Choux pastry for dumplings - a universal step-by-step recipe with photos and videos. Boiled dumpling dough

Dear colleagues of the culinary front, I publish a long-promised recipe choux pastry for dumplings and dumplings. First of all, I want to thank the culinary specialist Vodoleika for her recipe for choux pastry for dumplings, which became the starting point in my research. The taste of this wonderful dough delighted me, but over time, a serious drawback was revealed: frozen products from it were torn during cooking ... Having tried other recipes for custard dough on the site and not being satisfied with the results, I thought a little and quickly found the right solution. I hope you enjoy this custard dough too. I never tire of apologizing for the "beauty" of the photos...

Ingredients for Choux pastry for dumplings and dumplings:

Recipe "Custard dough for dumplings and dumplings":

I cooked dumplings with cabbage. Everything is clear about the filling: sauté the chopped onion and grated carrot, rinse the cabbage, squeeze, chop and stew with carrots and onions.

So, dough. Sift one and a half cups of flour with salt, make a well and pour vegetable oil into it.

Pour the boiled water into the oil and mix until a homogeneous substance. Allow to cool slightly, my dough cooled down for 5 minutes.
Beat the egg lightly in a separate bowl, just to mix the protein with the yolk. Pour the egg into the hot, but not fiery, dough and begin to mix. First, the dough will be divided into fragments, merrily sliding in a bowl with the help of an egg, but after a minute you will get a homogeneous custard dough.

Sift the second half of the flour onto the work surface, make a small depression, lay out the custard and knead the dough of the usual dumpling consistency.
This dough is very soft and docile, kneading it is a real pleasure.
We send the finished dough back to the bowl to ripen, covering with a damp towel. He should ripen for at least half an hour, mine rested for an hour, because I was preparing something else. Can be left for more long time if you are busy, but keep the towel dry.

Sprinkle the working surface with a little flour (the dough has gained moisture from the towel, now it needs to get flour), somewhere on the edge, where it is convenient, pour a tablespoon of flour separately, we will need it in a couple of minutes. We divide the dough in half, roll out one piece, the second continues to rest under a towel.
From the rolled out layer we cut out circles, everything left from cutting light dough with a movement of the hand, turn it into a small bun and return it under the towel. YES! The scraps of this dough remaining after rolling out are instantly formed into a perfectly uniform piece, soft and tender.

We additionally roll each circle with a rolling pin to the desired thickness, this method is much more convenient than masochistically trying to roll out a huge layer of dough up to 2 mm. This dough almost does not shrink after rolling !!!, and the thickness of the layer you have chosen is preserved.
Put a filling on each circle.

Now attention, that small hill of flour that lies on the edge of the table, we really need it now. The hand with which you stick the dumpling should be well dipped in flour. The dough has a plasticine effect, the edges stick together perfectly, but when squeezed, the outer part of the seam can reach for the fingers. To avoid this, dip your fingers in flour each time. So we sculpt all dumplings or dumplings. Those that are intended for freezing on NZ, I immediately spread in batches on a lightly floured cutting board (I have one that fits exactly into the freezer), slightly freeze and put in a container for storage.
About the amount of stuffing. I had about three tablespoons left, but I quickly sharpened it while my dumplings were cooking.

We put water! Bring 2 liters of water to a boil, add a teaspoon of salt, WAIT until the water boils again, and throw dumplings into it. In my 2.5 liter saucepan I cook them in batches of 10 pieces. Difficult to determine exact time cooking, I like everything well cooked, no al dente, so I probably cooked for about 10 minutes.
I think the vast majority of culinary experts know this very well even without me, but if young housewives or men suddenly joined us ... As soon as you throw all the dumplings into the water, immediately mix them carefully, otherwise they may stick to the bottom of the pan. Frozen will stick for sure!

We express the water well, throw a rather large piece of butter on top, and gently grease the dumplings with a fork. Leave for 2-3 minutes to cool slightly, iiiiii…..
We return to the test.
1) Very soft, pliable when rolled out, cuttings merge completely with each other.
2) Very soft in ready-made, but nevertheless holds the fillings well, does not tear, cooked frozen products completely retain their taste.
Hope you find it useful! Enjoy your meal!

It's fragrant and tasty treat people are accustomed to consider semi-finished products and to gourmet food it is not included. However, in many countries there are recipes that offer special techniques on how to prepare this dish. You can make your own custard dough for dumplings or dumplings.

How to make custard dough for dumplings

AT different countries the treat has its own names, for example, in Italy they are called ravioli. If you make custard dough for dumplings at home, then the treat will turn out even tastier and more appetizing. As a rule, it consists of water, eggs and flour with salt, but the option under consideration has additional ingredients. Choux pastry dumplings are very tender and tasty. The recipe always leaves some room for experimentation with spices and ingredients.

Recipe for custard dumplings

Some people cook only according to the classic or universal recipe. It turns out custard dumplings dough, which is also suitable for sculpting homemade dumplings. If you want something unusual, then you should try adding new components to the already known ones. You can choose and try any recipe for custard dumplings dough from the ones discussed below.

Boiled dumpling dough with egg

Cooking time: 45 minutes.

Servings Per Container: 5-6.

Destination: dinner / lunch.

Cuisine: Russian.

The dough for dumplings in boiling water with an egg will have a denser mass, it is better to stick together. You will get a very plastic base, which will simplify and speed up modeling. dumpling dough on boiling water it is cooked in 45 minutes and even a novice cook will cope with the recipe. below is presented step by step recipe with photos that will help you prepare an excellent dinner.

Ingredients:

• vegetable oil - 1 tbsp. l.;
• wheat flour - 3 tbsp.;
• egg - 1 pc.;
• boiling water - 1 tbsp.;
• salt - ½ tsp

Cooking method:

1. In a clean bowl, beat the egg and salt with a fork.
2. Next, you need to add flour, vegetable oil. Mix thoroughly.
3. Slightly add boiling water to the mixture, first knead the mass with a spoon, then knead with your hands. Look at the state, you may need to add flour.
4. You should get a smooth bun. Leave it to swell for a while.
5. Roll out the base into a thin layer and you can start cutting circles for future dumplings with a glass.
6. The plasticity of the base allows you to use a lot of stuffing (will not tear). You should get juicy, tasty dumplings.

Choux pastry for dumplings without eggs

Cooking time: 30 min.

Servings Per Container: 2-3.

Calorie content of the dish: 215 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

The dough for dumplings with boiling water is easy to prepare and without eggs. The process of creating the base is very simple, most of the time will be spent on modeling. Choux pastry for dumplings without eggs is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can also be used for dumplings or pasties. Below is step by step way creating a homemade, tender base for dumplings.

Ingredients:

• sunflower oil- 3 s. l.;
• flour - 3 cups;
• boiling water - 1.5 cups.

Cooking method:

1. In a clean bowl, combine the butter, flour and salt in the proportions indicated above. Next, you need to slowly pour boiling water.
2. Stir the ingredients thoroughly so that lumps do not form.
3. Sprinkle the table with flour, put the base on it and start kneading.
4. The finished result will look like plasticine, dumplings will not tear when you start cooking them. You can roll out one large layer or several smaller ones if you have a shape.

Choux pastry in milk for dumplings

Cooking time: up to 1 hour.

Servings Per Container: 5-6.

Calorie content of the dish: 240 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

Choux pastry in milk for dumplings will be tender, light, soft and tasty. The cooking method is not quite familiar, but there is nothing complicated in it. The following components are designed for a large number of dumplings that can be put in the freezer and stored there. If you are a lover of other floury treats, then this recipe it will be possible to blind pasties or dumplings.

Ingredients:

• salt - 1 tsp;
• flour - 1 kg;
• milk - ½ l;
• eggs - 2 pcs.

Cooking method:

1. Mix milk, salt, eggs in a saucepan.
2. Next, you need to add enough flour so that the mass looks like an option for pancakes.
3. Light the stove and put on weak fire Ingredients. The mass will begin to swell, thicken.
4. It is imperative to stir the base so that it remains homogeneous, does not burn, and is without lumps.
5. Remove the saucepan from the heat when the contents thicken. Do not bring to a boil, otherwise the protein from the eggs will curdle.
6. Put the workpiece on a film sprinkled with flour.
7. Mix well by adding required amount flour. The final product should not stick to your hands, you will get an elastic, dense mass.
8. After half an hour, the base should cool down and then you can start cutting it.

Choux pastry for dumplings in a bread machine

Cooking time: 35 min.

Servings:

Calorie content of the dish: 215 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

If desired, you can make custard dough for dumplings in a bread machine. Modern Appliances greatly simplifies the work in the kitchen. To brew the base, you just need to prepare the ingredients and set the desired mode. You can use any favorite filler: chicken, pork or Ground beef. Below is a step by step recipe. great test for dumplings.

Ingredients:

• steep boiling water - 180 ml;
• vegetable oil - 3 tbsp. l.;
• flour - 400 g;
• salt - ½ tsp

Cooking method:

1. Prepare oil and salt.
2. Next, sift the flour.
3. Put salt, flour, vegetable oil into the bowl of the bread machine and add boiling water.
4. Select the yeast-free kneading mode for 15 minutes.
5. Remove the finished result from the bread machine, put in a bag for 20 minutes.
6. When the base has cooled, you can start preparing the dish.
7. This is one of the most quick ways preparation of custard dough for dumplings.

Custard dumpling dough - cooking secrets

The experience of cooking this dish is huge, many chefs have noted some features that simplify the process or help achieve best result. You can remember the following secrets of making dough for custard dumplings:

1. The quality of flour is very important, you should always take only sifted flour, knead the base along the circumference, in any direction convenient for you.
2. After finishing kneading, cover with a damp cloth or towel on top, you need to let the mass infuse for about 30 minutes. During this time, the gluten will swell, the mass will become more elastic, which will make it easier to sculpt dumplings.
3. It is recommended to mix the base with your hands, only in this way you will be able to achieve the desired consistency. For this reason, homemade dumplings are always tastier than store-bought, where this process is performed by a machine.

Video: Dumpling dough

Many housewives cook dumplings traditional way and are very upset when they boil and lose their shape. There is a simple way to avoid such troubles - this is choux pastry for dumplings, which is surprisingly plastic, while being prepared quickly and easily. When sculpting, the mass does not tear, the edges are fastened easily, and when cooked in water or steamed, the products do not lose their shape.

Dumplings from choux pastry can be stored frozen for a long time; when cooked, the shell of the product does not crack or stick. Choux pastry is versatile and can be used to make dumplings as sweet stuffing, and unsweetened.

Choux pastry is great for frying and can be used for cooking delicious chebureks. Manti can also be molded from it, which will look perfect when finished.

Choux pastry products require much less time to boil or fry.

The dough is simple, but there are many recipes for its preparation. Here are just some of the ways to make custard dough for dumplings.

Recipe 1. Classic custard

This is the easiest recipe. Involve all members of your family in modeling. During this pleasant activity, time will fly by unnoticed, and the family team will become even stronger.

Ingredients:

• egg - one;
• flour - 3 cups;
• refined sunflower oil - 1 tablespoon;
• boiling water - 1 cup;
• table salt - to taste.

Cooking order:

1. Break the egg, salt and shake with a spoon or fork.
2. Add flour and vegetable oil.
3. Mix everything thoroughly and pour boiling water.
4. Knead first with a spoon, then with your hands. You can add flour if necessary.

Recipe 2. Egg

This product is the strongest and most elastic. It can be rolled out very thinly without fear of tearing. A batch with an egg that tightly fastens the particles is suitable for making small, openwork dumplings.

Ingredients:

• large chicken eggs- 2 pieces;
• flour - 3 cups;
• a teaspoon of fine salt;
• water - 130 milliliters;
• refined sunflower oil - 2 tablespoons.

Cooking order:

1. Place in a bowl broken eggs, salt, add oil. Whisk with a fork or whisk.
2. In a separate saucepan, heat water, pour the egg mass into it and stir immediately. Add flour, put on the stove and heat, stirring, for two minutes.
3. Remove from stove, add another glass of flour. Then mix thoroughly.
4. Pour flour on the surface of the working table, shift the dough onto it. Thoroughly knead.
5. The result should be a soft and supple dough that does not stick to your hands. It is necessary to cover it with a clean cloth or towel and let it stand for 30-40 minutes.

Recipe 3. Universal

This recipe for choux pastry is also widespread. Suitable for dumplings and dumplings, as well as manti, poses, pasties and even flat cakes. In fact, this is a universal dough.

Ingredients:

• egg - one;
• milk or water - 400 grams;
• flour - 1 kilogram.

Cooking order:

1. Lay out the flour on a cutting board. Make a hole in the flour mound.
2. Bring milk or water to a boil. Whisk the egg into the hot mixture.
3. Pour the liquid into the flour, brewing the mixture. Gently stir all ingredients with a fork. Sprinkle with sugar and salt as desired.
4. Knead the dough by hand for 15 minutes until a homogeneous consistency is obtained.

Recipe 4. Custard on the water

This recipe for choux pastry for dumplings can be used in fast days. The secret is that the kneading is done without adding eggs. When for some reason this product was not in the house, you can easily knead the dough in water. It turns out to be no less tasty and elastic; it does not break when molded and cooked.

Ingredients:

• flour - 400-500 grams;
• boiling water - 1 cup;
• vegetable refined oil- 50 milliliters;
• salt - 0.5 teaspoon.

Cooking order:

1. Bring water to a boil, pour oil into it. Pour half the portion of flour into the resulting hot liquid.
2. Stir gently with a mixer, break up the lumps.
3. Gradually sprinkle in the rest of the flour. Knead the dough soft but firm.
4. It is necessary to knead for 20 minutes. Then cover and leave for 5 minutes.
5. If the dough turned out to be very steep, then you should put it in a plastic bag for half an hour to acquire greater plasticity.

Advice! To give a beautiful creamy shade, you can add a whisper of ground turmeric to it during kneading.

Recipe 5. On butter

Choux pastry for dumplings in most cases contains vegetable oil. Nothing prevents replacing it with melted butter. The taste of dumplings will only benefit from this, and the dough will not lose its valuable qualities.

Ingredients:

• flour - 3 cups;
• melted butter - 4 tablespoons;
• fine table salt - 1 teaspoon;
• boiling water - 250 milliliters;
• egg - 2 pieces.

Cooking order:

1. Shake eggs with a spoon or fork, salt.
2. Add flour and butter. Stir vigorously with a fork.
3. Pour boiling water into the mixture, continuing to stir. You can use a mixer with a suitable attachment.
4. Knead and immediately roll out the dough. There is no need to add flour, because the resulting mass does not stick to the work surface.

Advice! In this recipe, instead of butter, you can use heavy cream and milk instead of water.

Recipe 6. Cooking in a bread machine

A bread maker is ideal for kneading custard dough. It has a special microclimate that ensures complete swelling of the gluten. The dough easily turns out plastic, smooth, pliable.

Ingredients:

• flour - 350 grams;
• boiling water - 1 cup;
• a teaspoon of table salt;
• refined oil - 3 tablespoons.

Cooking order:

1. Pour boiling water into the bowl of the bread machine, add oil.
2. Add flour and salt.
3. Turn on the bread machine by selecting the kneading program unleavened dough, the duration of which is not more than 15 minutes.

To add variety to the batch, it is not forbidden to add a little herbs. They will endow dumplings with a special aroma and bright taste.

Before preparing the batch, the flour should be carefully sifted.

When the dough is ready, it is advised to cover it with a damp cloth or towel and leave it like that for about half an hour. The gluten in the flour will swell, and the modeling of dumplings will go easier.

If you rolled out the layer not thin enough, do not worry, when cooking, even a thick layer of choux pastry will become soft, while the filling will hold firmly in it.

Conclusion

Try to cook dumplings, dumplings, manti or choux pastry noodles. Treat the family to a gourmet lunch or dinner. You can use any of the presented recipes. Step sequence cooking will help you easily and quickly go from mixing ingredients to obtaining excellent ready meal.

There are a great many recipes for dumplings dough today. All of them are different a variety of ingredients, preparation time and its special taste. Some have already chosen perfect recipe while others are still looking for one.

Your attention is invited universal recipe brew test. It can be used not only for dumplings, but also for making dumplings, chebureks, manti, savory pies, donuts, tortillas and even lasagne sheets! This dough is so easy to make and so tender, pliable and delicious that it will definitely add to your collection of favorite recipes!

Taste Info Vareniki, dumplings / Dough

Ingredients

• For test:
• Wheat flour - 3-3.5 tbsp.;
• Hot milk - 230 ml;
• Egg - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• A pinch of salt.
• For filling:
• Pork - 150 g;
• Chicken fillet- 200 g;
• Bow - 1 pc.;
• sweet pepper optional
• Greens to taste;
• Water - 50 ml;
• Mixture ground peppers and favorite spices - to taste;
• Salt - 0.5 tsp

How to cook custard dough for dumplings and make delicious dumplings from it

First you need to prepare the custard dough for dumplings. Crack one large egg into a deep bowl. Add vegetable oil, a pinch of salt to it and mix thoroughly with a whisk.


Add to egg mixture two cups of sifted flour.


Mix the flour until crumbly with a fork, spoon or with your hands.


Boil milk on the stove and set aside for a few minutes to cool slightly.


Pour the hot milk into the flour mixture and mix thoroughly with a fork. Immediately after that, add another glass of flour.

Start kneading the dough with your hands. It will be a little hot at first, but it will gradually cool down in the process. Knead the dough for about 10 minutes, add more flour if necessary.


Place the finished choux pastry on a floured work surface. Cover with a towel and leave for 15-20 minutes.


While the choux pastry is resting, prepare chopped meat. For him, you can take pork, beef and chicken.


Cut pork and chicken into any pieces and scroll through a meat grinder. To enrich the taste, you can grind together with meat onion, tomatoes, Bell pepper, fresh herbs. Stir the minced meat, add 0.5 teaspoon of salt, a mixture of ground peppers and your favorite spices to it. To make the filling in dumplings juicy, add 50 ml of water to it. Thoroughly mix the minced meat with all the ingredients.


Start making dumplings. Sprinkle the table with flour, cut the dough into several parts.

teaser network

How to cook homemade dumplings

To prepare custard dough for dumplings and dumplings, you need very few ingredients, and it will taste much better than the dough we are used to!

1 hour

250 kcal

4.83/5 (6)

Perhaps every person knows about custard cakes from childhood and loves them for their subtle and tender dough With pleasant taste. At the same time, no one thought that preparing custard dough on their own, spending less money and having great pleasure, is not difficult!

If many have at least heard about it, then that in addition to choux pastry cakes, you can cook many more wonderful dishes, — for example, dumplings and dumplings with different stuffing, not everyone knows.

Introduction to the test

Own unique name choux pastry was obtained due to the method of preparation and kneading. Usually during cooking for dumplings or dumplings, cold water is included in the composition.

When preparing custard dough, it is used hot water sometimes brought to boiling point. It seems that the dough is "brewed" even before the end of cooking. After adding hot water to other ingredients, the dough is kneaded for a long time to achieve a better result.

Here are a few examples why choux pastry for dumplings and dumplings is better than usual:

• Choux pastry is softer than usual, it is easier to mold and takes the desired shape;
• Despite the softness, the dough is better held together and does not boil;
• The dough does not stick to the hands and the table, which facilitates the work several times and requires less flour.

Preparation for cooking

If you are already accustomed to cooking dumplings or with regular test, no need to be afraid of choux pastry. It is prepared in almost the same way as usual, but according to palatability surpasses it in many ways. Once you learn how to make choux pastry, you will not be able to go back to other types of dough!

For classic recipe custard dough needs the following ingredients:

Sometimes the choux pastry recipe also contains eggs. But the ingredients listed above are standard for everyone. flour products, and the recipe with them is always easy to execute.

After that, move on to the next part of the preparation:

1. Boil the required amount of water with a small pinch of salt.
2. Pour boiling water into the already prepared recess in flour and butter and start kneading the dough.

Start stirring the mixture with a spoon, and then with your hands. This is necessary so as not to get burned. Usually kneading the dough does not take more than 20 minutes, during which time it has time to cool to a comfortable temperature.

vessel with ready dough wrap tightly with a towel and let steam for half an hour. This is necessary so that the dough becomes softer and more plastic.

After the dough has risen, you can begin the process of sculpting and adding the necessary filling to flour products.

Variations on a custard theme

Among the many custard dough, there are several more interesting and simple ways preparation of dough for dumplings and dumplings.

Method number 1 - egg.

This method differs from the main recipe only in that a few more eggs are added to the dough for a better result. Egg white is an excellent bonding material, thanks to which the dough keeps better and does not boil soft in hot water even after it's been in the fridge.

Method number 2 - dessert.

If you plan to fashion dumplings with a sweet filling, then you can add a small amount of vanillin or vanilla sugar to the dough.

At the end of the article for useful tips, which will help in the preparation of custard dough for both professional housewives and simple lovers of flour

When vegetable oil is added, the dough has a light golden hue.

It seems that in the dough, among other ingredients, there is egg yolk, although in fact, there is not a single egg.

Choux pastry is universal! From the resulting dough, you can sculpt not only dumplings and dumplings. Try to create manti, pasties, poses, dumplings home cooking.

If you have no filling left, and the empty dough is still on the table, try the following simple recipe: you need to roll out the dough in a thin layer and sprinkle it liberally with herbs and spices to your taste. After that, roll the dough into an elastic tube and cut into small pieces.

These test fantasies can be stored in the refrigerator and used both as appetizers and as dumpling fillings in soup. And you can cook it together with full dumplings and dumplings.

Don't be afraid to experiment with choux pastry! Each time you will get better and better, and your household will only be happy delicious dumplings and dumplings. Enjoy your meal!

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