Colored dough for dumplings and unusual toppings. Cooking on the basis of mineral water

Cooking instructions

3 hours + 30 minutes Print

1. Making the dough. Boil beets and carrots until tender. Plunge the spinach into boiling water. Ready and peeled beets and carrots. and also grind the spinach separately in a blender. For convenience, you can add a little water to the mixture. As a result, we get mashed potatoes of three colors: orange (carrot), red (beetroot), green (spinach). Crib How to prepare and cut spinach

2. Divide 600 grams of flour into 3 servings. Mix each portion of flour with one of vegetable puree. Add a couple of pinches of salt and about 25 grams of water per serving. Knead the colored portions of dough thus obtained, cover with foil and put in cool place for 30 minutes.
Crib How to make dough for dumplings

3. We make the filling. Mix chicken and Ground beef, add finely chopped onion (can be passed through a large meat grinder), a teaspoon of salt (without a slide), black ground pepper, parsley. Minced meat must be saturated with water. For this we pour in small portions water and mix until the minced meat is moist enough to keep its shape when laid out on the dough (about 75 grams of water).
Crib How to cut onion

4. We begin to roll out the rested dough in turn. For convenience, we divide each portion of the dough by 4. We should get 4 layers of each color about 1 mm thick. With a glass or a special form, we squeeze the mugs out of each layer. You should get approximately 50-60 circles. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

The dough for dumplings and dumplings can be tinted in more bright color. Agree, yellow, red, green and purple dumplings in a plate look very unusual, the perception of the dish changes dramatically, both mood and appetite instantly increase. The kids love it.

How to color the dough for dumplings? No chemistry! As dyes are used exclusively natural products and spices. For example, to color dumplings in green color, spinach or parsley can be added to the dough. Gives an orange tint carrot juice, saffron and turmeric. Tomato paste gives a beautiful red color. IN purple you can color the dough if you add freshly squeezed beetroot juice to it.

If you still don't know how to cook colored dough for dumplings, step by step recipe with a photo will help you easily deal with the task.

Ingredients for each dough batch

• wheat flour 3 tbsp.
• water 200 ml
• chicken egg 1 pc.
• vegetable oil 1 tsp
• salt 0.5 tsp
• tomato paste 2 tbsp. l. for red dumplings
• turmeric 1 tsp for yellow dumplings
• parsley 1 bunch for green dumplings

Filling Ingredients

• pork tenderloin 700 g
• onion 2 pcs.
• salt and pepper to taste

How to cook colored dumplings

The semi-finished product can be sent to freezer or boil immediately after sculpting. If you will freeze, then it is most convenient to spread the dumplings on a board sprinkled with flour, freeze in portions, and then pour into a bag and tie tightly. Cooking dumplings is as easy as shelling pears: I pour a portion into boiling, well-salted water and cook for 2 minutes after they float to the surface. Then I take it out with a slotted spoon and immediately grease with butter.

It is best to serve colored dumplings with sour cream, you can sprinkle with a mixture of ground peppers and herbs. They turn out bright, very tasty, with juicy stuffing. Bon appetit!

Pelmeni recipe © depositphotos

Who among us does not 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’s fun to sculpt them together and then eat them together, barely cooled down.

You are probably familiar with the classic. Delicious, simple, but boring. Few people are surprised by these.

Editorial tochka.net invites you to cook 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 you can safely treat even children with such dumplings.

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Multi-colored dumplings - ingredients:

for stuffing:

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

for the green test:

• 2 cups of flour,
• 1 egg
• 100 ml 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 vegetable oil
• a pinch of salt,

for the yellow test:

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

Multi-colored dumplings - recipe:

1. cook up green dough for dumplings. Chop the spinach and squeeze the juice out of it. Mix 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 prepare red dumpling dough, combine and mix the sifted flour, salt, egg and tomato juice. Knead the dough, add vegetable oil and knead well. Cover this dough as well and set it aside to rest.
3. For the yellow dough, rub the carrots on 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 turmeric, the richer the color will turn out. Knead the dough and cut it last so that it also has time to rest.
4. Minced meat for dumplings is better to cook from different types meat, such as 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 dough for dumplings. Roll out each colored dough into a thin layer, cut out circles with a mold or a 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!

For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, elastic.

The ideal base should roll out well, stick up, hold the filling inside, and boil quickly.

Cooks made up successful recipes perfect dumpling dough from various ingredients in best traditions Russian cuisine.

This dough preparation option is convenient if at hand minimal amount ingredients.

Required:

• 1 egg;
• 200 ml of drinking water;
• 600 g wheat flour;
• 5 g fine salt.

Cooking steps.

1. The flour is combined with salt and poured into a capacious cup.
2. Make a well in the center of the dry mixture. It is poured into cold water and beat in an egg.
3. With a spoon, begin kneading the dough, moving from the center to the edges.
4. When the mass becomes thicker, it is laid out on a table sprinkled with flour.
5. The dough continues to be kneaded by hand, periodically adding the remaining flour.
6. When the base becomes homogeneous and elastic, it is placed in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the bottom of the palms: this way the hands get tired less.

Custard base for dumplings

The dough prepared according to this recipe turns out to be more tender, thin, does not tear during rolling, and dumplings from it are cooked faster.

Grocery list:

• 1 egg;
• 480 g of premium flour;
• 200 ml of boiling water;
• 20 ml of vegetable oil;
• 5 g salt.

Cooking method.

1. Salt the egg and beat for a couple of minutes until foam is formed.
2. The sifted flour is added in parts, constantly stirring the mass. There should be no lumps.
3. Add oil, stir again.
4. Without ceasing to interfere, freshly boiled water is poured into the resulting composition.
5. When the dough has cooled down a little, knead it with your hands until perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
6. Before sculpting choux pastry wrap for dumplings cling film and clean "to rest" in the refrigerator for 40 minutes.

Dough in a bread machine

The kitchen "assistant" greatly simplifies the laborious process of kneading the dough. The dumpling base in the bread machine always turns out desired consistency. In addition, you can fill in the entire volume of flour at once, and not in parts, as when kneading regular dough.

Required components:

• 250 ml filtered water;
• 1 small egg;
• 480 g of sifted flour;
• 5 g salt;
• 20 ml sunflower oil.

Cooking technology.

1. An egg is broken into the capacity of the bread machine, water and oil are poured.
2. Add salt and all flour.
3. Turn on the "Dough" program for 1.5 hours (cooking time depends on the specific model of equipment).
4. The dough for dumplings in the bread machine is homogeneous, without bubbles in the cut. He is placed in plastic bag and immediately used for rolling.

Cooking on the basis of mineral water

The most delicious, soft, easy to roll out homemade dough on the mineral. It is better to take water with strong carbonation and pour it from a bottle immediately before cooking.

Required:

• 1 egg;
• 80 ml of vegetable oil;
• 3 g granulated sugar and salt;
• 220 ml highly carbonated mineral water;
• 550 g flour.

Procedure.

1. The egg is shaken with a fork.
2. Add salt and sugar, stir until the grains dissolve.
3. Pour in oil and sparkling water.
4. Pour flour in small portions, carefully kneading the dough with a spoon.
5. When the mass becomes inconvenient to stir in a bowl, it is dumped on the table and wrinkled by hand. Knead until the dough stops sticking to the palms.

Elastic dumpling dough on water and egg

Thanks to the addition of vegetable oil, the dough becomes soft, pliable. Products from it do not stick together during cooking and do not break even after freezing. If the dough is needed for making dumplings with minced fish, wheat flour can be substituted for rice.

Compound:

• 480 g of premium flour;
• 1 egg;
• 200 ml of warm water;
• 40 ml of vegetable oil;
• 3 g salt.

Recipe step by step.

1. The egg is mixed with salt.
2. Add oil and water.
3. Pour flour, knead elastic dough.
4. A ball is rolled up from the resulting mass, put in a plastic bag and put in a cold place for 20 minutes.

Tip: instead of vegetable oil, you can take mayonnaise, the dough will turn out softer and more obedient.

Option on boiling water with vegetable oil

Choux pastry has a denser consistency, it rolls out and sticks together better. Products from it can be filled big amount toppings: they won't tear. Even an inexperienced cook can easily cope with the preparation of such a base.

Required Components:

• 450 g white flour;
• 1 egg;
• 200 ml of boiling water;
• 4 g fine salt;
• 20 ml corn oil.

Cooking technology.

1. The egg is beaten with salt.
2. Gently pour in the flour, pour in the oil.
3. The products are mixed until a homogeneous consistency.
4. Boiling water is introduced little by little, stirring the composition with a spoon.
5. The slightly cooled dough is kneaded by hand.
6. A smooth bun is formed and removed before sculpting in the refrigerator for half an hour.

How to make dough for dumplings in milk?

A base made from milk is a pleasure to work with. It almost does not stick to the palms, rolls easily, does not fall apart during cooking. Dumplings made from milk dough are very tasty.

Required:

• 200 ml of medium fat milk;
• 1 egg;
• 380 g of sifted flour;
• 20 ml sunflower oil;
• 5 g salt.

Procedure.

1. The milk is warmed up a little. microwave oven or on the stove.
2. Pour flour into a large bowl and make a small funnel in the middle.
3. An egg is driven into the recess, salt is poured and milk is poured.
4. The dough begins to knead with a spoon in a circle.
5. Add sunflower oil.
6. The mass is dumped on a table sprinkled with flour and kneaded by hand.
7. The dough should be elastic, but soft (if necessary, flour is added).
8. A ball is formed from the dough, put in a deep container, greased with vegetable oil, and leave covered with a cloth for 30 minutes.

Tender - on sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. tender sour cream base can be used for sculpting dumplings, chebureks, dumplings, and also just fry in a dry frying pan.

Required Ingredients:

• 200 g fat (preferably homemade) sour cream;
• 350 g flour;
• 1 egg;
• 5 g salt.

Cooking sequence.

1. All ingredients, except flour, are combined in one container.
2. Partially add flour, continuously stirring the mass.
3. The dough is collected with a spoon into one ball and spread on a surface sprinkled with flour.
4. The base is kneaded with the bottom of the palms until soft.
5. In order for the dough to acquire the necessary consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Advice: sour cream dough turns out very soft. Therefore, it is important to strictly observe the time of cooking dumplings: overcooked products can tear.

Recipe without eggs

An ideal dumpling base can be kneaded without adding an egg. Products from such a dough always turn out tender and tasty.

Grocery list:

• 0.5 kg of flour;
• 220 ml of water;
• 3 g salt.

Cooking process.

1. Salt is mixed in water room temperature until the crystals are completely dissolved.
2. In the same container, sift a small part of the cooked flour.
3. The mass is stirred in a circular motion with a fork.
4. When it becomes difficult to interfere with a fork, the dough is laid out from the container on a table, previously sprinkled with flour, and kneaded by hand. This must be done for at least 15 minutes.
5. When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put in a bag and placed in the refrigerator for half an hour.

Original colored dough for dumplings

According to this recipe, you can cook delicious and very effective dumplings of green, yellow and red colors. For the test, only natural dyes, so the dish can be offered even to small children. Colored dumplings are sure to be the center of attention at a children's holiday.

For the green test you will need:

• 250 g wheat flour;
• 50 ml of milk;
• 50 ml of water;
• 1 small egg;
• 20 g sour cream;
• 100 g frozen spinach;
• 3 g salt.

Red base ingredients:

• 250 g flour;
• 100 ml of tomato juice mixed with water;
• 20 g tomato paste;
• 1 small egg;
• salt.

Products for yellow tint:

• 250 g flour;
• 1 large carrot;
• 4 g turmeric;
• 1 small egg;
• 20 g sour cream;
• 3 g salt.

Cooking sequence.

1. For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice from the green mass and use only it.
2. Add egg and sour cream.
3. Salt is combined with flour and poured into a green base.
4. The dough is kneaded in the usual way and put it in the refrigerator for "rest".
5. To get red dumplings, mix a beaten egg, juice and tomato paste.
6. Pour flour with salt, knead the dough, cool it before molding.
7. The yellow base is prepared in the same way: sour cream is combined with turmeric and a beaten egg, freshly squeezed carrot juice is added, salt is added, flour is gradually added and the dough is made.

Do dumpling dough according to the proposed recipes, even a novice hostess will succeed. The main thing is compliance technological process. If you are preparing the dough with a margin, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.

1. Stuffing of mushrooms and minced chicken. You will need: chicken meat - 500 grams, porcini mushrooms, or we take champignons - 500 grams, fat cream -100 grams, and salt. 2. Minced fish filling. It is prepared from any kind of fish, it can be both red and white fish. If we take a red fish, then you need to twist a piece of lard into minced fish. You will need: 500 grams of fish fillet, twist it into minced meat, onion head, chop it and fry in oil, mix with minced fish. Add any spices, salt, sugar, pepper to the minced meat. 3. Stuffing, minced cheese with tomatoes. To do this, you will need the following components: tomatoes - two hundred grams and the same amount of mozzarella-type cheese, finely chop everything and add basil, salt, and black pepper to the minced meat. The filling is ready and you can sculpt dumplings. 4. Stuffing with boiled rice and mushrooms. Mushrooms should be fried with onions in oil. You will need: mushrooms - 150 grams, boiled rice - 400 grams, turnip onion head, spices to taste and butter for roasting. 5. Seafood stuffing. Maybe squid, or shrimp, scallop or mussels. You will need: 500 grams of seafood, an onion head for slicing and subsequent frying, spices and butter. Seafood must first be boiled and added to the fried onions. 6. Stuffing with minced pork and cabbage. You will need: pork - 300 grams, fresh cabbage - 200 grams, 1 onion, 1 teaspoon of topless salt, 3 tablespoons of water, 1/4 teaspoon of ground black pepper. Pass pork and onion through a meat grinder. Finely chop the cabbage, blanch and drain in a colander. Mix cabbage with minced meat, add water, salt, ground pepper, knead the minced meat. 7. Minced young nettle stuffing. 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 stems. 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 stewed nettle, salt, mix and simmer for another 5 minutes. Ready stuffing put 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 the ham and cheese into small cubes, add the garlic and stir well. 9. Filling of buckwheat porridge with liver. You will need: beef liver- 300 grams, 1/2 cup buckwheat, 1 onion, 1 teaspoon of salt, vegetable oil - 4 tablespoons, ground black pepper on the tip of a knife. Rinse the liver well, remove the films and cut into small pieces, onion cut into cubes. Fry onion with liver for 15-20 minutes in vegetable oil, stirring constantly, do not overdry 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 the minced meat, pepper and cool. 10. Lean stuffing from black radish. You will need: 600 grams of black radish, 1/2 teaspoon of salt. Peel the onion and radish and chop in small pieces. Pass everything through a meat grinder with a fine grate, squeeze out excess liquid, salt and stir well. 11. Stuffing with squid. You will need: 700 grams of unpeeled gutted squid, 1 large onion, 1 egg, 1 teaspoon of topless salt. Peel squids and onions, cut into small pieces and pass through a meat grinder with large cells. Throw the minced meat on a sieve, then add the egg, salt and mix well. Bon appetit! COLOR 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 teaspoon; 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). Cooking time: 30 min. For 10 people To prepare the purple dough you need: ___________________________________________________________________________ __ 1 small boiled beetroot 1 egg 1 incomplete glass of cold water flour salt to taste Chilled boiled beets clean and cut into pieces. Using a blender, we interrupt the beets along with water into a homogeneous mass. There should not be any slightest pieces of vegetable. Add egg and salt. Knead the dough with flour. The dough should be tough but elastic. Cooking minced meat for dumplings minced meat, eggs, salt and ground black pepper. We make dumplings. Sculpting from colored dough is quite simple, but minced meat should not be liquid, as the dough is afraid of prolonged exposure to liquid. Boil dumplings in lightly salted water until tender. Tip: You can add some citric acid so that the dumplings do not lose color. COOKING PROCESS I prepare multi-colored dough based on my favorite dumpling dough. I suggest using natural products as dyes: tomato juice, tomato sauce or paste, turmeric, cornmeal, carrot juice, spinach, etc. Dumplings or dumplings from such a dough are very cute, elegant and even festive. Minced meat can be any unsweetened: meat, vegetable or mushroom, as well as a combination of them. Green dough ___________________________________________________________________________ ___ For green dough, defrost the spinach, chop it if necessary, and if you don’t want speckled dumplings, squeeze it out 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 knead the dough with oiled hands, or entrust this process to kitchen appliances. Red dough for dumplings ___________________________________________________________________________ ___ To prepare the red dough, combine and mix the 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 cover its surface from drying out. Although, you can start sculpting dumplings or dumplings right away. Happy experimenting!