A simple and delicious recipe for dumpling dough. Delicious dough for dumplings: recipe with photos. Cooking with mineral water

The Urals are considered the birthplace of dumplings - it was from there that this dish found its way into Russian cuisine. However, similar dishes exist in the cuisines of many nations and have a variety of names, for example, in China it is baozi, in the Caucasus - manti and khinkali, in Italy - ravioli. Dumplings are most often boiled, but they can also be fried, baked or steamed. So, let's figure it out...

What is the ideal dough for dumplings?

It is difficult to answer this question unequivocally, since there are a huge number of recipes. The proportions and ingredients, even the consistency of the finished dough, may differ. The main thing remains unchanged - the dough should be elastic, obedient, it should be rolled out thinly, and not tear during modeling and further cooking.

The five most commonly used ingredients in dumpling dough recipes are:

To make the dough more tender, it is kneaded with milk and butter. The latter is often replaced with vegetable oil - sunflower or olive. Instead of water and milk you can use:

kefir or yogurt
ryazhenka
whey
mineral water

If you add turmeric to the dough, it will turn a beautiful yellow color. You can also add finely chopped dried or fresh herbs. In this case, the dumplings will look original and acquire an interesting taste.

It would seem like an ordinary dough, but what scope for creativity and culinary experiments!

Which flour to use for dough?

In the classic recipe, dumpling dough is made from wheat flour, water, eggs and salt. In this case, you need to choose flour of the highest grade, with a high level of gluten content. Thanks to this, the dough will be pliable and snow-white. But there are recipes in which other types of flour are added, for example:

rye
buckwheat
rice
corn

There are options for preparing dough exclusively with one of the listed types of flour. Dumplings made from this dough are especially suitable for those people who adhere to a gluten-free diet. These types of flour contain less gluten (or none at all), so the dough is more difficult to work with and the finished products hold their shape less well. It is recommended to steam dumplings made from this dough, but sometimes they are boiled.

Five of the fastest dumpling dough recipes:

What to remember when cooking

In the old days, recipes for successful dumpling dough and cooking secrets were passed down from generation to generation. Knowing little tricks, making good dough is not difficult:

the flour must be sifted so that it is saturated with oxygen and the dough turns out more fluffy and tender,
water, milk or other specified liquid must be used warm, excluding recipes for choux pastry for dumplings,
The dumpling dough must be kneaded well until smooth: it is recommended to knead it for at least 10 minutes,
The dough must rest for half an hour so that the ingredients combine well with each other and the gluten swells. As a result, the dough will be softer and more manageable to work with.

Pelmeni got their name in the 19th century, when the recipe for the dish spread from Siberia to the central regions of 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 of the Celestial Empire, including traditional foods. Nomads brought the recipe for the dish to Siberia.

The dough for dumplings is 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 were replaced with quail eggs, and water with fermented milk whey. Such dough will not only highlight the filling, but also add its own taste. In the 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.

Dough for dumplings - 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 to the composition. 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 an excellent one, which can be immediately cooked or dried and stored for some time 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 plain white dough into 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 that are fried in a 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!

Dumplings are a practical and very popular dish. Every thrifty housewife will certainly have a bag of “homemade” in her freezer in case she needs to quickly feed her family or welcome unexpected guests.

How to make dumplings, what fillings to use, what to serve with - I will tell you about all this in other articles. Today our topic is dumpling dough. You will learn the secrets of preparing dough so that it turns out elastic, soft and does not fall apart when cooked, even after deep freezing.

The simplest recipe involves only water, salt, flour and a fresh egg. This option can be used for making dumplings or.

If you run out of filling, the dough can be used to make homemade noodles, chicken soup dumplings, lazy dumplings, etc. If desired, you can fill it with something - for example, make small donuts with potato filling and deep-fry them. Don't feel like messing around? Then roll it out into flat cakes and fry in oil.

Dough for dumplings - classic recipe (in water with eggs)

This version of the dough is suitable for making homemade dumplings, dumplings, and, of course, manti. It is very easy to work with because it is both elastic and elastic.

To make the dough work, it is advisable to strictly follow the recommendations from the recipe.

You will need:

flour - 4 cups;
water – 1 glass;
egg - 2 pieces;
salt – 1 tsp.

When cooking, we use glasses with a capacity of 250 ml.

Step-by-step cooking recipe:

Pour warm water into a glass and add salt - 1 tsp. with a small slide. Stir until all the crystals dissolve.

Sift flour into a deep bowl. This will help us remove possible impurities and saturate the product with oxygen. Add ½ cup of flour and set it aside. We will need it a little later.

We make a depression in the slide. Pour salted water into it, beat out the eggs and start kneading.

Now pour the remaining flour onto the table and put the resulting mixture in a bowl.

And we continue kneading.

Knead the dough for about 3 minutes, then cover with a cloth and let rest for 5 minutes. Knead the remaining flour and get a completely prepared dough that does not stick to your palms.

To prevent the product from drying out, wrap it in a plastic bag.

The dough can be stored in the freezer for up to 30 days. If necessary, simply remove the workpiece and let it defrost at room temperature. In a regular refrigerator compartment it can remain at a temperature of +2°C for no longer than three days.

Elastic dough for homemade dumplings in mineral water with vegetable (sunflower) oil

Dumpling dough made with mineral water and vegetable oil becomes dense, but at the same time elastic. The dumplings are molded well, do not boil over during cooking, and the filling always remains inside.

Components:

flour – 600 grams;
mineral water – 250 ml;
vegetable oil – 4 tbsp;
egg; salt – ½ tsp;
granulated sugar – ½ tsp.

Cooking algorithm:

Beat the egg into a bowl. Add sugar and salt to it. Add oil and mineral water.

Mineral water should be highly carbonated. The more bubbles, the better the dough.

Mix the ingredients. The mixture immediately begins to foam.

Add flour to it in small portions and knead the dough with a spoon.

It shouldn't stop sticking to your hands. After that, put it on the table and knead for about 10 minutes, adding flour if necessary. This process will make the dough elastic and will not cause any discomfort when rolling.

Place the product in a plastic bag and let it sit (ripen) for 20 minutes.

While working - when you roll out the dumpling base - cover the ball with a towel. Then the dough will not dry out.

How to make dumpling dough in a bread machine

Dumpling dough can be made using a bread machine. Almost all models have this function. Your task is to put all the components in the required proportions, press the button and wait for the end of the process.

Dough for dumplings with semolina

I found out about the dough with the addition of semolina quite by accident. I was once visiting a friend and they treated me to homemade dumplings. Well, the conversation turned to cooking, because her dumplings were strong, but with a very thin and tasty dough. That’s where I got the recipe with semolina.

Ingredients:

salt – 10 grams;
egg;
semolina – 5 grams;
flour – 0.5 kg;
vegetable oil – 10 ml;
warm water – 250 ml.

Preparation:

Place the flour (most of it) in a deep bowl.
Make a depression in the center of the slide and put all the ingredients in it, except water and salt.
Using a spoon or spatula, fold in the dough.
Pour in salted water and mix everything well again.
Pour the remaining flour onto the table and spread out the mixture. Bring it to readiness by hand, kneading for at least 10 minutes.
Then cover the dough with a towel and leave for 20 - 30 minutes.

Dumpling dough recipe with starch

The dough turns out very manageable, and, most importantly, tasty. Starch makes it elastic, so it does not tear during cooking and after freezing.

Will need:

water – 300 ml;
flour – 500 grams;
starch - 3 tbsp;
salt – ½ tsp.

Preparation:

Combine all ingredients and knead the dough.
Place it in the refrigerator for 15 minutes (more is possible) and you can start making dumplings.

The dough is difficult to knead. It turns out tough and non-sticky. This is fine! After it sits in the refrigerator, it will become soft and pliable. It rolls out perfectly into a very thin layer without flour and does not tear. Ideal for making manti.

How to make choux pastry for dumplings - a universal recipe with boiling water

What does universal mean? And the fact that you can cook anything from the dough - dumplings, pasties, dumplings, manti. It turns out tender, tasty and very convenient to work with.

Ingredients:

flour - 3 cups;
egg;
vegetable oil – 1 tbsp;
boiling water – 250 ml;
salt – 1 tsp.

How to knead the dough for dumplings:

Sift the flour into a bowl with high sides. We make a depression in the center. Put salt in it and beat the egg. Mix with a fork.

Pour in the oil and boiling water in a thin stream, stirring constantly. When the dough becomes difficult to stir with a spoon, you need to put it on a board and, adding flour, knead it with your hands. It should stop sticking to your palms.

Then form a ball and cover with a towel to prevent it from getting too dry. Leave for half an hour and you can make dumplings.

Dough recipe without eggs (with milk)

Dumpling dough mixed with milk always turns out elastic and elastic. It can be used to make dumplings. It rolls out well and does not tear during the cooking process. The dumplings turn out amazingly delicious!

Components:

flour - 3 cups;
warm milk – 125 ml;
warm water – 125 ml;
salt - a pinch.

Recipe:

The flour needs to be sifted.
Mix milk and water. Add salt. Stir.
Pour the mixture into the flour and knead the dough.
Let the dough rest under a towel for 30 minutes.

Video: choux pastry for dumplings

There are many step-by-step recipes for preparing dumpling dough. But regardless of the chosen option, it turns out dense, elastic, and when finished, the dumplings turn out to be unusually tender and tasty.

Each housewife has her own signature recipe for kneading dumpling dough. But don't get stuck on one method. Remember - there is no limit to perfection and, by trying other compositions and proportions, you will certainly find a couple more options that are sure to become favorites.

Bon appetit and see you new recipes!

It's no secret that homemade food brings more pleasure than store-bought food, because only homemade dumplings prepared with your own hands can truly bring pleasure. But in order to prepare this dish yourself, you need to properly make the dough for homemade dumplings using a step-by-step recipe with photos.

In addition to the fact that homemade dumplings are tastier, it is also financially beneficial, since in the overall cost calculation you will get many more dumplings for the same price. You can also prepare minced meat and dough for dumplings yourself at home, and have no doubt about the harmlessness and composition of the dish.

The process of making homemade dumplings is quite long, so many housewives prefer to make them in large quantities at once, so that some remain in stock. After all, it is not necessary to cook everything at once; some of the dumplings can be laid out on a wooden board sprinkled with flour, leaving a distance of a little less than a centimeter between them so that the dumplings do not stick together. Once the homemade dumplings are frozen, you can put them in a container or plastic bag and leave them in the freezer until you want to cook them.

How to make dough for homemade dumplings

To prepare the dough for homemade dumplings, it is advisable to sift the flour. This process will get rid of large particles that may be found in the flour mixture, and sifting also allows for greater fluffiness in the dough.

The most important thing in preparing dough for homemade dumplings is to knead it correctly. The process of kneading the dough takes about 15 minutes, but the more thoroughly you knead the dough, the better it will turn out. After kneading, the dough must rest for a while and rest. To prevent the dough from winding during the “rest” period, you need to cover it with a bowl or wrap it in cling film.

Making dumplings at home

This process has several features that are worth paying attention to in order to get not only tasty, but also visually beautiful homemade dumplings.

The dough layer for dumplings should not be thick, but not too thin. In the first case, the dumplings will not be tasty due to the large amount of dough; in the second case, the dumplings may fall apart during the cooking process.
When adding water or milk to the dough during kneading, pay attention to the temperature. Water or milk should be at room temperature or a little warmer, but in no case should it be cold.
When kneading, constantly check the dough in order to achieve the consistency we need. The dough should not stick to your hands, but it should be elastic. If necessary, add flour and knead again until smooth.

Filling for homemade dumplings

Usually homemade dumplings are filled with minced meat. In order for the dish to turn out tasty, it is important to choose the right minced meat. Firstly, it must be fresh and of high quality, and secondly, if the minced meat is homemade, you need to maintain the proportions of meat and onions, and combine the meat correctly when using several types.

Classic homemade dumplings are made from minced meat or pork, sometimes combined, but dumplings can be different. For example, some housewives prefer minced fish, chicken, mushroom or cheese. As a filling for dumplings, you can add various vegetables, for example, carrots, cabbage, pumpkin, etc. You can also experiment with meat. Such variety may not be to everyone’s taste, unlike more popular meat fillings for dumplings.

Below are simple recipes for various fillings that are very tasty and worth trying.

Classic minced meat filling:

Pork – 500 gr,
Beef – 500 gr,
Onion (large) – 2 pcs.

Method for preparing minced meat:

Rinse the meat thoroughly and, if possible, remove any films.
Pass it through a meat grinder along with the onion.
Add spices, salt, pepper to the resulting mass to taste and leave for 20 minutes.
Then pour 100 ml of water into the bowl with the minced meat and mix thoroughly. The minced meat for dumplings is ready.

Minced chicken filling:

Chicken fillet – 1 kg,
Milk – 100 ml,
Sour cream – 3 tablespoons,
Spices: salt, pepper - to taste.

Method for preparing homemade minced meat:

Rinse the chicken fillet thoroughly and grind in a meat grinder.
Add warm milk, sour cream and spices – salt, pepper – to the resulting mass.
Mix everything well. Minced chicken for dumplings is ready.

Minced mushroom filling:

Mushrooms – 1 kg,
Onion (large) – 3 pcs.
Vegetable oil,
Spices: salt, pepper - to taste.

Cooking method:

Peel the mushrooms and boil them. Cut the finished mushrooms into small pieces and fry in vegetable oil.
Pass the mushrooms through a meat grinder.
Peel the onion, cut into cubes and fry until golden brown.
Mix the mushroom mixture with the onion, add spices, salt, pepper and mix everything well. The mushroom mince is ready.

Minced cheese filling:

Cheese (soft) – 200 g,
Cottage cheese – 800 gr,
Greens (dill, parsley, cilantro) – 2 bunches,
Spices: salt, pepper - to taste.

Cooking method:

Pass the cottage cheese and cheese through a meat grinder.
Finely chop the greens and mix with cottage cheese and cheese.
Add spices, salt, pepper and mix everything thoroughly. The cheese filling is ready.

Minced fish filling:

Fish fillet – 1 kg,
Onions – 2 pcs.
Vegetable oil,
Spices: salt, pepper.

Cooking method:

Peel and chop the onion. Fry it in vegetable oil.
If necessary, remove the bones from the fish, pass through a meat grinder and add onion to the mixture.
Sprinkle with spices, add salt and pepper, mix everything thoroughly. Minced fish is ready.

Dough for homemade dumplings with water and without eggs: step-by-step recipe with photos

Now let's move on to preparing an equally important part of the dumplings - the dough. The classic dough for homemade dumplings contains only a few very simple ingredients. The main thing is to add them in the correct proportion. This type of dough is the most common because it is the simplest, it contains the minimum amount of ingredients, but homemade dumplings with this dough turn out great.

Ingredients for the classic dough:

Water – 200 ml,
Flour – 600 ml,
Salt – 1 teaspoon.

Method for preparing dough for homemade dumplings:

Sift the flour, add salt, then water.
Mix the dough thoroughly. It should be smooth to the touch, not stick to your hands, not be tight, and have sufficient elasticity. For this result, it is important to knead the dough very well for 10-15 minutes. If necessary, you can add a little flour or, conversely, water.
Cover the dough and let it rest for half an hour. If the dough rests for a while, it will become even smoother and more elastic, it will be convenient to work with it further, and making homemade dumplings will not cause any difficulties.

Dough for homemade dumplings with eggs: step-by-step recipe with photos

Many are convinced that eggs must be added to the dough for homemade dumplings. Here, each housewife chooses for herself what she likes best. Some people cannot imagine dough without eggs, others are convinced that eggs have absolutely no effect on the taste of the dough or on its elasticity. To choose for yourself what you like best, you need to try both options.

Ingredients for the dough:

Eggs – 1 piece,
Flour – 600 gr,
Water – 200 ml,
Salt - half a teaspoon,
Vegetable oil – 1 teaspoon.

Method for preparing dough with eggs:

Sift the flour, make a well in the center, pour water into it, add butter, salt and break the egg. Slowly knead the dough. Add flour if necessary if the dough sticks to your hands, but do not make the dough too tight.
It is important to remember that the water should not be cold, and vegetable oil can also be added as desired. Basically, it is used if the dough is made with a reserve. The remaining part is put in the freezer, and when oil is added, the dough does not crack and is stored better.

Choux pastry recipe for dumplings

Choux pastry does not require the addition of additional flour, it is very simple, but its taste is slightly different from regular dough. The choux pastry tastes very delicate, even a little raw. However, many people prefer this type of dough for homemade dumplings.

Products for the test:

Water (boiling water) – 200 ml,
Flour – 400 gr,
Vegetable oil - 3 tablespoons,
Salt - half a teaspoon.

Method for preparing dumpling dough:

Sift the flour, mix with salt, make a well in the center and pour boiling water and oil into it.
First knead the dough with a fork, then with your hands.
Continue kneading it on the table until it stops sticking to your hands, adding flour if necessary. However, remember that such dough should be very soft and pleasant to your hands.

Dough recipe for dumplings with kefir

This dough consists of only two ingredients, is easy to prepare and is very soft. However, this dough is not rolled out too thin.

To prepare it you will need:

Kefir – 200 ml,
Flour – 400 gr.

Recipe preparation method:

Pour 200 grams of flour into a bowl and pour kefir into it. Mix the ingredients carefully with a spoon. Then gradually add the rest of the flour and continue kneading with your hands.
Place the finished dough in the refrigerator for 30–40 minutes.

Methods for making dumplings by hand

There are several ways to make homemade dumplings:

One of the easiest and fastest ways is to roll out a thin layer of dough. Choose a suitable glass and use it to cut out circles. The remaining dough needs to be collected, kneaded and rolled out again, repeat the procedure until all the dough is used. Such circles will turn out smooth and identical.
There is another option that takes a little longer than the previous one, but is very popular. Many housewives prefer to roll the dough into a sausage and use a sharp knife to cut small circles of small thickness. Then you need to press each circle a little with your fingers to slightly shape it into a circle and then roll it out with a rolling pin to the desired size. It is advisable to sprinkle the table with flour so that the dough does not stick to the table under the pressure of the rolling pin.

Now the circles can be filled with prepared minced meat. Using a teaspoon, spoon the filling into the center of each circle. Then fold the circle in half and pinch the edges. A half-finished dumpling will look like a dumpling with two sharp edges that need to be molded together.

You can use various dumpling makers that will simplify the sculpting process, but such dumplings, unfortunately, bear little resemblance to homemade ones. Their appearance is more reminiscent of store-bought dumplings. Homemade dumplings require more time and effort, but their appearance cannot be compared with a pack of store-bought dumplings.

As for the size of the dumplings, it’s not for everyone. Many people prefer to stick a lot of small dumplings so that it is convenient to scoop into a spoon and eat. But there are also lovers of large-formed dumplings. The second option takes less time, but the first looks more attractive, especially when serving the dish to guests.

How to cook dumplings in a pan

Cooking dumplings is not at all difficult and you don’t need to know much about it. Just remember a few points that will help keep your dumplings in their original form and add flavor to the broth:

just a couple of bay leaves and black peppercorns (3-4 pieces) will add an elegant aroma;
do not forget to salt the broth, it is advisable to taste it to add enough salt to the water;
use a large pan because the dumplings need to be cooked in a lot of liquid to avoid sticking together.

Fill a saucepan with water, add a couple of bay leaves and a few peppercorns, cover with a lid and let it boil over high heat. After boiling, salt the water and add dumplings to the pan one at a time. Stir them with a spoon so they don't sit on the bottom of the pan and burn. Wait until the water boils again, by which time the dumplings will begin to float to the surface. Then reduce the heat and keep them on medium heat for 6-7 minutes. Cook frozen dumplings for 8-9 minutes. After this, you can take out one dumpling, check it and make sure that it is ready, although by this time they should all be completely ready. Now remove the dumplings from the water; they should not remain in the liquid for long.

Place the dumplings on plates, add a small piece of butter to the plates to add flavor. Of course, don't forget about sour cream.

Recipe for homemade dumplings in a pot

If you want to diversify your usual dish and serve it beautifully, you can bake homemade dumplings in pots.

You will need:

Dumplings – 20 pcs,
Butter - 3 tablespoons,
Sour cream – 4 tablespoons,
Cheese (hard) – 50 g,
Greens - a couple of sprigs,
Spices: salt, pepper - to taste.

Method for preparing homemade dumplings:

Boil frozen or freshly made dumplings.
Place the dumplings in a pot pre-greased with butter and add the remaining oil to the dumplings, add spices.
Sprinkle with chopped herbs and pour sour cream.
Top the dumplings with cheese, close the lid and place in the oven for 15 minutes at 200 degrees.

How to fry dumplings in a frying pan

Fried dumplings are loved by many due to their crispy and fried crust. In order to properly fry dumplings in a frying pan without them burning, follow the recipe.

You will need:

Dumplings – 20 pcs,
Vegetable oil – 100-150 g,
Spices: salt, pepper - to taste.

Method for preparing fried dumplings:

Heat a frying pan, heat the oil well, add dumplings to it, stir so that they do not stick together, add salt and pepper, and fry until golden brown, turning the dumplings periodically to fry them evenly. Remove the finished dumplings and pat dry with a paper towel to remove excess oil. Serve the dumplings hot with sauce or sour cream.

This is a recipe for dumpling dough that has been tested over the years! The best, lightest and most convenient dough I know is made with water, always with an egg and with the addition of vegetable oil (the plasticity and smoothness of the dough will be guaranteed.

There is enough dough for 100 dumplings, as it is rolled out to the thinnest state. Making dumplings out of it is a real pleasure, so no matter how intimidating the number “100” may sound, time will fly by;)

So, prepare wheat flour, cold water, egg, salt, vegetable oil. Pour flour into a bowl, make a well on top and add salt.

Beat an egg into the same hole.

Mix the flour with the egg with a spoon, as if kneading, and gradually pour in cold water.

Pour in vegetable oil along with water.

Continue kneading the dough, gradually incorporating flour from all sides into the dough ball. Connect your hand in the middle of the kneading, putting the spoon aside.

As a result, you will get a lump like this:

Leave the dough for 15-20 minutes. It will stand and its consistency will change - the dough will become like plasticine, very pliable:

Remember the dough on the table without additional flour - and you will end up with such a smooth lump:

That's it - you can start making dumplings :)

Enjoy your meal!