Very cool dough for dumplings. How to cook delicious dumplings

The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.

It is best to add flour in parts, stirring with a spoon after each addition (you may need a little less or more of the amount of flour indicated in the recipe). When the dough thickens, knead it thoroughly with your hands: this will take about 7 minutes. The finished dough should not stick to your hands. If you can't achieve this, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Water-based dough is great for dumplings with salty filling. It is better to use dough made with milk or kefir to make sweet dumplings. If desired, you can also add sugar to it.

1. Water dough

Ingredients

• 200 ml ice water;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Mix water and salt until smooth. Add the sifted flour and knead the dough.

2. Kefir dough

Ingredients

• 200 ml kefir;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Add the egg and salt to the kefir and beat until smooth. Then add the sifted flour and knead the dough.

3. Milk dough

Ingredients

• 2 eggs;
• ½ teaspoon salt;
• 200 ml lukewarm milk;
• 1 tablespoon vegetable oil;
• 400 g flour.

Preparation

Beat eggs and salt. Add milk and butter and mix well. Add flour and knead the dough.

4. Choux pastry without eggs

Ingredients

• 400 g flour;
• ½ teaspoon salt;
• 50 ml vegetable oil;
• 250 ml boiling water.

Preparation

Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.

How to make filling for dumplings

Unlike, which are most often made with meat, dumplings can be filled with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some recipes for the most common and delicious fillings for dumplings.

Ingredients

• 500 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• greens - optional.

Preparation

Peel the potatoes and boil in salted water. Chop the onion and fry in vegetable oil. Drain the potatoes, add butter and mash. Add onion and pepper, mix well and cool slightly. You can add chopped herbs to the potatoes, such as dill or green onions.

Ingredients

• 500 g mushrooms;
• 1 onion;
• salt - to taste;

Preparation

Take any mushrooms of your choice. Grind them in a blender or finely chop them by hand. Fry chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.

You can make a potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of approximately 1:2.

Ingredients for sweet filling

• 500 g cottage cheese;
• sugar - to taste;
• a pinch of vanillin.

Ingredients for savory filling

• 500 g cottage cheese;
• 1 bunch of any greenery;
• salt - to taste.

Preparation

For the sweet filling, mix sugar and vanilla. For salty - cottage cheese, finely chopped herbs and salt.

4. Dumplings with berries

Ingredients

• 400 g of any berries;
• 1–2 tablespoons starch;
• sugar - to taste.

Preparation

Both fresh and frozen berries are suitable. Place the latter in a colander to drain excess liquid. Some berries, such as cherries, are still quite moist after defrosting. To thicken the future filling, add starch to the berries and mix. Place a few whole berries at a time onto the prepared dough pieces and sprinkle with about ⅓ teaspoon sugar.

By the way, from the juice that drains from frozen berries, you can make a delicious sauce for dumplings. To do this, mix the juice with sugar and boil over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens. Then mix it with sour cream or natural yogurt. Choose the quantity of ingredients according to your taste.

Ingredients

• 400 g hard cheese.

Preparation

You just need to grate it on a coarse grater. Any will do. But keep in mind that your choice will affect future dumplings. If you want a bright, rich taste of the filling, then choose the appropriate cheese - more aromatic and saltier.

By the way, grated cheese can also be added to the potato filling. The proportion of puree and cheese is approximately 1:3.

Ingredients

• 1 onion;
• 1 carrot;
• a little vegetable oil;
• 300 g cabbage;
• 100 ml water;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion, grate the carrots and fry them in oil until golden brown. Then add chopped and fry a little. Add water and simmer the cabbage until it softens. Salt and pepper the filling. Cool slightly.

Stewed cabbage can be mixed with mashed potatoes, fried meat or mushrooms in a ratio of approximately 1:1. Instead of fresh, you can take sauerkraut, which must first be squeezed well.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion and fry in hot oil until golden brown. Add minced meat and spices to it and continue to fry, stirring occasionally, until the meat is cooked. This will take approximately 15–20 minutes.

How to make dumplings

Dust the table with flour and roll out the dough into an even, thin sheet. Using a glass or other device, cut out circles. Remember the remaining dough well with your hands, roll it out again and make more pieces.

Place the filling in the center of each circle. Its quantity depends on the size of the workpieces. If there is too little filling, you will end up eating just the dough. And if there is too much, then the dumplings may fall apart during cooking.

Then fold the filling in half and seal the edges tightly. Make sure the filling does not extend beyond the dough.

You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, little by little pinch the edge of the dough.

How to cook dumplings

It is better to divide the cooking into several stages. If you cook a lot of dumplings at once, they may stick together.

Place the dumplings in boiling salted water and reduce the heat to medium. It is necessary to salt the water, even if you have a sweet filling. Salt will prevent the dumplings from sticking together. You can also add a little vegetable oil to the water for this.

Stir the dumplings carefully and wait for them to float. It will only take a few minutes. Then cook them for another 2–5 minutes, depending on the thickness of the dough. Stir the dumplings periodically during cooking.

How else can you cook dumplings?

Dumplings in a slow cooker

For a couple

Grease the steaming container with vegetable oil or butter. Place the dumplings there in one layer so that they do not touch each other. Pour two glasses of water into the multicooker bowl and place the container. Close the lid and cook for 15 minutes in the “Steam” mode.

In the water

Fill the multicooker bowl with hot water to about halfway and add salt. Place the dumplings in the water, close the lid and cook for 3-5 minutes in the “Steam” mode.

Steam dumplings using a pan

Boil water in a saucepan. Grease the steamer with oil and place it on the pan. It should not touch the water. Place dumplings on top in one layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you don't have a special steamer attachment, you can use regular gauze. Fill the pan about a third full with water. Pull the cheesecloth tightly over the top of the pan. Bring the water to a boil, place the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Dumplings in the microwave

Place the dumplings in one layer in a deep container. Pour in hot water, but do not cover the dumplings completely. Add a little salt to the water.

Cover the dumplings with a lid or plate. Microwave on full power for a minute. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the turned off microwave for another 5 minutes, and then drain the water from them.

Dumplings in a frying pan

This method is more suitable for preparing dumplings with salty filling. But if you still want to fry sweet dumplings, then use butter, not vegetable oil.

Heat a little oil in a frying pan and place the dumplings in one layer. Fry over medium heat until golden brown, a few minutes on each side.

Fried dumplings resemble pies. If you only want to slightly brown them, you can fry the boiled dumplings.

Bonus: how to make lazy dumplings

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When preparing lazy dumplings, the filling is not wrapped in the dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. Actually, that’s why it got its name. We offer you two recipes for these unusual but very tasty dumplings.

1. Lazy dumplings with cottage cheese

The classic recipe involves using cottage cheese.

Ingredients

• 500 g cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 2–3 tablespoons sugar;
• salt - to taste;
• 100 g flour.

Preparation

If you have grainy cottage cheese, then first it is better to grind it through a sieve. This will make the dumplings more tender.

Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll it into a sausage, press the top a little with your hands and cut into small diamonds.

Place pieces of dough into boiling salted water, stirring occasionally. When they float, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.

2. Lazy dumplings with potatoes

And this recipe is especially good when you have leftovers and want to cook something interesting. However, you can make puree specifically for dumplings.

Ingredients

• 700 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• 2 eggs;
• ground black pepper - to taste;
• 100 g flour.

Preparation

Peel the potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.

Drain the potatoes, add oil and mash to a puree. Once cool, add eggs and pepper and mix well. Add flour and knead into a homogeneous dough. Perhaps a little more flour may be needed.

Roll the dough into a sausage and cut into small pieces. Place them in portions in boiling salted water. When they float to the surface, cook for another 2-3 minutes. Before serving, sprinkle the dumplings with fried onions.

Step 1: select and prepare flour.

Step 2: sift the flour.

Step 3: knead the dough.

Step 4: knead the dough.

Step 5: Infuse the dough.

Step 6: Roll out the dough.

Step 7: serve the correct dough for dumplings.

- - Unleavened dough itself is quite dry, so if it starts to dry out on you, roll it into a ball and cover with a damp kitchen towel for 20 minutes. The towel must be damp, not wet!

- – The dough can be kneaded not with water, but with milk, dry white wine or milk diluted with water.

- – When choosing flour, be extremely careful! Wheat flour can be stored for no more than a year, its color should be soft cream or white with a slight yellowish tint, the only exception to these rules is wallpaper flour. The aroma of high-quality fresh flour should be clean without any foreign odors, dampness or mustiness. High-quality flour tastes slightly sweet, feels loose to the touch and creaks slightly on the fingers. High-quality flour is a guarantee of high-quality dough!

- – After rolling, the dough dries quickly, so when preparing dumplings you should roll out small pieces of dough and quickly mold your flour products or invite the whole family to prepare dumplings, this will greatly speed up the preparation of a delicious dish!

Dough for dumplings is not only an important component of everyone’s favorite dish, but also a kind of tribute to tradition. Semi-finished products from the store cannot be compared with properly prepared dough at home, complemented by delicious toppings and fresh sour cream. The real pinnacle of culinary skill is knowing a separate dough recipe for dumplings with different fillings.

Although dumplings can be found among almost all Slavic peoples, they still gained the most popularity thanks to Ukrainian cuisine.. The traditional dough recipe in Ukraine involves the use of kefir or whey, wheat flour, soda and salt. No eggs were added to the dough.

Today, a similar recipe is used quite often, but there are many other ways to knead the dough. So, for example, instead of kefir, you can take boiling water and make. It is great for dumplings with sweet filling. With sour cream the dough will be more tender, and with eggs it will be tasty and elastic. You can also add a pinch of sugar along with salt for a richer taste.

The dough is also rolled out in different ways.. Some prefer dumplings with thick walls and a small amount of filling, while others, on the contrary, make the dough quite thin.

If the dough is prepared correctly, then making dumplings will not be difficult. To do this, just roll it out into a layer and cut out even circles using a glass. After adding the filling, the edges need to be pinched to create a curly “scallop” - the calling card of any dumpling.

Serve ready-made dumplings with sour cream. Dumplings with a salty filling also go well with fried onions or cracklings.

Secrets of making the perfect dumpling dough

Homemade dumplings are a real holiday for the whole family. There are a huge variety of fillings for dumplings, so you should have several dough recipes in stock. If you don't know how to make delicious dumpling dough at home, the following recommendations will be useful to you:

Secret No. 1. Before making dumplings, let the dough rest for 15 minutes to 1 hour, depending on the cooking method.

Secret No. 2. It is better to use the dough in parts, without removing it completely from the film or bag.

Secret No. 3. You need to start kneading the choux pastry with a spoon.

Secret No. 4. The finished dough should be rolled out into a thin layer (3-4mm) and cut into dumplings using a glass or cup.

Secret No. 5. You don't need to knead the dough for dumplings for long. It is enough for it to become homogeneous.

Secret No. 6. Before kneading the dough, you need to sprinkle your hands with flour, since dumpling dough is usually quite sticky.

Secret No. 7. When adding ingredients to the dough, it is better to add less flour than in recipes to make it easier to adjust the consistency of the dough.

Secret No. 8. When choosing a dough recipe, it is important to decide how to prepare the dumplings. For steamed dishes, a softer dough, for example, made with kefir, is suitable, and for cooking in boiling water, you can make the dough in water.

Secret No. 9. With the right choice of dough, the dumplings cook very quickly (1-2 minutes after the water boils).

To make the dough especially tender, sour cream is added to it. If desired, it can be replaced with another fermented milk product. It is advisable to use boiled water at room temperature. Potatoes and onions are perfect for the filling. This amount of dough will take 5-6 potatoes.

Ingredients:

• Flour – 450g;
• Sour cream – 3 tbsp;
• Salt – ½ tsp;
• Soda – ½ tsp;
• Water – 100ml.

Cooking method:

1. Sift flour into a deep bowl, add salt and mix;

2. Place sour cream in a separate bowl, mix with soda;

3. Transfer the sour cream to a bowl with flour;

4. Add water in small portions, constantly stirring the dough;

5. Knead the dough and wrap in cling film;

6. Leave the dough for 20 minutes in a warm place.

Interesting from the network

Very simple, which requires a minimum of products and time. It is suitable for dumplings and dumplings with all salty fillings. This dough is very easy to roll out into a thin layer, but it will not tear and will retain its elasticity.

Ingredients:

• Flour – 500g;
• Water – 1 glass;
• Salt – 2 pinches;
• Vegetable oil – 2 tbsp.

Cooking method:

1. Heat the water a little, pour it into a deep bowl;

2. Add salt and vegetable oil, add flour in several stages;

3. Knead the dough and put it in a plastic bag for 1 hour.

Sweet dumplings are a special treat, which means the dough for them should be special. Having chosen cherries as a filling, it is important to make a dough that does not harden from the juice. This recipe is most suitable for dumplings that will be cooked in boiling water. The finished dough will be homogeneous and will stick a little to your hands.

Ingredients:

• Flour – 300g;
• Water – 250ml;
• Vegetable oil – 2 tbsp;
• Soda – 1/3 tsp;
• Salt – 1/3 tsp.

Cooking method:

1. Mix baking soda, salt and flour in a deep bowl;

2. Pour vegetable oil into a glass;

3. Bring water to a boil, pour into a glass with oil;

4. Pour the contents of the glass into a bowl of flour and stir with a spoon;

5. Knead the dough with your hands and start modeling.

Dumplings with cottage cheese are a unique dish that can be both sweet and salty, depending on the chef’s preferences. The dough from this recipe is perfect for both cases, as it turns out to be neutral in taste. It can also be used for dumplings by adding a little more flour. From the specified amount of ingredients, about 600g of dough is obtained.

Ingredients:

• Flour – 3 cups;
• Water – 1 glass;
• Salt – 1 tsp;
• Egg – 2 pcs.

Cooking method:

1. Break eggs into the bread machine container, add salt and boiled water;

2. Sift the flour and add to the rest of the ingredients;

3. Select the “Dough Kneading” or “Dumplings” program, depending on the bread machine model;

4. Roll the finished dough into a ball and place in a bag;

5. Place the dough in the refrigerator for 1 hour.

Dumplings from this dough are made in the best traditions of Ukrainian cuisine - with thick walls, but at the same time tender and very soft. The dough itself comes out very voluminous and airy, not dry and elastic. You can choose any filling, depending on your mood. Instead of kefir, whey is also suitable - you will need half a glass of it.

Ingredients:

• Flour – 3 cups;
• Kefir – 2/3 cup;
• Water – 1/3 cup;
• Salt – 1/2 tsp;
• Soda – 1 tsp.

Cooking method:

1. Sift the flour and pour into a deep bowl;

2. Add salt and soda to the flour, mix;

3. Pour kefir and water into one glass;

4. Pour the contents of the glass into a bowl of flour, knead the dough with your hands;

5. Wrap the dough in film and let it rest for 20 minutes.

Now you know how to prepare dough for dumplings according to a recipe with a photo. Bon appetit!

The most difficult thing in the process of making dumplings is kneading the dough. It is how correctly the dough for dumplings is prepared that determines whether they will be easy to sculpt and whether the finished dish will not crumble when cooked.

It is considered classic because it is suitable for preparing a wide variety of dumplings, regardless of the chosen filling. It consists of simple ingredients, and the cooking process itself does not take much time.

Required ingredients:

• 1 egg;
• about 2 cups flour (depending on its quality, it may take a little less or more);
• 50 ml water;
• salt.

Cooking process:

1. It is important that the water used for mixing is at room temperature. Hot or ice water cannot be used, as the consistency of the dough will be unacceptable.
2. Flour must be sifted through a sieve. Thanks to this procedure, it is saturated with oxygen. As a result, the dough will be fluffy and soft.
3. Make a funnel in the flour on top, into which add a little beaten egg with salt. Start kneading the dough.
4. Gradually, pour water here in small portions, continuing kneading.
5. Knead until it reaches a homogeneous consistency and is not sticky.
6. Cover the kneaded dough with film or a damp towel. Leave for about half an hour - an hour.

Cooking with kefir

If you want to get a more tasty and fluffy dough, you can replace the water with kefir. In this way, dumplings are prepared with both salty and sweet fillings.

Required Products:

• 250 ml of kefir (its fat content can be any);
• 3 cups premium flour;
• a pinch of baking soda;
• salt.

Cooking process:

1. Before you start kneading, you need to sift the flour several times.
2. Mix it with salt and make a small funnel at the top.
3. Pour in kefir and soda in small portions.
4. Knead until smooth.
5. Before starting the process, the dough needs to stand for some time (30-60 minutes). To do this, cover the container in which it is located with film or a towel.

Yeast dough

Usually unleavened dough is used for dumplings. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. This dough for dumplings with cherries or other berries turns out very fluffy. It is recommended to steam the dish.

Required Products:

• 500 ml kefir (you can use kefir of any fat content);
• about 600 g of baking flour;
• 10 g yeast;
• a tablespoon of granulated sugar;
• a pinch of salt;
• half a teaspoon of soda (no need to extinguish).

Cooking process:

1. Kefir needs to be warmed up a little (to about 35-40 degrees, not higher).
2. Stir warm kefir with salt, sugar and yeast (you can use not only fresh, but also dry). Add soda. After the mixture is mixed, it should be allowed to brew for 20 minutes.
3. Gradually, taking small portions, add flour here, kneading everything with your hands. When the mixture stops sticking to your hands, cover it with a towel and place it in a warm place for 30-40 minutes to allow it to rise.
4. Kefir for this recipe can be replaced with yogurt, natural yogurt or sour milk.

Cooking with mineral water

Another universal recipe for dough for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, and is not damaged during modeling or cooking.

Required composition:

• a glass of mineral water (it is better to use slightly carbonated water);
• 1 egg;
• about 4 cups of flour (the exact amount depends on the quality of the flour);
• 50 ml of high-quality refined oil;
• a little salt and granulated sugar.

Cooking process:

1. Sift the flour several times using a sieve, placing it in a deep container.
2. Mix with granulated sugar and a pinch of salt.
3. Make a well where you add the egg (lightly beaten) and vegetable oil. Mix.
4. Add water little by little and knead until smooth.
5. If necessary, you need to add flour.
6. After kneading, set the dough aside for a short time to rest at room temperature. After about half an hour, you can begin to shape the finished products.

Choux pastry

The dough has this name because boiling water is used to knead it. Choux pastry is used for making not only dumplings. It makes excellent dumplings and noodles. Dumplings with potatoes or mushrooms would be ideal for this recipe.

Required Products:

• 1 glass of boiling water;
• 400 g flour;
• 50 ml refined sunflower oil;
• a little salt.

Cooking process:

1. First you need to boil water and pour it into a deep bowl.
2. Add oil here (it is important that it is refined), salt and half of the flour sifted in advance.
3. Using a whisk, mixer or just a fork, knead all ingredients until smooth.
4. Add the rest of the flour here in small portions. If after this the dough turns out to be tight, you need to wrap it in film or put it in a bag for half an hour. This trick will help make it soft.
5. If the dough is immediately soft and elastic, you can begin to form the dumplings.

With added starch

If you add starch while preparing dumplings, the dough will be elastic and will not tear when shaping the product.

Required Products:

• half a glass of cold water;
• half a glass of potato starch;
• 1 cup flour (depending on its quality, it may take a little more or less);
• 1 tablespoon refined sunflower oil;
• salt.

Cooking process:

1. Pre-sieve the flour, mixing with salt and potato starch.
2. Make a small funnel on top and add liquid ingredients (water and oil).
3. Knead all the ingredients until elastic and wrap in film to let the dough rest for about 30 minutes.

Dough on water

Such dumplings can be prepared during Lent, since they do not contain eggs or dairy (fermented milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling water. The optimal temperature is 70-80 degrees.

Required Products:

• 1 glass of water;
• 600-700 g flour (depending on its quality);
• salt.

Cooking process:

1. Heat the water by dissolving salt in it.
2. Place the sifted flour in a deep bowl.
3. Make a small funnel on top and pour water into it in small parts. In this case, you need to constantly stir.
4. As soon as the mass becomes homogeneous, cover the bowl with film and leave for half an hour.
5. After half an hour, knead the mixture well again and the dough becomes ready to form into products.

With milk

The dough prepared with milk will be very elastic and at the same time tender.

Required Products:

• 250 ml warm milk;
• 3-4 cups flour (depending on its quality);
• 1 egg;
• 100 ml water (slightly warmed);
• 1 tablespoon sunflower oil;
• salt and sugar.

Cooking process:

1. Mix a small part of the flour (about ¼ part) with sugar and salt, making a well.
2. Pour milk here and stir until smooth.
3. Add a slightly beaten egg and mix thoroughly.
4. Add the remaining liquid ingredients (water and oil), stirring until smooth.
5. Add flour a little at a time, knead until the dough is elastic and strong, but does not stick.
6. Leave it wrapped in film for 30 minutes and start sculpting the products.

Kneading in a bread machine

Those who have a bread machine at home can make the task much easier and prepare dough for dumplings with its help.

Required Products:

• table egg;
• 400 ml warm water (not hot);
• 900 g of premium flour;
• 1 tablespoon sunflower oil.
• salt to taste.

Cooking process:

1. Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
2. Add salt and break the egg.
3. Carefully pour in the pre-sifted flour.
4. Close the lid and turn on the bread maker in the “Dough” mode.
5. On average, this process takes 90 minutes, although the time may vary depending on the model of the device.
6. After the signal, you can take out the dough and make dumplings.

The most popular fillings for dumplings

There are many different recipes for preparing dough for dumplings, but it turns out that there are no less options for fillings. It can be sweet, salty, spicy, etc.

The most popular of them are:

1. Mashed potatoes with fried onions and ground black pepper.
2. Stewed cabbage with carrots and tomato paste.
3. Stewed sauerkraut.
4. Raw potatoes grated with spices.
5. Mashed potatoes with fried mushrooms.
6. Mashed potatoes with boiled and chopped liver.
7. Boiled meat, twisted through a meat grinder with fried onions.
8. Unsweetened cottage cheese with raw egg.
9. Sweet curd mass or cottage cheese with sugar and raw egg.
10. Berries with sugar (strawberries, wild strawberries, cherries, currants, etc.).
11. Apples with sugar and cinnamon.

Secrets of making dumplings

To make the finished dish the most delicious, you need to follow some rules when preparing the dough:

1. To prepare dumplings with a salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough with water or choux.
2. Dough made with kefir or yeast will go better with sweet berry fillings.
3. To make it elastic and not start to tear during the formation of dumplings or when cooking them, you can add a little vegetable oil when kneading.
4. You need to knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
5. After kneading it should rest well. To do this, cover it with cling film or place it in a bag and leave it at room temperature for 30-60 minutes.

Dumplings with salty fillings (potatoes, cabbage) are boiled for 5 minutes. The sweet ones are removed immediately after the water in the pan boils and the dumplings themselves rise to the surface.

I rarely make dumplings, but I make dumplings very often, and after trying many recipes, I settled on this one! I recommend!

Ingredients

✓ sunflower oil - 3 tablespoons;

✓ salt - 0.5 teaspoon;

✓ wheat flour - 3 cups;

✓ boiling water - 1 glass;

✓ chicken egg - 1 piece.

Cooking recipe

Break one chicken egg into a small container (it is very good to use a fresh, home-made egg to prepare dough in water) and beat it with a fork.

Add salt to the beaten egg (according to the recipe) and mix everything well.

Then pour the sunflower oil into the egg mixture and mix everything thoroughly again until smooth.

We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baked goods, of any product you prepare from dough, depends on flour).

Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small depression in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour well, we kind of combine the flour with the egg a little).

Since we will be making choux pastry for dumplings and dumplings, we first need to prepare one glass of boiling water (very hot water) and now I’ll tell you how to properly knead the dough for dumplings.

Pour boiling water into a bowl with flour and egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Tip: I initially knead the dough with a spoon, and then switch to kneading with my hands. The dough is pliable and kneads very well.

The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

Make a ball from the finished dough, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.

After this time, you can make dumplings and dumplings with any filling from the choux pastry.

Dumplings and dumplings prepared using this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from a minimum amount of ingredients.

This dough is very easy to work with: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so delicious that you will simply lick your fingers. A friend of mine very often cooks dumplings with stewed cabbage.

Well, tender, soft, aromatic dumplings with meat filling are amazingly delicious.

Bon appetit!