Dough for homemade dumplings - the best recipes for making the perfect dough

Hello friends and guests of my blog! I want to share with you a recipe for homemade handmade dumplings. I have already told you how to make homemade dumplings so that they turn out very tasty. I continue to experiment and post the classic cooking method. After all, there are many holidays and the more products you prepare, the more satisfied your guests will be. If you remember, in the previous article, sauerkraut was added to the minced meat for juiciness. In today's version there will be nothing extra, except for the basic products: meat, onions and eggs. And of course, I’ll tell you another proven way to make dough.

We have a tradition: if someone wants dumplings, the whole family sits down at a common table and starts making them. Some roll out the dough, others shape the products. Moreover, the one who can do it more beautifully sculpts. The process is certainly tedious, but the result is surprising. During family conversations, 400-500 dumplings come out. Then, all week long, every evening, a delicious dinner is guaranteed, which everyone will eat with pleasure.

Choux pastry in boiling water (never softened)

Ingredients (glass = 250 cc):

premium wheat flour – 3 cups;
chicken egg (cat. C-1) – 1 pc.;
refined sunflower oil – 1 tbsp. l.;
boiling water – 1 cup;
table salt - a pinch.

Step-by-step preparation:

It is more convenient to start kneading this dough in a deep bowl. Beat in the egg and add a little salt to it. Beat lightly with a fork or hand whisk until the white stops stretching and mixes with the yolk until smooth.
Then add vegetable oil and about half of the total amount of flour (be sure to sift first!). Mix until lumpy.
Boil water and pour into a bowl, stir everything quickly with a spoon. Gradually adding the remaining flour, knead the dough. While it is hot, stir with a spoon, and when it cools down, start kneading with your hands. At this stage, it is better to place the contents of the bowl on a clean kitchen table and continue kneading on a spacious surface.
The mass should be moderately stiff, but soft to the touch and plastic.
For kneading, you can use a dough mixer (food processor) or a bread machine - this will significantly save your time and effort.
Form a ball of dough, wrap it in film or put it in a bag, and let it rest at room temperature for 20-30 minutes.

Now you can start making dumplings.

General principles of dough preparation

Frozen blanks will never crack and will also maintain their integrity during the cooking process. The calorie content of flour raw materials is approximately 256 kcal per 100 g of product. However, the indicator may be higher depending on what auxiliary components are included in the test. It is permissible to knead the custard flour base not only with your hands, but also with the help of an electrical appliance, for example, a bread machine.

To properly knead choux pastry in boiling water, you need to familiarize yourself with the general rules for making the product:

The flour base mainly consists of water with flour, table salt and vegetable oil. However, in order to improve the taste of the product, it is permissible to add eggs, milk, kefir or yeast to the flour mixture. To achieve the desired texture, the flour and liquid must be mixed directly over the fire. The result is choux pastry.
Flour must be made from wheat varieties. This product contains a large amount of gluten. Thanks to it, the dumplings will be easier to stick, and during cooking they will not tear or lose their shape.
If the flour raw material remains light after kneading, and the dumplings do not change their color after cooking, it means the flour is of very good quality.
To make the dough elastic and airy, the flour must be sifted through a sieve at least 2 times. Thanks to this procedure, the bulk ingredient receives more oxygen and is also cleared of small debris.
Salt must be added to the liquid, not to the flour. It is necessary to stir the mixture until the salt crystals are completely dissolved. Due to this, the salt will disperse evenly, and the finished raw material will become much tastier.
To form the flour base, it is recommended to use warm boiled water. Thanks to this, the raw materials will infuse better and faster. This rule also applies to fermented milk products (for example, sour cream, yogurt, kefir, milk).
Eggs are not a necessary ingredient for kneading choux pastry. However, with them the raw material becomes more dense. You can use sunflower oil to replace eggs. It will also give the dough the desired density.
The flour mixture must be kneaded for 15 minutes. This is required so that the raw material takes on the desired texture.
Flour must be poured into the dough in portions, and not all at once.
After kneading, the dough needs to be beaten about 15 times. To do this, you will need to lift it with your hands and hit it on the table surface.
Then you will need to form a ball from the workpiece, covering it with cling film and a plate or a damp towel. With the latter option, the raw material will swell better and will be easier to roll out. The workpiece must be kept under a film or towel for 30 minutes, the room should be at room temperature.

If after making dumplings there is a flour base left, it can be placed in the refrigerator compartment for approximately 3 days. The product can also be placed in the freezer. It is advisable to defrost raw materials in a natural way by placing the workpiece on the bottom shelf of the refrigerator compartment.

Delicious dough for dumplings in mineral water

You will need:

sparkling mineral water or table soda – 200 ml;
flour – 520-550 g;
chicken egg, selected – 1 pc.;
uncooked sunflower oil – 4 tbsp. l.;
salt, granulated sugar - half a tsp.

How to do:

In a bowl with sides of a suitable volume, mix oil, mineral water or regular sparkling water, sugar and salt. Whisk until small particles disperse throughout the liquid.
Add the egg, carefully breaking the shell. Stir until the mixture becomes homogeneous.
It is recommended to sift the flour separately and then add it to the liquid ingredients in parts, stirring immediately to prevent the formation of lumps. The recipe indicates the approximate amount of flour, because... it directly depends on its quality. Therefore, do not rush to add the whole amount at once, because it is easier to add flour later than to dilute too stiff dough with liquid.
If you plan to knead by hand, I advise you to do it directly on the table; you will not be able to achieve the desired texture in a bowl.
After kneading for 7-10 minutes, the dough should be “velvety”, but elastic, like plasticine. It will become quite steep, but at the same time soft - it can easily be rolled out into a thin, almost transparent layer.

All that remains is to prepare the filling and stick the dumplings.
More on the topic:

Recipes for dough with bubbles for crispy chebureks - how to cook in chebureks

Useful tips and tricks

To properly and quickly knead dough in boiling water, it is recommended to follow simple but useful culinary tips for creating flour raw materials with your own hands:

When making dough for dumplings, the amount of flour may not be specified accurately. While kneading the flour mixture, the bulk ingredient should be added as needed to obtain the desired consistency.
When making flour raw materials over a fire, lumps may form. However, there is no need to break them. In the process of further kneading the custard product, the dough will take on the desired consistency.
After the flour is poured with boiling water, the product should be kneaded exclusively with a spoon. Otherwise, you may burn your hands. It is necessary to knead the raw materials for approximately 20 minutes.
You need to knead the flour mixture around the circumference in any direction. The process of forming the dough is best done using your hands. This is the only way to achieve the desired texture.
Flour must be of high quality and with a high percentage of gluten content. Due to this, the dough will always come out elastic. When using a second-grade bulk ingredient, the workpiece cannot be rolled into a thin layer. The outer shell will end up being too thick to hold enough filling. In this case, raw materials made from low-quality flour will have a gray tint and not a very pleasant taste.
If you use sifted flour, it will be much easier to mix with the liquid ingredients. In this case, lumps will not appear. A delicacy made from such a bulk ingredient becomes much more appetizing and tender.
If milk, kefir or yogurt is used to make the base, they must be hot.
After kneading, it is not recommended to immediately roll out the custard flour raw material. It should rest a little. At this time, the gluten present in the flour swells and the dough eventually becomes pliable. In this case, it is advisable to cover the workpiece with something, either in a bowl, or with cling film, or with a bag. This is necessary to ensure that the workpiece does not become weathered.
When using a bread machine, the liquid must be poured into the bowl of the container while it is hot. If the raw material contains an egg, you will first need to shake it with a fork. Only after 5 minutes. After activating the desired program, the egg mixture can be poured into the bread machine.
When using eggs in the dough, they should be added after the raw material has cooled.
After kneading the dough, it is recommended to cover it with a damp cloth or cloth for approximately 30 minutes. This is necessary so that the gluten swells, and the dough subsequently becomes plastic and soft.

The dough mixed in boiling water is suitable for making both dumplings and dumplings. It is very easy to work with, since the raw material is quite plastic and elastic. Moreover, such flour raw materials can be made both with and without eggs, with the addition of sunflower or butter, milk, and kefir. In any form, the dough has a good texture.

Water-based dough for dumplings with potatoes, cabbage, cherries, cottage cheese

Also great for making dumplings and tolerates freezing well.

Required:

premium flour (wheat) - 600 g;
drinking cold water - 250-300 ml;
egg (category C0) - 1 pc.;
salt - 0.5 tsp;
deodorized vegetable oil - 2 tbsp. l.

Cooking method:

Sift the flour into a deep and wide container (all at once). Make a small depression right at the top and pour salt into it.
Then beat the egg in there, and then pour in the oil.
Holding a spoon in one hand, begin to mix the ingredients, and with the other hand, gradually pour in water. You may not need all the water, so you should add it in small portions, checking the consistency of the mixture.
When it becomes difficult to stir with a spoon, switch to manual kneading. As soon as the dough becomes homogeneous, cover it with film or a damp towel and leave to “rest” for half an hour.
Then transfer it to a hard work surface (no need to add more flour!) and knead it vigorously.

As a result, it will become smooth, delicate, and very pleasant to work with. The dumplings made from it turn out to be incomparable. I prepare a double portion at once and freeze a lot “in reserve.” Dumplings with berries are also delicious. The shell is strong enough to keep all the juices from the filling inside.

Juicy minced meat

In Siberia, dumplings were originally made from beef and pork. Mandatory condition: minced meat must be finely chopped. Onions, spices, and especially cabbage were not added to the minced meat for Siberian dumplings.

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Later, the Tatars completely replaced the filling with lamb, the Russians added more pepper and garlic to minced fatty pork and fresh beef, as well as lamb and onion filling, so over time the recipe began to differ from the Siberian one.

To keep the filling juicy, wrap the minced meat in film and keep it in the refrigerator for at least an hour. It is extremely important that all the ingredients are rich in each other's flavors and juices.

When preparing dumplings, add the minced meat and spread it evenly over the surface of the dough, leaving the edges free so you can mold them.

The simplest dough without eggs (it turns out strong and elastic)

Compound:

high-grade flour – 400 g;
hot water (45-50 degrees) – 200 ml;
finely ground salt – 1 chip.

Preparation procedure:

Dissolve salt in water heated to approximately 50 degrees (not boiling water).
Sift the flour into a large, high-sided bowl.
Pour water and salt in a thin stream, immediately stirring it with flour with a fork/spoon.
When all the liquid has been added, put the fork aside and start kneading the mass with your hands. Then sprinkle the table with a small amount of flour and take the dough out of the bowl. Continue kneading for a few more minutes until it becomes smooth.
Cover the lump with a bowl or cling film and leave for about 20 minutes.
Then mix a little more by hand.

Ready! With this unleavened dough you can prepare any lean boiled products with or without filling, including noodles.

Universal recipe for dough in a bread machine

List of ingredients:

flour – 450 g;
water (room temperature) – 210 ml;
egg – 1 pc.;
salt – 0.5 tsp.

How to do it at home:

Sift the flour and pour it into a bread bucket.
Put salt there, beat in the egg and pour out the water.
Close the device and start the “Dumpling Dough” program.
Wait until the end of the work cycle (20 minutes) and leave the dough in the switched off bread machine under the lid for 1 hour.

If you want to get a stiffer consistency so that the products are guaranteed not to boil over, you can manually mix in a little more flour. The fact is that if the specified proportions of liquid and bulk ingredients are violated, the bread machine motor may not withstand the load.

Super dough for dumplings with vodka: does not spread when cooked

What we will cook from (in my glass 250 ml):

wheat flour, highest grade – 4 cups;
water – 1 cup;
salt (not coarse) – 1 tsp;
sugar – 1 tsp;
vodka – 1 tsp;
vegetable oil – 8 tbsp. l.

Step by step recipe:

Pour a glass of water into a larger bowl, add granulated sugar, salt and stir until they dissolve.
Sift the entire amount of flour into a large bowl. Make a small hole in the center. Pour in the oil, vodka and sugar-salt solution.
As you add liquid ingredients, mix them with the flour with a spatula.
When the dough can be assembled into a single lump, knead it for a few more minutes (you can put the mixture out of the bowl onto the table).
After this, place it in a clean bag (wrap it in several layers of food grade polyethylene) and put it aside.
After 30-40 minutes, knead thoroughly again, and you can start cutting and modeling.

Why do you need vodka? It slightly loosens the dough, making it airy, but not at the expense of strength. Therefore, dumplings made from it do not spread apart when cooked; the filling remains completely inside.

How to make dumplings by hand

It’s quite difficult to describe the process, but first of all you need to roll out the dough. Don’t roll it all out at once, but take ¼ of it. You should get a cake 2-3 mm thick.

Next, cut out the circles, for which I use a fairly large glass.

Place minced meat on the cut out circles (about 1 level teaspoon). But it all depends on the size of the circles. Try making one dumpling first and if it turns out without voids and does not burst, the dose of minced meat is normal.

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To make a dumpling, you need to fold the dough in half (minced meat inside), mold the edges first, and then the ends. That's it, the dumplings are ready.

All that remains is to turn on an interesting movie and continue sculpting. This is a good thing, but rather “boring”. To make the process go faster, you can use a “lazy” dumpling maker.

Dumpling dough on kefir with dill

What to take:

flour - 2 cups;
kefir (any fat content will do) – 1 cup;
medium-sized egg - 1 pc.;
soda – 1 tsp;
salt – 0.25 tsp;
fresh dill - 0.5 medium bunch.

Let's prepare step by step:

Beat the egg into a bowl convenient for kneading and add a small pinch of salt. Beat with a fork until the ingredients are combined.
Remove the kefir from the refrigerator in advance so that it is not cold before adding. You can use slightly expired kefir; the fat content is also not of fundamental importance.
Finely chop the washed and dried dill with a knife. Then place in a bowl with the kefir mixture.
Sift the flour and add to the dough in small, approximately equal portions.
When approximately half of the total amount of flour has been added, add soda. Mix well.
Add the rest of the flour and knead into a moderately firm dough. Collect it into a ball and leave it under a cloth for a while (20-25 minutes will be enough).
Knead the resting dough a little more, and then divide it into pieces, and you can move on to the modeling stage.

This time I had dumplings with the most common minced meat - pork + beef + a lot of onions. You can also use this miracle dough to make dumplings with any savory filling.

Dumplings - a classic recipe

Dumplings go very well, not only in the evenings, to quench your hunger and cook for dinner. They also like to be sculpted for holidays, such as New Year or Christmas. And then many people eat them with butter and black pepper or simply with sour cream or mustard. Children make ketchunese by mixing mayonnaise with ketchup. I love dumplings with broth (the water where homemade products were cooked) adding onions, peppers and butter. Any cook will agree that it is very tasty, which means we look at the recipe and start cooking. The entire described method of preparing minced meat, dough and dumplings is classic. Therefore, nothing extra will be added, only the necessary ingredients.

Let's start with preparing the dough, because it will still need to rest after kneading.