Dough recipe for dumplings using mineral water. Mineral water dough

Traditionally, in Russian cuisine, the dough for dumplings and dumplings is kneaded in clean, chilled water. But if you want the dough for dumplings to be elastic, then it is better to cook it on a carbonated mineral water. Another nice bonus: when kneading dough with soda, there is no need to constantly flour the work surface and dough, as a result the kitchen remains clean. You will definitely like homemade dumplings made from mineral water dough.

I would like to draw your attention to this important nuance: the dough for dumplings will require not just mineral water, it must be carbonated. When purchasing in a store, look at the label: it should indicate that this is highly carbonated water. The quality of the dough for dumplings made with mineral water directly depends on how strongly the water is saturated with gas: the more gas there is, the airier and softer the homemade dumplings according to this recipe will be.

Mineral water dough for dumplings: ingredients

highly carbonated mineral water – 1 glass;
chicken egg– 1 piece;
salt – 0.5 teaspoon;
sugar – 0.5 teaspoon;
sunflower oil – 4 tbsp. spoons;
wheat flour– 0.5-0.7 kg (it is better to have a supply of flour, since it is impossible to say exactly how much the dough will take - it depends primarily on the quality of the flour used).

Filling for dumplings:

mixed minced meat – 0.5 kg;
onion – 1 head;
spices (a mixture of ground peppers, coriander, dried dill, salt) - to taste.

The procedure is as follows: first prepare minced meat, then knead the dough, form dumplings and boil them.

Usually dumplings are made like this: fold the flatbread in half, forming a semicircle, and carefully pinch the edges with your fingers, forming an even seam. This is the most crucial moment - the seam must be strong so that the dumplings do not open during cooking.

Some housewives make dumplings like store-bought ones: first they carefully pinch the edge, then connect the corners of the dumpling together, creating a “handkerchief”.

But the most beautiful dumplings (as well as dumplings) are those whose edges are made in the form of a braid. It's easy to do. Pinch the seam first in the usual way. Then form the braid using only thumb: Start moving BEHIND the seam by running the knuckle of your thumb through the seam and pinch at the front of the seam.

The movement of the finger should be slightly oblique, upward, as shown in the figure. Try it, you will definitely succeed.

Let's get back to the minced meat. The most popular mixed minced meat, which contains both beef and pork. Typically, types of meat are taken in equal proportions. Thanks to this “trick,” the dumpling filling is neither too hard nor too greasy.

Pass the meat through a meat grinder. head onions peel, chop and grind using a food processor. Or pass through a meat grinder along with the meat.

You can conduct an experiment and add it to the minced meat without raw onion, and fried in sunflower oil. The dumplings will taste different, but still great.

Salt, black ground pepper, other seasonings at your discretion - add all this to the minced meat and mix well.

Cover the minced meat with a lid or towel and start kneading the dough. Ours is not quite ordinary - we will start it with sparkling mineral water. The dough will turn out simply magical: soft and elastic. By the way, from this dough in mineral water you can make not only dumplings or dumplings, it is also suitable for pies and pasties.

In a large bowl, combine a glass of sparkling water, one egg, 4 tablespoons sunflower oil, half a teaspoon each of salt and sugar. Mix the ingredients and add flour in portions (this is very important!).

Knead soft dough, which ultimately should not stick to your hands. Please note that you need to add flour gradually. You may not need all the flour. Determine by touch. The dough for dumplings must be thoroughly kneaded with your hands (15-20 minutes), then it will roll out evenly and thinly.

Now pinch off a small piece of the dough and roll it into a sausage. Using a knife, cut the sausage into pieces.

Roll each piece into a thin flat cake, place minced meat in the center (about a full teaspoon).

Seal the edges well. You can make a simple strong seam, or a pigtail seam.

Place the molded dumplings on a floured table or baking sheet. They should also be frozen by placing them at a short distance from each other.

IN large saucepan Take water, add salt and bring it to a boil. Add the dumplings and cook over medium heat until done, stirring frequently (especially at the beginning of cooking) with a spoon. 10 minutes after the dumplings boil and float, they can be removed from the heat. Using a slotted spoon, place the dumplings on plates, sprinkle them with chopped herbs, place a piece butter– he likes dumplings very much. And serve!

There are many variations in preparing dough for dumplings. And each of them has its own undeniable advantages, which become a significant motivation for certain consumers to use the recipe that best suits their needs and preferences. Some people like the denser structure of the dough and do not care that it is more difficult to work with and form dumplings, while others, on the contrary, are a supporter of a completely soft shell of the product and at the same time enjoy the plasticity of the dough when modeling. Everything is individual and everyone chooses the most suitable option for themselves.

Below we will tell you how to prepare dough for dumplings and dumplings using mineral water. Try this option, perhaps it will become a favorite in your notebook and you will forever abandon other versions and recipes.

Mineral water dumpling dough - recipe

Ingredients:

wheat flour – 550 g;
sparkling mineral water – 290 ml;
salt – 10 g;
one chicken egg.

Preparation

To prepare the dough using sparkling mineral water, mix it with egg and salt and pour it into a bowl with pre-sifted wheat flour. We knead everything thoroughly first with a spoon, and finish kneading with our hands, achieving the highest possible homogeneity, smoothness and non-sticky texture of the dough. Cover the ball of flour with a piece of cloth and leave it at room conditions for forty to fifty minutes.

The best dough for dumplings made with mineral water

Ingredients:

wheat flour – 480-520 g;
sparkling mineral water – 245 ml;
refined vegetable oil – 55 ml;
one chicken egg;
a tablespoon of granulated sugar;
two pinches of salt.

Preparation

Starting the dough preparation process, sift the wheat flour. This procedure will enrich it with oxygen and improve the quality of the finished products. Then mix the egg with granulated sugar and two pinches of salt in a separate bowl and beat it a little with a fork or whisk. Pour the resulting mixture into the flour, add mineral water and begin kneading. Mix everything thoroughly, achieving maximum homogeneity. While kneading, add refined vegetable oil. This product significantly transforms the dough and makes it manageable and extremely flexible and non-sticky with sufficient density. Continue the kneading process for another five minutes, and then cover the flour ball. cling film and leave to ripen for about forty minutes.

After time has passed, we can proceed with the method that is most suitable for you.

Delicious dough for homemade dumplings using mineral water

Mineral water dough can also be prepared without granulated sugar and with slightly different proportions of vegetable oil.

Ingredients:

wheat flour – 550-600 g;
sparkling mineral water – 255 ml;
refined vegetable oil – 70 ml;
salt – 10 g;
one chicken egg.

Preparation

Dough preparation process this recipe identical to the one described above. The exception is that we do not add to it granulated sugar and slightly increase the quantity refined oil, which will make it even more flexible. When cutting such dough, you do not need to dust the working surface, as well as the rolling pin and hands with flour. It turns out completely non-sticky and obedient.

The dough kneading process can also be simplified by using kitchen appliances. This way you can mix flour with mineral water, vegetable oil, egg and salt using a mixer with special attachments, and finish kneading with your hands. If you have a bread machine, it is better to entrust this important task to them, which will significantly reduce time costs and save your energy.

Calories: Not specified
Cooking time: Not specified

In our family, my mother cooks dumplings best. And it doesn’t matter that I know a ton of recipes for both dough and fillings, I just can’t make them the way my mom does. For me, dumplings are something very global, because first you need to knead the dough (well, that’s half the battle, and here I consider myself an amateur professional), then you need to prepare the filling (also a simple task even for a beginner in this matter), the next stage - modeling (theoretically, I know a dozen ways to make dumplings), and the last process is thermal (cook finished goods– the task is quite simple). If you break it down into processes, it turns out that preparing dumplings for dinner is quite simple, but not quick. Overall, it's a big task, and I honestly just don't really enjoy doing it.
But my mother prepares dumplings for breakfast and dinner, when she feels good and when she’s tired, but for her it’s such a simple and banal process that she doesn’t even think about its complexity. And I must say, my mother’s dumplings are always amazingly delicious. Maybe it’s not even a matter of skill, but simply that mom prepared them?
Of course, I cook dumplings for my men at home, and they eat them with pleasure. In addition, I am constantly improving in this matter, for example, I learned how to prepare excellent dough according to a new recipe, using mineral water, which I want to recommend to you.
Kneading the dough is quite simple, I even do it with my hands, but it turns out soft and very plastic, so then it’s a pleasure to make dumplings out of it, or whatever. So, look - the dough is made with mineral water, best recipe from those that I know.

Ingredients:
- for the test:
- wheat flour premium– 4 tbsp.,
- carbonated mineral water – 1 tbsp.,
- chicken table egg – 1 pc.,
- sunflower oil (deodorized) – 4 tbsp.,
- finely ground sea or table salt – 0.5 tsp,
- granulated sugar – 0.5 tsp.

Recipe with photos step by step:

Most important point- this is to correctly knead the dough to the consistency we need.
To do this, pour mineral water into a bowl (the more gases, the better) and beat in a chicken egg. Add salt and oil (it is important that it is refined, otherwise the dough will taste like oil), and then add sugar.

Then add the sifted flour (this is necessary so that the flour is saturated with oxygen) and begin to knead the dough, first with a fork, and then with your hands.

We knead it for a long time (at least 10 minutes) and thoroughly, but in the end we get an excellent result. You can leave it to rest for half an hour (during this time, the flour gives all the gluten to the dough, and it becomes more elastic).

While the dough is resting, prepare the filling. Boil the peeled potatoes in salted water until tender. Then mash the potato tubers and, if desired, add sautéed onions, mix and get the filling for the dumplings.
Now roll out the dough and cut out dumplings of the shape we need. Place each filling and make dumplings.

Cook them in portions in boiling water, as soon as they float, time the time for about 3-5 minutes.
Serve dumplings to the table along with sauce or sour cream. If you haven't cooked yet

Cheburek recipes

How to prepare dough for chebureks using mineral water? Very simple! Let's look step by step recipe dough and preparation of chebureks with photos and detailed videos.

1 h 10 min

212 kcal

5/5 (1)

Many people associate chebureks with unhealthy and fatty foods. In fact, they are no more harmful than the same pancakes or pies that are fried in a frying pan. The main thing is to know the right recipe and know how to cook properly. This is what we are going to learn now.

Chebureks are tasty, filling and aromatic. A couple of chebureks can replace a full dinner, because they contain both proteins and carbohydrates. This dish is especially popular among men, because they all like to eat tasty food and not spend a lot of money on it. And pasties were created for this purpose. This is especially true for our recipe for pasty dough with mineral water, which will turn out tasty and crispy.

I heard about this recipe from a friend a long time ago and recently decided to try it. And it turned out very tasty! It is good not only because it is economical, but also because it is easy and quick to prepare.

The mineral water dough turns out elastic and does not stick during rolling, but finished form becomes very thin, crispy and bubbly. When my boyfriend tried the chebureki according to this recipe, he said that I must have spent the whole day preparing them, they turned out so tasty. I smiled and remained silent, because I know that it took me all of an hour to complete them.

Kitchen utensils: deep plate for dough, deep bowl or frying pan, spoon, knife, spatula or fork and rolling pin.

Ingredients

To test chebureks with mineral water you will need:

For the filling:

minced meat or other filling for pasties – 300 g;

onion – 1 medium or half a large onion.

How to choose the right ingredients

All the ingredients are familiar, so there are no special tips for choosing them. The main thing is to remember the basic rules:

Wheat flour should be high quality. It should not smell or have a strange color.
For the filling, you can choose a mixture of minced meat, such as beef and pork, or choose a different one. You can make pasties with cheese and herbs.
If you choose minced meat, check its freshness and absence of veins. The filling is the main ingredient of chebureks.
You can use any water you like. The main thing is that it is not iodized and has no aftertaste.

Cooking sequence

Knead the dough

Mix the minced meat

Let's make pasties

Frying pasties

Cooking pasties is not the most difficult thing, but not the easiest either. To make them tasty, juicy and bubbly, the hostess has several secrets:

While you are making the cheburek, cover the rest of the dough with a lid or cling film so that it does not dry out.
Chebureks must be thrown into boiling oil. To check if it is hot enough, take small piece dough and place in a bowl. If bubbles appear immediately, then the oil is ready.
Don't forget to add oil until you add a new portion. It is necessary for the chebureki to float in it.
Very carefully turn over and pull out the cheburek. If it bursts and juice leaks out, you will have to change all the oil.
Don't be afraid to lower the cheburek lower into the oil when you place it in the bowl. In a couple of seconds there will be no harm to your hand, but hot splashes can cause a burn. Just don't overdo it and dip your finger in there.

If you want to diversify your cooking a little, you can use a different filling for the pasties: different types minced meat, add tomatoes and cheese, or even come up with something interesting. You can do two types of test, for example,

Well, who doesn't love it? Maybe, of course, there are such people, but among my circle of friends there are definitely none. Although, as they say, there is no arguing about tastes, it is quite possible that some people simply have not tried real delicious dumplings!
But they can be prepared with various fillings – chicken meat, pork, veal, fish and even mushrooms! But, in addition to the filling, it is also important to prepare the dough correctly so that it is thin, elastic and tasty - that’s when the dumplings turn out simply magical and very beautiful.
There are several recipes for cooking dumpling dough, but if you move away from the classics, you can make an interesting and even softer dough. And the whole trick is in the successful selection of ingredients: a chicken egg together with a vegetable or olive oil mix with sparkling mineral water and add wheat flour. When kneading, the dough is first viscous and then soft, from which you can make both dumplings and dumplings. The finished dumplings turn out delicious, their dough is thin and just melts in your mouth.
This kind of dough for dumplings made with mineral water, the recipe for which I propose, can be made in advance and put in the refrigerator for several hours, during which time the flour will give it all the gluten and it will become even more elastic. If you don’t like making dumplings with your hands, then buy special device- a dumpling maker, with its help the preparation of these delicacies will turn into an exciting activity.

Ingredients:

- premium wheat flour - 3.5 tbsp.,
- oil (olive or vegetable deodorized) - 3 tbsp.,
- granulated sugar - 0.5 tsp,
- table chicken egg - 1 pc.,
- mineral water (with gases) - 200 ml.

Recipe with photos step by step:

The preparation of the dough is divided into several stages. First mix in a bowl liquid ingredients– beat in a chicken egg, pour in oil, a glass of mineral water and add granulated sugar. Stir the mixture with a whisk until smooth.

Next, add the sifted flour into the bowl in small batches.

And we begin to knead the dough.

Now it is important to knead the dumpling dough well so that it is soft, homogeneous and sticky. You can do this with your hands, or you can trust the kitchen machine, whichever is more convenient for you.

The last stage is to let the dough “rest”; to do this, wrap it in film and put it either in the cold (if the filling is not ready yet and we won’t be making dumplings soon), or simply leave it on the table. From this dough you can make dumplings with meat, vegetables or