How to make the perfect dough
The first and most important stage of making dumplings is dough. It faces several important tasks. First, it must firmly hold the filling and juice that is formed during cooking. Secondly, appearance also matters. The right dough for dumplings will never boil, will be thin and barely Transparent, will not lose its shape.
Ingredients for the dough
- flour - 500 g
- eggs - 2 pcs
- water - 200 ml
- salt - 0.5 tsp
- refined vegetable oil - 1 Tbsp
Flour for the dough must be sifted. So it will be saturated with oxygen and evenly combined with other components. After that, put the flour in the form of a slide, make a small depression in it and add the rest of the ingredients to it.
It is believed that the dough should be kneaded as long as possible so that it becomes softer. Сheck the quality of the texture, just tap on the dough with your finger. Ideally, there should be a depression that does not disappear.
When you reach the desired consistency, let the dough rest for a while. Put it in a deep bowl, cover with a towel and leave for at least 30 minutes. During this time, we will prepare the filling for the dumplings.
Ingredients for the filling
You will need two types of minced meat — so the dumplings will be more juicy and rich in taste. So, take 300 g of beef and 300 g of minced pork. Chop one large onion, add to the meat, season with salt and pepper to taste.
Roll out the dough 1-2 mm thick and use a glass to cut out round pieces. Place a teaspoon of the filling in the center, fold the dough in half, and carefully pinch the edges. Connect the two resulting ends together in a kind of "ears". Cook the dumplings for 8-15 minutes in boiling water with a pinch of salt.
Enjoy your meal!
