Kefir dough for dumplings

Kefir dough for dumplings
Category: Recipes
Ingredients
Flour 500 g
Salt 0.5 tsp
Milk (or kefir)
+ water up to 180 ml
Eggs 2 pcs.
Cooking method

The dough turns out to be white when boiled, tasty, due to two eggs it does not boil. The dough for dumplings, dumplings, and ravioli is the same, for my taste, good.
I knead the dough only on a food processor, it's too dense for HP. In the process of rolling, I do not mix flour at all, even when forming dumplings. They turn out neat, perfect for soup.

Note
I don't like when dumplings or noodles are sprinkled with flour on top, because I often cook soups with them. When there is flour on the dough, the broth turns out to be cloudy and tasteless. For such clean products, I make a very steep dough that cannot be rolled out with my hands, but is easy on a typewriter. In order not to stick together during freezing, I put them on a special pallet and substrate, to which nothing sticks. Such a steep dough will not knead HP (I add 50-100 grams of flour to the main recipe), it may break. And the harvester makes it perfect, without stress. In HP, I like the dough if I sculpt dumplings the old fashioned way, rolling it out with my hands and not using molds for sculpting.

I really want to thank you for the dough recipe. The dough is awesome for dumplings, and for dumplings, and for noodles. Previously, we didn’t freeze anything, because my husband didn’t like dumplings or dumplings from the freezer (they got a little crumbled). And now it's a fairy tale with this test.
500 gr flour, 2 eggs, 0.5 tsp. salt, up to 180 ml. water or kefir (I make with kefir) The cooking process is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35840.0.

[GalinkaMalinka]

I went to read something new for so many years in the subject, and here is my recipe. GalinkaMalinka, I don't know who you got it from, but I composed on kefir, I remember dumplings well, I really liked it with him. I wrote here https://Mcooker-enn.tomathouse.com/in...ic=2843.0
I’ve already forgotten about it, and now I want white dumplings again. Most of all I liked kefir + water up to 180 ml. Thank you for reminding me.
I looked at the pictures of the process, how much does it mix with you? I knead with a combine for at least 15 minutes, or even more. It then becomes so professional, very even-textured-homogeneous. You look like a little bun, but maybe only in the photo it looks like this, because the dumplings themselves are nice!

I do the same, but I put 1 egg, a little more kefir and a little SODA on the tip of a knife. After kneading, I let the dough come to its senses for 40 minutes and sculpt dumplings. Try it, the result will pleasantly surprise you.

Also try the dough:
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.
Salt - no
Eggs - no
Details here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

I have whey after making curd. Can whey dumplings be made? I usually do it on kefir.

Usually, what do you add to the dough? Water?
So why can't you add whey, it has a curd, kefir taste and smell - consider that kefir was diluted with water, here's the whey for you

Thank you, I didn't realize it myself.

but for some reason everything turned into a crumb, I had to add water, now I think I probably added a lot, since I will roll on rolling