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Traditional dumpling dough recipe. Dough recipes for homemade dumplings: step by step and with photos

⭐⭐⭐⭐⭐ How to make delicious dumpling dough - a classic recipe. The dough for dumplings is made with milk, kefir, butter is added to it and even brewed with boiling water. Let's figure it out together - how to make the dough for dumplings soft and elastic and so that it does not boil soft after freezing, when cooking dumplings.

Delicious dumpling dough: a classic dumpling dough recipe

Ingredients:

  • Water - 1 cup (200 ml.);
  • Flour - 600 g;
  • Minced pork and beef with onions;
  • Salt - a pinch.

Cooking method:

  1. Salt water, mix well until smooth. You can use mineral water;
  2. Gradually add flour, one spoon at a time, immediately stirring actively so that there are no lumps;
  3. When the mass becomes thick enough, transfer it to the table and continue to knead with your hands, adding flour. You may need a little more or less flour, depending on its properties, but you should not be zealous with flour so that the dough for dumplings does not turn out to be too hard;
  4. When the mass is ready, that is, it becomes homogeneous and will not stick to the table and hands, cover it with a dry towel and leave for 20 minutes at room temperature;
  5. Then divide the dough for dumplings into 4 parts. Roll out part of the dough into a layer 2-3 mm thick. and cut out circles. Keep the rest of the dough under a towel;
  6. Minced meat must be prepared in advance. For minced meat, twist pork with beef and onions;
  7. Dumplings are molded in the traditional way and put on cutting boards sprinkled with flour. Then put in the freezer. Transfer frozen dumplings to clean bags. These wonderful dumplings are obtained from the test on the water. Bon Appetit!

Choux pastry for dumplings: recipe

Some people cook only according to the classic or universal prescription. It turns out custard dough for dumplings, which is also suitable for making homemade dumplings.

Do you want to cook the most delicious dumplings or dumplings? Choose an elastic recipe choux pastry on boiling water from our selection. Very well suited for making dumplings, chebureks, poses, dumplings.

It can also be made from delicious manti, pies and puff pastries. Such boiled dumpling dough can be used for cooking on fasting days when oil is allowed. It is prepared without eggs. Also look at home - best base for everyone's favorite dish.

Ingredients:

  • Boiling water - 1 cup;
  • Flour - 2 cups;
  • Vegetable oil - 2 tbsp. l.;
  • Salt - 1 tsp

Cooking method:

  1. Pour vegetable oil into boiling water;
  2. Put salt there and sprinkle some of the flour;
  3. Knead the mixture with a mixer with a special hook. At first, the mixture contains lumps, but with stirring it will become homogeneous very soon;
  4. Gradually add all the flour and continue to knead;
  5. The result is a soft elastic dough for dumplings. If the mixture seems a bit too hard, wrap it in a plastic bag and let it sit for a while. Bon Appetit!

In addition to lean, there is also a variant of choux pastry for dumplings with eggs. Adding eggs is necessary to get a denser mass, the ingredients stick together perfectly. The mass is very plastic, which speeds up and facilitates modeling.

Ingredients:

  • Flour - 3 cups;
  • Egg - 1 pc.;
  • Boiling water - 1 cup;
  • Vegetable oil - 1 tbsp. l.;
  • Salt - 1/2 tsp

Cooking method:

  1. Whisk the salt with the egg with a fork;
  2. Add flour to egg vegetable oil, stir;
  3. Pour boiling water into the flour mixture little by little, and knead the mass with a spoon. Then knead with your hands. You may need a little more flour in addition;
  4. As a result of kneading, a beautiful elastic bun is obtained. When he rests a little, feel free to roll;
  5. From such an elastic mass, it is easy to cut out circles and sculpt homemade dumplings. Due to the special strength, the fillings in each dumpling can not be spared. As a result, we get tasty and juicy dish. Bon Appetit!

Dough for homemade dumplings in boiling water

Anyone who has at least once tried to make dumplings or dumplings at home knows that a properly cooked mass is half the success. It should be elastic, tender and at the same time durable. Only then finished goods will not fall apart when cooked. If you have never made dough for dumplings in boiling water, then you have lost a lot.

Usually from the word "custard" associations come to mind with a cake or cream for Napoleon. But, it turns out, there is such a dough for dumplings. The basis of its preparation is brewing with boiling water. And unlike the classic dumplings, the mass is very soft, tender, elastic and pliable.

Even a child can sculpt from such material. Dumplings with fruits and berries made from this dough do not fall apart during cooking, and even frozen semi-finished products behave like fresh ones. And what kind of dumplings and pasties come out of it. In general, arm yourself with the ingredients and start creating together.

Ingredients:

  • Water - 1 cup (200 ml.);
  • Flour - 3 cups;
  • Salt - 1 tsp

Cooking method:

  1. Sift the flour through a fine sieve and mix in a bowl with salt;
  2. We collect salty flour in a pile and make a small depression in its center;
  3. Bring the water to a boil and pour into the flour hole, immediately kneading the dough for dumplings. However, it is not possible to knead the hot mass with your own hands, so you first need to mix all the components with a spoon;
  4. As soon as the mixture cools down a bit, we bring the mass to a plastic consistency, adding a little flour as needed;
  5. We remove the finished mass in a plastic bag in the refrigerator and leave for 30 minutes. Bon Appetit!

A quick and easy dough for dumplings brewed with boiling water will greatly simplify modeling. The mass is tender, rolls well and does not stick to hands.

Mineral water dough for dumplings

How to speed up the process of making homemade dumplings so that the quality is also ready meal not hurt. For this purpose, dough on mineral water perfectly copes. You won't have to mix it for a long time on soda.

Salt and sugar instantly react with gas bubbles and dissolve. This means you save time on cooking. We use highly carbonated mineral water, the brew on it can be used not only for dumplings, but also for dumplings, manti, you can even fry pasties. So, the site presents a recipe for dough for dumplings on mineral water.

Ingredients:

  • Wheat flour - 3 cups;
  • Egg - 1 pc.;
  • Mineral water - 1 glass (250 ml.);
  • Sunflower oil - 2 tbsp. l.;
  • Sugar - a pinch;
  • Salt - 1/2 tsp.

Cooking method:

  1. Pour 1 cup of mineral water into a large bowl;
  2. We break an egg into it, put salt and sugar. Both salt and sugar are the main taste regulators, so you should not neglect any of them. Just a pinch, which seems to play no role, will have a beneficial effect on the taste of the dish, even the dough. By the way, the process of adding these ingredients, or rather the reaction to them, especially the salt in mineral water, looks quite amusing;
  3. Pour in vegetable oil and shake with a whisk to mix;
  4. Sift into a bowl 2/3 of the amount of flour indicated in the list of products. It is different for everyone in quality and moisture, so more or less may be required. Mix with a spoon;
  5. We spread the mass from the bowl on a surface dusted with flour;
  6. Knead with your hands, adding flour as needed;
  7. We put the mixed mass in a plastic bag and put it in the refrigerator for 30 minutes. Gluten will dissolve during this time and make the mass convenient for work;
  8. In half an hour, you can deliver and sculpt dumplings. Bon Appetit!

Pelmeni dough in a bread machine in 15 minutes

Standard dough products are eggs, water, vegetable oil, salt, flour. However, you should not be limited to this, you can replace products, add something new. For example, instead of water, you can take milk or mineral water, taste dumpling dough this will only win.

For those who do not eat eggs, starch can be added to the mass for strength. The bread machine perfectly copes with kneading dough for dumplings, noodles and dumplings. The dough for dumplings in a bread machine is a matter of pride and envy, it turns out so successful, and it is so easy to make it. Custard, universal and egg mass. Features and secrets of its preparation in a bread machine.

Almost every recipe can be adapted for cooking in a bread machine. And, therefore, everyone can choose the option with those ingredients that he likes more. How to make dough for dumplings in a bread machine, if you have never tried it, but in the arsenal there are only the most simple products? V classic recipe everything is very easy. Even a novice hostess will master it.

Ingredients:

  • Egg - 1-2 pcs.;
  • Flour - 500 g;
  • Vegetable oil - 30 ml.;
  • Water - 220 ml;
  • Salt - 2 pinches.

Cooking method:

  1. Pour water into a saucepan, add an egg, salt and shake a little until smooth;
  2. Pour the egg mixture into the bowl of the bread machine, add water, sunflower oil;
  3. Carefully pour flour, close the stove lid;
  4. Turn on the “Non-yeast dough” mode, wait until the end of the program;
  5. If there is no such mode, then do everything in the “ Yeast dough» and turn off the appliance after the stove kneads the mass three times;
  6. While the bun is kneading, you have time to knead the minced meat. Bon Appetit!

The perfect dough for dumplings without eggs

Egg-free dumpling dough is an excellent choice for both skilled and novice housewives. In the basic version of the recipe, the ingredients are very simple. You will be surprised - these dumplings will give odds to traditional dumplings with eggs. The filling can be anything - beef + pork, chicken, pork or even fish, choose the one that you like best.

The mass for dumplings or dumplings is kneaded in boiling water without eggs very quickly. The main thing is to use a spatula at first to avoid burns. The result is a smooth elastic ball, without bubbles inside. It is very convenient to sculpt from it, the mass does not stick to the hands and the table at all.

Ingredients:

  • Flour - 450 g;
  • Water - 300 ml;
  • Salt - 1/3 tsp.

Cooking method:

  1. To knead the dough without eggs, take boiling water, pour it into a large bowl and put salt;
  2. Pour the flour in parts, stirring after each addition. First, mix everything in a bowl with a spoon;
  3. Add flour until it becomes hard to turn the spoon. But dumpling dough is still sticky;
  4. Now we will continue to knead with our hands and no longer in a bowl, but on a board. To do this, sprinkle the board with flour;
  5. We lay out the mass on the board. We start kneading with our hands. Sprinkle flour at this time quite a bit. We knead for about 10 minutes, the more intense and longer we knead, the more elastic it will be in the end;
  6. But that's not all. So that the dough for dumplings becomes completely smooth, plastic, pliable even without eggs, sticks well together, but at the same time does not stick to our hands, we put it in a plastic bag and put it in the refrigerator for half an hour;
  7. After half an hour, we get a mass that is absolutely ready for sculpting dumplings. And all this is absolutely without eggs, in the dough there is only water and flour. Everything is simple and delicious. Bon Appetit!

How to cook dough for dumplings in milk

The advantage of preparing dough with milk is the ability to obtain an airy dough mass that rolls out well, is easy to mold and does not lose its shape during the cooking process.

As a liquid base for dumplings, ordinary water is usually used. But, in practice, the dough for dumplings in milk usually turns out to be more tender and elastic. It rolls out beautifully and molds well, and finished products do not lose their shape after cooking.

You can prepare such a semi-finished product in different ways. According to the recipe below, quite a lot of dough will come out, it will be enough to sculpt more than 100 pieces. If you need to cook delicious dumplings in a smaller volume - just reduce the number of main products.

Ingredients:

  • Egg - 2 pcs.;
  • Milk - 1 glass;
  • Wheat flour - 500 g;
  • Sunflower oil - 1 tbsp. l.;
  • Salt - 1 tsp

Cooking method:

  1. We mix the flour with salt, after which we proceed to sifting it;
  2. In the center of the resulting flour slide, we make a small depression, pour sunflower oil into it;
  3. Break into a bowl 2 chicken eggs, mix them with warm milk, stir until smooth;
  4. Pour the resulting egg mixture into the flour hole, begin to gradually knead delicious dough spatula, then smoothly switch to "manual mode";
  5. Once homemade dough for dumplings in milk it will turn into a lump and stop sticking to the walls of the container where it is kneaded, you can transfer the mass to the table and continue kneading it there. Wet hands in sunflower oil, after which we interfere a little more;
  6. It is important that it turns out elastic, but pliable, and does not stick to the table and hands. However, if the dough mass turns out to be too steep, add sunflower oil to it (in a small amount).
  7. Cover the mixed mass with a clean towel, leave it for 30 minutes at room temperature;
  8. After a half-hour downtime, we form a thick sausage from the dough that has come up, divide it into 4 parts, after which we roll each part thinly;
  9. Using a glass, squeeze out circles of the same size from the dumplings dough. We spread the pre-prepared filling in the center of each circle and carefully form beautiful dumplings;
  10. We cook the product according to the classical scheme in salted water. Bon Appetit!

In addition to preparing dough for dumplings in milk, there are also kneading options on a different basis. The most popular are dumplings on sour milk, water, without eggs, as well as dumplings made without eggs and milk.

But in order to knead a good tasty dough from such ingredients, it is necessary to adhere to strict proportions and select the right ingredients for cooking.

For example, the dough for dumplings without eggs will not come out dense enough on its own, because it will not have enough gluten present in the eggs. Vegetable oil will help correct this deficiency.

It is better to knead the dough in milk in half with water if you have homemade milk. If you are using a store-bought product, then you do not need to stir it with water.

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Delicious homemade dumplings. Awesome dough recipe

Ingredients:

(128 dumplings)

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

  • Dough recipe for dumplings

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

  • Cover the dough with a clean towel and leave for half an hour. In the meantime, we prepare the stuffing for dumplings.

    Stuffing for homemade dumplings

  • Usually for dumplings I take either minced pork, or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if to good stuffing add good dough, 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 to chopped meat fried onion, salt and black pepper. Mix well and taste everything.
  • 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. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

    Cooking dumplings

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

I was born in Siberia, where it is customary to make dumplings in winter. The whole family, from young to old, sits down at the table, where dumpling dough, minced meat and teaspoons are waiting for them. Modeling continues until the dough or minced meat runs out 🙂 Hand-made homemade dumplings are especially beautiful and tasty - that's no doubt. I propose to prepare the dough for dumplings according to my mother's recipe. It always turns out elastic and is ideal for dumplings - it does not tear when molding and dumplings are perfectly cooked, keeping delicious juice meat and appearance. For business!

To prepare the dough for dumplings, we need:

  • Flour - 3 cups (wheat, white)
  • Egg - 1 pc.
  • Salt - 0.5 tsp (fine)
  • Water - 0.5 cups (boiled)

How to make dough for dumplings

  1. The flour must be sifted with salt and poured into a deep cup, where we will prepare dumplings.
  2. Add water and egg and gently begin to mix with flour.
  3. We continue to knead the dough for dumplings until it becomes homogeneous and elastic. It will begin to fall behind the hands and will be so elastic and, as the housewives say, “cool”.
  4. When the dough for dumplings is ready, you need to put it in a plastic bag and send it to the refrigerator to lie down for half an hour or an hour before we start sculpting dumplings.

It's so easy to make dough for dumplings!

We prepare minced meat for dumplings in a combination of 75% pork meat and 25% beef meat, add finely chopped onion, salt, pepper and 3-4 tablespoons of strong tea leaves (secret ingredient from my mom), then the minced meat will turn out juicy and tasty. You can also add half grated zucchini for juiciness and tenderness of minced meat.

We roll out the dough into long strips with a diameter of 1-1.5 cm, cut them into slices (1-1.5 cm each) and then roll out circles with a rolling pin - blanks for dumplings. You can roll out 3-4 blanks at once along the width of the rolling pin. Next, put the minced meat in the middle of the circle with a teaspoon, fold the circle in half, pinch the edges of the dumpling and connect the base of the semicircle with a pinch. You get beautiful dumplings. Everyone has their own style of modeling - someone makes small, someone large, and someone beautiful - in the form of such fancy hats.

These are the dumplings from mom's dough:

Pelmeni dough classic recipe

The recipe that allows you to prepare dough for dumplings, which is given below, reveals the secret of very tasty dumplings. The dough is very easy to roll out, and it is also extremely convenient to sculpt from it.

Required ingredients for the dough:

  • two eggs;
  • 500 grams of wheat flour;
  • one glass of milk;
  • one teaspoon of salt;
  • one tablespoon of vegetable oil.

Cooking process:

Pour the flour into a heap on the table and immediately add the salt. Make a hole in this slide and pour the oil into it. This is what makes the dough plastic and soft.

Whisk eggs in a large bowl and add warm milk to them. Pour the mixture into the well and then knead the dough. You can do this on a cutting board or in a fairly large bowl. When it becomes a lump and moves away from the walls of the dishes, put it on the table and knead further already on it.

Knead the dough well so that it is pliable and elastic, not sticking to your hands and the table. When you feel that it is ready, moisten your hands with sunflower oil and knead well again. Then cover the dough with a towel and leave for about half an hour.

Dough for dumplings recipe on water ICE

This version of the preparation of dough for dumplings is the most common and traditional. This dough needs to be rolled out very thinly. You will need half a glass of cold water ( from freezer ), one teaspoon of salt, two large eggs and two cups of flour.

Mix flour with salt and “build” a slide. In its center, make a dimple and drive in there, stirring with a fork, first one egg, and then the second. Then add gradually cold water and knead the dough with your hands. Blind the ball and wrinkle it. The dough is quite tight, so the process can seem quite complicated. If it gets too dry, you can add a little more water. If the dough is too sticky and soft, add flour.

After ten to fifteen minutes of thorough kneading, cover almost ready dough towel and let it stand for an hour or more on the table.

Alternative dough recipes for dumplings

Dough for dumplings on kefir

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

Pour kefir into a deep bowl, add 170-200 g of flour and mix with a spoon so that the mass becomes homogeneous. Next, add the remaining flour gradually, kneading the dough with your hands. Put 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 can turn out to be tight and poorly rolled out, and dumplings from it can be hard. In dumplings, the most important thing is the filling, so there should not be anything superfluous in the dough. Let's see how to cook dough for dumplings without eggs.

What you need to prepare the dough:

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

Cooking process:

  1. Take a rather deep and large cup, pour flour and salt into it.
  2. Make a hole in the hill.
  3. Pour water into the recess.
  4. Gently stir with a spoon from the middle to the edges.
  5. When the dough becomes thick enough, put it on the table, previously sprinkled with flour, and continue to knead with your hands, periodically adding flour.
  6. The dough, thoroughly kneaded, refrigerate for 30 minutes.
  7. When half an hour has passed, take out dough for dumplings without eggs, cut it into pieces, roll it out and make homemade, delicious dumplings from it!

Choux pastry for dumplings

Let's see if it's easy to make choux pastry for dumplings, which can also be used to make dumplings. It should turn out to be very elastic, not torn and not sticky to the hands and the surface, and the dumplings should be tasty, juicy and soft. It is very convenient to sculpt from such a test.

Required ingredients for cooking:

  • 30 gr of vegetable oil;
  • 400-500 gr flour;
  • one tsp salt;
  • 250 gr boiling water.

Cooking process:

  1. Pour the flour into a deep bowl, make a small indentation in it.
  2. Add salt to flour and mix.
  3. Then pour in half a glass of boiling water and stir with a spoon.
  4. Next, add 30 grams of refined sunflower oil and stir again.
  5. Pour in the remaining boiling water and gently mix the dough with a spoon.
  6. Pour the flour onto the table and put the dough on the same place.
  7. Mix it thoroughly. It should be hot, but in no case burn your hands.
  8. The kneading process will take you about ten minutes, and the custard dough for dumplings is considered ready when it no longer sticks to your hands at all.
  9. Let the dough lie under the towel for about fifteen minutes.

This cooking option is also used for pie dough. Accordingly, you can combine cooking dumplings with cooking pies.

Video recipe for a basic dough for dumplings without eggs. The main thing is to follow the technology - to allow the test to lie down !!!

The Urals is considered the birthplace of dumplings - it was from there that this dish came into Russian cuisine. However, similar foods exist in the cuisines of many peoples and have a variety of names, for example, in China they are baozi, in the Caucasus - manti and khinkali, in Italy - ravioli. Dumplings are most often boiled, but they can also be fried, baked or steamed. So let's figure it out...

What is the ideal dough for dumplings?

It is difficult to answer this question unequivocally, since there are a huge number of recipes. Proportions and ingredients may vary, even consistency ready dough. The main thing remains unchanged - the dough must be elastic, obedient, it must be thinly rolled out, not torn during modeling and further cooking.

The five most commonly used ingredients in dumpling dough recipes are:

To make the dough more tender, it is kneaded with milk and butter. The latter is often replaced by vegetable - sunflower or olive. Instead of water and milk, you can use:

  • kefir or yogurt
  • ryazhenka
  • serum
  • mineral water

If you add turmeric to the dough, it will get a beautiful yellow. You can also add finely chopped dried or fresh herbs. Dumplings in this case will look original and acquire an interesting taste.

It would seem that the usual dough, but what scope for creativity and culinary experiments!

What flour to choose for the test?

In the classic recipe, dumpling dough is made from wheat flour, water, eggs and salt. In this case, the flour must be chosen premium, high in gluten. Thanks to this, the dough will be pliable and snow-white. But there are recipes in which other types of flour are added, for example:

  • rye
  • buckwheat
  • rice
  • corn

There are options for making dough exclusively with one of the listed types of flour. Dumplings made from this dough are especially suitable for those people who follow a gluten-free diet. These types of flour contain less gluten (or no gluten at all), so the dough is more difficult to work with and the finished products hold their shape worse. Dumplings from such a dough are recommended to be steamed, but sometimes they are boiled.

Five of the fastest dumpling dough recipes:

Things to remember while cooking

In the old days recipes good test for dumplings and the secrets of cooking were passed down from generation to generation. Knowing little tricks, making good dough is easy:

  • flour must be sifted so that it is saturated with oxygen and the dough turns out to be more magnificent and tender,
    water, milk or other specified liquid must be used warm, excluding recipes for choux pastry for dumplings,
  • dumplings dough must be kneaded well until smooth: it is recommended to knead it for at least 10 minutes,
  • the dough must rest for half an hour so that the ingredients combine well with each other and the gluten swells. The resulting dough will be softer and more manageable.