Here’s what we’ll need:
- eggs – 1 pc
- flour – 450g (approximately, it can be a little more or less)
- sunflower oil – 1.5 tablespoons
- warm water – 1 glass (250 ml)
- salt – 0.5 teaspoon
- vinegar 9% – 1 tablespoon
Step-by-step recipe for cooking:
So, why do I add vinegar to dumpling dough:
The answer is very simple: the dough, mixed with vinegar, becomes very soft, elastic, does not stick to the hands, rolls perfectly and “does not shrink”.
And the most interesting thing is that the taste of vinegar is not felt at all.
I have several different dumpling dough recipes. They are all beautiful, the dough is delicious. But I would single out this recipe with vinegar among others, because the dough turns out to be incredibly pleasant, tender, soft. And tasty, of course.
We mix like this:
- Mix eggs, salt, oil and vinegar. Mix with a whisk or mixer until smooth.
- Add warm water, flour (do not add all at once, but in parts) and knead the dough. We put it in a bag or wrap it in cling film and put it in the refrigerator for 30-40 minutes.
- Well, then we sculpt the dumplings as usual.