Today we have dumplings. Of course, I won’t reveal America to you by modeling them, but I never cease to admire the recipe for the perfect choux pastry. If you haven’t tried it yet, be sure to try it; for me personally, now there is simply no other recipe. It is also suitable for dumplings, pasties, and manti. Soft, elastic, does not dry out for a long time due to the addition of oil and does not become overcooked. By the way, if you like meat dishes, I also recommend the incredibly tasty belyashi.
But today’s selection will contain not only custard, but also other best recipes. Everyone will find their favorite option here, even if there is nothing in the house except flour and water. By the way, a pediatrician told my friend that children under three years of age can only be given minced dumplings, and not dough. Pieces of it are not digested and cause abdominal pain. Do you give them to children? Write in the comments. Let's get started with the recipes?
Classic recipe for dumpling dough in boiling water with egg
This dough is not simple, but... choux. What is its advantage, you ask? The fact is that the gluten of the flour becomes more tenacious due to the temperature of the water and thanks to this it is very elastic and pliable. By the way, you can use it not only to prepare dumplings, but also manti, pasties, and dumplings. Even after cooking, they behave wonderfully: they do not stick together, they are elastic.
Ingredients:
- Flour - 1 kg.
- Eggs - 2 pcs.
- Boiling water - 2 tbsp. boiling water
- Sunflower oil - 2 tbsp. l.
- Salt - 1 tbsp. l.
Preparation.
Sift the flour into a container. Add salt, eggs, butter and mix a little with a mixer.
While the mixer is stirring, pour in boiling water in a small stream.
If you knead by hand, use a spoon to mix the ingredients first.
The dough can be prepared either by hand or using a blender or mixer with a special attachment. Even if you decide to cook with your hands, don’t be afraid, you won’t get burned, since by this moment it will already be warm.
Even if you used the technique, don’t be lazy and knead it additionally with your hands on a table sprinkled with flour, so it’s still a little sticky. The photo shows the dough that was kneaded by the mixer.
Once you knead it completely, it will be perfect, it will not stick to the table or your hands. Sprinkle it with flour so that it does not dry out and you can start modeling.
Classic recipe for dumpling dough in boiling water with egg
Choux pastry for homemade dumplings with boiling water
This dough is excellent, fast, smooth, also ideal, only instead of sunflower oil, butter is used here, which gives it not only elasticity, but also a pleasant taste. An even greater advantage is the absence of eggs in the composition. If for some reason you don’t eat eggs or you simply don’t have any, then this is a great option!
Ingredients:
- Flour - 500 gr.
- Boiling water - 300 ml.
- Butter - 50 gr.
- Salt - 1 tsp.
Preparation.
Boil water, add salt to it and stir until completely dissolved.
Pour the sifted flour into a bowl, make a hole in it, into which we pour water in portions, while stirring with a fork.
While we are stirring the dough, place the butter on the stove to melt. Pour it into the rest of the ingredients and stir again with a spoon.
When the dough has cooled down a little, you can knead it with your hands on the table.
Knead the ogo for 5-7 minutes on the table until it becomes homogeneous and soft.
You don’t need to add flour, it won’t stick!
Wrap it in cling film and leave it to rest for 30 minutes.
The main advantage of this dough is that the finished products are very soft, tasty and melt in the mouth. It also does not stick to your hands and does not require a large amount of flour when making dumplings.
Suitable for dumplings with any filling and dumplings. But there is one drawback! Whatever you make of it, everything flies away at the speed of sound.
Choux pastry for homemade dumplings with boiling water. Author
How to make colored dumpling dough
Did you know that dumpling dough can be made colored, and not just the usual white? It couldn’t be easier to prepare by adding natural dyes when kneading - spinach, turmeric, carrots, beets or tomato paste, and you will get very positive, colored dumplings.
And here is a video that shows this process in full:
And Bon Appetit!
So, today we learned about how to make dumpling dough that doesn’t get soggy when cooked 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 can be used for this, read in the following articles.
Today I want to offer you a classic recipe for dumplings dough, from which they turn out just perfect. It also makes excellent dumplings.
I have already prepared them many times and it seems to me that this is truly the most ideal dough for dumplings made with water and milk. Thanks to precisely these proportions of water and milk, you get a soft and elastic dough that rolls out very thinly without tearing and holds its shape well. It is very pleasant to work with and rarely anyone has difficulties with it.
More than once I have been asked for simple dough for dumplings so that it doesn’t get overcooked, and that’s what it is. But don’t forget that you should never overcook them, because dumplings only need 5-7 minutes after floating to be completely ready.
The step-by-step recipe for homemade dumplings dough is very simple and the kneading process is not at all complicated. You can also knead it not only with your hands, but also with a mixer with a hook attachment. These products make 130 small dumplings; if you need more, feel free to make a double portion. Don’t worry that you won’t eat them right away, because they can be frozen raw and cooked after a while, which you will agree is very convenient. I recommend that you try making this elastic dough for homemade dumplings and I think it will become one of your favorites.
Ingredients:
- Wheat flour – 3 cups (1 tbsp. = 200 ml.)
- Milk – 125 ml.
- Water – 75 ml.
- Chicken egg – 1 pc.
- Vegetable oil – 1 tsp
- Salt – 1 tsp
Classic dumpling dough in mineral water (mineral water) with vegetable oil
The finished dough is very elastic, pliable, does not tear when making dumplings and does not boil in the broth. Can easily be stored in the refrigerator, covered, for several days, or in the freezer for several weeks. It does not get soft when cooked even after freezing. By the way, do you know why mineral water dough is so unusual? After all, it acts as a leavening agent, only not chemical, but physical. Physically saturates it with carbon dioxide. That is, it works like yeast, only faster.
Ingredients:
- Flour - about 4 tbsp.
- Sparkling water - 1 tbsp.
- Vegetable oil - 4 tbsp.
- Egg - 1 pc.
- Salt - 1 tsp.
- Sugar - 1 tsp.
Preparation.
Beat an egg into a bowl. Beat it with sugar and salt using a whisk.
Add vegetable oil to the mixture and stir until smooth. Pour in a glass of soda and stir again.
Next, add flour in parts, kneading the dough with your hands.
Cover the finished dough with film. Before cooking the dumplings, be sure to let it rest for at least 20 minutes. If you are sculpting the next day, place it in the refrigerator overnight. And before starting work, you need to take it out in advance so that it warms up to room temperature.
Classic dumpling dough made with mineral water (mineral water) with vegetable oil. Author
A simple recipe for dumplings dough with kefir without eggs
This option is very fast, the dough can be prepared in literally 10 minutes. It is very soft, fluffy and there are no eggs in it. Kefir for preparation can be taken of any fat content, even the most minimal. Depending on the kefir, you may have a different amount of flour. Yield: about 1240 grams. You can also cook khinkali and chebureks on it, as well as flatbreads with cheese.
Ingredients:
- Flour - about 700-800 gr.
- Kefir - 500 ml.
- Salt - 1 tsp.
Preparation.
Pour kefir at room temperature into a deep bowl, add salt and a small part of flour to it. Stir with a spoon until smooth.
Then add more and more flour until it stops sticking to your hands.
Knead on the table, adding flour a little at a time, for about 10 minutes with your hands.
You must use sifted flour!
The dough can be used an hour after preparation. While it's resting, you can prepare the filling.
The main thing is not to forget to wrap the dough with film or a bag so that it does not dry out. This is what it looks like after rest.
It looks so fluffy and soft... It's a pleasure to work with!
A simple recipe for dumplings dough with kefir without eggs
Thin and elastic dough for dumplings without eggs on water
This is my favorite recipe and comes in handy when the fridge is empty. And in terms of elasticity, it is not inferior to other recipes. Holds its shape perfectly, does not stick together, elastic, but at the same time soft. This option is my favorite, with eggs it is a little rougher and I like it less. Although the taste and color, as they say... Try it!
Ingredients:
- Flour - about 300 gr.
- Water - 155 ml.
- Salt - 1 tsp. no slide
- Vegetable oil - 1 tbsp.
Preparation.
Be sure to sift the flour, don’t be lazy.
Add salt to a glass of water and stir until it dissolves. Add it to the flour. Immediately add the oil.
First, stir with a spoon, and then, when all the liquid is absorbed. From the moment shown in the photo, you can stir with your hands.
Place on a table sprinkled with flour and knead thoroughly for about 5 minutes until you get a soft, elastic and pliable dough.
Wrap it in film and leave for about 30 minutes. Then you can cook.
Thin and elastic dough for dumplings without eggs on water
How to make dumpling dough
I pour water and milk into a small saucepan, then put it on the fire and heat it up a little so that the liquid becomes lukewarm. Next, pour 2.5 cups of flour into a deep bowl. Each glass I have is 200 ml. Now I make a hole in the flour and crack 1 egg into it. I pour water and milk on top and start kneading. You can knead by hand or in a mixer with a whisk attachment.
I make dumpling dough with vegetable oil, so I pour the oil into a small depression and continue to knead. Now look at its consistency, I needed to add another 50 ml. flour to get what you need.
As a result, I got an elastic and soft dough, but before I start making dumplings, I leave it to rest for 30 - 40 minutes. Don’t forget to cover the bowl with cling film or a disposable bag, otherwise it will dry out on top and become covered with a crust, which we definitely don’t need.
Here is a classic recipe for dumpling dough and I hope you find it useful and use it often. As I already said, you can also make dumplings with any filling from it. When cooked, it does not become soggy and holds its shape well. Cook with love!
To be honest, this version of the dough is not the one I usually prepare. In my opinion, it is useless to search for reviews about this or that type of dough on the Internet; here every housewife will praise her own recipe. But like all lovers of culinary experiments, I am always open to trying something new. Through such trial and error, successful recipes appear in my cookbook, which become loved and often used. The dough for dumplings with milk has one advantage for me and it lies, oddly enough, not in the liquid ingredient, but in the eggs, which give a cheerful, cheerful color. Usually I cook the simplest, but no less tasty - with water and without eggs (). In terms of such qualities as softness, elasticity, pliability, both recipes are the same. It is also impossible to say which one is classic and which one is not. The most important thing, as always, is to mix the mass well. Something like this... to be completely honest. However, for those who are still interested, here is a step-by-step recipe with photos.
Elastic and tasty dough for homemade dumplings made with milk
This dough is simply magical, it is easy to work with, it rolls out perfectly thin, and the products do not tear during cooking. When finished, it is very tender and soft. And the highlight of it is the taste. It is really very tasty on its own. This is the case when dumplings will be eaten not because of the minced meat, but because of the delicious dough. Personally, this was always the case for me as a child.
Ingredients:
- Flour - 2-3 cups
- Milk - 1 glass (or 0.5 tbsp. milk and 0.5 tbsp. water)
- Eggs - 1 pc.
- Salt - 1 tsp. no slide
- Vegetable oil - 1 tsp.
Preparation.
Sift the flour and pour into a bowl. We make a dimple in it. There we send the egg, salt, butter and milk. The milk should be slightly warm, but not hot.
In principle, you can save money and take half the milk and water.
Mix with a spoon, then place on the table with flour and knead thoroughly, adding flour until the dough comes off well from your hands.
Let it rest for 30-40 minutes (at least 15 minutes). To do this, grease the bowl with vegetable oil, lay out our workpiece and cover it with a towel or cling film so as not to weather it. We form products.
Finished products can be frozen; after defrosting, the dough holds its shape perfectly and does not crack.
Elastic and tasty dough for homemade dumplings made with milk
Dumpling dough with milk: classic 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.
The recipe below will yield quite a lot of dough, enough to make more than 120 dumplings. If you need to cook delicious dumplings in smaller quantities, simply reduce the amount of basic ingredients.
Ingredients
- Wheat flour – 500 g;
- Milk – 1 glass;
- Salt – 1 tsp;
- Eggs – 2 pcs.;
- Sunflower oil – 1 tbsp.
How to make dumpling dough: step-by-step recipe
- Mix the flour with salt, and then begin sifting it.
- In the center of the resulting flour mound, make a small depression and pour sunflower oil into it.
- Break 2 chicken eggs into a bowl, mix them with warm milk, stir until smooth.
- Pour the resulting egg mixture into the flour well, begin to gradually knead the tasty dough with a spatula, then gradually switch to the “manual mode”.
- As soon as the homemade dumpling dough with 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 our hands in sunflower oil, then knead the dough 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 test mass turns out to be too steep, add sunflower oil to it (in a small amount).
- Cover the kneaded dough with a clean towel and leave it for 30 minutes at room temperature.
- After standing for half an hour, we form a thick sausage from the risen dough, divide it into 4 parts, after which we roll out each part thinly.
- Using a glass, squeeze out circles of equal size from the dumpling dough. Place the pre-prepared filling in the center of each circle and carefully form beautiful dumplings.
- Cook the product according to the classical method in salted water.
Attention!
In addition to preparing dough for dumplings with milk, there are also options for kneading on a different basis. The most popular are dumplings made with sour milk, with milk and water, without eggs with milk, as well as dumplings made without eggs and milk. But in order to knead good tasty dough from such ingredients, you need to adhere to strict proportions and select the right ingredients for preparation.
For example, the dough for dumplings without eggs will not be 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 with milk half and half with water if you have homemade milk. If you use a store-bought product, you do not need to stir it with water.
Delicious and soft dumpling dough made with water, eggs and vegetable oil (does not stick to your hands)
Let's pamper our loved ones with homemade dumplings today. Many people refuse to bother with them because they are troublesome to cook, and the kitchen will be covered in flour. But, there is a dough for dumplings that can be prepared quickly and the kitchen will remain clean (and your hands too). By the way, this is my grandmother’s favorite recipe, this is how her family cooked it, and so did she. In addition, this is the most popular recipe on YouTube and for good reason, because it has been tested for years. It is stunning, velvety, pliable and pleasant. It is easy to work with and does not stick to your hands, surface or rolling pin. When working with it, you don’t even use flour or butter!
Ingredients:
- Flour - 4 cups
- Very hot water (but not boiling water) - 3/4 cup
- Vegetable oil - 1/4 cup
- Eggs - 2 pcs.
- Salt - 1 tsp. no slide
Preparation.
Pour salt into flour and mix. After this we make a recess in it. Fill the glass 3/4 full with hot water (not boiling water, 65-70 degrees), pour oil to the top and mix a little. Pour the mixture into the flour.
Beat the egg in a separate bowl and add to the rest of the ingredients.
Mix the dough. We start doing this with a spoon. When it becomes difficult to stir, add flour to the table and knead with your hands. The photo shows the moment when you can start kneading on the table.
We do not add flour. The dough is very soft and behaves well. Knead for 5-7 minutes, don’t be lazy. We collect all the crumbs that fall out back into a lump.
As soon as it stops sticking to your hands, leave it to rest for 15 minutes under a towel or in a bag. It turns out warm, velvety, like soft plasticine.
We have time to do the filling.
If you found this recipe useful, share it on social networks by clicking on the button at the end of the article!
Delicious and soft dumpling dough made with water, eggs and vegetable oil. Author
Dumplings with milk in pots
To consolidate the knowledge gained on successfully preparing homemade dough, we suggest you make delicious dumplings in pots at home. In one preparation you will get several servings of a delicious dish at once, and you will spend only 40-45 minutes on everything.
Ingredients
- Dumplings (quantity per 4 pots) – 1 kg;
- Greens - to taste;
- Milk – 1 l;
- Mayonnaise - to taste;
- Ground black pepper - to taste;
- Hard cheese – 200 g;
- Salt - to taste.
Recipe for homemade dumplings in pots with milk
- Place the finished dumplings in pots, fill them with milk, and salt to taste.
- Finely chop the greens and pour the chopped pieces into pots.
- We grate the cheese on a fine grater and also add it to the dumplings.
- Pour mayonnaise over the dough products (can be replaced with sour cream sauce), cover the pots with lids, and put them in an oven preheated to 220 °C. Bake dumplings with milk for 20-25 minutes.
- After cooking, we take the pots of dumplings out of the oven and proceed to the long-awaited tasting of our favorite dish. If you want the dumplings to have less liquid, then after baking, do not rush to take them out of the oven, but leave them for 10 minutes in the switched off oven. During this time they will not have time to cool down, but the excess liquid will evaporate.
As you can see, there is nothing difficult about kneading the dough for dumplings with milk. Thanks to step-by-step recipes, in just a couple of times you will learn how to make fluffy, delicious dough, which will make excellent homemade dumplings for the whole family. Prepare your favorite dish, listening to the Cook's advice, and then your meal is doomed to success.
Bon appetit!
Dumplings are a very popular, practical and favorite dish for many people. Surely each of us has a treasured bag in the freezer, in case guests unexpectedly appear on the doorstep or there is simply no time to prepare dinner.
We will try to find out how to cook dumplings at home and everything connected with it - how to sculpt them, how to cook them correctly and what to serve with - in the following articles, and today we will start with the dough, 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 over after freezing, when cooking dumplings.
The simplest unleavened dumpling dough usually contains 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 remains, then you can use it, for example, for homemade noodles or soup dumplings, lazy dumplings or pizza crust. Or you can roll bagels - rolls, putting mashed potatoes, sugar or any other minced meat inside, and fry them in oil. Or, in the end, just fry the tortillas, without any filling, after rolling it out. I remember as a child I really liked these flatbreads when my mother fried them in a frying pan.
This seems to be a simple matter, but there are countless ways to prepare it... It is made with water, milk or kefir, vegetable or butter is added, and even brewed with boiling water. Each housewife has her own secret recipe. Some housewives add ingredients by eye, while others carefully measure the quantity, believing that only precise proportions of ingredients can give it elasticity and firmness, and give the finished dumplings a special taste. Some people can’t imagine how you can make dough without eggs, while others claim that cooking it without eggs makes it truly dumpling-like.
Which of all the options will suit your taste - decide for yourself - get acquainted with the presented recipes, try, choose!
This is exactly what is ideal for dumplings, dumplings and pasties, even for those who are going to make manti. It is very pleasant to work with it, because it turns out to be very elastic and elastic, and in the cut, if you knead it well, it will be “holey” as in the photo:
The main thing is to adhere to the kneading time and proportions indicated in this recipe.
Product composition:
- 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 small spoonful of salt to it, stir and give time for the salt to completely dissolve.
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 when working with flour! And it's better to do it twice.
We collect and leave half a glass of flour aside for further kneading.
Pour water with completely dissolved salt into the flour, break 2 eggs into it and start kneading by hand
Until all the flour that was in the bowl is kneaded
Now pour the remaining half a glass of flour onto a clean table and spread the thick mass
and continue kneading on the table.
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 remaining flour on the table, adding it a little at a time.
And after 10 minutes there was almost no flour left on the table, but the result was such a wonderful dumpling dough.
Now, to prevent it from weathering and drying out, it must be placed in a clean plastic bag.
I always have a small residue left 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, tightly wrapped 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 you do if there is leftover dumpling dough?
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 let it sit for fifteen minutes and fry these flat cakes in vegetable oil:
It turns out delicious. You can even sprinkle sugar or powdered sugar on top.
How to knead soft dough in a bread machine for pork and beef dumplings
This recipe is suitable for any bread machine: Panasonic, Kenwood, Redmond, Philips. The main thing is to follow the order of components for your stove. For example, I have a Panasonic SD-255 and it contains bulk components first, and then liquid ones. And of course, any of the recipes described above are suitable for a bread machine, but this recipe is the simplest, so I decided to include it in the selection. The main thing is that the recipe contains clear dosages.
Ingredients:
- Flour - 500 gr.
- Water - 200 ml.
- Eggs - 2 pcs.
- Vegetable oil - 0.5 tbsp. (not necessary, gives greater plasticity)
- Salt - 0.5 tsp. no slide
Preparation.
Place the ingredients into the bread maker. This model uses liquid first, then dry.
Set the dough program for 1.5 hours. During this time, it not only kneads well, but also stands perfectly.
If necessary, you can add a little more flour during the kneading process. In addition, it is cooked in a warm place, so it comes out ready-made, there is no need to stand anything. The dough turns out perfect, plastic, stable. We took it out and sculpted it. And your hands are clean!
You can make dumplings by hand or in a special dumpling maker. Everything sticks together well and does not come apart during cooking.
How to knead soft dough in a bread machine for pork and beef dumplings
Recipe for a very tasty dumpling dough that doesn’t get soggy
What is the secret of perfection? Of course, in a clear measurement of the components and in their list. Of course, technology is important, but composition comes first. This option is just that - with the perfect composition. And it contains a secret ingredient - feta cheese. Can you imagine how delicious the dumplings will be? I've already tried it! Very unusual!
Ingredients:
- Lightly salted cheese - 300 gr. (can be cottage cheese)
- Egg - 1 pc.
- Salt - 0.5 tsp. (take into account the salt in the cheese)
- Warm water - 500 ml.
- Flour - about 1.2 kg. (you may need more flour or less)
Preparation.
Cut the cheese into cubes and place in a bowl.
Add salt, egg and half a glass of water. Punch with an immersion blender.
Add the remaining water and sifted flour in portions, kneading the dough with a spoon.
When it becomes too thick, transfer it to a table sprinkled with flour.
The finished dough is very soft, dust it with flour and leave it to rest in the bag.
Before preparing the dumplings, knead it again.
It is very tasty and unusual and worth your attention! When making dumplings or dumplings, this dough requires flouring the table and rolling pin.
Recipe for a very tasty dumpling dough that doesn’t get overcooked
https://youtu.be/NAY_TQyx5Ss
Dough secrets for making delicious dumplings
- To knead dough for dumplings, you need to choose first-grade wheat flour; it is especially good for kneading and modeling. But non-wheat flours are not suitable for making dumplings, since the dough made from them is dense and not plastic, so it often breaks when rolling.
- The liquid base for kneading dough (water, milk, sour milk) should be added to the flour while warm, or even hot. This contributes to better kneading and faster maturation of the kneaded dough.
- To make your life easier, try making dumpling dough in a bread machine. To do this, just throw all the necessary ingredients into the unit and turn on the appropriate mode.
Read the instructions carefully, because in some bread machines the order of adding products is different: first liquid products, then flour and salt, and vice versa. Modes may also differ. Some people have a special “Dumplings” mode for cooking, while others will have to knead the dough in the “Paste” mode. In general, kneading the dough will take about half an hour.
