As a liquid base for dumplings, plain water is usually used. But, in practice, dough for dumplings in milk usually turns out to be more tender and elastic. It rolls out well and sculpts well, and the finished products do not lose shape after cooking. You can cook such a semi-finished product in different ways.

Classic dough for dumplings in milk with egg

First, consider classic version. It - dumplings in milk with egg. It is prepared very simply.

Yes, and the most common products for work are required:

  • 250 ml of whole milk (not cold);
  • 10 g of salt;
  • a couple of eggs;
  • 500 g of wheat flour;
  • 17 g odorless refined oil.

The dough is being prepared in stages:

  1. Combine all the flour with table salt.
  2. Sift the mixture of dry ingredients.
  3. Pour the resulting mass into a bowl with a slide.
  4. In the center, make a recess with your hand. Pour the oil there.
  5. Beat eggs separately with a whisk with milk. It will be easier to do this if you get food in advance from the refrigerator.
  6. The whipped mass is also poured into the flour "funnel". Mix it all gently. First, you can act with a wooden spatula or spoon, and then you have to work with your hands.
  7. When the dough stops sticking, it is necessary to knead it, having previously wetted your hands in oil.
  8. Cover the finished lump with a napkin. Allow it to lie down for maturation on the table for at least half an hour.

After this, the semi-finished product will only have to be rolled out, divided into blanks and proceed to the formation of products.

No eggs added

If desired, dumplings can knead the dough without the use of eggs.By the way, many housewives claim that it tastes even softer.

For the test, you will need the following components:

  • 480 g of wheat flour;
  • 1 cup of whole milk;
  • 5 g of salt.

The process of preparing a semi-finished product consists of three stages:

  1. Mix part of the flour (320 g) with flour, and then pour all this with milk and mix well. The mass should be as homogeneous as possible.
  2. Add the remaining flour portioned, and mix by hand. Gradually, the dough will become more elastic. It will no longer stick to either the fingers or the surface of the table.
  3. Gently roll the dough into a lump, wrap it on all sides with cling film and leave for 30 minutes. After this period of time, the work can continue.

By the way, such a semi-finished product can be stored in the refrigerator for a long time. Even the next day, it will fully retain its original properties.

How to make Choux pastry

Experienced housewives are well aware that dumplings are ideal for dumplings. And knead it, both on water and on milk.

To work, you need only four ingredients:

  • 0.5 l of milk;
  • 3-4 g of salt;
  • flour (approximately 500 g);
  • 2 eggs.

How to make choux pastry for homemade dumplings:

  1. Pour milk into the pan. Add eggs to it, a little salt and mix everything thoroughly with a whisk.
  2. In small portions, without stopping mixing, introduce flour. The mass should resemble a slightly liquid pancake dough.
  3. After that, put the pan on the stove and heat over low heat, not forgetting to stir the contents periodically. The mass will gradually begin to thicken. Lumps may appear in it, but this is not so important. After 5-7 minutes, the pan can be removed from the heat.
  4. Add more flour. Knead a dense homogeneous dough. It should not stick to the table and hands.
  5. Roll the mass into a gingerbread man, cover it with a napkin and leave for 25 minutes. Cooked semi-finished product must ripen.

The finished mass is perfectly plastic. In addition, it retains its shape well and does not shrink when rolling. Making dumplings from such a dough is a real pleasure.

Elastic dough for dumplings in milk and water

To prepare the perfect dumplings dough, you need to not only take the necessary ingredients, but also correctly calculate their proportions. In addition, as a liquid base, it is better to take not pure milk, but its mixture with water. Moreover, both components must be warm.

For the correct dumpling test you will need:

  • 450-675 g flour;
  • 1 egg
  • 115 g of milk (necessarily warm);
  • 10 g of salt;
  • 75 g of water (also warm);
  • 17 g odorless refined oil.

To make good dough out of these products, you must:

  1. Dissolve salt in water, and then mix it with milk.
  2. Pour flour onto a table with a neat slide. In the middle, make an arbitrary depression.
  3. Break the egg, pour the saline solution and mix well.
  4. Add oil to the resulting mass and repeat mixing.
  5. Cover the dough with a napkin (so as not to weather) and leave it to ripen on the table. Literally in 40 minutes the mass will be ready for molding.

The result should be a very delicate and really elastic dough that rolls out well and does not swell much when cooking.

On sour milk

To make the dumplings dough softer, it is good to cook on sour milk (kefir or unsweetened yogurt is also suitable). Under the action of this product, more gluten is released from the flour, which makes the semi-finished product more ductile and ductile.

For homemade dumplings, the following recipe is suitable:

  • 350 g of flour;
  • 200 g of sour milk;
  • 5 g of salt.

We cook sequentially:

  1. First, dissolve all the salt in sour milk. Sour-milk product should be approximately room temperature. To do this, it should be removed from the refrigerator in advance.
  2. Pour salted milk into a bowl. Introduce the flour and, slowly, knead a dense and sufficiently elastic dough.
  3. Roll the finished mass into a ball and leave in a bowl for half an hour, covering it with a napkin.

Dumplings from this test are always extremely tasty. Some housewives find this recipe ideal for use in home cooking.

Cooking in a bread machine

It is very convenient to cook dough for dumplings in milk in a bread machine. Two basic conditions are met here: to collect all the necessary ingredients and correctly follow the instructions.

For work you will need:

  • 480 g of wheat flour;
  • 15 g of salt;
  • 1 egg
  • 145 ml of milk;
  • 15-20 g odorless refined oil.

Step-by-step instruction:

  1. Slightly warm the milk and dissolve the salt in it.
  2. Break the egg into a container for kneading dough.
  3. Introduce butter and salted milk.
  4. Pour a measured amount of flour into the mold.
  5. Set the container in the bread machine.
  6. Press the “kneading dough” button. In half an hour the semi-finished product will be ready. But you should not take it out of the form right away. It is necessary to let the dough lie down for at least half an hour so that the gluten can swell well.

Happy bread makers will love this method. The hostess does not need to make any effort, you just need to download the components and wait for the finished result.

With mineral water

To make a simple dumplings dough not only soft, but also useful, you can knead it on mineral water with milk. True, in this case it is necessary to reduce the amount of salt, in the mineral water it is already enough.

For such an unusual option, you need to take:

  • 0.5 kg of flour;
  • 80 g of milk;
  • 160 g of mineral water (preferably carbonated);
  • 35 g odorless refined oil;
  • 1 egg
  • 10 g of salt.

To knead the dough from the listed products, perform the steps:

  1. Pour milk and sparkling mineral water into clean dishes.
  2. Drive an egg into them and mix.
  3. Sift the flour, and then mix it with salt.
  4. Add carbonated egg and milk mixture. Knead the dough thoroughly.
  5. In conclusion, add oil. After the final mixing, a rather elastic kolobok should turn out.
  6. Allow it to lie warm for about 20 minutes.

The dough rolls out perfectly, and after cooking, the dumplings prepared from it perfectly retain their shape - they will not have to be caught in parts from the pan.

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