Dough for ravioli on mineral water is obtainedextraordinarily elastic. And the stronger the water is carbonated, the more amazing the cooking is. Every housewife would like the dough not to be pasted when cooking, and the filling was not necessary to scoop out the bottom of the pan. The recipe for kneading is unusually simple, as we will now tell you about.
Since ancient times, Russian cuisine has been used.unleavened dough, cooks traditionally mixed it in cold spring water. Over time, small changes were made to the cooking technology, but the quality of the water has always been the key to the success of the finished dish. Cooks love to experiment, and during one of the experiments, it was noticed that the dough on mineral water for ravioli acquires extraordinary elasticity and malleability. In addition, the problem of sticking the flour base to the hands disappeared, which causes discomfort to many hostesses.
We found out that for our elastic doughit is necessary to take only highly carbonated water, because the more bubbles, the airier, softer, and, consequently, the finished product is tastier. Here is the complete list of ingredients required:
Before you start kneading dough fordumplings on mineral water, pay attention to the amount of flour. Usually it is recommended to use 3 cups of product in recipes. However, it will still be appropriate to keep a small margin on hand. Based on the quality and grade, you never predict how the flour will behave, and how much it needs in grams for the final formation of an elastic fresh coma.
To begin with, in a deep vessel we will connect allliquid ingredients (carbonated water, egg and vegetable oil) and add salt and sugar to them. Mix thoroughly and add small portions of sifted flour. It is enough to put one tablespoon of flour with a slide into the container for kneading, and after each portion injected, gently grind the flour with a liquid mass. Dough for ravioli on mineral water, the recipe of which we give you, should not stick to your hands. Entering as much flour as it seems to us sufficient, check the condition of the mass to the touch.
If it seems that the composition is quite elastic,You can lay it on the board and start to knead at the same time with both hands. We make a batch within 15 minutes. This is a long time, however, the components should maximally mate with each other. Then there will be no problem in cutting the dough into portions and in rolling out the base for the dumpling. By the way, such a dough can be successfully used also for dumplings, fresh pies and pasties.
We will not immediately form the harnesses and cutdough into pieces, let stand for someone who has formed at least 20 minutes at room temperature, covered with cellophane. To ensure that the ready lump did not dry up in some places, you can cover it over the cellophane with a kitchen towel. And only after the dough for ravioli on mineral water finally mates, you can begin to proceed to the formation of portioned pieces.
Our recipe will be incomplete if we do not tell abouthow to roll out the base for dumplings. To begin with, it is better to cook dumplings in 4 hands, because together the monotonous process of rolling and modeling can be done much faster. In this case, you can also, if necessary, alternate actions.
First, cut off the coma formed orwe pinch off a piece of dough of such a size that it fits comfortably in both hands. Then we form a thin long harness, put it on the table and cut it with a knife into small portions. When the whole sausage of dough is cut, sprinkle each lump with flour and squeeze slightly with the inside of the palm. We spread the blanks on the table in a chaotic manner, and a little flour will not allow the particles to stick together afterwards.
We take the roll out of the resultingflattened pieces of dough thin tortillas using a large rolling pin. Now on each flatbread in the center we put in advance cooked mince, to determine the portion of the filling, use a teaspoon. Then we bind the edges and put each pellets formed on a chopping board lightly sprinkled with flour. If you do not plan to cook the dumplings right now, the board with semi-finished products is removed in the freezer.
Why are homemade dumplings so popular?Because they are made from natural products with love and warmth. If you do not often cook such a dish, adopt our recipe and prepare the dough for ravioli on mineral water. Feedback from those who have already taken advantage of this advice is very enthusiastic.
