Mineral water dumplings: do not clump when cooked

To make the dough for dumplings elastic and lush - it should be cooked with mineral water. It rolls out very well and does not tear. When boiled, the dumplings do not stick together. In addition, this technology is very budgetary.

The idea of cooking dumplings on mineral water was published on the Instagram page of food blogger Daria Ivanova(eatme_daily).

Ingredients:

• mineral soda or regular ice soda - 1 cup
• eggs - 1 pc
• flour - 3.4-4 cups
• butter - 4 tbsp
• salt - 1/2 tsp
• sugar - 1/2 tsp
• filling of any kind (can be made with blueberries and sugar).

Method of preparation:

1. Sift the flour onto a work surface. Add sugar and salt. Make a small depression, beat the egg into it and mix with your hands. Make another depression, pour in the water and knead the dough. Toss in flour if necessary, but a little, otherwise the dough will be very tight. Add the butter and knead again. The dough comes out elastic, tight, but pleasant.

2. Cover with a towel and leave to rest for 20 minutes.

3. Roll out the dough, cut out circles with a glass, stretch them a little with your hands, you can help yourself with a rolling pin. Form a handful from the palm of your hand and put berries in the hollow of the circle, the middle, sprinkle sugar on top (if you smear berries on the edges of the dumpling, the dough will not stick together and the filling will flow out). Bring the edges together, place on a work surface sprinkled with flour.

4. Place in boiling water and cook for 15 minutes after rising to the top.

5. Can be frozen by first spreading out on a board sprinkled with flour, then placing in a container or bag.

6. Ready dumplings serve with butter and sour cream.