Elastic dough for mineral water dumplings: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The dough for dumplings on mineral water is unusually elastic. And the more carbonated the water, the more amazing the cooking is. Every housewife wants the dough not to stick when cooking, and the filling does not have to be scooped out from the bottom of the pan. The kneading recipe is extremely simple, which we will tell you about now.

Dough on mineral water for dumplings: what is the advantage of the method?

Since ancient times, unleavened dough has been used in Russian cuisine, chefs traditionally knead it in cold spring water. Over time, small changes were made to the cooking technology, but the quality of the water has always been the key to the success of the finished dish. Chefs love to experiment, and during one of the experiments it was noticed that the dough on mineral water for dumplings acquires extraordinary elasticity and suppleness. In addition, the problem of sticking the flour base to the hands, which causes discomfort to many housewives, has disappeared.

The more bubbles,so much the better

We found out that for our elastic dough it is necessary to take only highly carbonated water, because the more bubbles, the more airy, softer, and therefore tastier the finished product. Here is the complete list of required ingredients:

• wheat flour of the highest grade - 700 g;
• fresh chicken egg - 1 piece;
• highly gassy mineral water - 1 cup;
• sunflower oil - 4 tbsp. spoons;
• s alt and sugar - 0.5 tsp each. spoons.

Before you start kneading the dough for dumplings on mineral water, pay attention to the amount of flour. Usually in recipes it is recommended to use 3 cups of the product. However, keeping a small supply on hand would still be appropriate. Based on the quality and grade, you will never predict how the flour will behave, and how much it is needed in grams for the final formation of an elastic insipid lump.

First stage: kneading in a bowl

To begin with, in a deep bowl, combine all the liquid ingredients (carbonated water, egg and vegetable oil) and add s alt and sugar to them. Mix the composition thoroughly and begin to add the sifted flour in small portions. It is enough to introduce one tablespoon of flour with a slide into the kneading container, and after each portion entered, gently grind the flour with a liquid mass. The dough for dumplings on mineral water, the recipe of which we give you, should not stick to your hands. Having introduced as much flour as we think is sufficient, we check the state of the mass fortouch.

Second stage: put the dough on the table

If it seems that the composition is elastic enough, you can spread it on the board and start kneading it simultaneously with both hands. We knead for 15 minutes. This is a long time, however, the components should adhere to each other as much as possible. Then there will be no problems in cutting the dough into portioned pieces and rolling out the base for dumplings. By the way, this dough can also be successfully used for dumplings, unleavened pies and pasties.

We will not immediately form bundles and cut the dough into pieces, let the formed coma stand for at least 20 minutes at room temperature, covering it with cellophane. In order for the finished lump not to dry out in places, you can cover it with a kitchen towel over the cellophane. And only after the dough for dumplings on the mineral water has finally adhered, you can begin to proceed to the stage of forming portioned pieces.

Shaping the foundation

Our recipe will be incomplete if we do not tell you how to properly roll out the base for dumplings. Let's start with the fact that it is better to cook dumplings in 4 hands, because together the monotonous process of rolling and sculpting can be completed much faster. In this case, you can also alternate actions if necessary.

First, from the formed coma, cut off or pinch off a piece of dough of such a size that it fits comfortably in both hands. Then we form a thin long tourniquet, put it on the table and cut it with a knife intosmall portions. When the whole sausage from the dough is cut, sprinkle each lump with flour and squeeze it a little with the inside of the palm. We lay out the blanks on the table in a chaotic manner, and a little flour will prevent the particles from sticking together later.

Make dumplings

We begin to roll out thin flat cakes from the resulting flattened pieces of dough using a large rolling pin. Now we put pre-cooked minced meat on each cake in the center, we use a teaspoon to determine the portion of the filling. Then we fasten the edges and place each formed dumpling on a cutting board, lightly sprinkled with flour. If it is not planned to cook dumplings right now, the board with semi-finished products is put into the freezer.

Conclusion

Why are homemade dumplings so popular? Because they are prepared from natural products with love and warmth. If you do not often cook such a dish, take our recipe into service and prepare the dough for dumplings on mineral water. Feedback from those who have already used this advice is very enthusiastic.