How to make dumpling dough soft and thin to hold filling and juice
In the process of preparing the dough for dumplings, many housewives make mistakes that make all efforts in vain.
To prepare dumplings according to the traditional recipe, ordinary premium wheat flour is used.
Lower grade flour will make the dumplings grey, and its moisture capacity will be different, which is why you will have to adjust the recipe by increasing the amount of liquid.
The dough can be either too wet or too dry. You can add a little flour to sticky dough when kneading and let it rest. Dry dough is best sprinkled with water immediately and kneaded again.
When working with the dough, keep a few spoons of wheat flour on hand for adjustments.
Add salt to taste, the salt norm is up to 2% of the dough weight. It is better not to neglect salt, it is important in the process of gluten formation.
Simple dumpling dough is prepared with water and egg, or without egg.
For 100 g of flour, take up to 50 ml of liquid - eggs, water, milk. This can be only water or milk with eggs, sometimes vegetable oil is added to the dough.
You can add mineral water to the dough at the rate of 125 ml of mineral water per 250 g of flour. This dough tastes no different from the usual one, but it will be ready for work faster, the bubbles will promote the rapid development of gluten.
Properly prepared dough will not tear or crumble and will quickly roll out into a thin layer.
