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Lean dough for dumplings and noodles

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Lean dough for dumplings and noodles

Each hostess their dough for dumplings. Someone makes a custard, someone ice who on the yolks, who on the serum... a million Options. Want to fill your cookbook meatless version of the test for dumplings. Also, it is great for making meatless homemade noodles.


Cooking time- Number of servings-

Ingredients for Lean dough for dumplings and noodles




Step-by-step instruction of cooking Lean dough for dumplings and noodles


Step 1

Pour 3 tbsp cold water in a bowl, add 1 tbsp corn starch and stir to form a slurry


Step 2

The rest of the water put to boil. As soon as it boils, pour, and stir the starch. Starch brew and will become like jelly. Cool the pudding to room temperature. To the surface formed by the film - cover or plate


Step 3

Sift in a bowl 2 cups flour, pour in the pudding here, add salt


Step 4

Pour vegetable oil


Step 5

Start to knead the dough, gradually adding flour. It may take 3 to 4 cups. The batter should be tender and elastic.


Step 6

Roll it into a ball, wrap with film and leave in the refrigerator for at least 2 hours, preferably overnight. Again ebonite on the table (without flour) and you can make the dumplings.
This dough is perfectly resistant to freezing. Wrap it in foil and put in the freezer. After freezing the dough becomes more elastic.