The dumpling dough recipe is juicy and delicious. Dumpling dough: step by step recipes for the perfect dish

I was born in Siberia, where it is customary to make dumplings in winter. The whole family, from young to old, sits down at the table, where dumpling dough, minced meat and teaspoons are waiting for them. Modeling continues until the dough or minced meat runs out 🙂 Handmade homemade dumplings are especially beautiful and tasty - that's no doubt. I propose to prepare the dough for dumplings according to my mother's recipe. It always turns out to be elastic and is ideal for dumplings - it does not tear when molding and dumplings are perfectly cooked, preserving the delicious meat juice and appearance. For business!

To prepare the dough for dumplings, we need:

• Flour - 3 cups (wheat, white)
• Egg - 1 pc.
• Salt - 0.5 tsp (fine)
• Water - 0.5 cups (boiled)

How to make dough for dumplings

1. The flour must be sifted with salt and poured into a deep cup, where we will prepare dumplings.
2. Add water and egg and gently begin to mix with flour.
3. We continue to knead the dough for dumplings until it becomes homogeneous and elastic. It will begin to fall behind the hands and will be so elastic and, as the housewives say, “cool”.
4. When the dough for dumplings is ready, you need to put it in a plastic bag and send it to the refrigerator to lie down for half an hour or an hour before we start sculpting dumplings.

It's so easy to make dough for dumplings!

We prepare minced meat for dumplings in a combination of 75% pork meat and 25% beef meat, add finely chopped onions, salt, pepper and 3-4 tablespoons of strong tea leaves (secret ingredient from my mom), then the minced meat will turn out juicy and tasty. In addition, you can add half of grated zucchini for juiciness and tenderness of minced meat.

We roll out the dough into long strips with a diameter of 1-1.5 cm, cut them into slices (1-1.5 cm each) and then roll out circles with a rolling pin - blanks for dumplings. You can roll out 3-4 blanks at once along the width of the rolling pin. Next, put the minced meat in the middle of the circle with a teaspoon, fold the circle in half, pinch the edges of the dumpling and connect the base of the semicircle with a pinch. You get beautiful dumplings. Everyone has their own style of modeling - someone makes small, someone large, and someone beautiful - in the form of such fancy hats.

These are the dumplings from mom's dough:

Good unleavened dough is an ideal basis not only for dumplings, but also for dumplings, khinkali, manti, chebureks are also prepared from it. Despite the use of the simplest ingredients and the primitive technology, not everyone gets the batch and the desired result. Here are step-by-step recipes for the right dough for dumplings: soft, elastic, tasty. It's time to find your perfect fit!

Dumpling dough - general principles of preparation

The basis of any dough is flour. You don't have to save on it. It is believed that the most delicious dumplings are made from dough on white flour of the highest grade, produced in accordance with GOST. Cheap types are mostly gray, the dough “floats”, sticks, it is difficult to roll it out. But adherents of a healthy diet often use the unrefined flour of coarser grindings. With it, the dough is kneaded in exactly the same way, but the amount of ingredients may change slightly.

Liquid is the second main ingredient. Most often, ordinary raw water is used. But there are test options for boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled very thinly so that it does not tear.

What else is added:

Vegetable oil;

The dough is usually kneaded by hand, sometimes bread machines are used. You can also use a mixer with a special nozzle, but it is believed that it is best to work with your hands. They feel the consistency, how much flour to add, how long to knead. Remember that the finished dough is prone to drying out, so you need to cover it with something, put it in a bowl with a lid or in a bag, otherwise you won’t be able to make dumplings, the edges will not stick together.

Elastic dough for dumplings: a step by step recipe

This is the easiest step by step dumpling dough recipe. To prepare it, you need a minimum set of products. But at the same time, the mass is elastic, soft, does not shrink during rolling.

Ingredients

220 ml of water;

2 tbsp. l. oils;

1 tsp salt;

500-600 g flour.

Cooking

1. Immediately sift the flour to get rid of impurities and saturate the product with oxygen. In addition, a loose product will be easier to connect with the liquid, no lumps will form.

2. Add a full teaspoon of salt to the water, stir. Pour in vegetable oil.

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Sprinkle, rotate first with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes steep, it will not spread, we shift the piece onto a countertop sprinkled with flour.

4. You can immediately sift the flour on the table and make a hole in the hill. Pour prepared water into this hole, lower the spoon and begin to gently drive in a circle, combining the liquid with flour. We rotate the spoon as long as possible, then we use our hands.

5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour, it will not stick. On average, this will take about ten minutes.

6. Mixed dumpling dough cannot be used immediately. He needs to lay down. We remove the lump in a container, you can leave it on the table, covering it with a towel or bowl. Often a plastic bag is used. So that suddenly the dough does not stick to it, you can grease it with oil or sprinkle with flour.

7. The dough rests for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, it will be easier to roll out. If it does not lie down or there is little time for this, then it quickly shrinks, more effort will be required.

Choux pastry for dumplings: a step by step recipe with an egg

This is a step-by-step recipe for dumplings dough, which turns out to be very elastic, it can be rolled out thinly, and you can cook the most delicious dishes. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties from this dough are also very tasty, pimply and crispy.

Ingredients

1 st. l. oils;

3 art. flour;

1 st. boiling water;

2 pinches of salt.

Cooking

1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If tap water is used, then put on the stove and boil.

2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.

3. Add a couple of pinches of salt to the liquid. If this is not done, then the taste will be bland. If you oversalt, then the quality of the dough will suffer and this will also affect the taste. For this amount of food, about half a teaspoon of salt is needed.

4. Quickly pour one glass of flour into boiling water. With the other hand, stir vigorously so that no lumps appear. You should get a kind of paste. Stir it for a minute to get rid of the heat.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled down a bit. It is very important. If the mass is hot, the egg may curl up in flakes. Stir until smooth.

6. Now it remains only to add flour. Pour until the dough becomes stiff.

7. We continue to knead the piece on the table, giving it smoothness and elasticity.

8. As soon as the dough stops absorbing flour, transfer it to a bag.

9. We remove the lump in the refrigerator, forget about it for about thirty minutes. During this time, you can prepare the stuffing for dumplings.

10. We take the dough out of the refrigerator, put it on a surface powdered with flour, cut and sculpt ordinary dumplings.

Dumpling dough: a step-by-step recipe with mineral water

The dough on mineral water is soft, a little different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumpling dough recipe uses plain carbonated mineral water. If medicinal drinks are used, such as Essentuki, for example, then the high salt content must be taken into account.

Ingredients

0.3 st. milk;

2/3 st. mineral sparkling water;

About 500 g flour;

One egg;

10 ml of any oil;

1 tsp salt.

Cooking

1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.

2. Add milk to the egg while continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute milk powder. If there is nothing at all, then you can knead the dough simply on mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.

3. Pour in mineral water. No need to measure it in advance, so as not to lose valuable gases. It is better to do this immediately before kneading. Stir mineral water with the rest of the ingredients.

4. Sift flour through a regular sieve.

5. Add a couple of glasses of flour to the liquid, start kneading the dough.

6. Pour in vegetable oil. Its appearance does not matter, add and stir.

7. Add the remaining flour, start kneading the stiff dough for dumplings. This step-by-step recipe indicates the average amount of flour, it is difficult to determine in advance how much it will take exactly, since the size of the egg may vary.

8. Knead the dough until it turns into a steep one. But elastic lump.

9. We shift it into a bag, close it and leave it to lie down for about thirty minutes.

Delicious dough for dumplings: a step-by-step recipe for milk with eggs

A step-by-step recipe for one of the most delicious dumpling dough options. It is kneaded completely on whole milk, it turns yellow due to the addition of eggs, it has good elasticity.

Ingredients

200 ml of milk;

1 tsp salt;

About 550-600 g of flour;

1.5 st. l. oils.

Cooking

1. This dough will be kneaded in a hill with flour. But you can use the bowl however you like. Sift half a kilo of flour in a slide on the table or into a large bowl with not very high sides.

2. With a spoon we make a recess in the flour, like the mouth of a volcano.

3. Shake eggs with salt, pour into a hole.

4. Measure the right amount of milk and add it to the eggs.

5. We lower the spoon, stir the milk with the eggs, slightly grabbing the flour. Rotate gently clockwise.

6. In the process, add any vegetable oil drop by drop. There is exactly the same recipe with butter. It must first be melted, cool a little.

7. As soon as it becomes difficult to work with a spoon, we remove it to the side.

8. Immerse your hands in the mass, collect the dough into one large lump and begin to knead vigorously until elastic.

9. Remove the finished kneaded dough in a bag, leave for 30 minutes. Then we take it out, mix it well again and let it lie down for about half an hour.

If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.

Very interesting and beautiful dumplings are obtained from colored dough. For coloring, beet or spinach juice is used. Another interesting option is to add tomato paste, which gives an original taste, goes well with meat filling, and is available in almost any refrigerator.

So that when sculpting dumplings, the cut pieces of dough do not dry out, they must be covered with a towel from above. It is easy to run a hand under it, take it, nothing needs to be untied and opened.

If the rolled pieces of dough have already dried up and are covered with a crust, then you need to sprinkle them with plain water from a spray bottle.

The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe for kefir, which perfectly replaces yogurt.

Pelmeni is a practical and very popular dish. Every thrifty hostess in the freezer will certainly have a bag of "self-made" in case you need to quickly feed your family or meet unexpected guests.

How to sculpt dumplings, what fillings to use, what to serve with - I will talk about all this in other articles. Today our topic is dough for dumplings. You will get acquainted with the secrets of making dough so that it turns out elastic, soft and does not fall apart during cooking even after deep freezing.

The simplest recipe includes only water, salt, flour and a fresh egg. This option, you can take for modeling dumplings or.

If the filling is over, the dough can be used to make homemade noodles, dumplings for chicken soup, lazy dumplings, etc. If desired, it can be stuffed with something - for example, make small donuts with potato filling and deep-fry them. Don't feel like messing around? Then roll it into cakes and fry in oil.

Dumpling dough - a classic recipe (on water with eggs)

This version of the test is also suitable for making homemade dumplings, and for dumplings, and, of course, for manti. It is very easy to work with it, because it turns out to be both elastic and elastic at the same time.

To make the dough, it is advisable to strictly follow the recommendations from the recipe.

You will need:

• flour - 4 cups;
• water - 1 glass;
• egg - 2 pieces;
• salt - 1 tsp

When cooking, we use glasses with a capacity of 250 ml.

Step by step cooking recipe:

Pour warm water into a glass and put salt - 1 tsp. with a small hill. Stir to dissolve all crystals.

Sift flour into a deep bowl. This will help us remove possible impurities and saturate the product with oxygen. Sprinkle ½ cup of flour and set it aside. We will need it a little later.

We make a recess in the hill. Pour salt water into it, beat out the eggs and start kneading.

Now pour the rest of the flour on the table and spread the mass obtained in the bowl.

And we continue the kneading.

Knead the dough for about 3 minutes, then cover with a cloth and let it lie down for 5 minutes. Knead the rest of the flour and get a completely ready-made dough that does not stick to the palms.

To prevent the product from drying out, wrap it in a plastic bag.

The dough can be stored in the freezer for up to 30 days. If necessary, simply remove the workpiece and let it thaw at room temperature. In the usual compartment of the refrigerator, it can lie at a temperature of + 2 ° C for no longer than three days.

Elastic dough for homemade dumplings on mineral water with vegetable (sunflower) oil

Dumpling dough on mineral water and vegetable oil gets dense, but, at the same time, elastic. Dumplings are well molded, do not boil during cooking, and the filling always remains inside.

Components:

• flour - 600 grams;
• mineral water - 250 ml;
• vegetable oil - 4 tbsp;
• egg; salt - ½ tsp;
• granulated sugar - ½ tsp

Cooking algorithm:

Break the egg into the bowl. We add sugar and salt to it. Add oil and mineral water.

Mineral water should be highly carbonated. The more bubbles, the better the dough will turn out.

We mix the components. The mixture immediately begins to foam.

Pour flour into it in small portions and knead the dough with a spoon.

It should not stop sticking to your hands. After that, put it on the table and knead for about 10 minutes, adding flour if necessary. This process will make the dough elastic and when rolling it will not cause you any inconvenience.

We put the product in a plastic bag and let it lie down (ripen) for 20 minutes.

During work - when you roll out the base for dumplings - cover the ball with a towel. Then the dough won't dry out.

How to cook dumplings dough in a bread machine

Pelmeni dough can be made using a bread machine. Almost all models have this feature. Your task is to put all the components in the right proportions, press the button and wait for the end of the process.

Dough for dumplings with semolina

I found out about the dough with the addition of semolina quite by accident. Once I was visiting a friend and they treated me to homemade dumplings. Well, the conversation turned to cooking, because her dumplings were strong, but with a very thin and tasty dough. That's where I got the recipe with semolina.

Ingredients:

• salt - 10 grams;
• egg;
• semolina - 5 grams;
• flour - 0.5 kg;
• vegetable oil - 10 ml;
• warm water - 250 ml.

Cooking:

1. Put the flour (most) in a deep bowl.
2. In the center of the slide, make a recess and put all the ingredients in it, except for water and salt.
3. Using a spoon or spatula, roll in the dough.
4. Pour in salted water and mix well again.
5. Pour the rest of the flour on the table and lay out the mass. Bring it to readiness by hand, kneading for at least 10 minutes.
6. Then cover the dough with a towel and leave for 20-30 minutes.

Recipe for dumplings dough with starch

The dough turns out very obedient, and, most importantly, tasty. Starch makes it elastic, so it does not tear during cooking and after freezing.

Will need:

• water - 300 ml;
• flour - 500 grams;
• starch - 3 tbsp;
• salt - ½ tsp

Cooking:

1. We combine all the components and knead the dough.
2. We put it in the refrigerator for 15 minutes (more is possible) and you can start sculpting dumplings.

The dough is hard to knead. It turns out hard, non-sticky. This is fine! After it lies in the refrigerator, it will become soft and plastic. It rolls out perfectly into a very thin layer without flour and does not tear. Ideal for making manti.

How to make custard dough for dumplings - a universal recipe with boiling water

What does universal mean? And the fact that you can cook anything from dough - dumplings, pasties, dumplings, manti. It turns out gentle, tasty and very convenient in work.

Ingredients:

• flour - 3 cups;
• egg;
• vegetable oil - 1 tbsp;
• boiling water - 250 ml;
• salt - 1 tsp

How to knead the dough for dumplings:

Sift the flour into a bowl with high sides. Make a hole in the center. Put salt in it and beat the egg. Mix with a fork.

Pour in the oil and boiling water in a thin stream while stirring constantly. When the dough is already difficult to mix with a spoon, it must be laid out on a board and, adding flour, knead with your hands. It should stop sticking to the palms.

Then form a ball and cover with a towel so as not to wind. Leave for half an hour and you can sculpt dumplings.

Dough recipe without eggs (on milk)

The dough for dumplings, mixed with milk, always turns out to be elastic and resilient. It can be used to make dumplings. It rolls well and does not tear during the cooking process. The dumplings are amazingly delicious!

Components:

• flour - 3 cups;
• warm milk - 125 ml;
• warm water - 125 ml;
• salt - a pinch.

Recipe:

1. The flour must be sifted.
2. Mix milk and water. Put salt. Stir.
3. Pour the mixture into the flour and knead the dough.
4. Let the dough rest under a towel for 30 minutes.

Video: custard dough for dumplings

There are many recipes for step-by-step preparation of dough for dumplings. But regardless of the option chosen, it turns out to be dense, elastic, and when ready, the dumplings turn out to be unusually tender and tasty.

Each housewife has her own recipe for kneading dumplings. But don't get hung up on one way. Remember - there is no limit to perfection, and by trying other compositions and proportions, you will certainly find a couple more options that will definitely become favorites.

Bon appetit and see you for new recipes!

A delicious dish is the result of proper preparation, when all the subtleties of the main culinary process are taken into account by a skilled hostess. It is especially important to pay attention to the nuances if you need to prepare dough for dumplings and dumplings, because the secret of its success depends on the smallest details of kneading. Therefore, kneading should be done only in accordance with the required proportions, so that the taste of the dish becomes a truly worthy result of a laborious process.

Classic dough recipe

Dumplings will never turn out appetizing and lush if they are made from dough with the wrong batch.

Even the meat filling will not save the taste, therefore, when starting to knead the dumplings dough, immediately measure all the proportions correctly. Do not rely on the fact that in the process of cooking you will be able to determine the amount of ingredients “by eye”.

You can cook delicious dumplings in different ways, but let's start with the classic recipe for making homemade dumplings.

Ingredients

• Egg - 3 pcs.
• Water - 1 tbsp.
• Salt - 1 tsp
• Flour - 3 tbsp.

Cooking

How to make fluffy elastic dough for delicious dumplings?

The secret of cooking is simple and it is as follows: we beat 3 eggs into a glass, then add a little salt to it, after which we add water to the edges of the glass.

• We mix everything thoroughly, and pour the resulting finished liquid into a large saucepan or bowl.
• Then we take flour for dumplings, only the highest grade, and add it (3 cups) to the pan (or bowl). Stir the contents with a fork and leave it to “swell” the gluten for 20 minutes.

After that, put the dough on the table, pre-greased with vegetable oil, and knead it well.

Provided that the cooking technology is fully observed, kneading homemade dough on water will be very simple. You do not have to add additional water and flour, so in your hands, as if by itself, an elastic lush dough will be obtained.

Before we start making dumplings, it is advisable to put the kneaded dough in the refrigerator for a couple of hours so that it acquires even more elasticity and “pliability”.

1. Flour for dumplings must be measured in full glasses. To this end, we collect flour with a slide, after which we carefully level it around the edges.
2. In order to avoid violating the proportions of the recipe, it is better to measure the water and flour in one glass. This is also necessary so that the dough on the water does not turn out watery. It is important that the dumpling dough is cool, then it will be easier to work with it.

Milk and water dough

Sometimes, water is replaced with milk, but some housewives believe that milk is not the best option, because because of it, dumplings often fall apart during the cooking process, and the broth turns cloudy.

To make a culinary compromise, we offer you a recipe for choux pastry with both water and milk at the same time. This combination will help to make an elastic, but at the same time dense dough (thanks to the water in its composition) with a pleasant delicate milky taste.

Ingredients

• Egg - 2 pcs.
• Milk - 1 tbsp.
• Water - 1 tbsp.
• Flour - 750-800 gr.
• Salt - 1 tsp

Cooking

• Add eggs, water, milk, salt and 300 gr. flour. It will turn out batter, which we first dilute with a whisk, and then put it on medium heat to warm up.
• The dough will be heated until it acquires the consistency of a thick pudding. In the process of heating, the unthickened dough will need to be stirred.

* Cookie Tips
The dough on milk and water will be taken in lumps, but this should not be frightened. As soon as you start kneading the dough with your hands, the lumps will immediately disappear.

• When the dough on the fire thickens - remove it from the stove and, gradually adding the remaining flour to it, begin to knead.

How to knead the dough correctly so as not to make it "sluggish"?

You must first knead it with a regular spoon until the dough has cooled, and only then you can start kneading with your hands.

You can also connect appliances to the cooking process by successfully using the services of a food processor. That will work out even better. After all, custard dough will practically not stick to your hands and the table, and in terms of consistency it will turn out to be almost perfect - elastic and homogeneous.

Finally, cover the dough for dumplings with dishes and leave it completely alone for 30-40 minutes.

While the dough is coming up, you can come to grips with the preparation of minced meat. And then it’s a matter of technology: rolling, sculpting and cooking. After that, you will get amazingly delicious homemade dumplings with milk, from which your whole family will be delighted.

1. You need to knead the dough so that, when rolling it out, thin dough layers are obtained. Dumplings made from thin dough always turn out delicious.
2. Whatever you cook the dough on (on water or on milk), it should always be made steep so that it does not stick to your hands. However, you should not abuse an excessive amount of flour, this will not have the best effect on modeling and cooking dumplings.
   It is necessary initially, even at the very first stages of kneading, to do everything correctly, then there will be no need to add additional flour during the kneading process.

Unlike classic dumplings and dumplings with milk, in the dough of which eggs are an obligatory ingredient, in the so-called lean dumplings there are no eggs at all.

For those who are not used to preparing dumplings in this way, at first glance, it may seem that the dough loses its consistency without eggs, and homemade “little favorites” completely change their usual taste.

But this is absolutely not true. Lenten dumplings turn out to be no less appetizing than classic ones, and you are unlikely to find differences in taste. To see for yourself, try to cook dumpling dough without eggs according to the simplest and most unpretentious recipe. However, the result of cooking you can hardly be called unremarkable.

Ingredients

• Flour - 3 tbsp.
• Vegetable oil - 2 tbsp. l.
• Water - 1 tbsp.
• Salt - 1 tsp

Cooking

1. Pour the flour of the highest grade into the pan, add salt and water to it.
2. Mix flour with water with hands. We will get a viscous sticky mass, which we leave in the pan for 20-30 minutes. It is necessary to do this in order for the gluten to “ripen” in the flour, which will help us to knead the dough normally.
3. After 20-30 minutes, start kneading the dough. To begin with, we do this for only half a minute, then add oil to the dough and continue to knead further until the vegetable oil is completely absorbed and a slight stickiness appears on the dough.
4. It is advisable to hide the dough in a bag and put it in the refrigerator for 1-2 hours, then the dough turns out to be better in elasticity, which will play a huge role during rolling and modeling.

Preparing dough for homemade dumplings is a time-consuming and sometimes difficult task. There are a lot of recipes for kneading good dough: from the simplest to the incredibly complex.

But if your family cannot do without delicious, hot and mouth-watering dumplings, then you should work hard for the joy of your household. Choose any recipe that suits you and cook your favorite dish with pleasure.

Good luck and bon appetit!

Dough recipes for dumplings and dumplings. Tips on how to make dough for dumplings. A classic dumpling can only be called a classic if it is made from elastic homemade dumpling dough.

Pelmeni is a delicious dish made from unleavened dough and meat. In the cuisine of almost any country, you can find something similar to dumplings - tortellini in Italy, epmanada in Spain and Latin America.

Today we will knead the dough for homemade dumplings and dumplings, which does not boil soft in a pan during cooking and rolls out thinly, does not tear, does not crack when frozen, and perfectly holds the meat filling.

Dough for homemade dumplings: a classic recipe

The classic version of dumplings dough is created quickly and inexpensively, but consistency must be observed everywhere. They say that in the original it should be as soft as your earlobe.

If it is softer, this is a signal for you that it is not ready yet, but harder, you understand that the last spoonful of flour was superfluous. Know that you need to knead it with the bottom of the palm of your hand, then you can knead it with your weight without applying the effort of the brushes. And do it right.

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained. The classic recipe will require the following ingredients.

Ingredients:

• Water - 1 cup (200 ml.);
• Flour - 600 g;
• Minced pork and beef with onions;
• Salt - a pinch.

This is the most famous version of the test for dumplings, which is incredibly popular with most housewives, the classic one, consisting of flour, water and salt. The recipe for making elastic dough has been passed down from generation to generation and has come down to us.

Cooking method:

1. Salt water, mix well until smooth. You can use mineral water;
2. Gradually add flour, one spoon at a time, immediately stirring actively so that there are no lumps;
3. When the mass becomes thick enough, transfer it to the table and continue to knead with your hands, adding flour. You may need a little more or less flour, depending on its properties, but you should not be zealous with flour so that the dough does not turn out to be too hard;
4. When the mass is ready, that is, it becomes homogeneous and will not stick to the table and hands, cover it with a dry towel and leave for 20 minutes at room temperature;
5. Then divide the dough into 4 parts. Roll out part of the dough into a layer 2-3 mm thick. and cut out circles. Keep the rest of the dough under a towel;
6. Minced meat must be prepared in advance. For minced meat, twist pork with beef and onions;
7. Dumplings are molded in the traditional way and put on cutting boards sprinkled with flour. Then put in the freezer. Transfer frozen dumplings to clean bags. These wonderful dumplings are obtained from the test on the water. Bon appetit!

Video: Dough for dumplings and dumplings - a very simple recipe

Choux pastry for dumplings - a universal recipe

Some people cook only according to the classic or universal recipe. It turns out custard dumplings dough, which is also suitable for sculpting homemade dumplings.

Do you want to cook the most delicious dumplings or dumplings? Choose a recipe for boiled water elastic choux pastry from our selection. Very well suited for making dumplings, chebureks, poses, dumplings.

You can also make delicious manti, pies and puff pastries from it. Such dough for dumplings and dumplings in boiling water can be used for cooking on fasting days when oil is allowed. It is prepared without eggs.

Ingredients:

• Boiling water - 1 cup;
• Flour - 2 cups;
• Vegetable oil - 2 tbsp. l.;
• Salt - 1 tsp

Cooking method:

1. Pour vegetable oil into boiling water;
2. Put salt there and sprinkle some of the flour;
3. Knead the mixture with a mixer with a special hook. At first, the mixture contains lumps, but with stirring it will become homogeneous very soon;
4. Gradually add all the flour and continue to knead;
5. The result is a soft elastic dough. If the mixture seems a bit too hard, wrap it in a plastic bag and let it sit for a while. Bon appetit!

In addition to lean, there is also a variant of choux pastry for dumplings with eggs. Adding eggs is necessary to get a denser mass, the ingredients stick together perfectly. The mass is very plastic, which speeds up and facilitates modeling.

Ingredients:

• Flour - 3 cups;
• Egg - 1 pc.;
• Boiling water - 1 cup;
• Vegetable oil - 1 tbsp. l.;
• Salt - 1/2 tsp

Cooking method:

1. Whisk the salt with the egg with a fork;
2. Add flour, vegetable oil to the egg, mix;
3. Pour boiling water into the flour mixture little by little, and knead the mass with a spoon. Then knead with your hands. You may need a little more flour in addition;
4. As a result of kneading, a beautiful elastic bun is obtained. When he rests a little, feel free to roll;
5. From such an elastic mass, it is easy to cut out circles and sculpt homemade dumplings. Due to the special strength, the fillings in each dumpling can not be spared. The result is a tasty and juicy dish. Bon appetit!

Video: Ideal custard dumplings for dumplings, manti, dumplings, pasties

The ideal dough for boiling water for dumplings

Anyone who has at least once tried to make dumplings or dumplings at home knows that a properly prepared mass is half the success. It should be elastic, tender and at the same time durable. Only then the finished products will not fall apart during cooking. If you have never made dough for dumplings in boiling water, then you have lost a lot.

Usually from the word "custard" associations come to mind with a cake or cream for Napoleon. But, it turns out, there is such a dough for dumplings or dumplings. The basis of its preparation is brewing with boiling water. And unlike the classic dumplings, the mass is very soft, tender, elastic and pliable.

Even a child can sculpt from such material. Dumplings with fruits and berries made from this dough do not fall apart during cooking, and even frozen semi-finished products behave like fresh ones. And what kind of dumplings and pasties come out of it. In general, arm yourself with the ingredients and start creating together.

Ingredients:

• Water - 1 cup (200 ml.);
• Flour - 3 cups;
• Salt - 1 tsp

How to cook dough for dumplings and dumplings in boiling water:

1. Sift the flour through a fine sieve and mix in a bowl with salt;
2. We collect salty flour in a pile and make a small depression in its center;
3. Bring the water to a boil and pour into the flour hole, immediately kneading the dough. However, it is not possible to knead the hot mass with your own hands, so you first need to mix all the components with a spoon;
4. As soon as the mixture cools down a bit, we bring the mass to a plastic consistency, adding a little flour as needed;
5. We remove the finished mass in a plastic bag in the refrigerator and leave for 30 minutes. Bon appetit!

A quick and simple dough for dumplings brewed with boiling water will greatly simplify modeling. The mass is tender, rolls well and does not stick to hands.

Video: Boiled water dough for dumplings and dumplings

Elastic dough for dumplings on mineral water: recipe

How to speed up the process of making homemade dumplings so that the quality of the finished dish is not affected. For this purpose, the dough for dumplings on mineral water perfectly copes. Soda dough for dumplings does not have to be kneaded for a long time.

Salt and sugar instantly react with gas bubbles and dissolve. This means you save time on cooking. We use highly carbonated mineral water, the brew on it can be used not only for dumplings, but also for dumplings, manti, you can even fry pasties. So, the site presents a recipe for dough for dumplings on mineral water.

Ingredients:

• Wheat flour - 3 cups;
• Egg - 1 pc.;
• Mineral water - 1 glass (250 ml.);
• Sunflower oil - 2 tablespoons;
• Sugar - a pinch;
• Salt - 1/2 tsp.

How to cook dough on a mineral water:

1. Pour 1 cup of mineral water into a large bowl;
2. We break an egg into it, put salt and sugar. Both salt and sugar are the main taste regulators, so you should not neglect any of them. Just a pinch, which seems to play no role, will have a beneficial effect on the taste of the dish, even dough. By the way, the process of adding these ingredients, or rather the reaction to them, especially the salt in mineral water, looks quite amusing;
3. Pour in vegetable oil and shake with a whisk to mix;
4. Sift into a bowl 2/3 of the amount of flour indicated in the list of products. It is different for everyone in quality and moisture, so more or less may be required. Mix with a spoon;
5. We spread the mass from the bowl on a surface dusted with flour;
6. Knead with your hands, adding flour as needed;
7. We put the mixed mass in a plastic bag and put it in the refrigerator for 30 minutes. Gluten will dissolve during this time and make the mass convenient for work;
8. In half an hour, you can deliver and sculpt dumplings. Bon appetit!

Video: Very good and tasty dough for dumplings on mineral water

Dough for dumplings and dumplings in a bread machine

Standard dough products are eggs, water, vegetable oil, salt, flour. However, you should not be limited to this, you can replace products, add something new. For example, instead of water, you can take milk or mineral water, the taste of dumplings will only benefit from this.

For those who do not eat eggs, starch can be added to the mass for strength. The bread machine perfectly copes with kneading dough for dumplings, noodles and dumplings. The dough for dumplings and dumplings in a bread machine is a matter of pride and envy, it turns out so successful, and it is so easy to make it. Custard, universal and egg mass. Features and secrets of its preparation in a bread machine.

Almost every recipe can be adapted for cooking in a bread machine. And, therefore, everyone can choose the option with those ingredients that he likes more. How to make dough for dumplings in a bread machine, if you have never tried it, and only the simplest products are in your arsenal? In the classic recipe, everything is very easy. Even a novice hostess will master it.

Ingredients:

• Egg - 1-2 pcs.;
• Flour - 500 g;
• Vegetable oil - 30 ml.;
• Water - 220 ml;
• Salt - 2 pinches.

Cooking method:

1. Pour water into a saucepan, add an egg, salt and shake a little until smooth;
2. Pour the egg mixture into the bowl of the bread machine, add water, sunflower oil;
3. Carefully pour flour, close the stove lid;
4. Turn on the “Non-yeast dough” mode, wait until the end of the program;
5. If there is no such mode, then do everything in the “Yeast dough” mode and turn off the device after the stove has kneaded the mass three times;
6. While the bun is kneading, you have time to knead the minced meat. Bon appetit!

Video: Dumpling dough in a bread machine

The perfect dough for dumplings without eggs

The dough for dumplings and dumplings without eggs is an excellent choice for both a skilled and novice housewife. In the basic version of the recipe, the ingredients are very simple. You will be surprised - these dumplings will give odds to traditional dumplings with eggs. The filling can be anything - beef + pork, chicken, pork or even fish, choose the one that you like best.

The mass for dumplings or dumplings is kneaded in boiling water without eggs very quickly. The main thing is to use a spatula at first to avoid burns. The result is a smooth elastic ball, without bubbles inside. It is very convenient to sculpt from it, the mass does not stick to the hands and the table at all.

Ingredients:

• Flour - 450 g;
• Water - 300 ml;
• Salt - 1/3 tsp.

Cooking method:

1. To knead the dough without eggs, take boiling water, pour it into a large bowl and put salt;
2. Pour the flour in parts, stirring after each addition. First, mix everything in a bowl with a spoon;
3. Add flour until it becomes hard to turn the spoon. But the dough is still sticky;
4. Now we will continue to knead with our hands and no longer in a bowl, but on a board. To do this, sprinkle the board with flour;
5. We lay out the mass on the board. We start kneading with our hands. Sprinkle flour at this time quite a bit. We knead for about 10 minutes, the more intense and longer we knead, the more elastic it will be in the end;
6. But that is not all. So that the dough for dumplings becomes completely smooth, plastic, pliable even without eggs, sticks well together, but at the same time does not stick to our hands, we put it in a plastic bag and put it in the refrigerator for half an hour;
7. After half an hour, we get a mass that is absolutely ready for sculpting dumplings. And all this is absolutely without eggs, in the dough there is only water and flour. Everything is simple and delicious. Bon appetit!

How to cook dough for dumplings in milk according to a step-by-step recipe

The advantage of preparing dough with milk is the ability to obtain an airy dough mass that rolls out well, is easy to mold and does not lose its shape during the cooking process.

As a liquid base for dumplings, ordinary water is usually used. But, in practice, the dough for dumplings or dumplings in milk usually turns out to be more tender and elastic. It rolls out beautifully and molds well, and finished products do not lose their shape after cooking.

You can prepare such a semi-finished product in different ways. According to the recipe below, quite a lot of dough will come out, it will be enough to sculpt more than 100 pieces. If you need to cook delicious dumplings in a smaller volume, just reduce the amount of basic products.

Ingredients:

• Egg - 2 pcs.;
• Milk - 1 glass;
• Wheat flour - 500 g;
• Sunflower oil - 1 tbsp. l.;
• Salt - 1 tsp

Cooking method:

1. 1. We mix the flour with salt, after which we proceed to sifting it;
   2. In the center of the resulting flour slide, we make a small depression, pour sunflower oil into it;
   3. Break 2 chicken eggs into a bowl, mix them with warm milk, stir until smooth;
   4. Pour the resulting egg mixture into the flour hole, begin to gradually knead the tasty dough with a spatula, then smoothly switch to the “manual mode”;
   5. As soon as the homemade dough for dumplings or dumplings in milk turns into a lump and stops sticking to the walls of the container where it is kneaded, you can transfer the mass to the table and continue kneading it there. Wet hands in sunflower oil, after which we interfere a little more;

It is important that it turns out elastic, but pliable, and does not stick to the table and hands. However, if the dough mass turns out to be too steep, add sunflower oil to it (in a small amount).

1. Cover the mixed mass with a clean towel, leave it for 30 minutes at room temperature;
2. After a half-hour downtime, we form a thick sausage from the dough that has come up, divide it into 4 parts, after which we roll each part thinly;
3. Using a glass, squeeze out circles of the same size from the dumplings dough. We spread the pre-prepared filling in the center of each circle and carefully form beautiful dumplings;
4. We cook the product according to the classical scheme in salted water. Bon appetit!

In addition to preparing dough for dumplings in milk, there are also kneading options on a different basis. The most popular are dumplings made with sour milk, water, without eggs, as well as dumplings made without eggs and milk.

But in order to knead a good tasty dough from such ingredients, it is necessary to adhere to strict proportions and select the right ingredients for cooking.

For example, the dough for dumplings and dumplings without eggs will not come out dense enough on its own, since it will not have enough gluten present in the eggs. Vegetable oil will help correct this deficiency.

It is better to knead the dough in milk in half with water if you have homemade milk. If you are using a store-bought product, then you do not need to stir it with water.

Video: The ideal dough for dumplings and dumplings with egg in milk