You will need
    • Russian borscht:
    • 2 cups flour;
    • 2 eggs;
    • teaspoon of salt;
    • 3/3 Cup warm water.
    • Sweet dumplings:
    • 3 cups flour;
    • 1 Cup of warm water;
    • 2 tablespoons of sour cream;
    • 1 egg;
    • salt;
    • 1 egg white.
    • Ukrainian dumplings:
    • 3 cups flour;
    • 1/3 Cup of water;
    • 1/2 Cup of milk;
    • 2 eggs;
    • 1 teaspoon of salt.
The dough for the dumplings can be cooked in different ways. The secret is only some of the nuances, thanks to which it can be a little more steep or, conversely, really soft. The finished dough is usually rolled out into a thin layer and cut into circles (using a glass) or squares. Blanks are filled with the filling, carefully kaleytsa on the edge and dumplings ready for cooking.
Russian dumplings
Sift on the slab 2 cups flour in the form of slides. In a separate glass, mix 2 eggs, a teaspoon of salt and 3/4 Cup of warm water.
Make a well on top of a hill and pour out the mixture. Quickly knead the dough by hand collecting flour from the edges of the slides to the center and not allowing the fluid to drain on the table.
Knead on floured table for about 5 minutes, until total homogeneity and plasticity. Set aside the dough for half an hour, covering it with foil, not to dry. Can start cutting.
You can try another option in which the dumplings will be softer.
Sweet dumplings. 3 cups flour sift. In a separate Cup mix 1 Cup warm water, 1 egg, salt, 2 tablespoons of sour cream. Pour the mixture into the flour, knead nekrutoe dough. Immediately start sculpting (the dough dries out quickly). After you stuff and shape the dumplings, pour in a saucer of egg whites. Each dumpling dip it in protein and place in a pot of boiling water. This method of bonding protects nekrutoe dough from spreading during cooking. The best filling for sweet dumplings – cheese.