10.07.2017

Dumpling Dough

З ст. flour (approximately) 

1 egg 

1 tsp salt 

1 tsp sugar 

1 tbsp. vegetable oil 

180 ml of milk 

70 ml of boiling water 


Sift the flour. Pour 2-3 tablespoons of flour into a bowl. Mix with salt and sugar. Pour in warm milk, and mix until smooth. In a separate bowl whip an egg and add to the mix. Add the vegetable oil and mix until smooth. Stirring quickly, pour in the boiling water. Add the remaining flour and knead into a dense, elastic dough. Place into a plastic bag or cover fully with plastic food wrap. 


Leave for at least 30 minutes before starting to roll it out as thin as possible to use for dumplings or knishes. It can be refrigerated for up to two days or frozen. Let it come up to room temp on the counter if starting with refrigerated or frozen dough. 

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