Most housewives know how to make dumplings. Which is easier: knead the dough, roll the meat through a meat grinder, stick it on, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare. How to make your dumplings not look like they were bought in a supermarket? After all, you want a long standing at kitchen table and the slab hasn't gone to waste? If you follow our advice, you will make such dumplings that your guests will remember all their lives and ask how you cook them, and the household will know that your dumplings are the most real and most delicious in the world.
The best dish - from homemade dough
Most often, we buy dumplings in stores ready-made. But how can they compare with the store?! Homemade minced meat and dough is always unique. For the filling, you can take the meat of different animals, pick up spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that the figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks make dough gray, inelastic and poorly molded?
Required products
How to make delicious dough for a very simple.
Ingredients:
6 cups wheat flour premium;
1.5 glasses of water;
1 teaspoon of salt.
Very rarely found in cookbooks or cooking websites correct sequence how to make delicious elastic dough for dumplings. It's not that chefs or technologists are trying to hide main secret. They just emphasize the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.
Flour selection
To make the most delicious dough for dumplings, you first need to purchase good flour. Best of all, wallpaper, from durum wheat such as durum, highest quality. This flour contains a lot of gluten. Products from it do not sag when cooked. The dough does not darken. By the way, you can determine which flour you got by the color of the resulting dough. If it remains as white as the flour was, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. From the flour of this variety, you can not be afraid to gain extra pounds.
Oxygen saturation
The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? It is necessary to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Do not be too lazy to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather conditional question. It all depends on the quality of the product and the content of gluten in it. Accordingly, the amount of salt and water is always different.
To salt or not to salt?
Don't get attached to exact numbers, which dictates the recipe for a delicious dumpling dough found in a cookbook. Better take our advice. It is as follows. Salt not flour and not ready dough, and the water with which you will dilute the flour. Pour one and a half cups of boiled liquid into the container and salt to taste. Should be a little salty. Some cooks don’t add anything to their delicious dumpling dough at all. To make the dish successful, they salt the water in which they cook ready-made dumplings. It makes sense. If you throw dough products into salty boiling water, they will not stick together and fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.
Dough elasticity
The most delicious dough for dumplings is obtained if it is beaten off, that is, lifted and thrown on the table several times. If you use this technique, then the dough will even acquire good elasticity, although it will be unsightly. gray color. The recipe for a delicious dumpling dough should not contain eggs. Sometimes it is advised to add to it egg white, but this is not necessary, nor should oil be added, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. She may be different amount but it is always present. In order for it to show its properties, water is added to the product. The dough acquires the greatest elasticity only after it has been aged after kneading in a cool place for 20-30 minutes.
Custard variant
Having learned and mastered the secrets revealed here, you should definitely try to cook delicious custard dumpling dough. It's a little more difficult to do it. However, it certainly deserves to be cooked. The photos included in the article will come to the rescue. They show you step by step how to make delicious dumpling dough.
Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water to a boil in the microwave or on the stove.
Pour three full glasses of good sifted flour into a deep bowl. In a thin stream, stirring constantly, pour salted boiling water into it. You need to try to do this so that lumps do not form. We should get a fairly liquid homogeneous dough. If lumps are still present, break them up with a blender.
Pour more flour into the bowl with the dough. Do this in batches, stirring constantly. Add flour and stir until it can be done with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn in it, pour a fairly thick layer of flour on the table. Put the dough on it. At this stage, it is still very sticky, so do not skimp. The dough will take as much flour as needed.
Knead the dough in the usual way. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. The most delicious dough for dumplings should not be too hard or too soft. At this stage, it needs to be beaten on the table 15-20 times.
Wrap the finished dough with food polyethylene film and place in the refrigerator for half an hour. During this time, it will settle and gain the necessary elasticity. After 30 minutes, you can take it out and start making dumplings.
We sculpt, cook and serve homemade dumplings
Sprinkle a thin layer of flour on the table. First, for convenience, roll the dough into a sausage and cut into several parts. Take one piece and use a rolling pin to roll it into a very thin layer. Cut out circles with a glass or other form, put the minced meat in the center and close the edges.
Pelmeni can be cooked immediately, or you can freeze and use as needed. Since the dough is salty, there is no need to add salt to the water. Put in it Bay leaf and a pinch of dried marjoram or basil. When the water boils, throw dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes, depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they will not become puffy and round, but a little wavy.
Remove the dumplings with a slotted spoon and arrange on plates. Put it on the table butter and sour cream. Don't forget the gravy onions, cut into thin half rings and filled with natural fruit vinegar.
If for some reason you cannot make dumplings on the day you made the dough, then after it has settled, place it in the freezer. Nothing will happen to him. When you need the product, just thaw it at room temperature and you are ready to use it.
What else can be prepared from dumplings dough?
Our dough is suitable not only for dumplings, although it is also called dumplings, or unleavened yeast-free. It is perfect for chebureks, strudel, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you can not be afraid that they will stick out and flow out. It is used even during fasting, because it does not contain any eggs or dairy products.
Very tasty cakes from this test. If they are sprinkled with sesame seeds, flax seeds or others, you get an excellent delicacy that will fit as an independent dish. Such cakes are washed down with milk. This is delicious.
They make wonderful rolls and stuffed envelopes. In this case, roll out the dough into a thin layer, put on it the filling of meat, vegetables or soft cheese, wrap like a burrito and fry in a pan with or without vegetable oil in the oven, placing on a baking sheet covered with paper with
With our detailed instruction you will make a very tasty dough for dumplings. The recipe for both regular and custard presupposes the same amount of products and differs only in that in the first case, the flour is diluted with cold boiled water, and in the second - hot.
Pelmeni is a family dish. Maybe, many people remember as in childhood the whole family gathered at the table. One of the family members kneaded the dough for homemade dumplings, the other prepared the filling, and then everyone together sculpted a lot of dumplings.
In the cuisine of almost any country you can find something similar to dumplings - tortellini in Italy epmanada in Spain and Latin America, khinkali in Georgia,samsa in Central Asia and India, manti in Central Asia, zao-tzu in China, etc.
After all, what is easier to prepare the dough and put the filling inside.Dumplings are good because they can be frozen, and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to cook dinner. Once - and you're done!
The content of the article:
To– useful tips
How to sculpt dumplings - video
But it turns out that there are a great many recipes for dough, no less recipes for different fillings, and cooking methods are different. Agree that no store-bought dumplings will be as tasty as those prepared with your own hands at home. And if the whole family is involved in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.
Tohow to make dough for dumplings at home– useful tips
To make dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the test for dumplings.
I will share with you the secrets to get a soft and tasty dough for homemade dumplings. And dumplings can also be made from dumpling dough.
- Firstly, I treat the test as an animated object. I am sure that any dough dish should be prepared only in good mood, with soul.
- Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough is more tender and airy.
- Thirdly, for any dough when kneading, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
- Fourth, for greater dough strength, you can add a pinch of semolina.
- Fifth, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
- Sixth, you need to knead the dough for quite some time until it stops sticking to your hands.
- Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell, and the dough will be elastic.
- Eighth, dumplings will be tastier if the dough is rolled out thinly. But do not overdo it here - if the dough is too thin, then when you put it on itstuffing may break.
- Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.
6 dough recipes for dumplings and dumplings
Classic dumpling dough recipe
The classic dumpling dough recipe has been known to us for a long time, but it is perhaps the most common and simple.
Ingredients:
- Flour - 0.5 kg.
- Water - 1 glass.
- Egg - 1 pc.
- Semolina - a pinch
- Salt - 1 tbsp. l.
- Vegetable oil - 1 tsp.
Sift the flour into a bowl and make a well in it, add semolina. Crack an egg into the hole and add vegetable oil.
Stir the dough with a spoon. AT warm water add salt and pour into the dough.
When the water absorbs all the flour and the dough becomes dense, spread it on a sprinkled with flour. work surface and knead the dough with your hands.
Knead for 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave for 20-30 minutes to come up.
Choux pastry for dumplings
Choux pastry is good because, thanks to brewing with boiling water, it turns out to be very elastic and soft, does not stick to either the rolling pin or hands. Such dough is easier to roll out and sculpt than the classic one.
Ingredients:
- Flour - 3 cups
- Water (boiling water) - 1 cup
- Egg - 1 pc.
- Vegetable oil - 3 tbsp. l.
- Salt - ½ tsp
First, put the kettle on to boil. While the water is boiling, beat the egg into the bowl, salt and pour in the vegetable oil. We stir. Sift the flour and pour the eggs with oil into the recess, stir with a spoon.
Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. Add flour if necessary.
The exact amount of flour depends on its type and quality. Therefore, if it seems to you that the dough is watery, you will have to add flour. Just do not overdo it, as the dough may become too thick and the dumplings will be tough when cooked.
Let the dough rise for 20 minutes. Then we roll out and sculpt dumplings.
Milk dumpling dough
Ingredients:
- sifted flour - 3 cups
- Warm milk - 1 cup
- Egg - 1 pc.
- Vegetable oil - 1 tsp.
- Salt - ½ tsp
Pour 2 cups of flour into a bowl, make a well in which we drive in the egg and add vegetable oil. Add warm milk and stir with a spoon.
Pour 1 cup of flour onto the table, spread the still watery dough on it and knead thoroughly.
The dough for dumplings in milk is softer and softer than in water. I'm in recent times I make dumplings according to this recipe. Milk can be diluted with water in a ratio of 1:1.
Dough for dumplings and dumplings on kefir
A wonderful recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and splendor.
Ingredients:
- Flour sifted - 5-6 cups
- Kefir - 0.5 l.
- Egg - 1 pc.
- Salt - ½ tsp
- Sugar - 2 tbsp. l.
- Soda - 1 tsp
- Vinegar - 1 tsp
Mix the egg, sugar, salt and kefir in a bowl.
We extinguish the soda in a glass with vinegar and pour the liquid into the dough.
Add 2 cups of flour, stir until we can stir with a spoon.
Put the dough on the table with flour and mix for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and so that the dough does not get weathered on top, cover with a glass bowl.
Mineral water dumpling dough
Dough for dumplings and dumplings mineral water comes out soft and fluffy due to bubbles carbon dioxide located in mineral water.
Ingredients:
- Carbonated mineral water - 1 cup
- Flour - 4 cups
- Egg - 1 pc.
- Salt, sugar - ½ tsp each.
- Vegetable oil - 4 tbsp. l.
Crack an egg into a bowl and pour mineral water. Add salt, sugar and vegetable oil. Add the sifted flour and stir. Knead well already on the table, adding flour as needed.
Dough for dumplings without eggs
Ingredients:
- Water - 1.5 cups
- Flour - 3 cups
- Salt - 1 tsp
Such a simple dough recipe for dumplings and dumplings is good during fasting, as it does not contain eggs and milk.
Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send for 30 minutes to rest.
Dumpling dough recipes are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will analyze this in a separate blog topic.
How to make dumplings
But in order to learn how to sculpt dumplings,with your hands or with the help of a dumpling, what a variety of dumpling shapes have been invented, watch this video.
Half success in tasting this popular dish with meat filling lies in the correct preparation of the base. Is the process too laborious? Perhaps, if you do not know the secrets or what products to mix to make a thin elastic dough. Prepare its composition correctly along with step-by-step recipes - then the dumplings will melt in your mouth.
How to make dough for dumplings
Few people refuse a delicious dish with meat filling. The cooking process seems tedious, because you have to knead one of the main components with your hands. But you can’t do without it, although an alternative has appeared in the form of a bread machine. How to cook dough for dumplings so that it rolls out easily and retains its shape during cooking? Good advice- adhere to proportions, and when choosing a composition option, do not make improvements.
Cooking features
If you make a simple dough for dumplings, as in the old days, then a hill should be formed from the sifted flour. In the middle, you need to make a recess, where pour the separately beaten eggs with water in a stream. Knead the base better with hands, moving in the direction from the edge to the center. The classic composition of the base for a delicious hot treat may change, but the principle of a home approach to kneading remains the same. To make the finished dish tasty, you will have to take into account some of the nuances:
- Take the highest grade flour, which will provide a delicate taste and a snow-white appearance of dumplings.
- Add liquid while warm.
- It is good to knead the mass, but not more than 10 minutes, so as not to "score". After that, leave for half an hour, let it ripen, then roll out the perfect thin layer.
Dough recipes for dumplings
Desire to diversify the menu delicious dish will lead to the search for a suitable recipe. There are more than a dozen options for how to prepare dough for dumplings, choosing a simple one among them is not always right. The taste of the finished dish will be strongly influenced by the ingredients that are included in the composition. Mineral water, milk, kefir or water, wheat or rice flour, yeast, butter or eggs - all this will affect the flavors of your favorite treat. In order not to miss anything, it is better to rely on cooking step by step recipes with photo or watch video.
On mineral water
When you want to save time, this option is suitable perfect. The feature of the ingredient helps to quickly knead the dough for dumplings on mineral water. Bubbles speed up the process of dissolving sugar, salt, and aeration of the structure is necessary to speed up kneading. The dough for dumplings has an elastic structure, and in the future, when sculpting, you will not have to press hard on the edges. How to prepare such a base? The process itself will not be much different from traditional way, and the output will be a volume that is enough for six full servings.
Ingredients:
- mineral water - 200 ml;
- flour - 4 cups;
- vegetable oil - 80 ml;
- egg - 1 pc.;
- sugar, salt - 0.5 tsp each.
Cooking method:
- Sift the flour, lay out two-thirds in a slide, make a deep funnel, pour out the sugar.
- Beat the egg with salt, pour into flour, mix.
- Add vegetable oil to the flour mixture, pour mineral water.
- Knead the base until it becomes elastic and stops sticking to your hands.
- Cover with a cloth towel, leave for a quarter of an hour, then you can start rolling in a thin layer.
On milk
Fans of homemade food have several signature recipes for this dish. Among them, this option will be present, as the second most popular after the classic. How to cook dough for dumplings with milk? To get a super elastic mass, it is diluted with water, and flour is sprinkled in small portions. It is important to ensure that the base does not become too steep, otherwise the edges will not hold together well and the filling will fall out during cooking.
Ingredients:
- milk - 125 ml;
- water - 4 tbsp. spoons;
- flour - 3 cups;
- egg - 1 pc.;
- vegetable oil - 1 teaspoon;
- salt - a pinch.
Cooking method:
- Mix milk with water and salt.
- Pour in a stream onto the sifted flour, add the egg, vegetable oil, mix.
- Knead the mass until elastic, leave for half an hour, after which you can start rolling.
classic
The approach to preparing a traditional or lean version of the basis for a popular dish suggests that the only liquid in its composition is water. The advantage of the classic dumpling dough recipe lies in several nuances at once. This method is considered simple, requires less cost for the purchase of products, and if you follow the recommendations, then when cooking, the dumplings will retain their shape. How to make dough for dumplings the classic way? follow it simple recipe.
Ingredients:
- water (boiled) - 150 ml;
- flour - 3 cups;
- eggs - 3 pcs.;
- salt - 1 teaspoon.
Cooking method:
- Beat eggs, add water, salt, mix thoroughly again.
- Gradually add flour to the resulting liquid to knead the plastic mass.
- Leave it, brushing the top with vegetable oil, for 2 hours in a cool place.
Delicious on kefir
So that the filling does not float in the pan separately, and cooking time is not wasted, you need to choose proven recipes. If this method promises that the dish beloved by many will turn out delicious, then we are talking about a test for dumplings on kefir. Combining a minimum of products, this option will become good choice for fans of culinary experiments. A familiar dish with meat filling will have a slight hint of sourness, which will only make it tastier.
Ingredients:
- kefir - 200 ml;
- flour - 3 cups;
- salt - to taste.
Cooking method:
- Take one glass of flour, add kefir, mix.
- Add the rest of the flour one or two tablespoons at a time, making sure that the dumpling base remains soft.
- When the mass is elastic, form a ball, leave for half an hour to "rest" before rolling.
In a bread maker
Very comfortable modern device, with which you can quickly make the base, without even touching the products. How to knead the dough for dumplings in a bread machine? If you want to please your family or guests with delicious hot dumplings, as in the photo from a culinary source, you will have to follow certain proportions. By mixing water with eggs, adding a little oil, the output will be more than a hundred pieces of medium size. To achieve what you want, all products must be unloaded into the bread machine, set the kneading mode and wait for the end.
Ingredients:
- flour - 600 g;
- water - 1 glass;
- egg - 1 pc.;
- vegetable oil - 30 ml;
- salt - a pinch.
Cooking method:
- Sift the flour, and beat the egg with water and salt.
- Load all products one by one into the bowl of the bread machine: first liquid, and then add flour.
- Set the timer, start the program.
on boiling water
If you want to make a dish loved by many so that it melts on the tongue and looks appetizing, as in the photo, then you should choose this option. How to cook choux pastry for dumplings, achieving an amazing taste? A feature of this recipe will be boiled water, while its temperature should be high, not room temperature. Lightly warming up is also an inappropriate state, because the water must be brought to a boil, and then added to the rest of the ingredients, without fear that the flour will turn into gluten.
Ingredients:
- flour - 3 cups;
- water - 200 ml;
- egg - 1 pc.;
- vegetable oil - 1 tbsp. a spoon;
- salt - a pinch.
Cooking method:
- Beat the egg well with the salt.
- Pour flour, pour in vegetable oil, mix.
- With the last ingredient, add a glass of boiling water, stir the mass with a wooden spoon, and then with your hands.
- Leave for a quarter of an hour to bring to readiness.
Gentle on yeast
If you know how to make dumpling dough according to the classic recipe or have tried to cook the base with milk, then it's time to move further in your culinary skills. How to cook dumpling dough on yeast to get a delicate taste? A hearty meal for any gatherings will require some effort and take a little more time, but the finished dish will surprise you with an unusual touch of taste: sincere delight, as well as desire to try more, are guaranteed!
Ingredients:
- wheat flour - 1.5 kg;
- dry yeast - 1 teaspoon;
- eggs - 2 pcs.;
- milk - 2 cups;
- sugar - 1 teaspoon;
- salt - a pinch.
Cooking method:
- Warm half a glass of milk a little, pour out the yeast, add sugar, leave the dough for fermentation until a homogeneous mixture is formed.
- Beat the eggs with salt, add flour, pour out the dough, knead the elastic mass so that the dough for dumplings has the perfect consistency.
Secrets of making dough for dumplings
Is it only the combination of products or their correct proportions that guarantees an appetizing hot dish at the end? Even tried and tested homemade recipes can lead to disappointment if you don't know the secrets of making dough. Here are a few tried-and-tested culinary tricks that will be useful and must be considered:
- Unleavened dough is an option when flour is mixed with liquid, but in order for the dumpling not to boil, water or diluted milk must be added. When kneading, you need to monitor the volume of liquid so that an overdose does not make the base steep.
- Eggs help to thicken the consistency. Although some recipes replace them with a large amount of liquid, to keep the shape by keeping the minced meat inside, this product works better than others.
- So that the structure of the yeast dough for dumplings does not become too heavy, add flour in small portions.
- For cooking, you should choose the highest grade flour, but even a special grinding is not a reason to avoid the mandatory step: any flour is sifted to enrich it with oxygen, and this greatly affects the consistency.
- When kneading, it is necessary to move in a circle in one direction, making movements from the edge to the center. On average, the process should not take more than 10 minutes.
- Before you start sculpting, the dough must be allowed to rest, covering with a towel. This stage can take up to half an hour, but this required condition, because during this time the gluten will swell, which will give the base the necessary elasticity when rolling.
Video
To cook real homemade dumplings, you need to know perfect recipe dumpling dough. BUT best recipes you will find in my article:
In many families, dumplings have become a traditional homemade dish. fast food. For me and my family, cooking them is the most enjoyable pastime. We cook them on the weekend, having gathered all together. We discuss news, make plans for the near future and master new types of this dish. In this article, I will share the most successful recipes with you, my dear chefs.
by the most simple method dough preparation, is a compound of water, chicken eggs and wheat flour. This method is indeed traditional and has been worked out by many cooks and housewives for years.
Products required for cooking:
- onion - 2 large onions;
- ground black pepper;
- salt;
- flour - about 1 kg;
- minced meat - 1 kg;
- chicken eggs - 2 pcs.;
- water - 175 ml
Recipe:
I always start by cooking mixed ground beef. I don’t know why, but for dumplings I always cook it using beef and fatty pork. I take each type of meat in half.
I wash, beef and grind together with pork, as well as with peeled onions. Then the resulting mass of pepper and salt. I mix everything thoroughly and set aside to salt a little.
In a bowl, shake the eggs, a pinch of salt and boiled water until a homogeneous mixture is obtained. I add wheat flour in several passes until the mass is ready for manual kneading.
Then I transfer it to a large floured board and mix until it stops sticking to the palms. The main thing is not to overdo it, otherwise the dumplings will be tough.
Then I take a dumpling, and generously sprinkle it with flour. I divide the dough into 12 parts, and roll out into round sheets in turn.
I put the first sheet on the device and then stuff the minced meat into the cells. When all the cells are filled from above, I lay out the next ball. I run a rolling pin along its surface until the edges of each dumpling begin to appear.
Then I knock them out on a small board. And I do the same with the rest of the dough and minced meat.
We send the first few batches on the board to the freezer, and then, as they cool, we pour them into a bag for further use. We cook the last batches in salted water and eat immediately.
We fill the dumplings each to your liking. For example, I love them with sour cream and dill, while my children and husband prefer them with oil and vinegar. Here is such an easy classic recipe for this wonderful dish.
Everyone knows that different products should enter the human body, so when preparing dumplings, I try to diversify not only their base (minced meat), but also improve the shell. For example, using ground turkey, I make the dough custard.
To create a delicacy, you will need the following set of products:
- minced turkey - 0.5 kg
- flour of the highest or first grade - 750 g;
- chicken egg - 1 pc.;
- onions - 3 onions;
- kitchen salt;
- sunflower or olive oil - 1 tbsp. l.;
- water - 1 glass.
I do everything step by step, so my dough always turns out great!
- In a stainless steel bowl, combine the egg and table salt.
- Then I add sunflower oil and sifted flour to them. I mix everything well, and at the same time I boil some water.
- After mixing the previous products, pour a glass of boiling water into them and continue to knead with a spoon. When the spoon stops coping, I knead until cooked with my hands.
- I clean the medium bulbs, pass through a meat grinder. I mix it with minced meat and spices.
- Then I roll it out, cut out circles with a glass and fill them with minced meat. I form dumplings and boil in salted water.
These mouth-watering little ones really come out unusually tasty and unusual. I advise everyone to try!
Recipe for dumplings on mineral water. Cooking in a bread maker!
Making a batch for further boiling in boiling water is a troublesome and practice-requiring task. But this was the case in the past, thanks to modern kitchen appliances - no longer a problem.
The bread maker does an excellent job with the task assigned to it, the dough comes out moderately elastic, airy and quite elastic.
We will need:
- wheat flour 1 grade - 1 kg;
- vegetable oil - 4 tablespoons;
- salt and sugar - 0.5 tsp;
- chicken egg - 1 pc.;
- mineral water - 1 glass.
First of all, I sift the flour, so the dough will come out more airy. Then I first drive an egg into the bowl of the bread machine and add mineral water with vegetable oil (I recommend using olive oil). I immediately add salt, sugar and 3.5 cups of flour from above, but if necessary, I add the rest to the kneading campaign.
I really liked the result: the dough is very elastic and soft. It sticks well and does not spread during cooking. Pairs well with any type of minced meat.
On mineral water, you can also brew manually, without a bread machine - watch the video:
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The dough created with homemade milk comes out very unusual and pleasant in taste (if this is not the case, you can replace it with a purchased one). It is prepared very quickly and does not require special culinary skills.
Required grocery set:
- flour of the first grade - 500 g;
- eggs - 2 pcs.;
- milk - one glass;
- vegetable oil - one tablespoon;
- salt - one teaspoon.
I mix flour with kitchen salt and sift into a bowl with a slide. Then I make a hole in the center of the resulting slide and pour oil into it.
Lightly warm the milk. I drive eggs into another bowl and mix them with warm milk until a homogeneous consistency.
Then I pour the milk-egg mixture into the flour. I take a tablespoon and start kneading the dough. When the spoon can no longer cope, I turn to kneading with my hands.
It comes out supple and stops sticking to the palms. On top of whom I lay a damp towel and do not touch for half an hour. After that, I roll out and sculpt the blanks.
Today, kitchen appliances have become an integral part of many kitchens. With the advent of the bread machine in the house, creating a batch of any kind has become a simple task.
To prepare 700 grams of the finished product you will need:
- wheat flour - 750 g;
- chicken egg - 1 pc.;
- salt - 1 tsp;
- refined oil - 1 tbsp. l.
First of all, I take two identical glasses. In one of them, I break a medium-sized egg and add boiled water so that the glass is completely filled. With another glass I measure and sift three glasses of flour.
Then I pour liquid components into a bucket, add salt. I add the sifted flour last.
I launch the gadget in the “Dough” mode, but I never wait until it ends, I turn it off after about an hour. The finished product already has the necessary firmness and elasticity. I wrap the lump with cling film so that it does not dry out. Having cleaved off right amount to create a cake, the rest I close again.
For such a batch, I most often use minced chicken or pork, but the choice of filling always remains with the hostess.
Because of the great love of my household for dumplings and dumplings, I sometimes have to cook them at the same time. In such conditions, I do not use eggs at all.
The following products are needed:
- water - 230 ml;
- vegetable oil - 3 tbsp. l.;
- kitchen salt - 1 tsp;
- flour - 600 g.
I sift the flour into a medium bowl. Then I make a hole in the middle. I take not a full glass of boiling water, dilute salt in it and mix it with vegetable oil. To make it really delicious, sunflower oil is often replaced with olive oil.
Then I pour the resulting liquid into a recess in the flour and knead. First, I use a kitchen spatula for this, then knead with my hands until fully cooked.
I make sure that the dough is homogeneous without air bubbles. After kneading, I cover it with a towel and leave it for 40 minutes to rest. Then I proceed to the formation of dumplings.
Recently, my friends gave me minced lamb, I tried to use it in dumplings - I liked it. True, when preparing minced meat, you should add more oriental spices, such as turmeric and curry.
A couple of years ago, accidentally visiting, I got to the process of making dough for dumplings. I was very surprised that they cook it on kefir, because in our family it is cooked mainly on water. Intrigued, I tried this recipe at home. It turned out quite interesting in taste, and now if there is kefir in the house, I cook it that way.
To create it, you need the following set of products:
- low-fat kefir - 0.5 l;
- wheat flour - 0.5 kg;
- sunflower oil - 2 tbsp. l.;
- salt - 1 tsp;
- baking soda 1 tsp;
- sugar - 1 tbsp. l.
In the bowl in which I will knead, I pour kefir and fall asleep with a heaping teaspoon of soda. Mix thoroughly, then salt and add sugar and mix again.
I take the flour of the first grade, the dough turns out to be white, elastic and does not lose elasticity. I sift it through a kitchen sieve. I add it to kefir gradually, this avoids the appearance of lumps and makes the batch more homogeneous.
I add the oil last and mix thoroughly again. Then, I put it in a bag and send it to the cold for an hour. After this, I already proceed to the formation of dumplings.
Another unusual recipe for making dumplings dough is cooking it with sour cream. It is prepared very simply and quickly.
For him, you need to stock up on the following products:
- sour cream with a fat content of 25% - 400 g;
- water - 400 ml;
- chicken eggs - 3 eggs;
- kitchen salt - 2 teaspoons;
- wheat flour - about 1.5 kg.
In the bowl where I plan to knead, beat boiled water, sour cream and eggs until smooth. Then salt the resulting mixture, and gradually adding flour, I begin to knead.
When the dough becomes tight and stops sticking to the fingers, I leave it for an hour to settle down. I cover it with a damp cloth.
Then I start making dumplings. I cook them most often with the help of dumplings. Fast and convenient. Ready-made dumplings can be cooked immediately, or you can freeze them for the future.
Preparing the dough for this dish is quite simple for experienced housewives, but for novice cooks, this can be a problem. Therefore, try to do everything step by step as I will describe below. Then, when cooking, your dumplings will remain intact and will not boil.
Required set of products:
- milk (3.5%) - 250 ml;
- chicken eggs - 2 pcs.;
- salt - 1 tsp;
- flour - 2 cups:
- sunflower oil - 30 ml.
First step. When preparing this recipe, I take a bowl that I do not mind putting on fire. In it I mix milk with salt and eggs.
Second step . I add a little flour to the resulting liquid, so that the consistency becomes like pancakes. I put the bowl on the stove and over low heat, stirring constantly, evaporate.
Third step . When the dough thickens (like pancakes), I remove it from the stove. I add the rest of the flour and butter. I knead a fairly steep batch. Attention! Do not sculpt the dumplings immediately after the end of the kneading, let it lie down for 45 minutes.
Before cooking, it is better to send the formed dumplings to the freezer for a quarter of an hour. During this time, the ends of the dumplings will dry out and prevent the dough from separating.
But the most unusual recipe cooking dumplings dough was shared with me by brothers living in Italy. They make it colorful. Mostly one or two colors. So it turns out a very appetizing plate of goodies.
You will need the following ingredients:
- sour cream - 3 tbsp. l.;
- chicken egg - 3 pcs.;
- flour - 900 g;
- water - 100 ml;
- turmeric - 1 tsp;
- salt - 1.5 tsp;
- spinach - 100 g;
- tomato paste - 100 ml.
This set of products is used to create a product of three colors.
We prepare the first dough with the addition of spinach, so in the end its color will turn green. I wash the spinach, then chop it in a blender and send it to the freezer. I have been doing this since the evening, because in the original recipe it is used frozen.
I put frozen greens, one egg, one spoonful of sour cream and half a teaspoon of salt in a bowl. I mix everything well, then add 300 grams of flour and knead. To prevent the dough from drying out, I wrap it with cling film.
I prepare the second batch according to the same principle, only instead of spinach I use turmeric and 100 ml of water. She gives him orange shade and subtle oriental fragrance.
The third is preparing red. For him, I put in a bowl of tomato paste, the remaining egg, sour cream and salt. I mix everything thoroughly, and gradually pouring flour, knead.
While the last two dishes were being prepared, the green lump had already rested and was ready to make dumplings. Then we put them in the freezer. Then, we form dumplings in turn from the two remaining flowers.
Dumplings are boiled different shades together, they do not lose their color. In a bowl, they look very bright and appetizing, and they taste just “You will lick your fingers.”
Various vegetable juices (carrot, beetroot, etc.) can also be used to color the dough, although they almost do not give aroma, unlike spices, herbs and tomato paste.
I hope these easy-to-understand recipes will help you improve your culinary skills and delight your loved ones with delicious homemade dumplings.
Pelmeni is not only a popular and beloved dish by many, but also very practical. It is convenient to always have a bag of dumplings in the freezer.
They will help out if a guest unexpectedly appears on the doorstep or there is no time for dinner. All you need is to boil water, and in five minutes a tasty, satisfying and hot dish is ready.
The simplest and plain dough for dumplings consists of water, eggs and flour. Although it is considered dumplings, it can be used not only for making dumplings. From such unleavened dough you can make dumplings, pies or pasties. If excess minced meat remains after sculpting, you can freeze it, fry cutlets or make meatballs. Where do you use the extra dough? It turns out that there are plenty of options for its use. It can be put on homemade noodles, dumplings for soup, lazy dumplings, pizza crust. Or roll up bagels, putting instead of stuffing mashed potatoes, sugar or minced meat, and fry in oil. You can just fry the cakes, without any filling, after rolling out the dough.
Dough for dumplings - general principles and cooking methods
Dumpling dough has more than a dozen cooking options. It is made with water, milk, kefir, butter is added, even brewed with boiling water. Each housewife has her own recipe. Someone puts food by eye, and someone carefully measures the amount, believing that only the exact proportions of flour, water and eggs can give the dough firmness, elasticity, and a special taste to the finished dumplings. Some housewives have no idea how to knead the dough without eggs, while others argue that it is the dough without eggs that makes it truly dumplings. Which option will suit your taste is unknown. Get to know the recipes, choose, try.
Recipe 1: Choux pastry for dumplings
This recipe is good because the dough is elastic, soft, easy to roll out. It is a pleasure to work with him - it does not tear and does not stick. And it can also be stored in the refrigerator for two to three days in a bag. You can also make dumplings, pies, pasties from it. The amount of ingredients is designed for a large batch of dumplings.
Ingredients: one and a half glasses of water, eggs - 2, flour - 6 glasses, salt - 1 teaspoon.
Cooking method
Part of the flour (2 cups), brew half a cup of boiling water. Those. simply pour the boiling water into the flour and stir with a spoon. After the flour and water are mixed into a homogeneous mass, add the remaining products - a glass of water, eggs, salt and then the remaining 4 glasses of flour. Mix well with your hands and leave for a while (20-30 minutes) at room temperature. To prevent the dough from winding, wrap it in a film, or put it in a bowl, covered with a lid or plate.
Recipe 2: Dough for dumplings on kefir
A very simple recipe. Only two components - kefir and flour. Suitable for dumplings, dumplings, pasties. From the leftover dough, you can fry or bake cakes. You can’t roll it very thinly, but on the other hand it doesn’t tear during cooking, it’s tasty, soft, almost fluffy. This dough can be frozen, and when it thaws, add a little flour, because. it becomes wet and sticky, and you can start sculpting.
Ingredients: a glass of kefir (250 ml), 350-400 g of flour.
Cooking method
Pour the kefir into a bowl, add about half the serving of flour and mix with a spoon until smooth. Then, little by little, add the remaining flour in small portions, kneading the dough with your hands. Let him rest in the refrigerator for 40 minutes, maybe more, and sculpt dumplings.
Recipe 3: classic dough for dumplings
Say it's the best right dough for dumplings, no. As probably there is no single right recipe at all, so that they are guided by it as a standard. But this is the most traditional and common cooking option. The dough must be rolled out as thin as possible, but without fanaticism, it is not necessary to stretch into tissue paper. To get very cold water, it is necessary to put a glass of liquid in the freezer until a thin crust of ice begins to form on the surface.
Ingredients: cold water - ½ cup, 2 large eggs, a teaspoon of salt, flour - 2 cups.
Cooking method
The dough can be kneaded on the table, cutting board big size or in a bowl. Mix flour and salt, build a slide. Make a small hole in the center of the hill and first beat in one egg, stirring with a fork, then the second. Then start slowly pouring cold water in portions and knead the mass with your hands. Blind the ball and crush it. Occupation is not easy, because. the dough is tight, but the consistency of the finished dough will allow you to roll it into a rather thin layer. If the dough is dry, add a little water, and if, on the contrary, it is too soft and sticky, add more flour. After ten to fifteen minutes, after thoroughly kneading, let the dough rest for at least an hour. At this time, it is left on the table. Cover from above (with an inverted bowl, napkin, towel) so that it does not wind.
Recipe 4: Milk dumpling dough
From this dough, dumplings are tender, soft and tasty. Preparing it is quite simple, although not quite usual. The ingredients are listed for a large number of dumplings. You can immediately stick a large batch and store in the freezer.
Ingredients: a kilogram of flour, 0.5 liters of milk, an incomplete teaspoon of salt, 2 eggs.
Cooking method
In a saucepan, mix eggs, salt, milk. Add enough flour to make the dough runny, like pancakes. Put on fire. Just not strong, the fire needs to be made small. As it heats up, the mass will thicken and swell. It must be stirred so that it does not burn and is homogeneous, without lumps. As soon as the mass thickens, remove it from the fire. It is NOT necessary to bring to a boil so that the egg white does not curdle. Add the rest of the flour and mix well. It should turn out not sticky, dense and elastic. Let him lie down for about half an hour and start carving.
Recipe 5. Dough for dumplings on mineral water
Ingredients
a glass of mineral water;
three glasses of flour;
60 ml sunflower oil;
20 g of sugar;
Cooking method
Crack an egg into a bowl and lightly beat it with the sugar and salt. Then add sunflower oil and stir. Be sure to sift the flour so that it is saturated with oxygen, and no lumps form during the kneading process. Knead the dough with a mixer, gradually adding the sifted flour. Then knead the dough with your hands until it is smooth and uniform. Cover it with a bowl and let it rest for 20 minutes. Then proceed to the preparation of dumplings or dumplings.
Recipe 6. Whey dumpling dough
Ingredients
whey - 250 ml;
two yolks;
half a kilogram of flour;
vegetable oil;
ice is a piece.
Cooking method
Sift the flour on the table in a heap. Make an indentation in the middle. Grate a piece of ice and put it into the whey. This must be done quickly so that the ice does not have time to melt. Also add the yolks, salt and oil to the whey. Mix everything well. Pour the resulting mixture into the recess in the flour and start kneading the dough until it stops sticking to your hands and becomes elastic. Take a metal bowl, pour boiling water over it, wipe it dry with a clean towel, and cover the dough with it. Leave it to reach for half an hour.
Recipe 7. Dough for dumplings on sour cream
Ingredients
50 g sour cream;
80 ml of water;
pinch by pinch baking soda and salt;
flour - 300 g.
Cooking method
Combine flour with salt and sift. Add soda to sour cream. Pour flour into sour cream and mix. Then, stirring constantly, pour in water in a thin stream and knead a sufficiently steep dough. But make sure it's not clogged. Therefore, as soon as the dough falls behind your hands, wrap it in a plastic bag and leave it to rest for 20 minutes. After this time, the dough will become smooth and elastic. You can start cooking.
Recipe 8. Multi-colored dough for dumplings
Ingredients
120 ml vegetable oil;
two glasses of water;
large beets;
a bunch of greens;
Cooking method
We clean the beets and rub them into small chips. We put it in gauze, squeeze out the juice and pour it into a mug. Rinse the greens, finely chop with a knife, put in a saucepan and pour a glass of cold water. Cook greens on low heat for 15 minutes. Then we filter through cheesecloth. Knead the dough of three colors:
1. Mix beet juice with 80 ml of oil and salt. Gradually add the sifted flour and knead the dough until it becomes soft and stops sticking to your hands.
2. Pour 20 ml of sunflower oil into a decoction of greens and salt. Pour flour into the resulting mixture and knead a stiff dough.
3. Pour 20 ml of sunflower oil into cold water, salt and knead soft dough.
Cover the dough with a clean towel and let it rest for half an hour.
Recipe 9. Lean dough for dumplings without eggs
Ingredients
three st. flour;
75 ml sunflower oil;
one and a half cups of boiling water.
Cooking method
Combine flour with salt and sunflower oil. Mix everything well and pour boiling water in a thin stream. In this case, it is necessary to constantly knead with a spoon so that lumps do not form. Sprinkle the table with flour and put the dough on it. Knead by hand until elastic. Wrap the dough in cling film and leave to rest for half an hour. Now we can sculpt dumplings or dumplings from it.
Recipe 10. Dough for dumplings in a bread machine
Ingredients
200 ml of water;
450 g flour;
a pinch of salt.
Cooking method
Pour the liquid ingredients into the bowl of the bread machine, break the egg and lay the salt and flour. Select the program "Dough" and turn on the device. After the beep, the dough can be left for another hour in the bread machine, or transferred to a bowl, covered with a clean towel and left to rest. Such a dough can be used not only for making dumplings or dumplings, but also for frying pasties.
Recipe 11. Dough for dumplings with vodka
Ingredients
160 ml of vegetable oil;
250 ml of water;
5 g sugar;
four glasses of flour;
10 ml of vodka;
two pinches of table salt.
Cooking method
Dissolve sugar and salt in water. Sift the flour so that it is saturated with oxygen. This is necessary in order for the dough to turn out airy. Pour the flour into a bowl with a slide, make a recess in it, and pour sweet-salty water and oil into it. Knead the dough well so that it does not stick to your hands. We put the finished dough in a bag, wrap it and leave it to rest for half an hour. Then take it out and mix well again. This procedure is repeated three times. After that, you can start cooking dumplings or dumplings.
Recipe 12. Dough for dumplings with starch
Ingredients
water - 300 ml;
half a kilogram of flour;
salt - two pinches;
three st. spoons of potato starch.
Cooking method
We combine the flour with salt and starch, sift everything together on the table with a slide. We make a recess at the top. We mix water with sunflower oil. Pour the resulting mixture into the recess, and knead the dough until it becomes elastic and sticks to your hands. Roll the dough into cling film and send it to the refrigerator for a while. During this time, the flour will release the gluten. Thanks to starch, the dough is very plastic. You can roll it out or stretch it to a very thin state, it will not tear!
Dough for dumplings - helpful tips experienced chefs
- To make dumplings more tasty, the dough must be rolled out thinly, up to 1-2 mm thick.
- To prevent dumplings from sticking together, they are boiled in a wide, low bowl in in large numbers water.
- To get colorful dumplings, the dough can be tinted with natural dyes. For yellow color you need to add a pinch of turmeric, 1 g of saffron, or put 2-3 brightly colored yolks instead of a whole egg. Green color will give mashed spinach - for 2 parts flour, take 1 part mashed potatoes. Tomato paste will give a red color - 1 tablespoon added to one egg included in the recipe.
- Dumplings are not only boiled, they can also be fried using fat or vegetable oil. It is not recommended to take creamy, because. it will burn and smoke.
