The right dough for dumplings. The best dough recipes for homemade dumplings

Pelmeni got their name in the 19th century, when the recipe for the dish spread from Siberia to central regions Russia. In the Asian part of the country they were called “ears” and “shurubarks”. Historians involved in culinary issues believe that the birthplace of the dish is ancient china. After its conquest, the Mongols adopted many cultural traditions Celestial Empire, including traditional dishes. Nomads brought the recipe for the dish to Siberia.

Dough for dumplings is being prepared in different ways, but, unlike the filling, it always tastes inexpressive. Fatty minced meat with onions, garlic, salt and spices is quickly cooked and forms a broth. The dough serves rather as an envelope for the juicy filling and prevents it from leaking out. It should be plastic and not fall apart during cooking.

Any dish made from meat and dough is hearty and appetizing, and dumplings are also seasoned with butter, sour cream and other sauces.

Dumpling dough is mixed from flour, eggs and water, but even with such a meager set of ingredients, famous chefs have come up with unusual combinations.

For example, chicken eggs replaced with quail, and water with fermented milk whey. Such dough will not only highlight the filling, but also add its own taste. IN classic version it is light, but when mixing wheat flour with rye flour it changes color to beige. Spices also give it different colors, including bright yellow due to turmeric.

The correct proportions of the products do not allow the dough to spread. Steep kneading and high-quality ingredients give it a delicate, pleasant taste that goes well with minced meat. During the cooking process, the dumpling shell is slightly soaked in broth, making it even more delicious and softer.

It is not recommended to store the finished dough in the refrigerator, as it dries out and loses its elasticity. It’s better to immediately make dumplings and freeze some of them. If you don't have enough time, you can use them in 10 minutes. cook a wonderful lunch.

Dumpling dough - the most popular recipes

The dumpling dough recipe includes a liquid base, egg, flour and salt. If you are intolerant to eggs, you can knead it without them. Several popular methods and applicable products will allow you to choose the right option for your favorite filling.

Classic with eggs

It's nice to gather with the whole family in the kitchen in the evening and make dumplings, anticipating a hearty dinner. While preparing a dish, there is something to do for everyone. One will roll out the dough, another will cut the circles and place the minced meat in them, and the rest will fasten the products. This is an activity that appeals to both adults and children.

Typically, the dough is kneaded from standard components with precise adherence to the procedure.

Compound:

½ kg wheat flour;
1 egg;
½ tsp. salt;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour, pour into a deep container and mix with salt.
Pour a spoonful of water into it and break the egg. While stirring, gradually pour in the rest of the water.
Knead the dough with your hands until smooth. The finished product will be elastic and will no longer stick to your palms.
Wrap the mixture in cling film and place it on the table for 20-30 minutes.

Fresh without eggs

When expecting guests and coming up with a menu for their arrival, you should take into account the preferences of the invitees. If one of them cannot eat eggs separately or in a dish, the dough for dumplings should be prepared without them.

It will turn out steeper, but will still hold together well when pinching the edges. This option is suitable for minced meat with pepper or spices, which give the filling a rich taste.

Compound:

750 g wheat flour;
1 tsp salt;
2 tbsp. vegetable oil;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour into a deep container and mix the bulk ingredients.
Gradually add water, stirring the mixture thoroughly.
Wrap the finished dough in film and set aside for 20 minutes. Just before rolling, add vegetable oil and knead again.

On boiling water

As the name suggests, the important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, since the wheat flour will swell faster. And yet it also requires a “rest” after kneading for 15-20 minutes.

Compound:

750 g wheat flour;
1 egg;
1 tsp salt;
1 tbsp. vegetable oil;
250 ml boiling water.

The cooking procedure is as follows.

Break the egg and beat it in a bowl with salt.
Sift flour into it and pour a spoonful of vegetable oil. Knead the ingredients thoroughly.
Pour boiling water in a thin stream, stirring the dough with a spoon. For a uniform consistency and smoothness at the end, knead it by hand.

Custard

Choux pastry in boiling water is usually prepared without eggs, adding more water and vegetable oil. It is important not to exceed the dose of flour so that the dough does not turn out too hard.

Compound:

750 g wheat flour;
1 tsp salt;
3 tbsp. vegetable oil;
400 ml boiling water.

The cooking procedure is as follows.

Sift flour into a bowl and combine with salt. Then pour in all the vegetable oil and mix well.
Gradually pour in boiling water and knead thoroughly.

On kefir

Any fermented milk products give the dough a delicate taste.

Compound:

½ kg wheat flour;
½ l kefir;
1 tsp each salt and soda;
2 tbsp. vegetable oil;
1 tbsp. granulated sugar.

The cooking procedure is as follows.

First mix all the dry ingredients.
Pour vegetable oil into them, and then kefir in small portions.
Knead the dough until smooth, wrap in film and put in the refrigerator for an hour.

On mineral water

The dough with the addition of soda will be soft and tender. The standard version includes eggs, but kneading without them is also acceptable. The water should be taken out of the refrigerator in advance and heated to room temperature.

Compound:

850 g wheat flour;
½ tsp each salt and granulated sugar;
1 egg;
4 tbsp. vegetable oil;
250 ml mineral water.

The cooking procedure is as follows.

Mix all ingredients except flour in a bowl.
Gradually sift the flour into them, while kneading the dough.

With milk

The dough made with milk will be more rich, since a double portion of eggs is also added to it. The leftovers will make excellent homemade noodles, which can be immediately boiled or dried and stored for a while in a thick paper bag.

Compound:

½ kg wheat flour;
1 tsp salt;
2 eggs;
1 tbsp. vegetable oil;
250 ml milk.

The cooking procedure is as follows.

Combine sifted flour with salt and vegetable oil. Knead the mixture, getting rid of lumps.
Beat the eggs with a whisk, pour the milk into them, and then add the mixture in parts to the mixture with flour.
At the end, knead the dough with your hands.

With sour cream

How to make dumpling dough with a subtle creamy flavor? You can use milk with a high fat content, but it is better to use sour cream.

Compound:

500 g wheat flour;
1 tsp salt;
200 ml sour cream with a fat content of 15-20%.

The cooking procedure is as follows.

Combine half of the sifted flour with salt.
Add sour cream to it and mix thoroughly. Gradually add the remaining flour, watching the density of the mass.
Wrap the finished dough in film and leave on the table for 20-25 minutes.

Colored dough

The dough changes color when rye flour is used instead of wheat flour. When making dumpling dough, it is better not to experiment with other types of flour, since it is wheat gluten that makes it soft and plastic.

And yet it can be made colorful without adding food coloring. A small amount of turmeric, spinach or tomato juice will turn the ordinary white dough in bright yellow, green or red.

Nowadays it is very fashionable to add cuttlefish ink to the dough for pies and pasta. With them the mass will become coal black. By preparing both standard dumplings and with ink, and stirring them during cooking, you can get an interesting combination.

Compound:

500 g wheat flour;
½ tsp. salt;
1 egg;
1 tbsp. sour cream;
to choose from: 180 g spinach or tomato juice, 1.5 tsp. turmeric, 10 g cuttlefish ink;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour into a bowl and combine with salt.
Mix spinach with sour cream and egg.
Combine the contents of the bowls and knead the dough, gradually adding water.

With vegetable oil

Vegetable oil gives the dough smoothness. It is easier to knead and roll out. Such dough will not tear or boil over. Oil is poured into both egg-based and unleavened doughs.

As with other types of dough, it is not advisable to add cold water. With it, the gluten of wheat flour will swell for a long time, and after kneading the mass cannot be rolled out for more than half an hour.

When kneading the dough for dumplings, it is customary to grease your palms with vegetable oil so that it is less sticky.

Compound:

600 g wheat flour;
1 tsp salt;
2 eggs;
3 tbsp. vegetable oil;
200 ml of warm boiled water.

The cooking procedure is as follows.

Combine sifted flour with salt.
Add vegetable oil and eggs, then pour in water in a stream, stirring the mixture.
Wrap the finished, thoroughly kneaded dough in film and keep on the table for 15-20 minutes.

Special departments sell equipment for making dumplings. Almost everyone is familiar with a metal circle with holes (grid), on which a layer of dough is placed, the recesses are filled with minced meat and covered with another layer of dough. After running a rolling pin over it, about 40 dumplings will fall out onto the table.

If the dish is prepared rarely, it is more convenient to cut out circles from the dough using a glass of small diameter. Next, place a portion of minced meat in the middle and seal the edges.

Depending on the sculpting method, the following products will be obtained.

Ears. The dough with filling is folded in half, the edges are pinched, and the opposite corners of the crescent are fastened together.
Bags. This shape is reminiscent of khinkali or Chinese dumplings. The meat is placed in the center of the circle, after which its edges are pulled up and fastened.
Stars. The principle of modeling is the same as for the “bag”, but the dough at the top is glued along five edges to form a star shape.
Ravioli. Despite the small size of the products, some housewives prefer to fasten them in the shape of a crescent and beautifully pinch them along the edges with a “braid” or “comb”.

What else can you make from dumpling dough?

In summer, dumplings with fresh berries appear on the cafe's summer menu. Most often, cherries are used for the filling. Dumplings are larger in size than dumplings, and their fillings are very varied, but the dough recipe is exactly the same.

Any of the above dough options for dumplings is also suitable for preparing products with berries, potatoes or cottage cheese. In addition, do not forget about chebureks.

Since the workpiece cannot be stored for a long time - it dries out, the dough is cut into thin strips and dried, laid out on the table. The delicious quality noodles are then boiled in broth or water. It can be rolled or cut into wide short strips and pressed in the middle to form “bows”.

Quick pies, which are fried in a frying pan filled with vegetable oil, can also be made from leftover dough. Potatoes with mushrooms or sausage with cheese are placed in the center of a circle larger than for dumplings. The edges are sealed and the pie is fried on both sides.

Conclusion

The dough for dumplings is extremely simple to prepare. If the proportions of the products are observed, it will be easy to roll out and fasten along the edges of the products. Dumplings are high in calories, but very filling.

In winter, having boiled them in broth and served them for lunch, the hostess will expect requests for more and will definitely hear them. It’s difficult to stop eating dumplings, so the dish should not become an everyday occurrence.

Any homemade food is tastier and healthier than ready-made food, and in any country, hand-made products are especially valued. Pelmeni are known and loved throughout Russia, but every family has its own recipe for dough and minced meat.

They are dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with different dough compositions will help with this.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Delicious homemade dumplings. Amazing dough recipe

Ingredients:

(128 dumplings)

delicious dough for dumplings:
500 gr. wheat flour
2 eggs
1 glass of milk
1 tbsp. sunflower oil
1 tsp salt
filling for homemade dumplings:
500-600 gr. minced meat
1 large onion
freshly ground black pepper
vegetable oil
Dumpling dough recipe
Classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, I recommend this recipe.
So, pour flour onto the table in a heap. Add salt immediately. Make a small depression in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough becomes soft and pliable.
In a large bowl, beat two eggs and add warm milk.
The dough for dumplings can be kneaded on a cutting board, but if you are preparing dumplings for the first time, then in order not to stain the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue kneading it on the table.
Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table or your hands.
When it seems to you that the dumpling dough is ready, wet your hands sunflower oil and mix thoroughly again.
If you feel that the dough is too stiff (sometimes this happens if you put a lot of flour and not enough liquid), then add a little more butter. This will only improve the dumpling dough.
Cover the dough with a clean towel and leave for half an hour. Meanwhile, we prepare the filling for the dumplings.
Filling for homemade dumplings
Usually for dumplings I use either minced pork or a mixture of 50% pork and 50% beef. I won’t be discovering America if I say that the quality of the minced meat determines how tasty the dumplings will be. And if you add good dough to good minced meat, then the dumplings are simply doomed to be eaten in the blink of an eye))).
So, finely chop the onion and then fry it over low heat until it becomes soft and transparent.
Add fried onion, salt and black pepper to the minced meat. Mix everything well and taste it.
In principle, the filling is ready, but there is one secret that makes the filling absolutely extraordinary. To do this, boil two or three bay leaves in a small amount of water. Add the cooled broth, about a hundred grams, to the dumpling filling. Try it, you will notice how tender and tasty the minced meat turns out.
Cooking dumplings
That's all, the filling and dough for the dumplings are ready. All that remains is to make a hundred or two dumplings. To do this, take our dough, form it into a thick sausage, which we divide into four parts.
Next, you can proceed in two ways. First, take one part of the dumpling dough, roll it out thinly, then use a glass with sharp edges to cut out circles. We put the filling in each circle and make the dumpling itself. With this method, all our “blanks” are equally round, so it’s easier to make dumplings of the same size.
The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
Lightly dip each piece in flour and roll out to form a circle.
Add a teaspoon of filling and then make a dumpling. We do this until all the dough and filling for the dumplings are gone.
With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
Take a large, wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings will “go” into the water, which is also not desirable.
Put the pan on the fire. Salt and add a few bay leaves.
As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and remove. If necessary, cook the next portion of dumplings.
Homemade dumplings are served hot. You can have it with or without broth, with sour cream or mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
As a result, we should get a fairly soft and at the same time elastic dough.
Pour the milk-egg mixture into the well in the flour. Mix the dough.
Source

Good unleavened dough is an ideal basis not only for dumplings, but also for dumplings, khinkali, manti and pasties are also prepared from it. Despite the use of the simplest ingredients and the primitiveness of the technology, not everyone gets the knead and the desired result. Collected here step by step recipes the right dough for dumplings: soft, elastic, tasty. It's time to find your ideal option!

Dumpling dough - general principles of preparation

The basis of any dough is flour. There is no need to save on it. It is believed that the most delicious dumplings are obtained from dough made with premium white flour produced in accordance with GOST. Cheap types are mostly gray, the dough “floats”, sticks, and is difficult to roll out. But adherents of a healthy diet often use coarser, unrefined flour. 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. Most often, ordinary raw water is used. But there are test options using 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 out very thinly without tearing.

What else do they add:

Vegetable oil;

The dough is usually kneaded by hand, sometimes a bread machine is used. You can also use a mixer with a special attachment, but it is believed that it is best to work with your hands. They feel the consistency, how much flour needs to be added, how long to knead. We 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 won’t stick together.

Elastic dumpling dough: step-by-step recipe

This is the simplest step-by-step dumpling dough recipe. To prepare it you will need a minimum set of products. But at the same time, the mass turns out to be elastic, soft, and does not shrink when rolled out.

Ingredients

220 ml water;

2 tbsp. l. oils;

1 tsp. salt;

500-600 g flour.

Preparation

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

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

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Add, first rotate 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 stiff and does not spread, transfer the piece to a countertop sprinkled with flour.

4. You can immediately sift the flour onto the table and make a hole in the slide. Pour the prepared water into this hole, lower the spoon and begin to gently move it in a circle, combining the liquid with the flour. Rotate the spoon as far as possible, then use your hands.

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

6. Kneaded dumpling dough cannot be used immediately. He needs to lie down. We remove the lump into a container; you can leave it on the table, covered with a towel or bowl. A plastic bag is often used. To prevent the dough from sticking to it, you can grease it with oil or sprinkle it with flour.

7. Let the dough rest for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the essential components flour, it will swell a little, the dough will become elastic, it will be easier to roll out. If it doesn’t lie down or there is not enough time for it, it will quickly tighten and more effort will be required.

Choux pastry for dumplings: step-by-step recipe with egg

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

Ingredients

1 tbsp. l. oils;

3 tbsp. flour;

1 tbsp. boiling water;

2 pinches of salt.

Preparation

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 you are using tap water, put it on the stove and boil it.

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, the taste will be bland. If you oversalt, the quality of the dough will suffer and this will also affect the taste. For this amount of food you need about half a teaspoon of salt.

4. Quickly pour one glass of flour into boiling water. With your other hand, stir vigorously to prevent lumps from appearing. You should get a kind of paste. Stir it for a minute to let the heat go away.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled a little. This is very important. If the mixture is hot, the egg may curl into flakes. Stir until smooth.

6. Now all that remains is 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. Put the lump in the refrigerator and forget about it for about thirty minutes. During this time, you can prepare the filling for the dumplings.

10. Take the dough out of the refrigerator, place it on a surface dusted with flour, cut it up and make regular dumplings.

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

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

Ingredients

0.3 tbsp. milk;

2/3 tbsp. sparkling mineral water;

About 500 g of flour;

One egg;

10 ml of any oil;

1 tsp. salt.

Preparation

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

3. Pour in mineral water. There is no need to measure it in advance so as not to lose valuable gases. It is better to do this immediately before kneading. Mix mineral water with the remaining ingredients.

4. Sift the flour through a regular sieve.

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

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

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

8. Knead the dough until it becomes stiff. But an elastic lump.

9. Transfer to a bag, close and leave to lie for about thirty minutes.

Delicious dumpling dough: step-by-step recipe with milk and eggs

A step-by-step recipe for one of the most delicious options dough for dumplings. It is mixed completely with whole milk, it turns out yellow due to the addition of eggs, and has good elasticity.

Ingredients

200 ml milk;

1 tsp. salt;

About 550-600 g of flour;

1.5 tbsp. l. oils

Preparation

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

2. Using a spoon, make a depression in the flour, like the mouth of a volcano.

3. Shake the eggs with salt and pour into the hole.

4. Measure out the required amount of milk and add it to the eggs.

5. Lower the spoon, stir the milk with the eggs, lightly grabbing the flour. Rotate carefully clockwise.

6. During the process, add any vegetable oil drop by drop. There is absolutely the same recipe with butter. It must first be melted and cooled slightly.

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

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

9. Place the finished kneaded dough into a bag and leave for 30 minutes. Then we take it out, mix it well again and let it sit for about another half hour.

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

Dumplings made from colored dough are very interesting and beautiful. Beetroot or spinach juice is used for coloring. Another interesting option- adding tomato paste, which adds an original taste, goes well with meat filling, and can be found in almost any refrigerator.

To prevent the cut pieces of dough from drying out when making dumplings, cover them on top with a towel. It’s easy to put your hand under it, take it, you don’t need to untie or open anything.

If the rolled out pieces of dough have already dried out and become crusty, 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 is using kefir, which perfectly replaces yogurt.

Half the success when tasting this popular meat-filled dish lies in the correct preparation of the base. Is the process too labor intensive? Perhaps, if you don’t know the secrets or what products to mix to make a thin elastic dough. Prepare its ingredients correctly along with step-by-step recipes - then the dumplings will melt in your mouth.

How to make dumpling dough

Few people will refuse a delicious dish filled with meat. The cooking process seems tedious because you have to knead one of the main ingredients with your hands. But you can’t do without it, although an alternative has appeared in the form of a bread machine. How to prepare dough for dumplings so that it rolls out easily and retains its shape when cooked? Good advice– adhere to proportions, and when choosing a composition option, do not make improvements.

Cooking features

If you make simple dough for dumplings, as in the old days, then you should form a slide from the sifted flour. You need to make a hole in the middle into which to pour separately beaten eggs and water in a stream. Knead the base better with your hands, moving from the edge to the center. The classic composition of the base for a delicious hot treat may change, but the principle of a homemade approach to kneading remains unchanged. To make the finished dish tasty, you will have to take into account some nuances:

Use premium flour, which will ensure a delicate taste and snow-white appearance of the dumplings.
Add liquid while warm.
Knead the mass well, but no more than 10 minutes, so as not to “clog”. After this, leave for half an hour, let it ripen, and then roll out a perfect thin layer.

Dumpling dough recipes

Desire to diversify the menu delicious dish will lead to a 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 correct. The taste of the finished dish will be greatly influenced by the ingredients included in the composition. Mineral water, milk, kefir or water, wheat or rice flour, yeast, butter or eggs - all this will affect the flavor of your favorite treat. In order not to miss anything, it is better to rely on step-by-step recipes with photos or watch a video when cooking.

On mineral water

When you want to save time, this option is ideal. The peculiarity of the ingredient helps to quickly knead the dough for dumplings using mineral water. Bubbles speed up the process of dissolving sugar and salt, and aerating the structure is necessary to speed up mixing. The dough for dumplings has an elastic structure, and later when modeling you won’t have to press hard on the edges. How to prepare such a base? The process itself will be almost no different from the traditional method, 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 teaspoon each.

Cooking method:

Sift the flour, put two thirds in a mound, make a deep funnel, pour in the sugar.
Beat the egg with salt, pour into the flour, mix.
Add vegetable oil to the flour mixture, pour in mineral water.
Knead the base until it becomes elastic and no longer sticks to your hands.
Cover with a cloth towel, leave for a quarter of an hour, then you can start rolling out into a thin layer.

With milk

Fans of homemade food have several signature recipes for preparing this dish. Among them this option will be present, as the second most popular after the classic one. How to prepare dough for dumplings with milk? To get a super elastic mass, it is diluted with water and flour is added 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 out.

Classic

The approach to preparing a traditional or lean version of the base for a popular dish assumes that the only liquid in its composition is water. The advantage of the classic dumpling dough recipe lies in several nuances. This method is considered simple, requires less expenditure on purchasing products, and if you follow the recommendations, the dumplings will retain their shape when cooked. How to make dumpling dough in the classic way? Follow this simple recipe.

Ingredients:

water (boiled) – 150 ml;
flour - 3 cups;
eggs – 3 pcs.;
salt – 1 teaspoon.

Cooking method:

Beat the eggs, add water, salt, mix thoroughly again.
Gradually add flour to the resulting liquid to knead a plastic mass.
Leave it, greasing the top with vegetable oil, for 2 hours in a cool place.

Delicious with kefir

So that the filling does not float separately in the pan, and time for cooking 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 dough for dumplings with 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 and leave to “rest” for half an hour before rolling out.

In the bread machine

A very convenient modern device with which you can quickly make the base without even touching the products. How to knead dough for dumplings in a bread machine? If you want to please your household or guests with delicious hot dumplings, as in the photo from a culinary source, then you will have to follow certain proportions. By mixing water with eggs and adding a little oil, you will end up with more than a hundred medium-sized pieces. To achieve the desired result, all products must be unloaded into the bread machine, set to the kneading mode and wait until 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 the products one by one into the bowl of the bread machine: first the liquid ones, and then add the flour.
Set the timer, start the program.

On boiling water

If you want to make a dish beloved by many so that it melts on the tongue and looks appetizing, like in the photo, then you should choose this option. How to prepare choux pastry for dumplings, achieving an amazing taste? A special feature of this recipe will be boiled water, and its temperature should be high, not room temperature. Heating slightly is also not a suitable state, because the water must be brought to a boil and then added to the rest of the ingredients without fear of the flour turning into gluten.

Ingredients:

flour - 3 cups;
water – 200 ml;
egg – 1 pc.;
vegetable oil – 1 tbsp. spoon;
salt - a pinch.

Cooking method:

Beat the egg well with salt.
Pour in flour, add vegetable oil, stir.
The last ingredient is to add a glass of boiling water and stir the mixture. wooden spoon, and then with your hands.
Leave for a quarter of an hour to finish.

Tender by leaps and bounds

If you know how to make dumpling dough using a classic recipe or have tried making the base with milk, then it's time to take your culinary skills further. How to prepare dumpling dough with yeast to get a delicate taste? A hearty meal for any gathering will require some effort and will take a little more time, but the finished dish will surprise you with an unusual shade of taste: sincere delight, as well as the desire to try more, are guaranteed!

Ingredients:

wheat flour – 1.5 kg;
dry yeast – 1 teaspoon;
eggs – 2 pcs.;
milk – 2 glasses;
sugar – 1 teaspoon;
salt - a pinch.

Cooking method:

Heat half a glass of milk a little, pour in the yeast, add sugar, leave the dough to ferment until a homogeneous mixture is formed.
Beat the eggs with salt, add flour, pour out the dough, knead the elastic mass so that the dumpling dough has the ideal consistency.

Secrets of preparing dough for dumplings

Is it just a combination of products or their correct proportions guarantee an appetizing hot dish? Even proven home recipes can lead to disappointment if you don't know the secrets of making dough. Here are a few proven culinary tricks that will be useful and should definitely be taken into account:

Unleavened dough is an option when flour is mixed with liquid, but to prevent the dumpling from boiling, you need to add water or diluted milk. When kneading, you need to monitor the volume of liquid so that an overdose does not make the base steep.
Eggs help make the consistency dense. Although some recipes replace them with a large volume of liquid, this product helps maintain shape by keeping the minced meat inside better than others.
To prevent the structure of the yeast dough for dumplings from becoming too heavy, add flour in small portions.
For cooking, you should choose the highest grade flour, but even special grinding is not a reason to avoid this mandatory step: any flour is sifted to enrich it with oxygen, and this greatly affects the consistency.
When kneading, you need 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 modeling, let the dough rest, covering it with a towel. This stage can take up to half an hour, but this is a prerequisite, because during this time the gluten will swell, which will give the base the necessary elasticity when rolling.

Video

DOUGH

The dough is what makes a dumpling a dumpling. IN classic recipe includes flour, salt, water and eggs, which make the dumpling dough dense and help it keep its shape and not boil in water.
When kneading dumpling dough, it is very important not to “overdo” the liquid. It should be cool and elastic. It must be kneaded so that it can then be rolled out into thin layers. I think everyone will agree with me: dumplings in thin dough- the most delicious.
In the old days, dough was kneaded by eye. They sifted the flour through a sieve, then poured it into a heap onto the table, and then made a funnel in the middle of the heap. Separately, stir the eggs with water and salt and pour them into this recess in a thin stream.
Then the liquid was mixed, gradually taking flour along the entire circumference from the edges to the middle. And they kneaded for a long time so that the dough absorbed as much flour as possible.
This method requires a lot of skill and experience. The housewife should “feel” the dough: if necessary, add flour or water. But what if you don’t have a lot of skills yet?
All my baking experience suggests that the best dough It turns out when you immediately measure out exactly as much water and flour as required. In this case, the dough will immediately be of the desired thickness, and this means that it will not need to be kneaded for a long time and tediously, beaten on the table, and so on.
Tip: After mixing all the ingredients, leave the dough for 20 minutes at room temperature. The fact is that gluten (that component of flour that is responsible for flexibility and elasticity) swells during this period. After this, it will be much easier for you to knead the dough.

Try not to add milk to the dumpling dough. Because of the milk, the dumplings boil quickly and the broth becomes cloudy.
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Recipe 1. Classic
You will need:
3 eggs
3 cups flour
1 heaped teaspoon salt
Water

In order not to violate the proportions of the recipe, use the same glass to measure flour and water.
Beat three eggs into a glass, add salt and top up with water. Stir the resulting mixture. Pour the liquid into a large bowl or saucepan and add three cups of all-purpose flour. Stir with a fork and leave for 20 minutes for the gluten to swell.
Then transfer the dough to a table lightly greased with vegetable oil. Knead well. If you do everything correctly, the dough will be kneaded very easily, without much effort, so you won’t have to add flour or water.
Place the dough in the refrigerator for 1-2 hours.
From this amount of dough you will get from 100 to 120 dumplings (depending on their size).
Always measure flour in full cups for recipes. To do this, put the mukuk into a heaped glass, and then smooth it along the edge, removing the excess.

For lean dumplings and dumplings, eggs must be excluded from the dough. To do this, I start the dough in cold but boiled water. Don't ask me why the water should be boiled - I can't explain. But the fact that it is with this kind of water that the dough turns out much better than with regular, raw water is something I have tested more than once.

Recipe 2. Lenten
You will need:
3 cups flour
1 glass of cold boiled water
1 heaped teaspoon salt
2 tablespoons vegetable oil

Dissolve salt in water. Pour the flour into a bowl, then pour in the water, stir the dough with a fork so that it comes away from the sides of the bowl and leave for 20-30 minutes.
Then transfer the dough to the table, pour in the oil and knead until the dough becomes smooth and has absorbed all the oil. Place the finished dough in the refrigerator for a couple of hours.

Try to choose premium or first grade flour for dough, made in accordance with GOST. Flour designated TU (technical specifications) may let you down: as a rule, the gluten and moisture levels in such flour do not meet the standards.

These are the two main recipes that I will keep coming back to in this book. There are many more in various ways preparing dumpling dough, for example choux (kundum) dough. But I will talk about this directly in the recipe.

So, our dough is ready, and so is the filling. The most important and labor-intensive thing remains - to form (make) dumplings. And here, too, there are several ways.

Method 1. Ancient
Divide the finished dough into several parts. Roll each piece of dough with your hands into a thin rope, no more than 2 centimeters in diameter. Then use a knife to cut the rope into equal pieces approximately 1-1.5 centimeters thick. Roll them in flour on the cut side and roll each piece with a rolling pin into a thin round cake.

Method 2. Modern
Place the dough on a table sprinkled with a thin layer of flour. Roll out into one thin layer no more than 1-2 millimeters thick. Using a suitable sized glass or thin glass, cut out identical circles from the dough. The dough scraps can be gathered into a ball, allowed to rest for a few minutes, and then rolled out again.

Place some of the filling in the middle of each dough circle. Then fold the dough in half, filling inward, into a crescent shape. Pinch the edges of the dough, that is, press with your fingers so that they stick together. It is important that there are no holes left in the dumplings - otherwise it may fall apart during cooking. Connect the corners and shape the dumplings round shape. In this case, the filling should be in the center, and the pinched edges should be around the circumference.
Place the finished dumplings in even rows on a board sprinkled with flour.
If you are not going to cook the dumplings right away, you can freeze the board with the dough in the freezer, and then pour all the dumplings into a bag and store them frozen.

Method 3. “Lazy”
You can also form dumplings using a special device - a dumpling maker, which is an aluminum or plastic board with holes.
If you are going to use a dumpling maker, roll out two thin sheets of dough slightly larger than the size of the dumpling maker. Place one of them on a floured dumpling maker and press down a little so that the indentations for the minced meat are clearly visible. Then spoon the filling into each cavity. Place another rolled out layer of dough on top, sprinkle with flour and roll well with a rolling pin over the entire surface. The dough should be cut along the ridges. Turn the dumpling maker over and shake it so that the dumplings fall out onto the table.

Cooking dumplings has its own subtleties and secrets.
It is believed that the optimal ratio for cooking is 4 liters of water per 1 kilogram of dumplings. I don’t recommend cooking a lot of dumplings at once. This is exactly the case when you should not save time, otherwise your work may go down the drain.
At one time you need to cook exactly as many dumplings as can float freely on the surface of the water. Therefore, focus on the diameter of the pan, and not on accepted standards. In order for all the dumplings to cook evenly and not lose their shape, they should under no circumstances be cooked in “several layers.” And it’s better when they float freely on the surface, without pressing tightly against each other.
Dumplings and dumplings are cooked by immersing them in boiling water. Place a saucepan with water on the fire; if the filling is unsweetened, then salt the water at the rate of 1 teaspoon per 2 liters of water. Wait until it comes to a boil and start dropping the dumplings one or several at a time into the boiling water. Beware of boiling splashes. Meanwhile, use a slotted spoon or large spoon to slowly stir the dumplings into the water. After a couple of minutes, be sure to stir the contents of the pan again, otherwise the dumplings may stick to the bottom.
Wait until all the dumplings float to the surface of the water and cook for the time specified in the recipe.
Remove the finished dumplings with a slotted spoon to drain excess water. Dumplings are served in deep and wide bowls. To prevent them from sticking together, they must be seasoned with butter or vegetable oil and mixed. If the recipe does not include oil, be sure to stir the dumplings after a few minutes.
I never stir ready-made dumplings with a spoon. I just take the bowl and shake it a little. This method is especially good when there are a lot of dumplings in a bowl at once - for several servings. In this case, shake it every time you add another portion of freshly cooked dumplings.

In addition to salt, you can add a few peas of black or allspice and one or two bay leaves to the water for cooking meat or vegetable dumplings.

You can cook dumplings in almost any pan. Remember your student days - you've probably heard a story about how one of your friends cooked dumplings in an electric kettle.
I have my own story about this.
We had just moved into the workers' dormitory. We were terribly hungry, and at the first store we bought several packs of dumplings - ugly, gray, frozen. And then someone remembered that we had no other dishes except a government decanter and tea cups.
We were too shy to borrow a saucepan from the elders and went to the hardware store. Alas, there were no pots there. But on the shelves there were long rows of enamel children's pots with lids. “Night vase” - it was on the price tag. After consulting, we purchased a “vase” and argued for a long time about who would carry it to the hostel. We posted a guard at the door of the common kitchen so that no one else would see what we were cooking our lunch in.
Subsequently, they acquired pots and pans, but the “vase” was never thrown away. And if one of the guests asked in surprise: “Girls, why do you need a chamber pot?”, we looked at each other and laughed until we cried.