From the quantity of products indicated in the recipe for the dough, you will get about 70-80 pieces. homemade dumplings. Some of the dumplings can be put in the freezer until next time.
Ingredients:
- premium wheat flour – 2.6 cups;
- cooled boiled water – 200 ml;
- vegetable oil – 3.5 tbsp. l.;
- salt – a whisper;
- eggs – 1 pc.
How to prepare dough for homemade dumplings
Sift 2 cups of wheat flour through a sieve. This step is very important and should not be skipped. During the sifting process, the flour is saturated with oxygen, and excess impurities are eliminated, which, at first glance, you might not notice.
Break the egg into a glass, add salt, and beat with a fork. Add vegetable oil and cooled water. Beat everything well again. Vegetable oil will make the dough smoother and more elastic. It will mold well, and the surface for cutting the dough will no longer need to be sprinkled with flour.
Use a spoon to make a hole in the flour. It should be big enough.
Then pour the egg mixture into the well. Mix carefully with a spoon. Gradually add the rest of the flour. During the kneading process, make sure that the dough is not too thick or liquid. Properly kneaded dough does not stick to your hands, it is soft and at the same time elastic.
It takes me 5 to 10 minutes to knead the dough. The kneading process is very important; with your hands you will feel how the dough begins to “breathe” and a slight moisture will appear on your palms, which the dough will begin to release. You can send the dough to rest.
Transfer the dough to a dry, clean bowl. Cover the bowl with the dough with a clean towel and leave to rest for 20 minutes.
After the dough has rested, start making dumplings. This is a universal dough. You can make dumplings and manti from it.
I hope you liked the recipe for homemade dumplings dough. How do you knead the dough? Are there any secrets? Share.
Classic dumpling dough recipe
The recipe below, which allows you to prepare dough for dumplings, reveals the secret of very tasty dumplings. The dough is very easy to roll out, and it is also extremely convenient to sculpt from it.
Required ingredients for the dough:
- two eggs;
- 500 grams of wheat flour;
- one glass of milk;
- one teaspoon of salt;
- one tablespoon of vegetable oil.
Cooking process:
Pour the flour onto the table and immediately add salt. Make a hole in this slide and pour the oil into it. This is what makes the dough plastic and soft.
Beat the eggs in a large bowl and add warm milk to them. Pour the mixture into the well and then knead the dough. You can do this on a cutting board or in a fairly large bowl. When it becomes a lump and moves away from the walls of the dish, place it on the table and knead further on it.
Knead the dough thoroughly so that it is pliable and elastic, not sticking to your hands or the table. When you feel that it is ready, wet your hands with sunflower oil and knead thoroughly again. Then cover the dough with a towel and leave for about half an hour.
Dumpling dough recipe with ICE water
This option for preparing dough for dumplings is the most common and traditional. This dough needs to be rolled out very thin. You will need half a glass of cold water ( from the freezer), one teaspoon of salt, two large eggs and two cups of flour.
Mix flour with salt and “build” a slide. Make a dimple in its center and beat in there, stirring with a fork, first one egg, and then the second. Next, gradually pour in cold water and knead the dough with your hands. Make a ball and crumple it. The dough is quite stiff, so the process may seem quite difficult. If it turns out too dry, you can add a little more water. If the dough is too sticky and soft, add flour.
After ten to fifteen minutes of thorough kneading, cover the almost finished dough with a towel and let it stand for an hour or a little more on the table.
Alternative dough recipes for dumplings
Kefir dumpling dough
For this dumpling dough recipe requires only 350-400 grams of flour and 250 ml of kefir. It turns out soft, tasty and does not tear. From its remains you can even bake something that tastes good.
Pour kefir into a deep bowl, add 170-200 grams of flour and stir with a spoon until the mass becomes homogeneous. Next, add the remaining flour gradually, kneading the dough with your hands. Place it in the refrigerator for about 40 minutes or even a little more.
Dough for dumplings without eggs
Eggs are not added to the standard dough for dumplings, as it may turn out to be tight and difficult to roll out, and the dumplings made from it will be tough. The most important thing in dumplings is the filling, so there shouldn’t be anything extra in the dough. Let's see how to cook dumpling dough without eggs.
What you will need to prepare the dough:
- 3 cups flour;
- 2/3 glass of water;
- 1 teaspoon salt.
Cooking process:
- Take a fairly deep and large cup, pour flour and salt into it.
- Make a hole in the slide.
- Pour water into the well.
- Gently stir with a spoon from the middle to the edges.
- When the dough is thick enough, turn it out onto a floured surface and continue kneading with your hands, adding flour periodically.
- Place the dough, thoroughly kneaded, in the refrigerator for 30 minutes.
- When half an hour has passed, take out dumpling dough without eggs, cut it into pieces, roll it out and make homemade, delicious dumplings from it!
Choux pastry for dumplings
Let's see if it's easy to prepare choux pastry for dumplings, which can also be used for making dumplings. It should turn out very elastic, not tearing and not sticking to your hands and surfaces, and the dumplings should be tasty, juicy and soft. It is very convenient to sculpt from such dough.
Required ingredients for preparation:
- 30 grams of vegetable oil;
- 400-500 g flour;
- one tsp salt;
- 250 grams of boiling water.
Cooking process:
- Pour the flour into a deep bowl, make a small depression in it.
- Add salt to flour and stir.
- Then pour in half a glass of boiling water and stir with a spoon.
- Next, add 30 grams of refined sunflower oil and stir again.
- Pour in the remaining boiling water and gently mix the dough with a spoon.
- Pour the flour onto the table and place the dough there.
- Knead it thoroughly. It should be hot, but under no circumstances burn your hands.
- The kneading process will take you about ten minutes, and the choux pastry for dumplings is considered ready when it no longer sticks to your hands at all.
- Let the dough rest under the towel for about fifteen minutes.
This cooking option is also used for pie dough. Accordingly, you can combine cooking dumplings with cooking pies.
Video recipe for basic dumpling dough without eggs. The main thing is to follow the technology - let the dough sit!!!
Most housewives know how to make dumplings. What’s easier: knead the dough, grind the meat through a meat grinder, stick it, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare it. How can you prevent your dumplings from looking like they were bought in a supermarket? You don’t want long periods of standing at the kitchen table and stove to go to waste, do you? If you follow our advice, you will make dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most authentic and delicious in the world.
The best dish is made from homemade dough
Most often, we buy dumplings in stores ready-made. But how can they compare with store-bought ones?! Homemade minced meat and dough are always unique. For the filling, you can take meat from different animals, choose spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that your figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks turn out the dough gray, inelastic and difficult to mold?
Required Products
How to make delicious dough is very simple.
Ingredients:
6 glasses of premium wheat flour;
1.5 glasses of water;
1 teaspoon salt.
Very rarely in cookbooks or on cooking websites can you find the correct sequence of how to make delicious elastic dough for dumplings. The point is not that chefs or technologists are trying to hide the main secret. They simply focus on the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.
Flour selection
To make delicious dumpling dough, you first need to buy good flour. The best wallpaper is made from durum wheat of the highest quality. This flour contains a lot of gluten. Products made from it do not turn sour when cooked. The dough does not darken. By the way, you can determine what kind of flour you got by the color of the resulting dough. If it remains as white as the flour, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. You don’t have to worry about gaining extra pounds from this type of flour.
Oxygen saturation
The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? You need to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Take the time to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather arbitrary question. It all depends on the quality of the product and its gluten content. Accordingly, the amount of salt and water is always different.
To salt or not to salt?
You should not get attached to the exact numbers dictated by the recipe for delicious dumpling dough found in the cookbook. Better take our advice. It is as follows. Salt not the flour or the finished dough, but the water with which you will dilute the flour. Pour one and a half glasses of boiled liquid into the container and add salt to taste. It should be a little salty. Some chefs don’t add anything at all to their delicious dumpling dough. To make the dish successful, they salt the water in which they cook the finished dumplings. It makes sense. If you throw dough products into salted boiling water, they will not stick together or fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.
Dough elasticity
The most delicious dough for dumplings is obtained if you beat it, that is, lift it and throw it on the table several times. If you use this technique, the dough will even acquire good elasticity, although it will be an unsightly gray color. A recipe for delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this is not necessary, just as you should not add butter, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. There may be different amounts of it, but it is always present. In order for it to exhibit its properties, water is added to the product. The dough gains its greatest elasticity only after it has been kneaded in a cool place for 20-30 minutes.
Custard version
Having learned and mastered the secrets revealed here, you should definitely try making delicious choux pastry for dumplings. It's a little more difficult to do. However, it certainly deserves to be cooked. The photographs in the article will help. They show you step by step how to prepare delicious dumpling dough.
Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water in the microwave or on the stove to boiling water.
Pour three full glasses of good sifted flour into a deep bowl. Pour salted boiling water into it in a thin stream, stirring constantly. You need to try to do this so that lumps do not form. We should have a fairly liquid, homogeneous dough. If lumps are still present, break them up using a blender.
Add more flour to the bowl with the dough. Do this in parts, stirring constantly. Add flour and stir until you can do it with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn, sprinkle a fairly thick layer of flour on the table. Place the dough on it. At this stage it is still very sticky, so don't skimp. The dough will take as much flour as needed.
Knead the dough as usual. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. Delicious dumpling dough should be neither too hard nor too soft. At this stage, you need to hit it on the table 15-20 times.
Wrap the finished dough in plastic wrap and place in the refrigerator for half an hour. During this time it will settle and gain the necessary elasticity. After 30 minutes you can take it out and start making dumplings.
We formulate, cook and serve homemade dumplings
Sprinkle a thin layer of flour on the table. First, for convenience, roll out the dough into a sausage and cut into several pieces. Take one piece and use a rolling pin to roll it out into a very thin layer. Using a glass or other shape, cut out circles, place the minced meat in the center and seal the edges.
Dumplings can be cooked immediately or frozen and used as needed. Since the dough is salty, there is no need to add salt to the water. Place a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw the dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they become not puffed up and round, but a little wavy.
Remove the dumplings with a slotted spoon and place on plates. Place butter and sour cream on the table. Don't forget about the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.
If for some reason you cannot make dumplings on the day you prepared the dough, then after it has settled, place it in the freezer. Nothing will happen to him. When you need the product, simply defrost it at room temperature and you are ready to use.
What else can you make from dumpling dough?
Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened without yeast. It is perfect for pasties, strudels, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you don’t have to worry about them falling apart and leaking. It is used even during fasting, because it contains neither eggs nor dairy products.
The flatbreads made from this dough are very tasty. If you sprinkle them with sesame seeds, flax seeds or others, you will get an excellent delicacy that will also work as an independent dish. These flatbreads are washed down with milk. This is delicious.
They make wonderful rolls and stuffed envelopes. In this case, roll out the dough into a thin layer, put a filling of meat, vegetables or soft cheese on it, wrap it like a burrito and fry in a frying pan with or without vegetable oil in the oven, placing it on a baking sheet covered with paper.
With our detailed instructions you will make very tasty dumpling dough. The recipe for both regular and custard assumes the same amount of ingredients and differs only in that in the first case the flour is diluted with cold boiled water, and in the second with hot water.
DOUGH
The dough is what makes a dumpling a dumpling. The 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: thin dough dumplings are 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 is obtained when you immediately measure out exactly the right amount of 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
Required:
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 won't be able to 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
Required:
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 water, stir the dough with a fork so that it comes away from the sides of the dish 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 different ways to prepare 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 time-consuming 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 give the dumplings a 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 layers 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.
The simplest recipe is considered to be a recipe for dumpling dough with water. To prepare the dish, you need to knead regular noodle dough. There are several conditions that are important to observe when working with it.
5 secrets of tasty and elastic water dough
- Top grade. When preparing dumpling dough, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening when cooking. In addition, good flour will provide the dumplings with a snow-white color.
- Sift the flour. Don't be lazy to do this before kneading the dough. It only takes a couple of minutes, but eventually the flour will be filled with air, and the dish will taste more delicate.
- Monitor the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 °C. This will allow the flour to disperse faster.
- Kneading. It is important to place the dough on the dumplings efficiently; this should take at least 10 minutes. A well-kneaded mass rolls out faster, easier and molds perfectly.
- Let it rest and ripen. A very important point that many people miss. Give time for the gluten that the flour contains to combine well with the liquid. After kneading, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolled out, and it will make an excellent thin layer.
Classic recipe for dumpling dough on water
No eggs
Dumpling dough is always unleavened. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings made with water should not turn out too sticky; it is important to maintain the proportions. Here it is prepared without eggs. Sometimes dough with ice water is used. It turns out no less tasty.
You will need:
- flour - 500 g;
- water - 200 ml;
- salt - half a teaspoon.
Preparation
- Pre-sieve the flour and form a mound of it in the pan.
- Make sure the water is not cold. Dissolve salt in it.
- Pour water into the flour and start kneading the dough. Work with a fork first, then with your hands.
- Mix the mixture well and leave to stand, after covering it with a napkin moistened with water or film.
- After half an hour you can start rolling out.
Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it’s time to roll it out.
With eggs
This delicate egg dough for water dumplings gets its special texture due to the increased egg content. In addition, one of the proteins is additionally whipped. This composition allows you to quickly obtain a very plastic and soft mass as in the photo.
You will need:
- flour - 500 g;
- egg - 2 pcs.;
- salt - 1 tsp;
- water - half a glass.
Preparation
- Mix one whole egg and the yolk of the second with water and salt.
- Beat the white of the second egg with a fork.
- Pour water and egg into the flour mound with a hole in the middle.
- Gently fold the beaten egg white into the batter.
- Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mixture sit for about 20 minutes. Then you can start rolling out.
Original recipes
With buckwheat flour
What flour is best for dumplings? Dumplings are usually not made entirely from buckwheat flour; it does not contain enough gluten. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to the finished dumplings.
You will need:
- wheat flour - one and a half glasses;
- buckwheat flour - half a glass;
- egg - 2 pcs.;
- water - half a glass;
- salt - half a teaspoon.
Preparation
- Mix both types of flour and pour into a large container.
- Make a well in the flour and add the eggs.
- Dissolve the salt in water.
- Pour water in parts, you may need a little less. It depends on the flour.
- Knead the dough into a fairly stiff dough and leave it covered to rest in a warm place.
- After half an hour, you can make dumplings.
Delicious water dumpling dough with the addition of buckwheat flour is also good for dumplings.
On ghee
This recipe cannot be called classic, but adding oil allows you to get a very plastic product. It will be very easy to roll out and cut out circles; it’s a pleasure to work with such a mass.
You will need:
- wheat flour - 700 g;
- egg - 2 pcs.;
- warm water - one and a half glasses;
- salt - 1 tsp;
- ghee - 1 tbsp. l.
Preparation
- Combine salt, eggs and oil with water.
- Sift the flour and pour it into any suitable container.
- Pour the mixture of water, eggs and oil into the well in the center, kneading the dough. You need to knead slowly.
- Do not use the mixture immediately, let it sit for about an hour. Only then start rolling out.
With sunflower oil
Vegetable oil in the composition affects elasticity. With it, the dough will not tear when rolling, and the finished dumplings will not fall apart and will not crack when frozen.
You will need:
- flour - 3 cups;
- egg - 1 pc.;
- warm water - 1 glass;
- salt - half a teaspoon;
- vegetable oil - 2 tsp.
Preparation
- Pour the flour into a mound with a hole in the middle.
- Pour oil, water and salt into it and beat in the egg.
- Knead the dough and put it in a warm place for half an hour. When the mass is ripe, start cutting.
With butter and egg in a bread maker
It is very convenient to knead dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.
Dough for dumplings made with water, eggs and added butter turns out to be moderately dense and rolls out easily and thinly. And the edges of the dumplings stick well and do not open. It is best to adhere to a clear recipe.
You will need:
- egg - 1 pc.;
- water - 200 ml;
- flour - 3 cups;
- salt - a pinch;
- vegetable oil - 1 tbsp. l.
Preparation
- Load food into the bread maker according to the instructions. Usually, the liquid is poured out first. In our case it is water, egg and oil.
- Next add flour.
- Select the "Dough" function and start the program.
- This amount will yield 700 g of dough.
Important detail. From 500-600 g of flour, when rolled out fairly thin, approximately 120 dumplings come out. If you are making dumplings or not rolling them out too thin, focus on the number 100.
Choose an option to suit your taste and please your family with hot, delicious dumplings for dinner or lunch.
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