Choux pastry for dumplings: popular recipes with photos

Publication in the group: Flour products, what to cook from dough

Elastic dough made in boiling water is quite durable. At the same time, it can be supplemented with eggs and refined vegetable oil. In this regard, such a flour preparation can be used for making both dumplings and dumplings. This type of custard raw material can withstand temperature changes quite easily. Due to this, semi-finished choux pastry products can be frozen.

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.
Read also: Recipe for cottage cheese pancakes with chocolate. Calorie, chemical composition and nutritional value.
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.

Choux pastry for dumplings and dumplings

+ recipes for fillings

Anyone who watched the old Soviet film “The Most Charming and Attractive” will probably remember the phrase: “Are you from the Urals?” So, I’m a girl from the Urals and I lived there for the first 40 years of my life. And my dish also comes from the Urals, although its important component has been improved for the benefit of taste. So, I’m from the Urals, and this dish has been familiar to me since childhood. Traditional Ural dish - dumplings! Ural dumplings are filled with three types of meat - lamb, beef and pork. To be honest, there is not much good lamb and I can sometimes replace it with chicken. Usually, dumplings with meat were prepared in winter, the cattle were slaughtered when frost set in, the carcass was butchered and stored in the outhouse. At the same time, minced meat was minced and large families cooked dumplings, frozen and stored in wooden or metal chests. And in the Urals they cook dumplings with black radish, with sauerkraut (without frying), with raw potatoes, to which they add a little minced meat, dumplings with fresh chopped white cabbage, fish dumplings with roach. There are many fillings for dumplings in the Urals, but any minced meat requires dough! And it is very important that the dough is tender, yet strong, so that the delicious filling does not end up outside the dumpling! To be honest, the dough often let me down, and everything seemed to be as usual, but... And about 7 years ago, in Tbilisi, in a Ukrainian cafe, they gave me a recipe for choux pastry... Since then, I have had problems with dough for dumplings, dumplings or no pasties. The recipe is known to many, but I often hear that it is not possible to “brew” the dumpling dough correctly. I got together and made a step-by-step recipe. So, we need: Wheat flour, salt, egg, vegetable oil, boiling water .

Step one -
three cups of sifted flour into a heap into a wide container. Salt - 1 tsp . salt _

Step two - we form a “hole” for the egg in the slide. Drive one egg into the hole. And sprinkle flour on top.

vegetable oil, 4-5 tablespoons,
at the base of the flour mound

Step four - boil water, use the glass you used to measure flour , pour boiling water and pour it down the bottom of the flour mound. Step five - intensively mix the mixture of boiling water, flour and eggs with a spatula (spoon). Mix with a spatula, from the edges to the center, to where we have the egg. Mix with a spatula until the mass can be kneaded with your hands (according to temperature). Step six - flour and water will form into a mass, take it out onto the table and begin to knead with your hands. Knead the dough until soft, tender, and elastic. We try not to fill the dough with flour, leaving it elastic.

Step seven - let the dough rest, putting it in a bag. Place the package in the refrigerator for twenty to thirty minutes.

Step eight - prepare the filling. All options at the end of the recipe Step nine - cut off 1/6 of the dough. We form a thin sausage (in terms of volume it is more likely to be a milk sausage). And cut the sausage into pieces 1.5 cm wide.

Step ten - dip each piece of dough into flour on both sides, lightly pressing it into the flatbread, after the work has been done we begin rolling out juicy ones for dumplings or dumplings.

On the rolled out succulents, place the finished minced meat with a teaspoon on the succulent and pinch the edges in the shape of a crescent, and once again pinch the edges of the crescent into an “ear”. These are dumplings. For dumplings, the step of fastening the ends into an “eye” is not necessary. Dumplings are shaped like crescents.

Filling for dumplings “Almost Ural”:

For minced meat - chicken (lamb in the original), pork and beef in equal proportions (I have 300 grams each) , onions - 1 large onion (or two small ones), Garlic - a couple of cloves Salt, black pepper - to taste. Pass the meat and onions through a meat grinder; Grate the garlic on a fine grater or through a press. Salt, pepper, add cold water and mix the minced meat well. The minced meat should be juicy, rich, but not leaking.

Filling for dumplings:

Champignon mushrooms (ideally a mixture of wild ones) 750-900 gr. One large onion. Fresh greens - onions, dill. Salt, black pepper - to taste. Vegetable and oil for frying minced meat. Chop the mushrooms very finely, also finely chop the onions and fry in a frying pan until tender. We try to stir constantly so that the excess water from the mushrooms evaporates. When the mushroom mass is ready, add finely chopped herbs. Let it cool. The filling for dumplings with mushrooms is ready.

Filling for dumplings with potatoes, fried onions and garlic:

Boil the potatoes (boil without skins) until tender, adding salt. Drain the water, mash the potatoes, but not into a homogeneous mass, but into a state of well-mashed potatoes, without large lumps. Finely chop the onion and fry it in a mixture of butter and vegetable oil until golden brown. At the end of frying, add grated garlic . Stew and when ready, add to the mashed potatoes... Pepper ... Taste the filling, add salt and pepper if necessary... If desired, you can add diced and fried bacon . Or you can sprinkle bacon on top.

Filling for dumplings - potatoes with cheese, herbs and garlic:

Boil the potatoes until tender, mash them, add finely grated garlic to the hot potatoes, grated cheese (hard or semi-hard varieties) , and a lot of your favorite herbs , for me it’s cilantro. Salt, black, red pepper to taste. Cool down and make dumplings.

Sauerkraut filling:

You will need homemade sauerkraut - 900-1000 g. Onions Butter and vegetable oil Finely chop the sauerkraut, squeezing it well first. Fry finely chopped onion in butter and vegetable oil. After frying the onion, add it to the cabbage. We make dumplings with cabbage. In the original, in the Urals, onions are not fried. All the filling is chopped in a special trough using a round hatchet.

These are the fillings that are very popular with us.

Perhaps you will like some of them too!

Oh yes! It was customary to serve meat dumplings with butter and always with vinegar-mustard dressing. A little dumpling broth (or boiled water), a dozen drops of vinegar (7-9%), a spoonful of Russian hot mustard, a pinch of ground black pepper. Mix this slurry and dip the dumplings!

Bon appetit!
© Freken Bock

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Classic quick dough recipe

Dough in boiling water for dumplings can be prepared from a minimum set of food products. However, such a flour mixture will have to be thoroughly kneaded with your hands, and then set aside for about 15 minutes. for relax. Ultimately, the resulting material is quite plastic and malleable for modeling. Dumplings made from this type of dough will never be overcooked during the manufacturing process.

To create an appetizing flour base for dumplings using boiling water with your own hands at home, you need to purchase the following components:

water – 250 ml;
flour – 480 g;
table salt – 11 g.

The liquid must be boiled and at room temperature. To improve the taste, instead of water, it is permissible to use a fermented milk product, for example, kefir or yogurt.

The detailed process of forming a plastic flour base for dumplings on water is personally depicted in the following paragraphs:

The flour must be sifted through a sieve and placed in a bowl to knead the dough.
Next, pour table salt into the same container.
Then you need to pour in the liquid and stir the ingredients.
After this, you need to sprinkle the surface of the table with flour, take the workpiece out of the container and knead the raw materials with your hands until it is smooth and elastic.

At the end, you need to roll the workpiece into a ball, put it in a bag and leave it on the table for about 10 minutes, and then use it for its intended purpose.

How to make choux pastry for dumplings in boiling water - a classic recipe

Keep the simplest universal kneading option. The dough is soft, elastic, pliable to work with. I give a step-by-step recipe for making dough in water with eggs with all the details.

You will need:

Flour – 600 gr.
Egg.
Cool boiling water – 200 ml.
Sunflower oil – 3 large spoons.
Salt – ½ small spoon.

For minced meat:

Minced meat (I have pork + chicken) – 500 gr.
Onion – 2 heads.
Water – 50 ml.
Salt – ½ small spoon.
Pepper - a pinch.

How to do:

Prepare the minced meat. Take any one to suit your taste. I like a mixture of chicken and pork. Finely chop the onion (the finer the better) and add to the meat. Beat in an egg and splash in a little water. Salt, pepper, mix the mixture thoroughly.

Sift the flour and pour into a wide bowl. Break an egg into a separate bowl, add salt and beat with a fork. Pour into the flour, stir in the bowl with a spoon.

Boil water and pour into the mixture. Stir quickly. Add the butter and stir again until it becomes quite thick. Experienced masters recommend kneading the dough in a circular motion in one direction.

Transfer the mixture from the bowl to the table and continue kneading the dough with your hands.

When it becomes soft and elastic, cover with a bowl and leave on the table for 10-15 minutes to firm up.

Divide the lump into 4 parts, roll each into a rope. Cut into centimeter-thick pieces.

Roll out the pieces into circles.

Place minced meat in the center of each.

Make dumplings as usual. Then boil in salted water. When the pieces float to the surface, set the timer for 5 minutes. Serve the finished products with sour cream or flavor with butter.

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Advice! Experienced housewives advise covering the finished dough with a damp towel and leaving it for half an hour. Then the gluten will swell well, and making dumplings will be easier.

With egg

Dough in boiling water for dumplings can be supplemented with chicken eggs. Due to this, the flour product turns out to be quite compacted and plastic. This custard product is suitable for making both boiled and fried delicacies. For example, from this flour base it is possible to form not only dumplings, but also dumplings, manti, and pasties.

It is permissible to make dough in boiling water with an egg with your own hands if the following food products are available:

water – 400 ml;
sugar crystals - to your taste;
flour – 1 kg;
table salt - a pinch;
chicken egg - at your discretion.

It is permissible to replace water with milk. The last product should be homemade and quite oily. This is due to the fact that such milk is much tastier and more nutritious than store-bought milk. In addition, the flour base mixed with milk becomes more fluffy and soft.

The detailed process of making flour products with your own hands at home is shown in the following paragraphs:

Place the flour on a cutting board and form a well in the center.
The water must be boiled and allowed to cool for 2 minutes.
Crack the egg into the pan with the liquid and whisk quickly to prevent it from curdling.
The egg-milk mass must be carefully poured into the center of the flour and mixed carefully.

Then you need to add table salt and sugar and knead the flour base for 10 - 15 minutes, and then use it as intended.

No egg

The dough for dumplings and dumplings can be kneaded in boiling water without adding chicken eggs. Due to this, dishes made on the basis of such a flour preparation can be consumed by those who adhere to dietary nutrition, as well as fasting. The calorie content of the product will not be too high. However, you should not eat such a delicacy excessively, so as not to gain extra pounds.

The process of creating a flour dough without an egg with your own hands should begin with the following ingredients:

Name of food products	Required amount
Water	166 ml
Flour	480 g
Salt	11 g

To make the workpiece more dense, it is permissible to include vegetable oil or butter in its composition.

To make dumpling dough without adding eggs yourself at home, you should adhere to the following points:

You need to pour flour into a deep container.
Then you need to form a small depression and pour the liquid into it.

Dough in boiling water for dumplings. Recipe without eggs.
Using a spoon, you need to start kneading the flour base, moving from the middle to the edges.
After the dough has thickened, you will need to transfer it to the surface of the table and continue kneading with your hands, adding flour if necessary.
When the workpiece acquires the desired elasticity, it should be placed in the refrigerator compartment for approximately 30 minutes.

After this time, the dough can be used for culinary purposes.

Alternative dough recipes for dumplings

Kefir dumpling dough

For such dumpling dough, the recipe requires only 350-400 grams of flour and 250 ml of kefir. It turns out soft, tasty and does not tear. You can even bake delicious-tasting flatbreads from its leftovers.

Pour kefir into a deep bowl, add 170-200 grams of flour and stir with a spoon until the mass becomes homogeneous. Next, add the remaining flour gradually, kneading the dough with your hands. Place it in the refrigerator for about 40 minutes or even a little more.

Dough for dumplings without eggs

Eggs are not added to the standard dough for dumplings, as it may turn out to be tight and difficult to roll out, and the dumplings made from it will be tough. The most important thing in dumplings is the filling, so there shouldn’t be anything extra in the dough. Let's see how to make dumpling dough without eggs .

What you will need to prepare the dough:

3 cups flour;
2/3 glass of water;
1 teaspoon salt.

Cooking process:

Take a fairly deep and large cup, pour flour and salt into it.
Make a hole in the slide.
Pour water into the well.
Gently stir with a spoon from the middle to the edges.
When the dough is thick enough, turn it out onto a floured surface and continue kneading with your hands, adding flour periodically.
Place the dough, thoroughly kneaded, in the refrigerator for 30 minutes.
When half an hour has passed, take out the eggless dumpling dough , cut it into pieces, roll it out and make homemade, delicious dumplings from it!

With vegetable oil

Dough for dumplings, mixed in boiling water, can be easily and quickly formed by hand at home. To do this, just combine all the bulk ingredients with sunflower oil, and then brew them with very hot water. After this, you will need to knead the workpiece well with your hands and set it aside for about 30 minutes, after wrapping it in a bag. Thanks to this method, the raw material comes out quite plastic and soft. At the same time, it will never creep apart.

To make dumpling dough with sunflower oil at home, you should use the following components:

water – 150 ml;
sunflower oil – 34 ml;
wheat flour – 300 g;
table salt – 7 g.

To make flour dough, it is recommended to use a refined type of oil, which will give the base a brighter taste and smell.

The detailed process of making dumpling dough yourself requires the following steps:

You need to pour water into the pan and bring it to a boil.
Flour should be combined with table salt, and then butter should be added to the ingredients.
Next, you need to add boiling water, kneading the base with a spoon.
When the mass has cooled down a little, continue kneading it with your hands until a dense kolobok is formed.

At the end, you need to cover the workpiece with a napkin and let it stand for 30 minutes.

Custard

Dough in boiling water for dumplings can easily be made into custard without adding chicken eggs. The procedure for kneading the flour base is quite easy. Most of the time will have to be spent on forming blanks. Despite the fact that there are no eggs in the raw material, this type of choux pastry is quite flexible and tasty.

Moreover, its manufacture does not require a large number of components. It is also worth noting that this product recipe is universal, since the dough is suitable for making both dumplings with dumplings and pasties. The calorie content of the dish is quite high.

On average, 100 g of product contains approximately 215 kcal.

To make choux pastry with your own hands, you will need to purchase the following food products:

boiling water – 300 ml;
sugar crystals – 4 g;
butter – 50 g;
flour – 500 g;
table salt – 6 g.

Sugar used in the preparation of raw materials improves the taste of the finished delicacy. Instead of vegetable oil, butter is used. Due to this, the dough comes out more tender and tasty. It will take approximately 4 minutes to cook dumplings made from this type of dough. If you exceed the interval, the workpieces may overcook and spread apart.

To prepare choux pastry for dumplings in boiling water yourself at home, you should follow these steps:

Pour flour into the pan, and then add table salt and sugar.
You need to melt the butter in water, pour the mixture into the flour.
The mass should be mixed well until lumps are completely removed.
After the flour mixture has cooled slightly, you need to continue forming the base with your hands.
When the workpiece becomes elastic, you will need to cover it with a napkin and let it stand for 60 minutes.

The finished dough can then be used for its intended purpose or frozen for long-term storage.

Choux pastry for dumplings in boiling water with vegetable oil without eggs

I really like this recipe, I’ve made it a hundred times already, it’s soft, tasty, not tough, it’s worth a try. I have photographs, now you will see everything for yourself, the whole cooking process.

It is living and breathing, you can see it in a sectional photograph, you don’t see this often, usually readers ask to show the products in a break or section.

Ingredients:

250 grams of boiling water;
30 grams of vegetable oil;
1 teaspoon salt;
400-500 grams of flour.

1. Preparing the products will not take much effort and time. You see them all in front of you, be sure to sift the flour. The water is hot, the kettle has just boiled.

2. I add salt and vegetable oil to the water and mix. I make a hole in the flour and pour in boiling water, stirring as if making a funnel, swirling with a spoon.

3. I mix in the middle, and now you can knead the dough on the table.

4. I put it on the table, sprinkle it with flour, and knead it. The flour remains, and we use it for dusting. Knead with your hands until it sticks to your hands, at least 10-12 minutes, I knead on the table.

Be sure to dust it and leave it to rest. 5 minutes is enough. You can place it in a bag to prevent it from weathering, or sprinkle it with flour. As a rule, I collect it into a ball.

5. I divide this dough into 2 parts, roll one out with a rolling pin, I like thin products 2-3 mm circle. I make the blanks with a glass, they are smooth and neat, they turn out very beautiful.

I collect the remaining dough into a ball. After I have molded from these blanks, I roll out the second circle and do the same.

These are the products I made, maybe not exactly according to the line, but what I got was homemade delicious dumplings. You see, they are smooth and beautiful, thin dough, a lot of filling. If you don't like very thin dough, roll out the circle thicker.

Due to the fact that it contains vegetable oil, the dough does not tear or fall apart during cooking. I cook it over low heat for about 5 minutes from the moment it surfaces. I throw it into boiling water.

In the bread machine

Dough in boiling water for dumplings can be kneaded in a bread machine. In addition, the flour mixture contains sour cream. Due to this, the product will turn out to be quite elastic and dense, and the dumplings themselves will retain their texture after cooking. At the same time, the fermented milk product will give the finished delicacy tenderness and softness.

The process of making an appetizing flour base for dumplings in a bread machine is impossible without the following ingredients:

boiling water – 125 ml;
flour – 500 g;
table salt – 11 g;
sour cream – 100 g;
egg – 55 g.

It is recommended to use sour cream with a high percentage of fat content. It is advisable to use flour that was made from durum wheat varieties. This product contains a large amount of gluten, which will give the dough density and fluffiness.

To make a flour base for dumplings with the addition of boiling water with your own hands, you need to do the following:

Table salt must be mixed in water, and then the liquid must be brought to a boil.
The egg should be mixed with sour cream and beat thoroughly with a fork.
Pour boiling water into the bowl of the device, then the egg-sour cream mixture and add flour.
On the electrical appliance, you need to turn on the mode for making noodles or unleavened dough, and also set the required period of time.

At the end of the program, you should let the product sit for 1 hour, and then you can use the flour base for its intended purpose.

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.