Tender dough for dumplings recipe using water. Dough recipes for homemade dumplings: step by step and with photos

Classic dumpling dough recipe

The recipe below, which allows you to prepare dough for dumplings, reveals the secret of very tasty dumplings. The dough is very easy to roll out, and it is also extremely convenient to sculpt from it.

Required ingredients for the dough:

two eggs;
500 grams of wheat flour;
one glass of milk;
one teaspoon of salt;
one tablespoon of vegetable oil.

Cooking process:

Pour the flour onto the table and immediately add salt. Make a hole in this slide and pour the oil into it. This is what makes the dough plastic and soft.

Beat the eggs in a large bowl and add warm milk to them. Pour the mixture into the well and then knead the dough. You can do this on a cutting board or in a fairly large bowl. When it becomes a lump and moves away from the walls of the dish, place it on the table and knead further on it.

Knead the dough thoroughly so that it is pliable and elastic, not sticking to your hands or the table. When you feel that it is ready, wet your hands with sunflower oil and knead thoroughly again. Then cover the dough with a towel and leave for about half an hour.

Dumpling dough recipe with ICE water

This option for preparing dough for dumplings is the most common and traditional. This dough needs to be rolled out very thin. You will need half a glass of cold water ( from the freezer), one teaspoon of salt, two large eggs and two cups of flour.

Mix flour with salt and “build” a slide. Make a dimple in its center and beat in there, stirring with a fork, first one egg, and then the second. Next, gradually pour in cold water and knead the dough with your hands. Make a ball and crumple it. The dough is quite stiff, so the process may seem quite difficult. If it turns out too dry, you can add a little more water. If the dough is too sticky and soft, add flour.

After ten to fifteen minutes of thorough kneading, cover the almost finished dough with a towel and let it stand for an hour or a little more on the table.

Alternative dough recipes for dumplings

Kefir dumpling dough

For this dumpling dough recipe requires only 350-400 grams of flour and 250 ml of kefir. It turns out soft, tasty and does not tear. From its remains you can even bake something that tastes good.

Pour kefir into a deep bowl, add 170-200 grams of flour and stir with a spoon until the mass becomes homogeneous. Next, add the remaining flour gradually, kneading the dough with your hands. Place it in the refrigerator for about 40 minutes or even a little more.

Dough for dumplings without eggs

Eggs are not added to the standard dough for dumplings, as it may turn out to be tight and difficult to roll out, and the dumplings made from it will be tough. The most important thing in dumplings is the filling, so there shouldn’t be anything extra in the dough. Let's see how to cook dumpling dough without eggs.

What you will need to prepare the dough:

3 cups flour;
2/3 glass of water;
1 teaspoon salt.

Cooking process:

Take a fairly deep and large cup, pour flour and salt into it.
Make a hole in the slide.
Pour water into the well.
Gently stir with a spoon from the middle to the edges.
When the dough is thick enough, turn it out onto a floured surface and continue kneading with your hands, adding flour periodically.
Place the dough, thoroughly kneaded, in the refrigerator for 30 minutes.
When half an hour has passed, take out dumpling dough without eggs, cut it into pieces, roll it out and make homemade, delicious dumplings from it!

Choux pastry for dumplings

Let's see if it's easy to prepare choux pastry for dumplings, which can also be used for making dumplings. It should turn out very elastic, not tearing and not sticking to your hands and surfaces, and the dumplings should be tasty, juicy and soft. It is very convenient to sculpt from such dough.

Required ingredients for preparation:

30 grams of vegetable oil;
400-500 g flour;
one tsp salt;
250 grams of boiling water.

Cooking process:

Pour the flour into a deep bowl, make a small depression in it.
Add salt to flour and stir.
Then pour in half a glass of boiling water and stir with a spoon.
Next, add 30 grams of refined sunflower oil and stir again.
Pour in the remaining boiling water and gently mix the dough with a spoon.
Pour the flour onto the table and place the dough there.
Knead it thoroughly. It should be hot, but under no circumstances burn your hands.
The kneading process will take you about ten minutes, and the choux pastry for dumplings is considered ready when it no longer sticks to your hands at all.
Let the dough rest under the towel for about fifteen minutes.

This cooking option is also used for pie dough. Accordingly, you can combine cooking dumplings with cooking pies.

Video recipe for basic dumpling dough without eggs. The main thing is to follow the technology - let the dough sit!!!

Delicious homemade dumplings. Amazing dough recipe

Ingredients:

(128 dumplings)

delicious dumpling dough:
500 gr. wheat flour
2 eggs
1 glass of milk
1 tbsp. sunflower oil
1 tsp salt
filling for homemade dumplings:
500-600 gr. minced meat
1 large onion
freshly ground black pepper
vegetable oil
Dumpling dough recipe
Classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, I recommend this recipe.
So, pour flour onto the table in a heap. Add salt immediately. Make a small depression in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough becomes soft and pliable.
In a large bowl, beat two eggs and add warm milk.
The dough for dumplings can be kneaded on a cutting board, but if you are preparing dumplings for the first time, then in order not to stain the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue kneading it on the table.
Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table or your hands.
When you think that the dumpling dough is ready, moisten your hands with sunflower oil and knead thoroughly again.
If you feel that the dough is too stiff (sometimes this happens if you put a lot of flour and not enough liquid), then add a little more oil. This will only improve the dumpling dough.
Cover the dough with a clean towel and leave for half an hour. Meanwhile, we prepare the filling for the dumplings.
Filling for homemade dumplings
Usually for dumplings I use either minced pork or a mixture of 50% pork and 50% beef. I won’t be discovering America if I say that the quality of the minced meat determines how tasty the dumplings will be. And if you add good dough to good minced meat, then the dumplings are simply doomed to be eaten in the blink of an eye))).
So, finely chop the onion and then fry it over low heat until it becomes soft and transparent.
Add fried onion, salt and black pepper to the minced meat. Mix everything well and taste it.
In principle, the filling is ready, but there is one secret that makes the filling absolutely extraordinary. To do this, boil two or three bay leaves in a small amount of water. Add the cooled broth, about a hundred grams, to the dumpling filling. Try it, you will notice how tender and tasty the minced meat turns out.
Cooking dumplings
That's all, the filling and dough for the dumplings are ready. All that remains is to make a hundred or two dumplings. To do this, take our dough, form it into a thick sausage, which we divide into four parts.
Next, you can proceed in two ways. First, take one part of the dumpling dough, roll it out thinly, then use a glass with sharp edges to cut out circles. We put the filling in each circle and make the dumpling itself. With this method, all our “blanks” are equally round, so it’s easier to make dumplings of the same size.
The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
Lightly dip each piece in flour and roll out to form a circle.
Add a teaspoon of filling and then make a dumpling. We do this until all the dough and filling for the dumplings are gone.
With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
Take a large, wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings will “go” into the water, which is also not desirable.
Put the pan on the fire. Salt and add a few bay leaves.
As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and remove. If necessary, cook the next portion of dumplings.
Homemade dumplings are served hot. You can have it with or without broth, with sour cream or mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
As a result, we should get a fairly soft and at the same time elastic dough.
Pour the milk-egg mixture into the well in the flour. Mix the dough.
Source

I was born in Siberia, where it is customary to make dumplings in winter. The whole family, young and old, sits down at the table, where dumpling dough, minced meat and teaspoons await them. Modeling continues until the dough or minced meat runs out :) Homemade dumplings, molded by hand, are especially beautiful and tasty - this is undeniable. I suggest preparing the dough for dumplings according to my mother's recipe. It always turns out elastic and is ideal for dumplings - it does not tear when molding and the dumplings cook perfectly, maintaining the tasty meat juice and appearance. Get to work!

To prepare the dough for dumplings, we will need:

Flour - 3 cups (wheat, white)
Egg - 1 pc.
Salt - 0.5 teaspoon (fine)
Water - 0.5 cups (boiled)

How to prepare dough for dumplings

The flour must be sifted with salt and poured into a deep bowl, where we will prepare the dumpling dough.
Add water and egg and gently begin to mix with flour.
Continue kneading the dumpling dough until it becomes homogeneous and elastic. It will begin to lag behind your hands and will be so elastic and, as the housewives say, “cool.”
When the dough for dumplings is ready, you need to put it in a plastic bag and put it in the refrigerator to lie for half an hour or an hour before we start making dumplings.

This is how easy it is to make dumpling dough!

We prepare minced meat for dumplings in a combination of 75% pork meat and 25% beef meat, add finely chopped onion, salt, pepper and 3-4 tablespoons of strong tea leaves (a secret ingredient from my mother), then the minced meat will turn out juicy and tasty. In addition, you can add half of grated zucchini to make the minced meat juicy and tender.

Roll out the dough into long strips with a diameter of 1-1.5 cm, cut them into slices (1-1.5 cm each) and then roll out circles with a rolling pin - blanks for dumplings. You can roll out 3-4 pieces at once along the width of the rolling pin. Next, use a teaspoon to put the minced meat in the middle of the circle, fold the circle in half, pinch the edges of the dumpling and connect the base of the semicircle with a tuck. You get beautiful dumplings. Everyone has their own style of modeling - some make small ones, some make large ones, and some make beautiful ones - in the form of such fancy hats.

These are the dumplings you get from your mother’s dough:

It's no secret that homemade food brings more pleasure than store-bought food, because only homemade dumplings prepared with your own hands can truly bring pleasure. But in order to prepare this dish yourself, you need to properly make the dough for homemade dumplings using a step-by-step recipe with photos.

In addition to the fact that homemade dumplings are tastier, it is also financially beneficial, since in the overall cost calculation you will get many more dumplings for the same price. You can also prepare minced meat and dough for dumplings yourself at home, and have no doubt about the harmlessness and composition of the dish.

The process of making homemade dumplings is quite long, so many housewives prefer to make them in large quantities at once, so that some remain in stock. After all, it is not necessary to cook everything at once; some of the dumplings can be laid out on a wooden board sprinkled with flour, leaving a distance of a little less than a centimeter between them so that the dumplings do not stick together. Once the homemade dumplings are frozen, you can put them in a container or plastic bag and leave them in the freezer until you want to cook them.

How to make dough for homemade dumplings

To prepare the dough for homemade dumplings, it is advisable to sift the flour. This process will get rid of large particles that may be found in the flour mixture, and sifting also allows for greater fluffiness in the dough.

The most important thing in preparing dough for homemade dumplings is to knead it correctly. The process of kneading the dough takes about 15 minutes, but the more thoroughly you knead the dough, the better it will turn out. After kneading, the dough must rest for a while and rest. To prevent the dough from winding during the “rest” period, you need to cover it with a bowl or wrap it in cling film.

Making dumplings at home

This process has several features that are worth paying attention to in order to get not only tasty, but also visually beautiful homemade dumplings.

The dough layer for dumplings should not be thick, but not too thin. In the first case, the dumplings will not be tasty due to the large amount of dough; in the second case, the dumplings may fall apart during the cooking process.
When adding water or milk to the dough during kneading, pay attention to the temperature. Water or milk should be at room temperature or a little warmer, but in no case should it be cold.
When kneading, constantly check the dough in order to achieve the consistency we need. The dough should not stick to your hands, but it should be elastic. If necessary, add flour and knead again until smooth.

Filling for homemade dumplings

Usually homemade dumplings are filled with minced meat. In order for the dish to turn out tasty, it is important to choose the right minced meat. Firstly, it must be fresh and of high quality, and secondly, if the minced meat is homemade, you need to maintain the proportions of meat and onions, and combine the meat correctly when using several types.

Classic homemade dumplings are made from minced meat or pork, sometimes combined, but dumplings can be different. For example, some housewives prefer minced fish, chicken, mushroom or cheese. As a filling for dumplings, you can add various vegetables, for example, carrots, cabbage, pumpkin, etc. You can also experiment with meat. Such variety may not be to everyone’s taste, unlike more popular meat fillings for dumplings.

Below are simple recipes for various fillings that are very tasty and worth trying.

Classic minced meat filling:

Pork – 500 gr,
Beef – 500 gr,
Onion (large) – 2 pcs.

Method for preparing minced meat:

Rinse the meat thoroughly and, if possible, remove any films.
Pass it through a meat grinder along with the onion.
Add spices, salt, pepper to the resulting mass to taste and leave for 20 minutes.
Then pour 100 ml of water into the bowl with the minced meat and mix thoroughly. The minced meat for dumplings is ready.

Minced chicken filling:

Chicken fillet – 1 kg,
Milk – 100 ml,
Sour cream – 3 tablespoons,
Spices: salt, pepper - to taste.

Method for preparing homemade minced meat:

Rinse the chicken fillet thoroughly and grind in a meat grinder.
Add warm milk, sour cream and spices – salt, pepper – to the resulting mass.
Mix everything well. Minced chicken for dumplings is ready.

Minced mushroom filling:

Mushrooms – 1 kg,
Onion (large) – 3 pcs.
Vegetable oil,
Spices: salt, pepper - to taste.

Cooking method:

Peel the mushrooms and boil them. Cut the finished mushrooms into small pieces and fry in vegetable oil.
Pass the mushrooms through a meat grinder.
Peel the onion, cut into cubes and fry until golden brown.
Mix the mushroom mixture with the onion, add spices, salt, pepper and mix everything well. The mushroom mince is ready.

Minced cheese filling:

Cheese (soft) – 200 g,
Cottage cheese – 800 gr,
Greens (dill, parsley, cilantro) – 2 bunches,
Spices: salt, pepper - to taste.

Cooking method:

Pass the cottage cheese and cheese through a meat grinder.
Finely chop the greens and mix with cottage cheese and cheese.
Add spices, salt, pepper and mix everything thoroughly. The cheese filling is ready.

Minced fish filling:

Fish fillet – 1 kg,
Onions – 2 pcs.
Vegetable oil,
Spices: salt, pepper.

Cooking method:

Peel and chop the onion. Fry it in vegetable oil.
If necessary, remove the bones from the fish, pass through a meat grinder and add onion to the mixture.
Sprinkle with spices, add salt and pepper, mix everything thoroughly. Minced fish is ready.

Dough for homemade dumplings with water and without eggs: step-by-step recipe with photos

Now let's move on to preparing an equally important part of the dumplings - the dough. The classic dough for homemade dumplings contains only a few very simple ingredients. The main thing is to add them in the correct proportion. This type of dough is the most common because it is the simplest, it contains the minimum amount of ingredients, but homemade dumplings with this dough turn out great.

Ingredients for the classic dough:

Water – 200 ml,
Flour – 600 ml,
Salt – 1 teaspoon.

Method for preparing dough for homemade dumplings:

Sift the flour, add salt, then water.
Mix the dough thoroughly. It should be smooth to the touch, not stick to your hands, not be tight, and have sufficient elasticity. For this result, it is important to knead the dough very well for 10-15 minutes. If necessary, you can add a little flour or, conversely, water.
Cover the dough and let it rest for half an hour. If the dough rests for a while, it will become even smoother and more elastic, it will be convenient to work with it further, and making homemade dumplings will not cause any difficulties.

Dough for homemade dumplings with eggs: step-by-step recipe with photos

Many are convinced that eggs must be added to the dough for homemade dumplings. Here, each housewife chooses for herself what she likes best. Some people cannot imagine dough without eggs, others are convinced that eggs have absolutely no effect on the taste of the dough or on its elasticity. To choose for yourself what you like best, you need to try both options.

Ingredients for the dough:

Eggs – 1 piece,
Flour – 600 gr,
Water – 200 ml,
Salt - half a teaspoon,
Vegetable oil – 1 teaspoon.

Method for preparing dough with eggs:

Sift the flour, make a well in the center, pour water into it, add butter, salt and break the egg. Slowly knead the dough. Add flour if necessary if the dough sticks to your hands, but do not make the dough too tight.
It is important to remember that the water should not be cold, and vegetable oil can also be added as desired. Basically, it is used if the dough is made with a reserve. The remaining part is put in the freezer, and when oil is added, the dough does not crack and is stored better.

Choux pastry recipe for dumplings

Choux pastry does not require the addition of additional flour, it is very simple, but its taste is slightly different from regular dough. The choux pastry tastes very delicate, even a little raw. However, many people prefer this type of dough for homemade dumplings.

Products for the test:

Water (boiling water) – 200 ml,
Flour – 400 gr,
Vegetable oil - 3 tablespoons,
Salt - half a teaspoon.

Method for preparing dumpling dough:

Sift the flour, mix with salt, make a well in the center and pour boiling water and oil into it.
First knead the dough with a fork, then with your hands.
Continue kneading it on the table until it stops sticking to your hands, adding flour if necessary. However, remember that such dough should be very soft and pleasant to your hands.

Dough recipe for dumplings with kefir

This dough consists of only two ingredients, is easy to prepare and is very soft. However, this dough is not rolled out too thin.

To prepare it you will need:

Kefir – 200 ml,
Flour – 400 gr.

Recipe preparation method:

Pour 200 grams of flour into a bowl and pour kefir into it. Mix the ingredients carefully with a spoon. Then gradually add the rest of the flour and continue kneading with your hands.
Place the finished dough in the refrigerator for 30–40 minutes.

Methods for making dumplings by hand

There are several ways to make homemade dumplings:

One of the easiest and fastest ways is to roll out a thin layer of dough. Choose a suitable glass and use it to cut out circles. The remaining dough needs to be collected, kneaded and rolled out again, repeat the procedure until all the dough is used. Such circles will turn out smooth and identical.
There is another option that takes a little longer than the previous one, but is very popular. Many housewives prefer to roll the dough into a sausage and use a sharp knife to cut small circles of small thickness. Then you need to press each circle a little with your fingers to slightly shape it into a circle and then roll it out with a rolling pin to the desired size. It is advisable to sprinkle the table with flour so that the dough does not stick to the table under the pressure of the rolling pin.

Now the circles can be filled with prepared minced meat. Using a teaspoon, spoon the filling into the center of each circle. Then fold the circle in half and pinch the edges. A half-finished dumpling will look like a dumpling with two sharp edges that need to be molded together.

You can use various dumpling makers that will simplify the sculpting process, but such dumplings, unfortunately, bear little resemblance to homemade ones. Their appearance is more reminiscent of store-bought dumplings. Homemade dumplings require more time and effort, but their appearance cannot be compared with a pack of store-bought dumplings.

As for the size of the dumplings, it’s not for everybody. Many people prefer to stick a lot of small dumplings so that it is convenient to scoop into a spoon and eat. But there are also lovers of large-formed dumplings. The second option takes less time, but the first looks more attractive, especially when serving the dish to guests.

How to cook dumplings in a pan

Cooking dumplings is not at all difficult and you don’t need to know much about it. Just remember a few points that will help keep your dumplings in their original form and add flavor to the broth:

just a couple of bay leaves and black peppercorns (3-4 pieces) will add an elegant aroma;
do not forget to salt the broth, it is advisable to taste it to add enough salt to the water;
use a large pan because the dumplings need to be cooked in a lot of liquid to avoid sticking together.

Fill a saucepan with water, add a couple of bay leaves and a few peppercorns, cover with a lid and let it boil over high heat. After boiling, salt the water and add dumplings to the pan one at a time. Stir them with a spoon so they don't sit on the bottom of the pan and burn. Wait until the water boils again, by which time the dumplings will begin to float to the surface. Then reduce the heat and keep them on medium heat for 6-7 minutes. Cook frozen dumplings for 8-9 minutes. After this, you can take out one dumpling, check it and make sure that it is ready, although by this time they should all be completely ready. Now remove the dumplings from the water; they should not remain in the liquid for long.

Place the dumplings on plates, add a small piece of butter to the plates to add flavor. Of course, don't forget about sour cream.

Recipe for homemade dumplings in a pot

If you want to diversify your usual dish and serve it beautifully, you can bake homemade dumplings in pots.

You will need:

Dumplings – 20 pcs,
Butter - 3 tablespoons,
Sour cream – 4 tablespoons,
Cheese (hard) – 50 g,
Greens - a couple of sprigs,
Spices: salt, pepper - to taste.

Method for preparing homemade dumplings:

Boil frozen or freshly made dumplings.
Place the dumplings in a pot pre-greased with butter and add the remaining oil to the dumplings, add spices.
Sprinkle with chopped herbs and pour sour cream.
Top the dumplings with cheese, close the lid and place in the oven for 15 minutes at 200 degrees.

How to fry dumplings in a frying pan

Fried dumplings are loved by many due to their crispy and fried crust. In order to properly fry dumplings in a frying pan without them burning, follow the recipe.

You will need:

Dumplings – 20 pcs,
Vegetable oil – 100-150 g,
Spices: salt, pepper - to taste.

Method for preparing fried dumplings:

Heat a frying pan, heat the oil well, add dumplings to it, stir so that they do not stick together, add salt and pepper, and fry until golden brown, turning the dumplings periodically to fry them evenly. Remove the finished dumplings and pat dry with a paper towel to remove excess oil. Serve the dumplings hot with sauce or sour cream.

Jiaozi (Chinese), ravioli (Italians), kreplach (Jews), desam (Vietnamese), gedza (Japanese), manti and khinkali (Caucasians), chuchvara (Uzbeks) - what unites all these names?

All of the listed culinary masterpieces of folk cuisine are prepared according to the principle of filling with dough, and the filling can be not only meat, but also fish and even vegetables. Yes, yes, the Russian version is dumplings with meat, and we will talk about them.

“Pelmen” - according to Dahl - is pel (ear) + nyan (bread), a word of Permyak origin; even before the 16th century, dumplings were first mentioned in the Urals, and closer to the 17th century, the whole of Russia learned about them.

The basic recipe for the ideal dumpling dough is flour + water + salt in a ratio of 3 to 1 + to taste.

Eggs;
Sour cream – gives the dough a slight sourness and special tenderness;
Kefir (instead of or together with water);
Milk (instead of or with water);
Mineral water with gas (instead of water);
Steep boiling water (choux pastry);
Butter/ghee/vegetable butter – makes the dough more pliable;
Tomato paste;
Salt\sugar.

A successful dumpling dough can be described as:

Soft but cool;
Plastic, holds its shape well;
It is easy to roll out to the desired thickness (does not shrink);
The edges are well fixed.

Water dumpling dough (basic, classic, basic)

This is a classic recipe, a base, so to speak, from which various variations come.

The kneading method is extremely simple.

All the flour is sifted onto the table in a mound, a crater is made in the center of the flour mound, we dilute the salt in water and pour it into the resulting hole.

Using a fork or spoon, carefully stir in the flour in a circle, a little effort and all the flour will mix with water, then proceed to kneading with your hands.

It is more convenient to knead by hand on a table previously dusted with flour. The dough is ready when it stops sticking to your hands or the table and is quite cool to the touch, but not clogged and soft.

Next, you need to let the dough rest (ripen), to do this we block the air supply (cover it with a dish or hide it in a bag) and leave it to infuse for about half an hour, you can do it right on the table where you kneaded it.

Step-by-step recipe for dumpling dough: classic without eggs

Flour – proportions of the basic recipe;
Water – proportions of the basic recipe;
1 egg;
1 teaspoon sunflower oil (can be without oil);
5 gr. salt.

Calories per 100 grams are about 210.

The kneading method is similar to the basic recipe, the only difference is that water is poured into the well, in which not only salt is mixed, but also a broken egg, and at the end oil is also mixed in.

Other dumpling base recipes

Smetanoye

6 parts flour;
1 part sour cream (fat content is not important);
3 eggs;
1 part water;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + an hour for proofing.

Calories per 100 grams are about 260.

Mix the liquid parts of the recipe and add them to the dry ones. The dough is pleasant to knead, it is quite tight and manageable. You need to let it rest for about an hour. And you can make dumplings (or dumplings).

Kefir

2 parts flour;
1 part kefir (fat content is not important);
5 gr. salt for each part of kefir.

There are about 200 calories in 100 grams.

Sift the flour into a heap, pour kefir into the center, having previously dissolved the salt in it, and mix the flour and kefir, first with a fork, then with your hands. We leave to rest without access to air for 30 - 40 minutes.

After the time has passed, you can begin to form dumplings (or dumplings).

Dough with milk

5 parts flour;
1 part milk;
2\3 parts water;
2 eggs;
1 tsp. refined sunflower oil;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 220.

Sift the flour onto the table in a lump, form a hole with your hand, break the egg into it, pour in the milk mixed with salt and water. Knead the dough until it is as soft as an earlobe, let it sit and start sculpting.

Soda water dough

4 parts flour;
5 parts carbonated non-sweet water;
1 egg;
Salt/sugar to taste.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 180.

Form a mound of flour with a hole in the center. Fill this hole with a stirred egg with salt and sugar, fill it all with soda and knead the elastic dough. Leave to rest for 20 - 30 minutes. The rested dough feels like an earlobe to the touch. All! You can make dumplings.

Custard

2 parts flour;
1 part boiling water;
3 tbsp. spoons of refined sunflower oil;
5 gr. salt.

Total cooking time: 20 minutes.

Calories per 100 grams are about 240.

Mix flour with salt, pass through a sieve, and form a mound on the table. Make a well into which pour oil dissolved in boiling water. You need to knead this dough quickly before lumps appear. Choux pastry is not to everyone’s taste; it may seem raw and too tender, but you need to cook it at least once, perhaps just to understand how suitable it is for you. The good thing about this recipe is that it can be rolled out right away; the choux pastry does not need to rest.

Tomato

3 parts flour;
1 part carbonated mineral water;
3 tbsp. spoons (per part of the liquid) of tomato paste;
2 tablespoons of non-fragrant sunflower oil;
10 gr. salt.

Total cooking time: 1 hour.

Calories per 100 grams are about 240.

Mix liquid ingredients and salt. Thanks to the bubbles, the tomato paste will dissolve quickly and evenly. Add to flour and knead for 15 - 20 minutes. Let it ripen for half an hour. The dough is ready to roll out. Due to the absence of eggs, the resulting dough is more plastic.

Tomato paste gives the dough an interesting golden tint and an original flavor.

How to cook delicious dumplings

Filling

Now that the dough is ready, you can stuff the dumplings.

The filling can be:

Meat;
Vegetable;
Curd;
Rybnaya;
Hepatic;
Mushroom, etc.

The main thing is to be loved. The filling is a matter of taste, but more often dumplings are filled with minced meat. This is pork + beef with onions fried in oil, seasoned with salt and pepper. A classic filling option that almost everyone loves. Sometimes, of course, you want variety in the form of dumplings stuffed with squid, for example, but the classic taste will always be loved.

Modeling

There are two methods of sculpting - manual and mechanical.

You can use various devices for sculpting, for example, a dumpling maker or a ravioli processor attachment, it’s faster and easier, but the shape of a dumpling, molded by hand, familiar to everyone from childhood, the same “ear” according to Dahl, can only be achieved if you sculpt it with your hands.

The classic way of sculpting is:

Roll out the dough to the desired thickness;
Cut out (with a cup, glass, round cutter) a circle;
Place the filling in the center (more or less - depending on your preference);
Fold the dough circle in half and pinch from edge to edge (you will get a crescent);
Connect the ponytails.

If the edges do not stick well, you can moisten them a little with water.

Cooking

Our dumplings should be cooked in a large amount of water; cramped conditions are contraindicated for them. A large saucepan is filled two-thirds with water and set to boil. Before the water boils, add bay leaves and black peppercorns, everything to taste. Don't forget about salt. Spices won’t change the taste much, but they will decorate it nicely.

Do not throw dumplings into the water before it boils. The water has boiled - you can quickly and carefully lower them into the water, several at a time. We stirred it up a little and waited for it to surface.

You can still cook them for a couple of minutes after surfacing, but to ensure you don’t pull them out raw, it’s better to catch one and cut it. Is the filling ready? Yes? Great, you can catch it.

Dumplings can not only be boiled. They can be baked in a pot or fried. Cook with sauce or as a beer snack.

Innings

Having caught all the dumplings from the pan, it would be a good idea to season them with butter, it will save them from sticking and improve the taste.

You can also serve dumplings with:

Oil;
Sour cream;
Mayonnaise;
Mustard;
Ketchup;
Vinegar.

And decorate with greenery.

Tips for housewives, as it is now fashionable to call them - life hacks:

After kneading, the dough should be allowed to rest at room temperature and without air access; this can be a bowl or bag in which the dough should be placed. After this, the dough will be even more pliable and smooth;
Vegetable oil in the dough will allow you not to be afraid that the dough will dry out or crack when frozen;
The liquid used in kneading the dough should be warm. Approximately 35-40 degrees, then kneading the dough will be easier;
You can make sure that the dough has rested enough by pinching it or pressing it with your finger; if it holds its shape well, then you can start modeling, but if after pressing it quickly comes back, then you should give it more time;
If the dumplings do not stick together well, you can brush the edges with water;
The flour must be sifted;
When kneading dough, it is more convenient to start mixing the liquid and flour with a fork, and only then move on to kneading by hand;
Dough based on fermented foods is perfect not only for dumplings, but also for dumplings and even khachapuri;
To make the filling tasty and juicy, you need to throw it on the table a couple of times, beat it so that excess air comes out, then add a little broth and beat it again after stirring;
To understand what ideal dumpling dough should feel like, touch your earlobe;
The dough can be tinted with natural dyes (beets, spinach, curry), children will be very happy.

Bon appetit!