Unleavened Dough for Making Lean Dumplings
by Editorial Staff
To make Lean Dumplings, you will need a Lean Dough recipe. This recipe makes the unleavened lean dough very simple and is suitable for any fillings of your choice.
Servings: 8
Cook: 1 hour 10 minutes
Ingredients
- Flour – 3 cups
- Salt – 1 teaspoon
- Water – 1 glass
Directions
- Put water in the refrigerator to cool, then dissolve salt in it.
- Sift flour into a bowl through a sieve, make a depression in it. Little by little adding water …
- … knead the dough that is not cool.
- Transfer the dough to the board along with the rest of the flour and continue kneading until it becomes smooth. Lean dough for dumplings must be kneaded intensively, for at least 20 minutes. It should absorb all the flour.
Cover the dough with a napkin and leave for 20 minutes for the gluten to swell. - Then mix again and roll into a sausage, which is cut into pieces of equal size (about the size of a small nut).
- Roll out thin cakes from them.
- Put minced meat on each and pinch the edges.
- Boil dumplings from fresh lean dough in boiling salted water for 5-7 minutes.
Bon Appetit!
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