Dough for homemade dumplings: 10 recipes for elastic and tasty dumpling dough

Dumplings are a very popular, practical and favorite dish for many people. Surely each of us has a cherished bag in the freezer, in case guests unexpectedly appeared on the doorstep or there is simply no time to cook dinner.

How to cook dumplings at home and everything connected with it - how to sculpt them, how to cook them properly and what to serve with - we will try to find out in the following articles, and today we will start with the test, with the basic component of this delicious dish. Let's figure it out together - how to make the dough for dumplings soft and elastic and so that it does not boil soft after freezing, when cooking dumplings.

The simplest unleavened dumpling dough usually consists of water, eggs and flour. Although it is called dumplings, it can be used not only for making dumplings. It is also suitable for making dumplings, pies or pasties.

If the minced meat is over and the dough is left, then it can be used, for example, on homemade noodles or dumplings for soup, lazy dumplings or pizza crust. And you can roll up bagels - rolls, putting mashed potatoes, sugar or any other minced meat inside, and fry in oil. Or, in the end, just fry the cakes, without any filling, after rolling it out.
I remember as a child I really liked such cakes when my mother fried them in a pan.

This seems to be a simple matter, but it has no number of cooking options ... It is made with water, milk or kefir, vegetable or butter is added, and even brewed with boiling water. Every housewife has her own secret recipe. Some housewives put food by eye, while others carefully measure the amount, believing that only the exact proportions of the ingredients can give it elasticity and elasticity, and the finished dumplings have a special taste. Someone has no idea how you can make a dough without eggs, and someone claims that cooking it without eggs makes it really dumplings.

Which of all the options will appeal to you - decide for yourself - get acquainted with the recipes presented, try, choose!

This is exactly what is ideal for dumplings and dumplings and pasties, even for those who are going to sculpt manti. It is very pleasant to work with it, because it turns out to be very elastic and elastic, and in the context, if it is well kneaded, it will be “perforated” as in the photo:

The main thing is to adhere to the kneading time and proportions indicated in this recipe.

Composition of products:

flour - 4 cups
water - 1 glass
egg - 2 pcs.
salt - 1 teaspoon

Step by step cooking recipe:

Take 1 glass of water at room temperature, with a capacity of 250 milliliters, add a spoonful of salt with a small slide into it, stir and give time for the salt to dissolve completely.

Sifting flour is necessary not only to remove foreign particles or flour bugs, but also to saturate it with oxygen, which makes the future dough more uniform. Sifting flour is one of the basic rules for any work with flour! And it's better to do it twice.

We collect and leave aside half a glass of flour for further kneading.

Pour water with salt dissolved to the end into the flour, break 2 eggs into the same place and start kneading with your hand

Until all the flour that was in the bowl is kneaded

Now pour the remaining half a glass of flour on a clean table, spread a thick mass

and continue to knead on the table.

We knead for about 3 minutes and then cover with a bowl and let it “rest” for about 5 minutes, then continue again, stirring in the flour remaining on the table, adding it a little.

And after 10 minutes there was almost no flour left on the table, but it turned out such a wonderful dumpling dough.

Now, so that it does not wind and dry out, it must be put in a clean plastic bag.

I always have a small leftover when I make dumplings and if I know that I will need it again soon, I usually store it in the refrigerator at a temperature of up to +2 degrees for 3 days, wrapping it tightly in a plastic bag. And if you are not going to sculpt soon, then it is better to freeze it - put it in the freezer in the same bag, where it can be stored for up to 30 days.

What can be done if there is dough left from dumplings?

What do I do in this case?

I take a small amount of flour, add a little soda to it and mix with the rest. I give fifteen minutes to stand and fry these cakes in vegetable oil:

It turns out delicious. You can even sprinkle sugar or powdered sugar on top.

Choux pastry for homemade boiled dumplings

And now let's learn how to make the perfect, soft and tasty custard dumpling dough.

Nothing fancy, easy to make and delicious!

We will need:

330 gr. flour

250 ml. boiling water

2 tbsp. l. vegetable oil

1 tsp salt

How to do:

Pour the pre-sifted flour into a bowl, add salt, add oil and boiling water and mix all the ingredients for 3-5 minutes first with a spoon so that the mixture becomes less hot during this time

We shift the mass to the work surface and knead until a homogeneous texture, sprinkling flour as needed.

It turned out such a plastic dough that does not stick to hands and is very pleasant to the touch. You can start making dumplings or dumplings right away,

or until frozen, pre-packed in cellophane.

Recipe for dumplings on mineral water

Pelmeni dough prepared according to this recipe on mineral water, or as it is also called - soda, turns out to be elastic, pliable, soft and airy, and most importantly, dumplings and dumplings do not stick out during cooking and the filling does not fall out.

Ingredients:

Flour - 550-600 gr.
Mineral sparkling water - 250 ml.
Vegetable oil - 4 tbsp.
Egg - 1 pc.
Salt - 0.5 tsp
Sugar - 0.5 tsp

Cooking:

Break the egg into a container, add salt, sugar, vegetable oil and soda.

Mineral water should be taken only highly carbonated, because the more bubbles, the more airy, softer and tastier the dough is.

Stir with a whisk and see how the mass immediately begins to foam:

Add gradually, in small portions, the sifted flour and knead.

It should not stick to your hands, we introduce flour as much as you think is sufficient. We move it to the table and continue to knead with our hands, for about 10 minutes, so that the dough becomes elastic, then there will be no problems when cutting it into portions and rolling out the base for dumplings.

We wrap the finished dough in a bag and leave it to lie down for 20 minutes so that all the components “grip” with each other.

And when working with it, so as not to dry out, you can cover it with a towel on top

I assure you, it's just a pleasure to work with this amazing product! Dumplings are very, very tasty! Guests usually admire and will ask for the recipe.

How to make dough for dumplings on kefir in a bread machine

Kitchen appliances, or as they are now called, gadgets make our lives much easier, especially when kneading dumplings dough, a bread machine helps, with which housewives cope with cooking much faster, without even getting their hands dirty in flour.

In this video, you will learn how to quickly, in 10 minutes, cook in a bread machine using kefir and soda slaked with vinegar.

The recipe uses a 250 ml glass.

Delicious dough for dumplings with vegetable oil

This is the best, in my opinion, dough for dumplings and dumplings - it is quick and easy to prepare, and as always, you need a minimum of products: flour, water, eggs, salt, and vegetable oil (preferably olive oil). And most importantly, it does not stick to the table and to the rolling pin when rolled out, does not boil soft and is well molded.

Here the proportion is perfectly adjusted - we take 4 cups (or mugs) of sifted flour, pour it into a bowl, make a recess in a pile and add 1 teaspoon of salt. It is important that you measure both flour and liquid with one container.

Make the water very warm, almost hot, but NOT boiling! She shouldn't be cold. Then the gluten of the flour will disperse faster and come to a “bound” state.

BUT, it's not scary, even if you still poured cold water, the dough will not become bad because of this, just give it time to lie down longer and that's it. With warm water, the flour "binds" faster, that's the whole difference.

And there we pour in 1 quarter of vegetable oil. Use only unscented oil.

Mix with a fork and immediately pour into the recess in the flour. We send 2 eggs there and begin the kneading process with the same fork, and then with your hand, gradually mixing in all the flour.

When almost all the flour is mixed in, transfer it to the table and continue to knead with your hands.

Oil gives additional elasticity, such a run-up of stiffness, one might say.

It is necessary to knead the dough until it is homogeneous, and to make it more convenient, easier and not so tiring for your hands, you can cut it into smaller pieces, because small lumps are much more convenient to knead than one large one.

Then combine all the pieces and put in a plastic bag for half an hour.

If you are afraid to make a mistake with the proportions, then just take 600 gr. flour and 280-290 ml of liquid. Liquid is water, eggs and butter combined. If the eggs are too small, compensate for the lack of liquid with water. Otherwise, you will end up with a very cool dough.

Do not overdo it with vegetable oil! Just 5-6 tablespoons is enough. Otherwise, the products will not stick together well.

This option will be super elastic thanks to vegetable oil, you can roll it quite thinly, and at the same time it will not tear. And it tastes much nicer than without oil.

Recipe for dumplings dough on water with an egg

You were offended when, after boiling dumplings, you saw "sour porridge." This sometimes happens either because of the flour of not the highest quality or not a very successful recipe.

Therefore, today we have collected exactly those recipes according to which you will get impeccable dumplings and offer them to try, evaluate and, perhaps, you will find the option that is right for you.

So let's analyze the recipe for unleavened dough, mixed with water

We will need:

wheat flour - 850 g;
eggs (domestic) - 2 pcs.
water - 300 ml;
salt - 2/3 teaspoon;
vegetable oil - 3 teaspoons.

Cooking process:

Take a fairly tall bowl (for convenience) and break a couple of homemade eggs into it.

Homemade eggs have a yolk of a more pronounced, dark color, respectively, and dumplings will be tastier and more beautiful.

Salt and break the dense shell of the yolks with a hand whisk, combining them with the protein into a homogeneous mass. Sift about 800 grams of flour into a bowl, pour in vegetable oil, warm water and, mixing with an ordinary fork, combine everything.

When there is no dry flour left in the container, we “wet” our hands in the flour we left, sprinkle the dough a little and, putting the fork aside, begin to knead it on the powdered surface of the desktop until it is elastic and at the same time soft.

How to cook dough for dumplings without eggs - video

And again, the classic recipe - on the water, but without the use of eggs. Watch the video, where everything is shown in detail, step by step and clearly.

And we have the following plan:

A universal recipe for custard dough for homemade dumplings

Just a song!

Universal - this means that from it you can cook not only amazing dumplings, dumplings or pasties, but also delicious manti, pies, flat cakes, poses or, as they are rightly called, bouzes.

Tender, supple, elastic, pleasant to work with and very tasty!

Also, as in the classic recipe, it is prepared with and without eggs. We have already considered the second option, now let's analyze this one.

You will need:

3 cups flour
1 egg
1 tbsp vegetable oil
1 cup boiling water
1 teaspoon salt

How to knead the dough for dumplings:

Sift the flour into a bowl, and it is better to do this twice. Make a small well in the center and break the egg and salt into it. Mix and beat with a fork.

Then add 1 tablespoon of vegetable oil and, in a thin stream, a glass of boiling water. Don't be afraid, there will be no glue :)

Mix until you can stir with a spoon, and then spread on the surface and knead with your hands (add a little flour if necessary) until a homogeneous, elastic, soft mass.

Now you need to cover with a towel or bowl and let it “distance” for 30 minutes.

How to make dough for dumplings in milk

Pelmeni dough cooked in milk is elastic and elastic. It is ideal for both dumplings and dumplings. It stretches and rolls very well, does not tear, but cooks quickly and easily. Dumplings from it are so delicious that you will lick your fingers!

In order to prepare a delicious dough with milk for homemade dumplings, you need to take only four simple ingredients:

Namely:

3 cups flour
0.5 cup warm milk
0.5 cup warm water
and a pinch of salt.

Recipe:

Sift flour twice. We mix water with milk and dissolve salt in the resulting mixture. Then pour out the flour and start kneading. After, we leave the resulting mass for half an hour to "rest", covering it with a towel.

How to cook colored dough for dumplings

But did you know that dumpling dough can be made colored, and not just the usual white? Preparing it is as easy as shelling pears, adding natural dyes during kneading - spinach, turmeric, carrots, beets or tomato paste, then you will get very positive, colored dumplings.

And here is a video showing the process in full:

And Bon Appetit!

So, today we learned how to make dumpling dough that would not boil soft during cooking and saw 10 different ways to make elastic and tasty dough for homemade dumplings. And if you have your own original recipes - share with us in the comments, if you don't mind :)

And how to sculpt, cook, in general, how to cook dumplings and what fillings you can use for this, read in the following articles.