Pelmeni are a versatile dish that can be prepared in advance and then cooked for lunch or dinner in 10 minutes.
To make homemade dumplings superior to store-bought ones, you need to take into account several nuances during the cooking process.
Secrets of kneading dough
Much depends on the dough for dumplings. It should not tear during cooking, but at the same time it should not be too dense or thick.
To ensure the consistency of the dough is ideal, the flour must be sifted before kneading. This action will saturate it with oxygen and give it the necessary qualities.
This is the key secret that will make dumplings a work of culinary art.
Therefore, at the very beginning, make a mound of sifted flour. Make a small indentation in the upper part, into which an egg is beaten. Then add butter, salt, and sugar. Gradually knead the dough, adding water until it stops sticking to your hands.
The dumpling dough is kneaded for at least 10 minutes. The dough is stretched well and then placed back into the bowl.
After kneading, roll the dough into a ball, cover with plastic wrap or a damp towel. Leave it at room temperature for half an hour. During these 30 minutes, the gluten will develop.
