Choux pastry for dumplings in boiling water with egg

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make choux pastry for dumplings in boiling water with an egg? Prepare the necessary products. Sift the required amount of wheat flour into a deep bowl. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

2. STEP 2

   

   Pour the required amount of boiling water into another large bowl in which you plan to knead the dough.

3. STEP 3

   

   Pour salt into boiling water.

4. STEP 4

   

   Stir until the salt dissolves in boiling water.

5. STEP 5

   

   Add unflavored vegetable oil to a bowl and mix all ingredients.

6. STEP 6

   

   Add 450 grams of pre-sifted flour to the bowl in parts.

7. STEP 7

   

   Mix all ingredients well in a bowl.

8. STEP 8

   

   Break and add one chicken egg to a bowl.

9. STEP 9

   

   Mix all the ingredients in a bowl and start kneading the dough with your hands.

10. STEP 10

    

    When the dough comes together, place it on a table sprinkled with flour, then knead very well until smooth. If necessary, add a little more flour to prevent the dough from sticking.

11. STEP 11

    

    When this happens, place the prepared dough in a plastic bag and put it in the refrigerator for thirty minutes.

12. STEP 12

    

    After some time, remove the prepared dough from the refrigerator, divide it into two equal parts, and then roll them out one by one with a rolling pin to fairly thin cakes.

13. STEP 13

    

    Using suitable utensils, cut the dumplings into the required size.

14. STEP 14

    

    Place the required amount of minced meat on each piece, prepared to your taste.

15. STEP 15

    

    Tuck the edges of the dough tightly around the filling.

16. STEP 16

    

    Pull out the ends of the resulting crescent and form dumplings in the form of ears, molding the elongated ends.

17. STEP 17

    

    Place the required amount of cooked dumplings into a pan of boiling water, which needs three times the volume of product. Then add salt and bay leaf to taste and, stirring, cook the dumplings for about ten minutes after the water boils.

18. STEP 18

    

    Place the cooked dumplings on a plate and serve with sour cream or butter.

19. STEP 19

    

    Bon appetit!

Comments on the recipe

Daria

01.12.2023

5

Thanks to the author for a good recipe for dumpling dough! I haven’t cooked them for two years. The experience was not always successful... And so, I really wanted to pamper my family. So, the dough is elastic and pleasant to work with. It's a pleasure to sculpt. For example, I also don’t like it when dumplings are overcooked, and when I saw “cook for 10 minutes” in the recipe, I decided to cook mine for about 7 minutes. But I cooked the next batches for 5 minutes and the dough was just “al dente”, as I like, but the minced meat inside was already ready! I did everything strictly according to the recipe (in terms of quantity and ratio of ingredients), but I mixed it directly on the table - it’s more convenient for me. I watched the video to once again understand the moment of driving in the egg - for the first time I am preparing dumplings using choux pastry. I will say that at the moment when I beat in the eggs (two, because I made two servings at once), the dough was quite hot, but my hands were already bearable, so the eggs did not curl before my eyes, but obediently went into my mixture. Result. Perhaps the best dough I've ever tried for dumplings! Not a single dumpling leaked or fell apart, as happens with semi-finished products. You take a bite, and from there comes a delicious, rich broth! Mmm - delicious The whole family is happy and well-fed

Dmitry Sudakov

01.12.2023

4.5

It is not clear from the recipe - when, at what temperature, to beat in the egg? I tried to beat in at 35'C - the dough was covered with an incomprehensible yellow substance. HOW TO BIGGER AN EGG? WHEN? After all, the flour has already begun to work. . .

Yana83

01.12.2023

4.6

I always first mix all the ingredients (flour, butter, egg, salt) with a mixer and then pour in boiling water while mixing with the mixer. At first it is crumbly. I collect it into a ball, knead until elastic and put it in a bag and put it in the refrigerator to rest for 30 minutes. After this the dough is ready

Daria

01.12.2023

4.5

Hello! It's me again :) This time I used this great dough recipe, but not for dumplings, but for dumplings with cottage cheese and I will tell you that it is great for them. All the juice of the contents, be it dumplings or dumplings, remains sealed inside, the dough is very pliable, plastic, and does not particularly stick (as far as the dough can do) either to surfaces or to hands. When boiled and stirred occasionally, dumplings do not burst in water and do not stick together. Oh yes, my filling: for 500 g of pressed cottage cheese I took 1 yolk, 2 tbsp. sugar, half a bag of vanilla sugar (not to be confused with vanillin), a pinch of salt. Cook fresh, unfrozen dumplings after floating for no more than 3 minutes! Served with sour cream and powdered sugar. Bon appetit!