Dumplings are a very popular and beloved by many gourmets dish of national Russian cuisine. According to historians, these boiled dough products with filling appeared on the table at the domestic consumer in the beginning of the XV century. Since then, thanks to the fast and uncomplicated cooking technology, dumplings have won the hearts of millions along with high nutritional value and wonderful taste.
There are a lot of recipes for cooking, differing both in the composition of the ingredients used and in the proposed technologies. It is known that dumplings can be boiled, fried in sunflower (or olive) oil, baked in pots, stewed in a slow cooker, etc. In addition to excellent taste, this dish has another remarkable quality - practicality. It’s very convenient to always have a bag of frozen dumplings in the freezer, which will help out if guests suddenly arrive or there is simply no desire to mess with dinner.
The taste of dumplings depends on many factors: both on the nature of the filling, and on the characteristics of the preparation. One of the most important components of success when creating a dish is the type and quality of the dough used. How to make dough for dumplings? This question is often asked by young housewives. Many people want to surprise guests with the high quality of their own cooked dishes. How to make dough for homemade dumplings? We will talk about this in our article.
What dough makes dumplings made of?
The dough for dumplings is both very tasty and unusually simple. The product usually contains flour, water, salt and eggs. The standard test mass should be perfectly white, therefore, it is recommended to use only premium flour containing a large amount of gluten for its preparation. Gluten not only gives the test a snow-white color, but also prevents its digestion, since it acts as a “fastening” element.
Usually, for preparing dumplings, a simple fresh dough is prepared from water and flour (wheat). Some add eggs to the dough, sometimes milk is used instead of water, sour cream or kefir is added. In any case, the dough from which the dumplings will be fashioned should have softness and ductility (stickiness is excluded!) And at the same time be relatively cool. When freezing, dumplings should not crack, and during cooking - open or boil.
How to make dough for dumplings?
There are no special tricks for mixing the product. And yet, the hostess who decided to cook dumplings should adhere to some rules. Those wishing to learn how to make dough for dumplings at home, experts assure that the products will turn out to be tasty and strong, if the dough is rolled out correctly, having achieved the optimal thickness of the layer. A steep and stuffed mass will not be sufficiently ductile. Answering the question of how to make dough for dumplings, experienced housewives advise rolling it out as thinly as possible so that as many fillings can be put in each dumpling. The thickness of the formation should be 1-2 mm.
Many experienced housewives believe that it is most convenient to fashion dumplings from square billets, although the classic way is to form long dough strands and then cut them into small “pads”. Each “pillow” is then rolled out in a circle.
Sometimes the housewives are interested in how to make dough for dumplings, so that it turns out colorful. You can tint the dough with various natural dyes. Yellow color can be created by adding a pinch of turmeric, saffron (1 gram) or instead of one whole egg, put 2-3 bright egg yolks in the dough. Green color can be achieved using spinach puree (two parts flour for one part spinach). Red color is obtained by adding tomato paste (one tablespoon is added to one egg in the recipe).
If you strictly follow the instructions in each recipe on how to make dough for homemade dumplings, everything will surely work out - a dense plastic test mass will be created, which will not break when rolled. It will be easy to fashion strong and delicious dumplings out of it.
Main types
Mistresses may be interested in various options for kneading dumplings for dumplings, allowing them to experiment with their recipes and constantly produce new delicious dishes. The main types of dough for dumplings are: sour cream, egg, custard, vegetable, kefir, etc. About some of them (the most popular) - later in the article.
About Choux pastry
This recipe, according to many, is good precisely because the product created by the method proposed in it (we make dumplings for dumplings with hot water) is soft, elastic, and it rolls out quite easily. Working with a mass that does not stick and does not tear is one sheer pleasure. Choux pastry can be stored in the refrigerator (in a bag) for two to three days. In addition to dumplings, you can also make pies, dumplings and pasties from it.
Ingredients
How to make choux dough for dumplings? To prepare a large batch of ravioli, use:
- water - one and a half glasses;
- two eggs;
- six glasses of flour;
- one teaspoon of salt.
Cooking
Creating a test involves the following actions:
- Two glasses of flour are brewed with boiling water (half a cup), i.e. boiling water is simply poured into the flour and stirred with a spoon.
- After mixing the flour with water into a homogeneous mass, add the rest of the products - water (one glass), salt, eggs and the remaining flour (3-4 glasses).
- Next, you should knead the dough well with your hands and leave for 20-30 minutes to "rest". You can save the product from airing by wrapping it in a film or putting it in a bowl and covering it with a plate or a lid.
Chicken lean dough (no eggs)
This recipe is especially relevant now during Lent. Use:
- flour - 3 cups;
- sunflower oil - 75 ml;
- boiling water - 1.5 cups.
How to cook?
Combine the flour with sunflower oil and salt. All mix well and pour a thin stream of boiling water. It is necessary to constantly knead the dough with a spoon to avoid the formation of lumps. Next, sprinkle flour on the table and spread the dough on it, which is then kneaded by hands until elasticity is achieved. Then they wrap it with cling film and leave it to rest for half an hour. After this time, you can start making dumplings from the finished product.
Classic dumplings dough
Another recipe that is useful to those who want to learn how to make dough for dumplings on water. This cooking method is the most traditional and common. The dough must be rolled out as thin as possible (but not to the state of tissue paper). This recipe uses very cold water, which can be obtained by placing a glass of liquid in the freezer. In the composition of:
- half a glass of cold water;
- two large eggs;
- salt - one teaspoon;
- two glasses of flour.
How to cook?
Knead the dough on a large cutting board, on a table or in a bowl. After mixing salt with flour, build a slide. A small hole is made in the center, where eggs are driven in one at a time and mixed with a fork. Then pour cold water in portions and knead the dough with your hands. It is necessary to dazzle and knead the ball. The dough is tight enough to allow it to be rolled into a thin layer. Add a little water to the dry dough, add flour to the excessively sticky and soft. After 10-15 minutes, thoroughly kneading, leave the dough for an hour to rest. It is necessary to ensure that it does not get windy: the product lying on the table is covered with a napkin, a bowl (inverted) or a towel.
Kefir dough
We offer those who wish to learn how to make dough for homemade dumplings, a recipe for yogurt. The use of only two components is provided - kefir and flour. From such a test, which cannot be rocked too thinly (but it is strong enough and does not break during cooking), besides dumplings, you can also make dumplings and pasties. Soft dough has a pleasant taste. After freezing, it is thawed and a little flour is added to remove excess moisture and stickiness. For cooking use:
- 250 ml of kefir (one glass);
- flour - 350-400 grams.
About the cooking method
Kefir is poured into a bowl, add flour (half a serving) and mix with a spoon until smooth. Then, in small portions, the remaining flour is introduced, carefully kneading the dough with your hands. Then he is allowed to lie in the refrigerator for about 40 minutes, after which they start modeling dumplings.
Milk dough
Those who are interested in making dumplings dough should definitely like the recipe for making milk. Dumplings from it turn out to be unusually tasty, soft and tender. Preparing the product is quite simple, although somewhat unusual. For a large number of dumplings use:
- flour - 1 kg;
- milk - 0.5 l;
- salt: one teaspoon (incomplete);
- two eggs.
How to cook?
In a saucepan mix eggs with salt and milk. Add the amount of flour necessary to obtain a batter, like pancakes. Then it is put on fire (light). As it warms up, the mass thickens and swells. It should certainly be mixed to avoid burning. It is necessary to ensure that the consistency of the mixture is uniform, without lumps. After thickening, the dough is removed from the heat. In no case should you bring the dough to a boil. Otherwise, egg white may curl. Then add the remaining flour and knead well. The consistency of the test should be dense, non-sticky, elastic. Half an hour the dough should lie down before it starts to be cut.
Mineral Water Dough Recipe
The list of ingredients:
- mineral water - one glass;
- flour - 3 cups;
- salt - 5 grams;
- oil (sunflower) - 60 ml;
- 1 egg
- sugar - 20 grams.
Break the egg into a bowl and beat it lightly with salt and sugar. Then add oil (sunflower) and mix. The flour must be sifted to ensure its saturation with oxygen and to prevent the formation of lumps in the process of kneading. Kneading the dough is recommended using a mixer, pouring flour (sifted) in portions. Then the dough is kneaded by hands until a state of smoothness and uniformity is achieved. Cover it with a bowl and leave to rest for twenty minutes. After expiration, you can start modeling dumplings.
About whey test
Structure:
- 250 ml of whey;
- yolks - 2 pcs.;
- flour - half a kilogram;
- salt;
- oil (vegetable) - 3 tbsp .;
- ice.
Flour sifted slide on the table. In the center they make a recess. A piece of ice is rubbed on a grater and quickly, so that the ice does not melt, spread it in whey. Add the yolks with salt and oil. All mix well. Next, the mixture is gradually poured into the depression made in the flour, and the dough is kneaded until it stops sticking to your hands and becomes elastic. Then a metal bowl is poured with boiling water, wiped dry with a clean cloth and cover the dough, which is left to reach for half an hour.
About the sour cream test
Use:
- sour cream - 50 grams;
- water - 80 ml;
- baking soda and salt - one pinch each;
- 300 grams of flour.
Combine flour and salt, sift. Add soda to sour cream, add flour and mix. Then, with constant stirring, pour in a thin stream of water and knead the steep dough. It must be ensured that it is not clogged. As soon as the dough begins to lag behind hands, it is wrapped in a plastic bag and left to rest for twenty minutes. After a while, it will become elastic and smooth. You can begin to cut it.
How to cook colorful dough?
Use products:
- 120 ml of oil (rast.);
- water - 2 glasses;
- salt;
- beets (large);
- greens (one bunch);
- flour.
Beets are peeled and grated. Spread in cheesecloth, squeeze the juice and pour it into a mug. Greens are rinsed, finely chopped with a knife, spread in a saucepan and pour cold water (one glass). Greens are cooked on low heat for 15 minutes, then filtered through cheesecloth. Knead the dough in three colors: red, green and white.
To do this, beet juice is mixed with oil (80 ml) and salted. Gradually add flour (sifted) and knead the dough (it should become soft and stop sticking to your hands). Sunflower oil (20 ml) is poured into the broth of greens and salted. Next, pour flour into the mixture and knead the steep dough. 20 ml of oil (sunflower) is poured into water (cold), soft dough is salted and kneaded. Cover it with a clean towel and leave it to rest for half an hour.