A simple and delicious recipe for dumpling dough. Dough for homemade dumplings according to classic recipes

Dough recipes for dumplings and dumplings. Tips on how to make dough for dumplings. A dumpling can only be called a classic if it is made from elastic homemade dumpling dough.

Dumplings are a delicious dish made from unleavened dough and meat. In the cuisine of almost any country you can find something similar to dumplings - tortellini in Italy, epmanada in Spain and Latin America.

Today we will knead the dough for homemade dumplings and dumplings, which does not get soggy in the pan during cooking and rolls out thinly, does not tear, does not crack when frozen and holds the meat filling perfectly.

Dough for homemade dumplings: classic recipe

The classic version of dumpling dough is created quickly and inexpensively, but consistency must be maintained throughout. They say that the original should be as soft as your earlobe.

If it is softer, this is a signal to you that it is not ready yet, but if it is harder, you understand that the last spoon with flour was unnecessary. Know that you need to knead it with the bottom of your palm, then you can knead it with your weight without using the force of your hands. And do it right.

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. The classic recipe requires the following ingredients.

Ingredients:

Water - 1 glass (200 ml.);
Flour - 600 g;
Minced pork and beef with onions;
Salt - a pinch.

This is the most famous version of the dough for dumplings, incredibly popular among most housewives, the classic one, consisting of flour, water and salt. The recipe for making elastic dough has been passed down from generation to generation and has come down to us.

Cooking method:

Add salt to the water and mix well until smooth. You can use mineral water;
Gradually add flour, one spoon at a time, immediately stirring vigorously so that there are no lumps;
When the mass becomes thick enough, transfer it to the table and continue kneading with your hands, adding flour. You may need a little more or less flour, depending on its properties, but do not overdo it so that the dough does not turn out too hard;
When the mass is ready, that is, it becomes homogeneous and will not stick to the table or hands, cover it with a dry towel and leave for 20 minutes at room temperature;
Then divide the dough into 4 parts. Roll out part of the dough into a layer 2-3 mm thick. and cut out circles. Keep the rest of the dough under a towel;
The minced meat must be prepared in advance. For minced meat, combine pork with beef and onions;
Make dumplings in the traditional way and place them on cutting boards sprinkled with flour. Then put it in the freezer. Transfer frozen dumplings into clean bags. These wonderful dumplings are made from water dough. Bon appetit!

Video: Dough for dumplings and dumplings - a very simple recipe

Choux pastry for dumplings - a universal recipe

Some people cook only according to the classic or universal recipe. The result is choux dumpling dough, which is also suitable for making homemade dumplings.

Do you want to cook the most delicious dumplings or dumplings? Choose a recipe for elastic choux pastry in boiling water from our selection. Very well suited for making dumplings, pasties, poses, dumplings.

You can also use it to make delicious manti, pies and puff pastries. This dough for dumplings and dumplings in boiling water can be used for cooking on fasting days when oil is allowed. It is prepared without eggs.

Ingredients:

Boiling water - 1 glass;
Flour - 2 cups;
Vegetable oil - 2 tbsp. l.;
Salt - 1 tsp.

Cooking method:

Pour vegetable oil into boiling water;
Put salt there and add some flour;
Mix the mixture with a mixer equipped with a special hook. At first the mixture contains lumps, but with stirring it will soon become homogeneous;
Add all the flour little by little and continue kneading;
The result will be a soft, elastic dough. If the mixture seems a little steep, wrap it in a bag and leave for a short time. Bon appetit!

In addition to lean, there is also a variant of choux pastry for dumplings with egg. Adding eggs is necessary to obtain a denser mass; the ingredients stick together well. The mass is very plastic, which speeds up and facilitates modeling.

Ingredients:

Flour - 3 cups;
Egg - 1 pc.;
Boiling water - 1 glass;
Vegetable oil - 1 tbsp. l.;
Salt - 1/2 tsp.

Cooking method:

Beat the salt and egg with a fork;
Add flour, vegetable oil to the egg, mix;
Pour boiling water little by little into the flour mixture and knead the mixture with a spoon. Then knead with your hands. You may need a little more flour;
As a result of kneading, a beautiful elastic bun is obtained. When it has rested a little, feel free to roll it out;
From such an elastic mass it is easy to cut out circles and make homemade dumplings. Thanks to its special strength, you don’t have to spare any filling for each dumpling. As a result, we get a tasty and juicy dish. Bon appetit!

Video: Ideal choux dumpling dough for dumplings, manti, dumplings, pasties

The perfect boiling water dough for dumplings

Anyone who has at least once tried to make dumplings or dumplings at home knows that a properly prepared mass is half the success. It should be elastic, soft and durable at the same time. Only then will the finished products not fall apart during cooking. If you've never made dumpling dough in boiling water before, you've missed out on a lot.

Usually the word “custard” brings to mind associations with cake or cream for Napoleon. But it turns out that there is such a dough for dumplings or dumplings. The basis of its preparation is brewing with boiling water. And unlike classic dumplings, the mass turns out to be very soft, tender, elastic and pliable.

Even a child can sculpt from such material. Dumplings with fruits and berries made from this dough do not fall apart when cooked, and even frozen semi-finished products behave like fresh ones. And what kind of dumplings and pasties come out of it? In general, arm yourself with ingredients and let's start creating together.

Ingredients:

Water - 1 glass (200 ml.);
Flour - 3 cups;
Salt - 1 tsp.

How to prepare dough for dumplings and dumplings in boiling water:

Sift the flour through a fine sieve and mix in a bowl with salt;
We collect the salted flour in a pile and make a small depression in its center;
Bring the water to a boil and pour into the flour pit, immediately kneading the dough. However, it is not possible to knead the hot mass with your own hands, so you first need to mix all the ingredients with a spoon;
As soon as the mixture has cooled a little, bring the mass to a plastic consistency, adding a little flour as needed;
Place the finished mixture in a plastic bag in the refrigerator and leave for 30 minutes. Bon appetit!

A quick and simple dough for dumplings, brewed with boiling water, will greatly simplify modeling. The mass turns out tender, rolls out well and does not stick to your hands.

Video: Dough in boiling water for dumplings and dumplings

Elastic dough for dumplings in mineral water: recipe

How to speed up the process of preparing homemade dumplings so that the quality of the finished dish does not suffer. Dough for dumplings made with mineral water does an excellent job for this purpose. You don’t have to knead the soda dough for dumplings for a long time.

Salt and sugar instantly react with gas bubbles and dissolve. This means saving time on cooking. We use highly carbonated mineral water, the dough on it can be used not only for dumplings, but also for dumplings, manti, you can even fry pasties. So, the site presents a recipe for dough for dumplings using mineral water.

Ingredients:

Wheat flour – 3 cups;
Egg – 1 pc.;
Mineral water – 1 glass (250 ml.);
Sunflower oil – 2 tbsp;
Sugar - a pinch;
Salt – 1/2 tsp.

How to prepare dough using mineral water:

Pour 1 cup of mineral water into a large bowl;
Break an egg into it, add salt and sugar. Both salt and sugar are the main taste regulators, so you should not neglect any of them. Just a pinch, which seems not to play any role, will have a beneficial effect on the taste of the dish, even the dough. By the way, the process of adding these ingredients, or rather the reaction to them, especially to salt in mineral water, looks quite interesting;
Pour in the vegetable oil and whisk to combine;
Sift 2/3 of the amount of flour indicated in the product list into a bowl. It differs in quality and humidity for everyone, so you may need more or less. Stir with a spoon;
Place the mixture from the bowl onto a floured surface;
Knead with your hands, adding flour as needed;
Place the kneaded mass in a plastic bag and put it in the refrigerator for 30 minutes. During this time, the gluten will dissolve and make the mass convenient for work;
In half an hour, dumplings can be delivered and made. Bon appetit!

Video: Very good and tasty dough for dumplings made with mineral water

Dough for dumplings and dumplings in a bread machine

Standard products for dough are eggs, water, vegetable oil, salt, flour. However, you shouldn’t limit yourself to this; you can replace products and add something new. For example, instead of water you can take milk or mineral water; the taste of the dumpling dough will only benefit from this.

For those who do not eat eggs, starch can be added to the mixture for strength. The bread maker does an excellent job of kneading dough for dumplings, noodles and dumplings. The dough for dumplings and dumplings in a bread machine is a source of pride and envy, it turns out so well and is so easy to make. Custard, universal and egg mass. Features and secrets of its preparation in a bread machine.

Almost every recipe can be adapted for cooking in a bread machine. This means that everyone can choose an option with the ingredients that they like best. How to make dough for dumplings in a bread machine if you have never tried it and only have the simplest products in your arsenal? Everything in the classic recipe is very easy. Even a novice housewife can handle it.

Ingredients:

Egg – 1-2 pcs.;
Flour – 500 g;
Vegetable oil – 30 ml;
Water – 220 ml;
Salt – 2 pinches.

Cooking method:

Pour water into a saucepan, add egg, salt and shake a little until smooth;
Pour the egg mixture into the bread maker bowl, add water, sunflower oil;
Carefully pour in the flour, close the oven lid;
Turn on the “Non-yeast dough” mode, wait until the end of the program;
If there is no such mode, then do everything in the “Yeast dough” mode and turn off the device after the oven has kneaded the mass three times;
While the bun is kneading, you have time to knead the minced meat. Bon appetit!

Video: Dumpling dough in a bread machine

Ideal dough for dumplings without eggs

Dough for dumplings and dumplings without eggs is an excellent choice for both skilled and novice housewives. In the basic version of the recipe, the ingredients are very simple. You will be surprised - these dumplings will give a head start to traditional dumplings with eggs. The filling can be anything - beef + pork, chicken, pork or even fish, choose the one you like best.

The mixture for dumplings or dumplings is mixed in boiling water without eggs very quickly. The main thing is to use a spatula first to avoid burns. The result is a smooth elastic ball, without bubbles inside. It is very convenient to sculpt from it; the mass does not stick to your hands or the table at all.

Ingredients:

Flour – 450 g;
Water – 300 ml;
Salt – 1/3 tsp.

Cooking method:

To knead dough without eggs, take boiling water, pour it into a large bowl and add salt;
Add flour in parts, stirring after each addition. First, mix everything in a bowl with a spoon;
Add flour until it becomes difficult to turn the spoon. But the dough is still sticky;
Now let's continue kneading with our hands and not in a bowl, but on a board. To do this, sprinkle the board with flour;
Place the mixture on the board. We start kneading with our hands. At this time, add flour just a little bit at a time. Knead for about 10 minutes, the more intensely and longer we knead, the more elastic it will be in the end;
But that is not all. So that the dough for dumplings becomes completely smooth, plastic, pliable even without eggs, sticks well to each other, but at the same time does not stick to your hands, we put it in a plastic bag and put it in the refrigerator for half an hour;
After half an hour we get a mass that is absolutely ready for making dumplings. And all this is absolutely without eggs, the dough contains only water and flour. Everything is simple and delicious. Bon appetit!

How to prepare dough for dumplings with milk according to a step-by-step recipe

The advantage of preparing dough with milk is the ability to obtain an airy dough mass that rolls out well, is easy to mold and does not lose its shape during the cooking process.

As a rule, ordinary water is used as a liquid base for dumpling dough. But, in practice, dough for dumplings or dumplings made with milk usually turns out more tender and elastic. It rolls out perfectly and molds well, and the finished products do not lose their shape after cooking.

This semi-finished product can be prepared in different ways. The recipe below will yield quite a lot of dough, enough for sculpting more than 100 pieces. If you need to cook delicious dumplings in smaller quantities, simply reduce the amount of basic ingredients.

Ingredients:

Egg – 2 pcs.;
Milk – 1 glass;
Wheat flour – 500 g;
Sunflower oil – 1 tbsp. l.;
Salt – 1 tsp.

Cooking method:

1. Mix the flour with salt, and then begin sifting it;
2. In the center of the resulting flour mound, make a small depression and pour sunflower oil into it;
3. Break 2 chicken eggs into a bowl, mix them with warm milk, stir until smooth;
4. Pour the resulting egg mixture into the flour hole, begin to gradually knead the tasty dough with a spatula, then gradually switch to “manual mode”;
5. As soon as the homemade dough for dumplings or dumplings with milk turns into a lump and stops sticking to the walls of the container where it is kneaded, you can transfer the mass to the table and continue kneading it there. Wet your hands in sunflower oil, then stir a little more;

It is important that it turns out elastic, but pliable, and does not stick to the table and hands. However, if the test mass turns out to be too steep, add sunflower oil to it (in a small amount).

Cover the kneaded mass with a clean towel and leave it for 30 minutes at room temperature;
After standing for half an hour, we form a thick sausage from the risen dough, divide it into 4 parts, after which we roll out each part thinly;
Using a glass, squeeze out circles of equal size from the dumpling dough. Place the pre-prepared filling in the center of each circle and carefully form beautiful dumplings;
Cook the product according to the classical method in salted water. Bon appetit!

In addition to preparing dough for dumplings with milk, there are also options for kneading on a different basis. The most popular are dumplings made with sour milk, water, without eggs, as well as dumplings made without eggs and milk.

But in order to knead good tasty dough from such ingredients, you need to adhere to strict proportions and select the right ingredients for preparation.

For example, the dough for dumplings and dumplings without eggs will not be dense enough in itself, since it will not have enough gluten present in eggs. Vegetable oil will help correct this deficiency.

It is better to knead the dough with milk half and half with water if you have homemade milk. If you use a store-bought product, you do not need to stir it with water.

Video: Ideal dough for dumplings and dumplings with egg and milk

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!

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

flour - 500 grams;
drinking water - 1 glass (200 ml);
salt - half a teaspoon.

How to cook:

Sift the flour well to enrich it with air.
Make a mound of flour on the table or in a deep bowl.
Make a small well in the flour and pour in a thin stream of water.
Knead the dough until it is smooth and elastic.
Cover the finished dough with cling film or a towel to prevent it from airing.
Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with the addition of chicken eggs comes out tender and elastic.

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 level teaspoon.

How to cook:

Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
Lightly beat the eggs with a fork in a separate bowl.
Make a small well in the flour and pour the eggs into it.
Stir the salt in warm water until it is completely dissolved.
Pour water into the well in a thin stream.
Knead the dough until it becomes homogeneous and no longer sticks to your hands.
Cover the finished dough with cling film or a towel.
Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

pork - 1 kilogram;
onions - 4 pcs.;
garlic - 3 cloves;
drinking water - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the meat into small pieces.
Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
Mix salt and water in a glass.
Stir the meat with onions, add pepper.
Gently knead the minced meat, adding salted water to it.
Place the finished minced meat in the freezer for a short time.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

beef - 1 kilogram;
onions - 6 pieces;
milk 2.5% fat - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Clean the pieces of meat from tendons and films. Cut it into small pieces.
Pass the meat and onions through a meat grinder using a large mesh.
Mix milk, salt and pepper.
Pour the mixture into the minced meat and mix it well with your hands.
Place the finished minced meat in the freezer so that it freezes a little.
Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

chicken meat - 1 kilogram;
onions - 2 pcs.;
drinking water - 2 tablespoons;
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the chicken fillet into small strips.
Pass the chicken fillet and onion through a meat grinder.
Mix salt with water. Add salt water and pepper to the minced meat.
Stir the minced meat.
Place the finished minced meat in the freezer until it freezes a little.
Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

high speed of work - 10-12 kilograms of dumplings per hour;
all dumplings are of the same regular shape;
has several attachments - for preparing dumplings/ravioli, for rolling out dough.
easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

Sprinkle the pan with a little flour to prevent the dough from sticking.
Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
Place the filling in them.
Place the second layer of dough on top.
Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
Trim excess dough from edges of pan.
Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:

Dust the work surface with flour to prevent the dough from sticking.
Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
Using a glass, cut out circles from the dough.
Remove excess dough. Then it can be rolled out again and the procedure repeated.
Place some filling in the middle of each circle.
Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
Flour a large flat dish or cutting board.
Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
Add half a bay leaf and 2-3 allspice peas.
As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

sour cream 15% fat - 250 grams;
fresh herbs (dill, parsley) - 1 small bunch;
garlic - 2 cloves;
ground pepper (black or red) - to taste.

How to cook:

Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
Chop the greens.
Place herbs and garlic in sour cream.
Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

To prepare dumpling dough, use premium flour.
Knead the dough well until it becomes elastic and pliable.
For minced meat, choose fresh, chilled meat without bones, veins or fat.
Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

I am sharing the most complete and correct recipe for dumpling dough. The dough according to this recipe turns out thin, elastic and is perfect for making dumplings, khinkali, flatbreads, vertut, etc.

The right dough for dumplings

How to prepare dough for dumplings

Simple unleavened dough is made from flour, water and salt or from flour, eggs and water (milk). I will show you the most common version of unleavened dough for dumplings - with the addition of eggs.

Ingredients:

Flour – 1 cup
Egg – 1 pc.
Water – 3 tbsp. . If the dough turns out very stiff, you can add another 1-2 tbsp. water.
Salt – ¼ tsp.

Calorie content per 100 g – 236 kcal

Why are eggs added? The eggs included in the dough make it stronger and denser. This is necessary when products are boiled in water or broth.

How much water should I add to 1 cup of flour and 1 egg? Preferably no more than 3 tablespoons. If you add more, the dough will be easier to knead and roll out. But products cooked with excess water will not retain their shape and hold the filling, but will become overcooked. The harder you knead the dough, the better the finished product will be.

Why is salt added to the dough? The dough with the addition of salt becomes more tasty and aromatic. In addition, salt has increased hygroscopicity and is able to absorb water and retain it, which means that the products will be softer and more delicate in taste.

Start preparing the dough

How to prepare unleavened dough?

Recently I saw a recipe for dumplings, in which the preparation of the dough was said in just one line: “Mix an egg, a glass of flour, a pinch of salt and 2-4 tbsp. water and roll out the dough for dumplings.” Technically, the author of the recipe is not deceiving in any way - this is exactly how unleavened dough is prepared. However, a housewife who decides to follow this recipe and cook dumplings will most likely end up with dumplings that taste rough and come apart at the seams when cooked. Because the recipe omits the most important part - the technology for preparing unleavened dough for dumplings. So that such situations do not occur, and the dumplings turn out tasty and correct, I want to tell you in detail and show what, how and, most importantly, why.

Step one is to sift the flour onto a wooden board, make a hole in the top of the pile and crack the egg into the hole. Then add one, maximum two tablespoons of water, salt, quickly knead the dough with both hands so that the liquid does not spill out of the well. To do this, flour must be evenly collected from the foot of the hill and poured into the recess. Moreover, you should not just sprinkle the flour, but press it with force onto the liquid so that it is absorbed and forms a dough. For what? – So that the dough turns out uniform in structure, without lumps.

How long does it take to knead the dough? The hardest part is kneading the dough. Since it should turn out tight, this will require some physical effort. If my husband is not busy at this moment, then I ask him to take part in this and knead the dough for about 5 minutes. If you have to do it yourself, it takes about 15 minutes.

Kneaded dough

Knead the resulting dough well and roll into a ball, wrap in cling film (towel) and leave to rest for 40 minutes. For what? Aged dough becomes more elastic and easier to roll out.

How to roll out dumpling dough thinly? The thinner the better. In any case, the thickness should not exceed 1 mm. Properly kneaded dough will not tear or stick to the rolling pin and board.

If you look closely, you can see in the photo how the table pattern shines through the rolled out dough.

How to roll out the dough? Rolling should be done from the middle of the dough to the edges, periodically turning the dough over. The direction of rolling needs to be changed. Then the dough will turn out evenly thin over the entire surface.

Is it possible to sprinkle flour on the dough? Properly kneaded dough does not need additional flour. But if the dough was prepared in violation of technology, then such a need may arise. In this case, it is better not to sprinkle flour on the dough, as excess flour will make it difficult to roll out the dough and make it dry. If the dough starts to stick to the board or rolling pin, you need to add a thin layer of flour to the board.

What to do if the dough starts to dry out? Since the dough contains little water, if the housewife hesitates in the kitchen, it will begin to dry out, especially when rolled out. To prevent this, you need to roll out, add filling and sculpt products (dumplings, dumplings, etc.) quickly. It is from this need, and not from long winter Siberian evenings and idleness, that the tradition of making dumplings with the whole family comes. If an emergency occurs, then the dough needs to be rolled into a ball and covered for about 20 minutes with a damp (not wet!) napkin.

What should the finished unleavened dough look like? When rolled out, the dough should be paper thin, elastic and smooth to the touch. The color of the dough should be yellow-gray. In the photo, I deliberately put the rolled out dough on my hand and raised it a little to show what quality the dough should be: it fits your hand like a rubber glove.

The further fate of the dough depends on what you will prepare from it: dumplings, dumplings, manti, chebureki, etc.

Dough for dumplings, by the way, is perfectly stored in the freezer. But I don’t recommend cooking a lot at once, since it is very difficult to knead and roll out a large lump of dough.

P.S. I made regular dumplings from the prepared dough and believe me, none of them got soft during cooking.

Historical reference. Dumplings are a dish made from dough with various fillings; they can be made from meat and fish, or from vegetables or their various compositions and always with spices. Different peoples have their own “dumplings” and call them differently:

among the Chinese people it is jiaozi;
Italians have ravioli and tortellini;
Jews make kreplach;
in Vietnam it’s dem sum;
among the Japanese it is gyoza;
in the Caucasus - this is khinkali and poses;
in Uzbekistan - chuchvara.

What all these dishes have in common is that they have different fillings, but always wrapped in lean, yeast-free dough. Siberians, for example, prepare their dumplings from bear meat and the meat of various game and wild animals of this region of Russia.

The main thing when making dumplings is a thin dough shell. This is understandable - when dumplings appeared (in those ancient times), it was much easier to get meat than flour, and as a result, there was more filling in dumplings than the dough shell itself. The size of the dumplings is also clear - it was created so that you can eat one thing at a time.

According to historians, dumplings have Chinese roots. Since the Middle Ages, they have spread throughout China and in countries neighboring China, for example, Mongolia. There is also another version of the appearance of dumplings in several countries at once (independent of each other). The peak of popularity of dumplings occurred in the 10th-13th centuries among nomadic peoples. Their diet consisted almost entirely of meat, and due to the convenience of long-term storage when frozen, dumplings quickly took root in the kitchens of the Middle Ages.

The word “dumpling” itself, according to Dahl, comes from a combination of two Permyak words: 1) “pel” - which means ear and 2) “nyan” - which means bread.

And the first mentions of Russian dumplings can be found on the territory of modern Perm and the Urals. Later, in the 16th and 17th centuries, during the development of Siberia, all of Russia became familiar with this dish.

The basic recipe for dumpling dough without eggs is a mixture of flour, water and salt.

And all the others are simply derivatives of this recipe:

you can replace water with kefir;
you can replace water with milk;
You can add vegetable oil to the preparation;
You can add butter to the mixture
Unleavened dumpling dough can be custard.

All recipes are good, but every cook uses his own - proven and convenient.

The dough for dumplings is unleavened. For everything to work out, he needs to be simultaneously:

Cool (but at the same time soft);
Plastic;
Keep in shape;
Thin and easy to roll out;
It's good to mold.

To prevent the dumplings from falling apart when cooking, and to prevent the dough from cracking when freezing, you must follow some rules:

The liquid component in the mixture should be warm;
The flour must be sifted;
The mixture begins to be kneaded with a fork or spoon, and finished with your hands. For a well-kneaded dough, 15-20 minutes are enough;
When the dough is kneaded, it is allowed to “rest” for about thirty minutes;
Pinch the dough after half an hour or press it with your finger. If the dough “holds” its shape, feel free to start rolling out dumplings.

Recipe No. 1 Dough for dumplings without eggs

For the recipe you need:

flour 500 grams;
water 220 ml;
salt ½ teaspoon.

We start by dissolving the salt in warm water in a deep container.
Sift the flour into the same container and begin making the mixture first with a fork (or spoon) in a circular motion.
When all the flour is used, it will become difficult to stir with a fork. Continue kneading the dough with your hands. To do this, put it out of the container onto the table. The table is sprinkled with flour.
There comes a point in working with the dough when it stops sticking to your hands and the table.
The correct dough is obtained - cool to the touch, homogeneous in appearance.
Next, you need to put the dough in a bag and do not touch it for half an hour.
After 30 minutes, the dough for making dumplings without eggs is ready.