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Dough for dumplings by Nikolay Tishchenko (lean)

Recipe from the famous Ukrainian restaurateur Mykola Tishchenko. This dough makes excellent dumplings - transparent, tender, melting in the mouth, in them the flavor attention is focused on the filling. Since no egg is used in the dough, it can be used by vegetarians and people who observe fasting.

dough for dumplings from Nikolai Tishchenko

Composition:

  • flour of the highest grade - 150 gr.
  • vegetable oil (odorless) - 15 gr.
  • water - 85 gr.
  • salt - a pinch

Cooking:

Add salt and vegetable oil to the sifted flour and mix. Then pour in the water (room temperature) and knead a soft, non-sticky dough. Cover the dough with a towel and let it rest for 20-30 minutes. After that, roll out the dough and glaze dumplings.
It is desirable to make small dumplings from this dough - then they will turn out thin and tender. The dough can be rolled out as thin as possible, it all depends on the skills of the cook. Such dumplings do not tear and do not boil.
Bon appetit!

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