Perfect dough for dumplings it’s not that difficult to make. All you need are a few ingredients and a little time. Making dumplings, if there are a lot of them, can be tedious, but it is definitely not worth giving up. Delicious, homemade dumplings are a taste that is inextricably associated with the holidays. How to make dumpling doughthat will delight all your guests?
Contrary to appearances, doing so perfect dough for dumplings It’s not that difficult at all, as long as we stick to the designated ingredients. The situation is slightly different when replacing flour, as wheat flour works best for this task as it is easy to shape. However, if you are allergic to gluten or try to eat less processed products, you should not be afraid of dumpling dough.
They can be made from virtually any flour – both vegetarian and vegan. What should be the perfect dough for dumplings? First of all, it must be durable. It should not be torn as it will most likely fall apart during cooking. That’s why the elasticity of the dough and its softness are important.
It should be easy to roll out and wrap. Some people like dumplings with a lot of dough, others prefer thin dumplings. It depends on your taste. Regardless of what type of dumplings you like, the dough should always be elastic enough to be rolled out just a little or very tightly into a thin pancake.
It is believed that eggless dumpling dough is a little easier to do. It consists of only three ingredients: flour, salt and water. Why can adding an egg be problematic – especially if you are just learning how to knead dough for dumplings? Adding protein may, but does not necessarily have to, make the dough harder and therefore more difficult to roll out and shape.
If you are just starting your adventure with dumplings, start with the simplest variant – dough without eggs. Prepare wheat flour type 500 or 550. This is the best way to make dumplings, although later we will talk about dough variants for people who do not tolerate gluten. Add as much flour as you want – 400 grams will make about 50 dumplings, although it also depends on the thickness of the dough you choose. The dough for dumplings made from one kilogram of flour will be enough for about 120 dumplings. Add a glass of water to 400 grams of flour, i.e. two glasses. Remember that it must be very warm, but not boiling. It cannot be cold, otherwise the dough may become hard.
This amount of flour is enough a pinch of salt – you don’t have to add a lot of it, just a little to slightly emphasize the taste. Mix all the ingredients together by adding water to the flour, not the other way around. Add water gradually. You can mix with a wooden spoon or by hand. However, if the water is hot, you must be careful not to burn yourself. After a while, transfer the dough to a board sprinkled with flour and knead it for a few minutes. It must be smooth and flexible. Then you can wrap them in a cloth for 10-15 minutes. After this time, you can start rolling and cutting the dough for dumplings.
Egg dumpling dough For some people it is a driving school. For others – a piece of cake. Much, of course, depends on the general skills of the amateur cook. However, dough with the addition of eggs may be a bit more difficult to knead. Don’t be discouraged and try your hand at it – maybe this holiday season you will be able to make delicious egg dough dumplings.
Is egg necessary for the cake? No – it tastes great both with and without this addition. Many people believe that the egg does not actually change anything in the taste of the cake. It is true that it changes its structure slightly, which is more compact. Add one egg to two cups of flour. If you make dumpling dough from a kilogram of flour, you can add two eggs.
First, pour the flour into a bowl, add salt, and then make a small hole in the middle of the hill. Crack an egg into it and start adding water gradually so that the ingredients can combine. Mix them with a spoon and then knead as in the recipe above. Egg dumpling dough it may be a bit more difficult to knead, but it shouldn’t cause you any major problems when rolling and cutting.
If you are gluten intolerant or suffer from celiac diseasewheat flour dough will not be a very good choice. However, you can easily replace wheat flour with another type of flour. Gluten-free dumpling dough may seem more difficult to prepare, but don’t be discouraged. It’s a matter of practice and the ability to combine ingredients. You need to know what a good dumpling dough should look like in order to add the right amount of products and achieve the desired consistency.
You can make the perfect dough for gluten-free dumplings from a mixture of gluten-free flours. Use rice flour and potato flour, but prefer the latter. It will probably be necessary adding a little more water – about 400 milliliters for 450-500 grams of flour. Also add a spoonful of oil or olive oilso that the ingredients combine better. First of all, observe the dough and experiment with it. If it is dry and lumpy, you will need to add water. Pour enough liquid there so that the dough can be easily formed.
Whole grain dumpling dough it may also be more difficult to knead because this flour is more compact and heavy. You can use it for cake whole wheat flour and this will be the best solution for people who do not want to bother with kneading too much. It is also worth making whole-grain dumplings from spelled bread flour.
Rye flour may turn out to be too heavy, although of course it is not impossible to make dumplings from it. Blends of whole grain and wheat flour work great. Why is it worth making whole grain dumplings? First of all, they are healthier than those made from wheat dough. They contain more fiber, which has a great effect on intestinal peristalsis and also gives a faster feeling of satiety. So you can eat fewer dumplings and still be full.
Sources: Terazgotuje.pl
