The Christmas season is just around the corner and many housewives are probably already wondering what dishes they will prepare for the Christmas Eve table. They are one of the obligatory dishes in many homes pierogi. Their secret is expressive stuffing and delicate and elastic dough. It should not lose its shape during cooking and remain soft at the same time. Achievement perfect dough for dumplings can be a difficult task, especially for impatient cooks. In the article below we will tell you how to make them.
The dumpling dough contains only a few ingredients – flour, water, salt and oil. What makes it springy and soft is the gluten contained in wheat flour. It is thanks to wheat protein that there is a chance to obtain the appropriate consistency of the dough. For this reason, flours that contain a lot of it are suitable for dumplings.
The most frequently recommended choice is wheat cake flour type 450. It contains the right amount of gluten, which will make the dough delicate but elastic. The chance of it coming out too hard and cracking while cooking is quite low. As a result of using whole wheat flour and flour type higher than 500 we can obtain too heavy mass, which will be compact and hard after cooking.
you have to knead it for quite a long time. This can be a tiring task. However, it is worth paying a lot of attention to it, because this is where the success of dumplings lies. As a result of kneading the dough we activate glutenwhich after time begins to form a network of fibers. Thanks to them, the mass becomes flexible, elastic and easier to knead. We will recognize that it is ready when it stops stickingand the dumpling dough will acquire the appropriate consistency. It will be ready for gluing.
Ingredients:
- 500 g of wheat flour type 450 or 480,
- 280 ml of warm water,
- 1 teaspoon of oil,
- 1 teaspoon of salt.
Pour the flour into a large bowl. It is worth sifting it to get rid of any impurities and to make sure it is not too compact. In a separate bowl, mix water, salt and oil. Add everything to the flour. Initially, we mix using a spoon or spatula, and when the dough is thick enough, we start using our hands. Knead it until it starts to come away from the edges of the dish. Then we can transfer it to the table. Knead the dough for about 15 minutes until it is elastic and does not stick to your hands. Let it rest for about 20-30 minutes covered.
After this time, we can move on to making the dumplings. The dough should be even more elastic and easier to shape. We divide them into parts. Roll out one of them and keep the rest under a bowl. By covering it, we will be sure that it will not dry out.
Source: Terazgotuje.pl
