Properly prepared dough is the key to ensuring that the dumplings don’t fall apart and the filling doesn’t leak out.
That's why the expert of the online publication "BelNovosti", chef Yulia Arkhipova, decided to share three variations of dough for vareniki at once, thanks to which you will be able to easily diversify your daily menu.
On the water
In a deep bowl, beat the egg with 0.5 tsp. salt, add 1 cup of clean water and mix. In another large bowl, sift 3 cups of wheat flour and make a well in the center.
Pour the egg mixture in and add 3 tbsp of sunflower oil, kneading elastic dough without lumps. Leave the dough to rest for 15 minutes, after which you can start working with it.
On kefir
Pour 1 glass of kefir into a bowl, add 1 teaspoon of salt and sugar, as well as 1 pinch of soda and mix well.
Sift 2 cups of wheat flour into another bowl, then pour in the kefir mixture and knead an elastic dough. Leave the dough to “rest” for 30 minutes – and you can start cooking.
On cucumber brine
Heat 300 ml of water, mix it with 2 tablespoons of cucumber brine and 3 tablespoons of sunflower oil. Add 2 eggs and beat lightly.
Sift 700 grams of wheat flour into a separate large bowl. Gradually pour the liquid mixture into the flour, kneading an elastic dough.
Earlier, the expert told how to cook cookies in the microwave.
Expert: Julia Arkhipova
