#DumplingDough
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schilvi.bsky.social
Today’s #dinner: #eggs in #dumplingdough with leftover sauce made of #frankfurtergrünesosse and light sauce 😋.
May 11, 2026 at 6:43 PM
janthie.bsky.social
Dumpling dough.

It really is incredibly easy to make:

Pour 90ml just-boiled water over 142g (preferably unbleached) all-purpose flour.
Mix & knead for 2 minutes. Rest for anything between 15 minutes and 2 hours.

That's it.

(More dough info in alt text.)

#Doughsky
#DumplingDough
#Dumplings
A closeup of a ball of dumpling dough in a small plastic blue ball. The only tricky bit in mainland Europe is to find an all-purpose flour with 10.5-11% protein; anything higher (and I tested this with 11.9% protein flour) and your dumpling dough ends up way too chewy. Though you can add the chewy kind to soups; if you let those dumplings sit in near-boiling soup for 10+ minutes, they will end up grand. So when you make soup, throw them in 10-15 minutes before you serve the soup. Anyway, dough made with hot water is incredibly soft, but after its rest (and I rest it for an hour) it is quite a strong dough, that stretches well when you have to close it around the filling, which is best done with the dough wrapper placed in one hand. Which feels scary for a bit but it gives you much better control. Bonus: you don't need to wet the dough in order to glue the dumpling together. Just push the bits you want to stick with your thumb against the side (or tip) of your index finger of the hand not supporting the wrapper. NB: I took the pic before the resting period. It won't rise notably during the rest but might look a bit puffy. You also need to cover it tightly during the rest, so the underside of the dough can be a bit sticky. Which is not a problem. Take the dough carefully out of the bowl, lay it on the table with the firm side down. Then flatten it and roll it up, after which you roll it into a long sausage you then divide into 14 pieces. NB2: the rolled out individual wrappers need to have a length/circumference of 8.2cm.
March 6, 2025 at 12:05 PM