Choux Pastry for Dumplings
by Editorial Staff
The recipe for choux pastry for dumplings will help make the dough elastic, it will be easy to roll out, such dough does not break when cooking, and choux dumplings are especially tender.
Cook: 1 hour
Ingredients
- Flour – 2 cups
- Water – 0.75-1 glass
- Vegetable oil – 1 tbsp
- Salt – 1 pinch
Directions
- Theflour is sifted, mixed with salt.
- A depression is made in the flour sifted over a bowl, oil is poured into it.
- The water is brought to a boil.
Boiling water is poured into the flour, stirred with a wooden spatula or spoon. - Then the dough is kneaded until it becomes smooth and thick.
- After this, the test should be allowed to rest for 40 minutes.
- Then roll it out into sausages about a finger thick, cut into small pieces.
- Roll the dough pieces thinly.
The dough turns out to be soft, tender, and the water in which the dumplings will be cooked should be salted more abruptly if they are with a salty filling, but if with a sweet filling, the water can be hardly salted.
Bon Appetit!
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