Dumplings are a family dish. Maybe, many remember how in childhood the whole family gathered around the table. One of the family members kneaded the dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.
In the cuisine of almost any country you can find something similar to dumplings - tortellini. in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in central Asia and India, manti in Central Asia, tsao-tzu in China, etc.
After all, what’s easier is to prepare the dough and put the filling inside.The good thing about dumplings is that they can be frozen and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to prepare dinner. Once - and you're done!
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TO– useful tips
How to make dumplings - video
But it turns out that there are a great many recipes for dough, no less recipes for different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as home-cooked dumplings. And if the whole family participates in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.
TOHow to make dumpling dough at home– useful tips
To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the dough for dumplings.
I will share with you the secrets to make soft and tasty dough for homemade dumplings. You can also make dumplings from dumpling dough.
- Firstly, I treat the test as an animate object. I am sure that any dough dish should be prepared only in a good mood, with soul.
- Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough turns out more tender and airy.
- Thirdly, when kneading any dough, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
- Fourthly, for greater strength of the dough, you can add a pinch of semolina.
- Fifthly, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
- Sixth, you need to knead the dough for quite a long time until it stops sticking to your hands.
- Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic.
- Eighth, the dumplings will taste better if the dough is rolled out thinly. But don’t overdo it here - if the dough is too thin, when you put it on itfilling may tear.
- Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.
6 dough recipes for dumplings and dumplings
Classic dumpling dough recipe
The classic recipe for dumpling dough has been known to us for a long time, and it is perhaps the most common and simple.
Ingredients:
- Flour – 0.5 kg.
- Water – 1 glass.
- Egg – 1 pc.
- Semolina - a pinch
- Salt - 1 tbsp. l.
- Vegetable oil – 1 tsp.
Sift the flour into a bowl and make a well in it, add semolina. Beat the egg into the hole and add vegetable oil.
Stir the dough with a spoon. Add salt to warm water and pour into the dough.
When the water has absorbed all the flour and the dough has become dense, place it on a floured work surface and knead the dough with your hands.
Knead for about 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to rise for 20-30 minutes.
Choux pastry for dumplings
Choux pastry is good because, thanks to brewing with boiling water, it turns out to be very elastic and soft, and does not stick to either the rolling pin or your hands. This kind of dough is easier to roll out and mold than classic dough.
Ingredients:
- Flour – 3 cups
- Water (boiling water) – 1 glass
- Egg – 1 pc.
- Vegetable oil – 3 tbsp. l.
- Salt – ½ tsp.
First, set the kettle to boil. While the water is boiling, beat the egg into a bowl, add salt and vegetable oil. Stir. Sift the flour and pour the eggs and butter into the well, stirring with a spoon.
Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. If necessary, add flour.
The exact amount of flour depends on its type and quality. Therefore, if you think that the dough is a little liquid, you will have to add more flour. Just be careful not to overdo it, as the dough may become too thick and the dumplings will be tough when cooked.
Let the dough rise for 20 minutes. Then we roll out and make dumplings.
Dough for dumplings with milk
Ingredients:
- Sifted flour - 3 cups
- Warm milk – 1 glass
- Egg – 1 pc.
- Vegetable oil – 1 tsp.
- Salt – ½ tsp.
Pour 2 cups of flour into a bowl, make a hole into which we beat the egg and add vegetable oil. Pour in warm milk and stir with a spoon.
Pour 1 cup of flour onto the table, place the still liquid dough on it and knead thoroughly.
Dough for dumplings made with milk is more tender and softer than with water. Lately I have been making dumplings using this recipe. You can dilute milk with water in a 1:1 ratio.
Dough for dumplings and dumplings with kefir
A wonderful recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and fluffiness.
Ingredients:
- Sifted flour – 5-6 cups
- Kefir – 0.5 l.
- Egg – 1 pc.
- Salt – ½ tsp.
- Sugar – 2 tbsp. l.
- Soda – 1 tsp.
- Vinegar – 1 tsp.
Mix egg, sugar, salt and kefir in a bowl.
Quench the soda in a glass with vinegar and pour the liquid into the dough.
Add 2 cups of flour, stir until we can stir with a spoon.
Place the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and to prevent the dough from getting chapped on top, cover with a glass bowl.
Dough for dumplings with mineral water
The dough for dumplings and dumplings made with mineral water turns out soft and loose due to the carbon dioxide bubbles in the mineral water.
Ingredients:
- Sparkling mineral water – 1 glass
- Flour – 4 cups
- Egg – 1 pc.
- Salt, sugar - ½ tsp each.
- Vegetable oil – 4 tbsp. l.
Beat an egg into a bowl and pour in mineral water. Add salt, sugar and vegetable oil. Add sifted flour and stir. Knead well on the table, adding flour as needed.
Dough for dumplings no eggs
Ingredients:
- Water – 1.5 cups
- Flour – 3 cups
- Salt – 1 tsp.
This simple dough recipe for dumplings and dumplings is good during Lent, as it does not contain eggs or milk.
Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send to rest for 30 minutes.
Dough recipes for dumplings are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will look at this in a separate blog topic.
How to make dumplings
But in order to find out how to make dumplings,with your hands or with the help of a dumpling maker, what a variety of dumpling shapes have been invented, watch this video.
Good unleavened dough is an ideal basis not only for dumplings, but also for dumplings, khinkali, manti and pasties are also prepared from it. Despite the use of the simplest ingredients and the primitiveness of the technology, not everyone gets the knead and the desired result. Here are step-by-step recipes for the right dough for dumplings: soft, elastic, tasty. It's time to find your ideal option!
Dumpling dough - general principles of preparation
The basis of any dough is flour. There is no need to save on it. It is believed that the most delicious dumplings are made from dough made with premium white flour produced in accordance with GOST. Cheap types are mostly gray, the dough “floats”, sticks, and is difficult to roll out. But adherents of a healthy diet often use coarser, unrefined flour. With it, the dough is kneaded in exactly the same way, but the amount of ingredients may change slightly.
Liquid is the second main ingredient. Most often, ordinary raw water is used. But there are test options using boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled out very thinly without tearing.
What else do they add:
Vegetable oil;
The dough is usually kneaded by hand, sometimes a bread machine is used. You can also use a mixer with a special attachment, but it is believed that it is best to work with your hands. They feel the consistency, how much flour needs to be added, how long to knead. We remember that the finished dough is prone to drying out, so you need to cover it with something, put it in a bowl with a lid or in a bag, otherwise you won’t be able to make dumplings, the edges won’t stick together.
Elastic dumpling dough: step-by-step recipe
This is the simplest step-by-step dumpling dough recipe. To prepare it you will need a minimum set of products. But at the same time, the mass turns out to be elastic, soft, and does not shrink when rolled out.
Ingredients
220 ml water;
2 tbsp. l. oils;
1 tsp. salt;
500-600 g flour.
Preparation
1. Immediately sift the flour to get rid of foreign impurities and saturate the product with oxygen. In addition, a loose product will be easier to combine with liquid, no lumps will form.
2. Add a full teaspoon of salt to the water and stir. Pour in vegetable oil.
3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Add some, first rotate with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes stiff and does not spread, transfer the piece to a countertop sprinkled with flour.
4. You can immediately sift the flour onto the table and make a hole in the slide. Pour the prepared water into this hole, lower the spoon and begin to gently move it in a circle, combining the liquid with the flour. Rotate the spoon as far as possible, then use your hands.
5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour and will not stick. On average, this will take about ten minutes.
6. Kneaded dumpling dough cannot be used immediately. He needs to lie down. We remove the lump into a container; you can leave it on the table, covered with a towel or bowl. A plastic bag is often used. To prevent the dough from sticking to it, you can grease it with oil or sprinkle it with flour.
7. Let the dough rest for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, and it will be easier to roll out. If it is not left in place or there is little time for it, it will quickly tighten and more effort will be required.
Choux pastry for dumplings: step-by-step recipe with egg
This is a step-by-step recipe for dumpling dough, which turns out to be very elastic, you can roll it out thinly and prepare the most delicious dishes. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties made from this dough are also very tasty, pimply and crispy.
Ingredients
1 tbsp. l. oils;
3 tbsp. flour;
1 tbsp. boiling water;
2 pinches of salt.
Preparation
1. You need to measure the amount of water; you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If you are using tap water, put it on the stove and boil it.
2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.
3. Add a couple of pinches of salt to the liquid. If this is not done, the taste will be bland. If you oversalt, the quality of the dough will suffer and this will also affect the taste. For this amount of food you need about half a teaspoon of salt.
4. Quickly pour one glass of flour into boiling water. With your other hand, stir vigorously to prevent lumps from appearing. You should get a kind of paste. Stir it for a minute to let the heat go away.
5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled a little. It is very important. If the mixture is hot, the egg may curl into flakes. Stir until smooth.
6. Now all that remains is to add flour. Pour until the dough becomes stiff.
7. We continue to knead the piece on the table, giving it smoothness and elasticity.
8. As soon as the dough stops absorbing flour, transfer it to a bag.
9. Put the lump in the refrigerator and forget about it for about thirty minutes. During this time, you can prepare the filling for the dumplings.
10. Take the dough out of the refrigerator, place it on a surface dusted with flour, cut it up and make regular dumplings.
Dumpling dough: step-by-step recipe with mineral water
The dough made with mineral water is soft and a little different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumpling dough recipe uses simple sparkling mineral water. If medicinal drinks are used, like Essentuki, for example, then the high salt content must be taken into account.
Ingredients
0.3 tbsp. milk;
2/3 tbsp. sparkling mineral water;
About 500 g of flour;
One egg;
10 ml of any oil;
1 tsp. salt.
Preparation
1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.
2. Add milk to the egg, continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute powdered milk. If there is nothing at all, then you can knead the dough simply with mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.
3. Pour in mineral water. There is no need to measure it in advance so as not to lose valuable gases. It is better to do this immediately before kneading. Mix mineral water with the remaining ingredients.
4. Sift the flour through a regular sieve.
5. Add a couple of glasses of flour to the liquid and start kneading the dough.
6. Pour in vegetable oil. Its type does not matter, add and stir.
7. Add the remaining flour and begin kneading the stiff dough for dumplings. This step-by-step recipe indicates the average amount of flour; it is difficult to determine in advance exactly how much will be used, since the size of the egg may vary.
8. Knead the dough until it becomes stiff. But an elastic lump.
9. Transfer to a bag, close and leave to lie for about thirty minutes.
Delicious dumpling dough: step-by-step recipe with milk and eggs
A step-by-step recipe for one of the most delicious dough options for dumplings. It is mixed completely with whole milk, it turns out yellow due to the addition of eggs, and has good elasticity.
Ingredients
200 ml milk;
1 tsp. salt;
About 550-600 g of flour;
1.5 tbsp. l. oils
Preparation
1. This dough will be kneaded in a heap with flour. But you can use the bowl however you like. Sift half a kilo of flour onto the table or into a large bowl with not very high sides.
2. Using a spoon, make a depression in the flour, like the mouth of a volcano.
3. Shake the eggs with salt and pour into the hole.
4. Measure out the required amount of milk and add it to the eggs.
5. Lower the spoon, stir the milk with the eggs, lightly grabbing the flour. Rotate carefully clockwise.
6. During the process, add any vegetable oil drop by drop. There is absolutely the same recipe with butter. It must first be melted and cooled slightly.
7. As soon as it becomes difficult to work with a spoon, remove it to the side.
8. Dip your hands into the mass, collect the dough into one large lump and begin to knead vigorously until elastic.
9. Place the finished kneaded dough into a bag and leave for 30 minutes. Then we take it out, mix it well again and let it sit for about another half hour.
If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.
Dumplings made from colored dough are very interesting and beautiful. Beetroot or spinach juice is used for coloring. Another interesting option is adding tomato paste, which adds an original taste, goes well with meat filling, and can be found in almost any refrigerator.
To prevent the cut pieces of dough from drying out when making dumplings, cover them on top with a towel. It’s easy to put your hand under it, take it, you don’t need to untie or open anything.
If the rolled out pieces of dough have already dried out and become crusty, then you need to sprinkle them with plain water from a spray bottle.
The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe is using kefir, which perfectly replaces yogurt.
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!
This is my favorite dough for dumplings or dumplings. Both options, with water and with milk, are equally good, it’s hard to say which is better. And the only difference is the cost - water is cheaper, and it is often a pity to waste milk on this matter. But the difference is not only in the liquid ingredient. In milk dough without eggs.
Both types are universal - suitable for dumplings, dumplings with absolutely any filling: potatoes, cottage cheese, cabbage, cherries, etc. But not all of it can be used to make chebureks. They will come out with a crispy thin crust. It is ideal for both manti and buuz (poses).
Recipe for choux pastry with water
From the quantity of ingredients indicated below, a strand of 40-50 pieces of dumplings and 80-90 pieces of dumplings are obtained (the quantity, of course, depends on the size of the products and the thickness of the rolling). Let's see step by step how to do it.
Ingredients:
- hot water – 200ml;
- wheat flour – 350g;
- salt – 1/2 tsp;
- chicken egg – 1 piece;
- refined sunflower oil – 2 tbsp.
How to cook
Choux pastry for dumplings and dumplings made with milk
I don’t know how true it is, but I read that according to this recipe, the dough is often kneaded specifically for... For obvious reasons, it is suitable for other similar products.
Ingredients:
- flour – 300g;
- milk – 200ml;
- salt – 0.5 tsp;
- vegetable oil – 1 tbsp.
How to make this dough
I have tested both choux pastry recipes several times, using different products. I usually cook some immediately and freeze some. After freezing, dumplings or dumplings behave well, do not crack, retain their shape during cooking, and do not become soggy. The dough is not only easy to work with, but it also tastes soft, not rubbery at all, and very tasty.
Dumplings are the most family dish. Now you can buy them in the store and not waste time on preparing dough, minced meat and sculpting them. And as a child, the whole family gathered at the table, and everyone prepared dumplings together. One family member kneaded the dough, another was preparing the filling, and then everyone together, in unison, sculpted many, many dumplings.
In almost any cuisine of the country you can find something similar to dumplings, in Italy - tortellini, in Spain and Latin America - epmanada, in India and Central Asia - samsa, in Central Asia - manti, in Georgia - khinkali, in China - tsao- Tzu, etc.
Dumplings can be prepared in reserve and stored in the freezer. What could be simpler - prepare the dough, put the filling inside, mold it and put it in the freezer. And when there is no time to prepare dinner or guests are on the doorstep, take it out of the freezer, boil it and the dish is ready!
But as it turned out, there are a lot of varieties of dough recipes, and no less recipes for various fillings, and there are different cooking methods. Homemade dumplings made with your own hands are the most delicious and no store-bought dumplings can compare with them. And when the whole family takes part in making dumplings, this is invaluable time for communication with the family.
Dough recipes for dumplings and dumplings
The simplest and most common recipe for dumpling dough is the classic version. Here's what you'll need:
Ingredients:
- Flour – 0.5 kg.
- Water – 1 glass.
- Egg – 1 pc.
- Semolina - a pinch
- Salt - 1 tbsp. l.
- Vegetable oil – 1 tsp.
Sift the flour into a deep container, make a hole in the middle and add semolina, beat in the egg and add vegetable oil.
Mix all ingredients with a spoon. Add salt to warm water and pour into flour.
When all the water is absorbed into the flour, the mass becomes dense, sprinkle the work surface with flour and transfer the dough onto it and continue kneading with your hands.
Knead for about 10 minutes, and when the mass stops sticking to your hands, cover with a towel and leave for 30 minutes to rise.
Choux pastry for dumplings (universal recipe)
Thanks to brewing with boiling water, the choux pastry comes out soft and elastic, does not stick to your hands or to the rolling pin.
Ingredients:
- Flour – 3 cups
- Water (boiling water) – 1 glass
- Egg – 1 pc.
- Vegetable oil – 3 tbsp. l.
- Salt – ½ tsp.
First of all, set the kettle to boil, then beat an egg into a bowl, add salt and add vegetable oil. Mix all components. Sift the flour, make a hole in the middle and place the egg-butter mixture there and begin stirring with a spoon.
Add a glass of boiling water to the flour and begin kneading. When it becomes difficult to mix with a spoon, continue mixing with your hands until smooth. Add flour as needed.
The required amount of flour depends on the quality and variety; if you think the dough is too liquid, then add more flour. But don't overdo it, because the dough will become thick and the dumplings will be tough.
After kneading the dough, let it rise for 20 minutes. After the time has passed, roll out, stuff and make dumplings.
Dumpling dough with milk and eggs (1 piece)
Ingredients:
- Sifted flour - 3 cups
- Warm milk – 1 glass
- Egg – 1 pc.
- Vegetable oil – 1 tsp.
- Salt – ½ tsp.
Pour 2 cups of sifted flour into a bowl, make a well in the center, beat in the egg, pour in the butter and add warm milk. Stir everything with a spoon.
Pour a glass of flour onto the table, add more batter and knead well.
The dough made with milk turns out very tender and soft. Lately, I prefer this recipe. Milk can be diluted with water 1:1.
Kefir dough for dumplings or dumplings
This is an ideal recipe for dumplings, dumplings, and pizza. Kefir together with soda make the dough especially soft and airy.
Ingredients:
- Sifted flour – 5-6 cups
- Kefir – 0.5 l.
- Egg – 1 pc.
- Salt – ½ tsp.
- Sugar – 2 tbsp. l.
- Soda – 1 tsp.
- Vinegar – 1 tsp.
Mix kefir, egg, sugar, salt.
We extinguish the soda with vinegar and pour it into the kefir-egg mixture.
Add 2 cups of pre-sifted flour and mix everything with a spoon.
Place our dough sprinkled with flour on the table and knead it until elastic. Leave for 20 minutes, covering it on top with a clean towel or glass bowl so that it does not weather on top.
Dumpling dough in mineral water and vegetable oil
The dough for this recipe comes out very loose and soft due to the bubbles of carbon dioxide that are in the mineral water.
Ingredients:
- Sparkling mineral water – 1 glass
- Flour – 4 cups
- Egg – 1 pc.
- Salt, sugar - ½ tsp each.
- Vegetable oil – 4 tbsp. l.
Beat an egg into a bowl and pour in mineral water, add sugar, salt and vegetable oil. Add flour and mix everything well. Then knead until smooth on the table, adding flour if necessary.
Dough for homemade dumplings without eggs and milk (on water)
Ingredients:
- Water – 1.5 cups
- Flour – 3 cups
- Salt – 1 tsp.
This recipe is very useful during fasting, as it does not contain eggs and milk.
Pour the sifted flour into water, add salt, mix thoroughly, then cover with a clean towel and leave to rest for 30 minutes.
Dough for dumplings is also suitable for dumplings. And there are so many filling recipes that we will look at them in a separate blog article.
Video: How to quickly make dumplings by hand. Top 5 ways
In order to see how to properly make dumplings with your hands or using a dumpling maker, and how many different shapes of dumplings have been invented, I recommend watching this video:
Dough for homemade dumplings. Step-by-step recipes with photo illustrations
The dumplings will be juicy and tasty if the dough is mixed correctly. The filling also plays an important role, but today we will talk in detail about the dough for dumplings.
Today I will reveal my secrets to make delicious and soft homemade dumpling dough. You can also make dumplings from this dough.
- I am sure that you need to put your soul into any dish and cook it in a good mood. I treat the test as an animate object.
- It is necessary to sift the flour, preferably 2 times. At this time, the flour is enriched with oxygen, and due to this the dough is airy and soft.
- Dough with warm kneading will infuse faster and better, so use a warm liquid, be it water, kefir or milk.
- To make the dough as strong as possible, I add a pinch of semolina.
- Adding 1 tbsp. spoon of vegetable oil, the dough will become elastic and pliable.
- The dough needs to be kneaded for a long time so that it does not stick to your hands.
- After the dough is kneaded, it needs to sit. Cover it with a clean towel and let it rest. During this time, the gluten in the flour will swell and the dough will become elastic.
- If you roll out thin dough, then the dumplings will taste better. But not very thin, because when you add the filling the dough will tear.
- You need to glue the dough very carefully so that the dumplings do not fall apart when cooked.
