The most delicious dumplings dough recipe. Delicious dough for dumplings: a recipe with a photo

Delicious homemade dumplings. Awesome dough recipe

Ingredients:

(128 dumplings)

• delicious dumplings dough:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• filling for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dumplings dough recipe

• usually kneaded without eggs or milk, but if you want to make real homemade dumplings, I recommend this recipe.
• So, pour the flour onto the table in a heap. Add salt immediately. In the center of the flour slide we make a small depression. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• Beat two eggs in a large cup and add warm milk.
• You can knead the dumplings dough on a cutting board, but if you are making dumplings for the first time, it is better to knead the dough in a large bowl so as not to stain the entire kitchen. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue to knead on the table.
• Knead the dough very well. The dough for dumplings should be elastic and pliable at the same time, not stick to the table and to your hands.
• When it seems to you that the dough on the dumplings is already ready, we wet our hands sunflower oil and knead well again.
• If you feel that the dough is too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more oil. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. And in the meantime, we are preparing the filling for the dumplings.

  Filling for homemade dumplings

  
• Usually for dumplings, I take either minced pork, or a mixture of 50% pork and 50% beef. I will not open America if I say that the quality of the minced meat depends on how delicious the dumplings will turn out. And if to good minced meat add good dough, then the dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add to chopped meat toasted onion, salt and black pepper. We mix everything well and taste.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. The cooled fat, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough on the dumplings are ready. Only one hundred or two dumplings remained to be made. To do this, take our dough, form a thick sausage from it, which we divide into four parts.
• Then you can do it in two ways. First, take one piece dumplings, roll out thinly, then use a glass with sharp edges to cut out the circles. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to sculpt dumplings of the same size.
• The second method for making dumplings is quicker and takes a little practice. We take one part of the dough for dumplings, make a thin sausage from it, which we cut into small pieces.
• Dip each piece lightly in flour, roll it out to make a circle.
• We put a teaspoon of the filling, and then we make a dumpling. We do this until all the dough and filling for the dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and resemble an ear in shape.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings "go" into the water, which is also not desirable.
• We put the pan on fire. Salt, put a few leaves of bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, we time it. Cook for exactly five minutes and remove. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, without it, with sour cream or with mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and elastic dough at the same time.
• Pour the milk-egg mixture into a depression in the flour. We knead the dough.
• A source

Prepare the ingredients for the dumplings.

Prepare the dough. The dough is simple and consists of flour, water, milk and salt. In this recipe, some of the water is replaced with milk. The dough is tender, but firm and elastic.
Sift flour in a heap into a bowl or on a large cutting board and make a depression in the center.
Crack the egg, add a pinch of salt and loosen the egg with a fork.
Pouring in milk and water in small portions, knead the dough.
Roll the dough into a ball, wrap in cling film and leave for 40-60 minutes at room temperature.

Prepare the filling ( ground meat) for dumplings.
Wash, dry and cut the meat into large cubes.
Peel the onion and cut the onions into 2-4 pieces.
Pass the meat together with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix the minced meat well.

Pork for dumplings should be fatty, then the dumplings will turn out delicious and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also mince it with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out a part of the dough into a thin layer, dusting the dough with flour if necessary.

Cut out circles with a thin glass or other convenient recess (collect the dough cuttings, knead again and roll them into a layer).

Put about a teaspoon of minced meat in the center of the dough.

Connect the edges of the circle and pinch so that the filling is inside (you get blanks that look like crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Arrange the dumplings on a cutting board (do not stack the dumplings on top of each other so that they do not stick together), freeze in the freezer, then put the frozen dumplings in bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, add salt, add bay leaves, peppercorns, bring to a boil and, if desired, let it simmer for 5 minutes (to flavor the water for the dumplings).
Put dumplings in boiling water, stir quickly with a spoon so that the dumplings do not stick together and do not stick to the bottom of the pan.
Bring to a boil and after the dumplings float, cook for about 7-10 minutes, until tender.
Remove the dumplings with a slotted spoon, put on a dish, and spread the pieces of butter on top.
WITH advice. Dumplings can be served with different sauces, seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). Broth is poured into a cup and a little vinegar is added, plus salt and pepper, to taste (for 5 parts of broth, 1 part of vinegar or to taste). Dumplings are dipped in a vinegar mixture and immediately sent to the mouth of the eater :)
Also, sour cream or sour cream with ketchup can be served with dumplings.
In any case, the dumplings are flavored with butter, which in no way will harm the dumplings :))

Enjoy your meal!

Cooking dumplings at home: on water, milk, with or without an egg. The best recipes dumplings dough for you!

Recipe universal test, which is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

Cover the dough with a damp towel and you can make any filling. All is ready.

To everyone, everyone who makes dumplings and dumplings at home, I recommend this recipe, very good dough, it is pleasant to work with it, does not break and does not boil. Bon Appetit.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water is very soft, elastic, easy to mold, does not break, the dumplings do not stick and do not sag in the water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For the test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumplings dough

Delicious dumplings dough! Yes, it’s delicious! And it also turns out to be very plastic, unusually obedient, does not tear and molds remarkably. Exactly what you need to make delicious homemade dumplings.

As for flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour is different, therefore, for certain proportions of liquid according to a single recipe, someone may take 3 glasses, and someone only needs 2.5. That is why always focus on your feelings and experiences.

The dough for dumplings according to this recipe should be soft right after kneading and well assembled into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator, if you do not have time to immediately stick the dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp
• egg - 1 piece
• sunflower oil - 2 tablespoons

The first step is to sift the flour. This will not only help get rid of possible impurities, but also enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a depression in it, where we pour water and milk at room temperature. Drive in an egg and add salt.

With movements on the edges of the bowl towards its center, we combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix the sunflower oil well into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not get windy) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce the time spent in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift flour (so far only half of the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes incomprehensible small dry lumps are found in flour. I use ordinary wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

Drive in chicken eggs, I begin to stir the dough with a spoon.

I pour in water, start kneading the dough, again stirring it with a spoon.

It turns out a thin dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it easily rolls out and lends itself to sculpting.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough in milk for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in an egg. Add salt and stir the egg with a table fork.

Dumplings are not only popular and by many favorite dish but also very practical. It is convenient to always have a bag of dumplings in the freezer.

They will help out if a guest unexpectedly appears on the doorstep or there is no time for dinner. All you need is to boil the water, and in five minutes a tasty, satisfying and hot dish is ready.

The simplest and most common dumpling dough consists of water, eggs and flour. Although it is considered dumplings, it can be used not only for making dumplings. From such unleavened dough you can make dumplings, pies or pasties. If after sculpting there is extra minced meat, you can freeze it, fry cutlets or make meatballs. Where to use the excess dough? It turns out that there are plenty of options for its use. It can be launched on homemade noodles, dumplings for soup, lazy dumplings, pizza crust. Or roll up bagels, using instead of the filling mashed potatoes, sugar or minced meat, and fry in oil. You can simply fry the tortillas, without any filling, after rolling out the dough.

Dough for dumplings - general principles and cooking methods

The dough for dumplings has more than a dozen cooking options. It is made with water, milk, kefir, added butter, even brewed with boiling water. Each housewife has her own recipe. Someone puts food on the eye, and someone carefully measures the amount, believing that only the exact proportions of flour, water and eggs can give the dough firmness, elasticity, and the finished dumplings a special taste. Some housewives have no idea how you can knead the dough without eggs, while others argue that it is the dough without eggs that makes it truly dumplings. It is not known which option will suit your taste. Get acquainted with the recipes, choose, try.

Recipe 1: Choux pastry for dumplings

This recipe is good because the dough is elastic, soft, easily rolled out. It is a pleasure to work with it - it does not tear and does not stick. It can also be stored in the refrigerator in a bag for two or three days. You can also mold dumplings, pies, pasties from it. The amount of ingredients is calculated for a large batch of dumplings.

Ingredients: one and a half glasses of water, eggs - 2, flour - 6 glasses, salt - 1 teaspoon.

Cooking method

Part of the flour (2 cups), brew with half a glass of boiling water. Those. just pour boiling water into flour and stir with a spoon. After the flour and water are mixed into a homogeneous mass, add the rest of the products - a glass of water, eggs, salt and then the remaining 4 glasses of flour. Stir well with your hands and leave for a while (20-30 minutes) at room temperature. To prevent the dough from winding up, wrap it in foil, or put it in a bowl, covered with a lid or plate.

Recipe 2: Dough for kefir dumplings

A very simple recipe. There are only two components - kefir and flour. Suitable for dumplings, dumplings, pasties. From the rest of the dough, you can fry or bake cakes. You cannot roll it very thinly, but it does not break when cooking, delicious, soft, almost fluffy. This dough can be frozen, and when it thaws, add a little flour, because it becomes wet and sticky, and you can start sculpting.

Ingredients: a glass of kefir (250ml), 350-400g of flour.

Cooking method

Pour kefir into a bowl, add about half of the flour and stir with a spoon until smooth. Then, little by little, in small portions, add the remaining flour, kneading the dough with your hands. Let it rest in the refrigerator for 40 minutes, more, and sculpt dumplings.

Recipe 3: Classic dough for dumplings

To say that this is the most correct dough for dumplings, you can't. How probably there is no single correct recipe at all to be guided by as a standard. But this is the most traditional and common cooking option. The dough must be rolled out as thin as possible, but without fanaticism, it is not necessary to stretch it into tissue paper. To get very cold water, it is necessary to put a glass of liquid in the freezer until a thin crust of ice begins to form on the surface.

Ingredients: cold water - ½ cup, 2 large eggs, a teaspoon of salt, flour - 2 cups.

Cooking method

The dough can be kneaded on a table, an oversized cutting board, or in a bowl. Stir flour and salt, build a slide. In the center of the slide, make a small hole and drive in first one egg, stirring with a fork, then the second. Then start slowly pouring in cold water in portions and kneading the mass with your hands. Blind the ball and crush it. This is not an easy occupation, because the dough is tight, but the consistency of the finished dough will allow you to roll it into a rather thin layer. If the dough is dry, add a little water, and if, on the contrary, is too soft and sticky, add more flour. After ten to fifteen minutes, after thorough kneading, let the dough rest for at least an hour. For this time it is left on the table. Cover the top (with an inverted bowl, napkin, towel) so that it does not get windy.

Recipe 4: Dough for dumplings with milk

From this dough, dumplings are tender, soft and tasty. It is quite simple to prepare, although not quite usual. The ingredients are listed for a large amount of dumplings. You can immediately stick on a large batch and store in the freezer.

Ingredients: a kilogram of flour, 0.5 liters of milk, an incomplete teaspoon of salt, 2 eggs.

Cooking method

In a saucepan, mix eggs, salt, milk. Add enough flour to make the dough as thin as on pancakes. Put on fire. Only not on a strong one, the fire needs to be made small. As it heats up, the mass will thicken and swell. It must be mixed so that it does not burn and is homogeneous, without lumps. As soon as the mass thickens, remove it from the heat. It is NOT necessary to bring to a boil so that the egg white does not curdle. Add the rest of the flour and knead well. It should be non-sticky, dense and elastic. Let him rest for about half an hour and start cutting.

Recipe 5. Dough for dumplings on mineral water

Ingredients

a glass of mineral water;

three glasses of flour;

60 ml of sunflower oil;

20 g sugar;

Cooking method

Crack an egg into a bowl and beat lightly with sugar and salt. Then add sunflower oil and stir. Be sure to sift the flour so that it is saturated with oxygen, and no lumps form during the mixing process. Knead the dough with a mixer, gradually adding the sifted flour. Then knead the dough with your hands until smooth and smooth. Cover it with a bowl and let rest for 20 minutes. Then start cooking dumplings or dumplings.

Recipe 6. Dumplings dough with whey

Ingredients

milk whey - 250 ml;

two yolks;

half a kilogram of flour;

vegetable oil;

ice is a piece.

Cooking method

Sift flour on the table in a heap. Make a depression in the middle. Grate a piece of ice and put it in the whey. This must be done quickly so that the ice does not have time to melt. Also add yolks, salt and butter to the whey. Mix everything well. Pour the resulting mixture into the groove in the flour and start kneading the dough until it stops sticking to your hands and becomes elastic. Take a metal bowl, pour boiling water over it, wipe dry with a clean towel, and cover the dough with it. Leave it to rise for half an hour.

Recipe 7. Dough for dumplings with sour cream

Ingredients

50 g sour cream;

80 ml of water;

a pinch of baking soda and salt;

flour - 300 g.

Cooking method

Combine flour and salt and sift. Add soda to sour cream. Pour flour into sour cream and stir. Then, stirring constantly, pour in water in a thin stream and knead a sufficiently steep dough. But make sure that it is not clogged. Therefore, as soon as the dough falls behind your hands, wrap it in a plastic bag and leave it to rest for 20 minutes. After this time, the dough will become smooth and elastic. You can start cooking.

Recipe 8. Multi-colored dough for dumplings

Ingredients

120 ml vegetable oil;

two glasses of water;

large beets;

a bunch of greens;

Cooking method

We peel the beets and rub on fine shavings. We spread it in cheesecloth, squeeze out the juice and pour it into a mug. Rinse the greens, finely chop with a knife, put them in a saucepan and fill them with a glass of cold water. Cook herbs over low heat for 15 minutes. Then we filter through cheesecloth. We knead the dough in three colors:

1. Mix the beet juice with 80 ml of oil and salt. Gradually add the sifted flour and knead the dough until it becomes soft and stops sticking to your hands.

2. Pour 20 ml of sunflower oil into the decoction of herbs and salt. Pour flour into the resulting mixture and knead the tough dough.

3. Pour 20 ml of sunflower oil into cold water, salt and knead a soft dough.

Cover the dough with a clean towel and let it rest for half an hour.

Recipe 9. Lean dough for dumplings without eggs

Ingredients

three tbsp. flour;

75 ml of sunflower oil;

one and a half glasses of boiling water.

Cooking method

Combine flour with salt and sunflower oil. Mix everything well and pour boiling water in a thin stream. In this case, it is necessary to constantly knead with a spoon so that lumps do not form. Sprinkle the table with flour and put the dough on it. Hand knead until elastic. We wrap the dough with food wrap and leave to rest for half an hour. Now we can make dumplings or dumplings from it.

Recipe 10. Dough for dumplings in a bread machine

Ingredients

200 ml of water;

450 g flour;

a pinch of salt.

Cooking method

Pour liquid ingredients into the bowl of the bread machine, break the egg and add salt and flour. We select the program "Dough" and turn on the device. After the beep, you can leave the dough for another hour in the bread maker, or put it in a bowl, cover it with a clean towel and leave it to rest. Such dough can be used not only for making dumplings or dumplings, but also for frying pasties.

Recipe 11. Dough for dumplings with vodka

Ingredients

160 ml of vegetable oil;

250 ml of water;

5 g sugar;

four glasses of flour;

10 ml of vodka;

two pinches of table salt.

Cooking method

Dissolve sugar and salt in water. Sift the flour so that it is saturated with oxygen. This is necessary in order for the dough to turn out airy. Pour the flour into a bowl with a slide, make a depression in it, and pour sweet-salty water and oil into it. Knead the dough well so that it does not stick to your hands. We put ready dough in a bag, wrap and leave to rest for half an hour. Then we take it out and knead it well again. We repeat this procedure three times. After that, you can start making dumplings or dumplings.

Recipe 12. Dough for dumplings with starch

Ingredients

water - 300 ml;

half a kilogram of flour;

salt - two pinches;

three tbsp. tablespoons of potato starch.

Cooking method

Combine flour with salt and starch, sift everything together on the table with a slide. We make a recess on top. We mix water with sunflower oil. Pour the resulting mixture into the depression, and knead the dough until it becomes elastic and does not stick to your hands. We wrap the dough in cling film and send it to the refrigerator for a short time. During this time, the flour will give back gluten. Thanks to the starch, the dough is very plastic. You can roll it or stretch it to a very thin state, it will not break!

Dough for dumplings - useful tips experienced chefs

- To make the dumplings more tasty, the dough must be rolled out thinly, up to 1-2 mm thick.

- So that the dumplings do not stick together, they are boiled in a wide, low bowl in a large amount of water.

- To get colorful dumplings, the dough can be tinted natural dyes... For yellow color you need to add a pinch of turmeric, 1 g of saffron, or put 2-3 brightly colored yolks instead of a whole egg. Green color will give spinach puree - take 1 part puree for 2 parts flour. Tomato paste will give a red color - 1 tablespoon added to one egg included in the recipe.

- Dumplings are not only boiled, they can also be fried using fat or vegetable oil. It is not recommended to take creamy, because it will burn and smoke.

Delicious homemade dumplings. Awesome dough recipe

Ingredients:

(128 dumplings)

• delicious dumplings dough:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• filling for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dumplings dough recipe

• The classic dough for dumplings and dumplings is usually kneaded without eggs or milk, but if you want to make real homemade dumplings, I recommend this recipe.
• So, pour the flour onto the table in a heap. Add salt immediately. In the center of the flour slide we make a small depression. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• Beat two eggs in a large cup and add warm milk.
• You can knead the dumplings dough on a cutting board, but if you are making dumplings for the first time, it is better to knead the dough in a large bowl so as not to stain the entire kitchen. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue to knead on the table.
• Knead the dough very well. The dough for dumplings should be elastic and pliable at the same time, not stick to the table and to your hands.
• When it seems to you that the dough on the dumplings is already ready, moisten your hands with sunflower oil and knead well again.
• If you feel that the dough is too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more oil. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. And in the meantime, we are preparing the filling for the dumplings.

  Filling for homemade dumplings

  
• I usually use either minced pork for dumplings, or a mixture of 50% pork and 50% beef. I will not open America if I say that the quality of the minced meat depends on how delicious the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add toasted onion, salt and black pepper to the minced meat. We mix everything well and taste.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. The cooled fat, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough on the dumplings are ready. Only one hundred or two dumplings remained to be made. To do this, take our dough, form a thick sausage from it, which we divide into four parts.
• Then you can do it in two ways. First, we take one part of the dumplings dough, roll it out thinly, then use a glass with sharp edges to cut out the circles. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to sculpt dumplings of the same size.
• The second method for making dumplings is quicker and takes a little practice. We take one part of the dough for dumplings, make a thin sausage from it, which we cut into small pieces.
• Dip each piece lightly in flour, roll it out to make a circle.
• We put a teaspoon of the filling, and then we make a dumpling. We do this until all the dough and filling for the dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and resemble an ear in shape.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings "go" into the water, which is also not desirable.
• We put the pan on fire. Salt, put a few leaves of bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, we time it. Cook for exactly five minutes and remove. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, without it, with sour cream or with mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and elastic dough at the same time.
• Pour the milk-egg mixture into a depression in the flour. We knead the dough.
• A source