Table vinegar is hardly an ingredient that often appears in dumpling dough.
Moreover, many housewives do not even think about adding this sour component to the flour base.
However, experienced cooks never forget to pour a little vinegar into the mixture.
It turns out that thanks to this additive the dough gets the ideal consistency.
What does vinegar give?
Due to the acidic ingredient, the flour base becomes soft and elastic. In addition, it stops being sticky.
There are no problems with rolling out the mass.
With the help of a rolling pin, the dough can be made as thin as the cook wants. Time and effort are saved.
How much vinegar to add
Of course, you can't overdo it with this ingredient. Too much vinegar will result in a sharp taste that will definitely ruin the dish.
You need just enough vinegar so that it can do its “job” (make the dough elastic), but at the same time not reveal its taste in the dumplings.
Experience shows that to achieve the desired result, one tablespoon of nine percent vinegar should be added to half a kilo of flour.
