Delicious recipe for tender dough for dumplings. Dumplings on the water - an impressive variety of recipes. Ways to cook dumplings on the water with different fillings. Eggs - use or not

Vareniki are cooked everywhere, but they are most popular in Ukraine. Local chefs make them from wheat flour with the addition of kefir, salt and soda. Eggs are not used. Purchased semi-finished products cannot be compared with self-kneaded dough for dumplings.

The classic recipe is often used, but there are other ways. In particular, replacing kefir with boiling water allows you to get choux pastry, which goes well with sweet fillings. Sour cream makes the delicacy more tender, and eggs - elastic.

calories

Ingredients:

• Flour - 600 g.
• Kefir - 0.5 l.
• Fresh yeast - 10 g.
• Sugar - 1 tbsp. a spoon.
• Soda - 0.5 tsp.
• Salt - 1 pinch.

Cooking:

1. Combine warmed kefir with sugar, salt, soda, yeast. Stir the resulting mixture with a spoon and set aside for 20 minutes.
2. After the time has elapsed, gradually add the sifted flour and knead the base with your hands. Soft, non-sticky mixture, cover with a towel and hold in a warm place for half an hour.

If there is no kefir, take sour milk. Instead of fresh yeast, dry yeast will do.

Diet recipe on water without yeast

How are dumplings prepared? Just. The ingredients are combined in a suitable bowl and thoroughly mixed. But even with this simple task, not everyone copes.

Ingredients:

• Water - 250 ml.
• Eggs - 2 pcs.
• Flour - 800 g.
• Salt - 1 teaspoon.
• Vegetable oil - 4 tbsp. spoons.

Cooking:

1. Pour half of the sifted flour into an enamel pan. Boil water. In a separate container, beat the eggs with the addition of salt and vegetable oil. Add the warm liquid to the egg mixture and beat with a whisk until frothy.
2. Combine everything with flour and put on fire. Stir constantly for several minutes.
3. After cooling, add the remaining flour and knead the elastic mass. Cover it with a towel and leave for half an hour.

Yeast-free water dough is also suitable for making delicious dumplings. For this reason, it is considered universal.

What can be done from the dough for dumplings

Often, after cooking, the housewives have unused dough, which is a pity to throw away. This is optional. Various delicacies are prepared from it, which are characterized by high satiety, incredible taste and ease of preparation.

Crispy biscuits

The recipe is considered universal because it allows you to prepare a salty snack or a sweet addition to coffee or tea. Shortbreads are often used as a base for mushroom or cheese paste. They go well with jam, jam, powdered sugar or condensed milk.

Cooking:

1. Divide a piece of dough for dumplings into balls the size of a walnut. Roll each with a rolling pin to make pancakes 3 mm thick.
2. Fry the blanks in a pan with the addition of oil. When the biscuits are golden on one side, flip over.
3. Place on paper towel to drain excess oil.

Everyone wants to make delicious dough for dumplings so that it is tender and the dumplings do not fall apart. But not everyone knows how to make dough for dumplings correctly. We will tell and show you how to cook dough for dumplings so that your dumplings just melt in your mouth. Once you learn how to make dumpling dough, you can make it for other dishes too, such as dumplings.

You can choose the dough recipe for dumplings according to your desire. There cannot be one best dumpling dough. When you think about how to make dough for dumplings, you will be guided by your own tastes, and, as you know, they are different for everyone. For example, there are dumplings with kefir dough, dough for dumplings without eggs, dough for dumplings on water, dough for dumplings on milk, dumplings on yeast dough. Dough for dumplings with potatoes, dough for dumplings with cottage cheese can be prepared in different ways. The dough recipe for dumplings with potatoes can be ascetic: water, flour, salt. But it’s better to replace the water with milk, so you get more delicious dumplings. The dough, a recipe for kefir, if used, will be more magnificent. Accordingly, there will be more tender dumplings. The kefir dough recipe is also suitable for making dumplings with cherries. The dough recipe for dumplings can also use sour cream, it is also often added to the dough. Cherry dumplings are a recipe that both adults and children love. Dough for dumplings with berries are prepared with the addition of vegetable oil and kefir. Using the dough for dumplings on kefir, you can make dough for dumplings with cherries, dough for dumplings with blueberries, dough for dumplings with strawberries. If you are planning to make cherry dumplings, choux pastry is also a great option. The dough for steamed dumplings is prepared with the addition of kefir. So very soft steamed dumplings are obtained. The dough recipe also comes with an egg, which holds the dough together well, as a result of which your dumplings will not fall apart for a couple. The dough, the recipe of which we can also recommend for steamed dumplings, is prepared with yeast.

Dough for dumplings it is convenient to knead in the bread machine, because the bread machine keeps the set temperature for a long time, and the dough for dumplings is well aged in the bread machine. The recipe for such a dough for dumplings does not differ from the usual one, just a bread machine will make the cooking process more convenient. A few words on how to knead the dough for dumplings. Sift the flour, make a recess in it, drive in the egg and pour in the liquid - water, kefir, milk. Then knead until the dough stops sticking to your hands. You can look at our photo recipes to see how to knead the dough for dumplings.

Step 1: Select and Prepare Flour.

First of all, before cooking delicious dumplings, you need to choose a very high-quality flour. The second grade of flour will 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, shortbreads.

Step 2: Sift the flour.

Immediately before preparing the dough, it is recommended sift flour y, they do this 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 for kneading into a dry and clean deep bowl. Then add the right amount of salt to the flour and beat lightly, but rather mix the mass with a whisk until smooth. Salt itself is very hygroscopic, absorbs water and retains it, this will make your dough more plastic, tight, but at the same time quite tender.

Step 3: Knead the dough.

As funny as it may sound, but for 1 cup flour and 1 egg you need everything 2 tablespoons pure distilled water. Turn on the stove to a medium level, put a kettle of water on it and bring the liquid to a boil. Now, with a clean hand, make a small indentation in the sifted wheat flour and drive 1 unshelled chicken egg into the indentation. Then, from the total amount of boiled water, separate 2 tablespoons by pouring it into a glass. After the liquid has cooled down a little, and it will take no more than 1 minute, pour water into the recess from the flour to the chicken egg.
Start kneading the dough by using your hands to gather the flour from the edges of the hill towards the center and not allowing the liquid to spread all over the bowl.

Step 4: knead the dough.

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

Step 5: We insist the dough.

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

Step 6: Roll out the dough.

After the required time has elapsed, lightly sprinkle the table with sifted wheat flour. Remove the dough from the bowl and cut off 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 become weathered.
Put the cut piece on the table, and roll it with a rolling pin into a thin layer, the thinner the better, approximately in 1 millimeter. Start rolling the dough from the middle to the edges, then the layer will turn out to be evenly thin.
Periodically change the direction of rolling, making the dough layer thinner and thinner, it should be almost transparent, elastic and smooth. After that, cook dumplings or dumplings from the dough in any way.

Step 7: serve the correct dough for dumplings.

The correct dough for dumplings is used to make dumplings immediately after kneading and infusion. You can also cook pasties, dumplings, noodles from this dough. During the preparation of roasts in pots, the mouth of the containers is covered with such dough, the dough fits tightly around the pot and is used as an edible lid. Unleavened dough can be stored in the freezer for 10 days. Cook with pleasure and enjoy delicious food! Bon Appetit!

- - The unleavened dough itself is quite dry, and if it starts to dry out on you, roll it into a ball and cover with a damp kitchen towel for 20 minutes. The towel must be damp, not wet!

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

- - When choosing flour, be extremely careful! Wheat flour should be stored for no more than a year, its color should be soft cream or white with a slight yellowish tint, the only exception to these rules is wholemeal 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. High-quality flour - a guarantee of high-quality dough!

- - After rolling out, the dough dries quickly, so while making 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!

I rarely make dumplings, but dumplings very often, and after trying many recipes, I settled on this one! I advise!

Ingredients

✓ sunflower oil - 3 tablespoons;

✓ salt - 0.5 teaspoon;

✓ wheat flour - 3 cups;

✓ boiling water - 1 cup;

✓ chicken egg - 1 piece.

Recipe

We break one chicken egg into a small container (it is very good to use a fresh, homemade egg for making dough on water) and beat it with a fork.

Add salt to the beaten egg (according to the recipe) and mix everything well.

Then pour the sunflower oil into the egg mixture and again mix everything thoroughly until smooth.

We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baking, any product that you make from dough, depends on the flour).

Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small indentation in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour hole, as it were, we combine the flour with the egg a little).

Since we will be making custard dough for dumplings and dumplings, you first need to prepare one glass of boiling water (very hot water) and now I will tell you how to knead the dough for dumplings correctly.

Pour boiling water into a bowl with flour and an egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Tip: Initially, I knead the dough with a spoon, and then switch to kneading with my hands. The dough is soft and kneads very well.

The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

From the finished dough we make a ball, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.

After this time, dumplings and dumplings with any filling can be sculpted from custard dough.

Dumplings and vareniki prepared on the basis of this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from the minimum number of ingredients.

It is very easy to work with such a dough: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so delicious that you just lick your fingers. My friend very often cooks dumplings with stewed cabbage.

Well, tender, soft, fragrant dumplings with meat filling - amazingly delicious.

Bon Appetit!

Everyone loves dumplings, especially if they are served with fresh sour cream, juicy gravy, sweet jam or fragrant condensed milk. All this is possible to implement and make a delicious dish if you prepare the right dough. And about how to prepare the dough for dumplings, then we will talk.

Such a dough can easily be called classic, because only standard and necessary ingredients are used for it: flour, salt, water and eggs. There is absolutely nothing superfluous here, which means that it is quite easy to prepare it.

• 2 cups of flour;
• 0.25 cups of water;
• 1 chicken egg;
• 1 pinch of salt.

Recipe

Such a classic dough allows you to cook delicious dumplings, a variety of pacifiers and dumplings in a short time, which are so nice to make.

Dough for dumplings on kefir

In order to properly prepare a delicious dough for dumplings, sometimes you can experiment and try using kefir, with which it will become much more magnificent and tastier, and this is exactly what every housewife strives for.

Set of products for cooking

• 3 cups flour;
• 1 glass of kefir;
• 0.5 teaspoon of salt;
• 0.25 teaspoon of soda.

Recipe

If everything is done correctly, then the result is a delicious soft dough, suitable for sculpting dumplings with any fillings.

Choux pastry for dumplings

What is custard dough? This is a dough for cooking, which uses boiling water. Therefore, there is nothing supernatural in it, only flour, water, oil and salt. The difference is only in temperature.

Set of products for cooking

• 2 cups of flour;
• 1 glass of water;
• 1 tablespoon of vegetable oil;
• 1 pinch of salt.

Recipe

1. We take a bowl in which it is necessary to sift the flour of the highest or first grade.
2. In the bowl where the flour is located, pour the salt and mix it with the flour.
3. We make a small indentation into which we pour vegetable oil.
4. Now let's talk about water. It needs to be heated, for this recipe you need boiling water.
5. When all the ingredients are added, you need to stir the dough with a wooden spatula or just a spoon.
6. After the dough begins to thicken, it must be properly kneaded with your hands until it is ready.
7. We cover the plastic and pliable dough with a napkin and let it rest for 40 minutes. After that, the dough can be used.

Choux pastry is an excellent dough recipe for dumplings, of course, it is a bit difficult to knead, however, it is much denser than any other.

Dough for dumplings on mineral water

A simple lean mineral water dough that is very easy to prepare at home and in a very short time. The recipe for dumplings on mineral water allows you to get a plastic and durable dough for the most delicious dishes.

Set of products for cooking

• 4 cups flour;
• 1 glass of mineral sparkling water;
• 1 chicken egg;
• 4 tablespoons of vegetable oil;
• 0.5 teaspoon of sugar;
• 0.5 teaspoon salt.

Recipe

1. Take a deep bowl and sift wheat flour into it. The flour should be of the highest grade, then the dumplings will be easy to mold, and when sifted, oxygen will make the dough fluffy.
2. Add some sugar and salt to the flour. Mix.
3. Make a small well in the flour, break 1 egg into it and pour in the oil. Start kneading the dough.
4. Pour in the last ingredient - mineral water and start kneading an elastic dough for delicious dumplings.
5. First, we begin to stir the ingredients with a spoon, and then gradually knead the dough with our hands. This must be done very carefully. If necessary, add a little flour. The result should be an elastic dough that does not stick to your hands and to the table.
6. We cover the finished dough with a napkin and leave it on the table to rest for 20 or 30 minutes. After that, you can make dumplings with various fillings from the dough.

Advice: from this dough you can make not only dumplings, but also dumplings.

Cooking will take no more than an hour, and this saves time, besides, thanks to this test, the finished dumplings will have a thin and appetizing crust, and the filling will be able to boil well.

Make the best dumplings for your family more often. Choose the right recipes and don't be afraid to discover something new.

Bon Appetit!