Dumplings - family dish. Maybe, many remember how in childhood the whole family gathered around the table. One of the family members kneaded the dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.

In the cuisine of almost any country you can find something similar to dumplings - tortellini. in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in central Asia and India, manti in Central Asia, tsao-tzu in China, etc.

After all, what’s easier is to prepare the dough and put the filling inside.The good thing about dumplings is that they can be frozen and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to prepare dinner. Once - and you're done!

The content of the article:

TO– useful tips

How to make dumplings - video

But it turns out that there are a great many dough recipes, not fewer recipes different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as home-cooked dumplings. And if the whole family participates in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

TOHow to make dumpling dough at home– useful tips

To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the dough for dumplings.

I will share with you the secrets to make it soft and delicious dough for homemade dumplings. You can also make dumplings from dumpling dough.

• Firstly, I treat the test as an animate object. I am sure that any dough dish should be cooked only in good mood, with soul.
• Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough turns out more tender and airy.
• Thirdly, when kneading any dough, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourthly, for greater strength of the dough, you can add a pinch of semolina.
• Fifthly, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for quite a long time until it stops sticking to your hands.
• Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic.
• Eighth, the dumplings will taste better if the dough is rolled out thinly. But don’t overdo it here - if the dough is too thin, when you put it on itfilling may tear.
• Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic dumpling dough recipe

Classic recipe Dough for dumplings has been known to us for a long time, and it is perhaps the most common and simplest.

Ingredients:

• Flour – 0.5 kg.
• Water – 1 glass.
• Egg – 1 pc.
• Semolina - a pinch
• Salt - 1 tbsp. l.
• Vegetable oil – 1 tsp.

Sift the flour into a bowl and make a well in it, add semolina. Beat the egg into the hole and add vegetable oil.

Stir the dough with a spoon. Add salt to warm water and pour into the dough.

When the water has absorbed all the flour and the dough has become dense, place it on a floured work surface and knead the dough with your hands.

Knead for about 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to rise for 20-30 minutes.

Choux pastry for dumplings

Choux pastry The good thing is that, thanks to brewing with boiling water, it turns out to be very elastic and soft, and does not stick to either the rolling pin or your hands. This kind of dough is easier to roll out and mold than classic dough.

Ingredients:

• Flour – 3 cups
• Water (boiling water) – 1 glass
• Egg – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Salt – ½ tsp.

First, set the kettle to boil. While the water is boiling, beat the egg into a bowl, add salt and vegetable oil. Stir. Sift the flour and pour the eggs and butter into the well, stirring with a spoon.

Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. If necessary, add flour.

The exact amount of flour depends on its type and quality. Therefore, if you think that the dough is a little liquid, you will have to add more flour. Just be careful not to overdo it, as the dough may become too thick and the dumplings will be tough when cooked.

Let the dough rise for 20 minutes. Then we roll out and make dumplings.

Dough for dumplings with milk

Ingredients:

• Sifted flour - 3 cups
• Warm milk – 1 glass
• Egg – 1 pc.
• Vegetable oil – 1 tsp.
• Salt – ½ tsp.

Pour 2 cups of flour into a bowl, make a hole into which we beat the egg and add vegetable oil. Pour in warm milk and stir with a spoon.

Pour 1 cup of flour onto the table, place the still liquid dough on it and knead thoroughly.

Dough for dumplings made with milk is more tender and softer than with water. I've been making dumplings lately using this recipe. You can dilute milk with water in a 1:1 ratio.

Dough for dumplings and dumplings with kefir

Great recipe perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and fluffiness.

Ingredients:

• Sifted flour – 5-6 cups
• Kefir – 0.5 l.
• Egg – 1 pc.
• Salt – ½ tsp.
• Sugar – 2 tbsp. l.
• Soda – 1 tsp.
• Vinegar – 1 tsp.

Mix egg, sugar, salt and kefir in a bowl.

Quench the soda in a glass with vinegar and pour the liquid into the dough.

Add 2 cups of flour, stir until we can stir with a spoon.

Place the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and to prevent the dough from getting chapped on top, cover with a glass bowl.

Dough for dumplings with mineral water

The dough for dumplings and dumplings made with mineral water turns out soft and loose due to the carbon dioxide bubbles in the mineral water.

Ingredients:

• Sparkling mineral water – 1 glass
• Flour – 4 cups
• Egg – 1 pc.
• Salt, sugar - ½ tsp each.
• Vegetable oil – 4 tbsp. l.

Beat the egg into a bowl and pour mineral water. Add salt, sugar and vegetable oil. Add sifted flour and stir. Knead well on the table, adding flour as needed.

Dough for dumplings no eggs

Ingredients:

• Water – 1.5 cups
• Flour – 3 cups
• Salt – 1 tsp.

This simple dough recipe for dumplings and dumplings is good during Lent, as it does not contain eggs or milk.

Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send to rest for 30 minutes.

Dough recipes for dumplings are also suitable for making dumplings. But the fillings for dumplings and dumplings are: a large number of, that we will analyze this in a separate blog topic.

How to make dumplings

But in order to find out how to make dumplings,with your hands or with the help of a dumpling maker, what a variety of dumpling shapes have been invented, watch this video.

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- this is a dish from boiled products from fresh yeast-free 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 universal dish- dumplings are good for both everyday use, and for a festive feast.

Minced meat for 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 time home cooking dumplings united several generations in one kitchen. We made dumplings with the whole family on weekends large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not original 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, you can buy dumplings in supermarkets in the form of a frozen semi-finished product with various fillings It’s not difficult, but dumplings prepared at home yourself are still considered delicious. 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 flour for the dough premium. 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 recipe dumpling dough. 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:

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

How to cook:

1. Sift the flour well to enrich it with air.
2. Make a mound of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in a thin stream of water.
4. Knead the dough until it is smooth and elastic.
5. Cover up ready dough cling film or a towel to prevent it from winding.
6. 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:

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

How to cook:

1. Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the well in a thin stream.
6. Knead the dough until it becomes homogeneous and no longer sticks to your hands.
7. Cover the finished dough with cling film or a towel.
8. 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

Homemade minced meat is main secret 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 using paper towel or napkins. Place the finished minced meat in 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 back ham. If desired, you can remove fatty streaks from a piece of meat.

You will need:

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

How to cook:

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

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:

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

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder using a large mesh.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the finished minced meat in the freezer so that it freezes a little.
6. 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 turn out juicy and tender. To prepare it, use chicken breast.

You will need:

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

How to cook:

1. Cut the chicken fillet into small strips.
2. Skip chicken fillet and onions through a meat grinder.
3. Mix salt with water. Add salt water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the finished minced meat in the freezer until it freezes a little.
6. 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 it was popular among housewives special form for preparing dumplings, which increased the speed of modeling and was indispensable in the manufacture large quantity products.

Recently, convenient kitchen appliances for making dumplings at home - 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:

1. Sprinkle the mold a small amount flour so that the dough does not stick.
2. Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
3. 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.
4. Place the filling in them.
5. Place the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim excess dough from edges of pan.
8. Carefully remove ready-made 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 traditional way making dumplings by hand:

1. Dust the work surface with flour to prevent the dough from sticking.
2. 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.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
7. Flour a large flat dish or cutting board.
8. 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

Cook dumplings with minced meat fast and simple:

1. Pour water into a saucepan and place it on medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. 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.
5. Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
6. Immediately after cooking, remove the dumplings and place on plates. Serve meat dumplings Can be done with broth.

Calorie content of homemade dumplings

The leader in calorie content are homemade dumplings 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:

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

How to cook:

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

What to remember

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

See you in the next article!

Most housewives know how to make dumplings. What's easier: knead the dough, grind the meat through a meat grinder, stick it, boil water, and beautiful hearty dish ready. However, it takes a lot of time to prepare it. How can you prevent your dumplings from looking like they were bought in a supermarket? You don’t want long periods of standing at the kitchen table and stove to go to waste, do you? If you follow our advice, you will make dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most authentic and delicious in the world.

The best dish is made from homemade dough

Most often, we buy dumplings in stores ready-made. But how can they compare with store-bought ones?! Homemade minced meat and the dough is always unique. For the filling, you can take meat from different animals, choose spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that your figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks turn out the dough gray, inelastic and difficult to mold?

Required Products

How to make delicious dough is very simple.

Ingredients:

6 glasses wheat flour premium quality;

1.5 glasses of water;

1 teaspoon salt.

It is very rare to find in cookbooks or on cooking websites. correct sequence how to make something delicious elastic dough for dumplings. The point is not that chefs or technologists are trying to hide the main secret. They just focus on correct ratio ingredients, assuming that the technology for handling them is a priori obvious to everyone.

Flour selection

To make delicious dough for dumplings, you first need to purchase good flour. The best wallpaper is from durum varieties wheat type durum, highest quality. This flour contains a lot of gluten. Products made from it do not turn sour when cooked. The dough does not darken. By the way, you can determine what kind of flour you got by the color of the resulting dough. If it remains as white as the flour, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. You don’t have to worry about gaining extra pounds from this type of flour.

Oxygen saturation

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? You need to sift the flour through a hair or fine metal sieve twice. They don’t write about this anywhere either, but this is one of the main secrets good test. Take the time to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather arbitrary question. It all depends on the quality of the product and its gluten content. Accordingly, the amount of salt and water is always different.

To salt or not to salt?

Don't get attached to exact numbers, which the recipe dictates delicious dough on dumplings found in a cookbook. Better take our advice. It is as follows. Salt not the flour or the finished dough, but the water with which you will dilute the flour. Pour one and a half glasses of boiled liquid into the container and add salt to taste. It should be a little salty. Some chefs don’t add anything at all to their delicious dumpling dough. To make the dish successful, they salt the water in which they cook the finished dumplings. It makes sense. If you throw dough products into salted boiling water, they will not stick together or fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.

Dough elasticity

The most delicious dough for dumplings is obtained if you beat it, that is, lift it and throw it on the table several times. If you use this technique, the dough will even acquire good elasticity, although it will be an unsightly gray color. A recipe for delicious dumpling dough should not contain eggs. Sometimes it is recommended to add egg white, but you don’t need to do this, just as you shouldn’t add butter, which is sometimes recommended to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. She may be different quantities, but it is always present. In order for it to exhibit its properties, water is added to the product. The dough gains its greatest elasticity only after it has been kneaded in a cool place for 20-30 minutes.

Custard version

Having learned and mastered the secrets revealed here, you should definitely try making delicious choux pastry for dumplings. It's a little more difficult to do. However, it certainly deserves to be cooked. The photographs in the article will help. They show you step by step how to prepare delicious dumpling dough.

Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water in the microwave or on the stove to boiling water.

Pour three full glasses of good sifted flour into a deep bowl. Pour salted boiling water into it in a thin stream, stirring constantly. You need to try to do this so that lumps do not form. We should have a fairly liquid, homogeneous dough. If lumps are still present, break them up using a blender.

Add more flour to the bowl with the dough. Do this in parts, stirring constantly. Add flour and stir until you can do it with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn, sprinkle a fairly thick layer of flour on the table. Place the dough on it. At this stage it is still very sticky, so don't skimp. The dough will take as much flour as needed.

Knead the dough in the usual way. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. Delicious dumpling dough should be neither too hard nor too soft. At this stage, you need to hit it on the table 15-20 times.

Wrap the finished dough in food plastic film and place in the refrigerator for half an hour. During this time it will settle and gain the necessary elasticity. After 30 minutes you can take it out and start making dumplings.

We formulate, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll out the dough into a sausage and cut into several pieces. Take one piece and use a rolling pin to roll it out into a very thin layer. Using a glass or other shape, cut out circles, place the minced meat in the center and seal the edges.

Dumplings can be cooked immediately or frozen and used as needed. Since the dough is salty, there is no need to add salt to the water. Put it in it Bay leaf and a pinch of dried marjoram or basil. When the water boils, throw the dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they become not puffed up and round, but a little wavy.

Remove the dumplings with a slotted spoon and place on plates. Place it on the table butter and sour cream. Don't forget about the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.

If for some reason you cannot make dumplings on the day you prepared the dough, then after it has settled, place it in the freezer. Nothing will happen to him. When you need the product, simply defrost it at room temperature and you are ready to use.

What else can you make from dumpling dough?

Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened without yeast. It is perfect for pasties, strudels, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken bouillon. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you don’t have to worry about them falling apart and leaking. It is used even during fasting, because it contains neither eggs nor dairy products.

The flatbreads made from this dough are very tasty. If you sprinkle them with sesame seeds, flax seeds or others, you will get an excellent delicacy that will also work as a independent dish. These flatbreads are washed down with milk. This is delicious.

They make wonderful rolls and stuffed envelopes. In this case, roll out the dough into a thin layer, put the filling of meat, vegetables or soft cheese, wrap like a burrito and fry in a pan with vegetable oil or without it in the oven, placing it on a baking sheet covered with paper

With our detailed instructions you will make a very tasty dough for dumplings. The recipe for both regular and custard involves the same number products and differs only in that in the first case the flour is diluted cold boiled water, and in the second - hot.

We prepare dumpling dough at home: with water, milk, with or without eggs. Best Recipes dumpling dough - for you!

Recipe universal test, which is perfect for both dumplings and dumplings.

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

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

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

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

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

For the test:

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

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

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

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

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

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

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

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

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

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

Recipe 4: how to easily make dough for homemade dumplings

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

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

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

I drive it in chicken eggs, I start stirring the dough with a spoon.

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

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

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

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

Recipe 5: delicious dough with milk for homemade dumplings

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

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

Pour in the milk and start kneading the dough. Mix with your hands, gradually adding cold water- literally 1 teaspoon. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes stiff and stops sticking to your hands.

Dumplings are delicious dish from unleavened dough and meat. And, perhaps, there is no person who would be indifferent to them. Everyone loves them, young and old. And proof of this is the store shelves, where you can see numerous varieties from different manufacturers.

And those who buy them in the store always know very well which ones are worth taking and which ones are not. Moreover, in addition to the filling, they always pay attention to the dough, and you can often hear that in certain dumplings it tastes better than in others.

But probably everyone will agree that you won’t find anything better than homemade dumplings and homemade dough anywhere. Despite the most expensive store-bought dumplings, they will never be tastier than homemade ones.

And all because almost every housewife knows how to cook this dish, and each has her own signature recipe preparing the dough. There are quite a lot of such recipes, and every housewife believes that her recipe is the best.

Today I propose to deal with everyone famous recipes, and find out how they differ from each other and which option is best for preparing dumplings. And also learn more about the features and some secrets of its preparation.

Dough for dumplings - secrets and general principles of preparation

Although dumpling dough (unleavened) is called as such, it is used not only for their preparation, but also for preparing various pasta, dumplings, pasties, manti. And although the former are boiled, the latter are steamed, and the chebureki are even fried in oil, the basis for all these second courses is made from flour almost the same.

If you found this article useful, please share it on in social networks, the buttons of which are located at the beginning and end of the article. And also, if you have your own original recipes preparing delicious dumpling dough, share them with us in the comments. In both cases, it will be great!

And to those who are preparing dumplings today - Bon appetit!