Delicious choux pastry for dumplings. Excellent choux pastry for dumplings and dumplings: a recipe

Some housewives like to cook choux pastry for dumplings in hot water, because thanks to this simple ingredient, like boiling water, the product comes out soft, elastic, does not boil soft. It is very easy and quick to make, and the taste of the product is delicate. This is used custard base for modeling dumplings with potatoes, mushrooms, for chebureks and others delicious meals.

Choux pastry recipe for dumplings

Choux pastry for dumplings is so called due to the mixing of flour with boiling water. As a result, the product becomes pliable, it is easy to roll it out, to mold dumplings, it almost does not dry out, does not boil soft in the process. There are a few simple recipes kneading unsweetened base custard way, each can be used to make dumplings with different fillings. Before proceeding with the formation of products, the dough is covered with a towel and left to rest for half an hour. During this time, all the ingredients will “make friends” with each other, the mass will become more plastic, more tender.

classic

• Cooking time: 80 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 258 kcal per 100 g.

Dough for dumplings with boiling water classic recipe prepared without milk, eggs and butter, but this does not affect the taste of the base, which comes out very tender and not at all rubbery, resembles in composition dumpling dough. Take flour for the product highest quality, fine grinding. This secret will help knead wonderful dough and fashion delicious custard dumplings.

Ingredients:

• flour - 400 g;
• vegetable oil - 50 ml;
• salt - 0.5 tsp;
• water (boiling) - 250 ml.

Cooking method:

1. Add butter, salt and ½ part of flour to boiling water, do not forget to mix the mass. Use a mixer with a special attachment.
2. When the mixture has cooled, start kneading the dough with your hands, gradually adding the rest of the flour.
3. Achieve uniformity, plasticity, leave for half an hour to approach.

On milk

• Servings: 7 persons.
• Calorie content of the dish: 266 kcal per 100 g.
• Purpose: for lunch, dinner.

Universal choux pastry is kneaded not only in boiling water, but also in milk. With this component, the finished products are tender and tasty. For the recipe you will need milk of any fat content and butter, thanks to which the product will not stick to hands, the working surface of the kitchen, will be plastic. You can use the custard base on milk for manti, dumplings, homemade dumplings with sweet stuffing.

Ingredients:

• milk - 250 ml;
• butter - 50 g;
• eggs - 2 pcs.;
• flour - 2.5 tbsp.;
• salt - a pinch.

Cooking method:

1. Put oil in a saucepan, add warm milk, salt, let it boil and remove from heat.
2. A glass of flour is added to the boiling mixture and everything is well kneaded.
3. Next, they are driven in and interfere with the egg mass one at a time.
4. The last part of the flour is introduced, the dough is kneaded.

On sour cream

• Servings: 5 persons.
• Calorie content of the dish: 272 kcal per 100 g.
• Purpose: for breakfast.

With sour cream, custard dough resembles soft plasticine. It is easy to work with it, the mass does not stick to hands, does not tear when sculpting, does not boil soft. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling out the mass, flour is almost not required. One of the tricks this recipe is to add yolks, not whole eggs.

Ingredients:

• sour cream - 100 g;
• hot water- 125 ml;
• flour - 500 g;
• salt - 5 g;
• egg yolks - 2 pcs.

Cooking method:

1. Mix sour cream with yolks in a bowl, the mixture should be homogeneous. Then add flour and stir again.
2. Pour salted boiling water into the resulting mass, stirring constantly.
3. Next, put the mass on the work surface and knead with your hands for 10 minutes.
4. Form a ball, cover with a towel and leave for half an hour.

without eggs

• Cooking time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal per 100 g.

If you want dumplings, but there are no eggs in the refrigerator, do not despair: make a fresh custard mass without this ingredient. It turns out no worse than a product with eggs, it is perfectly molded and boils quickly. Such a lean mass can serve as the basis for sculpting dumplings and chebureks. Shape them ahead of time and freeze. So you will always have blanks in the refrigerator.

Ingredients:

• boiling water - 250 ml;
• vegetable oil - 50 ml;
• salt - 0.5 tsp;
• flour - 400 g.

Cooking method:

1. Pour the oil into boiling water, add salt and half the flour. Mix everything with a mixer with a special nozzle. Gradually add the rest of the flour while continuing to stir.
2. The result will be a cool, but plastic, pliable dough.

With starch

• Cooking time: 55 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 236 kcal per 100 g.
• Purpose: for breakfast, lunch.

Starch gives additional elasticity to the dumpling dough. With it, you can roll out the product very thinly, without fear of breaks during modeling, damage during cooking. Thanks to the fine cut ready meal will not have a raw aftertaste, as it boils well. From the custard mass with starch, you can also cook dumplings and delicious homemade noodles.

Ingredients:

• potato starch - 1 tbsp. l.;
• flour - 520 g;
• sunflower oil - 1 teaspoon;
• boiling water - 250 ml;
• salt - 0.5 tsp.

Cooking method:

1. Pour 3 tablespoons from the total volume of water and dilute the starch in them.
2. Boil the rest of the water, pour in a thin stream into the starch. It will thicken, it will look like jelly.
3. Add salt to the flour component, pour in 1 tablespoon of vegetable oil, starch. Mix thoroughly.
4. Put the mass on the table, knead until soft elastic state, put in the refrigerator for 2 hours.

Recipe for dumplings from choux pastry

Having once tried to make dumplings from choux pastry, you won't go back to what you cooked before. It is a pleasure to sculpt from it - no discomfort from sticking the mass to the hands and work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a salty one. Serve finished products with jam or sauces.

With cottage cheese

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 172 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

If you are not particularly fond of sweets, try sticking salted dumplings with cottage cheese, garlic and herbs. This dish has unusual taste, because most housewives are used to mixing fermented milk product with sugar. It is better to choose fat-free cottage cheese, because the higher the percentage of fat content, the higher the likelihood that the products will fall apart during cooking.

Ingredients:

• cottage cheese - 500 g;
• eggs - 3 pcs.;
• flour - 2.5 tbsp.;
• milk - 250 ml;
• butter - 50 g;
• salt - a pinch;
• greens - to taste;
• garlic - to taste.

Cooking method:

1. Prepare the base first. Combine liquid ingredients, add salt, bring to a boil.
2. When the mixture boils, remove it from the heat, stir in 1 cup of flour, add eggs (first one, and then the second). You can mix the mass using a mixer with a special nozzle.
3. Next, you need to add the rest of the flour and knead the soft mass uniform consistency.
4. Next, make the filling. Grind cottage cheese with a blender, combine with chopped herbs, salt and garlic.
5. The mass must be cut into pieces, each thinly rolled out, “stuffed” a small amount fillings, fill
6. Put the finished products in salted boiling water, remove when the dumplings have surfaced.

Choux pastry dumplings with potatoes

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 235 kcal per 100 g.
• Purpose: for breakfast, lunch.

A good option for lunch or dinner are dumplings with potatoes. They are loved by everyone - from young to old. If you use boiled water choux pastry for dumplings as the basis, then the dish will turn out to be “lick your fingers”. The main thing is to observe the proportions prescribed in the recipe. Such a treat can be safely prepared during any post. In addition, it comes out very tasty and satisfying, especially with browned onions.

Ingredients:

• flour - 2 tbsp.;
• boiling water - 1 tbsp.;
• vegetable oil - 2 tbsp. l.;
• salt - to taste;
• potatoes - 5-6 pcs.;
• onion - 2 pcs.

Cooking method:

1. Mix the flour component with butter, salt. Pour in a glass of boiling water and stir. The mass will turn out plastic, tender.
2. Next, you need to roll it out with a rolling pin in a thin layer, cut out circles with a glass.
3. Boil potatoes, mash, mix with fried onions, salt and pepper.
4. Spread the filling on the base, fashion. Boil products in salted water.

with cherry

• Cooking time: 2 hours 50 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: for breakfast, dinner.

Sweet lovers, this recipe for dumplings with cherries is for you! Dignity this treat is not a filling, but a custard base. The mass is so airy that it literally melts in your mouth. You can make the dish in winter and summer. Use fresh, canned and frozen berries for this, defrosting them in advance and draining excess juice.

Ingredients:

• flour - 700 g;
• water - 300 ml;
• cherry - 800 g;
• sugar - 200 g;
• vegetable oil - 3 tbsp. l.;
• egg - 1 pc.

Cooking method:

1. Pour oil and boiling water into 1.5 cups of flour, stir.
2. In a separate bowl, beat the egg, add to the flour mixture.
3. Pour in the rest of the flour, knead the base.
4. Divide into several parts, roll out and place in each piece of the base of the cherry, sprinkled with sugar. Close up, boil.

Video

Choux pastry is not an independent dish. It makes incredible delicious dumplings, pasties, manti and eclairs. Don't know how to make dough for dumplings in boiling water? Now we will tell about everything. We wish you culinary success!

general information

There are dozens of dumpling dough recipes. Each hostess has her own "signature" option. But sooner or later there comes a time when you want to try something new. If you have never made dough for dumplings in boiling water, then you have lost a lot. You will need a minimum of products.

The simplest option includes the following ingredients: water, vegetable oil, flour and a little salt. For improvement palatability dishes can additionally use yeast, milk, eggs and so on.

To obtain a certain consistency, it is necessary to brew with boiling water. Flour with water or milk is kneaded right on the fire.

We make dough for dumplings in boiling water (without eggs)

Ingredients:

• 2/3 cup of water;
• 1 tsp salt;
• 3 cups flour.

How to prepare the dough for dumplings in boiling water:

1. Pour the specified amount of flour into a deep bowl. Add salt.
2. We make a small depression in the hill. Gradually add water to it.
3. We take a spoon in our hand and begin to knead the dough, moving from the middle to the edges. You can add water if necessary.
4. When the dough gets thick consistency you have to put it on the table. Knead with your hands, adding flour as needed.
5. We remove the custard dough in the refrigerator for half an hour. Then we take it out and proceed to the preparation of dumplings.

on milk

Grocery list:

• two eggs;
• flour - 6 glasses;
• 0.5 l of milk;
• salt.

The dough for dumplings in boiling water is done like this:

1. Pour milk into a small saucepan and add flour (1.5 cups). Salt.
2. Crack the eggs into the same bowl. We mix the ingredients.
3. We put the saucepan on the stove and heat it up by turning on slow fire. Don't forget to stir the dough with a spoon.
4. As soon as the mass thickens, turn off the heat and remove the pan from the stove. Add the remaining flour.
5. We knead the dough. It should be soft and elastic. Give it the shape of a ball and cover with a towel. Let the dough rest for 40 minutes. Then you can make dumplings for the whole family.

Ingredients:

• egg;
• 1 st. l. vegetable oils;
• boiling water - 1 cup;
• some salt;
• 3 cups flour.

Cooking:

1. Break an egg into a bowl. Salt. Whisk with a fork.
2. Gently add flour in the specified amount. Add oil. We mix the ingredients. Pour in a glass of boiling water. Don't worry about getting a sticky consistency. This will not happen.
3. We begin to knead the dough with a spoon, and then with our hands. Add flour if necessary. The result is elastic and supple on boiling water. Reviews about him are extremely positive.

Choux pastry dumplings

grocery set:

• 0.5 kg of minced meat (beef + pork);
• 2/3 cup boiling water;
• 320 g flour;
• 2 cloves of garlic;
• medium bulb;
• 100 g butter;
• ½ bunch of dill;
• some salt and pepper;
• 1 tsp coriander;
• 4 tbsp. l. vegetable oils.

Cooking:

1. Put the stuffing in a bowl. You can fluff it up a bit with a fork.
2. We clean the onion from the husk. Grind the pulp and send to minced meat. We also put chopped garlic, dill and coriander there. Also salt and pepper the minced meat. We mix the ingredients.
3. In a saucepan with vegetable oil add boiling water. Salt. We stir with a spoon.
4. Add the resulting mixture to the bowl with flour. Let's start kneading the dough. To make it elastic, it must be thoroughly kneaded with your hands. At the end of the process, cover with a towel. The dough should rest for 15-20 minutes.
5. Time to start making dumplings. Cut the dough into several pieces. Each of them is thinly rolled out. No need to add flour. and so will not stick to the board. We cut the rolled sheets into squares measuring 5 x 5 cm. Put a little minced meat in the center of each of them.
6. We form dumplings, pinching the dough on the sides with our fingers. We connect our imagination and culinary skills. From the above amount of ingredients, almost 100 dumplings are obtained.
7. Put a pot of salted water on the fire. We are waiting for the moment of boiling. We start throwing dumplings. When the water boils again, we detect 5-7 minutes. We lay out on plates and treat the household.

What to serve with dumplings

People have different tastes. Some people like sweet sauces, others like spicy ones. Choux pastry dumplings can be served with sour cream, ketchup, and vinegar diluted with water.

cooking secrets

Do you want dumplings to be juicy and fragrant? Then follow these tips:

• The amount of flour indicated in the recipe may not be accurate. Add it until you get the desired consistency.
• When cooking the dough on fire, lumps may appear. But you don't have to break them. During further processing, the choux pastry will take on an ideal look.
• Observe security measures. After adding boiling water to the flour, knead the dough with a spoon. Otherwise, you will burn your hands.
• The process of kneading the dough should last at least 15-20 minutes. Save time in this case will be inappropriate.
• If the recipe calls for the use of an egg, then it is added to the dough when it has cooled.

Finally

Now you know how the dough for dumplings is made in boiling water. The recipes contained in the article are suitable for both experienced and novice hostesses.

Quite often dumplings are molded from dumplings dough. meat stuffing it goes very well, but for melting cottage cheese or potato you want something more pliable, so as not to drive the dumpling around the plate in an attempt to crush it with a fork.
Dumplings are softer, more tender and ideally combined with the same soft dough, which at the same time does not boil into porridge and in no case becomes watery. Therefore, we will prepare the dough for dumplings in custard - in boiling water. It's perfect!

Ingredients

• 250 ml boiling water,
• 300 g flour
• 1/2 tsp salt,
• 1/3 tsp soda (during cooking, soda boils slightly and adds splendor to the dough),
• 2 tbsp vegetable oil.

This amount of dough takes about 1 kg of filling.

dough recipe

1. Sift flour and mix thoroughly with baking soda and salt.
2. Mix boiling water and butter and pour into flour.
3. We knead the dough. It will be a little greyish, this is normal due to the fact that the flour is brewing. We work the dough properly when kneading, achieving a homogeneous, smooth, elastic consistency and almost complete cooling. The dough should be only slightly warm at the end of the kneading.
4. Leave for 40 minutes in the film to lie down. If you put the dough in a film hot, then the accumulation of condensate will moisten the dough and make it sticky.
5. We roll out the dough with a thickness of about 2 mm and make dumplings. As a filling, there can be potato, cottage cheese, and berry. The dough turns out to be quite elastic and is rolled out with a rolling pin, and is not kneaded by hands. Perfectly cut round cutting and well removed from the surface of the table. You do not need to dust the table with flour, otherwise the dough will become denser.
6. After boiling during cooking, reduce the heat so that excessive gurgling does not violate the integrity of the dumplings, and cook for about 5 minutes. The dough quickly becomes soft and boils while practically not changing appearance stays neat and smooth. So don't overcook.

With cool sour cream, these dumplings are gorgeous without too much modesty!

Potato Stuffing:
1 kg potatoes
150 g onions,
1.5 tbsp vegetable oil,
50 g butter.

Boil the potatoes until cooked in well-salted water and mash in mashed potatoes, adding butter. Do not use a blender to puree, the knives break the potatoes, releasing the starch, and the puree is sticky and gooey instead of crumbly and fluffy. You can pound with your hands, do it with a cupcake dough mixer attachment (a paddle that just gently kneads everything into a single mass), pass through a potato crusher or rub through a sieve if a kitchen machine has such a nozzle.
Cut the onion into small cubes and fry very well, until a confident dark golden color and a characteristic sweet smell. Mix puree and onion. Let the filling cool down.

Fruit filling:
1 kg of fruits or berries (including frozen),
100 g sugar
20 g starch.

Cut berries and fruits in small pieces. We fall asleep with sugar, shake it slightly so that the fruit does not wrinkle, and the sugar is more or less evenly distributed and leave to give juice for 10 minutes. Then put on fire and bring to a boil. Transfer the filling to a colander over a bowl. We give the juice to drain properly and measure out 250 ml. If not enough, then add water to the desired volume, if too much, then remove the excess. Let the juice cool down a bit. In 4 tbsp. of these 250 ml, carefully dissolve the starch. Bring the rest of the juice to a boil, remove the pan from the heat and pour in the starch while stirring constantly. Return to heat and bring back to a boil, stirring constantly. The mixture should change from cloudy to clear and bright. Now we mix our "jelly" with berries and let the filling cool down.
If there is a desire or need to use canned fruits (pineapples, peaches, lychees, etc.), then we simply skip all the points with sugar, cut the fruits and immediately take 250 ml of the syrup liquid in which they were. Further, everything is as in the recipe. We heat part of it, dilute starch in part, and so on.

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 delicious taste it is often preferred not only with regular, 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 custard dough for dumplings - 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, pack into 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.

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

with cherry filling

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

You will need:

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

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) with a hairpin or special device.
4. Spreading the berries on the circles of dough, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Finished goods cook 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, choux pastry will be an excellent “company” for her, and ready dumplings will delight you with excellent quality and unforgettably delicate taste.

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, which will not tear and boil soft. 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.