Dumpling dough
By
Nina Simonds
Globe Correspondent
/
January 21, 2009
- |
Makes 28 skins
| 1 | teaspoon active dry yeast |
| 1 | tablespoon sugar |
| 1 | cup very warm water (about 105 to 115 degrees) |
| 3 | cups flour, or more if necessary |
| 1/2 | tablespoon olive oil (for the bowl) |
2. Turn the dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. If the dough remains sticky, sprinkle it with a little flour.
3. Shape the dough into a ball. Oil a bowl and set the dough in the bowl. Turn it over so it is covered with oil. Cover the bowl with a kitchen towel. Set aside in a warm place to rise for 1 hour or until doubled in bulk.
4. Punch down the dough. Use as directed.
© Copyright 2009 Globe Newspaper Company.
