FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The dough for making dumplings on mass-production machines is made from whole wheat flour, cereal flour, which is used as wheat or rye or rice or oat flour, egg product in the form of raw eggs or egg powder, vegetable oil, liquid for kneading, as which use water or kefir or milk, and salt. The starting components are used at a certain ratio.
EFFECT: invention makes it possible to impart dietary properties to the dough for making dumplings, to increase the biological and nutritional value of the finished product.
1 cl, 4 ex
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