Photo: from open sources
After cooking, the dough does not lose its shape, and the dumplings literally melt in your mouth.
There are a huge number of dough options for dumplings, and each housewife uses her own proven method of preparing it. We invite you to try another recipe, thanks to which the dough for dumplings turns out to be porous and light, and they literally melt in your mouth. How to prepare it was described in the Cooking blog.
Porous dough for dumplings
Ingredients:
- kefir – 250 gr;
- flour – 350 g (+100 g for kneading and rolling);
- egg – 1 pc;
- soda – 0.3 tsp;
- salt – 0.3 tsp;
- sugar – 1 tsp.
Cooking method:
- Pour kefir into a deep bowl and add salt, sugar and soda. Leave for 5-10 minutes for a reaction to occur. Then add the egg to the kefir and gradually add the flour.
- First knead the dough in a bowl, then transfer it to a work surface and knead well again, adding flour if necessary. The finished kneaded dough should not stick to your hands or to the table. It should be tight, but at the same time flexible.
- Place the dough in a bag or wrap it in film and leave to rest for 30 minutes. After this, roll out the dough, cut out circles, and make dumplings with filling to taste. It could be potatoes, cabbage and more.
