How to make homemade dumplings: the best recipes

The best summer dish - dumplings

The friendly family always made dumplings by hand. This kind of work was a joy, it united the household even more, and put them in a positive mood. Today, too, it is not difficult to continue the traditions of our grandmothers, fortunately there is something to sculpt with.

The best dumplings in summer are with berries. Any type of berry will do, even frozen.

Making the choux pastry:

2 cups of flour;
200 ml boiling water;
Salt - a pinch.
Filling:
Any berries;
Sugar, starch.

Preparing the dough in boiling water: add salt to the flour, pour in boiling water, knead the dough so that it does not stick to your hands. Leave the semi-finished product to lie down, covered with a towel. Take part of the dough, roll it into a rope, cut into pieces. Sprinkle the table with flour, roll out flat cakes no more than 2 mm thick.

How to sculpt: place berries in the middle of the plate. Sprinkle with sugar, then starch, seal. To prevent the dumplings with berries from boiling, you need to go over the edges twice: the first time, pinch them tightly, the second time, make the edges a comb for beauty.

It is better to cook dumplings in small portions, placing them in boiling salted water. How many minutes to cook with berries: after they float, it is worth boiling for 2-3 minutes.

Catch the finished products with a slotted spoon, put them on a plate, and serve them with butter so they don’t stick or with sour cream.

With cherry filling

It is better to make large dumplings with cherries, since cherries are a rather large berry and will not fit into small circles. The good thing about them is that they cook very quickly. Cherries can be frozen.

We will need:

water - 150 ml;
egg - 1 pc.;
salt - 0.5 tsp;
flour - 300 g (preferably as much as the dough takes);
berries (cherries, sloe or sweet cherry can be used) - 300 g;
sugar - 100 g or to taste;
sour cream - optional;
butter - optional.

Knead the dough in water:

Sift the flour into a deeper container.
In a bowl, beat the egg with salt, add water.
Pour all this into flour and knead into an elastic but not sticky dough.
Leave to stand for 20-25 minutes, covered with a towel. This process is necessary for gluten to fulfill its mission.
Divide into fairly large pieces.
Roll out with a rolling pin. The diameter of the cake will be approximately 10 centimeters.

Place the filling in the center of the circle: a teaspoon of sugar and cooked cherries without kernels. It is more convenient to pinch the cherries on the table, in the form of a small pie.

How to cook: pour a couple of tablespoons of sugar into a container with boiling water, lay out 3-4 pieces, wait for them to float. In 5 minutes they will be ready. What do they eat with? You can serve with butter or jelly, garnish with yogurt, sour cream, and berries.

The recipe for dough in water with vegetable oil is suitable for dishes with blueberries, raspberries, and blackberries.

sugar – 2 tbsp. spoons;
water – 70 ml;
salt - a pinch;
flour – 1.5 cups;
vegetable oil - a few tablespoons.

How to prepare: mix flour with salt, add vegetable oil, then warm water, mix well for 10-15 minutes. The dough should not stick to your hands. Next, set it aside, cover with a towel or cling film, and let it “rest.” If the dough shrinks when rolling, it means it has not “rested” enough.

To check readiness, press with your finger; if it holds its shape, you should start cooking. This semi-finished product can even be frozen.

Separate part of the semi-finished product, roll it out, cut out circles with a glass, put berries in the middle, sprinkle with sugar and starch so that the juice does not flow out, seal the edges, boil in the usual way.

With the scent of summer

Delicious dumplings with frozen berries.

Recipe based on semolina.

For the test:

semolina - 200 g
flour – 100 g
pinch of salt
vegetable oil - 3 tsp.
cold water -125 ml

Filling:

Currants, strawberries, blueberries or raspberries, can be frozen - 1.5-2 cups
sugar - to taste
starch - a pinch into each dumpling

Knead the dough from water, flour, semolina, butter. Wrap in film and set aside for 30 minutes. Let the berries move away slightly. Make sausages from the dough, then cut them into pieces, roll them out into circles, put a pinch of starch, a teaspoon of sugar and berries on it.

Pinch the edges and place in boiling, slightly sweetened water. When ready to remove with a slotted spoon, pour the sauce of crushed berries with sand on top.

With strawberry

Recipe with strawberries on kefir

Kefir – 250 ml;
Flour – 350 g;
Soda - a quarter teaspoon;
A pinch of salt;
A little vanilla;
Strawberries – 300 g;
Sugar;
Starch;
Sauce – sour cream with sugar.

Heat kefir, add salt, soda, 3 tbsp. spoons of flour, mix.
Add the rest of the flour and vanilla. Knead into a soft dough, cover and let rest for 5 minutes.
Cut the berries into halves, sprinkle with starch so that the filling does not leak out.
Roll out the dough into ropes. Cut into portions and make flat cakes.
Sprinkle sugar on each, place strawberries, seal the edges.
Steam in a double boiler for 15 minutes, placing the pieces on a greased rack, leaving a little space between them.
Can be done in a slow cooker. Cooking in a multicooker: pour water into a bowl, set the “Steam” program for 10 minutes.
After the signal, transfer to plates and top with berry sauce.

How many calories are in dumplings with berries: calorie content is only 199.2 kcal

How to cook dumplings with potatoes

It's very easy to prepare. And they are eaten incredibly quickly.

Preparing the dough

The dough can be prepared in the following ways.

Cook by hand

Pour warm water into a deep bowl. The water should have a temperature of 27 - 30 degrees.

Add the egg and beat with a fork.

Add flour in small portions and knead the dough.

In the bread machine

Pour liquid products into the bread machine bowl. Add sifted flour. Pre-mix flour with salt. Set it to “Kneading” mode.

Once the process is complete, remove the bowl from the bread maker and leave the dough in the bowl to rest for 20 minutes, covered with a kitchen towel. During this time, gluten will begin to work and the dough will be elastic.

Filling

It is important to choose the right potatoes. You need starchy vegetables. Peel the potatoes, cut into pieces, add water. Boil until tender, drain the water into a separate bowl. The decoction can be used for making soups and baking.

Mash the potatoes into a puree. Add salt to taste.

To prepare the frying, peel the onion and cut into small pieces.

Add onion to a frying pan with heated vegetable oil. Fry until golden brown. It is important not to overcook the onion, otherwise it will become bitter and spoil the taste of the dish.

Add some of the finished frying to the mashed potatoes. Stir.

How to sculpt

Sprinkle the work surface with flour. Roll out the dough into a layer 3 mm thick. Use a thin-walled glass to squeeze out discs.

Place one teaspoon of potato filling in the center of each disk.

Close, giving the shape of a half-disc. The edges must be carefully sealed.

To give a decorative shape, seal the edges of the dumpling diagonally, slightly tucking the edge. It turns out a neat flagellum.

With this pinching method, the filling will stay inside the dough. The dumplings will be juicy.

Cover the finished dumplings with film or a kitchen towel to prevent them from getting airy.

You can please your loved ones with unusually shaped dumplings. Using a cookie cutter, cut out hearts.

Place the filling in the center.

Moisten the edges with water and cover with another “heart”. Carefully mold the edges without disturbing the shape.

How and how much to cook

Boil the dumplings in plenty of salted water. You need to put it in boiling water. When they float to the surface, cook for 3 minutes.

Place some of the remaining roast into a bowl. Remove the finished dumplings with a slotted spoon and place in a bowl. Drizzle with remaining roast. Cover with a lid and shake. Dumplings with potatoes should be mixed with fried onions. Ready dumplings should be allowed to stand covered for 3 minutes. Bon appetit!

How to make dumplings correctly

For this dish, the most important thing is that it doesn’t fall apart. All the filling will leak out of the boiled dumplings, leaving the “skin” of the dough. Housewives have come up with many ways to seal blanks. You can close it very beautifully with a braid by overlapping thin dough.

Using the following method, you can seal khinkali, dumplings, and manti.

The scallop method is often used to prepare this dish.

If the filling does not spread, you can spread it on the rolled out dough at equal intervals. Then cover with another layer on top. By pressing with a special device or an ordinary glass, you can get neat dumplings.

You can seal it in a circle with cottage cheese or berries.

A simple way to preserve the inside of the blanks.

Favorite potato filling

Dumplings with potatoes are a favorite dish of many families. They are easy to prepare because the filling does not spread.

We will need:

Flour – 2 cups
Milk – 200 ml
Egg – 1 pc.
Potatoes – about 1 kg
Onions – 2 pcs.
Sour cream - to taste
Butter – 1 tbsp.
Vegetable oil
Salt - to taste

Step by step: milk dough:

Beat the egg with a whisk, counting to 40 (a little trick of the cooks).
Combine with a glass of warm milk, add salt, mix well.
Gradually add flour to form an elastic, soft but not tough dough.
Cover with a towel and let sit for a quarter of an hour.

For the filling, boil the potatoes in their jackets. Peel and pass through a meat grinder. Cut the onion into cubes and fry in vegetable oil. Mix onions with potatoes, salt and pepper. Further according to the usual algorithm.

To prevent the dough from boiling in milk, it is enough to cook them in boiling salted water for about 3-4 minutes. Serve with butter or sour cream.

Fried dumplings in a frying pan with onions

You can make a quick, satisfying and most importantly delicious dish for lunch with your own hands in just 20 minutes. This is the best option for those who have their entire day scheduled down to the minute.

Ingredients

Any dumplings – 0.4 kg;
Perk – 0.2 kg;
Table rock salt – 1/3-1/2 tsp;
Any vegetable oil – 25-40 ml.

How to cook fried dumplings in a frying pan

Place dumplings in an even layer in a frying pan heated over high heat with hot oil and fry them for 6 minutes until the semi-finished products are completely covered with a crispy crust.
Now turn down the flame under the frying pan and add just a little water so that the bottom is just covered. Simmer the semi-finished product under a tight lid for 7 minutes.
After the specified time, we increase the cooking temperature again, as soon as the remaining liquid has evaporated, add a little more oil, salt the dish and pour the onion, cut into thin quarter rings, into a container.
Fry the dumplings with onions for 5-7 minutes, stirring constantly. This time is enough for both the onion and the dumplings to become appetizingly delicious.

Excellent dough for dumplings, dumplings and pasties

Universal mineral water dough is suitable for preparing many dishes. It turns out soft, plastic, even if you roll it out very thin, it won’t tear.

Products:

Flour - 3 cups.
Regular sparkling water without additives, but not medicinal - 1 glass.
Salt - third tbsp. spoons.
Egg - 2 pcs.
Vegetable oil – 3 tbsp. spoons.

Flour and mineral water should be measured in one glass.

Preparation:

Sift flour into a deep bowl, add salt.
Pour in the oil and soda water until it sizzles and foams.
Add the egg and mix with your hands. It will turn out fluffy, a little lumpy, but that’s how it should be. Wrap in a bag and leave for a quarter of an hour.
Remove from the bag and knead again. If the dough is sticky, do not stir in the flour; it will take it when you roll it out with a rolling pin.
That's it - the semi-finished product is ready!

Dough recipes

There is no clear answer to the question of what dough for dumplings can be considered correct. Therefore, it is worth experimenting with products to achieve the perfect result.

On kefir

Dumplings made with kefir turn out fluffy, soft, and very tasty.

Sift twice through a 5 tbsp sieve. premium wheat flour so that you get a mound of flour on the work surface. Add 1 tsp to flour. fine table salt and 1 tbsp. l. soda, stir.
Break the egg into a separate bowl, beat it with a fork, add 1 tsp. Sahara.
Make a depression in the center of the flour slide, pour the egg and sugar into it, stir gently so as not to destroy the slide.
Add 0.5 liters of fatty kefir in portions and knead the dough. It should turn out to be very plastic, so the formed ball is hit with force on the work surface about fifty times.
Cover the dough with a towel or cling film and leave for 30 minutes. After which you can start making dumplings.

With milk

Elastic dough made with milk rolls out and molds perfectly, and dumplings are prepared from it with unsweetened filling - potatoes, onions, mushrooms, vegetables, eggs, unsweetened cottage cheese.

Pour 200 ml of warm milk into a bowl. Pour a pinch of salt into it and add 2 tbsp. l. vegetable oil, mix.
Break 2 eggs, beat them with a fork, pour into the milk and stir.
Sift 600 g of premium wheat flour through a sieve, add 1 tsp. baking soda, stir, pour in a heap. Make a depression in the center.
Pour the milk-egg mixture into the flour in portions and knead into a thick, elastic dough.

Wrap the dough in cling film or put it in a plastic bag and place it in the refrigerator for half an hour. After this, you can start making dumplings.

On the water

Dietary, lenten dishes can also be tasty. This is confirmed by dumplings, the dough of which is mixed with water. How many calories they contain depends on the filling.

Option one: dietary

Sift through a sieve 2 tbsp. premium wheat flour, pour it in a heap onto the work surface.
Heat 150 ml of water to 350C, pour into flour. Add a pinch of fine salt and 1 egg, knead the dough.

The dough will be quite dense and elastic. It needs to be rolled into a ball, covered with a damp towel and left at room temperature for 30-40 minutes.

Option two: lean (no eggs)

Sift 300 g of premium wheat flour into a deep bowl, add a pinch of salt.
Add water to the flour in portions (approximately 150 ml of water will be needed), kneading the dough. It should be dense, smooth, and roll well into a ball.

Place the dough ball into a bowl and cover with a damp towel. The dough should stand at room temperature for half an hour or a little longer.

On mineral water

To prevent the dough from boiling in hot water, add mineral water to it.

Pour 1 tbsp into a deep enamel bowl. sparkling mineral water. It is better to take moderately salted table water.
Break the egg into a bowl and add ½ tsp. Sahara. If the water is not very salty, you can add salt to taste.
Stir and pour in 4 tbsp. l. vegetable oil.
Sift 4 tbsp. premium wheat flour. Pour it into mineral water in small portions, kneading the dough. Once it begins to thicken, transfer it to a floured work surface and knead well with your hands. The finished dough should not stick to your hands and roll out well.

You can leave the dough under cling film for 15-20 minutes, or work with it immediately.

Yeast

Fluffy dough with added yeast is also used to make dumplings.

Lightly heat 250 ml of curdled milk and pour into a deep bowl.
Add 2-3 tbsp to the yogurt. l. sugar, 1 tsp. dry yeast, a pinch of salt, mix gently.
Let the dough stand for 10 minutes in a warm place, then add the egg to it and mix again.
Sift 600 g of premium wheat flour. Depending on the consistency of the curdled milk, more or less flour may be needed; the approximate amount is indicated.
Flour must be added in portions while kneading the dough. It should be soft, but elastic enough and not stick to your hands.
Place the dough in a bowl, cover with a towel and place in a warm place for an hour and a half. During this time it will increase in volume. Before rolling out the layer and cutting out circles for dumplings, the dough needs to be kneaded thoroughly again.

Custard

Dumplings made from butter dough can be made with absolutely any filling: they will turn out tasty, soft and fluffy.

Boil 1 tbsp. fat milk, add 70 g of butter, a pinch of salt and 1 tbsp. l. Sahara. Stir until the salt and sugar dissolve. If the filling is not sweet, then sugar may not be added to the dough.
Sift 1 tbsp. wheat flour, pour it into the milk and mix with a wooden spatula.
Wait for the dough to cool slightly, break 2 eggs and mix them into the dough.
Add flour, another 1-1.5 tbsp, knead a soft, fatty, porous dough. Roll it into a ball. Cover with a towel and leave at room temperature for 30 minutes.

On boiling water

For dumplings with a juicy berry filling, for example, with fresh cherries, choux pastry in boiling water is ideal - quick and cheap.

Sift 2 tbsp. wheat flour, add a pinch of salt and 1/3 tsp. soda, stir.
Boil 1 tbsp. water, pour into flour, kneading the dough. While the water is very hot, you need to do this with a spoon or a wooden spatula, and later - with your hands.
Cover the dough with a damp towel and leave for 15-20 minutes.

An old recipe with a twist

Every housewife knows how to make yeast dough. But its highlight is one secret: you don’t need to spend a lot of time kneading.

Ingredients:

For the test:

Milk, water or whey - 250 ml
Pressed yeast - 15 g
Eggs - 2 pcs.
Sugar - 1/3 tsp.
Salt - 1 tsp.
Flour - 650-700 g

Prepare the filling first, as the dough will take no more than 10 minutes to prepare.

Pour 2 tbsp into a bowl. l. milk, add yeast, sugar, grind until smooth.
Immediately pour out the remaining milk (water or whey), break the eggs, add salt, and whisk lightly.
Add 500 g of flour and knead into a soft dough.
Transfer it to the table and knead until firm, adding flour a little at a time.
Cover with a towel and let stand for 10 minutes.
Knead again and you can start making the dish.

With this dough you will get very satisfying dumplings with cheese:

300 g of any hard cheese;
1 egg white;
50 g butter;
Salt - to taste.

Filling: coarsely grate the cheese, add soft butter, beaten egg white, a pinch of salt, mix. You can already prepare a dish with cheese.

Recipe 4: Lazy dumplings with cottage cheese

Another way to call them is cottage cheese dumplings or dumplings. Let's mix the filling and dough - and we won't have to sculpt anything. Just roll out the sausage dough and cut it into small lumps.

Ingredients: cottage cheese (500 grams), eggs (2 pcs), flour (1 cup), sugar (100 grams), butter (100 grams).

Cooking method

Flour and softened butter are combined with eggs, sugar and cottage cheese, mix everything well and divide into several parts. Roll out the sausages and cut into diamonds or squares. Cook the dumplings for 5-7 minutes, serve with sour cream and butter.