RECIPE
Russian-Style Dumpling Dough
The key to good dumpling dough is the gentle kneading process. It takes a little patience. This recipe/technique will yield a more tender pliable dough and makes the sealing process easier. It works best with the Russian style dumplings such as pelmeni and vareniki.
Prep time: 15 min
Cook time: None
Ingredients:
3 eggs, room temperature and beaten
2 tablespoons sour cream
2/3 cup water, room temperature
1 teaspoon salt
3 ½ cups all-purpose flour, plus more for dusting
Preparation: In a large mixing bowl, whisk together the eggs, sour cream, water and salt until well mixed. Slowly stir in the flour ½ cup at a time until all the flour is incorporated and the dough begins to come together.
Turn the dough onto a well-floured surface and gently knead it with your finger’s tips , turning the dough and dropping it on the counter, a technique often used with the more delicate doughs. After gently kneading for about 2-5 minutes the dough should be smooth and elastic on the outside but still slightly sticky on the inside, which you can determine by poking into the dough with your fingertip.
Cover the dough in plastic and let the dough rest for about 30-45 minutes before using. You can also refrigerate the dough at this time for later use.
Turn the dough onto a well-floured surface and gently knead it with your finger’s tips , turning the dough and dropping it on the counter, a technique often used with the more delicate doughs. After gently kneading for about 2-5 minutes the dough should be smooth and elastic on the outside but still slightly sticky on the inside, which you can determine by poking into the dough with your fingertip.
Cover the dough in plastic and let the dough rest for about 30-45 minutes before using. You can also refrigerate the dough at this time for later use.
Recipe Notes:
If not using immediately, refrigerate the dough tightly wrapped or in an airtight container for 2–3 days. For longer storage, freeze for up to 2 months. Thaw frozen dough in the refrigerator, then bring to room temperature before using.
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