Dough for dumplings made with milk: it turns out tender, with creamy notes

Classic dumpling dough with milk and egg

To begin with, it is worth considering the classic version . This is dumpling dough made with milk and egg . It is very simple to prepare.

Yes, and the work requires the most common products:

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

The dough is prepared in stages:

1. Combine all the flour with table salt.
2. Sift dry ingredient mixture.
3. Pour the resulting mixture into a bowl in a heap.
4. Make a depression in the very center with your hand. Pour oil there.
5. Separately, whisk the eggs with milk. It will be easier to do this if you remove the food from the refrigerator in advance.
6. Also pour the whipped mixture into the flour “funnel”. Mix it all carefully. First you can use a wooden spatula or spoon, and then you will have to work with your hands.
7. When the dough stops sticking, you need to knead it again, first moistening your hands in oil.
8. Cover the finished lump with a napkin. Let it sit on the table to ripen for at least half an hour.

After this, all that remains is to roll out the semi-finished product, divide it into blanks and begin molding the products.

Choux pastry for dumplings with milk

Previously, I always prepared choux pastry for dumplings and dumplings in boiling water and sunflower oil. Then on the Internet I saw choux pastry for dumplings and dumplings made with milk and butter. I tried to cook it and really liked it. The dough turns out soft, elastic, with a creamy taste. Dumplings and dumplings made from this dough are tasty and very tender. Try it and you will definitely like it. Bon appetit.

Ingredients for “Custard dough for dumplings with milk”:

• Wheat flour / Flour – 550 g
• Milk – 370 ml
• Butter - 70 g
• Salt - 0.5 tsp.
• Chicken egg - 2 pcs
• Minced meat – 1 kg

No added eggs

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

The test will require the following components:

• 480 g wheat flour;
• 1 glass of whole milk;
• 5 g 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 milk over it all and mix well. The mass should be as homogeneous as possible.
2. Add the remaining flour in portions and mix with your hands. Gradually the dough will become more elastic. It will no longer stick to your fingers or to the table surface.
3. Roll the dough carefully into a ball, wrap it on all sides with cling film and leave for 30 minutes. After this period of time, work can continue.

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

Dough for dumplings made with milk, eggs and butter

Compound:

• milk – 0.2 l;
• chicken egg – 2 pcs.;
• refined vegetable oil – 20 ml;
• wheat flour – 0.35-0.4 kg;
• salt – 2-3 g.

Cooking method:

• Wash the eggs and break them into a bowl.
• Add salt and whisk the eggs.
• Add milk to the eggs, whisk the products with a whisk, obtaining a mixture of homogeneous consistency.
• Add oil, stir.
• Sift the flour. Add it in small portions, mixing the ingredients well each time until the dough becomes thick enough.
• Sprinkle flour on the work surface of the table, place the dough on it, and complete the process of kneading it with your hands.
• Form the dough into a ball, wrap it in cling film and leave for half an hour.

After the specified time, you can roll out the dough, cut circles out of it and form dumplings.

How to make choux pastry

Experienced housewives know well that choux pastry is ideal for dumplings. Moreover, they knead it with both water and milk.

You only need four ingredients to get the job done:

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

How to properly make choux pastry for homemade dumplings:

1. Pour milk into a saucepan. Add eggs, a little salt and mix everything thoroughly with a whisk.
2. Add flour in small portions, without stopping stirring. The mixture should resemble a slightly runny pancake batter.
3. Then place the pan on the stove and heat over low heat, remembering 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 into a thick, homogeneous dough. It should not stick to the table or hands.
5. Roll the mixture into a bun, cover it with a napkin and leave for 25 minutes. The prepared semi-finished product must ripen.

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

How to prepare dough for dumplings with milk according to a step-by-step recipe with photos

100-120 dumplings

10 min.

245 kcal

5/5 (2)

I often prepare dough for homemade dumplings with milk rather than water. This way it turns out, in my opinion, much tastier, softer, more tender. I got this recipe from my grandmother, and she got it from her mom. Now I’m teaching my daughter how to cook delicious dumplings using milk dough.

Use my recipe too – it’s very simple and quick, so cooking it is a real pleasure!

Kitchen appliances: sieve, measuring or regular glass, spoon, deep bowl.

Ingredients

Tips for choosing ingredients

For cooking, I take milk with medium fat content - 2.5%. It must be fresh, with a pleasant milky taste, without acid or bitterness, uniform consistency, without sediment. If you have richer milk (especially homemade milk), dilute it with water in a 1:1 ratio.

Step-by-step preparation

1. Pour 2 cups of flour sifted through a sieve into a bowl. When sifting, all impurities are removed from it, and also, thanks to this process, the dough will be more airy.

2. Add an egg. Don't forget to wash it first.

3. Add a teaspoon of fine salt.

4. Pour in one glass of milk, slightly warmed beforehand.

5. Add a teaspoon of vegetable oil - sunflower or olive. It must be refined, tasteless and odorless.

6. Knead the dough: first we do it with a spoon, and then with our hands.

7. While kneading, add flour little by little. At this stage, the dough will absorb about another glass of flour. It should become soft, but at the same time very elastic and not sticky.

8. Lightly grease the bowl with vegetable oil, place the dough in it, cover with a towel and leave it for 20-30 minutes for the gluten to swell. This is necessary so that it becomes even more elastic, rolls out very thinly, and does not tear.

9. After this, the dough can be rolled out to a thickness of 1-2 millimeters, stamped into round blanks using a metal die, put a little minced meat on them and form dumplings. The finished dumplings must be boiled in boiling salted water for about 5 minutes, pour over melted butter, mix (shaking the bowl of dumplings vigorously several times) and serve with sour cream or mayonnaise, sprinkled with chopped herbs.

Recipe video

To easily prepare a soft, elastic, very easy-to-work dough for homemade dumplings with milk, I recommend watching this video.

Cooking recommendations

• When kneading the dough, focus on its consistency - it should be elastic, but at the same time soft enough. The exact amount of flour depends on the size of the egg and the quality and properties of the flour itself.
• You can first mix the milk, egg, salt and butter in a separate bowl, and then pour this mixture into the sifted flour and knead the dough.
• If your dough turns out too stiff, add a little more vegetable oil to it.

Other cooking options

• You can prepare dumpling dough using not only milk, but also water, kefir or plain yogurt. You can also cook it in mineral water.
• If you are making dumpling dough without eggs, add a little more butter to make it more elastic.
• To make the kneading process easier, use a bread maker or food processor. It is enough to knead the dough for dumplings in a bread machine for 10-15 minutes. You can also make pizza dough in a bread machine.

If you prepared dumplings according to my recipe and were satisfied with the result (and I have no doubt about it!), then leave your reviews and comments under this article. Also share your recipes for delicious homemade dumplings. Love and good luck to you!

Elastic dough for dumplings made with milk and water

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

For proper dumpling dough you will need:

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

To make a good dough from these products, you need:

1. Dissolve salt in water and then mix it with milk.
2. Pour the flour onto the table in a neat mound. Make an arbitrary depression in the middle.
3. Break the egg, pour in 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 dry out) and leave it to ripen right on the table. Literally in 40 minutes the mass will be ready for molding.

The result should be a very soft and truly elastic dough that rolls out perfectly and does not swell much when cooked.

With sour milk

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

The following recipe is suitable for homemade dumplings:

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

Prepare sequentially:

1. First, dissolve all the salt in sour milk. The fermented milk product should be approximately room temperature. To do this, you should remove it from the refrigerator in advance.
2. Pour the salted milk into a bowl. Add flour and slowly knead into a dense and fairly 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 made from this dough always turn out incredibly tasty. Some housewives consider this recipe ideal for use in the home kitchen.

Cooking in a bread machine

Dough for dumplings made with milk is very convenient to prepare in a bread maker. Here two main conditions are met: collect all the necessary ingredients and follow the instructions correctly.

To work you will need:

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

Step-by-step instruction:

1. Heat the milk a little and dissolve the salt in it.
2. Break an egg into a mixing bowl.
3. Add butter and salted milk.
4. Pour a measured amount of flour into the pan.
5. Place the container in the bread maker.
6. Press the “knead dough” button. In half an hour the semi-finished product will be ready. But you shouldn’t take it out of the mold right away. You need to let the dough sit for at least half an hour so that the gluten can swell well.

Happy bread machine owners will definitely like this method. The housewife does not need to make any effort; she just needs to load the components and wait for the finished result.

With mineral water

To make a simple dumpling dough not only soft, but also healthy, it can be kneaded with mineral water and milk. True, in this case it is necessary to reduce the amount of salt; there is already enough of it in mineral water.

For this unusual option you need to take:

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

To knead the dough from the listed products, follow these steps:

1. Pour milk and sparkling mineral water into a clean bowl.
2. Beat in the egg and mix.
3. Sift the flour and then mix it with salt.
4. Add the carbonated egg-milk mixture. Knead the dough thoroughly.
5. Finally add oil. After final mixing, you should end up with a fairly elastic bun.
6. Let it sit in a warm place for about 20 minutes.

The dough rolls out perfectly, and after cooking, the dumplings made from it perfectly retain their shape - you don’t have to fish them out of the pan in parts.

Dough for dumplings with water and milk

Compound:

• wheat flour – 0.5 kg;
• milk – 120 ml;
• water – 100 ml;
• chicken egg – 1 pc.;
• refined vegetable oil – 80 ml;
• salt – 5 g.

Cooking method:

• Break an egg into a glass of a blender, pour in boiled water, cooled to room temperature, butter and warm, but not hot, milk. Add salt. Whisk the products until they form a homogeneous mixture.
• Sift the flour into a large bowl and make a well in the center.
• Pour the liquid mixture into the well.
• Mix the ingredients by scooping the flour from the edges towards the center until it becomes difficult to do with a spoon.
• Place the dough on a floured work surface and complete the kneading process with your hands.
• Form the dough into a ball and cover it with a bowl.

After 30 minutes, the dough can be removed from under the bowl and used for its intended purpose.