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How to Make Dumpling Dough with Milk and Egg

May 14th, 2011 in Tips, Advices & How-to by
Total cooking time: 35min
How to Prepare Dough for Dumplings with Milk and Egg

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:


How to prepare, step-by-step:

  1. 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
  2. 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
    Dumpling Dough with Milk and Egg: Step 2
  3. 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
    Dumpling Dough with Milk and Egg: Step 3
  4. 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
    Dumpling Dough with Milk and Egg: Step 4
  5. 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
    Dumpling Dough with Milk and Egg: Step 5
  6. Crack an egg:
    Dumpling Dough with Milk and Egg: Step 6
    Dumpling Dough with Milk and Egg: Step 6
  7. And mix it in:
    Dumpling Dough with Milk and Egg: Step 7
    Dumpling Dough with Milk and Egg: Step 7
  8. 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
    Dumpling Dough with Milk and Egg: Step 8
  9. Continue stirring more flour in until dough gets consistency suitable for kneading:
    Dumpling Dough with Milk and Egg: Step 9
    Dumpling Dough with Milk and Egg: Step 9
  10. Then powder working area (I prefer a wooden board) with flour and pour dough on it:
    Dumpling Dough with Milk and Egg: Step 10
    Dumpling Dough with Milk and Egg: Step 10
  11. Generously powder with flour and knead (add more flour if dough sticks to hands):
    Dumpling Dough with Milk and Egg: Step 11
    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:
  12. Knead until dough become elastic and isn’t sticking to hands anymore:
    Dumpling Dough with Milk and Egg: Step 12
    Dumpling Dough with Milk and Egg: Step 12
  13. Then cover it with plastic (to prevent drying) and leave to settle for about 20 mins:
    Dumpling Dough with Milk and Egg: Step 13
    Dumpling Dough with Milk and Egg: Step 13
  14. 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
    Dumpling Dough with Milk and Egg: Step 14

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4 Comments on "How to Make Dumpling Dough with Milk and Egg"

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Ella
2 years 7 months ago

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.

rosie
3 years 7 months ago

Hii there, is it okay if you could make it the day before you use it?
Thanks..

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