Milk-Infused Dumplings: Soft, Tender, and Never Overcooked

Delicious homemade dumplings! Everyone will ask for more! Dough for dumplings made with milk turns out very tender and soft. It’s a pleasure to work with him)) And what I really, really love is that these dumplings never get overcooked.
cook time: 1h
Logan Winslow
Milk-Infused Dumplings: Soft, Tender, and Never Overcooked

Nutrition Facts (per serving)

172
Calories
3g
Fat
19g
Carbs
14g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 300 g
Milk 130 ml
Chicken eggs 1 pc
Sunflower oil 1 tbsp
Salt 0.5 tsp

Ground meat:

Chicken fillet 500 g
Onion 200 g
Salt to taste
Pepper to taste

Recipe instructions

Step 1

Step 1
Letʼs prepare the products for the test. The milk should be warm.

Step 2

Step 2
Sift flour into a bowl and add salt. Mix.

Step 3

Step 3
Make a hole in the center and pour in sunflower oil.

Step 4

Step 4
In another bowl, mix the egg and warm milk.

Step 5

Step 5
Pour the egg-milk mixture into the flour.

Step 6

Step 6
First, you can knead the dough with a spatula, then put it on the table and knead with your hands until the dough is uniformly smooth) If necessary, dust the table with flour. You may need a little less or more flour, depending on the consistency of the dough. Read about the properties of flour in the article at the end of this recipe.

Step 7

Step 7
When the dough is thoroughly kneaded, it will be pliable, elastic, and will not stick to the table or your hands. Cover it with a towel and leave for 15 minutes. Letʼs make minced meat)

Step 8

Step 8
Minced meat products. I have chicken fillet and onions. You can take pork, beef — whatever you like. And one more secret of juicy dumplings — there should be a lot of onions) For 500 grams of meat, I take 200 grams of onions.

Step 9

Step 9
Pass the fillet and onion through a meat grinder, add salt and pepper and mix well. The minced meat is ready.

Step 10

Step 10
Take some of the dough and roll it out thin. You can lightly dust the table with flour.

Step 11

Step 11
Then use a shot glass, a glass, a mold — whatever you have — to cut out circles.

Step 12

Step 12
Place meat filling on each circle. We fasten the edges tightly, forming a crescent and then fasten the ends together.

Step 13

Step 13
These are the dumplings you get.

Step 14

Step 14
Dumplings can also be made using a special form — a dumpling maker. You can freeze the dumplings in the freezer (and boil them whenever you want), or you can cook them right away.

Step 15

Step 15
Place the dumplings in boiling salted water, after boiling (when they float), boil for 6-7 minutes. Dumplings made from this dough never get overcooked. They are plump and very tasty. You will learn how to choose a pan by reading the article at the link at the end of this recipe.

Step 16

Step 16
Serve the dumplings hot. You can have it with sour cream, butter, vinegar — whatever you like) We love it with pickled cucumber)) Bon appetit!

Additional rubrics

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