Healthy dough for dumplings made from whole grain flour. In a large bowl, combine the flour and whole grain flour, the latter makes the dough for dumplings useful). Make a well in the middle and add the eggs. Start kneading the dough slowly with a mixer or a fork, as if raking flour onto the eggs. Mix cold water with oil and salt. Start gradually pouring in the liquid until all the ingredients are combined into a dough. It shouldn't be too wet, but it should form into a ball. If necessary, you can add a little flour or water. Knead the dough for at least 10 minutes, the longer the easier it will be to work with the dough. Knead the dough on the table, sprinkle flour on it and knead. Wrap this healthy dumpling base in plastic wrap and leave at room temperature for at least 1 hour.
For stuffing. Scroll the meat with onion and garlic through a fine nozzle. Salt and pepper to taste. Many scroll the minced meat once through a large nozzle and chop the onion by hand. It is right! You can choose any option. But I suggest this. The meat will turn out juicy by adding the broth to the finished minced meat. How many? By eye, the main thing is that it is not liquid. An important point. It is better to grind black pepper yourself (for example, in a coffee grinder).
Cut off one third of the dough, wrap the rest in cling film and set aside. Dust the surface of the table with flour and roll out the dough into a layer about 2 mm thick. The layer should be such that you have time to cope in 10 minutes, otherwise it will dry out. Now, with a glass or a glass (depending on the desired size of the dumplings), cut out the mugs. Place a ball of minced meat in the middle of the circle and fold in half. Gently pinch the edges to form a crescent. Now connect the ends of the crescent and pinch. Raw dumpling is ready.
Boil water. Add salt (minimum 1 tsp), bay leaf and peppercorns to the boiling water for flavor. Boil the dumplings for about 10 minutes, depending on their size. Stir only with the handle of a spoon so that they do not stick together. When they pop up, cook for another 1-2 minutes and remove. Serve the dumplings hot, add butter, sour cream and greens to them.
lazy dumplings on whole wheat flour is a dish that can be consumed while adhering to a healthy diet or trying to lose a few kilograms. These lazy dumplings are loaded with protein and healthy carbohydrates. They do not have a lot of fat, they are boiled until tender and keep a feeling of satiety for a long time. And even on whole grain flour, they are very tasty.
I will not hide the fact that these lazy dumplings on whole grain flour are less tender and less balanced in taste than . But they do not have sugar, the cottage cheese in them is much less fat and butter is not added to the dough. And whatever one may say and do not combine, it is impossible to completely replace fats. But how diet dish- This is delicious. And it’s fast and it’s a nice variety of weekly diet. Serve such diet lazy dumplings, for those who want to lose weight, I recommend with natural yogurt or with sour cream 15%. My husband and kids sprinkled them with sugar and toasted on butter breadcrumbs. With such additions, they are almost indistinguishable from the classic lazy dumplings.
And about flour. Before making lazy dumplings with whole wheat flour, I first made them with buckwheat flour. Inspired by the ideas of diet food. But it was not a successful experiment, because there is no gluten in buckwheat flour! And they unstuck during cooking, although not completely. And what I managed to catch was so tasty that I could not master myself to eat them. It is better to make yourself a fasting day than to eat. Although my husband ate a few pieces, sprinkled with sugar and breadcrumbs toasted in butter (you can eat a lot with this addition :-)). The taste of buckwheat flour interrupted everything and it seemed that you were eating soaked bread or some kind of viscous porridge. Therefore, if you want to experiment, do everything deliberately. Everything went smoothly with the whole grain wheat flour, the lazy dumplings didn't fall apart (the miraculous gluten does the job!!) and they taste good, so delicious with sour cream!
Ingredients
- 400 grams of cottage cheese 5%
- 100g whole grain wheat flour
- 1 egg
- A pinch of salt
- Sour cream 15% for serving
- Whole wheat flour for dusting
1) Place all ingredients for lazy dumplings in a deep bowl or planetary mixer bowl and mix well. You should get a slightly sticky dough. That is how it should be.
2) Dust your worktop generously with whole wheat flour. Divide the dough into 3-4 parts. With each form a sausage, working on a floured surface so that the dough does not stick, cut the dumplings into slices the width of a finger.
Whole wheat dumplings are new on my family's table, but it seems destined to become part of our main diet.
In general, I am absolutely not a fan of diets (for fans of these, I can note that per 100 grams whole grain flour contains approximately 10 grams less carbohydrates than white flour, and even out of the amount of carbohydrates that it does contain, 10 fall on coarse fiber ). So, it was for the sake of this fiber that I had to take up dumplings from whole grain flour - the doctor recommended the use of products with it to my son ... for, I'm sorry, solving some problems with the stool. In short, discarding false shame, I will decipher: foods with a lot of coarse fiber are a good way to prevent constipation. For some reason, whole-grain flour buns did not work for us, and I decided to resort to the extreme degree of maternal cunning: to make dumplings from it, which, as far as I know, our offspring eats any and in any form.
You know, it's gone! Ate and asked for more. And, interestingly, I even liked it, and allowed me to do more.
By the way… sorry for the physiological details, but IT REALLY WORKS!!! Definitely!
So, for the main dough batch, I took 300 gr. flour, 1 tsp salt and 150 ml of water. Water in the course of working with the dough will still be required, but there as needed.
The filling was made from 500 gr. minced meat - a mixture of beef and pork (about half), 1 small carrot, 50 gr. mung bean sprouts (just added out of curiosity), 1 garlic clove, 1 tsp. coarse salt and a couple of pinches of ground black pepper. Since the minced meat mixture was not all used up, I made more small meatballs into the broth.
Of course, you still need salted water for cooking dumplings.
Pour 150 ml of warm salted water into the flour. First, stir with a spoon.
Then start kneading with your hands and knead for 10 minutes. If you feel the dough is too dry, add a little more water. You can just wet your hands with which you knead. You should get a dough of the consistency of very thick plasticine - tight, not sticky. We form it into a ball, wrap it in a film and leave it alone for at least 30 minutes.
About 5 minutes before the end of the rest time for the test, we begin to deal with minced meat. Peel and grate the carrots, peel the garlic and push it through a garlic press, salt, pepper, knead (without mung sprouts so far, so as not to break them too much). Now we need to evenly distribute seasonings.
Lastly, add the sprouts to the minced meat, mix them in.
Roll out the dough as thin as possible. If you have a small work surface, then divide it better into 2 servings. The portion with which you do not work, keep in polyethylene. In general, the dough tends to dry out, if you feel that the lump is too dry, then, again, moisten your hands and knead it again. The dough is tight and rolls without flour. I managed to reach a thickness of about 1.5 mm, thinner did not work.
We cut blanks from the dough, fill them with minced meat and sculpt dumplings. If you see that the dough has dried out, run it over with a dampened hand.
I have a rather large mold, about 1 tablespoon, I got 25 such dumplings. But this is taking into account the fact that I collected the rest of the dough and kneaded it again each time, slightly moistening it. From the first rolling (made from two pieces, you can see one of them in the top photo) 18 dumplings came out.
Cook dumplings from whole grain flour in boiling salted water for at least 10 minutes under the lid. Ready dumplings seem to puff up a little. I made some more small balls from the leftover minced meat, it turned out, in my opinion, very interesting.
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If whole wheat flour is new to your culinary experience, then it's time to introduce it into your home diet. Not only fans of diets, but also connoisseurs healthy eating will be able to appreciate the benefits of nutrients (especially fiber) and its taste. We offer a recipe for dough for dumplings made from whole grain flour.
You will recognize healthy whole grain flour by its dark color, which you quickly get used to in flour products. Whole wheat flour dumplings are darker than regular dumplings made from premium wheat flour. But the dough turns out very tasty, easy to work with.
We suggest preparing dough for dumplings from whole grain flour using a custard method on water with the addition of an egg and vegetable oil.
You will need about 45 dumplings:
- whole wheat flour - 400 g
+ a little flour for sprinkling when kneading
- hot water (boiling) - 170 ml
- egg - 1 pc.
- vegetable oil - 2 tbsp. spoons
- salt - 1 teaspoon
Cooking dough for dumplings from whole grain flour
1. Pour flour into a bowl, add salt, vegetable oil. Pour in a little boiling water, stirring vigorously with a spoon. If the flour mass seems too dry to you, add a little more boiling water.
2. When the flour mass has cooled slightly, add the egg and knead so that it is completely connected to the dough. Then put the ball of dough on a table sprinkled with flour, and knead well with your hands until a smooth elastic state.
3 .Wrap the dough in cling film or put in a plastic bag and leave at room temperature for 30 minutes. You can also leave the dough to rest in a bowl, covered with a lid or towel.
4. Put the rested dough on a table sprinkled with flour, roll it out to a thickness of 2-3 mm and cut out circles using a glass or a special shape. By this time, your favorite filling for dumplings (of course, cooled down) should be ready.
6. Dip dumplings in boiling water in portions and after surfacing, cook for 3 minutes.
Good luck with your dough and delicious dumplings from it!
Source: varenichki.com
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