Homemade dumplings - very tasty! Classic recipe with homemade photos

Choux pastry for dumplings (dough in boiling water). This is perfect! And tasty, and simple, and without too much flour. The kitchen is always clean, and the dumplings are tasty and do not boil! And the plus from this test is very tasty chebureks!

How I cook this dough, see the video below at 03:24. There are two more types of dumplings dough - dough on mineral water and dough on milk. I compare three recipes for dumplings dough (cook, cook for a long time, freeze, cook again) and check which is most suitable for pasties)) If you do not like to watch, read the custard recipe below in this article))

So, we are cooking. Sift flour in a bowl. Measure out THREE glasses of flour (a glass of 250 ml). Exactly three. I tried to cook from flour from different manufacturers - it doesn’t matter at all. It always turns out. This is the first plus.

I make a deepening in the middle and drive one egg into it, add 0.5 tsp. salt and 3 tablespoons vegetable oil. Mix a little with flour. It is more convenient to do this with a fork. Then I pour a glass of boiling water (preferably not quite full - about 230 ml). Precisely boiling water! Just boiled water - immediately into the dough. And immediately you need to mix well and collect the dough in a lump. You can mix a little spoon (immediately hot), and then with your hands.

The dough is very pleasant, it does not stick to your hands. You do not need to knead it for a long time. Excess flour is not needed. This is the second plus. I leave it under the towel for 10 minutes - that's enough. And you can sculpt dumplings (or chebureks) without adding extra flour.

The dough is very tasty! This is the third plus. Doesn't fall apart, even after freezing. This is another plus. Sometimes I just freeze the dough. Then I defrost on a shelf in the refrigerator - and you can sculpt dumplings (the dough is just cooked). And one more plus - from this test I prepare brushwood and pasties. Very tasty and beautiful!

Here is the recipe for chebureks with capelin from this test

• Flour - 3 cups
• Boiling water - 1 glass (not full!
• Egg - 1 pc.
• Vegetable oil - 3 tbsp.
• Salt - 0.5 tsp
*** My glass is 250 ml

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Dumplings - a classic step by step recipe

The process, though tiring, but believe me - it's worth it. Be it on cold winter evenings, keep warm with this dish. Come very well at the New Year's table or Christmas holiday. Yes, even at any time of the year - everyone is delighted with homemade dumplings. Just look ... With butter, and black pepper. Or maybe you want - add sour cream, ketchup or mayonnaise. Or ketchunez, which gained popularity after the release of the series Univer, with the hero Kuzey, who ate dumplings with this homemade sauce. For me, Russian mustard, ground pepper and a slice of oil, washed down with tomato juice - what could be tastier !?

So friends. You can start either with minced meat or with dough. I suggest starting with the last ...

Dumplings dough - delicious and soft on the water (classic recipe)

The proportions for the preparation of the dough will show 1 kg. flour. The dough can be done on water only - without butter and eggs. But the option with the egg is preferable. Someone makes choux pastry, someone with water at room temperature. Trying different options, I liked this particular classic recipe with vegetable oil. Although the oil itself, in fact, is not necessary, and it is no longer for the dough itself (although it makes it more elastic), but so that your hands do not stick to the dough during the kneading process. And so, properly mixed dumplings dough should not stick to your hands. And many adhere to this method!

You will need:

  • 1 kg. flour
  • 0.5 mlwater at room temperature (not cold)
  • 1 egg
  • Salt - a teaspoon
  • 30 grams of sunflower oil

So let's get started. All the ingredients in front of us:

  • It is advisable to sift the flour. If this is not done, nothing critical will happen. Especially if the quality of the flour is good.
  • Salt is recommended immediately to flour, or you can dissolve the salt in water with an egg. The first option is more convenient for me, since you can salt the flour, then mix it and try with a finger on the salt. Choose what is more convenient for you. The main thing is not after water.

Step 1. Shake the egg in a glass of water, and you get milky water. In the photo above, the egg is just in the water, and in the photo below, they are already shaken and gradually pour exactly 1 kg. flour. You can pour slowly, leaving just a little water in the mug. In which case, if you get a thick dough (for example, did not guess with the proportions of flour and added more), then you can add the remaining water. In the case of exact proportions, you can safely pour exactly 0.5 liters of water into pre-sifted flour.

First, mix the dough with a wooden spoon. Otherwise, if right away with your hands, it will not be quite right.

How to knead the dough on water for homemade dumplings with soft and tasty

The most common option is a dough on the water. It turns out to be very tasty, and to the touch soft and quite pliable. Dumplings are molded without difficulty, well, it’s just a pleasure, and they are stored in the freezer for a long time without cracking.

I want to discover the most important secret right away, the water is taken not ordinary, but boiled. Thanks to her, it turns out excellent dough for dumplings.

We will need:

Stages:

1. In a deep container to start, break one chicken egg and pour boiled water. And with a fork, blast the mass. Then add half a teaspoon of salt and mix again.

2. Next, in small portions, add wheat flour and knead with a culinary spatula or an ordinary tablespoon. After the dough is not convenient to knead with a cutlery, go to your hands.

3. Knead the mass on the work surface into the ball. In no case should the dough stick to your hands, but be playful and pliable. Next, let him stand and rest, cover with a deep cup or towel.

4. After 30 minutes, you can already freely make dumplings from such a test. Good luck!

Source https://youtu.be/js33_ZFGdm4

And here’s another recipe that I dug up on YouTube from the famous channel Cheesecakes-cheesecakes, I also love it. Press the button and see.

Soft and elastic dough for dumplings with vegetable oil

Wow! That's what I will say about this recipe, when I found it, I decided it was the one that I had been looking for all my life. Because the composition of the ingredients uses vegetable sunflower oil, due to it the dough comes out cool. It is elastic and I want to sculpt dumplings without stopping, and dumplings, by the way, too. Straight hands do not stop.

Having tried, once this cooking method, I am sure you will not cheat on him. If you are looking for a good, proven recipe, then it is in front of you, take notes, add the article to your bookmarks so as not to lose.

We will need:

  • flour - 4 tbsp.
  • chicken egg - 2 pcs.
  • salt - 1 tsp
  • vegetable oil - 4 tbsp
  • boiling water - 250 ml
  • sugar - 1 tsp

Stages:

1. In order to make dumplings or dumplings with your own hands, everyone knows that you need to learn how to properly make the perfect dough for them. Therefore, pour flour into a cup (4 tbsp.) And break two chicken eggs. Add 1 tsp of granulated sugar and 1 tsp of salt.

2. Gently mix the mixture with a tablespoon, it will turn out as if it were cereal. Then add 4 tbsp of vegetable oil. And stir again.

3. Next, according to the instructions, pour boiling water, brew the flour. Wow Using cutlery, not hands, so as not to burn them, knead the testes.

4. Once the mass has stopped, start kneading the dough with your hands until it is gathered into a lump. Send him to a breather, cover with a towel for 30 minutes, and then use as intended.

Source https://youtu.be/zk6sFwKZg9I

Quick dumplings dough in milk with eggs - it turns out excellent and smooth

Now one more option, also very good, has been tested by not a single year of modeling. Perhaps someone will say what a dough on milk is the best, because it has all the necessary properties. Such as, does not break when modeling flour products, it can be rolled thinly into a layer, which is convenient if you cook dumplings in a dumpling. Well, it does not boil and does not break during cooking.

I also like to work with this test, because it is flexible when rolling, but at the same time it is not hard, but soft and very tasty. In general, try to do it unambiguously.

We will need:

  • Cow's milk - 1 tbsp. you can take half to half, that is, 0.5 tbsp. milk and 0.5 tbsp. water
  • Sifted wheat flour - 2-3 tbsp
  • Vegetable oil - 1 tsp
  • C0 chicken egg - 1 pc.
  • Salt - 1 tsp

Stages:

1. Pour 2 full cups of sifted wheat flour into a bowl. Make a recess in the middle. And now break the chicken egg and take warm milk, not cold from the refrigerator, and add it here. Plus pour here 1 tsp of salt.

2. And do not forget about vegetable oil. And then it will stick to your hands.

3. Knead the dough from the ingredients, as soon as it becomes poorly kneaded with a spoon, transfer it to the table. Sprinkle the surface with flour and add as needed. Then roll it into a cone and put in a bowl, cover with cling film and leave it to lie down for half an hour. The dumplings dough on milk is ready to work. Go for it!

Source https://youtu.be/Ik7YtrAESEU

Dumplings dough with vegetable oil

Step 2 In the next step, for elasticity, add a tablespoon of oil to the dough:

... also, so that the dough does not stick to the hands, a couple of drops on the palm:

Step 3 Knead the dough for at least 5 minutes until a uniform shape is obtained. The dough should not be thick, not liquid. The suggested proportions above are ideal for 1 kg. flour. From one kg. test, get about 3 kg. dumplings in the finished form.

By the way! The recipe for the test is classic and not casual is called universal. After all, it is perfect not only for dumplings, but also for the preparation of manti, pasties, dumplings. Including, for dishes of Uzbek cuisine, such as mampar or lagman. The principle of preparation is not much different. This is a good foundation.

Cover the dough with cling film or put in a bag. Let them rest for 30 minutes. Putting it in the refrigerator ...

It's time to cook the stuffing, called minced meat ...

Homemade dumplings made with boiling water - a classic recipe

The next option will be choux, due to the fact that boiling water is present in the composition of the products. Due to this, the dough can be easily and quickly rolled into a thin layer, it will not break and will be durable. Not a little important, but it is kneaded without lumps.

It tastes very good. And since such a dough is so malleable, even a child can cope with it, organize children's leisure, sculpt dumplings, dumplings or pasties with them. An advantage over all other recipes is that when sculpting, you do not need to use flour.

We will need:

  • just that boiled water - 1 tbsp.
  • chicken egg - 1 pc.
  • salt - a pinch of salt
  • flour - 2.5-3 tbsp.
  • vegetable sunflower oil - 3 tbsp

Stages:

1. Add a pinch of salt, vegetable oil to the chicken egg, then sift the flour (1/3 part) and add it here.

2. Grind all added ingredients in a bowl with a wooden spoon into crumbs. And only after that pour boiling water. Once the lump has gathered, start adding more flour.

In hot water, gluten swells in a matter of seconds, so the dough is boiled and it turns out so strong and elastic.

3. Thus, knead on the table dusted with flour. Then wrap the dough in a bag and let lie at room temperature for 25-30 minutes.

4. Well, then with enthusiasm and pleasure, cut it, roll the sausage, divide it into pieces, roll it into a circle with a rolling pin, and sculpt dumplings from the prepared blanks.

Source https://youtu.be/tWyGqhBmKsw

Minced meat dumplings recipe

Everything here is also simple, and the forcemeat is universal - it can be suitable for manti and pasties (see the recipe - homemade pasties are the most successful recipe). Only in the case of the last two, more onions are recommended than on dumplings. And seasoning is also desirable - zira.For dumplings, it is not used, or in some cases, for an amateur.

The simplest version of minced meat on dumplings is the following:

  • 1 kg. twist the pork meat in a meat grinder (you can combine 50% pork with 50% beef, or a little more pork).
  • 4-5 bulbs. Visually, onions are 30-50% of the total meat volume (in the case of manti, onion and meat in half or onion, you can have more, for juiciness)
  • Salt and pepper to taste

Onions can be cut into small cubes with a knife ...

... or at the same time scroll in a meat grinder, before or after meat. Of course, this option is simpler in which there are fewer tears.

Here's what happened ... About 30% of the onion of the total minced meat.

Salt pepper to taste, mix. Stuffing is ready!

How to cook dumplings, and what fillings can be used for this

In Russia, they appeared in the 19th century, they were nicknamed “ears”, stuffed with beef, pork, lamb, vegetables, mushrooms and cottage cheese, this is actually our notorious dumplings.

Translated from the Finno-Ugric "dumplings" are translated as "bread ears", and also "ears of bread", as they were originally called. Our ancestors Siberians prepared soup from them, seasoning with red vinegar.

Tatars stuffed with elk, venison, bear, poultry, potatoes chopped into cubes.

There are many traditions associated with this dish. This is especially true for Russia.

In Siberia, a large friendly family gathers to make dumplings at the table, they cooked for the whole long frosty winter.

There was such a custom that a dish with dumplings was planted in the center of the table and everyone ate from it, this was a sign of great hospitality of the owner of the house, but if the dishes were laid out on plates, for each guest separately, this meant that the owner wants to quickly say goodbye to them.

They even guessed at them, put a coin into the filling, and who got dumplings “with a secret”, prophesied wealth for a whole year.

How to make an elastic dough for homemade dumplings according to the classic recipe?

The dough, which is made from water, flour and a little salt is the basis. Try it, maybe you will like such a simple recipe, and if not, then you will find many good recipes, and some will surely appeal to you.

Source https://youtu.be/Mv0565Z64aw

Take:

  • Water - 1 tbsp.
  • Flour - 3 tbsp.
  • Salt to taste

How to cook:

Sift flour into a cup, add salt.

Source https://youtu.be/Mv0565Z64aw

Now pour water and mix with a spoon.

Source https://youtu.be/Mv0565Z64aw

Then knead the dough on the table.

Source https://youtu.be/Mv0565Z64aw

Cover it with a bag or cling film and let stand a little. You can start rolling out.

Source https://youtu.be/Mv0565Z64aw

Dumplings: a step by step recipe with photos

In order for home-made dumplings to turn out really tasty, you first need a desire, and secondly, a sufficient amount of time to cook them.

Of course, given the current variety of products in supermarkets, you can buy them, but the taste will be completely different than dumplings prepared with your own soul. And so that the modeling process is not boring, you can simply bring the whole family to this business and then the time will pass cheerfully and imperceptibly, and the result will be delicious home-made dumplings.

The recipe for dumplings and dumplings in a bread machine (it does not boil)

Despite the fact that this is a dumpling dough and the breadmaker will knead it, you can safely use it to make flat cakes in a pan, or prepare samsa, dumplings, manti, etc. So, friends, if there is such a miracle assistant, write down the recipe in a notebook so as not to lose and always use it only to your health.

We will need:

  • Makfa wheat flour - 500 g
  • cow's milk or water - 1 multi-glass or 200 ml
  • vegetable oil - 1 tbsp
  • chicken egg - 2 pcs.
  • salt - 0.5 tsp

Stages:

1. First of all, send all the liquid ingredients to the bread maker, this is vegetable oil, milk and chicken egg. Then add flour and half a spoonful of salt.

2.Close the appliance lid and set the yeast-free dough mode for 15 minutes. Take out. Let him lie down a little in a bag, and then work on it for health. The dough comes out plastic and very tasty. Bon Appetit!

Source https://youtu.be/TZ4beczZRCY

Classic dumplings dough

This is ideal for dumplings and dumplings and for pasties, even for those who are going to sculpt manti. It is very pleasant to work with it, because it turns out to be very elastic and resilient, and in the context, if it is well kneaded, it will be “holey” as in the photo:

The main thing is to adhere to the time of kneading and the proportions indicated in this recipe.

Dumplings dough - secrets and general principles of preparation

Variations of the test for dumplings are great. But often they cook it freshly. It is also used in the manufacture of ears, manti, dumplings, pies.

It is important that the dough turns out smooth, but not rubber, because the final result of the finished dish largely depends on it.

So, you can brew the dough with boiling water, put it on fermented milk products, mineral water, whey, add or exclude chicken eggs from the recipe.

There are plenty of ways, as you like more, but at least a couple or three recipes need to know and be able to cook them.

Alternate them to conquer the hearts and stomachs of people you love!

Dumplings and dumplings are dishes that are cooked very quickly, especially when too lazy to come up with something to cook, usually many hostesses tend to boil dumplings. Fast, tasty, easy!

In order for the dough to turn out and the whole process “eaten like clockwork”, there is a list of basic recommendations, the observance of which will lead to culinary success.

Important: in the preparation of unleavened dough, the main thing is to stick to the middle ground! It should not be excessively soft, otherwise, when boiling, the products lose their shape, acquire a not very attractive look. If the dough is too plastic, tight, it is difficult to chew the dumplings, they will be like plasticine.

For the filling, use minced pork and beef with the addition of finely chopped onion, in a ratio of 1: 1, for dumplings take cottage cheese, potatoes with lard, vegetables, mushrooms.

Below you will be presented with the main nuances used in the preparation of dumplings, it is also suitable for dumplings, ears, dumplings, pastry.

Choux dough for boiling dumplings

Many people love dumplings made from just such dough. It is prepared in literally 5 minutes, and you can use it also for pasties, manti and vareniki. Try it and you, perhaps this recipe will become your favorite.

Source https://youtu.be/00zVpwSAIL4

Ingredients:

  • Water (boiling water) - 500 ml
  • Egg - 2 pcs.
  • Salt - 1 tsp.
  • Sunflower oil - 2 tbsp. l
  • Flour - 3 cups

How to cook:

Pour boiling water into the container, add salt, oil and stir.

Source https://youtu.be/00zVpwSAIL4

Now add the eggs and flour. Stir with a spoon first.

Source https://youtu.be/00zVpwSAIL4

Sprinkle flour on the table and lay out the mass.

Source https://youtu.be/00zVpwSAIL4

Knead the dough, and then put it in a plastic bag for 1 hour. Done!

Source https://youtu.be/00zVpwSAIL4

Tasty dumpling dumplings - recipe for mineral water

A simple and quick, and most importantly affordable recipe, which has also gained popularity among bloggers and housewives. Most claim that in the work of this dough behaves great. Try it and you.

We will need:

  • Mineral water - 1 tbsp.
  • Egg - 1 pc.
  • Sugar - 0.5 tsp
  • Flour - 500-600 g approximately or how much will take
  • Vegetable oil - 4 tbsp.
  • Salt - 0.5 tsp

Stages:

1. Add sugar and salt to one chicken egg, bubble in a bowl into a homogeneous mass. Add vegetable sunflower oil, mineral water and mix. Then, in small portions, literally add a tablespoon of wheat flour.Stir and re-add, and so on, until you run out of everything.

2. Knead the dough in a bowl, and as it becomes difficult to move the mass to the table.

And do such movements until it stops sticking.

3. And here he is a weird little ball. Leave it to lie warm, with the lid closed, or cover with a towel. And then you yourself know what to do with it, sculpt dumplings.

Source https://youtu.be/n4A3ldJGZ6A

How to make delicious dumplings dough

  1. The main component, of course, is flour, without it you can’t make any dough! Therefore, be very careful about her choice.

It should not be of the first grade, namely the highest, oatmeal, but better wheat, it has a higher content of gluten (gluten), and this is a very important point for the test, it will turn out elastic, but not rubber, the products will not tear, boil and perfectly keep their mouth-watering appearance. The meat will not swim separately, which is very enraging for many people.

As you already understood, the best flour is selected, for sure you already have a favorite brand of the manufacturer, pay attention to the color, it should be white. If all the parameters converge, you can start cooking.

It is important that from high-quality dough, you can roll out thin circles of dough and not worry about the final result of the dish.

To understand the quality of flour, you need to try several brands and find one that will fully satisfy you.

Life hack: here's a little tip for you when choosing flour, it should be snow-white. Please note, when boiling, the products should not turn yellow and acquire a different shade. A good sign is that the dumplings did not tear, and the meat remained inside.

This is exactly the kind of flour that you need to use when preparing unleavened dough.

Even flour of the highest grade must be passed through a strainer, this event helps to easily get rid of rolled lumps, dirt and foreign objects that could fall into its composition.

Often there are such "instances" that, when cooking, omit this moment for some reason. I do not recommend doing this; this is a rather important stage in the process.

A little trick: Sifting flour not once, but twice, it is saturated with oxygen, all the smallest particles.

I often draw attention to the fact that current recipes omit this detail that is important for making dough. And very much in vain!

Do I need to salt the dough? Each proceeds from its taste preferences, someone likes it to be salty, others have enough salty filling, you can just add salt to the water, already during boiling. In general, this question is individual.

  1. All liquids used in the batch should be warm, preferably at room temperature, it is better to use boiled water rather than raw water.
  2. If egg mass is excluded from the recipe, then it may break during the sculpting process. To prevent this, pour a couple tablespoons of sunflower oil into the flour.
  3. Kneading the dough is a rather lengthy procedure, which takes at least 20 minutes. It should be plastic, dense, but not rubber.

Each dough recipe contains an accurate list of the number of ingredients, as for flour, do not use all at once, add a little bit of dough when kneading, if there is an excess, the dough will resemble plasticine, and you can chew finished products, not chew!

By the way, if you beat the dough, then it will be even better. How to do this correctly, you need to take a lump in your hands, raise it at face level and quit, repeat the action a couple of dozen times.

  1. When the kneading is complete, give the dough a ball shape by wrapping it with a film or a cloth slightly moistened with water. So it is saturated with moisture, and it will become easier to work with it. And most importantly, finished products will fully retain their shape, will be not only satisfying, but also attractive!
  2. Do not clean the dough in a cold place, put it in a deep bowl and just move it to the side, and proceed to making the filling.
  3. If you are carried away and have done so much dough that you could not use it at one time, then place it in the refrigerator, then you can bake pies, pasties or cook dumplings. For a long time it will not persist, a maximum of half a week.

Tasty dough for dumplings in milk

This dumpling dough is very tasty. It has all the necessary qualities and can be considered ideal - elastic, thinly rolled and not torn. It’s a pleasure to work with such a test! Try it and you.

Source https://youtu.be/Ik7YtrAESEU

Take:

  • Milk - 1 tbsp. (200 ml)
  • Egg - 1 pc.
  • Flour - 2 - 3 tbsp.
  • Vegetable oil - 1 tsp.
  • Salt - 1 tsp.

Stages of cooking:

Sift flour into a bowl and make a recess in it.

Source https://youtu.be/Ik7YtrAESEU

Add the egg, salt, butter and milk and begin to knead the dough with a spoon first.

Source https://youtu.be/Ik7YtrAESEU

Continue to do this with your hands, shifting to a table sprinkled with flour.

Source https://youtu.be/Ik7YtrAESEU

After the dough is ready, let it stand for 15 minutes. You can start rolling.

Cooking instruction

Break 2 eggs into a bowl and pour a tablespoon of salt without a slide, mix thoroughly.

Pour 2 cups of water (400 ml) into beaten eggs, mix.

Pour flour into the resulting mixture and mix well.

When the dough acquires a thicker consistency, put it on a special board for rolling sprinkled with flour and knead to a homogeneous mass.

Put the mixed dough in a bowl and close the lid, leave for half an hour.

While the dough is suitable, you need to do the preparation of minced meat, chop the onion finely.

Minced meat and salt to taste, add chopped onions and half a glass (100 ml) of water for juiciness.

After half an hour from the dough, cut a small piece and use a rolling pin to roll out a sheet about 2 mm thick from it.

Cut a small pile or glass of dough from the dough.

Put a small amount of minced meat on each sochi.

Roll it in half and close the edges tightly.

Connect the edges together.

Do the same from the remaining dough and minced meat.

Put the pot with water to heat, put mushrooms in it and salt to taste.

If the mushrooms are frozen, as in this recipe, then they should first be thawed, and if fresh, then pre-processed.

Throw dumplings into boiling water, boil for 5-7 minutes after surfacing.

After a while, the dumplings are ready to serve with the resulting mushroom broth and sour cream.

How to make kefir dough for homemade ravioli without eggs

In conclusion, I would like to show one more recipe, which is made exclusively on a fermented milk product. I honestly didn’t even suspect this method of preparation. Well, as it turned out, that in vain. Therefore, when I have kefir in the refrigerator, I use it in dough for dumplings.

Remember that the dough should be uniform and seasoned. To do this, all ingredients must be thoroughly mixed so that it becomes smooth and without any interspersed flour. Your gingerbread man should turn out not sticky!

We will need:

per serving of 1,250 kg dough:

  • kefir 1% - 500 ml
  • salt - 1 tsp
  • flour - 700-800 g

Stages:

1. Pour kefir into a deep bowl, add salt and mix. And start adding flour.

Be sure to sift the flour through a sieve to saturate it with oxygen!

2. Knead the dough without eggs on dumplings for about 10 minutes. And then let it rest in a cool place in the refrigerator, wrap it in a bag and put it there.

3. Now move on, roll the dough into a layer and then lay the meat filling on the surface of the dumplings. Or, manually make dumplings by methods known to you. Good luck!

Source https://youtu.be/5zfdxo8n5B4

How to quickly make dumplings with your hands

Stuffing is ready, the dough is ready.So, it's time to start modeling dumplings.

Stage 1 We take out the dough from the refrigerator and cut off a piece for the first batch. The rest of the dough should be covered in a bag so that the edges do not dry out.

Stage 2. We roll out the dough with a snake, and cut it into equal pieces of 2 cm., As shown in the photo below. To prepare the blanks, you need flour. The photo below shows:

Stage 3. Dip each piece into flour, as if making a small cake. Attach a step by step photo:

It is also advisable to cover the blanks so that they do not dry out. Try to make blanks for no more than 10 minutes of sculpting. Indeed, if you make a lot of blanks for dumplings, then the latter will dry out, and it will be difficult to sculpt dumplings. For two, we have up to about 50 blanks at a time. Also, do not overdo it with flour, otherwise the edges will also be difficult to blind.

Next, I pass the rolling pin to my beloved, and photograph each step for you:

Classic homemade dumplings dough

The permanent classic is always considered a priority option, since it is simple, without frills, and everything always turns out.

I bring to your attention several ways to prepare a fresh dough using water, but so to speak for an amateur, with and without eggs, as you like. Try both options, stop at the one that will be more to your liking! Without eggs, the recipe is considered economical, in its composition only water and flour.

With eggs “more fun”, many people like this option more, so the prepared dishes turn out more nutritious and satisfying. But everyone has their own preferences! So read, try, and how to try it, decide!

Dumplings dough recipe so that it does not digest during cooking

Such a dough is prepared in just 5 minutes and does not require special skills, and besides, it does not boil. Try it - it will turn out tender, elastic, supple, pleasant in work and very tasty!

Source https://youtu.be/js33_ZFGdm4

Ingredients:

  • Water (necessarily boiled at room temperature) - 250 ml
  • Egg - 1 pc.
  • Salt - 1/2 tsp.
  • Flour - 600 gr.

How to cook:

Break the egg into a cup, salt and add water. Mix everything well.

Source https://youtu.be/js33_ZFGdm4

Now gradually introduce the flour and knead the dough in a cup, then on the table.

Source https://youtu.be/js33_ZFGdm4

We give it to stand for 30 minutes and you can sculpt dumplings.

Source https://youtu.be/js33_ZFGdm4

Delicious Homemade Dumplings Recipe

Let's start the “dumplings marathon” with a simple but no less tasty recipe. After kneading, we place the prepared dough under the film for at least a quarter of an hour so that it can stand, reach and in a boiled form please you with its tenderness and softness. We advise you to sculpt homemade dumplings of not very large size, then they will be more juicy, and weld in a matter of minutes.

List of ingredients for the test:

  • wheat flour - 0.5 kg,
  • purified water - 1 tbsp.,
  • chicken egg - 1 pc.,
  • rock salt - ½ tsp.

We make the filling from minced meat of mixed type, 0.5 kg is enough. Several large onions, spices and garlic to taste. If the minced meat seems too dry, you can add a few tablespoons of water to it.

Cooking process:

  1. Let's start by kneading the dough. In an convenient clean and dry container, we develop an egg, beat them a little with a fork.
  2. Add water and salt to the egg, mix thoroughly.
  3. Separately, with the help of a fine-mesh sieve, sift the flour. Gradually pour the egg mixture in small portions.
  4. Knead not too tight dough. If necessary, add a little flour.
  5. We transfer the dumplings dough into a bag and let it brew.
  6. Add finely chopped onion, spices and garlic to the minced meat. Knead thoroughly.
  7. We tear off a small piece from the finished dough, roll it out on a table sprinkled with flour. Try not to do it too thinly, otherwise your dumplings may break during cooking.
  8. From the rolled dough, cut out circles of approximately equal size.It is convenient to make it a suitable size with a glass.
  9. Put about a teaspoon of the filling in the center of each mug. Fold and pinch its edges.
  10. Throw a single portion of dumplings into boiling salted water and cook until they pop up, then immediately remove it. Serve with homemade sour cream or any suitable sauce.

How to beautifully make dumplings with your own hands

Well, now, just in case, I wanted to show everyone how to beautifully stick dumplings at home. This is done quickly and beautifully. View these step-by-step photos and learn if you don’t already own any of the techniques.

This article demonstrates a master class (cook Adina Makhmatamina, Dr. Zhivago restaurant). The movement of the hands and only, in general, observe and learn.

That's all for me, I hope the article was useful. Put classes, share it on social networks. I hope that now the dumplings dough will turn out excellent and smooth for you and will never fail. All a sunny day and good mood. Bye!

Fresh dough without eggs

Ingredients (per 70 finished products):

  • 750 gr. premium flour (necessarily white),
  • 120 ml. boiled water
  • a pinch of fine salt.

  1. As previously stated, the flour must be saturated with oxygen, passing through a sieve at least 2 times, sift immediately into a deep basin. So that later it would be more convenient to knead everything in one bowl.
  2. Pour a pinch of salt into a glass of warm water, stir until completely dissolved.
  3. In the middle of the bowl with flour, make a hollow with your hand and start pouring a thin stream of salted water with your left hand, and quickly knead with the right hand from the center to the sides of the bowl, armed with a wooden spoon.
  4. As soon as the water in the glass runs out, start kneading the dough with two hands, you can mix the flour in small quantities.

The main symptom will tell you about the readiness of the unleavened test, it should not stick to the working surface and hands. It should also be noted that the dough becomes dense and stretches well.

  1. We beat off, as we taught you above, cover the top soaked in water with a clean cloth, wrap it on top in cellophane or film.
  2. We clean in a warm place, it should "reach", at least half an hour.

Once the dough is completely ready, we begin to sculpt.

What form to give, how to collapse and all other wisdom, we will tell at the end of the article.

To make sticky dough without eggs sticky, pour 100 ml into it. odorless sunflower oil.

How to make dumplings yourself at home

Stage 4. We roll out an even circle with a rolling pin so that the workpieces are obtained in 2-3 mm. thick

Stage 5. We put the filling with a fork, and then dip the dough into the envelope, as shown below:

Stage 6. Sculpt the edges, as shown in the following photo:

It should look like this:

Stage 7. Excellent! As you can see, nothing complicated. Now take the edges, and form dumplings.

The first hand-made dumpling is ready, and you can take the camera aside to sculpt together. The more participants connected to the sculpting process, the faster you can handle it!

Stage 8. Sprinkle a baking sheet or a tray with flour so that the dumplings do not stick to the bottom, and do not stack tightly to each other.

In fact, when I connected to the process, the dumplings began to turn out not so neat)). The first tray is ready!

You can start cooking ...

Delicate dough for dumplings on a mineral water with vegetable oil

Having prepared the dough for dumplings according to this recipe, they will turn out delicious, tender, just melting in your mouth.

We will need:

  • Mineral water - 1 cup (250 ml)
  • Egg - 1 pc.
  • Salt - 0.5 tsp.
  • Sugar - 0.5.h l
  • Vegetable oil - 4 tbsp. l
  • Flour - 4 cups

Stages of cooking:

First of all, mix the following ingredients in a cup - egg, salt, sugar, vegetable oil and mineral water.

We stir with a whisk and see how the mass has foamed - you are doing everything right.

Now gradually add the sifted flour and knead the dough in a cup.

After that, go to the table, which is sprinkled with a little flour, and continue to knead until the dough stops sticking to your hands. It will take you about 5 minutes.

So that it does not take in too much flour, grease your hands with vegetable oil.

After the dough is ready, cover it with a towel and let it stand for 20 to 30 minutes. After that, you can start modeling dumplings.

How to cook dumplings - a classic recipe

Nothing is easier than buying a pack of ready-made dumplings at a nearby store and boiling them when the soul asks or just too lazy to cook. However, you understand that for the taste and quality of the final result no one will be charged. Whether it’s homemade, fragrant dumplings. We want to introduce you to the classic recipe for dumplings dough, its main features:

  1. It does not stick to either hands or a rolling pin.
  2. It requires only three main ingredients: flour, water (milk) and salt. Classic proportions: flour - 3 cups, water (milk) - 1 cup, salt - half a teaspoon.
  3. The color of the classic dough for Russian dumplings is snow-white.

Cooking features

  1. It is necessary to knead the dough so that it subsequently rolls out quite thinly. After all, the less dough, the tastier the dumplings.
  2. We divide the finished dough into equal parts. For example, into 3, of which we roll thin bundles, cut into portioned pieces 5 cm in diameter.
  3. They are rolled out, cut out with a glass of a mug (using it you can create the same portioned pieces, and roll the scraps again.), Lay the filling and close the edges. The filling can be used from the previous recipe.

Step by step recipe:

Take 1 cup of water at room temperature, with a capacity of 250 milliliters, add a spoonful of salt to it with a small slide, stir and give time for complete dissolution of the salt.

Then 4 cups (with the same capacity) of flour, sift through a sieve.

Sifting flour is necessary not only to remove foreign particles or flour bugs, but also in order to saturate it with oxygen, which makes the future dough more uniform. Sifting flour is one of the basic rules for any work with flour! And it's better to do it twice.

We collect and leave aside half a glass of flour for further kneading.

Pour water into the flour with the salt completely dissolved, break 2 eggs there and start kneading by hand

Until all the flour that was in the bowl is kneading

Now we pour out half a glass of flour left on a clean table, spread a thick mass

and continue to knead on the table.

Knead for about 3 minutes and then cover with a bowl and let it “rest” for about 5 minutes, then continue again, interfering with the flour remaining on the table, adding it a little bit.

And after 10 minutes of flour there was almost no more left on the table, but it turned out such a wonderful dumpling dough.

Now, so that it does not wind and dry, it must be put in a clean plastic bag.

I always have a small residue when I make dumplings and, if I know that I will need it again soon, I usually store it in the refrigerator at a temperature of up to +2 degrees for 3 days, tightly wrapping it in a plastic bag. And if in the near future you are not going to sculpt, then it is better to freeze it - put it in the same package in the freezer, it can be stored there for up to 30 days.

What can be done if the dough is left from dumplings?

What am I doing in this case?

I take a small amount of flour, add a little soda to it and mix with the rest. I let it stand for about fifteen minutes and fry such cakes in vegetable oil:

It turns out delicious. You can even sprinkle sugar or powdered sugar on top.

Dumplings dough on water with eggs

  • 500 gr. premium flour
  • 150 ml. boiled water
  • egg,
  • spice.

  1. Saturate the flour with oxygen, in a known manner, by sifting through a strainer at least a couple of times. Do not be lazy, then the dough will be itself, which is not the best consistency.To correctly measure the right amount of flour, use a measuring cup or a regular one, on average it includes 180 grams.
  2. We make a dimple in the middle of the flour, break the testicle there, armed with a fork, start kneading from the center to the edges of the basin.
  3. Stir a pinch of salt in warm water.
  4. Continue to stir the mass, gradually pouring salted water in a thin stream, also in the center of the basin. When the dough becomes denser, continue to knead with two hands, adding a pinch of flour each time.

Life hack: If you suddenly made a mistake, and didn’t sleep or pour some products. That can be easily fixed. The dough turned out soft - knead flour, hard and rubber - dilute the composition with water, preferably boiled.

It is best to follow the strictly step-by-step instructions for the recipe, but you never know, maybe you’re used to doing it “by eye”, know nothing bad will happen, any error can be edited.

  1. The finished dough is beaten by the standard method, covered with a damp cloth, or laid out on a board for rolling, and covered with a bowl on top of the batch. Let it "reach" at least half an hour.

If you knead not dumplings dough, but, for example, for manti or khinkali, add a little vinegar 9% of the table, so it turns out to be strong and smooth.

How to actually cook dumplings

Funny heading right? Heh, heh ... really, someone else does not know how to cook dumplings, you ask? In fact, there are points that should be considered below so that homemade dumplings are not digested. After all, their readiness and taste will depend on how much they cook. And we need the most delicious and juicy dumplings.

Pour half the pot into 50 pieces of water. If there are more dumplings, then we pour a little more water. It is important to remember that the rate of boiling depends on the quantity of water. Also, do not take too wide a pan. Something average should be. A lot of water - there are great chances to digest dumplings. After all, the water will reach a boil longer when we send the dumplings into the water. And it turns out that the dough will boil, and the water has not yet boiled. And from now on, they will boil apart. The intensity of the fire in the first stage after boiling is important here, and control the situation so that the water does not boil away and take a slotted spoon in time to remove them from the water. About 5-7 minutes after boiling, and the dumplings are ready. In the case of frozen hand-made dumplings, the cooking time increases. But time does not increase due to the duration of boiling, but due to the moment - when they are sent to boiling water before boiling again. And then - everything is the same, independently frozen or freshly molded dumplings.

Let's look at the process in more detail:

Photo of stage 1. Pour water into a saucepan, and send 2 bay leaves + salt to taste (literally a teaspoon with a slide). Bring the water to a boil.

Photo of stage 2. We send dumplings at once to boiling water, and mix 1-2 times so as not to stick together. Naturally, the boiling process will stop, and it is important to bring the water to a boil again as soon as possible. Because, the longer they do not boil in water, the longer they lose their shape and taste. Therefore, fire to the maximum ...

Photo of stage 3. Excellent! Literally 2 minutes, and the water boils again intensively. You can reduce the fire to control the foam, and it did not go beyond the pan. The main thing is to keep boiling. Will this intense or moderate boil - not so important. Boil, then the cooking process has begun. We notice literally 5-7 minutes.

Ready-made dumplings will change shape a bit, crowing together and float to the top. This suggests that they are ready. In any case, after 5 minutes - I recommend to get one dumpling and taste it. Cut it in half to check that the dough is ready first of all in the thickest places. Stuffing will obviously be ready. The main thing here is that the dough is not digested and at the same time, it is ready.

Photo of stage 4. Dumplings are ready, I hasten to catch them from the pan into plates ...

Top with pepper to taste, and a slice of oil. All other goodies, in the form of sour cream or mayonnaise - can be served separately ...

Is it worth repeating once again how delicious homemade dumplings are obtained? You yourself know this - that they are very tasty, and can not be compared with the store ones, in which it is not clear what dumplings are actually made of.

Be sure to cook your home recipe. And let it be for you in the first place. A store convenience foods, I recommend to pass by. Moreover, to blind dumplings for 1 time does not require much effort. And if you devote more time to this, you can enjoy delicious food for a week. And most importantly, you do not have to think again about what to cook for dinner or lunch.

Egg-free dumplings dough recipe

This dough is different from the rest of the recipes, but nevertheless it turns out also very tasty and elastic. The main feature is that such a test needs to stand after cooking for about an hour, and you will see how it changes before our eyes - it turns from heterogeneous to soft and smooth.

Source https://youtu.be/JmzGgLSKw7o

We will need:

  • Water - 300 ml
  • Salt - 1 tsp.
  • Flavourless sunflower oil - 2 tbsp. l
  • Flour - 600 gr.

Stages of cooking:

First, sift the flour into a cup, salt, mix and make a recess in it.

Source https://youtu.be/JmzGgLSKw7o

Add water and oil.

Source https://youtu.be/JmzGgLSKw7o

Knead the dough in a cup, then on the table.

Source https://youtu.be/JmzGgLSKw7o

As soon as it stops sticking to your hands, cover it with a cup and let it stand for 1 hour, every 20 minutes you need to knead it a little. Done!

Source https://youtu.be/JmzGgLSKw7o

Dumplings in the oven - a recipe for cooking

From ready-made, but still raw dumplings, you can prepare a delicious and nutritious decoration of the festive table. Home-made dumplings under a mushroom coat are baked in the oven, the result will delight you with its taste and aroma

Prepare in advance so that you do not have to run to the store at the crucial moment:

  • 0.8-1 kg of frozen or fresh, only sticky, but not yet boiled, home-made dumplings made according to your favorite recipe,
  • 0.5 kg of fresh or frozen champignons,
  • 200 ml of heavy cream,
  • 100 g of sour cream and mayonnaise,
  • 4 garlic prongs
  • 1 onion,
  • salt and pepper.

Procedure:

  1. Boil dumplings in slightly salted, boiling water, bay leaf will enhance the taste.
  2. We prepare the sauce, for this we mix sour cream with mayonnaise and cream, add garlic to them, previously passed through the press.
  3. Wash and chop mushrooms, instead of raw, you can take pickled.
  4. We clean and chop the onion in half rings.
  5. In a clean, form of a suitable volume, lay out layers of dumplings, mushrooms and onions, pour sauce on top. To facilitate the subsequent washing of dishes, the bottom of the mold can be laid out with foil.
  6. Estimated cooking time - 20-25 minutes.

If desired, dumplings under a mushroom coat can be supplemented with a delicious cheese crust. To do this, sprinkle our dish with grated cheese 5 minutes before the end of cooking.

Choux pastry for homemade dumplings

To make a custard dough, you need to put a little more effort and spend more time. But believe me, it's worth it!

This version of the test is considered absolutely universal, and it makes excellent dumplings, and manti, pies, poses and all puff pastries.

Try to cook and you will understand that the best recipe for the test and not come up with.

You can knead it a little more and cook different dishes in one day, because your household will be surprised and will thank them!

Choux pastry is divided into 2 types, again with the addition of eggs and in their complete absence.

Magnificent dumplings - the most delicious and quite magnificent!

Bon appetit, and see you in the next issues.

I will be grateful for the response on social networks, and your comments. Click on the class and write below if you have questions, or just liked it. Of course, not necessarily!

Dumplings recipe in a pan - fried dumplings

If dumplings are too frequent guests at your table, then they can get bored and bored. But this is not a reason to abandon your favorite dish. After all, moving away from culinary clichés and stereotypes, you can fry them in a pan. And it’s not just about warming up what you didn’t have time to finish yesterday, but about an independent and complete recipe.

In order to cook fried homemade dumplings in a fragrant sour cream sauce, prepare:

  • 0.8 -1 kg raw dumplings,
  • milk and sour cream in a ratio of 2: 1, that is, 100 g of sour cream per glass of milk.
  • ½ tbsp is needed for the sauce l flour
  • frying oil
  • spice.

Procedure:

  1. Put dumplings on a greased hot pan and fry them. The more oil you pour, the goldener the crust will be.
  2. While the dumplings reach readiness, let's get the sauce. To do this, mix sour cream with milk, adding spices and flour to them. Manually or with a whisk, we bring the mixture to uniformity.
  3. After the dumplings are fried, pour them with sour cream sauce and simmer under the lid for about a quarter of an hour.
  4. Turning off the fire, to increase the aroma of the dish, we fill it with chopped greens.

Choux pastry for dumplings without eggs in boiling water

  • 2 ½ cups premium flour (white),
  • 20 ml odorless sunflower oil (can be replaced with ghee),
  • 200 ml. boiled water
  • 2 pinches of spices.

  1. We take a deepened bowl, sift the flour one, and preferably 2 or 3 times, in the center with a cam we make a hole, pour in it sunflower oil or ghee, previously melted in a water bath. Start the batch from the middle to the sides of the basin.
  2. To prepare a custard dough, choose a deep thick-walled pan or saucepan. Once you have decided on the container, fill it with water and stir the salt until it is completely dissolved. Boil the mixture.
  3. In the finished butter and flour mass, slowly begin to add salted water, while continuing to stir intensively, thereby getting rid of the clumps that have strayed.
  4. When the water runs out, cool the mass, continue to knead the dough with your hands.
  5. Sprinkle a table with a handful of flour and knead further, the finished dough does not stick to the hands and surface, beat it slightly on the table.

As in the classic recipe, when ready, the dough is wrapped in cellophane or film, sent to "rest" for half an hour.

When forming finished products, do not add flour, otherwise spoil the consistency.

Below is a link to the video, it clearly shows all the actions that you need to perform in order to get a spectacular, plastic dough, it is nice not only to eat, but also to touch.

I came across methods of making custard dough without using sunflower or another type of oil, and, conversely, with even more of it than in the above recipe. They are more often used for baking, rather than hot dishes. Although, if you are interested, browse the Internet, there are many articles.

How to cook lazy dumplings - a very simple recipe

We have already described the indisputable advantages of everyone's favorite dumplings, however, they all do not cancel the laboriousness of the cooking process. The recipe proposed below, although it is not completely “lazy,” but saves busy housewives from the long and tedious fashioning of each dumpling. The finished result will delight you with its taste and a very presentable appearance.

To prepare the joy of any cook, lazy home-made dumplings, prepare:

  • 3 tbsp. wheat flour
  • 1 tbsp. water,
  • 1 egg
  • ½ tsp rock salt
  • 0.5 kg mixed meat
  • 1 large onion,
  • spice,

For the sauce:

  • 1 large onion,
  • 100 g sour cream
  • some butter
  • cooking oil for frying,
  • greens, salt and spices.

Procedure:

  1. We prepare a classic dumplings dough, in which you can add an egg if desired. To do this, beat the egg with water and salt in a separate container, add it to the sifted flour. Knead the dough is not tight, but not sticky to the hands. If necessary, the amount of flour can be increased (decreased).
  2. We wrap the finished dough in polyethylene and let it brew for at least a quarter of an hour, ideally - all 40 minutes.
  3. We prepare the minced meat by passing the meat through a meat grinder, add finely chopped onion, garlic and spices to it, if desired. Knead until smooth.
  4. We divide the dough into two approximately equal parts. We roll one of them into a thin layer, the thickness of which should not exceed 1 mm.
  5. We spread half of the forcemeat on our rolled dough, evenly distribute it on the surface.
  6. Carefully holding the edges, roll the roll from the dough, covered with meat filling.
  7. With a sharp blade of a knife, we cut our roll into portioned slices, about 3 cm thick. We prepared the semi-finished product, put it on a plate or board sprinkled with flour. We do the same with the second half of minced meat and dough.
  8. We will cook our lazy dumplings in a pan with a thick bottom. To do this, put it on the fire and pour a few tablespoons of vegetable oil.
  9. Shred the onion and pass it in a pan in hot oil until transparent.
  10. On top of the onion we spread dumplings semi-finished products that look like roses.
  11. Mix sour cream with a glass of warm water and add to the dumplings. The liquid should cover them 2/3.
  12. Sprinkle with spices and salt. For each "rosette" lay out a small piece of butter.
  13. The further cooking process will take place under a closed lid over low heat. When the liquid is almost gone, turn off and sprinkle with herbs.

Choux pastry for dumplings with boiled eggs

  • 2 ⅓ cups premium flour,
  • egg,
  • 20 gr. ghee,
  • 250 ml boiled water
  • salt to taste.

  1. We saturate the flour with oxygen, by double sifting, so you still get rid of the specks in it. In the very center of the flour hill, make a small hole with a glass or a cam, break an egg there.
  2. Next, mix ghee, previously melted in a water bath.
  3. Boil water in a metal mug, dissolve salt in it.
  4. Carefully pour salted hot water into the total mass, without ceasing to knead.
  5. After cooling the dough, put it on the board, first knead with your hands, then, according to tradition, beat off a little on the table. You already know the consistency of the finished dough from past recipes.
  6. Cover with a damp cloth or foil, clean to one side, let it “reach”, at least half an hour.

How to do:

Pour the flour previously sifted into the bowl, add salt, add oil and boiling water and mix all the ingredients for 3-5 minutes with a spoon first, so that the mixture becomes less hot during this time

We transfer the mass to the working surface and knead until a uniform texture, sprinkling flour as necessary.

It turned out here is a plastic dough that does not stick to your hands and is very pleasant to the touch. You can start making dumplings or dumplings right away,

or while freezing, previously packing in cellophane.

Pot dumplings

A recipe that does not differ in particular complexity is perfect in order to surprise and amaze guests and household to the core.

To prepare home-baked potato dumplings with vegetables, you will need:

  • 1 kg of dumplings prepared according to your favorite recipe,
  • 1 medium onion and carrot,
  • a few bay leaves
  • 220 g sour cream
  • 5 peas perk,
  • 140 g of grated hard cheese,
  • salt and greens to taste.

Procedure:

  1. Cook the dumplings in boiling water until half cooked. We get them out about 2 minutes after boiling. Let cool slightly.
  2. In a separate pan, boil 0.7 liters of drinking water, together with bay leaf, salt and spices,
  3. Finely chop the onion, pass it in a frying pan until transparent, then add the grated carrots to it. Stew for about 5 minutes.
  4. Mixing dumplings with frying, put them in pots.
  5. After preliminary filtering from greens and bay leaves, we fill the pots with the broth already having time to boil.
  6. Put sour cream on top of each pot, cover with a lid and put in a cold oven. We set the temperature in it to 180 degrees. Cooking dumplings for about 40 minutes.
  7. 5 minutes before the expiration of the specified time, we fill the dumplings with grated cheese.

If desired, mushrooms can be added to vegetables, and mustard, ketchup or other sauce you like added to sour cream will add extra piquancy.

Video on how to make a great dough for kefir dumplings

I also want to share with you a video - a recipe for a test for dumplings on kefir. A characteristic feature of this test is that dumplings during cooking do not lose shape and do not boil, but at the same time remain soft and tender, because the dough is not clogged with flour.

You will need only three components:

  • Kefir - 250 ml.
  • Flour - 2 - 3 tbsp.
  • Salt - 1/2 tsp.

What do you say, my dears, have chosen a recipe for yourself or do you have your own brand? Share your opinion and recipes with me in the comments, I will be grateful. And what kind of dough I make for dumplings you can see in my previous article. See you soon on the blog!

Dumplings for homemade dumplings in milk

If you want to get a soft, porous, light dough that is pleasant even when you touch it, and it tastes just bliss, soft and supple, then you should resort to the use of dairy products such as kefir, milk, sour cream.

Whatever it is, dumplings, dumplings, manti, when boiling, completely retain their shape and mouth-watering appearance.

If possible, use homemade products, they contain more fat, and they are much more useful than "store".

Now let's look at a couple of recipes with milk and one way to cook using kefir.

If milk or kefir is sour, it's okay, they can be used. Fat village milk, dilute with boiled water.

Here are 2 recipes: choux and classic.

Dough recipe for dumplings on mineral water

The pelmeni dough prepared according to this recipe on mineral water, or as it is also called - soda, is elastic, pliable, soft and airy, and most importantly - dumplings and dumplings do not stick during cooking and the filling does not fall out.

Dumplings in a slow cooker

If you are a happy owner of a kitchen lifesaver - crock-pots, you can only be glad for you. After all, it is possible to cook a lot of tasty and healthy dishes in it without the extra time and effort. Homemade dumplings are no exception. In a slow cooker they are cooked in several modes.

  1. "Steamed." About 1.5 liters of water is poured into the multicooker bowl. Raw dumplings in one layer are evenly laid out in a plastic container, pre-oiled. The timer is set for 30 minutes.
  2. "Soup". The bowl of the multicooker is filled with water, its volume depends on the number of dumplings. We set the mode, wait for the water to boil, salt it and add raw dumplings. Mix, close the lid of the device and wait for the timer signal (usually it sounds after about half an hour). In the process of cooking, so that the dumplings do not stick together, they must be mixed.
  3. "Bakery products". We set the necessary mode for 40 minutes, put a piece of butter in the bowl of the multicooker when it melts, fill in the frozen dumplings, close the multicooker lid. After a quarter of an hour, dumplings must be mixed and salted. If desired, then you can add 2 cups of water. If this is not done, then your dumplings will become the owners of a crispy golden crust.

Choux pastry for dumplings in milk and eggs

  • 550 gr premium flour
  • a glass of fat village milk,
  • egg,
  • a pinch of fine salt,
  • boiled water for dilution.

  1. In a deep thick-walled cast-iron skillet, mix all the ingredients in composition, excluding flour. We add it in parts, when all other products are thoroughly mixed. The consistency of the dough should be similar to liquid sour cream, that is, scooping it with a spoon, it should quietly overflow.
  2. Warm the mass over low heat, stirring constantly, until thickened. Do not leave the stove, otherwise the mass can quickly burn, getting rid of the smell of burning is almost impossible, you only have to throw out the composition. By consistency, it should resemble thick condensed milk. Do not boil, the egg mixture may curl. If the dough is too thick, dilute with a small amount of boiled water.
  3. When ready, remove the pan from the stove, add the rest of the flour, start kneading the dough with a spoon, cool a little and start kneading with two hands.

The dough itself will tell about the readiness, it will cease to be sticky.

  1. Put it aside, covering it with a towel barely dipped in water or a plastic bag. It should “rest” for at least half an hour.

How to cook Siberian dumplings at home?

For a long time, dumplings were only a dish of regional cuisine of the peoples of Siberia. They were procured in large quantities, buried in the snow near the house, where they were safely stored for quite a long time. Stuffed minced dough with spices is less attractive to wild animals. One of the features of truly Siberian dumplings is the addition to the mince, in addition to the usual onions, of ingredients such as crushed ice, chopped cabbage or radish.

To make real Siberian dumplings at home, you will need:

  • 1 kg of flour (from this amount you can mold about 150 dumplings),
  • 2 chicken eggs
  • 2 glasses of cold water (from the refrigerator),
  • 900 g of minced meat from 2-3 types of meat, ideally beef, pork and lamb,
  • 3 large onions,
  • 250 g of cabbage,
  • spices, salt.

Procedure:

  1. Sift flour through a sieve directly onto a clean and dry working table, forming a slide from it,
  2. In the center of the mountain of flour, we make a depression, drive eggs into it.
  3. Gradually, from the edge to the middle, we begin to knead the dough, gradually pouring water into it. To simplify this process, the dough can be kneaded in parts. The finished dough is not tight, elastic, without cracks and creases. Let him insist for about half an hour.
  4. 1-2 times we pass the meat through a meat grinder. The goal is to make it as small as possible. Together with meat, we pass cabbage through a meat grinder. She will help to force minced meat juiciness.
  5. Add finely chopped onions and spices to the minced meat. Mix thoroughly.
  6. We roll out the dough with a thin layer, cut round billets with a cup. In the center of each we spread a teaspoon of minced meat. We fix the edges, trying to force the meat to lie freely, otherwise the juice that stands out will simply rip the dumplings during the cooking process.

Dumplings dough - a classic way on milk and eggs

  • 3 cups without a hill of snow-white flour of the highest grade,
  • 250 ml homemade milk with a fat content of 3.2%,
  • melted butter,
  • a couple of eggs
  • a pinch of fine salt.

  1. Now, instead of water, we take milk, it should be warmed over low heat, but not boil, add a pinch of salt, stir until dissolved.
  2. Saturate flour with oxygen, sifting immediately into a bowl, in which all further actions will be performed. Pit in the middle with a glass.
  3. Lay the egg in the hole, start kneading with a whisk, pour the melted butter warmed in a water bath, stir constantly.
  4. Add the cooled milk as a last resort. Knead with both hands, at the end you can slightly beat off the dough. It turns out elastic, pleasant to the touch and does not stick to the work surface. At the very beginning, the sticking process cannot be avoided, so rub your hands with a drop of sunflower oil.
  5. The dough should “reach”, as in previous recipes, cover the top of the basin with a damp towel, let it infuse for at least half an hour.

As in previous recipes, in a dough in milk, you can break an egg or completely eliminate them.

Chicken dumplings - a gentle and delicious recipe

Classic dumplings minced meat is prepared from mixed in equal proportions of pork and beef. But other options are possible. For example, with chicken they turn out soft, delicate and tasty, which is especially to the children’s liking.

Prepare dough for homemade dumplings according to your favorite recipe, and for minced meat you will need:

  • 2 chicken fillets (approximately 800 g),
  • 1 large onion or 2 smaller ones
  • salt pepper.

Cooking:

  1. Pass the peeled onion together with the fillet cut into portions through a meat grinder. It is advisable to do this twice finer grinding. For this amount of minced meat, 1 tsp will be enough. salt and half less pepper. Mix thoroughly.
  2. Next, roll out the dough, cut it out with a glass of the workpiece, into which we put the stuffing. Boil in salted water or send it to the freezer to wait in the wings.

Cooking:

Break the egg into the container, add salt, sugar, vegetable oil and soda.

Mineral water should be taken only highly carbonated, because the more bubbles, the airier, softer and tastier the dough turns out

Stir with a whisk and see how the mass immediately begins to foam:

Add gradually, in small portions, the sifted flour and knead.

It should not stick to your hands, we introduce flour as much as you think is sufficient. We move it to the table and continue to knead with our hands, for about 10 minutes, so that the dough becomes elastic, then there will not be any problems when cutting it into portioned pieces and rolling out the base for dumplings.

We wrap the finished dough in a bag and leave it to lie down for 20 minutes so that all the components "mesh" with each other.

And when working with it, so as not to dry out, you can cover with a towel on top

I assure you, it’s just a pleasure to work with this amazing product! Dumplings are very, very tasty! Guests will usually admire and will ask for a recipe.

Did you like it? Share with your friends - click the buttons of social networks at the beginning or at the end of the article. Thank you

Kefir dumplings dough

Finally, we got to the test based on kefir, the name reads “dumplings dough”, but this is not entirely true, it is great for sculpting ears, dumplings, baking pies.

Kefir dough is tender and dense. In general, all dairy products are valued because they contain a sufficient amount of gluten. Finished products are obtained in the desired shape, do not boil and do not lose their external qualities.

There are a lot of cooking methods again, you can cook with the addition of eggs or completely eliminate them, or mix ghee or sunflower oil, or you can replace it with boiled water, there are recipes where some of the kefir is interchangeable with acid sour cream, bio - yogurt or milk whey.

The cooking method is practically no different, the steps remain the same.

You always have time to experiment with sour-milk dough, but I offer you the most simple way.

  • 2 cups white powder flour without a slide,
  • a cup of kefir, it’s better to take fatter
  • a pinch of fine salt.

How to cook dough for dumplings on kefir:

  1. Kefir should not be ice, so lightly heat it in a water bath, pour kefir into a metal mug and put in a saucepan or metal plate, put on fire, do not boil. Dissolve the salt in heated kefir.

To knead the dough, take a basin, pour the salted fermented milk product into it.

  1. Pour the flour, you need to leave only a couple of handfuls for adding, this is about half a glass. Start kneading from the center to the sides of the basin.First, with a spoon, then with two hands, at the end beat it off, lifting it above the table and throwing it at it, from a height of 20-30 cm.
  2. Close the basin with the kefir dough with a damp, clean cloth and put aside for half an hour.

The dough turns out cool, but at the same time soft. It is not necessary to use it all at once, you can send it to the freezer, but not for long, for a maximum of 2-3 days.

Homemade dumplings with beef or veal

Wanting to reduce calorie content, homemade dumplings can be prepared without pork, replacing it with beef or young veal. After all, fat in such meat is much less, and the calorie content of the finished dish will be about 250 kcal per 100 g. The recipe below will surely appeal to all lovers of delicious, fragrant and juicy homemade dumplings.

You will need:

  • minced veal - 600 g,
  • 1 large onion or 2 smaller ones,
  • 2 tbsp boiling water
  • 460 g of wheat flour,
  • 120 ml carbonated mineral water,
  • 70 ml of non-fat milk
  • 1 chicken egg
  • 1 tsp salt and pepper to taste,
  • 2 tbsp sunflower oil

Procedure:

  1. Mix the sifted flour with salt.
  2. Pour milk with mineral water and a beaten egg to it,
  3. Knead the dough when it is almost ready, add vegetable oil. If the dough is too tight as a result, add a mineral water to it.
  4. We give the dumplings dough to infuse, for this we place it under a bowl or wrap it in a bag for an hour.
  5. We roll the meat with onions through a meat grinder using a fine grill. Add spices, salt and water to it. Knead until smooth.
  6. We roll out the finished dough in a thin layer, manually or with the help of a special form we mold dumplings.

Pork dumplings recipe

Juicy and fragrant are home-made pork dumplings. For juiciness, add a little onion and water to the minced meat. Garlic and spices will add flavor and some piquancy.

Prepare the dough according to any recipe, most importantly, knead it well and let it brew for at least half an hour to spread the gluten.

For dumplings stuffing you will need:

  • pork - 0.5 kg
  • 1 large onion,
  • 2-3 cloves of garlic
  • 100 ml of cold water
  • salt, pepper, spices.

Procedure:

  1. Scroll the pork in a meat grinder with onions. If you want to get more juicy and fatty dumplings, give preference to the brisket, dumplings from the neck or ham will be less nutritious.
  2. Squeeze the garlic to the minced meat, add salt and spices to taste.
  3. Knead thoroughly to make the mincemeat more juicy, add cold water to it.
  4. Roll the finished dough into a thin layer, divide it with a glass into circles and blind dumplings.

Mineral water dumplings dough

Instead of kefir, milk and other liquids, take mineral water with gases as the basis. Due to them, the mineral water is equal to kefir, so when the bubbles begin to play, the composition of the flour is enriched with a sufficient amount of oxygen. The dough is particularly tender, dense, smooth.

Mineralka can be bought absolutely any, with the exception of very salted options. Remember, you need to take highly carbonated water, the dough will be porous and light, like a “feather”. This is just the same dumpling dough.

How to make dough for dumplings in mineral water:

  • ½ kilogram of snow-white flour
  • egg,
  • 20 gr. ghee,
  • 200 ml. highly carbonated slightly salted mineral water,
  • 2 pinches of salt.

  1. Do not put the mineral water in the refrigerator, let it be stored at room temperature. It must be exactly warm, put it closer to the batteries. Later we will need to dissolve a couple of pinch of salt in it.
  2. To a mineral water, break an egg, melt the cubes of ghee, whisk with a whisk.
  3. Pour flour in portions, fall asleep, immediately stir. As soon as the dough is dense enough, such that “there will be a spoon in it”, pour a handful of flour on the plate and start kneading with both hands.
  4. Knead at least 20 minutes until the dough stops sticking to the table.
  5. Cover the top of the basin with a rag dampened with water, send "rest" for half an hour.
  6. There is enough oil according to the recipe so that the dough is not too sticky, it is not only airy and porous, but also soft to the touch, pleasant to the taste, and dumpling circles can be rolled out very thinly, when boiled they will keep themselves in great shape.

How to cook Chinese dumplings?

There are several dishes in Chinese cuisine that are associated with homemade dumplings, the closest in taste and appearance are Jiao-tzu. They do not require specific ingredients, so it will be not at all difficult to please their households with such an unusual and tasty dish.

To make jiao-tzu, you will need:

  • 400 g minced pork
  • 100 g of dill and parsley,
  • 1 onion larger than average
  • ginger root (about 5 cm)
  • 2 tbsp. wheat flour
  • one third of a glass of starch
  • a glass of cold water
  • salt pepper.

Procedure:

  1. We mix flour with starch and sift through a fine-mesh sieve.
  2. Pour iced water into the parts in flour. Knead the dough. If necessary, the amount of flour and water can be reduced / increased.
  3. Cooking the filling. Melem pork for minced meat. Finely chop the greens and onions, rub ginger on a fine grater. Add salt and pepper stuffing for jiao-tzu.
  4. We cut small pieces from the dough, roll them out with a rolling pin.
  5. In the center of each piece we put a spoonful of minced meat.
  6. Raise the edges of each cake and pinch. Outwardly, they will resemble small flowers.
  7. The bottom of the bowl of the double boiler is greased with oil and laid out ready-made jiao-tzu.
  8. They will be ready in 12-15 minutes.

Choux pastry with sour cream and boiling water in a bread maker

The bread machine for this purpose is created to knead the dough, and the most different variations and compositions. And for dumplings, and for buns, in general, what your darling wishes.

So, if you have a bread machine, then it’s a sin not to use it. The recipe, by the way, is quite suitable for kneading with hands, but automation, it is gaining momentum from year to year among cooks and chefs, now no kitchen can do without a mixer, blender, toaster, microwave and other devices necessary for cooking dishes.

The recipe is also good because we will use sour cream instead of liquids. The dough will "melt in the mouth", will retain its shape during further cooking. Not only that, it will also be choux, and this means elastic and elastic, what we need!

  • 600 gr premium flour, preferably white,
  • egg,
  • 50 ml sour cream, you can take home or shop, of your choice.
  • 100 ml boiled water
  • a pinch of salt.

How to cook choux dough for dumplings with sour cream and boiling water in a bread machine:

  1. Dissolve salt particles in half a glass of warm water.
  2. In a separate bowl, beat with a whisk a chicken egg and 4 tablespoons of liquid sour cream.
  3. We begin to combine the ingredients according to the list, pour salted water into a special container for the bread maker, knead the egg - sour cream, pour the flour.
  4. We set the mode of “kneading dough", in different models, there may be different names. Set the kneading time, at least half an hour. We wait.

What I like most about this process is the appearance of the maximum amount of free time, you can fantasize over which “compose” the stuffing or just do homework.

  1. When the dough is completely ready, the bread maker will notify you, no need to go peering, follow the process. Everything will go perfectly!

The only negative, such a dough "reaches" about an hour. If time is running out for you, guests are in no hurry, and the household is full, then there can be no minuses!

Color dough for dumplings

Especially for fun, creative people everywhere, on the Internet, a video was found that describes all kinds of paints into which you can line white boring ordinary dumplings.

What is most interesting is no artificial colors, only natural products, with pronounced pigments.There is absolutely no difficulty, follow the link and see in detail how to cook dumplings:

We have already learned how to obtain colorful products using herbs and vegetables, now we will learn how to shape them, and how to sculpt dumplings - a delicious salad recipe.

Dumplings soup - step by step recipe

Nutritionists are unanimous: first courses are an essential element of a healthy diet and it is advisable to eat them every day. We suggest you break the circle formed over the years of family life, consisting of chicken soup, borscht and cabbage soup and add to it the original recipe for homemade ravioli soup.

On a three-liter pot of soup will go:

  • 0.5 kg of dumplings,
  • 4-5 medium potatoes,
  • 1 medium onion and carrot,
  • salt pepper.

Procedure:

  1. Finely chopped onions and carrots chopped on a grater, pass in a pan.
  2. In boiling water, add peeled and chopped potatoes.
  3. When the potatoes are almost ready, add the roast and spices to it.
  4. After 15 minutes, throw the dumplings into the boiling soup. When they are ready, turn off the fire.

Bonus - recipe with dumplings “Lazy wife”

And finally, we offer you a delicious and quick recipe for homemade dumplings casserole, perfect for a hearty family dinner.

Prepare the following ingredients:

  • 300 g frozen dumplings,
  • 2 chicken eggs
  • 1 onion,
  • 120 g of hard cheese
  • 3 tbsp mayonnaise
  • salt, spices.

Procedure:

  1. Fry finely chopped onion until golden.
  2. With a whisk or an ordinary fork, beat the egg with salt and spices selected at our discretion.
  3. Add mayonnaise to the egg mass, bring the mixture to homogeneity.
  4. Grate the cheese.
  5. In a hot oven, preheat the mold, then grease it with vegetable oil and spread the dumplings in one layer.
  6. The second layer is onion frying, after which we fill the dumplings with egg-mayonnaise dressing and sprinkle with grated cheese.
  7. Cook the casserole for 35-40 minutes in the oven.

How to make dough for dumplings on kefir in a bread machine

Kitchen appliances, or as they are now called, gadgets make our life much easier for you, especially when kneading dumplings the bread maker helps, with which the housewives cope much faster with the preparation of the dish, without even staining their hands in flour.

In this video you will learn how to quickly, in 10 minutes, cook in a bread machine with kefir and soda, slaked vinegar.

The recipe uses a glass of 250 ml.

Tasty dough for dumplings with vegetable oil

This is the best, in my opinion, the dough for dumplings and dumplings - it is quickly and easily prepared, and the products need at least a minimum: flour, water, eggs, salt, and vegetable oil, (preferably olive). And most importantly, it does not stick to the table and to the rolling pin when rolled out, does not boil and is well molded.

Here, the proportion is perfectly verified - we take 4 cups (or mugs) of sifted flour, pour it into a bowl, make a depression in a heap and add 1 teaspoon of salt. It is important that you measure both flour and liquid in one container

Next, pour into a glass (mug) 3 quarters of warm water.

Make the water very warm, almost hot, but NOT boiling water! It should not be cold. Then the gluten of the flour will disperse faster and come to a “connected” state

BUT, it’s not scary, even if you still poured cold water, the dough will not become bad because of this, just give it time to lie down longer and that’s it. Flour “binds” faster with warm water, that’s the whole difference.

And pour in 1 quarter of the vegetable oil. Use only odorless oil.

Mix with a fork and immediately pour into the depression in the flour. We send 2 eggs there and begin the process of kneading with the same fork, and then with the hand, gradually interfering with all the flour.

When almost all the flour is intervened - put on the table and continue to knead

Oil gives additional elasticity, such a run-up of rigidity, one might say.

You need to knead the dough until smooth, and to make it more convenient, easier and not so tiring to your hands - you can cut it into smaller pieces, because small lumps are much more convenient to knead than one big one.

Then combine all the pieces and put in a plastic bag for half an hour.

If you are afraid to make a mistake with the proportions - then just take 600 gr. flour and 280-290 ml of liquid. A liquid is water, eggs, and oil combined. If the eggs are too small - compensate for the lack of liquid with water. Otherwise, you will get a very cool dough.

Do not overdo it with vegetable oil! Just 5-6 tablespoons is enough. Otherwise, the products will not adhere well.

This option will be super elastic thanks to vegetable oil, you can roll it out quite thinly, and at the same time it will not break. And the taste is much nicer than without oil.

Recipe for dumplings on water with an egg

You were upset when, after boiling the dumplings, you saw "sour porridge." This sometimes happens either because of the flour is not the highest quality or not very successful recipe.

Therefore, today we have collected exactly those recipes, according to which you will get perfect dumplings and offer them to try, evaluate and, perhaps, you will find the option that suits you.

So let’s take a look at the recipe for unleavened dough mixed with water

We will need:

2 tbsp. l vegetable oil

How to do:

Pour the flour previously sifted into the bowl, add salt, add oil and boiling water and mix all the ingredients for 3-5 minutes with a spoon first, so that the mixture becomes less hot during this time

We transfer the mass to the working surface and knead until a uniform texture, sprinkling flour as necessary.

It turned out here is a plastic dough that does not stick to your hands and is very pleasant to the touch. You can start making dumplings or dumplings right away,

or while freezing, previously packing in cellophane.

Dough recipe for dumplings on mineral water

The pelmeni dough prepared according to this recipe on mineral water, or as it is also called - soda, is elastic, pliable, soft and airy, and most importantly - dumplings and dumplings do not stick during cooking and the filling does not fall out.

Ingredients:

  • Flour - 550-600 gr.
  • Mineral sparkling water - 250 ml.
  • Vegetable oil - 4 tbsp.
  • Egg - 1 pc.
  • Salt - 0.5 tsp
  • Sugar - 0.5 tsp

Cooking:

Break the egg into the container, add salt, sugar, vegetable oil and soda.

Mineral water should be taken only highly carbonated, because the more bubbles, the airier, softer and tastier the dough turns out

Stir with a whisk and see how the mass immediately begins to foam:

Add gradually, in small portions, the sifted flour and knead.

It should not stick to your hands, we introduce flour as much as you think is sufficient. We move it to the table and continue to knead with our hands, for about 10 minutes, so that the dough becomes elastic, then there will not be any problems when cutting it into portioned pieces and rolling out the base for dumplings.

We wrap the finished dough in a bag and leave it to lie down for 20 minutes so that all the components "mesh" with each other.

And when working with it, so as not to dry out, you can cover with a towel on top

I assure you, it’s just a pleasure to work with this amazing product! Dumplings are very, very tasty! Guests will usually admire and will ask for a recipe.

Did you like it? Share with your friends - click the buttons of social networks at the beginning or at the end of the article. Thank you

How to make dough for dumplings on kefir in a bread machine

Kitchen appliances, or as they are now called, gadgets make our life much easier for you, especially when kneading dumplings the bread maker helps, with which the housewives cope much faster with the preparation of the dish, without even staining their hands in flour.

In this video you will learn how to quickly, in 10 minutes, cook in a bread machine with kefir and soda, slaked vinegar.

The recipe uses a glass of 250 ml.

Tasty dough for dumplings with vegetable oil

This is the best, in my opinion, the dough for dumplings and dumplings - it is quickly and easily prepared, and the products need at least a minimum: flour, water, eggs, salt, and vegetable oil, (preferably olive). And most importantly, it does not stick to the table and to the rolling pin when rolled out, does not boil and is well molded.

Here, the proportion is perfectly verified - we take 4 cups (or mugs) of sifted flour, pour it into a bowl, make a depression in a heap and add 1 teaspoon of salt. It is important that you measure both flour and liquid in one container

Next, pour into a glass (mug) 3 quarters of warm water.

Make the water very warm, almost hot, but NOT boiling water! It should not be cold. Then the gluten of the flour will disperse faster and come to a “connected” state

BUT, it’s not scary, even if you still poured cold water, the dough will not become bad because of this, just give it time to lie down longer and that’s it. Flour “binds” faster with warm water, that’s the whole difference.

And pour in 1 quarter of the vegetable oil. Use only odorless oil.

Mix with a fork and immediately pour into the depression in the flour. We send 2 eggs there and begin the process of kneading with the same fork, and then with the hand, gradually interfering with all the flour.

When almost all the flour is intervened - put on the table and continue to knead

Oil gives additional elasticity, such a run-up of rigidity, one might say.

You need to knead the dough until smooth, and to make it more convenient, easier and not so tiring to your hands - you can cut it into smaller pieces, because small lumps are much more convenient to knead than one big one.

Then combine all the pieces and put in a plastic bag for half an hour.

If you are afraid to make a mistake with the proportions - then just take 600 gr. flour and 280-290 ml of liquid. A liquid is water, eggs, and oil combined. If the eggs are too small - compensate for the lack of liquid with water. Otherwise, you will get a very cool dough.

Do not overdo it with vegetable oil! Just 5-6 tablespoons is enough. Otherwise, the products will not adhere well.

This option will be super elastic thanks to vegetable oil, you can roll it out quite thinly, and at the same time it will not break. And the taste is much nicer than without oil.

Recipe for dumplings on water with an egg

You were upset when, after boiling the dumplings, you saw "sour porridge." This sometimes happens either because of the flour is not the highest quality or not very successful recipe.

Therefore, today we have collected exactly those recipes, according to which you will get perfect dumplings and offer them to try, evaluate and, perhaps, you will find the option that suits you.

So let’s take a look at the recipe for unleavened dough mixed with water

We will need:

  • wheat flour - 850 g,
  • eggs (home) - 2 pcs.
  • water - 300 ml
  • salt - 2/3 teaspoon,
  • vegetable oil - 3 tsp.

4 ways to make dumplings

We start modeling dumplings, divide the finished dough into several parts, take one part, cover the rest with a film, remove to the side.

Use a wooden board to roll out the dough or form products directly on the table, sprinkling a handful of flour. Although this is not necessary, this nuance depends on the recipe.

Clutching the dough between the palms, we roll out a neat sausage, cut into circles, they turn out about 20-25 pieces, a couple of centimeters thick. Sliced ​​"stumps", dip on both sides in flour and begin to roll out rolling thin smooth circles, but not transparent.

Use half of the sausage, stuff the products when they start sticking to each other a lot, connect the edges by folding in half, cut the ends, if you cook dumplings, do not round the products.

Divide the dough into 2 equal parts, use a rolling pin to roll out a thin large cake, arm yourself with a faceted glass or a glass, and begin to cut the rounds. It will take much less time, and dumplings will visually look the same.

With the second part of the test, do the same.

As in the previous method, roll the cake, just cut into diamonds. We stuff like this, put the filling on the edge of the rhombus, connect the upper and lower opposite corners, cut off the excess, pinch the edges.

Well, as without automation and useful kitchen utensils. I'm talking about dumplings now. This device has been known since Soviet times, but you can buy it in our time, if you do not have it, it significantly reduces the time for sculpting, watch the video below and make sure:

There are also plastic clips with carved edges, also a very interesting option. They are found on all store shelves.

We introduced you to all kinds of methods, try them all, at least you will not regret it!

Cooking process:

Take a rather tall bowl (for convenience) and break into it a couple of domestic eggs.

Homemade eggs have a yolk of a more pronounced, dark color, respectively, and dumplings will be tastier and more beautiful

Salt and break the dense shell of the yolks with a hand whisk, connecting them with protein into a homogeneous mass. Sift about 800 grams of flour into a bowl, pour in vegetable oil, lukewarm water and mix everything with an ordinary fork.

When there is no dry flour left in the container, “wet” the hands in the flour left by us, sprinkle the dough a little and put down the fork, begin to knead it on the powdered surface of the desktop until it is elastic and soft at the same time.

Universal recipe for homemade dumplings choux pastry

Universal - this means that from it you can cook not only amazing dumplings, dumplings or pasties, but also delicious manti, pies, tortillas, poses or, as they are called correctly, buzes.

Delicate, supple, supple, enjoyable to work and very tasty!

Also, as in the classic recipe, it is cooked with and without eggs. We have already considered the second option, now let's analyze this one.

How to knead the dough with dumplings:

Sift flour into a bowl, and it is better to do it twice. We make a small depression in the center and break the egg and salt there. Mix and whisk with a fork.

Then add 1 tablespoon of vegetable oil and, in a thin stream, a glass of boiling water. Do not be afraid, there will be no glue :)

Stir until you can stir with a spoon, and then spread to the surface and knead with your hands (add a little flour, if necessary) to a homogeneous, elastic, soft mass.

Now you need to cover with a towel or a bowl and give 30 minutes to "distance".

How to make dumplings dough in milk

Dumplings made with milk are elastic and resilient. It is ideal for dumplings and dumplings. It stretches and rolls very well, does not tear, but prepares quickly and easily. The dumplings from it are so delicious that you lick your fingers!

In order to prepare a delicious dough in milk for homemade dumplings, you need to take only four simple ingredients:

How to make colored dumplings for dumplings

But did you know that dumplings can be made colored, and not just habitually white? It is easy to prepare it by adding, when kneading, natural dyes - spinach, turmeric, carrots, beets or tomato paste, then you will get very positive, colored dumplings.

And here is a video where this process is fully shown:

And Bon Appetit!

So, today we learned about how to make dumplings dough that would not be cooked during cooking and saw 10 different ways to prepare elastic and tasty dough for homemade dumplings. And if you have your own original recipes - share with us in the comments, if not sorry :)

And how to sculpt, cook, in general, how to cook dumplings and what fillings you can use for this, read in the following articles.

Watch the video: How To Make Basic Dumpling Dough. Dough Recipe. Episode 152 (February 2020).