Delicious dumplings: recipe for cooking with photos. How to make delicious dough for dumplings, soft and elastic? Elastic dumplings dough

20.04.2021

Not every professional culinary, and not every experienced mistress know how to make a delicious gentle dumplings. In our article, we will try to describe the method of cooking a simple, but tasty dough for dumplings and tell a few small tricks. And, despite the fact that the dough is just the basis of the dumplings, the approach to its billet should still be not just creative, but also filled with love! After all, everyone knows that food made with love is much delicious!

Dough for dumplings: what it hides

Let's first understand why dumplings begin. Perhaps someone will tell you that you should start with meat, making stuffing out of it and mixing it later with him and spices ... but no! Any dumplings begin with dough. Moreover, the dough for dumplings should not be easy to prepare, be elastic and elastic, but also soft, smooth and gentle. All these qualities are simply necessary in order to a piece of meat minced meat, which would have previously been frowning with vegetables and beloved spices, cooked in a strong impermeable and delightfully tasty bag. And only if the dough for dumplings is prepared competently - it does not break.

And it gives our piece of minced meat inside the bag to boil in its own juice - broth, which highlights mince during heat treatment. This is the most delightful and indescribable taste with dumplings. And if the dough for the dumplings was harvested wrong or not those ingredients were used ... or perhaps even closed a small mistake and now the proportions are incredible incorrectly, then the result will be floating in a saucepan in the rag of dough rags together with completely taskless lumps of minced .

Trick cooking test for dumplings

For example, how simply our grandmothers and mothers came: they sifted a hillside on the table or in a bowl, or in some deep saucepan. If it was a table, then in a hill of sifted flour, they did a deepening, into which the egg was driven down (if it was used) and beat it with a pinch of salt (although you can do without this "white death"), and after a glass of water was added and stirred Egg with water and flour. This, by the way, is one of the most responsible moments! Water that and the case will try to break through the walls of your flour "crater"! And, especially if the flour is a bit, the water will try to escape along with the eggs. In order for this not happened, water should be "tied" with flour. At first, the whole lot is mixed with a fork or a wedge, and that's when it thickens a little, it can already be mixed with hands. Usually, there are enough two or three glasses of flour. This is approximately somewhere four hundred - six hundred grams.

And for those who no longer prepare the dough, will not be difficult to understand how to do dough for dumplings. But those who are preparing for the first time may accidentally rearrange. When mixing, the dough for dumplings will not take unnecessary flour, only if the cook knows when it should be stopped. A piece of dough should be elastic, smooth, without a "fur coat" of dry flour. And if it is thrown from his palm to the palm, then the dough's lumps should barely pester the skin. And if in the dough for dumplings to sit too much flour, then there is a danger that it will not be possible to roll out or it will not hold on when I amtering: the whole filling, as we have already spoken, will be in boiling water. However, it is possible to avoid like a protein of eggs, which should be lubricating each tough dumplings. But this is still not too rainbowing the prospect and a rather turbine occupation.

How to fix the situation if the dough for dumplings is done wrong

The only case when it is worth correcting the situation, this is if the mince is folded to half a large diameter of a piece of dough and then covers from above the second half. Pelmeni in this case is cut with either a glass or a glass of suitable diameter, or a special device for a similar method of preparation - manual dumplings. By the way, there are two more ways to save the situation so that neither the time spent nor products ended up in the trash can. The first way: sprinkle with water dough, put in a package or wrap in the food film and leave it for a while in the refrigerator. If flour is not too much, this method can work. Second: put the dough for dumplings in a saucepan, pour a little bit of warm water and make it thoroughly kneading, having not repeated a mistake with a lot of flour.

In addition to just knowing how to make the dough for dumplings, you still have to know some tricks. For example, if you add a tablespoon of starch from potatoes in flour, it will turn out to be smoother and elastic, and its taste will be soft and gentle. And when using such proportions for the knead, like four cups of flour, a glass of water, then half of the water can be replaced with milk. Milk will not only give the test for dumplings tenderness, but also will give a more dense consistency that it will be very positively affected by the general taste of finished dumplings. Oddly enough, but in the preparation of different tests for various culinary products there are still many similar processes and general traits. For example, cooking dough for pancakes-oldes. The options for their preparation are a whole set, but among them there is one that should be taken at the notes of dumplings to lovers.

In the recipe, ordinary water is replaced with mineral water (the predecessor of mineral water - beer, which also replaced the yeast). Chemical reaction of carbon dioxide with flour improves the taste quality of the test, and the consistency for the pelmer model becomes just perfect. You can also add sour creams, oils, kefira, whey ... Even yogurt will not spoil the dough for dumplings, but only then you need to be prepared for the fact that homemade will ask to cook dumplings every day. By the way, an important point in the preparation of dumplings is "ripening" or "rest" test: who as calls. It should be either covered with a slightly wet towel and retain to the side, or put in a package or wrap in the food film and remove the refrigerator on the lower shelf. After about 40 minutes - 60, you can get it, roll and sculpt the delicious dumplings!

Pelment dough recipes

Milk-based dumplings:

The peculiarity of the finished dough on milk is that, as we wrote above, a soft and gentle taste appears at dumplings. Yes, and the cooking process itself is quite simple, although it cannot be called us.

Ingredients:

1 kilogram of white flour;
500 milliliters of milk;
1 (but not complete) teaspoon salt;
2 eggs.

Please note: such a large amount of ingredients is designed for a large batch of finished dumplings. However, it is possible, of course, immediately shake the dumplings from the entire dough and storing them later in the freezer. But you can also store the test of the test, just in case. However, you can of course and take less products, but strictly observing the proportion.

Cooking method:

Mix in a separate appearance (deep saucepan) milk, salt, eggs and some flour. The mixture should be liquid, but not as for pancakes;
The resulting dough to put on a small fire and follow its ripening. Mass will be thick, so do not forget to constantly mix it. This prevents the formation of lumps. And remember that it is impossible to bring to a boil, because otherwise the eggs curl in your test!
Ready to remove a homogeneous thickened mass from the stove;
Pour flour residue and knead the dough well (it should be dense, elastic and not sticky); Leave alone about thirty minutes - everything! Your dough for dumplings is fully prepared for cutting and modeling.

Kefir-based dumplings dough

About this recipe can be said that he is the easiest. And it is not surprising, because in it only two ingredients - flour and kefir. But the most interesting is not even in the number of ingredients used, but in the fact that such a recipe is called universal. The resulting dough will be equally suitable not only for dumplings, but also for dumplings and even Chebureks! And if you have surplus dough, you can bake delicious pellets to dinner. Another features of this dough for dumplings is that even though it is fine and you do not roll, but it is unlikely to be bored with cooking. And after, taste, it turns out to be gentle and soft. By the way, such dough for dumplings can be prepared in the future - just freeze it in the freezer. And if necessary, to get a little flour, because it becomes too sticky.

Ingredients:

250 milliliters kefir;
400 grams of flour;

Cooking method:

Pour kefir into a specially cooked bowl for him and add approximately half of the flour that you have prepared for the test. Pretty all mix with a spoon or a wedge.
Let's gradually enter the remaining flour in your dough, carefully mixing it with your hands. Please note that you do not need to immediately pour out the rest of the flour, you need to pour it with small portions.
Prepassed dough for dumplings Leave the refrigerator in approximately forty minutes, although you can and slightly more. And after, you can get it and sculpt the dumplings.

Recipe for classic dumplings

So where without a classic recipe?

Ingredients:

500 grams;
2 pieces of fresh eggs;
1 tablespoon of vegetable oil;
200 grams of water;
1/2 teaspoon;

Cooking method:

Pour flour on the table in a slide, making in it the deepening of a small size.
In this deepening you need to drive eggs and pour the spoonful of vegetable oil. In addition, pouring in advance salted water.
All mix, carefully collecting flour from all sides while your dough for dumplings becomes cool.
Mix all the dough until it seems to you so homogeneous, and after that you can start the dumplings.

Pelmeni is a practical and very popular dish. Each stacking host in the freezer will certainly have a package of "aircraft" in case you need to quickly feed the family or meet unexpected guests.

How to sculpt dumplings, what to use the filling, with which to serve to the table - I will tell about all this in other articles. Today, our topic is dough for dumplings. You will get acquainted with the secrets of cooking the test so that it is elastic, soft and did not fall asleep during cooking even after deep frost.

The easiest recipe includes only water, salt, flour and fresh egg. This option can be taken for the modeling of dumplings or.

If the filling is over, the dough can be used to prepare a homemade noodle, dumplings for chicken soup, lazy dumplings, etc. If you wish, you can start something - for example, make small donuts with a potato stuffing and prepare them in a fryer. Do not want to mess around? Then roll it in the form of a tortilla and fry on the oil.

Dough for dumplings - classic recipe (on water with eggs)

This test is suitable for cooking homely dumplings, and for dumplings, and, of course, for mantle. It is very easy to work with it, because it is obtained simultaneously and elastic, and elastic.

To get the dough, it is desirable to accurately adhere to recommendations from the recipe.

You will need:

flour - 4 glasses;
water is 1 cup;
egg - 2 pieces;
salt - 1 tsp.

When cooking, we use glasses, with a capacity of 250 ml.

Step-by-step cooking recipe:

We pour warm water into the glass and put salt - 1 tsp. With a small slide. We stir so that all crystals dissolved.

Sift flour into a deep bowl. This will help us remove possible impurities and saturate the product with oxygen. We impose ½ cup of flour and assign it to the side. She will be needed a little later.

We do in a hill deepening. We pour salt water into it, knock the eggs and begin to knead.

Now we pour out the remnants of flour on the table and lay out the mass obtained in the bowl.

And we continue to be checked.

Mix the dough about 3 minutes, then cover the cloth and give 5 minutes. We mix the remnants of flour and get completely ready, which does not stick to the palms of the dough.

To make the product without cool, wrap it in a plastic bag.

The dough can be stored in the freezer up to 30 days. If you need, simply remove the workpiece and let it be understood at room temperature. In the usual compartment of the refrigerator, it can fly at a temperature of + 2 ° C no longer than three days.

Elastic dough for home dumplings on mineral mineter with vegetable oil (sunflower) oil

The dumplings on mineral milk and vegetable oil gets dense, but, at the same time, elastic. The dumplings are well tolere, during cooking is not welded, and the filling always remains inside.

Components:

flour - 600 grams;
mineralka - 250 ml;
vegetable oil - 4 tbsp;
egg; Salt - ½ ch. l;
sugar sand - ½ tsp

Cooking algorithm:

In a bowl, knock the egg. We put sugar and salt to it. We pour oil and mineral water.

Mineral water should be very carbonated. The more bubbles - the better the dough it turns out.

Mix the components. The mixture immediately begins to foam.

Sucking to her small portions of flour and knead the dough with a spoon.

It should not stop sticking to hand. After that, lay it on the table and wash about 10 minutes by adding flour if necessary. This process will make the dough elastic and when rolling it does not deliver you inconvenience.

We put the product in a plastic bag and give it to lie down (rummage) for 20 minutes.

During operation - when you get the base for dumplings - cover the ball with a towel. Then the dough will not get taught.

How to cook dumplings in bread maker

The dumplings can be made using a bread maker. Almost in all models there is such a function. Your task is to put all the components in the desired proportions, press the button and wait for the end of the process.

Dough for dumplings with a semi

About the dough with the addition of Manka learned quite by chance. It was somehow visiting a friend and treated me, just, homely dumplings. Well, the conversation came about cooking, because her dumplings were strong, but with a very thin and tasty dough. That's just there and received a recipe with a semit.

Ingredients:

salt - 10 grams;
egg;
manka - 5 grams;
flour - 0.5 kg;
vegetable oil - 10 ml;
warm water - 250 ml.

Cooking:

Flour (most part) lay out in a deep bowl.
In the center of the slide make a deepening and put all the components in it, except for water and salt.
With a spoon or culinary blades to start the dough.
Pour salted water and move it all well.
Pour flour residues on the table and lay out a lot. To bring it to readiness manually, kneading at least 10 minutes.
Then cover the dough with a towel and leave for 20 to 30 minutes.

Pelment dough recipe with starch

The dough is obtained very obedient, and, most importantly, tasty. Starch makes it elastic, so it does not break during cooking and after freezing.

We will need:

water - 300 ml;
flour - 500 grams;
starch - 3 tbsp;
salt - ½ tsp

Cooking:

We connect all the components and mix the dough.
We remove it to the refrigerator for 15 minutes (you can more) and you can begin to the pellery modeling.

The dough is mixed hard. It turns out hard, nelipe. This is normal! After it passes in the refrigerator, it will become soft and plastic. Perfectly rolled out in a very subtle plate without flour and does not break. Ideal for cooking mantle.

How to make a custard dough for dumplings - a universal recipe with boiling water

What does universal mean? And the fact that everything from the dough can be prepared by anything - dumplings, pastries, dumplings, manta. It turns out tender, tasty and very convenient in work.

Ingredients:

flour - 3 glasses;
egg;
vegetable oil - 1 tbsp;
boiling water - 250 ml;
salt - 1 tsp.

How to knead the dough on dumplings:

Flour sift in a bowl with high sideboards. In the center we make a deepening. We put salt into it and knock the egg. Mix with a fork.

We pour oil and boiling water with a thin flower with constant stirring. When the dough is already difficult to interfere with the help of a spoon, it must be put on the board and, adding flour, knead your hands. It must stop sticking to the palms.

Then form the ball and cover the towel so that it does not make it possible. Leave half an hour and you can sculpt dumplings.

Recipe test without eggs (on milk)

The dough for dumplings, mixed on milk is always elastic and elastic. It can be used to prepare dumplings. It rolled well and does not break in the cooking process. The dumplings are surprisingly delicious!

Components:

flour - 3 glasses;
warm milk - 125 ml;
warm water - 125 ml;
salt is a pinch.

Recipe:

Flour must be sifted.
Mix milk and water. Put salt. Stir.
Pour the mixture into flour and knead the dough.
Give the test to relax under the towel within 30 minutes.

Video: Custard dough for dumplings

The recipes of step-by-step test for dumplings set. But regardless of the selected option, it is obtained dense, elastic, and in the finished form of dumplings are obtained unusually gentle and delicious.

Each hostess has its own corporate recipe for a dumplings. But do not stop in one way. Remember - there is no limit to excellence and, trying other formulations and proportions, you will certainly find a couple of options that will definitely become favorites.

Have a nice appetite and new recipes!

There are times when the grandmother comes and the whole family, where the third generation is already growing, starts to go on the string again and eat right. And necessarily on Saturday night the whole family is going to sculpt endless dumplings at a huge table. And after all, when these moments are still. Already grandmothers of my daughter's new hardening and it is also easier for them to buy dumplings, and not to create them for several hours in a row.

To keep this tradition and for those who do not like purchased semi-finished products, I collected several dumplings dumplings on all tastes and preferences. By the way, you can make manta and chinkly from this test and even the bake of the pellets.

Dough for home dumplings: classic recipe (step by step with photos)

The classic version of the dumplings is created quickly and is not expensive, but everywhere you need to comply with the consistency. It is said that in the original it should be soft, like your ear of the ear. If it is softer, this is the signal for you, which is not yet ready, but harder, you understand that the last spoon with flour was superfluous.

Know that you need to wash it with the bottom of the palm, then you can knead it with your weight, without applying the efforts of the brushes. And so do it right.

In a classic recipe, all ingredients are also available and always in any hostess.

Ingredients:

600 gr Wheat flour
1 egg
½ spoons with salt
1 glass of water

1.Muka to sift into a bowl, add salt.

2. Pour the tablespoon of water.

3. Remember about the egg and manually knead the dough.

Add water as needed to obtain a homogeneous connected consistency.

Warm welded in advance, before pouring into a total container.

And forget about it, let it lie down, covering the food film or sachet from the external environment.

How to make dough for dumplings on mineral

The next recipe is more comfortable. Mineral water gives airiness and softness to test. But it is necessary to take exactly the carbonated water.

Ingredients:

Carbonated mineral water - 1 cup
1 egg
half a teaspoon salt and sugar
4 tbsp. vegetable oil
4 glasses of flour

1.k, eggs pour the glass of mineral water.

2. Pour the desired amount of vegetable oil.

3. Add a mixture of sugar and salt, mix.

4. 4 cups of flour sifted through a sieve.

And leave the test for twenty minutes.

Dough for dumplings in bread maker

Many women do not like to cook the dough, because it sticks to the nails, to the skin, to the table surface. I treat them, so bread maker purchased for these purposes. Yes, you imagine, not in order to bake bread, but to pull out the dough, prepared for cooking.

Programs of yeast and trimming dough, dumplings or the "Zames" function are provided.

Ingredients:

500 grams of flour
200 grams of water or milk
2 eggs
1 tbsp. Oil

In the bread maker, liquid ingredients are first sent: milk, butter and eggs.

Flour from above and a little salt.

Close the bread maker and choose the program. In my bread maker, he is called "dumplings dough", someone has a program in the "Break-free dough" menu.

The average mixture time in all brands of bread makers lasts fifteen to twenty minutes.

Dough for dumplings on boiling water

Boiling water in the dough is no longer frightened, we use it to get cheburen dough, but also in order to make a dumplings, it will also fit. This is exactly the recipe that does not fall apart in hot water in the cooking process.

Just flour is brewed with boiling water, and, as cool, eggs are added. If there is a fear of burning, then apply a mixer or blender (combine) to knead.

Ingredients:

1 kg of flour
2 eggs
2 glasses of boiling water
2 tbsp. Sunflower oil
1 tbsp. Sololi.

To flour, we drive eggs, oil and introduce 1 tablespoon of salt.

And then we pour boiling water and mix.

How to make dough for dumplings so as not to be glad

It is unpleasant to see in a saucepan with dumplings broth from separately floating juicy and filling. Soup some turns out. Therefore, I propose a recipe on which the dough is elastic, elastic and strong.

Ingredients:

3 cups of flour
1 egg
1 tbsp. vegetable oil
1 tsp. Sololi.
1 cup of warm water

It is better to choose one container if you will limit the glass or a mug that will become a measure of both flour and water.

It should lie a little, cover the top of the cellophane sachet.

Dough for dumplings on water and without eggs

When at home there are no eggs or you adhere to the principle of meals not animal origin, that is, the most elementary recipe for the creation of a dumpling test. True, it may turn out to be twisted, therefore it is more inactive with flour.

Ingredients:

3 cups of flour
1 glass of water

Due to the differences in the fortifications of flour, you can use several types of test when using one formulation. It all depends on the amount of gluten in it. When they knew, do not stop, until you feel that the mass under your hands did not become smooth and homogeneous.

The dough should always be trimmed, because it has proteins (gluten), which absorb water and swells.

Because of this, the test mass will be pliable and more elastic.

And for children, we still add natural dyes into the dough.

Red dumplings are obtained due to beet juice, green, due to parsley juice.

If you freeze them, then sprinkle a flour leaf and place each dumplings a little bit away from each other, so they do not stick around and easily retard from the surface.

I wish you cozy joint family evenings, keep traditions and your loved ones.

Pelmeni is a dish that many love. Modern hostesses, especially young, rarely begin to sculpt dumplings on their own, doubting their strength. One of the easiest in cooking is the dough for dumplings on the water you need to learn how to prepare. When complying with the faithful ratio of products and knowledge of culinary secrets, you will receive a worthy answer to semi-finished products from the store. Rules for the manufacture of the usual dough on water and unusual recipes with the addition of oil, mayonnaise, eggs, buckwheat flour.

One of the simplest is a dough recipe on water. For its cooking, you do not need yeast. It is fresh. Stick up a few rules, and it will be impeccable.

5 Water Dough Rules

Take high-quality fresh products. When cooking dumplings, use the wheat flour of the highest grade. The dumplings from her will be pleasant white, do not break in the broth and do not crack in the cold.
Sift flour. Not every hostess does it. And in vain! Time will take 5 minutes, and the result - it will be pleasantly surprised: when sifting flour is filled with air, the finished product becomes soft and gentle. And the smallest lumps are removed from it, which also affects the softness of the test.
Follow the temperature. If used when preparing the test heated to 40 ° C, it will be easier to mix with dry components of the dough - flour, seasonings, baking powder.
Mix. Dough on dumplings must be intensively mixed, spending on this stage of work up to 15 minutes. Then it becomes elastic, militant, it's nice to work with it.
Give relax. The gluten contained in the flour should be mixed with water or milk. In such cases, they say that the product "matures". Leave the prepared mass for a while: 20-30 minutes, it is enough for it to become elastic. It will be convenient to roll out.
Leate fluid in flour. Another important secret of professionals. If you want the dough to get lightweight, elastic, then pour liquid ingredients with small portions in flour. So you will get the product of the desired consistency.

Recipe for dumplings on water

Without YIITS

Properly cooked dough on home dumplings on the water - moderately steep, but soft. In order for it well to merge, but easily lagging behind the hands must stick to the recipe. For this recipe it is prepared without eggs.

You will need:

wheat flour - 500 g;
water - 200 ml;
salt is half a teaspoon.

Take the water, disappear with salt.
Flour pour into the bowl or on the table slide, make a deepening from above.
Pour gradually into the recess of water, kneading the dough.
Carefully mix the mass until smoothness giving it, elasticity.
Send the finished product to the side, cover it. In 30 minutes, he will "dare", start the modeling.

If you want to check the dough, pinch a small piece from it, remember with your fingers. You can cook if the dough is not losing the shape.

With eggs

Especially soft dough for dumplings on the water will be released if you add eggs to it. To give it an additional magnification, a protein of one eggs need to be in a foam. Cooked on this recipe it will be softer and plastic than usual.

You will need:

wheat flour - 500 g;
chicken egg - 2 pcs.;
salt - 1 tsp;
water is half a glass.

Cooking:

Mix in a glass of an egg and one yolk, spray, throw water.
Carefully take the remaining protein.
Gradually pour egg with water to flour, kneading the dough.
Let's mix a protein foam.
Continue to rear at least 10-12 minutes, then cover and let it stand for about half an hour. You can do the modeling.

Modern recipes

With buckwheat flour

Pelmers only from buckwheat flour, as a rule, do not prepare. She has a low gluten. But if it is added to wheat, then you will get a kind of taste and color.

You will need:

wheat flour - a half cups;
flour buckwheat - half of the glass;
chicken egg - 2 pcs.;
water is half a glass;
salt is half a teaspoon.

Cooking process:

Both types of flour thoroughly mix and pour into the form of a slide into a cup.
Eggs take away into the flour.
Salted water pour into small portions, seeking the necessary consistency of the mass.
Do not forget to give the test "to regret" at least 20 minutes after the knead. Everything is ready, roll off.

Delicious dough for dumplings on water with the addition of buckwheat flour can be used in dumplings.

On fuel oil

Such a recipe does not apply to the traditional, but the additive of the fule oil allows you to achieve additional light when cutting. The dough will get much stronger than the traditional traditional, which favorably affects the speed and quality of modeling.

You will need:

wheat flour - 700 g;
chicken egg - 2 pcs.;
water - a half cups;
salt - 1 tsp;
oil fuel - 1 tbsp. l.

Strip eggs and oil with salt, pour water to them.
We gradually pize the prepared mixture to flour, clean the mass thoroughly.
Mass is ready for use in 25-30 minutes. Roll and sculpt.

With vegetable oil

If there is a couple of tea spoons of vegetable oil into the usual fresh dough, it will become lightweight, pliable. It is pleasant to work with him, it does not burst, after freezing it is also used.

You will need:

wheat flour - 3 glasses;
egg chicken - 1 pc.;
preheating water - 1 cup;
half a teaspoon;
vegetable oil - 2 h.

Mix the egg with seasonings.
Fill it with a mixture of water and oil.
Without ceasing to interfere, pour flour, clean the mass thoroughly. Then make the ball from it, cover the dishes with a film or cover and retain for 20 minutes.
In 20 minutes, she "will suit", proceed to the manufacture of dumplings.

Instead of vegetable oil, take mayonnaise, and smooth, militant dough you will have necessarily. From such a test, not only dumplings, but also manta, and dumplings.

With butter and egg in bread maker

Prepare the dough in the bread maker you will like it. The device will save your time, will save from monotonous work, the finished product will appeal to the most demanding culinary culinary.

The dough for dumplings on water with eggs with an additive of oil will prepare smooth, loose. It is nice to sculpt from it, the edges of the dumplings are perfectly sticking and do not break.

You will need:

Egg chicken - 1 pc.;
water - 200 ml;
wheat flour - 3 glasses;
salt - pinch;
vegetable oil - 1 tbsp. l.

Pour in the container of the bread maker water, oil, bullet down the egg.
Put seasonings.
Pass the same flour.
Turn on the test program.
Upon completion of the device, cover the resulting ball of food film, let him cure half an hour. Roll and sculpt.
From the specified list of products, 750 - 800 grams of test will be prepared.

I would like to note if you perfectly and finely roll the dough, then about 600 grams of flour you will have 120 dumplings. But if you don't try to make the dough thin, then you will get about 90-100 pieces.

Options - a lot, you can choose to taste. All sorts of additional components give test various taste shades, which allows you to choose a recipe so that he liked the whole family. Sculpt the dumplings and please your loved ones!

I am ready to fall on my knees before who invented dumplings. (The author, no matter how humgly, did not find it.)

Who, what, where, why, when I propose questions about the "nationality" of dumplings, their origin and other ambiguous topics leave for later. If we now deepen in the Debrist of the story, finding out, in which country for the first time came up with raking mince, wrapped in the pieces of dough, the conversation will turn into a long mature debate, as a result of which no one will change the opinion, remaining confident in its right.

Therefore, first welded home dumplings, cover the table, and only then let's talk about the controversial. About fillings and methods of modeling, size and dumplings. And about who, where, how and with which it serves. And even a little about the origin of the dumplings.

What is the article?

Pilment filling

Pelmeni begins with minced meat. It is from it that it depends on 80% of success - if the products are poor quality, and the work is neakkurat, the taste of the dumplings will not just worsen, but will be terrible. Stuffing is the heart of the dumplings, so let's cook it with a soul, we will put a lot of good thoughts in it and many wishes of happiness and health to everyone who will sit at your desk that evening.

The classic of the genre is homemade dumplings with minced meat, however, the classic, although it is always good, often becomes boring and having come. Let's remember that you can still hide in dumplings.

Classic meat minced meat

0.5 kg of pork clipping;
0.5 kg beef fillet;
2 large bulbs;
salt, pepper to taste.

My meat, we clean from the films, together with a bow twist into mince. We mix well, salt and pepper and leave for half an hour. After this time, add a half-table of water, mix the mince and proceed to the dumplings.

Fish minced

1 kg of fish fillet;
2 bulbs;

The onions cleanse, cut into small cubes and fry on the vegetable oil to a golden color.
Purified from bone fish twisted on a meat grinder and mix with onions. Solim, Perchym and proceed to laying dumplings.

Chicken minced

1 kg of chicken fillet;
3 tbsp. l. sour cream;
full cabinet milk;
salt pepper.

My meat is twisted on the meat grinder. We add salt, pepper, sour cream, milk and smear well. The mince is ready, you can start with dumplings.

Mushroom Farsh.

1 kg of forest fungi;
3-4 bulbs;
vegetable oil, salt, pepper.

Mushrooms are cleaning, drunk until readiness. Cut up arbitrary pieces and fry well on vegetable oil. We twist on the meat grinder.
Onions cut into cubes and fry on vegetable oil until golden color. We mix with twisted mushrooms, add salt and pepper. Ready, you can start to the pellery modeling.

Cheese stuffing

0.8 kg of cottage cheese;
0.2 kg of soft cheese (feta, cheese);
2 large beam of greenery (dill, parsley, kinza);
salt, pepper to taste.

Cottage cheese and cheese twist on the meat grinder, mix with finely chopped greens and salt. If you wish, you can add pepper. All, forward, to the machine, begin to sculpt dumplings.

In addition to the listed options, any other mince can be used. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and champignons, losyatin and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. She elaved, but I can not say that at least one of them responded in the shower gentle trepidation and delight: yet only a plate of ordinary dumplings with meat minced meat can be only a basin with the same dumplings!

Dough for dumplings

The remaining 20% \u200b\u200bof the success of the prepared dumplings will give test. No, of course, another hundred other factors (the hands of the hostess, mood, water, feed, table, the company ....), But, if we talk, throwing emotions, then the remaining 20% \u200b\u200btake themselves the flour and water - the base components of the dumplings Test. Plus eggs and butter, if you add them.

The hostess often argue, whose dough for dumplings is better. I think like this: it is better that that has taken place in your kitchen. To which your family got used to, the recipe of which is worked out to the smallest detail, and therefore love and is ready to go to inherit the daughter or daughter-in-law together with Chinese porcelain and silver earrings of the great-grandmother.

I will begin, perhaps, with a classic option, with dough on water without eggs. So makes my mother-in-law. Below is its direct speech. And then I will tell you about the recipe of my mom - the recipe for dumplings on eggs.

Dough for dumplings - recipe on water

"Flour and water. Everything. Properly mixing only two ingredients (well, true, salt still does not hurt, but it is not considered), you can get a magnificent, smooth, elastic dough that is equal to anyone in the district!

Sharing its secrets of the "right" test, the hostess advise to add some vegetable oil, eggs, milk - each has its own "highlight", I prefer the style of minimalism - it is tested by decades and not one generation of consumers in our family. Milk, in my opinion, does not make any taste changes, the egg is excessive waste, which also leads to the cutting of the test. I am ready to allow the oil, but at the same time I give myself a complete report in the fact that it is superfluous. That's just superfluous - and all, believe my experience. "

Ordinary dumplings
The classic option is the easiest, most accessible and most commonly used.

Ingredients:

1 cup of water;
3 cups of flour;
1 tsp. Salt.

How to cook dumplings

In a bowl, we sift the flour to a slide, we make a deepening, suit salt and pour water.

We mix the dough - as a result of your efforts, a smooth nice ball should be turned out, which, when cut, does not leave traces on the knife, will not stick to it and gives a smooth glossy surface on the cut. In addition, the dough should not be broken, but also not to be too tight.

Perhaps you will need a little more or a little less flour - much depends on its quality and gluten. Focus on your sensations and intuition - no one, no recipe will give you an accurate ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or close in another way, see a photo) and leave at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, elastic and easy to work.

What will they objize?

Indeed, it turns out a magnificent dough. Supplement, gentle. The correct ratio of water and flour give an extraordinary result. However, you need to know my mom. She disagrees:

"The dough in work is uninteresting, taste - like rubber. How can you eat it? Is that with the total disappearance of chickens! Or High cholesterol prohibits eating eggs? A classic recipe is my recipe, write down:

Dough for dumplings with eggs

Ingredients:

3 cups of flour
1 glass of water (moderately warm)
1 egg
1 tsp. vegetable oil (sometimes)
½ h. L. Sololi.

Then - everything, as usual: I pour me a slide, I make a deepening in the form of a funnel and add water, butter, breaking the egg to the funnel. Gradually smear. I add flour until the dough starts to lag behind the hand, but I never do it cool. In the ingredients, quite accurate proportions are indicated, it is not necessary to intuition, which is especially important for beginners - they have an intuition from them?

I use vegetable oil if it is pile "with a margin" and I know that part I will freeze - with oil the dough does not dry for a long time and does not crack during freezing. "

Vegetarian dumplings from "solid" flour

Which side am I? I used to be on my mother's mother, but since it became a vegetarian, I cook like mother-in-law, that's just ... I buy in Auchan, the French flour from solid wheat varieties, prevent the top of the top grade and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: the strict science of mathematics and the perfect dough - no hint of "Kisel", rather "pasta from Italy."

Some more popular dough dough recipes

Custard dumplings

The dough on this recipe is simpler at work, it practically does not require additional flour for rolling and cutting circles, however, the taste of it is not classic - it seems slightly viscous, too gentle, more "wet" or even raw. Try, however, it costs - at least in order to understand how convenient and easier for you to work.

Ingredients:

2 cups of flour;
1 glass of boiling water;
3 tbsp. l. vegetable oil;
0.5 h. L. Salt.

How to cook custard dumplings
Mix the salt with flour, sift and smell in a bowl. We make a funnel, we pour oil and steep boiling water. We mix first for a fork, then - with your hands. Mix well the dough on the table - it should not stick to the surface at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another simple recipe. Also two ingredients, but instead of the water kefir. There are 400 g of flour on a glass of kefir and do not rush anywhere. We pour kefir into a bowl, add half a portion of flour and neatly smear the spoon. Then gradually suck the remaining part and smear the dough with your hands. This dough should also fly around in the refrigerator at least half an hour, and better.

The peculiarity of the dumplings in the kefir is that it is not rolling too thin, but it turns out very soft.

Pelmery modeling

To roll up the mountain of home dumplings, you can roll out the dough into a thin layer and cut the circles from it with a glass. The dough remains are collected again in the lump and put out again, then they are rolled out and again turn into blanks for dumplings. This is definitely the most correct and elegant option, but also time-consuming.

You can go easier - ready to skip the dough into the "sausage" of a small diameter,

cut it into pieces relatively the same size,

every piece to roll in a small circle, from which to sculpt the dumplings.

First decompose the stuffing with a spoon (the picture is clearly seen the required number),

Folding the cake in half, take the edges like a dumplings,

after that, the dumpling should show the gymnastic class, turning over again in half, and then the glomerus with the connected edges.

Option, in general, wonderful - provided that you can cut the same dough lumps on the eye: single-caliber dumplings look quite inactively.

The third road is to use all sorts of dumplings.

Simple, quickly, but appearance ...

If you do not prevent the illusion of shopping gray dumplings with an inadvertent filling instead of minced me, then take useful devices and forth in your hands!

Size matters

Have you ever heard about the Crimean caraims? The indigenous inhabitants of the Crimea also boast of their own prototypes of dumplings - there is a dish called "Hamur-Dolm" - in the saturated broth, miniature dough pieces are served in the saturated broth, in which tiny portions of minced meat are hidden. So, Karaim still believes that at least 8 small dumplings should be placed in a standard tablespoon. Eight, imagine? This is not a typo and not a hyperbole - the real Karaissky mistress circles from the dough cuts out ... with its wedding ring.

But about Siberian dumplings I do not have a clear consistent opinion. They say that once they were huge, almost with the palm. But there are other evidence. In my family, memories of the great-grand office have survived in Siberia - from there she brought stories about the milk, which Grabuli is sold in the winter wrapped in a rag (spill through the Mys, they freeze, get it and carry on the bazaars already without packaging) Children, at night laid on a down pillow and covered by a down blank, and about domestic dumplings, of course. They say the size of the finished dumplings should be no more than the game of the maiden. And better - less!

Of course, no one is waiting for you will immediately throw out the appropriate decorations to stretch in the laying of dumplings of the desired size. Nevertheless, sculpt the size of XXXL is still not worth it, we are talking about dumplings, not about Chebureca.

Secrets of cooking

Remember the bearded joke about the "Touchscreen" company? If you want to give gourmet, put into the water in which dumplings will be boiled, bay leaf.

So, regardless of where you live and plan to choose Gourmet, I advise not to forget about the "laurel" - she, of course, will not radically change the taste of the finished dishes, however, the elusive thin note in the overall fragrance will contribute.

In addition to the laurel sheet, it is not bad to add several peas of fragrant peppers into the water for cooking homely dumplings.

Yes, and most importantly - salt! Do not forget to salt water for dumplings - if you cook them in fresh water, it will be fresh, scar, sad and dreary.

You need to take a pot for cooking for cooking - gentlemen dumplings should feel freely, nothing should limit the freedom of their movements. In addition, they love when no one invade into their intimate zone. Hey, calmly, without fanatism: omitting the boiler in the bath filled with water is not worth it, it is quite enough just a large pot.

We recruit water - for two thirds volume, salt, add a bay leaf and pepper, cover with a lid and wait until the water boils. Only after that lay the dumplings - no, no, not all the scope, you should not let them in a pan in bulk! Each you need attention - so everyone takes in hand and detach into a saucepan.

Occasionally stirring. Do not overdo it! The crumbly porridge will not work with you, it is quite enough if dumplings simply do not stick to the bottom.

Dumplings pop up? Excellent, still half a minute and .... Water boiled? We reduce the fire and give the dumplings to the breath of 5-7 minutes, and then begin to remove them from the pan. If you cooked frozen dumplings, let them breathe on a minute more, and then get anyway. If you really feel very uncertainly, find the most huge dumplings in the pot, caperate it, put it in a plate and cut in half. Dough failed? Meat is not raw? Well, so faster get the rest of the comrades!

Innings

Having taken out dumplings from the water, do not shoot and put a couple of spoons of butter in a bowl - it will greatly enrich the taste and will not allow your dinner to blind in one longer "dumplings".

And then the creativity begins. What is just not eating home dumplings! Luxurious pearl sour cream - rustic, oily, gentle ... yellow butter - soft, enveloping, rich ... Non-absorbing and all carefully offended mayonnaise - spicy, velvet, brilliant. Pulling, fragrant mustard - acute, burning, proud. Bright tomato ketchup - saturated, spicy, gentle. Vinegar, even flat taste, but incredibly sour, sharp, barbed vinegar - even he managed to acquire thousands of supporters in the fight for dumplings.

Do not be lazy - if a large family is going at the table, most likely that there are also lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and oils, sour cream, mayonnaise. Carry everything that is! You will not regret.

Delmeni is quite heavy food, so there is no vegetable salad, greens, broth on the table. It is clear that someone is unlikely to exchange the main dish into lighter options, however, even if you eat a little bit of vegetables or have the smallest of the broth, the stomach will already be easier. In general, your task is to try to make sure that the dumplings "accompaniment" look also appetizing as the corona dish.

Options and variations of dumplings recipes

In addition to the traditional version of boiled dumplings, you can meet a bunch of non-standard ways to prepare this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the prepirators given - and you will not regret!

Pelmeni in a pot

How do you think can dumplings make even more luxurious dish? Full! Cake them in pots - and you will receive a holiday, celebration and delight.

Ingredients for 1 Birth:15-20 finished dumplings, 2-3 tbsp. l. Cream oil, 3-4 tbsp. l. low-fat sour cream, 50 g of solid cheese, several twigs of greenery, salt, pepper.

How to cook dumplings in pots. Pelmeni boil until readiness, lay out in a lubricated pot, add the remaining oil, sprinkled with chopped greens and pour sour cream. Sprinkle with grated solid cheese, cover with a lid and put the oven for 15-20 minutes warmed up to 200 degrees.

Fried dumplings

But here you no longer think: still fried dumplings - a dish with Chinese-Asian roots. Delicious and saturated - gentle juicy mince hidden under the crispy crust of the test. Delicious!

Ingredients for 1 Birth:15-20 dumplings, 1 cup of vegetable oil.

How to cook fried dumplings. The oil is poured into the bucket or a small saucepan. Heat well. Lower the dumplings and fry to the golden crust. We take out the noise and fold on one-time paper towels. Let's drink hot.
Tasty with soy sauce.

Lazy dumplings

And what to do if the dumplings fear as you want, but the time is just in the edge? Then you need to cook lazy dumplings!

Ingredients for dough:3 cups of flour, 1 cup of water, 1 tsp. Salt.

Ingredients for minced:400 g meat (pork, beef or combinations thereof), 1 bulb, salt, pepper to taste.

Ingredients for sauce:1.5 cups of low-fat sour cream, 0.5 glasses of water, 3 garlic cloves, salt, dry herbs to taste.

How to cook lazy dumplings
We cook mince - twist meat and onions, salt, pepper and smear well.
From these ingredients, we knead soft, not sticky dough, we leave for half an hour to "relax", then roll it into a rectangle, the length of which is much more than its width.
The stuffing is laying on the dough, we distribute evenly over the entire surface, leaving 2 cm from a wide edge. We turn into the roll. Cut into portion pieces, we shift into the baking shape.
Sour cream mixed with water, garlic, salt and herbs, lazy dumplings pour the resulting sauce. We bake until readiness - the temperature of 180 degrees, time is 30 minutes.
Pleasant lazy appetite!

Do you know ...

How many names are the names?

Indeed how much? Boraca, Posa, Dusshbar, Podium, Jiao-Tzu, Kundumum, Sordowers - all this dumplings, and everyone has its own "bearded" history. The conversation is non-co-chosen, the dispute is unconstructive, and yet I propose to talk at least a bit, a very topic is grateful!

Ravioli

Italians, by entering the paste, richly covered with parmesan, smile wide and emotionally cut off: the first were Ravioli, and no nail ... dumplings! Then they put a glass of wine and smiling again, simply translate the conversation to another topic: what to argue something, if everything is clear: at first it was with ... Ravioli!

Hinkie

Georgians and Azerbaijanis will invite you at a table breaking from all sorts of food. They nap dense wine, they say toast - of course, for those wonderful ancestors who came up with a surprisingly delicious dish - Hincali. Nalut again - and yourself, and you, of course, and when you decide to insert a word about no less wonderful ancestors who have come up with dumplings, quickly and very good-naturedly take off and bring the toast again - even more or more confused. You will be lost in the wilds of verbal intricacies and do not have time to come to yourself, how to almost believe that the firstborn was all chinki.

Vontona

Little Chinese Chinese will boil tea and keep silent, but you will feel skin that the ancient Windon is nothing on this light. Is that China himself.

Gedze

The Japanese in response to this worship the dough on rice flour, stick luxurious Gedze and, pulling out a bottle of Sake, will lead a long conversation about the emperor, tell about the festival of chrysanthemums and cite bass. There will be no word about the dumplings, there will be no word about the dumplings for the dumplings or Palslov, but you will get out of the table with a persistent feeling that you were convinced of you broken two hours that the whole salt in Gedze, the rest - dust.

Vareniki

Generous and cheerful Ukrainians will be inappropriate at you and will not understand at all about what dumplings can we talk about if even the Great Gogol once and for all clearly and clearly described how you need to eat dumplings with what and when. And dumplings - well, then just home dumplings, where to them to homemade dumplings, which in Ukraine even put monuments!

Manta

Tatars and Mongols, Kazakhs and Turks are nourishing minced items from the shoulder, you will glue the mantle for the horde and say how to cut it out: there was nothing yet, but when the rams, onions and mantas appeared, then, maybe someone where "She accidentally came up with some dumplings."

Etc.

Home dumplings as a way to combine a family

Try buy a kilogram of three or four meats (do not be broken, less - not interesting, not the kneecore), twist it into the mince. Make dough for dumplings. Collect the whole family - aunt, uncle, godfather, kuma, brother, matchmaker. Do not forget about Babu Olya - she, of course, a hundred years at lunch, but without her the family will not be so bright and cheerful.

And begin the priesthood. Someone let him roll off the dumplings, someone - cuts the circles, the third - collects the remains of the dough in a lump and again smelts it, and fourth - fills the blanks of minced meat. The fifth can be entrusted to the bonding of dumplings, and the sixth is their folding on the board. After 10 minutes, like in a crazy tea party, change places, roles, tasks. And again - in a circle: roll out, cut out, fill, assemble, glue ...

Under the petrose dumplings, it is certainly necessary to talk to talk - to gossip about Katka, who ignored the family event, because they fell in love with the "real goat" and rowed to a date with him. About Verka, Petka, Svetka. About prices for dill and best sauerkraut in the whole village. You can talk about female strength and tribal knowledge, desposion on eggs and ways to remove the evil eye. Discuss a new priest in the local temple and talk about children who are capricious in the church, waiting for the communion. Speak of anything - the main thing is that the chatter gives pleasure and brought joy: otherwise the dumplings will not be tasty, a million times are checked!

Do not forget in a few dumplings to hide nuts, a couple of black pepper peppers or a slicker chocolate instead of minced meat - and for someone who will pull out a "happy ticket", do not understand the prize or phanta. Innocent prank, but she brings the family so! Believe me, you will then remember more than one year in a row, as grandfather Sergey twisted, eating the dumplings with carrots, and the juvenile Vitka disappointed faded, having spread the "happy dumplings" with a dough instead of minced meat.

Oh, something I stopped at the computer. I will go welcome myself to the dumplings - good, in the freezer there is always a stock of this wonderful invention of humanity!