The recipes that we will consider are great for dumplings with various fillings - vegetable and sweet. Dumplings with potatoes are the most common recipe; with this filling it is easy to make and cook. And the finished product can be frozen, after which it will not lose its qualities. Unless for reuse you will have to add a little flour, since when defrosting the dough will be slightly sticky.

To begin with, it is worth remembering two principles: do not leave the product “open” for too long (it dries quite quickly) and when modeling, do not overdo it with the filling (the dough stretches well and can break during cooking). However, if you use very cold water, both of these can be avoided.

Eggs - whether to use them or not

Let’s immediately make a reservation that for these recipes you can use water at room temperature or even slightly heated. The quality of the product will not deteriorate from this. As for flour, it is better to take the highest grade, wheat.

Option 1

This cooking method is with eggs and water.

You will need:

• flour - 2 cups;
• water - 3/4 cup;
• egg - 1 piece;
• salt - a pinch.

Preparation

1. Sift flour onto a work surface.
2. Add water heated to 30-35°C, then egg and salt.
3. Knead the dough to a uniform consistency and roll it into a ball.
4. Cover the ball with a dampened towel and wait 40 minutes to ripen.

Option 2

This cooking method is egg-free.

You will need:

• flour - 320 grams;
• water - 150 milliliters;
• salt - 0.5 teaspoon.

Preparation

1. Gently sift the flour into a large deep bowl and add salt.
2. Start kneading, gradually adding water.
3. Knead the dough into a “smooth” dough and form into a ball.
4. Let sit under a damp cloth for 30-40 minutes.

Universal method with buckwheat flour

If you are not upset that your future products will turn out to be dark in color, decide to experiment. You are unlikely to regret it: buckwheat flour, added to the usual white flour, gives it a special taste. This is a universal recipe for dough for dumplings using water.

You will need:

• wheat flour - 2 cups;
• buckwheat flour - 0.5 cups;
• water (very cold) - 200 milliliters;
• salt - 0.5 teaspoon.

Preparation

1. Dissolve salt in water from the refrigerator.
2. Sift the flour into small pieces, start kneading, adding water a little at a time.
3. Knead the dough until smooth and sticks easily to your hands.

For sweet fillings

This method is very suitable if you are planning berries (for example, cherries) or cottage cheese as a filling. Try it: the dough turns out pliable, holds up well to the filling, does not “go limp” and does not tear.

You will need:

• flour - 1 glass;
• potato starch - 3-4 tablespoons;
• ice water - quantity depending on the quality of flour;
• salt - to taste.

Preparation

1. Carefully sift the flour into a mound onto your work surface and make a hole in the mound.
2. Mix starch and 3 tablespoons of water, pour into the well, and add salt.
3. Start kneading, trying to keep the mixture “steep”, adding water a little at a time.
4. Roll out the layer (it should be quite easy) - a layer 3 mm thick is suitable for sweet filling.

What is the secret of mineral water

If you have already heard that someone uses mineral water rather than ordinary water, but you yourself preferred the usual path, it’s time to try something new, and here’s why. Dough for dumplings in mineral water is the best recipe if your main requirements for it are:

• to remain smooth and elastic;
• so that it doesn’t stick and “dust”;
• to be obedient in work;
• to make it tasty.

What mineral water will produce dumplings best? Indeed, the taste of the final product varies depending on the mineral composition of the liquid. Housewives agree that you can use any mineral water, the main thing is unsalted.

You will need:

• flour - 4 cups (or less);
• sparkling mineral water - 1 glass;
• egg - 1 piece;
• salt and sugar - 0.5 teaspoon each;
• vegetable oil - 4 tablespoons.

Preparation

1. Combine all the ingredients in a deep bowl in random order, leaving only the flour aside.
2. Add flour little by little and knead the dough in mineral water for dumplings - first with a whisk, then when a denser consistency is achieved - with your hands, for about 4-5 minutes.
3. Cover the ball with a towel and leave it in the refrigerator for 20-30 minutes.

When kneading, you may notice that the dough is soft and does not stick to your hands, but its surface is not too smooth. This is a normal effect when you make dumpling dough with sparkling water. After the mass rests in the refrigerator, it will become smooth and even shiny. So you did everything right.

If you would like to save effort or immediately get started, for example, with the filling, the same ingredients that are described for manual preparation can be used for kneading in a bread machine.

Preparation

1. According to the instructions for your device, pour all liquid ingredients into the container.
2. Add 3.5 cups of sifted flour, salt and add sugar.
3. Select the kneading option - it usually takes the bread machine 1.5 hours to create a dense, uniform consistency.
4. Wrap the dough in film and place it in the refrigerator.

By the way: the recipe is considered universal. This means that the dough for dumplings made with mineral water is perfect for dumplings, manti, and quite suitable for chebureks.

It doesn't matter if you're a frugal housewife or just like to explore new ways of cooking - you'll be pleased with the quality of the dough. The recipe for dumplings on water, on the one hand, requires a minimum of ingredients, on the other hand, it is not always as simple as it might seem. Practice decides everything - and perhaps one of the described options will become your “crown number”.

The most difficult thing in the process of making dumplings is kneading the dough. It is how correctly the dough for dumplings is prepared that determines whether they will be easy to sculpt and whether the finished dish will not crumble when cooked.

It is considered classic because it is suitable for preparing a wide variety of dumplings, regardless of the chosen filling. It consists of simple ingredients, and the cooking process itself does not take much time.

Required ingredients:

• 1 egg;
• about 2 cups flour (depending on its quality, it may take a little less or more);
• 50 ml water;
• salt.

Cooking process:

1. It is important that the water used for mixing is at room temperature. Hot or ice water cannot be used, as the consistency of the dough will be unacceptable.
2. Flour must be sifted through a sieve. Thanks to this procedure, it is saturated with oxygen. As a result, the dough will be fluffy and soft.
3. Make a funnel in the flour on top, into which add a little beaten egg with salt. Start kneading the dough.
4. Gradually, pour water here in small portions, continuing kneading.
5. Knead until it reaches a homogeneous consistency and is not sticky.
6. Cover the kneaded dough with film or a damp towel. Leave for about half an hour - an hour.

Cooking with kefir

If you want to get a tastier and fluffier dough, you can replace the water with kefir. In this way, dumplings are prepared with both salty and sweet fillings.

Required Products:

• 250 ml of kefir (its fat content can be any);
• 3 cups premium flour;
• a pinch of baking soda;
• salt.

Cooking process:

1. Before you start kneading, you need to sift the flour several times.
2. Mix it with salt and make a small funnel at the top.
3. Pour in kefir and soda in small portions.
4. Knead until smooth.
5. Before starting the process, the dough needs to stand for some time (30-60 minutes). To do this, cover the container in which it is located with film or a towel.

Yeast dough

Usually unleavened dough is used for dumplings. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. This dough for dumplings with cherries or other berries turns out very fluffy. It is recommended to steam the dish.

Required Products:

• 500 ml kefir (you can use kefir of any fat content);
• about 600 g of baking flour;
• 10 g yeast;
• a tablespoon of granulated sugar;
• a pinch of salt;
• half a teaspoon of soda (no need to extinguish).

Cooking process:

1. Kefir needs to be warmed up a little (to about 35-40 degrees, not higher).
2. Stir warm kefir with salt, sugar and yeast (you can use not only fresh, but also dry). Add soda. After the mixture is mixed, it should be allowed to brew for 20 minutes.
3. Gradually, taking small portions, add flour here, kneading everything with your hands. When the mixture stops sticking to your hands, cover it with a towel and place it in a warm place for 30-40 minutes to allow it to rise.
4. Kefir for this recipe can be replaced with yogurt, natural yogurt or sour milk.

Cooking with mineral water

Another universal recipe for dough for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, and is not damaged during modeling or cooking.

Required composition:

• a glass of mineral water (it is better to use slightly carbonated water);
• 1 egg;
• about 4 cups of flour (the exact amount depends on the quality of the flour);
• 50 ml of high-quality refined oil;
• a little salt and granulated sugar.

Cooking process:

1. Sift the flour several times using a sieve, placing it in a deep container.
2. Mix with granulated sugar and a pinch of salt.
3. Make a well where you add the egg (lightly beaten) and vegetable oil. Mix.
4. Add water little by little and knead until smooth.
5. If necessary, you need to add flour.
6. After kneading, set the dough aside for a short time to rest at room temperature. After about half an hour, you can begin to shape the finished products.

Choux pastry

The dough has this name because boiling water is used to knead it. Choux pastry is used for making not only dumplings. It makes excellent dumplings and noodles. Dumplings with potatoes or mushrooms would be ideal for this recipe.

Required Products:

• 1 glass of boiling water;
• 400 g flour;
• 50 ml refined sunflower oil;
• a little salt.

Cooking process:

1. First you need to boil water and pour it into a deep bowl.
2. Add oil here (it is important that it is refined), salt and half of the flour sifted in advance.
3. Using a whisk, mixer or just a fork, knead all ingredients until smooth.
4. Add the rest of the flour here in small portions. If after this the dough turns out to be tight, you need to wrap it in film or put it in a bag for half an hour. This trick will help make it soft.
5. If the dough is immediately soft and elastic, you can begin to form the dumplings.

With added starch

If you add starch while preparing dumplings, the dough will be elastic and will not tear when shaping the product.

Required Products:

• half a glass of cold water;
• half a glass of potato starch;
• 1 cup flour (depending on its quality, it may take a little more or less);
• 1 tablespoon refined sunflower oil;
• salt.

Cooking process:

1. Pre-sieve the flour, mixing with salt and potato starch.
2. Make a small funnel on top and add liquid ingredients (water and oil).
3. Knead all the ingredients until elastic and wrap in film to let the dough rest for about 30 minutes.

Dough on water

Such dumplings can be prepared during Lent, since they do not contain eggs or dairy (fermented milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling water. The optimal temperature is 70-80 degrees.

Required Products:

• 1 glass of water;
• 600-700 g flour (depending on its quality);
• salt.

Cooking process:

1. Heat the water by dissolving salt in it.
2. Place the sifted flour in a deep bowl.
3. Make a small funnel on top and pour water into it in small parts. In this case, you need to constantly stir.
4. As soon as the mass becomes homogeneous, cover the bowl with film and leave for half an hour.
5. After half an hour, knead the mixture well again and the dough becomes ready to form into products.

With milk

The dough prepared with milk will be very elastic and at the same time tender.

Required Products:

• 250 ml warm milk;
• 3-4 cups flour (depending on its quality);
• 1 egg;
• 100 ml water (slightly warmed);
• 1 tablespoon sunflower oil;
• salt and sugar.

Cooking process:

1. Mix a small part of the flour (about ¼ part) with sugar and salt, making a well.
2. Pour milk here and stir until smooth.
3. Add a slightly beaten egg and mix thoroughly.
4. Add the remaining liquid ingredients (water and oil), stirring until smooth.
5. Add flour a little at a time, knead until the dough is elastic and strong, but does not stick.
6. Leave it wrapped in film for 30 minutes and start sculpting the products.

Kneading in a bread machine

Those who have a bread machine at home can make the task much easier and prepare dough for dumplings with its help.

Required Products:

• table egg;
• 400 ml warm water (not hot);
• 900 g of premium flour;
• 1 tablespoon sunflower oil.
• salt to taste.

Cooking process:

1. Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
2. Add salt and break the egg.
3. Carefully pour in the pre-sifted flour.
4. Close the lid and turn on the bread maker in the “Dough” mode.
5. On average, this process takes 90 minutes, although the time may vary depending on the model of the device.
6. After the signal, you can take out the dough and make dumplings.

The most popular fillings for dumplings

There are many different recipes for preparing dough for dumplings, but it turns out that there are no less options for fillings. It can be sweet, salty, spicy, etc.

The most popular of them are:

1. Mashed potatoes with fried onions and ground black pepper.
2. Stewed cabbage with carrots and tomato paste.
3. Stewed sauerkraut.
4. Raw potatoes grated with spices.
5. Mashed potatoes with fried mushrooms.
6. Mashed potatoes with boiled and chopped liver.
7. Boiled meat, twisted through a meat grinder with fried onions.
8. Unsweetened cottage cheese with raw egg.
9. Sweet curd mass or cottage cheese with sugar and raw egg.
10. Berries with sugar (strawberries, wild strawberries, cherries, currants, etc.).
11. Apples with sugar and cinnamon.

Secrets of making dumplings

To make the finished dish the most delicious, you need to follow some rules when preparing the dough:

1. To prepare dumplings with a salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough with water or choux pastry.
2. Dough made with kefir or yeast will go better with sweet berry fillings.
3. To make it elastic and not start to tear during the formation of dumplings or when cooking them, you can add a little vegetable oil when kneading.
4. You need to knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
5. After kneading, it should rest well. To do this, cover it with cling film or place it in a bag and leave it at room temperature for 30-60 minutes.

Dumplings with salty fillings (potatoes, cabbage) are cooked for 5 minutes. The sweet ones are removed immediately after the water in the pan boils and the dumplings themselves rise to the surface.

It is difficult to find at least one person who categorically does not like dumplings. After all, even an avid vegetarian can afford to make dumplings with potatoes or cabbage. But before you start making dumplings, you need to prepare the dough for dumplings.

Many people now prefer to buy ready-made dumplings. Of course it’s easier this way, I threw the dumplings into boiling water, cooked them, and now the dish is completely ready. Many people do this because they save time, and many simply don’t want to bother with the dough, considering the process of preparing dough for dumplings to be long and tedious.

But this is not at all true; preparing such a dough is not difficult, besides, it will be without any chemicals and will preserve a piece of your soul. I think no one will argue that homemade dumplings turn out much tastier and more satisfying than store-bought ones. And the process of making dumplings can unite the family into a single whole. I remember when my mother or grandmother started preparing dumplings, the whole family gathered around the table and helped each other with great enthusiasm. Some made the dumplings, some rolled out the dough, some stood at the stove and made sure the dumplings didn’t run away. And then everyone sat down at the table together.

There are several recipes for making dumpling dough. From the classic “flour, water, salt” to “custard”, as well as with milk and kefir. And each recipe has its own advantages and disadvantages. It’s worth cooking these recipes at least once to make sure which cooking option you like best and which option suits you best.

Most chefs cook according to their usual recipes because they have already chosen the dough recipe for dumplings that is most convenient and simplest for them. And if you are just starting to cook dumplings, then you have the cards in hand, look and choose for yourself your simplest and most delicious dumpling dough recipe.

Let's start with the simplest dough recipe. In principle, this article will not contain complex recipes, since there is nothing complicated in preparing dumpling dough and almost any modern person can cope with such a task. Just follow the instructions and you will succeed.

INGREDIENTS.

Flour - 3 tablespoons.

Egg - 1 piece.

Water.

Salt.

COOKING PROCESS.

There is no exact amount of water in this recipe, as the whole process should be intuitive. To determine the readiness of the dough, I will give you one little trick. The dough for vareniki or khinkali dumplings should be harder than your earlobe. And there is nothing funny about this, even the most famous chefs check the readiness of the dough for dumplings or dumplings.

☑ Pour flour into a bowl, beat in one egg, and pour in a little water, about half a glass. Add salt.

☑ Using a spoon, start mixing all the ingredients until the flour, egg and water become one.

☑ Transfer the dough piece to the table and continue kneading on the table. Until the dough becomes harder than your earlobe.

☑ Roll the finished dough into a small ball, sprinkle with flour, wrap in cling film and set aside for 15-20 minutes. This action is necessary so that the dough is saturated with moisture. The gluten present in the flour swells and this makes the dough even more pliable and soft.

☑ After 20 minutes the dough will be completely ready. During this time, you can make the filling for the dumplings. When kneading dough, the amount of water depends on the moisture content of the flour. The dough can be considered ready if it does not stick to your hands or the table. If when you knead the dough with your hands it does not become elastic, try adding a little flour.

Dough for dumplings with kefir

There is a myth that dough for dumplings prepared with kefir turns out to be especially tender and tasty. And the dumplings turn out much better.

Maybethis is true and you have every chance to refute this myth or confirm it by preparing the dough using kefir. True, there are some nuances in this recipe, which we will discuss below.

INGREDIENTS.

Egg.

Salt to taste.

Flour 500 grams.

Kefir - one and a half glasses.

Baking soda half a teaspoon.

Vegetable oil 2 tablespoons.

COOKING PROCESS.

☑ Break the egg into the bowl in which you will knead the dough. Add a little salt and beat with a fork until a slight foam appears. This takes approximately 2-3 minutes.

☑ Mix soda with flour.

☑ Sift flour and soda into a bowl with eggs.

☑ Add a little kefir and gradually begin to knead the dough.

☑ When the dough begins to become a little homogeneous, add vegetable oil.

☑ Transfer the dough to a table that has been previously sprinkled with flour and knead the dough until completely cooked.

☑ Wrap the dough in film and leave for a while for the dough to settle.

☑ After 20 minutes, the dough for dumplings with kefir is completely ready for use.

Using this dough, the dumplings will turn out very tasty and fluffy. And it is advisable to cook them immediately since such dough is not intended for freezing. If you need to make a large number of dumplings and freeze them, then see the recipes below.

Choux pastry for dumplings

This recipe is considered the cheapest and very common since it contains only water, flour and salt. And after preparing the dumplings, the dough remains tender. More often, this dough is prepared for dumplings with strawberries or cherries.

INGREDIENTS .

A glass of boiling water.

Two glasses of flour.

Salt.

COOKING PROCESS.

☑ Salt the water and put it on fire.

☑ Sift the flour into a bowl.

☑ Pour the water brought to a boil into the flour and knead the dough. Stir until smooth.

☑ Transfer the dough to the table and continue kneading until the dough stops sticking to your hands and the table.

☑ Wrap it in cling film and leave for a few minutes. If there is no cling film, you can simply leave it in a clean bowl and cover it with a lid.

☑ All you have to do is roll out the finished dough and make dumplings out of it.

If you have a sweet filling for the choux pastry, then during the preparation of the choux pastry you can add a little sugar to it. As I said earlier, strawberries, cherries, and raspberries are suitable as custard fillings. Well, if you want to make non-sweet dumplings, then you can use potatoes, cabbage, cottage cheese, potatoes with mushrooms as filling.

Dough for dumplings without eggs or lean dough

Many people do not eat meat, and along with meat they do not eat eggs. Also, many people observe Lent during which they also cannot eat animal food, but only plant food.

But even in such a situation, you can treat yourself to delicious dumplings with potatoes or cabbage. And prepare the dough without using eggs.

INGREDIENTS.

Flour.

Salt.

Water.

COOKING PROCESS.

☑ Sift the flour.

☑ Dissolve salt in water.

☑ Gradually add water and knead the dough.

☑ Knead until the dough becomes tight and homogeneous.

☑ Place the dough in a bowl, lightly dusting it with flour. Let it sit for about 15-20 minutes.

Yeast dough for dumplings with sour milk

This recipe for yeast dumpling dough is perfect for freezing. You can cook dumplings for use and freeze them in the freezer. It turns out almost the same as if you bought ready-made dumplings in a store, but these are the same, only homemade.

INGREDIENTS.

Flour 600 g.

Yeast 10 g.

Kefir 0.5 liters.

Sugar a tablespoon.

A pinch of salt.

Half a teaspoon of soda.

COOKING PROCESS.

☑ Mix salt, sugar, soda, yeast together and pour kefir.
☑ Stir with a whisk until the sugar dissolves and set aside for 10-20 minutes.

☑ Sift flour into a bowl and add salt.

☑ Knead the dough until it becomes a homogeneous, non-sticky mass.

☑ Roll the dough into a ball, sprinkle with flour and leave in a warm place for about 30 minutes.

☑ After 30 minutes, you can start making delicious dumplings.

Any filling is suitable for this dough. Be it berries, vegetables or cottage cheese. You can also use kefir, whey, or milk instead of sour milk. Shivers are suitable both dry and live. The main thing here is to cook with soul and love and then you will succeed. Have a good mood and delicious dumplings.

Dumplings are most popular in Ukrainian cuisine. However, they are also prepared in Russia, China, and Italy, although they differ in name, shape and filling. Potatoes, cabbage, mushrooms, berries, and cottage cheese are used as fillings for traditional dumplings.

To prepare the dish, different types of dough are used. It can be yeast, lean or kefir. Wheat, buckwheat, rye or barley flour is suitable for making dumplings.

To prevent the base of the dish from weathering and sticking together during the formation of the product, you need to use very cold water. To improve the taste, add melted butter to the flour base.

Cooking rules

To prepare dough for dumplings in water, first of all, you need to sift the flour, and then add the rest of the ingredients to it in small portions. The finished base should have a soft structure. Otherwise, it will be difficult to roll out and shape products.

The base is rolled out to a thickness of 1.5-2 mm, then circles are cut out of it. A small amount of filling is placed in the middle of the workpiece, and the opposite edges are tightly connected to each other. The finished product is crescent shaped.

Another option for forming a flour product is a triangle. To do this, not circles, but squares are cut out of the rolled out layer. After filling, one corner is pulled to the opposite one, and the sides are tightly fastened.

In order to prepare homemade semi-finished products, it is enough to make a large number of dumplings and place them in the freezer. In order for the product to have the correct shape, you need to sprinkle it generously with flour before freezing.

To prepare the dish, you need to boil water and lightly salt it. Dip the prepared products into it, cook for 5-7 minutes until they rise to the surface.

It is important to note that in order to prevent sticking, the dumplings must fit freely in the cooking container. During cooking, you should stir them several times. Afterwards, it is recommended to drain the finished product in a colander - this will help get rid of excess water. To add flavor to the finished dish, and also to prevent sticking, they are poured with vegetable or butter.

Cooking recipes

Recipe No. 1

To prepare dough for dumplings with potatoes and mushrooms in water you will need:

Ingredients:

For the base:

• 2 cups of flour;
• 250 ml boiling water;
• Salt.

For filling:

• 680 grams of raw potatoes;
• 220 grams of raw champignons;
• Onion;
• Salt;
• Vegetable oil;
• Ground pepper.

To submit:

Cooking method:

1. Cooking dumplings begins with dough. To do this, you need to dissolve a small amount of salt in boiling water, then add the main ingredient and brew it.
2. Add flour in small portions, knead the flour base.
3. To prepare the filling, you need to peel and boil the potatoes.
4. Fry mushrooms with onions in vegetable oil until cooked.
5. Crush the boiled potatoes, add pepper, fried mushrooms, salt, mix everything.
6. Fill the blanks with potatoes and place in boiling water with a small amount of salt. Cook for 2-3 minutes, then sprinkle with oil, fried onions and fresh herbs. Serve with sour cream.

Recipe No. 2

The universal dough in sparkling water, prepared for dumplings, can also be used for dumplings and pasties. You can use minced meat, vegetables, and fruits as filling.

Ingredients:

• Flour – 4 cups;
• Eggs – 2 pcs.;
• Vegetable oil – 85 ml;
• Salt;
• Sugar;
• Sparkling water – 210 ml.

Cooking method:

1. Add salt, sugar, eggs to the sifted main ingredient.
2. After mixing, add oil and soda and knead the dough.
3. Sprinkle the work surface with flour, lay out the flour mixture, knead it so that it does not stick to your hands.
4. Leave the workpiece for half an hour.
5. After the allotted time has passed, you can begin sculpting.

Recipe No. 3

Ingredients:

Cooking method:

1. To prepare the dough, which can be used not only for making dumplings, but also dumplings, you need to beat an egg with salt and sugar.
2. Next, pour in the prepared oil and add the sifted flour.
3. Stir the mixture until tender, leave to rest for 25-30 minutes. Form the products, boil.

Recipe No. 4

Ingredients:

• Flour – 720 grams;
• Water – 340 ml;
• Chicken egg – 1 pc.;
• Salt.

Cooking method:

1. To prepare the base, you need to sift the flour onto the table and make a mound.
2. In a separate container, beat the egg with salt, add water.
3. Make a well in the flour, pour in the resulting mixture, knead the dough.
4. Cover the finished flour base with film and leave for 30-35 minutes.
5. After the allotted time, form the products and boil in salted water.
6. Using this dough recipe, you can prepare not only dumplings or dumplings.
7. By rolling it into a thin layer and cutting into strips, you will get homemade noodles.

Recipe No. 5

Ingredients:

• 1 chicken egg;
• 2 cups of flour;
• 110 ml water;
• 20 ml refined oil;
• Salt.

Cooking method:

1. Preparation of the flour base consists of two stages.
2. First, you need to pour the liquid ingredients into a container, add a little salt and combine with a beaten egg.
3. After this, add a little flour and knead the dough with a spoon. While mixing, add the main ingredient in small portions.
4. At the second stage, pour the remaining flour onto the surface and place the kneaded base on top, continuing to knead it until the dumplings can be formed.
5. After this, the flour mixture should be left for 25-30 minutes so that it can rest. This will allow you to obtain a more elastic structure and facilitate the sculpting process.
6. From the resulting flour base, form into dough pieces with filling and boil them in salted water.

The recipe for making dough in water is universal, as it can be used to make dumplings with any filling.

If mineral or sparkling water is not available, it can be replaced with running tap water or boiled water. However, it is worth remembering that in this case the flour base may turn out less elastic and tender.

Recipes for dough for dumplings on water, which do not contain eggs, can be used by those people who fast. But the filling in such a dish should also be lean.

In order for the flour base to be elastic, mold well and not tear during the cooking process, you need to follow some rules. First of all, it is worth noting that the water for the base should be very cold, except when the dough is brewed. If you do not use eggs, it is better to use a coarse ingredient with a high gluten content.

It is also important that the flour must be sifted before use. This is necessary not only to prevent foreign impurities from getting into the finished dish, but also to saturate it with oxygen.

In order to obtain an elastic flour mass, you can add 5-10 ml of oil. As a rule, refined vegetable oil is used.

Delicious and healthy dishes for you!

Often housewives do not like to take on the task of preparing dumplings. It is believed that preparing a test is a long and boring task. With enough experience, the amount of time spent is significantly reduced. And many gourmets will say a good word about the taste benefits of a homemade dish. The dough for dumplings is based on the following products: eggs, milk, water, kefir, whey, etc. All variations of dough recipes are popular on the dinner table. The presence or absence of ingredients decides what the recipe will be. Bad dough recipes only happen if the main ingredients, water and flour, are missing.

How to make dough for dumplings using water

Recipe ingredients:

• Flour - 3 cups.
• Vegetable oil – 2 tablespoons.
• Salt – 1 teaspoon.
• Cold boiled water – 1 glass.

Cooking process:

• Pour salt and flour into a large deep container. Pour 1 cup of cold water into the flour. The ingredients are mixed and left to swell for 15 minutes.
• At the end of the time, the dough should become more pleasant, knead for 2 minutes. with the addition of vegetable oil. The dough will be slightly sticky to the touch.
• Lenten dough in water is considered ready for dumplings. It is good for savory fillings and dumplings. If you have free time, you can leave the dough in the refrigerator for 1.5 hours. During this period it will become more elastic and pliable.

How to make dough for dumplings with kefir

Recipe ingredients:

• Kefir – 0.5 l.
• Wheat flour – 5 cups.
• Chicken egg – 1 piece.
• Salt – 1 teaspoon.
• Sugar – 1 tablespoon.
• Soda – 1.5 teaspoons.

Cooking process:

• Wheat flour is sifted through a sieve into a convenient deep container. This process is needed to saturate the flour with oxygen, sift out bugs, worms, debris, and starch plates.
• The sifted flour is mixed with salt.
• In a separate container, beat eggs with sugar until a slight foam forms.
• A depression is made in the flour into which beaten eggs and kefir warmed to room temperature are poured.
• The dough is gradually kneaded; during the process, you can add flour in small portions.
• The dough is considered ready when it becomes elastic. This product is perfect for any filling.

How to make dough for dumplings with milk

Recipe ingredients:

• Wheat flour - 3 cups.
• Milk – 1 glass.
• Eggs – 1 piece.
• Vegetable oil – 1 tablespoon.
• Sugar – 1 tablespoon.
• Salt – 1 teaspoon.
• Water – 150 g.

Cooking process:

• 3 tablespoons of wheat flour are mixed until smooth with salt, sugar and milk.
• Vegetable oil, egg and boiled water at room temperature are added to the prepared mixture. The mixture is stirred.
• The remaining flour is sifted to remove possible debris and to saturate it with oxygen. The sifted product is poured into the egg-milk mixture in portions, which is kneaded until smooth.
• The resulting dough should not stick to your fingers. After 30 min. rest, the dough is ready for further use.

How to make dough for dumplings with rye flour

Recipe ingredients:

• Rye flour - 3.2 cups.
• Fresh olive oil – 4 tablespoons.
• Flaxseeds – 2 teaspoons.
• Hot water – 1 glass.

Cooking process:

• First of all, the flaxseed is poured with boiling water and set aside for a while. This ingredient acts as gluten.
• Pour 3 cups of rye flour into a deep bowl prepared for kneading. The remaining flour is used for mixing.
• The resulting still warm solution of flaxseed and olive oil are also added to the flour. The dough is kneaded until smooth.
• The next step is to make the dough elastic. To do this, let the dough rest for 30 minutes. covered with clean cling film. After the time has elapsed, the product is considered ready.

Cooking dumplings is an art. Delicious fruit, berry, vegetable and meat fillings perfectly diversify the dish. Sour cream or butter will prevent the finished dough from sticking together. Frying onions in vegetable oil is used as a connecting link. This option is suitable for meat, potato, and mushroom fillings. Sweet dumplings are smeared with honey and sour cream or jam. Homemade dumplings are always an appropriate decoration for the holiday table.