How to make dumplings dough
In the manufacture of homemade ravioli it is very important how you use the dough. Thin layer of flour inside which concluded in fragrant beef broth, must be very reliable. Then the contents of pelmeni gets into your mouth, and do not remain in the pan. The dough should be well rolled into the reservoir, to out of it was convenient to sculpt dumplings.
You will need:
Simple dumplings dough: wheat flour (1.5 cups); egg (1 piece); water (1/4 cup); Salt to taste. The dough with buckwheat flour: wheat flour (1 cup); Buckwheat flour (1 cup); water (0.5 cups); Egg (2 pieces); Salt to taste. Choux pastry: wheat flour (2.5 cups); water (1 cup); salt (. 1 teaspoon); vegetable oil (3 h. spoons). Sour cream dough: sour cream (200 g); flour (4 cups); eggs (2 pieces); water (1 cup); salt to taste; mixer.
Instruction how to make dumplings dough
Simple dough dumplings. Sift the flour through a sieve on the table. Bring the flour mound. Press down with his fist in the middle of the recess. Break an egg into it. Pour in the water. Knead the dough and roll it into a ball. Cover with a napkin and let stand 40 minutes.
The dough with buckwheat flour. The water in the glass hold in the refrigerator, so that it becomes very cold. Sift the buckwheat and wheat flour on a large board Pirozhkov. If you do not have buckwheat flour, then grind in a coffee grinder cereals. The depression in the flour and pour in the egg drive in the water. Knead stiff dough and roll it immediately for ravioli.
Choux pastry. Pour water into the lower pan. Add the butter and put it on the fire. The entire amount of flour in a bowl, prepare. In boiling water to pour out the flour all at once. Stir vigorously with a spoon to flour brewed. The dough becomes smooth almost immediately. Turn off the heat and brewing to cut the dough into dumplings.
Sour cream dough. All the ingredients are put in the mixer bowl. Knead the dough. If no blender, then whisk whisk, but add the flour gradually. When the dough becomes stiff, start knead by hand. The finished dough, place on a plate, cover with a damp towel, leave for 15 minutes.