The key to Russian-style dumpling dough is the gentle kneading process. It takes a little patience. This technique will yield a tender and pliable dough that works best for Russian-style dumplings, including making the sealing process easier.
Ingredients
- 3 eggs at room temperature
- 2 tablespoons sour cream
- ⅔ cup water at 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 fingertips, turning the dough and literally dropping it onto the floured surface, a technique often used with more delicate doughs. After gently kneading for about 3–5 minutes, the dough should be smooth and elastic on the outside, but still slightly sticky on the inside, which you can determine by poking the dough with your fingertip.
Cover the dough in plastic (I use compostable Ziploc bags) and allow it to rest for about 30–45 minutes. You may also refrigerate the dough at this point, for later use.
