Delicious recipe for choux pastry for dumplings. Choux pastry for dumplings - a universal recipe for step-by-step preparation with photos and videos

The dough turns out very tasty and flexible. When working, you do not need to put a lot of effort into kneading the mass. Preparation takes a minimum of time and ingredients.

Universal recipe for choux pastry for dumplings

Ingredients:

Recipe information

• Cuisine:Russian
• Type of dish: hot dish
• Cooking method: on the stove
• 20 min
• Nutritional value per 100 g:

• 1 glass of boiling water;
• 2 cups flour;
• 1/2 teaspoon salt;
• 2 tablespoons of vegetable oil;

Cooking method:

Sift the flour to remove any foreign debris. We transfer it to a container convenient for work, make a small depression in the middle and pour in vegetable oil.

Pour salt into boiling water. Stir until the crystals melt and pour in the flour.

If desired, you can add an egg to the composition.

Immediately begin mixing the mixture. We do this with a spoon or spatula, as the mass is hot and you can burn your hands. Stir until all the liquid is absorbed. When kneading the mass, you get a lot of flour pieces and crumbs.

When the temperature of the mass drops, put all the flour crumbs on the table and continue kneading with your hands, while all the pieces will come together into a single lump. It will become soft and plastic.

Filling ingredients:

• 500-550 grams of mixed pork and beef mince;
• 1 onion;
• salt, pepper to taste;

Place the minced meat in a cup, add salt, pepper and chopped onion. In order for the minced meat to be juicy, you can pour in 3-4 tablespoons warm water. Mix everything.

Onions can be replaced with garlic.

Divide the lump of dough into parts convenient for further rolling.

Roll out one part into a long strip. We cut the strip into pieces. If the cut pieces stick a little to the surface of the cutting board, you can add a little flour.

We give each piece round shape using a rolling pin. Roll out the rounds thinly, approximately 2 mm. Place a teaspoon of minced meat in the middle, connect the edges, and roll into a circle.

Cook the dumplings in salted water. Place them in boiling water. Stir to avoid sticking to the bottom. Cook the dumplings for no more than 10 minutes, otherwise they may fall apart.

Use a slotted spoon to catch the cooked dumplings in a deep bowl. Add a piece of butter and mix. Butter can be replaced with sour cream or mayonnaise.

Before serving, garnish with herbs. Dumplings can be eaten hot or cold, they do not lose their taste.

Dumplings with cherries from choux pastry universal recipe

From choux pastry you can cook dumplings with the most with different fillings. It suits every taste perfectly. The filling can be sweet fruit, cottage cheese, potato, or mushroom. In the summer season you can enjoy dumplings from fresh berries cherries.

Well-ripened berries are selected for the filling. Depending on how much sour berries, sugar is added or not added to them.

Ingredients:

• 600 grams of cherries;
• 100 grams of granulated sugar;
• 1 kg choux pastry;
• honey, sour cream for serving;

Cooking method:

First of all, you need to prepare the filling: wash, sort the berries and remove the seeds from them. It is convenient to remove the seeds using the handle of a teaspoon or a paper clip.

Add sugar to the berries and stir.

To remove excess cherry juice, pour the berries into a colander. Place it in a plate to collect the leaking juice. The juice can be used to make jelly or compote.

While the juice is draining, make preparations for the dumplings. Take some of the dough and roll it into a large thin circle.

Using a suitable sized mold, cut into circles. We remove the excess dough and use it later too.

Place 3-4 berries in the middle of the circle, depending on the size of the circle.

We fasten the edges, giving the dumplings a crescent shape.

Place the finished dumplings on boards sprinkled with flour. They can be cooked immediately or placed in freezer for freezing and long-term storage.

Cook the dumplings in boiling water and remove them with a slotted spoon into a large cup. To prevent sticking, sprinkle with a small amount of sugar.

Dumplings are served on the table in a large cup and then placed on portioned plates. Depending on the taste of the diners, they are topped with sour cream or honey.

Video choux pastry for dumplings universal recipe

Boiling water allows you to achieve unprecedented plasticity and softness. Rolling out requires almost no effort at all. Choux pastry is difficult to mess up, it seems so easy to prepare.

Choux pastry recipes for dumplings

Lean

This dough for dumplings in boiling water can be used for cooking on fasting days when oil is allowed. It is prepared without eggs. In addition, this universal recipe Suitable for noodles, as well as dumplings with different fillings.

You will need:

Preparation

1. Pour vegetable oil into boiling water.
2. Put salt there and add some flour.
3. Mix the mixture with a mixer equipped with a special hook. At first the mixture contains lumps, but with stirring it will soon become homogeneous.
4. Add all the flour little by little and continue kneading.

The result will be a soft, smooth dough. If the mixture seems a little steep, wrap it in a bag and leave for a short time.

The finished mass rolls out well and does not stick to your hands or rolling pin. This makes the dough thin and durable. No additional flour is required when working with it. Since the dough layer is thin, cook it very briefly, no more than three minutes. Otherwise, the products may fall apart.

With eggs

In addition to lean, there is also a variant of choux pastry for dumplings with egg. Adding eggs is necessary to obtain a denser mass; the ingredients stick together well. The dough is very plastic, which makes modeling faster and easier.

You will need:

• egg - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• boiling water - 1 glass;
• flour - 3 cups;
• salt - half a teaspoon.

Preparation

1. Beat the salt and egg with a fork.
2. Add flour and vegetable oil to the egg and mix.
3. Pour boiling water little by little into the flour mixture and use a spoon to knead the dough. Then knead with your hands. You may need a little more flour.

As a result of kneading, a beautiful smooth bun is obtained. When it “rests” a little, feel free to roll it out. From such an elastic mass it is easy to cut out circles and make homemade dumplings. Thanks to its special strength, you don’t have to spare any filling for each dumpling. As a result, we get something tasty and juicy dish.

Universal

Excellent choux pastry for dumplings and dumplings is easily mixed according to this recipe. Involve children in cooking, because making dumplings and dumplings from this dough is a pleasure. It doesn’t stick to your hands and rolls out very thin; everyone without exception can handle it.

You will need:

• flour - 700 g;
• boiling water - 400 ml;
• egg - 1 pc.;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Preparation

1. Sift flour into a saucepan and add butter in the middle, mix.
2. Pour boiling water into the butter and flour mixture. Stir and let the mixture cool slightly.
3. Beat the egg into the mixture and add salt.
4. Knead into a soft, dense dough.
5. Leave it to sit under a napkin for an hour, then you can start rolling it out.

From this amount of ingredients you will get about a hundred dumplings.

Adding boiling water to the dough allows the gluten contained in the flour to swell faster. Therefore, the dough turns out more manageable, elastic and soft.

On ghee

Dumpling dough made with boiling water and eggs always contains oil. If you don’t like vegetable, you can replace it with cream. Ghee is ideal.

You will need:

• egg - 2 pcs.;
• flour - 3 cups;
• salt - 1 tsp;
• melted butter- 4 tbsp. l.;
• boiling water - 250 ml.

Preparation

1. Beat the eggs with a fork and add salt to them.
2. Pour the sifted flour into the same container and add the butter. Stir the mixture vigorously with a fork.
3. Add boiling water to the bowl while continuing to knead the dough. You can take a mixer with a special attachment.
4. Knead and immediately roll into a layer. No additional flour is required, the mass is not sticky.

Butter can easily be replaced with a small amount heavy cream. Alternatively, hot milk will work instead of some of the water. True, this will add calories to the dough.

With added sugar

There is some sugar in this version of the recipe. It adds flavor finished products. This recipe is more suitable for dumplings, but you can also safely try it on dumplings. There is very little sugar in the composition.

You will need:

• boiling water - 300 ml;
• flour - 500 g;
• salt - half a teaspoon;
• sugar - half a teaspoon;
• butter - 50 g.

Preparation

1. Place the flour in a large saucepan or bowl, then add the sugar and salt.
2. Dissolve the oil in boiling water.
3. Pour the oil and water into the flour mixture and stir immediately so that there are no lumps in the mixture.
4. Let the mixture cool slightly and knead with your hands. If your mixture is too sticky, add a little flour.
5. Make a bun and cover it with a towel or napkin for an hour to let it rest. And then you can roll it out.

This dough can be frozen if there is too much of it. Dumplings or dumplings prepared using this recipe do not need to cook for long, just 4 minutes. Otherwise, the dough will be overcooked and may fall apart.

Bread machine is great for kneading and maturing unleavened dough, because there it is warm. This allows the gluten to swell well. In addition to the usual standard one, you can also make choux pastry for dumplings in a bread machine. It will turn out elastic and smooth, pleasant to work with.

You will need:

• boiling water - 200 ml;
• flour - 350 g;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Preparation

1. Pour boiling water and oil into the bread machine bucket.
2. Then add sifted flour and salt to the water.
3. The program is suitable for fresh yeast-free dough, which only lasts about a quarter of an hour.

The dough turns out soft. It works great; if you roll it out thicker, it’s also suitable for dumplings. It can be considered universal test for dumplings, noodles, dumplings and manti.

If you want variety, you can add some spices to any recipe. They will give a special aroma and add flavor to the dumplings. Let's say a little curry will give the dumplings a nice golden yellow hue.

The plasticity and softness of the dough is the main bonus when boiling water is added to its composition. Choose a recipe for choux pastry for dumplings to your taste and call the family to the table for a delicious dinner.

Dear culinary comrades, I am publishing the long-promised recipe for choux pastry for dumplings and dumplings. First of all, I want to thank the culinary specialist Vodoleyka for her recipe for choux pastry for dumplings, which became the starting point in my research. The taste of this wonderful dough delighted me, but over time a serious drawback was revealed: frozen products made from it tore during cooking... Having tried other choux pastry recipes on the site and not being satisfied with the results, I thought a little and quite quickly found the right solution. I hope you will like this choux pastry too. I never tire of apologizing for the “beauty” of the photographs...

Ingredients for “Choux pastry for dumplings and dumplings”:

Recipe for “Choux pastry for dumplings and dumplings”:

I made dumplings with cabbage. Everything is clear about the filling: sauté chopped onions and grated carrots, wash the cabbage, squeeze, chop and simmer with carrots and onions.

So, the dough. Sift one and a half cups of flour with salt, make a hole and pour vegetable oil into it.

Pour boiled water into oil and stir until smooth. Let cool slightly, my dough took 5 minutes to cool.
Lightly beat the egg in a separate container, just to mix the white with the yolk. Pour the egg into the hot, but not fiery, dough and begin to mix. At first, the dough will separate into fragments that slide merrily in the bowl with the help of the egg, but after a minute you will get a homogeneous choux pastry.

Sift the second half of the flour onto the work surface, make a small depression, lay out the custard mixture and knead the dough to the usual dumpling consistency.
This dough is very soft and manageable, kneading it is a real pleasure.
Place the finished dough back into the bowl to ripen, covered with a damp towel. It had to sit for at least half an hour, mine rested for an hour because I was cooking something else. You can leave it for longer long time, if you are busy, but make sure that the towel does not dry out.

Sprinkle the working surface with a little flour (the dough has picked up moisture from the towel, now it needs more flour), somewhere on the edge, where it is convenient, pour out a separate tablespoon of flour, we will need it in a couple of minutes. Divide the dough in half, roll out one piece, and continue to rest the second piece under a towel.
From the rolled out layer we cut out circles, all that remains from cutting light dough With a movement of your hand, turn it into a small bun and return it under the towel. YES! The scraps of this dough remaining after rolling are instantly formed into a completely uniform piece, soft and tender.

We additionally roll each circle with a rolling pin to the desired thickness; this method is much more convenient than masochistically trying to roll out a huge layer of dough to 2 mm. This dough hardly shrinks after rolling!!!, and the thickness of the layer you choose is maintained.
Place the filling on each circle.

Now pay attention, we really need that small pile of flour that lies on the edge of the table now. The hand with which you seal the dumpling should be thoroughly dipped in flour. The dough has a plasticine effect, the edges stick together perfectly, but when squeezed, the outer part of the seam can be pulled by your fingers. To avoid this, dip your fingers in flour each time. This is how we make all the dumplings or dumplings. Those that are intended for freezing in NZ, I immediately place them in batches on a lightly floured cutting board (I have one that fits exactly in the freezer), lightly freeze them and put them in a container for storage.
Regarding the amount of filling. I had about three tablespoons left, but I quickly sharpened it while my dumplings were cooking.

Let's put on the water! Bring 2 liters of water to a boil, add a teaspoon of salt, WAIT until the water boils again, and throw in the dumplings. In my 2.5 liter saucepan I cook them in batches of 10 pieces. I find it difficult to determine exact time preparation, I like everything well cooked, no al dente, so I cooked it for probably 10 minutes.
I think the vast majority of cooks know this very well without me, but if young housewives or men suddenly joined us... As soon as you throw all the dumplings into the water, immediately stir them carefully, otherwise they may stick to the bottom of the pan. The frozen ones will stick for sure!

We strain the water well, throw a rather large piece of butter on top, and with a fork, gently grease the dumplings with it. Leave for 2-3 minutes to cool down a little, iiiiii.....
Let's return to the test.
1) Very soft, pliable when rolled out, the scraps completely merge with each other.
2) Very soft finished form, but nevertheless holds fillings well, does not tear, cooked frozen products completely retain their taste.
Hope you find it useful! Bon appetit!

Upon returning home from a street dank from the cold autumn rain, there is nothing more desirable than a portion of “ears” steaming with aromatic steam. We suggest you learn how to prepare the “correct” base, namely homemade choux pastry for dumplings and dumplings, which is usually made in water without eggs. Its composition is almost the same as regular one, but it turns out to be more tender and does not tear, and products made from it cook faster than usual.

We will take only popular products - those that are always in the bins. It is better to use the finest flour from wheat grains, because it is this that makes homemade choux pastry for dumplings and dumplings soft and at the same time quite elastic. Working with him is a real pleasure!

Choux pastry for dumplings: a universal recipe

Ingredients

• - 3 glasses + -
• — 1 pc. + -
• - 1 glass + -
• - 1 tbsp. + -
• — 2 pinches or to taste + -

How to make the best choux pastry for dumplings at home

Having mastered this recipe for choux pastry for dumplings and dumplings, which can rightfully claim to be the best, we will forever get rid of the difficulty of finding a suitable base option not only for these favorite dishes, but also for manti, pasties and other delicacies.

1. Remove the egg from the shell, add some salt and beat for a few minutes until slightly foamy.
2. Gradually add flour and stir the mixture. This must be done continuously to prevent lumps from forming.
3. Season the mixture with oil, and then pour boiling water into it. There is no need to worry about it turning into a paste - this can be avoided if you add hot water without ceasing to interfere.
4. To get a truly delicious choux pastry for your favorite homemade "ears", you need to knead it with your hands, because only there you can feel when it is perfect.

If the mass sticks to your hands, it means there is not enough flour. You need to add it minimally so as not to spoil the product. 1-2 tbsp will be enough.

1. Before forming the dumplings, you need to let the flour base “rest” for 20-30 minutes. Cling film will protect it from drying out.

The choux pastry for dumplings according to this recipe turns out just right - elastic and at the same time soft. You can use it even on dumplings, even on chebureki, and the dumplings made from it are so tasty that you will definitely need an additive!

Traditional recipe for choux pastry with water

IN fast days many foods from the table and refrigerator are taboo. But even without eggs you can make excellent dumplings and other flour delicacies. And the meat in them can be easily replaced, for example, with fungi.

Ingredients

• Wheat flour - 3 full glasses.
• Sunflower seed oil – 1 tbsp.
• Fresh boiling water – 1.5 tbsp.
• Salt – 2/3 tsp.

How to easily make choux pastry for dumplings with your own hands

1. We take a deeper container and sow flour there, and then add salt to it.
2. The next ingredient that we put into the common “cauldron” is oil. Add it to the salted flour.
3. You need to introduce freshly boiled water very carefully, pouring it in a thin stream. At this time, the main thing is not to stop stirring everything well. To get exactly the choux pastry for dumplings you want and not miss any important details, we offer a video recipe.

Before forming the final products, you need to let the dumpling base cool. It would be a good idea to knead it again on a floured board or countertop before doing this.

Favorite family recipe for choux pastry for dumplings

Even a man who is far from the intricacies of the kitchen can risk cooking treats from all times and peoples in this way. It is so simple that you are amazed! The main thing is to maintain the food ratio and not overexpose the “ears” on the fire, because according to this recipe, the choux pastry turns out to be tender, and the dumplings are cooked instantly.

Ingredients

• White wheat flour – 3 tbsp.
• Medium chicken egg – 2 pcs.
• Boiling water – 1.5 tbsp.
• Vegetable oil without aroma – 2-3 tbsp.
• Salt - about 0.5 tsp.

How to quickly knead custard dumpling dough with your own hands

Pass the dry flour through a sieve. In the flour slide that we have at the bottom of the vessel, we make a “crater” and pour oil into it. We pour water (boiling water) only at this stage, slowly, stir.

When the dough base has cooled slightly, all that remains is to add the salted egg mixture. The dough will not be homogeneous right away - this is normal. We don’t give up and knead it, sparing no effort. In just a few minutes we will get an elastic and slightly shiny “bun”. We leave it under the film or towel to “rest” for 30 minutes. Then you can do with it whatever your heart and stomach please!

It's fragrant and delicious treat people are accustomed to considering semi-finished products and gourmet food he is not included. However, in many countries there are recipes that offer special technologies on how to prepare this dish. You can make your own choux pastry for dumplings or dumplings.

How to make choux pastry for dumplings

IN different countries the treat has its own names, for example, in Italy they are called ravioli. If you make choux pastry for dumplings at home, the treat will turn out even tastier and more appetizing. As a rule, it consists of water, eggs and flour with salt, but the option under consideration has additional ingredients. Dumplings made from choux pastry are very tender and tasty. The recipe always leaves some room for experimentation with spices and ingredients.

Choux pastry recipe for dumplings

Some people cook only according to the classic or universal recipe. The result is choux dumpling dough, which is also suitable for making homemade dumplings. If you want something unusual, then you should try adding new components to the already known ones. You can choose and try any recipe for choux pastry for dumplings from those discussed below.

Dough for dumplings in boiling water with egg

Cooking time: 45 minutes.

Number of servings: 5-6.

Purpose: dinner/lunch.

Cuisine: Russian.

Dough for dumplings in boiling water with an egg will have a denser mass and stick together better. You will get a very plastic base, which will simplify and speed up sculpting. Dumpling dough It can be prepared in boiling water in 45 minutes and even a novice cook can cope with the recipe. below is presented step by step recipe with photos that will help you prepare an excellent dinner.

Ingredients:

• vegetable oil – 1 tbsp. l.;
• wheat flour – 3 tbsp;
• egg – 1 pc.;
• boiling water – 1 tbsp.;
• salt – ½ tsp.

Cooking method:

1. In a clean container, beat the egg and salt with a fork.
2. Next you need to add flour and vegetable oil. Mix the ingredients thoroughly.
3. Add boiling water to the mixture a little at a time, first knead the mixture with a spoon, then knead with your hands. Look at the condition, you may need to add flour.
4. You should end up with a smooth bun. Leave it for some time to swell.
5. Roll out the base into a thin layer and you can start cutting out circles with a glass for future dumplings.
6. The plasticity of the base allows you to use a lot of filling (it won’t tear). You should get juicy, tasty dumplings.

Choux pastry for dumplings without eggs

Cooking time: 30 min.

Number of servings: 2-3.

Calorie content of the dish: 215 kcal/100 g.

Purpose: dinner/lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

Dough for dumplings with boiling water is easy to prepare and without eggs. The process of creating the base is very simple; most of the time will be spent on sculpting. Choux pastry for dumplings without eggs is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can also be used for dumplings or pasties. Below is step by step method creating a homemade, tender base for dumplings.

Ingredients:

• sunflower oil– 3 s. l.;
• flour - 3 cups;
• boiling water – 1.5 cups.

Cooking method:

1. In a clean bowl, combine butter, flour and salt in the proportions indicated above. Next, you need to pour boiling water in a slow stream.
2. Stir the ingredients thoroughly so that no lumps form.
3. Fill the table with flour, place the base on it and start kneading.
4. The finished result will look like plasticine, the dumplings will not tear when you start cooking them. You can roll out one large layer or several smaller ones if you have the shape.

Choux pastry with milk for dumplings

Cooking time: up to 1 hour.

Number of servings: 5-6.

Calorie content of the dish: 240 kcal/100 g.

Purpose: dinner/lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

Choux pastry made with milk for dumplings will be tender, light, soft and tasty. The cooking method is not entirely familiar, but there is nothing complicated about it. The following components are designed for large number dumplings that can be put in the freezer and stored there. If you are a fan of other flour treats, then this recipe You can make pasties or dumplings.

Ingredients:

• salt – 1 tsp;
• flour – 1 kg;
• milk – ½ l;
• eggs – 2 pcs.

Cooking method:

1. Mix milk, salt, eggs in a saucepan.
2. Next, you need to add enough flour so that the mass looks like the version for pancakes.
3. Light the stove and place it on low fire ingredients. The mass will begin to swell and thicken.
4. It is necessary to stir the base so that it remains homogeneous, does not burn, and is free of lumps.
5. Remove the pan from the heat when the contents thicken. Do not bring to a boil, otherwise the egg whites will curdle.
6. Place the dough on a piece of film sprinkled with flour.
7. Knead the dough well, adding required quantity flour. The final product should not stick to your hands; you will get an elastic, dense mass.
8. After half an hour, the base should cool down and then you can begin to cut it.

Choux pastry for dumplings in a bread machine

Cooking time: 35 min.

Number of servings:

Calorie content of the dish: 215 kcal/100 g.

Purpose: dinner/lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

If desired, you can make choux pastry for dumplings in a bread maker. Modern household appliances greatly simplifies work in the kitchen. To brew the base, you just need to prepare the ingredients and set the required mode. You can use any favorite filling: chicken, pork or Ground beef. Below is a step-by-step recipe great test for dumplings.

Ingredients:

• boiling water – 180 ml;
• vegetable oil – 3 tbsp. l.;
• flour – 400 g;
• salt – ½ tsp.

Cooking method:

1. Prepare oil and salt.
2. Next, sift the flour.
3. Place salt, flour, vegetable oil in the bread maker bowl and add boiling water.
4. Select the device mode for yeast-free kneading for 15 minutes.
5. Remove the finished product from the bread machine and place it in a bag for 20 minutes.
6. When the base has cooled, you can start preparing the dish.
7. This is one of the most quick ways preparing choux pastry for dumplings.

Choux dumpling dough - cooking secrets

The experience of preparing this dish is enormous; many chefs have noted some features that simplify the process or help achieve best result. You can remember the following secrets of preparing dough for custard dumplings:

1. The quality of flour is very important, you should always take only sifted flour, knead the base around the circumference, in any direction convenient for you.
2. After finishing kneading, cover the top with a damp cloth or towel and let the mixture sit for about 30 minutes. During this time, the gluten will swell, the mass will become more elastic, which will make it easier to sculpt dumplings.
3. It is recommended to mix the base with your hands, this is the only way you will be able to achieve the required consistency. For this reason, homemade dumplings are always tastier than store-bought ones, where this process is performed by machine.

Video: Dough for dumplings