Delicious dough for dumplings, khinkali, dumplings and ravioli - like kneading dough on the mantle in the bread maker, a step by step recipe photos
I want to share a recipe is very flexible unleavened dough from which to cook khinkali, dumplings, ravioli or dumplings. Kneading it will use the bread machine. But if it is missing, it's easy to cook without it manually. Composition ingredients are the same. Using my steps designed photo-recipe, and you can easily and simply mix the green and classic dough for dumplings, khinkali, dumplings or ravioli.
we need to prepare the dough:
- 450 g of sifted flour in / s;
- 1 egg C-0;
- 1 h shallow salt spoon;
- 210 ml of cold potable water;
- 1 tbsp. EV spoon of olive oil;
- 1 bunch parsley (or spinach).
How to make a multi-colored dough for dumplings, khinkali, dumplings and ravioli in the bread maker
In the bowl of bread machine usually set straight nozzle test.
At the bottom of the mold Pour sifted flour, pour olive oil, break the egg and pour salt.
Next, set the bowl in the bread maker and pour the water. Choosing a program of "dumplings". Knead the dough for the dumplings and other yummy will be 20 minutes.
Prepared fresh dough is taken out of the bowl, it absolutely does not stick to hands, and wrap in foil. I weighed it, get 711 grams.
Now for the preparation of the green dough. Measure out 210 ml of water and put it in the freezer. The whole process of laying the dry ingredients to the egg and butter reiterate, as I have described above. Then, chopped parsley (or spinach) was placed in the blender and pour 50 ml of ice water. Shred greens with water to obtain a homogeneous paste. Then we pour in the rest of the water and turn on the blender again for two seconds to all connected.
Pour green liquid in a bowl with all the other ingredients. Set the bowl in the bread maker with the same treatment, "ravioli" 20 minutes.
The resulting dough coating film and weighed. It happened a little more than white due to parsley. On the scale - 744 grams.
The finished white and green fresh dough can be frozen and put into the refrigerator to wait for their time and used separately from each other. And you can gently roll the green dough, place the white sausage in it.
Now, you need to zaschepit green edges of the dough so that it is tight girth white. Close all the film and remove at least an hour in the refrigerator.
The dough soak in cold rested and glued together.
Now, it can be cut into pieces and mold khinkali, dumplings, ravioli or dumplings.