Dough for dumplings with potatoes

Dough for dumplings with potatoes

Dumplings with potatoes - classic Ukrainian cuisine. But similar products of dough with filling are prepared in other countries. The dough for the dumplings with potato housewives do according to different recipes. Some prefer to knead it on water, others - on milk, and others - on yogurt. Some housewives like choux pastry, others prefer to use cold liquid to make it. The main task is to get an elastic, but dense base, which can be thinly rolled, but which will not crack during freezing and will not break during cooking.

Cooking Features

The dough, which is used for cooking dumplings with potatoes, is bland, that is, it is kneaded without the use of yeast. Because of this, it may seem easy to make a foundation. In fact, in the manufacture of yeast-free dough, you can make mistakes, because of which the finished products will not be enough tasty or beautiful. Knowing a few moments will get the best result.

  • Flour for dumplings need to choose the highest quality, containing a large amount of gluten. This affects both the color of the products and the strength of their flour base. From poor-quality flour, the dough turns out to be inelastic, it is difficult to roll it thinly. Dough dumplings with a small amount of potato filling are unlikely to seem tasty to someone.
  • Flour must be sieved before use. If this is not done, small litter or even insect larvae can get into the dough. However, sifting flour is necessary not only to clean it from litter. The main goal is to saturate it with oxygen, so that the products from it are more gentle and airy. The added benefit of sifted flour is that it is easier to mix with liquid ingredients without forming lumps.
  • To increase the elasticity of the dough, oil is often added to it. It must be refined.
  • Eggs make unleavened dough more tasty, but less elastic. They are added in a small amount. Some housewives even prefer to knead the dough without eggs at all.
  • Knead dough for dumplings with potatoes should be at least 10-15 minutes. It should be tight and elastic. Only then it will be possible not to be afraid that it will break during the cooking of dumplings.
  • The finished dough is not rolled immediately after kneading, it is allowed to rest for at least 30 minutes. During this time, gluten has time to swell. This makes the dough more pliable, allows you to roll it thinly.

Even a properly made dough for dumplings will not save if they are boiled incorrectly. Dumplings dipped in boiling water. Cook them in a large saucepan. After the ascent of products to the surface they are boiled for no more than 5 minutes, otherwise they will either stick together or break, smashing. All this will negatively affect their organoleptic qualities.

Dough for dumplings with potatoes on milk


  • milk - 0, 25 l;
  • chicken egg - 1 pc .;
  • wheat flour - 0, 6 kg;
  • vegetable oil (refined) - 40 ml;
  • salt - 2-3 g.

Method of preparation:

  • Remove milk from the refrigerator beforehand, since the liquid must be at room temperature to prepare this type of dough. Another option is to slightly warm the milk (to room temperature or slightly higher).
  • Sift flour.
  • In the bowl, break the egg, add salt to it, beat with a whisk.
  • Add milk and butter, whisk together with a whisk.
  • Add the sifted flour in parts and stir the dough to prevent the formation of lumps.
  • After the flour is finished, continue kneading the dough for 10-15 minutes until it is steep. It should not stick to hands.
  • Wrap the dough with cling film and leave for half an hour at room temperature.

After the specified time, the dough can be rolled out, cut out circles from it and make dumplings. Molded products are boiled immediately or frozen. Milk in the dough can be replaced by water (also at room temperature), you hardly notice the difference.

Dough for dumplings on kefir


  • kefir - 0, 5 l;
  • chicken egg - 1 pc .;
  • wheat flour - 0, 8-0, 9 kg;
  • soda - 5 g;
  • salt - 5 g;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • Kefir is heated with steam or water bath to the temperature of the human body or at least to room temperature. It is impossible to overheat fermented milk product, otherwise it will be stratified into cottage cheese and whey. There is no need to risk if you get the kefir from the refrigerator in advance and it will have time to warm up to room temperature naturally.
  • Add soda to kefir, mix, wait a few minutes.
  • Shake the egg with a fork, mix with kefir.
  • Add oil and salt, whisk together.
  • Gradually pouring the sifted flour, knead the stiff dough.
  • Allow the dough to rest for half an hour and proceed to the formation of the dumplings.

The dough according to this recipe is flexible and elastic. If the egg is excluded from the composition, nothing terrible will happen - many housewives do this.

Choux dough for dumplings with potatoes


  • wheat flour - 0.5 kg;
  • chicken egg - 1 pc .;
  • cool boiling water - 0, 25 l;
  • salt - 2 g;
  • refined vegetable oil - 20 ml.

Method of preparation:

  • Sift flour, mix it with salt. In the center make a recess.
  • Boil water, mix with butter, pour into the well in the flour.
  • Stir quickly.
  • Add the egg and knead the dough.

Before you start working with choux pastry, put it in a bag and leave it for 20-30 minutes, then it will become more elastic. Choux dough can be cooked without adding eggs, just flour will then need a little less.

The dough for dumplings with potatoes should be dense, but elastic. There are several recipes to get the desired result. The test version of the hostess can choose according to your taste, taking into account what products she has in stock. For the simplest dough, only flour, water, vegetable oil and salt are required.

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