Why experienced housewives add vinegar when making dumpling dough: a useful trick
Homemade dumplings are always considered a tastier and higher quality dish than store-bought semi-finished products.
However, this statement can be called correct only in one case: if you prepare the perfect dough with a juicy filling.
Difficulties may arise when working with the workpiece. "Tough" dough turns out too dense and hard. It may not cook completely and generally worsen the quality of the dish. Soft dough may not hold the filling, "opening up" during cooking.
Why add vinegar to the preparation?
This product helps the dough become more delicious and high-quality. It is enough to add this ingredient so that the dough confidently holds its shape and does not have increased rigidity.
In order for culinary experiments to be successful, it is worth observing the correct proportions. Therefore, for 450 grams of flour, it is customary to take a glass of water, a spoon (table) of vinegar, two spoons of vegetable oil, a chicken egg and a small spoon of salt.
To prepare the dough, you will first need to combine salt, egg and vegetable oil.
Then we prepare the dough with sifted flour, water and the prepared dough. The process is carried out in the usual way. However, in order for the dough to be of the highest quality, it will need to lie in the refrigerator for another half hour.
After this, you can safely start making dumplings.
