Perfect Choux Pastry for Homemade Dumplings

Perfect, smooth, tender, obedient, delicious when cooked! Choux pastry with egg is ideal for making homemade dumplings and dumplings. It behaves well in work: during rolling it is very pliable, and when sculpting, the edges of the products are well held together.
cook time: 40 min
Ava Prescott
Perfect Choux Pastry for Homemade Dumplings

Nutrition Facts (per serving)

296
Calories
10g
Fat
38g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Wheat flour 2 cup
Water 0.5 cup
Eggs 1 pc
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make choux pastry for dumplings? Prepare all ingredients. Use premium flour, a C1 category chicken egg, refined vegetable oil, boil water before cooking, for choux pastry you must use boiling water.

Step 2

Step 2
Sift the wheat flour through a sieve into a separate container. By sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities and debris that may be in this product.

Step 3

Step 3
Take a clean container in which you will knead the dough. Pour half of the sifted flour into it. Make a small well in the center of the flour, pour in refined oil and add salt.

Step 4

Step 4
Also pour boiling water into the center and, taking a wooden spoon or spatula in your hand, knead the dough with quick movements. Do not try to knead the dough by hand; you may burn your hands. It will not be possible to knead the dough uniformly; the main thing is that the flour boils and absorbs the water.

Step 5

Step 5
Let the resulting dough cool slightly, then beat in the chicken egg and mix with your hands so that the egg is well distributed throughout the dough.

Step 6

Step 6
Now pour the remaining sifted flour into the bowl and knead the dough. When the dough can be formed into a ball, transfer the dough to a floured work surface and knead it with your hands for 5-7 minutes. The dough should become elastic and soft and not stick to your hands.

Step 7

Step 7
Wrap the formed ball of dough in cling film and cover with a kitchen towel. Let the dough rest for 20 minutes, after which the dough will be very easy to work with, it will become even more elastic and soft, as the gluten will swell during this time. This way, the dough will not tear during the rolling process.

Step 8

Step 8
After 20 minutes, remove the dough from the bag and start making dumplings or dumplings. Take a piece of dough and start rolling it out. Place the portion of dough you donʼt use in a plastic bag. This way your dough wonʼt dry out.

Additional rubrics

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