Dumpling dough step by step recipe. Water dumplings recipes: classic and original

I'm ready to fall on my knees Before the one who invented dumplings. (I couldn't find the author, no matter how I googled it.)

Who, what, where, why, when - I propose to leave questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the wilds of history, finding out in which country they first came up with the idea of ​​​​boiling minced meat wrapped in pieces of dough, the conversation will turn into long, many hours of debate, as a result of which no one will change their mind anyway, remaining confident in their rightness.

Therefore, first we will cook homemade dumplings, set the table, and only then we will talk about the controversial one. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what serves. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only worsen, but become terrible. The filling is the heart of the dumpling, so let's cook it with soul, put a lot of good thoughts into it and many, many wishes of happiness and health to everyone who sits at your table this evening.

Classics of the genre - homemade dumplings with minced meat, however, the classics, although consistently good, often become boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg of beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, clean it from the films, twist it into minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and proceed to sculpt dumplings.

minced fish

• 1 kg of fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden color.
Twist the boned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

minced chicken

• 1 kg chicken fillet;
• 3 art. l. sour cream;
• half a glass of milk;
• salt pepper.

My meat and twist in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom mince

• 1 kg of forest mushrooms;
• 3-4 bulbs;
• vegetable oil, salt pepper.

We clean the mushrooms, boil until tender. Cut into random pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg soft cheese(feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. You can add pepper if you like. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other stuffing. I ate homemade dumplings with tomatoes and cheese, sea ​​kale and boiled eggs, potatoes and champignons, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them responded in my soul with gentle awe and delight: nevertheless, only a bowl with the same dumplings can be better than a plate of ordinary dumplings with minced meat!

Dough for dumplings

The remaining 20% ​​of the success of the cooked dumplings will be given to the test. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company ....), but, speaking, discarding emotions, the remaining 20% ​​is taken away by flour and water - the basic components dumpling dough. Plus eggs and butter if you add them.

Mistresses often argue over whose dumpling dough is better. I think this is better than the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love and are ready to be inherited by our daughter or daughter-in-law along with Chinese porcelain and silver earrings great-grandmothers.

I'll probably start with classic version, from the test on the water without eggs. That's what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mom’s recipe - a recipe for dumplings on eggs.

Dough for dumplings - a recipe on the water

“Flour and water. All. By properly mixing just two ingredients (well, it’s true, salt still doesn’t hurt, but it doesn’t count), you can get a great, smooth, elastic dough that no one else in the area has equals!

Sharing their secrets of the “correct” test, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalist style - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, the egg is an excessive wastefulness, which also leads to coarsening of the dough. I am ready to allow more oil, but at the same time I fully realize that it is also superfluous. That's just superfluous - that's all, believe my experience.

Regular dumpling dough
The classic version is the simplest, most affordable and most commonly used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to cook dumpling dough

Sift the flour into a bowl, make a well in the top, add the salt and pour out the water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it, and gives a smooth glossy surface on the cut. In addition, the dough should not be blurry, but not too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What do you object?

It really does make a great dough. Flexible, gentle. The correct ratio of water and flour gives an extraordinary result. However, you need to know my mother. She disagrees:

“The dough in the work is uninteresting, it tastes like rubber. How can you eat it? Unless with the total disappearance of chickens! Or high cholesterol forbids eating eggs? Classic recipe- this is my recipe, write down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 cup water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then everything is as usual: I pour out the flour in a slide, make a recess in it in the form of a funnel and add water, oil, break an egg into the funnel. Gradually knead. I add flour until the dough starts to lag behind my hand, but I never make it cool. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where does their intuition come from?

I use vegetable oil if I sculpt “with a margin” and I know that I will freeze a part - with oil, the dough does not dry for a long time and does not crack when frozen.

Vegetarian dumplings dough made from "hard" flour

Which side am I on? I used to be on my mother’s, but since I became a vegetarian, I’ve been cooking like a mother-in-law, that’s just ... I buy French durum wheat flour at Auchan, I mix it with flour premium and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: strict science of mathematics and perfect dough - no hint of "kissel", rather "pasta from Italy".

A few more popular dumpling dough recipes

Custard dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling and cutting circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it is worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 art. l. vegetable oil;
• 0.5 tsp salt.

How to cook custard dough for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. Knead first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another easy recipe. Also two ingredients, but instead of water, kefir. We take 400 g of flour for a glass of kefir and we are not in a hurry. Pour the kefir into a bowl, add half a serving of flour there and gently knead with a spoon. Then gradually pour in the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, and preferably more.

The peculiarity of kefir dumplings is that you don’t roll it out too thin, but it turns out to be very soft.

Modeling dumplings

To stick a mountain of homemade dumplings, you can roll the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected in a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time-consuming.

Can go over simple way – ready dough roll into a "sausage" of small diameter,

cut it into pieces of relatively the same size,

roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (the picture clearly shows required amount),

Having folded the cake in half, pinch the edges like a dumpling,

after which the dumpling should show a gymnastic class, once again curled in half, and then a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same pieces of dough by eye: different-sized dumplings look rather messy.

The third way is to use all kinds of dumplings.

Simple, fast, but the look...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then pick up useful devices and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of the Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called “hamur-dolma” - miniature pieces of dough are served in rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should fit in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite hostess cuts circles from dough ... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that once they were huge, almost the size of a palm. But there is other evidence as well. My family has preserved memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk that grannies sell in winter wrapped in a rag (they pour it into bowls, freeze it, take it out and carry it to the bazaars already without containers), oh infants, at night laid on down pillow and covered with a duvet, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no more than the phalanx of the little finger. Better yet, less!

Of course, no one expects you to immediately rush to look for matching jewelry to practice making dumplings right size. Nevertheless, it’s still not worth sculpting thugs in the size of XXXL, because we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way? If you want to be known as a gourmet, put it in the water in which dumplings will be boiled, Bay leaf.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about “lavrushka” - of course, it will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to salt the water for dumplings - if you cook them in fresh water, it will be insipid, mean, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love it when intimate area nobody intrudes. Hey, calmly, without fanaticism: it’s not worth lowering the boiler into a bathtub filled with water, just a large pot is enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we lay the dumplings - no, no, not all in a crowd, you should not pour them into the pan in bulk! Everyone needs attention - so we take each one in our hand and separately throw it into the pan.

We stir occasionally. Do not overdo it! You still won’t succeed with crumbly porridge, it’s enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Alright, just a minute more and…. did the water boil? Reduce the heat and let the dumplings boil for 5-7 minutes, and then we begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, so quickly get the rest of the comrades!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of spoons in a bowl butter- it will significantly enrich the taste and will not allow your dinner to stick together in one big "dumpling".

And then creativity begins. Why don't they eat homemade dumplings! Luxurious mother-of-pearl sour cream - rustic, fatty, delicate ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by all mayonnaise - spicy, velvety, shiny. Viscous, fragrant mustard - sharp, burning, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even flat in taste, but incredibly sour, sharp, prickly vinegar - even he managed to win thousands of supporters in the fight for dumplings accompaniment.

Do not be lazy - if the table is going big family, most likely, there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy meal, so some vegetable salad, greens, broth. It is clear that it is unlikely that anyone will exchange the main course for lighter options, however, even if you eat at least a little bit of vegetables or drink just a little broth, the stomach will already feel better. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways of preparing this dish. Of course, the phrase "if you are tired classic dumplings” sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the above recipes - and you will not regret it!

dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil dumplings until cooked, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover with a lid and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you are no longer deceitful: nevertheless fried dumplings- a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat hidden under the crispy crust of the dough. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a bowl or pan. small size. Warm up well. Dip dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

lazy dumplings

And what to do if the dumplings are fearful as you want, but time is just running out? Then you need to cook lazy dumplings!

Dough Ingredients: 3 cups flour, 1 cup water, 1 tsp. salt.

Minced meat ingredients: 400 g of meat (pork, beef or a combination), 1 onion, salt, pepper to taste.

Sauce Ingredients: 1.5 cups of low-fat sour cream, 0.5 cups of water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Cooking minced meat - we twist the meat and onions, salt, pepper and knead well.
From the indicated ingredients, we knead a soft, non-sticky dough, leave it to “rest” for half an hour, after which we roll it into a rectangle, the length of which is much greater than its width.
We spread the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge. Roll up into a roll. Cut into portions, transfer to a baking dish.
We mix sour cream with water, garlic, salt and herbs, pour lazy dumplings with the resulting sauce. Bake until tender - temperature 180 degrees, time - 30 minutes.
Bon lazy appetite!

Do you know...

How many names do dumplings have?

Indeed, how much? Boraki, poses, dyushbara, podkogylo, jiao-tzu, kundums, sorcerers - all these are dumplings, and everyone has their own "bearded" story. The conversation is insane, the argument is not constructive, and yet I propose to talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta richly sprinkled with parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails ... dumplings! Then they pour themselves another glass of wine and, smiling again, simply turn the conversation to another topic: why argue, if everything is clear: in the beginning it was C ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine, make a toast - of course, for those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more ornate and confusing. You will get lost in the wilds of verbal intricacies and before you have time to recover, you will almost believe that khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and keep silent, but you will feel with your skin that there is nothing in this world older than wontons. Except China itself.

Gedze

In response, the Japanese will knead the dough on rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basa. Not a word will be said about dumplings, not a half a word about dumpling dough, but you will leave the table with a strong feeling that you have been convinced for two hours that all the salt is in the gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we can talk about, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, then just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: there was nothing until they were there, but when sheep, onions and manti appeared, then, maybe, someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time, less is not interesting, not that calico), twist it into minced meat. Make dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Baba Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start worship. Let someone roll out the dumpling dough, someone cut out circles, the third one collects the rest of the dough into a lump and knead it again, and the fourth one fills the blanks with minced meat. The fifth can be entrusted with gluing dumplings, and the sixth - laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, collect, glue ...

Under the molding of homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event, because she fell in love with a “real goat” and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut throughout the village. Can you talk about female power and tribal knowledge, divination on eggs and ways to remove the evil eye. Discuss the new priest at your local temple and talk about the children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter gives pleasure and brings joy: otherwise the dumplings will not be tasty, it has been checked a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who pulls out the “lucky ticket”, be sure to consider a prize or a forfeit. An innocent prank, but it brings the family together so much! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and the young Vitka grunted in disappointment, biting through the “happy dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for a while. I’m going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Homemade dumplings, recipes with photos © Magic Food.RU

Pelmeni is a family dish. Probably, 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 make it soft and delicious 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

The dough for dumplings and dumplings on mineral water is soft and loose 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 the fillings for dumplings and dumplings are a large number of that we will analyze 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.

How to cook a classic dough for dumplings on water and eggs - a simple recipe later in this article.

Today there are a large number of recipes for making dough for dumplings - we offer a simple and standard recipe - a classic dough.

It turns out to be elastic, homogeneous, easily rolled out to the thinnest state and simply molded.

If you want to get a more tender and soft dough, add 2 tablespoons of butter to it.

Classic dough for dumplings - a recipe for eggs and water

Ingredients

• wheat flour 3 cups
• boiled water 1 cup
• eggs 2 pcs.

Cooking sequence

Cooking recipe:

1. Break the eggs into a separate bowl, add water, salt, mix with a whisk.
2. Pour in 3 tbsp. tablespoons of flour, mix so that no lumps remain.
3. Sift flour in the form of a slide. Make a small indentation in the middle. Pour in the egg mixture in a thin stream.
4. Knead the dough until a homogeneous elastic mass is obtained.
5. sprinkle cutting board flour, shape the dough into a ball, cover with a dry towel and let stand for 20-30 minutes.
6. Then divide the dough into 2 parts, roll out each on a table sprinkled with flour, make a thin layer. Cut out mugs from this layer using a glass or glass. Roll out a new layer from the remaining scraps. Dumpling dough blanks are ready, they can already be used for their intended purpose.
7. You can make blanks differently: roll the kneaded dough into flagella, then cut them into small pieces the size of Walnut. Roll out each piece of dough separately with a rolling pin.
8. The dough can be wrapped in cling film and stored in the refrigerator for 1-2 days.

How to cook dumplings - video - recipe

Dumplings prepared for cooking are boiled in a wide saucepan, in small batches, in salted water.

Dumplings are dipped in boiling water, gently stirring with a slotted spoon, making a strong fire so that the water boils again, and then cook over low heat for 10 minutes.

Carefully remove ready-made and popped-up dumplings with a slotted spoon, be sure to drain the rest of the liquid, and season to taste.

Good unleavened dough- an ideal basis not only for dumplings, but also for dumplings, khinkali, manti, pasties are prepared from it. Despite the use of the simplest ingredients and the primitive technology, not everyone gets the batch and the desired result. Here are the step by step recipes correct test for dumplings: soft, elastic, tasty. It's time to find yours perfect option!

Dumpling dough - general principles of preparation

The basis of any dough is flour. You don't have to save on it. It is believed that the most delicious dumplings are made from dough on white flour of the highest grade, produced in accordance with GOST. Cheap types are mostly gray, the dough “floats”, sticks, it is difficult to roll it out. But adherents healthy eating often it is the unrefined flour of coarser grindings that is used. With it, the dough is kneaded in exactly the same way, but the amount of ingredients may change slightly.

Liquid is the second main ingredient. The most commonly used is the usual raw water. But there are test options for boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled very thinly so that it does not tear.

What else is added:

Vegetable oil;

The dough is usually kneaded by hand, sometimes bread machines are used. You can also use a mixer special nozzle, but it is believed that it is best to work with your hands. They feel the consistency, how much flour to add, how long to knead. Remember that the finished dough is prone to drying out, so you need to cover it with something, put it in a bowl with a lid or in a bag, otherwise you won’t be able to make dumplings, the edges will not stick together.

Elastic dough for dumplings: a step by step recipe

This is the easiest step by step recipe dumpling test. For its preparation you will need minimum set products. But at the same time, the mass is elastic, soft, does not shrink during rolling.

Ingredients

220 ml of water;

2 tbsp. l. oils;

1 tsp salt;

500-600 g flour.

Cooking

1. Immediately sift the flour to get rid of impurities and saturate the product with oxygen. In addition, a loose product will be easier to connect with the liquid, no lumps will form.

2. Add a full teaspoon of salt to the water, stir. Pour in vegetable oil.

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Sprinkle, rotate first with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes steep, it will not spread, we shift the piece onto a countertop sprinkled with flour.

4. You can immediately sift the flour on the table and make a hole in the hill. Pour prepared water into this hole, lower the spoon and begin to gently drive in a circle, combining the liquid with flour. We rotate the spoon as long as possible, then we use our hands.

5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour, it will not stick. On average, this will take about ten minutes.

6. Mixed dumpling dough cannot be used immediately. He needs to lay down. We remove the lump in a container, you can leave it on the table, covering it with a towel or bowl. Often a plastic bag is used. So that suddenly the dough does not stick to it, you can grease it with oil or sprinkle with flour.

7. The dough rests for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, it will be easier to roll out. If it does not lie down or there is little time for this, then it quickly shrinks, more effort will be required.

Choux pastry for dumplings: a step by step recipe with an egg

This is a step-by-step recipe for dumplings dough, which turns out to be very elastic, it can be rolled out thinly, cook the most delicious food. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties from this dough are also very tasty, pimply and crispy.

Ingredients

1 st. l. oils;

3 art. flour;

1 st. boiling water;

2 pinches of salt.

Cooking

1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If tap water is used, then put on the stove and boil.

2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.

3. Add a couple of pinches of salt to the liquid. If this is not done, then the taste will be bland. If you oversalt, then the quality of the dough will suffer and this will also affect the taste. For this amount of food, about half a teaspoon of salt is needed.

4. Quickly pour one glass of flour into boiling water. With the other hand, stir vigorously so that no lumps appear. You should get a kind of paste. Stir it for a minute to get rid of the heat.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled down a bit. It is very important. If the mass is hot, the egg may curl up in flakes. Stir until smooth.

6. Now it remains only to add flour. Pour until the dough becomes stiff.

7. We continue to knead the piece on the table, giving it smoothness and elasticity.

8. As soon as the dough stops absorbing flour, transfer it to a bag.

9. We remove the lump in the refrigerator, forget about it for about thirty minutes. During this time, you can prepare the stuffing for dumplings.

10. We take the dough out of the refrigerator, put it on a surface powdered with flour, cut and sculpt ordinary dumplings.

Dumpling dough: a step-by-step recipe with mineral water

The dough on mineral water is soft, a little different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumpling dough recipe uses plain carbonated mineral water. If medicinal drinks are used, like Essentuki, for example, then you need to take into account high content salt.

Ingredients

0.3 st. milk;

2/3 st. mineral sparkling water;

About 500 g flour;

One egg;

10 ml of any oil;

1 tsp salt.

Cooking

1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.

2. Add milk to the egg while continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute milk powder. If there is nothing at all, then you can knead the dough simply on mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.

3. Pour in mineral water. No need to measure it in advance, so as not to lose valuable gases. It is better to do this immediately before kneading. Stir mineral water with the rest of the ingredients.

4. Sift flour through a regular sieve.

5. Add a couple of glasses of flour to the liquid, start kneading the dough.

6. Pour in vegetable oil. Its appearance does not matter, add and stir.

7. Add the remaining flour, start kneading the stiff dough for dumplings. This step-by-step recipe indicates the average amount of flour, it is difficult to determine in advance how much it will take exactly, since the size of the egg may vary.

8. Knead the dough until it turns into a steep one. But elastic lump.

9. We shift it into a bag, close it and leave it to lie down for about thirty minutes.

Delicious dough for dumplings: a step-by-step recipe for milk with eggs

A step-by-step recipe for one of the most delicious dumpling dough options. It is kneaded completely on whole milk, it turns yellow due to the addition of eggs, it has good elasticity.

Ingredients

200 ml of milk;

1 tsp salt;

About 550-600 g of flour;

1.5 st. l. oils.

Cooking

1. This dough will be kneaded in a hill with flour. But you can use the bowl however you like. Sift half a kilo of flour in a slide on the table or into a large bowl with not very high sides.

2. With a spoon we make a recess in the flour, like the mouth of a volcano.

3. Shake eggs with salt, pour into a hole.

4. Measure right amount milk and then add to the eggs.

5. We lower the spoon, stir the milk with the eggs, slightly grabbing the flour. Rotate gently clockwise.

6. In the process, add any vegetable oil drop by drop. There is exactly the same recipe with butter. It must first be melted, cool a little.

7. As soon as it becomes difficult to work with a spoon, we remove it to the side.

8. Immerse your hands in the mass, collect the dough into one large lump and begin to knead vigorously until elastic.

9. Remove the finished kneaded dough in a bag, leave for 30 minutes. Then we take it out, mix it well again and let it lie down for about half an hour.

If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.

Very interesting and beautiful dumplings are obtained from colored dough. For coloring, beet or spinach juice is used. Another interesting option- the addition of tomato paste, which gives an original taste, goes well with meat filling, is available in almost any refrigerator.

So that when sculpting dumplings, the cut pieces of dough do not dry out, they must be covered with a towel from above. It is easy to run a hand under it, take it, nothing needs to be untied and opened.

If the rolled out pieces of dough have already dried up and are covered with a crust, then you need to sprinkle them with plain water from a spray bottle.

The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe for kefir, which perfectly replaces yogurt.

Recipe Information

• Cuisine:European
• Type of dish: Second courses
• Servings:4
• 15 minutes
• Nutritional value per 100 g:
  • Calories: 200.87 kcal
  • Fat: 2.22 g
  • Proteins: 6.65 g
  • Carbohydrates: 39.05 g

Ingredients:

1. Water - 250 ml;
2. Egg - 2 pcs.;
3. Flour - 3 cups;
4. Salt - ½ tsp

Cooking method

1. We will need comfortable utensils. First, two eggs are broken into it.
2. Now pour water into the eggs. Add salt to the water. It's easy to do this with a mixer. In order for the mass to become homogeneous faster, water and eggs should be at room temperature.
3. It is optimal to use “extra” salt for the test, it dissolves faster and does not settle to the bottom, as happens with rock salt.
4. Lastly, flour should be poured into the dough. But first, let's sift it through a sieve. So the components are saturated with air and make the finished dish tender.
5. The finished mass is pleasant to the touch, soft, plastic and sticks to the hands a little. To prepare dumplings, you need to separate a small part of the dough and work with it. And all that remains - be sure to cover cling film. Everything dries very quickly in the air.

Cooking time - 15 minutes.

This dough will delight you with its taste and yellowish tint, which appears due to the egg. However, you know that the Mass for dumplings is easy to prepare without this component. And the taste of dumplings does not suffer at all.

The easiest dough for dumplings

Ingredients:

1. Flour - 500 g;
2. Water - 200 g;
3. Salt - 3 g.

Cooking method

1. Sift the flour and pour it into a large bowl.
2. Let's make a hole in the hill and pour water into it.
3. Add salt to the water.
4. Slowly mix the water with the flour with a spoon, gradually increasing the hole until everything is completely mixed.
5. We start kneading the dough with our hands. We crush it, stretch it, press it in until it becomes completely homogeneous and plastic.
6. We store the finished dough in the refrigerator under a film, or after half an hour we start sculpting dumplings.

Cooking time - 30 minutes. Quantity - for 2 kg of dumplings.

As you can see, with a minimum of supplies, you can easily make dumpling dough with water and no eggs.

I wonder if it is possible to make the dough not from wheat flour and will the dumplings be edible after that? Using the following method, you can make an almost classic dumpling dough without wheat flour.

Buckwheat flour dough

Ingredients:

1. Wheat flour - 1 cup;
2. Buckwheat flour - 1 cup;
3. Salt - 4 g;
4. Egg - 2 pcs.;
5. Water - ½ cup.

Cooking method

1. Sift one and the second type of flour through a sieve. We need to get a full bowl saturated with air.
2. We will make a hole in it and drive eggs into it.
3. We pour water there.
4. Now we start to interfere. First, we do this with a large wooden spoon, and then we knead everything with our hands.
5. The finished dough is suitable for sculpting dumplings after 40 minutes.

Cooking time - 20 minutes. Quantity per 1 kg of finished dumplings.

Here's a way for you to make dumpling dough with buckwheat flour. It is not as sticky as wheat, therefore, unfortunately, it is impossible to completely replace white flour of the highest grade with buckwheat.

The fact that flour should always be sifted, you already understood. It is the sieve that gives the effect of tender and light ready-made dough and dumplings boiled in water. What else can you advise when working with flour:

1. Choose only the highest grade flour. It is desirable that it has already been tested on more than one dish.
2. Use lukewarm water for the test. It will enable the rapid distribution of flour and make the mass homogeneous.
3. Knead the dough for at least 10 minutes. It must be pulled, pressed, kneaded with hands strongly enough.
4. Before you start sculpting dumplings, the finished dough should rest at room temperature under the film for at least half an hour. This is again due to the fact that water and flour should react well with each other.
5. Before you make dumpling dough, prepare workplace, remove all excess and wipe the surfaces to keep them clean and dry.

Try to work with the dough with love and kind thoughts. Then it will be easy to mix, roll out, and in the finished dish it will open and increase well in volume.

The dough that we prepare for dumplings is easily suitable for dumplings and. The liquid in it can be replaced with kefir or whey, and everything else can be left as described in the step-by-step recipe with a photo of the dumpling test. In addition, if you run out of minced meat, and the mass remains, it can be used in other different options flour dishes.

Now there are some kitchen gadgets that can knead everything for you. This saves a lot of time and effort, however, only you can measure and add components correctly. Each such device, whether it is a bread maker or a dough mixer, has its own recipe book, which you can use and take note of.

It is important that the quantity be observed with high precision and there were no mistakes, then the finished dough will delight you with its appearance and taste in ready-made dumplings boiled with bay leaves. Cook for your family, please them with delicious treats, make sure that no one leaves hungry in the morning and warmth and comfort will always reign in your house.