I’m making easy dumpling dough, one thing I’ve made lots of time prior to, but it surely’s simply no longer popping out proper, it’s dry and crumbling as I attempt to knead it. The recipe I’m following is;
160ml boiling water
pinch of salt
I knead all the substances in combination till included, I let it sit down in a plastic bag for 10 mins to melt and then knead once more for 10 mins. I’m at the second one kneading portion and the dough is no longer a forged mass, it’s crumbly and doesn’t wish to stick in combination for me to knead it. This is the second one batch I’ve had pop out like this and I’m no longer certain why since I by no means had this drawback prior to now.
For further context I latterly moved to Tucson and I do know altitude can on occasion impact cooking. Any concepts on how I will salvage this dough?