How to mix the dumpling dough

Many people thought of such delicious dishes as ravioli. The Mongols invented the Hooch, and the Chinese bottoni, Kazakhs and Turks began to prepare dumplings, in Tibet and Nepal boiled Momo, the Italians invented ravioli. The main difference between "our" dumplings from peers is not only very tiny, but thin and elastic dough, through which to Shine through the juicy filling.

You will need

• • Classic dumpling dough:
  • 2 cups flour;
  • 1/2 Cup cold water;
  • 2 large eggs;
  • 1 tsp. salt.
  • Custard dumpling dough:
  • 2 cups flour;
  • 1 Cup heavy pasteurized milk;
  • 1 tsp. salt.
  • The dough for Chinese dumplings har Gow:
  • 3/4 Cup wheat starch;
  • 2 tablespoons of potato starch;
  • 1/4 tsp salt;
  • 1/2 Cup boiling water;
  • 2 1/2 tsp vegetable oil.

Instruction

1. Classic dumpling dough, Prepare the Board on which you'll knead the dough well or clean countertop. Mix the flour with the salt. Sift "slide" on the work surface with the flour. Make a well in the center of the "roller coaster" deepening and whisk into it one egg. Take a fork and gently in a circular motion stir egg into flour. Add the second egg and stir with a fork next.
2. Start slowly add cold water and knead the dough with your fingers. In the end, when you add all the water, knead the dough into a bowl and stir it, rolling her hand in the cake and again vimosewa to "ball" up until the dough will not be elastic.
3. If you feel that the dough is too dry, don't be afraid to add a little more water. On the contrary if it seems too sticky and wet, mix in a little flour.
4. Divide the dough into two balls, cover with a clean towel and allow the dough to "rest".
5. Some argue that the classic dough for the Siberian dumplings baked without eggs and instead of water with addition of crushed ice. You can try this option, but keep in mind that to knead until elastic state that the doughwill require a lot of physical effort and time.
6. Custard dumpling doughPour the milk into a saucepan and add salt. A pan put on low heat. The milk need not boil, enough it heat well.
7. Remove the pan from the heat and start stirring in the milk with a fork. A thin stream, continuing to interfere, pour the flour. When the dough will become tight and elastic, start with your hands.
8. Put dough on floured cutting Board or countertop. Continue to knead until it becomes elastic and stretchy , but not too steep.
9. The dough for Chinese dumplings har, HOU Chinese dumpling har Gow is also very thin dough. Knead it even harder than the dough for the Siberian dumplings. In a bowl mix the sifted wheat flour and potato starch, add salt.
10. Slowly pour in the boiling water, vimosewa the dough with a fork. Add vegetable oil and start kneading the dough with your hands. This dough is made until elastic and smooth, 2-3 minutes.
11. Cover the dough with a towel and let "rest" for 15-20 minutes.