Dough for dumplings with milk

Name: Dough for dumplings with milk
Total time: 1 h
Yield: 8
Ingredients: 3 cup Wheat flour; 200 ml Milk; 1 Eggs; 1 teaspoon Salt; 2 tablespoon Vegetable oil

Use milk dough to make dumplings! Dumplings are one of the most common dishes in our country. Many people buy this semi-finished product ready-made. I prefer to make dumplings with my own hands. This time I prepared dumpling dough with milk.

104

61720

Abigail Lopez

Author of the recipe

Calories

247Kcal

Protein

8gram

Fat

7gram

Carbs

34gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

3cup

200ml

1

1teaspoon

2tablespoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to make dumpling dough? Prepare all ingredients. If you use homemade milk, it is better to dilute it with water in a 1:1 ratio. If you use store-bought milk, you do not need to dilute it with water. Use premium grade flour, C1 category chicken eggs, and refined vegetable oil.
STEP 2
In a separate container in which you will knead the dumpling dough, sift the wheat flour through a sieve. By sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities and debris that may be in this product.
STEP 3
Pour the cow's milk into a small ladle and warm it briefly on the stove. The milk should be warm, but not hot. Make a well in the center of the sifted flour, pour in the heated milk, beat in the chicken egg and add salt. Start kneading the dough with a spoon first, and when it stops being too sticky, continue kneading it with your hands until it comes together.
STEP 4
Pour in vegetable oil and continue kneading the dough. Vegetable oil will give the dough elasticity.
STEP 5
When the butter has absorbed a little into the dough, turn it out onto a floured work surface and knead with your hands for about 7 more minutes. If necessary, you can add flour, but do not beat the dough, otherwise it will turn out very tough and tasteless.
STEP 6
Place the kneaded dough in a plastic bag and let it rest for at least 30 minutes. This procedure with the bag will allow the dough to become even softer and more elastic, since the gluten will swell during this time. This way, the dough will not tear during the rolling process.
STEP 7
After half an hour, remove the dough from the bag. You will immediately realize that it has become softer and more elastic. Now you can start making dumplings. Place the portion of dough you don't use back in the bag. This way your dough won't dry out.