The dough for dumplings is a kind of thing in itself. Everyone considers it elementary and easy to prepare even for children, however, in practice, they often face the fact that the result is either very liquid and leaks, or vice versa, too cool. You can try making dough for dumplings in water or milk, twist and turn in all directions, and still get a boiled oak piece of dough at the exit.
How to get the winner out of the battle with a
fresh dough and provide yourself with delicious dumplings and dumplings, we will consider in this article.
Foundation basis
The dough that is used in the preparation of dumplings should be:
- Durable. Otherwise, when cooking, you risk getting dumplings in the broth from the filling. A particularly funny "brew" of lilac color is obtained if the dumplings were with cherries.
- Thin. Roll out the dough too thick, and you get a tasteless lump in which, like in the lottery, you have to look for the filling, and not the fact that you will be the winner. This is especially true for those who prepare a lean dish and are supposed to dough for dumplings on the water - it is considered less durable.
- Homogeneous. There is no need to explain here - few people will try to bite lumps of flour when trying to bite a juicy dumpling.
Water and flour
The most favorite recipe for dumplings and dumplings is considered fresh dough on water. It does not require special products, the only “but” is it is less durable than the analogue with the addition of eggs.
In practice, the dough for dumplings on the water shows itself perfectly in work, it is enough just to get used to and not roll it to transparency. So the recipe:
- slightly warm water - 0.5 liters;
- salt - 1 tbsp. spoon without a slide;
- flour - 1500-2000 grams.
Cooking process
Dissolve the salt in water.
Sift the flour on a work surface with a slide, make a recess in it, and slowly pour salt solution into it, gradually kneading the dough. For evenness, move in a circle, collecting flour from the edges. If the mass sticks, then add more flour.
Stir the resulting dough for about 5 minutes. Its consistency is very important in order to make successful dumplings. The recipe for water dough implies that you will need a lot of flour, but do not overdo it - the dough should be elastic, but not stone, and give in to pressure.
Cover the finished dough with a towel and let it rest for 40 minutes so that gluten develops in the dough.
When rolling out the dough, try not to overdo it by adding flour, as it can become too steep and the edges of the products stick together unstable.
And eggs there too
Many housewives love to make dough for dumplings in water with an egg. Their preferences are understandable, since such a dough is more durable than the previous one and allows you to roll the workpiece layer thinner without risk of getting an unpleasant surprise when cooking.
To cook it, take:
- flour - 600 grams;
- salt - 10 grams;
- water - 200 ml;
- eggs - 3 pcs.
Beat eggs with water and salt until smooth.
Sift flour onto a work surface, make a hole in it.
Pour the egg mixture into the hole and knead the dough as described above (see dough in water without eggs). Further, the principle of standing and cooking is also similar.
Choux pastry for dumplings and dumplings
For those who want to try something new, we recommend making choux pastry. It even tactilely differs from its predecessors - softer, more ductile and supple. It rolls out very easily and pleasantly, practically does not absorb excess flour. Ready-made custard dumplings are distinguished by a more delicate and even melting shell texture, which, however, does not affect its strength.
So the recipe:
- boiling water - 200 ml;
- salt - 1/2 tsp;
- vegetable oil - 2 tbsp. spoons;
- flour - 500 grams.
Sift the flour with a slide on the work surface, make a hole in it.
Pour salt into flour, add vegetable oil and, without stopping stirring, pour boiling water.
Knead the dough, adding flour if necessary. Cover with a towel and let stand for half an hour, then use.
Yes, there is only butter, flour, water, salt. Despite this, the dough is wonderful.
Mineral water dough for dumplings and dumplings
Again, for those who want to move away from the "classical school". The recipe is a bit more complicated than the previous ones, but it proves worthy both in working with it and in eating, so it deserves attention. To implement it, you need products such as
- mineral water with gas - 200 ml;
- eggs - 1 pc;
- flour - 700-800 grams;
- salt - 1/2 tsp;
- sugar - 1/2 tsp;
- vegetable oil - 4 tbsp. spoons.
Mix in a bowl with a whisk until smooth all products except flour.
Continuing to mix, begin to sprinkle flour until you have a firm, but soft, consistency in the dough.
If you plan to make not dumplings or dumplings, but pasties, then prepare this dough in mineral water, just remove the eggs from the recipe.
Stuffing Options
We found out how to cook the dough, it remains a small matter - choose a filling to your liking. We have selected several options that you might like:
- Cherry (blueberry). For its preparation, take 500 grams of pitted cherries (blueberries). If the berry is frozen, defrost it and drain the juice. If fresh, sprinkle with sugar a little, let stand for half an hour and again drain the released liquid.
Mix with 150 grams of sugar. When you spread the filling on dumplings, add a pinch of starch to each for more strength.
- Curd (salty). For this filling, mix 250 grams of cottage cheese, 1 yolk, a pinch of salt and 2 tbsp. tablespoons finely chopped greens.
- Curd (sweet). Wipe 250 grams of cottage cheese through a sieve, mix with 1 egg, 3 tbsp. tablespoons of sugar, a pinch of salt and a small piece of butter. You can also add a pinch of vanilla sugar and a couple of tablespoons of steamed raisins.
- Mushroom. Finely chop a kilogram of mushrooms, put in a hot frying pan with a drop of vegetable oil, cover with a lid - the mushrooms will immediately release the juice. Cook them over low heat until cooked. Separately, fry 2 finely chopped onions. Mushrooms and onions through a meat grinder, add salt and pepper. A great option for those who want to cook lean dumplings - the recipe for a water test will help you comply with all the conditions of the Fast.
- Potato Boil 500 grams of pre-peeled potatoes in salted water. Drain, add 100 grams of butter and make a smoothie.
Separately, fry 1 large onion, add to the potatoes. Salt and pepper to taste. Add your favorite greens if you wish.
- Vegetable Chop finely 1 carrot and 1 onion. Fry in butter until clear. Thinly cut cabbage (500 grams), add to vegetables and simmer over low heat under a lid until cooked. Salt and pepper. If desired, you can add 1 tbsp. a spoonful of tomato sauce and your favorite greens.
- Apple filling. It turns out very juicy, so pay attention to how to cook the dough on mineral water - this recipe is perfect for juicy fruits. Peel and finely chop 500 grams of apples, add a third cup of sugar and let stand for 15 minutes. Everything, the filling is ready.
- Cheese. Take 200 grams of soft cheese and 100 grams of hard (preferably with an intense flavor). Grind in a blender or meat grinder. Add 1 teaspoon of starch.
- Fish. Boil 1 kg of low-fat fish fillet, cool and chop. Separately, fry a couple of small onions until golden brown, add to the fish. Salt, pepper.