The taste of dumplings and dumplings depends not only on the contents inside them, but also, of course, on the dough itself. It is very simple to prepare the dough correctly, but there are some special features to ensure that the dough has enough gluten, is elastic, does not tear when you sculpt it, and is not fresh or overdried. We offer you dough for dumplings and dumplings recipe with photos step by step, which is suitable for several dishes at once. You will really like this recipe, as it is very simple and affordable, and the photos will help you not to make mistakes when preparing it. So let's get started!
To make the dough more sticky and not tear when modeling, it is best to choose the right flour. For dumplings and dumplings, second-grade flour is well suited, since it contains a large amount of minerals and vitamins, since it is ground together with the shell, which contains beneficial properties. Therefore, to prepare the perfect dough you will need:
Dough ingredients for dumplings and dumplings
Step-by-step method for preparing dough for dumplings and dumplings
- First of all, you need to sift the flour through a sieve into a deep bowl. This way you will remove unnecessary impurities and enrich the flour with oxygen. As a result, it will become lush and airy.
- Next, you need to add salt to the flour and stir a little with a whisk so that it is evenly distributed in the flour.
- Rinse the chicken egg under running water and make a hole in the flour and break the shelled egg into it.
- Add clean water to the same well and start kneading the dough from the edges to the middle. This must be done carefully so that the liquid inside with the egg does not spread around the edges.
- If there is not enough water in the liquid, add a little and knead again.
- When the dough has already acquired a homogeneous consistency, remove the dough from the bowl and lightly dust the table with flour and transfer it to the work surface.
- Now the dough needs to be kneaded thoroughly. This will require a little effort. Knead it for about 10-15 minutes, depending on how strong your hands are (usually 5 minutes is enough for a man). It should be of uniform consistency, dense, tight and at the same time easy to mold.
- When the dough is ready, it needs to rest. This way it will also become elastic. To do this, roll it into a ball, transfer it to the original container, cover with cling film so that it does not dry out and put it in a cool place for 40-45 minutes.
- After the dough has rested, take it out and cut it into 4 parts (in fact, you can cut it however you like, this is done solely for your convenience when rolling).
- Take one part, flatten it with your palm and start rolling it out.
- You need to roll out from the center to the edges so that the layer is the same everywhere. The thickness of the dough should be from 1 to 2 mm. This way it will turn out soft and tender.
If you have any unused dough left, you can wrap it in cling film and put it in the freezer. There it can be stored for up to 14 days.
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. Here are step-by-step recipes for 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 made 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 some, 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 most important components of flour, will swell a little, the dough will become elastic, and it will be easier to roll out. If it is not left in place or there is little 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. It 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 the high salt content must be taken into account.
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 dough options 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 is 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.
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