Choux pastry for dumplings in boiling water

Step-by-step preparation

Cooking time: 1 day 16 hr

1. STEP 1

   

   How to make choux pastry for dumplings in boiling water? Prepare your food. The flour and water for this recipe is measured in 250ml glasses. Take an egg of category C1, oil - refined, odorless.

2. STEP 2

   

   Sift the flour into a deep bowl. This is necessary to remove possible debris, as well as to loosen it - the flour will become more homogeneous, without lumps.

3. STEP 3

   

   Make a well in the center of the flour, add salt and vegetable oil.

4. STEP 4

   

   Mix flour with butter with a fork. You will not achieve uniformity here, since there is too little liquid component. Just stir to incorporate the butter a little into the flour. Start pouring boiling water into the flour in portions, stirring it with a fork. Again, don't try to knead the dough right away, just pour in all the water so that almost all the flour is moistened. It may seem to you that there is not enough water, do not rush to add it, decide after kneading.

5. STEP 5

   

   Let the dough sit for a couple of minutes to cool slightly, then beat in the egg. Start kneading the dough first with a fork, then with your hands. Now you will understand what needs to be added to the dough - flour or liquid. My dough turned out sticky, so I added a little more flour.

6. STEP 6

   

   Gradually the dough will stop sticking to your hands and will become homogeneous and smooth. Gather it into a ball, sprinkle with flour, cover with a napkin and leave to stand on the table for half an hour.

7. STEP 7

   

   During this time, the flour will completely absorb all the liquid and the gluten will develop well, which will make the dough more elastic and easy to work with.

8. STEP 8

   

   Roll out the finished dough into a thin layer; it will be more convenient to do this in portions. Cut the layer into circles, put the filling in the center and make dumplings. I made dumplings with mashed potatoes. The dough stretches perfectly, molds and does not stick to your hands.

9. STEP 9

   

   Ready-made dumplings tolerate freezing and cooking well. Bon appetit!

Comments on the recipe

Eleno4ka

28.08.2023

4.8

I prepared choux pastry for dumplings in boiling water according to this recipe. Pour vegetable oil into the sifted flour, lightly beat the egg with salt and add to the flour. I boiled the dough with boiling water. The dough turned out soft, elastic, kneaded much easier and faster than in cold water. And another nice bonus! This dough made wonderful thin cakes for tea or for first courses. Be sure to try it! Roll out as thin as possible (it’s easy with this dough!) and fry in a frying pan with a small amount of vegetable oil.