Dumpling dough is the best. Homemade dumplings. Rye flour dumpling dough

I'm ready to fall on my knees Before the one who invented dumplings. (I couldn't find the author, no matter how I googled it.)

Who, what, where, why, when - I propose to leave questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the wilds of history, finding out in which country they first came up with the idea of ​​​​boiling minced meat wrapped in pieces of dough, the conversation will turn into long, many hours of debate, as a result of which no one will change their mind anyway, remaining confident in their rightness.

Therefore, first we will cook homemade dumplings, set the table, and only then we will talk about the controversial one. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what serves. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only worsen, but become terrible. The filling is the heart of the dumpling, so let's cook it with soul, put a bunch of good thoughts into it and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg of beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, clean it from the films, twist it into minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and proceed to sculpt dumplings.

minced fish

• 1 kg of fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Twist the boned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

minced chicken

• 1 kg chicken fillet;
• 3 art. l. sour cream;
• half a glass of milk;
• salt pepper.

My meat and twist in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom mince

• 1 kg of forest mushrooms;
• 3-4 bulbs;
• vegetable oil, salt, pepper.

We clean the mushrooms, boil until tender. Cut into random pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. You can add pepper if you like. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other stuffing. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them responded in my soul with gentle awe and delight: nevertheless, only a bowl with the same dumplings can be better than a plate of ordinary dumplings with minced meat!

Dough for dumplings

The remaining 20% ​​of the success of the cooked dumplings will be given to the test. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company ....), but, speaking, discarding emotions, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Mistresses often argue over whose dumpling dough is better. I think this is better than the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love and are ready to be inherited by our daughter or daughter-in-law, along with Chinese porcelain and great-grandmother's silver earrings.

I'll start, perhaps, with the classic version, with a test on water without eggs. That's what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mom’s recipe - a recipe for dumplings on eggs.

Dough for dumplings - a recipe on the water

“Flour and water. All. By properly mixing just two ingredients (well, it’s true, salt still doesn’t hurt, but it doesn’t count), you can get a great, smooth, elastic dough that no one else in the area has equal!

Sharing their secrets of the “correct” test, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalist style - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, the egg is an excessive wastefulness, which also leads to coarsening of the dough. I am ready to allow more oil, but at the same time I fully realize that it is also superfluous. That's just superfluous - that's all, believe my experience.

Regular dumpling dough
The classic version is the simplest, most affordable and most commonly used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to cook dumpling dough

Sift the flour into a bowl, make a well in the top, add the salt and pour out the water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it, and gives a smooth glossy surface on the cut. In addition, the dough should not be blurry, but not too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What do you object?

It really does make a great dough. Flexible, gentle. The correct ratio of water and flour gives an extraordinary result. However, you need to know my mother. She disagrees:

“The dough in the work is uninteresting, it tastes like rubber. How can you eat it? Unless with the total disappearance of chickens! Or high cholesterol forbids eating eggs? The classic recipe is my recipe, write down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 cup water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then everything is as usual: I pour out the flour in a slide, make a recess in it in the form of a funnel and add water, oil, break an egg into the funnel. Gradually knead. I add flour until the dough starts to lag behind my hand, but I never make it cool. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where does their intuition come from?

I use vegetable oil if I sculpt “with a margin” and I know that I will freeze a part - with oil, the dough does not dry for a long time and does not crack when frozen.

Vegetarian dumplings dough made from "hard" flour

Which side am I on? I used to be on my mother’s, but since I became a vegetarian, I’ve been cooking like my mother-in-law, that’s just ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: strict science of mathematics and perfect dough - no hint of "kissel", rather "pasta from Italy".

A few more popular dumpling dough recipes

Custard dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling and cutting circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it is worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 art. l. vegetable oil;
• 0.5 tsp salt.

How to cook custard dough for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. Knead first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another easy recipe. Also two ingredients, but instead of water, kefir. We take 400 g of flour for a glass of kefir and we are not in a hurry. Pour the kefir into a bowl, add half a serving of flour there and gently knead with a spoon. Then gradually pour in the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, and preferably more.

The peculiarity of kefir dumplings is that you don’t roll it out too thin, but it turns out to be very soft.

Modeling dumplings

To stick a mountain of homemade dumplings, you can roll the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected in a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time-consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively the same size,

roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Having folded the cake in half, pinch the edges like a dumpling,

after which the dumpling should show a gymnastic class, once again curled in half, and then a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same pieces of dough by eye: different-sized dumplings look rather messy.

The third way is to use all kinds of dumplings.

Simple, fast, but the look...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then pick up useful devices and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of the Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called "hamur-dolma" - miniature pieces of dough are served in rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should fit in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite hostess cuts circles from dough ... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that once they were huge, almost the size of a palm. But there is other evidence as well. My family has preserved memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to the markets already without containers), about breastfeeding children laid down on a down pillow and covered with a down blanket at night, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Better yet, less!

Of course, no one expects you to immediately rush to look for suitable decorations to practice making dumplings of the right size. Nevertheless, it’s still not worth sculpting thugs in the size of XXXL, because we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way? If you want to be known as a gourmet, put a bay leaf in the water in which dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about “lavrushka” - of course, it will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to salt the water for dumplings - if you boil them in fresh water, it will be insipid, mean, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: it’s not worth lowering the boiler into a bathtub filled with water, just a large pot is enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we lay the dumplings - no, no, not all in a crowd, you should not pour them into the pan in bulk! Everyone needs attention - so we take each one in our hand and separately throw it into the pan.

We stir occasionally. Do not overdo it! You still won’t succeed with crumbly porridge, it’s enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Alright, just a minute more and…. did the water boil? We reduce the heat and let the dumplings boil for 5-7 minutes, and then we begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, so quickly get the rest of the comrades!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from sticking into one big “dumpling”.

And then creativity begins. Why don't they eat homemade dumplings! Luxurious mother-of-pearl sour cream - rustic, fatty, delicate ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by all mayonnaise - spicy, velvety, shiny. Viscous, fragrant mustard - sharp, burning, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even flat in taste, but incredibly sour, sharp, prickly vinegar - even he managed to win thousands of supporters in the fight for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy meal, so some vegetable salad, greens, broth will not hurt on the table. It is clear that it is unlikely that anyone will exchange the main course for lighter options, however, even if you eat at least a little bit of vegetables or drink just a little broth, the stomach will already feel better. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the above recipes - and you will not regret it!

dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil dumplings until cooked, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover with a lid and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t be cunning anymore: nevertheless, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under a crispy crust of dough. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small bowl or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

lazy dumplings

And what to do if the dumplings are fearful as you want, but time is just running out? Then you need to cook lazy dumplings!

Dough Ingredients: 3 cups flour, 1 cup water, 1 tsp. salt.

Minced meat ingredients: 400 g of meat (pork, beef or a combination), 1 onion, salt, pepper to taste.

Sauce Ingredients: 1.5 cups of low-fat sour cream, 0.5 cups of water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Cooking minced meat - we twist the meat and onions, salt, pepper and knead well.
From these ingredients, we knead a soft, non-sticky dough, leave it to “rest” for half an hour, after which we roll it into a rectangle, the length of which is much greater than its width.
We spread the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge. Roll up into a roll. Cut into portions, transfer to a baking dish.
We mix sour cream with water, garlic, salt and herbs, pour lazy dumplings with the resulting sauce. Bake until tender - temperature 180 degrees, time - 30 minutes.
Bon lazy appetite!

Do you know...

How many names do dumplings have?

Indeed, how much? Boraki, poses, dyushbara, podkogylo, jiao-tzu, kundums, sorcerers - all these are dumplings, and everyone has their own "bearded" story. The conversation is insane, the argument is not constructive, and yet I propose to talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta richly sprinkled with parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails ... dumplings! Then they pour themselves another glass of wine and, smiling again, simply turn the conversation to another topic: why argue, if everything is clear: in the beginning it was C ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine, make a toast - of course, for those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more ornate and confusing. You will get lost in the wilds of verbal intricacies and before you have time to recover, you will almost believe that khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and keep silent, but you will feel with your skin that there is nothing in this world older than wontons. Except China itself.

Gedze

In response, the Japanese will knead the dough on rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basa. Not a word will be said about dumplings, not a half a word about dumpling dough, but you will leave the table with a strong feeling that you have been convinced for two hours that all the salt is in the gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we can talk about, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, then just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: there was nothing until they were there, but when sheep, onions and manti appeared, then, maybe, someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time, less is not interesting, not that calico), twist it into minced meat. Make dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Baba Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start worship. Let someone roll out the dumpling dough, someone cut out circles, the third one collects the rest of the dough into a lump and knead it again, and the fourth one fills the blanks with minced meat. The fifth can be entrusted with gluing dumplings, and the sixth - laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, collect, glue ...

Under the molding of homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event, because she fell in love with a “real goat” and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about female strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss the new priest at your local temple and talk about the children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter gives pleasure and brings joy: otherwise the dumplings will not be tasty, it has been checked a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who pulls out the “lucky ticket”, be sure to think over a prize or a forfeit. An innocent prank, but it brings the family together so much! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and the young Vitka grunted in disappointment, biting through the “happy dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for a while. I’m going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Recipe Information

• Cuisine:European
• Type of dish: Second courses
• Servings:4
• 15 minutes
• Nutritional value per 100 g:
  • Calories: 200.87 kcal
  • Fat: 2.22 g
  • Proteins: 6.65 g
  • Carbohydrates: 39.05 g

Ingredients:

1. Water - 250 ml;
2. Egg - 2 pcs.;
3. Flour - 3 cups;
4. Salt - ½ tsp

Cooking method

1. We will need comfortable utensils. First, two eggs are broken into it.
2. Now pour water into the eggs. Add salt to the water. It's easy to do this with a mixer. In order for the mass to become homogeneous faster, water and eggs should be at room temperature.
3. It is optimal to use “extra” salt for the test, it dissolves faster and does not settle to the bottom, as happens with rock salt.
4. Lastly, flour should be poured into the dough. But first, let's sift it through a sieve. So the components are saturated with air and make the finished dish tender.
5. The finished mass is pleasant to the touch, soft, plastic and sticks to the hands a little. To prepare dumplings, you need to separate a small part of the dough and work with it. And all that is left - be sure to cover with cling film. Everything dries very quickly in the air.

Cooking time - 15 minutes.

This dough will delight you with its taste and yellowish tint, which appears due to the egg. However, you know that the Mass for dumplings is easy to prepare without this component. And the taste of dumplings does not suffer at all.

The easiest dough for dumplings

Ingredients:

1. Flour - 500 g;
2. Water - 200 g;
3. Salt - 3 g.

Cooking method

1. Sift the flour and pour it into a large bowl.
2. Let's make a hole in the hill and pour water into it.
3. Add salt to the water.
4. Slowly mix the water with the flour with a spoon, gradually increasing the hole until everything is completely mixed.
5. We start kneading the dough with our hands. We crush it, stretch it, press it in until it becomes completely homogeneous and plastic.
6. We store the finished dough in the refrigerator under a film, or after half an hour we start sculpting dumplings.

Cooking time - 30 minutes. Quantity - for 2 kg of dumplings.

As you can see, with a minimum of supplies, you can easily make dumpling dough with water and no eggs.

I wonder if it is possible to make the dough not from wheat flour and will the dumplings be edible after that? Using the following method, you can make an almost classic dumpling dough without wheat flour.

Buckwheat flour dough

Ingredients:

1. Wheat flour - 1 cup;
2. Buckwheat flour - 1 cup;
3. Salt - 4 g;
4. Egg - 2 pcs.;
5. Water - ½ cup.

Cooking method

1. Sift one and the second type of flour through a sieve. We need to get a full bowl saturated with air.
2. We will make a hole in it and drive eggs into it.
3. We pour water there.
4. Now we start to interfere. First, we do this with a large wooden spoon, and then we knead everything with our hands.
5. The finished dough is suitable for sculpting dumplings after 40 minutes.

Cooking time - 20 minutes. Quantity per 1 kg of finished dumplings.

Here's a way for you to make dumpling dough with buckwheat flour. It is not as sticky as wheat, therefore, unfortunately, it is impossible to completely replace white flour of the highest grade with buckwheat.

The fact that flour should always be sifted, you already understood. It is the sieve that gives the effect of tender and light ready-made dough and dumplings boiled in water. What else can you advise when working with flour:

1. Choose only the highest grade flour. It is desirable that it has already been tested on more than one dish.
2. Use lukewarm water for the test. It will enable the rapid distribution of flour and make the mass homogeneous.
3. Knead the dough for at least 10 minutes. It must be pulled, pressed, kneaded with hands strongly enough.
4. Before you start sculpting dumplings, the finished dough should rest at room temperature under the film for at least half an hour. This is again due to the fact that water and flour should react well with each other.
5. Before making the dough for dumplings, prepare your work area, remove all excess and wipe the surfaces so that they are clean and dry.

Try to work with the dough with love and kind thoughts. Then it will be easy to mix, roll out, and in the finished dish it will open and increase well in volume.

The dough that we prepare for dumplings is easily suitable for dumplings and. The liquid in it can be replaced with kefir or whey, and everything else can be left as described in the step-by-step recipe with a photo of the dumpling test. In addition, if you run out of minced meat, and the mass remains, it can be used in other different options for flour dishes.

Now there are some kitchen gadgets that can knead everything for you. This saves a lot of time and effort, however, only you can measure and add components correctly. Each such device, whether it is a bread maker or a dough mixer, has its own recipe book, which you can use and take note of.

It is important that the quantity is observed with high accuracy and there are no errors, then the finished dough will delight you with its appearance and taste in ready-made dumplings boiled with bay leaves. Cook for your family, please them with delicious treats, make sure that no one leaves hungry in the morning and warmth and comfort will always reign in your house.

There are times when a grandmother comes and the whole family, where the third generation is already growing, begins to walk the line again and eat right. And be sure on Saturday evening the whole family gathers at a huge table to sculpt endless dumplings. And it's good when those moments still happen. Already the grandmothers of my daughter are of a new temper, and it is also easier for them to buy dumplings, and not to create them for several hours in a row.

To keep this tradition and for those who do not like purchased semi-finished products, I have collected several recipes for dumplings dough for all tastes and preferences. By the way, you can make manti and khinkali from this dough, and even bake cakes.

Dough for homemade dumplings: a classic recipe (step by step with a photo)

The classic version of dumplings dough is created quickly and inexpensively, but consistency must be observed everywhere. They say that in the original it should be as soft as your earlobe. If it is softer, this is a signal for you that it is not ready yet, but harder, you understand that the last spoonful of flour was superfluous.

Know that you need to knead it with the bottom of the palm of your hand, then you can knead it with your weight without applying the effort of the brushes. And do it right.

In the classic recipe, all ingredients are available and always available to any housewife.

Ingredients:

• 600 gr wheat flour
• 1 egg
• ½ spoon with salt
• 1 glass of water

1. Sift flour into a bowl, add salt.

2. Pour in a tablespoon of water.

3. Remember the egg and knead the dough by hand.

Add water as needed until you get a smooth cohesive consistency.

Preheat the water before pouring it into a common container.

And forget about it, let it lie down, covering it with cling film or a bag from the external environment.

How to make dough for dumplings on a mineral water

The next recipe is more delicious. Mineral water gives airiness and softness to the dough. But you need to take carbonated water.

Ingredients:

• Carbonated mineral water - 1 glass
• 1 egg
• half a teaspoon of salt and sugar
• 4 tbsp vegetable oil
• 4 cups flour

1. Pour a glass of mineral water to the egg.

2. Pour the right amount of vegetable oil.

3. Add a mixture of sugar and salt, mix.

4. Sift 4 cups of flour through a sieve.

And we leave the test for twenty minutes.

Dough for dumplings in a bread machine

Many women do not like to cook the dough because it sticks to the nails, to the skin, to the surface of the table. I am one of them, so a bread machine was bought for these purposes. Yes, imagine, not to bake bread, but to pull out the dough prepared for cooking.

There are programs for yeast and yeast-free dough, dumplings or the kneading function.

Ingredients:

• 500 gr flour
• 200 grams of water or milk
• 2 eggs
• 1 tbsp oils

Liquid ingredients are sent to the bread machine first: milk, butter and eggs.

Flour on top and some salt.

Close the bread maker and select the program. In my bread machine, it is called “Dumpling Dough”, for someone it is a program in the “Yeast-Free Dough” menu.

The average kneading time for all brands of bread machines lasts from fifteen to twenty minutes.

Boiled dumpling dough

Boiling water in the dough will no longer scare anyone, we use it to get cheburek dough, but in order to make dumplings, it is also suitable. This is exactly the recipe that will not fall apart into flakes in hot water during the cooking process.

Simply flour is brewed with boiling water, and, as it cools, eggs are added. If there is a fear of getting burned, then use a mixer or blender (combine) for kneading.

Ingredients:

• 1 kg flour
• 2 eggs
• 2 cups boiling water
• 2 tbsp sunflower oil
• 1 tbsp salt

Whisk the eggs, butter and 1 tablespoon of salt into the flour.

Then add boiling water and mix.

How to make dough for dumplings so that it does not boil soft

It can be unpleasant to see broth from separately floating juices and fillings in a pan with dumplings. There is some sort of soup. Therefore, I propose a recipe according to which the dough is elastic, elastic and strong.

Ingredients:

• 3 cups flour
• 1 egg
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 glass of warm water

It is better to pick up one container, whether you limit yourself to a glass or a mug, which will become a measure for both flour and water.

It should lie down a little, cover the top with a plastic bag.

Dough for dumplings on water and without eggs

When there are no eggs at home or you adhere to the principle of eating non-animal food, then there is the most elementary recipe for creating dumplings. True, it can turn out to be cool, so be careful with flour.

Ingredients:

• 3 cups flour
• 1 glass of water

Due to the difference in the grade of flour, you can get several types of dough using the same recipe. It all depends on the amount of gluten in it. When kneading, do not stop until you feel that the mass under your hands has become smooth and homogeneous.

The dough should always ripen, because it contains proteins (gluten), which absorb water and swell.

Because of this, the test mass will be more pliable and elastic.

And for children, we also add natural dyes to the dough.

It turns out red dumplings due to beet juice, green ones due to parsley juice.

If you freeze them, then sprinkle the leaf with flour and place each dumpling a little away from each other, so they do not stick together and easily fall off the surface.

I wish you cozy joint family evenings, keep traditions and your loved ones.

From the number of products indicated in the recipe for the test, about 70-80 pieces will be obtained. homemade dumplings. Some dumplings can be put in the freezer until the next time.

Ingredients:

• premium wheat flour - 2.6 cups;
• cooled boiled water - 200 ml .;
• vegetable oil - 3.5 tbsp. l.;
• salt - a whisper;
• eggs - 1 pc.

How to make dough for homemade dumplings

Sift through a sieve 2 cups of wheat flour. This step is very important and should not be skipped. In the process of sifting, the flour is saturated with oxygen, excess impurities are eliminated, which, at first glance, you will not notice.

Break the egg into a glass, salt, beat with a fork. Add vegetable oil and cooled water. Whisk everything well again. Vegetable oil will make the dough smoother and more elastic. It will be well molded, while the surface for cutting the dough will no longer need to be sprinkled with flour.

With a spoon, make a well in the flour. It must be large enough.

Then pour the egg mixture into the well. Mix carefully with a spoon. Gradually add the rest of the flour. In the process of kneading, make sure that the dough is not too thick or liquid. Properly kneaded dough does not stick to hands, soft and at the same time elastic.

It takes me 5 to 10 minutes to knead the dough. The kneading process is very important, with your hands you will feel how the dough begins to “breathe” and a slight moisture will appear on the palms, which the dough will begin to give off. You can send the dough to rest.

Transfer the dough to a dry, clean bowl. Cover the bowl with a clean tea towel and leave to rest for 20 minutes.

After the dough has rested, start sculpting dumplings. This is a versatile dough. You can make dumplings and manti from it.

I hope you enjoyed the recipe for homemade dumplings. How do you knead the dough? Are there any secrets? Share.

Most housewives know how to make dumplings. Which is easier: knead the dough, roll the meat through a meat grinder, stick it, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare. How to make your dumplings not look like they were bought in a supermarket? Do you want that long standing at the kitchen table and stove is not wasted? If you follow our advice, you will make such dumplings that your guests will remember all their lives and ask how you cook them, and the household will know that your dumplings are the most real and most delicious in the world.

The best dish - from homemade dough

Most often, we buy dumplings in stores ready-made. But how can they compare with the store?! Homemade minced meat and dough is always unique. For the filling, you can take the meat of different animals, pick up spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that the 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 make dough gray, inelastic and poorly molded?

Required products

How to make delicious dough for a very simple.

Ingredients:

6 glasses of premium wheat flour;

1.5 glasses of water;

1 teaspoon of salt.

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

Flour selection

To make the most delicious dough for dumplings, you first need to purchase good flour. Best of all, wallpaper, from durum wheat, of the highest quality. This flour contains a lot of gluten. Products from it do not sag when cooked. The dough does not darken. By the way, you can determine which flour you got by the color of the resulting dough. If it remains as white as the flour was, 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. From the flour of this variety, you can not be afraid to gain extra pounds.

Oxygen saturation

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? It is necessary to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Do not be too lazy to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather conditional question. It all depends on the quality of the product and the content of gluten in it. Accordingly, the amount of salt and water is always different.

To salt or not to salt?

Do not get attached to the exact numbers dictated by the recipe for a delicious dumpling dough found in a cookbook. Better take our advice. It is as follows. Salt not the flour and not the finished dough, but the water with which you will dilute the flour. Pour one and a half cups of boiled liquid into the container and salt to taste. Should be a little salty. Some cooks don’t add anything to their delicious dumpling dough at all. To make the dish successful, they salt the water in which they cook ready-made dumplings. It makes sense. If you throw dough products into salty boiling water, they will not stick together and 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 it is beaten off, that is, lifted and thrown on the table several times. If you use this technique, then the dough will even acquire good elasticity, although it will be an unsightly gray color. The recipe for a delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this should not be done, just as oil should not be added, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. It can be a different amount, but it is always present. In order for it to show its properties, water is added to the product. The dough acquires the greatest elasticity only after it has been aged after kneading in a cool place for 20-30 minutes.

Custard variant

Having learned and mastered the secrets revealed here, you should definitely try to cook delicious custard dumpling dough. It's a little more difficult to do it. However, it certainly deserves to be cooked. The photos included in the article will come to the rescue. They show you step by step how to make delicious dumpling dough.

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

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

Pour more flour into the bowl with the dough. Do this in batches, stirring constantly. Add flour and stir until it can be done with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn in it, pour a fairly thick layer of flour on the table. Put the dough on it. At this stage, it is still very sticky, so do not 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. The most delicious dough for dumplings should not be too hard or too soft. At this stage, it needs to be beaten on the table 15-20 times.

Wrap the finished dough with plastic wrap 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 sculpt, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll the dough into a sausage and cut into several parts. Take one piece and use a rolling pin to roll it into a very thin layer. Cut out circles with a glass or other form, put the minced meat in the center and close the edges.

Pelmeni can be cooked immediately, or you can freeze and use as needed. Since the dough is salty, there is no need to add salt to the water. Put a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw 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 will not become puffy and round, but a little wavy.

Remove the dumplings with a slotted spoon and arrange on plates. Put butter and sour cream on the table. Do not forget 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, just thaw it at room temperature and you are ready to use it.

What else can be prepared from dumplings dough?

Our dough is suitable not only for dumplings, although it is also called dumplings, or unleavened yeast-free. It is perfect for chebureks, strudel, 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 broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you can not be afraid that they will stick out and flow out. It is used even during fasting, because it does not contain any eggs or dairy products.

Very tasty cakes from this test. If they are sprinkled with sesame seeds, flax seeds or others, you get an excellent delicacy that will fit as an independent dish. Such cakes 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 a filling of meat, vegetables or soft cheese on it, wrap it up like a burrito and fry in a pan with or without vegetable oil in the oven, placing it on a baking sheet covered with paper with

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