International kitchen

Cook dough for dumplings, dumplings

Name: Cook dough for dumplings, dumplings
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: International
Ingredients: 250 grams of wheat flour; 2 tbsp Vegetable oil; 150 ml Water; 1 pinch of Salt

How to prepare "Brew dough for dumplings, dumplings": Wheat flour, vegetable oil, water and salt. Step-by-step recipe with photos, 10 stages, total time

Cook dough for dumplings, dumplings recipe

PrepNot statedCook30 minServes5LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Set aside about 30 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
A fairly simple recipe for dough for dumplings or dumplings. The peculiarity is that the dough is "brewed" with steep boiling water. The result is a very comfortable plastic dough, which is easy and pleasant to work with.
02
1. Necessary products: flour, oil, salt and water.
03
2. Flour must be sifted, poured oil. A little butter in the flour.
04
3. Boil water with salt.
05
4. Put boiling water in the flour.
06
5. And quickly stir the flour with a spoon.
07
6. Then knead the dough with your hands. Good to knead. There's no need to add flour. Mix for 10-15 minutes. The dough will be smooth, uniform. I do this when stirring: for a while I stir the dough, and then I put up 100 times on the table, and so on 3-4 times.
08
7. Leave the dough "rest" for 15-20 minutes under a towel or napkin. And you can safely sculpt dumplings or dumplings!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Юлия; view original image record .