Recipe for water dumpling dough and its delicious variations. How to cook delicious dumplings. Step-by-step instructions with gifs

Gathering your family around the table isn't just for lunch or dinner. There is another one, no less effective way for friendly communication, and this is the collective making of dumplings. The process takes a lot of time, but if you take on it with the whole family, you can soon taste the dish.

To knead the dough for dumplings, you will need a minimum of ingredients, but choose the filling yourself. It can be both salty and sweet, it all depends on what kind of dish the dumplings will be served as, and what traditions exist in your family.

Dumplings are filled with cottage cheese, berries, mashed potatoes with fried onions or minced liver. There are many options, you just have to prepare and determine the best one.

History of origin

It has long been believed that the birthplace of dumplings is Ukraine, it is not for nothing that recipes for this dish are included in all cookbooks from national cuisine of this country. However, if you go further and study the issue in more detail, it turns out that this dish began to be prepared even earlier in Turkey.

There, there was another name for modern dumplings - “dyushbara”.

Once on Slavic territory, the dumplings changed a little, the types of filling and the dough itself varied. Today, many families prefer to prepare such a treat, because along with excellent taste It is also cost-effective and allows you to save your budget.

Potatoes take pride of place in the filling.

Potatoes have been and remain one of the most popular fillings for dumplings. WITH various additives(fried onions, herbs, mushrooms, grated cheese), pureed boiled potatoes, makes the dish very satisfying and tasty.

The dough for dumplings is made according to famous recipe, as for the potatoes, they are boiled until tender and crushed until homogeneous mass any in an accessible way. Salt the cooking water 5 minutes before the tubers are ready so as not to slow down the cooking process.

Before adding it to the filling, cut the onion into cubes and fry until golden color in vegetable oil.

Before frying, mushrooms, if they are indicated in the recipe, are finely chopped and fried until the moisture evaporates. Before modeling, the filling is cooled so that the dough does not fall apart and the dumplings do not burst in hot water.

How to knead the dough correctly

There are many recipes, following which you can prepare delicious dough for dumplings. By and large, they differ little from each other in their composition, but the mixing methods have some differences. We will now focus on the most common type of dough - unleavened.

And here is the list of ingredients that are needed to knead:

Unleavened dough: 6 cups flour; 2 small spoons of salt and 2 glasses clean water.

The dough is prepared very simply:

IN cold water dissolve required quantity salt.
Sift the wheat flour into a bowl and make a funnel in the center.
Pour in the salt solution and stir.
First, knead the dough in a bowl, then put it on the table and work with your hands until you have a smooth and elastic dumpling dough. Prepare yourself for the fact that you will have to work for 15-20 minutes, but the result will not disappoint you.

To avoid any problems when modeling, leave the dough to rest on the table, covered with a clean napkin. After half an hour, when the gluten has swelled, knead the dough again and divide it into several parts. From each of them you can now roll out the dough and use a glass to cut out round pieces.

Such a product is prepared not only with water, and now I will tell you another recipe.

Fluffy kefir dough

IN Ukrainian cuisine The dough is kneaded using yogurt or kefir. It is in this version that the dish turns out to be especially tasty; each dumpling becomes as if weightless and is eaten very quickly.

Another feature that the dough has is the absence of weathering during the modeling process. Yes, and the dumplings are cooked in boiling water for no more than one minute after floating to the surface.

List of ingredients from which the dough is kneaded:

liquid (2/3 water and 1/3 kefir) – 1 glass; 2.5 glasses of water; half a teaspoon each of salt and baking soda.

To knead the dough, mix water and kefir in a glass. Then:

Sift flour into a bowl, add baking soda and salt.
Pour the liquid ingredients into the flour.
Knead the dough so that it does not stick to your hands. If you need more flour, you can add more, the main thing is that the dough is elastic and convenient for making dumplings.

The dough should rest for half an hour. During this time, you will have time to prepare and cool the filling to the desired temperature.

Yeast dough for making dumplings

Every housewife should prepare soft dough with the addition of yeast. After all, this is the only way to make sure that the base for dumplings is very airy and melts in your mouth.

So, the dough consists of:

7.5 cups flour (or a little more, it all depends on the moisture content of the product); a tablespoon of sugar; 700 ml water; 20 g yeast; half a teaspoon of salt and the same amount of soda.

Preparation:

Heat the water and pour a glass to dissolve the sugar and yeast.
In a separate bowl, mix flour, salt and soda.
Add the diluted yeast and, gradually pouring in the rest of the water, knead the elastic dough.

The dough is almost ready, you just have to wait for it to rise. To do this, cover it and place it in a warm place for one hour. As soon as the dough increases in volume, place it on the table and begin to form dumplings.

Choux pastry

Many housewives are interested in preparing dumplings for future use, since this method can significantly save time without sacrificing the quality of the dish. And now you can verify this.

Take ingredients such as:

250 ml of clean water; 650 g white flour; 30 ml of any vegetable oil; ½ teaspoon salt.

Now let’s take a closer look at the process of kneading dough for dumplings:

Boil water and dissolve salt in it.
Pour half the flour, sifted through a sieve, into a deep bowl and pour the hot mixture into the funnel. saline solution, constantly stirring the mass with a spatula.
Sift the rest of the flour and add it to the bowl, knead into a smooth, stiff dough.

Before making dumplings you need to place the dough in plastic bag and cool it for 30 minutes. Now the choux pastry is ready to use. If there is too much, you can freeze the leftovers and start making dumplings next time.

But I think you won’t have to take a long break, because your family will ask you to take tasty dish very soon.

Dough for lazy dumplings

“Lazy” dumplings, that is, those that do not require modeling, will save your time and allow you to feed many guests with your favorite and tasty dish.

To knead the dough, you will need:

half a kilogram of mashed potatoes; 5 large spoons of flour; one a raw egg and salt to taste.

If there are more guests than expected, knead the dough by increasing the proportions.

Mixing steps:

When it's cooled down mashed potatoes beat in the egg.
Salt the mixture and add flour.
Stir and leave the dough to rest for 20-30 minutes.

Now let's start forming the dumplings:

Add flour to the work surface and turn out the dough.
Roll into a “sausage” and cut into pieces.
Flatten each piece and send it to boil in boiling water.
3 minutes after floating, remove the dumplings with a slotted spoon into a deep plate and pour melted butter over them.

Modeling dumplings

Before cutting the dough into portions, prepare your work surface by dusting it with flour. Cover the part of the base that is not currently involved in the process with a napkin and set aside. This way you will prevent the dough from chapping and preserve its properties.

Roll out part of the dough into a thin layer, 3 mm thick, and cut out round pieces.
To do this, use a regular glass; it can be found in any kitchen.
You can make flatbreads in another way; you don’t need a glass for this: roll the dough into a sausage shape and cut it into 1 cm circles.
Press the circle with your hands and roll it into a flat cake with a diameter of 5 cm.
Place the filling on one half, stepping back from the edge of the workpiece.
Cover with the other half and form a dumpling.
Watch the quality of adhesion of the edges, otherwise during cooking the filling will end up in water, and you will have only boiled dough on the plate.
The seam of the dumpling can be made ordinary or, showing imagination, openwork. In everyday use, you may not need to use additional effort, but to treat your guests, I advise you not to be lazy and seal the seams with a pigtail.

Once you get the hang of it, you will be able to make this type of decoration very quickly. So, take the prepared dumpling in left hand(the seam faces to the right) and fold the corner upward from the bottom edge. Moving along the entire seam, make folds along the entire seam.

Give dumplings beautiful shape You can use a regular fork; you need to press the edges flat with it. You will get grooves that will decorate the dish.

By the way, dumplings come not only in the shape of a crescent. They are prepared and square shape. To do this, roll out a layer of dough and divide it into strips. Place the filling at some distance from each other, keeping to the center of the strip.

Cover with the other piece of dough and press down the edges and spaces between the filling. Using a pizza cutter, divide the dough into individual dumplings and boil in boiling water.

It doesn't matter which sculpting method you prefer. The main thing in this process is peace and focus on the end result.

Bon appetit and see you again!

Everyone loves dumplings, especially if they are topped with fresh sour cream, juicy gravy, sweet jam or flavored condensed milk. All this can be done and made into a delicious dish if you prepare correct dough. And we will talk further about how to prepare the dough for dumplings.

This dough can easily be called classic, because only standard and necessary ingredients: flour, salt, water and eggs. There is absolutely nothing superfluous here, which means that it is quite easy to prepare.

2 cups of flour;
0.25 glasses of water;
1 chicken egg;
1 pinch of salt.

Recipe

This classic dough allows you to cook in a short time delicious dumplings, a variety of pacifiers and dumplings that are so nice to make.

Dough for dumplings with kefir

In order to properly prepare delicious dough for dumplings, sometimes you can experiment and try using kefir, with which it will become much fluffier and tastier, and this is exactly what every housewife strives for.

Set of products for cooking

3 cups flour;
1 glass of kefir;
0.5 teaspoon salt;
0.25 teaspoon of soda.

Recipe

If everything is done correctly, the end result is a delicious soft dough, suitable for making dumplings with any fillings.

Choux pastry for dumplings

What is choux pastry? This is a dough that is made using boiling water. Therefore, there is nothing supernatural in it, just flour, water, oil and salt. The only difference is the temperature.

Set of products for cooking

2 cups of flour;
1 glass of water;
1 tablespoon vegetable oil;
1 pinch of salt.

Recipe

Take a bowl into which you need to sift premium or first grade flour.
Pour salt into the bowl where the flour is and mix it with the flour.
We make a small depression into which we pour vegetable oil.
Now let's talk about water. It needs to be heated, this recipe requires boiling water.
When all the ingredients have been added, you need to stir the dough with a wooden spatula or just a spoon.
Once the dough begins to thicken, you need to knead it properly with your hands until ready.
Cover the plastic and pliable dough with a napkin and let it rest for 40 minutes. After this, the dough can be used.

Choux pastry - great recipe dough for dumplings, of course, is a little difficult to knead, however, it is much denser than any other.

Dough for dumplings in mineral water

Simple lean dough on mineral water, which is very easy to prepare at home and for a very a short time. The mineral water dumplings recipe allows you to get a plastic and durable dough for the most delicious dishes.

Set of products for cooking

4 cups flour;
1 glass of sparkling mineral water;
1 chicken egg;
4 tablespoons of vegetable oil;
0.5 teaspoon sugar;
0.5 teaspoon of salt.

Recipe

Take a deep cup and sift wheat flour into it. There should be flour premium, then the dumplings will be easy to mold, and oxygen during sifting will make the dough fluffy.
Add a little sugar and salt to the flour. Mix.
Make a small well in the flour, break 1 egg into it and pour in the oil. Start kneading the dough.
Pour in the last ingredient - mineral water and start kneading elastic dough for delicious dumplings.
First, we begin to stir the ingredients with a spoon, and then gradually knead the dough with our hands. This must be done very carefully. If necessary, you need to add a little flour. In the end it should work elastic dough, which does not stick to your hands or to the table.
Ready dough cover with a napkin and leave to rest on the table for 20 or 30 minutes. Then you can make dumplings with various fillings from the dough.

Advice: This dough can be used to make not only dumplings, but also dumplings.

Preparation will take no more than an hour, and this allows you to save time, and thanks to this test, the finished dumplings will be thin and delicious crust, and the filling can cook well.

Get ready best dumplings for your family more often. Choose the right recipes and don't be afraid to discover something new.

Bon appetit!

Dumplings – very tasty and hearty dish, which is loved by everyone, young and old. Dumplings with potatoes, cabbage, liver and mushrooms are served as a second course, and sweet delicious dumplings with apples, poppy seeds, cherries, cottage cheese and plums are eaten for dessert. Dumplings are served with sauces and gravies. They are eaten with sour cream rendered lard, fried onions, melted butter, as well as honey and sugar syrup. Mine signature recipe Every family probably has delicious dumplings. And we have collected for you the most popular ways of preparing this beloved dish to inspire you to new experiments.

Dough for dumplings

Everyone knows how to make simple dough for dumplings. There's nothing complicated about it. You just need to mix water, eggs and flour. But how can you make the dough soft and elastic so that it does not swell during cooking, so that the dumplings stick together well and do not fall apart? To do this you need to know a few secrets.

Dough for dumplings on water

Dough for dumplings with potatoes and other salty fillings can be made with water (or milk) with the addition of eggs and flour. For 1 glass of water there are 4 glasses of flour and 1 egg. To make the dough more elastic, you can add a few tablespoons of vegetable oil to it. And for better taste You can pour not only salt into it, but also a little sugar. The dough needs to be kneaded thoroughly. To make it easier to make dumplings, you need to let the dough sit for about half an hour. During this time, flour and water form gluten, which will make the dough more pliable. Then you need to put the dough on the table and roll it out into a thin layer. Circles for dumplings can be cut using a cup or shot glass, depending on the size you need. Often modern housewives They like to make dumplings small and neat.

Some women prefer to make choux pastry for dumplings. There is nothing complicated in its preparation. The ingredients are the same as for the water test. Just bring the water to a boil and pour it into the flour and butter. We beat the egg in a separate bowl so that it does not curdle from the boiling water. When the dough has cooled a little, add the egg to it and mix thoroughly.

Lenten dough for dumplings

You may well treat yourself to something like dumplings with cabbage or potatoes. To prepare them, you will have to remove the egg and butter from the dough. And in order to make it elastic, just salt the water well and cool it in the refrigerator. To knead the dough, form a mound of flour and start adding flour into a small well. salt water. The dough should be smooth and not very stiff. Cover it up cling film and let it sit for about half an hour. Then you can roll out and start sculpting. You can easily use this dough for dumplings and dumplings with liver. It will turn out very thin and a little dry, which will be quite appropriate with a juicy filling.

Dough for dumplings with kefir

Many experienced housewives like to add kefir or sour cream to the dough for dumplings with cottage cheese and other sweet fillings. These fatty ingredients make the dough softer and more tender. As a result, juicy dumplings simply melt in your mouth. To prepare this dough you need to take: kefir, flour and egg. For a glass of kefir you need 2 glasses of flour and 1 egg. There is no special mixing involved here. Just mix all the ingredients and knead the dough thoroughly. Salt can be pre-dissolved in kefir.

In order to make delicious dough for dumplings, you can mix different recipes. For example, you can take water and kefir at the same time. They can either be cooled or heated. Depending on this, you will get either custard or regular dough. You can also add different types of dumplings - olive, sunflower, nut or flaxseed.

Filling for dumplings

The most popular filling for dumplings in Russia it is pickled or fried cabbage with onions, as well as potatoes. Although if you are tired of traditional recipes, you can easily make dumplings with meat and champignons, chicken liver, onions and herbs, with beans and porcini mushrooms, with chicken and cheese, as well as sweet dumplings with various fruits. When choosing the filling for dumplings, you should not take too much juicy products that will not leak during the cooking process. Otherwise, your dumplings will simply fall apart.

For example, the filling for dumplings made from cottage cheese is not very convenient in this regard. If you were unable to buy dry homemade cottage cheese, we recommend that you boil it in boiling water (2-3 minutes), then squeeze it thoroughly and mix with the yolk. The filling for dumplings with potatoes is made without adding milk. Mash the potatoes well with the egg and add to it fried onion With butter. The filling for dumplings with cabbage should sit in a sieve so that sauerkraut all the brine came out. Then the cabbage is fried with onions. If you want to put cherries or other juicy berries in dumplings, mix them with sugar and let stand for several hours. When the juice has completely drained, squeeze out the berries and add them to the dumplings. Roll out the dough into a layer 1.5-3 mm thick. How juicier filling, the thicker the layer. And always try to seal the edges well so that the dumplings don’t fall apart in the boiling water.

Delicious lazy dumplings

Dumplings are called “lazy” because they cook much faster than usual. Add one part of flour to two parts of cottage cheese. To prevent the dough from falling apart, an egg is placed in it. Lazy dumplings don't roll out traditional way. The dough is used to form sausages, which are cut into pieces 3 cm long. They are boiled in salted water and served with sour cream. Some housewives transfer dumplings into a pan and add a piece of butter. So delicious lazy dumplings do not stick together and become more tender. Enjoy your meal!

Dough for dumplings is not only an important component of everyone’s favorite dish, but also a kind of tribute to tradition. Semi-finished products from the store cannot be compared with properly prepared dough at home, supplemented delicious fillings and fresh sour cream. The real pinnacle of culinary skill is knowing a separate dough recipe for dumplings with different fillings.

Although dumplings can be found among almost all Slavic peoples, they gained the most popularity thanks to Ukrainian cuisine.. The traditional dough recipe in Ukraine involves the use of kefir or whey, wheat flour, soda and salt. No eggs were added to the dough.

Today, a similar recipe is used quite often, but there are many other ways to knead the dough. So, for example, instead of kefir, you can take boiling water and make. It's great for dumplings sweet filling. With sour cream the dough will be more tender, and with eggs it will be tasty and elastic. You can also add a pinch of sugar along with salt for a richer taste.

The dough is also rolled out in different ways.. Some people prefer dumplings with thick walls and a small amount fillings, while others, on the contrary, make the dough quite thin.

If the dough is prepared correctly, then making dumplings will not be difficult. To do this, just roll it out into a layer and cut out even circles using a glass. After adding the filling, the edges need to be pinched to create a curly “comb” - business card any dumpling.

Serve ready-made dumplings with sour cream. Dumplings with a salty filling also go well with fried onions or cracklings.

Secrets of making the perfect dumpling dough

Homemade dumplings are a real holiday for the whole family. There are a huge variety of fillings for dumplings, so you should have several dough recipes in stock. If you don't know how to make delicious dumpling dough at home, the following recommendations will be useful to you:

Secret No. 1. Before making dumplings, let the dough rest for 15 minutes to 1 hour, depending on the cooking method.

Secret No. 2. It is better to use the dough in parts, without removing it completely from the film or bag.

Secret No. 3. You need to start kneading the choux pastry with a spoon.

Secret No. 4. The finished dough should be rolled out into a thin layer (3-4mm) and cut into dumplings using a glass or cup.

Secret No. 5. You don't need to knead the dough for dumplings for long. It is enough for it to become homogeneous.

Secret No. 6. Before kneading the dough, you need to sprinkle your hands with flour, since dumpling dough is usually quite sticky.

Secret No. 7. When adding ingredients to the dough, it is better to add less flour than in recipes to make it easier to adjust the consistency of the dough.

Secret No. 8. When choosing a dough recipe, it is important to decide how to prepare the dumplings. For steamed dishes, a softer dough, for example, made with kefir, is suitable, and for cooking in boiling water, you can make dough in water.

Secret No. 9. At making the right choice dough, dumplings are cooked very quickly (1-2 minutes after boiling water).

To make the dough especially tender, sour cream is added to it. If desired, it can be replaced with another fermented milk product. It is advisable to use boiled water room temperature. Potatoes and onions are perfect for the filling. This amount of dough will take 5-6 potatoes.

Ingredients:

Flour – 450g;
Sour cream – 3 tbsp;
Salt – ½ tsp;
Soda – ½ tsp;
Water – 100ml.

Cooking method:

1. Sift flour into a deep bowl, add salt and mix;

2. Place sour cream in a separate bowl, mix with soda;

3. Transfer the sour cream to a bowl with flour;

4. Add water in small portions, constantly stirring the dough;

5. Knead the dough and wrap in cling film;

6. Leave the dough for 20 minutes in a warm place.

Interesting from the network

Very simple, which requires a minimum of products and time. It is suitable for dumplings and dumplings with all salty fillings. This dough is very easy to roll out into a thin layer, but it will not tear and will retain its elasticity.

Ingredients:

Flour – 500g;
Water – 1 glass;
Salt – 2 pinches;
Vegetable oil – 2 tbsp.

Cooking method:

1. Heat the water a little, pour it into a deep bowl;

2. Add salt and vegetable oil, add flour in several stages;

3. Knead the dough and put it in a plastic bag for 1 hour.

Sweet dumplings are a special treat, which means the dough for them should be special. Having chosen cherries as a filling, it is important to make a dough that does not harden from the juice. This recipe is most suitable for dumplings that will be cooked in boiling water. The finished dough will be homogeneous and will stick a little to your hands.

Ingredients:

Flour – 300g;
Water – 250ml;
Vegetable oil – 2 tbsp;
Soda – 1/3 tsp;
Salt – 1/3 tsp.

Cooking method:

1. Mix baking soda, salt and flour in a deep bowl;

2. Pour vegetable oil into a glass;

3. Bring water to a boil, pour into a glass with oil;

4. Pour the contents of the glass into a bowl of flour and stir with a spoon;

5. Knead the dough with your hands and start modeling.

Dumplings with cottage cheese – unique dish, which can be either sweet or salty, depending on the chef's preference. The dough from this recipe is perfect for both cases, as it turns out to be neutral in taste. It can also be used for dumplings by adding a little more flour. From the specified amount of ingredients, about 600g of dough is obtained.

Ingredients:

Flour – 3 cups;
Water – 1 glass;
Salt – 1 tsp;
Egg – 2 pcs.

Cooking method:

1. Break eggs into the bread machine container, add salt and boiled water;

2. Sift the flour and add to the rest of the ingredients;

3. Select the “Dough Kneading” or “Dumplings” program, depending on the bread machine model;

4. Roll the finished dough into a ball and place in a bag;

5. Place the dough in the refrigerator for 1 hour.

Dumplings from this dough are made in the best traditions of Ukrainian cuisine - with thick walls, but at the same time tender and very soft. The dough itself comes out very voluminous and airy, not dry and elastic. You can choose any filling, depending on your mood. Instead of kefir, whey is also suitable - you will need half a glass of it.

Ingredients:

Flour – 3 cups;
Kefir – 2/3 cup;
Water – 1/3 cup;
Salt – 1/2 tsp;
Soda – 1 tsp.

Cooking method:

1. Sift the flour and pour into a deep bowl;

2. Add salt and soda to the flour, mix;

3. Pour kefir and water into one glass;

4. Pour the contents of the glass into a bowl of flour, knead the dough with your hands;

5. Wrap the dough in film and let it rest for 20 minutes.

Now you know how to prepare dough for dumplings according to a recipe with a photo. Bon appetit!

Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage to make this simple treat tasty. For some, the product sticks to their hands, for others it boils over, and the reason is the incorrectly mixed base. There are many recipes (with photos), using plain water and even without eggs, with which the treat turns out soft, tender, and amazingly tasty.

How to prepare dough for dumplings

This dish appeared in Ukrainian cuisine in the 18th-19th centuries and came from the Turks, where it looked a little different and was called dush-vara. The Azerbaijanis also fell in love with it, calling it dushbara. Azerbaijani cooks used lamb with fat tail fat and garlic. Ukrainians then did not recognize lamb and preferred to fill the treat with cherries, cottage cheese and onions with cracklings, and later also with apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge. The dish received its modern name later, but was originally called vara-niki.

No matter how simple and clear recipe, making dough for dumplings is actually not that easy. To ensure that the products are of high quality, do not become overcooked, do not tear, and are tasty, you need to use consistent lessons with photos and know some secrets:

If you cook with plain water, cool it in the refrigerator first: then the mass will not dry out during modeling.
When choosing a recipe without using eggs, use wheat flour durum varieties and sift thoroughly.
The kneading process should last at least ¼ hour, so the mass will be elastic.
If you don't know how to make a pliable mass, try kneading it with vegetable oil.
Let the dough rest after kneading for at least half an hour. So, it will not tighten when rolling.
When sculpting products with a wet filling, roll out the base to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
After cooking, the products often stick together, so pour butter over them.

Dumpling dough recipes

Delicious dough for dumplings you can make according to different recipes, can also be used various fillings. Some housewives knead the mass in the traditional way - with water, others believe that the product will turn out especially soft and tender if you add a fermented milk product (kefir, sour cream), others only use choux pastry. Choose any type of dough you like and start making dumplings with your favorite fillings.

Classic recipe

Number of servings: 9 persons.
Calorie content of the dish: per 100 g – 215 kcal.
Cuisine: Russian.

The most simple base for dumplings according to classic recipe- with water. The only secret this recipe: The water should be ice cold, not just chilled. Thanks to this trick, the dough will turn out soft, and finished goods pleasant to the taste. The filling can be anything, but if you want a treat with a sweet filling, then it is better to add sugar rather than salt to the base.

Ingredients:

flour - 3 cups;
purified water or non-carbonated mineral water – 250 ml;
salt – 1 tsp.

Cooking method:

First sift the flour into a bowl.
Pour salt into the middle and pour in water. Knead the lean dough.
Leave to “rest” for half an hour.

With potato

Cooking time: 1.5-2 hours.
Number of servings: 10 persons.
Calorie content of the dish: per 100 g – 220 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.

Not everyone likes it traditional recipe dough for dumplings with potatoes. Many people prepare the base custard method using hot water. It is suitable for both savory dumplings and products with sweet filling. If you have never tried kneading it before or don’t know at all how to prepare unleavened custard mass, study step by step recipes with photo.

Ingredients:

chicken eggs – 3 pcs.;
lean refined oil– 3 tablespoons;
salt – 1 ½ tsp;
1st grade flour – 10 cups;
water (boiling water) – 3 cups.

Cooking method:

Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
Stir thoroughly and let cool.
Next, add the eggs and the remaining flour one at a time, continuing to knead until smooth.
Wrap in film and put in the refrigerator for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.

With cottage cheese

Cooking time: 2.5-3 hours.
Number of servings: 10 persons.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Difficulty: medium.

There are different methods for preparing dough for dumplings with cottage cheese, but the yeast version is always obtained. The dish according to this recipe comes out fluffy, soft and tender, and together with curd filling, also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Cottage cheese can be sweetened or mixed with garlic and herbs.

Ingredients:

water (purified) – 230 ml;
milk 2.5% – 110 ml;
refined lean oil – 35 ml;
dry yeast – 1 tsp;
granulated sugar – 5 g;
1st grade flour – half a kilo.

Cooking method:

Combine all liquid ingredients (except oil) and heat to 50 degrees.
Dissolve sugar and yeast in the liquid, add about 100 grams of flour.
You need to knead a stiff dough, like for pancakes, and leave to rise for 30 minutes.
Pour in vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
Knead the thick dough, set aside for 40-60 minutes to proof.

No eggs

Cooking time: 1 hour 20 minutes.
Number of servings: 9 persons.
Calorie content of the dish: per 100 g – 255 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Dough for dumplings without eggs is essentially vegetarian dish, you can easily cook it during fasting by choosing the same lean filling. In addition, this foundation is suitable for those with protein allergies. What is not included in the test chicken eggs, does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty and soft.

Ingredients:

durum wheat flour – 1 cup;
boiled water– 100 ml;
vegetable oil – 1 tbsp;
salt – 0.5 tsp;

Cooking method:

Sift the flour first. Pour some water into the well in the center. Start kneading, gradually adding the remaining liquid.
Leave the mixture for half an hour for the gluten to swell. Then make a hole again and pour in the vegetable oil.
Next, you need to knead the soft mass and start making dumplings.

On the water

Cooking time: 50 minutes-1 hour.
Number of servings: 10 persons.
Calorie content of the dish: per 100 g – 284 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The dough for dumplings on water can be mixed in several ways: in boiling water, ice water or boiled at room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness. Choose any filling according to your taste; this base is suitable for any sweet and savory products.

Ingredients:

1st grade flour - 4 cups;
mineral water (highly carbonated) – 1 glass;
refined lean oil – 80 ml;
egg (chicken) – 1 pc.;
salt, granulated sugar - half a teaspoon each.

Cooking method:

Combine all components into the right proportions In addition to flour, mix thoroughly. The remaining component must be sifted and added gradually.
Knead the base until it stops sticking to your hands and becomes soft.
Leave it to “rest” for 0.5 hours.

With milk

Cooking time: 45 minutes-1 hour.
Number of servings: 8 persons.
Calorie content of the dish: per 100 g – 241 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The presence of milk in the recipe makes the product even softer and more delicate, and does not allow the mass to dry out during the modeling process. In addition, the composition of the ingredients is very simple, there are not even eggs, but this does not affect the taste at all ready-made dish. This base is perfect for making dumplings with various favorite fillings, and it will be easy to do, because the mass turns out to be plastic, pliable, and tender.

Ingredients:

1st grade flour - 3 cups;
milk (warm) – 200 ml;
table salt – 0.5 tsp.

Cooking method:

Mix half of the flour (sifted) with salt. Add the rest of it and milk gradually, thoroughly kneading the mass until smooth.
Wrap the base in plastic wrap and let sit for about an hour. After time has passed, you can start sculpting.

On kefir

Cooking time: 60-80 minutes.
Number of servings: 9 persons.
Calorie content of the dish: per 100 g – 227 kcal.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Experienced housewives claim that they add fluffiness and tenderness to the base for dumplings dairy products, so they prepare a dish with kefir. An important component of this recipe is soda, which is quenched by kefir. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time; they cook quickly and float in a few minutes.

Ingredients:

1st grade flour - 6 cups;
kefir 2.5% – 0.5 l;
egg (chicken) – 1 pc.;
salt, soda - 0.5 tsp each.

Cooking method:

Pour kefir into a bowl and mix with soda.
Add salt, beat in the egg, stir thoroughly.
Gradually add pre-sifted flour. Mix first with a spoon and then with your hands.
After the mass is no longer sticky, cover it with a bowl, towel or film and let it rest. After 30-60 minutes the base is ready for modeling.

Quick dough

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: per 100 g – 218 kcal.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

The flour base for this recipe is quick, easy and simple to prepare. Experienced housewives recommend it even to beginners in kneading dough; everyone can do it. This differs from other methods by mixing milk with water, which makes the mass more tender and soft. In addition, when sculpting products, their edges stick together well, and the dish does not fall apart during cooking.

Ingredients:

1st grade flour - 3 cups;
chicken egg - 1 PC.;
milk 2.5% - 2/3 cup;
purified water or mineral water – 1/3 cup;
refined lean oil – 1 tbsp. spoon;
salt – 0.5 tsp.

Cooking method:

First sift the flour through a sieve, add salt, milk and water mixed together in the center, beat in the egg.
Knead the stiff dough.
Add butter to the mixture and knead again. Leave to rise for 30 minutes, then start sculpting.

Soft dough

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: per 100 g – 254 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

There are many ways to mix the base for dumplings and each gives it certain qualities, but rich sour cream will add softness. Its creamy consistency makes the base airy, and as a result, the finished products are the same. All chefs choose the filling themselves; you can use any one here. Choose the sauce for the dish according to the filling.