Correct dosage of dough ingredients for dumplings. Lazy dumplings with cottage cheese

Dumplings with potatoes, cabbage, cottage cheese and strawberries, they are all delicious in their own way, with any filling, sweet or not. Dough for dumplings plays not an unimportant role, but even a major one.

How to prepare dough for dumplings?

Delicious dumpling dough can be kneaded with good flour, milk, kefir, water, without eggs, etc. Dumpling dough recipe depends on the filling that will be used.

The process of preparing dough for dumplings is quite simple: sift the flour, add an egg, salt, milk or water, kefir, all ingredients are mixed well until homogeneous mass. Ready dough It should be elastic and not too soft, so that it sticks well when making dumplings. The dough should rest for about 30 minutes before using. You can check the readiness of the dough for dumplings by lightly pinching or pressing with your fingers.

Ingredients for the dough:

Milk – 1 tbsp. ( room temperature)
Wheat flour – 4 tbsp. (depending on the variety, less or more possible)
Chicken egg – 1 pc.
Salt – 0.5 tsp.
Sugar is added if needed sweet filling– 1 tsp.

Preparation of dough for dumplings with milk:

Dough for dumplings made with milk always turns out very tender and tasty with any filling.

Take a deep bowl, sift two glasses of flour into it, make a small depression with a spoon and beat in the egg, sprinkle with salt, pour in the milk. Start kneading the dough with a spoon, then add a little more flour and knead the dough with your hands, add sunflower oil and knead well again, cover with a waffle towel for 30 minutes.

The dough for dumplings with milk is ready and you can start making dumplings with your favorite filling.

Ingredients for the dough:

Water – 1 glass
Flour – 2-3 cups
Chicken egg – 1 pc.
Salt – 0.5 tsp.
Refined sunflower oil – 1 tbsp.

Preparation of dough for dumplings in water:

To prepare the dough for dumplings in water, you need to sift the flour through and pour it into a deep bowl, make a small depression in the flour and beat in the egg and salt. Now take a tablespoon in one hand and begin to slowly stir the contents in the bowl, and in the other hand take a glass of water and pour in water in a thin stream while continuing to stir the dough. When all the water has been poured out, add flour little by little and mix in with your hands, add vegetable oil and knead the dough for dumplings in the water well. Leave it to rest for 30 minutes.

The dough for dumplings made with kefir turns out very tasty and tender. But there are some peculiarities in its preparation. Kefir should be at room temperature. Dissolve the salt in kefir. Soda is needed to make the dumplings fluffy. Dumplings made from kefir dough should not be cooked for a long time; as soon as they float, boil for a couple more minutes and remove from the water.

It is better to cook dumplings with kefir immediately after you stick them than after freezing.

Ingredients for the dough:

Kefir – 500 ml. (room temperature)
Wheat flour, premium– 5-6 glasses (with extra)
Chicken egg – 1 pc.
Salt – 1 tsp. (without slide)
Soda – 1 tsp.

Preparation of dough for dumplings with kefir:

In addition to kefir, you can use any other fermented milk product(whey, yogurt).

To prepare dough for dumplings with kefir, you need to pour kefir into a deep bowl and add soda into it, stir, the soda will be extinguished in this way, now beat in the egg, add salt, stir well with a spoon and gradually pour through a strainer or pre-sifted flour. Knead the dough first with a spoon, and then when the dough is completely thick, continue kneading with your hands soft and elastic dough, add flour, the dough should not stick to your hands. Form the dough into a ball, cover it with the bowl you kneaded it in, and let it rest for at least 30 minutes.

The kefir dough for dumplings is ready. You can start rolling out the dough and making dumplings with your most delicious filling.

Ingredients for the dough:

Water – 1 cup (room temperature)
Wheat flour - 3-4 cups (there should always be a reserve)
Salt – 1 tsp. (not complete)
Vegetable oil – 1 tbsp.

Preparation of dough for dumplings without eggs:

There is filling in your refrigerator, but there are no eggs, no problem, a recipe for dumplings without eggs also exists, the dough will be kneaded perfectly and the dumplings will not fall apart in the pan and the taste will also be fine. It is desirable that there is flour good grade, because with bad flour the dough will float and even eggs will not save it.

Well, let's start kneading the dough for dumplings without eggs. Take any deep bowl, add the sifted flour, first one glass, add salt and gradually pour in water, do not forget to stir with a spoon and then stir with your hands. Don't forget the sunflower oil, it is added almost before the dough is kneaded. The dough should be soft and elastic. This and any other dough should rest for a while before proceeding with the modeling itself. The dough for dumplings without eggs is ready, you can already roll out the dough, squeeze out circles with a glass, sculpt and cook delicious dumplings.

Bon appetit!!!

Gathering your family around the table isn't just for lunch or dinner. There is another one, no less effective way for friendly communication, and this is the collective making of dumplings. The process takes a lot of time, but if you take on it with the whole family, you can soon taste the dish.

To knead the dough for dumplings, you will need a minimum of ingredients, but choose the filling yourself. It can be both salty and sweet, it all depends on what kind of dish the dumplings will be served as, and what traditions exist in your family.

Dumplings are filled with cottage cheese, berries, mashed potatoes with fried onions or minced liver. There are many options, you just have to prepare and determine the best one.

History of origin

It has long been believed that the birthplace of dumplings is Ukraine, it is not for nothing that recipes for this dish are included in all cookbooks from national cuisine of this country. However, if you go further and study the issue in more detail, it turns out that this dish began to be prepared even earlier in Turkey.

There, there was another name for modern dumplings - “dyushbara”.

Once on Slavic territory, the dumplings changed a little, the types of filling and the dough itself varied. Today, many families prefer to prepare such a treat, because along with excellent taste It is also cost-effective and allows you to save your budget.

Potatoes take pride of place in the filling.

Potatoes have been and remain one of the most popular fillings for dumplings. WITH various additives(fried onions, herbs, mushrooms, grated cheese), pureed boiled potatoes, makes the dish very satisfying and tasty.

The dough for dumplings is made according to famous recipe, as for the potatoes, they are boiled until tender and crushed until smooth with any in an accessible way. Salt the cooking water 5 minutes before the tubers are ready so as not to slow down the cooking process.

Before adding it to the filling, cut the onion into cubes and fry until golden brown in vegetable oil.

Before frying, mushrooms, if they are indicated in the recipe, are finely chopped and fried until the moisture evaporates. Before modeling, the filling is cooled so that the dough does not fall apart and the dumplings do not burst in hot water.

How to knead the dough correctly

There are many recipes that you can follow to prepare delicious dough for dumplings. By and large, they differ little from each other in their composition, but the mixing methods have some differences. We will now focus on the most common type of dough - unleavened.

And here is the list of ingredients that are needed to knead:

Unleavened dough: 6 cups flour; 2 small spoons of salt and 2 glasses clean water.

The dough is prepared very simply:

Dissolve in cold water required quantity salt.
Sift the wheat flour into a bowl and make a funnel in the center.
Pour in saline solution and stir.
First, knead the dough in a bowl, then put it on the table and work with your hands until you have a smooth and elastic dumpling dough. Prepare yourself for the fact that you will have to work for 15-20 minutes, but the result will not disappoint you.

To avoid any problems when modeling, leave the dough to rest on the table, covered with a clean napkin. After half an hour, when the gluten has swelled, knead the dough again and divide it into several parts. From each of them you can now roll out the dough and use a glass to cut out round pieces.

Such a product is prepared not only with water, and now I will tell you another recipe.

Fluffy kefir dough

IN Ukrainian cuisine The dough is kneaded using yogurt or kefir. It is in this version that the dish turns out to be especially tasty; each dumpling becomes as if weightless and is eaten very quickly.

Another feature that the dough has is the absence of weathering during the modeling process. Yes, and the dumplings are cooked in boiling water for no more than one minute after floating to the surface.

List of ingredients from which the dough is kneaded:

liquid (2/3 water and 1/3 kefir) – 1 glass; 2.5 glasses of water; half a teaspoon each of salt and baking soda.

To knead the dough, mix water and kefir in a glass. Then:

Sift flour into a bowl, add baking soda and salt.
Pour the liquid ingredients into the flour.
Knead the dough so that it does not stick to your hands. If you need more flour, you can add more, the main thing is that the dough is elastic and convenient for making dumplings.

The dough should rest for half an hour. During this time, you will have time to prepare and cool the filling to the desired temperature.

Yeast dough for making dumplings

Prepare soft dough with the addition of yeast is worth every housewife. After all, this is the only way to make sure that the base for dumplings is very airy and melts in your mouth.

So, the dough consists of:

7.5 cups flour (or a little more, it all depends on the moisture content of the product); a tablespoon of sugar; 700 ml water; 20 g yeast; half a teaspoon of salt and the same amount of soda.

Preparation:

Heat the water and pour a glass to dissolve the sugar and yeast.
In a separate bowl, mix flour, salt and soda.
Add the diluted yeast and, gradually pouring in the rest of the water, knead the elastic dough.

The dough is almost ready, you just have to wait for it to rise. To do this, cover it and place it in a warm place for one hour. As soon as the dough increases in volume, place it on the table and begin to form dumplings.

Choux pastry

Many housewives are interested in preparing dumplings for future use, since this method can significantly save time without sacrificing the quality of the dish. And now you can verify this.

Take ingredients such as:

250 ml of clean water; 650 g white flour; 30 ml any vegetable oil; ½ teaspoon salt.

Now let’s take a closer look at the process of kneading dough for dumplings:

Boil water and dissolve salt in it.
Pour half the flour, sifted through a sieve, into a deep bowl and pour the hot mixture into the funnel. saline solution, constantly stirring the mass with a spatula.
Sift the rest of the flour and add it to the bowl, knead into a smooth, stiff dough.

Before making the dumplings, you need to place the dough in a plastic bag and refrigerate it for 30 minutes. Now choux pastry ready to use. If there is too much, you can freeze the leftovers and start making dumplings next time.

But I think you won’t have to take a long break, because your family will ask you to take tasty dish very soon.

Dough for lazy dumplings

“Lazy” dumplings, that is, those that do not require modeling, will save your time and allow you to feed many guests with your favorite and tasty dish.

To knead the dough, you will need:

half a kilogram of mashed potatoes; 5 large spoons of flour; one a raw egg and salt to taste.

If there are more guests than expected, knead the dough by increasing the proportions.

Mixing steps:

When it's cooled down mashed potatoes beat in the egg.
Salt the mixture and add flour.
Stir and leave the dough to rest for 20-30 minutes.

Now let's start forming the dumplings:

Add flour to the work surface and turn out the dough.
Roll into a “sausage” and cut into pieces.
Flatten each piece and send it to boil in boiling water.
3 minutes after floating, remove the dumplings with a slotted spoon into a deep plate and pour melted butter over them.

Modeling dumplings

Before cutting the dough into portions, prepare your work surface by dusting it with flour. Cover the part of the base that is not currently involved in the process with a napkin and set aside. This way you will prevent the dough from chapping and preserve its properties.

Roll out part of the dough into a thin layer, 3 mm thick, and cut out round pieces.
To do this, use a regular glass; it can be found in any kitchen.
You can make flatbreads in another way, you don’t need a glass for this: roll the dough into a sausage shape and cut it into 1 cm circles.
Press the circle with your hands and roll it into a flat cake with a diameter of 5 cm.
Place the filling on one half, stepping back from the edge of the workpiece.
Cover with the other half and form a dumpling.
Watch the quality of adhesion of the edges, otherwise during cooking the filling will end up in water, and you will have only boiled dough on the plate.
The seam of the dumpling can be made ordinary or, showing imagination, openwork. In everyday use, you may not need to use additional effort, but to treat your guests, I advise you not to be lazy and seal the seams with a pigtail.

Once you get the hang of it, you will be able to make this type of decoration very quickly. So, take the finished dumpling in your left hand (the seam points to the right) and bend the corner upward from the bottom edge. Moving along the entire seam, make folds along the entire seam.

Give dumplings beautiful shape You can use a regular fork; you need to press the edges flat with it. You will get grooves that will decorate the dish.

By the way, dumplings come not only in the shape of a crescent. They are also prepared in a square shape. To do this, roll out a layer of dough and divide it into strips. Place the filling at some distance from each other, keeping to the center of the strip.

Cover with the other piece of dough and press down the edges and spaces between the filling. Using a pizza cutter, divide the dough into individual dumplings and boil in boiling water.

It doesn't matter which sculpting method you prefer. The main thing in this process is peace and focus on the end result.

Bon appetit and see you again!

Many of us have a picture in our heads of a woman in a huge apron rushing around the table, trying to knead the dough. A column of smoke from flour will not clear around her, and the hungry family will not soon wait for the promised dinner. But seriously, it no longer makes sense to shy away from making homemade dumplings just because it’s difficult for you to tinker with the dough. We have prepared 3 simple recipes dough for dumplings that will not cause you any trouble.

Dough for dumplings on water

What we need:

2 cups of flour
¾ glass of water
1 egg
1 pinch of salt

Pour flour, add water heated to 30-35 degrees, egg and salt. Knead the dough until smooth. Cover the prepared dumpling dough with a damp cloth and wait 40 minutes for it to mature.

Dough for dumplings with kefir

What we need:

5 cups flour
0.5 l kefir
1 egg
1 pinch of salt
1 tbsp. spoon of sugar
1 teaspoon soda

How to prepare dough for dumplings:

1. In a deep bowl, combine sugar and raw egg, and then beat with a whisk. Sift the flour and pour it little by little into the bowl, stirring constantly. Then add soda and salt, stir again.
2. Distribute the flour so that a well is formed in the center of the bowl. Pour kefir into it little by little, stirring the dough constantly, and then knead it with your hands. The dough should be elastic, but not too sticky. When you're done kneading it, transfer it to a bowl, cover with a towel and leave on the counter for 30-40 minutes.

Dough for dumplings in a bread machine

What we need:

3-4 glasses of water
1 egg
1 teaspoon salt
3 cups flour

How to prepare dough for dumplings:

Add water, egg and salt to the bread machine container. Then pour the sifted flour into it and place the container in the bread machine. Set the program for kneading the dough (cooking time 1 hour 30 minutes). The dough should be dense and homogeneous.

This dough can also be good for making dumplings. But if you still decide to cook dumplings, you should roll it out a little thicker so that they do not fall apart during the cooking process. If you can’t mold the dumpling beautifully, put the filling in the center of the circle and brush its edges with water, then it will stick together better.

Photo source: depositphotos

Everyone loves dumplings, especially if they are topped with fresh sour cream, juicy gravy, sweet jam or flavored condensed milk. All this can be done and made into a delicious dish if you prepare correct dough. And how to prepare the dough for dumplings will be discussed further.

This dough can easily be called classic, because only standard and necessary ingredients: flour, salt, water and eggs. There is absolutely nothing superfluous here, which means that it is quite easy to prepare.

2 cups of flour;
0.25 glasses of water;
1 chicken egg;
1 pinch of salt.

Recipe

This classic dough allows you to cook in a short time delicious dumplings, a variety of pacifiers and dumplings that are so nice to make.

Dough for dumplings with kefir

In order to properly prepare delicious dough for dumplings, sometimes you can experiment and try using kefir, with which it will become much fluffier and tastier, and this is exactly what every housewife strives for.

Set of products for cooking

3 cups flour;
1 glass of kefir;
0.5 teaspoon salt;
0.25 teaspoon of soda.

Recipe

If everything is done correctly, the end result is a delicious soft dough, suitable for making dumplings with any fillings.

Choux pastry for dumplings

What is choux pastry? This is a dough that is made using boiling water. Therefore, there is nothing supernatural in it, just flour, water, oil and salt. The only difference is the temperature.

Set of products for cooking

2 cups of flour;
1 glass of water;
1 tablespoon vegetable oil;
1 pinch of salt.

Recipe

Take a bowl into which you need to sift premium or first grade flour.
Pour salt into the bowl where the flour is and mix it with the flour.
We make a small depression into which we pour vegetable oil.
Now let's talk about water. It needs to be heated, this recipe requires boiling water.
When all the ingredients have been added, you need to stir the dough with a wooden spatula or just a spoon.
Once the dough begins to thicken, you need to knead it properly with your hands until ready.
Cover the plastic and pliable dough with a napkin and let it rest for 40 minutes. After this, the dough can be used.

Choux pastry – great recipe dough for dumplings, of course, is a little difficult to knead, however, it is much denser than any other.

Dough for dumplings in mineral water

Simple lean dough on mineral water, which is very easy to prepare at home and for a very a short time. The mineral water dumplings recipe allows you to get a plastic and durable dough for the most delicious dishes.

Set of products for cooking

4 cups flour;
1 glass of sparkling mineral water;
1 chicken egg;
4 tablespoons vegetable oil;
0.5 teaspoon sugar;
0.5 teaspoon salt.

Recipe

Take a deep cup and sift into it wheat flour. The flour should be of the highest grade, then the dumplings will be easy to mold, and oxygen during sifting will make the dough fluffy.
Add a little sugar and salt to the flour. Mix.
Make a small well in the flour, break 1 egg into it and pour in the oil. Start kneading the dough.
Pour in the last ingredient - mineral water and start kneading elastic dough for delicious dumplings.
First, we begin to stir the ingredients with a spoon, and then gradually knead the dough with our hands. This must be done very carefully. If necessary, you need to add a little flour. The result should be an elastic dough that does not stick to your hands or to the table.
Cover the finished dough with a napkin and leave it to rest on the table for 20 or 30 minutes. Then you can make dumplings with various fillings from the dough.

Advice: This dough can be used to make not only dumplings, but also dumplings.

Preparation will take no more than an hour, and this allows you to save time, and thanks to this test, the finished dumplings will be thin and delicious crust, and the filling can cook well.

Get ready best dumplings for your family more often. Choose the right recipes and don't be afraid to discover something new.

Bon appetit!

Today we have dumplings on the agenda! I prepared the dough for them from the simplest and available products– it turned out very wonderful, and I would rather share its recipe with you. But you can use absolutely any filling – to your taste! This time we ate dumplings with cabbage...

I suggest first preparing the products according to the list:

250 ml very cold water

a pinch of salt

As you can see, this is perhaps the most minimum set products that you had to use to knead the dough for dumplings.

Difficulty level this recipe: everything is very, very simple

Time required for kneading dough: you will need 5 minutes of preparatory time, 10-15 minutes for kneading the dough and about half an hour (or more) for it to rest

Suggested steps for this recipe:

We begin the whole process, of course, with sifting the flour - this is the step when working with any type of dough, which it is advisable to never neglect - this is what my grandmother taught me, this is what my mother always does, I always follow these tips.

I suggest taking about ¾ of the total amount of flour - if necessary, it is better to add it a little later rather than using excess.

Now throw a pinch of salt into the bowl with flour - an incomplete teaspoon for this amount of flour will be just right.

All that remains is to add the last ingredient that we have in the list of products used - cold water. Moreover, the water should not just be cold, but very cold - it is advisable to measure it before use required amount and place in the freezer for 10-15 minutes.

So, pour water into a bowl and begin to mix everything - first with a spoon, and then gradually switch to manual kneading, adding a little of the remaining flour if necessary.

I would like to note right away that you need to knead the dough for quite a long time - 10-15 minutes exactly. The duration of the kneading determines how soft, elastic and pleasant it will be to work with.

This is the little bun we have.

Now we cover it with a towel, film, or put it in a bag - it doesn’t matter. The main thing is to cover it with something so that the dough does not dry out, and leave it alone for at least 30 minutes. Ideally 45-50. I don’t know what happens to it during this time, but during its “rest” it completely changes - it becomes very smooth and tender.

Now you can start making dumplings - I cooked them with stewed cabbage.