====== Dumpling dough  ======
//by Valentina Tomme//

===== Ingredients =====
^ Ingredient    ^ Amount         ^
| Water         |         ~330ml |
| Egg           |              1 |
| Salt          |  3/2 - 2 tspn. |
| Flour         |            1kg |

===== Instructions =====
  - Knet
  - Seal air-tight
  - Let sit for 3 hours
  - Knet
  - Consistency should allow for handling without additional flour (otherwise add some flour for handling)

===== Nutrients =====
^ Nutrient          ^ per 100g ^ Total ^
| **Energy**        |||
| **Carbohydrates** |||
| Dietary Fiber     |||
| Sugar             |||
| **Fat**           |||
| Saturated Fat     |||
| Trans Fat         |||
| **Cholesterol**   |||
| **Sodium**        |||
| **Protein**       |||
| **Vitamin A**     |||
| **Vitamin C**     |||
| **Calcium**       |||
| **Iron**          |||