Standard dough for dumplings. Delicious homemade dumplings

Why add eggs? Eggs, which are part of the dough, make it stronger and denser. This is necessary when the products are boiled in water or broth.

How much water to add to 1 cup of flour and 1 egg? Preferably no more than 3 tablespoons. If you add more, the dough will be easier to knead and roll out. But products cooked with excess water will not retain their shape and keep the filling, but will boil soft. The steeper you knead the dough, the better the finished product will come out.

Why is salt added to the dough? Dough with the addition of salt becomes more tasty and fragrant. In addition, salt has an increased hygroscopicity and is able to absorb water and retain it, which means that the products will turn out to be softer and more delicate in taste.

Start preparing the dough

How to cook unleavened dough?

Recently I saw a recipe for dumplings, in which the preparation of the dough was said in just one line: “Mix an egg, a glass of flour, a pinch of salt and 2-4 tbsp. water and roll out the dumpling dough. Technically, the author of the recipe does not deceive in anything - this is how unleavened dough is prepared. However, the hostess who decides to follow this recipe and cook dumplings will most likely get dumplings that taste rough and come apart at the seams when cooked. Because the most important part is omitted in the recipe - the technology for making unleavened dough for dumplings. So that there are no such situations, and dumplings turn out tasty and correct, I want to tell in detail and show what, how and, most importantly, why.

Step one - sift the flour on a wooden board in a slide, make a recess in the top of the slide and drive an egg into the recess. Then add one, maximum two tablespoons of water, salt, quickly knead the dough with both hands so that the liquid does not spill out of the recess. To do this, the flour must be evenly collected from the foot of the hill and poured into the recess. Moreover, the flour must not only be poured, but pressed with force against the liquid so that it is absorbed and forms a dough. What for? - To make the dough uniform in structure, without lumps.

How long to knead the dough? The hardest part is kneading the dough. Since it should turn out to be tight, then this will require some physical effort. If the husband is not busy at this moment, then I ask him to take part in this and knead the dough for 5 minutes. If you have to do it yourself, then it takes about 15 minutes.

kneaded dough

The resulting dough is well washed and rolled into a ball, wrapped in cling film (towel) and left to rest for 40 minutes. For what? Aged dough becomes more elastic and easier to roll out.

How to roll out dough for dumplings thinly? The thinner the better. In any case, the thickness should not exceed 1 mm. Properly kneaded dough will not tear or stick to the rolling pin and board.

If you look closely, you can see in the photo how the pattern of the table is visible through the rolled out dough.

How to roll out the dough? Rolling should be carried out from the middle of the dough to the edges, periodically turning the dough over. The direction of rolling needs to be changed. Then the dough will turn out evenly thin over the entire surface.

Can you put flour on the dough? Properly kneaded dough does not need additional flour. But if the dough was prepared in violation of technology, then such a need may arise. In this case, it is better not to pour flour on the dough, as excess flour will make it difficult to roll out the dough and make it dry. If the dough starts to stick to the board or rolling pin, sprinkle a thin layer of flour on the board.

What to do if the dough starts to dry out? Since the dough contains little water, if the hostess lingers in the kitchen, it will begin to dry out, especially when rolled out. To prevent this, you need to roll out, add stuffing and sculpt products (dumplings, dumplings, etc.) quickly. It is from this need, and not from the long winter Siberian evenings and idleness, that the tradition of making dumplings with the whole family comes. If an emergency occurs, then the dough must be rolled into a ball and covered for 20 minutes with a damp (not wet!) Napkin.

What should be the finished unleavened dough? When rolled out, the dough should be as thin as paper, elastic and smooth to the touch. The color of the dough should be yellow-gray. In the photo, I deliberately put the rolled dough on my hand and raised it a little to show what quality the dough should be: it fits the hand like a rubber glove.

Before you start cooking, be sure to sift the flour. This will make the dough softer.

Ingredients

• 1 egg;
• ½ teaspoon salt;
• 3 cups flour;
• 1 glass of water.

Glass volume: 200 ml.

Cooking

Whisk the egg with butter and salt. Pour the egg mixture into the flour and stir.

Add boiling water and knead into a smooth smooth dough. Cover it with cling film or a towel and let it sit for 15 minutes.

Ingredients

• 3½ cups flour;
• ½ teaspoon salt;
• 3 tablespoons of vegetable oil;
• 1½ cups of water.

Glass volume: 250 ml.

Cooking

Combine 3 cups flour, salt and oil. Pour boiling water in a thin stream, stirring the dough.

Turn the mixture out onto a floured board and knead. The dough should become elastic and uniform.

Cover it with cling film or a towel and let it sit for 20 minutes.

Ingredients

• 3-3½ cups flour;
• 1 egg;
• 3 tablespoons of vegetable oil;
• ½ teaspoon salt;
• 1 glass of mineral sparkling water.

Glass volume: 250 ml.

Cooking

Mix 2½ cups flour, egg, oil, salt and mineral water. Dust the table with flour and place the dough on it.

Knead it, adding flour if necessary. The dough should be soft, smooth and not sticky.

Ingredients

• 2½-3 cups flour;
• ½ teaspoon salt;
• 1 glass.

Glass volume: 200 ml.

Cooking

Combine 2 cups flour and salt. Pour in milk at room temperature and stir.

Gradually add the rest of the flour, kneading the dough. It should be elastic and not sticky to the hands.

Cover it with cling film or a towel and let it sit for 30 minutes.

Ingredients

• 3 cups flour;
• 100 ml of milk;
• 100 ml of water;
• 1 teaspoon of salt;
• 1 egg;
• 1 tablespoon vegetable oil.

Glass volume: 250 ml.

Cooking

To 2½ cups of flour, add warm milk, warm water, salt and lightly beaten egg with a fork. Stir until smooth.

Sprinkle the table with flour, lay out the dough and knead with your hands. Pour the oil over the mass and knead until the dough stops sticking to your hands.

Ingredients

• 1½ cups;
• 1 teaspoon of salt;
• 3½ cups flour.

Glass volume: 200 ml.

Cooking

Whisk kefir with salt. Sprinkle flour in portions, kneading a homogeneous dough.

Cover it with a film or towel and leave for 30-40 minutes.

Prepare the ingredients for dumplings.

Prepare dough. The dough is simple, consists of flour, water, milk and salt. This recipe replaces some of the water with milk. The dough is tender, but strong and elastic.
Sift the flour into a bowl or large cutting board and make a well in the center.
Break the egg, add a pinch of salt and fluff the egg with a fork.
In small portions, pouring in, milk with water, knead the dough.
Roll the dough into a ball, wrap in cling film and leave for 40-60 minutes at room temperature.

Prepare the stuffing ground meat) for dumplings.
Wash the meat, pat dry and cut into large cubes.
Peel the onion and cut the onions into 2-4 pieces.
Skip the meat along with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix well.

Pork for dumplings should be fatty, then the dumplings will turn out tasty and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also pass through a meat grinder along with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out part of the dough into a thin layer, dusting the dough with flour if necessary.

Cut out circles with a thin glass or other convenient notch (collect the scraps of dough, knead again and roll into a layer).

Put about a teaspoon of minced meat in the center of the circle of dough.

Connect the edges of the circle and pinch so that the filling is inside (you will get blanks similar to crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Spread the dumplings on a cutting board (do not stack the dumplings on top of each other so that they do not stick together), freeze in the freezer, then transfer the frozen dumplings to bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, salt, add bay leaf, peppercorns, bring to a boil and, if desired, let it boil for 5 minutes (to flavor the water for dumplings).
Put dumplings into boiling water, mix quickly with a spoon so that the dumplings do not stick together and stick to the bottom of the pan.
Bring to a boil and after the dumplings float, cook for about 7-10 minutes, until tender.
Remove the dumplings with a slotted spoon, put on a dish, and spread pieces of butter on top.
FROM advice. Dumplings can be served with different sauces, seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). Broth is poured into a cup and a little vinegar is added, plus salt and pepper, to taste (for 5 parts of broth 1 part of vinegar or to taste). Dumplings are dipped in vinegar mixture and immediately sent to the mouth of the eater :)
Also, dumplings can be served with sour cream or sour cream with ketchup.
In any case, the dumplings are flavored with butter, which in no way will harm the dumplings :))

Good appetite!

Not every professional culinary specialist, and not every experienced housewife, knows how to make delicious tender dough for dumplings. In our article, we will try to describe how to prepare a simple but tasty dumpling dough and tell you a few little tricks. And, despite the fact that the dough is just the basis of dumplings, the approach to preparing it should still be not only creative, but also filled with love! After all, everyone knows that food made with love is much tastier!

Dumpling dough: what does it hide

Let's first understand how dumplings begin. Perhaps someone will say that you should start with meat, making minced meat out of it and then mixing it with onions and spices ... But no! Any dumplings start with dough. Moreover, the dough for dumplings should not only be properly cooked, elastic and elastic, but also soft, smooth and tender. All these qualities are simply necessary in order for a piece of minced meat, which would have previously been flavored with vegetables and your favorite spices, to be cooked in a durable, impenetrable and deliciously tasty bag. And only if the dough for dumplings is prepared correctly - it does not break.

And this gives our piece of minced meat inside the bag to cook in its own juice - broth, which releases minced meat during heat treatment. This is what gives dumplings that delicious and indescribable taste. And if the dough for dumplings was cooked incorrectly or the wrong ingredients were used ... Or, perhaps, even a small mistake was simply closed and the proportions were already incorrectly observed, then the result will be rags of dough floating in a saucepan in the broth along with completely tasteless lumps of minced meat .

Tricks of making dough for dumplings

Here, for example, is how our grandmothers and mothers simply acted: they sifted flour in a slide on the table or into a bowl, or into some deep saucepan. If it was a table, then a recess was made in a hill of sifted flour, into which they then drove an egg (if it was used) and beat it with a pinch of salt (although you can do without this “white death”), and then add a glass of water and start mixing egg with water and flour. By the way, this is one of the most crucial moments! Water every now and then will try to break through the walls of your flour "crater"! And, especially if there is little flour, the water will try to escape along with the eggs. To prevent this from happening, water should be “linked” with flour. First, all this mass is mixed with a fork or whisk, and now, when it thickens a little, it can already be kneaded with your hands. Usually, two or three glasses of flour are enough. This is approximately somewhere between four hundred and six hundred grams.

And for those who are not preparing the dough for the first time, it will not be difficult to understand how to make dough for dumplings. But those who cook for the first time may accidentally overdo it. When kneading, the dough for dumplings will not take in excess flour, only if the cook knows when to stop. A piece of dough should be elastic, smooth, without a “coat” of dry flour. And if you throw it from palm to palm, then a lump of dough should barely noticeably stick to the skin. And if too much flour is mixed into the dough for dumplings, then there is a danger that it will not be possible to roll it out or it will not hold during modeling: all the filling, as we have already said, will be in boiling water. However, you can avoid this with the help of egg white, which should be lubricated with each round of dough for dumplings. But this is still not a very bright prospect and a rather dreary task.

How to fix the situation if the dough for dumplings is made incorrectly

The only case when it is worth correcting the situation in this way is if the minced meat is laid out into a half of a large diameter piece of dough and then covered with the second half on top. In this case, dumplings are cut either with a glass or a glass of a suitable diameter, or with a special device for this method of preparation - a manual dumpling. By the way, there are two more ways to save the day so that neither the time spent nor the products end up in the trash can. The first way: sprinkle the dough with water, put it in a bag or wrap it in cling film and leave it for a while in the refrigerator. If there is not too much flour, this method may work. Second: put the dough for dumplings in a saucepan, pour a little warm water and knead thoroughly, trying not to repeat the mistake with a lot of flour.

In addition to just knowing how to properly make dough for dumplings, you also need to know some tricks. For example, if you add a tablespoon of potato starch to flour, it will turn out to be smoother and more elastic, and its taste will be soft and tender. And when using such proportions for kneading dough as four glasses of flour, a glass of water, then half of the water can be replaced with milk. Milk will not only give tenderness to the dough for dumplings, but also give a denser consistency, which will have a very positive effect on the overall taste of the finished dumplings. Oddly enough, but in the preparation of different dough for various culinary products, there are still many similar processes and common features. For example, preparing dough for pancakes. There are a lot of options for their preparation, but among them there is one that lovers of dumplings should take note of.

In that recipe, ordinary water is replaced with mineral water (the predecessor of mineral water is beer, which also replaced yeast). The chemical reaction of carbon dioxide with flour improves the taste of the dough, and the consistency for making dumplings becomes just perfect. You can also add sour cream, butter, kefir, whey to flour ... Even yogurt will not spoil the dough for dumplings, but only then you need to be prepared for the fact that homemade people will ask you to cook dumplings every day. By the way, an important point in the preparation of dumplings is the “ripening” or “rest” of the dough: who calls it what. It should either be covered with a slightly damp towel and set aside, or put in a bag or wrapped in cling film and put on the bottom shelf of the refrigerator. After 40 - 60 minutes, you can get, roll out and sculpt delicious dumplings!

Dough recipes for dumplings

Dough for dumplings based on milk:

The peculiarity of the finished dough in milk is that, as we wrote above, dumplings have a soft and delicate taste. And the cooking process itself is quite simple, although you can’t call it ordinary.

Ingredients:

• 1 kilogram of white flour;
• 500 milliliters of milk;
• 1 (but not full) teaspoon of salt;
• 2 eggs.

Please note: such a large number of ingredients is designed for a large batch of ready-made dumplings. However, you can, of course, immediately stick dumplings from the whole dough and then store them in the freezer. But you can also store just a supply of dough, just in case. However, you can, of course, take less products, but strictly observing the proportion.

Cooking method:

• Mix in a separate bowl (deep saucepan) milk, salt, eggs and a little flour. The mixture, although it should turn out to be liquid, but not the same as for pancakes;
• Put the resulting dough on a small fire and monitor its ripening. The mass will thicken, so do not forget to mix it constantly. This prevents the formation of lumps. And remember that you can’t bring it to a boil, otherwise your eggs will curdle in your dough!
• Remove the finished homogeneous thickened mass from the stove;
• Pour the rest of the flour and knead the dough well (it should be dense, elastic and not sticky); Leave alone for about thirty minutes - that's it! Your dough for dumplings is completely ready for cutting and sculpting.

About this recipe, we can say that it is the easiest. And no wonder, because it has only two ingredients - flour and kefir. But the most interesting thing is not even in the number of ingredients used, but in the fact that such a recipe can be called universal. The resulting dough will be equally suitable not only for dumplings, but also for dumplings and even pasties! And if you have leftover dough, then you can bake delicious cakes for dinner from it. Another feature of this dough for dumplings is that although you can’t roll it thinly, it is unlikely to tear during cooking. And after, on taste, it turns out gentle and soft. By the way, such a dough for dumplings can be prepared for the future - just freeze it in the freezer. And if necessary, take it out and sprinkle with a little flour, because it becomes too sticky.

Ingredients:

• 250 milliliters of kefir;
• 400 grams of flour;

Cooking method:

• Pour the kefir into a bowl specially prepared for it and then add about half of the flour that you prepared for the dough. Mix everything well with a spoon or whisk.
• Gradually add the remaining flour to the dough, gently kneading it with your hands. Please note that you do not need to pour out all the rest of the flour at once, you need to pour it out in small portions.
• Leave the finished dough for dumplings to rest in the refrigerator for about forty minutes, although a little more is possible. And after, you can get it and sculpt dumplings.

Classic dumpling recipe

Well, where without the classic recipe?

Ingredients:

• 500 grams;
• 2 pieces of fresh eggs;
• 1 tablespoon of vegetable oil;
• 200 grams of water;
• 1/2 teaspoon;

Cooking method:

• Pour the flour onto the table into the slides, making a small recess in it.
• In this recess you need to drive eggs and pour a spoonful of vegetable oil. Pour pre-salted water there.
• Mix everything, gently collecting flour from all sides, until your dumpling dough is cool.
• Knead all the dough until it seems homogeneous enough to you, and after that you can start sculpting dumplings.

The Urals is considered the birthplace of dumplings - it was from there that this dish came into Russian cuisine. However, similar foods exist in the cuisines of many peoples and have a variety of names, for example, in China they are baozi, in the Caucasus - manti and khinkali, in Italy - ravioli. Dumplings are most often boiled, but they can also be fried, baked or steamed. So let's figure it out...

What is the ideal dough for dumplings?

It is difficult to answer this question unequivocally, since there are a huge number of recipes. Proportions and ingredients may differ, even the consistency of the finished dough. The main thing remains unchanged - the dough must be elastic, obedient, it must be thinly rolled out, not torn during modeling and further cooking.

The five most commonly used ingredients in dumpling dough recipes are:

To make the dough more tender, it is kneaded with milk and butter. The latter is often replaced by vegetable - sunflower or olive. Instead of water and milk, you can use:

• kefir or yogurt
• ryazhenka
• serum
• mineral water

If you add turmeric to the dough, it will turn a beautiful yellow color. You can also add finely chopped dried or fresh herbs. Dumplings in this case will look original and acquire an interesting taste.

It would seem that the usual dough, but what scope for creativity and culinary experiments!

What flour to choose for the test?

In the classic recipe, dumpling dough is made from wheat flour, water, eggs and salt. At the same time, flour should be chosen of the highest grade, with a high level of gluten content. Thanks to this, the dough will be pliable and snow-white. But there are recipes in which other types of flour are added, for example:

• rye
• buckwheat
• rice
• corn

There are options for making dough exclusively with one of the listed types of flour. Dumplings made from this dough are especially suitable for those people who follow a gluten-free diet. These types of flour contain less gluten (or no gluten at all), so the dough is more difficult to work with and the finished products hold their shape worse. Dumplings from such a dough are recommended to be steamed, but sometimes they are boiled.

Five of the fastest dumpling dough recipes:

Things to remember while cooking

In the old days, recipes for a successful dumpling test and cooking secrets were passed down from generation to generation. Knowing little tricks, making good dough is easy:

• flour must be sifted so that it is saturated with oxygen and the dough turns out to be more magnificent and tender,
  water, milk or other specified liquid must be used warm, excluding recipes for choux pastry for dumplings,
• dumplings dough must be kneaded well until smooth: it is recommended to knead it for at least 10 minutes,
• the dough must rest for half an hour so that the ingredients combine well with each other and the gluten swells. The resulting dough will be softer and more manageable.