The dough for dumplings is in the best traditions of Ukrainian cuisine. Proven methods for preparing dough for dumplings with potatoes

Dumplings – very tasty and hearty dish, which is loved by everyone, young and old. Dumplings with potatoes, cabbage, liver and mushrooms are served as a second course, and sweet ones delicious dumplings eaten with apples, poppy seeds, cherries, cottage cheese and plums for dessert. Dumplings are served with sauces and gravies. They are eaten with sour cream rendered lard, fried onions, melted butter, as well as honey and sugar syrup. Mine signature recipe There are probably delicious dumplings in every family. And we have collected for you the most popular ways of preparing this beloved dish to inspire you to new experiments.

Dough for dumplings

Everyone knows how to make simple dough for dumplings. There's nothing complicated about it. You just need to mix water, eggs and flour. But how can you make the dough soft and elastic so that it does not swell during cooking, so that the dumplings stick together well and do not fall apart? To do this you need to know a few secrets.

Dough for dumplings on water

Dough for dumplings with potatoes and other salty fillings can be made with water (or milk) with the addition of eggs and flour. For 1 glass of water there are 4 glasses of flour and 1 egg. To make the dough more elastic, you can add a few tablespoons of vegetable oil to it. And for better taste You can pour not only salt into it, but also a little sugar. The dough needs to be kneaded thoroughly. To make it easier to make dumplings, you need to let the dough sit for about half an hour. During this time, flour and water form gluten, which will make the dough more pliable. Then you need to put the dough on the table and roll it out into a thin layer. Circles for dumplings can be cut using a cup or shot glass, depending on the size you need. Often modern housewives like to make dumplings small and neat.

Some women prefer to make choux pastry for dumplings. There is nothing complicated in its preparation. The ingredients are the same as for the water test. Just bring the water to a boil and pour it into the flour and butter. We beat the egg in a separate bowl so that it does not curdle from the boiling water. When the dough has cooled a little, add the egg to it and mix thoroughly.

Lenten dough for dumplings

You may well treat yourself to something like dumplings with cabbage or potatoes. To prepare them, you will have to remove the egg and butter from the dough. And in order to make it elastic, just salt the water well and cool it in the refrigerator. To knead the dough, form a mound of flour and start adding flour into a small well. salt water. The dough should be smooth and not very steep. Cover it up cling film and let it sit for about half an hour. Then you can roll out and start sculpting. You can easily use this dough for dumplings and dumplings with liver. It will turn out very thin and a little dry, which will be quite appropriate with a juicy filling.

Dough for dumplings with kefir

Many experienced housewives They like to add kefir or sour cream to the dough for dumplings with cottage cheese and other sweet fillings. These fatty ingredients make the dough softer and more tender. As a result, juicy dumplings simply melt in your mouth. To prepare this dough you need to take: kefir, flour and egg. Per glass kefir is coming 2 cups flour and 1 egg. There is no special mixing involved here. Just mix all the ingredients and knead the dough thoroughly. Salt can be pre-dissolved in kefir.

In order to do delicious dough for dumplings, you can mix different recipes. For example, you can take water and kefir at the same time. They can either be cooled or heated. Depending on this, you will get either custard or regular dough. You can also add different types of dumplings – olive, sunflower, nut or flaxseed.

Filling for dumplings

The most popular filling for dumplings in Russia is pickled cabbage or fried cabbage with onions, as well as potatoes. Although if you are tired of traditional recipes, you can easily make dumplings with meat and champignons, chicken liver, onions and herbs, with beans and porcini mushrooms, with chicken and cheese, as well as sweet dumplings with various fruits. When choosing the filling for dumplings, you should not take too much juicy products that will not leak during the cooking process. Otherwise, your dumplings will simply fall apart.

For example, the filling for dumplings made from cottage cheese is not very convenient in this regard. If you were unable to buy dry homemade cottage cheese, we recommend that you boil it in boiling water (2-3 minutes), then squeeze it thoroughly and mix with the yolk. The filling for dumplings with potatoes is made without adding milk. Mash the potatoes well with the egg and add to it fried onions With butter. The filling for dumplings with cabbage should sit in a sieve so that sauerkraut all the brine came out. Then the cabbage is fried with onions. If you want to put cherries or other dumplings juicy berries, mix them with sugar and let stand for several hours. When the juice has completely drained, squeeze out the berries and add them to the dumplings. Roll out the dough into a layer 1.5-3 mm thick. How juicier filling, the thicker the layer. And always try to seal the edges well so that the dumplings don’t fall apart in the boiling water.

Delicious lazy dumplings

Dumplings are called “lazy” because they cook much faster than usual. Add one part of flour to two parts of cottage cheese. To prevent the dough from falling apart, an egg is placed in it. Lazy dumplings don't roll out traditional way. The dough is used to form sausages, which are cut into pieces 3 cm long. They are boiled in salted water and served with sour cream. Some housewives transfer the dumplings into a pan and add a piece of butter. So delicious lazy dumplings do not stick together and become more tender. Bon appetit!

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, supplemented delicious fillings and fresh sour cream. The real pinnacle of culinary excellence is knowing separate recipe dough for dumplings with different fillings.

Although dumplings can be found among almost all Slavic peoples, they gained the most popularity thanks to Ukrainian cuisine.. Traditional recipe dough 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's great for dumplings 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 “comb” - business card 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. Ready dough you need to roll it out into a thin layer (3-4mm) and cut out dumplings in it 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. More suitable for a steamed dish soft dough, for example, with kefir, and for cooking in boiling water you can make dough in water.

Secret No. 9. At making the right choice dough, dumplings are cooked very quickly (1-2 minutes after boiling water).

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 – unique dish, which can be either sweet or salty, depending on the chef's preference. 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 specified quantity ingredients makes about 600g of dough.

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 obtained in best traditions 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!

Often housewives do not like to take on the task of preparing dumplings. It is believed that preparing a test is a long and boring task. With enough experience, the amount of time spent is significantly reduced. And about the taste benefits homemade food many gourmets will say a kind word. The dough for dumplings is based on the following products: eggs, milk, water, kefir, whey, etc. All dough recipe options are popular on dining table. The presence or absence of ingredients decides what the recipe will be. Bad Recipes doughs can only be made in the absence of the main ingredients, water and flour.

How to make dough for dumplings using water

Recipe ingredients:

Flour - 3 cups.
Vegetable oil – 2 tablespoons.
Salt – 1 teaspoon.
Cold boiled water– 1 glass.

Cooking process:

Pour salt and flour into a large deep container. 1 cup poured into flour cold water. The ingredients are mixed and left to swell for 15 minutes.
At the end of the time, the dough should become more pleasant, knead for 2 minutes. with the addition of vegetable oil. The dough will be slightly sticky to the touch.
Lenten dough in water is considered ready for dumplings. It is good for savory fillings and dumplings. If you have free time, you can leave the dough in the refrigerator for 1.5 hours. During this period it will become more elastic and pliable.

How to make dough for dumplings with kefir

Recipe ingredients:

Kefir – 0.5 l.
Wheat flour – 5 cups.
Chicken egg – 1 piece.
Salt – 1 teaspoon.
Sugar – 1 tablespoon.
Soda – 1.5 teaspoons.

Cooking process:

Wheat flour is sifted through a sieve into a convenient deep container. This process is needed to saturate the flour with oxygen, sift out bugs, worms, debris, and starch plates.
The sifted flour is mixed with salt.
In a separate container, beat eggs with sugar until a slight foam forms.
A depression is made in the flour into which beaten eggs and kefir warmed to room temperature are poured.
The dough is gradually kneaded; during the process, you can add flour in small portions.
The dough is considered ready when it becomes elastic. This product is perfect for any filling.

How to make dough for dumplings with milk

Recipe ingredients:

Wheat flour - 3 cups.
Milk – 1 glass.
Eggs – 1 piece.
Vegetable oil – 1 tablespoon.
Sugar – 1 tablespoon.
Salt – 1 teaspoon.
Water – 150 g.

Cooking process:

3 tablespoons of wheat flour are mixed until smooth with salt, sugar and milk.
Vegetable oil, egg and boiled water at room temperature are added to the prepared mixture. The mixture is stirred.
The remaining flour is sifted to remove possible debris and to saturate it with oxygen. The sifted product is poured into the egg-milk mixture in portions, which is kneaded until smooth.
The resulting dough should not stick to your fingers. After 30 min. rest, the dough is ready for further use.

How to make dough for dumplings with rye flour

Recipe ingredients:

Rye flour - 3.2 cups.
Fresh olive oil– 4 tablespoons.
Flaxseeds – 2 teaspoons.
Hot water – 1 glass.

Cooking process:

First of all flax-seed pour boiling water and set aside for a while. This ingredient acts as gluten.
Pour 3 cups into a deep bowl prepared for kneading. rye flour. The remaining flour is used for mixing.
The resulting still warm solution of flaxseed and olive oil are also added to the flour. The dough is kneaded until smooth.
The next step is to make the dough elastic. To do this, let the dough rest for 30 minutes. covered with clean cling film. After the time has expired, the product is considered ready.

Cooking dumplings is an art. Delicious fruits, berries, vegetables, meat fillings perfectly diversify the dish. Sour cream or butter will prevent the finished dough from sticking together. Frying onions in vegetable oil is used as a connecting link. This option is suitable for meat, potato, mushroom filling. Sweet dumplings are smeared with honey and sour cream or jam. Homemade dumplings are always an appropriate decoration for the holiday table.

If you want to make the most delicious dumplings, choose recipes choux pastry from our selection, universal for dumplings, pasties, poses, dumplings.

It turns out simply amazing - it’s a success plastic dough Not only is it easy and quick to prepare, but it also rolls out wonderfully to a super thin state. In addition, even children can make homemade dumplings from this dough - the dough does not tear, the edges are easily held together, and the products do not come apart when boiling or steaming.

wheat flour - 350 gr
water - 200 ml
chicken egg - 1 pc.
vegetable oil - 3 tbsp.
salt - 1 pinch

Make a hole and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or your hands, if you prefer).

Now pour boiling water over the flour. It is thanks to the use of boiling water rather than cold water that the swelling of gluten improves, which, in turn, improves the quality of the finished dough - it becomes more manageable and elastic. Then let the brewed flour cool to a lukewarm state.

Gradually add the rest of the flour (50 grams) and knead a dense but soft dough that does not stick to your hands. If necessary, add more flour, as it comes in different moisture contents. Cover the bowl with a napkin or cover with cling film and leave to rest for an hour. Now the choux pastry is ready to work - you can sculpt.

If you don't yet have a favorite dough recipe for dumplings and dumplings, be sure to try this one. Happy delicious dumplings!

Recipe 2: choux pastry for dumplings with potatoes

It turns out tender, fluffy, does not stick to your hands and other surfaces, and does not require the addition of flour when modeling and kneading. The main thing is to follow the proportions for preparing the choux pastry, from which you can make not only dumplings, but also dumplings. Today I want to introduce you to a recipe for making dumplings with potatoes. Of course, we will prepare the choux pastry.

flour - 2 cups;
boiling water - 1 glass;
vegetable oil - 2 tbsp. l.;
salt.

Filling for dumplings:

potatoes - 5 pcs.;
onions - 1-2 pcs.;
salt, pepper

Roll out the choux pastry without adding flour. The dough is plastic and does not stick to the surface. We cut out circles for future dumplings.

For the filling, boil the potatoes and fry the onion in a frying pan. Salt and pepper. We bring everything to a puree state. The filling for dumplings with potatoes is ready!

Cook the dumplings with potatoes in salted water until done. When serving, you can add a little melted butter.

Recipe 3: dough for dumplings and dumplings - choux

The suggested recipe for choux pastry for dumplings is best option from the recipes I tried. The dish is prepared quickly, the dumplings are easy to make, the dough doesn’t get soggy, and their taste is simply perfect.

2 glasses of water
3-4 cups flour
pinch of salt
1 tbsp. vegetable oil
filling for dumplings - any

Let's start preparing the choux pastry for dumplings by bringing water to a boil in a saucepan. Pour 2 cups of boiling water into the container in which we will knead the dough. Add 1-1.5 cups of flour.

Using a mixer at high speed, mix batter no lumps.

Add salt, vegetable oil and remaining flour. Knead the dough with your hands.

The dough will be a little hot, but that's normal - just be patient. Knead it until the dough “sticks to your hands.” It should be dense but soft.

Wrap the dough in a bag and place it in the refrigerator for 30 minutes.

As a filling, I used offal, which I previously boiled until tender and mixed with fried onions, salt and pepper to taste. We make dumplings as usual. The dough is very easy to mold. It can be compared to plasticine. We make dumplings and cook them in salted water for 5-10 minutes (depending on the chosen filling).

Water the finished dumplings butter or vegetable oil with fried onions.

Recipe 4: universal dough for dumplings, dumplings, poses

1 egg
3 cups flour
1 tbsp. vegetable oil
1 cup boiling water

Add salt to the egg and beat with a fork.

Then add 3 cups of flour and 1 spoon of vegetable oil.

Mix well and add 1 cup of boiling water (don’t be afraid, there will be no glue).

Mix with a spoon.

And then knead with your hands (if necessary, add a little flour).

Prepare dumplings with filling.

Recipe 5: choux pastry for dumplings with cherries (with photo)

water - 250 g
flour - 4 cups
vegetable oil - 2 tbsp.
salt - 0.5 tsp.

Half the volume of flour - 2 tbsp. sift into a large bowl.

Boil water and add salt.

Make a small hole in the sifted flour and pour in boiling water in a thin stream, kneading the dough with a fork or a mixer with a dough hook.

Pour oil into the dough and continue kneading.

Add the remaining amount of flour and knead the dough with your hands. The dough should be pliable, soft and not stick to your hands.

Make sure there are no lumps of flour left.

Before making dumplings, place the dough in polyethylene and leave it for 20 minutes, the dough will become more elastic. You can store it longer, but in the refrigerator. When making dumplings or dumplings, roll out the dough on a surface that does not need to be sprinkled with flour, because... the dough comes off easily.

To prepare dumplings and dumplings with cherries, potatoes or cottage cheese, roll out a thick layer. 3-4mm, with berries and jam it is better to be thicker - 4-5mm thick so that the filling does not leak out. Mugs for modeling can be cut out with a glass or other shape with a round neck of similar sizes. With a layer thickness of 3-4mm, our amount of dough yields approximately 25 dumplings.

Recipe 6, step by step: choux pastry for dumplings

flour - wheat, premium- 4 glasses without a slide
purified water - 1 glass
egg - 1 pc (can be without it)
salt - a pinch

Let's start preparing the dough for dumplings or dumplings by boiling water. While it is boiling, beat the egg with a pinch of salt. Those who don’t eat eggs (or try not to eat them, like me) skip this stage. Now sift the flour into a large bowl.

Take a fork, make a well in the middle of the flour and pour a glass of boiling water into it. Now the most important thing is how to knead the dough for dumplings and dumplings. We act quickly. Mix the dough with boiling water thoroughly with a fork and do not stop.

Add (or not add) the beaten egg and continue to thoroughly mix the dumplings or dumpling dough. The main thing is not to pour the egg into boiling water so that the white does not curdle.

Continue stirring the choux pastry for dumplings with cherries, potatoes or dumplings with a fork until it cools a little (this will happen quickly), and then continue kneading with your hand.

When the choux pastry for dumplings sets as in the photo...

We put it on the table and continue kneading it on the table. The dough for dumplings does not stick to anything, so there is no need to dust it with flour.

Knead the lump for 10 minutes until smooth. The dough recipe for dumplings and dumplings, as you can see for yourself, is very simple.

By the way, if you are going to cook dumplings or dumplings, you should make the dough in advance so that it has time to cool. Wrap it in a towel and let it lie for 1 hour, stirring it for 30 seconds every 15 minutes. If you leave the choux pastry without a towel, it will become covered with a thin crust.

That's all, now you know how to make dough for dumplings or dumplings!

Recipe 7, simple: delicious custard too close for dumplings

The “correct” dough for dumplings is as important as the filling. Even the most delicious filling will not save the dumplings if they are hard or, on the contrary, tear during cooking. But kneading the dough to the right consistency is not such an easy task. You need to knead it for 10-15 minutes, no less, so that it becomes soft and pliable. And this is physically difficult, especially for fragile girls. But there is a great way out - prepare choux pastry for dumplings. It is prepared many times faster and easier, and taste qualities not inferior to the classic version.

wheat flour (premium grade) – 3 tbsp.;
clean water – 1.5 tbsp;
selected category chicken egg – 2 pcs.;
vegetable oil – 3-4 tbsp. l.;
table salt (fine) – ½ tsp.
a little flour for rolling out the dough and forming the dumplings.

Divide all the flour intended for making the dough in half. Sift the first 1.5 cups into a deep bowl in a heap.

Add a little salt to the flour. Even if you prepare dumplings with a sweet filling, salt is necessary for the dough. It will make it not so bland and emphasize the taste of the filling. Use fine or extra fine salt to finished test grains were not celebrated.

Make a small depression in the mound of flour and pour in a few tablespoons of odorless vegetable oil, sunflower or olive - it doesn’t matter. The oil will make the dough elastic and not sticky to your hands.

Boil clean drinking water. Pour one and a half cups of water into the well with the oil.

Mix the choux pastry quickly and thoroughly. At first it will collect in lumps, but you definitely need to get rid of them. The mass will turn out approximately like pancake dough - thick, but not stiff. Cool slightly custard base for dumpling dough, because the next step is adding eggs, and from high temperature the white will curdle. Therefore, rest for 5-7 minutes.

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 they will not crumble. ready dish when cooking.

Classic dumpling dough - step-by-step recipe

It is considered classic because it is suitable for preparing the most different dumplings regardless of the filling chosen. It consists of simple products, 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:

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.
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.
Make a funnel in the flour on top, into which add a little beaten egg with salt. Start kneading the dough.
Gradually, pour water here in small portions, continuing the kneading.
Knead until it reaches a homogeneous consistency and is not sticky.
Cover the kneaded dough with film or a damp towel. Leave for about half an hour - an hour.

Cooking with kefir

If you want something more tasty and thick crust, water can be replaced 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:

Before you start kneading, you need to sift the flour several times.
Mix it with salt and make a small funnel at the top.
Pour in kefir and soda in small portions.
Knead until smooth.
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 used for dumplings unleavened dough. 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:

Kefir needs to be warmed up a little (to about 35-40 degrees, not higher).
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.
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.
Kefir for this recipe can be replaced with yogurt, natural yoghurt or sour milk.

Cooking with mineral water

Another universal recipe 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:

cup mineral water(it is better to use slightly carbonated);
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:

Sift the flour several times using a sieve, placing it in a deep container.
Mix with granulated sugar and a pinch of salt.
Make a well where you add the egg (lightly beaten) and vegetable oil. Mix.
Add water little by little and knead until smooth.
If necessary, you need to add flour.
After kneading, set the dough aside for a short time so that it rests 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:

First you need to boil water and pour it into a deep bowl.
Add oil here (it is important that it is refined), salt and half of the flour sifted in advance.
Using a whisk, mixer or just a fork, knead all ingredients until smooth.
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.
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:

Pre-sieve the flour, mixing with salt and potato starch.
Make a small funnel on top, where to add liquid ingredients(water and oil).
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. Optimal temperature 70-80 degrees.

Required Products:

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

Cooking process:

Heat the water by dissolving salt in it.
Place the sifted flour in a deep bowl.
Make a small funnel on top and pour water into it in small parts. In this case, you need to constantly stir.
As soon as the mass becomes homogeneous, cover the bowl with film and leave for half an hour.
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:

Mix a small part of the flour (about ¼ part) with sugar and salt, making a well.
Pour milk here and stir until smooth.
Add a slightly beaten egg and mix thoroughly.
Add the remaining liquid ingredients (water and oil), stirring until smooth.
Add flour a little at a time, knead until the dough is elastic and strong, but does not stick.
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:

Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
Add salt and break the egg.
Carefully pour in the pre-sifted flour.
Close the lid and turn on the bread maker in the “Dough” mode.
On average, this process takes 90 minutes, although the time may vary depending on the model of the device.
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:

Mashed potatoes with fried onions and ground black pepper.
Stewed cabbage with carrots and tomato paste.
Stewed sauerkraut.
Raw potatoes grated with spices.
Mashed potatoes with fried mushrooms.
Mashed potatoes with boiled and chopped liver.
Boiled meat, twisted through a meat grinder with fried onions.
Unsweetened cottage cheese with raw egg.
Sweet curd mass or cottage cheese with sugar and raw egg.
Berries with sugar (strawberries, wild strawberries, cherries, currants, etc.).
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:

To prepare dumplings with a salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough with water or choux.
Dough made with kefir or yeast will go better with sweet berry fillings.
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.
You need to knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
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.