Tasty at home: the secrets of making dumplings. How to make dough for dumplings with potatoes and cottage cheese Delicious thin dough for dumplings

Often housewives do not like to take up the preparation of dumplings. Test preparation is considered to be a long and boring exercise. With enough experience, the amount of time spent is significantly reduced. And about the taste benefits homemade meals many gourmets will say a kind word. The dough for dumplings is based on the following products: eggs, milk, water, kefir, whey, etc. All varieties of dough recipes are popular on the dinner table. The presence or absence of ingredients decides what the recipe will be. Bad dough recipes are only in the absence of the main ingredients, water and flour.

How to make dough for dumplings on water

Recipe Ingredients:

• Flour - 3 cups.
• Vegetable oil - 2 tablespoons.
• Salt - 1 teaspoon.
• Cold boiled water - 1 glass.

Cooking process:

• Salt and flour are poured into a large deep container. 1 cup of cold water is poured into flour. The ingredients are mixed and left to swell for 15 minutes.
• At the end of the time, the dough should become more pleasant, knead for 2 minutes. with the addition of vegetable oil. The dough will be slightly sticky to the touch.
• Lean dough in water is considered ready for dumplings. It works well for salty fillings and dumplings. If you have free time, you can leave the dough in the refrigerator for 1.5 hours. During this period, it will become more elastic, more pliable.

How to make dough for kefir dumplings

Recipe Ingredients:

• Kefir - 0.5 l.
• Wheat flour - 5 glasses.
• Chicken egg - 1 piece.
• Salt - 1 teaspoon.
• Sugar - 1 tablespoon.
• Soda - 1.5 teaspoons.

Cooking process:

• Wheat flour is sifted through a sieve into a convenient deep container. This process is needed to saturate the flour with oxygen, sift the bugs, worms, garbage, starch plates.
• Sifted flour is mixed with salt.
• Eggs and sugar are beaten in a separate container until a small foam is formed.
• A depression is made in the flour, into which beaten eggs and kefir warmed to room temperature are poured.
• The dough is gradually kneaded, in the process you can add flour in small portions.
• The dough is considered ready after gaining elasticity. This product is perfect for any fillings.

How to make dough for dumplings with milk

Recipe Ingredients:

• Wheat flour - 3 glasses.
• Milk - 1 glass.
• Eggs - 1 piece.
• Vegetable oil - 1 tablespoon.
• Sugar - 1 tablespoon.
• Salt - 1 teaspoon.
• Water - 150 g.

Cooking process:

• 3 tablespoons of wheat flour are mixed until smooth with salt, sugar and milk.
• Vegetable oil, an egg and boiled water at room temperature are added to the prepared mixture. The mixture is stirred.
• The remaining flour is sifted from possible debris and for oxygenation. The sifted product is poured in portions into the egg-milk mixture, which is kneaded until smooth.
• The resulting dough should not stick to your fingers. After 30 min. rest, the dough is ready for further use.

How to make dough for dumplings with rye flour

Recipe Ingredients:

• Rye flour - 3.2 cups.
• Fresh olive oil - 4 tablespoons.
• Linseed seeds - 2 teaspoons.
• Hot water - 1 glass.

Cooking process:

• First of all, flaxseed is poured with boiling water and set aside for a while. This ingredient acts as gluten.
• Pour 3 cups of rye flour into a deep bowl prepared for kneading. The rest of the flour is used for mixing.
• The still warm flaxseed solution and olive oil are also added to the flour. The dough is kneaded until smooth.
• The next step is to give the test elasticity. For this, the dough for 30 minutes. covered with clean cling film. After the expiration of the time, the product is considered ready.

Making dumplings is a whole art. Delicious fruit, berry, vegetable, meat fillings perfectly diversify the dish. Sour cream or butter won't stick together ready-made dough... Onion frying in vegetable oil is used as a connecting link. This option is suitable for meat, potato, mushroom filling. Sweet dumplings are smeared with honey and sour cream or jam. Homemade dumplings are always an appropriate decoration for a festive table.

Gathering a family at the table is not only possible for lunch or dinner. There is another, no less effective way for friendly communication, and this is the collective sculpting of dumplings. The process takes a lot of time, but if you take it up with the whole family, you can soon taste the dish.

To knead the dough for dumplings, you need a minimum of products, but choose the filling yourself. It can be both salty and sweet, it all depends on the quality of which the dumplings will be served, and what traditions exist in your family.

For dumplings, a filling of cottage cheese, berries, mashed potatoes with onion frying or liver mince is used. There are many options, you just have to cook and determine the best one.

History of origin

It has long been believed that the homeland of dumplings is Ukraine, because it is not for nothing that the recipes for this dish are included in all cookbooks with the national cuisine of this country. However, if you go further and study the issue in more detail, it turns out that this dish began to be prepared even earlier in Turkey.

There for modern dumplings there was another name - "dushbara".

Once on the Slavic territory, the dumplings changed a little, the types of filling and the dough itself varied. Today, such a treat is preferred by many families, because, along with excellent taste, it is also economically profitable and allows you to save your budget.

Potatoes take pride of place in the filling.

One of the most popular fillings for dumplings has been and remains potatoes. With various additives (fried onions, herbs, mushrooms, grated cheese), mashed boiled potatoes, makes the dish very satisfying and tasty.

The dough for dumplings is made according to a well-known recipe, as for potatoes, it is boiled until tender and interrupted until smooth by any available method. Salt the cooking water 5 minutes before the tubers are ready, so as not to slow down the cooking process.

The onion, before adding it to the filling, is cut into cubes and fried until golden brown in vegetable oil.

Mushrooms, if indicated in the recipe, are finely chopped before frying and fried until the moisture evaporates. Before you start modeling, the filling is cooled so that the dough does not crumble and the dumplings do not burst in hot water.

How to knead the dough correctly

There are many recipes that you can follow to cook delicious dough for dumplings. By and large, they differ little from each other in their composition, but the mixing methods have some differences. We will now focus on the most common type of dough - unleavened.

And here is a list of the ingredients you need to knead:

Unleavened dough: 6 glasses of flour; 2 small spoons of salt and 2 glasses of clean water.

The dough is very simple to prepare:

1. Dissolve the required amount of salt in cold water.
2. Sift the wheat flour into a bowl and make a funnel in the center.
3. Pour in the salty solution and stir.
4. First, knead the dough in a bowl, then place it on the table and work with your hands until you have a smooth and firm dumpling dough. Tune in to the fact that you have to work for 15-20 minutes, but the result will not disappoint you.

So that you don't have any problems while sculpting, leave the dough to rest on the table, covering it with a clean napkin. After half an hour, when the gluten swells, knead the dough again and divide it into several parts. From each of them, you can now roll out the dough and cut out round blanks with the help of a glass.

Such a product is prepared not only in water, and now I will tell you another recipe.

Lush dough on kefir

In Ukrainian cuisine, the dough is kneaded on the basis of yogurt or kefir. It is in this version that the dish turns out to be especially tasty, each dumpling becomes as if weightless and is eaten very quickly.

Another feature that the dough possesses is the absence of weathering during the sculpting process. Yes, and dumplings are boiled in boiling water for no more than one minute after they float to the surface.

List of ingredients from which the dough is kneaded:

liquid (2/3 water and 1/3 kefir) - 1 glass; 2.5 glasses of water; half a teaspoon of salt and baking soda.

In order to knead the dough, mix water and kefir in a glass. Then:

1. Sift flour into a bowl, add baking soda and salt.
2. Pour the liquid ingredients into the flour.
3. Knead a dough that won't stick to your hands. If you need more flour, you can add more, the main thing is that the dough is elastic and convenient for sculpting dumplings.

The dough should be infused for half an hour. During this time, you will have time to cook and cool the filling to the desired temperature.

Yeast dough for making dumplings

To cook soft dough with the addition of yeast is worth every housewife. After all, this is the only way to be sure that the base for dumplings can be very airy and melt in your mouth.

So, the dough consists of:

7.5 cups flour (or a little more, it all depends on the moisture content of the product); a tablespoon of sugar; 700 ml of water; 20 g yeast; half a teaspoon of salt and the same amount of soda.

Preparation:

1. Heat the water and pour the glass to dissolve the sugar and yeast.
2. In a separate bowl, combine flour, salt and baking soda.
3. Add the diluted yeast and, gradually pouring in the rest of the water, knead to a firm dough.

The dough is almost ready, you just have to wait for it to come up. To do this, cover it and put it in a warm place for one hour. As soon as the dough has increased in volume, put it on the table and start forming the dumplings.

Choux pastry

Many housewives are interested in the preparation of dumplings for future use, since this method can significantly save time without compromising the quality of the dish. And now you can verify this.

Take ingredients like:

250 ml of pure water; 650 g white flour; 30 ml of any vegetable oil; ½ teaspoon of salt.

And now let's take a closer look at the process of kneading dough for dumplings:

1. Boil water and dissolve salt in it.
2. Pour half of the flour sifted through a sieve into a deep dish and pour hot saline solution into the funnel, stirring constantly with a spatula.
3. Sift the rest of the flour and add it to a bowl, knead into a smooth, hard dough.

Before sculpting the dumplings, you need to place the dough in a plastic bag and refrigerate it for 30 minutes. The choux pastry is now ready to use. If there is too much of it, you can freeze the leftovers and start sculpting the dumplings next time.

But I think you won't have to take a long break, because your family will ask you to make a delicious dish very soon.

Dough for lazy dumplings

"Lazy" dumplings, that is, they do not require molding, will save your time and allow you to feed your loved ones and delicious dish a lot of guests.

To knead the dough, you will need:

half a kilo of mashed potatoes; 5 large spoons of flour; one thing a raw egg and salt to taste.

If there are more guests than expected, knead the dough in increasing proportions.

Kneading steps:

1. In cooled mashed potatoes beat in an egg.
2. Season with salt and flour.
3. Stir and let the dough rest for 20-30 minutes.

Now let's start forming dumplings:

1. Sprinkle flour on the work surface and lay out the dough.
2. Roll up the "sausage" and cut it into pieces.
3. Flatten each piece and send to boil in boiling water.
4. 3 minutes after floating, remove the dumplings with a slotted spoon into a deep plate and pour over with melted butter.

Modeling of dumplings

Before portioning the dough, prepare your work surface by dusting it with flour. Cover the part of the base that is not currently involved in the process with a napkin and set it aside. This will prevent the dough from weathering and preserve its properties.

• Roll out a piece of dough into a thin, 3 mm thick layer and cut out round pieces.
• To do this, use a regular glass, it can be found in any kitchen.
• You can make cakes in another way, for this you don't need a glass: roll the dough in the form of a sausage and cut it into 1 cm circles.
• Take the circle with your hands and roll it into a cake with a diameter of 5 cm.
• Put the filling on one half, stepping back from the edge of the workpiece.
• Cover with the other half and shape into a dumpling.
• Watch the quality of the adhesion of the edges, otherwise during cooking the filling will be in water, and you will have one boiled dough on the plate.
• The seam of the dumpling can be made ordinary or, by showing imagination, openwork. In the everyday version, you may not need to use additional efforts, but for treating guests, I advise you not to be lazy and close up the seams with a "pigtail".

When you fill your hand, you will make such a decoration very quickly. So, take the finished dumpling in your left hand (the seam looks to the right) and bend the corner up from the bottom edge. Moving along the entire seam, make folds around the entire seam.

You can give the dumplings a beautiful shape using a regular fork; you need to press down the edges with it flat. You will have grooves that will decorate the dish.

By the way, dumplings are not only in the shape of a crescent. They are also prepared in a square shape. To do this, roll out a layer of dough, divide it into strips. Lay out the filling at some distance from each other, keeping to the center of the strip.

Cover with the other part of the dough and press down on the edges and spaces between the filling. Using a pizza knife, divide the dumplings into separate dumplings and boil them in boiling water.

It doesn't matter which sculpting method you prefer. The main thing in this process is peace and focus on the end result.

Bon appetit and see you soon!

Step 1: choose and prepare flour.

First of all, before making delicious dumplings, you need to choose a very high-quality flour. The second grade of flour would be ideal, it contains a large amount of minerals and vitamins, because during grinding the grains are crushed together with the shell. From such flour, you get an excellent dough for making dumplings, dumplings, pasties, pancakes, and biscuits.

Step 2: sift the flour.

Immediately before preparing the dough, it is recommended sift through the agony y, this is done in order to dry it, loosen it and enrich it with air. Therefore, take a sieve with a fine mesh and sift through it the amount of wheat flour you need to knead into a dry and clean deep bowl. Then add the required amount of salt to the flour and whisk lightly, or better stir the mass with a whisk until smooth. Salt itself is very hygroscopic, absorbs water and retains it, this will make your dough more plastic, tough, but at the same time quite tender.

Step 3: knead the dough.

No matter how funny it sounds, but for 1 glass of flour and 1 egg you need everything 2 tablespoons pure distilled water... Turn the stove on to a medium level, place a kettle of water on it and bring the liquid to a boil. Now, with your clean hand, make a small indentation in the sifted wheat flour and hammer 1 unshelled hen's egg into the notch. Then separate 2 tablespoons from the total amount of boiled water by pouring it into a glass. After the liquid has cooled down a little, and this will take no more than 1 minute, pour water into the notch from the flour to the chicken egg.
Begin kneading the dough by using your hands to pick up the flour from the edges of the slide towards the center and not letting the liquid flow throughout the bowl.

Step 4: knead the dough.

Place the resulting semi-thick dough on the kitchen table, previously sprinkled with sifted wheat flour. And now the hardest part of the cooking unleavened dough is kneading.
High-quality dough should be tight, dense and at the same time easy to mold. Therefore, you need to knead it at least 10 - 15 minutes, but it is better that stronger male hands are involved in this process, then kneading will take you 2 times less time from strength 5 minutes.

Step 5: insist on the dough.

Roll the finished dough into a ball, place in a deep bowl in which you started kneading, cover the container with cling film and leave the dough to stand for 40 - 45 minutes, from this it will become more elastic, which will greatly facilitate the task of rolling.

Step 6: roll out the dough.

After the required time has elapsed, lightly dust the table with sifted wheat flour. Remove the dough from the bowl and cut a small piece from it with a knife, put the rest of the dough back into the bowl and cover with a kitchen towel so that it does not dry out.
Put the cut piece on the table, and roll it out with a rolling pin into a thin layer, the thinner the better, about in 1 millimeter. Start rolling the dough from the middle to the edges, then the layer will turn out to be evenly thin.
Change the rolling direction periodically, making the dough layer thinner and thinner, it should be almost transparent, elastic and smooth. Then make dumplings or dumplings from the dough in any way.

Step 7: Serve the correct dumplings dough.

The correct dough for dumplings immediately after kneading and infusion is used to prepare dumplings. You can also cook pasties, dumplings, noodles from this dough. When cooking roasts in pots, they cover the neck of the containers with such a dough, the dough fits snugly around the pot and is used as an edible lid. Unleavened dough can be stored in the freezer for up to 10 days... Enjoy cooking and enjoying delicious food! Bon Appetit!

- Unleavened dough itself is pretty dry, and if it starts to dry out, roll it into a ball and cover with a damp tea towel for 20 minutes. The towel must be damp, not wet!

- - The dough can be kneaded not in water, but in milk, dry white wine or milk diluted with water.

- - When choosing flour, be extremely careful! Wheat flour is stored for no more than a year, its color should be pale cream or white with a slight yellowish tinge, the only exception to these rules is wallpaper flour. The aroma of high-quality fresh flour should be clean, without foreign odors, dampness or mustiness. The taste of high-quality flour is slightly sweet, loose to the touch and slightly creaks on the fingers. Quality flour is a guarantee of quality dough!

- - After rolling, the dough dries quickly, so during the preparation of dumplings, you should roll out small pieces of dough and quickly sculpt your flour products or invite the whole family to make dumplings, this will greatly speed up the preparation of a delicious dish!

From the basic "flour-water-salt" to "custard", kefir or boiled - each culinary specialist has his own special way. Habit often plays the main role, since the method has already been repeatedly tested in practice. But why not try at least one new and even more simple recipe for dumplings dough?

Main principles

The classic dough is bland, although it can be sweetened for sweet fillings. "Cool", but at the same time plastic, thinly rolling, soft, but not too sticky, and it is convenient to sculpt from it. When frozen, it does not crack, and when cooked, it does not burst. It is hard to disagree that this is the best dough for homemade dumplings!

The dough turns out great on ice water. It does not dry for a long time (moisture retains in it longer), it sticks well when sculpting. However, there are methods that involve the use of warm water, even warmer than room temperature (30-35 ° C). It all depends on personal preference.

"Sick" question for many cooks: how to make sure that the dumplings are not boiled over? And there are some secrets here too.

Easy recipes on water

Thinking how to cook the perfect and quick dough? You may like these methods: it simply cannot be easier and faster. We give three recipes with water of different temperatures! All recipes are made quickly. Consider below step by step recipe.

Option 1

Only three ingredients and no eggs.

You will need:

• flour - 350 grams;
• ice water - 220 milliliters;
• salt to taste.

Preparation

1. Pour water into a deep, comfortable bowl, add salt, and gently sift the flour.
2. Stir the dough with a spoon.
3. Put the mixture on a board, dusted with flour, knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap it in plastic wrap, let stand at room temperature for 15 minutes.

Option 2

And this, too, is the simplest dough. It differs from the previous one only in the presence of an egg and a small amount of vegetable oil.

You will need:

• flour - 2 cups;
• egg - 1 piece;
• water - 0.5 cups;
• vegetable oil - 1 tablespoon;
• salt - a pinch.

Preparation

1. Combine all of the liquid ingredients in a large bowl.
2. Beat the egg into a bowl, add salt, 1/4 of the flour and stir with a spoon.
3. Add flour in portions until it becomes difficult to spoon.
4. Knead with your hands on a table dusty with flour until a steep consistency, the mass should be sticky, but at the same time lag behind your hands without a trace.
5. Leave the dough under the bowl for half an hour.

How to knead the right dough for dumplings in a bread maker? From the same ingredients. Just first you need to fill in all the liquid components, then add well-sifted flour. You need to select a special cooking mode: on some devices it is "Pelmeni", on some - "Kneading the dough". Sometimes it is advised to turn on the "Pizza" mode.

Option 3

Delightfully tender dough for dumplings - of course, custard: it is prepared on the basis of boiling water. How to do it correctly so that you get a beautiful dough like in the photo?

You will need:

• flour - 4 cups;
• water - 1 glass;
• vegetable oil (preferably refined) - 2 tablespoons;
• salt - 0.5 teaspoons.

Step by step cooking

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil water, salt it and immediately pour a thin stream into the flour, while working with a spoon or mixer with a kneading attachment.
3. Pour in oil, stir again.
4. Add the rest of the flour and knead with your hands - a plastic, not sticky mass will come out.
5. Remove the mass, formed into a ball, into a bag and stand for 20 minutes (if you need to leave it longer, put it in the refrigerator).

This is a suitable dough for dumplings, so that they do not boil over and simply do not lose their shape. It does not tear, does not stick, but at the same time adheres remarkably when working. And the edges of finished products do not stale and do not dry out. By the way, you can do it a little in advance and start cooking dumplings the next day.

"Fermented" methods

Serum

The dough for dumplings on whey turns out to be tender, airy, as if "fluffy". How to make dough for dumplings made from fermented milk ingredients?

You will need:

• flour - 3 cups;
• whey - 0.5 cups;
• water (boiled, not cold) - 0.5 cups;
• salt - 0.5 teaspoon;
• soda - 1 teaspoon (no top).

Preparation

1. Pour flour, baking soda and salt into a bowl, stir.
2. Add water to the rim of the glass of whey and stir.
3. While adding liquid to flour, knead the dough. Then keep it in cling film for 20 minutes.
4. Blind dumplings.
5. Place the dumplings in a large saucepan, two-thirds full of boiling salted water. Cook for no more than 1 minute after surfacing.

Asking the question of how to make dough for dumplings, it is quite possible to adopt this simple method. Along with "kefir", it is considered a classic of Ukrainian cuisine.

Whey dumplings are a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use dumplings made from dough in water.

On kefir

Lovers of dumplings will surely like this soft dough. It is lush, unusually tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a variety of fillings.

You will need:

• kefir - 300 milliliters;
• flour - 500 grams;
• soda - 0.5 teaspoon;
• vegetable oil - 2 tablespoons;
• salt to taste.

Preparation

1. Sift flour, salt, add soda.
2. Pour kefir into the hole, prepare a non-sticky dough.
3. Add oil, knead well again.
4. Leave to rest for half an hour.

You have learned many ways to make delicious dough for dumplings. All of them are wonderful in their own way, so it is very difficult to choose "the best dough". We leave this choice to you - after all, only you make the optimal decision about what to prefer for yourself and your family.