Choux pastry for fruit dumplings. Choux pastry for dumplings

Preparation:

Cooking method:

1. Prepare the minced meat. Grind the onion using a meat grinder or blender. Add it to the minced meat. Season with salt and pepper, add cold water and mix well.

2. Prepare the choux pastry. Add the egg and salt to the flour and mix with a fork. Then add boiling water and mix. Add vegetable oil. Knead the dough on the table and let it stand covered for 10-15 minutes. The dough turns out elastic and easy to work with.

3. Divide the dough into 4 parts. Form a rope from each part and cut into circles 1 cm thick. Roll out the flat cakes. Place minced meat in the center of each flatbread and form a dumpling.

4. Boil water, add salt and, if desired, 1 onion. Add dumplings. When they float, cook them for 5 minutes. Place on a plate and add butter or sour cream to the dumplings.

Siberian dumplings with choux pastry are ready! Bon Appetit everyone!

Lately I’ve been making homemade dumplings only from choux pastry. Why? Yes, because the success of the dish depends not only on the minced meat, but also on its surroundings. The dough is very soft, tender, pliable and elastic, working with it is a real pleasure! There is nothing to say about the taste. In addition, boiling water dough is universal. Ideal for preparing delicious dumplings, manti, flatbreads with filling, khinkali, pasties, poses and even noodles. The dumplings are durable and never fall apart when cooked. And if you roll it out too thick, they will still be soft.

What’s good is that there are several options for preparing the dough, and young housewives will be able to choose the best one for themselves, in their opinion. The kneading is done with water or milk, with or without eggs. And then, having mastered the intricacies of kneading, delight your family with delicious dinners and lunches.

Recipe for lean choux pastry for dumplings or pies

Cooking time:

45-55 minutes.
Necessary utensils:
sieve, deep bowl, bread maker, large board.

Ingredients

Cooking step by step

Video recipe for making choux pastry in a bread machine

And this video will help you learn how to properly prepare the dough according to my recipe in a bread machine.

• Please note that one glass contains 250 g of wheat flour.
• To make the dough elastic, the flour must be sifted.
• You can also knead this recipe by hand:
  first mix the flour and salt, then add water and butter and knead.
• If you do knead the dough with your hands, then let it “breathe” for 30 minutes.
• Don't add all the flour at once. First add 4.5 cups and add the rest of the flour as needed.

• If you liked the recipes for choux pastry for making dumplings, then I recommend trying “choux pastry for chebureks.”
• To compare with custard, I suggest preparing “classic dough for homemade dumplings.”
• Surely you and your family love pizza, so you just need to master the recipe.
• Well, a “must have” for any housewife is a recipe.

You probably noticed that with just two recipes, you can cook dumplings, dumplings, and pies. Personally, I love universal recipes for all occasions. Do you have such a recipe? I look forward to your reviews and culinary discoveries in the comments!

Each housewife, of course, has her own favorite version of dough for dumplings. All recipes for the flour base of this dish can be divided into two types: those prepared in a cold (and often even icy) way and using the brewed technology.

The latter method allows you to obtain a plastic base of dumplings that does not tear even when rolled out thinly, which does not boil over and does not have a rubbery consistency in the finished product. The following article is devoted to the basic principles, methods and tricks of preparing choux pastry, as well as common recipes (from classic with water or milk to lean with starch).

How to make choux pastry for dumplings in boiling water - a classic recipe

Keep the simplest universal kneading option. The dough is soft, elastic, pliable to work with. I give a step-by-step recipe for making dough in water with eggs with all the details.

• Flour – 600 gr.
• Egg.
• Cool boiling water – 200 ml.
• Sunflower oil – 3 large spoons.
• Salt – ½ small spoon.

• Minced meat (I have pork + chicken) – 500 gr.
• Onion – 2 heads.
• Water – 50 ml.
• Salt – ½ small spoon.
• Pepper - a pinch.

Homemade choux pastry with egg and water

The cooking technology has been slightly changed, but this makes the dough the strongest and most elastic. Don’t be afraid to roll it out into a very thin layer; there will be no tears when forming the dumplings.

• Flour - 3 cups.
• Eggs – 2 pcs.
• Water – 130 ml.
• Salt - a teaspoon.
• Sunflower oil – 2 tablespoons.

1. Break the eggs into a bowl, add some salt, and pour in the oil. Beat the mixture well.
2. Pour water into a small saucepan and boil it. When signs of boiling appear, quickly pour in the beaten eggs while vigorously stirring them.
3. Pour in a glass of flour, continue to vigorously stir the contents, and heat for 2 minutes.
4. Remove the pan from the burner and add another glass of flour. Mix the mixture thoroughly and quickly.
5. When it becomes difficult to knead with a spoon, transfer the mixture to a table dusted with flour.
6. Work with your hands until you knead a dense, but soft and pliable dough that does not stick to your palms.
7. Hide the test ball under the film and let it rest for 30-40 minutes. Then stick the dumplings, cook them, and have fun.

Recipe 2. Egg

This product is the strongest and most elastic. It can be rolled out very thinly without fear of tearing. A batch with an egg that tightly holds the particles together is suitable for making small, delicate dumplings.

Ingredients:

• large chicken eggs - 2 pieces;
• flour - 3 cups;
• teaspoon fine salt;
• water - 130 milliliters;
• refined sunflower oil - 2 tablespoons.

Preparation procedure:

1. Place broken eggs in a bowl, add salt and oil. Beat with a fork or whisk.
2. Heat water in a separate pan, pour the egg mixture into it and stir instantly. Add flour, place on stove and heat, stirring, for two minutes.
3. Remove from heat, add another glass of flour. Then mix thoroughly.
4. Sprinkle flour on the work surface and transfer the dough onto it. Knead thoroughly.
5. The result should be a soft and pliable dough that does not stick to your hands. Cover it with a clean cloth or towel and let it stand for 30-40 minutes.

Universal choux pastry - the best recipe for dumplings

A very popular kneading option, since it is suitable for almost all favorite dishes made from boiled or fried dough: delicious dumplings , pasties, manti - you can’t list everything.

1. Place a mound of flour on a cutting board and make a well on top.
2. Boil the milk, let cool for a couple of minutes. Beat the egg into the saucepan, stirring quickly so that the contents do not curdle.
3. Pour the egg-milk mixture into the hole in the flour, stir gently, brewing the dough.
4. Add sugar and salt, knead. Knead the dough for 10-15 minutes. Then start forming the blanks.

Dough for dumplings with sour cream

Due to the fact that the choux pastry contains sour cream, it turns out very tender and delicate. The fat content of sour cream does not play a special role, but the higher it is, the tastier the dish will be. Another feature of this cooking option is that not whole eggs are used, but only the yolks.

Assuming the water has been heated to boiling ahead of time, the dough will take 15 minutes to prepare and 30 minutes to rest.

The calorie content of this component of dumplings will be equal to 332.9 kcal/100 g.

Progress:

1. In a deep bowl, grind and stir into a homogeneous mass, first the yolks of chicken eggs with sour cream, and then the flour;
2. Gently pour salted boiling water into the resulting mass in a thin stream;
3. At this time, the dough must be constantly stirred with a spoon until it is brewed and gathers into a lump;
4. Transfer the lump of dough to a floured table and knead vigorously for 10 minutes;
5. If you need more flour, you can add it, but not too much so that the dough does not become tough;
6. Form a bun from the kneaded dough and let it rest at room temperature. The time for such proofing can be from 30 minutes to an hour. From this dough you can make dumplings with sweet or savory filling.

Dough brewed in water - recipe without eggs

Can't eat eggs? This is not a reason to give up your favorite dish. And this does not mean that food should be tasteless.

• Flour – 500 gr.
• Water - a glass.
• Sunflower oil – 50 ml.
• Salt – ½ teaspoon.

1. Boil a glass of water, pour in oil, salt, and add half the flour.
2. Beat with a mixer, breaking up any lumps. Continuing to work with the mixer, add the rest of the flour in parts. Experienced housewives add a pinch of turmeric to make the dough a beautiful creamy color. We often use this secret when baking Easter cakes, remember? Why not use it here too.
3. Place the dough mixture on the table and knead. I advise you to take the time to knead the dough, knead for at least 20 minutes.
4. Place in a bowl, wrap it in film, and leave to “set” for 5-10 minutes. Roll out the finished dough and make delicious dumplings.

Recipe 3: dough for dumplings and dumplings - choux

The proposed recipe for choux pastry for dumplings is the best version of the recipes that I have tried. The dish is prepared quickly, the dumplings are easy to make, the dough doesn’t get soggy, and their taste is simply perfect.

• 2 glasses of water
• 3-4 cups flour
• a pinch of salt
• 1 tbsp. vegetable oil
• filling for dumplings - any

Let's start preparing the choux pastry for dumplings by bringing water to a boil in a saucepan. Pour 2 cups of boiling water into the container in which we will knead the dough. Add 1-1.5 cups of flour.

Using a mixer at high speed, knead the batter without lumps.

Add salt, vegetable oil and remaining flour. Knead the dough with your hands.

The dough will be a little hot, but that's okay - just be patient. Knead it until the dough “sticks to your hands.” It should be dense but soft.

Wrap the dough in a bag and place it in the refrigerator for 30 minutes.

As a filling, I used offal, which I previously boiled until tender and mixed with fried onions, adding salt and pepper to taste. We make dumplings as usual. The dough is very easy to mold. It can be compared to plasticine. We make dumplings and cook them in salted water for 5-10 minutes (depending on the chosen filling).

Pour the finished dumplings with butter or vegetable oil with fried onions.

Delicious butter dough - the perfect recipe

Gourmets can use milk instead of water and replace the butter with heavy cream. The taste will only benefit from this.

• Flour - 3 cups.
• Ghee – 4 large spoons.
• Boiling water – 250 ml.
• Salt - a teaspoon.
• Eggs - a couple.

1. Scramble the eggs, adding a little salt before doing so. Add flour and butter.
2. Stir, pour in boiled water. Stir vigorously until it becomes difficult to use a spoon.
3. Transfer the mixture to the work table, knead an elastic and soft dough.

How to make choux pastry for dumplings in a bread machine

The bread machine produces ideal dough, since the correct microclimate is created for kneading, ensuring complete swelling of the gluten.

• Flour – 350 gr.
• Boiling water - a glass.
• Salt - a small spoon.
• Vegetable oil – 3 tablespoons.

1. Pour boiled water into the bowl, add the rest of the products listed in the recipe.
2. Turn on the gadget and set it to the program for kneading unleavened dough. Time – 15 minutes.

Video with recipe for choux dumpling dough

The famous chef Ilya Lazerson shares his experience and tells in detail how he makes dough for dumplings in boiling water. Follow his advice, and yours will receive the highest approval from your household. Bon appetit!

People are accustomed to considering this aromatic and tasty treat as semi-finished products and do not classify it as gourmet food. However, in many countries there are recipes that offer special technologies on how to prepare this dish. You can make your own choux pastry for dumplings or dumplings.

Dough for dumplings in boiling water with egg

• Cooking time: 45 minutes.

• Number of servings: 5-6.

• Calorie content of the dish: 215 kcal/100 g.

• Difficulty of preparation: easy.

Dough for dumplings in boiling water with an egg will have a denser mass and stick together better. You will get a very plastic base, which will simplify and speed up sculpting. Dumpling dough in boiling water can be prepared in 45 minutes and even a novice cook can cope with the recipe. Below is a step-by-step recipe with photos that will help you prepare an excellent dinner.

• vegetable oil – 1 tbsp. l.;
• wheat flour – 3 tbsp;
• egg – 1 pc.;
• boiling water – 1 tbsp.;
• salt – ½ tsp.

1. In a clean container, beat the egg and salt with a fork.
2. Next you need to add flour and vegetable oil. Mix the ingredients thoroughly.
3. Add boiling water to the mixture a little at a time, first knead the mixture with a spoon, then knead with your hands. Look at the condition, you may need to add flour.
4. You should end up with a smooth bun. Leave it for some time to swell.
5. Roll out the base into a thin layer and you can start cutting out circles with a glass for future dumplings.
6. The plasticity of the base allows you to use a lot of filling (it won’t tear). You should get juicy, tasty dumplings.

Choux pastry for dumplings with potatoes

Ingredients:

• Egg - 1 pc.
• Flour - 3 cups
• Boiling water - 1 glass
• Salt - 0.5 teaspoon
• Vegetable oil - 3 tbsp. spoons

Cooking method:

1. Sift the flour into a deep container in advance. In a plate, mix the egg, salt and vegetable oil. Pour into flour and mix.

2. Put the water on the stove and immediately when it boils, send it to the ingredients, first knead the dough with a spoon, then with your hands.

3. After you have kneaded the dough, wrap it in cling film and put it in the refrigerator until you need it.

There is no need for additional flour when rolling. The dough turns out perfect and is very easy to work with. Bon appetit.

Choux pastry for dumplings without eggs

• Cooking time: 30 min.

• Number of servings: 2-3.

• Calorie content of the dish: 215 kcal/100 g.

• Difficulty of preparation: easy.

Dough for dumplings with boiling water is easy to prepare and without eggs. The process of creating the base is very simple; most of the time will be spent on sculpting. Choux pastry for dumplings without eggs is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can also be used for dumplings or pasties. Below is a step-by-step method for creating a homemade, creamy dumpling base.

• sunflower oil – 3 s. l.;
• flour - 3 cups;
• boiling water – 1.5 cups.

1. In a clean bowl, combine butter, flour and salt in the proportions indicated above. Next, you need to pour boiling water in a slow stream.
2. Stir the ingredients thoroughly so that no lumps form.
3. Fill the table with flour, place the base on it and start kneading.
4. The finished result will look like plasticine, the dumplings will not tear when you start cooking them. You can roll out one large layer or several smaller ones if you have the shape.

Recipe 4. Custard with water

This recipe for choux pastry for dumplings can be used on fasting days. The secret is that the kneading is done without adding eggs. When, for some reason, you don’t have this product in the house, you can easily knead the dough in water. It turns out no less tasty and elastic, and does not break when sculpted and cooked.

Ingredients:

• flour - 400-500 grams;
• boiling water - 1 glass;
• refined vegetable oil - 50 milliliters;
• salt - 0.5 teaspoon.

Preparation procedure:

1. Bring water to a boil, pour oil into it. Pour half a portion of flour into the resulting hot liquid.
2. Stir carefully with a mixer to break up any lumps.
3. Gradually sprinkle in the rest of the flour. Knead the dough soft but stiff.
4. It is necessary to knead for 20 minutes. Then cover and leave for 5 minutes.
5. If the dough turns out very stiff, then you should put it in a plastic bag for half an hour to acquire greater plasticity.

Advice! To give it a beautiful creamy shade, you can add a whisper of ground turmeric to it when kneading.

Choux pastry with milk for dumplings

• Cooking time: up to 1 hour.

• Number of servings: 5-6.

• Calorie content of the dish: 240 kcal/100 g.

• Difficulty of preparation: easy.

Choux pastry made with milk for dumplings will be tender, light, soft and tasty. The cooking method is not entirely familiar, but there is nothing complicated about it. The components listed below are designed for a large number of dumplings, which can be put in the freezer and stored there. If you are a fan of other flour treats, then using this recipe you can make pasties or dumplings.

• salt – 1 tsp;
• flour – 1 kg;
• milk – ½ l;
• eggs – 2 pcs.

1. Mix milk, salt, eggs in a saucepan.
2. Next, you need to add enough flour so that the mass looks like the version for pancakes.
3. Light the stove and place the ingredients over low heat. The mass will begin to swell and thicken.
4. It is necessary to stir the base so that it remains homogeneous, does not burn, and is free of lumps.
5. Remove the pan from the heat when the contents thicken. Do not bring to a boil, otherwise the egg whites will curdle.
6. Place the dough on a piece of film sprinkled with flour.
7. Knead the dough well, adding the required amount of flour. The final product should not stick to your hands; you will get an elastic, dense mass.
8. After half an hour, the base should cool down and then you can begin to cut it.

Recipe for choux pastry dumplings

Once you try to make dumplings from choux pastry, you will never go back to what you cooked before. It’s a pleasure to sculpt with it – no discomfort from the mass sticking to your hands or work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a savory 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 don't particularly like sweets, try making salty dumplings with cottage cheese, garlic and herbs. This dish has an unusual taste, because most housewives are accustomed to mixing fermented milk products with sugar. It is better to choose low-fat cottage cheese, since 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. First prepare the base. Combine the liquid ingredients, add salt, and 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 attachment.
3. Next, you need to add the rest of the flour and knead a soft mass of uniform consistency.
4. Next, make the filling. Grind the cottage cheese with a blender, combine with chopped herbs, salt and garlic.
5. The mass needs to be cut into pieces, each one thinly rolled out, “stuffed” with a small amount of filling, and sealed.
6. Place the finished products in salted boiling water, remove when the dumplings float.

Dumplings from choux pastry 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.

Dumplings with potatoes are a good option for lunch or dinner. Everyone loves them, from young to old. If you use choux pastry for dumplings in boiling water as a base, the dish will turn out “finger-licking good.” The main thing is to follow the proportions prescribed in the recipe. Such a treat can be safely prepared during any fast. In addition, it turns out very tasty and satisfying, especially with sautéed onions.

Ingredients:

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

Cooking method:

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

With cherry

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

Sweet lovers, this cherry dumplings recipe is for you! The advantage of this treat is not the filling, but the custard base. The mass turns out so airy that it literally melts in your mouth. The dish can be made 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 and stir.

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Choux pastry for dumplings in a bread machine

• Cooking time: 35 min.

• Calorie content of the dish: 215 kcal/100 g.

• Difficulty of preparation: easy.

If desired, you can make choux pastry for dumplings in a bread maker. Modern household appliances greatly simplify work in the kitchen. To brew the base, you just need to prepare the ingredients and set the required mode. You can use any favorite filling: chicken, pork or beef. Below is a step-by-step recipe for an excellent dumpling dough.

• boiling water – 180 ml;
• vegetable oil – 3 tbsp. l.;
• flour – 400 g;
• salt – ½ tsp.

1. Prepare oil and salt.
2. Next, sift the flour.
3. Place salt, flour, vegetable oil in the bread maker bowl and add boiling water.
4. Select the device mode for yeast-free kneading for 15 minutes.
5. Remove the finished product from the bread machine and place it in a bag for 20 minutes.
6. When the base has cooled, you can start preparing the dish.
7. This is one of the fastest ways to prepare choux pastry for dumplings.

Dough recipe for dumplings with potatoes on kefir

Ingredients:

• Flour - 7 cups
• Egg - 1 pc.
• Kefir - 0.5 (2.5% fat)
• Salt - a pinch
• Sugar - 2 tbsp. spoons
• Soda - 1 teaspoon
• Vinegar 9% - 1 teaspoon

Cooking method:

1. Break the egg into a deeper bowl, add 2 tbsp. spoons of granulated sugar and a pinch of salt, stir well.

2. Pour in 0.5 liters of kefir (2.5% fat), mix again. Quench the soda with vinegar and add to the rest of the ingredients.

3. Now sift 2 cups of flour into a bowl, stir constantly. After we have stirred and see that the dough is too liquid, we sift it step by step.

4. Add until the dough becomes thick. Pour the flour onto the surface of the table, lay out the dough and begin kneading with your hands. Carefully, little by little, this process will take about 20 minutes.

5. Sprinkle the dough with flour and leave it under a covered bowl for 15 minutes.

We make dumplings and treat them to our loved ones.

I hope that you will add these recipes to your piggy bank. Bon appetit.

Author of the publication

offline 1 week

Choux dumpling dough - cooking secrets

The experience of preparing this dish is enormous; many chefs have noted some features that simplify the process or help achieve better results. You can remember the following secrets of preparing dough for custard dumplings:

1. The quality of flour is very important, you should always take only sifted flour, knead the base around the circumference, in any direction convenient for you.
2. After finishing kneading, cover the top with a damp cloth or towel and let the mixture sit for about 30 minutes. During this time, the gluten will swell, the mass will become more elastic, which will make it easier to sculpt dumplings.
3. It is recommended to mix the base with your hands, this is the only way you will be able to achieve the required consistency. For this reason, homemade dumplings are always tastier than store-bought ones, where this process is performed by machine.