You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

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!

Related recipes
Yeast dough for pizza (basic recipe)

A very easy to make recipe for yeast dough for pizza, but still a very tasty dough. The recipe is from the Italian cookbook "The Silver Spoon". The dough contains no butter or eggs and is great for people who are fasting or vegetarians.

The dough is very easy to make, but very tasty.

Drowning yeast dough.

A very tasty and doughy yeast dough. These doughs are juicy and soft, moderately puffy and spongy. This dough is suitable even for beginners who are still afraid to take up yeast dough. It can be used to make cotton cakes, buns, rolls, pies and so on.

Choux pastry for eclairs and profiteroles

Eclairs and profiteroles are  very tasty cakes that can be filled with a variety of creams, salads, etc. Eclairs are made with choux pastry - nothing complicated, it's quick and easy.

Choux dough for dumplings

Very tasty and tender choux pastry. Dumplings made from this dough are especially delicious with berry fillings. The dough is easy to work with, it molds well, does not tear, and is soft and tender when ready. The recipe for this dough was told to me by a beautiful girl Elena, who learned it from her mother-in-law.

Categories
Publications
Popular ingredients
potatoes sausages sage cocoa camembert apricot melted cheese pistachios savoyardi olives stomachs rabbit meat raisins scallops garnet millet krill meat peach nuts green peas raspberry jam/jam pistachio paste broccoli egg prunes tortilla condensed milk salad oxtail liver avocado wheat meat blackcurrant carrots corn flour pine nuts heart parsley cookies Nutella flour confit rolled oats milk corn chicken wings carnation cod liver
Selections