We prepare dumpling dough at home: with water, milk, with or without eggs. The best dumpling dough recipes - for you!
A recipe for a universal dough that is perfect for both dumplings and dumplings.
- Water 1 glass (250 ml)
- Flour 550-600 grams
- Salt 0.5 tsp
- Egg 1 piece
Cover the dough with a damp towel and you can make any filling. All is ready.
I recommend this recipe to everyone who makes dumplings and vareniki at home, it’s a very good dough, it’s a pleasure to work with, it doesn’t tear or get soggy. Bon appetit.
Recipe 2: dough for homemade dumplings using water (step by step)
The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become limp in water during cooking. From the specified amount of ingredients you get about 100 small dumplings.
For the test:
- 250 ml cold water;
- 1 egg C0;
- 500 g flour;
- a pinch of salt.
For dumplings:
- minced pork and beef with onions.
Recipe 3, simple: homemade dumpling dough
Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.
Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour varies, so for certain proportions of liquid according to a single recipe, some may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.
The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you don’t have time to immediately make dumplings.
- water - 50 ml
- milk - 130 ml
- wheat flour - 3 cups
- salt - 1 tsp.
- egg - 1 pc.
- Sunflower oil - 2 tbsp.
First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.
We make a mound of flour, and then make a depression in it, into which we pour water and milk at room temperature. Beat in the egg and add salt.
Using movements along the edges of the bowl towards its center, combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough into which we pour the oil.
Now mix the sunflower oil well into the dough until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.
Recipe 4: how to easily make dough for homemade dumplings
This recipe for dough for homemade dumplings never fails, and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce your time in the kitchen.
- water – 150 grams,
- wheat flour – 600 grams,
- fine salt - 1 teaspoon. l.,
- chicken egg – 2 pcs.
I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.
I beat in the eggs and start stirring the dough with a spoon.
I pour in water, start kneading the dough, and again stir with a spoon.
The result is a runny dough, but it is without lumps and this is very good.
I pour all the rest of the flour into the dough, now I start working with clean hands, kneading the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.
I use the finished dough to make a lot of delicious dumplings.
Recipe 5: delicious dough with milk for homemade dumplings
- milk - 0.5 tbsp.
- water - 0.5 tbsp.
- wheat flour - 400 g
- chicken egg - 1 pc.
- salt - 0.5 tsp.
Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in the egg. Add salt and stir the egg with a fork.
Pour in the milk and start kneading the dough. Knead with your hands, gradually adding cold water - literally 1 teaspoon at a time. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes stiff and stops sticking to your hands.
I rarely make dumplings, but I make dumplings very often, and after trying many recipes, I settled on this one! I recommend!
Ingredients
✓ sunflower oil - 3 tablespoons;
✓ salt - 0.5 teaspoon;
✓ wheat flour - 3 cups;
✓ boiling water - 1 glass;
✓ chicken egg - 1 piece.
Recipe
Break one chicken egg into a small container (it is very good to use a fresh, home-made egg to prepare dough in water) and beat it with a fork.
Add salt to the beaten egg (according to the recipe) and mix everything well.
Then pour the sunflower oil into the egg mixture and mix everything thoroughly again until smooth.
We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baked goods, of any product you prepare from dough, depends on flour).
Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small depression in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour well, we kind of combine the flour with the egg a little).
Since we will be making choux pastry for dumplings and dumplings, we first need to prepare one glass of boiling water (very hot water) and now I will tell you how to properly knead the dough for dumplings.
Pour boiling water into a bowl with flour and egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).
Tip: I initially knead the dough with a spoon, and then switch to kneading with my hands. The dough is pliable and kneads very well.
The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).
Make a ball from the finished dough, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.
After this time, you can make dumplings and dumplings with any filling from the choux pastry.
Dumplings and dumplings prepared using this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from a minimum amount of ingredients.
This dough is very easy to work with: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so delicious that you will simply lick your fingers. A friend of mine very often cooks dumplings with stewed cabbage.
Well, tender, soft, aromatic dumplings with meat filling are amazingly delicious.
Bon appetit!
Classic dumpling dough should consist of flour, eggs and water (milk) - this composition was determined by the centuries-old experience of many peoples. Another issue is determining the correct proportions.
Do you like to cook homemade dumplings and dumplings? Then be sure to try this recipe! The result is not dough, but a real fairy tale! Delicate, soft, plastic, pleasant to sculpt and very tasty...
Its main advantage is that it is universal and excellent for dumplings, dumplings, pasties, manti, all kinds of flatbreads, pies, etc. It's up to your culinary imagination!
The recipe is tried and tested - it couldn't be easier to prepare! You need the bare minimum of ingredients...
Ingredients:
1 egg;
salt;
3 cups flour;
1 tbsp. vegetable oil;
1 cup boiling water.
Preparation:
1.Add salt to the egg and beat with a fork.
2.Then add 3 cups of flour and 1 spoon of vegetable oil.
3.Mix well and add 1 cup of boiling water (don’t be afraid, there will be no glue)
4.Knead with a spoon.
5.And then knead with your hands (if necessary, add a little flour).
Bon appetit!
Here are a few more recipes for you to try...
Mineral water dough for dumplings and dumplings
Ingredients:
1 glass of sparkling mineral water;
1 egg;
0.5 teaspoon salt;
0.5 teaspoon sugar;
4 tablespoons vegetable oil;
flour (as much as will go in).
Preparation:
1.In a bowl, combine all ingredients except flour. Add flour gradually.
2.Knead soft elastic dough. It should turn out shiny and should not stick to your hands or the table.
3.Make dumplings or dumplings. This dough can be boiled, stewed and even baked. It is also suitable for chebureks, but then do not add an egg to the dough.
Bon appetit!
The choux pastry is simply superb!
Ingredients:
1 tbsp water;
50 g butter;
a pinch of salt;
2 eggs;
3 tbsp flour.
Preparation:
1.Pour water into a saucepan, add salt and butter (the water should boil and the butter will dissolve).
2.Add 1 tbsp to boiling water. flour (stir quickly)
3. Beat in the eggs, one at a time (I mixed with a spoon, then with my hands, the mass was not hot, but warm).
4. Add flour and knead the dough (preferably, of course, one glass at a time).
5. Let the dough rest for 30 minutes (I covered it with cling film).
The dough turns out very soft and elastic. Working with him is a pleasure! Moreover, this is a very good option: it’s also suitable for dumplings and dumplings.
I prepared the dough in the morning, and in the evening I prepared dumplings and dumplings (the dough is in the refrigerator, covered with cling film). Since I decided to prepare two types of dough, I had something to compare with. I’ll say that even the taste simply amazed me; I haven’t eaten such delicious dumplings and dumplings for a long time! And there is also a very big plus - I had some dumplings and dumplings left, I warmed them up in the morning and was shocked, they looked like they had just been cooked! Prepare this dough and you will truly love it 100%.
Bon appetit!
Choux pastry for dumplings and dumplings
My mother-in-law taught me how to make this dough. At first I used it during Lent, but I liked it so much that I started using it for dumplings, dumplings and all sorts of fried flatbreads with all kinds of fillings. It does not contain eggs at all, is very plastic, molds well, but is not sticky to the surface or hands, and does not require dusting with flour.
Ingredients:
boiling water 250 ml;
vegetable oil 50 g;
salt 1/2 tsp;
flour approximately 400g.
Preparation:
1.Pour oil into boiling water, add salt and half the flour.
2.Stir with a mixer using dough hooks. The dough is quite lumpy at first, but very quickly becomes uniform and smooth.
3.Gradually adding flour, knead a fairly stiff but soft dough. If the dough turns out too hard, it doesn’t matter, you can put it in a bag for 30 minutes, it will become more pliable.
The dough resembles soft plasticine, molds well, and does not stick to the table, rolling pin or hands at all, and does not require dusting with flour. It rolls out quite thinly and does not tear when stretched.
They cook very quickly and retain their shape well.
Try it! I'm sure you'll like it!
Bon appetit!
Dough for dumplings and dumplings
Ingredients:
Flour (depending on the type of flour and its moisture content) - 2-3 cups;
Milk - 1/2 cup;
Water - 1/3 cup;
Egg - 1 pc.;
Vegetable oil - 1 tsp;
Salt - 1 tsp. http://news.yandex.ru/?win=29&clid=1168536
Preparation:
Classic dumpling dough should consist of flour, eggs and water (milk) - this composition was determined by the centuries-old experience of many peoples. Another question is determining the correct proportions, and here again experience comes to the rescue. The ideal ratio of eggs to water is 2 cups of flour for every medium egg. To obtain the required viscosity of the dough, add warm water and/or milk. Vegetable oil makes the dough more tender and pliable. Salt is added to taste.
So, pour 2 cups of flour onto the table or into a cup. In the center of the resulting slide, make a small depression, break an egg into it and add warm water mixed with milk and salt.
Knead the dough thoroughly, add 1 teaspoon of oil to it and knead thoroughly again.
Cover the resulting dough with a cloth or towel and leave for 40 minutes to mature. In 40 minutes our wonderful dough will be ready.
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