The best tender dough for dumplings. How to make delicious dough for dumplings, soft and elastic? How to cook dumpling dough

I'm ready to fall on my knees Before the one who invented dumplings. (I couldn't find the author, no matter how I googled it.)

Who, what, where, why, when - I propose to leave questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the wilds of history, finding out in which country they first came up with the idea of ​​​​boiling minced meat wrapped in pieces of dough, the conversation will turn into long, many hours of debate, as a result of which no one will change their mind anyway, remaining confident in their rightness.

Therefore, first we will cook homemade dumplings, set the table, and only then we will talk about the controversial one. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what serves. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only worsen, but become terrible. The filling is the heart of the dumpling, so let's cook it with soul, put a bunch of good thoughts into it and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg of beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, clean it from the films, twist it into minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and proceed to sculpt dumplings.

minced fish

• 1 kg of fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Twist the boned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

minced chicken

• 1 kg chicken fillet;
• 3 art. l. sour cream;
• half a glass of milk;
• salt pepper.

My meat and twist in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom mince

• 1 kg of forest mushrooms;
• 3-4 bulbs;
• vegetable oil, salt, pepper.

We clean the mushrooms, boil until tender. Cut into random pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. You can add pepper if you like. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other stuffing. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them responded in my soul with gentle awe and delight: nevertheless, only a bowl with the same dumplings can be better than a plate of ordinary dumplings with minced meat!

Dough for dumplings

The remaining 20% ​​of the success of the cooked dumplings will be given to the test. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company ....), but, speaking, discarding emotions, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Mistresses often argue over whose dumpling dough is better. I think this is better than the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love and are ready to be inherited by our daughter or daughter-in-law, along with Chinese porcelain and great-grandmother's silver earrings.

I'll start, perhaps, with the classic version, with a test on water without eggs. That's what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mom’s recipe - a recipe for dumplings on eggs.

Dough for dumplings - a recipe on the water

“Flour and water. Everything. By properly mixing just two ingredients (well, it’s true, salt still doesn’t hurt, but it doesn’t count), you can get a great, smooth, elastic dough that no one else in the area has equal!

Sharing their secrets of the “correct” test, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalist style - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, the egg is an excessive wastefulness, which also leads to coarsening of the dough. I am ready to allow more oil, but at the same time I fully realize that it is also superfluous. That's just superfluous - that's all, believe my experience.

Regular dumpling dough
The classic version is the simplest, most affordable and most commonly used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to cook dumpling dough

Sift the flour into a bowl, make a well in the top, add the salt and pour out the water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it, and gives a smooth glossy surface on the cut. In addition, the dough should not be blurry, but not too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What do you object?

It really does make a great dough. Flexible, gentle. The correct ratio of water and flour gives an extraordinary result. However, you need to know my mother. She disagrees:

“The dough in the work is uninteresting, it tastes like rubber. How can you eat it? Unless with the total disappearance of chickens! Or high cholesterol forbids eating eggs? The classic recipe is my recipe, write down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 cup water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then everything is as usual: I pour out the flour in a slide, make a recess in it in the form of a funnel and add water, oil, break an egg into the funnel. Gradually knead. I add flour until the dough starts to lag behind my hand, but I never make it cool. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where does their intuition come from?

I use vegetable oil if I sculpt “with a margin” and I know that I will freeze a part - with oil, the dough does not dry for a long time and does not crack when frozen.

Vegetarian dumplings dough made from "hard" flour

Which side am I on? I used to be on my mother’s, but since I became a vegetarian, I’ve been cooking like my mother-in-law, that’s just ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: strict science of mathematics and perfect dough - no hint of "kissel", rather "pasta from Italy".

A few more popular dumpling dough recipes

Custard dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling and cutting circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it is worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 art. l. vegetable oil;
• 0.5 tsp salt.

How to cook custard dough for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. Knead first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another easy recipe. Also two ingredients, but instead of water, kefir. We take 400 g of flour for a glass of kefir and we are not in a hurry. Pour the kefir into a bowl, add half a serving of flour there and gently knead with a spoon. Then gradually pour in the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, and preferably more.

The peculiarity of kefir dumplings is that you don’t roll it out too thin, but it turns out to be very soft.

Modeling dumplings

To stick a mountain of homemade dumplings, you can roll the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected in a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time-consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively the same size,

roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Having folded the cake in half, pinch the edges like a dumpling,

after which the dumpling should show a gymnastic class, once again curled in half, and then a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same pieces of dough by eye: different-sized dumplings look rather messy.

The third way is to use all kinds of dumplings.

Simple, fast, but the look...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then pick up useful devices and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of the Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called "hamur-dolma" - miniature pieces of dough are served in rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should fit in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite hostess cuts circles from dough ... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that once they were huge, almost the size of a palm. But there is other evidence as well. My family has preserved memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to the markets already without containers), about breastfeeding children laid down on a down pillow and covered with a down blanket at night, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Better yet, less!

Of course, no one expects you to immediately rush to look for suitable decorations to practice making dumplings of the right size. Nevertheless, it’s still not worth sculpting thugs in the size of XXXL, because we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way? If you want to be known as a gourmet, put a bay leaf in the water in which dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about “lavrushka” - of course, it will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to salt the water for dumplings - if you boil them in fresh water, it will be insipid, mean, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: it’s not worth lowering the boiler into a bathtub filled with water, just a large pot is enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we lay the dumplings - no, no, not all in a crowd, you should not pour them into the pan in bulk! Everyone needs attention - so we take each one in our hand and separately throw it into the pan.

We stir occasionally. Do not overdo it! You still won’t succeed with crumbly porridge, it’s enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Alright, just a minute more and…. did the water boil? We reduce the heat and let the dumplings boil for 5-7 minutes, and then we begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, so quickly get the rest of the comrades!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from sticking into one big “dumpling”.

And then creativity begins. Why don't they eat homemade dumplings! Luxurious mother-of-pearl sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by all mayonnaise - spicy, velvety, shiny. Viscous, fragrant mustard - sharp, burning, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even flat in taste, but incredibly sour, sharp, prickly vinegar - even he managed to win thousands of supporters in the fight for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy meal, so some vegetable salad, greens, broth will not hurt on the table. It is clear that it is unlikely that anyone will exchange the main course for lighter options, however, even if you eat at least a little bit of vegetables or drink just a little broth, the stomach will already feel better. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the above recipes - and you will not regret it!

dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil dumplings until cooked, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover with a lid and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t be cunning anymore: nevertheless, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under a crispy crust of dough. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small bowl or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

lazy dumplings

And what to do if the dumplings are fearful as you want, but time is just running out? Then you need to cook lazy dumplings!

Dough Ingredients: 3 cups flour, 1 cup water, 1 tsp. salt.

Minced meat ingredients: 400 g of meat (pork, beef or a combination), 1 onion, salt, pepper to taste.

Sauce Ingredients: 1.5 cups of low-fat sour cream, 0.5 cups of water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Cooking minced meat - we twist the meat and onions, salt, pepper and knead well.
From these ingredients, we knead a soft, non-sticky dough, leave it to “rest” for half an hour, after which we roll it into a rectangle, the length of which is much greater than its width.
We spread the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge. Roll up into a roll. Cut into portions, transfer to a baking dish.
We mix sour cream with water, garlic, salt and herbs, pour lazy dumplings with the resulting sauce. Bake until tender - temperature 180 degrees, time - 30 minutes.
Bon lazy appetite!

Do you know...

How many names do dumplings have?

Indeed, how much? Boraki, poses, dyushbara, podkogylo, jiao-tzu, kundums, sorcerers - all these are dumplings, and everyone has their own "bearded" story. The conversation is insane, the argument is not constructive, and yet I propose to talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta richly sprinkled with parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails ... dumplings! Then they pour themselves another glass of wine and, smiling again, simply turn the conversation to another topic: why argue, if everything is clear: in the beginning it was C ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine, make a toast - of course, for those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more ornate and confusing. You will get lost in the wilds of verbal intricacies and before you have time to recover, you will almost believe that khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and keep silent, but you will feel with your skin that there is nothing in this world older than wontons. Except China itself.

Gedze

In response, the Japanese will knead the dough on rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basa. Not a word will be said about dumplings, not a half a word about dumpling dough, but you will leave the table with a strong feeling that you have been convinced for two hours that all the salt is in the gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we can talk about, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, then just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: there was nothing until they were there, but when sheep, onions and manti appeared, then, maybe, someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time, less is not interesting, not that calico), twist it into minced meat. Make dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Baba Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start worship. Let someone roll out the dumpling dough, someone cut out circles, the third one collects the rest of the dough into a lump and knead it again, and the fourth one fills the blanks with minced meat. The fifth can be entrusted with gluing dumplings, and the sixth - laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, collect, glue ...

Under the molding of homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event, because she fell in love with a “real goat” and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about female strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss the new priest at your local temple and talk about the children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter gives pleasure and brings joy: otherwise the dumplings will not be tasty, it has been checked a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who pulls out the “lucky ticket”, be sure to consider a prize or a forfeit. An innocent prank, but it brings the family together so much! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and the young Vitka grunted in disappointment, biting through the “happy dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for a while. I’m going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Not every professional culinary specialist, and not every experienced housewife, knows how to make delicious tender dough for dumplings. In our article, we will try to describe how to prepare a simple but tasty dumpling dough and tell you a few little tricks. And, despite the fact that the dough is just the basis of dumplings, the approach to preparing it should still be not only creative, but also filled with love! After all, everyone knows that food made with love is much tastier!

Dumpling dough: what does it hide

Let's first understand how dumplings begin. Perhaps someone will say that you should start with meat, making minced meat out of it and then mixing it with onions and spices ... But no! Any dumplings start with dough. Moreover, the dough for dumplings should not only be properly cooked, elastic and elastic, but also soft, smooth and tender. All these qualities are simply necessary in order for a piece of minced meat, which would have been flavored with vegetables and your favorite spices, to be cooked in a durable, impenetrable and deliciously tasty bag. And only if the dough for dumplings is prepared correctly - it does not break.

And this gives our piece of minced meat inside the bag to cook in its own juice - broth, which releases minced meat during heat treatment. This is what gives dumplings that delicious and indescribable taste. And if the dough for dumplings was cooked incorrectly or the wrong ingredients were used ... Or, perhaps, even a small mistake was simply closed and the proportions were already incorrectly observed, then the result will be rags of dough floating in a saucepan in the broth along with completely tasteless lumps of minced meat .

Tricks of making dough for dumplings

Here, for example, is how our grandmothers and mothers simply acted: they sifted flour in a slide on the table or into a bowl, or into some deep saucepan. If it was a table, then a recess was made in a hill of sifted flour, into which they then drove an egg (if it was used) and beat it with a pinch of salt (although you can do without this “white death”), and then add a glass of water and start mixing egg with water and flour. By the way, this is one of the most crucial moments! Water every now and then will try to break through the walls of your flour "crater"! And, especially if there is little flour, the water will try to escape along with the eggs. To prevent this from happening, water should be “linked” with flour. First, all this mass is mixed with a fork or whisk, and now, when it thickens a little, it can already be kneaded with your hands. Usually, two or three glasses of flour are enough. This is approximately somewhere between four hundred and six hundred grams.

And for those who are not preparing the dough for the first time, it will not be difficult to understand how to make dough for dumplings. But those who cook for the first time may accidentally overdo it. When kneading, the dough for dumplings will not take in excess flour, only if the cook knows when to stop. A piece of dough should be elastic, smooth, without a “coat” of dry flour. And if you throw it from palm to palm, then a lump of dough should barely noticeably stick to the skin. And if too much flour is mixed into the dough for dumplings, then there is a danger that it will not be possible to roll it out or it will not hold during molding: all the filling, as we have already said, will be in boiling water. However, you can avoid this with the help of egg white, which should be lubricated with each round of dough for dumplings. But this is still not a very bright prospect and a rather dreary task.

How to fix the situation if the dough for dumplings is made incorrectly

The only case when it is worth correcting the situation in this way is if the minced meat is laid out into a half of a large diameter piece of dough and then covered with the second half on top. In this case, dumplings are cut either with a glass or a glass of a suitable diameter, or with a special device for this method of preparation - a manual dumpling. By the way, there are two more ways to save the day so that neither the time spent nor the products end up in the trash can. The first way: sprinkle the dough with water, put it in a bag or wrap it in cling film and leave it for a while in the refrigerator. If there is not too much flour, this method may work. Second: put the dough for dumplings in a saucepan, pour a little warm water and knead thoroughly, trying not to repeat the mistake with a lot of flour.

In addition to just knowing how to properly make dough for dumplings, you also need to know some tricks. For example, if you add a tablespoon of potato starch to flour, it will turn out to be smoother and more elastic, and its taste will be soft and tender. And when using such proportions for kneading dough as four glasses of flour, a glass of water, then half of the water can be replaced with milk. Milk will not only give tenderness to the dough for dumplings, but also give a denser consistency, which will have a very positive effect on the overall taste of the finished dumplings. Oddly enough, but in the preparation of different dough for various culinary products, there are still many similar processes and common features. For example, preparing dough for pancakes. There are a lot of options for their preparation, but among them there is one that lovers of dumplings should take note of.

In that recipe, ordinary water is replaced with mineral water (the predecessor of mineral water is beer, which also replaced yeast). The chemical reaction of carbon dioxide with flour improves the taste of the dough, and the consistency for making dumplings becomes just perfect. You can also add sour cream, butter, kefir, whey to flour ... Even yogurt will not spoil the dough for dumplings, but only then you need to be prepared for the fact that homemade people will ask you to cook dumplings every day. By the way, an important point in the preparation of dumplings is the “ripening” or “rest” of the dough: who calls it what. It should either be covered with a slightly damp towel and set aside, or put in a bag or wrapped in cling film and put on the bottom shelf of the refrigerator. After 40 - 60 minutes, you can get, roll out and sculpt delicious dumplings!

Dough recipes for dumplings

Dough for dumplings based on milk:

The peculiarity of the finished dough in milk is that, as we wrote above, dumplings have a soft and delicate taste. And the cooking process itself is quite simple, although you can’t call it ordinary.

Ingredients:

• 1 kilogram of white flour;
• 500 milliliters of milk;
• 1 (but not full) teaspoon of salt;
• 2 eggs.

Please note: such a large number of ingredients is designed for a large batch of ready-made dumplings. However, you can, of course, immediately stick dumplings from the whole dough and then store them in the freezer. But you can also store just a supply of dough, just in case. However, you can, of course, take less products, but strictly observing the proportion.

Cooking method:

• Mix in a separate bowl (deep saucepan) milk, salt, eggs and a little flour. The mixture, although it should turn out to be liquid, but not the same as for pancakes;
• Put the resulting dough on a small fire and monitor its ripening. The mass will thicken, so do not forget to mix it constantly. This prevents the formation of lumps. And remember that you can’t bring it to a boil, otherwise your eggs will curdle in your dough!
• Remove the finished homogeneous thickened mass from the stove;
• Pour the rest of the flour and knead the dough well (it should be dense, elastic and not sticky); Leave alone for about thirty minutes - that's it! Your dough for dumplings is completely ready for cutting and sculpting.

Dough for dumplings based on kefir

About this recipe, we can say that it is the easiest. And no wonder, because it has only two ingredients - flour and kefir. But the most interesting thing is not even in the number of ingredients used, but in the fact that such a recipe can be called universal. The resulting dough will be equally suitable not only for dumplings, but also for dumplings and even pasties! And if you have leftover dough, then you can bake delicious cakes for dinner from it. Another feature of this dough for dumplings is that although you can’t roll it thinly, it is unlikely to tear during cooking. And after, on taste, it turns out gentle and soft. By the way, such a dough for dumplings can be prepared for the future - just freeze it in the freezer. And if necessary, take it out and sprinkle with a little flour, because it becomes too sticky.

Ingredients:

• 250 milliliters of kefir;
• 400 grams of flour;

Cooking method:

• Pour the kefir into a bowl specially prepared for it and then add about half of the flour that you prepared for the dough. Mix everything well with a spoon or whisk.
• Gradually add the remaining flour to the dough, gently kneading it with your hands. Please note that you do not need to pour out all the rest of the flour at once, you need to pour it out in small portions.
• Leave the finished dough for dumplings to rest in the refrigerator for about forty minutes, although a little more is possible. And after, you can get it and sculpt dumplings.

Classic dumpling recipe

Well, where without the classic recipe?

Ingredients:

• 500 grams;
• 2 pieces of fresh eggs;
• 1 tablespoon of vegetable oil;
• 200 grams of water;
• 1/2 teaspoon;

Cooking method:

• Pour the flour onto the table into the slides, making a small recess in it.
• In this recess you need to drive eggs and pour a spoonful of vegetable oil. Pour pre-salted water there.
• Mix everything, gently collecting flour from all sides, until your dumpling dough is cool.
• Knead all the dough until it seems homogeneous enough to you, and after that you can start sculpting dumplings.

It is impossible to cook your favorite hot appetizer tasty and appetizing if the test base for it is made incorrectly. That is why it is so important to knead the tender dough for dumplings correctly, the recipe for how to make it soft and elastic - we will consider it step by step below.

Even novice housewives can master simple recipes, so you should not buy a ready-made base of dubious quality in the store, homemade will still turn out many times better.

Classic recipe for tender dough on water

Ingredients

• - 1.5 cups + -
• — 700 g + -
• - 1 tbsp. + -
• - 1 pinch + -
• - 2 pcs. + -

How to make soft dough with water and eggs

One of the most popular options for making dumplings dough is kneading on water. This procedure does not take much time, but it gives an excellent result, in the form of a lush elastic dough, which perfectly retains its shape when sculpting and cooking the product.

1. Sift high-grade flour (it contains more gluten), pour boiled cold (but not ice) water into it.

It is very important to use not raw liquid, but boiled, so the dough turns out better. Hot water also should not be, boiling water is used only for choux pastry.

1. Add eggs, salt, vegetable oil (it is not necessary) and knead by hand a steep, but at the same time elastic tender dough for dumplings.
2. We wrap the batch in a film or bag and leave it to “ripen” for 30 minutes.
3. After that, we thoroughly knead the mass with our hands (do not forget to sprinkle the table with flour), divide it into medium pieces, roll them into a thin (but not transparent) layer, fill with stuffing and cook in lightly salted water until tender.

Delicate dough for dumplings: a recipe for sour cream

The dough for dumplings (tasty, tender and soft) can be obtained not only on the water. An excellent basis for kneading will also be sour cream (preferably homemade).

Kneading pelmeni dough on sour cream is no different from a recipe on water, however, when rolling out, such a dough practically does not require flour, which undoubtedly makes the kneading process more convenient and faster.

Ingredients

• Sour cream - 200 g;
• Water - 200 ml;
• High-grade flour - 700 g;
• Eggs - 2 pcs.;
• Salt - 1 pinch.

How to make dumplings with sour cream

1. We mix water, sour cream and eggs in a bowl, beat the products with a mixer or a whisk.
2. Gradually add the sifted flour to the resulting mixture and begin to knead the steep dough.
3. When the correct consistency is obtained, cover the batch with a towel and leave at room temperature for 1 hour so that the gluten swells and the dough comes up.

If you have time or you prepare the dough in advance, then after an hour of inactivity in the heat, put it in the refrigerator for a while. This will make the dough mass even more elastic and softer.

1. Then we do everything according to the classical scheme: divide the dough into sausages, cut into pieces (or cut out the shapes with a glass), roll it into a layer, fill it with the prepared filling, boil it in salted water.

Juicy dumplings with the most delicate dough and melt-in-your-mouth filling is a wonderful dish that is suitable as a snack, and as an independent treat, it will fit perfectly into the lunch (or evening) menu. However, to get such a dish, you need to try very hard and choose the initially correct basis for kneading.

All experienced housewives are well aware that fermented milk products are the best basis for kneading delicious fluffy dough, which is why we suggest you try out the recipe with whey.

Ingredients

• Flour (highest grade) - 4 cups (the volume of each cup is 250 ml);
• Salt - 1 pinch;
• Serum - 250 ml;
• Vegetable oil - 50 ml;
• Egg - 1 pc.

1. Beat the egg with butter and salt with a whisk.
2. Add whey to the products, whisk again (not much) with a whisk.

It is important that the serum used is cold, preferably even from the refrigerator, but not warm.

1. Sift the flour, in small portions introduce it into the whipped liquid mass.
2. We begin to knead the dough, but remember that you don’t need to knead it for too long, otherwise you will get “rubber”.
3. Cover the dough with a towel or cling film and leave it alone for 15-20 minutes.

The dough kneaded according to this recipe is thinly rolled out, does not tear, and dumplings from it do not boil when cooked. From such a test mass, you can cook not only homemade dumplings, but also dumplings, achmu, as well as cakes for soup, sandwiches and the original serving of any salads.

Do not rush to buy ready-made dumplings in the store, even if they are trusted culinary brands. After all, the products that you made at home with your own hands have the highest quality.

Using our step-by-step recipe on how to knead tender dough for dumplings, you will always be “on top” in front of your guests and household who are lucky enough to taste your juicy delicious dumplings from home-made dough.

Cooking dumplings dough at home: on water, milk, with or without an egg. The best dumpling dough recipes - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

We cover the dough with a damp towel and you can make any filling. Everything is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s a very good dough, it’s nice to work with it, it doesn’t tear or boil soft. Bon Appetit.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: dough for dumplings at home

Delicious dough for dumplings! Yes, it's delicious! And it also turns out to be very plastic, unusually obedient, does not tear and is remarkably molded. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 cups, and someone will need only 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 uniform. It can be stored for about a day in the refrigerator if you do not have time to immediately stick 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 to get rid of possible impurities, but also further enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a recess in it, where we pour in water and milk at room temperature. Break in the egg and sprinkle with salt.

With movements on the edges of the bowl to its center, we connect 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 so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not wind up) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails, and even after freezing it rolls out beautifully and dumplings are molded so wonderfully. Preparing the dough ahead of time will help you save time in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift the flour (so far only half the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes in the flour there are incomprehensible small dry lumps. I use regular wheat flour. Add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, again mix it with a spoon.

It turns out a watery 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, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it is easy to roll out and lends itself to modeling.

I use the finished dough to make many delicious dumplings.

Recipe 5: delicious milk dough 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. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.

Pelmeni is a dish that many people love. Modern housewives, especially young ones, rarely start making dumplings on their own, doubting their abilities. One of the easiest to prepare - dough for dumplings on the water, you must learn how to cook it. Subject to the correct ratio of products and knowledge of culinary secrets, you will get a decent response to semi-finished products from the store. Rules for making ordinary dough on water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.

One of the simplest is a water test recipe. No yeast is needed to make it. It is fresh. Follow a few rules and it will turn out perfect.

5 water test rules

1. Take high-quality fresh products. When preparing dumplings, use premium wheat flour. Dumplings from it will turn out to be a pleasant white color, they will not boil in broth and will not crack in the cold.
2. Sift the flour. Not every hostess does this. But in vain! It will take 5 minutes, and the result will pleasantly surprise you: when sifting, the flour is filled with air, the finished product becomes soft and tender. And the smallest lumps are also removed from it, which also affects the softness of the dough.
3. Watch the temperature. If you use a liquid heated to 40 ° C when preparing the dough, then it will be easier to mix it with the dry ingredients of the dough - flour, seasonings, baking powder.
4. Knead. The dough for dumplings must be intensively kneaded, spending up to 15 minutes on this stage of work. Then it becomes elastic, pliable, it is pleasant to work with it.
5. Let rest. The gluten contained in the flour must be mixed with water or milk. In such cases, the product is said to "ripen". Leave the cooked mass for a short time: for 20-30 minutes, this is enough to make it elastic. It will be easy to roll it out.
6. Pour the liquid into the flour. Another important secret of professionals. If you want the dough to be light, elastic, then pour the liquid ingredients in small portions into the flour. So you get the product of the desired consistency.

Water dumplings recipe

without eggs

Properly cooked dough for homemade dumplings on the water is moderately steep, but soft. In order for it to stick together well, but easily lagged behind the hands, it is necessary to adhere to the recipe. According to this recipe, it is prepared without eggs.

You will need:

• wheat flour - 500 g;
• water - 200 ml;
• salt - half a teaspoon.

1. Take water, mix it with salt.
2. Pour the flour into a bowl or on the table in a slide, make a recess on top.
3. Pour water gradually into the recess, kneading the dough.
4. Thoroughly knead the mass until it is smooth and elastic.
5. Set the finished product aside, cover it. In 30 minutes it will “ripen”, start sculpting.

If you want to check the dough, pinch off a small piece from it, remember with your fingers. You can cook if the piece of dough does not lose its shape.

with eggs

Especially soft dough for dumplings on the water will come out if you add eggs to it. To give it extra splendor, the white of one egg must be whipped into foam. Cooked according to this recipe, it will be softer and more plastic than usual.

You will need:

• wheat flour - 500 g;
• chicken egg - 2 pcs.;
• salt - 1 tsp;
• water - half a glass.

Cooking:

1. Mix an egg and one yolk in a glass, salt, add water.
2. Thoroughly beat the remaining egg white.
3. Gradually add the egg with water to the flour, kneading the dough.
4. Stir in protein foam.
5. Continue kneading for at least another 10-12 minutes, then cover and let it rest for about half an hour. You can sculpt.

Modern recipes

With buckwheat flour

Dumplings only from buckwheat flour, as a rule, are not cooked. It has a low gluten content. But if you add it to wheat, you get a peculiar taste and color.

You will need:

• wheat flour - one and a half glasses;
• buckwheat flour - half a glass;
• chicken egg - 2 pcs.;
• water - half a glass;
• salt - half a teaspoon.

Cooking process:

1. Mix both types of flour thoroughly and pour into a cup in the form of a slide.
2. Beat the eggs into flour.
3. Pour in salt water in small portions, achieving the desired consistency of the mass.
4. Do not forget to let the dough “ripen” for at least 20 minutes after kneading. Everything is ready, roll out.

Delicious dough for dumplings on the water with the addition of buckwheat flour can be used in dumplings.

On melted butter

This recipe is not traditional, but the addition of ghee allows you to achieve additional ease when cutting. The dough will turn out to be much stronger, more elastic than the traditional one, which favorably affects the speed and quality of modeling.

You will need:

• wheat flour - 700 g;
• chicken egg - 2 pcs.;
• water - one and a half glasses;
• salt - 1 tsp;
• melted butter - 1 tbsp. l.

1. Rub the eggs and butter with salt, pour water over them.
2. Gradually add the prepared mixture to the flour, knead the mass thoroughly.
3. The mass is ready for use in 25-30 minutes. Roll out and sculpt.

With vegetable oil

If you add a couple of teaspoons of vegetable oil to ordinary unleavened dough, then it will become light, pliable. It is pleasant to work with it, it does not tear, after freezing it is also used.

You will need:

• wheat flour - 3 cups;
• chicken egg - 1 pc.;
• heated water - 1 glass;
• salt - half a teaspoon;
• vegetable oil - 2 tsp.

1. Mix egg with spices.
2. Fill it with a mixture of water and oil.
3. Without ceasing to interfere, pour in the flour, knead the mass thoroughly. Then form a ball out of it, cover the dishes with a film or lid and set aside for 20 minutes.
4. In 20 minutes it will “fit”, start making dumplings.

Instead of vegetable oil, take mayonnaise, and you will definitely get a smooth, pliable dough. From such a dough, not only dumplings are molded, but also manti and dumplings.

With butter and egg in a bread maker

You will enjoy making dough in a bread machine. The device will save your time, relieve you of monotonous work, the finished product will appeal to the most demanding chef.

The dough for dumplings on the water with eggs with the addition of oil will be cooked smooth, loose. It is pleasant to sculpt from it, the edges of the dumplings stick together perfectly and do not break.

You will need:

• Chicken egg - 1 pc.;
• water - 200 ml;
• wheat flour - 3 cups;
• salt - a pinch;
• vegetable oil - 1 tbsp. l.

1. Pour water, oil into the capacity of the bread machine, beat the egg.
2. Pour in the seasonings.
3. Pour flour in there.
4. Turn on the dough kneading program.
5. At the end of the operation of the device, cover the resulting ball with cling film, let it rest for half an hour. Roll out and sculpt.
6. From the specified list of products, 750 - 800 grams of dough will be prepared.

I would like to note that if you roll out the dough perfectly and thinly, then from about 600 grams of flour you will get 120 dumplings. But if you don’t try hard to make the dough thin, you will get about 90-100 pieces.

There are many options, you can choose according to your taste. All kinds of additional components give the dough different flavors, which allows you to choose a recipe so that the whole family likes it. Sculpt dumplings and delight your loved ones with them!