The dough for dumplings is the same as in store-bought ones. Recipes for dumpling dough on water: classic and original. Soda water dough

01.03.2022

Most housewives know how to make dumplings. What’s easier: knead the dough, grind 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 it. How can you prevent your dumplings from looking like they were bought in a supermarket? You don’t want long periods of standing at the kitchen table and stove to go to waste, do you? If you follow our advice, you will make dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most authentic and delicious in the world.

The best dish is made from homemade dough

Most often, we buy dumplings in stores ready-made. But how can they compare with store-bought ones?! Homemade minced meat and dough are always unique. For the filling, you can take meat from different animals, choose spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that your 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 turn out the dough gray, inelastic and difficult to mold?

Required Products

How to make delicious dough is very simple.

Ingredients:

6 glasses of premium wheat flour;

1.5 glasses of water;

1 teaspoon salt.

Very rarely in cookbooks or on cooking websites can you find the correct sequence of how to make delicious elastic dough for dumplings. The point is not that chefs or technologists are trying to hide the main secret. They simply focus on the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.

Flour selection

To make delicious dumpling dough, you first need to buy good flour. The best wallpaper is made from durum wheat of the highest quality. This flour contains a lot of gluten. Products made from it do not turn sour when cooked. The dough does not darken. By the way, you can determine what kind of flour you got by the color of the resulting dough. If it remains as white as the flour, 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. You don’t have to worry about gaining extra pounds from this type of flour.

Oxygen saturation

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? You need 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. Take the time to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather arbitrary question. It all depends on the quality of the product and its gluten content. Accordingly, the amount of salt and water is always different.

To salt or not to salt?

You should not get attached to the exact numbers dictated by the recipe for delicious dumpling dough found in the cookbook. Better take our advice. It is as follows. Salt not the flour or the finished dough, but the water with which you will dilute the flour. Pour one and a half glasses of boiled liquid into the container and add salt to taste. It should be a little salty. Some chefs don’t add anything at all to their delicious dumpling dough. To make the dish successful, they salt the water in which they cook the finished dumplings. It makes sense. If you throw dough products into salted boiling water, they will not stick together or 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 you beat it, that is, lift it and throw it on the table several times. If you use this technique, the dough will even acquire good elasticity, although it will be an unsightly gray color. A recipe for delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this is not necessary, just as you should not add butter, 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. There may be different amounts of it, but it is always present. In order for it to exhibit its properties, water is added to the product. The dough gains its greatest elasticity only after it has been kneaded in a cool place for 20-30 minutes.

Custard version

Having learned and mastered the secrets revealed here, you should definitely try making delicious choux pastry for dumplings. It's a little more difficult to do. However, it certainly deserves to be cooked. The photographs in the article will help. They show you step by step how to prepare delicious dumpling dough.

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

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

Add more flour to the bowl with the dough. Do this in parts, stirring constantly. Add flour and stir until you can do it with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn, sprinkle a fairly thick layer of flour on the table. Place the dough on it. At this stage it is still very sticky, so don't skimp. The dough will take as much flour as needed.

Knead the dough as usual. 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. Delicious dumpling dough should be neither too hard nor too soft. At this stage, you need to hit it on the table 15-20 times.

Wrap the finished dough in 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 formulate, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll out the dough into a sausage and cut into several pieces. Take one piece and use a rolling pin to roll it out into a very thin layer. Using a glass or other shape, cut out circles, place the minced meat in the center and seal the edges.

Dumplings can be cooked immediately or frozen and used as needed. Since the dough is salty, there is no need to add salt to the water. Place a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw the 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 become not puffed up and round, but a little wavy.

Remove the dumplings with a slotted spoon and place on plates. Place butter and sour cream on the table. Don't forget about 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, simply defrost it at room temperature and you are ready to use.

What else can you make from dumpling dough?

Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened without yeast. It is perfect for pasties, strudels, 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 don’t have to worry about them falling apart and leaking. It is used even during fasting, because it contains neither eggs nor dairy products.

The flatbreads made from this dough are very tasty. If you sprinkle them with sesame seeds, flax seeds or others, you will get an excellent delicacy that will also work as an independent dish. These flatbreads 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 like a burrito and fry in a frying pan with or without vegetable oil in the oven, placing it on a baking sheet covered with paper.

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

To make real homemade dumplings, you need to know the perfect dumpling dough recipe. And you will find the best recipes in my article:

In many families, dumplings have become a traditional homemade instant dish. For me and my family, preparing them is the most enjoyable pastime. We prepare them on the weekend when we all get together. We discuss news, make plans for the near future and master new types of this dish. My dear chefs, I will share the most successful recipes in this article with you.

The simplest method of preparing the dough is to combine water, chicken eggs and wheat flour. This method is truly traditional and has been practiced by many chefs and housewives over the years.

Products required for cooking:

onions - 2 large onions;
ground black pepper;
salt;
flour - about 1 kg;
minced meat – 1 kg;
chicken eggs – 2 pcs.;
water – 175 ml

Recipe:

I always start by cooking mixed minced meat. I don’t know why, but I always cook dumplings using beef and fatty pork. I take each type of meat in half.

I wash the beef and grind it together with the pork and peeled onions. Then I pepper and salt the resulting mass. I mix everything thoroughly and set aside to salt a little.

In a bowl, whisk the eggs, a pinch of salt and boiled water until a homogeneous mixture is obtained. I add wheat flour in several additions until the mixture is ready for hand kneading.

Then I transfer it to a large floured board and knead until it stops sticking to my palms. The main thing is not to overdo it, otherwise the dumplings will be tough.

Then I take a dumpling maker and sprinkle it generously with flour. I divide the dough into 12 parts and roll them out into round sheets one by one.

I place the first sheet on the device and then stuff the minced meat into the cells. When all the cells are filled, I place the next ball on top. I run a rolling pin along its surface until the edges of each dumpling begin to appear.

Then I knock them out onto a small board. And I do the same with the rest of the dough and minced meat.

We put the first few batches on a board in the freezer, and then once they cool down, we put them in a bag for further use. We cook the last batches in salted water and eat immediately.

Season the dumplings each to your liking. For example, I love them with sour cream and dill, but my children and husband prefer them with oil and vinegar. Here is such an easy classic recipe for this wonderful dish.

Everyone knows that different foods must enter the human body, so when preparing dumplings, I try to diversify not only their base (minced meat) but also improve the shell. For example, using ground turkey, I make the dough choux.

To create this delicacy you will need the following set of products:

minced turkey – 0.5 kg
premium or first grade flour – 750 g;
chicken egg – 1 pc.;
onions – 3 onions;
kitchen salt;
sunflower or olive oil – 1 tbsp. l.;
water – 1 glass.

I do everything step by step, so my dough always turns out great!

In a stainless steel bowl, combine the egg and table salt.
Then I add sunflower oil and sifted flour to them. I mix everything well, and at the same time I boil some water.
Having mixed the previous products, pour a glass of boiling water into them and continue stirring with a spoon. When the spoon stops working, I knead it with my hands until done.
I peel the medium onions and pass them through a meat grinder. I mix it with minced meat and spices.
Then I roll it out, cut out circles with a glass and fill them with minced meat. I form dumplings and boil them in salted water.

These delicious little ones really turn out to be extremely tasty and unusual. I advise everyone to try it!

Dough recipe for dumplings in mineral water. Cooking in a bread machine!

Making a batch for further cooking in boiling water is a troublesome task that requires practice. But this was the case in the past, thanks to modern kitchen appliances it is no longer a problem.

The bread maker copes well with the task assigned to it; the dough comes out moderately elastic, airy and quite elastic.

We will need:

wheat flour 1st grade – 1 kg;
vegetable oil – 4 tablespoons;
salt and sugar – 0.5 teaspoon;
chicken egg – 1 pc.;
mineral water – 1 glass.

First of all, I sift the flour, so the dough will come out more airy. Then I first beat the egg into the bowl of the bread maker and add mineral water with vegetable oil (I recommend using olive oil). I immediately add salt, sugar and 3.5 cups of flour on top, but during the kneading process I add the rest if necessary.

I really liked the result: the dough is very elastic and soft. It sticks well and does not fall apart when cooked. Goes great with any type of minced meat.

You can brew it with mineral water manually, without a bread machine - watch the video:

You might also be interested in this:

Apple pie tastes better than charlotte

Dough made with homemade milk turns out to be very unusual and pleasant in taste (if you don’t have it, you can replace it with store-bought milk). It is prepared very quickly and does not require special culinary skills.

Required grocery set:

first grade flour – 500 g;
eggs – 2 pcs.;
milk - one glass;
vegetable oil - one tablespoon;
salt - one teaspoon.

Mix the flour with kitchen salt and sift it into a bowl. Then I make a hole in the center of the resulting slide and pour oil into it.

I warm the milk slightly. I beat the eggs into another bowl and mix them with warm milk until smooth.

Then pour the milk-egg mixture into the flour. I take a tablespoon and start kneading the dough. When the spoon can no longer cope, I move on to kneading with my hands.

It becomes pliable and stops sticking to your palms. I put a damp towel on top of it and don’t touch it for half an hour. After this I roll out and sculpt the blanks.

Today, kitchen appliances have become an integral part of many kitchens. With the advent of a bread machine in the house, creating any kind of batch has become a simple task.

To prepare 700 grams of the finished product you will need:

wheat flour – 750 g;
chicken egg – 1 pc.;
salt – 1 tsp;
refined oil - 1 tbsp. l.

First of all, I take two identical glasses. I break a medium-sized egg into one of them and add boiled water so that the glass is completely filled. Using another glass, I measure and sift three glasses of flour.

Then I pour the liquid ingredients into the bucket and add salt. I add the sifted flour last.

I start the gadget in “Dough” mode, but I never wait until it’s finished; I turn it off after about an hour. The finished product already has the necessary firmness and elasticity. I wrap the lump in cling film to prevent it from drying out. Having split off the required amount to create the cake, I cover the rest again.

I most often use minced chicken or pork for this batch, but the choice of filling is always up to the hostess.

Because of my family’s great love for dumplings and dumplings, I sometimes have to cook them at the same time. In such conditions, I make it without using eggs at all.

The following products are needed:

water – 230 ml;
vegetable oil – 3 tbsp. l.;
kitchen salt - 1 tsp;
flour – 600 g.

I sift the flour into a medium bowl. Then I make a depression in the middle. I take a glass of boiling water, dilute it with salt and mix it with vegetable oil. To make it really tasty, I often replace sunflower oil with olive oil.

Then I pour the resulting liquid into the well in the flour and knead. First I use a kitchen spatula for this, then I knead it with my hands until it is completely done.

I make sure that the dough is homogeneous without air bubbles. After kneading, cover it with a towel and leave to rest for 40 minutes. Then I start shaping the dumplings.

Recently, friends gave me minced lamb, I tried to use it in dumplings - I liked it. True, when preparing minced meat, you should add more oriental spices, such as turmeric and curry.

A couple of years ago, when I accidentally came to visit, I found myself in the process of preparing dough for dumplings. I was very surprised that they cook it with kefir, because in our family we cook it mainly with water. Curious, I tried this recipe at home. It turned out to be quite interesting in taste, and now if there is kefir in the house, I prepare it this way.

To create it you need the following set of products:

low-fat kefir – 0.5 l;
wheat flour – 0.5 kg;
sunflower oil – 2 tbsp. l.;
salt – 1 tsp;
baking soda 1 tsp;
sugar – 1 tbsp. l.

I pour kefir into the bowl in which I will knead and add a heaped teaspoon of soda. I mix thoroughly, then salt and add sugar and mix again.

I take first grade flour, the dough turns out white, elastic and does not lose elasticity. I sift it through a kitchen sieve. I add it to kefir gradually, this avoids the appearance of lumps and makes the batch more homogeneous.

I add the oil last and mix thoroughly again. Then I put it in a bag and put it in the cold for an hour. After this I begin to form the dumplings.

Another unusual recipe for preparing dumpling dough is to cook it with sour cream. It is prepared very simply and quickly.

For this you need to stock up on the following products:

sour cream 25% fat - 400 g;
water – 400 ml;
chicken eggs - 3 eggs;
kitchen salt – 2 teaspoons;
wheat flour - approximately 1.5 kg.

In the bowl where I plan to mix, I beat boiled water, sour cream and eggs until smooth. Then I salt the resulting mixture, and gradually adding flour, I begin to knead.

When the dough becomes tight and stops sticking to your fingers, I leave it for an hour to settle. I cover it with a damp cloth.

Then I start making dumplings. I cook them most often using a dumpling maker. Fast and convenient. Ready-made dumplings can be cooked immediately or frozen for future use.

Preparing the dough for this dish is quite simple for housewives with extensive experience, but for novice cooks it can be a problem. Therefore, try to do everything step by step as I will describe below. Then, when cooking, your dumplings will remain intact and will not boil over.

Required set of products:

milk (3.5%) – 250 ml;
chicken eggs – 2 pcs.;
salt – 1 tsp;
flour - 2 cups:
Sunflower oil – 30 ml.

First step. When preparing this recipe, I take a bowl that I don’t mind putting on the fire. In it I mix milk with salt and eggs.

Second step . I add a little flour to the resulting liquid so that the consistency becomes like pancakes. I put the bowl on the stove and evaporate over low heat, stirring constantly.

Third step . When the dough thickens (like pancakes), remove from the stove. Add the rest of the flour and butter. I mix a fairly steep batch. Attention! Do not make dumplings immediately after kneading, let them sit for 45 minutes.

Before cooking, it is better to place the formed dumplings in the freezer for a quarter of an hour. During this time, the ends of the dumplings will dry out and prevent the dough from separating.

But the brothers living in Italy shared with me the most unusual recipe for making dumpling dough. They make it colored. Mostly one or two colors. So it turns out to be a very mouth-watering plate of deliciousness.

The following ingredients will be required:

sour cream – 3 tbsp. l.;
chicken egg – 3 pcs.;
flour – 900 g;
water – 100 ml;
turmeric – 1 tsp;
salt – 1.5 tsp;
spinach – 100 g;
tomato paste – 100 ml.

This product set is used to create a product in three colors.

We prepare the first dough with the addition of spinach, so in the end its color will turn out green. I wash the spinach, then chop it in a blender and put it in the freezer. I do this in the evening, because in the original recipe it is used frozen.

Place frozen greens, one egg, one spoon of sour cream and half a teaspoon of salt in a bowl. I mix everything well, then add 300 grams of flour and knead. To prevent the dough from drying out, I wrap it in cling film.

I prepare the second batch using the same principle, only instead of spinach I use turmeric and 100 ml of water. It gives it an orange tint and a subtle oriental aroma.

The third one is preparing red. For it, I put tomato paste, the remaining egg, sour cream and salt in a bowl. I mix everything thoroughly, and gradually add flour, kneading.

While the last two dishes were being prepared, the green lump had already rested and was ready to make dumplings. Then we put them in the freezer. Then, we form dumplings one by one from the two remaining flowers.

Dumplings of different shades are cooked together, they do not lose their color. In a bowl they look very bright and appetizing, and the taste is simply “finger lickin’ good”.

To color the dough, you can also use various vegetable juices (carrot, beetroot, etc.), although they give almost no aroma, unlike spices, herbs and tomato paste.

I hope these easy-to-understand recipes will help you improve your culinary skills and delight your loved ones with delicious homemade dumplings.

Dumplings are a dish that many people love. Modern housewives, especially young ones, rarely start making dumplings on their own, doubting their abilities. Dough for dumplings made with water is one of the easiest to prepare; you definitely need to learn how to prepare it. If you follow the correct ratio of products and know culinary secrets, you will get a worthy answer to semi-finished products from the store. Rules for making ordinary dough in water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.

One of the simplest is a water test recipe. You don't need yeast to prepare it. It's fresh. Follow a few rules and it will turn out flawless.

5 rules for water testing

Take high-quality fresh products. When preparing dumpling dough, use premium wheat flour. Dumplings made from it will turn out to be a pleasant white color, will not boil in the broth and will not crack in the cold.
Sift the flour. Not every housewife does this. But in vain! It will take 5 minutes, and the result will be pleasantly surprising: when sifting, the flour is filled with air, the finished product becomes soft and tender. And even the smallest lumps are removed from it, which also affects the softness of the dough.
Monitor the temperature. If you use a liquid heated to 40°C when preparing the dough, it will be easier to mix it with the dry ingredients of the dough - flour, seasonings, baking powder.
Knead. The dumpling dough must be kneaded intensively, spending up to 15 minutes on this stage of work. Then it becomes elastic, pliable, and pleasant to work with.
Give it a rest. The gluten contained in flour must be mixed with water or milk. In such cases, the product is said to be “ripening.” Leave the prepared mass for a short time: 20-30 minutes, this is enough for it to become elastic. It will be convenient to roll it out.
Pour the liquid into the flour. Another important secret of professionals. If you want the dough to be light and elastic, then pour the liquid ingredients in small portions into the flour. This way you will get the product of the desired consistency.

Water dumpling dough recipe

No eggs

Properly prepared dough for homemade dumplings using water is moderately stiff, but soft. In order for it to stick together well, but easily come off your hands, you must adhere to the recipe. According to this recipe, it is prepared without eggs.

You will need:

wheat flour - 500 g;
water - 200 ml;
salt - half a teaspoon.

Take water, mix it with salt.
Pour the flour into a bowl or onto the table and make a well on top.
Gradually pour water into the well while kneading the dough.
Knead the mixture thoroughly until it becomes smooth and elastic.
Set the finished product aside and cover it. In 30 minutes it will “ripen”, start sculpting.

If you want to test the dough, pinch off a small piece of it and remember with your fingers. You can cook if the piece of dough does not lose its shape.

With eggs

Dough for water dumplings will be especially soft if you add eggs to it. To give it extra fluffiness, the white of one egg needs to be beaten into foam. Prepared according to this recipe, it will be softer and more flexible than usual.

You will need:

wheat flour - 500 g;
chicken egg - 2 pcs.;
salt - 1 tsp;
water - half a glass.

Preparation:

Mix an egg and one yolk in a glass, add salt and add water.
Beat the remaining egg white thoroughly.
Gradually add the egg and water to the flour, kneading the dough.
Mix the protein foam into the mixture.
Continue kneading for at least another 10-12 minutes, then cover and let it sit for about half an hour. You can do sculpting.

Modern recipes

With buckwheat flour

Dumplings, as a rule, are not prepared only from buckwheat flour. She has a low gluten content. But if you add it to wheat, you get a unique taste and color.

You will need:

wheat flour - one and a half cups;
buckwheat flour - half a glass;
chicken egg - 2 pcs.;
water - half a glass;
salt - half a teaspoon.

Cooking process:

Mix both types of flour thoroughly and pour into a cup in a heap.
Beat the eggs into flour.
Pour in salted water in small portions, achieving the desired consistency of the mass.
Don’t forget to let the dough “ripen” for at least 20 minutes after kneading. Everything is ready, roll it out.

Delicious water dumpling dough with the addition of buckwheat flour can be used in dumplings.

In ghee

This recipe is not traditional, but the addition of melted butter allows for additional ease when cutting. The dough will be much stronger and more elastic than traditional dough, which has a beneficial effect on the speed and quality of modeling.

You will need:

wheat flour - 700 g;
chicken egg - 2 pcs.;
water - one and a half glasses;
salt - 1 tsp;
ghee - 1 tbsp. l.

Grind the eggs and butter with salt, pour water into them.
Gradually add the prepared mixture to the flour, knead the mixture thoroughly.
The mass is ready for use in 25-30 minutes. Roll out and mold.

With vegetable oil

If you add a couple of teaspoons of vegetable oil to ordinary unleavened dough, it will become light and pliable. It is pleasant to work with, it does not break, and can also be used after freezing.

You will need:

wheat flour - 3 cups;
chicken egg - 1 pc.;
heated water - 1 glass;
salt - half a teaspoon;
vegetable oil - 2 tsp.

Mix the egg with seasonings.
Fill it with a mixture of water and oil.
Without ceasing to stir, add flour, knead the mass thoroughly. Then form a ball out of it, cover the dish with film or a lid and set aside for 20 minutes.
In 20 minutes it will “fit”, start making dumplings.

Instead of vegetable oil, use mayonnaise, and you will definitely get a smooth, pliable dough. This dough is used to make not only dumplings, but also manti and dumplings.

With butter and egg in a bread maker

You will love making dough in a bread machine. The device will save your time, eliminate monotonous work, and the finished product will please the most demanding cook.

Dough for dumplings in water with eggs and added oil will be smooth and loose. It’s a pleasure to sculpt with, the edges of the dumplings stick together well and don’t tear.

You will need:

Chicken egg - 1 pc.;
water - 200 ml;
wheat flour - 3 cups;
salt - a pinch;
vegetable oil - 1 tbsp. l.

Pour water, oil into the bread machine container, and beat the egg.
Add seasonings.
Add flour there too.
Start the dough kneading program.
At the end of the operation of the device, cover the resulting ball with cling film and let it rest for half an hour. Roll out and mold.
From the specified list of products, 750 - 800 grams of dough will be prepared.

I would like to note that if you roll out the dough perfectly and thinly, then from about 600 grams of flour you will get 120 dumplings. But if you don’t try too hard to make the dough thin, you will get about 90-100 pieces.

There are many options, you can choose according to your taste. All kinds of additional components give the dough different flavors, which allows you to choose a recipe so that the whole family likes it. Make dumplings and delight your loved ones with them!

Jiaozi (Chinese), ravioli (Italians), kreplach (Jews), desam (Vietnamese), gedza (Japanese), manti and khinkali (Caucasians), chuchvara (Uzbeks) - what unites all these names?

All of the listed culinary masterpieces of folk cuisine are prepared according to the principle of filling with dough, and the filling can be not only meat, but also fish and even vegetables. Yes, yes, the Russian version is dumplings with meat, and we will talk about them.

“Pelmen” - according to Dahl - is pel (ear) + nyan (bread), a word of Permyak origin; even before the 16th century, dumplings were first mentioned in the Urals, and closer to the 17th century, all of Russia learned about them.

The basic recipe for the ideal dumpling dough is flour + water + salt in a ratio of 3 to 1 + to taste.

Eggs;
Sour cream – gives the dough a slight sourness and special tenderness;
Kefir (instead of or together with water);
Milk (instead of or with water);
Mineral water with gas (instead of water);
Steep boiling water (choux pastry);
Butter/ghee/vegetable butter – makes the dough more pliable;
Tomato paste;
Salt\sugar.

A successful dumpling dough can be described as:

Soft but cool;
Plastic, holds its shape well;
It is easy to roll out to the desired thickness (does not shrink);
The edges are well fixed.

Water dumpling dough (basic, classic, basic)

This is a classic recipe, a base, so to speak, from which various variations come.

The kneading method is extremely simple.

All the flour is sifted onto the table in a mound, a crater is made in the center of the flour mound, we dilute the salt in water and pour it into the resulting hole.

Using a fork or spoon, carefully stir in the flour in a circle, a little effort and all the flour will mix with water, then we proceed to kneading with our hands.

It is more convenient to knead by hand on a table previously dusted with flour. The dough is ready when it stops sticking to your hands or the table and is quite cool to the touch, but not clogged and soft.

Next, you need to let the dough rest (ripen), to do this, we block the access of air (cover it with a dish or hide it in a bag) and leave it to infuse for about half an hour, you can do it right on the table where you kneaded it.

Step-by-step recipe for dumpling dough: classic without eggs

Flour – proportions of the basic recipe;
Water – proportions of the basic recipe;
1 egg;
1 teaspoon sunflower oil (can be without oil);
5 gr. salt.

Calories per 100 grams are about 210.

The kneading method is similar to the basic recipe, the only difference is that water is poured into the well, in which not only salt is mixed, but also a broken egg, and at the end oil is also mixed in.

Other dumpling base recipes

Smetanoye

6 parts flour;
1 part sour cream (fat content is not important);
3 eggs;
1 part water;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + an hour for proofing.

Calories per 100 grams are about 260.

Mix the liquid parts of the recipe and add them to the dry ones. The dough is pleasant to knead, it is quite tight and manageable. You need to let it rest for about an hour. And you can make dumplings (or dumplings).

Kefir

2 parts flour;
1 part kefir (fat content is not important);
5 gr. salt for each part of kefir.

There are about 200 calories in 100 grams.

Sift the flour into a heap, pour kefir into the center, having previously dissolved the salt in it, and mix the flour and kefir, first with a fork, then with your hands. We leave to rest without access to air for 30 - 40 minutes.

After the time has passed, you can begin to form dumplings (or dumplings).

Dough with milk

5 parts flour;
1 part milk;
2\3 parts water;
2 eggs;
1 tsp. refined sunflower oil;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 220.

Sift the flour onto the table in a lump, form a hole with your hand, break the egg into it, pour in the milk mixed with salt and water. Knead the dough until it is as soft as an earlobe, let it sit and start sculpting.

Soda water dough

4 parts flour;
5 parts carbonated non-sweet water;
1 egg;
Salt/sugar to taste.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 180.

Form a mound of flour with a hole in the center. Fill this hole with a stirred egg with salt and sugar, fill it all with soda and knead the elastic dough. Leave to rest for 20 - 30 minutes. The rested dough feels like an earlobe to the touch. All! You can make dumplings.

Custard

2 parts flour;
1 part boiling water;
3 tbsp. spoons of refined sunflower oil;
5 gr. salt.

Total cooking time: 20 minutes.

Calories per 100 grams are about 240.

Mix flour with salt, pass through a sieve, and form a mound on the table. Make a well into which pour oil dissolved in boiling water. You need to knead this dough quickly before lumps appear. Choux pastry is not to everyone’s taste; it may seem raw and too tender, but you need to cook it at least once, perhaps just to understand how suitable it is for you. The good thing about this recipe is that it can be rolled out right away; the choux pastry does not need to rest.

Tomato

3 parts flour;
1 part carbonated mineral water;
3 tbsp. spoons (per part of the liquid) of tomato paste;
2 tablespoons of non-fragrant sunflower oil;
10 gr. salt.

Total cooking time: 1 hour.

Calories per 100 grams are about 240.

Mix liquid ingredients and salt. Thanks to the bubbles, the tomato paste will dissolve quickly and evenly. Add to flour and knead for 15 - 20 minutes. Let it ripen for half an hour. The dough is ready to roll out. Due to the absence of eggs, the resulting dough is more plastic.

Tomato paste gives the dough an interesting golden tint and an original flavor.

How to cook delicious dumplings

Filling

Now that the dough is ready, you can stuff the dumplings.

The filling can be:

Meat;
Vegetable;
Curd;
Rybnaya;
Hepatic;
Mushroom, etc.

The main thing is to be loved. The filling is a matter of taste, but more often dumplings are filled with minced meat. This is pork + beef with onions fried in oil, seasoned with salt and pepper. A classic filling option that almost everyone loves. Sometimes, of course, you want variety in the form of dumplings stuffed with squid, for example, but the classic taste will always be loved.

Modeling

There are two methods of sculpting - manual and mechanical.

You can use various devices for sculpting, for example, a dumpling maker or a ravioli processor attachment, it’s faster and easier, but the shape of a dumpling, molded by hand, familiar to everyone from childhood, the same “ear” according to Dahl, can only be achieved if you sculpt it with your hands.

The classic way of sculpting is:

Roll out the dough to the desired thickness;
Cut out (with a cup, glass, round cutter) a circle;
Place the filling in the center (more or less - depending on your preference);
Fold the dough circle in half and pinch from edge to edge (you will get a crescent);
Connect the ponytails.

If the edges do not stick well, you can moisten them a little with water.

Cooking

Our dumplings should be cooked in a large amount of water; cramped conditions are contraindicated for them. A large saucepan is filled two-thirds with water and set to boil. Before the water boils, add bay leaves and black peppercorns, everything to taste. Don't forget about salt. Spices won’t change the taste much, but they will decorate it nicely.

Do not throw dumplings into the water before it boils. The water has boiled - you can quickly and carefully lower them into the water, several at a time. We stirred it up a little and waited for it to surface.

You can still cook them for a couple of minutes after surfacing, but to ensure you don’t pull them out raw, it’s better to catch one and cut it. Is the filling ready? Yes? Great, you can catch it.

Dumplings can not only be boiled. They can be baked in a pot or fried. Cook with sauce or as a beer snack.

Innings

Having caught all the dumplings from the pan, it would be a good idea to season them with butter, it will save them from sticking and improve the taste.

You can also serve dumplings with:

Oil;
Sour cream;
Mayonnaise;
Mustard;
Ketchup;
Vinegar.

And decorate with greenery.

Tips for housewives, as it is now fashionable to call them - life hacks:

After kneading, the dough should be allowed to rest at room temperature and without air access; this can be a bowl or bag in which the dough should be placed. After this, the dough will be even more pliable and smooth;
Vegetable oil in the dough will allow you not to be afraid that the dough will dry out or crack when frozen;
The liquid used in kneading the dough should be warm. Approximately 35-40 degrees, then kneading the dough will be easier;
You can make sure that the dough has rested enough by pinching it or pressing it with your finger; if it holds its shape well, then you can start modeling, but if after pressing it quickly comes back, then you should give it more time;
If the dumplings do not stick together well, you can brush the edges with water;
The flour must be sifted;
When kneading dough, it is more convenient to start mixing the liquid and flour with a fork, and only then move on to kneading by hand;
Dough based on fermented foods is perfect not only for dumplings, but also for dumplings and even khachapuri;
To make the filling tasty and juicy, you need to throw it on the table a couple of times, beat it so that excess air comes out, then add a little broth and beat it again after stirring;
To understand what ideal dumpling dough should feel like, touch your earlobe;
The dough can be tinted with natural dyes (beets, spinach, curry), children will be very happy.

Bon appetit!

Classic dumpling dough recipe

The recipe below, which allows you to prepare dough for dumplings, reveals the secret of very tasty dumplings. The dough is very easy to roll out, and it is also extremely convenient to sculpt from it.

Required ingredients for the dough:

two eggs;
500 grams of wheat flour;
one glass of milk;
one teaspoon of salt;
one tablespoon of vegetable oil.

Cooking process:

Pour the flour onto the table and immediately add salt. Make a hole in this slide and pour the oil into it. This is what makes the dough plastic and soft.

Beat the eggs in a large bowl and add warm milk to them. Pour the mixture into the well and then knead the dough. You can do this on a cutting board or in a fairly large bowl. When it becomes a lump and moves away from the walls of the dish, place it on the table and knead further on it.

Knead the dough thoroughly so that it is pliable and elastic, not sticking to your hands or the table. When you feel that it is ready, wet your hands with sunflower oil and knead thoroughly again. Then cover the dough with a towel and leave for about half an hour.

Dumpling dough recipe with ICE water

This option for preparing dumpling dough is the most common and traditional. This dough needs to be rolled out very thin. You will need half a glass of cold water ( from the freezer), one teaspoon of salt, two large eggs and two cups of flour.

Mix flour with salt and “build” a slide. Make a dimple in its center and beat in there, stirring with a fork, first one egg, and then the second. Next, gradually pour in cold water and knead the dough with your hands. Make a ball and crumple it. The dough is quite stiff, so the process may seem quite difficult. If it turns out too dry, you can add a little more water. If the dough is too sticky and soft, add flour.

After ten to fifteen minutes of thorough kneading, cover the almost finished dough with a towel and let it stand for an hour or a little more on the table.

Alternative dough recipes for dumplings

Kefir dumpling dough

For this dumpling dough recipe requires only 350-400 grams of flour and 250 ml of kefir. It turns out soft, tasty and does not tear. From its remains you can even bake something that tastes good.

Pour kefir into a deep bowl, add 170-200 grams of flour and stir with a spoon until the mass becomes homogeneous. Next, add the remaining flour gradually, kneading the dough with your hands. Place it in the refrigerator for about 40 minutes or even a little more.

Dough for dumplings without eggs

Eggs are not added to the standard dough for dumplings, as it may turn out to be tight and difficult to roll out, and the dumplings made from it will be tough. The most important thing in dumplings is the filling, so there shouldn’t be anything extra in the dough. Let's see how to cook dumpling dough without eggs.

What you will need to prepare the dough:

3 cups flour;
2/3 glass of water;
1 teaspoon salt.

Cooking process:

Take a fairly deep and large cup, pour flour and salt into it.
Make a hole in the slide.
Pour water into the well.
Gently stir with a spoon from the middle to the edges.
When the dough is thick enough, turn it out onto a floured surface and continue kneading with your hands, adding flour periodically.
Place the dough, thoroughly kneaded, in the refrigerator for 30 minutes.
When half an hour has passed, take out dumpling dough without eggs, cut it into pieces, roll it out and make homemade, delicious dumplings from it!

Choux pastry for dumplings

Let's see if it's easy to prepare choux pastry for dumplings, which can also be used for making dumplings. It should turn out very elastic, not tearing and not sticking to your hands and surfaces, and the dumplings should be tasty, juicy and soft. It is very convenient to sculpt from such dough.

Required ingredients for preparation:

30 grams of vegetable oil;
400-500 g flour;
one tsp salt;
250 grams of boiling water.

Cooking process:

Pour the flour into a deep bowl, make a small depression in it.
Add salt to flour and stir.
Then pour in half a glass of boiling water and stir with a spoon.
Next, add 30 grams of refined sunflower oil and stir again.
Pour in the remaining boiling water and gently mix the dough with a spoon.
Pour the flour onto the table and place the dough there.
Knead it thoroughly. It should be hot, but under no circumstances burn your hands.
The kneading process will take you about ten minutes, and the choux pastry for dumplings is considered ready when it no longer sticks to your hands at all.
Let the dough rest under the towel for about fifteen minutes.

This cooking option is also used for pie dough. Accordingly, you can combine cooking dumplings with cooking pies.

Video recipe for basic dumpling dough without eggs. The main thing is to follow the technology - let the dough rest!!!