How to make dough for homemade dumplings: the most delicious 5 recipes

No one will deny that homemade dumplings are much tastier than store-bought ones. To please your family with delicious and beautiful dumplings, you need to know not only the culinary secrets of preparing the meat filling, but also know how to prepare the dough.

Many housewives have to deal with minced meat and meat almost every day, but when it comes to dough, some begin to panic and feel unsure of their culinary skills - it is for this reason that not everyone undertakes to make dumplings with their own hands, but go for a pack of frozen semi-finished product. But you shouldn’t extinguish your good intentions in the bud, because making dumpling dough at home is not so difficult, and besides, there are a lot of different recipes that come to the rescue.

See how easy it is to make your own dumpling dough.

Classic recipe

It is unlikely that tasty and fluffy dumplings will end up on the dinner table if they are made from improperly kneaded dough. Even their delicious filling will not be a salvation. Therefore, before you start kneading the dough, first of all measure out all the proportions. It is a mistake to believe that all the ingredients for dumpling dough can be measured by eye.

There are many interesting recipes for making dumpling dough, but first of all you should familiarize yourself with the classic recipe.

How to cook dumplings at home.

The following ingredients will be required:

• three glasses of selected flour;
• three chicken eggs;
• 250 ml water;
• a teaspoon of table salt.

After knocking the eggs into a glass, add a handful of salt to it, and then fill it to the brim with water. Everything is thoroughly mixed, and the resulting finished mixture is sent to a large saucepan. Next, take premium flour and add it to the pan. Using a fork, stir the contents and leave it to swell for approximately half an hour. After this, the mass is laid out on a flat surface, pre-lubricated with sunflower oil, and kneaded thoroughly.

If the technology for preparing homemade dough in water is not broken, then kneading it will not be difficult. The recipe does not require additional addition of water and flour, so by kneading the dough with your hands, you will notice how after some time it will become quite elastic and fluffy.

Before you start making dumplings, place the dough in the refrigerator for several hours - this will make it even more elastic and pliable.

The recipe for delicious “winter” dumplings is in this video.

Delicate dough for dumplings in mineral water with vegetable oil

By preparing the dough for dumplings according to this recipe, they will turn out tasty, tender, and simply melt in your mouth.

We will need:

• Mineral water – 1 glass (250 ml)
• Egg - 1 pc.
• Salt - 0.5 tsp.
• Sugar - 0.5 tsp. l.
• Vegetable oil - 4 tbsp. l.
• Flour - 4 cups

Cooking steps:

First of all, mix the following ingredients in a cup - egg, salt, sugar, vegetable oil and mineral water.

Stir with a whisk and see how the mass foams - you are doing everything right.

Now gradually add the sifted flour and knead the dough in a cup.

After this, go to the table, sprinkle it with a little flour, and continue kneading until it stops sticking to your hands. This will take you approximately 5 minutes.

To prevent it from taking in too much flour, grease your hands with vegetable oil.

After you have done everything, cover it with a towel and let it stand for 20 - 30 minutes. After this, you can start making dumplings.

Dough recipe based on milk and water

It so happened that the recipe for dumpling dough, which necessarily contains flour, water, eggs and salt, is considered the most correct. However, no one forbids replacing water with milk . However, according to many cooks, milk is not the best solution, since the dumplings may fall apart during cooking, and the broth takes on a cloudy milky hue. To achieve a culinary compromise, you can try using both water and milk together. This experiment makes it possible to obtain an elastic, but at the same time dense mass, distinguished by a delicate milky taste.

Ingredients:

• 800 g flour;
• two eggs;
• a glass of milk of any fat content;
• a glass of boiled water;
• 10 g salt.

Cooking method:

1. All of these components are placed in a deep bowl, and flour is added in an amount of 300 g. A liquid mass is formed, which is first stirred with a whisk and then placed on low heat to warm up.
2. Heat the contents of the bowl until its consistency resembles a thick pudding. Until the dough thickens, stir it with a spoon.
3. As soon as the mass becomes thick, remove the bowl from the heat, and little by little pour the remaining flour into it and begin to knead the dough.

From this video you will learn how to prepare dumpling dough for freezing.

Recipe for choux pastry in boiling water

By using boiling water, the flour is brewed, and this dough is perfectly sculpted. It is soft, pliable and does not stick at all when rolled out and does not tear either during cooking or after freezing.

Ingredients:

• Premium wheat flour – 3.5 cups.
• Egg – 1 pc.
• Salt – ½ tsp.
• Vegetable oil – 3 tbsp. l.
• Water (boiling water) – 2/3 cup.

Cooking method:

1. Place a raw egg in a deep bowl, add butter and salt.
2. Sift three glasses of premium flour through a sieve, this way you will remove foreign particles, saturating it with oxygen, thanks to which the dough will become homogeneous.
3. Combine flour with egg mixture and mix well.
4. Boil the kettle. Pour boiling water into the dough in a thin stream and at the same time stir with a spatula.
5. After the flour has thickened, start kneading the dough with your hands in the bowl until all the flour in the bowl is kneaded.
6. Next, pour the remaining 1/2 cup of flour onto a clean counter and continue working the dough on the counter or board until smooth, 10 minutes.
7. Cover the dough with a bowl so that it does not dry out and a crust appears on it. Leave it to be upset for 20 minutes.

The dumpling dough is ready, you can cook it, freeze it, or store it in the refrigerator for 2 days.

Choux pastry for dumplings

The undoubted advantage of this recipe is that the dumpling dough ends up being elastic and soft, and can be rolled out without any problems. Working with it, you won’t have to worry about your nerves - it doesn’t tear and doesn’t stick to your palms . In addition, it can be stored in the refrigerator for several more days, hidden in a bag. It is also suitable for making dumplings, pies and pasties.

Ingredients:

• six glasses of premium flour;
• 300 ml water;
• two eggs;
• 5 g salt.

Brew two glasses of flour with half a glass of hot water, that is, simply pour boiling water into the flour and stir with a spoon. As soon as the flour and water form a homogeneous mass, add the other dough components: water, eggs, salt and the remaining flour. Mix well and leave the resulting mass for about 20 minutes at room temperature. To avoid airing, the dough is wrapped in cellophane or placed in a pan, covered with a lid or plate on top.

The recipe for universal dumpling dough is in this video.

Dough for dumplings with milk

Dumpling dough made with milk according to the classic recipe is very tender. It is softer, more elastic and easier to work with. If desired, you can use the same technology to make dumpling dough without milk, replacing it with water or whey.

Ingredients:

• Eggs - 1 pc.
• Milk - 200 ml.
• Flour - 560 g
• Vegetable oil - 1 tbsp.
• Salt - 1 tsp.

Preparation of dumpling dough with milk:

1. Beat eggs into a bowl, pour in vegetable oil and warm milk, add salt and mix everything well.
2. Sift the flour and add to the resulting liquid.
3. Knead the dough first with a spoon, then put it on the table and knead with your hands until it becomes tight.
4. Wrap the finished dough in cling film and leave at room temperature for half an hour to rest.

Kefir dumpling dough recipe

A wonderful recipe for good dough for homemade dumplings, dumplings and even pies. The combination of kefir and soda makes this dough especially soft and fluffy.

Ingredients:

• five glasses of sifted flour;
• half a liter of kefir;
• one egg;
• a teaspoon of salt and the same amount of sugar;
• one teaspoon each of soda and vinegar.

Preparation:

1. Mix egg, salt and sugar in a saucepan, pour kefir over everything.
2. Soda slaked with vinegar is added to the dough.
3. Add two cups of flour, stir until the spoon stops moving freely.
4. The resulting liquid-like mass is laid out on a table whose surface is covered with flour, and then stirred for a long time, adding flour. Knead until elastic.
5. Leave for 20-30 minutes, covered with a deep plate so that the dough does not dry out.

Dough for dumplings with whey

The following products will be required:

• 500 g flour;
• a glass of whey;
• two chicken yolks;
• salt;
• sunflower oil;
• pieces of ice.

To begin, sift the flour onto the table, creating a mound. Make a hole in the middle of the pile. Grind the ice and add it to the whey. This is done without delay, otherwise the ice will melt instantly. Yolks, butter and a little salt are also added to the whey. Everything is thoroughly beaten. The resulting mixture is carefully poured into the well in the flour, then the dough begins to knead. They stop when the elastic mass stops sticking to your hands. To cover the dough , take a metal bowl, which is first doused with boiling water and wiped dry. After about 30-40 minutes, the dough will come and you can cook the dumplings.

Homemade dough for dumplings in mineral water

Butter dough made with mineral water will be airy and have a soft consistency. Be sure to take sparkling water for cooking. The dumplings stick together tightly and the filling does not fall out during cooking.

Ingredients:

• Premium wheat flour – 600 g.
• Egg – 1 pc.
• Mineral sparkling water – 250 ml.
• Salt – ½ tsp.
• Sugar – ½ tsp.

Cooking process:

1. Break a raw egg into a bowl and pour in mineral water. Whisk the foaming mass with a whisk.
2. Add granulated sugar and salt, mix.
3. Saturate the flour with oxygen, removing unnecessary particles and breaking up lumps - to do this, sift through a sieve several times. Gradually add flour to the remaining ingredients.
4. Knead the dough, adding flour in parts. It should stop sticking to your hands.
5. Transfer the dough to a floured counter and continue working with it for another 10 minutes until elastic.
6. Wrap the dough in a bag and set aside for 20 minutes.

It is very pleasant to work with such dough, and the dumplings turn out simply fabulously tasty!

Dough for dumplings based on sour cream

The main component in this case is a dairy product such as sour cream. Thanks to it, the dough becomes sour, but at the same time acquires a delicate flavor. This recipe is also suitable for those who, in addition to dumplings, like to make dumplings.

So, to prepare sour cream dough, you will need:

• 800 g white flour of the highest category;
• 150 g sour cream with any percentage of fat content;
• three eggs;
• a glass of warm water;
• 5 g salt.

The liquid base is thoroughly mixed. Flour is gradually added to it. Knead a rather steep mass. The dough is hidden under a damp cloth for about an hour.

In this video you will learn how to make delicious homemade dumplings.

Choux pastry for dumplings in boiling water

Many people love dumplings made from this kind of dough. It is prepared in literally 5 minutes, and you can also use it for chebureks, manti and dumplings. Try it too, maybe this recipe will become your favorite.

Source
https://youtu.be/00zVpwSAIL4

Ingredients:

• Water (boiling water) – 500 ml
• Egg - 2 pcs.
• Salt - 1 tsp.
• Sunflower oil - 2 tbsp. l.
• Flour - 3 cups

How to cook:

Pour boiling water into a container, add salt, oil and stir.

Source
https://youtu.be/00zVpwSAIL4

Now add eggs and flour. Stir with a spoon first.

Source
https://youtu.be/00zVpwSAIL4

Sprinkle the table with flour and lay out the mixture.

Source
https://youtu.be/00zVpwSAIL4

Knead the dough and then put it in a plastic bag for 1 hour. Ready!

Source
https://youtu.be/00zVpwSAIL4

Unleavened dough without adding eggs

Ingredients:

• three glasses of flour;
• two thirds of a glass of water;
• a teaspoon of salt.

Step-by-step cooking guide

1. The flour is sifted twice onto a table, cutting board or deep container.
2. Salt is dissolved in water.
3. In the formed pile of flour, make a small depression into which a small amount of water is poured. If desired, you can add a little sunflower oil, thus improving the density of the dough.
4. Start mixing with a spoon.
5. Gradually add water without stopping mixing. Begin to knead the mixture with your hands after the flour is completely mixed with water. The result of these manipulations should be a firm and elastic dough that easily comes away from your hands.
6. Now the dough is lightly beaten on the board, after which it is covered with a damp cloth or wrapped in cling film.
7. So that the dough can spread, it is left on the table for about 30 minutes, and only then they begin to sculpt.

This video contains a recipe for a very tasty dough for dumplings and dumplings.

Yeast dumpling dough

Required components:

• 500−600 g elite flour;
• 20 g fast acting dry yeast;
• two eggs;
• 30 g butter;
• glass of water;
• 7 g salt;
• a small spoon of sugar.

Yeast is diluted in warm water, sugar is added. After about 15 minutes, the resulting mixture is poured into the depression made in the flour slide. The remaining water, beaten eggs, melted butter and salt are poured into it.

Next, after thoroughly mixing and kneading the soft and viscous flour mass, cover the top of the pan with a damp kitchen towel and wait for about an hour.

Noticing that the dough has doubled in volume, it is divided into small pieces, no larger than a fist, and rolled out into thin layers. To cut out dumplings using a glass, the layers are cut into plates 2 cm wide.

Buckwheat dough for dumplings

This recipe will be of interest to those who are not afraid of new ideas and want to give dumplings an original brownish tint and a unique flavor.

To prepare buckwheat dumpling dough you will need:

• a glass of wheat flour;
• a glass of buckwheat flour;
• two eggs;
• half a glass of water;
• 5 g salt.

The first thing to do is mix the flour, sift it and put it on the table in the form of a slide. All ingredients are placed in a small recess. The water is not poured in all at once; perhaps less of it may be needed, since each type of flour behaves differently. The dough is kneaded until smooth.

Dumpling dough with soda

To make this dough, you can use carbonated mineral water instead of plain water. Carbon dioxide saturates it with oxygen, which makes the finished product soft and airy. It is a pleasure to work with such dough because it does not tear and rolls out easily.

It is important that the mineral water is highly carbonated. If there are few gas bubbles in the mineral water, then the dough will not be as airy and tasty as we would like.

Required:

• approximately 0.5 kg of flour;
• 1 egg;
• 4 tbsp. l. vegetable oil;
• 1 tbsp. sparkling water;
• 5 g salt.

Step-by-step preparation procedure

1. Pour soda into a saucepan or deep bowl, mixing it with salt. Mineral water should not be chilled. The higher its temperature, the better.
2. Add the egg and vegetable oil, stir the mixture with a fork or spoon.
3. The flour is poured out in parts. After adding a small portion, mix it thoroughly.
4. There should be as much flour as necessary to obtain a soft and elastic dough. When it becomes difficult to turn the spoon, sprinkle the work surface with flour, after which the product is laid out on the table, continuing to knead it.
5. The finished dough, as a rule, does not stick to the surface of the table or your hands. The entire kneading procedure takes no more than 20 minutes.
6. Cover the kneaded dough with cling film or a napkin.
7. After half an hour, you can roll out the dough and start making dumplings.

Dough for dumplings on soda

The simplest and most classic recipe for water dumpling dough. But if you replace water with soda, then homemade dumplings will turn out much tastier and more unusual.

Ingredients:

• Wheat flour - 600 g
• Sparkling water - 250-300 ml
• Eggs - 1 pc.
• Salt - 0.5 tsp.
• Vegetable oil - 2 tbsp.

Preparing the dough for dumplings with soda:

1. Pour flour into a bowl, make a well on top and add salt.
2. Beat the egg into the same hole and mix the ingredients with a spoon.
3. Gradually pour in cold sparkling water along with vegetable oil.
4. Continue kneading the dough, incorporating flour on all sides.
5. Halfway through kneading, continue working with your hands and knead into an elastic dough.
6. Leave it to stand for 20 minutes to make its consistency more pliable.

Multi-colored dough for homemade dumplings

Ingredients:

• 800 g extra category flour;
• 100 ml sunflower oil;
• half a liter of water;
• two teaspoons of salt;
• large beetroot;
• greenery.

The beets are peeled and chopped on a fine grater. Then it is placed in cheesecloth, squeezing the juice directly into the mug. Wash the greens, finely chop them with a knife and place them in a saucepan, fill them with cold water. Place the container with herbs on low heat. After 20 minutes, strain through gauze. All that remains is to knead the dough of three colors.

1. Beetroot juice is diluted with 60 ml of sunflower oil and a pinch of salt is added. Next, the sifted flour is gradually mixed with vegetable juice. The dough is kneaded until it acquires a soft consistency and stops sticking to your hands.
2. Pour 20 ml of vegetable oil into a decoction of dill, parsley and green onions and add salt. Flour is poured into the resulting mixture and a stiff dough is kneaded.
3. Add the remaining oil to warm water. The mixture is salted, and then, gradually adding flour, they begin to knead the soft mass for dumplings.

Each type of dough is covered with a sterile towel or napkin and sent to rest for at least 30 minutes.

Kefir dumpling dough

The dough for dumplings made with kefir without eggs is soft, tender and pliable. It is important to use fermented milk product at room temperature. If you just took it out of the refrigerator, then warm it slightly in the microwave to room temperature. Also, instead of kefir, natural yogurt or whey is suitable.

Ingredients:

• Kefir - 1.5 tbsp.
• Flour - 3.5 tbsp.
• Salt - 1 tsp.
• Soda - 1 tsp.

Preparation of dumpling dough with kefir:

1. Whisk kefir with salt and soda. Soda will add fluffiness and airiness to the dough.
2. Then add sifted flour in portions and first with a spoon and then with your hands knead into a homogeneous elastic dough.
3. Form it into a lump, cover with cling film and leave for 30 minutes. Because kefir dough needs rest after kneading.

Preparing dough in a bread machine

The following components are required:

• 500−600 g wheat flour;
• one egg;
• a glass of plain water;
• 7 g salt.

Specifics of preparation

1. The bread machine bowl is filled with liquid ingredients, an egg is broken, and salt and flour are added.
2. Find the “Dough” item on the control panel and turn on the kitchen appliance.
3. As soon as the beep sounds, it is not necessary to immediately remove the dough from the bowl. It is either left to sit in the appliance for another hour, or transferred to a pan and covered with a kitchen towel.

Tips to help make your dough better

There are several recommendations, following which even a novice cook will be able to prepare excellent dough for dumplings.

• For dumpling dough, you just need to sift the flour. Firstly, such a measure will prevent foreign particles from getting into the dough, and secondly, more fluffy dumplings are obtained from sifted flour.
• Dumpling dough is best made from premium flour or first grade, at worst. High-quality flour makes the dough more sticky and flexible, which in turn allows you to knead the dough normally and later make dumplings from it.
• The water for mixing should be boiled and at room temperature. Cold water will not promote rapid infusion and ripening. The situation is similar with other liquid products, such as kefir, sour cream or milk.
• When deciding to make dumplings with your own hands, it is extremely important to monitor the thickness of the dough. It is much more difficult to roll out dough that is too steep and stuffed. The soft dough is rolled out in as thin a layer as possible, so the finished product is very tasty and contains a sufficient amount of minced meat.