​Instead of drinking it, add it to the dumpling dough. They will be smooth and flexible

Although most of us prepare dumplings according to family recipes, sometimes it is worth making a small change that works wonders. Especially now, when Christmas Eve is fast approaching and making homemade dumplings is in full swing.

In classic dumpling dough, flour, salt and water play the main roles. However, this year it is worth reaching for kefir. This inconspicuous dairy product makes… the mass becomes exceptionally smooth, soft and elastic. Warm kefir activates the baking soda, thanks to which the dough becomes fluffy and pleasant to the touch at the beginning of kneading. Such a substitute affects not only the elasticity of the dough, but also its taste. The dumplings gain a slightly sour notewhich goes perfectly with both savory and sweet stuffing. This is the perfect way to refresh the classics without the risk of a culinary mishap.

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To prepare the dumpling dough in this version, you only need a few basic products:

• 1 cup of warm kefir,
• 600 g of wheat flour,
• 3 tablespoons of melted butter,
• ⅓ teaspoon of baking soda,
• a pinch of salt.

How to make a cake step by step?

1. In a bowl mix kefir, butter, salt and baking soda – the mass becomes elastic at this stage.
2. Gradually pour in sifted flour, thoroughly combining the ingredients.
3. Put it out place the dough on a countertop sprinkled with flour knead for about 10 minutes until it stops sticking to your hands.
4. Cover eat them with a cloth and set aside for 15 minutes to “rest”.
5. Roll out for a thin cake, cut out wheels and apply favorite stuffing.
6. Cook in salted water until they float.

Thanks to kefir, the dough is rolled out faster, it does not crack and you do not need to use large amounts of flour for dusting.