Recipe for dough for dumplings on the water and its delicious options. How to make delicious dumplings

In this article, we tried to collect the best recipes on how to make dough for dumplings: simple, on water, on whey, on kefir, custard. Take note!

Dough for dumplings - delicious recipes

Classic dumpling dough

Ingredients:

  • flour - 2 cups,
  • water - 0.5 cups,
  • eggs - 2 pcs.,
  • salt to taste.

Cooking:

  1. Sift flour into a bowl, make a funnel in it.
  2. Mix eggs with salted water and pour into a funnel.
  3. Carefully raking flour from the walls of the funnel, knead the dough of medium density.
  4. Then put it on a well-floured cutting board, knead thoroughly again, cover with a towel or an overturned bowl and let it ripen for about half an hour.
  5. The resulting elastic dough is divided into parts and used to make flatbread for dumplings.
  6. Keep the dough not used for cutting covered so that it does not wind.

Dough for dumplings on water with vegetable oil

Ingredients:

  • wheat flour - 500 g,
  • vegetable oil - 3 tbsp. l.,
  • salt - 1-2 pinches.

Cooking:

  1. To prepare dumplings on water, you must first heat a glass of water (the temperature should be 85-90 degrees, only then the dough will be strong and will not fall apart during cooking), add salt and vegetable oil there.
  2. Pour the flour into a bowl and pour the mixture into it. Knead the dough for dumplings, wrap the dough in cling film and leave for an hour.

Dough for dumplings on water with egg

Ingredients:

  • wheat flour - 500 g,
  • chicken egg - 2 pcs.,
  • water - 150 g,
  • salt - a pinch.

Cooking:

  1. To prepare dumplings, sift the flour into a bowl, make a funnel in it, beat the eggs into the funnel, add salt and pour in cold water.
  2. Knead a smooth dough that will not stick to your hands, and immediately make dumplings out of it.

Dough for making dumplings with milk

Ingredients:

  • chicken egg - 1 pc.,
  • milk - 100 ml,
  • wheat flour - 400 g.

Cooking:

  1. To prepare the dough for dumplings in milk, you need to break an egg into a bowl, beat. Add milk and stir.
  2. Pour the flour into a bowl and pour the liquid into the well. Gently stir with a fork, then knead with your hands.
  3. The dough should be tough.

Dough for dumplings on kefir

Compound:

  • kefir - 400 ml,
  • chicken egg - 1 pc.,
  • soda - 1/3 tsp,
  • salt - 1/2 tsp,
  • wheat flour - 700-800 g.

Cooking:

  1. To prepare dumplings on kefir, pour kefir into a bowl. Beat the egg, add to the yogurt and mix.
  2. Pour some of the flour into a bowl and pour the egg-kefir mixture into the recess. Mix gently with a fork and add flour as needed.

Dough for dumplings on whey

Compound:

  • wheat flour - 1000-1100 g,
  • chicken egg - 1 pc.,
  • serum - 0.5 l,
  • salt - 0.5 tsp.

Cooking:

  1. Crack an egg into a bowl and beat. Add whey and salt, mix.
  2. Pour 800-900 g of flour into a large bowl (we will add the rest later), make a recess and pour the whey with eggs.
  3. Mix gently with a fork and add flour as needed.
  4. Knead until it stops sticking to your hands.


Properly prepared dough for dumplings on water literally melts in your mouth. Let's learn how to cook it so that any dumplings you always succeed without any hassle?

Ingredients (for 3-4 servings):

- wheat flour - 2 tbsp. (glass - 250 g);
- selected chicken eggs - 2 pcs.;
- purified water - 3-4 tbsp. l.;
- salt - a pinch.

Recipe with photo step by step:





1. To prepare a thin but tender dough for dumplings, it is imperative to sift the flour. This procedure will not only rid the flour of small debris, but also saturate it with oxygen. Sift the flour into a bowl or directly onto the cutting board on which you will knead the dough.




2. Make a well in the middle of the flour hill. Beat in the chicken egg.




3. Pour in 3 tablespoons of clean cold water. Do not rush to pour in the fourth. Start kneading the dough, gathering the flour from the bottom and pressing it firmly into the liquid. Try to keep the egg and water from spreading over the flour, but staying inside. Then the dough will turn out without lumps, homogeneous and elastic. If you find it difficult to knead the dough, no additional water needs to be added. Maximum - 2 tablespoons per cup of flour. If you add more, the dough will be much easier to knead, but it will stick to the work surface and the rolling pin, be less elastic, and dumplings from it will fall apart when cooked. Gradually knead the dough and knead it intensively until it becomes soft, almost like plasticine. This may take 5 to 15 minutes. Properly cooked dough should be tight, elastic and not sticky to hands, not hard. Shape the dough into a ball and wrap it in cling film. If you have time, put the dough in the refrigerator. It should be there for at least an hour. If the time is no more than half an hour, then leave the wrapped dough for dumplings at room temperature.





4. Cut the finished dough into several pieces and roll out thinly. If the dough is cooked correctly, it will roll out easily without adding flour. But if it does get a little sticky, dust your work surface with flour. Roll out, changing directions and turning the layer several times. The thickness of the rolled dough is ideally 1 mm. Squeeze circles from a thin, almost transparent dough with an ordinary glass. Lay out any (salty or sweet) filling, pinch the edges. Throw the molded dumplings into boiling water. Cook for 3-4 minutes (after surfacing - 30 seconds). Remove with a slotted spoon and serve with sour cream or sauces.
It's so easy to prepare the dough for dumplings on the water, I tried to paint the recipe in detail, so that even a novice in cooking would understand how to cook it.

It happens: they decided to stick appetizing homemade dumplings, but forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to pick up the recipe. A method will come in handy on how to make delicious dough for dumplings without eggs, and in fasting, when the selection of products is especially strict, and the menu must remain nutritious enough to keep you and your family healthy.

Recipe 1. Simple

The dough for dumplings without eggs, made according to the classic recipe, has a pleasant taste, it turns out to be moderately elastic and soft, while saving on ingredients. This option is perfect for cooking in a bread machine - just use the "Dough", "Pizza", "Dumplings" function. Just load all the products into the device, after the batch is over, take out the mass, wrap it with a film and let it lie down for about 60 minutes.

Ingredients:

  • 3 cups flour;
  • 1 glass of water;
  • 2 tbsp. tablespoons of vegetable oil;
  • 1 teaspoon of salt (with a slide).

Advice
Different types of flour require different amounts of water. The desired consistency will be obtained if you first take half the flour indicated in the recipe, and pour it in as you knead.

How to cook:

  1. Mix flour with salt.
  2. Add water and knead the dough with your hands for no more than one minute.
  3. Leave for 30 minutes. During this time, the gluten contained in the flour should swell.
  4. Pour in the oil and mix well by hand. The oil should be completely absorbed, and the dough should be soft and stick a little to the surface of the table.

Advice
The mass during rolling will be very pliable, if you do not sculpt dumplings immediately, but send the dough to the refrigerator, wrapping it with plastic wrap for about an hour and a half.

The dough on the water is perfect for making dumplings with potato filling.

Recipe 2. With milk

Dumplings in milk are much more tender in taste than if eggs are added during cooking.

Ingredients:

  • 3 cups flour;
  • 1 glass of milk;
  • half a teaspoon of salt.

How to cook:

  1. Salt 2 cups of flour and pour in milk. Mix well with a spoon until you get a homogeneous consistency.
  2. Pour the remaining glass of flour in portions, while kneading the mass with your hands. Knead the dough thoroughly, gradually it will become elastic and stop sticking to your fingers and the surface of the table.
  3. Wrap the mass in cling film and let it brew for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can cook dumplings not immediately, but the next day.

Recipe 3. With potatoes

Vareniki with potatoes are hearty, very tender and tasty, if you roll out the dough thinly, you should get about 90 pieces.

Ingredients:

  • 2-3 cups flour;
  • 9 potato tubers (medium size);
  • 3 onions;
  • 3 art. tablespoons of vegetable oil (for frying onions);
  • 1 teaspoon of salt.

How to cook:

  1. Remove the skin from the potato tubers, cut into pieces and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it to make puree.
  2. Mash potatoes by adding broth to it.
  3. Chop the onion and fry in oil in a frying pan.
  4. Combine onion and puree.
  5. Sift the flour into the puree with the onion while the mixture is hot. Use a whisk, fork, or mixer to avoid burning your hands. Gradually the potatoes will cool down. Add flour - you get an elastic and fairly steep dough, like for dumplings.
  6. Make dumplings: separate small lumps from the mass, roll them into bundles and cut into pieces, about 2 cm thick.
  7. Fill a wide saucepan with water (should be about 2 liters), boil, add salt and pour dumplings into the middle - so that they do not stick together.
  8. After surfacing, boil for about 4 minutes.
  9. Remove with a slotted spoon, put a piece of butter on a hill. Serve with sour cream, fresh herbs or your favorite sauce.

Recipe 4. In Ukrainian

Traditional Ukrainian dumplings are cooked on kefir. To make the mass airy and soft - add soda. Ready dumplings are large, with thick walls, but very delicate in taste.

Ingredients:

  • 3 cups flour;
  • a third of a glass of water;
  • two thirds of a glass of kefir;
  • 1 teaspoon of soda (without a slide);
  • half a teaspoon of salt.

How to cook:

  1. Mix flour with soda, salt.
  2. Combine water with kefir.
  3. Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should turn out to be thick enough and not stick to your fingers.
  4. Let the resulting mass lie down for 20 minutes.
  5. Fill a wide saucepan two-thirds full with water, salt and bring to a boil.
  6. Pour dumplings into boiling water and cook after surfacing and swelling for one minute.

Advice
If the mass sticks to your hands, add a little more flour to it.

Recipe 5. Custard in boiling water

Choux pastry for dumplings is excellently rolled into a thin layer, practically does not dry out, its taste goes well with sweet and ordinary fillings. In this case, the products used are simple, but the result is amazing.

Ingredients:

  • 400 g flour (about 3 and a half cups);
  • 250 ml of boiling water;
  • 3-4 st. tablespoons of vegetable oil;
  • half a teaspoon of salt.

Advice
Kitchen gadgets will help facilitate kneading the dough: a mixer or a food processor.

How to cook:

  1. While stirring with a spoon, pour oil into boiling water, salt and pour 200 g of flour (a little more than a glass).
  2. Stir first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
  3. It is important to achieve a uniform consistency. The mass should be similar to plasticine - smooth, soft and dense, without lumps.
  4. Start shaping the dumplings as soon as the dough is well kneaded.

Advice
If the mass turned out to be too thick, put it in the refrigerator for half an hour, wrapping it with cling film beforehand. After that, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. From it you can make pita bread or pasties.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of custard dough is elasticity, so when kneading, you may not need all the amount of flour that is indicated in the recipe.

Ingredients:

  • 3 cups flour;
  • 1 glass of milk;
  • 1 teaspoon of milk.

How to cook:

  1. Combine 2 cups flour with salt.
  2. Pour the milk into the flour, stirring with a spoon at the same time - the mass should turn out to be homogeneous.
  3. While kneading the slightly cooled dough with your hands, add flour in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid. It is very convenient to sculpt dumplings from it.
  4. Wrap the dough in plastic wrap and let it rest for half an hour.

Recipe 7. On sour cream

The dough cooked on sour cream is fluffy, tender and soft.

Ingredients:

  • 3 cups flour;
  • half a glass of water;
  • 3 art. spoons of sour cream;
  • half a teaspoon of soda;
  • the same amount of salt.

How to cook:

  1. Mix a little warm water with sour cream, salt.
  2. Pour the mixture into a bowl and add the sifted flour there, add soda.
  3. Mix well by hand. The finished dough will not stick to your hands.
  4. Wrap the mixture in cling film and leave in a warm place for half an hour.

The dough is ready, it will make not only excellent dumplings, but also no less tasty dumplings.

Recipe 8. With cottage cheese

Classic, cottage cheese lazy dumplings can be made without adding eggs. They turn out to be no less tasty and many people like them even more than those made with eggs.

Ingredients:

  • 400g soft, non-grained cottage cheese;
  • 2-3 tbsp. spoons (55 g) of granulated sugar;
  • 3 art. spoons of semolina;
  • a pinch of vanilla sugar;
  • some flour for dusting.

How to cook:

  1. Mix semolina, cottage cheese and granulated sugar in a deep container.
  2. Salt, add vanilla sugar and mix thoroughly again.
  3. To make the semolina swell, let the dough rest for 20 minutes.
  4. Make small balls from the curd mass, roll in flour.
  5. Boil water in a wide saucepan.
  6. Pour dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Advice
Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then mix well with a spoon.

Serve the finished dish to the table with condensed milk, sour cream, jam.

The following recommendations from experienced chefs will allow you to prepare a really tasty dough for dumplings:

  1. Dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
  2. Be sure to sift the flour before you start kneading the dough. This will saturate it with air, the dough will turn out more magnificent, as the fermentation process will go more actively.
  3. Cook dumplings in plenty of water. They should swim freely in it.
  4. After cooking, transfer to a plate and immediately mix with the addition of butter. This will keep them from sticking together.
  5. If you are making eggless dumplings, then it is better to use durum wheat flour.
  6. An elastic and non-sticky dough will turn out if you knead it for a very long time, about 10-20 minutes, adding flour in small portions.
  7. It is necessary to wrap the dough with cling film so that it does not “wind” in those 30 minutes while it is infused. Another option is to simply grease the mass with vegetable oil.

The dough for dumplings is not only an important component of everyone's favorite dish, but also a kind of tribute to traditions. Store-bought convenience foods are nothing compared to properly home-made dough, topped with delicious toppings and fresh sour cream. The real pinnacle of culinary skills is to know a separate dough recipe for dumplings with different fillings.

Although dumplings can be found in almost all Slavic peoples, they gained the most popularity thanks to Ukrainian cuisine.. The traditional dough recipe in Ukraine involves the use of kefir or whey, wheat flour, soda and salt. Eggs were not added to the dough.

Today, a similar recipe is used quite often, but there are many other ways to knead the dough. So, for example, instead of kefir, you can take boiling water by making. It is great for dumplings with a sweet filling. With sour cream, the dough will turn out more tender, and with eggs - tasty and elastic. You can also add a pinch of sugar along with salt for a richer taste.

Roll out the dough also in different ways. Some prefer dumplings with thick walls and little filling, while others, on the contrary, make the dough quite thin.

If the dough is properly prepared, then making dumplings will not be difficult. To do this, it is enough to roll it into a layer and cut out even circles with a glass. After adding the filling, the edges need to be pinched to make a figured “scallop” - the visiting card of any dumpling.

Serve ready dumplings with sour cream. For dumplings with salty filling, roasted onion or cracklings are also suitable.

Secrets of making the perfect dough for dumplings

Homemade dumplings are a real treat for the whole family. There are a lot of fillings for dumplings, so there should be several dough recipes in stock. If you don't know how to make delicious dough for dumplings at home, the following tips will come in handy:

Secret number 1. Before making dumplings, the dough should be allowed to infuse from 15 minutes to 1 hour, depending on the method of preparation.

Secret number 2. It is better to use the dough in parts, without taking it completely out of the film or bag.

Secret number 3. Choux pastry should be kneaded with a spoon.

Secret number 4. The finished dough must be rolled out into a thin layer (3-4 mm) and cut out blanks for dumplings in it using a glass or cup.

Secret number 5. It does not take long to knead the dough for dumplings. Enough to make it uniform.

Secret number 6. Before kneading the dough, sprinkle your hands with flour, as the dough for dumplings is usually quite sticky.

Secret number 7. When adding ingredients to the dough, it is better to pour less flour than in recipes, so that it is easier to adjust the consistency of the dough.

Secret number 8. When choosing a dough recipe, it is important to decide how to cook dumplings. For a steamed dish, a softer dough is suitable, for example, on kefir, and for cooking in boiling water, you can make dough on water.

Secret number 9. With the right choice of dough, dumplings cook very quickly (1-2 minutes after boiling water).

To make the dough especially tender, sour cream is added to it. If desired, it can be replaced with another fermented milk product. It is advisable to use boiled water at room temperature. For the filling, potatoes with onions are perfect. This amount of dough will take 5-6 potatoes.

Ingredients:

  • Flour - 450g;
  • Sour cream - 3 tablespoons;
  • Salt - ½ tsp;
  • Soda - ½ tsp;
  • Water - 100 ml.

Cooking method:

1. Sift flour into a deep bowl, add salt and mix;

2. Put sour cream in a separate bowl, mix with soda;

3. Transfer sour cream to a bowl of flour;

4. Add water in small portions, constantly stirring the dough;

5. Knead the dough and wrap in cling film;

6. Leave the dough for 20 minutes in a warm place.

Interesting from the network

Very simple, which will require a minimum of products and time. It is suitable for dumplings and dumplings with all salty fillings. Such a dough is very easy to roll into a thin layer, while it will not tear and retain elasticity.

Ingredients:

  • Flour - 500g;
  • Water - 1 glass;
  • Salt - 2 pinches;
  • Vegetable oil - 2 tbsp.

Cooking method:

1. Warm up the water a little, pour it into a deep bowl;

2. Add salt and vegetable oil, add flour in several stages;

3. Knead a stiff dough and remove it for 1 hour in a plastic bag.

Sweet dumplings are a special treat, which means that the dough for them should be special. Having chosen cherries as a filling, it is important to make such a dough that would not harden from the juice. This recipe is most suitable for dumplings that will be cooked in boiling water. The finished dough will turn out homogeneous and will stick to your hands a little.

Ingredients:

  • Flour - 300g;
  • Water - 250 ml;
  • Vegetable oil - 2 tablespoons;
  • Soda - 1/3 tsp;
  • Salt - 1/3 tsp

Cooking method:

1. Mix soda, salt and flour in a deep bowl;

2. Pour vegetable oil into a glass;

3. Bring water to a boil, pour into a glass of oil;

4. Pour the contents of the glass into a bowl of flour and stir with a spoon;

5. Knead the dough with your hands and start sculpting.

Cheese dumplings are a unique dish that can be both sweet and savory, depending on the chef's preferences. The dough from this recipe is perfect for both cases, as it turns out to be neutral in taste. It can also be used for dumplings by adding a little more flour. From the indicated amount of ingredients, about 600 g of dough is obtained.

Ingredients:

  • Flour - 3 cups;
  • Water - 1 glass;
  • Salt - 1 tsp;
  • Egg - 2 pcs.

Cooking method:

1. Break eggs into the container of the bread machine, add salt and boiled water;

2. Sift the flour and pour it into the rest of the ingredients;

3. Select the program "Dough kneading" or "Dumplings", depending on the model of the bread machine;

4. Roll the finished dough into a ball and place in a bag;

5. Remove the dough in the refrigerator for 1 hour.

Dumplings from such dough are obtained in the best traditions of Ukrainian cuisine - with thick walls, but at the same time tender and very soft. The dough itself comes out very voluminous and airy, not dry and elastic. You can choose any filling, depending on your mood. Instead of kefir, whey is also suitable - it will need half a glass.

Ingredients:

  • Flour - 3 cups;
  • Kefir - 2/3 cup;
  • Water - 1/3 cup;
  • Salt - 1/2 tsp;
  • Soda - 1 tsp

Cooking method:

1. Sift flour and pour into a deep bowl;

2. Add salt and soda to the flour, mix;

3. Pour kefir and water into one glass;

4. Pour the contents of the glass into a bowl of flour, knead the dough with your hands;

5. Wrap the dough in a film and let it brew for 20 minutes.

Now you know how to cook dough for dumplings according to the recipe with a photo. Bon appetit!

1. Pour drinking water at room temperature into a bowl. Then add odorless vegetable oil, vodka and eggs. Vodka gives the dough extra elasticity. Instead, you can take table vinegar.


2. Stir the liquid base so that the products are evenly dissolved. You do not need to beat with a mixer, just mix with a whisk or a fork.


3. Gradually add flour to the bowl, sifting it through a fine iron sieve.


4. Start kneading the dough. At first, you can work with a spoon, gradually adding flour.

Secret: if you make dumplings with cottage cheese, then the curd filling will look beautiful in chocolate dough. Therefore, replace part of the flour, for example, 50 g, with cocoa powder. Then the dough will turn chocolate. By the way, the taste of chocolate dough will still be in harmony with cherry or strawberry filling.


5. Then continue kneading the dough with your hands. So that it does not stick to your palms, grease them with vegetable oil or sprinkle with flour.


6. Wrap the dough in a plastic bag and refrigerate for one hour.


7. Divide the finished dough into the necessary parts with which it will be convenient to work, while keeping the others in the refrigerator, covering with a bag so that it does not become weathered.

Note: If you wish, you can freeze part of the dough by wrapping it in a plastic bag or parchment paper. Defrost it naturally, first in the refrigerator, then at room temperature.