Dumplings: the best recipes and secrets from professional chefs. Dough for dumplings on water

Dumplings with potatoes, cabbage, cottage cheese and strawberries, they are all delicious in their own way, with any filling, sweet and not sweet. Dough for dumplings plays not an unimportant role, but even say the main one.

How to make dough for dumplings?

Tasty dough for dumplings can be kneaded with good flour, milk, kefir, water, no eggs, etc. Dumpling dough recipe depends on the filling to be used.

The process of making dough for dumplings is quite simple: flour is sifted, an egg, salt, milk or water, kefir are added, all the ingredients are mixed well until smooth. Ready dough should be elastic and not too soft, so that it would stick well when sculpting dumplings. The test should be allowed to rest for about 30 minutes before use. The readiness of the dumpling dough can be checked by lightly pinching or pressing with your fingers.

Ingredients for the dough:

  • Milk - 1 tbsp. (room temperature)
  • Wheat flour - 4 tbsp. (depending on the variety, less or more is possible)
  • Chicken egg - 1 pc.
  • Salt - 0.5 tsp
  • Sugar is added if there is a sweet filling - 1 tsp.

Preparation of dough for dumplings with milk:

Dough for dumplings with milk always turns out to be very tender and tasty with any filling.

Take a deep bowl, sift two glasses of flour into it, make a small depression with a spoon and beat in an egg, sprinkle with salt, pour in milk. Start kneading the dough with a spoon, then add a little more flour and knead the dough with your hands, add sunflower oil and knead well again, cover with a waffle towel for 30 minutes.

The dough for dumplings with milk is ready and you can start making dumplings with your favorite filling.

Ingredients for the dough:

  • Water - 1 glass
  • Flour - 2-3 cups
  • Chicken egg - 1 pc.
  • Salt - 0.5 tsp
  • Refined sunflower oil - 1 tablespoon

Preparation of dough for dumplings on water:

To make the dough for dumplings in water, you need to sift the flour through the sated and pour it into a deep bowl, make a small depression in the flour and drive in an egg, salt. Now take a tablespoon in one hand and begin to slowly stir the contents in the bowl, and in the other hand take a glass of water and pour in water in a thin stream while still stirring the dough. When all the water has been poured, add a little flour and stir in with your hands, add vegetable oil and knead the dough for dumplings well in water. Leave it to rest for 30 minutes.

The dough for kefir dumplings is very tasty and tender. But there are some peculiarities in its preparation. Kefir should be at room temperature. Dissolve the salt in kefir. Soda is needed for the splendor of the dumplings. You cannot cook dumplings from kefir dough for a long time, as soon as they come up, boil for a couple of minutes and remove from the water.

It is better to cook dumplings on kefir immediately after you stick them than after freezing.

Ingredients for the dough:

  • Kefir - 500 ml. (room temperature)
  • Wheat flour, premium - 5-6 glasses (with a margin)
  • Chicken egg - 1 pc.
  • Salt - 1 tsp (no slide)
  • Soda - 1 tsp

Preparation of dough for kefir dumplings:

In addition to kefir, you can use any other fermented milk product (whey, yogurt).

To prepare dough for dumplings on kefir, pour kefir into a deep bowl and pour soda into it, mix, the soda will go out in this way, now beat in an egg, add salt, stir well with a spoon and gradually pour through a sieve or already sifted flour. Knead the dough first with a spoon, and then when the dough is very thick, continue kneading the soft and elastic dough with your hands, add flour, the dough should not stick to your hands. Form a ball of dough, cover it with the one in which you kneaded, and let it rest for at least 30 minutes.

The kefir dough for dumplings is ready. You can start rolling the dough and sculpting dumplings with your most delicious filling.

Ingredients for the dough:

  • Water - 1 glass (room temperature)
  • Wheat flour - 3-4 glasses (there should always be a supply)
  • Salt - 1 tsp (not complete)
  • Vegetable oil - 1 tablespoon

Preparation of dumplings dough without eggs:

There is a filling in your refrigerator, but no eggs are not scary, a recipe for dumplings without eggs also exists, the dough will knead perfectly and the dumplings will not fall apart in the pan and everything will be all right with taste. It is advisable that the flour be of a good grade, since with bad flour the dough will float and not even eggs will save.

Well, let's start kneading dough for dumplings without eggs. Take any deep bowl, add the sifted flour, for a start one glass, add salt and gradually pour in water, while not forgetting to stir with a spoon, and then stir with your hands. Do not forget for sunflower oil, it is added almost before the end of kneading the dough. The dough should be soft and elastic. This and any other dough should lie down a little before starting the modeling itself. The dough for dumplings without eggs is ready, you can already roll out the dough, squeeze the circles out with a glass, sculpt and cook delicious dumplings.

Bon Appetit!!!



Everybody wants to do delicious dough for dumplings, so that it is tender, and dumplings do not fall apart. But not everyone knows how to make dumplings dough correctly. We will tell and show you how to cook dough for dumplings so that your dumplings just melt in your mouth. Once you know how to make dumplings dough, you can make it for other dishes as well, such as dumplings.

You can choose the recipe for dumplings dough according to your wishes. There can't be one best dumpling dough. When you think about how to make dough for dumplings, you will be guided by your own tastes, and they, as you know, are different for everyone. For example, there are dumplings with kefir dough, dough for dumplings without eggs, dough for dumplings with water, dough for dumplings with milk, dumplings with yeast dough. Dough for dumplings with potatoes, dough for dumplings with cottage cheese can be prepared in different ways. The dough recipe for dumplings with potatoes can be ascetic: water, flour, salt. But it is better to replace the water with milk, so you get more delicious dumplings. The dough, recipe for kefir, if used, will be more fluffy. Accordingly, there will be more tender dumplings. The recipe for kefir dough is also suitable for making dumplings with cherries. A dumpling dough recipe can also use sour cream, it is also often added to the dough. Cherry dumplings are a recipe loved by both adults and children. Dough for dumplings with berries are prepared with the addition of vegetable oil and kefir. Using kefir dumplings dough, you can make cherry dumplings dough, blueberry dumplings dough, strawberry dumplings dough. If you are planning on making cherry dumplings, choux pastry is also a great option. Dough for steamed dumplings is prepared with the addition of kefir. This is how very soft steamed dumplings are obtained. The dough recipe also happens with an egg, which holds the dough well together, as a result of which your dumplings will not fall apart for a couple. The dough, the recipe for which we can also recommend for steamed dumplings, is prepared with yeast.

Dough for dumplings it is convenient to knead in a bread maker, because the bread maker keeps the set temperature for a long time, and the dough for dumplings stands well in the bread maker. The recipe for such a dumpling dough does not differ from the usual one, just a bread maker will make the cooking process more convenient. A few words on how to knead dough for dumplings. Sift the flour, make a depression in it, drive in an egg and pour in liquid - water, kefir, milk. Next, knead until the dough stops sticking to your hands. You can see our photo recipes to see how to knead the dough into dumplings.

Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage, so that this simple treat is delicious. For some, the product sticks to the hands, for others it boils, and the reason is an incorrectly mixed base. There are many recipes (with photos), in plain water and even without eggs, with which the treat turns out to be soft, tender, amazingly tasty.

How to make dough for dumplings

This dish appeared in Ukrainian cuisine in the 18-19 centuries and came from the Turks, where it looked a little different and was called dush-vara. The Azerbaijanis also fell in love with it, calling it dushbara. The culinary experts of Azerbaijan used lamb with fat tail fat and garlic as a filling. At that time Ukrainians did not recognize mutton and preferred to stuff the treats with cherries, cottage cheese and onions with cracklings, and later, also apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge. The dish got its modern name later, and was originally called vara-niki.

No matter how simple and straightforward the recipe is, making dough for dumplings is actually not so easy. In order for the products to be of high quality, not boiled over, not torn and turned out to be tasty, you need to use successive lessons with photos and know some secrets:

  1. If you cook with plain water, cool it in the refrigerator beforehand: then the mass will not dry out during modeling.
  2. When choosing a recipe without using eggs, take durum wheat flour and sift thoroughly.
  3. The mixing process should last at least ¼ hour, so the mass will turn out to be elastic.
  4. If you are unsure how to make a pliable mass, try kneading it with vegetable oil.
  5. Let the dough rest after kneading for at least half an hour. So, it will not shrink when rolling.
  6. When sculpting products with damp filling, roll out the base up to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
  7. Cookies tend to stick together after boiling, so pour butter over them.

Dumplings dough recipes

Delicious dough for dumplings can be made by different recipes, you can also use a variety of fillings. Some housewives knead the mass in the traditional way - on water, others believe that the product will turn out to be especially soft and tender if you add a fermented milk product (kefir, sour cream), others use only custard dough. Choose any types of dough you like and start sculpting dumplings with your favorite fillings.

Classic recipe

  • Servings Per Container: 9 Persons.
  • Calorie content of the dish: per 100 g - 215 kcal.
  • Cuisine: Russian.

The simplest base for dumplings classic recipe- with water. The only secret of this recipe: the water should be ice cold, not just chilled. Thanks to this trick, the dough will turn out to be soft, and the finished products will taste good. The filling can be anything, but if you want a treat with sweet filling, then it is better to add sugar, not salt, to the base.

Ingredients:

  • flour - 3 cups;
  • purified water or still mineral water - 250 ml;
  • salt - 1 tsp

Cooking method:

  1. Sift the flour into a bowl.
  2. Pour salt in the middle, pour in water. Knead the lean dough.
  3. Leave to "rest" for half an hour.

With potato

  • Cooking time: 1.5-2 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content of the dish: per 100 g - 220 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.

Not everyone likes the traditional recipe for dumplings with potatoes. Many people brew the base using hot water. It is suitable both for unsweetened dumplings and for products with sweet filling. If you have never tried kneading it before, or do not know at all how to make custard, study step-by-step recipes with a photo.

Ingredients:

  • chicken eggs - 3 pcs.;
  • refined lean oil - 3 tablespoons;
  • salt - 1 ½ tsp;
  • flour of 1 grade - 10 glasses;
  • water (boiling water) - 3 glasses.

Cooking method:

  1. Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
  2. Stir well and let cool.
  3. Then add eggs and the remaining flour one at a time, continuing to knead until smooth.
  4. Wrap in plastic and refrigerate for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.

With cottage cheese

  • Cooking time: 2.5-3 hours.
  • Servings Per Container: 10 Persons.
  • Purpose: for breakfast, lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

There are different methods of making dough for dumplings with cottage cheese, but the yeast version is always obtained. The dish according to this recipe comes out lush, soft and tender, and in conjunction with the curd filling, it is also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Curd can be sweetened or mixed with garlic and herbs.

Ingredients:

  • water (purified) - 230 ml;
  • milk 2.5% - 110 ml;
  • refined lean oil - 35 ml;
  • dry yeast - 1 tsp;
  • granulated sugar - 5 g;
  • flour of 1 grade - half a kilo.

Cooking method:

  1. Combine all liquid components (except oil) and heat to 50 degrees.
  2. Dissolve sugar, yeast in liquid, add about 100 grams of flour.
  3. You need to knead a tough dough, like for pancakes, leave to rise for 30 minutes.
  4. Pour in the vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
  5. Knead the thick dough, set aside for 40-60 minutes to proof.

No eggs

  • Cooking time: 1 hour 20 minutes.
  • Servings Per Container: 9 Persons.
  • Calorie content of the dish: per 100 g - 255 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.
  • Complexity of preparation: easy.

The dumplings dough without eggs is, in fact, a vegetarian dish; you can safely cook it during the fast, choosing the same lean filling. In addition, this foundation is suitable for those who are allergic to protein. The fact that there are no chicken eggs in the dough does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty, soft.

Ingredients:

  • durum wheat flour - 1 glass;
  • boiled water - 100 ml;
  • vegetable oil - 1 tablespoon;
  • salt - 0.5 tsp;

Cooking method:

  1. Sift the flour first. Pour some water into the center well. Begin to knead, gradually adding the remaining liquid.
  2. Leave the mixture for half an hour for the gluten to swell. Then make a depression again and pour in the vegetable oil.
  3. Next, you need to knead the soft mass and start sculpting the dumplings.

On the water

  • Cooking time: 50 minutes-1 hour.
  • Servings Per Container: 10 Persons.
  • Calorie content of the dish: per 100 g - 284 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.
  • Complexity of preparation: easy.

The dough for dumplings on water can be mixed in several versions: boiling water, ice water or boiled room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness. Choose any filling according to your taste, this base is suitable for any sweet or savory products.

Ingredients:

  • flour of the 1st grade - 4 glasses;
  • mineral water (highly carbonated) - 1 glass;
  • refined lean oil - 80 ml;
  • egg (chicken) - 1 pc.;
  • salt, granulated sugar - half a teaspoon each.

Cooking method:

  1. Combine all the ingredients in the right proportions, except for flour, mix thoroughly. The remaining component must be sieved and added gradually.
  2. Knead the base until it stops sticking to your hands and feels soft.
  3. Leave it to "rest" for 0.5 hour.

Milk

  • Cooking time: 45 minutes-1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: per 100 g - 241 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

The presence of milk in the recipe makes the product even softer and more delicate, and does not allow the mass to dry during the sculpting process. In addition, the composition of the components is very simple, there are not even eggs, but this does not affect the taste of the finished dish at all. Such a base is perfect for sculpting dumplings with various favorite fillings, and it will be easy to do this, because the mass turns out to be plastic, pliable, tender.

Ingredients:

  • flour of the 1st grade - 3 glasses;
  • milk (warm) - 200 ml;
  • table salt - 0.5 tsp

Cooking method:

  1. Mix half the flour (sifted) with salt. Add the rest of it and milk gradually, kneading the mass thoroughly until smooth.
  2. Wrap the base in plastic wrap and let stand for about an hour. After the time has elapsed, you can start sculpting.

On kefir

  • Cooking time: 60-80 minutes.
  • Servings Per Container: 9 Persons.
  • Calorie content of the dish: per 100 g - 227 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Ukrainian.
  • Complexity of preparation: medium.

Experienced housewives they say that fermented milk products are added to the splendor, tenderness of the base for dumplings, therefore they prepare a dish with kefir. An important component of such a recipe is soda, which kefir extinguishes. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time, they cook quickly and float in a few minutes.

Ingredients:

  • flour of the 1st grade - 6 glasses;
  • kefir 2.5% - 0.5 l;
  • egg (chicken) - 1 pc.;
  • salt, soda - 0.5 tsp each.

Cooking method:

  1. Pour kefir into a bowl, mix with baking soda.
  2. Add salt, beat in an egg, stir well.
  3. Gradually add the pre-sifted flour. Mix first with a spoon and then with your hands.
  4. After the mass is no longer sticky, cover it with a bowl, towel or plastic wrap and let it "rest". After 30-60 minutes, the base is ready for sculpting.

Quick dough

  • Cooking time: 1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: per 100 g - 218 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Ukrainian.
  • Complexity of preparation: easy.

Preparing the flour base according to this recipe is quick, easy and simple. Experienced housewives recommend it even to beginners in kneading dough, everyone can do it. This differs from other methods by mixing milk with water, from which the mass becomes softer and softer. In addition, when sculpting products, their edges stick well together, the dish does not fall apart during cooking.

Ingredients:

  • flour of the 1st grade - 3 glasses;
  • chicken egg. - 1 PC.;
  • milk 2.5% - 2/3 cup;
  • purified water or mineral water - 1/3 cup;
  • refined lean oil - 1 tbsp. a spoon;
  • salt - 0.5 tsp

Cooking method:

  1. Sift the flour through a sieve, add salt, mixed milk and water into the center, beat in an egg.
  2. Knead the tough dough.
  3. Add oil to the mass, knead again. Leave to stand for 30 minutes, then start sculpting.

Soft dough

  • Cooking time: 1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: per 100 g - 254 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

There are many ways to knead the base for dumplings, and each endows it with certain qualities, but fatty sour cream will give softness. Its creamy consistency makes the base airy, resulting in the finished product. All the chefs choose the filling themselves, here you can use any. Choose sauce for the dish in accordance with the filling.

Ingredients:

  • flour of the 1st grade - 3 glasses;
  • homemade sour cream - 3 tablespoons;
  • purified water (warm) - ½ glass;
  • table salt, soda - 0.5 tsp each.

Cooking method:

  1. Sift the flour, make a depression, add salt and soda there, pour in water, add sour cream.
  2. Knead the soft mass, leave to "rest" for half an hour, and then knead again.
  3. After the second batch, you can start sculpting the dish.

Video

Dumplings are not only hearty and tasty dish, but also a great way to spend time with their modeling with family and loved ones.

You can find a great variety of recipes for dumplings with potatoes, even in one cookbook.

There are many variations on how to prepare and serve this dish.

The historical homeland of dumplings

For some reason, many consider Ukrainian cuisine to be the ancestors of dumplings, but if we look deeper into the history of cooking, we will see that the roots of this dish come from Turkey. This dish was prepared on a flour basis with either meat or vegetable filling and the name was "dushbara".

Once in our Slavic territory, this dish has undergone a number of changes. Our ancestors liked it so much that they gave it a new name "dumpling" and diversified the fillings and dough in huge quantities.

Indeed, dumpling, as a dish, justifies itself 100% - in addition to its amazing taste, it is also a hearty and economically profitable dish.

The first place in the fillings was taken by potatoes

Potato filling remains in the first place in popularity among dumplings, potatoes can be used without any additives and with various products together: onions, mushrooms, cheese, bacon, herbs, etc. But potatoes will be the main ingredient in any of these fillings.

So, boil the potatoes in salted water, then puree them, this will be the base. You can diversify the filling by frying the onions until golden brown.

Greaves can also be used with onions. If we consider mushrooms as a component, then we first fry them in butter (sunflower) oil and, after evaporating excess moisture, add them to the potatoes.

Before we start sculpting the dumplings, cool the filling, and in the meantime, you can start making the dough.

Delicious dough: cooking recipes

Each type of dough has features of both manufacturing and methods of further use and storage. Consider the most common types of dough for dumplings with potatoes and how to prepare them.

Unleavened - the most common


In chilled water, dilute the salt until it is completely dissolved, sift the flour with a small hill into a deep bowl, make a depression in the center, into which we pour in water little by little, and knead the dough.

When it takes shape, we take it out of the bowl, put it on the table, and pour the remaining flour from the bowl into it. We continue to knead it until it absorbs all the remaining flour and becomes smooth and elastic.

Flour can be added if necessary. Knead for 20 minutes, or even half an hour.

The dough must necessarily rest and stand so that the gluten swells, for this we cover it with a napkin or waffle towel. After half an hour, you need to knead it again.

Lean (unleavened) dough on water is ready!

We propose to study this simple, but such a popular method of making dumplings dough in a video clip:

Fluffy on kefir

Ukrainian cuisine initially implied kefir-based dumplings dough.

The dumplings made from it are magical - they are voluminous, plump, but at the same time light and weightless.

It is very delicate in taste, moreover, it does not dry out during the sculpting process. You need to cook the finished product from such a dough no more than a minute after boiling.

Compound:

  • 1.5 cups flour;
  • 1/3 cup of kefir;
  • 2/3 cup water
  • Salt to taste (about half a teaspoon);
  • 0.5 teaspoon of baking soda.

To knead the dough, prepare a deep bowl. Sift flour of the highest grade into it, add salt and soda, mix.

Add water to kefir, stir the liquid in a glass and gradually pour it into flour. Knead vigorously.

When the dough on kefir becomes homogeneous and does not stick to your hands, then it is ready. If you need to add flour, then it is possible to deviate from the recipe, the main thing is that it is elastic, and sculpting from it is a pleasure!

The dough for dumplings with potatoes should be infused for about half an hour.

In the next video you will learn how to make dough for dumplings with milk.

A very simple recipe:

Yeast

The following dough recipe for dumplings with potatoes simply needs to be tried by a curious hostess. Making dough using yeast is a fairly popular method.

The dumpling product prepared in this way is soft and resembles a steamed dish.

We take for the dough:

  • 7.5 - 8 glasses of flour;
  • 700 ml. water;
  • 1 tbsp. a spoonful of sugar;
  • 0.5 tsp salt;
  • 0.5 tsp of soda;
  • 20 gr. yeast.

We dilute the yeast in water, which should be slightly warm, together with sugar and salt in a deep bowl. Pour 6 glasses of flour into this solution, pour soda on top.

We begin to mix the soda and flour first, and then stir in the water. Knead well, you get a sticky substance, pour the remaining flour into it, sometimes more of it is required than stated in the recipe.

The tasty dough for dumplings with potatoes is ready in advance, so we wrap it with a towel and set it to rise for about an hour. After this time, it will become completely ready, you can start sculpting. We divide it into several parts.

To prevent the dough from drying out, cover with plastic wrap the part that has not yet been molded.

Custard

This method is especially interesting if you decide to cook dumplings for future use, because when frozen, the dough will not crack and retain all its qualities perfectly.

We will need:

  • 4 cups flour;
  • 1 cup (250 ml) water
  • 2 tablespoons of vegetable oil;
  • Salt (half a teaspoon).

Sift some of the flour (about half) of the premium into a deep bowl. We boil water, dissolving salt in it.

Pour this solution in a thin stream into a depression in a hill of flour, stirring vigorously either with a fork or with a blender with an appropriate attachment. Add the remaining flour to the resulting mass and knead the tough elastic dough.

The resulting product must be left in a plastic bag for half an hour in the refrigerator. The choux pastry is ready for further use. It can be frozen if necessary.

Watch a video on how to make choux pastry for dumplings with potatoes:

Dough for "lazy" dumplings

You don't have much free time, but do you want to pamper yourself and loved ones with such an amazing dish as dumplings? It doesn't matter, there is a great alternative - "lazy" dumplings - fast, tasty and inexpensive!

Required Ingredients:

  • Flour (premium grade) - 5 tablespoons;
  • Boiled potatoes - 500 gr;
  • Chicken egg - 1 pc.;
  • Salt (to taste).

Let's move on from making dumplings to mantas. It is also a very tasty dish that many people prefer to the famous dumplings and classic dumplings. Cook with soul!

In presents recipes for dough without yeast for thin and delicious pizza... Pamper your family and friends with culinary masterpieces!

All the secrets of real pie dough can be found Detailed step by step recipe, which every housewife should know!

How to "make" the dough for lazy dumplings? Let's walk through the process step by step!

First, grind the potatoes into a puree state, then add the remaining ingredients to this mass and knead thoroughly. The dough is almost ready, you just need to give a little time for it to infuse.

You don't have to sculpt "lazy" dumplings - that's why they are lazy, just roll the sausage and cut into small circles.

Then you need to start cooking, be sure to let the water boil, only then load the dumplings and, stirring, cook for about 3 minutes.

The dough is also suitable for long-term storage in the freezer.

Modeling of dumplings

First, divide the prepared dough into small portions. Since this is not a momentary affair, we cover the dough that was not used in the molding, so that it does not wind up, does not dry out, thereby retaining the best properties.

We take one of the pieces of dough, begin to roll it into a thin layer, about 3 mm thick. We cut out circles (5 cm in diameter) using an ordinary glass or using a special device.

You can use another method to get blanks for future dumplings. Namely: roll out a sausage from the dough about 2 cm in diameter, cut into circles about 1 cm thick, form a cake from these circles with your fingers and roll it out with a rolling pin, you get all the same circles of about the same diameter - 5 cm.

We lay out our filling on the obtained blanks, fold them in the shape of a crescent and fasten the edges tightly to each other.

If the dough is dry and difficult to sculpt, then the edges can be moistened with water. The edges must be tightly stuck together so that the filling does not crawl out during cooking.

The seam can be varied and made in the form of a pigtail, this will not only be original, but also additionally protect the filling from flowing out.

Making such a pigtail is not difficult at all. We place the dumpling with already stuck together edges on the left hand with a seam in the direction of the right hand. We bend the corner at the bottom of the dumpling, then we make the next bend, and so on until the end of the seam.

Perhaps the first braid will not be quite openwork, but here it is only a matter of time. One has only to fill your hand.

There is also a lesser known sculpting method. We still divide the dough into several parts, roll out one of them in the form of a rectangle 3 mm thick, lay out the filling in the center so that there is about 2 cm between the filling.

It turns out a kind of sausage stuffed inside. We pinch one edge, cut off the dough from the other edge, about 1 cm, fasten the edges by pressing, the dumpling is ready. Etc.

Which of the sculpting methods to give preference is up to you. In any case, making dumplings is a pleasure!

This kind of soothing activity can help relieve tension and relax. And the whole family will be happy, because this dish is not just hearty, but also very tasty!

We present to you a few more ways of sculpting dumplings in video:

The dough may burst during cooking and the entire filling will come out into the water. To avoid this, you should not be too zealous with the filling, one teaspoon with a small slide for one dumpling is enough.

You cannot overcook the dumplings, otherwise they will be "rubbery". The approximate cooking time is 1 to 3 minutes from the moment the water boils.

If the dough is mixed with kefir, then the cooking is no more than 1 minute. Throw it strictly into boiling water, but turn down the fire so that the dumplings do not fall apart in the boiling water.

If the dough is still left, and the filling is already over, you can use it for dumplings.

So that the finished dumplings do not stick together, after you put them on a plate, you need to add butter to them.

You can serve dumplings with sour cream, butter and cracklings.

We wish your whole family a delicious dumpling lunch!

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