The best dough for custard dumplings. Choux pastry for dumplings universal recipe

Today I will share with you a recipe for a universal test. We will prepare excellent choux pastry for dumplings, dumplings, manti and pasties. It turns out to be simply amazing - this successful plastic dough is not only easy and quick to prepare, but also rolls out remarkably to a super-thin state. In addition, even children can sculpt homemade dumplings and dumplings from this dough - the dough does not break, the edges are easily fastened, and when boiled or steamed, the products do not stick.

Dumplings and dumplings prepared for further cooking can be frozen - after boiling, the choux dough does not crack, and the finished products are obtained as just molded. By the way, you can use both sweet and savory stuffing for dumplings and dumplings - the dough is universal. And also try pasties on choux pastry - it is just great for this business!

From the specified number of products, you will get enough dough to mold about 50 medium-sized dumplings. As you understand from the photo, I made homemade dumplings with cherries - an amazing treat for the whole family.

Ingredients:

Cooking a dish step by step with a photo:

The recipe for making choux pastry for dumplings, dumplings, dumplings and pasties includes following ingredients: Wheat flour(I have top grade), boiling water, salt, refined vegetable (I use sunflower) oil and egg... By the way, you can cook such a dough in lean version- and without adding eggs, then you need less flour.

We make a deepening and pour into it vegetable oil without smell. Mix everything with a spoon or fork (or with your hands, if you like).

Now pour boiling water over the flour. It is thanks to the use of not cold water, and boiling water improves the swelling of gluten, which, in turn, improves the quality finished dough- it becomes more obedient and elastic. Then let the brewed flour cool to a slightly warm state.

The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, not just hot. It is appreciated for its excellent working properties: it is pliable, rolls thinly, almost does not dry out. And for its delicious taste, it is often preferred not only with ordinary, but also with sweet fillings. We will talk about all this further.

Important: before mixing with your hands, you can use a mixer with a special mixing attachment. You can knead from beginning to end in a combine to prevent the mass from getting too cold.

Classic proportions.

Suitable for anyone interested in how to make choux pastry for dumplings without using eggs. The ingredients are the simplest, and the result is impressive (as in the photo).

You will need:

• flour - 400 grams;
• salt - 0.5 teaspoon;
• vegetable oil - 50 milliliters;
• boiling water - 250 milliliters.

Preparation

1. Add oil, salt, 1/2 volume of flour to boiling water, stirring at the same time with a spoon.
2. Begin kneading with your hands when the temperature of the mass is acceptable, continually adding flour.
3. Achieve uniformity (the lumps should disappear) - the texture should be firm, soft, smooth, similar to plasticine.

You can start sculpting right away, but if the mass seems very "cool" to you, it is enough to put it in a bag for 30 minutes - the necessary plasticity will appear.

The recipe for boiling water dumplings is also suitable for other dishes. Even pasties or flat cakes, similar to lavash, are made from it (they are baked in a hot dry frying pan).

Milk option. Delicious dough. Step by step recipe

Another interesting recipe choux pastry for dumplings - using boiling milk instead of water. How long does it take to cook dumplings?

You will need:

• milk - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Preparation

1. Combine 2 cups of flour and salt in a large bowl.
2. Pour hot milk, start stirring with a spoon until smooth.
3. Add the rest of the flour, a little at a time, kneading with your hands.
4. Form a ball, wrap in plastic wrap, leave for half an hour.

Elasticity is the main quality of boiled dumplings dough (you may not use all the specified amount of flour). The quality of the mass for easy sculpting: not very dense, but not too liquid either.

Dumplings with different fillings

The best dough is choux pastry. It works well for dumplings with potatoes, but the recipe allows us to experiment with other fillings as well. Let's try different ways... By the way, the dough can be cooked in a slightly different order - see below.

With potatoes

You will need:

• boiling water - 250 milliliters;
• flour - 2 cups;
• salt - 0.5 teaspoon;
• potatoes - 700 grams;
• onion - 1 piece;
• vegetable oil to taste.

Preparation

1. Dissolve the salt in boiling water in a cup or glass.
2. Pour 2 cups flour into a large bowl, pour in the hot salt solution while stirring constantly.
3. Adding flour, knead the dough on boiling water dumplings with potatoes.
4. Place the dough on the table, cover with a bowl and let rest.
5. Saute the onions in oil, mash the potatoes and combine both ingredients.
6. Divide the whole mass into four parts, remove one part from under the bowl, roll it into a thin layer on a table powdered with flour.
7. Dip the edges of the glass into the flour, squeeze the circles out in the layer (roll the cuttings into a ball and send them under the bowl).
8. Blind dumplings.
9. Place in small batches in boiling salted water and cook for 1 minute.

Make sure potato filling was warm - then it does not crumble, it is convenient to work with it.

With cherry filling

Dumplings with cherries are a wonderful treat that will decorate and festive table... They are made in a special way - so that the dough remains soft even under the influence of cherry juice.

You will need:

• flour - 300 grams;
• water - 250 milliliters;
• vegetable oil - 2 tablespoons;
• soda and salt - 1/3 teaspoon each;
• sugar - 3 tablespoons;
• starch - 1 tablespoon.

Preparation

1. Combine flour, soda, salt in a deep bowl.
2. Pour the oil into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
   Continue kneading the dough with your hands.
3. Remove the seeds (if any) from the cherries using a hairpin or a special tool.
4. Spreading the berries on dough circles, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook the finished products in the usual way.

With curd filling in a bread maker

Don't want to knead with your hands or don't have a food processor? But there is a bread maker. The machine will do everything for you, while you still have time to think about filling your products. For example, about cottage cheese. By the way, ready-made food can be both sweet and salty (with a neutral taste of the dough) - it all depends on your imagination, and we will just give an example of how to make choux pastry for dumplings and curd filling.

You will need:

• flour - 3 cups;
• water - 1 glass;
• egg - 3 pieces;
• salt - 1 teaspoon;
• cottage cheese - 250 grams;
• sugar - 2 teaspoons;
• raisins - 1 tablespoon.

Preparation

1. Break 2 eggs into the container of the apparatus, add salt, pour in boiling water.
2. Sift flour, pour into container.
3. Select the program "Pelmeni" / "Kneading the dough" (depending on the type of machine).
4. Roll up a ball, put in a bag and refrigerate for an hour.
5. Thoroughly mix the cottage cheese with the remaining egg, salt, sugar, add the raisins - and you can sculpt.

The method of cooking depends on the filling in the dumplings. If salty - salt more strongly and water, and if sweet - salt quite a bit.

No wonder choux pastry is so praised for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the choux pastry will become an excellent "company" for her, and ready-made dumplings will delight you with excellent quality and unforgettably delicate taste.

Fans of dumplings know well that dough plays an almost decisive role in the taste of the finished dish. And perhaps it is the choux pastry for dumplings that can be called the best and most delicious. It is surprisingly tender, light, you can use any filling with it - both sweet and savory. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these traditional options go well with choux pastry.

This recipe can be called universal: the dough is suitable not only for making dumplings, but also for making dumplings, and even for pasties and manti. And what is important, the choux pastry is very pleasant and easy to use: soft and pliable, it rolls out well, and thanks to its elasticity, sculpting dumplings and dumplings will not cause any trouble.

If the very name "choux pastry" is associated with something difficult to prepare, which a beginner is unlikely to cope with, we can assure you that this is not at all the case. It is not more difficult to prepare regular test for dumplings, and the main difference is that hot water is added to the dough (and not just hot, but boiling water) to make flour. And it is brewing that does all the "magic", improving the characteristics of the dough.

In general, if you are not the owner family recipe successful dough for dumplings and dumplings and are looking for, be sure to prepare choux pastry. Most likely, you no longer have to go through more and more new options, the result will turn out so delicious!

Ingredients

• 1 egg
• 1/3 teaspoon salt
• 1 glass of boiling water
• 3 cups flour (and a little more for sprinkling the table)
• 1 tablespoon sunflower oil

How to make choux pastry for dumplings

First, we will cook the dough in a bowl, so choose a bowl wide enough for easy kneading. We drive in one egg and add salt to it.

Shake the egg with a fork until more or less homogeneous.

Add one glass of flour to a bowl and stir the ingredients already in the bowl with a fork. Sift the flour before adding it.

We boil the kettle and measure out one glass of boiling water. Add boiling water to a bowl and stir the dough quickly.

Then add the remaining two glasses of flour in parts and knead the dough first in a bowl for 2-3 minutes using a fork or spoon. Then we move on to kneading it on the table.

Sprinkle a little flour on the work surface and spread out the dough. With both hands, gently, but quite intensively, knead the custard dough for 4-5 minutes.

You will notice how the dough will change its texture throughout the entire kneading process. At first it was knobby and uneven, then it became smoother, but still not very elastic. In the end, the dough will be perfectly smooth and incredibly soft and elastic. But for this, one more manipulation should be done with the dough, for which we need a clean package. We form a ball from the dough, put it in a bag and close it tightly.

Leave the dough in the bag for 10 minutes, then take it out and knead it for another 30 seconds. That's it, the choux pastry is ready and can be further used for its intended purpose - for making dumplings or dumplings with your favorite fillings.

Alternatively, you can freeze the dough, it is perfectly stored in the freezer until requested. So you can make a double portion right away if you like. Although, of course, it is more convenient to freeze not the dough itself, but products made from it, but if you are limited in time, then freezing the dough is a good way out.

24.02.2016

Hello! Vika Leping is with you, and today I will tell you how to make choux pastry for dumplings and dumplings, the recipe for which is very simple and understandable to everyone. Honestly, my mommy cooked it when I came to visit her for dumplings with cherries that will appear in my culinary blog next time!

Choux pastry for dumplings and dumplings is prepared very quickly, does not stick to the hands, to the table, to the rolling pin and everything else, so everyone who does it for the first and not the first time will like it. By the way, I once tried to blind something, but it took me a couple of hours and I realized that my hands did not "lie" to this 😀 And then my mother showed this recipe and taught me wisdom!

So, choux dough for dumplings and dumplings, or how to make dough for dumplings and dumplings.

Ingredients

• - wheat, premium - 4 glasses without a slide
• - 1 glass
• - 1 piece (without it)
• - pinch

Cooking method

We will start preparing dough for dumplings or dumplings by boiling water. While it boils, beat the egg with a pinch of salt. Those who do not eat eggs (or try not to eat, like me) skip this stage. Now sift the flour into a large bowl.

We take a fork, make a depression in the middle of the flour and pour a glass of boiling water into it. Now the most important thing is how to knead the dough for dumplings and dumplings. We act quickly. Thoroughly mix the dough with boiling water with a fork, do not stop.

Add (or not add) the beaten egg and continue to thoroughly knead the dumplings or dumplings... The main thing is not to pour the egg into boiling water, so that the protein does not curl.

Continue stirring the choux pastry for dumplings with cherries, potatoes or dumplings with a fork until it cools down a little (this will happen quickly), and then continue kneading by hand.

When the choux pastry for dumplings sets, as in the photo ...

We put it on the table and continue to knead on the table. The dough for dumplings does not stick to anything, so you don't need to crush it with flour.

Knead the lump for 10 minutes until smooth. The recipe for dumplings and dumplings, as you can see for yourself, is very simple.

By the way, if you are going to cook dumplings or dumplings, the dough should be made in advance so that it has time to cool down. We wrap it in a towel and let it sit for 1 hour, stirring it for 30 seconds every 15 minutes. Leaving the choux pastry without a towel will create a thin crust.

That's all, now you know how to make dough for dumplings or dumplings! Let me summarize.

Short recipe: choux pastry for dumplings and dumplings

1. We boil purified water.
2. Sift the flour into a large bowl.
3. In a separate bowl, beat the egg with a pinch of salt.
4. We make a depression in the flour, pour in boiling water and quickly knead the dough for dumplings with a fork.
5. Continuing to knead, add the egg (just not to boiling water), knead further (you can use your hand already) until the dough becomes more or less homogeneous.
6. Dump the dough for dumplings on the table (no need to sprinkle with flour), continue kneading for another 10 minutes until elastic and smooth.
7. Wrap up ready dough in a towel and leave to cool for an hour, stirring it every 15 minutes for 30 seconds.
8. You can make dumplings or dumplings - the dough is ready!

The recipe for dumplings or dumplings has come to an end, very soon I will continue my story and show how my mom prepares the most delicious dumplings with cherries! Or with other berries, she says there is no difference. And also, since Serezha and I now live in Kiev, in the same city with my parents, we can often get together for dinner, and going to my mother for dinner is a pleasure, you know 😉 Although, recently I also invited my father and mother , was preparing her favorite and ... So I'm not lagging behind!

I also have a special section so read on, don't hesitate! And not to miss the most delicious cherry dumplings in the world, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes from 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating fast and tasty is real!

And Vika Leping was with you! Try to make choux pastry for dumplings and dumplings, like, leave comments, appreciate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

5 stars - based on 5 review (s)

Having tried once to make dumplings from choux pastry, you will not exchange this dough for any other. It turns out to be delicate, fluffy, does not stick to hands and other surfaces, does not require the addition of flour when sculpting and kneading. The main thing is to follow the proportions of cooking choux pastry, from which you can sculpt not only dumplings, but also dumplings. Today I want to introduce you to a recipe for making dumplings with potatoes. The dough, of course, we will prepare the custard.

Ingredients

To make choux pastry dumplings, we need:

flour - 2 cups;

boiling water - 1 glass;

vegetable oil - 2 tbsp. l .;

Filling for dumplings:

potatoes - 5 pcs.;

onions - 1-2 pcs.;

salt pepper.

Cooking steps

Cooking choux pastry for dumplings

Roll out the choux pastry without adding flour. The dough is plastic and does not stick to the surface. Cut out circles for future dumplings.

For the filling, boil the potatoes and fry the onions in a pan. Salt and pepper. We bring everything to a puree state. The filling for dumplings with potatoes is ready!

Cook dumplings with potatoes in salted water until tender. When serving, add a little melted butter.

Choux pastry dumplings with potatoes are ready! Bon Appetit!