Dough for dumplings

Dough for dumplings

Some housewives refuse home-made vareniki in favor of convenience foods only for fear that they will not be tasty or beautiful enough. And most often these fears are caused by the fact that not everyone knows how to make a tender and elastic dough for dumplings, so that it is tasty and not torn. At first glance it may seem that this task is not an easy one, and only an experienced cook can cope with it. In fact, even an inexperienced hostess can make a good dough for dumplings. She only needs to choose one of the suitable recipes and follow the instructions clearly.

Cooking Features

The dough for dumplings will turn out soft and elastic, if you know several subtleties of its preparation.

  • The temperature of the ingredients used is important. Most often it is required that all of them be at room temperature, so milk, kefir, eggs from the refrigerator should be removed beforehand. However, there are times when the water must be icy or, on the contrary, hot. In these cases, it must either be cooled by placing in a freezer for a while, or boiled, so that flour can be brewed.
  • Dough for dumplings, according to whatever recipe it is prepared, should be soft, non-sticky and elastic. For this it is necessary to knead for a long time, adding flour in small portions.
  • Dough flour must be sifted, otherwise it will be hard and less tasty.
  • Salt is added to the dough, regardless of whether the filling is pleated or salted. But sugar should be added to it only if you are cooking dumplings for dessert.
  • Some recipes require you to add soda to the dough. When preparing dough for dumplings, soda vinegar is not extinguished.
  • Dough for dumplings is softer and more tender when cooked on sour cream, kefir or milk. However, you can make it non-rigid on the water. In this case, kneading the dough, it does not need to be strongly pressed and tamped.
  • Experienced chefs advise not to use dough immediately after cooking. He needs to give time to "rest." For this you need 30-60 minutes, a maximum - an hour and a half. To the dough during this time is not overwhelmed, it is oiled or covered with food wrap or a damp cloth.

There are many recipes for dough that are suitable for making dumplings, so you can choose based on what products are currently in the fridge. This makes possible the frequent inclusion of dumplings in the diet.

Choux pastry for dumplings

Composition:

  • flour - 0, 6 kg;
  • water - 0, 25 l;
  • vegetable oil - 40 ml;
  • salt - 2-3 g.

Preparation Method:

  • Divide the sifted flour into two parts, approximately the same in volume.
  • Mix one part of the flour with salt, first pouring it into a deep bowl.
  • Boil water and, without cooling, mix with oil.
  • Immediately pour boiling water into a bowl of flour and mix it well with a spoon.
  • Gradually pour in the remaining flour, knead the dough. In the final stages will have to knead hands. The dough should be elastic and plastic, but not tough.
  • Roll the finished dough into a ball and cover with foil, leave for half an hour, after which you can roll it and make dumplings from it.

Choux dough is universal. It is suitable for dumplings with any filling. Dumplings made of it can be boiled in water or steamed - the result will be equally good.

Dough for dumplings

Composition:

  • flour - 0, 32 kg;
  • water - 0, 2 l;
  • salt - a pinch.

Preparation Method:

  • Cool the water - it should be icy.
  • Pour water into the bowl, add salt.
  • Sift one and a half cups of flour directly into the water. Stir with a spoon.
  • Sift the remaining flour onto a cutting board.
  • Put the dough on the board and knead it with your hands for 7-10 minutes.
  • After covering the dough with a film, let it “rest” for 30 minutes.

Such dough is well stored, so it can be prepared for future use. Vareniki made from it are suitable for a lean table. However, the dough may seem dryish, so the filling is better to make more succinct, adding more onions, mushrooms, vegetables. If you are cooking sweet dumplings, then you should not worry about it. Dumplings made from unleavened dough are best boiled in a large amount of boiling water - they may seem harsh when steaming.

Dough on water and eggs

Composition:

  • flour - 0, 35 kg;
  • chicken egg - 1 pc .;
  • water - 120 ml;
  • vegetable oil - 20 ml;
  • salt - a pinch.

Preparation Method:

  • To prepare the dough for this recipe, all products must be at room temperature. Therefore, the eggs from the refrigerator must be removed in advance, cool boiled water.
  • Sift flour, mix it with salt.
  • Pour water into the bowl, add oil and stir.
  • Break an egg into a bowl and add about a quarter of the prepared flour.
  • Stir. Continue adding flour to the spoon and stir until you realize that it has become too difficult to work with a spoon.
  • Put the dough on a floured board and continue kneading it with your hands, adding flour until it is sufficiently dense and elastic. The dough should become moderately sticky, that is, it is easy to lag behind the hands.
  • Give the dough a “rest” for about an hour, then use it for dumplings.

Dumplings made from such a dough are quite soft and at the same time strong. You can use them for dumplings with any filling, regardless of whether you cook them in water or cook for a couple.

Dough for dumplings with milk

Composition:

  • milk - 180 ml;
  • flour - 0, 4 kg;
  • chicken egg - 1 pc .;
  • vegetable oil - 20 ml;
  • salt - a pinch.

Preparation Method:

  • Sift flour into a large bowl and make a well in the center.
  • In a separate bowl, whisk the egg with a whisk, mix it with a little warm milk.
  • Pour the milk with the egg into the well in the flour, mix well.
  • Make a well in the dough, pour oil into it.
  • Knead the dough thoroughly with your hands.
  • Let the dough settle, then roll it into a layer about 2 mm thick, cut it into circles, fill it and fasten the edges.

This recipe for dough dumplings is considered one of the best, since it turns out to be tender and soft, but it does not soak, so the dumplings do not fall apart when cooked. Vegetable oil in the recipe can be replaced softened cream or margarine. Some milk can be replaced by water.

Dough for dumplings on sour cream

Composition:

  • flour - 0, 7 kg;
  • water - 0, 5 l;
  • sour cream - 0, 25 l;
  • salt - to taste;
  • chicken egg - 2 pcs .;
  • soda - a pinch.

Preparation Method:

  • Add soda to sour cream, mix, let stand 5-10 minutes, then dilute with boiled water at room temperature.
  • Beat the eggs, add salt to them.
  • Sift flour.
  • Combine all the ingredients, without using about half a cup of flour yet, and knead the dough. First you need to stir with a spoon, then knead with your hands. As necessary, sprinkle hands and board with flour.
  • When the dough is sufficiently dense and plastic, cover it with a bowl and leave for 30-40 minutes.

Dumplings from this dough will satisfy even the most fastidious gourmet, so it makes sense to make them more.

Dough for dumplings on kefir

Composition:

  • kefir - 0, 3 l;
  • flour - 0.5 kg;
  • soda - 3 g;
  • salt - a pinch;
  • vegetable oil - 50 ml.

Preparation Method:

  • Sift flour, mix it with soda and salt.
  • Make a well in the flour and pour kefir into it. It is desirable that it was at room temperature.
  • Stir the dough.
  • Add the butter, stir again and start kneading by hand until the dough is elastic enough.

According to this recipe, the dough is very tender. It is better not to roll it, but to form a sausage out of it, cut it and crush each piece with a palm. Dumplings from this dough safer to boil for a couple.

Dough on whey

Composition:

  • flour - 0, 5 kg;
  • whey - 120 ml;
  • warm boiled water - 120 ml;
  • soda - 5 g;
  • salt - a pinch.

Preparation Method:

  • When sifting flour, mix it with soda and salt.
  • After making a well in the flour, pour the whey into it, mix.
  • When adding water, knead the dough.
  • Allow the dough to rest for half an hour and proceed to the formation of the dumplings.

It is not worthwhile to cook products from this dough for a long time, since it is too gentle and can break through during long cooking. For this reason, for dumplings, although they look like dumplings, this dough will not work.

Yeast dough for dumplings

Composition:

  • flour - 0, 5 kg;
  • milk - 0, 25 l;
  • dry yeast - 7-8 g;
  • warm water - 50 ml;
  • butter - 100 g;
  • sugar - 40 g;
  • salt - 3 g.

Preparation Method:

  • Dissolve the yeast with warm water and place in a warm place until a foam appears on the surface.
  • Melt butter, mix with milk.
  • Add salt and sugar to the milky oil mixture, mix.
  • Add yeast to the resulting slurry, mix.
  • Sift flour.
  • Pour half the flour into the bowl with the rest of the ingredients, stir.
  • When adding portions of flour, knead the dough. Put it in a warm place.
  • When the dough rises, knead it again, leave it for a while again, then knead again. Repeat one or two times, then roll out and use for cooking dumplings.

Such a dough for dumplings is rarely made, since its preparation requires a lot of time and effort. However, the dumplings from it are very tasty, so the recipe deserves attention.

There are a lot of recipes for making dough for dumplings, so that every hostess can always choose the right option.

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