Choux pastry for the most delicate dumplings with your favorite filling.
Cooking time 40 minutes
Flour 600 g
Water 250 ml
Vegetable oil 2 tbsp. l.
Salt 1/2 tsp
Boil water in a saucepan, add salt. Add vegetable oil.
Add half the flour.
And stirring well, knead the dough so that it sticks out from the sides of the saucepan.
Place the dough in a bowl and cool.
Knead the dough, adding the second part of the flour.
Let the dough rest for 10-15 minutes. The choux pastry for dumplings is ready. You can start sculpting.