Dough on vareniki and pelmeni

Dough on vareniki and pelmeni

Ingredients:

Flour (depends on grade of flour and on its humidity) — 2-3 stak.
Milk — 1/2 stak.
Water — 1/3 stak.
Egg — 1 piece
Vegetable oil — 1 h. l.
Salt — 1 h. l.

Preparation:

The recipe dough for vareniki and pelmeni
Classical dumplings dough has to consist of flour, eggs and water (milk) - this structure was defined by centuries-old experience of many people. Other question costs in definition of the correct proportions and here experience again comes to the rescue. The ideal ratio of eggs and water - on each average egg needs to be taken 2 glasses of flour. For obtaining necessary viscosity of dough warm water and/or milk is added. Vegetable oil does dough more gentle and pliable. Salt is added to taste.
So, we pour out on table or in cup 2 glasses of flour. In the center of the received hill we do small deepening, we break egg there and we add the warm water mixed with milk and salt.

Carefully we knead dough, we add to it 1 teaspoon of oil and once again properly we knead.

We cover the received dough with fabric or towel and we leave for 40 minutes for maturing. In 40 minutes our remarkable dough will be ready.

-