Brewed dough for dumplings

At us many like pel'menis. Everyone agrees that dumplings with a thin dough are the most delicious. And to prepare such a dough so that it rolled out thinly like a piece of paper, and it did not break, it's difficult to make according to the traditional recipe, but the dough for pelmeni is cooked quite simply, it is more tender and softer, but rolled up to the thickness of parchment paper, . This dough is also called kundyumnym, but the word is badly remembered, so do not overly emphasize your attention to this name.

Brewed pastry dumplings can also be used for dumplings, and for fried cakes with a variety of fillings. The following recipe does not include eggs, which is good for those who can not eat eggs, it is very plastic, finely sculpted, but does not stick to the hands and the surface, does not require constant dusting with flour. It is suitable for those people who fast.

You will need:

• 250 ml of boiling water, half a teaspoon of salt, 50 g of vegetable oil, 400 g of flour.
• In boiling water, you should pour oil, add half the flour and salt.
• Stir with a mixer using special dough nozzles.
• The dough is at first clumsy enough, however, very soon it becomes smooth and uniform.
• Adding gradually flour, you need to knead a fairly steep, but soft dough.
• If the dough is too steep, then you can place it for 30 minutes in a bag, it will be more plastic.
• The brewed dough for pelmeni is like soft plasticine, it is remarkably sculpted, rolled out quite thinly, does not tear when stretched, does not shrink when rolling.
• Dumplings from such a test are cooked very quickly, keeping shape well.

You can cook the custard batter for dumplings and the following recipe, which uses exclusively fresh milk.

You will need:

• 500 ml. Milk, salt, two eggs, flour.
• In a saucepan, mix milk with salt and eggs. Add the flour gradually to make the dough liquid, like pancakes.
• Put the saucepan on a small fire and heat the dough with continuous stirring. Gradually the dough will begin to thicken and be brewed. At the same time, the dough can be slightly crocked, but it's not scary at all.
• As soon as the dough a little thickens, the saucepan should be removed from the plate and kneaded with an elastic dough, adding flour gradually. The finished dough should be covered with a plate and left for 30 minutes. Then you can sculpt our dumplings.

The ways and forms of cutting dumplings can be completely different. You can cut the dough in the form of diamonds, circles, squares. Brewed dough for pelmeni allows you to make pelmeni of absolutely any shape.

Also very tasty chebureki from the brewed dough

For the test, you will need:

• Half a liter of water, 2 tablespoons of vodka, spoons of sunflower oil, a teaspoon of sugar and salt, 6 glasses of flour, 2 yolks.

For filling:

• 500 g minced meat, 5 onions, 300 ml kefir or broth, 2 cloves of garlic, pepper, salt, sunflower oil.
• Water bring to a boil, pour it into a bowl, add water to the oil, vodka, sugar, salt and flour and quickly, so that we do not have lumps, mix.
• When the dough is slightly cool, we mix two yolks into it and mix it thoroughly, for 20 minutes, until the dough ceases to stick to the surface and hands.

Then we cover the brewed dough with a towel and leave it for two hours.

Then we start to make chebureks.

For this we pinch pieces of dough and stretch it in our hands, then we make a flagellum with our hands, wrap it and twist it into a round to give the chebureks more puffiness, then put the workpiece on a board with flour and roll it out thinly, cut out the circle of the right size, Grease with protein, in the middle of the circle lay out the stuffing and well zalepljayem edge, using a fork, make a rim, pressing the test plug.

Chebureks should be fried in deep frying or in a pan in a considerable amount of oil.

Of course, this is not all products from the custard that you can cook. Any hostess can pick up what she likes. Brewed dough is very easy to manufacture.