Dumplings are a dough product that has long been prepared for future use. It is believed that dumplings were first made in the Urals. Flour was a valuable commodity for Permians; it could even be exchanged for valuable furs, but meat was in abundance. It was then that the first pelnyani, or bread ears, products made from thin dough with meat filling, appeared. Over time they were called dumplings.

The classic recipe for dumpling dough consisted of eggs from partridges, quails and other wild birds. Nowadays, ordinary chicken eggs are usually put into the dough. This dough is stronger and allows you to roll it out thinly. In addition, eggs give the dish a unique taste.

A hearty and surprisingly tasty dish, dumplings have become a desired delicacy in many countries. This popularity is easily explained. Preparing dumplings is very simple, and cooking them is even easier. In the traditional version, all you need is dough, meat and boiling water. The type of meat depends on personal preference.

How to make dumpling dough?

The ingredients for the dough can be found in any home, and the preparation itself is not difficult. Here's what you'll need:

• - 1 egg;
• - 0.25 teaspoon of salt;
• - 3 glasses of flour.

You can prepare the dough either in a bowl or on a clean surface. The sifted flour should be poured into a slide, make a hole and pour water heated to 35 degrees into it. Add an egg there, add salt and begin to knead first with a spoon and then with your hands until smooth. Leave the kneaded dough for 30–40 minutes for the gluten to swell. This will give the dough elasticity and the ability to roll it out into a thin layer.

Without eggs, the dough will not be less elastic, but will be more elastic. The main thing is to adhere to the correct proportions. For this test take:

• - flour 0.5 kg;
• - water 200 ml;
• - salt 0.5 teaspoon.

Choose flour of the highest grades of wheat, it contains a lot of gluten, which gives the dough plasticity. In addition, the finished dumplings will have a snow-white color. Don't be lazy to sift the flour before kneading. The flour will be enriched with oxygen, and the dough will acquire a delicate taste. Pour flour into a mound and make a hole inside.

1. Separately, dissolve the salt in water. This is easy to do if the water is warm (about 40 degrees). The dough mixed in such water will be easy to roll out and mold.
2. Pour water into the flour well and begin kneading the dumpling dough. Use a wooden spoon first, and then continue kneading with your hands.
3. Form the finished dough into a ball and leave for 30 minutes under cling film or a towel. This time is very important for the test. Gluten, found in flour, combines with water, diverges and gives elasticity to the dough. Now you can start making dumplings.
4. Dumplings are filled with a variety of products - meat, fish, mushrooms, vegetables.
5. The rolled out layer of dough is cut into circles using a small round mold (glass, shot glass), elongated pies are molded and the ends are connected.
6. This is how ears are made. Only with experience can you cut the dough into small balls the size of cherries, roll them into flat cakes and prepare classic-shaped dumplings.
7. You will have to spend a lot of time on this to roll out such balls separately, place the minced meat on them and pinch them. This will require great desire and experience.
8. To quickly make dumplings, you can use a dumpling maker. This board will allow you to stick about 50 dumplings at once.
9. Dumplings are cooked in salted water, with spices, bay leaves and onions. The most delicious dumplings are those cooked in meat broth. Try boiling the dumplings first in water, and then dipping them in hot broth with butter.

Proper Ural dumplings are prepared with a filling of three types of meat: 45% beef, 35% lamb and 20% pork. Add chopped onion and black pepper to the minced meat. If desired, you can add ice chips or ice water, then after cooking the meat will remain rich and tasty.

To create a test, take the following components:

• - flour 4 cups;
• - water 1.5 cups;
• - 2 eggs;
• - salt to taste.

The filling needs to be prepared like this:

• - beef 600 g;
• - pork 300 g;
• - 2 onions;
• - a glass of meat broth;
• - salt, ground pepper.

It will take 50 minutes to prepare, you will get 5 servings of dumplings.

First, prepare the dough, knead and leave it for 30 minutes to proof. At this time you can start filling. Pass the meat through a meat grinder, add chopped onion, broth and spices. Stir the minced meat well.

Roll out the dough to a thickness of no more than 2 mm, brush with beaten egg. Squeeze out circles on the rolled out dough, apply the filling and seal the edges, give the shape of an ear. Place the dumplings in salted boiling water, stir carefully and wait after the water boils for 5 minutes. Using a slotted spoon, remove the cooked dumplings from the prepared dish and pour over melted butter or sour cream.

Dumplings can be enjoyed with broth or with the water in which they were boiled, and eaten like a soup, seasoned with your favorite spices.

Video - perfect dumpling dough

Bon appetit! =)

For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, and elastic.

An ideal base should roll out well, stick together, hold the filling inside, and cook quickly.

Culinary experts have compiled successful recipes for the perfect dumpling dough from various ingredients in the best traditions of Russian cuisine.

This option for preparing the dough is convenient if you have a minimum amount of ingredients on hand.

Required:

• 1 egg;
• 200 ml of drinking water;
• 600 g wheat flour;
• 5 g fine salt.

Cooking steps.

1. Combine flour with salt and pour into a large cup.
2. Make a well in the center of the dry mixture. Cold water is poured into it and an egg is beaten.
3. Use a spoon to begin kneading the dough, moving from the center to the edges.
4. When the mass becomes thicker, it is laid out on a table sprinkled with flour.
5. The dough continues to be kneaded by hand, periodically adding the remaining flour.
6. When the base becomes homogeneous and elastic, place it in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the lower part of your palms: this way your hands will get less tired.

Custard base for dumplings

The dough prepared according to this recipe turns out to be more tender, thinner, does not tear when rolled out, and the dumplings from it cook faster.

Grocery list:

• 1 egg;
• 480 g of premium flour;
• 200 ml boiling water;
• 20 ml vegetable oil;
• 5 g salt.

Cooking method.

1. The egg is salted and beaten for a couple of minutes until foam forms.
2. Add sifted flour in parts, constantly stirring the mixture. There should be no lumps.
3. Add oil and stir again.
4. Without ceasing to stir, just boiled water is poured into the resulting mixture.
5. When the dough has cooled slightly, knead it with your hands until it reaches the perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
6. Before modeling, the choux pastry for dumplings is wrapped in cling film and put “to rest” in the refrigerator for 40 minutes.

Dough in a bread machine

The kitchen “helper” greatly simplifies the labor-intensive process of kneading dough. The dumpling base in a bread machine always comes out to the desired consistency. In addition, you can add the entire volume of flour at once, and not in parts, as when kneading regular dough.

Required components:

• 250 ml filtered water;
• 1 small egg;
• 480 g sifted flour;
• 5 g salt;
• 20 ml sunflower oil.

Cooking technology.

1. Break an egg into a bread machine container, pour in water and oil.
2. Add salt and all the flour.
3. Turn on the “Dough” program for 1.5 hours (cooking time depends on the specific model of equipment).
4. The dough for dumplings in a bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.

Cooking with mineral water

The most delicious, soft, easy to roll out dough is homemade using mineral water. It is better to take strongly carbonated water and pour it from a bottle immediately before cooking.

Required:

• 1 egg;
• 80 ml vegetable oil;
• 3 g each of granulated sugar and salt;
• 220 ml highly carbonated mineral water;
• · 550 g flour.

Procedure.

1. Beat the egg with a fork.
2. Add salt and sugar and stir until the grains dissolve.
3. Add oil and sparkling water.
4. Add flour in small portions, thoroughly kneading the dough with a spoon.
5. When the mass becomes inconvenient to stir in a bowl, dump it on the table and knead it with your hands. Knead until the dough stops sticking to your palms.

Elastic dumpling dough made with water and egg

Thanks to the addition of vegetable oil, the dough becomes soft and pliable. Products made from it do not come apart during cooking and do not burst even after freezing. If the dough is needed to prepare dumplings with minced fish, wheat flour can be replaced with rice flour.

Compound:

• 480 g of premium flour;
• 1 egg;
• 200 ml warm water;
• 40 ml vegetable oil;
• 3 g salt.

Recipe step by step.

1. The egg is mixed with salt.
2. Add oil and water.
3. Add flour and knead elastic dough.
4. Roll the resulting mass into a ball, place it in a plastic bag and put it in a cool place for 20 minutes.

Tip: instead of vegetable oil, you can use mayonnaise, the dough will be softer and more manageable.

Boiling water option with vegetable oil

Choux pastry has a denser consistency, it rolls out and sticks together better. Products made from it can be filled with a large amount of filling: they will not tear. Even an inexperienced cook can easily cope with the preparation of such a base.

Required components:

• 450 g white flour;
• 1 egg;
• 200 ml of boiling water;
• 4 g fine salt;
• 20 ml corn oil.

Cooking technology.

1. Beat the egg with salt.
2. Carefully add flour and add oil.
3. The products are mixed until smooth.
4. Add boiling water little by little, stirring the mixture with a spoon.
5. Knead the slightly cooled dough by hand.
6. Form a smooth bun and put it in the refrigerator for half an hour before modeling.

How to make dumpling dough with milk?

The base made from milk is pleasant to work with. It hardly sticks to your palms, rolls out easily, and does not fall apart when cooked. Dumplings made from dough with milk are very tasty.

Required:

• 200 ml medium fat milk;
• 1 egg;
• 380 g sifted flour;
• 20 ml sunflower oil;
• 5 g salt.

Procedure.

1. The milk is slightly heated in the microwave or on the stove.
2. Pour flour into a large bowl and make a small funnel in the middle.
3. Drive an egg into the hole, add salt and pour milk.
4. Begin to knead the dough in a circle with a spoon.
5. Add sunflower oil.
6. The mass is dumped onto a table sprinkled with flour and continued kneading by hand.
7. The dough should be elastic but soft (add flour if necessary).
8. Form a ball from the dough, place it in a deep container, greased with vegetable oil, and leave covered with a cloth for 30 minutes.

Tender - with sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. The delicate sour cream base can be used to make dumplings, pasties, dumplings, or simply fry in a dry frying pan.

Required ingredients:

• 200 g of fatty (preferably homemade) sour cream;
• 350 g flour;
• 1 egg;
• 5 g salt.

Cooking sequence.

1. All ingredients, except flour, are combined in one container.
2. Add flour in parts, stirring continuously.
3. Using a spoon, scoop the dough into one ball and place it on a surface sprinkled with flour.
4. Knead the base with the bottom of your palms until soft.
5. In order for the dough to acquire the required consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Tip: sour cream dough turns out very tender. Therefore, it is important to strictly observe the cooking time for dumplings: overcooked products may tear.

Recipe without eggs

The ideal dumpling base can be kneaded without adding eggs. Products made from such dough always turn out tender and tasty.

Grocery list:

• 0.5 kg flour;
• 220 ml water;
• 3 g salt.

Cooking process.

1. The salt is stirred in water at room temperature until the crystals are completely dissolved.
2. A small portion of the prepared flour is sifted into the same container.
3. Stir the mixture in a circular motion using a fork.
4. When it becomes difficult to stir with a fork, the dough is laid out from the container onto a table previously sprinkled with flour and kneaded by hand. This must be done for at least 15 minutes.
5. When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put into a bag and placed in the refrigerator for half an hour.

Original colored dough for dumplings

Using this recipe you can prepare delicious and very impressive dumplings in green, yellow and red colors. Only natural dyes are used for the dough, so the dish can be offered even to small children. Colored dumplings will definitely be the center of attention at a children's party.

For the green dough you will need:

• 250 g wheat flour;
• 50 ml milk;
• 50 ml water;
• 1 small egg;
• 20 g sour cream;
• 100 g frozen spinach;
• 3 g salt.

Ingredients for the red base:

• 250 g flour;
• 100 ml tomato juice half and half with water;
• 20 g tomato paste;
• 1 small egg;
• salt.

Products for yellow tint:

• 250 g flour;
• 1 large carrot;
• 4 g turmeric;
• 1 small egg;
• 20 g sour cream;
• 3 g salt.

Cooking sequence.

1. For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice out of the green mass and use only that.
2. Add egg and sour cream.
3. Salt is combined with flour and poured into the green base.
4. The dough is kneaded in the usual way and put in the refrigerator to “rest.”
5. To get red dumplings, mix beaten egg, juice and tomato paste.
6. Add flour and salt, knead the dough, and cool it until molding.
7. The yellow base is prepared in the same way: combine sour cream with turmeric and beaten egg, add freshly squeezed carrot juice, salt, gradually add flour and make a dough.

Even a novice housewife can make dumpling dough according to the suggested recipes. The main thing is compliance with the technological process. If you are preparing the dough with a reserve, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.

We prepare dumpling dough at home: with water, milk, with or without eggs. The best dumpling dough recipes - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 glass (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

Cover the dough with a damp towel and you can make any filling. All is ready.

I recommend this recipe to everyone who makes dumplings and vareniki at home, it’s a very good dough, it’s a pleasure to work with, it doesn’t tear or get soggy. Bon appetit.

Recipe 2: dough for homemade dumplings using water (step by step)

The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become limp in water during cooking. From the specified amount of ingredients you get about 100 small dumplings.

For the test:

• 250 ml cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour varies, so for certain proportions of liquid according to a single recipe, some may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you don’t have time to immediately make dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp.
• egg - 1 pc.
• Sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.

We make a mound of flour, and then make a depression in it, into which we pour water and milk at room temperature. Beat in the egg and add salt.

Using movements along the edges of the bowl towards its center, combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough into which we pour the oil.

Now mix the sunflower oil well into the dough until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.

Recipe 4: how to easily make dough for homemade dumplings

This recipe for dough for homemade dumplings never fails, and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce your time in the kitchen.

• water – 150 grams,
• wheat flour – 600 grams,
• fine salt - 1 teaspoon. l.,
• chicken egg – 2 pcs.

I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I beat in the eggs and start stirring the dough with a spoon.

I pour in water, start kneading the dough, and again stir with a spoon.

The result is a runny dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, kneading the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough with milk for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in the egg. Add salt and stir the egg with a fork.

Good afternoon, dear readers! Have you decided to make dumplings, but don't know which dough recipe is best? There are a great many varieties. It can be custard, sour cream, vegetable or egg. Each option is good in its own way.

Dumpling dough: the classic recipe is considered the most simple and easy to prepare type of dough. Its taste is fresh, and its color is incomparably white. However, to achieve this result, you should pay attention to high quality flour with a good protein content. It allows you to achieve the desired color and helps avoid overcooking.

It is important not to forget about the thickness of the future dough. Do not make the mixture stiff when kneading. Try to achieve a soft and pliable effect. This technique allows you to roll out the workpiece as thin as possible. The dumplings turn out incredibly tasty with a lot of filling.

Consistency plays an important role in making dumplings easy to form. Often, after preparing a dish, there is a lot of waste left behind. To avoid this and save time, cut the dough into squares.

However, this method is not suitable for the traditional option. In the classic recipe, the workpiece is rolled into a “sausage” and cut into small pieces. After which each “pad” is rolled out into a circle.

In order for the mass to be correct, it is important to follow a number of rules. Kefir, milk or water in the mixture should be warm. And the flour must be sifted. Then the dough turns out fluffy and “alive”.

You need to use a whisk first, and then switch to hand kneading at the end. This entire process should not take more than 20 minutes. Be sure to let the workpiece “rest” for half an hour.

Press the mass with your finger. If the dimple remains, then you can start preparing dumplings. You can use the step-by-step recipe with photos to ensure that your dish turns out correct and tasty.

I suggest you prepare dumpling dough according to one of the recipes below.

Easy and tasty

Water dough with eggs is considered a classic recipe. It is convenient and easy to prepare. However, the dumplings will delight you with their delicate taste. The following products are required:

• 500 g of premium flour;
• 2 eggs;
• 1 tbsp. vegetable oil;
• 200 g of water;
• half a teaspoon of salt.

Pour flour into a bowl or directly onto the table. Make a depression in the middle. Add eggs, salt, water and vegetable oil one by one. The last ingredient may not be used, but it will give the workpiece the necessary plasticity. Mix all products carefully and thoroughly.

Water dough with eggs: the step-by-step recipe is very important to follow. Then you will definitely succeed.

Be sure to try it

Are you interested in the milk dough recipe? Feel free to try this option. I am sure that it will become one of the favorites for you and your family. You will need:

• 500 grams of flour;
• 2 chicken eggs;
• 250 ml milk;
• 1.5 tbsp. sunflower oil;
• tsp salt.

Pour the sifted flour and salt into a bowl in a heap. Make a small depression and pour in sunflower oil. Eggs and milk should be mixed first in a bowl until smooth. Also pour the mixture into the well. Start kneading the mixture with a spatula and finish with your hands.

Once the workpiece begins to peel away from the sides of the bowl, transfer it to the table and continue kneading. Add flour as needed.

The finished version should not stick to your hands. The mass turns out soft and at the same time elastic.

Pour some oil into your palms and rub. Knead the dough for about two more minutes. If the mixture turns out stiff, add a little more oil.

After cooking, let the product rest for half an hour, covering it with a napkin. It turns out soft and holds its shape well.

Vegetarians will appreciate it

For people who fast or are vegetarians, a recipe for dumpling dough without eggs is suitable. Believe me, this variation is no worse than the others. Try it and you will be surprised. You will need the following ingredients:

• 550 g of premium flour;
• 220 ml of clean water;
• tsp salt.

The dough should be prepared in a deep bowl. Salt must be dissolved in warm water. Then add the dry ingredient little by little and stir with a whisk in a circular motion.

When it becomes difficult to stir the mixture with a whisk, switch to hand kneading. To do this, sprinkle the table with flour and place the resulting mass on it.

The finished dough should not stick to the table or hands. In this recipe it turns out cool and homogeneous.

Place the mixture in a bag and leave for 30 minutes.

Ready! Feel free to make dumplings and treat them to your loved ones.

Universal recipe

Sour cream adds a slight sourness to the product, but makes it very tender. This option is multifaceted. It can be used in the preparation of khinkali, dumplings, and manti. The following ingredients are required:

• 850 g flour;
• 240 g low-fat sour cream;
• 3 eggs;
• 150 ml water;
• tsp salt.

Stir sour cream, water and eggs until smooth. Add salt to the sifted flour. Gradually add the dry mixture to the liquid ingredients. Mix the mass. The workpiece turns out elastic and cool. Cover it with a damp towel and let it rest for about an hour.

This test is easy to work with. Try this method. Your dish will turn out incredibly tasty.

This option is also delicious

Do you have some kefir left? Prepare dumpling dough based on it. Your family will definitely love this dish. The following products are required:

• 300 g white flour;
• 250 ml low-fat kefir;
• salt.

Pour kefir into a bowl. And add dry ingredients to it. Mix the mixture thoroughly. Ready! This preparation should “rest” for 50 minutes. It feels elastic and pliable to the touch.

A budget-friendly, easy-to-prepare option, and so delicious. Try it, you won't regret it.

Ghee is the highlight

Ghee makes the preparation tender and pleasant to the taste. If you haven’t tried this variation yet, be sure to try it. You will need these ingredients:

• 800 g quality flour;
• tbsp ghee;
• 2 eggs;
• 1.5 cups of water;
• tsp salt.

Mix the liquid ingredients well. Gradually add the dry ingredient. Mix the mixture. This dough cannot be used immediately. Cover it with a towel and leave it in a warm place for an hour.

Simple recipe. But I am sure that a dish with such preparation will delight your family.

Custard version

This dough is kneaded in boiling water, which gives excellent plasticity and softness to the mass. The most important thing is that it cannot be spoiled. You will need:

• a couple of glasses of flour;
• 2 tbsp. vegetable oil;
• 130 g boiling water;
• tsp salt.

Pour boiling water and vegetable oil into a bowl. Add flour and quickly knead the mixture. Hurry in this case is very important. Since it will help avoid the formation of lumps.

The workpiece does not stick to your hands. And it turns out quite thin, but durable. You can use it immediately after kneading.

Unusual option

Do you want to cook unusual dumplings? Use buckwheat flour. It will give the dough a darkish tint and an unusual taste. Prepare the following products:

• 1 tbsp. wheat flour;
• 1 tbsp. buckwheat flour;
• 2 chicken eggs;
• half a glass of water;
• tsp salt.

Mix dry ingredients and sift. Place a mound on the table. Make a depression in the middle. And add the rest of the products there. Add water little by little. Adjust the amount of water yourself. It all depends on the type of flour. Mix the mixture well.

Ready! You can safely start preparing delicious dumplings.

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I'm ready to fall on my knees Before the one who invented dumplings. (No matter how hard I Googled, I couldn’t find the author.)

Who, what, where, why, when - I suggest leaving questions about the “nationality” of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, finding out in which country they first came up with the idea of ​​boiling minced meat wrapped in pieces of dough, the conversation will turn into a long, many-hour debate, as a result of which no one will change their opinion anyway, remaining confident that they are right.

Therefore, first we’ll cook homemade dumplings, set the table, and only then we’ll talk about controversial things. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. 80% of success depends on it - if the products are of poor quality and the work is sloppy, the taste of the dumplings will not just deteriorate, but will become terrible. The filling is the heart of the dumpling, so let's prepare it with all our hearts, put into it a bunch of good thoughts and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classic of the genre is homemade dumplings with minced meat, however, the classic, although invariably good, often becomes boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg beef fillet;
• 2 large onions;
• salt and pepper to taste.

Wash the meat, peel off the films, and roll it into minced meat together with the onions. Mix well, add salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and begin making dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Grind the deboned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

Chicken mince

• 1 kg chicken fillet;
• 3 tbsp. l. sour cream;
• half a glass of milk;
• salt pepper.

Wash the meat and grind it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. The minced meat is ready, you can start making dumplings.

Mushroom mince

• 1 kg of wild mushrooms;
• 3-4 onions;
• vegetable oil, salt, pepper.

Clean the mushrooms and boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. Grind in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start making dumplings.

Cheese mince

• 0.8 kg cottage cheese;
• 0.2 kg soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt and pepper to taste.

Grind cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. If desired, you can add pepper. That's it, go ahead to the machine, let's start making dumplings.

In addition to the options listed, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and champignons, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them resonated in my soul with tender awe and delight: after all, the only thing better than a plate of ordinary dumplings with minced meat is a bowl of the same dumplings!

Dough for dumplings

The remaining 20% ​​of the success of the prepared dumplings will be given to the dough. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company...), but, if we speak, putting emotions aside, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Housewives often argue about whose dough for dumplings is better. I think this: the one that has taken root in your kitchen is better. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and are ready to pass it on to our daughter or daughter-in-law along with Chinese porcelain and great-grandmother’s silver earrings.

I’ll start, perhaps, with the classic version, with water dough without eggs. This is what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mother’s recipe - a recipe for dough for dumplings with eggs.

Dough for dumplings - recipe using water

“Flour and water. All. By mixing just two ingredients correctly (well, salt still helps, but it doesn’t count), you can get a magnificent, smooth, elastic dough that has no equal in the area!

Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the style of minimalism - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes; an egg is an excessive waste, which also leads to a roughening of the dough. I am ready to allow some more oil, but at the same time I am fully aware that it too is unnecessary. It’s just superfluous - that’s all, believe my experience.”

Regular dumpling dough
The classic version is the simplest, most accessible and most frequently used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp. salt.

How to make dumpling dough

Sift the flour into a bowl, make a well on top, add salt and pour out the water.

Knead the dough - as a result of your efforts you should get a smooth, pleasant ball that, when cut, does not leave marks on the knife, does not stick to it and gives a smooth, glossy surface when cut. In addition, the dough should not spread, but also not be too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough should be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What can you object to here?

It really makes a great dough. Pliable, tender. The correct ratio of water and flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting to work with, it tastes like rubber. How can you eat this? Unless with the total disappearance of chickens! Or does high cholesterol prohibit you from eating eggs? The classic recipe is my recipe, write it down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 glass of water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp. salt

Then - everything is as usual: I pour out the flour in a heap, make a hole in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead gradually. I add flour until the dough begins to pull away from my hand, but I never make it hard. The ingredients indicate fairly precise proportions; it is not necessary to have intuition, which is especially important for beginners - where do they get their intuition from?

I use vegetable oil if I’m sculpting “with a reserve” and I know that I’ll be freezing some of it - with oil the dough doesn’t dry out for a long time and doesn’t crack when frozen.”

Vegetarian dumpling dough made from “hard” flour

Which side am I on? I used to use my mother’s food, but since I became a vegetarian, I cook like my mother-in-law, only... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough based on the ratio of 250 g of flour per 100 g of water. That's all: strict science, mathematics and perfect dough - no hint of “jelly”, rather “pasta from Italy”.

A few more popular dumpling dough recipes

Choux dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling out and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it’s worth a try, if only to understand how it’s more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 glass of boiling water;
• 3 tbsp. l. vegetable oil;
• 0.5 tsp. salt.

How to prepare choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. Make a funnel, pour in oil and boiling water. Mix first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to your hands.

Kefir dumpling dough

Another simple recipe. Also two ingredients, but instead of water, kefir. Take 400 g of flour per glass of kefir and don’t rush anywhere. Pour the kefir into a bowl, add half a portion of flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, or better yet, more.

The peculiarity of dumpling dough made with kefir is that you can’t roll it out too thin, but it turns out very soft.

Making dumplings

To make a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut out circles from it using a glass. The remains of the dough are again collected into a ball and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also labor-intensive.

You can go a simpler way - roll the finished dough into a “sausage” of small diameter,

cut it into pieces of relatively equal size,

Roll each piece into a small circle from which to make a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Fold the flatbread in half and pinch the edges together like a dumpling.

after which the dumpling should show gymnastics class, once again curling in half, and then into a ball with the edges connected.

The option, in general, is wonderful - provided that you can cut identical pieces of dough by eye: dumplings of different sizes look rather sloppy.

The third way is to use all kinds of dumpling makers.

Simple, fast, but the appearance...

If the illusion of store-bought gray dumplings with vague filling instead of minced meat doesn’t bother you, then pick up some useful devices and go ahead!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called “khamur-dolma” - miniature pieces of dough are served in a rich broth, in which tiny portions of minced meat are hidden. So the Karaites still believe that a standard tablespoon should hold at least 8 small dumplings. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite housewife cuts out dough circles... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that they were once huge, almost as big as the palm of your hand. But there is other evidence. My family has memories of my great-grandmother, who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell in winter wrapped in a rag (poured into bowls, frozen, taken out and carried to the markets without containers), about infants children laid down at night on a down pillow and covered with a duvet, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. And better - less!

Of course, no one expects you to immediately rush to look for suitable decorations in order to practice making dumplings of the required size. Nevertheless, it’s still not worth making XXXL-sized thugs, since we’re talking about dumplings, not chebureks.

Cooking secrets

Remember the bearded joke about the “dormitory” way of life? If you want to be known as a gourmet, put a bay leaf in the water in which the dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the “laurel leaf” - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to the bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly – salt! Don't forget to salt the water for dumplings - if you cook them in fresh water, it will be fresh, stingy, sad and dreary.

You need to take a large pan for cooking - gentlemen Dumplings should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: you shouldn’t lower the boiler into a bathtub filled with water, just a large saucepan is enough.

We take water to two-thirds of the volume, add salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after this do we add the dumplings - no, no, not all in bulk, you shouldn’t pour them into the pan in bulk! Each one needs attention - so we take each one in our hand and throw it individually into the pan.

Stir occasionally. Do not overdo it! You still won’t get crumbly porridge, but it’s quite enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Great, another half a minute and... did the water boil? Reduce the heat and let the dumplings cook for 5-7 minutes, and then begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two longer, and then take them out anyway. If you feel really, really insecure, find the biggest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, quickly get the rest of your comrades!

Innings

When removing dumplings from the water, do not be greedy and put a couple of tablespoons of butter in the bowl - it will significantly enrich the taste and will not allow your dinner to stick together into one larger “dumpling”.

And then creativity begins. What not to eat homemade dumplings with? Luxurious pearlescent sour cream - rustic, fatty, delicate... Yellow butter - soft, enveloping, rich... Unpopular and thoroughly offended by everyone mayonnaise - piquant, velvety, shiny. Sticky, aromatic mustard - sharp, fiery, proud. Bright tomato ketchup – rich, spicy, tender. Vinegar, even if it tastes flat, is incredibly sour, sharp, prickly vinegar - even it managed to gain thousands of supporters in the fight for dumpling accompaniment.

Don’t be lazy - if a large family gathers at the table, most likely there will be fans of yogurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, and mayonnaise. Bring everything you have! You will not regret.

Dumplings are a rather heavy food, so some vegetable salad, herbs, and broth would not go amiss on the table. It is clear that hardly anyone will exchange the main dish for lighter options, however, even if you eat at least a little vegetables or drink just a little broth, your stomach will be easier. In general, your task is to try to make the dumpling “accompaniment” look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways to prepare this dish. Of course, the phrase “if you are tired of classic dumplings” sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!

Dumplings in a pot

Do you think dumplings can be made an even more luxurious dish? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, several sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil the dumplings until ready, place them in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour in sour cream. Sprinkle with grated hard cheese, cover with a lid and place in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t lie: after all, fried dumplings are a dish with Chinese-Asian roots. Tasty and rich - tender juicy minced meat hidden under a crispy dough crust. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small ladle or saucepan. Warm up well. Dip the dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

But what to do if you really want dumplings, but you’re just running out of time? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination of both), 1 onion, salt and pepper to taste.

Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Prepare the minced meat - twist the meat and onions, add salt, pepper and mix well.
From these ingredients, knead a soft, non-sticky dough, leave to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Place the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm at the wide edge. Roll it into a roll. Cut into portions and place in a baking dish.
Mix sour cream with water, garlic, salt and herbs, pour the resulting sauce over the lazy dumplings. Bake until done - temperature 180 degrees, time - 30 minutes.
Bon lazy appetit!

Did you know...

How many names do dumplings have?

Really, how much? Boraki, poses, dushbara, podkogylyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and they all have their own “bearded” history. The conversation is endless, the argument is unconstructive, and yet I suggest we talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta generously sprinkled with Parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails... dumplings! Then they will pour themselves another glass of wine and, smiling again, simply move the conversation to another topic: why argue, if everything is already clear: in the beginning there was S... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine and make a toast - of course, to those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour it again - both for themselves and for you, of course, and when you decide to insert a word about the equally wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt you and make a toast again - even more florid and confusing. You will get lost in the jungle of verbal intricacies and before you have time to come to your senses, you will almost believe that the first-born were the Khinkali.

Wontons

The laconic Chinese will make tea and remain silent, but you will feel with your skin that there is nothing more ancient in this world than wontons. Except China itself.

Gedze

The Japanese, in response to this, will knead dough with rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basho. Not a word will be said about the dumplings, not a word about the dumpling dough, but you will leave the table with the persistent feeling that you have been convinced for two hours that all the salt is in the gyoza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we are talking about, even if the great Gogol once and for all clearly and clearly described how dumplings should be eaten, with what and when. And the dumplings - well, they’re just homemade dumplings, nothing compared to homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it: there was nothing until they were there, but when sheep, onions and manti appeared, then maybe someone somewhere -I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (don’t waste your time on trifles, less is not interesting, it’s not the same calico), twist it into minced meat. Make the dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Don’t forget about Grandma Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And begin the ritual. Let someone roll out the dumpling dough, someone cut out circles, a third one collects the remaining dough into a ball and kneads it again, and a fourth one fills the dough with minced meat. The fifth person can be tasked with gluing the dumplings, and the sixth person can be tasked with laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll out, cut, fill, assemble, glue...

While making homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event because she fell in love with a “real goat” and rode off on a date with him. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about feminine power and ancestral knowledge, fortune telling with eggs and ways to remove the evil eye. Discuss the new priest at the local church and talk about children acting up in church while waiting for communion. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, tested a million times!

Don’t forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who gets the “lucky ticket”, be sure to think of a prize or forfeit. An innocent prank, but it brings the family closer together! Believe me, you will remember for years to come how grandfather Sergei grimaced after eating a dumpling with carrots, and little Vitka grunted in disappointment after biting into a “lucky dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for some reason. I’ll go cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!