It is believed that the correct dough for dumplings should be the color of snow. And for this you definitely need premium flour. It contains a lot of gluten, which gives the finished product such a beautiful color, and in addition, “holds” the components together and prevents the product from boiling in boiling water.
How to make the classic dumpling dough recipe correctly
Real classic dough for dumplings rolls out well, and in order for it to turn out this way, you need to achieve pliability when kneading: make it not too “steep” or hard. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you won’t have the feeling that you can’t find the filling.
Egg-free option
A classic recipe for dumpling dough and, most likely, the oldest - nothing extra, even without eggs.
You will need:
- water - 1 glass;
- flour - 3 cups;
- salt - 1 teaspoon.
Preparation
- Form a mound of sifted flour.
- Make a hole at the top and place salt and water there.
- Knead the dough - smooth, pliable, not too tight, but not “spreading”. When cutting, there should be no marks left on the knife, and the correct cut should be smooth and glossy.
- Wrap the dough in a bag and leave it in the room for half an hour.
The consistency depends on the flour, its quality, and the presence of a certain amount of gluten. You may need more or less of it.
Option with eggs
This method is also considered a classic, but you need to cook it with an egg.
You will need:
- flour - 0.5 kg;
- eggs - 2 pieces;
- vegetable oil - 1 tablespoon;
- water - 1 glass;
- salt - 0.5 teaspoon.
Quick cooking
- Pour the flour onto the work surface in a mound and make a shallow hole on top.
- Break the eggs into the hole, pour in water and oil. Mix thoroughly.
- Knead with your hands until you are sure that you have achieved absolute homogeneity and sufficient elasticity.
It is not necessary to add vegetable oil, but it gives the finished product a more delicate consistency.
You may come across the opinion that the ideal dough for dumplings is without eggs. Why? It's a matter of preference and solid practice. Here the decisive choice is yours, as the dough may seem too dense (like pasta). Additionally, hand sculpting can be labor intensive and the finished product unevenly cooked is a bad thing. There is also a danger that homemade dumplings will simply fall apart when cooked. If you really don't want to use eggs, just add more water before mixing.
Other test options
Since there is no dispute about tastes, we can safely say that the best dough for dumplings is what you like in terms of all the characteristics: both the feeling of working with it and the properties. If you want a less familiar recipe, we recommend trying original variations.
Buckwheat
How to make excellent buckwheat dough? An interesting recipe for dough for dumplings with the addition of buckwheat flour is the key to a rich taste, unusual color of the dish and they do not fall apart.
You will need:
- white flour - 1 cup;
- buckwheat flour - 1 glass;
- eggs - 2 pieces;
- water - 0.5 cups;
- salt - 1 teaspoon.
Preparation
- Mix and sift two types of flour, give it a slide shape.
- Place the remaining components into its recess.
- Add water a little at a time (manufacturers have different properties of products, so your flour may require less water).
- Mix until smooth.
On ghee
The tender dough for dumplings tastes very pleasant. Ghee gives it a special delicacy.
You will need:
- white flour - 700 g;
- melted butter - 1 tablespoon;
- eggs - 2 pieces;
- water (not cold) - 1.5 cups;
- salt - 1 teaspoon.
Preparation
- Sift the flour thoroughly.
- Pour eggs into a mixing container, add salt, pour in melted butter and pour in flour.
- Knead the dough until it becomes elastic.
- Leave the finished dough for 1 hour in a bowl under a damp towel or put it in a bag.
Custard (boiling water)
There are many who will tell you that this is the most delicious dough for dumplings. Its secret is that it is prepared not with ordinary water, but with boiling water, which gives it excellent softness. It also rolls out without problems and does not tear, even if the layer is thin.
You will need:
- white flour, premium - 2 cups;
- vegetable oil - 3 tablespoons;
- boiling water - ¾ cup;
- salt - 1 teaspoon.
Preparation
- Pour just the boiled water and then the oil into a large bowl.
- Tip the flour into it and knead very quickly.
- Proceed to sculpting (you don’t have to let it settle).
How to make dough for dumplings in this way? It is important to knead immediately and at a decent speed to avoid lumps. You can use a bread machine, a food processor with an appropriate attachment, or an immersion blender.
Exact proportions of dough and minced meat
If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat, so that there is no excess left, proceed from the fact that 370 grams of dough requires 450 grams of meat filling. And one more thing: if you need to slightly reduce the dough consumption, try preparing dumplings using a dumpling maker (this also speeds up the process).
Tip: to avoid the accumulation of “waste”, and also to reduce the preparation time for cooking, form long “sausages” from the dough, cut them crosswise into pieces and roll each into a flat cake.
Everyone has their own secrets on how to prepare dough for dumplings so that they don’t stick together after cooking. Surely you also have a “signature” recipe. However, to diversify your culinary masterpieces, you can adopt other methods - from traditional to extravagant. The choice is yours!
We prepare dumpling dough at home: with water, milk, with or without eggs. The best dumpling dough recipes - for you!
A recipe for a universal dough that 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 a very good dough, it’s a pleasure to work with, it doesn’t tear or get soggy. 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 the specified amount of ingredients you get 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 according to a single recipe, some may need 3 glasses, while others 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 at 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 the sunflower oil well 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 beat in the eggs and 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. Knead with your hands, gradually adding cold water - literally 1 teaspoon at a time. 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.
For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, and elastic.
An ideal base should roll out well, stick together, hold the filling inside, and cook quickly.
Culinary experts have compiled successful recipes for the perfect dumpling dough from various ingredients in the best traditions of Russian cuisine.
This option for preparing the dough is convenient if you have a minimum amount of ingredients on hand.
Required:
- 1 egg;
- 200 ml of drinking water;
- 600 g wheat flour;
- 5 g fine salt.
Cooking steps.
- Combine flour with salt and pour into a large cup.
- Make a well in the center of the dry mixture. Cold water is poured into it and an egg is beaten.
- Use a spoon to begin kneading the dough, moving from the center to the edges.
- When the mass becomes thicker, it is laid out on a table sprinkled with flour.
- The dough continues to be kneaded by hand, periodically adding the remaining flour.
- When the base becomes homogeneous and elastic, place it in the refrigerator for 30 minutes.
Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the lower part of your palms: this way your hands will get less tired.
Custard base for dumplings
The dough prepared according to this recipe turns out to be more tender, thinner, does not tear when rolled out, and the dumplings from it cook faster.
Grocery list:
- 1 egg;
- 480 g of premium flour;
- 200 ml boiling water;
- 20 ml vegetable oil;
- 5 g salt.
Cooking method.
- The egg is salted and beaten for a couple of minutes until foam forms.
- Add sifted flour in parts, constantly stirring the mixture. There should be no lumps.
- Add oil and stir again.
- Without ceasing to stir, just boiled water is poured into the resulting mixture.
- When the dough has cooled slightly, knead it with your hands until it reaches the perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
- Before modeling, the choux pastry for dumplings is wrapped in cling film and put “to rest” in the refrigerator for 40 minutes.
Dough in a bread machine
The kitchen “helper” greatly simplifies the labor-intensive process of kneading dough. The dumpling base in a bread machine always comes out to the desired consistency. In addition, you can add the entire volume of flour at once, and not in parts, as when kneading regular dough.
Required components:
- 250 ml filtered water;
- 1 small egg;
- 480 g sifted flour;
- 5 g salt;
- 20 ml sunflower oil.
Cooking technology.
- Break an egg into a bread machine container, pour in water and oil.
- Add salt and all the flour.
- Turn on the “Dough” program for 1.5 hours (cooking time depends on the specific model of equipment).
- The dough for dumplings in a bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.
Cooking with mineral water
The most delicious, soft, easy to roll out dough is homemade using mineral water. It is better to take strongly carbonated water and pour it from a bottle immediately before cooking.
Required:
- 1 egg;
- 80 ml vegetable oil;
- 3 g each of granulated sugar and salt;
- 220 ml highly carbonated mineral water;
- · 550 g flour.
Procedure.
- Beat the egg with a fork.
- Add salt and sugar and stir until the grains dissolve.
- Add oil and sparkling water.
- Add flour in small portions, thoroughly kneading the dough with a spoon.
- When the mass becomes inconvenient to stir in a bowl, dump it on the table and knead it with your hands. Knead until the dough stops sticking to your palms.
Elastic dumpling dough made with water and egg
Thanks to the addition of vegetable oil, the dough becomes soft and pliable. Products made from it do not come apart during cooking and do not burst even after freezing. If the dough is needed to prepare dumplings with minced fish, wheat flour can be replaced with rice flour.
Compound:
- 480 g of premium flour;
- 1 egg;
- 200 ml warm water;
- 40 ml vegetable oil;
- 3 g salt.
Recipe step by step.
- The egg is mixed with salt.
- Add oil and water.
- Add flour and knead elastic dough.
- Roll the resulting mass into a ball, place it in a plastic bag and put it in a cool place for 20 minutes.
Tip: instead of vegetable oil, you can use mayonnaise, the dough will be softer and more manageable.
Boiling water option with vegetable oil
Choux pastry has a denser consistency, it rolls out and sticks together better. Products made from it can be filled with a large amount of filling: they will not tear. Even an inexperienced cook can easily cope with the preparation of such a base.
Required components:
- 450 g white flour;
- 1 egg;
- 200 ml of boiling water;
- 4 g fine salt;
- 20 ml corn oil.
Cooking technology.
- Beat the egg with salt.
- Carefully add flour and add oil.
- The products are mixed until smooth.
- Add boiling water little by little, stirring the mixture with a spoon.
- Knead the slightly cooled dough by hand.
- Form a smooth bun and put it in the refrigerator for half an hour before modeling.
How to make dumpling dough with milk?
The base made from milk is pleasant to work with. It hardly sticks to your palms, rolls out easily, and does not fall apart when cooked. Dumplings made from dough with milk are very tasty.
Required:
- 200 ml medium fat milk;
- 1 egg;
- 380 g sifted flour;
- 20 ml sunflower oil;
- 5 g salt.
Procedure.
- The milk is slightly heated in the microwave or on the stove.
- Pour flour into a large bowl and make a small funnel in the middle.
- Drive an egg into the hole, add salt and pour milk.
- Begin to knead the dough in a circle with a spoon.
- Add sunflower oil.
- The mass is dumped onto a table sprinkled with flour and continued kneading by hand.
- The dough should be elastic but soft (add flour if necessary).
- Form a ball from the dough, place it in a deep container, greased with vegetable oil, and leave covered with a cloth for 30 minutes.
Tender - with sour cream
The secret to the dough prepared according to this recipe is to add a glass of sour cream. The delicate sour cream base can be used to make dumplings, pasties, dumplings, or simply fry in a dry frying pan.
Required ingredients:
- 200 g of fatty (preferably homemade) sour cream;
- 350 g flour;
- 1 egg;
- 5 g salt.
Cooking sequence.
- All ingredients, except flour, are combined in one container.
- Add flour in parts, stirring continuously.
- Using a spoon, scoop the dough into one ball and place it on a surface sprinkled with flour.
- Knead the base with the bottom of your palms until soft.
- In order for the dough to acquire the required consistency, it is placed in a bag and placed in a cool place for 40 minutes.
Tip: sour cream dough turns out very tender. Therefore, it is important to strictly observe the cooking time for dumplings: overcooked products may tear.
Recipe without eggs
The ideal dumpling base can be kneaded without adding eggs. Products made from such dough always turn out tender and tasty.
Grocery list:
- 0.5 kg flour;
- 220 ml water;
- 3 g salt.
Cooking process.
- The salt is stirred in water at room temperature until the crystals are completely dissolved.
- A small portion of the prepared flour is sifted into the same container.
- Stir the mixture in a circular motion using a fork.
- When it becomes difficult to stir with a fork, the dough is laid out from the container onto a table previously sprinkled with flour and kneaded by hand. This must be done for at least 15 minutes.
- When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put into a bag and placed in the refrigerator for half an hour.
Original colored dough for dumplings
Using this recipe you can prepare delicious and very impressive dumplings in green, yellow and red colors. Only natural dyes are used for the dough, so the dish can be offered even to small children. Colored dumplings will definitely be the center of attention at a children's party.
For the green dough you will need:
- 250 g wheat flour;
- 50 ml milk;
- 50 ml water;
- 1 small egg;
- 20 g sour cream;
- 100 g frozen spinach;
- 3 g salt.
Ingredients for the red base:
- 250 g flour;
- 100 ml tomato juice half and half with water;
- 20 g tomato paste;
- 1 small egg;
- salt.
Products for yellow tint:
- 250 g flour;
- 1 large carrot;
- 4 g turmeric;
- 1 small egg;
- 20 g sour cream;
- 3 g salt.
Cooking sequence.
- For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice out of the green mass and use only that.
- Add egg and sour cream.
- Salt is combined with flour and poured into the green base.
- The dough is kneaded in the usual way and put in the refrigerator to “rest.”
- To get red dumplings, mix beaten egg, juice and tomato paste.
- Add flour and salt, knead the dough, and cool it until molding.
- The yellow base is prepared in the same way: combine sour cream with turmeric and beaten egg, add freshly squeezed carrot juice, salt, gradually add flour and make a dough.
Even a novice housewife can make dumpling dough according to the suggested recipes. The main thing is compliance with the technological process. If you are preparing the dough with a reserve, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.
Dumplings are a delicious dish made 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 for making the dough. There are quite a lot of such recipes, and every housewife believes that her recipe is the best.
Today I propose to understand all the known recipes, and find out how they differ from each other and which option is best to prepare dumplings from. 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 preparing them, but also for preparing various pasta, dumplings, pasties, and 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 the article was useful to you, share it on social networks, the buttons for which are located at the beginning and end of the article. And also, if you have your own original recipes for making 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!
Dumplings are not only a popular and beloved dish by many, but also very practical. It’s convenient to always have a bag of dumplings in the freezer.
They will help out if a guest unexpectedly appears on the doorstep or there is no time for dinner. All you need to do is boil water, and in five minutes a tasty, hearty and hot dish is ready.
The simplest and most common dumpling dough consists of water, eggs and flour. Although it is considered dumplings, it can be used for more than just making dumplings. From such unleavened dough you can make dumplings, pies or pasties. If there is excess minced meat left after modeling, you can freeze it, fry the cutlets or make meatballs. Where to use the extra dough? It turns out there are plenty of options for using it. It can be used on homemade noodles, soup dumplings, lazy dumplings, and pizza crust. Or roll up bagel rolls, putting mashed potatoes, sugar or minced meat instead of filling, and fry in oil. You can simply fry the flatbreads, without any filling, by first rolling out the dough.
Dough for dumplings - general principles and methods of preparation
Dough for dumplings has more than a dozen preparation options. It is made with water, milk, kefir, butter is added, and even brewed with boiling water. Each housewife has her own recipe. Some people put the ingredients by eye, while others carefully measure the quantity, believing that only the exact proportions of flour, water and eggs can give the dough firmness, elasticity, and the finished dumplings a special taste. Some housewives have no idea how to knead dough without eggs, while others claim that it is the dough without eggs that makes it truly dumpling-like. It is unknown which option will suit your taste. Get acquainted with the recipes, choose, try.
Recipe 1: Choux pastry for dumplings
This recipe is good because the dough is elastic, soft, and easy to roll out. It's a pleasure to work with it - it doesn't tear or stick. It can also be stored in the refrigerator in a bag for two to three days. You can also make dumplings, pies, and pasties from it. The amount of ingredients is designed for a large batch of dumplings.
Ingredients: one and a half glasses of water, eggs - 2, flour - 6 glasses, salt - 1 teaspoon.
Cooking method
Brew part of the flour (2 cups) with half a cup of boiling water. Those. Just pour boiling water into the flour and stir with a spoon. After the flour and water are mixed into a homogeneous mass, add the rest of the ingredients - a glass of water, eggs, salt and then the remaining 4 cups of flour. Mix well with your hands and leave for a while (20-30 minutes) at room temperature. To prevent the dough from drying out, wrap it in film or put it in a bowl, covering it with a lid or plate.
Recipe 2: Kefir dumpling dough
A very simple recipe. There are only two components - kefir and flour. Suitable for dumplings, dumplings, pasties. The leftover dough can be fried or baked into flatbreads. You can’t roll it very thin, but it doesn’t tear when cooked, it’s tasty, soft, almost fluffy. This dough can be frozen, and when it thaws, add a little flour, because... it becomes wet and sticky, and you can start sculpting.
Ingredients: a glass of kefir (250ml), 350-400g of flour.
Cooking method
Pour kefir into a bowl, add about half a portion of flour and stir with a spoon until smooth. Then gradually add the remaining flour in small portions, kneading the dough with your hands. Let it sit in the refrigerator for 40 minutes, more if possible, and make dumplings.
Recipe 3: Classic dumpling dough
It is impossible to say that this is the most correct dough for dumplings. As there is probably no single correct recipe to be guided by as a standard. But this is the most traditional and common cooking option. The dough needs to be rolled out as thin as possible, but without fanaticism, there is no need to stretch it into tissue paper. To get very cold water, you need to place a glass of liquid in the freezer until a thin crust of ice begins to form on the surface.
Ingredients: cold water - ½ cup, 2 large eggs, a teaspoon of salt, flour - 2 cups.
Cooking method
The dough can be kneaded on the counter, a large cutting board, or in a bowl. Mix flour and salt, build a slide. Make a small hole in the center of the slide and first beat in one egg, stirring with a fork, then the second. Then begin to slowly pour in cold water in portions and knead the mixture with your hands. Form a ball and crush it. This is not an easy task, because... The dough is a little tight, but the consistency of the finished dough will allow you to roll it into a fairly thin layer. If the dough is a little dry, add a little water, and if, on the contrary, it is too soft and sticky, add more flour. After ten to fifteen minutes, after thoroughly kneading, let the dough rest for at least an hour. During this time it is left on the table. Cover the top (with an inverted bowl, napkin, towel) to prevent it from airing.
Recipe 4: Dough for dumplings with milk
This dough makes dumplings tender, soft and tasty. It is quite simple to prepare, although not quite usual. The ingredients are listed for a large number of dumplings. You can immediately make a large batch and store it in the freezer.
Ingredients: kilogram of flour, 0.5 liters of milk, half a teaspoon of salt, 2 eggs.
Cooking method
Mix eggs, salt, milk in a saucepan. Add enough flour to make a thin dough, like for pancakes. Put on fire. Just not on high, you need to keep the fire low. As it heats up, the mass will thicken and swell. It must be stirred so that it does not burn and is homogeneous, without lumps. As soon as the mass thickens, remove it from the heat. It is NOT necessary to bring to a boil to prevent the egg whites from curdling. Add the rest of the flour and knead well. It should be non-sticky, dense and elastic. Let it rest for about half an hour and start cutting.
Recipe 5. Dough for dumplings with mineral water
Ingredients
a glass of mineral water;
three glasses of flour;
60 ml sunflower oil;
20 g sugar;
Cooking method
Break the egg into a bowl and lightly beat it with sugar and salt. Then add sunflower oil and stir. Be sure to sift the flour so that it is saturated with oxygen and lumps do not form during the kneading process. Knead the dough with a mixer, gradually adding sifted flour. Then knead the dough with your hands until it becomes smooth and homogeneous. Cover it with a bowl and leave to rest for 20 minutes. Then start preparing dumplings or dumplings.
Recipe 6. Dumpling dough with whey
Ingredients
whey - 250 ml;
two yolks;
half a kilogram of flour;
vegetable oil;
ice - a piece.
Cooking method
Sift flour onto the table in a heap. Make a depression in the middle. Grate a piece of ice and place it in the whey. This must be done quickly so that the ice does not have time to melt. Also add yolks, salt and butter to the whey. Mix everything well. Gradually pour the resulting mixture into the well in the flour and begin kneading the dough until it stops sticking to your hands and becomes elastic. Take a metal bowl, pour boiling water over it, wipe dry with a clean towel, and cover the dough with it. Leave it to sit for half an hour.
Recipe 7. Dough for dumplings with sour cream
Ingredients
50 g sour cream;
80 ml water;
a pinch of baking soda and salt;
flour - 300 g.
Cooking method
Combine flour with salt and sift. Add soda to sour cream. Add flour to sour cream and stir. Then, stirring constantly, pour in water in a thin stream and knead into a fairly stiff dough. But make sure that it is not clogged. Therefore, as soon as the dough comes away from your hands, wrap it in a plastic bag and leave it to rest for about 20 minutes. After this time, the dough will become smooth and elastic. You can start cooking.
Recipe 8. Multi-colored dumpling dough
Ingredients
120 ml vegetable oil;
two glasses of water;
large beets;
a bunch of greenery;
Cooking method
Peel the beets and grate them with fine shavings. Place in cheesecloth, squeeze out the juice and pour it into a mug. Rinse the greens, finely chop them with a knife, place them in a saucepan and pour a glass of cold water. Cook the greens over low heat for 15 minutes. Then strain through cheesecloth. Knead the dough of three colors:
1. Mix beet juice with 80 ml of oil and add salt. Gradually add the sifted flour and knead the dough until it becomes soft and stops sticking to your hands.
2. Pour 20 ml of sunflower oil into the decoction of greens and add salt. Add flour to the resulting mixture and knead into a stiff dough.
3. Pour 20 ml of sunflower oil into cold water, add salt and knead into a soft dough.
Cover the dough with a clean towel and leave it to rest for half an hour.
Recipe 9. Lenten dumpling dough without eggs
Ingredients
three tbsp. flour;
75 ml sunflower oil;
one and a half glasses of boiling water.
Cooking method
Combine flour with salt and sunflower oil. Mix everything well and pour boiling water in a thin stream. In this case, it is necessary to constantly stir with a spoon so that lumps do not form. Sprinkle the table with flour and place the dough on it. Knead with your hands until elastic. Wrap the dough in cling film and leave to rest for half an hour. Now we can make dumplings or dumplings from it.
Recipe 10. Dough for dumplings in a bread machine
Ingredients
200 ml water;
450 g flour;
a pinch of salt.
Cooking method
Pour the liquid ingredients into the bowl of the bread machine, break the egg and add salt and flour. Select the “Dough” program and turn on the device. After the beep, you can leave the dough in the bread maker for another hour, or transfer it to a bowl, cover with a clean towel and leave to rest. This dough can be used not only for making dumplings or dumplings, but also for frying pasties.
Recipe 11. Dough for dumplings with vodka
Ingredients
160 ml vegetable oil;
250 ml water;
5 g sugar;
four glasses of flour;
10 ml vodka;
two pinches of table salt.
Cooking method
Dissolve sugar and salt in water. Sift the flour so that it is saturated with oxygen. This is necessary to ensure that the dough is airy. Pour the flour into a bowl in a heap, make a depression in it, and pour sweet-salty water and oil into it. Knead the dough well so that it does not stick to your hands. Place the finished dough in a bag, wrap it and leave to rest for half an hour. Then we take it out and knead it well again. We repeat this procedure three times. After this, you can start preparing dumplings or dumplings.
Recipe 12. Dough for dumplings with starch
Ingredients
water - 300 ml;
half a kilogram of flour;
salt - two pinches;
three tbsp. spoons of potato starch.
Cooking method
Combine flour with salt and starch, sift everything together onto the table in a heap. We make a recess on top. Mix water with sunflower oil. Pour the resulting mixture into the well and knead the dough until it becomes elastic and does not stick to your hands. Wrap the dough in cling film and place it in the refrigerator for a short time. During this time, the flour will release gluten. Thanks to starch, the dough is very plastic. You can roll it out or stretch it until it’s very thin, it won’t tear!
Dough for dumplings - useful tips from experienced chefs
— To make the dumplings more tasty, the dough must be rolled out thinly, up to 1-2 mm thick.
— To prevent dumplings from sticking together, they are boiled in a wide, low bowl in a large amount of water.
— To get multi-colored dumplings, the dough can be tinted with natural dyes. For a yellow color, you need to add a pinch of turmeric, 1 g of saffron, or instead of a whole egg, put 2-3 brightly colored yolks. Spinach puree will give green color - take 1 part puree to 2 parts flour. The red color will be given by tomato paste - 1 tablespoon added to one egg included in the recipe.
— Dumplings are not only boiled, they can also be fried using fat or vegetable oil. It is not recommended to take butter, because... it will burn and smoke.
