It may come as a surprise, but choux dough recipe is used not only for eclairs and profiteroles. This is a great option for dumplings. Try it once and you will never go back to your old recipe. Choux dough has undeniable advantages: it does not require an additional portion of flour during kneading, it does not stick to the board. The mass is very elastic, pliable, easy to mold and fastens better, tolerates temperature extremes well.
The dough according to our recipe is universal, it can be used to cook not only dumplings, but also manti, pasties, flat cakes. Products always turn out very tender, soft, with excellent taste. Feel free to freeze “custard” dumplings and other products – during subsequent cooking they will not crack or boil.
Ingredients
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Nutrients
Calories 255.77
Carbohydrates 42.03
Fat 7.28
Protein 6.16
Step by step method
Step 1
Take a deep container. Sift three cups of flour into it. The container used must be absolutely dry.
Step 2
In a separate plate, drive the egg, add vegetable oil and salt. Whisk everything well with a fork.
Step 3
Add the liquid mixture to the flour and mix thoroughly.
Step 4
After that, pour a glass of boiling water and begin to quickly knead the dough with a fork.
Step 5
As soon as the mass has cooled slightly, put it on the table and continue to knead with your hands for 10-15 minutes. The dough will be very sticky at first, but do not add flour. After a specified time, it will acquire elasticity and firmness.
Step 6
We cover the semi-finished product with a bowl or put it in a plastic bag so that it does not wind. You can wrap a towel on top, the dough will become softer and more plastic.
Step 7
The dough is ready, until it reaches the condition, you can do the filling. If after sculpting dumplings there is excess dough, put it in a bag and put it in the fridge. It can be stored for 2-3 days without losing its taste.
Tips & variations
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.
Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.
For cooking, it is better to use filtered or bottled water that is neutral in taste. If you use tap water, be aware that it can give the dish an unpleasant, characteristic aftertaste.
Choux dough prepared according to this recipe requires almost no flour when rolling out. The dough has a plasticine effect, the edges stick together perfectly. It is very soft when ready, but, nevertheless, it holds the filling well, does not tear, cooked and frozen products completely retain their taste.
Products from this test require less time to cook than from the usual one. On this test, you can sculpt dumplings, manti and even fry pasties.
