Dumplings made from choux pastry. Choux pastry for dumplings and dumplings - a universal recipe with photos

Some housewives like to cook choux pastry for dumplings in hot water, because thanks to this simple ingredient, like boiling water, the product comes out soft, elastic, and does not boil over. It is very easy and quick to make, and the taste of the product is delicate. This custard base is used for making dumplings with potatoes, mushrooms, pasties and others. delicious dishes.

Choux pastry recipe for dumplings

Choux pastry dumplings are so called due to mixing flour with boiling water. As a result, the product becomes pliable, it is easy to roll out, make dumplings, and in the process it almost does not dry out or become soggy. There are several simple recipes mixing unsweetened base custard method, each can be used to make dumplings with with different fillings. Before you start shaping the products, cover the dough with a towel and leave to rest for half an hour. During this time, all the ingredients will “make friends” with each other, the mass will become more flexible and tender.

Classic

Cooking time: 80 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 258 kcal per 100 g.

Dough for dumplings with boiling water classic recipe It is prepared without milk, eggs or butter, but this does not affect the taste of the base, which is very tender and not at all rubbery, its composition resembles dumpling dough. Take flour for the product top quality, finely ground. This secret will help you knead wonderful dough and make delicious custard dumplings.

Ingredients:

flour – 400 g;
vegetable oil – 50 ml;
salt – 0.5 tsp;
water (boiling) – 250 ml.

Cooking method:

Add butter, salt and ½ part of flour to boiling water, do not forget to stir the mass. Use a mixer with a special attachment.
When the mixture has cooled, start kneading the dough with your hands, gradually adding the rest of the flour.
Achieve uniformity and plasticity, leave to rise for half an hour.

With milk

Number of servings: 7 persons.
Calorie content of the dish: 266 kcal per 100 g.
Purpose: for lunch, dinner.

Universal choux pastry is kneaded not only with boiling water, but also with milk. With this component finished goods turn out tender and tasty. For the recipe you will need milk of any fat content and butter, thanks to which the product will not stick to your hands or the kitchen work surface, and will be plastic. Use custard base with milk you can make manti, dumplings, homemade dumplings with sweet filling.

Ingredients:

milk – 250 ml;
butter – 50 g;
eggs – 2 pcs.;
flour – 2.5 tbsp;
salt - a pinch.

Cooking method:

Place oil in a saucepan and add warm milk, salt, let it boil and remove from heat.
Add a glass of flour to the boiling mixture and mix everything well.
Next, beat in and mix in the eggs one at a time.
Lastly, add flour in parts and knead the dough.

With sour cream

Number of servings: 5 persons.
Calorie content of the dish: 272 kcal per 100 g.
Purpose: for breakfast.

With sour cream, the choux pastry resembles soft plasticine. It is easy to work with, the mass does not stick to your hands, does not tear when sculpting, and does not boil over. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling out the mass, almost no flour is needed. One of the tricks this recipe is to add yolks rather than whole eggs.

Ingredients:

sour cream – 100 g;
hot water– 125 ml;
flour – 500 g;
salt – 5 g;
egg yolks – 2 pcs.

Cooking method:

Mix sour cream with yolks in a bowl; the mixture should be homogeneous. Then add flour and stir again.
Pour salted boiling water into the resulting mass, stirring constantly.
Next, place the mixture on a work surface and knead with your hands for 10 minutes.
Form a ball, cover with a towel and leave for half an hour.

No eggs

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 257 kcal per 100 g.

If you want dumplings, but there are no eggs in the refrigerator, don’t despair: make unleavened custard without this ingredient. It turns out no worse than a product with eggs, it molds perfectly and cooks quickly. This lean mass can serve as the basis for making dumplings and pasties. Make them ahead of time and freeze them. This way you will always have prepared ingredients in your refrigerator.

Ingredients:

boiling water – 250 ml;
vegetable oil – 50 ml;
salt – 0.5 tsp;
flour – 400 g.

Cooking method:

Pour oil into boiling water, add salt and half the flour. Mix everything with a mixer with a special attachment. Gradually add the rest of the flour, continuing to stir.
The result will be a tough, but plastic, pliable dough.

With starch

Cooking time: 55 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 236 kcal per 100 g.
Purpose: for breakfast, lunch.

Starch gives dumpling dough additional elasticity. With it you can roll out the product very thinly without fear of tears during modeling or damage during cooking. Thanks to the fine rolling ready dish It will not have a raw taste because it is well cooked. From custard mass with starch you can also cook dumplings and delicious homemade noodles.

Ingredients:

potato starch - 1 tbsp. l.;
flour – 520 g;
sunflower oil – 1 teaspoon;
boiling water – 250 ml;
salt – 0.5 tsp.

Cooking method:

Take 3 tablespoons from the total volume of water and dilute the starch in them.
Boil the rest of the water and pour it into the starch in a thin stream. It will thicken and become like jelly.
Add salt to the flour component, pour in 1 spoon vegetable oil, starch. Stir thoroughly.
Place the mixture on the table, knead until soft and elastic, and refrigerate for 2 hours.

Recipe for choux pastry dumplings

Having once tried to make dumplings from choux pastry, you will never go back to what you cooked before. It’s a pleasure to sculpt with it – no discomfort from the mass sticking to your hands or work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a savory one. Serve finished products with jam or sauces.

With cottage cheese

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 172 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

If you don't particularly like sweets, try making salty dumplings with cottage cheese, garlic and herbs. This dish has unusual taste, because most housewives are used to mixing fermented milk product with sugar. It is better to choose low-fat cottage cheese, since the higher the percentage of fat content, the higher the likelihood that the products will fall apart during cooking.

Ingredients:

cottage cheese – 500 g;
eggs – 3 pcs.;
flour – 2.5 tbsp;
milk – 250 ml;
butter – 50 g;
salt - a pinch;
greens - to taste;
garlic - to taste.

Cooking method:

First prepare the base. Combine the liquid ingredients, add salt, and bring to a boil.
When the mixture boils, remove it from the heat, stir in 1 cup of flour, add eggs (first one, and then the second). You can mix the mass using a mixer with a special attachment.
Next, you need to add the rest of the flour and knead a soft mass of uniform consistency.
Next, make the filling. Grind the cottage cheese with a blender, combine with chopped herbs, salt and garlic.
The mass should be cut into pieces, each one should be rolled out thinly, “stuffed” with a small amount of filling, and sealed.
Place the finished products in salted boiling water, remove when the dumplings float.

Dumplings from choux pastry with potatoes

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 235 kcal per 100 g.
Purpose: for breakfast, lunch.

Dumplings with potatoes are a good option for lunch or dinner. Everyone loves them, from young to old. If you use choux pastry for dumplings in boiling water as a base, the dish will turn out “finger-licking good.” The main thing is to follow the proportions prescribed in the recipe. Such a treat can be safely prepared during any fast. In addition, it turns out very tasty and satisfying, especially with sautéed onions.

Ingredients:

flour – 2 tbsp;
boiling water – 1 tbsp.;
vegetable oil – 2 tbsp. l.;
salt - to taste;
potatoes – 5-6 pcs.;
onions – 2 pcs.

Cooking method:

Mix the flour component with butter and add salt. Pour a glass of boiling water and stir. The mass will be plastic and tender.
Next, you need to roll it out into a thin layer with a rolling pin and cut out circles using a glass.
Boil the potatoes, mash, mix with fried onions, salt and pepper.
Place the filling on the base and mold it. Boil the products in salted water.

With cherry

Cooking time: 2 hours 50 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: for breakfast, dinner.

Sweet lovers, this cherry dumplings recipe is for you! The advantage of this treat is not the filling, but the custard base. The mass turns out so airy that it literally melts in your mouth. The dish can be made in winter and summer. Use fresh, canned and frozen berries for this, defrosting them in advance and draining excess juice.

Ingredients:

flour – 700 g;
water – 300 ml;
cherry – 800 g;
sugar – 200 g;
vegetable oil – 3 tbsp. l.;
egg – 1 pc.

Cooking method:

Pour oil and boiling water into 1.5 cups of flour and stir.
In a separate bowl, beat the egg and add to the flour mixture.
Add the rest of the flour and knead the base.
Divide into several parts, roll out and place a cherry base sprinkled with sugar into each piece. Seal it, boil it.

Video

If you want to cook the most delicious dumplings, choose choux pastry recipes 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 cold water, and boiling water improves the swelling of gluten, 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 until somewhat dense, but soft dough, which 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’ll prepare 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, 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 knead the dumpling or dumpling dough with a fork. 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 prepare 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 the custard base for the dumpling dough a little, because the next step is adding the eggs, and from high temperature the white will curdle. Therefore, rest for 5-7 minutes.

The name speaks for itself: the dough is “brewed” because boiling water is added to it - always boiling water, and not just hot. It is valued for its excellent working properties: it is pliable, rolls out thinly, and hardly dries out. And for its delicious taste, it is often preferred not only with regular, but also with sweet fillings. We'll talk about all this further.

Important: before kneading by hand, you can use a mixer with a special kneading attachment. You can knead from start to finish in a food processor to prevent the mixture from cooling too much.

Classic proportions

Suitable for anyone who is interested in how to make choux pastry for dumplings without using eggs. The ingredients are very simple, and the result is impressive.

You will need:

flour - 400 grams;
salt - 0.5 teaspoon;
vegetable oil - 50 milliliters;
boiling water - 250 milliliters.

Preparation

Add oil, salt, 1/2 volume of flour to boiling water, while stirring with a spoon.
Start kneading with your hands when the temperature of the mass becomes acceptable, adding flour every now and then.
Achieve uniformity (lumps should disappear) - the texture should be dense, soft, smooth, similar to plasticine.

You can start sculpting right away, but if the mass seems very “cool” to you, just put it in a bag for 30 minutes and the necessary plasticity will appear.

The recipe for dough for dumplings in boiling water is also suitable for other dishes. Even pasties or flatbreads similar to pita bread are made from it (they are baked in a hot, dry frying pan).

Option with milk

Another interesting recipe choux pastry for dumplings - using boiling milk instead of water.

You will need:

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

Preparation

Mix 2 cups flour and salt in a large bowl.
Pour in the hot milk and start stirring with a spoon until smooth.
Add the rest of the flour a little at a time, kneading with your hands.
Form into a ball, pack in cling film, leave for half an hour.

Elasticity is the main quality of the dough for dumplings, brewed with boiling water (you may not use all specified quantity flour). The quality of the mass for easy modeling: not very dense, but not too liquid.

Dumplings with different fillings

Choux pastry is good for dumplings with potatoes, but the recipe allows us to experiment with other fillings. Let's try different ways. By the way, the dough can be prepared in a slightly different order - see below.

With potatoes

You will need:

boiling water - 250 milliliters;
flour - 2 cups;
salt - 0.5 teaspoon;
potatoes - 700 grams;
onion - 1 piece;
vegetable oil - to taste.

Preparation

Dissolve the salt with boiling water in a cup or glass.
Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
Adding flour, knead the dough for dumplings with potatoes in boiling water.
Place the dough on the counter, cover with a bowl and let rest.
Fry the onion in oil, mash the potatoes and mix both ingredients.
Divide the whole mass into four parts, remove one part from under the bowl, roll out into a thin layer on a table dusted with flour.
Dipping the edges of the glass into flour, squeeze out circles into the layer (roll the scraps into a ball and place under the bowl).
Make dumplings.
Place the products in small batches into boiling salted water and cook for 1 minute.

Make sure that potato filling was warm - then it does not crumble, it is convenient to work with it.

With cherry filling

Dumplings with cherries are a wonderful treat that will decorate and festive table. They are made in a special way - so that the dough remains soft even under the influence of cherry juice.

You will need:

flour - 300 grams;
water - 250 milliliters;
vegetable oil - 2 tablespoons;
soda and salt - 1/3 teaspoon each;
sugar - 3 tablespoons;
starch - 1 tablespoon.

Preparation

Combine flour, soda, and salt in a deep bowl.
Pour the oil into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
Continue kneading the dough with your hands.
Remove the pits from the cherries (if any) using a pin or special tool.
When placing the berries on the dough circles, sprinkle with a pinch of the sugar-starch mixture and make dumplings.
Cook the finished products in the usual way.

With curd filling in a bread maker

Don't want to knead by hand or don't have a food processor? But there is a bread machine. The machine will do everything for you, while you still have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish can be both sweet and salty (with a neutral taste of the dough) - it all depends only on your imagination, and we will simply give an example of how to prepare choux pastry for dumplings and curd filling.

You will need:

flour - 3 cups;
water - 1 glass;
egg - 3 pieces;
salt - 1 teaspoon;
cottage cheese - 250 grams;
sugar - 2 teaspoons;
raisins - 1 tablespoon.

Preparation

Break 2 eggs into the container of the device, add salt, pour in boiling water.
Sift the flour and pour into a container.
Select the “Dumplings” / “Dough Kneading” program (depending on the type of machine).
Roll into a ball, place in a bag and place in the refrigerator for an hour.
Mix the cottage cheese thoroughly with the remaining egg, salt, sugar, add raisins - and you are ready to sculpt.

The cooking method depends on the filling in the dumplings. If it’s salty, add more salt to the water, and if it’s sweet, add just a little salt.

It’s not for nothing that choux pastry for dumplings with potatoes, or cottage cheese, or berries, or mushrooms is so praised. Whatever filling you choose, the choux pastry will be an excellent “company” for it, and the finished dumplings will delight you with excellent quality and an unforgettably delicate taste.