Bakery products 

How to prepare dumplings dough at home. Dough on dumplings: step-by-step recipes for perfect dishes

Most owners know how to do dumplings. What's easier: kneading the dough, scrolled meat through the meat grinder, sprayed, boiled water, and beautiful rich dish Ready. However, it takes a lot of time for cooking. How to make your dumplings do not impress the purchased supermarket? Do you want to have a long standing in the kitchen table and the stove not past? If you follow our advice, you will make such dumplings that your guests will remember all your life and ask how you cook them, and households will know that your dumplings are the most real and most delicious in the world.

The best dish - from home dough

Most often, the dumplings we buy in stores ready. But can they compare with the shop?! Homemade minced And the dough is always unique. For the filling you can take meat of different animals, spices to pick up your own taste, and not just pepper and salt. The dough can be made so thin and elastic that the figure does not suffer from such a good. Moreover, the delicious gentle can be used for a variety of other dishes. And it is not very difficult to prepare it. Why are many cooks dough get gray, inelastic and badly lying?

Required products

How to make delicious dough for very simple.

Ingredients:

6 glasses wheat flour top grade;

1.5 glasses of water;

1 teaspoon salt.

Very rarely in cookbooks or on cooking sites, you can find the right sequence of how to make delicious elastic dough For dumplings. The point is not that cooks or technologists are trying to hide chief Secret. They simply do focus on the right ratio of ingredients, assuming that the technology of circulation of a priori is obvious for everyone.

Choosing flour

To make a delicious dough for dumplings, you must first get a good flour. Best wallpaper, from solid grades Wheat type durum, top quality. Such flour contains a lot of gluten. Its products from it are not silent during cooking. The dough does not darken. By the way, to determine what flour you got, you can have a color of the resulting dough. If it remains the same white, which was the flour, it means you're lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out in a very thin, almost transparent layer, and it will not break, but only stretch. From the flour of this variety, you can not be afraid to gain extra kilograms.

Oxygen saturation

The most tasty dumplings are obtained if the flour is saturated with oxygen. How to achieve this? It is necessary to sift flour through the hair or fine metallic sieve twice. This is also not written anywhere, but this is one of the main secrets. good dough. Do not be lazy to do this procedure, and you will have a very tasty dough for dumplings. Flour consumption - the question is always sufficiently conditional. It all depends on the quality of the product and the content of gluten in it. Accordingly, the amount of salt and water is always different.

Solit or not shed?

Should not be attached to the exact numbers that the recipe dictates delicious dough On dumplings found in the cookbook. Better use our advice. It consists in the following. Solita not flour and not ready doughand water that you will breed flour. Pour into the capacity of a half cup of boiled fluid and sprinkle to taste. It should be a little brave. Some cooks in their delicious dough dumplings do not add at all. In order for the dish to succeed, they are solid water in which ready-made dumplings are boiled. It makes sense. If you throw products from the dough in salty boiling water, then they will not stick around in the process of cooking and do not break down. But these precautions are more suitable if the flour of soft wheat.

Elasticity of dough

The most tasty dough for dumplings is obtained if you repel, that is, raise and throw on the table several times. If you use this reception, then the dough even from becoming good elasticity, although it will be unsightly gray. The recipe for the delicious dumplings on dumplings should not contain eggs. Sometimes advised to add to it egg whiteBut this does not need to be done, as you should not add the oil, which sometimes advise to pour into a bowl with flour. A classic recipe consists only of water, flour, sometimes salts. There are always gluten in flour. It can be a different amount, but it is always present. In order for it to show its properties, water is added to the product. The greatest elasticity of dough acquires only after it becomes breaking down after the kneading place for 20-30 minutes.

Custard

Learning and having mastered the secrets disclosed here, you will certainly have to try to prepare a delicious dough for dumplings. It is a little harder to do it. However, it certainly deserves to be cooked. Photos will come to the aid, placed in the article. They are styled well, how to prepare a delicious dough for dumplings.

In the glass bucket pour a half cup and suck one teaspoon of salt. We stir well, bring water in the microwave or on the stove to the state of boiling water.

We embarrass in a deep bowl of three full glasses of good sifted flour. Thin trickle, constantly stirring, pour salted boiling water into it. It is necessary to try to do it so that the lumps are not formed. We should have a rather liquid homogeneous dough. If the lumps are still present, disperse them with the help of a blender.

Pour into a bowl with a dough still flour. Make it with parts, constantly stirring. Suck flour and stir until it can be done with a spoon. When the dough becomes sufficiently thick and the spoon in it will turn to work with difficulty, pour out a rather thick layer on the flour table. Put the dough on it. At this stage it is still very sticky, so do not save. The dough will take so much flour as necessary.

Messer dough in conventional method. Watch that it does not stick to the table and plug the flour on time. Do it until you feel that it stopped sticking. Delicious dough for dumplings should not be too hard, nor unnecessary. At this stage it needs to be 15-20 times about the table.

Finished dough wrap the food polyethylene film and place it in the fridge for half an hour. During this time, it will relieve and acquire the necessary elasticity. After 30 minutes, it can be removed and laundered by dumplings.

Lepim, cook and serve home dumplings on the table

Pour a thin layer of flour on the table. First, for a convenience, roll the dough into the sausage and cut into several parts. Take one piece and pull it into a very thin layer with the ass. Cut in a glass or other form. Cut the mugs, put in the center of the mince and seal the edges.

Pelmeni can be boiled immediately, and you can freeze and use as needed. Since the dough is salty, you do not need to salt water. Put in it a bay leaf and a pinch of dried major or basil. When the water boils, throw dumplings into it. Stir so that they do not stick to the bottom. After the products boil and pop up to the surface, boil 5-10 minutes depending on the size of the dumplings. They will be ready when the dough will shrink a little, that is, stick to the mince: they will become not pounded and round, but a little wavy.

Remove dumplings snone and spread over the plates. Put creamy oil and sour cream on the table. Do not forget about the sauce onions, chopped thin half rings and a spilled natural fruit vinegar.

If you for some reason you can not do dumplings per day, when they prepared the dough, then after it feels down, place it in freezing Camera. Nothing will happen to him. When the product is needed, just defrost it when room temperatureAnd you can use.

What else can be prepared from the dumplings?

Our dough is suitable not only for the dumplings, although it is called dumplings, or freshly sorrowless. It will fit perfectly for Chebureks, Strong, Dumplings and many other dishes. From it you can cook even cannelloni. Cooked from a good wheat, it is suitable for beshbarmak and noodles in chicken bouillon. As for sweet dishes, such as dumplings with cherry, blueberries or other berries, then with our test you can not be afraid that they will open and flow. It is used even during the post, because it does not have either eggs or dairy products.

Delicious cakes from this test. If they sprinkle them sesame seeds, flax or other, it will be excellent delicacy that will be used in quality independent dish. Such cakes are powered by milk. This is delicious.

Of them make and wonderful rolls, and envelopes with filling. In this case, roll the dough into a subtle layer, put a stuffing on meat, vegetables or soft cheese, wrap like burrito and fry in a frying pan with vegetable oil or without it in the oven, putting on a baking sheet, covered with paper with

With our detailed instructions You will make a very tasty dough for dumplings. Recipe and for the usual, and for custard suggests the same amount of products and is distinguished by the fact that in the first case the flour is divorced cold boiled water, and in the second - hot.

Dumplings - family dish. Probably,many remember as in childhood, the whole family was going at the table. One of the family members knead the dough for homely dumplings, the other was preparing a stuffing, and then everyone looked together many dumplings.

In the kitchen of almost any country, you can find something like dumplings - Tortelliniin Italy, epmanada in Spain and Latin America, Hinki in Georgia,samsa in Central Asia and India, manta in Central Asia, Zsao Tzu in China, etc.

After all, it is easier to cook the dough and put inside the filling.The dumplings are good in that they can be freezed, and from the freezer to get as needed. Conveniently in case of unexpected guests or when there is no time to prepare dinner. Once - and ready!

The content of the article:

TO - Useful advice

How to sculpt dumplings - video

But it turns out, and the dough recipes are a great set, not less recipes different stuffsYes, and cooking methods are different. Agree that no store dumplings They will not be so tasty as they are cooked with their own hands at home. And if the whole family participates in this process, then the pellement model becomes a wonderful reason to communicate in a family circle.

TOaK Prepare dough for dumplings at home - Useful advice

So that dumplings are tasty and juicy, it is necessary to properly knead the dough. Stuffing is also important, but today we will talk about dumplings for dumplings.

I will share with you secrets so that it turned out a soft and tasty dough for home dumplings. And from the dough for dumplings you can cook dumplings.

  • First, I treat the test as an animated subject. I am sure that any dish from the dough needs to be prepared only in a good mood, with a soul.
  • Secondly, the flour must be sifted, preferably even 2 times. At this time, flour is enriched with oxygen,and the dough turns out more gentle and air.
  • Thirdly, for any test, it is better to use a warm liquid - water, milk or kefir. With a warm kneading dough better and faster.
  • Fourth, for greater dough strength, you can add a pinch of the mankey.
  • Fifth for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
  • Sixth, to wash the dough needed for quite a long time until it stops sticking to the hands.
  • On-seventh, after kneading the dough you need to cover with a clean towel and give a rest. Then gluten in flour will swell, and the dough will be elastic
  • In eighth, dumplings will be tastier if the dough roll fine. But do not cease here - if the dough is too thin, then when put on itstuffing, can break.
  • V-ninth, glue the tips of the dumplings for the dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic recipe for dumplings

A classic dough recipe for dumplings is known to us from long, and he is perhaps the most common and simple.

Ingredients:

  • Flour - 0.5 kg.
  • Water is 1 cup.
  • Egg - 1 pc.
  • Manka - Chipotka
  • Sol- 1 Art. l.
  • Vegetable oil - 1 tsp.

We see the flour into a bowl and make a deepening in it, add a semolina. Drive in a hole egg and add vegetable oil.


Spoon stir the dough. We add salt in warm water and pour into the dough.


When water absorbs all the flour and the dough will become dense, spread it on the flour-spared work surface and smear the dough with your hands.


We wash 10 minutes, and when the dough stops sticking to the hands, cover it with a towel and leave for 20-30 minutes.


Custard dough for dumplings


Custard dough It is good because, thanks to boiling water, it turns out very elastic and soft, it will not stick to the rope, nor to the hands. Such dough and roll and sculpt easier than the classic one.

Ingredients:

  • Flour - 3 glasses
  • Water (boiling water) - 1 cup
  • Egg - 1 pc.
  • Vegetable oil - 3 tbsp. l.
  • Salt - ½ tsp.

To begin with, we put the kettle boil. While water boils, in a bowl we drive the egg, salt and pour vegetable oil. Stir. Flour is sifted and in the recess we pour eggs with butter, stirred by a spoon.


In flour, we pour a glass of boiling water and again stir up. When the spoon becomes difficult to mix, wash the dough with your hands until homogeneous mass. If necessary, sleeping flour.


The exact amount of flour depends on its variety and quality. Therefore, if it seems to you that the dough is liquid, flour will have to shove. Just do not cease, as the dough can become too thick and during cooking dumplings will be tough.

Leave the dough to come up for 20 minutes. After that, roll and sculpt dumplings.


Dough for dumplings on milk


Ingredients:

  • Flour sifted - 3 glasses
  • Milk Warm - 1 cup
  • Egg - 1 pc.
  • Vegetable oil - 1 tsp.
  • Salt - ½ tsp.


2 cups of flour sprinkle in a bowl, make a deepening in which we drive the egg and add vegetable oil. We pour warm milk and stir the spoon.


I pour 1 cup of flour on the table, lay out on it yet still liquid dough and wash it carefully.


Dough for dumplings on milk is gentle and softer than on the water. I have recently dumplings on this recipe. You can dilute milk with water in a ratio of 1: 1.

Dough for dumplings and dumplings on kefir

Lovely recipe perfect dough For dumplings, dumplings and even pizza. Kefir and soda gives such test special softness and pomp.


Ingredients:

  • Flour sifted - 5-6 glasses
  • Kefir - 0.5 liters.
  • Egg - 1 pc.
  • Salt - ½ tsp.
  • Sugar - 2 tbsp. l.
  • Soda - 1 tsp.
  • Vinegar - 1 tsp.

We mix egg, sugar, salt and kefir.


Soda Gasim in a glass of vinegar and pour fluid into the dough.


We add 2 cups of flour, stirred while we can interfere with a spoon.


Put the dough on the table with flour and long interfere with, adding flour. Mix to elasticity. We leave for 15-20 minutes, and so that the dough does not dwell, cover the glass bowl.


Dough for dumplings on mineral water

The dough for dumplings and dumplings on mineral water is powdered soft and loose due to carbon dioxide bubbles located in mineral.


Ingredients:

  • Carbonated mineral water - 1 cup
  • Flour - 4 glasses
  • Egg - 1 pc.
  • Salt, sugar - for ½ tsp.
  • Vegetable oil - 4 tbsp. l.

In a bowl we drive the egg and pour mineral water. We add salt, sugar and vegetable oil. Suck the sifted flour and stir. I wash well on the table well by adding flour as needed.

Dough for dumplingswithout YIITS

Ingredients:

  • Water - 1.5 glasses
  • Flour - 3 glasses
  • Salt - 1 tsp.

Such a simple dough recipe for dumplings and dumplings is good during the post, since it does not have eggs and milk.

In the water, squeeze the sifted flour and add salt. Well wash the dough and, cover with a clean towel,we ship for 30 minutes to relax.

Dough recipes for dumplings are suitable for cooking dumplings. But the startings for dumplings and dumplings such a large amount that we will analyze in a separate topic of the blog.

How to sculpt dumplings

But in order to learn how to sculpt dumplings,hands or with a dumplings, what a variety of shapes of the dumplings are invented, look at this video.

Hello dear readers! The article discusses the recipes of home dumplings and the features of their preparation. You will learn how to prepare the dough and mince for dumplings, how to sculpt dumplings and how to cook them correctly.

Pelmeni - This is a disharge-made cracker dryless dough With meat, fish or vegetable filling. Pelmeni can be considered a traditional Russian dish, without which it is difficult to submit a diet of any Russian family. This is a universal dish - dumplings are good for everyday use and for a festive feast.

Minced stuffing is prepared from lean beef, pork, lamb, chicken, horse races and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea \u200b\u200bfish, forest mushrooms, cheese and cottage cheese.

In Soviet times homemade cooking Pelmeni combined several generations in one kitchen. Lepi dumplings with the whole family on weekends in large quantities, about the reserve. They were immediately frozen and drose later for a long time.

However, dumplings are not original russian dish. A reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread through the territory of Central Asia.

The word "Pelmeni" is borrowed from the languages \u200b\u200bof the Finno-Ugric group. It happened from the word "Pelnyan" - Bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings in Russian cuisine appeared at the end of the 14th and early 15th century. Thanks to the development of economic and cultural ties with distant regions of the Russian Empire, in the mid-19th century, delmeni has spread from the Urals in the Siberian tract to the central part of Russia and to the northern regions.

Today to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings It is not difficult, but still, dare are considered dumplings, cooked at home on their own. You choose meat for the filling and cook the dough, sculpt the dumplings in the form and the size that you like correctly store the semi-finished product and you can be 100% sure as homemade dishes.

Dough for home dumplings


Cook dumplings At home is quite simple. Take a top grade flour test. It contains a lot of gluten, which gives the test uniformity and elasticity. Mix the dough for at least 15 minutes. So it will be easier to roll the rolling pin and sculpt the dumplings from it.

Recipe test for dumplings on water without eggs

it classic recipe dumplings. For its preparation, use warm water (35-40 degrees). The main thing is not to do the dough very cool, otherwise it will be badly rolled by the rolling pin and rushes during the modeling.

You will need:

  1. flour - 500 grams;
  2. drinking water is 1 cup (200 ml);
  3. salt is half a teaspoon.

How to cook:

  1. Well, ask for flour so that she is enriched with air.
  2. Make out of flour slide on the table or in a deep bowl.
  3. Make a small deepening in flour and pour the water with a thin jet.
  4. Mix the dough until it is homogeneous and elastic.
  5. Blank the finished dough with a food film or a towel in order for it not to be taught.
  6. Give the test to relax 15-20 minutes, then you can start the dumplings.

Recipe test for dumplings on water with eggs

Dumplings with adding chicken Yaitz It turns out tender and elastic.

You will need:

  1. flour - 500 grams;
  2. eggs - 2 pcs.;
  3. salt - 1 teaspoon without a slide.

How to cook:

  1. Squake the flour to enriched with air, and make a slide on the table or in a bowl.
  2. Take the eggs with a fork in a separate dish.
  3. Make a small deepening in flour, pour eggs into it.
  4. Stir salt B. warm water to its complete dissolution.
  5. Pour into the deepening of the water with a thin flowing.
  6. Mix the dough until it becomes homogeneous and will not stop sticking to the hands.
  7. Cover the finished dough with a food film or towel.
  8. Give the test to relax for 15-20 minutes, you can cook.

Recipes for cooking dumplings are quite a lot. See one of the options for dumplings on video:

Stuffing for home dumplings

Farm, prepared on its own, is the main secret of delicious home dumplings. In order for mince to get juicy and fresh, choose the cooled fresh meat, and not frozen. Before preparing the minced meat, be sure to rinse the meat in the flowing cool water and dried with a paper towel or napkins. Finished minced meat in the freezer for 20-30 minutes. Cooking dumplings will be easier made of frozen stuffing.

Minced pork

In order for minced pork from the pork is very fat, choose to prepare a blade unit or rear chock. If you wish, you can remove fatty bodies from a piece of meat.

You will need:

  1. pork - 1 kilogram;
  2. onion - 4 pieces;
  3. garlic - 3 teeth;
  4. drinking water - half of the glass (100 ml);
  5. salt to taste;
  6. ground pepper - to taste.

How to cook:

  1. Cut meat into small pieces.
  2. Skip them through the meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen topor.
  3. Finely chop onion and garlic with a knife or scroll through the meat grinder and add to the meat minced meat.
  4. Mix salt and water in a glass.
  5. Stir meat with onions, add pepper.
  6. Gently wash the stuffing, adding salt water into it.
  7. Place for a short time finished minced in the freezing chamber.

Minced beef


Beef is a fairly fatty and dry meat. For cooking, the stuffing is suitable, the edge of the edge or blade. The main thing - the meat should not contain fragmented bones and tendons.

You will need:

  1. beef - 1 kilogram;
  2. onion - 6 pieces;
  3. milk 2.5% fat content - half of the glass (100 ml);
  4. salt to taste;
  5. ground pepper - to taste.

How to cook:

  1. Clean the pieces of meat from the tendons and films. Cut it into small pieces.
  2. Skip meat and onions through a meat grinder on a large grid.
  3. Mix milk, salt and pepper.
  4. Pour the mixture into mince and mix it well with your hands.
  5. Place the finished mince in the freezer in order for it a little froms.
  6. Remove minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Pelmeni with filling from chicken minceda It turns out juicy and gentle. For its preparation, use chicken breasts.

You will need:

  1. chicken meat - 1 kilogram;
  2. onions - 2 pcs.;
  3. drinking water - 2 tablespoons;
  4. salt to taste;
  5. ground pepper - to taste.

How to cook:

  1. Cut the chicken fillet into small stripes.
  2. Skip chicken fillet And onions through a meat grinder.
  3. Mix salt with water. Add salt water and pepper to mince.
  4. Mix mince.
  5. Place the finished mince in the freezer so that it is a little froms.
  6. Remove minced meat, you can cook.

Lumping dumplings at home

Traditionally, the dumplings always sculpted with their hands. In Soviet times, among the owners, a special form for the preparation of dumplings was popular, which increased the velocity of the modeling and was indispensable in the manufacture of a large amount of products.

Recently, comfortable kitchen appliances for dumplings are appeared at home - a mechanical home dumplings or machine (machine) for pellement modeling and automatic home domestic dumplings.

Homemade dumplings

This is a household appliance for the manufacture of dumplings at home. Home dumplings has a number of advantages:

  • high speed of work - 10-12 kilograms of dumplings per hour;
  • all dumplings are the same correct shape;
  • it has several nozzles - for the preparation of dumplings / ravioli, for rolling the dough.
  • easy to use.

Home dumplings are electrical and mechanical. The main drawback of the electric home dumplings is the price - from 12 thousand rubles. Mechanical dumplings are significantly cheaper than electric. For example, the cost of the machine for the manufacture of dumplings Bekker is 2-3 thousand rubles.

The principle of operation in a mechanical and electrical dumplings is the same. How to make dumplings with a dumplings, look at the video:

Pelmeni

A simpler and no less convenient device for making dumplings. She is also called a manual dumplings. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Molds for dumplings from metal or durable plastic.

Use the shape for laying dumplings is quite simple:

  1. Push the shape with a small amount of flour so that the dough does not stick.
  2. Roll up with a rolling pin two-layer 3-4 mm thick and slightly more dumplings.
  3. Put the first dough layer from above on the dumplings. Make your fingers small neat recesses in the shape cells so that the dough does not break.
  4. Spread the stuffing in them.
  5. Put the second dough layer from above.
  6. Roll down, pressing on it with a rolling pin so that the second layer of the test is tightly adhesive to the ribs of the cells.
  7. Cut extra dough from the edges of the form.
  8. Gently remove the finished dumplings from the cells and lay them on the flour spoiled surface.

Manual layer

Each family has its own way to model and its shape of dumplings. We will tell you about the traditional method of laying dumplings manually:

  1. Plush the working surface of the table flour to do not stick the dough.
  2. Roll the dough with a rolling pin with a thickness of about 3-4 mm. Periodically turn the reservoir so that the test thickness is uniform.
  3. With a glass cut out the circles from the dough.
  4. Remove the excess dough. Then it will be possible to roll over and repeat the procedure.
  5. Spread a little filling in the middle of each circle.
  6. Carefully fold the circle in half and tightly press the edges to each other. Then connect the opposite ends of the dumplings.
  7. Sprinkle a large flat dish or a cutting board.
  8. Spread ready-made dumplings on it so that they do not come into contact and put in the freezing chamber.

How much and how to cook home dumplings


Swim dumplings S. meat minced meat Quickly and simple:

  1. Pour water into the pan and put it on the middle fire. On 15 dumplings there will be enough 500 ml of water.
  2. Save the water before boiling. Salt calculation of about 1 teaspoon without a slide on a liter of water.
  3. Add half of the laurel sheet and 2-3 peas of fragrant pepper.
  4. As soon as the water boils, put dumplings into it and immediately mix them right away. Periodically stir the dumplings until the water is re-boiling so that they do not stick to each other and to the walls of the pan.
  5. After the water boils, and the dumplings will pop up to the surface, boil them for about 5 minutes.
  6. Immediately after cooking, get dumplings and decompose on plates. You can feed meat dumplings together with the broth.

Calorie home dumplings

The leader in calories are homemade dumplings from pork minceda - About 295 kcal per 100 grams of product (approximately 10 boiled dumplings). Nutritionists do not advise the pork too often, especially in combination with the test if there is an overweight.

Pelmeni from lean beef less calorie - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use for the preparation of minced meat and remove excess fat strata carefully.

Homemade dumplings from chicken are considered more dietary - approximately 175-180 kcal per 100 grams.

Sauce for dumplings at home


To home dumplings you can quickly prepare a simple sauce from products that will be found in the refrigerator from any hostess.

You will need:

  1. sour cream 15% fat - 250 grams;
  2. fresh greens (dill, parsley) - 1 small beam;
  3. garlic - 2 teeth;
  4. ground pepper (black or red) - to taste.

How to cook:

  1. Finely chop garlic with a knife, slightly presate it with a flat side of the knife, so that the juice stood out.
  2. Grind greens.
  3. Put the greens and garlic in sour cream.
  4. Add ground pepper and mix the ingredients well. Sauce is ready.

What to remember

  1. For the preparation of dumplings, use the flour of the highest grade.
  2. Mix the dough well so that it becomes elastic and pliable.
  3. For minced meal, choose fresh chilled meat without bones, veins and fat.
  4. Before cooking, stuffing thoroughly rinse meat in pure running water.

See you in the next article!

What do eggs add? Eggs included in the dough make it stronger and dense. It is necessary when the products are boiled in water or broth.

How much water to add to 1 cup flour and 1 egg? It is desirable not more than 3 tablespoons. If you add more, then the dough will be easier to knead and roll out. But the products cooked with excess water with will not keep the shape and keep the filling, but will weld. The cooler you knead the dough, the better the finished product will be released.

Why do the salt add to the dough? The dough with the addition of salt becomes more delicious and fragrant. In addition, the salt has increased hygroscopicity and is able to absorb water and hold it, which means that products will be softer and delicate.

Start cooking test

How to cook fresh dough?

Recently saw the recipe for dumplings, in which only one line was said about the preparation of the test: "Mix the egg, a glass of flour, a pinch of salt and 2-4 tbsp. Water and roll the dough for dumplings. " Technically, the prescription author does not deceive anything - this is how fresh dough is preparing. However, the hostess that decides to follow this recipe and cook dumplings, most likely will get rude dumplings and spindle on the seam during cooking. Because the most important part is lowered in the recipe - cooking technology fresh dough For dumplings. So that there were no such situations, and the dumplings got tasty and right, I want to tell in detail and show what, like, most importantly, why.

Step is the first - flour to sift onto a wooden board with a slide, make a depression in a hill on top and inside the deepening of the egg. Then add one, maximum two tablespoons of water, salt, quickly knead the dough so that the fluid does not pour out from the recess. For this, the flour must be evenly assembled with the foot of the slide and pour into the deepening. Moreover, the flour should not be poured, but to press it with the force to the fluid so that it absorbs and formed the dough. What for? - In order for the dough to be uniform in structure, without lumps.

How much time to wash the dough? The most difficult part is to mix the test. Since it should turn out to be tight, then it will take some physical effort. If the husband is not busy at this moment, then I ask him to take part in this and minutes to post the dough. If you have to do it yourself, then it takes about 15 minutes.

Mixed dough

The resulting dough well wash and roll into the ball, wrap in food film (Towel) and leave to be crowned for 40 minutes. For what? Weathered dough becomes more elastic and it is easier to roll it easier.

How to finely roll the dough for dumplings? The thinner, the better. In any case, the thickness should not exceed 1 mm. Properly mixed dough will not rush or stick to the rill and board.

If you look at, then the photo shows how the table drawing is shifted through the rolled dough.

How to roll the dough? Rolling should be done from the middle of the test to the edges, periodically turning the dough. The direction of rolling needs to be changed. Then the dough will turn out evenly thin throughout the surface.

Is it possible to pour flour on the dough? Properly mixed dough in extra flour does not need. But if the dough is preparing with violation of technology, then such a need may arise. In this case, it is better not to pour the flour on the dough, since the surplus of flour makes it difficult to rolling the dough and make it dry. If the dough begins to stick to the board or the rig, you need to plug a thin layer of flour on the board.

What if the dough begins to dry? Since the test contains little water, then if the hostess is mounted in the kitchen, it will start drying, especially in a rolled form. To prevent it, roll out, add stuffing and sculpt products (dumplings, dumplings, etc.) need quickly. It is from this necessity, and not from the long winter Siberian evenings and idleness, a tradition is going to sculpt dumplings with the whole family. If the PE happened, then the dough must be rolled into the ball and cover for minutes 20 wet (not wet!) Napkin.

What should be the finished fresh dough? In the rolled form, the dough should be subtle, like paper, elastic and smooth to the touch. The color of the dough should be yellow-gray. In the photo, I specifically laid rolled dough on my hand and raised it a bit to show how the dough should be: it is inserted as a rubber glove.

The further fate of the test depends on the fact that you will prepare from it: dumplings, dumplings, manta, pastries, etc.

The dough for dumplings, by the way, is perfectly stored in the freezer. But I don't advise you to cook at once, since it is very difficult to mix and roll out a big comant test.

P.S. From the cooked dough, I shoodled ordinary dumplings and believe me, none of the cooking at cooking.

A good fresh dough is an ideal basis not only for dumplings, but also for dumplings, Hinkali, the manta, Chebureks are prepared from it. Despite the use of the most simple ingredients And the primitiveness of the technology, not everyone gets the kneading and the desired result. Step-by-step recipes are collected here. proper dough For dumplings: soft, elastic, tasty. It's time to find your own perfect option!

Dough on dumplings - General preparation principles

The basis of any dough is flour. It does not need to save on it. It is believed that the most delicious dumplings It turns out of the dough on the white flour of the highest grade developed by GOST. Cheap views are mostly gray, the dough "floats", lipnet, it is difficult to roll out. But adherents healthy nutrition It is often used precisely the crude flour of more coarse grooves. With it, the dough is mixture absolutely also, but the number of ingredients may change slightly.

Liquid - the second main ingredient. Most often use the usual raw water. But there are variants of the dough on boiling water, on milk and even on mineral water. Depending on the liquid used, not only the taste, but also soft, elasticity. Not every dough can be very thin to roll out so that it does not break.

What else add:

Vegetable oil;

The dough is usually kneading with hands, sometimes used bread makers. You can use a mixer with a special nozzle, but it is believed that it is best to work with your hands. They feel the consistency, how many flour need to lip up, however, to knead. Remember that the finished dough is prone to drying, so it needs to be covered with something, remove into the dishes with a lid or in the package, otherwise the dumplings will not work, the edges will not be glued.

Elastic dough on dumplings: step-by-step recipe

This is the simplest step-by-step recipe for dumplings. It will take a minimum set of products for its cooking. But at the same time, the mass is elastic, soft, not tightened when rolling.

Ingredients

220 ml of water;

2 tbsp. l. oils;

1 tsp. salts;

500-600 g flour.

Cooking

1. Immediately sift the flour to get rid of foreign impurities and saturate the product with oxygen. In addition, the loose product will be easier to connect with the liquid, no lumps are formed.

2. Add a complete teaspoon of salt into the water, stir. Pour vegetable oil.

3. You can knead the dough in a big bowl, gradually adding flour into the liquid. We sweep up, rotate first with a spoon. As soon as it becomes more difficult to do it, we begin to knead your hands. As soon as the mass becomes cool, it will not be spread, we shift a piece on the table top, piled up with flour.

4. You can immediately sift flour on the table and make a hole in a hill. Pour prepared water into this hole, we lower the spoon and begin to gently led in a circle, connecting the liquid with flour. Rotate a spoon until it is possible, then let go into the course of the hand.

5. Dough with hands you need to knead before smoothness. The mass should be elastic, it will cease to absorb flour, will not stick. On average, it will take about ten minutes.

6. The involved dumplings cannot be used immediately. He needs to lie down. We remove the lump in the container, you can leave it on the table, covered with a towel or a mission. Often use a plastic bag. So suddenly the dough does not stick to it, you can lubricate it with butter or sprinkle with flour.

7. Seats dough from 20 to 30 minutes, but can be kept longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, it will be easier to roll over. If it does not lie or there is a little time, it is quickly tightened, it will take more effort.

Custard dough on dumplings: step-by-step recipe with egg

This is a step-by-step recipe for dumplings, which is very elastic, it can be cleaned thin, cook the most delicious dishes. The technique of kneading is a little more difficult, the process will take longer, but the result is simply awesome. By the way, Chebureks from this test are also very tasty, pupil and crunchy.

Ingredients

1 tbsp. l. oils;

3 tbsp. flour;

1 tbsp. boiling water;

2 pinching salts.

Cooking

1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour in a saucepan or in a bowl for the knead. If water is used from the crane, then we put on the stove and boil.

2. Pour vegetable oil. You can use sunflower, olive, mustard or any other to your taste.

3. Add a pair of salts to the liquid. If this is not done, then the taste will be fresh. If you reduce, then the test quality will suffer and it will also affect the taste. At such a number of products is needed approximately half the tea spoons of salt.

4. Quickly fall asleep in boiling water one glass of flour. The second hand is actively stirred so that no lumps appear. Must get a kind of holter. Stir it for a minute to leave the heat.

5. Egg is broken into the bowl, shake the fork and pour into the prepared Clauster, which has already been cold. It is very important. If the mass is hot, the egg may turn with flakes. Stir up to homogeneity.

6. Now it remains only to add flour. We smear until the dough becomes cool.

7. We continue to wash the piece on the table, giving it smoothness and elasticity.

8. As soon as the dough stops absorbed flour, shift it into the package.

9. Remove the pockets in the refrigerator, forget about thirty minutes about it. During this time, you can cook a filling for dumplings.

10. Give the dough from the refrigerator, spread the surface on a swimming flour, we are separated and sculpting ordinary dumplings.

Dough on dumplings: step-by-step recipe with mineral

Mineral water dough is soft, a little different. Dilute fluid to milk to improve the taste. In a step-by-step recipe for dumplings, simple carbonated mineral water is used. If used healing Drinkslike Essentuki, for example, you need to take into account the high salt content.

Ingredients

0.3 Art. milk;

2/3 of Art. mineral carbonated water;

About 500 g of flour;

One egg;

10 ml of any oil;

1 tsp. Salt.

Cooking

1. Break egg to a large bowl, add salt and beat a wedge or just fork to homogeneity.

2. Add to milk egg, continuing to beat. You can take milk of any fat. If there is no whole product, then you will dry milk. If there is nothing at all, then you can simply knead the dough on mineral water. Some hostesses add spoon of sour cream or fresh cream, which can also be done.

3. Pour mineral water. No need to measure it in advance so as not to lose valuable gases. It is better to do it immediately before the kneading. We stir mineral water with the rest of the ingredients.

4. To sift the flour through the usual sieve.

5. Add a couple of flour cups to liquid, start the test of the test.

6. Pour vegetable oil. Its type of value does not have, add and stir.

7. Spend the remaining flour, begin to knead the steep dough for dumplings. In this step-by-step recipe, the average flour is indicated, it is difficult to determine in advance how much will it take exactly, since the size of the egg may differ.

8. Mute the dough until it turns into steep. But an elastic lump.

9. We shift into the package, close and leave to lie down for thirty minutes.

Delicious dough on dumplings: step-by-step recipe on milk with eggs

Step-by-step recipe one of the most delicious options Test for dumplings. It is mixed completely on whole milkIt turns out yellow due to the addition of eggs, it is characterized by good elasticity.

Ingredients

200 ml of milk;

1 tsp. salts;

About 550-600 g of flour;

1.5 tbsp. l. Oil.

Cooking

1. This dough will get lost in a hill with flour. But you can use a bowl as more likely. Sift the floor Kila flour slide on the table or in a large bowl with not very high sideboards.

2. We make a spoon in the flour. Deepete, as if the volcano vulcan.

3. Eggs shake with salt, pour into the hole.

4. Measure the desired amount of milk and add to the eggs.

5. Lower a spoon, stir the milk with eggs, slightly capturing flour. Rotate neatly clockwise.

6. In the process drops, we pour any vegetable oil. There is an absolutely the same recipe with butter creamy. It must be harvested, cool a little.

7. Once it becomes difficult to work as a spoon, we remove it to the side.

8. Immerse yourself, we collect the dough into one big lump and begin to hammer to elasticity.

9. The finished mixed dough is removed into the package, we leave for 30 minutes. Then we get, we are still well mixed and let me lie even about half an hour.

If you want to do useful dumplingsYou can add some wheat, oat or rusty bran to flour.

Very interesting and beautiful dumplings from color test. For dyeing uses beet or spinach juice. Another interesting option - Addition tomato pastewhich attaches original taste, perfectly combined with meat filling, There are practically in any refrigerator.

In order to cut the slices of dough when laying the dumplings, they need to cover them from above with a towel. Under it is easy to run your hand, take, nothing needs to be untied and open.

If the rolled pieces of the dough have already dried and covered with a crust, then they need to be sprinkled with ordinary water from the spray.

The dough can be kneaded not only on fresh milk, but also on sour. Very popular recipe at kefir, which perfectly replaces the prokob.