Boiled dumpling dough. Cooking custard dough

Ideal dough - the basis of dumplings must meet a whole list of requirements. Namely: to be tasty, thin, not torn during cooking, perfectly stored in the freezer, etc. Choux pastry for dumplings corresponds to all of them. The best options are presented below.

Universal choux pastry for dumplings

Such a dough can be safely made the basis of not only dumplings, but also dumplings. Ingredients: table egg, 360-380 g flour, 1 tbsp. filtered water, 3 large spoons of refined oil, a pinch of table salt.

1. First, wheat flour (2/3 of the total) is sifted into a capacious bowl. It is worth repeating the procedure a couple of times.
2. A recess is formed in the middle of the resulting pile. Not fragrant, slightly warmed oil is poured into it. Next, kneading begins: first with a fork, and then with your hands.
3. Freshly boiled water with salt is poured into the mixed components. It is steep boiling water that ensures the rapid swelling of gluten.
4. As a result, custard dough for dumplings and dumplings turns out to be surprisingly elastic and obedient.
5. When the brewed mass cools slightly, an egg is poured into it. The ingredients are thoroughly mixed again.
6. The remaining flour is added and a dense dough is kneaded.

Before forming dumplings, the mass should “rest” under the film for about an hour.

No added eggs

This is the simplest recipe that does not include any extra ingredients. It doesn't even have chicken eggs. And only: 390-410 g of flour, a pinch of fine salt, 60 ml of refined oil, 1 tbsp. boiling water.

1. Boiling water is immediately poured into the saucepan. It is salted, combined with butter and half of the flour. In this case, the mass is constantly stirred with a wide spoon.
2. When all the ingredients have cooled slightly, you can pour the rest of the wheat flour to them. The dough is kneaded by hand.
3. The kneading process continues until the mass acquires a uniform texture without lumps.

The dough should rest in the cold for 15-20 minutes.

On mineral water

Even carbonated mineral water can be an excellent basis for the test under discussion. She takes a full glass. Other ingredients: 4 cups light flour, a tablespoon egg, 4 large spoons of refined oil, a pinch of sugar and salt. A detailed recipe for custard soda dough is described below.

1. Mineral water is used with gases. She first pours into a deep bowl. An egg is already being driven into the mineral water. The mass is salted and sugared.
2. After adding the oil and lightly mixing, you can start adding flour. Of course, it is desirable to pre-sift the product 1-2 times.
3. When the dough begins to gather into a product, it is laid out on the table and mixed with your hands.
4. As soon as the product stops sticking to your fingers, you can immediately roll it out and cut out blanks for dumplings.

This version of the test for the curd filling is ideal.

How to cook in a bread machine?

This dough is also universal. It can even be used for homemade noodles. Ingredients: 375 g of light wheat flour, 180 ml of boiling water, a pinch of fine salt, 3 large spoons of refined oil.

1. The oil is measured with an ordinary tablespoon and immediately poured into the container of the device.
2. Flour with fine salt is also sifted into the bucket. Immediately, freshly boiled water is poured from above. You need to use boiling water.
3. The program of the device for kneading yeast-free dough will be used. It lasts 15 minutes. Then the device will do everything on its own.
4. The resulting dough at the end of the program is laid out in a regular bag and left for 20-25 minutes. You can put it in the refrigerator.

On milk

The most delicious version of the discussed test is prepared on the basis of fat milk. Great if you can use homemade. Liquid is taken 250 ml. Other ingredients: 60 g of high-quality butter, 2.5 tbsp. high-grade flour, 2 table eggs, a pinch of salt.

1. Not cold milk is combined with melted butter. The ingredients are well mixed, salted and brought to a boil over medium heat.
2. The mass is removed from the fire, half of the flour from the recipe interferes with it. When the products have cooled slightly, raw eggs interfere with them one by one.
3. The rest of the flour is added. First you need to do this with a spoon, and then with your hands.
4. The result is a plastic, non-tight dough.

Before further work, the mass should stand for half an hour under a towel.

Ideal dough for dumplings

To make the treat really perfect, you can choose the basis for it, depending on the filling. The most popular are dumplings with potatoes, cherry and cottage cheese.

With potato

Ingredients: 810 g high grade flour, 260 ml filtered water, 60 ml quality olive oil, 2 g rock salt.

1. Half of the flour is sifted several times into a bowl.
2. Hot boiled water with salt is poured into a container with prepared products. You need to add it in a thin stream.
3. Next add the rest of the flour and butter.

The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, and not just hot. It is valued for its excellent working properties: it is malleable, rolls thinly, and almost never dries. 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 kneading with your hands, you can use a mixer with a special kneading attachment. You can knead from beginning to end in a combine to prevent the mass from cooling too much.

classic proportions

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

You will need:

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

Cooking

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

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

The dough recipe for boiled dumplings is also suitable for other dishes. Even chebureks or cakes similar to pita bread are made from it (they are baked on a hot dry frying pan).

Option with milk

Another interesting recipe for choux pastry for dumplings is using boiling milk instead of water.

You will need:

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

Cooking

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

Elasticity is the main quality of the test for dumplings brewed with boiling water (you may not use all the indicated amount of flour). The quality of the mass for comfortable modeling: not very dense, but not too liquid.

Vareniki with different fillings

Choux pastry is good 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.

Cooking

1. Dissolve the salt with boiling water in a cup or glass.
2. Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
3. Sprinkling flour, knead the dough for dumplings with potatoes in boiling water.
4. Put the dough on the table, cover with a bowl and let rest.
5. Fry the onion in oil, mash the potatoes and mix 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. Dipping the edges of the glass in flour, squeeze out the circles in the layer (roll the scraps into a ball and send under the bowl).
8. Blind dumplings.
9. Spread the products in small batches in boiling salted water and cook for 1 minute.

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

with cherry filling

Vareniki with cherries are a wonderful treat that will also decorate the 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.

Cooking

1. Combine flour, soda, salt in a deep bowl.
2. Pour the butter 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 pits from the cherries (if any) using a hairpin or special tool.
4. Spreading the berries on the circles of dough, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook finished products in the usual way.

With cottage cheese filling in a bread machine

Don't want to knead by hand or don't have a food processor? But there is a bakery. The machine will do everything for you, while you have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish 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 cook custard dough 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.

Cooking

1. Break 2 eggs into the container of the apparatus, add salt, pour boiling water.
2. Sift flour, pour into a container.
3. Select the program "Dumplings" / "Dough kneading" (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 raisins - and you can sculpt.

The method of cooking depends on what kind of filling is in the dumplings. If it is salty, add more salt to the water, and if it is sweet, add quite a bit of salt.

No wonder they praise choux pastry for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the custard dough will be an excellent “company” for it, and ready-made dumplings will delight you with their excellent quality and unforgettably delicate taste.

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Perhaps, many will agree that the most difficult part in the preparation of dumplings is kneading a tight, but at the same time elastic dough that will not tear and boil. It should be relatively easy to prepare, not to mention taste! We can safely say that choux pastry for dumplings meets such requirements.

The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, and not just hot. It is valued for its excellent working properties: it is malleable, rolls thinly, and almost never dries. 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 kneading with your hands, you can use a mixer with a special kneading attachment. You can knead from beginning to end in a combine to prevent the mass from cooling too much.

classic proportions

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

You will need:

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

Cooking

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

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

The dough recipe for boiled dumplings is also suitable for other dishes. Even chebureks or cakes similar to pita bread are made from it (they are baked on a hot dry frying pan).

Option with milk

Another interesting recipe for choux pastry for dumplings is using boiling milk instead of water.


You will need:

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

Cooking

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

Elasticity is the main quality of the test for dumplings brewed with boiling water (you may not use all the indicated amount of flour). The quality of the mass for comfortable modeling: not very dense, but not too liquid.

Vareniki with different fillings

Choux pastry is good 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.

Cooking

1. Dissolve the salt with boiling water in a cup or glass.
2. Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
3. Sprinkling flour, knead the dough for dumplings with potatoes in boiling water.
4. Put the dough on the table, cover with a bowl and let rest.
5. Fry the onion in oil, mash the potatoes and mix 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. Dipping the edges of the glass in flour, squeeze out the circles in the layer (roll the scraps into a ball and send under the bowl).
8. Blind dumplings.
9. Spread the products in small batches in boiling salted water and cook for 1 minute.

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

with cherry filling

Vareniki with cherries are a wonderful treat that will also decorate the 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.

Cooking

1. Combine flour, soda, salt in a deep bowl.
2. Pour the butter 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 pits from the cherries (if any) using a hairpin or special tool.
4. Spreading the berries on the circles of dough, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook finished products in the usual way.

With cottage cheese filling in a bread machine

Don't want to knead by hand or don't have a food processor? But there is a bakery. The machine will do everything for you, while you have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish 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 cook custard dough 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.

Cooking

1. Break 2 eggs into the container of the apparatus, add salt, pour boiling water.
2. Sift flour, pour into a container.
3. Select the program "Dumplings" / "Dough kneading" (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 raisins - and you can sculpt.

The method of cooking depends on what kind of filling is in the dumplings. If it is salty, add more salt to the water, and if it is sweet, add quite a bit of salt.
No wonder they praise choux pastry for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the custard dough will be an excellent “company” for it, and ready-made dumplings will delight you with their excellent quality and unforgettably delicate taste.

See the recipe for the dish with a photo below.

In the midst of summer, it's so nice to treat yourself to delicious homemade strawberries! When fresh you are already satisfied with the berry, try to cook juicy dumplings stuffed with fresh strawberries. Cooked in a double boiler, these dumplings do not lose a drop of taste and do not boil soft.

Today I will share with you a new hot water dumpling dough recipe. Varenichki are very tasty and tender, I recommend!

Not sure what else to make with strawberries? Try baking sweets on soft yeast dough, yummy!

Dough for dumplings / dumplings on hot water

This dough can be used both for making dumplings and for homemade dumplings. Prepared on the basis of hot water, the dough rolls out very easily and thinly, does not tear. You can roll out the layer as thin as a piece of paper!

Proportions of products for dough preparation:

• hot water (temperature ~ 50 ° C) 1 glass;
• 1 egg;
• salt ½ tsp;
• vegetable oil 2 tbsp;
• flour 3-4 cups.

How to cook dough for dumplings in hot water

Pour water into a cup, add salt, break an egg and beat with a whisk until foamy. Gradually add flour and pour in vegetable oil, knead the dough. The dough for dumplings should be moderately tight, elastic, easy to lag behind the walls of the dish. Wrap the dough in cling film and let it rest in a warm place for 30-40 minutes.

Dough on hot water turns out so soft and easy to roll due to the more complete swelling of the gluten contained in the flour.

We roll out the rested dough into a thin layer and cut out circles with a glass or any other container that is suitable in diameter.

Wash fresh strawberries, dry with a towel. Put 2-3 strawberries on a circle of dough, sprinkle with sugar. You don’t need to put a lot of sugar, otherwise the filling will “float”. I put in less than ½ tsp. sugar for 1 dumpling.

We form dumplings, pinch the edges with a fork or “pigtail”. Grease the trays of the double boiler with butter or vegetable oil, lay the dumplings not too close to each other. We cook steam dumplings with strawberries (2 floors) for about 30 minutes.

Transfer the finished dumplings to a dish, pour over the melted butter. Serve with sour cream and fresh strawberries. Bon appetit!

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