Dough for dumplings with potatoes: recipes - with kefir, milk, boiling water

The ideal dough for dumplings and delicious dumplings are the dream of any housewife. I want the dumplings not to get soggy during cooking, the dough is tasty and ideal for making dumplings with potatoes, with any filling. The housewife wants to find the best recipe for a good dough for dumplings, soft as fluff, elastic, like grandma’s dough for dumplings and dumplings. Dough for dumplings, including dumplings with potatoes, differs from dumplings in being less dense. The composition of the dough for dumplings and dumplings often includes the same products, but according to the rules, the structure of the dough itself is different.

Dumpling dough, as a rule, has a special structure - it is made softer, it completely lacks hardness, despite this, during cooking it does not tear, does not boil into separate pieces of dough and potatoes floating in water. This should be the correct dough for dumplings with potatoes, with a savory or sweet filling, prepared at home from flour, water with the addition of eggs, from a lean composition.

Advice from the Wonder Chef. Family sculpting of dumplings at home and freezing them for future use is a very convenient way to prepare food in the form of semi-finished products, and on the other hand, it is also a great opportunity to bring the family together for collective sculpting.

Serving: 8

45 min

265 kcal per 100 g

How to make choux pastry for dumplings

Take 200 g of flour, add salt and pour boiling water into the ingredients. After this, quickly knead the dough, gradually add the remaining flour and mix it into the dough. When the dumpling dough becomes elastic and stops sticking to your hands, it is ready.

Sprinkle the finished dough with a small amount of flour and leave it alone for about 7 minutes.

After this, cut off a third of the dough and make a sausage out of it. Cut the sausage into pieces and shape it into circles. Then place the filling in the mugs, pinch the edges and cook the dumplings until done.

The dough for dumplings can be made with boiling water, milk and kefir / Screenshot from instagram.com/remchen_natalia

Dough for dumplings can be made with boiling water, milk and kefir / instagram.com/gordieshki

Dough for dumplings with potatoes in milk

Compound:

milk – 0.25 l;
chicken egg – 1 pc.;
wheat flour – 0.6 kg;
vegetable oil (refined) – 40 ml;
salt – 2–3 g.

Cooking method:

Remove the milk from the refrigerator in advance, since to prepare this type of dough the liquid must be at room temperature. Another option is to warm the milk slightly (to room temperature or slightly warmer).
Sift the flour.
Break an egg into a bowl, add salt to it, and beat with a whisk.
Add the milk and butter and whisk them together.
Add sifted flour in parts and stir the dough, avoiding the formation of lumps.
Once the flour is gone, continue kneading the dough for 10-15 minutes until it becomes stiff. It shouldn't stick to your hands.
Wrap the dough in cling film and leave for half an hour at room temperature.

After the specified time, you can roll out the dough, cut circles out of it with a glass and make dumplings. The molded products are boiled immediately or frozen. You can replace the milk in the dough with water (also at room temperature), you will hardly notice the difference.

How to prepare dough for steamed dumplings

Pour kefir into a bowl, add salt, sugar, eggs and mix the ingredients. Pour the yeast into the mixture, mix everything again and leave the ingredients for half an hour - the yeast should start working.

After 30 minutes, gradually add flour to the mixture and knead the dough for dumplings with kefir - first use a spoon, and when it gets hard, knead with your hands. Gather the dough into a ball and knead on a floured surface. The finished dough should not be very tight. The dough should be homogeneous.

Divide the prepared dough into two parts, roll out the sausages and cut them into pieces. The recipe for steamed dumplings is very simple - make circles out of pieces of dough, fill them with filling and steam the dumplings until done.

Dough for dumplings can be made with boiling water, milk and kefir / Screenshot from instagram.com/tati_mkrtchyan

Choux pastry for dumplings made with milk

Compound:

wheat flour – 0.45 kg;
milk – 0.25 l;
butter – 50 g;
chicken egg – 2 pcs.;
salt - a large pinch.

Cooking method:

Melt the butter in the microwave or in a water bath. You can do this over low heat, but it is important not to let the oil boil.
Let the oil cool to room temperature.
Break the eggs into a bowl, add salt and whisk with a fork. Add butter to them and beat lightly with a fork or whisk.
Sift the flour into a separate bowl. Make a hole in it.
Heat the milk to 70 degrees, pour into the prepared hole. Quickly stir the flour and milk.
Make a well in the resulting flour mixture and pour the mixture of butter and eggs into it. Mix the ingredients with a spoon or spatula. At this stage, you can also resort to using a mixer by installing a special attachment for kneading the dough.
Transfer the dough to a floured work surface and complete the kneading process with your hands.
Form the dough into a log, wrap it in cling film and leave to rest at room temperature for 30 minutes.

From the dough mixed according to this recipe, the dumplings turn out to be tender, but dense, and do not burst during cooking.

How to prepare dough for dumplings using milk or water

Pour the milk or water into a container, add the egg, add salt and beat everything. Pour the mixture into the flour and knead the dough. The dough should be cool.

Roll out the dough for water dumplings into a thin layer on a surface sprinkled with flour. Take a glass with thin edges and use it to cut out circles from the dough. Place the filling on the circles, pinch the edges and cook the dumplings until done.

Dough for dumplings can be made with boiling water, milk and kefir / instagram.com/za_elenu

How to knead delicious dough for dumplings with potatoes

The best dough recipe is choux pastry for dumplings in boiling water, which produces a tender and tasty dish that retains its integrity after boiling in water. The dough does not soften when cooking dumplings. The housewife enjoys kneading this dough and making dumplings and dumplings from the choux pastry in boiling water.

Traditionally, homemade dough is kneaded with water, milk or kefir, and prepared in the classic way. For dumplings with potatoes, in modern conditions it has become more common to prepare unleavened choux pastry in boiling water; the method of quickly brewing flour with boiling water is widely used among beginners and experienced cooks.

We offer a proven recipe for choux pastry for dumplings with potatoes at home. Dumplings with potato choux pastry filling tolerate freezing well. You can make it for future use, and then cook it in portions, like dumplings.

Ingredients for dumpling dough in boiling water with egg

wheat flour – 4.5 cups (the exact amount depends on the variety);
chicken eggs – 3 pcs.;
boiling water – 1 cup;
refined vegetable oil – 4 tbsp;
salt.

Fillings for dumplings: options for sweet fillings

Frozen cherries . Thaw the cherries, discard the berries in a colander to remove excess liquid. Place the cherries on the dumpling dough circles, add a little sugar and seal the dough.

Filling with dried apricots . Place the dried apricots in a saucepan, pour boiling water over them (the liquid should just cover the dried fruits). Boil the dried fruits for about 15 minutes and discard in a colander to remove excess liquid. Place the cooled dried fruits onto the dough circles, add sugar and form dumplings.

Curd filling for dumplings . Take cottage cheese that is not too fatty and not dry, add eggs, a little salt and sugar and mix everything thoroughly.

The simplest recipe for choux pastry for dumplings and dumplings

Choux pastry for dumplings and dumplings. A recipe for those who are not comfortable with complex dishes and are tired of dough that sticks to their hands!

Dumplings and dumplings are not the most favorite dishes on the list of women who enjoy a little of everything and love to cook things that do not require much time. Today we will share with you an amazing recipe for choux pastry for dumplings and dumplings, which is prepared simply and quickly, is easy to knead, does not stick to your hands, tolerates freezing well and has one more important detail - it does not contain eggs! This means that it can be used during fasting or for a permanent vegetarian diet.

The peculiarity of this dough is its preparation using the custard method. This makes it flexible and easy to sculpt. We hasten to give a recipe for choux pastry for dumplings and tell you in more detail about the process of its preparation.

Choux pastry for dumplings and dumplings: recipe

First of all, you should boil one glass of water.
While the water is heating up, pour 2 cups of flour into a bowl and make a small funnel in it. Pour in 2 tablespoons of odorless vegetable oil, salt and add a few grains of turmeric - this yellow spice will give the dough a beautiful egg shade and no one will even guess that there is not a single yolk in it! If you are planning dumplings with a sweet filling, then vanillin can be added to the mixture. Next comes the most important thing. Pour boiling water into the well in a thin stream, brew the flour and quickly knead with your hands until smooth. Be careful - the mixture may be too hot. In this case, you need to stir it well with a spoon so that all the flour is brewed, and then let it cool a little and work well with the dough with your hands.

For those who still want to supplement the choux pastry recipe for dumplings with eggs, it is recommended to slightly reduce the volume of water. The egg is added after brewing with boiling water, thoroughly mixing it into the mass until smooth.

You can devote the next 30-50 minutes to yourself, for example, read on our website about how to care for your heels or facial skin using mineral water, or go on a virtual trip to Italy. When the base has had a little rest from your skillful hands, you can start sculpting. Surprisingly, dumplings made from choux pastry practically do not stick to your hands or to the table!

To freeze for future use, choux pastry dumplings should be laid out in one layer on a flat dish, frozen well, and then poured into a bag and tied tightly. Dumplings according to this recipe can be boiled in the usual way, prepared with any of the four recipes from our article How to cook dumplings in an unusual way, or baked in a slow cooker. Boiled dumplings with choux pastry potatoes can be flavored with fried onions.

And another tip - if you were unable to accurately calculate the amount of filling and there was not enough, roll out the dough into a thin layer, sprinkle generously with dry herbs and spices, roll, cut into thin pieces and freeze. These pacifiers are much more interesting than traditional ones; they can be boiled in broth, added to soup, or cooked together with dumplings.

Fillings for dumplings: options for savory fillings

Potato filling . Boil the potatoes, add eggs, salt and pepper and mix everything thoroughly. You can also add fried onions or fried mushrooms to the potatoes. Make dumplings with the cooled filling.

Meat filling for dumplings . Boil the chicken meat, separate from the bone and chop. Fry the onion in vegetable oil, add the chopped meat and simmer everything. Add salt and pepper to the filling and mix everything thoroughly. Make dumplings with cooled filling.

Cabbage stewed with mushrooms . Stew the cabbage with mushrooms, add salt and pepper. Make dumplings with the cooled filling.

Mushroom filling . Chop the mushrooms and cut the onion into small cubes. Fry the onions and mushrooms and add a little sour cream. Simmer everything and add salt and pepper. Make with cooled filling.

Recipe for choux pastry for dumplings with cottage cheese:

1. Let’s prepare the necessary ingredients for the lean choux pastry.

2. Sift 2 cups of flour into a deep bowl and make a well in the center.

3. Pour 2 tbsp into this depression. sunflower oil and add tsp. salt.

4. Now add hot water and knead the dough at the same time.

5. It should first turn out to be a lumpy consistency.

6. Then put this dough on the table sprinkled with flour and start kneading it until smooth.

7. The finished dough is very docile: it does not stick to your hands or to the table. Easy to mold and holds its shape.

8. But let’s not rush, so that it becomes even more flexible, let’s let it rest for at least 30 minutes. I placed it in cellophane. You can just under a cup or towel.