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How to make colored dumplings dough recipe. Colored dumplings

Dumplings recipe © depositphotos

Who among us doesn't love? The recipe for their preparation is very simple, and even a novice hostess will master it. In general, dumplings are a family dish, it is fun to sculpt them together and then eat them when they have just cooled down.

You probably know the classic one. Tasty, simple, but boring. Few will surprise anyone with such.

Editorial staff tochka.net invites you to make dumplings, the recipe of which is slightly different from the traditional one - they turn out to be colorful, positive and cheerful. Do not be afraid, the recipe does not use dyes - only natural and healthy vegetables and spices, so that you can safely treat even children with such dumplings.

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Multi-colored dumplings - ingredients:

for minced meat:

  • 1 kg of meat
  • 1 onion
  • 2 cloves of garlic
  • ground black pepper to taste
  • salt to taste

for green dough:

  • 2 cups of flour,
  • 1 egg,
  • 100 ml of milk
  • 100 g spinach
  • 70 ml of water,
  • a pinch of salt,

for red dough:

  • 2 cups of flour,
  • 1 egg,
  • 100 ml tomato juice (or diluted tomato paste),
  • 1 teaspoon of vegetable oil,
  • a pinch of salt,

for yellow dough:

  • 2 cups of flour,
  • 1 egg,
  • 3 carrots,
  • 100 ml of water
  • 0.5 teaspoon of turmeric,
  • 1 teaspoon of vegetable oil,
  • a pinch of salt.

Multi-colored dumplings - recipe:

  1. Make a green dumpling dough. Chop the spinach and squeeze the juice out. Combine the sifted flour with salt, egg, water, and spinach juice. Knead the dough, add vegetable oil and knead well. Cover the resulting dough with a towel and leave to lie down for 30 minutes.
  2. To make red dumplings dough, combine and stir the sifted flour, salt, egg and tomato juice... Knead the dough, add vegetable oil and knead well. Cover this dough and set aside to sit.
  3. For a yellow dough, rub the carrots on a fine grater and squeeze the juice. Next, by analogy, mix the sifted flour, salt, turmeric, egg, carrot juice, water and vegetable oil. By the way, the more you put in turmeric, the richer the color will be. Knead the dough and cut it last, so that it also has time to rest.
  4. Minced meat for dumplings is best prepared from different types meat, for example, pork and beef or chicken and pork. Pass the meat, onion and garlic through a meat grinder, add spices, salt and mix well.
  5. Now you can start cutting the dumplings dough. Roll each colored dough into a thin layer, cut out round pieces with a mold or glass, fill them with minced meat and blind the edges.
  6. Cooking dumplings according to the recipe involves throwing them into salted boiling water for 5-7 minutes. Multi-colored dumplings are ready. Serve them with butter, sour cream, or your favorite sauce.

Bon Appetit!

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1. Filling of mushrooms and minced chicken... You will need: chicken meat - 500 grams, porcini mushrooms, or we take mushrooms - 500 grams, fat cream -100 grams, and salt. 2. Filling of minced fish. It is prepared from any kind of fish, it can be either red or white fish... If we take a red fish, then we need to twist a piece of bacon into minced fish. You will need: 500 grams of fish fillet, twist it into minced meat, an onion head, chop it and fry it in oil, mix with minced fish... Add any spices, salt, sugar, pepper to the minced meat. 3. Filling, minced cheese with tomatoes. To do this, you need the following components: tomatoes - two hundred grams and the same amount of cheese like mozzarella, chop everything finely and add basil, salt, and black pepper to the minced meat. The filling is ready and you can sculpt dumplings. 4. Filling with boiled rice and mushrooms. Mushrooms should be fried with onions in oil. You will need: mushrooms - 150 grams, boiled rice - 400 grams, a turnip onion, spices to taste and butter for frying. 5. Seafood filling. It can be squid, or shrimp, scallop or mussels. You will need: seafood 500 grams, a head of onion for cutting and then frying it, spices and butter. The seafood must be boiled initially and added to the fried onions. 6. Filling with minced pork and cabbage. You will need: pork - 300 grams, fresh cabbage - 200 grams, 1 onion, 1 teaspoon of salt without top, 3 tablespoons of water, 1/4 teaspoon of ground black pepper. Pass the pork and onion through a meat grinder. Finely chop the cabbage, scald and discard in a colander. Stir cabbage with minced meat, add water, salt, ground pepper, stir minced meat. 7. Filling of young nettle minced meat. You will need: young nettle - 500 grams, green onions - 100 grams, butter - 100 grams, 3 eggs, 1/2 teaspoon of salt. Rinse and dry young nettles with stalks. Finely chop the onion and nettle, put in a saucepan or frying pan, add butter and simmer for 20 minutes. Add the beaten eggs to the braised nettle, season with salt, stir and simmer for another 5 minutes. Throw the prepared minced meat on a sieve, cool and you can sculpt dumplings. 8. Ham and cheese filling. You will need: Adyghe cheese- 200 grams, ham - 300 grams, 2 cloves of garlic. Cut ham and cheese into smaller cubes, add garlic and stir well. 9. Buckwheat porridge filling with liver. You will need: beef liver- 300 grams, 1/2 cup buckwheat, 1 onion, 1 teaspoon of salt, vegetable oil - 4 tablespoons, black pepper on the tip of a knife. Rinse the liver well, peel off films and cut into small pieces, onion cut into cubes. Fry for 15-20 minutes for vegetable oil onions with liver, stirring constantly, do not dry out the liver. Rinse buckwheat, pour a glass of water and cook until tender. Ready buckwheat porridge add the liver with onions and the oil in which it was fried, pass everything through a meat grinder. Salt, pepper and cool the minced meat. 10. Lean black radish filling. You will need: 600 grams of black radish, 1/2 teaspoon of salt. Peel the onion and radish and cut into small pieces. Pass everything through a meat grinder with a fine grid, squeeze out excess liquid, salt and stir well. 11. Filling with squid. You will need: 700 grams of unpeeled gutted squid, 1 large onion, 1 egg, 1 teaspoon of salt without top. Peel squids and onions, cut into small pieces and mince with large cells. Throw the minced meat on a sieve, then add the egg, salt and stir well. Bon Appetit! COLORED DOUGH FOR DUMPLINGS ___________________________________________________________________________ ___ INGREDIENTS For green dough: ___________________________________________________________________________ __ Wheat flour - 250-300 grams; Frozen spinach - up to 100 grams; Water or milk - 100 ml; Egg - 0.5 pieces or 1 C2; Sour cream - 1 tbsp. spoon; Salt - 1 pinch; Vegetable oil - 1 teaspoon (for hands). For red dough: ___________________________________________________________________________ ___ Wheat flour - 250 grams; Tomato juice or Water with ketchup / tomato paste - about 100 ml; Egg - 0.5 pieces or 1 C2; Sour cream - 1 tbsp. spoon; Salt - 1 pinch; Vegetable oil - 1 teaspoon (for hands). For yellow dough: ___________________________________________________________________________ __ Wheat flour - 250 grams; Turmeric - 0.5-1 tsp; Milk or carrot juice - about 100 ml; Egg - 0.5 pieces or 1 C2; Sour cream - 1 tbsp. spoon; Salt - 1 pinch; Vegetable oil - 1 teaspoon (for hands). For regular dough: ___________________________________________________________________________ __ Wheat flour - 250 grams; Milk - 100 ml; Egg - 0.5 pieces or 1 C2; Sour cream - 1 tbsp. spoon; Salt - 1 pinch; Vegetable oil - 1 teaspoon (for hands). Cooking time: 30 minutes For 10 people To prepare purple dough, you need: ___________________________________________________________________________ __ 1 small boiled beet 1 egg 1 incomplete glass of cold water flour salt to taste Peel the chilled boiled beets and cut into pieces. Using a blender, we interrupt the beets along with water in homogeneous mass... There should not be any smallest pieces of vegetable. Add the egg and salt. Knead the dough with flour. The dough should be firm but elastic. Cooking minced meat for dumplings from minced meat, eggs, salt and ground black pepper. We make dumplings. It is quite simple to sculpt from colored dough, but the minced meat should not be liquid, since the dough is afraid of prolonged exposure to liquid. Cook the dumplings in lightly salted water until tender. Tip: You can add a little citric acid so that the dumplings do not fade. PREPARATION PROCESS I make the multi-colored dough based on my favorite dumplings dough. I suggest using natural products as dyes: tomato juice, tomato sauce or a paste, turmeric, corn flour, carrot juice, spinach, etc. Dumplings or dumplings from such dough are very cute, elegant and even festive. Minced meat can be any unsweetened: meat, vegetable or mushroom, as well as in their combination. Green dough ___________________________________________________________________________ ___ For green dough, defrost spinach, chop it if necessary, and if you don't want speckled dumplings, squeeze and use only the resulting liquid for the dough. Add a serving of sour cream and eggs. I used half of the CO, for this I stirred the egg into glasses and poured about half into the dough. Stir the mass. Add flour with salt and oil-oiled hands, knead the dough, or entrust the process to a kitchen appliance. Red dough for dumplings ___________________________________________________________________________ ___ To prepare red dough, combine and stir tomato juice (or water with tomato sauce or tomato paste), a portion of sour cream and eggs. Add flour and knead the dough. Prepare the rest of the dough in the same way. Yellow dough for dumplings ___________________________________________________________________________ ___ It is advisable to give each type of dough a little rest, but at the same time to cover its surface from drying out. Although, you can start sculpting dumplings or dumplings right away. Enjoy your experiments!

Well, very, very beautiful and delicious home-style dumplings. And not a single gram of artificial colors. You can please the youngest members of the family or surprise a loved one, and they are perfect for meeting old friends.

Ingredients:

For the test: about 150 g flour, 60 ml vegetable juice, 1/2 chicken eggs, 1 teaspoon of vegetable oil, a pinch of salt.

For minced meat for 4 portions of dough(with 240 ml of juice): 1 kg of meat, 1 medium onion, salt and pepper, 1-3 tbsp. spoons of water.


Cooking everything for dumplings:

Natural dyes: Pour boiling water over the spinach for a few minutes, for more convenient chopping with a blender. We drain the water, and finely chop the greens. Turmeric
diluted with water, as well as tomato paste... We squeeze the juice from the carrots, red cabbage, beets in different containers. In each "paint" with a volume of 60 milliliters, throw a pinch of salt, a teaspoon of vegetable oil and half a stirred egg. Based on the natural dyes obtained, we will prepare colored homemade dumplings. We will knead the dough the same for everyone.

Dough: Add flour in portions to the bowl with the ready-made dye and knead the dough of a uniform consistency. We wrap with cling film and let stand for about fifteen minutes, and then we start sculpting dumplings.

Ground meat: We pass the prepared meat and peeled onions through a meat grinder. Add spices to taste, herbs, salt and carrot cake, which will add softness to the meat preparation. Mix everything thoroughly and let stand for about fifteen minutes.


Cooking dumplings:

Roll out the alternate colored dough into thin layers and cut out equal circles with a glass. Put about a teaspoon of minced meat in the center and pinch the edges, giving the shape of traditional dumplings.

When all the blanks are completed, they can be frozen for future use or cooked right away. To do this, dip the semi-finished products into boiling salted water, you can additionally add your favorite spices. After the water boils again and the dumplings float up, they will need to be cooked for about five minutes. They can be served with the broth in which they were cooked, or with your favorite sauces, butter or onion sautéing. Eating such colorful homemade dumplings is very fun and healthy.

2017-02-08

COLORED DOUGH FOR DUMPLINGS

I make the multi-colored dough based on my favorite dumplings dough. I suggest using natural products as dyes: tomato juice, tomato sauce or paste, turmeric, corn flour, carrot juice, spinach, etc. Dumplings or dumplings from such dough are very cute, elegant and even festive. Minced meat can be any unsweetened: meat, vegetable or mushroom, as well as in their combination.

Products:

For green dough:

Wheat flour - 250-300 grams;
Frozen spinach - up to 100 grams;
Water or milk - 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;

For red dough:

Wheat flour - 250 grams;
Tomato juice or
Water with ketchup / tomato paste - about 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

For yellow dough:

Wheat flour - 250 grams;
Turmeric - 0.5-1 tsp;
Milk or carrot juice - about 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

For a regular test:

Wheat flour - 250 grams;
Milk - 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

To make purple dough:

1 small boiled beet
1 egg
1 incomplete glass of cold water
flour salt to taste

Peel and cut the chilled boiled beets into pieces. Using a blender, we interrupt the beets together with water into a homogeneous mass. There should not be any smallest pieces of vegetable. Add the egg and salt. Knead the dough with flour. The dough should be firm but elastic. Cooking minced meat for dumplings from minced meat, eggs, salt and ground black pepper. We make dumplings. It is quite simple to sculpt from colored dough, but the minced meat should not be liquid, since the dough is afraid of prolonged exposure to liquid. Cook the dumplings in lightly salted water until tender. Tip: You can add a little citric acid to keep the dumplings from fading.

Dumplings can be not only with meat, but also have original fillings!

The filling for dumplings is a matter of imagination and good taste... The further we move away from the traditions of our ancestors, the more original and unusual the familiar cuisine becomes.

Fillings for dumplings:

1. Filling of mushrooms and minced chicken. You will need: chicken meat - 500 grams, porcini mushrooms, or we take mushrooms - 500 grams, fat cream - 100 grams, and salt.

2. Filling of minced fish. It is prepared from any kind of fish, it can be either red or white fish. If we take a red fish, then we need to twist a piece of bacon into minced fish. You will need: 500 grams of fish fillet, twist it into minced meat, onion head, chop it and fry it in oil, mix with minced fish. Add any spices, salt, sugar, pepper to the minced meat.

3. Filling, minced cheese with tomatoes. To do this, you need the following components: tomatoes - two hundred grams and the same amount of cheese like mozzarella, chop everything finely and add basil, salt, and black pepper to the minced meat. The filling is ready and you can sculpt dumplings.

4. Filling with boiled rice and mushrooms. Mushrooms should be fried with onions in oil. You will need: mushrooms - 150 grams, boiled rice - 400 grams, a turnip onion, spices to taste and butter for frying.

5. Seafood filling. It can be squid, or shrimp, scallop or mussels. You will need: seafood 500 grams, a head of onion for chopping and then frying it, spices and butter. The seafood must be boiled initially and added to the fried onions.

6. Filling with minced pork and cabbage. You will need: pork - 300 grams, fresh cabbage - 200 grams, 1 onion, 1 teaspoon of salt without top, 3 tablespoons of water, 1/4 teaspoon of ground black pepper. Pass the pork and onion through a meat grinder. Finely chop the cabbage, scald and discard in a colander. Stir cabbage with minced meat, add water, salt, ground pepper, stir minced meat.

7. Filling of young nettle minced meat. You will need: young nettle - 500 grams, green onions - 100 grams, butter - 100 grams, 3 eggs, 1/2 teaspoon of salt. Rinse and dry young nettles with stalks. Finely chop the onion and nettle, put in a saucepan or frying pan, add butter and simmer for 20 minutes. Add the beaten eggs to the braised nettle, season with salt, stir and simmer for another 5 minutes. Throw the minced meat on a sieve, cool and you can sculpt dumplings.

8. Ham and cheese filling. You will need: Adyghe cheese - 200 grams, ham - 300 grams, 2 cloves of garlic. Cut ham and cheese into smaller cubes, add garlic and stir well.

9. Buckwheat porridge filling with liver. You will need: beef liver - 300 grams, 1/2 cup of buckwheat, 1 onion, 1 teaspoon of salt, vegetable oil - 4 tablespoons, black pepper on the tip of a knife. Rinse the liver well, remove the films and cut into small pieces, cut the onions into cubes. Fry the onion and liver in vegetable oil for 15-20 minutes, stirring constantly, do not dry the liver. Rinse buckwheat, pour a glass of water and cook until tender. Add the liver with onions and the oil in which it was fried to the finished buckwheat porridge, pass everything through a meat grinder. Salt, pepper and cool the minced meat.

10. Lean black radish filling. You will need: 600 grams of black radish, 1/2 teaspoon of salt. Peel the onion and radish and cut into small pieces. Pass everything through a meat grinder with a fine grid, squeeze out excess liquid, salt and stir well.

11. Filling with squid. You will need: 700 grams of unpeeled gutted squid, 1 large onion, 1 egg, 1 teaspoon of salt without top. Peel squids and onions, cut into small pieces and mince with large cells. Throw the minced meat on a sieve, then add the egg, salt and stir well.

Bon Appetit!