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The best recipe for dumpling dough. We have been making this dough for years without eggs. RECIPE. APPROX. 100 dumplings 5 GLASSES OF WHEAT FLOUR. 2 GLASSES OF WARM WATER. 3 TABLESPOONS OF OIL. It is very important that the water is warm and never cold and not boiling. The water cannot burn your fingers. Be sure to add OIL, pour it into the warm water... Always add the last glass of flour at the end of mixing because it may turn out that you will need half and not the whole glass. There are different sizes of glasses, mine is 250 ml. You can add an egg yolk to the dough optionally and more for color. I never add a whole egg. IN SUMMARY if you make this dough according to the recipe it will be fluffy, velvety, soft and still warm. ????????. IT IS NOT ALLOWED TO ADD WATER TO A STRONGER, READY-MADE DOUGH. IF YOU USE TOO MUCH FLOUR IN ANY WAY, QUICKLY ADD WARM WATER BEFORE THE DOUGH IS FINALLY KNEAD. ALWAYS ADD FLOUR TO A THIN DOUGH AND NEVER WATER TO A STRONGER DOUGH. AN OLD, PROVEN RECIPE FOR YEARS. REGARDS