken egg.
- Chicken egg: 1 piece
4
Mash the egg with flour using a fork.
- Wheat flour: 3 glasss
5
Add 0.5 teaspoon of salt and mix.
- Salt: 0.5 teaspoon
6
Pour hot boiling water in a thin stream.
- Boiling water: 200 ml
7
Start mixing with a fork at the same time.
8
Then start kneading the dough by hand as soon as it stops being hot.
9
During the mixing process, gradually add 2-3 tablespoons of vegetable oil. The dough mixes very easily and quickly becomes uniform and elastic.
- Vegetable oil: 3 tablespoons
10
Cover the dough with a towel or plastic wrap and let it rest for 30 minutes at room temperature.
