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How to Make Dumpling Dough with Milk and Egg
Dumpling Dough with Milk and Egg: Step 12
This recipe for dumpling dough uses milk, egg and a bit of oil. It suites good for fried dumplings, such as chebureki, for example (this recipe is coming up next saturday).
Another difference in this recipe is that milk is warmed up till boiling temperature when it is mixed with first batch of flour. This makes dough more elastic.
If you have a stand mixer with dough hook feel free to use it, otherwise you can also knead this dough by hands.
Ingredients:
- About 4 cups of all purpose flour
- 1 cup of milk
- 1 egg
- 2 table spoons of vegetable oil
- 1 tea spoon of salt
How to prepare, step-by-step:
- Prepare ingredients: as for any other dough, amount of flour you use will actually vary, flour is used for dough itself, as well as for dusting working area and dumplings themselves
-
Pour milk to the cooking pot, add 1 tea spoon of salt and 2 table spoons of vegetable oil:
Dumpling Dough with Milk and Egg: Step 2 -
Mix everything, put cooking pot on burner over moderated heat and bring to boil, stir from time to time:
Dumpling Dough with Milk and Egg: Step 3 -
Remove pot from the burner and add ½ cup of flour; if you have sifter it is good idea to use it, and stir:
Dumpling Dough with Milk and Egg: Step 4 -
Continue stirring until all knots are broken (it is easier to do if you use spoon or spatula) and mixture become homogeneous, then set it aside to cool down to room temperature:
Dumpling Dough with Milk and Egg: Step 5 -
Crack an egg:
Dumpling Dough with Milk and Egg: Step 6 -
And mix it in:
Dumpling Dough with Milk and Egg: Step 7 -
Then start mixing rest of the flour in in circular motion, spoon by spoon (you can use stand mixer and dough hook for this step and next 3):
Dumpling Dough with Milk and Egg: Step 8 -
Continue stirring more flour in until dough gets consistency suitable for kneading:
Dumpling Dough with Milk and Egg: Step 9 -
Then powder working area (I prefer a wooden board) with flour and pour dough on it:
Dumpling Dough with Milk and Egg: Step 10 -
Generously powder with flour and knead (add more flour if dough sticks to hands):
Dumpling Dough with Milk and Egg: Step 11
Here is a video of me kneading the dough, so you can see it in the motion: -
Knead until dough become elastic and isn’t sticking to hands anymore:
Dumpling Dough with Milk and Egg: Step 12 -
Then cover it with plastic (to prevent drying) and leave to settle for about 20 mins:
Dumpling Dough with Milk and Egg: Step 13 -
After that dough is ready for next steps, just roll it into thin sheet and enjoy making dumplings:
Dumpling Dough with Milk and Egg: Step 14
View Comments
Hi. Is it 1 or 1.5 cups of milk? On recipe for dumplings with mushrooms it says 1.5 but here it says 1. My sister tried making dough with 1 cup and it came out too hard/stiff so I think its supposed to be 1.5 cups.
It will depend greatly on how the flour behaving. Some flour needs more liquid some less, the rule of the thumb is to go by dough consistency - if you see it getting stiffer than you think it should be, stop adding flour. That is probably something I should add to the recipe instructions: as soon as consistency of the dough allows kneading - stop adding flour.
In this way, amount of dough you get will depend on amount of liquid you use: the recipe for potato and mushroom dumplings needed a bigger portion of dough, that is why it is 1.5 cups of milk listed there, but amount of flour is very hard to predict.
Hii there, is it okay if you could make it the day before you use it?
Thanks..
You probably could (but I wouldn't suggest it), you need to make sure it is stored in fridge and it should be wrapped in plastic to prevent from drying...