Versatile Choux Pastry for Perfect Dumplings

Soft, tender, easy to mold — a universal dough! It will now be even easier to prepare your favorite dumplings and dumplings — the choux pastry is very pliable, it rolls out well and does not fall apart during cooking. Try it and you wonʼt want to deal with another dough again!
cook time: 30 min
Logan Winslow
Versatile Choux Pastry for Perfect Dumplings

Nutrition Facts (per serving)

239
Calories
5g
Fat
36g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Wheat flour 2.5 cup
Water (boiling water) 1 cup
Eggs 1 pc
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare ingredients for making dough. It is better to take odorless oil so that its taste is not felt in the finished products. The amount of flour given is an approximate amount, it may take less or more, it depends on the quality and moisture content of the flour. Boil water just before adding to the dough.

Step 2

Step 2
Pour two cups of flour into a deep bowl. Add a good pinch of salt and stir. Pour in vegetable oil, stir with a fork.

Step 3

Step 3
Boil the water. Pour boiling water into a glass and immediately begin pouring it into the flour, actively stirring it with a fork. It is not necessary to immediately knead the dough until smooth, just mix the flour with water and that’s it. Leave the resulting mass to cool.

Step 4

Step 4
When the dough is warm, add the egg to it. Start stirring with a fork first.

Step 5

Step 5
And then with your hands. During the kneading process, add flour as needed. The dough is sticky at first.

Step 6

Step 6
Turn the dough out onto a floured work surface. Continue kneading until the dough is smooth and homogeneous. When it becomes like this, collect it into a ball.

Step 7

Step 7
Place the dough in a bag or wrap in cling film. Leave it to sit for 20-30 minutes. During this time, gluten will develop in the dough, which will make it elastic. And with boiling water this will happen even faster.

Step 8

Step 8
Then place the dough on the work surface and work with it as you would normally prepare dumplings or dumplings. You will immediately notice how soft and pliable it is. Products made from choux pastry are cooked as usual — they are thrown into boiling water, brought to a boil, and after floating, cook for 3 minutes.

Additional rubrics

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