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Dough for dumplings with hot water
Homemade dumplings are a favorite dish in many families, so they are always kept on hand in the freezer. It seems simple to make dough for dumplings with hot water and egg, just like dumplings with choux pastry. But the dough doesn't always turn out soft and elastic. Sometimes, what appears to be a successful dough falls apart during cooking or becomes coarse. Below is a recipe for surprisingly successful choux pastry for dumplings with hot water, which is perfect for making them. And it's very easy to prepare.
Preparation time: 15 minutes.
Caloric value: 248 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Simple products for preparation:
- flour – 3 full cups (250 ml each);
- egg – 1 pc;
- vegetable oil – 3 tbsp;
- salt – ½ tsp;
- water (boiling water) – 1 cup.
Preparation
- Prepare all the ingredients from the list.
- Before preparing, the flour needs to be sifted and left on the table to warm up to room temperature. You can sift the flour right into a deep bowl, where we will make the dough.
- Add salt to the flour and mix well with a whisk, so the salt combines with the flour.
- After mixing the dry ingredients, add the liquid products. Make a small indentation in the flour and pour in the prepared vegetable oil. The oil should be odorless. Sunflower, corn, or any other oil of your choice will work for the dough.
- Crack one medium-sized egg into a separate bowl, and mix it with a fork or the same whisk.
- Add the beaten egg to the oil.
- Thoroughly mix the liquid products with the flour.
- Boil water in a kettle. We need boiling water. Add boiling water to the flour mixture, and immediately start kneading the dough with a whisk or spoon. You need to mix quickly, so the egg doesn't cook from the hot water.
- Continue kneading; all the ingredients need to be combined into a uniform mass.
- When it becomes difficult to mix the dough with a whisk, start kneading the dough with your hands. But remember that the dough is hot; knead it carefully.
- Transfer the dough to a work surface and knead it with your hands directly on the table. You don't need to knead such dough for long; one to two minutes is quite enough. When kneading choux pastry, you won't need to add extra flour. The dough doesn't stick to your hands, the work surface, or the rolling pin during the shaping of the dumplings.
- Our choux pastry for dumplings with hot water and egg is ready. It has turned out soft, elastic, and tender. Before shaping the dumplings, the dough should rest for about ten to fifteen minutes. Cover the dough with a cloth and leave it on the table.
- You can start shaping dumplings from the choux pastry after fifteen minutes. Alternatively, you can place this dough in the freezer and continue making it the next day or at a convenient time for you.
After being in the freezer, it will be even easier to work with the choux pastry; it remains just as elastic and does not tear during cooking.
As already mentioned, the dough can be stored in the freezer and will not get worse because of it.
You can also prepare the dumplings right away and freeze the semi-finished products in the freezer. Such a preparation is most often stored in the refrigerator.
For lunch and dinner, or for a snack, homemade dumplings are always a lifesaver for the hostess if she needs to feed the family urgently.
Try making choux pastry for dumplings with hot water and egg using this culinary recipe.
