Choux simple dough for dumplings. Choux pastry for dumplings - a universal step-by-step recipe with photos and videos

Today I will share with you the recipe. universal test. We will prepare excellent custard dough for dumplings, dumplings, manti and pasties. It turns out just amazing - it's successful 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 sculpt home-made dumplings and dumplings from this dough - the dough does not tear, the edges are easily fastened together, and when boiled or steamed, the products do not stick out.

Dumplings and dumplings prepared for further cooking can be frozen - after boiling, the choux pastry does not crack, but finished goods come out as if they were just glued together. By the way, you can use the filling for dumplings and dumplings both sweet and unsweetened - after all, the dough is universal. And also try chebureks on custard dough - it is just great for this business!

From the indicated amount of products, enough dough will be obtained to make about 50 medium-sized dumplings. As you understood from the photo, I cooked homemade dumplings with cherries - amazing delicacy for the whole family.

Ingredients:

Cooking step by step with photos:

The recipe for making custard dough for dumplings, dumplings, dumplings and pasties includes the following ingredients: Wheat flour(I have premium), boiling water, salt, refined vegetable (I use sunflower) oil and egg. By the way, you can cook such a dough in lean version- and without adding an egg, then you need less flour.

Make a well and pour into it vegetable oil without smell. Mix everything with a spoon or fork (or hands if you prefer).

Now pour boiling water into the flour. It is through the use of cold water, and boiling water improves the swelling of gluten, which, in turn, improves the quality of the finished dough - it becomes more docile and elastic. Then let the brewed flour cool to a slightly warm state.

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, does not boil soft. It is very easy and quick to make, and the taste of the product is delicate. Such a custard base is used for sculpting dumplings with potatoes, mushrooms, for chebureks and others. delicious meals.

Choux pastry recipe for dumplings

Choux pastry on dumplings it is so called due to the mixing of flour with boiling water. As a result, the product becomes pliable, it is easy to roll it out, to mold dumplings, it almost does not dry out, does not boil soft in the process. There are a few simple recipes kneading unsweetened base custard way, each can be used to make dumplings with different fillings. Before proceeding with the formation of products, the dough is covered with a towel and left to rest for half an hour. During this time, all the ingredients will “make friends” with each other, the mass will become more plastic, more tender.

classic

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

Dough for dumplings with boiling water classic recipe prepared without milk, eggs and butter, but this does not affect the taste of the base, which comes out very tender and not at all rubbery, resembles in composition dumpling dough. Take flour for the product highest quality, fine grinding. This secret will help you knead wonderful dough and fashion 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 mix 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, plasticity, leave for half an hour to approach.

On milk

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

Universal choux pastry is kneaded not only in boiling water, but also in milk. With this component, the finished products are 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, the working surface of the kitchen will be plastic. Use custard base on milk it is possible for manti, dumplings, homemade dumplings with sweet stuffing.

Ingredients:

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

Cooking method:

Put oil in a saucepan, add warm milk, salt, let it boil and remove from heat.
A glass of flour is added to the boiling mixture and everything is well kneaded.
Next, they are driven in and interfere with the egg mass one at a time.
The last part of the flour is introduced, the dough is kneaded.

On sour cream

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

With sour cream, custard dough resembles soft plasticine. It is easy to work with it, the mass does not stick to hands, does not tear when sculpting, does not boil soft. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling out the mass, flour is almost not required. One of the tricks this recipe is to add yolks, not 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, put the mass on the work surface and knead with your hands for 10 minutes.
Form a ball, cover with a towel and leave for half an hour.

without 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, do not despair: make a fresh custard mass without this ingredient. It turns out no worse than a product with eggs, it is perfectly molded and boils quickly. Such a lean mass can serve as the basis for sculpting dumplings and chebureks. Shape them ahead of time and freeze. So you will always have blanks in the refrigerator.

Ingredients:

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

Cooking method:

Pour the oil into boiling water, add salt and half the flour. Mix everything with a mixer with a special nozzle. Gradually add the rest of the flour while continuing to stir.
The result will be a cool, 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 additional elasticity to the dumpling dough. With it, you can roll out the product very thinly, without fear of breaks during modeling, damage during cooking. Thanks to the fine cut ready meal will not have a raw aftertaste, as it boils well. From custard mass with starch, you can still 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:

Pour 3 tablespoons from the total volume of water and dilute the starch in them.
Boil the rest of the water, pour in a thin stream into the starch. It will thicken, it will look like jelly.
Add salt to the flour component, pour in 1 tablespoon of vegetable oil, starch. Mix thoroughly.
Put the mass on the table, knead until soft elastic state, put in the refrigerator for 2 hours.

Recipe for dumplings from choux pastry

Once you try to make choux pastry dumplings, you will never go back to what you cooked before. It is a pleasure to sculpt from it - no discomfort from sticking the mass to the hands and work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a salty 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 are not particularly fond of sweets, try sticking salted 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 fat-free cottage cheese, because 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:

Prepare the base first. Combine liquid ingredients, add salt, 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 nozzle.
Next, you need to add the rest of the flour and knead the soft mass of a homogeneous consistency.
Next, make the filling. Grind cottage cheese with a blender, combine with chopped herbs, salt and garlic.
The mass must be cut into pieces, each thinly rolled out, “stuffed” with a small amount of stuffing, closed up.
Put the finished products in salted boiling water, remove when the dumplings have surfaced.

Choux pastry dumplings 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.

A good option for lunch or dinner are dumplings with potatoes. They are loved by everyone - from young to old. If you use boiled water choux pastry for dumplings as the basis, then the dish will turn out to be “lick your fingers”. The main thing is to observe the proportions prescribed in the recipe. Such a treat can be safely prepared during any post. In addition, it comes out very tasty and satisfying, especially with browned onions.

Ingredients:

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

Cooking method:

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

with cherry

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

Sweet lovers, this recipe for dumplings with cherries is for you! The advantage of this treat is not the filling, but the custard base. The mass is so airy that it literally melts in your mouth. You can make the dish 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, stir.
In a separate bowl, beat the egg, add to the flour mixture.
Pour in the rest of the flour, knead the base.
Divide into several parts, roll out and place in each piece of the base of the cherry, sprinkled with sugar. Close up, boil.

Video

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

It turns out simply amazing - this successful plastic dough is not only easy and quick to prepare, but it also rolls out wonderfully to a super-thin state. In addition, even children can sculpt homemade dumplings from this dough - the dough does not tear, the edges are easily fastened together, and when boiled or steamed, the products do not stick out.

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

We make a deepening and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or hands if you prefer).

Now pour boiling water into the flour. It is thanks to the use of not cold water, but boiling water that the swelling of gluten improves, which, in turn, improves the quality of the finished dough - it becomes more docile and elastic. Then let the brewed flour cool to a slightly warm state.

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

If you don't already have a favorite dumplings and dumplings dough recipe, be sure to try this one. Good luck tasty dumplings!

Recipe 2: Choux pastry for dumplings with potatoes

It turns out tender, fluffy, does not stick to hands and other surfaces, does not require the addition of flour during modeling and kneading. The main thing is to follow the proportions of the preparation of custard dough, from which you can sculpt not only dumplings, but also dumplings. Today I want to introduce you to the recipe for making dumplings with potatoes. The dough, of course, will cook custard.

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

Filling for dumplings:

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

Roll out the custard dough without adding flour. The dough is plastic and does not stick to the surface. Cut out the shape of a circle for future dumplings.

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

Boil dumplings with potatoes in salted water until tender. When serving, you can add a little melted butter.

Recipe 3: dough for dumplings and dumplings - custard

The proposed recipe for choux pastry for dumplings is the best way of the recipes I have tried. The dish is prepared quickly, it is easy to sculpt dumplings, the dough does not boil soft, and their taste is simply perfect.

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

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

Using a mixer at high speed, knead batter without lumps.

Add salt, vegetable oil and remaining flour. We knead the dough with our hands.

The dough will be a little hot, but this is normal - you need to be patient. We knead it until the moment the dough comes off from the hands. It should be firm but soft.

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

As a filling, I used offal, which I pre-boiled until cooked 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).

Pour ready 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 tablespoon of vegetable oil.

Mix well and add 1 cup of boiling water (do not be afraid, there will be no glue).

Knead with a spoon.

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

Cooking stuffed dumplings.

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

water - 250 gr
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 salt.

In the sifted flour, make a small depression-hole and pour boiling water in a thin stream, kneading the dough with a fork or a mixer with a dough attachment.

Pour oil into the dough and continue kneading.

Add the rest of the flour and knead the dough with your hands. The dough should turn out plastic, soft and not stick to your hands.

Make sure there are no lumps of flour left.

Before shaping 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 sculpting dumplings or dumplings, roll out the dough on a surface that does not need to be sprinkled with flour, because. the dough falls off easily.

To prepare dumplings and dumplings with cherries, potatoes or cottage cheese, we roll out a layer of thicknesses. 3-4mm, thicker is better with berries and jam - 4-5mm thick so that the filling does not leak out. Modeling circles can be cut with a glass or other shape with a round neck of similar dimensions. With a layer thickness of 3-4 mm, about 25 dumplings are obtained from our amount of dough.

Recipe 6, step by step: choux pastry for dumplings

flour - wheat, premium - 4 cups without a slide
purified water - 1 cup
egg - 1 pc (you can without it)
salt - a pinch

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

We take a fork, make a depression 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. Thoroughly mix the dough with boiling water with a fork, do not stop.

Add (or do not add) a 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 protein does not curdle.

We continue to stir the custard dough for dumplings with cherries, potatoes or dumplings with a fork until it cools down a bit (this will happen quickly), and then we continue to knead with our hands.

When the custard dough for dumplings grabs, as in the photo ...

We spread it on the table and continue to knead already on the table. The dough for dumplings does not stick to anything, so flour is not necessary.

Knead the lump for 10 minutes until smooth. The 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, the dough should be made in advance so that it has time to cool. We wrap it in a towel and let it lie down 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 for dumplings

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

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

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

Add some salt to the flour. Even if you cook dumplings with a sweet filling, salt for the dough is necessary. She will make it not so bland and emphasize the taste of the filling. Use fine or extra fine salt to ready dough grains were not honored.

Make a small indentation in the hill of flour and pour in a few tablespoons of odorless vegetable oil, sunflower or olive oil - it does not 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 oil well.

Mix the choux pastry quickly and thoroughly. At first it will be collected in lumps, but they must be disposed of. The mass will turn out approximately like dough for pancakes - thick, but not steep. Let the custard base for the vareniki dough cool slightly, because the next step is to add the eggs, and from high temperature protein will curl up. Therefore, rest for 5-7 minutes.

Choux pastry is not an independent dish. Incredibly tasty dumplings, pasties, manti and eclairs are obtained from it. Don't know how to make dough for dumplings in boiling water? Now we will tell about everything. We wish you culinary success!

general information

There are dozens of dumpling dough recipes. Each hostess has her own "signature" option. But sooner or later there comes a time when you want to try something new. If you have never made dough for dumplings in boiling water, then you have lost a lot. You will need a minimum of products.

The simplest option includes the following ingredients: water, vegetable oil, flour and a little bit of salt. For improvement palatability dishes can additionally use yeast, milk, eggs and so on.

To obtain a certain consistency, it is necessary to brew with boiling water. Flour with water or milk is kneaded right on the fire.

We make dough for dumplings in boiling water (without eggs)

Ingredients:

2/3 cup of water;
1 tsp salt;
3 cups flour.

How to prepare the dough for dumplings in boiling water:

Pour the specified amount of flour into a deep bowl. Add salt.
We make a small depression in the hill. Gradually add water to it.
We take a spoon in our hand and begin to knead the dough, moving from the middle to the edges. You can add water if necessary.
When the dough gets a thick consistency, you need to put it on the table. Knead with your hands, adding flour as needed.
We remove the custard dough in the refrigerator for half an hour. Then we take it out and proceed to the preparation of dumplings.

on milk

Grocery list:

two eggs;
flour - 6 glasses;
0.5 l of milk;
salt.

The dough for dumplings in boiling water is done like this:

Pour milk into a small saucepan and add flour (1.5 cups). Salt.
Crack the eggs into the same bowl. We mix the ingredients.
We put the saucepan on the stove and heat it up by turning on slow fire. Don't forget to stir the dough with a spoon.
As soon as the mass thickens, turn off the heat and remove the pan from the stove. Add the remaining flour.
We knead the dough. It should be soft and elastic. Give it the shape of a ball and cover with a towel. Let the dough rest for 40 minutes. Then you can make dumplings for the whole family.

Ingredients:

egg;
1 st. l. vegetable oils;
boiling water - 1 cup;
some salt;
3 cups flour.

Cooking:

Break an egg into a bowl. Salt. Whisk with a fork.
Carefully pour flour into specified amount. Add oil. We mix the ingredients. Pour in a glass of boiling water. Do not worry about the fact that you get a glue-like consistency. This will not happen.
We begin to knead the dough with a spoon, and then with our hands. Add flour if necessary. The result is elastic and pliable on boiling water. Reviews about him are extremely positive.

Choux pastry dumplings

grocery set:

0.5 kg of minced meat (beef + pork);
2/3 cup boiling water;
320 g flour;
2 cloves of garlic;
medium bulb;
100 g butter;
½ bunch of dill;
some salt and pepper;
1 tsp coriander;
4 tbsp. l. vegetable oil.

Cooking:

Put the stuffing in a bowl. You can fluff it up a bit with a fork.
We clean the onion from the husk. Grind the pulp and send to minced meat. We also put chopped garlic, dill and coriander there. Also salt and pepper the minced meat. We mix the ingredients.
Pour boiling water into a saucepan with vegetable oil. Salt. We stir with a spoon.
Add the resulting mixture to the bowl with flour. Let's start kneading the dough. To make it elastic, it must be thoroughly kneaded with your hands. At the end of the process, cover with a towel. The dough should rest for 15-20 minutes.
Time to start making dumplings. Cut the dough into several pieces. Each of them is thinly rolled out. No need to add flour. and so will not stick to the board. We cut the rolled sheets into squares measuring 5 x 5 cm. Put a little minced meat in the center of each of them.
We form dumplings, pinching the dough on the sides with our fingers. We connect our imagination and culinary excellence. From the above amount of ingredients, almost 100 dumplings are obtained.
Put a pot of salted water on the fire. We are waiting for the moment of boiling. We start throwing dumplings. When the water boils again, we detect 5-7 minutes. We lay out on plates and treat the household.

What to serve with dumplings

People have different tastes. Some people like sweet sauces, others like spicy ones. Choux pastry dumplings can be served with sour cream, ketchup, and vinegar diluted with water.

cooking secrets

Do you want dumplings to be juicy and fragrant? Then follow these guidelines:

The amount of flour indicated in the recipe may not be accurate. Add it until you get the desired consistency.
When cooking the dough on fire, lumps may appear. But you don't have to break them. During further processing, the choux pastry will take on an ideal look.
Observe security measures. After adding boiling water to the flour, knead the dough with a spoon. Otherwise, you will burn your hands.
The process of kneading the dough should last at least 15-20 minutes. Save time in this case will be inappropriate.
If the recipe calls for the use of an egg, then it is added to the dough when it has cooled.

Finally

Now you know how the dough for dumplings is made in boiling water. The recipes contained in the article are suitable for both experienced and novice hostesses.

Homemade dumplings and dumplings - wonderfully tasty and profitable dish, but, alas, not all housewives like to cook it. One of the reasons is that the dough is not elastic enough, and sometimes it breaks during the cooking process. Our recipes will help you avoid these problems and prepare dumplings and choux pastry very quickly and efficiently. They are also suitable for making homemade noodles.

Choux pastry for dumplings and dumplings: a universal recipe with eggs

Eggs as an ingredient in dumplings make it possible to obtain a dense consistency of the product. The egg, as it were, “glues” all the components together. Working with such a dough is a real pleasure, the product is very plastic.

For cooking, you will need such products.

Egg - 1 pc.
Water (heated to a boil) - 250 ml.
Vegetable oil - 250 ml.
Wheat flour - 0.5 kg.
Salt - 0.5 tsp.

Procedure.

Break the egg into a bowl, add salt, mix well.
Add the oil first to the mixture, and then the flour, without ceasing to mix.
Pour into the mixture hot water(thin stream!) And knead the dough with a spoon, and then by hand. If the mass does not come out elastic and smooth enough, add flour.

Wrap the dough in cling film and leave for about half an hour. After that, you can start cooking dumplings, manti or dumplings. The dough does not break during cooking, so you can put more fillings.

Recipe without eggs

This recipe for choux pastry for dumplings can be called lean or “anti-crisis” - whatever you like. The costs are minimal, and the result is impressive.

Ingredients.

Water heated to a boil - 0.25 liters.
Lean oil - 2 tbsp. l.
Salt - a teaspoon without a slide.

Cooking order.

Heat the water to a boil, add oil and salt to it, add about a third of the flour.
Thoroughly knead the dough with a mixer using hook attachments. At first, the mass is obtained with lumps, but gradually acquires the desired uniformity.
Add flour while continuing to stir the dough.

The dough is smooth and elastic. If it doesn't seem soft enough, wrap it in cling film and let it thaw for 40-60 minutes. The mass rolls out perfectly, even in the thinnest layer. At the same time, the dough is strong, does not tear and does not spread. You don't need to use flour for dusting. By the way, according to this recipe, dumplings are boiled for only 2-3 minutes, since the dough is rolled out very thinly.

milk dough

Another "dumpling-varenichny" option. Such a dough has an elastic texture, rolls out perfectly, does not spread during cooking. And the egg gives it a very beautiful yellowish tint. A particularly beautiful color is obtained when using domestic eggs.

Ingredients.

Butter - 40 g.
Flour - 2 tbsp.
Egg - 1 pc.
Milk - 0.2 l.
Salt - a pinch.

The step by step algorithm is as follows.

Mix milk with butter and salt. Boil.
Remove from heat, add a glass of flour to the milk mixture. Stir constantly with a wooden spatula.
Add an egg. Continue stirring until it is completely mixed.
Continue kneading the dough, adding flour gradually, until you get an elastic soft mass.
Keep the resulting dough in cling film 0.5 h

You can use!

Dough in a bread machine

This is a universal test. It is great for making chebureks or manti.

So, the products that you will need.

Wheat flour - 700 g.
Water (heated to a boil) - 0.35 l.
Lean oil - 5 tbsp. l.
Salt - 2 tsp (no slide).

Dumplings custard dough is prepared according to this algorithm.

Sift the flour.
Pour boiled water into the baking dish of the bread machine.
Add vegetable oil to the water, salt.
Pour in the flour.
Set the program for kneading unleavened (without adding yeast) dough. Depending on the brand of bread machine, the process will take from 10 to 15 minutes.

wrap up ready dough in cling film, leave to stand until completely cooled. Such dough is a suitable basis for preparing dishes during Orthodox Lent.

Choux pastry for dumplings and dumplings with added sugar

This option is more suitable for "summer" dumplings (for example, with berries or plums).

Ingredients.

Boiling water - 1 cup.
Flour - 0.4 kg.
Salt, sugar - 0.5 tsp each.
Butter - 40 g.

Step by step procedure.

Pour the flour into the pan, pour salt and sugar into it.
Dissolve the oil in hot water.
Pour the water with the oil dissolved in it into the flour in a thin stream and stir so that no lumps form.
When the mixture has cooled, knead it with your hands.
Wrap the dough in cling film and leave for half an hour.

Now you can start cooking.

We comprehend oriental cuisine

This recipe is great way cooking dough for dumplings in Chinese. Rice flour is the main ingredient here.

We need these products.

Rice flour - 200 g.
Rice flour with a high concentration of gluten - 80 g.
Salt - a pinch.
Water - 0.4 l.
Potato starch - 50 g.

Mix both varieties of rice flour with salt in a saucepan, gradually pour in water and mix well. Put on a slow fire and brew, stirring constantly. The dough acquires a dense texture and lags behind the walls of the dish. Put the resulting mass in a bowl, cool, and then mix with starch. Form a ball from the resulting mass, wrap it in cling film. Place the dough in the refrigerator for about an hour. When cutting, the mass turns out to be elastic, but somewhat sticky, so you have to add rice flour"in process", but without fanaticism. These dumplings need to be steamed.

Some Japanese food

It is not a fact that fans of traditional Ural-Siberian dumplings will like Japanese dumplings - gyoza, but it turns out to be very original. The dough for this dish is also prepared according to the custard method.

Ingredients.

Wheat and rice flour - 1.5 and 0.5 cups, respectively.
Salt - a pinch.
Hot water - 0.5 cups.

Mix both types of flour, add salt. Make a small well in the flour. Add boiling water while constantly stirring the mass. When it has cooled, continue kneading by hand until you get homogeneous mass. Then wrap in cling film and refrigerate for half an hour.