Is it possible to make pizza from dumpling dough?

What can be prepared from leftover dumpling dough: recipes

You can make many delicious dishes from leftover dumpling dough.
Look for recipes in the article. Pelmeni are an integral and beloved part of Russian cuisine.
For the holidays, and sometimes just for fun, many people prepare a large amount of dough at once, put it in the cold and store it there for a week or two. Dumplings after dumplings, batch after batch, and in the end, the filling is pumped in, and the remaining dough reaches its expiration date. The question arises - can this dough be used in other recipes? Answer: yes, of course! And there are many such recipes. Below you will find many delicious dishes that can be prepared from leftover dumpling dough. Read on.

Crispy flatbreads from leftover dumpling dough: recipe

Crispy flatbreads made from leftover dumpling dough

A good and quick way to use up leftover dough and doesn't require any other ingredients for the filling or in the dough. Here is a recipe for crispy flatbreads made from leftover dumpling dough - thin and tasty:

Ingredients:

Dough for dumplings
Flour - for dusting the surface
Ghee/vegetable oil - a little for frying

Cooking method:

Divide the dough into the desired number of pieces.
Dust the rolling pin and dough with flour to prevent sticking.
Roll out the dough to a thickness of 1-2 mm.
Heat a frying pan over high heat. Add some oil.
Lay out the rolled out sheet of dough. Fry it on each side for one minute until bubbles appear.
While one flatbread is frying, roll out another one - and so on until you have used all the dough.

The finished tortillas are best stored in an airtight container or wrapped in a towel. Bon appetit.

Sausage in dumpling dough.

Dancing from the stove to the computer!!

Dear friends, culinary specialists, those who happened to come by, those passing by and everyone else - answer my burning question - What do you do with the dough when you run out of dumpling filling? Today my grandson asked for dough with sausage, like at school (that’s what he calls sausage in dough), there were sausages at home, I didn’t want to bother with yeast dough, I still have whey bread today, and I decided to use the remaining dumpling dough.

The sausages are cleared of cellophane; if the sausages are long, they can be cut into two parts, the ends are cut crosswise.

A strip of dough is rolled out thinly and the sausage is wrapped in it two turns. That's it - the semi-finished product is ready!

Pour about 1 cm of vegetable oil into a massive cast-iron frying pan, heat it up so that a test piece of dough sizzles and bubbles in it, and place our torpedoes side by side to fry.

After about a minute or a minute and a half, turn one sausage with a fork and check for browning. If it satisfies our aesthetic and gastronomic expectations, we turn the sausage to the opposite side and give it the opportunity to fry there too. We fry the remaining sides in the same way so that there are no white stripes left and the entire dough is covered with delicious bubbles and turns bronze.

As soon as the desired result is achieved, without any delay, turn off the fire under the frying pan and place the finished product on a paper napkin or towel. The sausage splashes juice in your mouth, the fried dough crunches and, melted with happiness, you say - Life is good! And yet, how do you use the dough left over from making dumplings?! I still have in stock one version of “Ravioli”, well, not quite, but somehow I’m frying it.

First I cook the minced meat, usually cheese and herbs.

Then I roll out the dough into small flat cakes and place the filling in the center.

I crimp the dough from all ends and cut it with a curly knife. In a small saucepan, heat the sunflower oil to 180 degrees C. And quickly fry the ravioli on both sides.

Place on a napkin to remove excess fat. Then eat with appetite.

Pizza in the oven with a base made from leftover dumpling dough: recipe

Pizza in the oven with a base made from leftover dumpling dough

The choice of filling is limited only by your imagination, because there are hundreds of options. It could be a meat, vegetarian, cheese, seafood pizza, or maybe a mixture of each type. This recipe is a simple classic, with sausage and cheese. Bake a pizza with a base of leftover dumpling dough in the oven like this:

You will need the following products:

Dough for dumplings
Tomato sauce - 100 grams
Tomato - 1 piece
Cheese - to taste
Any sausage - 200 grams
Fresh herbs - for decoration

Do this:

Dust the dough and rolling pin with flour. Roll it into a thin layer, the diameter depends on the size of your baking sheet.
Grate the cheese, cut the sausage into slices, cut the tomatoes into thin slices.
Transfer the rolled out dough onto a baking sheet. Place 2-3 tablespoons of tomato sauce, cheese, tomatoes, sausage on it.
Sprinkle with chopped herbs.
Sprinkle a little more cheese on top for a delicious crispy crust.
Bake the pizza in the oven for 25-30 minutes at 160 degrees.

If you wish, you can not put chopped fresh herbs on the semi-finished product before baking, but sprinkle it on the finished dish. The pizza dough is crispy and not at all gloopy. An excellent option for friendly gatherings.

Pizza on puff pastry with sliced meat

Required components:

Purchased puff pastry - 1 pack;
Sliced meat (ham, balyk, boiled pork) - 50 g;
Tomato paste or sauce - 2 tbsp. l.;
Mozzarella cheese - 100 gr;
Parmesan cheese (grated) - 2 tbsp. l.;
Green onions - 2-3 pcs;
Olives - 8-10 pcs;
Olive oil - 2 tsp;
Oregano and other greens - to taste.

Pizza on puff pastry with sliced meat

Cooking process:

Pizza made with store-bought puff pastry is one of the most uncomplicated dishes and it is definitely the easiest pizza to prepare, which can easily be baked at home. If the recipe were as short as possible, it could take one sentence: “Thaw the puff pastry, roll it out, spread the filling, bake. The most difficult thing in preparing such a pizza is choosing the right ingredients for the filling.
As mentioned above, the first step is to remove the dough from the package and defrost it. It is best to defrost the dough naturally, or as indicated by the manufacturer on the package.
As a rule, the dough in the package is shaped like a rectangle and rolled into a roll. When the dough is defrosted, you need to carefully straighten it and roll it out, being careful not to cause any mechanical damage. Of course, pizza is traditionally round in shape, but the puff pastry should not be stretched or deformed in any way. You can, of course, cut a circle out of the dough using some large round container as a stencil, but then there will be corners that will be redundant. In any case, the chef decides.
While the dough is defrosting, you need to prepare all the ingredients. You can buy sliced meat from different types of meat ready-made, or ask the seller to cut the balyk into thin pieces. If you don’t have tomato sauce at home, you can peel the skins of the tomatoes and fry the pulp with spices and the sauce will be ready. The rest of the ingredients just need to be chopped and grated the way you want.
Take a baking tray, grease it with olive oil or use baking paper. Place the dough on top, try not to tear or wrinkle it. Fold the edges in slightly and brush the entire dough, including the edges, with tomato sauce.
Cut the Mozzarella cheese into thin slices and spread throughout the dough. If the cheese is in the form of balls, then you can simply grate it on a coarse grater and distribute it evenly over the dough. Sprinkle some oregano on top of the cheese.
Place the sliced meat on top of the cheese bed. At the same time, there should not be a lot of cutting, since the taste of the meat covers the taste of other ingredients. Maximum - one hundred grams.
Chop the green onion and sprinkle it evenly over the pizza, then add the olives (pitted). You can chop them, or you can leave them as is.
Grate Parmesan or similar cheese on a fine grater and sprinkle it over the pizza. It is very important that the cheese is distributed evenly. The final step in preparation is to drizzle a little olive oil on the topping and the pizza is completely ready to bake!
Since all the ingredients used in the filling can be eaten raw, the dough should be baked according to the manufacturer’s recommendations, which are indicated on the package. So it’s best to read the cooking time and temperature on the back.
All that remains is to put the dough in the oven preheated to the recommended temperature and wait. It is important to check the readiness of the dish from time to time, since not all ovens are the same and depending on the oven, the quality, cooking speed and temperature may vary.
When the dough is ready, the pizza can be removed from the oven. You need to cut the pizza into pieces. Round pizza is cut into 6-8 pieces, and square pizza can simply be cut into rectangles. Sprinkle the finished pizza with herbs; you don’t even need to cut them - just tear them off the stems.
This type of pizza is best prepared for one serving, since after it cools it becomes less tasty and no microwave will help. Eat the pizza while it's hot and before the cheese hardens.
Bon appetit!

We hope you will cook puff pastry pizza in the oven according to one of these recipes and you and your loved ones will definitely like it!

Dummies in creamy garlic sauce without filling from leftover dumpling dough: recipe

Dummies in creamy garlic sauce without filling from leftover dumpling dough

Dedicated to all lovers of boiled dumpling dough. After all, in this recipe it is the main character. Essentially, pacifiers are the same thing as dumplings. If you want, instead of sauce, you can add them to some soup. So, here is the recipe for pacifiers in creamy garlic sauce without filling from leftover dough:

Here's what you'll need:

Dumpling dough
Melted butter - a couple of tablespoons
Garlic clove
Salt - to taste
Sour cream - a little

Cooking method:

Place a pan of water on the fire.
Meanwhile, roll the dough into sausage shapes.
Cut them into pieces. Roll each piece into a flat cake and roll it into a figure eight.
As soon as the water boils, add salt, throw the resulting eights into the water and cook until cooked for about 5 minutes, until they float to the top.
Melt the butter in a frying pan, add finely chopped garlic and fry it for a couple of minutes. The oil will become more fragrant.
Roll the finished pacifiers in butter sauce. Serve with sour cream.

The method of preparing pacifiers is almost like dumplings. Although without filling, they are just as tasty.

How to cook properly

Sometimes even a properly frozen product sticks together due to improper preparation. You need to cook the dumplings in boiling, salted water. Salt helps firm the dough and makes it less sticky. If you just throw dumplings into hot or even cold water, they will definitely stick together. In addition, you need to put them in water frozen; you cannot defrost them first, otherwise they will stick together in the pan. After cooking, be sure to add sauce to the dumplings: butter, sour cream, mayonnaise. Then after cooling they will not stick to each other.

Mini rolls with potatoes and mushrooms from leftover dumpling dough: recipe

Mini rolls with potatoes and mushrooms from leftover dumpling dough

The result is a flavorful and satisfying dish. An excellent alternative to dumplings or dumplings. From one serving of leftovers, you will get about 5 small rolls. Here is a recipe for mini rolls with potatoes and mushrooms from leftover dumpling dough:

You will need the following set of products:

300 g dumpling dough
4 things. potatoes
1 small carrot
1 PC. onions
1 bell pepper
150 g mushrooms
2 cloves garlic
1 tbsp. tomato paste
Sunflower oil - for frying
Water
Salt pepper

Cooking method:

Bottom layer and filling:

Chop the onion and bell pepper, grate the carrots.
Fry the vegetables in a small amount of oil over medium heat until half cooked. Set aside for now
In another pan, fry the mushrooms and garlic. Pepper and salt to taste.
Boil the potatoes and mash them.
Add mashed potatoes to the mushrooms and stir.

Rolls:

Cut pieces from the dough, about 2 times larger than how you would make dumplings.
Roll each piece into a circle shape, not too thin, about 3 mm thick.
Place the potato and mushroom filling on top and roll it up.
When all the rolls are ready, place the roasted vegetables in a baking dish.
Place the rolls on it at a distance from each other so that they do not stick together.
The mold should be filled with water mixed with tomato paste and spices. Fill until the tops of the rolls are not covered with liquid.
Cover the pan with foil and place in an oven preheated to 200 degrees. After 20 minutes, remove the foil and cook until almost all the water has evaporated.

Done, the rolls are best served hot. If desired, you can also sprinkle them with herbs.

Is it possible to eat stuck together dumplings?

In principle, sticky dumplings are no different from ordinary ones: they are the same meat and dough. Deep freezing provides them with long-term storage, during which they will not deteriorate at all. True, the very fact that they stuck together in one lump suggests something. There may be the following reasons for this:

The dumplings are not of very high quality, they are from the cheap category; mistakes were made during their production, in particular, the dough was mixed incorrectly or low-grade flour was used.
When storing dumplings, the refrigerator defrosted (for example, during a long power outage) and turned on again, that is, the product thawed and then froze.
Boiled dumplings that stick together will simply fall apart

In the first case, such a product is not worth eating at all: its low quality may be due to the use of the cheapest products. In the second situation you need to be more careful. If the dumplings melted and stuck together in your refrigerator, having previously been fresh, then they will not harm your health. After all, you know how much time they spent in a melted state. It’s more difficult with store-bought ones: you don’t know how many times these dumplings were defrosted and frozen again. At the time of purchase, they may already be rotten, and this can only be determined by the smell after cooking.

How to try to separate stuck together dumplings

The situation may not be as hopeless as it seems at first glance. There are several ways you can try to separate the dumplings from each other.

Leave stuck frozen dumplings on the table. After a few minutes they will begin to thaw. Try to disconnect them by hand until you disassemble the whole lump. But you shouldn’t let the dumplings defrost for a long time, otherwise the dough will tear and the filling will fall out during cooking. If the dumplings stick together after melting, put them in the freezer for 5 minutes - there the dough will set and it will be easier for you to separate them.
If you cook stuck dumplings without separating them, they can turn into an inedible soggy lump.
Use force. Let the frozen dumplings sit for 2-3 minutes, then put them in a tight bag and knock them on the table until the lump crumbles into its components.
Boil dumplings with butter. In this case, the dumplings should not be too sticky, or at least a lump - not very large. Otherwise, it will be overcooked on the outside and raw on the inside. Boil water, add 20 g of butter or 2 tablespoons of vegetable oil, add dumplings and cook, stirring all the time.
You can try boiling stuck dumplings in a steam bath - they usually come off when exposed to steam. Place the lump on a dumpling pan set in a pan of boiling water. Carefully separate the dumplings from the lump one at a time and set aside separately until you have sorted out the entire lump.

Dumplings with cottage cheese from leftover dumpling dough: recipe

Dumplings with cottage cheese from leftover dumpling dough

Delicate filling in the embrace of soft dough is an accurate description of these curd dumplings. Despite the cottage cheese in the composition, they are not at all sweet. Just right for a full meal. If you have leftover dough from dumplings, make dumplings for a change. They can be served for breakfast or dinner. Here is a recipe for dumplings with cottage cheese from leftover dumpling dough:

You will need the following:

Approximately 250 g dumpling dough
300 g dry high-fat cottage cheese
Egg - small
1 tbsp. Sahara
1 tbsp. full fat sour cream
Salt - a generous pinch

Do this:

Thoroughly mix cottage cheese, egg, sour cream, sugar and salt in a bowl.
Roll out the dough into a thin layer - 1-2 mm thick.
Using a glass or cookie cutter, cut out circles
Place a small amount of filling in the center of each circle, leaving enough room to seal the edges.
Pinch the edges of the dumplings. The seam should be secure so that the filling does not fall out during cooking, but at the same time, not too thick.
Boil the dumplings in salted water for about 5 minutes after they float to the surface.
When the dumplings are ready, pour melted butter or olive oil over them to prevent them from sticking.

Many housewives make special dough for dumplings. But try making them from dumpling dough, it will turn out no less tasty.

Chebureks from leftover dumpling dough: recipe

Chebureks from leftover dumpling dough

These pies are a traditional dish of the North Caucasian peoples. They turn out juicy and crispy. The more onions in the meat filling, the more juiciness and unique taste. Here is a recipe for pasties made from leftover dumpling dough:

You will need the following products:

250-300 g dough for dumplings
500 g minced meat (beef + pork)
3-4 pieces of onions - approximately 250 g
1 tsp ground black pepper
Salt - to taste
Vegetable oil - for frying

Do this:

Mix the minced meat with finely chopped onion. Season with salt and pepper. You can use any minced meat you want. The main thing is that it is fat enough.
Roll out the dough to a thickness of 2-3 mm. Using a bowl or a special mold, cut out circles from the dough (whatever size you want).
Place the filling on one half of the cut out circle, wrap it with the other half and pinch the dough. You can press down the edges with a fork - this will give the cheburek both reliability and a pattern.
Pour vegetable oil into the frying pan. It should completely cover the bottom of the pan. Heat over medium heat.
Fry the pasties in hot oil until golden brown.

Worth knowing: You can check the desired oil temperature by throwing a pinch of flour into it - if it sizzles immediately, it means the oil has heated to the desired temperature.

Place the finished pasties on a paper towel to drain excess fat.

“Lazy” pies with potatoes from leftover dumpling dough: recipe

“Lazy” potato pies made from leftover dumpling dough

A very successful combination is dumpling dough and potatoes. Especially if both are left over from previous culinary recipes. Since everyone's leftover amounts are different, it's best to measure all ingredients by eye. There is no need for precision here. Here is a recipe for “lazy” potato pies made from leftover dumpling dough:

You will need:

Dough for dumplings
Potatoes - 3-4 pieces
Butter - a little
Milk – 50 ml
Onions - 1 piece
Dill, parsley - a couple of sprigs each

Do this:

Peel and cut the potatoes into pieces. Boil it in salted water. Drain the water, add a little butter and milk. Make a puree. The consistency should be thick, but not sticky.
If you have leftover mashed potatoes, use that. But first, mash well with a fork. If the puree was liquid, then you will have to evaporate the excess moisture in a frying pan, cool it and only then use it for this recipe.
Peel and chop the onion. Fry it in a little oil. Add to mashed potatoes.
Finely chop the greens and also add to the puree.
Roll out the dough to a thickness of 2 mm. Spread the puree evenly over the surface. Roll the dough into a tight roll.
Cut the roll into circles 1-1.5 cm thick. Lightly press them down to better stick the filling and dough to each other.
Heat a frying pan with oil over high heat. Place the sliced circles and fry them on both sides.

Sour cream is best for this dish. It adds extra texture and temperature contrast. Instead of potatoes, you can use minced meat. It will turn out very tasty, satisfying and appetizing, as in the photo above.

Is it possible to save such a product?

Many people don’t know what to do if the dumplings are stuck together. When they try to separate them, they fail, as they end up with unsightly torn dough and separate pieces of meat. Sometimes a soggy product cannot even be scraped off from the packaging. But don't be upset if the dumplings stick together. You can learn what to do with such a dish from experienced housewives. It is not recommended to freeze them again; on the contrary, you need to completely defrost them, then you can cut them into pieces and fry them. As an option, many people suggest grinding the defrosted mass in a meat grinder, adding onions, spices and frying the cutlets. If you don’t add anything and just fry it, you’ll get navy-style pasta. This dish can also be used to make pie filling, baked egg and cheese pie, and even pizza.

Nachos with cheese sauce made from leftover dumpling dough: recipe

Nachos with cheese sauce made from leftover dumpling dough

This recipe requires a little work, but the results are worth it. A healthier alternative to store-bought chips. Here is the recipe for Nachos with cheese sauce made from leftover dumpling dough:

You will need:

Sauce:

Approximately 200 g hard cheese
1 tbsp. milk

Nachos:

Dough for dumplings
1 small bell pepper
1 small onion
Canned corn or olives

Do this:

Divide the dough into several pieces. Roll out each piece very thin. Ideally, the silhouettes of your fingers should be visible through it.
Heat a dry frying pan. Place the rolled out flatbreads on it and fry them on each side for 1-2 minutes.
As soon as you remove the cake from the heat, immediately cut it into triangles and place on a wire rack to cool. Since they are so thin, they will cool down and become crispy fairly quickly.
Cut the cheese into cubes and place in a saucepan. Add milk there and place on medium heat. Wait until the cheese is completely melted. Salt and pepper the sauce to taste.
Chop the onion and pepper. Fry them in a little oil.
Now start assembling the dish. Place a layer of 1/3 of the dough chips in a baking dish, pour 1/3 of the sauce over them, and add vegetables. Repeat the process until you run out of ingredients.
Place the pan in an oven preheated to 200 degrees for 10 minutes. Serve immediately.

An excellent snack option for a large company. Before serving, sprinkle the dish with canned corn or olives.

Omelette

Product set:

200 g dumplings;
4 eggs;
70 ml milk;
1 tomato;
salt and pepper to taste;
Refined sunflower oil for frying.

Preparation:

Cut the defrosted dumplings into small pieces.
Place the dumplings in a frying pan with heated oil. Fry over medium heat until browned. Stir occasionally.
Add diced tomatoes and fry for another 5 minutes.
Beat eggs with milk and a pinch of salt.
Pour the egg mixture into the pan so that the fried dumplings are evenly coated.
Cover the pan with a lid. Cook over medium heat until the eggs are thickened. The yolk should not be runny.

“Chebureki” with apples from leftover dumpling dough: recipe

“Chebureki” with apples from leftover dumpling dough

Externally - cheburek, inside - sweet apple filling. The autumn combination of apples and cinnamon is relevant and tasty at any time of the year. Here is a recipe for “chebureks” with apples from leftover dumpling dough:

You will need:

Approximately 300 g dumpling dough
3 pcs. apples
2-3 tbsp. Sahara
A pinch of vanilla sugar
¼ tsp. cinnamon

Do this:

Grate the apples on a coarse grater. Place them in a bowl and add sugar, vanilla and cinnamon. Stir.
Divide the dough into pieces. Roll each piece into a circle.
Place some filling in the center of each circle.
Carefully seal the edges and press them down with a fork, which will give both a pattern and additional reliability.
Pour vegetable oil into the pan for frying. Heat it over medium heat.
Fry the pasties on both sides until golden brown. Then transfer them to a paper towel to drain excess fat.

The filling of chebureks can be very varied. In addition to the meat classics, you can come up with many sweet fillings. Apples go great with fried dough. Sprinkle the finished dish with powdered sugar or ground cinnamon.

Sugar rose cookies from leftover dumpling dough: a recipe for delicious and sweet pastries

Sugar rose cookies made from leftover dumpling dough

Cookies with a crispy sugar crust - quick, simple, delicious. Here is a recipe for delicious and sweet pastries - sugar rose cookies made from leftover dumpling dough:

You will need:

Dumpling dough
Sugar - a little for sprinkling
Butter - for greasing the dough
Cinnamon or powdered sugar - optional for sprinkling

Cooking steps:

Roll out the dough thinly.
Brush the surface with melted butter and sprinkle generously with sugar. At this stage you can add cinnamon.
Roll the dough into a log. Cut it into circles about 1.5 cm thick.
Place the mugs on a baking sheet lined with parchment.
Bake in an oven preheated to 180 degrees until golden brown.

It turned out to be a great quick dessert for tea. Doesn't require any trouble, and the result exceeds expectations. You can add apple slices to the dough at the stage of rolling the roll. It will turn out very tasty. But you can do without the filling. Sprinkle the tops of the rolls with cinnamon or powdered sugar. However, even without sprinkles, the cookies turn out sweet and appetizing.

Sweet brushwood from leftover dumpling dough: recipe

Sweet brushwood from leftover dumpling dough

Sweet crispy dough that melts in your mouth. Brushwood is a classic of our childhood. Make it from leftover dumpling dough. Here is the prescription:

You will need:

Dough for dumplings
Powdered sugar - for sprinkling
Vegetable oil - for frying

Cooking steps:

Roll out the dough into thin sheets, approximately 2 mm thick.
Cut it into thin strips measuring 2 x 10 cm. Make small cuts in the middle of each dough strip so that the other end of the dough can be threaded through them.
At the same time, pour vegetable oil into a saucepan and place it over medium heat. You can check the desired temperature by dropping a small piece of dough into the oil. If it immediately hisses, the oil is hot enough.
Fry the dough until golden brown.
Then transfer it to napkins to drain off excess oil.
After placing it in another dish, sprinkle the brushwood generously with powdered sugar.

In this way, even a very small amount of dough can be disposed of. And you will “click” this brushwood like seeds - and you will not notice how the bowl becomes empty.

All the recipes given here are just a small part of what can be prepared from leftover dumpling dough. Don't be afraid to experiment and come up with your own variations, and maybe someone will cook according to your recipe. Good luck and bon appetit!

Dumpling dough. Choux pastry for dumplings

Dumpling dough. Dumpling dough is otherwise called simple unleavened dough. Not only dumplings are made from it (both stuffed with meat, poultry, fish, and vegetables). Housewives also make dumplings with various fillings from dumpling dough. You can make manti from this dough, steamed rolls with fillings. “Dumplings” for soup are made from dumpling dough, and Ukrainian dumplings are also made from it. Not all housewives know that from dumpling dough, for example, from its remains after preparing dumplings, when there is not enough filling for all the dough, you can make delicious unsweetened thin flatbreads. To do this, the dough is rolled out thinly and fried in a dry non-stick frying pan or with the addition of vegetable oil during the frying process. You can make flaky sweet cakes for tea from dumpling dough or its remains. To do this, the dumpling dough is rolled out with a rolling pin on the table, then greased with butter or vegetable oil, sprinkled with sugar, rolled up into a roll or in another convenient way and rolled out again. Then all actions are repeated. Thus you need to make 3-4 layers of dough. Then roll out the dough one last time, cut into diamonds and fry in vegetable oil. Serve immediately with tea. Dumpling dough is made from simple ingredients - a mixture of flour, eggs, salt and water. Some dumpling dough recipes may not contain eggs or water. Or they may contain only egg whites or only their yolks. The dumpling dough should be kneaded thoroughly. In this case, it becomes more elastic. To prepare dumplings, manti, dumplings, rolls, dumpling dough should be rolled out as thin as possible with a rolling pin. Then the products will be tender and tasty. Dumpling dough boils quickly, especially if it is fresh, just prepared and has not been frozen.