The dough for dumplings is in the best traditions of Ukrainian cuisine. Dumplings on water - an impressive variety of recipes

1. Pour room temperature drinking water into a bowl. Next add vegetable oil odorless, vodka and eggs. Vodka gives the dough additional elasticity. You can use table vinegar instead.

Secret: if you make dumplings with cottage cheese, the curd filling will look beautiful in the chocolate dough. Therefore, replace part of the flour, for example, 50 g, with cocoa powder. Then the dough will turn out chocolate. By the way the taste chocolate dough It will also harmonize with cherry or strawberry filling.

Note: if you wish, you can freeze part of the dough by wrapping it in a plastic bag or parchment paper. Defrost it naturally, first in the refrigerator, then at room temperature.

It happens: you decided to make delicious homemade dumplings, but forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to choose a recipe. A useful way to do it delicious dough for dumplings without eggs, and during Lent, when the selection of products is especially strict, and the menu must remain nutritious enough to preserve the health of yourself and your family.

Recipe 1. Simple

Dough for dumplings without eggs, made according to classic recipe, has good taste, it turns out to be moderately elastic and soft, while saving on components. This option is perfect for cooking in a bread machine - just use the “Dough”, “Pizza”, “Dumplings” function. Just load all the products into the device, after the kneading is completed, take out the mass, wrap it in film and let it sit for about 60 minutes.

Ingredients:

• 3 cups flour;
• 1 glass of water;
• 2 tbsp. spoons of vegetable oil;
• 1 teaspoon of salt (heaped).

Advice
For various types flour will require different amounts of water. Required consistency It will work if you first take half the flour indicated in the recipe and add it as you knead.

How to cook:

1. Mix flour with salt.
2. Add water and knead the dough with your hands for no more than one minute.
3. Leave for 30 minutes. During this time, the gluten contained in the flour should swell.
4. Pour in the oil and mix the dough well by hand. The oil should be completely absorbed, and the dough should be soft and slightly stick to the surface of the table.

Advice
The mass will be very pliable when rolled out, if you do not make the dumplings right away, but put the dough in the refrigerator, wrapping it in plastic cling film for about an hour and a half.

Water-based dough is perfect for making dumplings with potato filling.

Recipe 2. With milk

Dumplings made with milk turn out to be much more tender in taste than if you add eggs during cooking.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• half a teaspoon of salt.

How to cook:

1. Salt 2 cups of flour and pour in milk. Mix the mixture thoroughly with a spoon until a homogeneous consistency is obtained.
2. Add the remaining glass of flour in portions, while kneading the mixture with your hands. Knead the dough thoroughly, gradually it will become elastic and stop sticking to your fingers and the table surface.
3. Wrap the mixture in cling film and let sit for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can prepare dumplings not immediately, but the next day.

Recipe 3. With potatoes

Dumplings with potatoes turn out to be filling, very tender and tasty; if you roll out the dough thinly, you should get about 90 pieces.

Ingredients:

• 2-3 cups flour;
• 9 potato tubers (medium size);
• 3 onions;
• 3 tbsp. spoons of vegetable oil (for frying onions);
• 1 teaspoon salt.

How to cook:

1. Peel the potato tubers, cut into pieces and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it to make puree.
2. Mash the potatoes by adding the broth.
3. Chop the onion and fry in oil in a frying pan.
4. Combine onion and puree.
5. Sift the flour into the onion puree while the mixture is hot. Use a whisk, fork or mixer to avoid burning your hands. Gradually the potatoes will cool down. Add flour - you will get an elastic and fairly stiff dough, like for dumplings.
6. Make dumplings: separate small lumps from the mass, roll them into ropes and cut into pieces about 2 cm thick.
7. Fill a wide saucepan with water (should be approximately 2 liters), boil, add salt and pour dumplings into the middle so that they do not stick together.
8. After surfacing, cook for about 4 minutes.
9. Remove with a slotted spoon and place a piece of butter on the mound. Serve with sour cream, fresh herbs or your favorite sauce.

Recipe 4. Ukrainian style

Traditional Ukrainian dumplings prepared with kefir. To make the mass airy and soft, add soda. The finished dumplings turn out large, with thick walls, but very delicate in taste.

Ingredients:

• 3 cups flour;
• a third of a glass of water;
• two thirds of a glass of kefir;
• 1 teaspoon of soda (without a slide);
• half a teaspoon of salt.

How to cook:

1. Mix flour with soda, salt.
2. Combine water with kefir.
3. Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should be quite thick and not stick to your fingers.
4. Let the resulting mass sit for 20 minutes.
5. Fill a wide saucepan with water to two-thirds of its volume, add salt and bring to a boil.
6. Pour dumplings into boiling water and cook for one minute after floating and swelling.

Advice
If the mixture sticks to your hands, add a little more flour to it.

Recipe 5. Custard in boiling water

Choux pastry for dumplings rolls out perfectly into a thin layer, practically does not dry out, its taste goes well with sweet and ordinary fillings. The products used are simple, but the results are amazing.

Ingredients:

• 400 g flour (about 3 and a half cups);
• 250 ml boiling water;
• 3-4 tbsp. spoons of vegetable oil;
• half a teaspoon of salt.

Advice
Kitchen gadgets will help make kneading dough easier: a mixer or a food processor.

How to cook:

1. While stirring with a spoon, pour oil into boiling water, add salt and add 200 g of flour (a little more than a glass).
2. Mix first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
3. It is important to achieve a uniform consistency. The mass should be similar to plasticine - smooth, soft and dense, without lumps.
4. Start making dumplings as soon as the dough is mixed well enough.

Advice
If the mass turns out to be too thick, put it in the refrigerator for half an hour, first wrapping it in cling film. After this, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. You can make pita bread or pasties from it.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of choux pastry is elasticity, so when kneading you may not need the entire amount of flour indicated in the recipe.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 1 teaspoon milk.

How to cook:

1. Combine 2 cups flour with salt.
2. Pour milk into the flour, stirring with a spoon at the same time - the mass should be homogeneous.
3. Kneading the slightly cooled dough with your hands, add flour to it in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid either. It is very convenient to make dumplings from it.
4. Wrap the dough in plastic cling film and let it rest for half an hour.

Recipe 7. With sour cream

The dough prepared with sour cream turns out fluffy, tender and soft.

Ingredients:

• 3 cups flour;
• half a glass of water;
• 3 tbsp. spoons of sour cream;
• half a teaspoon of soda;
• the same amount of salt.

How to cook:

1. Mix slightly warmed water with sour cream and salt.
2. Pour the mixture into a bowl and add sifted flour there, add soda.
3. Mix the mixture thoroughly by hand. The finished dough will not stick to your hands.
4. Wrap the mixture in cling film and put it in a warm place for half an hour.

The dough is ready, it will make not only excellent dumplings, but also no less tasty dumplings.

Recipe 8. With cottage cheese

Classic, curd lazy dumplings Can be made without adding eggs. They turn out no less tasty and many people like them even more than those made with eggs.

Ingredients:

• 400g soft, grain-free cottage cheese;
• 2-3 tbsp. spoons (55 g) granulated sugar;
• 3 tbsp. spoons of semolina;
• a pinch of vanilla sugar;
• a little flour for dredging.

How to cook:

1. Mix semolina, cottage cheese and granulated sugar in a deep container.
2. Salt, add vanilla sugar and stir thoroughly again.
3. To semolina swollen, let the dough sit for 20 minutes.
4. Make out curd mass roll small balls in flour.
5. Boil water in a wide saucepan.
6. Pour dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Advice
Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then mix thoroughly with a spoon.

Serve the finished dish with condensed milk, sour cream, and jam.

The following recommendations from experienced chefs will allow you to prepare a truly delicious dough for dumplings:

1. The dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
2. Before you start kneading the dough, be sure to sift the flour. This will saturate it with air, the dough will be more fluffy, as the fermentation process will be more active.
3. Prepare dumplings in large quantities water. They should swim freely in it.
4. After cooking, transfer to a plate and immediately stir in the butter. This will prevent them from sticking together.
5. If you make dumplings without eggs, it is better to use flour from durum varieties wheat.
6. An elastic dough that does not stick to your hands will be obtained if you knead it for a very long time, about 10-20 minutes, while adding flour in small portions.
7. You need to wrap the dough in cling film so that it does not “wind” during the 30 minutes it sits. Another option is to simply grease the mass with vegetable oil.

Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage to make this simple treat tasty. For some, the product sticks to their hands, for others it boils over, and the reason is the incorrectly mixed base. There are many recipes (with photos), using plain water and even without eggs, with which the treat turns out soft, tender, and amazingly tasty.

How to prepare dough for dumplings

This dish appeared in Ukrainian cuisine in the 18th-19th centuries and came from the Turks, where it looked a little different and was called dush-vara. The Azerbaijanis also fell in love with him, calling him dushbara. Azerbaijani chefs used lamb with fat tail fat and garlic as a filling. Ukrainians then did not recognize lamb and preferred to fill the treat with cherries, cottage cheese and onions with cracklings, and later also with apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge. Modern name The dish came into being later, and was originally called vara-niki.

No matter how simple and clear recipe, making dough for dumplings is actually not that easy. In order for the products to be of high quality, not to be overcooked, not torn, and to turn out tasty, you need to use consistent lessons with photos and know some secrets:

1. If you cook with plain water, cool it in the refrigerator first: then the mass will not dry out during modeling.
2. When choosing a recipe without using eggs, take durum wheat flour and sift thoroughly.
3. The kneading process should last at least ¼ hour, so the mass will be elastic.
4. If you don't know how to make a pliable mass, try kneading it with vegetable oil.
5. Let the dough rest after kneading for at least half an hour. So, it will not tighten when rolling.
6. When sculpting products with a wet filling, roll out the base to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
7. After cooking, the products often stick together, so water them butter.

Dumpling dough recipes

Delicious dough for dumplings can be made using different recipes, can also be used various fillings. Some housewives knead the mixture traditional way- on water, others believe that the product will turn out especially soft and tender if you add a fermented milk product (kefir, sour cream), others only use choux pastry. Choose any type of dough you like and start making dumplings with your favorite fillings.

Classic recipe

• Number of servings: 9 persons.
• Calorie content of the dish: per 100 g – 215 kcal.
• Cuisine: Russian.

The most simple base for dumplings according to the classic recipe - with water. The only secret this recipe: The water should be ice cold, not just chilled. Thanks to this trick, the dough will turn out soft and the finished products will taste good. The filling can be anything, but if you want a treat with sweet filling, then it is better to add sugar to the base rather than salt.

Ingredients:

• flour - 3 cups;
• purified water or non-carbonated mineral water – 250 ml;
• salt – 1 tsp.

Cooking method:

1. First sift the flour into a bowl.
2. Pour salt into the middle and pour in water. Knead lean dough.
3. Leave to “rest” for half an hour.

With potatoes

• Cooking time: 1.5-2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: per 100 g – 220 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.

Not everyone likes it traditional recipe dough for dumplings with potatoes. Many people prepare the base custard method using hot water. It is suitable for both unsweetened dumplings, and for products with sweet filling. If you have never tried kneading it before or don’t know at all how to prepare unleavened custard mass, study step by step recipes with photo.

Ingredients:

• chicken eggs – 3 pcs.;
• lean refined oil– 3 tablespoons;
• salt – 1 ½ tsp;
• 1st grade flour - 10 cups;
• water (boiling water) – 3 cups.

Cooking method:

1. Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
2. Stir thoroughly and let cool.
3. Next, add the eggs and the remaining flour one at a time, continuing to knead until smooth.
4. Wrap in film and put in the refrigerator for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.

With cottage cheese

• Cooking time: 2.5-3 hours.
• Number of servings: 10 persons.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

Eat different methods preparing dough for dumplings with cottage cheese, but a yeast version is always obtained. The dish according to this recipe comes out fluffy, soft and tender, and together with curd filling, also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Cottage cheese can be sweetened or mixed with garlic and herbs.

Ingredients:

• water (purified) – 230 ml;
• milk 2.5% – 110 ml;
• refined lean oil – 35 ml;
• dry yeast – 1 tsp;
• granulated sugar – 5 g;
• 1st grade flour – half a kilo.

Cooking method:

1. Combine all liquid ingredients (except oil) and heat to 50 degrees.
2. Dissolve sugar and yeast in the liquid, add about 100 grams of flour.
3. You need to knead a stiff dough, like for pancakes, and leave to rise for 30 minutes.
4. Pour in vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
5. Knead the thick dough, set aside for 40-60 minutes to proof.

No eggs

• Cooking time: 1 hour 20 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: per 100 g – 255 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Dough for dumplings without eggs is essentially vegetarian dish, you can easily cook it during fasting by choosing the same lean filling. In addition, this foundation is suitable for those with protein allergies. What is not included in the test chicken eggs, does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty and soft.

Ingredients:

• durum wheat flour – 1 cup;
• boiled water– 100 ml;
• vegetable oil – 1 tbsp;
• salt – 0.5 tsp;

Cooking method:

1. Sift the flour first. Pour some water into the well in the center. Start kneading, gradually adding the remaining liquid.
2. Leave the mixture for half an hour for the gluten to swell. Then make a hole again and pour in the vegetable oil.
3. Next, you need to knead the soft mass and start making dumplings.

On the water

• Cooking time: 50 minutes-1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: per 100 g – 284 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Dough for dumplings in water can be mixed in several ways: in boiling water, ice water or boiled at room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness. Choose any filling according to your taste; this base is suitable for any sweet and savory products.

Ingredients:

• 1st grade flour – 4 cups;
• mineral water (highly carbonated) – 1 glass;
• refined lean oil – 80 ml;
• egg (chicken) – 1 pc.;
• salt, granulated sugar - half a teaspoon each.

Cooking method:

1. Combine all components into the right proportions In addition to flour, mix thoroughly. The remaining component must be sifted and added gradually.
2. Knead the base until it stops sticking to your hands and becomes soft.
3. Leave it to “rest” for 0.5 hours.

With milk

• Cooking time: 45 minutes-1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g – 241 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The presence of milk in the recipe makes the product even softer and more delicate, and does not allow the mass to dry out during the modeling process. In addition, the composition of the ingredients is very simple, there are not even eggs, but this does not affect the taste at all ready-made dish. This base is perfect for making dumplings with various favorite fillings, and it will be easy to do, because the mass turns out to be plastic, pliable, and tender.

Ingredients:

• 1st grade flour - 3 cups;
• milk (warm) – 200 ml;
• table salt – 0.5 tsp.

Cooking method:

1. Mix half of the flour (sifted) with salt. Add the rest of it and milk gradually, thoroughly kneading the mass until smooth.
2. Wrap the base in plastic wrap and let sit for about an hour. After time has passed, you can start sculpting.

On kefir

• Cooking time: 60-80 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: per 100 g – 227 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Experienced housewives claim that they add fluffiness and tenderness to the base for dumplings fermented milk products, so they prepare a dish with kefir. An important component of this recipe is soda, which is quenched by kefir. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time; they cook quickly and float in a few minutes.

Ingredients:

• 1st grade flour - 6 cups;
• kefir 2.5% – 0.5 l;
• egg (chicken) – 1 pc.;
• salt, soda - 0.5 tsp each.

Cooking method:

1. Pour kefir into a bowl and mix with soda.
2. Add salt, beat in the egg, stir thoroughly.
3. Gradually add pre-sifted flour. Mix first with a spoon and then with your hands.
4. After the mass stops being sticky, cover it with a bowl, towel or film and let it rest. After 30-60 minutes the base is ready for modeling.

Quick dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g – 218 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

The flour base for this recipe is quick, easy and simple to prepare. Experienced housewives recommend it even to beginners in kneading dough; everyone can do it. This differs from other methods by mixing milk with water, which makes the mass more tender and soft. In addition, when sculpting products, their edges stick together well, and the dish does not fall apart during cooking.

Ingredients:

• 1st grade flour - 3 cups;
• chicken egg – 1 piece;
• milk 2.5% – 2/3 cup;
• purified water or mineral water – 1/3 cup;
• refined lean oil – 1 tbsp. spoon;
• salt – 0.5 tsp.

Cooking method:

1. First sift the flour through a sieve, add salt, milk and water mixed together in the center, beat in the egg.
2. Knead the stiff dough.
3. Add butter to the mixture and knead again. Leave to rise for 30 minutes, then start sculpting.

Soft dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g – 254 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many ways to mix the base for dumplings and each gives it certain qualities, but it will give it softness fat sour cream. Its creamy consistency makes air base, and as a result, the finished products are the same. All chefs choose the filling themselves; you can use any one here. Choose the sauce for the dish according to the filling.

Some housewives prefer to buy dumplings in the store simply because they don’t particularly like to handle the dough. In fact, it is not as long and not as difficult as it might seem. Sometimes the most important thing is to find the recipe that will “listen” to you best. We tell you how to make simple dumpling dough in various ways.

Easy to prepare

From the basic “flour-water-salt” to “custard”, with kefir or boiled - each cook has his own special path. Often main role Habit plays a role, since the method has already been tested in practice many times. But why not try at least one new, and even more so simple recipe for dumpling dough?

Main principles

The classic dough is unleavened, although it can be sweetened for sweet fillings. “Cool”, but at the same time plastic, thinly rolled out, soft, but not too sticky, and easy to sculpt with. When frozen it does not crack, and when cooked it does not burst. It's hard not to agree that this is what it is best dough for homemade dumplings!

The dough turns out great in ice water. It does not dry out for a long time (it retains moisture longer) and sticks well when sculpted. However, there are methods that involve using warm water, even warmer than room temperature (30-35°C). It all depends on personal preference.

A “sick” question for many cooks: how to prevent dumplings from overcooking? And there are several secrets here too.

Easy water recipes

Are you thinking about how to cook the perfect... quick dough? These methods may appeal to you: it simply doesn’t get any easier or faster. We give three recipes with water different temperatures! All recipes are made quickly. Below we will look at the step-by-step recipe.

Option 1

Just three ingredients and no eggs.

You will need:

• flour - 350 grams;
• ice water - 220 milliliters;
• salt - to taste.

Preparation

1. Pour water into a deep, comfortable bowl, add salt, and carefully sift the flour.
2. Stir the dough with a spoon.
3. Place the mixture on a board dusted with flour and knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap it in cling film and let it sit at room temperature for 15 minutes.

Option 2

And this is also the simplest dough. It differs from the previous one only in the presence of an egg and a small amount of vegetable oil.

You will need:

• flour - 2 cups;
• egg - 1 piece;
• water - 0.5 cups;
• vegetable oil - 1 tablespoon;
• salt - a pinch.

Preparation

1. Mix everything liquid ingredients in a large bowl.
2. Beat an egg into a bowl, add salt, a quarter of the flour and stir with a spoon.
3. Add flour in batches until it becomes difficult to work with a spoon.
4. Knead with your hands on a table dusted with flour until the consistency is stiff; the mass should be sticky, but at the same time leave your hands without leaving any residue.
5. Leave the dough under the bowl for half an hour.

How to knead correct dough for dumplings in a bread machine? From the same ingredients. You just need to first pour in all the liquid ingredients, then add well-sifted flour. You need to select a special cooking mode: on some machines it is “Dumplings”, on others it is “Dough Kneading”. Sometimes it is recommended to turn on the “Pizza” mode.

Option 3

The deliciously tender dough for dumplings is, of course, choux: it is prepared using boiling water. How to do it correctly so that it works beautiful dough like in the photo?

You will need:

• flour - 4 cups;
• water - 1 glass;
• vegetable oil (preferably refined) - 2 tablespoons;
• salt - 0.5 teaspoons.

Step-by-step preparation

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil water, salt it and immediately pour it into the flour in a thin stream, while working with a spoon or mixer with a kneading attachment.
3. Pour in the oil and stir again.
4. Add the rest of the flour and knead with your hands - a plastic, non-sticky mass will come out.
5. Place the mixture formed into a ball into a bag and leave for 20 minutes (if you need to leave it longer, put it in the refrigerator).

This is a suitable dough for dumplings so that they don’t get overcooked and simply don’t lose their shape. It does not tear, does not stick, but at the same time it molds perfectly when working. And finished products the edges do not become stale or weathered. By the way, you can make it a little in advance and start cooking dumplings the next day.

"Four-milk" methods

On serum

The dough for dumplings made with whey turns out to be tender, airy, as if “fluffy”. How to make dough for dumplings from fermented milk ingredients?

You will need:

• flour - 3 cups;
• whey - 0.5 cups;
• water (boiled, not cold) - 0.5 cups;
• salt - 0.5 teaspoon;
• soda - 1 teaspoon (without top).

Preparation

1. Pour flour, baking soda and salt into a bowl and stir.
2. Fill the glass with whey with water to the brim and stir.
3. Add liquid to flour and knead the dough. Then keep it in cling film for 20 minutes.
4. Make dumplings.
5. Place the dumplings in a large saucepan filled two-thirds with boiling salted water. Cook for no more than 1 minute after surfacing.

When wondering how to prepare dough for dumplings, you can easily use this easy way. Along with “kefir” it is considered a classic Ukrainian cuisine.

Dumplings with whey - a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use dough dumplings in water.

On kefir

This soft dough Dumpling lovers will definitely like it. It is fluffy, incredibly tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a wide variety of fillings.

You will need:

• kefir - 300 milliliters;
• flour - 500 grams;
• soda - 0.5 teaspoon;
• vegetable oil - 2 tablespoons;
• salt - to taste.

Preparation

1. Sift the flour, salt, add soda.
2. Pour kefir into the well and prepare a non-sticky dough.
3. Add oil, knead well again.
4. Leave to rest for half an hour.

You have learned many ways to make delicious dough for dumplings. They are all wonderful in their own way, so it is very difficult to choose “the best dough.” We leave this choice to you - after all, only you make the best decision about what to choose for yourself and your family.

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Dumplings, favorite dish millions of people.

All over the world there are doubles of this dish: manti, khinkali, dumplings, ravioli, etc.

But it is dumplings that can boast an incredible variety of recipes.

They can be sweet, filled with cottage cheese, berries, fruits and even chocolate.

For regular dumplings, the filling is prepared from vegetables, meat, meat by-products, herbs, etc.

Dumplings on water - basic principles of preparation

Despite the fact that today you can buy ready-made dumplings, sometimes you still want to make real homemade dumplings. They, of course, cannot be compared with store-bought ones.

The dough for dumplings is prepared using water, mineral water or dairy products. Dough prepared with water is low in calories. In addition, it can be rolled out quite thin. To prevent the dough from tearing, add an egg to it.

Salt the water, mix it with a lightly beaten egg and knead into a thick dough. He is left to rest. Then knead again.

Part of the dough is rolled out into a layer. Use a glass to cut out circles. Place the filling in the middle and pinch the edges so that the dumplings do not fall apart during the cooking process.

You can use anything as a filling. These can be berries, fruits, vegetables, meat, meat by-products, cottage cheese, etc.

The finished dumplings are boiled in boiling, lightly salted water.

Dumplings with berries, fruits or cottage cheese can be served with sweet berry sauce or sour cream. Dumplings with vegetables, meat or offal are served with mayonnaise, sour cream or sauce based on them.

Recipe 1. Water dumplings with cabbage

Ingredients

Filling

half a head of fresh cabbage;

200 g sauerkraut;

bulb;

ground pepper;

sunflower oil;

25 g tomato paste.

Dough

500 g flour;

half a glass of drinking water.

Cooking method

1. Squeeze sauerkraut. Chop fresh into thin, short strips. Finely chop the peeled onion. Heat sunflower oil in a duck pot. Fry the onion in it until transparent. Now add fresh and sauerkraut to it. Pour in half a glass drinking water, add tomato paste, sugar. Simmer everything together until done. Finally add salt and pepper. Stir and simmer for a few more minutes. Cool the cabbage completely.

2. Pour water into a cup, sift a quarter of the flour into it, beat in the egg and add salt. Knead the dough, adding flour in parts. Gather it into a lump and place it in a deep bowl, cover with a lid and place in the refrigerator for half an hour. Then take it out and knead again.

3. Sprinkle the surface of the table with flour. Divide the dough in half. Leave one part in the bowl, covered, and roll out the second part thinly. Use a glass to cut out circles. Collect the trimmings and place them in a bowl.

4. Place a teaspoon on each circle stewed cabbage. Fold the circle in half and carefully mold the edges. Place the dumplings in boiling water, lightly salting it. Stir and cook until they float to the surface. Then turn down the heat and cook for about seven more minutes. Remove the finished dumplings with a slotted spoon into a plate and pour over melted butter. Shake to distribute it evenly between the dumplings.

Recipe 2. Dumplings on water with cherries

Ingredients

300 g cherries;

three pinches of salt;

sugar – 150 g;

sour cream – 50 g;

400 g flour;

100 ml drinking water.

Cooking method

1. Wash the cherries thoroughly and remove the pits. Cover the berries with sugar and leave for an hour. Drain the resulting juice and place the cherries in a sieve.

2. In a deep bowl, mix flour and salt. Beat the egg with water. Pour the beaten egg into the flour and knead into a stiff dough. Leave it to rest for half an hour.

3. Sprinkle the work surface with flour and roll out the dough on it into a layer two millimeters thick. Use a glass to cut out circles.

4. Place a little cherry in the center of each circle, bring the edges together and seal them carefully, as the filling is quite juicy and may leak out.

5. Boil water in a saucepan and salt it. Place the dumplings in boiling water and cook, stirring, for ten minutes. Remove the finished dumplings with a slotted spoon and place in a deep plate. Pour sour cream and cherry juice over the dumplings.

Recipe 3. Hutsul dumplings on water

Ingredients

Dough

half a kilogram of flour;

120 ml warm water.

Filling

100 g beans;

half an onion;

40 g dried mushrooms;

ground black pepper;

sea ​​salt.

Refueling

half an onion;

Cooking method

1. Wash the beans; if possible, soak them in water for several hours. Boil the legumes in salted water. Drain the broth, and season the beans with salt and pepper. Grind the beans using a blender or meat grinder.

2. Dried mushrooms wash and boil for ten minutes. Then drain the broth and finely chop the mushrooms. Finely chop half the peeled onion. Fry everything together until lightly browned. Add the fried mushrooms to the bean puree and mix thoroughly.

3. From water, flour and eggs, knead a stiff dough that should not stick to your palms. Roll it out thinly into a layer and cut it out using a glass mug. Place the filling in the middle of each and form a dumpling, sealing the edges tightly.

4. Finely chop the lard and fry until it turns into cracklings. Then add the chopped second half of the onion and continue to fry until light golden brown.

5. Boil the dumplings in lightly salted water, remove them with a slotted spoon to a plate and season with fried onions.

Recipe 4. Water dumplings with vanilla cream and raspberries

Ingredients

a glass of boiling water;

half a kilogram of flour;

two eggs;

a glass of milk or low-fat cream;

80 g sour cream;

10 g corn starch;

75 ml olive oil;

80 g granulated sugar.

Cooking method

1. Let's start with preparation custard. It is better to do this in the evening so that it has time to thicken. Pour milk or cream into the saucepan and bring it almost to a boil, add sugar and vanillin. In a separate bowl, beat a little milk with an egg, add starch and mix so that there are no lumps. Add this mixture to the milk and cook over low heat until thickened. If you don't have cornstarch, you can use potato starch. Cool the custard completely and place it in the refrigerator.

2. Sift one and a half glasses of flour into a cup, add salt and pour boiling water over everything. Mix with a spoon, and when the dough has cooled a little, beat in the egg and pour in olive oil. Add flour and knead the stiff dough. Cover it with a cup and leave to rest for half an hour.

3. Wash the raspberries and cool completely.

4. Divide the dough in half. Roll out one part into a layer and cut out identical circles with a glass. On each we place two raspberries, on top half a teaspoon of custard and again two raspberries. We bring the edges together and fasten them carefully.

5. Place the dumplings in boiling water, adding a little vegetable oil and salt. Cook for about five minutes from the moment it rises. Remove to a plate with a slotted spoon and pour in butter.

6. Mix two tablespoons of custard with the same amount of sour cream, add raspberries and beat everything with a fork. Serve the resulting sauce with dumplings.

Recipe 5. Dumplings on water with meat “Home”

Ingredients

cold drinking water;

120 g flour;

two onions;

200 g boiled chicken;

a quarter glass sunflower oil;

granulated sugar.

Cooking method

1. Boiled chicken fillet grind using a meat grinder or blender. Heat oil in a frying pan and fry finely chopped onion until transparent. Add chicken and continue to cook, stirring until lightly browned. Cool the filling completely.

2. Sift the flour into a deep cup, add salt and egg. Add a little water and knead into a stiff dough. Leave it to rest, covered with a cup, for half an hour.

3. Roll out the dough into a layer and cut out identical circles with a glass. Place the filling on each one and seal the edges together. Seal them carefully.

4. Boil water in a saucepan, salt it and add the dumplings one at a time. Stir and cook from the moment of boiling for about six minutes. Remove the finished dumplings with a slotted spoon onto a wide dish and pour in melted butter.

Recipe 6. Dumplings on water “Tsarskie”

Ingredients

ten glasses of flour;

three glasses of boiling water;

three eggs;

700 g sauerkraut;

80 ml sunflower oil;

a glass of beans;

5 g sweet paprika;

kg potatoes;

8 g black pepper;

400 g soft cheese;

carrot;

Cooking method

1. Coarsely grate the peeled carrots. Peel and chop the onion small cubes. Sort the beans, rinse and pour cold water. Place on the fire and boil until soft. Peel and boil the potatoes.

2. Grind the carrots into large shavings. Fry the onions and carrots in hot oil until golden brown, add the washed and squeezed sauerkraut. Pepper and simmer until the cabbage is soft.

3. Drain the water from the boiled potatoes, mash the vegetable into a puree, add some of the fried potatoes, salt and black pepper. Stir.

4. Grind the boiled beans in a blender into a puree. Place the remaining roast in it, add salt and pepper. Stir.

5. Soft cheese grate into fine chips, add sweet paprika and salt. Stir carefully.

6. Pour three glasses of flour into a wide bowl. Add vegetable oil and salt to it. Pour boiling water in parts and mix the dough with a spoon. Add eggs to the slightly cooled dough, one at a time, without stopping stirring. Gradually add flour and knead into a smooth dough. Place it in a plastic bag and leave for an hour.

7. Take a piece of dough, roll it out and cut out circles. Place two circles on top of each other and press lightly in the middle with a wooden spatula. Place the filling between the two halves on one side and seal the edges. Place another filling on the other side. Now pin the edges together in a circle.

8. Drop a few pieces at a time into boiling water, add a little salt, stir and cook for about eight minutes from the moment they rise to the surface. Remove with a slotted spoon and pour melted butter over the dumplings.

Recipe 7. Water dumplings with eggs

Ingredients

750 g flour;

250 ml of drinking water;

150 ml milk;

5 g spices;

bulb;

150 ml milk.

Cooking method

1. Pour flour onto a board, make a well and add water, salt and egg. Knead a stiff dough.

2. Cut a piece of dough, roll it into a sausage and cut it into small pieces. Roll each piece in flour. Roll them into a circle and seal the edges to make a bag with a hole at the top.

3. In a deep bowl, beat eggs with salt, spices and milk. Separately, fry the onion until golden brown. Cool and add to egg mixture.

4. Pour the egg-milk mixture into each bag and carefully seal the edges. Place the dumplings in boiling, lightly salted water and cook from the moment of boiling for five minutes. Remove the finished dumplings and serve them with sour cream.

If you want to add some piquancy to the filling, add finely chopped garlic or herbs.

For the dough, use durum wheat flour.

To prevent the berry filling from leaking, place the berries on a pinch of starch and a small amount of sugar.

Cook the dumplings in a large, wide saucepan.