How to make choux pastry for dumplings in boiling water? Prepare food. The flour and water for this recipe is measured in 250 ml glasses. Take the egg category C1, oil – refined, odorless.
Sift the flour into a deep bowl. This is necessary to remove possible debris, as well as to loosen it – the flour will become more homogeneous, without lumps.
Make a well in the center of the flour, add salt and vegetable oil there.
Mix flour with butter with a fork. You will not achieve uniformity here, since there is too little liquid component. Just stir until the butter is a little mixed into the flour. In portions, start pouring boiling water into the flour, stirring it with a fork. Again, don’t try to knead the dough all at once, just pour in all the water so that almost all the flour is wetted. It may seem to you that there is not enough water, do not rush to add it, decide after kneading.
Let the dough stand for a couple of minutes to cool slightly, then beat the egg into it. Start kneading the dough first with a fork, then with your hands. Now you will understand what needs to be added to the dough – flour or liquid. My dough turned out sticky, I added a little more flour.
Gradually, the dough will stop sticking to your hands, it will become uniform and smooth. Gather it into a ball, sprinkle with flour, cover with a napkin and leave to stand on the table for half an hour.
During this time, the flour will completely absorb all the liquid and gluten will develop well in it, which will make the dough more elastic and easy to work with.
Roll out the finished dough into a thin layer, it will be more convenient to do this in portions. Cut the layer into circles, put the filling in the center and blind the dumplings. I made dumplings with mashed potatoes. The dough stretches perfectly, molds and does not stick to hands.
Ready dumplings perfectly tolerate freezing and cooking. Enjoy your meal!