Elastic dough for pelmeni on mineral water: recipe

Dough for pelmeni on mineral water turns out extraordinarily elastic. And the more gassed the water, the more amazingly the concoction turns out. Each housewife wants the dough to be cooked when cooking, and the filling does not have to be scooped from the bottom of the pan. The recipe for the batch is extraordinarily simple, as we will now tell you.

Dough on mineral water for pelmeni: what is the advantage of the method?

Since ancient times in the dishes of Russian cuisine , unleavened dough has been used, the cooks have traditionally kneaded it on cold spring water. Over time, little change was introduced into the cooking technology, but water quality was always the key to the success of the finished dish. Cooks like to experiment, and during one of the experiments it was noticed that the dough on mineral water for dumplings acquires an extraordinary elasticity and compliance. In addition, the problem of adhesion of the flour base to the hands disappeared, which causes discomfort to many housewives.

The more bubbles, the better

We found out that for our elastic test it is necessary to take only strongly aerated water, because the more bubbles, the airier, softer, and, consequently, the finished product becomes more delicious. Here is the complete list of required ingredients:

• High-grade wheat flour - 700 g;
• Egg chicken fresh - 1 piece;
• Mineral water with a high content of gases - 1 glass;
• Sunflower oil - 4 tbsp. Spoons;
• Salt and sugar - 0,5 tea. Spoons.

Before you begin to knead the dough for pelmeni on mineral water, let's pay attention to the amount of flour. Usually it is recommended to use 3 cups of product in the formulations. However, keeping a small stock on hand is still appropriate. Based on quality and grade, you never foresee how the flour will behave, and how much it needs in grams for the final formation of an elastic fresh coma.

The first stage: kneading in a container

To begin with, in a deep vessel we will connect all the liquid ingredients (carbonated water, egg and vegetable oil) and add salt and sugar to them. The composition is thoroughly mixed and we will add small amounts of sifted flour. It is enough to introduce into the mixing tank one tablespoon of flour with a slide, and after each introduced portion gently rub the flour with a liquid mass. Dough for pelmeni on mineral water, the recipe of which we give you, should not stick to your hands. Having introduced so much flour, as much as it seems to us sufficient, we will check the state of the mass to the touch.

The second stage: spread the dough on the table

If it seems that the composition is sufficiently elastic, you can spread it on the board and start kneading simultaneously with both hands. We make kneading for 15 minutes. This is a long time, however, the components should be as close to each other as possible. Then, and in cutting the dough for portioning pieces and rolling out the basis for the pelmeni, there will be no problems. By the way, this dough with success can also be used for vareniki, fresh pies and chebureks.

We will not immediately form bundles and cut the dough into pieces, let's stand up to a formed person for at least 20 minutes at room temperature, covering it with cellophane. To ensure that the ready-made room does not dry, you can cover it over the cellophane with a kitchen towel. And only after the dough for pelmeni on the mineral water finally knits, you can begin to proceed to the stage of forming portioned pieces.

Formation of the basis

Our recipe will be incomplete if we do not talk about how to correctly roll the base under the dumplings. To begin with, cook the dumplings better in 4 hands, because together the monotonous process of rolling and molding can be accomplished much faster. In this case, you can also alternate actions if necessary.

First, from the formed coma, we cut off or pinch off a piece of dough of this size so that it fits comfortably in both hands. Then we form a thin long bundle, put it on the table and cut it with small knives using a knife. When all the sausage from the dough is cut, each lump is sprinkled with flour and a little squeezed by the inside of the palm. We lay out the blanks on the table in a chaotic order, and a little flour will not allow the particles to stick together later.

We make dumplings

We are going to roll thin flat cakes from the formed flattened pieces of dough using a large rolling pin. Now for each cake in the center we put in advance the prepared forcemeat, for definition of a portion of a stuffing we use a teaspoon. Then we cut the edges and stack each formed pelmenko on a cutting board, lightly sprinkled with flour. If you do not plan to cook dumplings right now, the board with the half-finished products is put into the freezer.

Conclusion

Why are homemade dumplings so popular? Because they are prepared from natural products with love and warmth. If you do not often cook such a dish, take our recipe into use and prepare the dough for pelmeni on mineral water. Feedback from those who have already used this advice, very enthusiastic.