Mineral water dough recipe for dumplings. Cooking master class culinary recipe homemade dough dumplings with mineral water food products

There are many variations in preparing dough for dumplings. And each of them has its own undeniable advantages, which become a significant motivation for certain consumers to use the recipe that best suits their needs and preferences. Some people like the denser structure of the dough and do not care that it is more difficult to work with and form dumplings, while others, on the contrary, are a supporter of a completely soft shell of the product and at the same time enjoy the plasticity of the dough when modeling. Everything is individual and everyone chooses the most suitable option for themselves.

Below we will tell you how to prepare dough for dumplings and dumplings using mineral water. Try this option, perhaps it will become a favorite in your notebook and you will forever abandon other versions and recipes.

Mineral water dumpling dough - recipe

Ingredients:

wheat flour – 550 g;
sparkling mineral water – 290 ml;
salt – 10 g;
one chicken egg.

Preparation

To prepare the dough using sparkling mineral water, mix it with egg and salt and pour it into a bowl with pre-sifted wheat flour. We knead everything thoroughly first with a spoon, and finish kneading with our hands, achieving the highest possible homogeneity, smoothness and non-sticky texture of the dough. Cover the ball of flour with a piece of cloth and leave it at room conditions for forty to fifty minutes.

The best dough for dumplings made with mineral water

Ingredients:

wheat flour – 480-520 g;
sparkling mineral water – 245 ml;
refined vegetable oil – 55 ml;
one chicken egg;
a tablespoon of granulated sugar;
two pinches of salt.

Preparation

Starting the dough preparation process, sift the wheat flour. This procedure will enrich it with oxygen and improve the quality finished products. Then mix the egg with granulated sugar and two pinches of salt in a separate bowl and beat it a little with a fork or whisk. Pour the resulting mixture into the flour, add mineral water and begin kneading. Mix everything thoroughly, achieving maximum homogeneity. While kneading, add refined vegetable oil. This product significantly transforms the dough and makes it manageable and extremely flexible and non-sticky with sufficient density. We continue the kneading process for another five minutes, and then cover the flour ball with cling film and leave to ripen for about forty minutes.

After time has passed, we can proceed with the method that is most suitable for you.

Delicious dough for homemade dumplings using mineral water

Mineral water dough can also be prepared without granulated sugar and with slightly different proportions of vegetable oil.

Ingredients:

wheat flour – 550-600 g;
sparkling mineral water – 255 ml;
refined vegetable oil – 70 ml;
salt – 10 g;
one chicken egg.

Preparation

The process of preparing the dough for this recipe is identical to that described above. The exception is that we do not add to it granulated sugar and slightly increase the quantity refined oil, which will make it even more flexible. When cutting such dough, you do not need to dust the working surface, as well as the rolling pin and hands with flour. It turns out completely non-sticky and obedient.

The dough kneading process can also be simplified by using kitchen appliances. This way you can mix flour with mineral water, vegetable oil, egg and salt using a mixer with special attachments, and finish kneading with your hands. If you have a bread machine, it is better to entrust this important task to them, which will significantly reduce time costs and save your energy.

I would like to bring to your attention a recipe for dough for dumplings on mineral water. The dough is also perfect for dumplings. It turns out very tender, elastic and does not fall apart during cooking. You can make dumplings with cherries, cottage cheese, potatoes, etc. from mineral water dough. I decided to make dumplings with cottage cheese and vanilla. They turned out not only beautiful, but also very tasty and aromatic.

To prepare dumplings from dough in mineral water we will need:

wheat flour - 4 cups;

sparkling mineral water - 1 glass;

egg - 1 pc.;

vegetable oil - 4 tbsp. l.;

salt - 0.5 tsp;

sugar - 0.5 tsp.

For the filling:

cottage cheese 9% - 400 g;

vanilla sugar- 1-2 sachets;

sugar - to taste.

Place the cottage cheese in a convenient bowl, add vanilla and sugar. I took homemade cottage cheese it is not dry), if you use store-bought cottage cheese, it is better to add 1 small egg so that the filling is not dry and crumbly.

Place the dumplings on a floured surface. You can freeze dumplings in this form by placing them on a cutting board and placing them in freezer.

Bon appetit!

On the one hand, I am a constant person and do not like drastic changes in established habits and preferences. On the other hand, from the culinary side, I love experiments. Despite the fact that I usually prepare the dough for making dumplings, dumplings, manti and the like, when the thirst for adventure hits me I start to “try” new recipe" Naturally, with a camera to capture for you and for history, this possibly life-changing moment. It is in such experiments that new things are often born. favorite dish. This time I experimented with dough for dumplings in mineral water, i.e. instead of water or mixed it with mineral water. So now let's see step by step what came of it.

Dumpling dough ingredients

(for 60-80 pieces)

mineral water – 1 glass (250ml);
wheat flour – 3-3.5 cups;
sunflower oil – 2 tbsp;
salt – 1/2 tsp;
sugar - a pinch;
egg – 1 pc.

How to prepare dough using mineral water

Advice: I think I should start mine step by step description exactly from him. For preparation, it is better to take mineral water with a relatively neutral smell and taste. Carbonated. What we need from her is not minerals and others useful substances, but bubbles that should loosen the dough so that it becomes soft.

I deliberately did not write my review of the result at the beginning of the recipe, so that you would not immediately run away from the page. Forgive me for this!

Let me summarize now - the dough is just like dough, nothing special, I didn’t feel any amazing effect from the bubbles, despite the laudatory reviews on the Internet when it is called “super dough.” I would rather apply this epithet to another recipe, more tasty, which I have already experimented with and which I will definitely post on the blog.

However, this is my opinion, personal and you can not pay any attention to it. You may find the result interesting. In any case, it never hurts to try.

Chebureks - delicious crispy pies with juicy filling. Initially they were made from unleavened dough and minced meat. But over time, cooks came up with many various recipes preparations of this dish. Today they are made on a custard, puff pastry or yeast base. But the dough for chebureks in mineral water turns out to be especially tender.

Classic version

Chebureks made from this dough turn out very appetizing. Their surface is strewn with small bubbles. You can make them not only with meat, but also with any other filling. To knead delicious crispy dough for chebureks using mineral water? check in advance if you have everything on hand necessary ingredients. IN in this case you will need:

4 cups high-grade wheat flour.
A tablespoon of sugar.
1.5 glasses of mineral water.
A couple of tablespoons of refined vegetable oil.
Salt.

Process description

This is the simplest dough for chebureks using mineral water. It is so easy to prepare that any beginner can handle this task without any problems. Pour half of the pre-sifted flour into a suitable large bowl. Carbonated mineral water is also poured there.

The resulting mass is filled with refined vegetable oil, granulated sugar and half a teaspoon of salt. Knead everything well until a dough is not too thick. Pour the remaining flour onto the work surface and spread it almost ready mass and knead well. The result is cool, but at the same time elastic dough Cover the chebureks in mineral water with plastic wrap and leave them aside for a while. Literally in ten minutes it is rolled out into a thin layer, circles of the required diameter are cut out and used for their intended purpose. Minced meat or mushrooms are usually used as filling.

Option with vodka

Using the technology described below, a very tender and crispy base for Caucasian pies is obtained. Since this recipe for cheburek test on mineral water requires the presence of a certain set of components, inspect the contents of your own pantry in advance. This time it should contain:

4 cups high-grade wheat flour.
300 milliliters of highly carbonated mineral water.
A couple of teaspoons of sugar.
20 milliliters of vodka.
A pinch of salt.

Cooking technology

Pour pre-sifted flour into a wide and deep bowl. Salt and sugar are also sent there. In the middle of the resulting slide, make a small depression and pour vodka and mineral water into it. Mix everything thoroughly until a homogeneous, fairly steep mass is formed.

The finished crispy dough for chebureks in mineral water is rolled into a ball, wrapped in cling film and put in the refrigerator. Literally half an hour later, the polyethylene is removed from it and used for its intended purpose. To the surface ready-made chebureks bubbles appear, they are fried in large quantities vegetable oil.

Option with egg

This is very simple technology. It involves the use minimum set ingredients, most of which are almost always available to every prudent housewife. It is possible that before preparing the pasty dough in mineral water (the recipe with photos can be seen below), you don’t even have to go to the store. This time you should have at hand:

700 grams of wheat flour.
400 milliliters of mineral water.
Raw chicken egg.
3 tablespoons of any vegetable oil.

Sequence of actions

Shortly before starting the process, you need to cool the mineral water. To do this, it is placed in the freezer. Then the cooled drink is poured into a deep bowl. A raw egg is also sent there and the whole thing is lightly beaten using a regular fork. Pour vegetable oil into the resulting liquid and add a pinch of salt.

Then sifted flour is gradually poured into the future dough for chebureks in mineral water and kneaded thoroughly. As soon as you get an elastic mass that does not stick to your palms, it is immediately rolled into a ball, wrapped in cling film and placed in the refrigerator. After one and a half or two hours, the dough is rolled out into a thin layer and used for its intended purpose. Usually it is stuffed minced meat, potatoes, mushrooms or cheese.

Simple option

Using the technology described below, it turns out very tender dough for pasties in mineral water with bubbles. To prepare it you will need a minimum of ingredients, a little free time and a little patience. But the received the result will surpass all the wildest expectations. To avoid unpleasant surprises, make sure in advance that you have at hand at the right time:

300 grams of high-grade wheat flour.
½ teaspoon salt.
50 milliliters of any vegetable oil.

Cooking algorithm

First of all, you need to cool the water. To do this, the mineral water is sent to the freezer for half an hour. Then ice water pour into a suitable bowl and lightly add salt. Add vegetable oil to the resulting liquid and add pre-sifted flour in small portions. All this is thoroughly mixed. First, use a spoon or a whisk, and when the mass becomes dense enough, use your hands.

The finished dough should be elastic and not stick to your palms. As soon as it reaches the required consistency, it is wrapped in cling film and placed in the refrigerator. After about thirty minutes, the dough is freed from polyethylene, rolled out into a thin layer and chebureks are made from it.

Option with butter

To prepare the dough, use only fresh and quality ingredients, because the taste of the future dish depends on this. The mineral water present in its composition will give the structure of the chebureks additional porosity, so it is often recommended to add not ordinary, but highly carbonated water to the dough. In addition, you will need other ingredients. Therefore, make sure in advance that your kitchen cabinets contain:

200 milliliters of highly carbonated mineral water.
3.5 cups high-grade wheat flour.
½ teaspoon sugar.
A quarter stick of butter.
A couple of tablespoons of vodka.
Chicken egg and a pinch of salt.

Pre-chilled mineral water and vodka are combined in one deep vessel. Sugar is also added there. table salt, raw chicken egg and melted in advance butter. Add sifted flour little by little to the resulting liquid and mix thoroughly. As a result, you should end up with a cool mass.

Practically ready dough in mineral water with vodka and egg, roll into a ball, wrap in plastic and place in the refrigerator. After about thirty minutes he is released from cling film and divided into eight approximately equal parts. Each of the resulting pieces is rolled out into a sufficient thin flatbread, fill it with pre-prepared minced meat and seal the edges. If the dough turns out dry and does not want to stick together, then it is slightly moistened cold water. So that the products become bubbly and acquire a beautiful golden crust, they are placed in a heated frying pan and not covered with a lid. Otherwise, water from condensation may get into the oil and start shooting. If the chebureki are not cooked well inside, then after turning them over to the other side, you can briefly cover the vessel with a lid.

Dumplings without haste are the dream of any housewife. Remember the advertisement in which a woman pretended to be tired after cooking dumplings for a long time? The trick was that they were purchased. After tasting the mineral water dough for dumplings, you will no longer want to buy semi-finished products.

These are the dumplings...

Since ancient times, any unleavened dough prepared with crystal clear spring water. It will not be possible to find a spring in a metropolis, so you have to adapt recipes for preparing baking bases to modern conditions life. Mineral water dough for dumplings turns out surprisingly tasty, porous and tender.

There are many variations of kneading this base, but they all have one thing in common: main ingredient– mineral water. The more playful bubbles there are in the liquid, the better. Such dough will save you from a lot of troubles: you won’t be angry that it sticks to your hands, the edges of the workpieces will stick together perfectly, and during cooking not a single dumpling will release the filling.

Everything would be so simple if not for some nuances:

choose only highly carbonated water;
during kneading you will see how the mass bubbles, which means we are going the right way;
salt and granulated sugar are essential companions for unleavened dough;
you can add milk, this dough will be more tender;
refined vegetable oil will give the dumpling dough additional elasticity;
Dumplings made from mineral water dough tolerate freezing well;

just a couple of spoons of sour cream will make the dough softer and tastier;
can be added to dumpling base tomato paste- not quite traditional, but very tasty;
the dough should rise, let it stand warm for 20 minutes;
eggs are cement for dough, but you can completely do without them without compromising the quality and taste of the dish.

This recipe is rightly called universal. Based on this dough, you can prepare not only everyone’s favorite dumplings. Dumplings, manti, flatbreads, rolls - all these dishes will conquer the hearts and stomachs of gourmets. Don't forget to stop at the supermarket along the way and buy a bottle of sparkling mineral water.

As for flour, many recipes do not indicate its exact amount. Depending on the variety and quality of the white dust, the dough may take more or less product, so be guided by the situation. But always have a bag of flour on hand in reserve.

Compound:

2 eggs;
0.7 l mineral water;
0.3 l milk;
½ tsp. medium ground salts;
sifted flour.

Preparation:

Let's take our duty bowl and beat the eggs into it.

Using a spoon or whisk, stir the yolks and whites until a mass of homogeneous consistency is formed.

Now let's add table salt.

Don’t be lazy and stir everything thoroughly again.

Let's start mixing everything.
Do you see how Brownian motion of bubbles has already appeared on the surface of the liquid?
Now is the culmination of our culinary action. We begin to add sifted flour in portions. The main thing is not to overdo it.
First, add one glass and mix.

Stir, do not stop, the dough is already becoming thick.

Next, add another portion of sifted flour.

As soon as it becomes difficult for us to knead the dough with a whisk, put it on the table and continue kneading by hand.
The finished dough will be fluffy, moderately thick and elastic.
Now you can make dumplings.

Homemade dumplings: surprise your loved ones

Every housewife has her own in her arsenal favorite recipe dough for dumplings. But I would like to prepare this dish so that they jump into their mouths, like in the film “Evenings on a Farm near Dikanka,” so we will learn how to knead the dough in mineral water for dumplings. The more bubbles there are in the water, the tastier the base will be.

A little tip: if you knead the dough too much and fill it with flour, add more mineral water. After 20 minutes, the mass will become softer and more elastic, and the excess flour will melt like snow in the sun.

Compound:

4 tbsp. sifted flour;
4 tbsp. l. refined vegetable oil;
1 tbsp. mineral water;
½ tsp. medium ground salts;
½ tsp. granulated sugar;
1 egg.

Preparation:

In order not to spoil such a wonderful and airy dough, use only refined oil.
Of course, non-deodorized oil has a pleasant and attractive aroma, but not in this case. We can only spoil the taste of dumplings with an acrid oily smell and taste.
It's very simple: the dough is prepared in a few steps.

Step No. 1: mix the egg with mineral water in a serving bowl. Without delay, add salt, granulated sugar and refined vegetable oil to the bowl.

Step #2: start mixing everything. It's best to use a whisk. This simple manual mechanism will help us quickly bring the mass to a homogeneous consistency.

Step No. 3: add sifted flour, but only in portions. If possible, first knead the dough with a spoon or whisk in a bowl. As soon as this process has become difficult, we remove everything from the table, dust its surface with flour, and lay out the dough.

During this time we constantly knead the dough, not stopping for a second.
Let the dough rest a little while the filling is prepared.

There are many variations in preparing dough based on mineral water. Choose a recipe to suit your taste. You will see how easy it is to prepare this dough. And its taste, softness and airiness will conquer your heart and stomach. Some housewives use unleavened dough prepared according to the recipes described above for lasagna. Please take note of this information. Bon appetit!