Easy Choux Pastry Dumplings with Egg

Quick, simple, made from ordinary ingredients, soft and tasty! Choux pastry for dumplings in boiling water with an egg is an ideal and proven recipe for everyone’s favorite dish, which will not be difficult to prepare. The dough turns out elastic, it is easy to roll it into a very thin layer.
cook time: 25 min
Freya Ashford
Easy Choux Pastry Dumplings with Egg

Nutrition Facts (per serving)

260
Calories
6g
Fat
39g
Carbs
8g
Protein

Ingredients (1 portion)

Basic:

Salt (~ 2/3 tsp) to taste
Wheat flour (+- 50 grams) 450 g
Water (boiling water) 250 ml
Vegetable oil 2 tbsp
Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make choux pastry for dumplings in boiling water with an egg? Prepare the necessary products. Sift the required amount of wheat flour into a deep bowl. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Step 2

Step 2
Pour the required amount of boiling water into another large bowl in which you plan to knead the dough.

Step 3

Step 3
Pour salt into boiling water.

Step 4

Step 4
Stir until the salt dissolves in boiling water.

Step 5

Step 5
Add unflavored vegetable oil to a bowl and mix all ingredients.

Step 6

Step 6
Add 450 grams of pre-sifted flour to the bowl in parts.

Step 7

Step 7
Mix all ingredients well in a bowl.

Step 8

Step 8
Break and add one chicken egg to a bowl.

Step 9

Step 9
Mix all the ingredients in a bowl and start kneading the dough with your hands.

Step 10

Step 10
When the dough comes together, place it on a table sprinkled with flour, then knead very well until smooth. If necessary, add a little more flour to prevent the dough from sticking.

Step 11

Step 11
When this happens, place the prepared dough in a plastic bag and put it in the refrigerator for thirty minutes.

Step 12

Step 12
After some time, remove the prepared dough from the refrigerator, divide it into two equal parts, and then roll them out one by one with a rolling pin to fairly thin cakes.

Step 13

Step 13
Using suitable utensils, cut the required size for the dumplings.

Step 14

Step 14
Place the required amount of minced meat on each piece, prepared to your taste.

Step 15

Step 15
Tuck the edges of the dough tightly around the filling.

Step 16

Step 16
Pull out the ends of the resulting crescent and form dumplings in the form of ears, molding the elongated ends.

Step 17

Step 17
Place the required amount of cooked dumplings into a pan of boiling water, which needs three times the volume of product. Then add salt and bay leaf to taste and, stirring, cook the dumplings for about ten minutes after the water boils.

Step 18

Step 18
Place the cooked dumplings on a plate and serve with sour cream or butter.

Step 19

Step 19
Bon appetit!

Additional rubrics

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