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Recipe for making dumplings dough. Homemade dumplings: the perfect elastic dumpling dough - classic recipes step by step

The simplest recipe for dumplings dough in water. To prepare the dish, you need to knead the usual noodle dough. There are several conditions that are important to observe when working with it.

5 secrets of delicious and elastic water dough

  1. Top grade. When making dumplings, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening during cooking. Besides, good flour will provide the dumplings with a snow-white color.
  2. Sift flour. Do not be lazy to do this before kneading the dough. It's a matter of a couple of minutes, and as a result, the flour will be filled with air, and the dish will taste more delicate.
  3. Watch your temperature. One of the secrets when working with dough: use a warm liquid, about 35-40 ° C. This will allow the flour to dissipate faster.
  4. Kneading. It is important to remove the dough on dumplings with high quality, this should take at least 10 minutes. A well-mixed mass is faster, easier to roll out and excellently molded.
  5. Give rest and ripen... A very important point that many people miss. Allow time for the gluten that the flour contains to combine well with the liquid. After kneading, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolling, it will make an excellent thin layer.

The classic recipe for dumplings in water

No eggs

Dumplings are always bland. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings in water should not turn out to be too sticky, it is important to observe the proportions. Here it is cooked without eggs. Sometimes dough with ice water is used. It turns out just as tasty.

You will need:

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

Preparation

  1. Pre-sift the flour and form a slide from it in a saucepan.
  2. Make sure the water is not cold. Dissolve the salt in it.
  3. Pour the water into the flour and start kneading the dough. Work with a fork first, then with your hands.
  4. Stir the mixture well and leave to stand, previously covered with a napkin moistened with water or film.
  5. After half an hour, you can start rolling.

Checking if the dough is ready is very simple: pinch it. If it retains its shape well, then it's time to roll it out.

With eggs

This delicate egg dough for water dumplings gets its special texture due to the increased egg content. In addition, one of the proteins is additionally beaten. Such a composition allows you to quickly get a very plastic and soft mass as in the photo.

You will need:

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

Preparation

  1. Stir one whole egg and yolk from the second with water and salt.
  2. Beat the white of the second egg with a fork.
  3. Pour water and egg into a flour slide with a hole in the middle.
  4. Gently whisk the whipped protein into the dough.
  5. Knead the dough for about 15 minutes, then dust with flour and cover with a towel. Let the mass stand for about 20 minutes. Then you can start rolling.

Original recipes

With buckwheat flour

What is the best flour for dumplings? Dumplings are usually not made entirely from buckwheat flour, there is not enough gluten in it. But a certain amount in combination with wheat will add a pleasant shade and an unusual taste to the finished dumplings.

You will need:

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

Preparation

  1. Mix both flours and pour into a large container.
  2. Make a hole in the flour and add the eggs there.
  3. Dissolve the salt in water.
  4. Pour water in portions, you may need a little less. It depends on the flour.
  5. Knead a fairly tight dough and leave covered in a warm place to rest.
  6. After half an hour, you can sculpt dumplings.

Delicious dough for dumplings in water with the addition of buckwheat flour is also good for dumplings.

With ghee

This recipe cannot be called classic, but the addition of oil allows you to get a very plastic product. It will be very easy to roll out and cut circles, it is pleasant to work with such a mass.

You will need:

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

Preparation

  1. Combine salt, eggs and butter with water.
  2. Sift the flour and pour it into any suitable container.
  3. Pour a mixture of water, eggs and butter into the hole in the center, kneading the dough. You need to knead slowly.
  4. Do not use the mixture right away, let it sit for about an hour. Only then start rolling.

With sunflower oil

The vegetable oil in the composition affects the elasticity. With it, when rolling, the dough will not break, and the finished dumplings will not fall apart and will not crack when frozen.

You will need:

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

Preparation

  1. Place the flour in a heap with a depression in the middle.
  2. Pour oil, water and salt there and beat in an egg.
  3. Knead the dough and put it in a warm place for half an hour. When the mass is ripe, proceed to butchering.

With butter and egg in a bread maker

It is very convenient to knead the dough in a bread maker. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.

The dough for dumplings in water with eggs and the addition of oil turns out to be moderately dense, easily and thinly rolled. And the edges of the dumplings stick well and do not open. C It is best to adhere to a clear recipe.

You will need:

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

Preparation

  1. Immerse food in the bread maker as instructed. Usually, the liquid is poured first. In our case, these are water, egg and oil.
  2. Then add flour.
  3. Select the "Dough" function and start the program.
  4. At the end of this amount, 700 g of dough will be obtained.

An important detail. From 500-600 g of flour, with a sufficiently thin rolling, about 120 dumplings come out. If you are sculpting dumplings or not rolling too thin, be guided by the number 100.

Choose the option to your liking and delight your homemade hot mouth-watering dumplings for dinner or lunch.

The Ural is considered the homeland of dumplings - it was from there that this dish got into Russian cuisine. However, similar dishes exist in the cuisines of many nations and are worn by the most different names For example, in China it is baozi, in the Caucasus - manti and khinkali, in Italy - ravioli. Dumplings are most commonly boiled, but they can also be fried, baked, or steamed. So, let's figure it out ...

What is the perfect dumpling dough?

It is difficult to unequivocally answer this question, since there are recipes great amount... Proportions and ingredients may vary, even consistency finished dough... The main thing remains unchanged - the dough should be elastic, obedient, it should roll out thinly, not tear during molding and further cooking.

The five most commonly used ingredients in dumplings recipes are:

To make the dough more tender, it is kneaded in milk and butter. The latter is often replaced with vegetable - sunflower or olive. Instead of water and milk, you can use:

  • kefir or yogurt
  • fermented baked milk
  • serum
  • mineral water

If you add turmeric to the dough, it will acquire a beautiful yellow color. You can also add finely chopped dried or fresh herbs. In this case, dumplings will look original and acquire an interesting taste.

It would seem that, regular dough, and what a scope for creativity and culinary experiments!

How to choose flour for the dough?

In the classic recipe, the dumpling dough is made from wheat flour, water, eggs and salt. In this case, the flour must be chosen top grade, with a high level of gluten content. Thanks to this, the dough will be pliable and snow-white. But there are recipes that add other types of flour, for example:

  • rye
  • buckwheat
  • rice
  • corn

There are options for making dough exclusively with one of the listed types of flour. Dumplings made from this dough are especially suitable for those who follow a gluten-free diet. These types of flour contain less gluten (or no gluten at all), so it is more difficult to work with the dough and the finished products hold their shape worse. It is recommended to steam dumplings from such dough, but sometimes they are boiled.

The five fastest recipes for dumplings dough:

Things to remember while cooking

In the old days, recipes for a successful dumpling dough and cooking secrets were passed down from generation to generation. Knowing little tricks, cook good dough not difficult:

  • the flour must be sifted so that it is saturated with oxygen and the dough turns out to be more fluffy and tender,
    water, milk or other specified liquid should be used warm, excluding recipes choux pastry for dumplings,
  • the dumpling dough must be kneaded well until smooth: it is recommended to knead it for at least 10 minutes,
  • the dough must necessarily rest for half an hour so that the ingredients combine well with each other and the gluten swells. The resulting dough will be softer and more manageable.

Dumplings are a dish that many cannot refuse and cannot even imagine life without it. But, unfortunately, modern hostesses do not always want to spend time and energy on preparing this dish, since they are confident that they will not be able to cope with this work. Although in fact dumplings are very easy and simple to prepare, it is only initially necessary to learn how to make a good dough. And if you correctly observe the ratio of products and know some culinary secrets, you can get wonderful delicious homemade dumplings.

For the preparation of this delicacy, ordinary dough in water is suitable, but it can be made with butter, mayonnaise, eggs and even buckwheat flour. The simplest dough is kneaded in water. You don't need yeast to cook it. The dough is fresh, but if you follow the rules, the dough will be flawless.

Dumpling dough - recipe without eggs

If the dough for homemade dumplings in water is prepared correctly, it will have a steep but soft consistency. In order for the dough mass to stick well together, but at the same time lag behind the hands, you need to follow the recipe.


Ingredients:

  • wheat flour - 500 g;
  • water - 200 ml;
  • salt - 0.5 tsp

Preparation:

  1. Immediately you need to take water, add salt, mix.
  2. Sift the flour into a clean bowl or on a heaped table. Make a depression in the middle.
  3. Pour water here, knead the dough.
  4. Knead the dough until smooth and elastic.
  5. Set the dough aside, cover it, let it stand for half an hour.

To check the dough, you need to pinch it off a little, wrinkle it with your fingers. If this piece does not lose its shape, you can start sculpting dumplings.

Dumplings dough with eggs


If you need soft dough for dumplings, then you will not do with water alone, you need to add eggs. In order for the dough mass to turn out to be also fluffy, you need to put one protein, pre-beaten until foam is obtained. Dough kneaded by this recipe, you get soft and plastic!


Ingredients:

  • wheat flour - 500 g;
  • chicken eggs- 2 pcs.;
  • salt - 1 tsp;
  • water - 0.5 tbsp.

Preparation:

  1. Immediately you need to drive an egg into a glass, add the yolk, add salt, pour in water.
  2. Next, the protein that remains must be whipped.
  3. Now carefully pour water and egg into the flour, start kneading the dough.
  4. Stir in the whipped egg white.
  5. Knead the dough further, knead for 12 minutes, then cover, set aside for 30 minutes.

After the specified time has elapsed, you can start sculpting dumplings.

How to make an unusual dough for dumplings with buckwheat flour


Dumplings with buckwheat flour raise some doubts among many, since the product has low gluten. But if you mix it with wheat flour, you get a dough with peculiar taste and color.



Ingredients:

  • wheat flour - 1.5 tbsp.;
  • buckwheat flour - 0.5 tbsp.;
  • chicken eggs - 2 pcs.;
  • water - 0.5 tbsp.;
  • salt - 0.5 tsp

Preparation:

  1. Mix several types of flour well, transfer to a bowl in the form of a slide.
  2. Beat the eggs into the flour.
  3. Pour salted water in small portions into a bowl with flour and egg, stir until smooth.
  4. Set the dough aside for 20 minutes, it should ripen.
  5. When the specified time has passed, you can start sculpting dumplings.

The dough with buckwheat flour can be used to make dumplings.

Recipe for delicious ghee dumplings dough

This recipe is not traditional. The dough with ghee turns out to be very light, strong, elastic and perfectly sculptable.


Ingredients:

  • wheat flour - 700 g;
  • chicken eggs - 2 pcs.;
  • water - 1.5 tbsp.;
  • salt - 1 tsp;
  • ghee - 1 tablespoon

Preparation:

  1. At the first stage, you need to grind the eggs with the addition of oil and salt.
  2. Pour water here.
  3. Now add the mixture to flour, knead the dough.
  4. Set the dough aside for half an hour.


After the specified time has elapsed, you can roll out the dough and start sculpting dumplings.

With vegetable oil

If simple unleavened dough season vegetable oil, it will acquire lightness and suppleness. It is easy to work with such a dough, it does not tear, and you can also freeze it and then use it.


Ingredients:

  • wheat flour - 3 tbsp.;
  • chicken egg - 1 pc.;
  • warm water - 1 tbsp.;
  • salt - 0.5 tsp;
  • vegetable oil - 2 tsp

Preparation:

  1. You need to mix the egg with the selected seasonings.
  2. Pour a mixture of oil and water here.
  3. With constant stirring, add flour, knead the dough.
  4. Next, you need to form a ball from the dough, cover with a cut of film, set aside for 20 minutes.

After the specified time, you can make dumplings.

Vegetable oil can be replaced with mayonnaise, in this case this component will make the dough more pliable. It can be used to sculpt not just dumplings, but also dumplings and manti.

Dough for dumplings with butter and egg in a bread machine

Every hostess will love to knead the dough for dumplings in a bread maker. This technique will help save you time, relieve you of monotonous work, and the finished smooth dough will win the heart of even the most demanding culinary specialist.


Ingredients:

  • chicken egg - 1 pc.;
  • wheat flour - 3 tbsp.;
  • salt - 1 chip.;
  • vegetable oil - 1 tablespoon

Preparation:

  1. Pour water, oil into the bread maker, beat in an egg.
  2. Pour seasonings and flour here.
  3. Put the dough kneading program into working position.
  4. When the process of kneading the dough is over, cover it with a piece of cling film, let it stand for 30 minutes.
  5. Roll out the finished dough into a thin layer and you can start sculpting dumplings.

If you can roll out the dough well, it can make as many as 120 dumplings.

5 rules for making dumplings dough on water


Only quality products should be used. To prepare dough for dumplings, it is better to take premium wheat flour. Dumplings from it have a pleasant white color, do not boil in water or broth, and do not crack in the cold.

Be sure to sift the flour. Unfortunately, not all housewives are engaged in this, but in vain! It takes only 5 minutes to sift the flour, but the result is pleasantly surprising. In the process of sifting, the flour is filled with oxygen, the finished dish is soft and tender, and small lumps are also removed, which affect the softness of the dough.

It is necessary to monitor the temperature. In order for the dry components of the dough to mix well with the liquid, or rather flour, seasonings and baking powder, the water must be heated to 40 degrees.

You need to knead the dough thoroughly, this process takes 15 minutes. With good kneading, the dough acquires elasticity, pliability.

Let the dough rest. The gluten in flour is mixed with milk or water. In this case, they say that the product is ripening. It is necessary to put the ready-made dough mass in the heat for half an hour, this time is quite enough for the dough to acquire elasticity and conveniently roll out.

Another very important rule that all professionals know. If you want the dough to have lightness, elasticity, pour the liquid components into the flour in small portions. In this case, you will get a dough that has the desired consistency.

There are a huge number of options and you can choose any, based on your taste. By seasoning the mixture with additional ingredients, the dough will have different flavors, which means you can make a dough that your whole family will appreciate.

Dough for dumplings from Ilya Lazerson

Well, make dumplings and bring joy to your household!

Prepare the ingredients for the dumplings.

Prepare the dough. The dough is simple and consists of flour, water, milk and salt. In this recipe, some of the water is replaced with milk. The dough is tender, but firm and elastic.
Sift flour in a slide into a bowl or on a large cutting board and make a depression in the center.
Crack the egg, add a pinch of salt and loosen the egg with a fork.
Pouring in milk and water in small portions, knead the dough.
Roll the dough into a ball, wrap in plastic wrap and leave for 40-60 minutes at room temperature.

Prepare the filling ( ground meat) for dumplings.
Wash, dry and cut the meat into large cubes.
Peel the onion and cut the onions into 2-4 pieces.
Pass the meat together with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix the minced meat well.

Pork for dumplings should be fatty, then the dumplings will turn out delicious and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also mince it with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out a part of the dough into a thin layer, dusting the dough with flour if necessary.

Cut out circles with a thin glass or other convenient recess (collect the dough trimmings, knead again and roll them into a layer).

Put about a teaspoon of minced meat in the center of the dough.

Connect the edges of the circle and pinch so that the filling is inside (you get blanks that look like crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Arrange the dumplings on a cutting board (do not stack the dumplings on top of each other so that they do not stick together), freeze in the freezer, then transfer the frozen dumplings to bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, add salt, add bay leaf, peppercorns, bring to a boil and, if desired, let it simmer for 5 minutes (to flavor the water for the dumplings).
Put the dumplings in boiling water, stir quickly with a spoon so that the dumplings do not stick together and do not stick to the bottom of the pan.
Bring to a boil and after the dumplings float, cook for about 7-10 minutes, until tender.
Remove the dumplings with a slotted spoon, put on a dish, and spread the pieces of butter on top.
WITH advice. Dumplings can be served with different sauces, seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). Broth is poured into a cup and a little vinegar is added, plus salt and pepper, to taste (for 5 parts of broth, 1 part of vinegar or to taste). Dumplings are dipped in a vinegar mixture and immediately sent to the mouth of the eater :)
Also, sour cream or sour cream with ketchup can be served with dumplings.
In any case, the dumplings are flavored butter, which in no way will harm the dumplings :))

Enjoy your meal!

The dumplings got their name in the 19th century, when the recipe for the dish from Siberia spread to the central regions of Russia. In the Asian part of the country they were called "ears" and "shurubarks". Culinary historians believe that the homeland of food is ancient China. After its conquest, the Mongols adopted many of the cultural traditions of the Celestial Empire, including traditional food. Nomads brought the recipe to Siberia.

Dough for dumplings is being prepared different ways, but, unlike the filling, it always tastes inexpressive. Fatty minced meat with onions, garlic, salt and spices cooks quickly and forms a broth. The dough rather serves as an envelope for juicy filling and does not allow it to flow out. It should be plastic and not fall apart during cooking.

Any dish made of meat and dough is hearty and appetizing, and dumplings are also seasoned with butter, sour cream and other sauces.

Dumplings are made from flour, eggs and water, but even with such a meager selection of products, famous chefs have come up with unusual combinations.

For example, chicken eggs were replaced with quail eggs, and water was replaced with fermented milk whey. Such a dough will not only set off the filling, but also add its own taste. V classic version it is light, but when mixing wheat flour with rye it changes color to beige. Spices also give it different colors, including a bright yellow due to turmeric.

The correct proportions of the food do not allow the dough to bleed. The steep kneading and quality ingredients give it a delicate, pleasant taste that goes well with minced meat... In the process of cooking, the shell of the dumplings is slightly saturated with broth, which makes it even more refined and softer.

It is not recommended to store ready dough in the refrigerator, as it dries out and loses its elasticity. It is better to immediately mold the dumplings and freeze some of them. In case of lack of time, they can be used in 10 minutes. make a wonderful dinner.

Dumplings dough - the most popular recipes

The dumplings dough recipe includes a liquid base, egg, flour, and salt. In case of intolerance to eggs, it will be possible to knead it without them. Several popular methods and applicable products will allow you to choose the appropriate option for your favorite filling.

Classic with eggs

It's nice to gather the whole family in the kitchen in the evening and make dumplings, anticipating a hearty dinner. There is work for everyone while cooking. One will roll out the dough, the other will cut into circles and place the minced meat in them, and the rest will hold the products together. This activity is for both adults and children.

Usually the dough is kneaded from standard components in strict compliance with the procedure.

Composition:

  • ½ kg of wheat flour;
  • 1 egg;
  • ½ tsp salt;
  • 250 ml of warm boiled water.

The cooking procedure is as follows.

  1. Sift flour, pour into a deep container and mix with salt.
  2. Pour a spoonful of water over it and break the egg. While stirring, gradually add the rest of the water.
  3. Knead the dough with your hands until smooth. The finished product will be elastic and will stop sticking to the palms.
  4. Wrap the mass in plastic wrap and put it on the table for 20-30 minutes.

Unleavened bread without eggs

When waiting for guests and coming up with a menu for their arrival, one should take into account the preferences of those invited. If one of them cannot eat eggs alone or in food, the dough for dumplings should be prepared without them.

It will turn out to be steeper, but it will still hold well when pinching the edges. This option is suitable for minced meat with pepper or spices that give the filling a rich taste.

Composition:

  • 750 g wheat flour;
  • 1 tsp salt;
  • 2 tbsp vegetable oil;
  • 250 ml of warm boiled water.

The cooking procedure is as follows.

  1. Sift the flour into a deep container and mix the bulk components.
  2. Gradually add water, stirring the mass thoroughly.
  3. Wrap the finished dough in foil and set aside for 20 minutes. Before rolling, add vegetable oil to it and knead again.

On boiling water

As the name suggests, an important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, as the wheat flour swells faster. Yet it also requires a "rest" after mixing for 15-20 minutes.

Composition:

  • 750 g wheat flour;
  • 1 egg;
  • 1 tsp salt;
  • 1 tbsp vegetable oil;
  • 250 ml boiling water.

The cooking procedure is as follows.

  1. Crack the egg and beat it in a bowl of salt.
  2. Sift flour to it and pour a spoonful of vegetable oil. Knead the ingredients thoroughly.
  3. Pour boiling water in a thin stream, stirring the dough with a spoon. Knead it by hand for a smooth consistency and smooth finish at the end.

Custard

Choux pastry on boiling water is usually prepared without eggs, adding more water and vegetable oil to the composition. It is important not to exceed the dose of flour so that the dough does not come out too hard.

Composition:

  • 750 g wheat flour;
  • 1 tsp salt;
  • 3 tbsp vegetable oil;
  • 400 ml boiling water.

The preparation procedure is as follows.

  1. Sift flour into a bowl and combine with salt. Then pour out all the vegetable oil and mix well.
  2. Gradually pour in boiling water and knead thoroughly.

On kefir

Any fermented milk products give the dough a delicate taste.

Composition:

  • ½ kg of wheat flour;
  • ½ l of kefir;
  • 1 tsp each salt and soda;
  • 2 tbsp vegetable oil;
  • 1 tbsp granulated sugar.

The cooking procedure is as follows.

  1. First mix all loose components.
  2. Pour vegetable oil to them, and then kefir in small portions.
  3. Knead the dough until smooth, wrap in plastic and put in the refrigerator for an hour.

On mineral water

The dough with the addition of soda will be soft and tender. The standard version includes eggs, but kneading without them is also acceptable. Water should be taken out of the refrigerator in advance and heated to room temperature.

Composition:

  • 850 g wheat flour;
  • ½ tsp each salt and granulated sugar;
  • 1 egg;
  • 4 tablespoons vegetable oil;
  • 250 ml of mineral water.

The cooking procedure is as follows.

  1. In a bowl, combine all ingredients except flour.
  2. Gradually sift flour to them, while kneading the dough.

Milk

The dough in milk will come out more rich, since a double portion of eggs is also added to it. The leftovers will turn out to be excellent, which can be immediately cooked or dried and stored for some time in a tight paper bag.

Composition:

  • ½ kg of wheat flour;
  • 1 tsp salt;
  • 2 eggs;
  • 1 tbsp vegetable oil;
  • 250 ml of milk.

The cooking procedure is as follows.

  1. Combine the sifted flour with salt and vegetable oil. Knead the mass, getting rid of the lumps.
  2. Beat the eggs with a whisk, pour the milk over them, and then add the mixture in portions to the mixture with flour.
  3. At the end, knead the firm dough with your hands.

On sour cream

How to make subtle creamy dumplings dough? You can use milk with a high fat content, but it is better to take sour cream.

Composition:

  • 500 g wheat flour;
  • 1 tsp salt;
  • 200 ml sour cream with a fat content of 15-20%.

The cooking procedure is as follows.

  1. Combine half of the sifted flour with salt.
  2. Put sour cream to it and mix thoroughly. Gradually add the remaining flour, keeping an eye on the density of the mass.
  3. Wrap the finished dough in foil and leave on the table for 20-25 minutes.

Colored dough

The dough changes color when rye is used instead of wheat flour. It is better not to experiment with other types of flour with the dough for dumplings, since it is wheat gluten that makes it soft and plastic.

And yet it can be made colored without adding food colors... Small amounts of turmeric, spinach, or tomato juice will turn ordinary white dough into bright yellow, green or red.

Now it is very fashionable to add to the dough for pies and pasta cuttlefish ink. With them, the mass will become coal-black. Having prepared both standard dumplings and with ink, and mixing them during cooking, you can get an interesting combination.

Composition:

  • 500 g wheat flour;
  • ½ tsp salt;
  • 1 egg;
  • 1 tbsp sour cream;
  • your choice: 180 g spinach or tomato juice, 1.5 tsp. turmeric, 10 g cuttlefish ink;
  • 250 ml of warm boiled water.

The cooking procedure is as follows.

  1. Sift flour into a bowl and combine with salt.
  2. Stir the spinach with sour cream and egg.
  3. Combine the contents of the bowls and knead the dough, gradually adding water.

With vegetable oil

Vegetable oil makes the dough smooth. It is easier to knead and roll out. This dough will not tear or boil over. Oil is poured into both egg-based dough and unleavened.

As with other types of dough, it is undesirable to add cold water... With it, the gluten of wheat flour will swell for a long time, and after kneading the mass cannot be rolled out for more than half an hour.

When kneading dough for dumplings, it is customary to grease palms with vegetable oil so that it is less sticky.

Composition:

  • 600 g wheat flour;
  • 1 tsp salt;
  • 2 eggs;
  • 3 tbsp vegetable oil;
  • 200 ml of warm boiled water.

The cooking procedure is as follows.

  1. Combine the sifted flour with salt.
  2. Add vegetable oil and eggs, then pour in water in a trickle, stirring the mass.
  3. Wrap the finished, thoroughly kneaded dough with foil and hold it on the table for 15-20 minutes.

In special departments, devices for making dumplings are sold. Almost every sign is a metal circle with holes (grate), on which a layer of dough is placed, the grooves are filled with minced meat and covered with another layer of dough on top. After holding it with a rolling pin, about 40 dumplings will fall out onto the table.

If the dish is rarely cooked, it is more convenient to cut out circles from the dough with a glass of small diameter. Next, place a portion of minced meat in the middle and fasten the edges.

Depending on the sculpting method, the following products will be obtained.

  • Ears. The dough with the filling is folded in half, the edges are pinched, and the opposite corners of the crescent are fastened together.
  • Pouches. This shape resembles khinkali or Chinese dumplings. The meat is placed in the center of the circle, after which its edges are pulled up and held together.
  • Stars. The principle of sculpting is the same as for the "bag", but the dough at the top is glued together along five edges to form a star shape.
  • Ravioli. Despite the small size of the products, some housewives prefer to fasten them in the shape of a crescent and pinch them nicely along the edge with a "pigtail" or "comb".

What else can you make from dumplings

In the summer, dumplings with fresh berries... Cherries are most often used for the filling. Dumplings are larger in size than dumplings, and their filling is very diverse, but the dough recipe is exactly the same.

Any of the above options for dumplings dough are also suitable for cooking products with berries, potatoes or cottage cheese. In addition, do not forget about pasties.

Since the workpiece cannot be stored for a long time - it dries up, the dough is cut into thin strips and dried, spreading out on the table. Then delicious quality noodles are boiled in broth or water. It can be twisted or cut into wide, short strips and squeezed in the middle to form bows.

Quick-hand pies, which are fried on filled with vegetable oil, can also be molded from the remains of the dough. Place potatoes with mushrooms or sausage with cheese in the center of a larger circle than for dumplings. The edges are held together and the pie is fried on both sides.

Conclusion

The dough for dumplings is extremely simple to prepare. If the proportion of the products is observed, it will become easy to roll out and fasten at the edges of the products. The dumplings are high-calorie, but very satisfying.

In winter, having cooked them in broth and served them for lunch, the hostess will wait for requests for an addition and will definitely hear them. It is difficult to break away from eating dumplings, so the dish should not become everyday.

Any homemade food is tastier and healthier than ready-made food, and in any country, handmade products are especially appreciated. Dumplings are known and loved throughout Russia, but every family has its own recipe for dough and minced meat.

They are among the dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with a different dough composition will help with this.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!