Homemade whole wheat dumplings

Mix the ingredients with the indicated grams (I added about 20 grams less oil, depending on how you see it), make a ball, cover in a container or wrap in film and let it rest in the refrigerator for about 30 min. I let it rest for an hour. The milk can be animal or vegetable.

Then make balls according to the size of dumplings you want, spread with a rolling pin until the dough is thin and with a bowl of the desired size on the stretched dough is made a circle. This circle is filled with the mixture we want (spinach, ratatouille...). This way with all the dumplings. Close and seal with a fork.

If you want you can put egg on top before putting them in the oven. I did not do it. The oven should be up and down, at about 200º for half an hour, it all depends on the power of your oven.