Dumpling dough: step-by-step recipes for the perfect dish. Prepare soft and elastic dough for dumplings using step-by-step recipes. Dough for homemade dumplings. Classic step-by-step dough recipes to prevent dumplings from overcooking (6 ways) Delicious and tender

For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, and elastic.

An ideal base should roll out well, stick together, hold the filling inside, and cook quickly.

Culinary experts have compiled successful recipes for the perfect dumpling dough from various ingredients in the best traditions of Russian cuisine.

This option for preparing the dough is convenient if you have a minimum amount of ingredients on hand.

Required:

• 1 egg;
• 200 ml of drinking water;
• 600 g wheat flour;
• 5 g fine salt.

Cooking steps.

1. Combine flour with salt and pour into a large cup.
2. Make a well in the center of the dry mixture. Cold water is poured into it and an egg is beaten.
3. Use a spoon to begin kneading the dough, moving from the center to the edges.
4. When the mass becomes thicker, it is laid out on a table sprinkled with flour.
5. The dough continues to be kneaded by hand, periodically adding the remaining flour.
6. When the base becomes homogeneous and elastic, place it in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the lower part of your palms: this way your hands will get less tired.

Custard base for dumplings

The dough prepared according to this recipe turns out to be more tender, thinner, does not tear when rolled out, and the dumplings from it cook faster.

Grocery list:

• 1 egg;
• 480 g of premium flour;
• 200 ml boiling water;
• 20 ml vegetable oil;
• 5 g salt.

Cooking method.

1. The egg is salted and beaten for a couple of minutes until foam forms.
2. Add sifted flour in parts, constantly stirring the mixture. There should be no lumps.
3. Add oil and stir again.
4. Without ceasing to stir, just boiled water is poured into the resulting mixture.
5. When the dough has cooled slightly, knead it with your hands until it reaches the perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
6. Before modeling, the choux pastry for dumplings is wrapped in cling film and put “to rest” in the refrigerator for 40 minutes.

Dough in a bread machine

The kitchen “helper” greatly simplifies the labor-intensive process of kneading dough. The dumpling base in a bread machine always comes out to the desired consistency. In addition, you can add the entire volume of flour at once, and not in parts, as when kneading regular dough.

Required components:

• 250 ml filtered water;
• 1 small egg;
• 480 g sifted flour;
• 5 g salt;
• 20 ml sunflower oil.

Cooking technology.

1. Break an egg into a bread machine container, pour in water and oil.
2. Add salt and all the flour.
3. Turn on the “Dough” program for 1.5 hours (cooking time depends on the specific model of equipment).
4. The dough for dumplings in a bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.

Cooking with mineral water

The most delicious, soft, easy to roll out dough is homemade using mineral water. It is better to take strongly carbonated water and pour it from a bottle immediately before cooking.

Required:

• 1 egg;
• 80 ml vegetable oil;
• 3 g each of granulated sugar and salt;
• 220 ml highly carbonated mineral water;
• · 550 g flour.

Procedure.

1. Beat the egg with a fork.
2. Add salt and sugar and stir until the grains dissolve.
3. Add oil and sparkling water.
4. Add flour in small portions, thoroughly kneading the dough with a spoon.
5. When the mass becomes inconvenient to stir in a bowl, dump it on the table and knead it with your hands. Knead until the dough stops sticking to your palms.

Elastic dumpling dough made with water and egg

Thanks to the addition of vegetable oil, the dough becomes soft and pliable. Products made from it do not come apart during cooking and do not burst even after freezing. If the dough is needed to prepare dumplings with minced fish, wheat flour can be replaced with rice flour.

Compound:

• 480 g of premium flour;
• 1 egg;
• 200 ml warm water;
• 40 ml vegetable oil;
• 3 g salt.

Recipe step by step.

1. The egg is mixed with salt.
2. Add oil and water.
3. Add flour and knead elastic dough.
4. Roll the resulting mass into a ball, place it in a plastic bag and put it in a cool place for 20 minutes.

Tip: instead of vegetable oil, you can use mayonnaise, the dough will be softer and more manageable.

Boiling water option with vegetable oil

Choux pastry has a denser consistency, it rolls out and sticks together better. Products made from it can be filled with a large amount of filling: they will not tear. Even an inexperienced cook can easily cope with the preparation of such a base.

Required components:

• 450 g white flour;
• 1 egg;
• 200 ml of boiling water;
• 4 g fine salt;
• 20 ml corn oil.

Cooking technology.

1. Beat the egg with salt.
2. Carefully add flour and add oil.
3. The products are mixed until smooth.
4. Add boiling water little by little, stirring the mixture with a spoon.
5. Knead the slightly cooled dough by hand.
6. Form a smooth bun and put it in the refrigerator for half an hour before modeling.

How to make dumpling dough with milk?

The base made from milk is pleasant to work with. It hardly sticks to your palms, rolls out easily, and does not fall apart when cooked. Dumplings made from milk dough are very tasty.

Required:

• 200 ml medium fat milk;
• 1 egg;
• 380 g sifted flour;
• 20 ml sunflower oil;
• 5 g salt.

Procedure.

1. The milk is slightly heated in the microwave or on the stove.
2. Pour flour into a large bowl and make a small funnel in the middle.
3. Drive an egg into the hole, add salt and pour milk.
4. Begin to knead the dough in a circle with a spoon.
5. Add sunflower oil.
6. The mass is dumped onto a table sprinkled with flour and continued kneading by hand.
7. The dough should be elastic but soft (add flour if necessary).
8. Form a ball from the dough, place it in a deep container, greased with vegetable oil, and leave covered with a cloth for 30 minutes.

Tender - with sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. The delicate sour cream base can be used to make dumplings, pasties, dumplings, or simply fry in a dry frying pan.

Required ingredients:

• 200 g of fatty (preferably homemade) sour cream;
• 350 g flour;
• 1 egg;
• 5 g salt.

Cooking sequence.

1. All ingredients, except flour, are combined in one container.
2. Add flour in parts, stirring continuously.
3. Using a spoon, scoop the dough into one ball and place it on a surface sprinkled with flour.
4. Knead the base with the bottom of your palms until soft.
5. In order for the dough to acquire the required consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Tip: sour cream dough turns out very tender. Therefore, it is important to strictly observe the cooking time for dumplings: overcooked products may tear.

Recipe without eggs

The ideal dumpling base can be kneaded without adding eggs. Products made from such dough always turn out tender and tasty.

Grocery list:

• 0.5 kg flour;
• 220 ml water;
• 3 g salt.

Cooking process.

1. The salt is stirred in water at room temperature until the crystals are completely dissolved.
2. A small portion of the prepared flour is sifted into the same container.
3. Stir the mixture in a circular motion using a fork.
4. When it becomes difficult to stir with a fork, the dough is laid out from the container onto a table previously sprinkled with flour and kneaded by hand. This must be done for at least 15 minutes.
5. When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put into a bag and placed in the refrigerator for half an hour.

Original colored dough for dumplings

Using this recipe you can prepare delicious and very impressive dumplings in green, yellow and red colors. Only natural dyes are used for the dough, so the dish can be offered even to small children. Colored dumplings will definitely be the center of attention at a children's party.

For the green dough you will need:

• 250 g wheat flour;
• 50 ml milk;
• 50 ml water;
• 1 small egg;
• 20 g sour cream;
• 100 g frozen spinach;
• 3 g salt.

Ingredients for the red base:

• 250 g flour;
• 100 ml tomato juice half and half with water;
• 20 g tomato paste;
• 1 small egg;
• salt.

Products for yellow tint:

• 250 g flour;
• 1 large carrot;
• 4 g turmeric;
• 1 small egg;
• 20 g sour cream;
• 3 g salt.

Cooking sequence.

1. For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice out of the green mass and use only that.
2. Add egg and sour cream.
3. Salt is combined with flour and poured into the green base.
4. The dough is kneaded in the usual way and put in the refrigerator to “rest.”
5. To get red dumplings, mix beaten egg, juice and tomato paste.
6. Add flour and salt, knead the dough, and cool it until molding.
7. The yellow base is prepared in the same way: combine sour cream with turmeric and beaten egg, add freshly squeezed carrot juice, salt, gradually add flour and make a dough.

Even a novice housewife can make dumpling dough according to the suggested recipes. The main thing is compliance with the technological process. If you are preparing the dough with a reserve, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.

Dumplings are a family dish. Maybe, many remember how in childhood the whole family gathered around the table. One of the family members kneaded the dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.

In the cuisine of almost any country you can find something similar to dumplings - tortellini. in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in central Asia and India, manti in Central Asia, tsao-tzu in China, etc.

After all, what’s easier is to prepare the dough and put the filling inside.The good thing about dumplings is that they can be frozen and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to prepare dinner. Once - and you're done!

The content of the article:

TO– useful tips

How to make dumplings - video

But it turns out that there are a great many recipes for dough, no less recipes for different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as home-cooked dumplings. And if the whole family participates in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

TOHow to make dumpling dough at home– useful tips

To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the dough for dumplings.

I will share with you the secrets to make soft and tasty dough for homemade dumplings. You can also make dumplings from dumpling dough.

• Firstly, I treat the test as an animate object. I am sure that any dough dish should be prepared only in a good mood, with soul.
• Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough turns out more tender and airy.
• Thirdly, when kneading any dough, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourthly, for greater strength of the dough, you can add a pinch of semolina.
• Fifthly, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for quite a long time until it stops sticking to your hands.
• Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic
• Eighth, the dumplings will taste better if the dough is rolled out thinly. But don’t overdo it here - if the dough is too thin, when you put it on itfilling may tear.
• Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic dumpling dough recipe

The classic recipe for dumpling dough has been known to us for a long time, and it is perhaps the most common and simple.

Ingredients:

• Flour – 0.5 kg.
• Water – 1 glass.
• Egg – 1 pc.
• Semolina - a pinch
• Salt - 1 tbsp. l.
• Vegetable oil – 1 tsp.

Sift the flour into a bowl and make a well in it, add semolina. Beat the egg into the hole and add vegetable oil.

Stir the dough with a spoon. Add salt to warm water and pour into the dough.

When the water has absorbed all the flour and the dough has become dense, place it on a floured work surface and knead the dough with your hands.

Knead for about 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to rise for 20-30 minutes.

Choux pastry for dumplings

Choux pastry is good because, thanks to brewing with boiling water, it turns out to be very elastic and soft, and does not stick to either the rolling pin or your hands. This kind of dough is easier to roll out and mold than classic dough.

Ingredients:

• Flour – 3 cups
• Water (boiling water) – 1 glass
• Egg – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Salt – ½ tsp.

First, set the kettle to boil. While the water is boiling, beat the egg into a bowl, add salt and vegetable oil. Stir. Sift the flour and pour the eggs and butter into the well, stirring with a spoon.

Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. If necessary, add flour.

The exact amount of flour depends on its type and quality. Therefore, if you think that the dough is a little liquid, you will have to add more flour. Just be careful not to overdo it, as the dough may become too thick and the dumplings will be tough when cooked.

Let the dough rise for 20 minutes. Then we roll out and make dumplings.

Dough for dumplings with milk

Ingredients:

• Sifted flour - 3 cups
• Warm milk – 1 glass
• Egg – 1 pc.
• Vegetable oil – 1 tsp.
• Salt – ½ tsp.

Pour 2 cups of flour into a bowl, make a hole into which we beat the egg and add vegetable oil. Pour in warm milk and stir with a spoon.

Pour 1 cup of flour onto the table, place the still liquid dough on it and knead thoroughly.

Dough for dumplings made with milk is more tender and softer than with water. Lately I have been making dumplings using this recipe. You can dilute milk with water in a 1:1 ratio.

Dough for dumplings and dumplings with kefir

A wonderful recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and fluffiness.

Ingredients:

• Sifted flour – 5-6 cups
• Kefir – 0.5 l.
• Egg – 1 pc.
• Salt – ½ tsp.
• Sugar – 2 tbsp. l.
• Soda – 1 tsp.
• Vinegar – 1 tsp.

Mix egg, sugar, salt and kefir in a bowl.

Quench the soda in a glass with vinegar and pour the liquid into the dough.

Add 2 cups of flour, stir until we can stir with a spoon.

Place the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and to prevent the dough from getting chapped on top, cover with a glass bowl.

Dough for dumplings with mineral water

The dough for dumplings and dumplings made with mineral water turns out soft and loose due to the carbon dioxide bubbles in the mineral water.

Ingredients:

• Sparkling mineral water – 1 glass
• Flour – 4 cups
• Egg – 1 pc.
• Salt, sugar - ½ tsp each.
• Vegetable oil – 4 tbsp. l.

Beat an egg into a bowl and pour in mineral water. Add salt, sugar and vegetable oil. Add sifted flour and stir. Knead well on the table, adding flour as needed.

Dough for dumplings no eggs

Ingredients:

• Water – 1.5 cups
• Flour – 3 cups
• Salt – 1 tsp.

This simple dough recipe for dumplings and dumplings is good during Lent, as it does not contain eggs or milk.

Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send to rest for 30 minutes.

Dough recipes for dumplings are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will look at this in a separate blog topic.

How to make dumplings

But in order to find out how to make dumplings,with your hands or with the help of a dumpling maker, what a variety of dumpling shapes have been invented, watch this video.

Dumplings are a delicious dish made from unleavened dough and meat. And, perhaps, there is no person who would be indifferent to them. Everyone loves them, young and old. And proof of this is the store shelves, where you can see numerous varieties from different manufacturers.

And those who buy them in the store always know very well which ones are worth taking and which ones are not. Moreover, in addition to the filling, they always pay attention to the dough, and you can often hear that in certain dumplings it tastes better than in others.

But probably everyone will agree that you won’t find anything better than homemade dumplings and homemade dough anywhere. Despite the most expensive store-bought dumplings, they will never be tastier than homemade ones.

And all because almost every housewife knows how to cook this dish, and each has her own signature recipe for making the dough. There are quite a lot of such recipes, and every housewife believes that her recipe is the best.

Today I propose to understand all the known recipes, and find out how they differ from each other and which option is best to prepare dumplings from. And also learn more about the features and some secrets of its preparation.

Dough for dumplings - secrets and general principles of preparation

Although dumpling dough (unleavened) is called as such, it is used not only for preparing them, but also for preparing various pasta, dumplings, pasties, and manti. And although the former are boiled, the latter are steamed, and the chebureki are even fried in oil, the basis for all these second courses is made from flour almost the same.

If the article was useful to you, share it on social networks, the buttons for which are located at the beginning and end of the article. And also, if you have your own original recipes for making delicious dumpling dough, share them with us in the comments. In both cases, it will be great!

And to those who are preparing dumplings today - Bon appetit!

This is my favorite dough for dumplings or dumplings. Both options, with water and with milk, are equally good, it’s hard to say which is better. And the only difference is the cost - water is cheaper, and it is often a pity to waste milk on this matter. But the difference is not only in the liquid ingredient. In milk dough without eggs.

Both types are universal - suitable for dumplings, dumplings with absolutely any filling: potatoes, cottage cheese, cabbage, cherries, etc. But not all of it can be used to make chebureks. They will come out with a crispy thin crust. It is ideal for both manti and buuz (poses).

Recipe for choux pastry with water

From the quantity of ingredients indicated below, a strand of 40-50 pieces of dumplings and 80-90 pieces of dumplings are obtained (the quantity, of course, depends on the size of the products and the thickness of the rolling). Let's see step by step how to do it.

Ingredients:

• hot water – 200ml;
• wheat flour – 350g;
• salt – 1/2 tsp;
• chicken egg – 1 piece;
• refined sunflower oil – 2 tbsp.

How to cook

Choux pastry for dumplings and dumplings made with milk

I don’t know how true it is, but I read that according to this recipe, the dough is often kneaded specifically for... For obvious reasons, it is suitable for other similar products.

Ingredients:

• flour – 300g;
• milk – 200ml;
• salt – 0.5 tsp;
• vegetable oil – 1 tbsp.

How to make this dough

I have tested both choux pastry recipes several times, using different products. I usually cook some immediately and freeze some. After freezing, dumplings or dumplings behave well, do not crack, retain their shape during cooking, and do not become soggy. The dough is not only easy to work with, but it also tastes soft, not rubbery at all, and very tasty.

I bring to your attention a step-by-step recipe for choux pastry.

• sunflower oil - 3 tablespoons;
• salt - 0.5 teaspoon;
• wheat flour - 3 cups;
• boiling water - 1 glass;
• chicken egg - 1 piece.

Dough for dumplings and dumplings. Step by step recipe

1. Break one chicken egg into a small container (it is very good to use a fresh, home-made egg to prepare dough in water) and beat it with a fork.
2. Add salt to the beaten egg (according to the recipe) and mix everything well.
3. Then pour the sunflower oil into the egg mixture and mix everything thoroughly again until smooth.
4. We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baked goods, of any product you prepare from dough, depends on flour).
5. Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small depression in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour well, we kind of combine the flour with the egg a little).

1. Pour boiling water into a bowl with flour and egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Tip: I initially knead the dough with a spoon, and then switch to kneading with my hands. The dough is pliable and kneads very well. The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

1. Make a ball from the finished dough, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.
2. After this time, you can make dumplings and dumplings with any filling from the choux pastry.

Dumplings and dumplings prepared using this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from a minimum amount of ingredients. This dough is very easy to work with: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so delicious that you will simply lick your fingers. A friend of mine very often cooks dumplings with stewed cabbage.