The classic recipe for dumpling dough and its possible variations.

Dear culinary comrades, I am publishing the long-promised recipe for choux pastry for dumplings and dumplings. First of all, I want to thank the culinary specialist Vodoleyka 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 made from it tore during cooking... Having tried other choux pastry recipes on the site and not being satisfied with the results, I thought a little and quite quickly found the right solution. I hope this choux pastry You will like it too. I never tire of apologizing for the “beauty” of the photographs...

Ingredients for “Choux pastry for dumplings and dumplings”:

Recipe for “Choux pastry for dumplings and dumplings”:

I made dumplings with cabbage. Everything is clear about the filling: sauté chopped onions and grated carrots, wash the cabbage, squeeze, chop and simmer with carrots and onions.

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

Pour boiled water into oil and stir until smooth. Let cool slightly, my dough took 5 minutes to cool.
Lightly beat the egg in a separate container, just to mix the white with the yolk. Pour the egg into the hot, but not fiery, dough and begin to mix. At first, the dough will separate into fragments that slide merrily in the bowl with the help of the egg, but after a minute you will get a homogeneous choux pastry.

Sift the second half of the flour onto the work surface, make a small depression, lay out the custard mixture and knead the dough to the usual dumpling consistency.
This dough is very soft and manageable, kneading it is a real pleasure.
Place the finished dough back into the bowl to ripen, covered with a damp towel. It had to sit for at least half an hour, mine rested for an hour because I was preparing something else. You can leave it for longer long time, if you are busy, but make sure that the towel does not dry out.

Sprinkle the working surface with a little flour (the dough has picked up moisture from the towel, now it needs more flour), somewhere on the edge, where it is convenient, pour out a separate tablespoon of flour, we will need it in a couple of minutes. Divide the dough in half, roll out one piece, and continue to rest the second piece under a towel.
From the rolled out layer we cut out circles, all that remains from cutting light dough With a movement of your hand, turn it into a small bun and return it under the towel. YES! The scraps of this dough remaining after rolling are instantly formed into a completely 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 to 2 mm. This dough hardly shrinks after rolling!!!, and the thickness of the layer you choose is maintained.
Place the filling on each circle.

Now pay attention, we really need that small pile of flour that lies on the edge of the table now. The hand with which you seal the dumpling should be thoroughly dipped in flour. The dough has a plasticine effect, the edges stick together perfectly, but when squeezed, the outer part of the seam can be pulled by your fingers. To avoid this, dip your fingers in flour each time. This is how we make all the dumplings or dumplings. Those that are intended for freezing in NZ, I immediately place them in batches on a lightly floured cutting board (I have one that fits exactly in the freezer), lightly freeze them and put them in a container for storage.
Regarding the amount of filling. I had about three tablespoons left, but I quickly sharpened it while my dumplings were cooking.

Let's put on the water! Bring 2 liters of water to a boil, add a teaspoon of salt, WAIT until the water boils again, and throw in the dumplings. In my 2.5 liter saucepan I cook them in batches of 10 pieces. I find it difficult to determine exact time preparation, I like everything well cooked, no al dente, so I cooked it for probably 10 minutes.
I think the vast majority of cooks know this very well without me, but if young housewives or men suddenly joined us... As soon as you throw all the dumplings into the water, immediately stir them carefully, otherwise they may stick to the bottom of the pan. The frozen ones will stick for sure!

We strain the water well, throw a rather large piece of butter on top, and with a fork, gently grease the dumplings with it. Leave for 2-3 minutes to cool down a little, iiiiii.....
Let's return to the test.
1) Very soft, pliable when rolled out, the scraps completely merge with each other.
2) Very soft finished form, but nevertheless holds fillings well, does not tear, cooked frozen products completely retain their taste.
Hope you find it useful! Bon appetit!

It is believed that correct dough for dumplings it should be the color of snow. And for this you definitely need flour premium. It contains a lot of gluten, which gives finished product such a beautiful color, and in addition, it “holds” the components together and prevents the product from boiling over in boiling water.

How to make the classic dumpling dough recipe correctly

The present classic dough It rolls out well for dumplings, and in order for it to turn out this way, you need to achieve pliability when kneading: make it not too “steep” or hard. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you won’t have the feeling that you can’t find the filling.

Egg-free option

A classic recipe for dumpling dough and, most likely, the oldest - nothing extra, even without eggs.

You will need:

water - 1 glass;
flour - 3 cups;
salt - 1 teaspoon.

Preparation

Form a mound of sifted flour.
Make a hole at the top and place salt and water there.
Knead the dough - smooth, pliable, not too tight, but not “spreading”. When cutting, there should be no marks left on the knife, and the correct cut should be smooth and glossy.
Wrap the dough in a bag and leave it in the room for half an hour.

The consistency depends on the flour, its quality, and the presence of a certain amount of gluten. You may need more or less of it.

Option with eggs

This method is also considered a classic, but you need to cook it with an egg.

You will need:

flour - 0.5 kg;
eggs - 2 pieces;
vegetable oil - 1 tablespoon;
water - 1 glass;
salt - 0.5 teaspoon.

Quick cooking

Pour the flour onto the work surface in a mound and make a shallow hole on top.
Break the eggs into the hole, pour in water and oil. Mix thoroughly.
Knead with your hands until you are sure that you have achieved absolute homogeneity and sufficient elasticity.

It is not necessary to add vegetable oil, but it gives the finished product a more delicate consistency.

One may come across the opinion that perfect dough for dumplings - without eggs. Why? It's a matter of preference and solid practice. Here the decisive choice is yours, as the dough may seem too dense (like pasta). Besides, hand sculpting can be labor intensive and finished product- unevenly cooked is bad. There is also a danger that homemade dumplings will simply fall apart when cooked. If you really don't want to use eggs, just add more water before mixing.

Other test options

Since there is no dispute about tastes, we can safely say that best dough for dumplings - this is what you like in terms of all characteristics: both the feeling of working with it and the properties. If you want a less familiar recipe, we recommend trying original variations.

Buckwheat

How to start buckwheat excellent dough? Interesting recipe dough for dumplings with the addition of buckwheat flour - pledge rich taste, unusual color of the dish and they do not fall apart.

You will need:

white flour - 1 cup;
buckwheat flour - 1 glass;
eggs - 2 pieces;
water - 0.5 cups;
salt - 1 teaspoon.

Preparation

Mix and sift two types of flour, give it a slide shape.
Place the remaining components into its recess.
Add water a little at a time last (manufacturers different properties products, so your flour may require less water).
Mix until smooth.

On ghee

The tender dough for dumplings tastes very pleasant. Gives it special delicacy melted butter.

You will need:

white flour - 700 g;
melted butter - 1 tablespoon;
eggs - 2 pieces;
water (not cold) - 1.5 cups;
salt - 1 teaspoon.

Preparation

Sift the flour thoroughly.
Pour eggs into a mixing container, add salt, pour in melted butter and pour in flour.
Knead the dough until it becomes elastic.
Leave ready dough for 1 hour in a bowl under a damp towel or put in a bag.

Custard (boiling water)

There are many who will tell you that this is the most delicious dough for dumplings. Its secret is that it is not prepared with plain water, and on steep boiling water, which gives it excellent softness. It also rolls out without problems and does not tear, even if the layer is thin.

You will need:

white flour, premium - 2 cups;
vegetable oil - 3 tablespoons;
boiling water - ¾ cup;
salt - 1 teaspoon.

Preparation

Pour just the boiled water and then the oil into a large bowl.
Tip the flour into it and knead very quickly.
Proceed to sculpting (you don’t have to let it settle).

How to make dough for dumplings in this way? It is important to knead immediately and at a decent speed to avoid lumps. You can use a bread machine, a food processor with an appropriate attachment, or an immersion blender.

Exact proportions of dough and minced meat

If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat, so that there is no excess left, proceed from the fact that 370 grams of dough requires 450 grams meat filling. And one more thing: if you need to slightly reduce the dough consumption, try preparing dumplings using a dumpling maker (this also speeds up the process).

Tip: to avoid the accumulation of “waste”, and also to reduce the preparation time for cooking, form long “sausages” from the dough, cut them crosswise into pieces and roll each into a flat cake.

Everyone has their own secrets on how to prepare dough for dumplings so that they don’t stick together after cooking. Surely you also have a “signature” recipe. However, in order to diversify your culinary masterpieces, you can adopt other methods - from traditional to extravagant. The choice is yours!

Cooking dumpling dough at home: with water, milk, with or without eggs. Best Recipes dumpling dough - for you!

Recipe universal test, which is perfect for both dumplings and dumplings.

Water 1 glass (250 ml)
Flour 550-600 grams
Salt 0.5 tsp
Egg 1 piece

Cover the dough with a damp towel and you can make any filling. All is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s very good dough, it’s a pleasure to work with it, it doesn’t tear or boil over. Bon appetit.

Recipe 2: dough for homemade dumplings using water (step by step)

The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become limp in water during cooking. From specified quantity Ingredients yield about 100 small dumplings.

For the test:

250 ml cold water;
1 egg C0;
500 g flour;
a pinch of salt.

For dumplings:

minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. It's all about humidity wheat flour It can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you don’t have time to immediately make dumplings.

water - 50 ml
milk - 130 ml
wheat flour - 3 cups
salt - 1 tsp.
egg - 1 pc.
Sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.

We make a mound of flour, and then make a depression in it, into which we pour water and milk. room temperature. Beat in the egg and add salt.

Using movements along the edges of the bowl towards its center, combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough into which we pour the oil.

Now mix it well sunflower oil into the dough until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.

Recipe 4: how to easily make dough for homemade dumplings

This recipe for dough for homemade dumplings never fails, and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce your time in the kitchen.

water – 150 grams,
wheat flour – 600 grams,
fine salt - 1 teaspoon. l.,
chicken egg – 2 pcs.

I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive it in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, and again stir with a spoon.

The result is a runny dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, kneading the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough with milk for homemade dumplings

milk - 0.5 tbsp.
water - 0.5 tbsp.
wheat flour - 400 g
chicken egg - 1 pc.
salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in the egg. Add salt and stir the egg with a fork.

Pour in the milk and start kneading the dough. Mix with your hands, gradually adding cold water- literally 1 teaspoon. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes stiff and stops sticking to your hands.

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Description:

Celibacy lunch / Master class by chef Ilya Lazerson / Helpful tips /
Dough for freezing dumplings, dumplings, which does not crack:

For the test:
flour 2 cups
water
salt

This dough (partially chouxed) tolerates freezing very well: such dumplings do not crack after they are placed in a pan of boiling water after being frozen.

Partially chouxed dough - Ukrainian method.
In this dough, part of the flour is boiled with boiling water, and part is not, and there is no egg or butter in it:
Place flour in a bowl and add salt.
Pour in a ladle of boiling water.
Mix flour (1 cup) with boiling water using a wooden spoon.
This is called making a pre-choux pastry: sticky.
Leave it to cool so you can knead it with your hands.

Then add flour (1 cup) to this custard part of the dough and knead the dough.
Stir in the flour until you get a good consistency - very elastic, but not sticky to your hands.

A way to check if the dough is well kneaded:
Close your eyes, concentrate and remember your earlobe.
Also, with your eyes closed, feel the dough of the same thickness, and then again your earlobe.
If the dough is good, you should have the same sensation.
If the consistency of the dough is weaker, continue to mix in more flour.

Method of kneading dough:
1. Place the dough vertically towards you.
2. Fold the edge of the dough farthest from you outward towards you and press with the heel of your palm, using the weight of your entire body.
3. Repeat several times until the dough takes a horizontally elongated shape.
4. Turn the dough vertically towards you and repeat all over again.
5. Knead the dough in mutually perpendicular directions. It is kneaded and gradually absorbs the flour that you want to mix into it.
6. You can knead the dough alternately with both hands: one hand rests, the other works.

Leave the kneaded dough to rest, dusting the bun with flour and covering with a towel.

See the full recipe for the dish. Ukrainian dumplings recipe from the chef / Ilya Lazerson / Ukrainian food

Ilya Lazerson - in a culinary show on the Eda TV channel, in his unique manner talks about the intricacies of " bachelor kitchen". Ilya Isaakovich Lazerson is one of the leading culinary experts in Russia, president of the Guild of Chefs of St. Petersburg, author of books and broadcasts on radio and TV. Founder of his own culinary school. Video source youtube.com/watch?v=OtqgL7y4l68

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