Homemade dumplings are an excellent solution for quick dinner in a family circle that will not leave anyone hungry! We will tell you how to prepare dough for dumplings on mineral water! It turns out very tender, and cooking with it is a real pleasure. See for yourself!
Dough recipe for dumplings with mineral water
Ingredients:
- mineral water – 1 tbsp.;
- flour premium– 3 tbsp.;
- vegetable oil – 55 ml;
- salt;
- a pinch of sugar.
Preparation
For cooking delicious dough for dumplings in mineral water, beat the egg in a wide bowl with salt and granulated sugar. Next we pour required amount vegetable oil, mineral water and mix. First sift the flour, and then gradually add and knead into a soft and pleasant dough. Cover it with a cloth and leave for 20 minutes. As time passes, we lay out and make homemade delicious dumplings.
Dumpling dough recipe in mineral water
Ingredients:
- mineral water – 230 ml;
- flour High Quality– 880 g;
- sugar and fine salt.
Preparation
Sift the flour into a bowl several times, add fine salt and add sugar. Next, pour in the mineral water, stir first with a spoon, and then clean hands. If necessary, add flour to the dough or add mineral water. Cover the finished dough with a towel, let it rest for 15 minutes, and then proceed to shaping and
Dough for dumplings with sparkling mineral water
Ingredients:
- egg (highest category) – 1 pc.;
- premium flour – 880 g;
- sour cream 10% – 2 tbsp. spoons;
- white sugar;
- salt.
Preparation
In a bowl, beat the egg with salt and sugar with a mixer. Then add low-fat sour cream, pour in cold mineral water and mix. First sift the flour through a sieve, and then gradually add it to the main ingredients and knead the elastic and soft dough. We form an even round ball out of it, cover with a cotton towel and leave to rest for 25 minutes. After that, wash your hands and start making homemade dumplings!
Dough for homemade dumplings using mineral water
Ingredients:
- mineral water without gas – 245 ml;
- vegetable oil – 65 ml;
- flour – 670 g;
- salt.
Preparation
First, sift the flour into a deep bowl. Next, make a depression on top and throw a pinch in there. fine salt. We begin to knead the dough in a circular motion, adding mineral water and vegetable oil. We do this for about 15 minutes until you feel that the dough has become soft and smooth. After that, cover it with a cloth and let it rest for about 20 minutes. After that, wash your hands and start preparing homemade dumplings.
Dough for dumplings with mineral water and milk
Ingredients:
- high quality flour - 3 tbsp;
- cow's milk – 110 ml;
- still mineral water – 45 ml;
- egg (selected, highest category) – 1 pc.;
- vegetable oil – 5-10 ml;
- salt.
Preparation
We prepare a table or deep bowl in advance in which we will knead the dough. Now sift the flour in a heap, make a small depression in the middle and drive it in egg. Separately, mix warm mineral water with milk and add a pinch of fine salt. Carefully pour the resulting mixture into the flour and thoroughly knead the dough with a spoon from the middle to the edges in a circular motion. After this, add a little butter and knead again until you feel a soft, elastic and smooth dough in your hands. We wrap it tightly in a towel and leave it for 25 minutes, and in the meantime we prepare the minced meat and move on to making homemade dumplings.
Chebureks - delicious crispy pies with juicy filling. Initially they were made from unleavened dough and minced meat. But over time, cooks came up with many various recipes preparations of this dish. Today they are made on a custard, puff pastry or yeast base. But the dough for chebureks in mineral water turns out to be especially tender.
Classic version
Chebureks made from this dough turn out very appetizing. Their surface is strewn with small bubbles. You can make them not only with meat, but also with any other filling. To knead delicious crispy dough for chebureks using mineral water? check in advance if you have everything on hand necessary ingredients. IN in this case you will need:
- 4 cups high-grade wheat flour.
- A tablespoon of sugar.
- 1.5 glasses of mineral water.
- A couple of tablespoons of refined vegetable oil.
- Salt.
Process description
This is the simplest dough for chebureks using mineral water. It is so easy to prepare that any beginner can handle this task without any problems. Pour half of the pre-sifted flour into a suitable large bowl. Carbonated mineral water is also poured there.
The resulting mass is filled with refined vegetable oil, granulated sugar and half a teaspoon of salt. Knead everything well until a dough is not too thick. Pour the remaining flour onto the work surface and spread it almost ready mass and knead well. The resulting tough, but at the same time elastic dough for chebureks in mineral water is covered with plastic wrap and left aside for a while. Literally in ten minutes it is rolled out into a thin layer, circles of the required diameter are cut out and used for their intended purpose. Minced meat or mushrooms are usually used as filling.
Option with vodka
Using the technology described below, a very tender and crispy base for Caucasian pies is obtained. Since this recipe for cheburek test on mineral water requires the presence of a certain set of components, inspect the contents of your own pantry in advance. This time it should contain:
- 4 cups high-grade wheat flour.
- 300 milliliters of highly carbonated mineral water.
- A couple of teaspoons of sugar.
- 20 milliliters of vodka.
- A pinch of salt.
Cooking technology
Pour pre-sifted flour into a wide and deep bowl. Salt and sugar are also sent there. In the middle of the resulting slide, make a small depression and pour vodka and mineral water into it. Mix everything thoroughly until a homogeneous, fairly thick mass is formed.
The finished crispy dough for chebureks in mineral water is rolled into a ball, wrapped in cling film and put in the refrigerator. Literally half an hour later, the polyethylene is removed from it and used for its intended purpose. To the surface ready-made chebureks bubbles appear, they are fried in large quantities vegetable oil.
Option with egg
This is very simple technology. It involves the use minimum set ingredients, most of which are almost always available to every prudent housewife. It is possible that before preparing the pasty dough in mineral water (the recipe with photos can be seen below), you don’t even have to go to the store. This time you should have at hand:
- 700 grams of wheat flour.
- 400 milliliters of mineral water.
- Raw chicken egg.
- 3 tablespoons of any vegetable oil.
Sequencing
Shortly before starting the process, you need to cool the mineral water. To do this, it is placed in the freezer. Then the cooled drink is poured into a deep bowl. A raw egg is also sent there and the whole thing is lightly beaten using a regular fork. Pour vegetable oil into the resulting liquid and add a pinch of salt.
Then sifted flour is gradually poured into the future dough for chebureks in mineral water and kneaded thoroughly. As soon as you get an elastic mass that does not stick to your palms, it is immediately rolled into a ball and wrapped cling film and placed in the refrigerator. After one and a half or two hours, the dough is rolled out into a thin layer and used for its intended purpose. Usually it is stuffed minced meat, potatoes, mushrooms or cheese.
Simple option
Using the technology described below, it turns out very tender dough for pasties in mineral water with bubbles. To prepare it you will need a minimum of ingredients, a little free time and a little patience. But the resulting result will exceed all your wildest expectations. To avoid unpleasant surprises, make sure in advance that you have at hand at the right time:
- 300 grams of high-grade wheat flour.
- ½ teaspoon salt.
- 50 milliliters of any vegetable oil.
Cooking algorithm
First of all, you need to cool the water. To do this, the mineral water is sent to freezer. Then ice water is poured into a suitable bowl and lightly salted. Add vegetable oil to the resulting liquid and add pre-sifted flour in small portions. All this is thoroughly mixed. First, use a spoon or a whisk, and when the mass becomes dense enough, use your hands.
The finished dough should be elastic and not stick to your palms. As soon as it reaches the required consistency, it is wrapped in cling film and placed in the refrigerator. After about thirty minutes, the dough is freed from polyethylene, rolled out into a thin layer and chebureks are made from it.
Option with butter
To prepare the dough, use only fresh and quality ingredients, because the taste of the future dish depends on this. The mineral water present in its composition will give the structure of the chebureks additional porosity, so it is often recommended to add not ordinary, but highly carbonated water to the dough. In addition, you will need other ingredients. Therefore, make sure in advance that your kitchen cabinets contain:
- 200 milliliters of highly carbonated mineral water.
- 3.5 cups high-grade wheat flour.
- ½ teaspoon sugar.
- Quarter pack butter.
- A couple of tablespoons of vodka.
- Chicken egg and a pinch of salt.
Pre-chilled mineral water and vodka are combined in one deep vessel. Sugar is also added there. table salt, raw chicken egg and melted butter in advance. Add sifted flour little by little to the resulting liquid and mix thoroughly. As a result, you should end up with a cool mass.
Practically ready dough in mineral water with vodka and egg, roll into a ball, wrap in plastic and place in the refrigerator. After about thirty minutes, it is freed from the cling film and divided into eight approximately equal parts. Each of the resulting pieces is rolled out into a sufficient thin flatbread, fill it with pre-prepared minced meat and seal the edges. If the dough turns out dry and does not want to stick together, then it is slightly moistened cold water. So that the products become bubbly and acquire a beautiful golden crust, they are placed in a heated frying pan and not covered with a lid. Otherwise, water from condensation may get into the oil and start shooting. If the chebureki are not cooked well inside, then after turning them over to the other side, you can briefly cover the vessel with a lid.
Yeast dough for pies and pies is made not only with milk, whey, kefir, yogurt, water, but also with mineral water. The dough is light, airy and very tasty. Culinary portal Art-cooks offers a recipe for pie dough with green onions and eggs in mineral water.
Ingredients:
- sparkling mineral water 1 glass;
- fresh yeast 20 g;
- odorless vegetable oil 3 tablespoons;
- granulated sugar 1 tablespoon;
- salt 1 teaspoon;
- flour 450 gr.
For the green onion and egg filling
- 3-4 eggs;
- green onions;
- vegetable oil 2-3 tablespoons.
Kitchen gadgets:
- oven.
Cooking time:
- 2 hours.
Preparation:
1. Fresh yeast(can be replaced with dry ones) dissolve in mineral water, add salt, granulated sugar, mix. 
2. Add flour, mix. Then add vegetable oil, knead the dough in mineral water, it should lag behind the walls of the cup. Cover with a towel and leave to rise for about one hour. 
Filling for pies and pies from green onions and boiled eggs
3. Boil the eggs as usual for 10 minutes, rinse with cold water, peel, and grate on a coarse grater. Green onions cut in small pieces. 
4. Place green onions and boiled grated eggs in a bowl, mix, add salt, add vegetable oil, mix again. One of my favorite pie fillings is ready. 
5. When the dough has risen, transfer it to a floured table. Cut off two-thirds of the dough, from this piece we will make a pie, from the remaining dough you will get 5-6 small pies. 
6. Roll out most of the dough into a rectangle 5 mm thick. Transfer it to a baking tray previously covered with baking paper. 
7. Spoon onto the dough ready-made filling, there should be a lot of filling. 
8. Pinch the dough very well; you can put leaves cut from the leftover dough on top. 
8. Cut the remaining dough into 5-6 small parts, roll out each part. Place the filling on the rolled out circle. 
9. Bring the edges of the pie together, pinch them well, and place them on a baking sheet, seam side down. 
10. Brush the surface of the pie with beaten egg, you can use only the yolk. 
11. Place the baking sheet with the pie and pies in a heated oven, bake at 200 degrees until done. 
12. To make the crust soft, grease the surface of the pie and pies with a piece of butter, cover with a kitchen towel, and let stand. 
13. Ready pie cut crosswise into portions. 
filling for pies from yeast dough You can make any kind of mineral water, both sweet and unsweetened;
be sure to let the dough rise well, the rising time depends on the quality of the yeast and flour, the temperature in the kitchen, and the thickness of the dough;
Well, who doesn't love it? Maybe, of course, there are such people, but among my circle of friends there are definitely none. Although, as they say, there is no arguing about tastes, it is quite possible that some people simply have not tried real delicious dumplings!
But they can be prepared with various fillings – chicken meat, pork, veal, fish and even mushrooms! But, in addition to the filling, it is also important to prepare the dough correctly so that it is thin, elastic and tasty - that’s when the dumplings turn out simply magical and very beautiful.
There are several recipes for cooking dumpling dough, but if you move away from the classics, you can make an interesting and even softer dough. And the whole trick is in the successful selection of ingredients: a chicken egg together with a vegetable or olive oil mix with sparkling mineral water and add wheat flour. When kneading, the dough is first viscous and then soft, from which you can make both dumplings and dumplings. The finished dumplings turn out delicious, their dough is thin and just melts in your mouth.
This kind of dough for dumplings made with mineral water, the recipe for which I propose, can be made in advance and put in the refrigerator for several hours, during which time the flour will give it all the gluten and it will become even more elastic. If you don’t like making dumplings with your hands, then buy special device- a dumpling maker, with its help the preparation of these delicacies will turn into an exciting activity. 
Ingredients:
- Wheat flour premium - 3.5 tbsp.,
- oil (olive or vegetable deodorized) - 3 tbsp.,
- granulated sugar - 0.5 tsp,
- table chicken egg - 1 pc.,
- mineral water (with gases) - 200 ml.
Recipe with photos step by step:
The preparation of the dough is divided into several stages. First mix in a bowl liquid ingredients– beat in a chicken egg, pour in oil, a glass of mineral water and add granulated sugar. Stir the mixture with a whisk until smooth. 
Next, add the sifted flour into the bowl in small batches. 
And we begin to knead the dough. 
Now it is important to knead the dumpling dough well so that it is soft, homogeneous and sticky. You can do this with your hands, or you can trust the kitchen machine, whichever is more convenient for you. 
The last stage is to let the dough “rest”; to do this, wrap it in film and put it either in the cold (if the filling is not ready yet and we won’t be making dumplings soon), or simply leave it on the table. From this dough you can make dumplings with meat, vegetables or
And the dumplings should be special. Products will be made from it. Therefore, it needs to be elastic, not stick to your hands, but glue the edges of dumplings or dumplings well. The dough will have to hold the filling, which will release juice when cooked and increase in size. Therefore, it must be durable.
Dumplings are national Russian dish. That's why there are a lot of recipes. Including the test. Housewives experiment a lot to make it soft, elastic and at the same time durable. We bring to your attention the recipe “Dough for dumplings in mineral water” with photos and step by step instructions. Products made from it are very tasty, slightly airy, and soft. And making this dough is very simple. This is what we will now see. In addition to the classic recipe, we will present a few more for a variety of tastes.
Ingredients
Needless to say, the dough for dumplings is prepared in mineral water, not in sweet water with bubbles? It is in carbon dioxide that the secret lies. Salt and sugar dissolve instantly. Less flour is required than in the classic dumpling recipe. Kneading won't take much time either. This dough does not boil soggy, and you will not spoil the dish if you hesitate a little in removing the finished products from boiling water. The edges of the dumplings stick together well, and the middle firmly holds the minced meat inside.
So, what do we need to knead the dough? One egg, a glass of sparkling mineral water, one teaspoon of salt and two sugar. You will need about four cups of flour. But we will sprinkle it gradually, because different varieties have different kneading abilities. From the utensils we need a bowl and a napkin.
Dough for dumplings in mineral water: basic recipe
First, let's beat the egg into the container where we will knead the flour base. Add sugar and salt. Lightly beat the egg with a fork. Now pour in a glass of sparkling mineral water. Stir. We start adding flour. This is best done in portions, sifting it through a sieve to avoid the formation of lumps.
Stir constantly - first with a fork, and then with your hands. The dough for dumplings in mineral water should not be very tough. Soft, elastic, it will roll out easily. But in order for the products to mold well, you need to let the dough rest for about twenty minutes after kneading. After this you can roll it out. It is also noteworthy that dumplings and dumplings do not require additional flour when modeling. If we do not plan to cook all the products at once, they should be covered with cling film to protect them from drying out and placed in the refrigerator.
Dough for dumplings in mineral water with vegetable oil
We've covered the basic recipe. It is very similar to the classic one, except that it is not added to the dough. plain water, but carbonated. Now let's look at the various variations of the basic recipe. Additives to classic ingredients designed to make the dough more elastic, stronger and tastier.
In this recipe, we also include vegetable oil (preferably sunflower) in the list of the above set of products. We will need four tablespoons of this product. The amount of sugar and salt in this recipe is equal. Pour one teaspoon of each into the egg, scrambled with a fork. First add vegetable oil, and then mineral water. Only at the end add flour in portions. The bun should turn out shiny after kneading. You need to give the dough about twenty minutes to “ripen”. The vegetable oil in the composition will allow you to roll out a very thin layer. Elastic dough will not stick to your hands, which will make the sculpting process pleasant and quick. And the products will not tear during cooking.
With soda and sour cream
The addition of milk fat makes the mineral water dough for dumplings and dumplings airy and tender. It molds perfectly. The dough does not tear when cooked and tolerates freezing in the refrigerator. A finished goods They turn out smooth, as if lubricated with oil. First, in a bowl, mix the egg with a teaspoon of salt. Then add one hundred milliliters of sour cream of any fat content and sparkling mineral water. We begin to sift the flour into the bowl. This recipe can take eight hundred grams. Knead a loose elastic dough. Let's give the bun a quarter of an hour so that the gluten contained in the flour can manifest itself. After this, you can roll out the layer and make dumplings or dumplings. Products made from dough with sour cream and soda cook quickly and remain intact.
Colored dumplings
We know that there is pasta in all shades of the rainbow. Various dyes add color to pasta dough - tomatoes, paprika, spinach, cuttlefish ink, etc. What prevents us from applying the same principle when making dumplings? These food colorings not only add color to products, but also diversify familiar taste. In addition, you don’t need to add eggs to this mineral water dumpling dough.
Mix in a bowl a glass of soda, a pinch of salt, two tablespoons of vegetable oil and three tomato paste or ketchup. The dumplings will come out with an original pinkish-orange color. Tomatoes can be replaced with blended purees bell peppers or spinach. When the mass becomes homogeneous, add three cups of flour in portions. Knead the dough for about fifteen minutes. And then we let it rest for another half hour in a warm place.
With soda and milk
This mineral water dumpling dough will be elastic, tender and at the same time durable.
A recipe made with milk is more budget-friendly than one made with sour cream. First, beat an egg into a bowl. Stir with a fork until the white and yolk are combined. Now pour in a third of a glass of milk. Beat the mixture with a mixer whisk. Now add two-thirds of a glass of highly carbonated mineral water. Carbon dioxide bubbles will accelerate chemical reactions in the dough, making it airy and very elastic. Add a teaspoon of salt to half a kilogram of sifted flour. Stir and form into a slide. In this recipe we add the egg-milk mass to the flour, and not vice versa. Knead the dough into a tight dough. And add two tablespoons of vegetable oil at the very end to make the mass less dense. If the dough still turns out too tight, add a little more mineral water. Before rolling out, be sure to let the bun sit in a warm place for about twenty minutes.
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