The most difficult part in the process of making dumplings is kneading dough. It depends on how correctly cooked the dough for dumplings is, whether it will be easy to sculpt them, and whether the finished dish will crumble during cooking.

Classic dumpling for dumplings - step by step recipe

It is considered classic because it is suitable for preparing a wide variety of dumplings, regardless of the chosen filling. It consists of simple products, and the cooking process itself does not take much time.

Essential Ingredients:

  • 1 egg
  • about 2 cups of flour (depending on its quality, it may take a little less or more);
  • 50 ml of water;
  • salt.

Cooking process:

  1. It is important that the water on which the batch is carried out is at room temperature. Hot or ice water cannot be used, as the consistency of the dough will be unacceptable.
  2. Flour must be sifted through a sieve. Thanks to this procedure, it is saturated with oxygen. As a result, the dough will turn out lush and soft.
  3. In a flour above, make a funnel, where to add a little egg whipped with salt. Start kneading the dough.
  4. Gradually pour small portions of water here, continuing the batch.
  5. Knead should be until it acquires a uniform consistency and sticks.
  6. Cover the kneaded dough with a film or a damp towel. Leave for about half an hour - an hour.

Cooking on kefir

If you want to get a more tasty and magnificent dough, you can replace the water with kefir. Thus, dumplings are prepared, both with salted and with sweet filling.

Required Products:

  • 250 ml of kefir (its fat content can be any);
  • 3 cups premium flour;
  • a pinch of baking soda;
  • salt.

Cooking process:

  1. Before you start kneading, you need to sift the flour several times.
  2. Mix it with salt and make a small funnel at the top.
  3. Pour kefir with soda in small portions.
  4. Knead until smooth.
  5. Before starting the process, the dough needs to be kept for some time (30-60 minutes). To do this, cover the container in which it is located with a film or towel.

Yeast dough

Usually, dumplings use fresh dough. But, if you have to cook them with berry filling, then you can use the recipe, with the addition of yeast. Such a dumpling for dumplings with cherries or other berries is very lush. Steaming is recommended.

Required Products:

  • 500 ml of kefir (you can use kefir of any fat content);
  • about 600 g of baking flour;
  • 10 g of yeast;
  • a tablespoon of granulated sugar;
  • a pinch of salt;
  • half a teaspoon of soda (no need to extinguish).

Cooking process:

  1. Kefir needs to be slightly warmed up (approximately to 35-40 degrees, not higher).
  2. Stir warm yogurt with salt, sugar and yeast (you can use not only fresh, but also dry). Add soda. After the mixture is mixed, it must be allowed to infuse for 20 minutes.
  3. Gradually, taking small portions, introduce flour here, kneading everything with your hands. When the mixture stops sticking to your hands, you need to cover it with a towel and place it in a warm place for 30-40 minutes so that it comes up.
  4. Kefir for this recipe can be replaced with yogurt, natural yogurt or sour milk.

We cook on mineral water

Another universal dough recipe for dumplings with potatoes or other fillings. It is soft and elastic at the same time, it is not damaged during sculpting or cooking.

Essential Composition:

  • a glass of mineral water (it is better to use slightly carbonated);
  • 1 egg
  • about 4 glasses of flour (the exact amount depends on the quality of the flour);
  • 50 ml of high-quality refined oil;
  • a little salt and granulated sugar.

Cooking process:

  1. Sift flour several times with a sieve, placing it in a deep container.
  2. Mix with granulated sugar and a pinch of salt.
  3. Make a recess where to add the egg (slightly beaten) and vegetable oil. Mix.
  4. Pour water in parts, knead to an elastic state.
  5. If necessary, add flour.
  6. After kneading, set the dough for a short while so that it lies at room temperature. After about half an hour, you can begin to form finished products.

Choux pastry

The dough has such a name because boiling water is used to knead it. Choux pastry is used for modeling not only dumplings. It makes excellent dumplings and noodles. Ideal for this recipe will be dumplings with potatoes or mushrooms.

Required Products:

  • 1 cup boiling water;
  • 400 g flour;
  • 50 ml of refined sunflower oil;
  • some salt.

Cooking process:

  1. First you need to boil water and pour it into a deep bowl.
  2. To this also add oil (it is important that it is refined), salt and half the flour sifted in advance.
  3. Using a whisk, mixer or just a fork, knead all components until smooth.
  4. Add the rest of the flour here in small portions. If after this the dough turns out to be tight, it needs to be wrapped in a film or put in a bag for half an hour. Such a trick will help make it soft.
  5. If the dough immediately turned out to be soft and elastic, you can proceed to the formation of dumplings.

With the addition of starch

If starch is added during the preparation of dumplings, the dough will be elastic and will not tear when forming the product.

Required Products:

  • half a glass of cold water;
  • half a glass of potato starch;
  • 1 cup of flour (depending on its quality, it may take a little more or less);
  • 1 tablespoon of refined sunflower oil;
  • salt.

Cooking process:

  1. Pre-sift the flour, mixed with salt and potato starch.
  2. From above make a small funnel where to add liquid ingredients (water and oil).
  3. Knead all components to an elastic state and wrap in a film so that the dough lay for about 30 minutes.

Dough on the water

Such dumplings can be prepared in fasting, as they do not contain eggs or dairy (sour-milk) products. All you need is water, flour and salt. To achieve maximum ductility, the water should be hot, but not boiling water. The optimum temperature is 70-80 degrees.

Required Products:

  • 1 glass of water;
  • 600-700 g of flour (depends on its quality);
  • salt.

Cooking process:

  1. Heat the water by dissolving the salt in it.
  2. Place the sifted flour in a deep bowl.
  3. Make a small funnel on top where to pour water in small parts. In this case, you must constantly interfere.
  4. As soon as the mass becomes homogeneous, the bowl should be covered with a film and left for half an hour.
  5. After half an hour, knead the mixture once again and the dough becomes ready to form products.

In milk

The dough made on milk will be very flexible and at the same time tender.

Required Products:

  • 250 ml of warm milk;
  • 3-4 cups flour (depending on its quality);
  • 1 egg
  • 100 ml of water (slightly warmed up);
  • 1 tablespoon of sunflower oil;
  • salt and sugar.

Cooking process:

  1. Mix a small part of the flour (about ¼ part) with sugar and salt, making a deepening.
  2. Pour milk here and mix until smooth.
  3. Add a little beaten egg and mix thoroughly.
  4. Add the remaining liquid ingredients (water and oil), mixing until smooth.
  5. By adding a little flour, knead until the dough is elastic and strong, while it does not stick.
  6. Leave it wrapped in film for 30 minutes and start sculpting products.

Kneading in a bread machine

Those who have a bread machine at home can greatly facilitate the task and prepare the dumpling for dumplings with its help.

Required Products:

  • table egg;
  • 400 ml of warm water (not hot);
  • 900 g of premium flour;
  • 1 tablespoon of sunflower oil.
  • salt to taste.

Cooking process:

  1. Pour liquid components (oil and water, which should be warm) to the bottom of the bread pan.
  2. Add salt and break the egg.
  3. Gently pour out pre-sifted flour.
  4. Close the lid and turn on the bread machine in the "Dough" mode.
  5. On average, this process takes 90 minutes, although the time may vary depending on the model of the device.
  6. After the signal, the dough can be taken out and molded dumplings.

The most popular fillings for dumplings

There are many different recipes for preparing dumplings for dumplings, but it turns out that there are no less options for fillings. It can be sweet, salty, spicy, etc.

The most popular of them can be called:

  1. Mashed potatoes with fried onions and black pepper.
  2. Braised cabbage with carrots and tomato paste.
  3. Stewed sauerkraut.
  4. Raw potatoes grated with spices.
  5. Mashed potatoes with fried mushrooms.
  6. Mashed potatoes with boiled and chopped liver.
  7. Boiled meat twisted through a meat grinder with fried onions.
  8. Unsweetened cottage cheese with a raw egg.
  9. Sweet curd or cottage cheese with sugar and a raw egg.
  10. Berries with sugar (strawberries, strawberries, cherries, currants, etc.).
  11. Apples with sugar and cinnamon.

The secrets of making dumplings

To make the finished dish the most delicious, during the preparation of the dough you need to adhere to some rules:

  1. For the preparation of dumplings with salt filling (potatoes, cabbage, meat, mushrooms, etc.) it is better to choose a fresh dough on water or choux.
  2. Kefir or yeast dough will be better combined with sweet berry fillings.
  3. So that it turns out to be elastic and does not begin to tear during the formation of dumplings or during their cooking, when mixing, you can add a little vegetable oil.
  4. Knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
  5. After kneading it should have a good rest. To do this, it is covered with cling film, or placed in a bag and left at room temperature for 30-60 minutes.

Dumplings with salted fillings (potatoes, cabbage) are boiled for 5 minutes.Sweets are taken out immediately after the water in the pan boils, and the dumplings themselves rise to the surface.

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