Dumplings dough

The use of dumplings is typical not only for our person - in Japan, for example, they also adore this hearty dish. In the Land of the Rising Sun, dumplings are called Gedza, and it is customary to serve them with Japanese Kikkoman soy sauce. A distinctive feature of Japanese dumplings is the way they are made - they are steamed, not boiled (as is customary in our country), after which they are fried. By the way, you can fry Gedza immediately using aromatic sesame oil.

As for the real Russian dumplings, it is worth noting that after all it should be snow-white. During the preparation of this treat, the dumpling dough is kneaded so that it is subsequently rolled out as thinly as possible. Dumplings in the thinnest, almost translucent dough are the most delicious and absolutely all peoples will agree with this, where this dish is considered traditional.

The true connoisseur of dumplings knows that the classic product should be round and resemble an ear, in connection with which the best hand tool for forming dumplings was and remains a glass with sharp edges. With it, the rolled dumplings dough is easily divided into flat circles of the same size, and the trimmings are rolled out again for subsequent dumplings.

In general, in addition to this method of working with a dough for dumplings, two more can be distinguished, which do not provide for the use of other objects, of course, in addition to a rolling pin and a sharp knife. The first includes the following: the finished dough for dumplings is divided into several pieces, which are formed into thin harnesses. Then they are cut into identical pieces and rolled out with a rolling pin into the thinnest tortillas.

The second option for using dough for dumplings is characterized by speed and zero waste. In this case, the thinly rolled dough is cut with a knife into squares, in the corners of which mince is placed. Then the dumplings are sealed, but such a product cannot boast of a special aesthetic.

Composition of dough for dumplings

In the composition of the dumpling dough, which is considered classic, the following components are always present: wheat flour (undoubtedly of the highest grade), fresh chicken eggs and a liquid, which is mainly water.

In addition to the above ingredients, depending on the preference of the cook, vegetable oil and salt are often added to the dough for dumplings. In addition, quite often water is replaced by milk or diluted with it in certain proportions. In this case, the dough is more delicate, elastic and soft.