Soft dough for dumplings homemade step-by-step recipe. How to make delicious dough for dumplings, soft and elastic? How to make a custard dough for dumplings - a universal recipe with boiling water

07.04.2020

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 wheat flour top 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

Special 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 additive pipe oil Allows you to achieve additional ease 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 in ordinary fresh dough Add a couple of tea spoons of vegetable oil, then 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!

DOUGH

The dough is what makes the dumplings. IN classic recipe includes flour, salt, water and eggs that make dumplings Tight and help him hold the shape and not weld in water.
When the dumplings are injected, it is very important not to "overdo it" with liquid. It should be steep and elastic. It is necessary to mix it so that then you can roll on thin layers. I think everyone will agree with me: dumplings in thin dough - the most delicious.
In old days, the dough kneaded on the eyes. Ski flour through a sieve, then poured her hill on the table, and then in the middle of the slides did a funnel. Separately stirred eggs with water and salt and a thin weaving poured into this deepening.
Then the liquid was stirred, gradually taking flour throughout the circumference from the edges to the middle. And for a long time Mesili so that the dough absorbs as much as possible flour.
This method requires a big skill and experience. The hostess should "feel" the dough: if necessary - add flour or water. And what to do, if with the skills so far?
All my bakery experience says that best dough It turns out when you immediately approve exactly so much water and flour as required. In this case, the dough will immediately get the desired density, and, it means that it will not be necessary to laugh for a long time and tediously, knock on the table and so on.
Tip: Mixing All Ingredients, Leave the dough for 20 minutes when room temperature. The fact is that gluten (the component of flour, which is responsible for flexibility and elasticity) swells for this period. After that, it will be much easier for you to wash the dough.

Try not to add milk into dumplings. Due to milk, dumplings are quickly welded, and the broth becomes muddy.
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Recipe 1. Classic
Required:
3 eggs
3 cups of flour
1 teaspoon salt with riding
Water

In order not to disturb the proportions of the formulation, use the same glass to measure the flour and water.
Three eggs into the glass, add the salt and decrease with water to the edge. Stir the mixture. Pour the liquid into a large bowl or pan and add three glasses of top grade flour. Stir the fork and leave for 20 minutes to swell the gluten.
Then put the dough on the table, slightly lubricated with vegetable oil. Move well. If you do everything correctly, the dough will be missed very easily, without special effortsSo it does not have to add flour and add water.
Remove the dough into the refrigerator for 1-2 hours.
From this number of test, it will turn out from 100 to 120 dumplings (depending on their size).
Flour for recipes always measure full glasses. To do this, type the MCUK into the glass with a slide, and then scatter around the edge, removing excess.

For lean Pelmeni And dumplings from the test you must eliminate eggs. For this, I start dough on cold, but boiled water. Do not ask me why the water should be boiled - I can not explain. But the fact that it is on such water that the dough is much better than on the usual, raw, - I have been checked repeatedly.

Recipe 2. Lovel
Required:
3 cups of flour
1 cup of cold boiled water
1 teaspoon salt with riding
2 tablespoons of vegetable oil

Dissolve salt in water. Pour flour into a bowl, then pour water, stir the dough for a fork, whatever it lasted the walls of the dishes and leave for 20-30 minutes.
Then shift the dough on the table, tap oil and dance until the dough becomes even and does not absorb all the oil. The finished dough is removed in the fridge for a couple of hours.

Trying a flour to choose a top or first grade made in accordance with GOST. Flour having the designation of that ( technical conditions), It can bring you: as a rule, the norms of gluten and humidity in such a flour do not comply with the standards.

These are the two main recipes to which I constantly return in this book. There is still a lot different ways Preparations of dumplings, for example, custard (coupe) dough. But I will tell about it directly in the recipe.

So, the dough is ready for us, stuffing too. It remains the most important and time consuming - to form (blind) dumplings. And here there are several ways.

Method 1. Vintage
Ready dough divide into several parts. Each part of the test roll your hands into a thin harness, with a diameter of no more than 2 centimeters. Then cut the harness to the same slice of the skin of about 1-1.5 centimeters. Observe them in flour from cuts and roll out each piece of rolling pin into a thin round cake.

Method 2. Modern
Pave the dough on the table, powder with a thin layer of flour. Roll into one subtle reservoir with a thickness of no more than 1-2 millimeters. Suitable for size or thin glass cut out the same circles from the dough. Test trimming can be collected in a lump, give to stand for a few minutes, and then roll out again.

On the middle of each mug of the dough, lay a part of the filling. Then fold the dough in half, filling inside, in the shape of a crescent. Test edges, do it, that is, press up with your fingers so that they stick together. It is important that no holes remain in the dumplings - otherwise, when cooking, it can fall apart. Corners connect and give dumplings round shape. At the same time, the filling should be in the center, and the prosecated edges - around the circle.
Finished dumplings laid with smooth rows on the flour-sprinkled plate.
If you are not going to cook dumplings at once, the table with the dough can be freezed in the freezer, and then repulse all the dumplings in the package and store frozen.

Method 3. "Lazy"
You can form dumplings with help special fixture - Dumplings, which is an aluminum or plastic plate with holes.
If you are going to use a dumplings, roll out two thin reservoirs of the test, slightly exceeding the size of the dumplings. Spreads one of them on the pilment-powder raised and give a little bit so that the recesses for the minced meat are clearly noticeable. Then decompose the filling in each recess. From above, lay out another rolled dough layer, suck flour and ride the rolling pin throughout the surface. The dough must be cut on protrusions. Turning the dumplings, shake it so that the dumplings fell on the table.

In the cooking of dumplings there are subtleties and secrets.
It is believed that the optimal ratio for cooking is 4 liters of water per 1 kilogram of dumplings. I do not advise you to cook a lot of dumplings at once. It is just the case when you should not save time, otherwise your works can go to the pump.
At one time you need to cook exactly so much dumplings as freely can swim on the surface of the water. Therefore, focus on the diameter of the pan, and not on the negotiated rules. In order for all dumplings to be welded evenly and not lost the form, they do not need to be cooked in "Several Floors". Yes, and better when they are freely floating on the surface, without pressing tightly to each other.
Pelmeni and dumplings are boiled, lowering in boiling water. Put a saucepan with water to the fire, if the stuffing is disadvantaged, then salt water at the rate of 1 teaspoon on 2 liters of water. Wait for stormy boiling and start one or several pieces of dumplings in boiling water. Beware of boiling splashes. At the same time, shovel or a large spoon slowly stir the dumplings in the water. After a couple of minutes, it is necessary to stir the contents of the pan again, the dumplings can stick to the bottom.
Wait for the moment when all the dumplings flood to the surface of the water and boil over the time specified in the recipe.
Ready dumplings get noise - so that the glasses are excess water. Dumplings are served in deep and wide bowls. In order for them not to stick together with each other, they must be fed with creamy or vegetable oil and mix. If the oil in the recipe is not provided, then be sure to mix the dumplings in a few minutes.
I never interfere with ready-made dumplings with a spoon. I just take a bowl and shake slightly. This method is especially good when many dumplings lie in a bowl - for several servings. In this case, shake it whenever you add another portion of freshly brewed dumplings.

In addition to salt, add several mines of black or fragrant peppers and one or two laurel sheets can be added to the water for cooking meat or vegetable dumplings.

Cooking dumplings can be almost in any saucepan. Remember Student times - you probably have heard a story about how someone from friends cooked dumplings in an electric kettle.
I have my own story about this.
We just settled into the working hostel. There was a terrible and in the first store we bought a few packs of dumplings - terrible, gray, frozen. And then someone remembered that we have no other dishes, except for stateless decree and tea cups.
Borrow a saucepan from the elders, we were ashamed and went to the economic shop. Alas, there was no saucepan there. But on the shelves with long rows stood enameled children's pots with covers. "Night Vase" - was the price tag. Having encountered, we purchased a "vase" and argued for a long time, who will suffer into a hostel. At the door of the common kitchen, we put a guard - so that none of the outsiders see, what we cook for yourself lunch.
Subsequently, they also acquired pan, and frying pan, but "Vazu" did not throw away. And if any of the guests asked in surprise: "Girls, and why do you need a night pot?" We looked around and laughed to tears.

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

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

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

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

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

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

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

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

Dough for home dumplings

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

Recipe test for dumplings on water without eggs

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

You will need:

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

How to cook:

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

Recipe test for dumplings on water with eggs

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

You will need:

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

How to cook:

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

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

Stuffing for home dumplings

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

Minced pork

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

You will need:

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

How to cook:

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

Minced beef

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

You will need:

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

How to cook:

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

Minced chicken

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

You will need:

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

How to cook:

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

Lumping dumplings at home

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

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

Homemade dumplings

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

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

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

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

Pelmeni

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

Use the shape for laying dumplings is quite simple:

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

Manual layer

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

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

How much and how to cook home dumplings

Swim dumplings S. meat minced meat Quickly and simple:

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

Calorie home dumplings

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

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

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

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

Sauce for dumplings at home

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

You will need:

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

How to cook:

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

What to remember

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

See you in the next article!

To prepare real home dumplings, you need to know perfect recipe dumplings. BUT best recipes You will find in my article:

In many families, dumplings have become a traditional homemade dish. fast cooking. For me and my relatives, their preparation is the most pleasant pastime. We prepare them on the weekend, collecting all together. Discussing news, build plans for the near future and develop new species this dish. SAME good recipes In this article, I will share my respected cooks with you.

The simplest method of preparation of the test is the compound of water, chicken eggs and wheat flour. This method is indeed traditional and worked out by many chefs and hostesses for years.

Products required for cooking:

onion - 2 large bulbs;
ground black pepper;
salt;
flour - about 1 kg;
mince - 1 kg;
chicken eggs - 2 pcs.;
water - 175 ml

Recipe:

I always start with cooking mixed minceda. I do not know why, but on dumplings, I always prepare it using beef and fatty pork. I take each type of meat in half.

I wash, beef and with pork, as well as with purified onions, grind. Then the resulting mass of pepper and salt. Everyone thoroughly mixed and set up a little toacer.

In the bowl, before receiving a homogeneous mixture, I scold the eggs, pinch of salt and boiled water. We add wheat flour by several arrivals, until the mass becomes ready for manual mixing.

Then we shift it on a largely truthful board and mesh to such a moment until he stops his pester to his palms. The main thing is not to rearrange, otherwise the dumplings will be tough.

Then I take a dumplings, and richly sprinkle with her flour. Dough I divide on 12 parts, and take turns in the round sheets.

I impose the first leaf to the device and then in the cells with a stuffing stuffing. When all the cells are filled from above, lay out the next ball. I spend on her surface with a rolling pin until the edges of each dumplings appear to manifest.

Then I knock them on a small board. And I also do with the rest of the dough and minced.

We ship the first few parties on the chalkboard in the freezer, and then how cool, let's pay in the package for further use. Recent parties can be prepared in salted water and eat right away.

We refuel the dumplings each to your liking. For example, I love them with sour cream and dill, and children and husband are preferred with oil and vinegar. Here is such a light classic recipe for this wonderful dish.

Everyone knows that the human body should fall different products, so drinking dumplings, I try to diversify not only their foundation (minced) but also improve the shell. For example, using turkey minced meat, I make a custard dough.

To create a delicacy, you will need the following set of products:

minced meat from turkey - 0.5 kg
flour of the highest or first grade - 750 g;
chicken Egg - 1 pc.;
onions - 3 bulbs;
salt kitchen;
sunflower oil or olive - 1 tbsp. l.;
water is 1 cup.

I do everything step by step, so I always get a wonderful dough!

In a bowl of stainless steel, connect the egg and a cook salt.
Then add to them sunflower oil and sifted flour. I mix well everything, and in parallel boiling the driver.
Mixing the previous products, pour in them a glass of boiling water and continue to mix with a spoon. When a spoon ceases to cope, I wash your hands until ready.
Medium bulbs purify, I skip through a meat grinder. Mix it with minced meat and spices.
Then roll, cut the glass and fill them with minced meat. I form dumplings and drunk in salted water.

These appetizing babies really come out unusually delicious and unusual. I advise everyone to try!

Recipe test for dumplings on mineral unit. Preparing in bread maker!

Make an embarrassment for further cooking in boiling water troublesome and requiring practice. But it was so in the past, thanks to the modern kitchen approval - no longer a problem.

Bread maker perfectly copes with the task set in front of it, the dough goes to the measure of elastic, air and enough elastic.

We will need:

wheat flour 1 grade - 1 kg;
vegetable oil - 4 dining rooms;
salt and sugar - 0.5 Tea l.;
chicken Egg - 1 pc.;
mineralka - 1 cup.

First of all, I sifted flour, so the dough will come out more air. Then in the bowl of bread maker, I first drive the egg and topping mineral water with vegetable oil (I recommend using olive). From above, we immediately fall asleep salt, sugar and 3.5 cups of flour, but add the rest with the campaign, if necessary, add the rest.

I really liked the result: the dough is obtained very elastic and soft. It glues well and does not sprawl during cooking. Perfectly combined with stuffing of any type.

On the mineral water You can weld and manually, without bread maker - Watch the video:

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Apple Pie delicious quarreling

Very unusual and enjoyable taste leaves the dough created on home milk (if not, can be replaced by purchased). It is prepared very quickly and does not require special culinary skills.

Required product set:

flour of the first grade - 500 g;
eggs - 2 pcs.;
milk is one glass;
vegetable oil - one tablespoon;
salt is one teaspoon.

I mix the flour with a kitchen salt and sifted in a bowl of a flood. Then in the center of the resulting slide, I make a hole and pour oil there.

Slightly preheating milk. In another vessel, I drive the eggs and mix them with warm milk to a homogeneous consistency.

Then the milky-egg mixture is poured into the flour. I take a tablespoon and start kneading the dough. When a spoon can no longer handle, turn to the kneading hands.

It goes with a fitful and stops sticking to the palms. From above on a lodge is a wet towel and do not touch from half an hour. After it rolls out and plow the workpiece.

To date, kitchen appliances have become an integral part of many kitchens. With the appearance in the house of bread maker, creating a kneading of any kind has become a simple task.

For the preparation of 700 grams of the finished product, you will need:

wheat flour - 750 g;
chicken Egg - 1 pc.;
salt - 1 tsp;
refined oil - 1 tbsp. l.

First of all, I take two identical glasses. In one of them, I smash the medium-sized egg and topping with boiled water so that the glass was completely filled. Another glass targeting and sifting three glasses of flour.

Then I pour liquid components into the bucket, fall asleep salt. The latter fall asleep sifted flour.

Gadget launches in the "dough" mode, but before it is finished never wait, turn off approximately an hour. The finished product already has the necessary elasticity and elasticity. Completing the food film so as not to dry. Restores the desired quantity to create an embezzlement, the rest closes again.

To such a knead, most often use chicken or pork minceBut the choice of fillings always remains for the mistress.

Because of the great love of my households to dumplings and dumplings, I sometimes have to make them up at the same time. In such conditions, I do at all without using eggs.

Need the following products:

water - 230 ml.;
vegetable oil - 3 tbsp. l.;
kitchen salt - 1 tsp;
flour - 600 g

In the middle-size bowl, I sifted flour. Then I make a deepening in her middle. I take not a complete glass of boiling water, lasted in it salt and mixed with vegetable oil. So that there are really very tasty sunflower oil often replacing olive.

Then the resulting fluid pour into the deepening in the flour and knead. At first, for this I use a kitchen blade, then I put my hands until complete readiness.

I am watching the dough to be homogeneous without air bubbles. Embossing, covering it with a towel and leave for 40 minutes to rest. Then proceed to the formation of dumplings.

I recently gave me mince from lamb, I tried to apply it in dumplings - I liked it. True, preparing mince, you should add more eastern spices, type of turmeric and kary.

A couple of years ago, accidentally hitting the guests, I got to the cooking process for dumplings. I was very surprised that they were preparing him in kefir, because in our family it is prepared mainly on the water. Interested, tried this recipe at home. It turned out quite interesting taste, and now if there is kefir in the house, I cook it that way.

To create it, you need such a set of products:

low-fat kefir - 0.5 l;
wheat flour - 0.5 kg;
sunflower oil - 2 tbsp. l.;
salt - 1 tsp;
food soda 1 tsp;
sugar - 1 tbsp. l.

In the dishes in which I will be kneading, thumping kefir and fall asleep with a holling teaspoon of soda. Thoroughly mix, then salt and add sugar and mix again.

I take the flour to the first grade, the dough is obtained white, elastic and does not lose elasticity. Sift it through the kitchen sieve. I add it gradually in kefir, it avoids the appearance of lumps and makes it more uniform.

I add oil in the most recent and carefully smoothed. Then, lay in the package and send it to the cold for an hour. After this, it is already proceeding to the formation of dumplings.

Another unusual recipe for the preparation of dumplings, is its cooking on sour cream. It is preparing very simple and fast.

For him, you need to stock up the following products:

sour cream with a fat content of 25% - 400 g;
water - 400 ml;
chicken eggs - 3 eggs;
salt kitchen - 2 teaspoons;
wheat flour - approximately 1.5 kg.

In the dishes, where I plan to knead, whipping the water, sour cream and eggs to a homogeneous state. Then the resulting mixture of salt, and gradually adding flour, I start kneading.

When the dough becomes tight and stops sticking to the fingers, I leave it for an hour to be lying. Cover it with a wet cloth.

Then proceed to the dumplings. I prepare them most often with the help of a dumplings. Quickly and comfortable. Finished dumplings can be boil immediately, and you can freeze for the future.

Prepare the dough for this dish is quite simple for the owners with extensive experience, for beginners, it can become a problem. So try to do everything step by step as I will describe below. Then, when cooking, your dumplings will remain safe and will not be confused.

Required set of products:

milk (3.5%) - 250 ml;
chicken eggs - 2 pcs.;
salt - 1 tsp;
flour - 2 glasses:
sunflower oil - 30 ml.

First step. Preparing for this recipe, I take a bowl that is not sorry to put on fire. In it mixes milk with salt and eggs.

Second Step . In the resulting liquid I add some flour, so that the consistency becomes like pancakes. I put a bowl on the stove and on a small fire, constantly stirring, evaporate.

Third Step . When the dough thickens (like on pancakes), remove from the stove. I add the rest of the flour and oil. We knead enough steep kneading. Attention! Do not sculpt the dumplings immediately after the end of the knead, let me lie down for 45 minutes.

Before cooking, it is better to send the formed dumplings into the freezer by a quarter of an hour. During this time, the ends of the dumplings will dismissed and will not give the test to divide.

But myself unusual recipe Cooking dough on dumplings with me shared brothers living in Italy. They make it color. Mostly one or two colors. So it turns out a very appetizing taste of goodies.

The following ingredients will be required:

sour cream - 3 tbsp. l.;
chicken egg - 3 pcs.;
flour - 900 g;
water - 100 ml;
kurkuma - 1 tsp;
salt - 1.5 ch. l.;
spinach - 100 g;
tomato paste - 100 ml.

This set of products is used to create a product of three colors.

The first dough is preparing with the addition of spinach, therefore, as a result, its color will be green. I wash the spinach, then grind in a blender and send it in the freezer. I do it from the evening, because in the original formulation it is used precisely frozen.

In a bowl lay out frozen greens, one egg, one spoon of sour cream and a body of a teaspoon of salt. All mixed well, then add 300 grams of flour and knead. To do not dry the dough, I bite it with a food film.

The second is preparing for the same principle, only instead of spinach I use turmeric and 100 ml of water. She gives him an orange shade and a subtle oriental fragrance.

The third is preparing red. For him, I fall asleep in a bowl tomato pasteThe remaining egg, sour cream and salt. I mix everything thoroughly, and gradually supper flour, kneading.

While the last two dishes were preparing, the green com was already resting and ready for dumplings. Then we recall them in the freezer. Then, we form in turn of dumplings from two remaining colors.

The dumplings of different shades are boiled together, they do not lose their color. The bowl look very bright and appetizing, and the taste just "fingers losing".

For dough painting, you can also use various vegetable juices (carrot, beet, etc.), the though of the fragrance they almost do not give in contrast to spices, greenery and tomato paste.

I hope these simple recipes will help you improve culinary skills and delight native appetizing home dumplings.

This is a proven recipe for dumplings! The best, light and comfortable dough, which I only know - on water, be sure to with an egg and with the addition of vegetable oil (the plasticity and smoothness of the test will be guaranteed.

The test is enough for 100 dumplings, as it rolls to the finest state. Sculpt the dumplings from it - a solid pleasure, so that, as it were, the figure "100" - the time will fly imperceptibly;)

So, prepare wheat flour, cold water, egg, salt, vegetable oil. In a bowl, pour flour slide, make a hole in the top, into which we pumped the salt.

In the same hole to lend an egg.

Stir the flour with an egg, as if kneading, and gradually pour cold water.

Together with water, pour vegetable oil.

Continue to knead the dough, gradually exciting flour on all sides inside the testa coma. Connect the hand in the middle of the knee, postponing a spoon to the side.

As a result, here such a lump you will succeed:

Leave the dough for 15-20 minutes. It will also stand and its consistency will change the dough as plasticine, very militant:

Dough on the table without additional flour remember, and here such a smooth lump will be as a result:

All - you can proceed to the modeling of dumplings :)

Enjoy your meal!