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Choux pastry for dumplings. Video recipe
Dumplings are made from different types of dough, including custard. In this case, there are also many ways to prepare it, including lean. Make choux pastry with boiling water, with or without eggs, or knead in hot milk. In any case, dumplings with your favorite filling will turn out to be very tender and will literally melt in your mouth.
Choux pastry for dumplings
Lenten recipe for choux pastry for dumplings
Ingredients: – 2 tbsp. flour; – 1 tbsp. boiling water; – 2 tbsp. l. vegetable oil; – a pinch of salt.
Pour flour into a bowl, add vegetable oil, salt and pour boiling water in a thin stream, kneading the mixture until smooth. Transfer the dough to a table and roll into a thin flatbread without using extra flour. Due to its plastic structure, it will not stick to the surface. Using an inverted cup, squeeze circles of the desired size from the resulting layer and wrap a hearty, lean filling of potatoes, cabbage, mushrooms or berries in them.
To create such a dough, you can use a mixer, setting the medium speed of rotation of the nozzles. But if you overdid it and the dough turned out to be steep, wrap it for half an hour in plastic
Simple choux pastry for dumplings
Ingredients: – 1,5-2 tbsp. flour; – 0,5 tbsp. water; – 1 chicken egg; – 0,5 tsp Sahara; – 1/3 tsp salt.
Break the egg into a deep bowl, throw in the sugar and salt and whisk everything with a broom. Boil water and, without ceasing to stir vigorously, so that the protein does not curl, add to the egg mixture. Pour flour in small portions, kneading the dough first with a spoon, then with your hands. It will turn out to be very pliable and smooth, like plasticine. Form a lump out of it, cut into 2 parts, roll each into a plate no more than 5 mm thick and cut out round juices.
Choux pastry for dumplings with milk
Ingredients: – 3 tbsp. flour; – 1 tbsp. milk; – 3 chicken proteins; – 40 g butter; – 0,5 tsp Sahara; – 1/3 tsp salt.
Pour milk into a saucepan or saucepan, add butter, season with sugar and salt. Place the cookware over high heat, bring it to a near boil, and immediately reduce the temperature to medium, not allowing froth to form. Gently stir in 1 tbsp. flour, stirring so that lumps do not appear.
You will not miss the moment of boiling of the milk mixture if you heat it in a water bath. To do this, insert the container into a slightly larger saucepan with constantly heating, but not boiling water.
Remove the pan from the heat, let the contents cool slightly and beat in the egg whites quickly. Next, add the remaining flour and knead the dough in the same way as the classic, starting from the edges to the middle, getting a delicate soft base for dumplings. Roll it into a large ball and start making the corresponding flour products.