Dough for Brazilian dumplings

Ingredients for 1 servings:

• 3 cup(s) wheat flour (200 – 250 ml coffee cup)
• 1 tbsp, leveled salt
• 3 tbsp oil (rapeseed, soybean or sunflower oil)
• 1 tbsp cachaça
• 1 cup of water, lukewarm (coffee cup, see above), approx. as needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix 3 cups of wheat flour and 1 tablespoon of salt in a bowl. Make a well in the center of the bowl and add 3 tablespoons of oil, 1 tablespoon of cachaça, and a little lukewarm water from the cup. Mix the ingredients gradually, adding a little more flour from the edge each time. The dough should be soft. If the dough is too hard, add a little more water. If the dough is too sticky, add a little more flour. Tips: Roll out the dough thinly on a lightly floured surface. If the dough isn’t thin enough, the dumplings won’t be crispy after frying. Cut out circles, fill as desired, moisten the edges with water, and press the dumplings shut with a fork. Deep-fry in hot oil, drain well, and then let them dry on absorbent paper. This makes about 15 dumplings.