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Dumpling dough
| Gluten-free all-purpose flour for dumplings Garnec 500g | 250 g |
| Water at room temperature | 160-170 g |
| Vegetable oil | 8 g (1 tbsp) |
| Salt | 4 g |
1. Mix flour and salt, add water and vegetable oil. Knead the dough thoroughly until smooth.
2. While working with the dough, store any unused dough in a plastic bag.
3. Roll out the dough to a thickness of 1-2 mm (grease a rolling mat with vegetable oil first). For pelmeni and vareniki, cut out circles 6-7 cm in diameter, and for manti, 10 cm in diameter. Place the filling in the center of the circle. Seal the edges.
4. Place the pelmeni/vareniki in boiling water and cook at a low simmer for 6-8 minutes. Grease the bottoms of the manti with vegetable oil and place in a steamer. Cook for 35-45 minutes.
