Making the dough for dumplings with strawberries correctly means getting the most authentic summer dish. All this will not take much time, and the result is amazing.

Usually, to make delicious dumpling dough, you use plain flour from ground wheat, but you can try making them using rye or buckwheat flour. The taste will be very interesting, non-standard.

For strawberries, the dough should be quite dense, because the berry releases juice. If the dough splits during cooking, the filling will all leak out.

The classic dough recipe includes a minimum of ingredients. The main thing is sifted flour and cool water. Moreover, the colder it is, the better the result will be. The density of the dough that will be obtained after kneading depends on this.

Required Products:

• Wheat flour - about two glasses;
• Medium egg;
• A small spoon of vegetable oil and salt to taste;
• About three tablespoons of cold water

Cooking process:

Take a suitable bowl, pour the specified amount of flour into it and break the egg there. Mix all this well and pour in water. Now add salt, water and oil. Knead the dough and it will come out soft.

Choux pastry for dumplings with strawberries

How to make dough for dumplings so that it does not tear, fall apart or become soft? The recipe described below always works.

Ingredients:

• 4 cups flour;
• About 300 milliliters of water;
• Refined oil - two large spoons;
• A little salt.

Cooking process:

1. Take half the flour from the total volume, pour it into a bowl.
2. Separately, bring the water to a boil and add salt.
3. Pour flour into any bowl and add water and salt. Mix well by hand or with a mixer. Pour in vegetable oil.
4. Add the remaining flour to the resulting mass. Afterwards, mix everything. The result should be a smooth lump.
5. Wrap it in something, preferably plastic wrap, and put it in the refrigerator for 20 minutes. After this time, it is completely ready for modeling.

• Do not make thick layers, you need to roll out thinly - no more than 4-5 mm.
• The dough can be stored in the refrigerator for about one day, then it begins to change color.
• To achieve maximum plasticity of the dough, you need to knead it for about twenty minutes.

Dough on water

Ingredients:

• Clean water - about a glass;
• Salt at your discretion;
• Three to four cups of flour.

Preparation:

1. Dissolve the salt in the water and place the glass in the refrigerator for about 40 minutes.
2. Pour the flour into a bowl and pour cooled water into it.
3. Mix the dough. It should turn out homogeneous. Add a little more water or flour if necessary. Let it rest for about twenty minutes and start sculpting.

Delicious kefir dough

This recipe is considered almost universal - the dough rolls out well and is perfect for every housewife.

Ingredients:

• Half a liter of low-fat kefir;
• About five hundred grams of flour;
• Salt, soda, a teaspoon;
• Sugar - a large spoon;
• One egg.

Preparation:

1. Mix salt and soda with flour.
2. Mix sugar and egg separately. Add the resulting mixture to the flour.
3. Heat the kefir a little so that it is slightly warm and add it to the rest of the products.
4. Mix the mixture well until it forms a homogeneous lump. If necessary, add more flour.

Recipe for yeast dough for dumplings

Delicious dough, ideal for berries, as it turns out very dense.

Ingredients:

• About half a kilogram of flour;
• Half a liter of liquid. It can be water, kefir or milk;
• A little salt and soda;
• Large spoon of sugar;
• Ten grams of live yeast or a packet of dry yeast.

Preparation:

1. Lightly heat the liquid you chose for the recipe, add sugar, yeast, baking soda and salt. Stir.
2. Start adding flour little by little. When it's finished, knead everything well with your hands. You should get a ball that does not float in different directions.
3. Cover the dough with something and let it rest for about forty minutes.

Dough recipe with mineral water

Have you tried making dough in mineral water yet? But in vain, it comes out perfect, soft, not sticky.

A simple dough, suitable not only for dumplings, but also for dumplings and pasties.

Ingredients:

• Flour - about four glasses;
• A glass of mineral water;
• Small spoon of sugar;
• A little salt;
• Four large spoons of vegetable oil;
• Two eggs.

Preparation:

1. Combine together: flour, eggs, salt, sugar.
2. Add vegetable oil and water to the mixture. Stir everything well and knead until smooth. Somewhere around three minutes.
3. Leave for half an hour and start cooking.

The dough prepared according to this recipe will allow you to roll it out as thinly as possible without fear that it will tear during cooking.

If you don’t have potato starch, you can replace it with corn starch and water with milk.

You can also use it for making dumplings.

Required Products:

• A small spoon of salt;
• A couple of glasses of flour
• Vegetable oil - about three tablespoons;
• Potato starch - glass;
• About 250 ml of water.

Cooking process:

1. First, prepare a suitable container - a bowl or pan. Pour water into it and salt it. Now, the liquid needs to be brought to a boil and then removed from the stove.
2. While the water has not cooled down, start pouring in the sifted wheat flour a little at a time, while not forgetting to stir the mixture with a spoon or spatula.
3. Leave the dough for a while until it becomes warm. After it has cooled, add starch and mix everything thoroughly.
4. Pour vegetable oil into it and stir for about five more minutes. All the fat from the butter should be absorbed into the mass.
5. Collect a lump from the resulting mixture, wrap it in plastic, special cling film, or simply leave it under a towel for about twenty-five minutes. This is done so that the starchy gluten swells.
6. After the allotted time, the dough is completely ready for making dumplings.

The dough for dumplings with strawberries has its own subtleties of preparation that make it different from other dumpling shell recipes. This is because the dough, which must hold fresh berries, must have the required density and rigidity, while the texture after cooking should not be rubbery.

Dough for dumplings with strawberries - recipe using water

In the first recipe, the required density of the dough is provided by an egg, and a small amount of butter provides smoothness and softness.

Ingredients:

• egg - 1 pc.;
• water - 180 ml;
• flour - 355 g;
• - 45 g.

Preparation

It is most convenient to use a blender in the first stages of kneading the dough, but you can also use a regular knife. Chop the flour and butter as you would when preparing shortcrust pastry. Add an egg to the resulting crumbs and pour in warm water. Mix the ingredients with your hands to form a smooth dough, then leave it before rolling while you prepare the filling.

Choux pastry for dumplings with strawberries

Choux pastry is often used to make dumplings with any filling, all because it can be rolled out as thinly as possible, while maintaining a density that allows it to retain the berry filling and all the berry juice.

Ingredients:

• flour - 355 g;
• water - 235 g;
• vegetable oil - 35 ml.

Preparation

Before preparing the dough for dumplings with strawberries, it is better to pass the flour through a sieve and then mix with a pinch of salt. Bring the water to a boil and add oil to the boiling water. Brew the flour with boiling water and start kneading using a spatula. When the dough has cooled to a comfortable temperature, you can switch to hand kneading. Once the elastic ball is gathered together, let the dough rest for about 15 minutes before rolling out.

For lovers of the softest dumpling dough, we have prepared this recipe with kefir as a base.

Ingredients:

Preparation

Beat the egg with a pinch of salt, then pour in the kefir and repeat beating. Pour in the butter, having previously melted it, and add the liquid dough base to the flour. Begin kneading until the mixture is as elastic as possible and adding more flour if necessary. The finished dough can be rolled out and shaped 20 minutes after kneading.

Summer is the time for picking the most delicious berries, so strawberry dumplings can be considered a truly summer delicacy. How to prepare them so that they don’t fall apart during cooking, what kind of dough is ideal for dumplings - read in this article. If you add sour cream or butter and sprinkle with sugar, then even the most capricious little children will eat it with pleasure.

I usually prepare them just at the time when the berries are being picked: at the end of May or at the beginning of June. However, you can be smart enough to make dumplings with strawberries even in the cold season. To do this, I cut the strawberries into pieces, after which they can be frozen in my freezer. There is a detailed recipe. This is very convenient and profitable because you don’t have to spend money on berries that are sold in stores. Bags of frozen fruit are quite expensive these days.

The recipe is incredibly simple. To prepare 10-15 pieces I usually use:

• 1 chicken egg;
• 500 g flour;
• 50 g sugar;
• 100 ml warm water;
• 2 tbsp. l. vegetable oil;
• 2 pinches of salt;
• 150 g strawberries.

You can make any dough for dumplings with strawberries: with water, with kefir or custard. When people ask me how to make dough with kefir, I explain as follows: I take the required amount of flour, 400 ml of kefir, 1 chicken egg, two pinches of salt and a pinch of soda. I knead like a regular dough using water. I don't use vinegar! Because kefir is already quite sour.

Now I will tell you how I prepared dumplings with strawberries directly. First, I sift the flour, divide it into two parts and pour it into a container. After sifting, it becomes airy and makes a very soft dough that is easy to work with. Then I make a well in the flour and crack the egg into it. I add salt so that it offsets the sweetness from the sugar and the dumplings don’t turn out too cloying. I pour warm water and add sugar along with it. I also add vegetable oil, because with it it will gain elasticity and make it easier to roll out.

Then I knead the elastic but soft dough and add flour when necessary, but make sure that I have some left over for rolling. I leave the lump for 15 minutes, covering it with a bowl.

While the dough is “resting” and saturated with gluten, I work on the strawberries. I thoroughly wash each berry with warm, but not hot water, tear off the tails and cut into small cubes. You can dilute this filling for dumplings with cottage cheese, but this is a matter of taste.

After the dough is ready, I begin to roll out part of it so that it turns into a layer, after sprinkling the table with flour. I cut out several identical circles in it with a glass.

Then I remove the remaining dough and put the strawberry filling in the center of the resulting circles.
A little advice on how to make dumplings: to prevent the filling from opening during cooking, do not add sugar to it, as the berries will begin to release juice and the dumplings will fall apart in hot water.

I connect the edges of the circles with the filling, forming small dumplings from them. To prevent the dough from sticking to my fingers, I sprinkle my hands with flour.

How long to cook will depend on the power of the oven used. I usually cook dumplings in a saucepan, but if you have a double boiler or a mantysh pan, you can steam them, so they definitely won’t fall apart and will remain intact.

When the water boils, I throw in the resulting dumplings and stir with a spoon so that they don’t stick to the bottom. After the water boils again, reduce the heat and leave to simmer for exactly 15 minutes.

I place the finished dish into portioned plates, top with sour cream or melted butter and sprinkle with sugar, then serve. You can add a couple of pinches of ground cinnamon to add a delicious aroma to the dessert.

Now you know how to cook dumplings with strawberries - a real summer dish, juicy and sweet. Next, you can watch the step-by-step preparation video. Happy culinary experiments and bon appetit!