Lenten dough for dumplings

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make lean dough for dumplings? Prepare your food. Take filtered or bottled water, the taste of future dumplings depends on its taste, do not neglect this. It may take more or less flour. It all depends on its quality and humidity. Plus you will also need a small amount for further rolling and sculpting dumplings.

2. STEP 2

   

   Heat the water slightly; it should become warm. This water will better and faster develop gluten in the dough, which is especially important in the lean version, where there are no eggs, which are responsible for elasticity. Add salt to the water and stir.

3. STEP 3

   

   Sift the flour into a large bowl. Do not add all the flour at once, take two glasses first. Then you will add more as needed. Make a depression in the middle. Gradually, with constant stirring, pour in water.

4. STEP 4

   

   While the dough is still liquid, start adding flour gradually. At first it will be easy to knead with a fork, then you will need to knead with your hands.

5. STEP 5

   

   Knead the dough for about 10 minutes until it becomes smooth and elastic and almost no longer sticks to your hands. It took me a little more than three glasses of flour for this amount of food.

6. STEP 6

   

   Gather the dough into a ball and sprinkle flour on all sides. Cover the bowl with the dough with a towel and leave to rest for 20-30 minutes. During this time, the gluten will develop well and the dough will become very elastic. Alternatively, the dough can be placed in a bag and then stored in the refrigerator.

7. STEP 7

   

   When further sculpting dumplings, roll out the dough on a floured work surface. I prefer to make dumplings without cutting out pieces from a large circle, but by rolling out individual circles from small pieces of dough.

Comments on the recipe

stanik-77

22.11.2023

4.7

I use a boiling water dough recipe without eggs. A good way.

Testomania

22.11.2023

4.7

Using this recipe, I prepared lean dough for dumplings with potatoes. I kneaded it in warm water, in which I had previously dissolved salt, added flour gradually, in the end, not all of it was gone, more than half a glass was left. After the dough rested, it became much softer. This is where the remaining flour, which was used to dust the work surface during the process of making dumplings, came in handy. I was very pleased with the dough, and the dumplings too))) Good recipe, thank you!