Dough for Dumplings and Vareniki

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Dough doesn't always respond well to the soulless mixing of kitchen machines; if you have the strength, it's better to work by hand.

Ingredients

Wheat Flour - 24.3 oz
Milk - 9 fl oz
Chicken Egg - 2 pieces
Salt - a pinch
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

In a large bowl — or directly on a cutting board or countertop — pile the flour into a small mound. Make a small well in the center with a spoon and crack 2 eggs into it. (Gradually mixing the flour with the eggs, rather than all at once, is important to prevent the flour from clumping due to the proteins.) Create another groove around the perimeter of the mound, pour in the milk, add salt, and incorporate vegetable oil.

Step 2

You can knead the dough by hand right away (which is better), or to make the process easier, you can first mix the dough using a stand mixer until it reaches a rough consistency, and then finish kneading it by hand.

Step 3

Shape the dough into a hemisphere, kneading it in such a way that all the cracks and unevenness are on the bottom: this means you should continuously fold the edges inward. The dough should weigh about 800 grams, which will be enough for ten servings of dumplings or vareniki, based on an average of ten pieces per serving.