Lean dough for dumplings
Delicious lean dough for dumplings and pelmeni on water with the addition of starch.
Flour, wheat – 400 g
Sunflower refined oil – 20 g
Drinking water – 260 g
Starch – 30 g
Salt – 1 tsp.
- 212 kCal
- 30 min.
During the fast, you really want to diversify your food with something delicious, for example, dumplings with potatoes, cabbage or mushrooms. But if the lean stuffing does not cost anything, then you have to think about the test, because it too must be lean and contain no eggs, no kefir, no sour cream.
I want to offer a soft version of the dough for vareniki. It is soft, it does not fall apart during cooking, it tastes very pleasant, but on the whole it is a bit like a dough for Chinese dumplings.
For preparation, prepare the food in the list. The amount of flour and water may differ slightly from that indicated, since flour absorbs moisture differently, it depends on its storage, the way of production and the variety of wheat.
Heat the water to 40 degrees. Mix with salt and oil.
Then sift into a bowl of flour and starch.
Start kneading the dough. First with a fork.
Then, when the flour and liquid are combined, proceed with the kneading of the hands. If the dough clings to your hands, add a little more flour – until the desired consistency.
Knead the dough with your hands until the consistency of the dough becomes smooth and elastic. Then cover with a slightly damp towel and leave to lie on the table for 15 minutes.
The dough for dumplings is ready, you can start cutting it!