Christmas cake should be perfect. It is best that it does not stick, is soft, delicate and flexible, and most importantly, that it does not dry out when preparing large quantities of dumplings. For this purpose, apart from water, flour and salt, we need to add something else to the dough. Thanks to this, our dumplings will be tasty and perfectly made. We show you how to prepare the best dumpling dough.
Dumplings are a dish that requires not only patience, but also carefully selected ingredients. The main product that should be added to the dough is, of course, flour. In this case, white flour type 500 or 650, or one specially dedicated to dumplings, will work best. Thanks to the appropriately selected flour, our the dough will be moist, delicate and elastic at the same time.
In addition to flour, we will need water and salt. These are the three basic ingredients that will allow us to prepare dumpling dough. However, it is worth supplementing this recipe with additional products that will make the cake even better. The recommended ingredient that will completely change the taste and elasticity of dumpling dough is butter.
Read also:
Adding butter to the dough can significantly improve its structure. Thanks to the presence of cake it will be more delicate, but most importantly it will not dry out. This is especially important when we want to prepare large quantities of dumplings, e.g. for holidays. Choosing the right product is also important. Butter with a minimum fat content of 82% will work best.
To prepare the dumpling dough from this recipe, it is best to use the following proportions:
- 300 grams of flour,
- 200 ml of hot water,
- 1 tablespoon of soft butter,
- a pinch of salt.
We start preparing the dough by first melting the butter. We wait until it cools down a bit and then mix it with water. Melt the butter in water and gradually pour the mixture into the well in the flour. Add salt to it and knead the dough. When it is ready, put it aside covered for 15-30 minutes. Then we can start our dumpling production.
