Hi all! I have never met a person who didn’t like dumplings. We do not take vegetarians into account. It would seem that what is special here: ordinary unleavened dough, and there is meat in it. But despite the simplicity of the recipe, few people will refuse such a treat.
If you want to learn how to make dumplings yourself at home, then read below 10 recipes on how to prepare tasty, elastic, tender dough. After all, the taste of the finished dish largely depends on the quality of the shell.
I’ll start the article with a classic recipe using water. And then you can learn how to make a batch with milk and kefir. You will also see that you can use soda and boiling water. For those who do not like to knead the dough with their hands for a long time, there is a salvation: a bread machine or food processor.
In general, read the content and get down to business. It will definitely be delicious!
Elastic dough for homemade dumplings on water with eggs - a classic recipe
I’ll start my selection of dumpling dough recipes with the classic version. This is probably what most housewives do. The result is an elastic mass, from which it is easy to sculpt. When rolling out the dough, the work surface should be dusted with flour.
Below is a recipe where additional flour is not needed when modeling ().
Ingredients:
- flour - 650 gr.
- egg - 1 pc.
- salt - 1 des.l.
- vegetable oil- 1 tbsp.
- water – 250 ml
For minced meat:
- meat - 700 gr.
- onions - 300 gr.
- black ground pepper- 1 dess.l.
- salt - to taste
Preparation:
1.Water needs to be at room temperature. WITH cold water won't be able to knead good dough, because the gluten of the flour will not swell and make the mass elastic. Pour water into a deep, large bowl.
2.Add egg, salt and vegetable oil to the water. Stir until the salt dissolves.
3. Now all that remains is to add flour for kneading to the dough. The flour must be sifted. Add flour little by little and stir.
4.When the dough is already hard, proceed to kneading on the table. This is the most labor-intensive process, because you need to knead the mass for a long time, 7-10 minutes. It is during the kneading process that the mass on the dumplings becomes elastic and pliable.
5. The finished dough must be collected into a ball and placed in a plastic bag. Leave it like this room temperature for 1 hour so that the lump rests and becomes the desired texture.
6. That's it, simple, classic dough ready for dumplings. It can be kneaded with a mixer or food processor, which has the necessary function. In the refrigerator finished product can be stored for about 5 days. You can also make dumplings for future use and freeze them, sprinkling them with flour to prevent them from sticking together.
7.B classic minced meat All you need is meat, onion, salt and pepper. Take any meat: pork, beef, even poultry or a mixture. The onion should be very finely chopped; you can pass it through a meat grinder. Mix all filling ingredients thoroughly.
8.When the dough has rested, you can start modeling. Cut a piece from the finished mass and knead it a little. Sprinkle the table with flour and roll it out into a thin layer with a rolling pin.
The thinner the layer, the tastier the dumplings will be. A normal thickness would be about 1 mm.
9.Use a shot glass or a small round mold to make circles over the entire surface. Remove excess dough.
10.Place the filling into the center of each circle with your hands. Now mold the edges of the dumplings.
11.Place in lightly salted boiling water. When all the dumplings float to the surface, cook them for 4-5 minutes and you can take them out.
For more flavor in the broth, add bay leaf, peppercorns.
12. The results are delicious homemade dumplings, they do not fall apart when cooked, are easy to mold and hold their shape well. You can eat them with sour cream, butter and even mayonnaise. It will also add flavor fresh herbs, finely chopped. Prepare dumplings at home and enjoy the natural taste!
Choux pastry for dumplings: a universal recipe
Choux pastry also very popular. The recipe itself is very similar to the classic one, but the water is taken not at room temperature, but boiling water. And this factor quite strongly influences the softness and structure of the finished product.
It seems to me that working with choux pastry is easier; it sticks together faster when modeling. Try this recipe and write in the comments if it turned out to be an elastic and manageable mass.
Ingredients:
- wheat flour premium— 450 gr.
- egg - 1 pc.
- salt - 1 tsp.
- vegetable oil - 1 tbsp.
- boiling water - 200 ml
Cooking method:
1. Beat one egg into a small container and add a teaspoon of salt to it. Beat well and thoroughly until smooth. This can be done with a spoon or fork.
2.Pour the sunflower egg into the beaten egg refined oil and stir again.
3. Sift all the flour into a large bowl and make a well in the middle. Pour the egg-oil mixture into the resulting funnel and stir.
Not until smooth, but the egg needs to be stirred in so that it does not curdle when it comes into contact with hot water.
4. Boil water; for this amount of flour you will need 200 ml. Pour boiling water into the dough little by little and stir quickly.
5.Pour the contents of the bowl onto the table and begin kneading the dough with your hands. Work carefully because the mixture is still hot at this stage. Stir in the flour gradually, gathering the ingredients into a ball. Don't rush, this is not a quick job.
6.Knead the mixture until it becomes smooth and homogeneous. All flour should be mixed in. Already now the lump will stretch easily and not stick to your hands.
7.As always, dumpling dough should rest. It will be enough for the custard to lie for half an hour. It needs to be wrapped in film or covered with a towel to protect it from weathering.
8.When the lump lies down, it will become very soft and elastic. It can be easily stretched by hand and will not tear. Now you can start making your own perfect homemade dumplings.
9. Using a rolling pin, roll out the dough into a thin layer. The thinner, the tastier. You can further stretch the layer with your hands; it is very elastic and will allow you to do this.
When working with choux dumpling dough, you do not need to use flour for dusting. It rolls out well and does not stick to the surface.
10.Well, then proceed as usual. Use a glass to cut out circles, put the scraps into a bag (they will need to be rolled out into next time). Spread the minced meat and form into neat dumplings. As you can see in the photo, the dough does not stick to your hands; there is no need to sprinkle it with flour. It molds like plasticine.
11.Dust the board on which you will place the finished cakes with a little flour to be on the safe side.
12. Cook dumplings and treat them to your family and don’t forget about yourself. It will be 100% delicious.
The best dumpling dough in boiling water - a simple video recipe
Do you like short and informative video recipes? Then watch how to make very good and tasty dumpling dough. For everything to work out perfectly, you need to measure the flour and water in one glass (the same). It is not the grams that are important here, but the volumes.
The water used has just boiled, so knead the dough slowly so as not to burn yourself.
Ingredients:
- premium flour - 3 tbsp.
- boiling water - 1 tbsp.
- egg - 1 pc.
- refined sunflower oil - 3 tbsp.
- salt - 0.5 tsp.
Well, is it delicious?
How to knead thin dumpling dough with milk by hand?
It is believed that the dough for dumplings should be made in water with an egg. But try making it at least once with milk. And you will see how tender it will be. It is much softer than the classic one. It’s just like water - it’s much more tender in milk, it just melts in your mouth. The same is true here, the difference will be noticeable.
You need a few products - only 3 items. Use premium flour to make the dough elastic.
Ingredients:
- flour - 3 tbsp.
- milk - 1 tbsp.
- salt - a pinch
Cooking steps:
1. The milk should not be cold, but at room temperature. Therefore, take it out of the refrigerator in advance (at least half an hour in advance). If you don’t have time to wait, heat the liquid slightly. As you can see, you don't need to use eggs.
2. Sift the flour into a fairly deep bowl to saturate it with oxygen and get rid of lumps and possible debris. Mix flour with salt.
3.Pour in the milk and stir first with a spatula or spoon. Then start kneading with your hands on a clean table.
You need to take 3 parts of flour, and 1 part of liquid. This perfect proportions for a good home test.
4.Knead until you get a pliable, soft, elastic mass that does not stick to your hands. Don't be lazy at this stage, because dumpling dough loves warm hands and loves to be kneaded for a long time.
5.Wrap the finished formed ball in a bag or film and let it rest right on the table for at least half an hour. You can make the dough in the evening, put it in the refrigerator overnight, and the next day start modeling.
6. In general, milk dough may well become your favorite. Then work with it as you are used to. Either roll it into a layer and cut out circles using improvised means, or roll flagella and cut them into pads. Then each pad needs to be rolled out thinly.
From this dough you can make not only dumplings, but also dumplings.
Preparing dumpling dough in mineral water with vegetable oil
In addition to regular water, you can use mineral water. But not just any kind, but a highly carbonated one. It was noticed that when using such water, the dough for dumplings becomes much stronger and more elastic, it does not tear or stick. When cooking, the dumplings will not fall apart.
Another plus is that the kitchen will be clean. After kneading the dough, you will not need to use additional modeling flour to dust the surface. This advantage captivates many housewives.
Ingredients:
- sparkling water at room temperature - 1 tbsp. (200 ml)
- sunflower oil - 4 tbsp.
- egg - 1 pc.
- salt - 1 tsp. no slide
- sugar - 1 tsp. no slide
- flour - 4 tbsp. (200 ml each)
How to cook:
1. Beat an egg into a bowl, add salt and sugar. Beat lightly with a whisk or fork.
2.Add odorless vegetable oil to the resulting mixture and mix well.
3.Pour soda into the mixture and stir. Foam will appear, this is normal.
4. All that remains is to add flour. You don’t need to put it all in at once, add it in parts and knead. Work until the lump becomes elastic and stops sticking to your hands.
5.Cover the dough with film or a towel to protect it from airing. Leave for a while (at least 20 minutes) on the table to allow the mixture to rest.
You can put it in the refrigerator and use the dough the next day. Just take it out of the cold in advance so that it comes to room temperature.
6.Then everything happens as usual. Dumplings are made, boiled in broth and eaten with gusto by the whole family. They look very beautiful, smooth, do not spread, and remain dense. Overall, I recommend this simple recipe. All that's left to stock up on is soda!
How to properly make dough for dumplings so that it doesn’t boil over (recipe using kefir without eggs)
Above I wrote how to make dumpling dough using water, soda, and milk. It's time for another one good recipe on kefir. This time we will make it without eggs, with only three ingredients. You can knead either by hand or in a food processor. You need to knead by hand for about 10 minutes, so be patient. Kitchen appliances will make this task much easier.
Ingredients:
- kefir - 300 ml
- premium flour - 450 gr.
- salt - 1 tsp.
Cooking method:
1.Kefir dough uses less flour than classic version. Therefore, the dumplings turn out tasty, tender and not stuffed. At the same time, they do not boil over. But you need to knead it well, for a long time. First you need to mix kefir with salt. If you knead in a mixer, do it using the whisk attachment.
2. It is better to use sifted flour. Pour a third of the norm into kefir and stir with the same whisk until a homogeneous smooth mass.
3.Now replace the whisk with a dough hook attachment, add half the remaining flour and knead the mixture with kefir at low speed. When this flour is mixed in, add the rest.
4.Knead the dough until it becomes soft and slightly sticky.
5.Give finished mass shape into a ball and place it in a bag. Leave in a warm place for 40 minutes to allow the flour gluten to dissolve. After this, it will be much easier to sculpt from such dough, it will become more elastic.
6.After 40 minutes, lightly dust workplace flour and quickly knead the dough with your hands. Now it’s perfect, it doesn’t stick to your hands at all.
7. Make dumplings, but you may need additional flour to dust the table. You can use a dumpling maker to speed up the modeling process. To do this, divide a large bun into several balls. Roll one ball into a thin layer and place it on the mold. Place the minced meat in the grooves. Cover the top with a second layer of dough.
8. Use a rolling pin to separate the cakes.
9.Now cook and try to see if the dumplings are tasty kefir dough. And don’t forget to write in the comments what happened.
Step-by-step recipe for delicious dough for dumplings on kefir with egg
How to make dumpling dough with kefir and egg? Now I will describe the preparation process in detail. There is nothing complicated, as is the case with other recipes. So let's get started.
Ingredients:
- kefir at room temperature - 500 gr.
- flour - 1 kg
- egg - 1 pc.
- salt - 1 tsp.
- soda - 1 tsp.
Preparation:
1.Pour kefir into a bowl, add baking soda and stir. The extinction reaction will begin and bubbles will appear on the surface. Then add salt and mix again. Beat in the egg and whisk until smooth.
2.Now sift the flour and add it in parts. You can stir with a whisk first. When the dough is too thick, switch to kneading by hand.
Do not take cold kefir. Let it sit in a warm place for at least half an hour beforehand. Or heat slightly, stirring to prevent it from turning into curd.
3. Do not add all the flour at once; you may need less. There is no need to over-flour the dough, otherwise it will become too tough. Knead until the lump becomes soft, manageable and slightly sticky.
4.Cover the resulting workpiece with a towel or put it in a bag. Leave on the table to rest for 30 minutes. During this time, the dough will become denser and stop sticking.
5.Well, now you can start modeling and cooking. I hope you have fun working with this recipe.
Preparing good dough for homemade dumplings in a bread machine
If you are the owner of a bread machine, then knead the dough for dumplings in it, make your life easier. The kitchen will be clean, your hands will not get tired - beauty. I’ll write how to knead the classic version using water in this unit.
Ingredients:
- premium wheat flour - 400 gr.
- liquid (2 eggs + water) - 200 gr.
- salt - 1 tsp.
- vegetable oil (olive or sunflower) - 2 tsp.
Preparation:
1. You need to use sifted flour, so the dough will be more saturated with oxygen. The proportion of flour and liquid is 2:1. If you take 400 grams of flour, then there should be 200 grams of liquid.
2. First put two eggs in the bread machine and pour water at room temperature. In total you should get 200 grams. For a more accurate measurement, use a kitchen scale. Place a bowl on them and weigh the eggs and water.
One egg weighs approximately 50 grams. Two eggs - 100 gr. This means you will need 100 grams of water.
3.Now add the amount of flour, salt and vegetable oil.
4. Place the pan in the bread maker and select the “Dough” program. IN different models this kitchen appliances there may be different programs. 20 minutes is enough for kneading. If you only have the option for yeast dough, designed for an hour and a half, you can select it, but turn it off before the end.
Look at the bread machine at work. If you see that the bun is not forming well, you need to add water to small quantity(1-2 tsp).
5. Within 3-4 minutes, all the products will come together into a lump. And let the dough continue to knead until it has good elasticity.
6.Take out the finished mass, wrap it in cling film and let it rest for about 20 minutes. After the bread machine, the dumpling dough will be warm, soft and pleasant. It's easy to sculpt and doesn't tear.
7. During cooking, the work surface should be dusted with flour, as in the classic version.
Perfect dumpling dough with vinegar: the recipe is juicy and tasty
The vinegar dough will be surprisingly strong. At the same time, it will not be clogged with flour. It will be tasty, juicy, soft. For cooking, certain proportions must be observed. For 1 kg of flour you will need 0.5 liters of liquid. Therefore, for convenience, take a half-liter jar to accurately measure required quantity.
Ingredients:
- eggs - 250 ml (5 pcs.)
- vinegar 9% - 50 ml
- vegetable oil - 100 ml
- water - 100 ml
- salt - 2 tsp.
- sugar - 2-3 tsp.
- premium flour - 1 kg
Cooking steps:
1. Beat eggs into a 0.5 liter jar so that they fill exactly half the container. This will require about 5 pcs.
3. Pour the contents of the jar into the bowl where you will make the batch. Add salt and sugar (to compensate for the acidity of the vinegar). Stir everything until smooth.
4. Add flour, it is advisable to sift it first. Stir first in a bowl and then pour onto the table.
5.Now the most physically difficult task is kneading the dumpling dough with your hands. Do this until the bun becomes elastic.
6. Let the dumpling dough rest for half an hour on the table under a towel, then you can roll it out and make meat cakes. No flour is needed for modeling; nothing will stick to the table or your hands.
7. Boil dumplings in water without salt, otherwise it will be over-salted.
Video on how to prepare colored dumpling dough at home
Colored dumplings are always a holiday in the house. Many children will be pleasantly surprised by this unusual dish. Preparing this colorful dish is not difficult. In principle, everything is done as in the classic version. Only instead of water they take vegetable juices. For example, pink comes from beets, yellow from carrots, green from spinach, purple from red cabbage.
You can also tint the dough with turmeric or tomato paste. You can also use parsley instead of spinach. In general, it will be beautiful, tasty, and healthy. Watch the detailed cooking process in the video below.
Ingredients:
- flour - 600 gr.
- vegetable juice - 240 ml
- egg - 2 pcs.
- vegetable oil - 2 tbsp.
- salt - a pinch
It would seem that what could be new in such an old topic as dumpling dough? But as you can see, there are several different recipes. Everyone can choose according to their taste. If you want variety, then cook a new version each time and your family will be pleasantly surprised by the new tastes.
You can also make a lot of minced meat. I wish everyone a bon appetit!
Good afternoon. Today I want to raise the issue of a very tasty dish, known in many countries - o. Although the history of the emergence of such a hot delicacy goes far back to China, because it is this country that is characterized by the labor-intensive process of creating products, adding spices and fast cooking in boiling water.
Nowadays, meat “ears” are very popular among almost any nation, they just have different names.
There are a lot of recipes for making homemade dumplings, but the main thing is what kind of dough and filling it will be. I propose to dwell in more detail on the flour base and analyze the nuances of making elastic and elastic dough, which will not stick to your hands, and will not boil over during cooking and will retain its shape.
We will consider with you all the options from classic to original. 😉 Read, try and evaluate. Also, during the process, secrets will be revealed and tips and recommendations will be given for obtaining an excellent test. Well, at the end of the article I will combine everything to make it easier for you to understand everything.
We will start with the simplest and most uncomplicated cooking method. I use this technology very often and I like it. Firstly, minimal products are required to create the mass, and there are no difficulties when kneading. Even a beginner can handle it.
Try to add only premium flour to the dough and do not forget about eggs. In some cases, they can be replaced with egg powder.
Ingredients:
- Flour - 600 gr.;
- Egg - 2 pcs.;
- Salt - 1 teaspoon;
- Water - 200 ml.
Cooking method:
1. Take a large bowl. Pour the sifted flour into it and beat in the eggs.
2. Add water and mix the mixture well.
3. Add salt and knead the dough with your hands.
4. It should be dense and not stick to your hands. Roll it into a ball, cover with a clean plate and leave to rest for 15-20 minutes. And then start sculpting.
Don’t forget that dumplings need to be made with love and a lot of time should be allocated for their preparation.
How to make elastic dough for dumplings at home
The next variation differs from the previous one in that this time we will add more vegetable oil and semolina. And I will emphasize that you do not forget to sift the flour. Remember, this is an important condition.
Use only fresh food, otherwise you risk getting a tough and rough dish.
Ingredients:
- Flour – 0.5 kg;
- Water – 1 tbsp.;
- Egg – 1 pc.;
- Semolina - a pinch;
- Salt - 1 tbsp. spoon;
- Vegetable oil – 1 teaspoon.
Cooking method:
1. Sift the flour into a deep plate or onto a work surface. Make a well in the middle and add semolina and beat in the eggs. Also add vegetable oil.
2. Mix everything with a spoon. Heat the water in advance. Need warm water. Dissolve salt in it. Pour salted water into the resulting flour mixture.
3. Knead the dough well with your hands on the table.
4. Knead the consistency for a long time, for 10 minutes. Then cover with a clean towel and leave for 30 minutes.
5. When the dough has rested, start sculpting the products.
Classic recipe for dumpling dough
And here are the instructions that most people use when kneading the mass. Try this option too.
Knead the dough only by hand, for 15-20 minutes.
Ingredients:
- Flour - 2-3 tbsp;
- Egg - 1 pc.;
- Water - 1 tbsp.;
- Salt - 1 teaspoon;
- Vegetable oil - 1 teaspoon.
Cooking method:
1. Sift flour into a bowl, beat in eggs. Pour warm water With salt.
2. Stir the consistency until smooth.
4. Then cover the workpiece with a cup and leave for 30-40 minutes at room temperature without drafts.
5. After the time has passed, knead the dough again and use for its intended purpose.
We make the dough in mineral water with vegetable oil
This is already an unconventional technology. Instead of regular water, we will use sparkling water. I'm sure you've heard a lot about this method. Perhaps now is the time to try it out. Thanks to the gases, the dough really turns out very elastic and tender.
Ingredients:
- Egg - 1 pc.;
- Carbonated mineral water - 1 tbsp.;
- Vegetable oil - 4 tbsp. spoons;
- Flour - 4 tbsp;
- Salt - 0.5 teaspoon;
- Sugar - 0.5 teaspoon.
Cooking method:
1. In a deep bowl, mix the egg, mineral water, vegetable oil, as well as salt and sugar.
2. Add sifted flour to the mixture.
3. Knead the resulting consistency into an elastic dough. It should not stick to your hands. Cover it up cling film and leave it alone for 20-30 minutes. Afterwards it is completely ready for further procedures.
Recipe for dumpling dough in a bread machine
For those who are afraid of not being able to cope with the batch, I suggest using kitchen appliance- bread maker. Although, I admit, I have never tried this device. But many people like it. Maybe you’ll check it out and simplify the process of preparing small “pies” with meat.
After kneading, do not forget that the mass must rest.
Dough for dumplings without eggs
Well, here’s a version of the eggless mass. I don’t use this, but I recommend it to anyone who is allergic to eggs.
In order for the dough to be smooth and elastic, be sure to punch it several times, throwing it onto the work surface.
Ingredients:
- Water (boiling water) - 1.5 tbsp.;
- Flour - 3 tbsp;
- Vegetable oil - 80 ml;
- Salt - 1 teaspoon.
Cooking method:
Sift the flour and add salt to it. Then pour in room temperature vegetable oil. Stir the mass. Next, pour boiling water in a thin stream. At the same time, work continuously with a spoon so that there are no lumps. After introducing boiling water, knead the dough on the work surface with your hands. Roll it into a ball and cover with cling film. Leave to rest at room temperature for 30 minutes.
How to make dumpling dough in boiling water (custard version)
Here's an interesting one custard method preparations. I've heard about it, but haven't tried it. I’m used to doing everything the old fashioned way. Have you tried it? Share your experience in the comments).
Even if you do not use boiling water, you still need to add only boiled water.
Ingredients:
- Water - 2 tbsp;
- Flour - 3-4 tbsp;
- Salt - a pinch;
- Vegetable oil - 1 tbsp. spoon.
Cooking method:
1. Bring the water to a boil. Pour it into deep container. Add sifted flour (2 cups) to boiling water.
2. Using a mixer, knead batter so that it turns out without lumps.
3. Add salt and vegetable oil to the consistency. Next, add the remaining flour and knead the mixture by hand.
4. The dough will be hot, don't be alarmed. It should be dense and not stick to your hands. Wrap it in a bag and put it in the refrigerator for 30 minutes. After 30 minutes, take out the workpiece, knead again and begin sculpting.
Delicious dough for homemade dumplings made with milk
Now you know that you can use not only ordinary water, but also boiling water or mineral water. Next try replacing liquid ingredient for milk, also an awesome option. Well, if possible, use homemade eggs rather than store-bought ones.
Ingredients:
- Milk - 1 tbsp;
- Egg - 2 pcs.;
- Vegetable oil - 1 tbsp. spoon;
- Flour - 2 tbsp;
- Salt - 1 teaspoon.
Cooking method:
1. Pour milk at room temperature into a deep bowl.
2. Then beat the eggs, add salt and vegetable oil.
3. Mix everything well.
5. Then knead the dough with your hands.
6. Roll it into a ball and cover it with cling film. Place in the refrigerator for 20 minutes. After the specified time, remove the workpiece from the refrigerator. The dough is now ready for further work, it is elastic and elastic.
The best recipe for elastic dough for dumplings for 1 kg of flour
When you decide on the kneading method and make the dough, if possible, put it in the cold for two hours. This way it will be more elastic and will be much easier to work with.
Ingredients:
- Flour - 4 tbsp;
- Warm water - 3/4 cup;
- Vegetable oil - 1/4 cup;
- Eggs - 2 pcs.;
- Salt - 1 teaspoon.
Cooking method:
1. Pour sifted flour into a deep bowl and make a well in it.
2. Pour warm water into a glass and add vegetable oil.
3. Pour this mixture into the flour and stir until smooth. Make sure the water is warm, but not boiling water.
5. Knead the dough with your hands.
6. Put it in a bag and put it in the refrigerator for half an hour. That's all, you can start sculpting.
Excellent, quick and smooth dumpling dough - video recipe
And in conclusion, I want to once again duplicate the option of preparing the mass with milk. Watch the story and go start your own foundation.
Now let's summarize everything. To make the dumplings really tasty and truly homemade, you need to make the dough correctly (I’m keeping quiet about the filling for now, if you’re interested, write, and then I’ll create a separate issue on this topic). It should be elastic and not tear during cooking.
To achieve this, take good mood And sufficient quantity time, and it will also be great if the whole family gets involved in this process (I mean this about modeling). Choose any recipe described above that you like and follow the instructions, as well as follow all the recommendations.
So get down to business quickly: stick large number dumplings and freeze them for future use. Then your preparations will help you out at any time!
Well, that's all for today. I look forward to seeing you all in the next issues!
Most housewives know how to make dumplings. What's easier: knead the dough, grind the meat through a meat grinder, stick it, boil water, and beautiful hearty dish ready. However, it takes a lot of time to prepare it. How can you prevent your dumplings from looking like they were bought in a supermarket? You don’t want long periods of standing at the kitchen table and stove to go to waste, do you? If you follow our advice, you will make dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most authentic and delicious in the world.
The best dish is made from homemade dough
Most often, we buy dumplings in stores ready-made. But how can they compare with store-bought ones?! Homemade minced meat and the dough is always unique. For the filling, you can take meat from different animals, choose spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that your figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks turn out the dough gray, inelastic and difficult to mold?
Required Products
How to make delicious dough is very simple.
Ingredients:
6 glasses wheat flour premium quality;
1.5 glasses of water;
1 teaspoon salt.
It is very rare to find in cookbooks or on cooking websites. correct sequence how to make delicious elastic dough for dumplings. The point is not that the chefs or technologists are trying to hide main secret. They just focus on correct ratio ingredients, assuming that the technology for handling them is a priori obvious to everyone.
Flour selection
To make delicious dumpling dough, you first need to purchase good flour. The best wallpaper is from durum varieties wheat type durum, top quality. This flour contains a lot of gluten. Products made from it do not turn sour when cooked. The dough does not darken. By the way, you can determine what kind of flour you got by the color of the resulting dough. If it remains as white as the flour, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. You don’t have to worry about gaining extra pounds from this type of flour.
Oxygen saturation
The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? You need to sift the flour through a hair or fine metal sieve twice. They don’t write about this anywhere either, but this is one of the main secrets good test. Take the time to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather arbitrary question. It all depends on the quality of the product and its gluten content. Accordingly, the amount of salt and water is always different.
To salt or not to salt?
Don’t get attached to the exact numbers dictated by the recipe. delicious dough on dumplings found in a cookbook. Better take our advice. It is as follows. Do not salt the flour or ready dough, and the water with which you will dilute the flour. Pour one and a half glasses of boiled liquid into the container and add salt to taste. It should be a little salty. Some chefs don’t add anything at all to their delicious dumpling dough. To make the dish successful, they salt the water in which they cook the finished dumplings. This makes sense. If you throw dough products into salted boiling water, they will not stick together or fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.
Dough elasticity
The most delicious dough for dumplings is obtained if you beat it, that is, lift it and throw it on the table several times. If you use this technique, the dough will even acquire good elasticity, although it will be an unsightly gray color. A recipe for delicious dumpling dough should not contain eggs. Sometimes it is recommended to add egg white, but you don’t need to do this, just as you shouldn’t add butter, which is sometimes recommended to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. She may be different quantities, but it is always present. In order for it to exhibit its properties, water is added to the product. The dough gains its greatest elasticity only after it has been kneaded in a cool place for 20-30 minutes.
Custard version
Having learned and mastered the secrets revealed here, you should definitely try making delicious choux pastry for dumplings. It's a little more difficult to do. However, it certainly deserves to be cooked. The photographs in the article will help. They show you step by step how to prepare delicious dumpling dough.
Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water in the microwave or on the stove to boiling water.
Pour three full glasses of good sifted flour into a deep bowl. Pour salted boiling water into it in a thin stream, stirring constantly. You need to try to do this so that lumps do not form. We should have a fairly liquid, homogeneous dough. If lumps are still present, break them up using a blender.
Add more flour to the bowl with the dough. Do this in parts, stirring constantly. Add flour and stir until you can do it with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn, sprinkle a fairly thick layer of flour on the table. Place the dough on it. At this stage it is still very sticky, so don't skimp. The dough will take as much flour as needed.
Knead the dough in the usual way. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. Delicious dumpling dough should be neither too hard nor too soft. At this stage, you need to hit it on the table 15-20 times.
Wrap the finished dough in plastic wrap and place in the refrigerator for half an hour. During this time it will settle and gain the necessary elasticity. After 30 minutes you can take it out and start making dumplings.
We formulate, cook and serve homemade dumplings
Sprinkle a thin layer of flour on the table. First, for convenience, roll out the dough into a sausage and cut into several pieces. Take one piece and use a rolling pin to roll it out into a very thin layer. Using a glass or other shape, cut out circles, place the minced meat in the center and seal the edges.
Dumplings can be cooked immediately or frozen and used as needed. Since the dough is salty, there is no need to add salt to the water. Place a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw the dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes, depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they become not puffed up and round, but a little wavy.
Remove the dumplings with a slotted spoon and place on plates. Place it on the table butter and sour cream. Don't forget about the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.
If for some reason you cannot make dumplings on the day you prepared the dough, then after it has settled, place it in freezer. Nothing will happen to him. When you need the product, simply defrost it at room temperature and you are ready to use.
What else can you make from dumpling dough?
Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened without yeast. It is perfect for pasties, strudels, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you don’t have to worry about them falling apart and leaking. It is used even during fasting, because it contains neither eggs nor dairy products.
The flatbreads made from this dough are very tasty. If you sprinkle them with sesame seeds, flax seeds or others, you will get an excellent delicacy that will also serve as independent dish. These flatbreads are washed down with milk. It's very tasty.
They make wonderful rolls and stuffed envelopes. In this case, roll out the dough into a thin layer, put the filling of meat, vegetables or soft cheese, wrap like a burrito and fry in a frying pan with or without vegetable oil in the oven, placing on a baking sheet covered with paper
With our detailed instructions you will make a very tasty dough for dumplings. The recipe for both regular and custard assumes the same amount of ingredients and differs only in that in the first case the flour is diluted cold boiled water, and in the second - hot.
How to make homemade dumplings
If you want to easily prepare truly delicious homemade dumplings, then you should start making dough for them. All the necessary advice is collected here!
45 min
220 kcal
4.6/5 (5)
Homemade dumplings is a traditional tasty and satisfying dish that can become the main dish at your festive table or be the main course on a quiet family dinner. Delight your loved ones with real homemade dumplings!
Today, technological progress has advanced so far that dough for dumplings can even be prepared in a bread machine. However, in this article we will learn how to knead the dough for the most delicious in the world in the traditional way.
Dumpling dough - classic recipe
We will need:
- 1 kg. flour
- 0.5 l. water
- 2 chicken eggs
- 1 tsp. vegetable oil
- 2 tsp. salt
Sift the flour and salt into a mixing bowl and make a well. Add the egg and butter, then pour in warm water and mix with a spoon. Place the mixture on a floured work surface and knead with your hands. The dough should be elastic, very dense and cut well without leaving marks on the knife. Cover with a cloth and set aside for 30 minutes to let it sit.
Cooking time: 40-50 minutes.
To prevent the dough from sticking to your hands, you can grease your palms with vegetable oil.
Video recipe for dumplings and dumplings dough
The video will help you visualize that preparing dough for dumplings is very easy. Pay attention to the order in which you add the ingredients. Bon appetit!
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 most simple ingredients and the primitiveness of the technology, not everyone can knead and get the desired result. Here are step-by-step recipes correct test for dumplings: soft, elastic, tasty. It's time to find yours 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 obtained 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 the adherents healthy eating Unrefined flour is often used more coarse grind. 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 the usual one is used raw water. 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 minimum set 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. Often used plastic bag. 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 dough for dumplings, which turns out to be very elastic, it can be rolled out thinly and cooked in 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. This 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 and mold it 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 they will be used medicinal drinks, like Essentuki, for example, then you need to take into account high content salt.
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
Step by step recipe one of the most delicious options dough for dumplings. It is completely mixed in whole milk, turns yellow due to the addition of eggs, 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– adding tomato paste, which gives original taste, goes well with meat filling, 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 plain water from a spray bottle.
The dough can be kneaded not only fresh milk, but also on sour. A very popular recipe is using kefir, which perfectly replaces yogurt.
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