Correct dosage of dough ingredients for dumplings. The most tender dough for dumplings

22.07.2020

The most tender dough for dumplings - universal, it can be used to steam dumplings, boil in water or freeze semi-finished products in freezer... Dough is the basis of dumplings, its quality will directly affect the taste of the dish. Airy fluffy dough prepared according to this recipe is suitable for dumplings with any filling: with cottage cheese, with cabbage, with potatoes, with berries. it soft dough on kefir, lovers of dumplings will surely like it: it is lush, unusually tasty, and most importantly - it rolls out perfectly.

Ingredients:

450-500 grams wheat flour;
200 milliliters of kefir;
100 milliliters of hot (only boiled) water;
1 teaspoon sugar
¾ teaspoon of salt;
¾ teaspoon of baking soda.

The most tender dough for dumplings. Step by step recipe

Pour only boiled water into kefir, mix thoroughly.
Sift 450 grams of flour into a bowl for kneading the dough (it may take a little more or less).
Pour salt, sugar, soda into the flour and mix with your hands.
We make a deepening, pour out all the warm kefir and begin to knead the dough.
The kefir dough should not be too dense, so adjust the amount of flour.
Do not knead the dumplings dough for a long time: it should be very soft and slightly sticky.
We cover the bowl with the dough with cling film so that it stands for 10 minutes: this will make it easier to work with it.
Sprinkle the table lightly with flour and knead the dough well (at least 10 minutes). The finished dough should not stick to your hands, be smooth and elastic.
Round the dough for dumplings into a ball, put it back in the bowl, cover it with cling film and leave it for another hour.

You can make dumplings from the dough made by yourself, or store it in the freezer. An ideal, moderately soft and tender dough on kefir - what could be better for making dumplings. Turn on your imagination, use a variety of fillings - and enjoy delicious dumplings... On the site "Very tasty" you can look at other recipes for making dough: and choose the best one for your taste.

The dough for dumplings, contrary to misconceptions, is not at all difficult to knead. There are various instructions for its preparation, but we have chosen only the best for you: on water, kefir, and also in a bread maker.

Grade

Many of us have a picture in our heads in which a woman in a huge apron rushes around the table, trying to knead the dough. A plume of flour smoke will not scatter around her, and the hungry family will not soon wait for the promised dinner. But seriously, it doesn't make sense to skip making homemade dumplings just because it's difficult for you to mess around with the dough. We have prepared 3 simple recipes dumplings dough that won't give you any trouble.

Dough for dumplings on water

What we need:

2 cups of flour
¾ glass of water
1 chicken egg
1 pinch of salt

Pour flour, add water heated to 30-35 degrees, egg and salt. Knead the dough until smooth. Cover the prepared dough for dumplings with a damp cloth and wait 40 minutes for it to ripen.

Dough for kefir dumplings

What we need:

5 cups flour
0.5 l of kefir
1 egg
1 pinch of salt
1 tbsp. spoonful of sugar
1 teaspoon of baking soda

How to make dough for dumplings:

1. In a deep bowl, combine the sugar and a raw egg and then whisk. Sift the flour and add a little to the bowl, stirring constantly. Then add baking soda and salt, stir again.
2. Spread the flour so that a hole forms in the center of the bowl. Pour kefir into it little by little, constantly stirring the dough, and then knead it with your hands. The dough should be elastic, but not too sticky. When you finish kneading it, transfer to a bowl, cover with a towel and leave on the table for 30-40 minutes.

More and more people are thinking about healthy eating choosing vegetarian food. The dumplings dough prepared without the use of eggs will diversify your menu. For vegetarian friends, for relatives who are allergic to protein during fasting, and for those who are losing weight, this dish will become great option treats. The dough cooked in water without eggs turns out to be tender and plastic, and the dumplings are juicy and tasty. This dish can be served both for breakfast and lunch.

For dumplings cooked without eggs, use the following ingredients:

wheat flour - 200 g (1 glass);
boiled water room temperature- 100 ml (1/2 cup);
refined vegetable oil - 1 tablespoon;
salt - 1/2 teaspoon;
potatoes - 0.5 kg (3-4 pieces).

A simple recipe for making vegetarian dumplings

Mix flour and salt.

Advice. The flour must first be sieved through a sieve to enrich it with oxygen.

Pour the sifted flour in a slide on a flat surface.

We make a small hole, gradually pour water into it and knead the dough.

Advice. Water must be poured out in parts, it may be needed a little more or less than indicated in the recipe - it depends on the quality of the flour. It is easier to knead by hand - the dough should stick slightly.

Leave the dough at room temperature for 30-40 minutes to swell the gluten.

Again we make a hole in the dough and pour sunflower oil into it.

Mix the dough thoroughly until the oil is completely absorbed and a homogeneous mass is formed.

We pack the dough in a plastic bag or cling film and put it in a cold place on 1.5-2 hours.

Advice. Placing it in a cool place will make the dough more pliable and pliable.

While the dough is "resting" in the refrigerator, you can prepare the filling. In our case, this is - mashed potatoes... We clean the roots, cut into small pieces and boil until tender, after salting the water. Then we pour the broth into separate container.

Knead the finished potatoes, fill it with broth and prepare mashed potatoes.

Roll out ready dough into a formation having a thickness of about 5-7 mm.

Cut out blanks for dumplings with a glass.

Spread the chilled mashed potatoes on half a circle of dough.

We make dumplings of any shape convenient for you: round, crescent.

Advice. It is better to press down the edges of the dumplings with a fork so that they stick well.

Finished products can be immediately boiled in salted water, or they can be pre-frozen.

Dumplings on kefir dough without eggs

Dumplings with various fillings are a national Ukrainian dish. They are cooked with potatoes, fresh cherries, berry jelly, with pumpkin. It is generally accepted that in the recipe for real Ukrainian dumplings no egg is used. At the same time, the dough is prepared not on water, but on kefir. Such products are lush, unusually tasty and tender. The dough cooked with kefir does not dry out, and the dumplings made from it do not boil. The recipe provides for the use of soda, which, when quenched with kefir, gives the dough splendor and volume. The only drawback of such dumplings without eggs is that they cannot be frozen, since in this case the structure of kefir will be disturbed.

The ingredients we need:

wheat flour - 500 g (3 glasses);
water - 70 ml (1/3 cup);
kefir - 150 ml (2/3 glass);
salt - 1/2 teaspoon;
soda - 1 teaspoon.

Cooking time: 30-40 minutes.

Quantity: 70-80 pieces.

Recipe for making lush dumplings without eggs on kefir

We combine all dry ingredients in a large container: flour, soda, salt.

Advice. As with any baked goods, it is better to sift flour through a sieve to enrich it with oxygen.

In the second container, mix water and kefir and mix them until smooth.
Pour the flour mixture in a slide, make a hole in the center and gradually add the liquid components, stirring occasionally.

Advice. The finished dough should not be tough and should not stick to your hands. If the dough sticks, you can add flour.

We form the dough in the shape of a ball, cover the container with a lid and place in a warm place on 15-20 minutes.
Roll out the dough on a flat surface, cut out round blanks for dumplings. We make dumplings of any convenient and familiar form. For the filling we use any product: cottage cheese, potato or vegetable puree, jam.

Advice. Dumplings cooked on kefir dough, cannot be frozen, they must be cooked immediately.

The products will not fall apart if you cook them in a large amount of liquid no more than 1 minute after surfacing.

Dough for dumplings with milk

Using regular milk in the recipe will help make the dough more tender. Such products are prepared quickly and easily, and the dough can be prepared for future use - it is perfectly stored in the refrigerator. This recipe also does not use eggs, but this does not affect the taste of the product in the least. Delicate and plastic dough makes dumplings an exquisite dish, which can be prepared for breakfast, lunch and dinner.

For dumplings, we will use the following products:

wheat flour - 0.5 kg (3 glasses);
milk - 200 ml (1 glass);
salt - 1/2 teaspoon.

Time required for preparation: 20-30 minutes.

Time for preparing dumplings: 20-30 minutes.

Total cooking time: 40-60 minutes.

Quantity: 80-100 pieces.

Cooking method:

Sift 2 cups of flour into a separate container and mix them with salt.
Gradually pour milk into the flour and stir the mixture with a spoon or whisk until smooth.

Advice. Milk should be at room temperature or cold, but not hot.

Pour out the remaining flour and knead the thick dough with your hands.

Advice. Ready mass must be flexible and not stick to the surface. Either milk or flour can be added if necessary.

We wrap the finished dough in plastic wrap or place it in a plastic bag and leave it warm for the gluten to swell.
Roll out the dough to the desired thickness and, using available tools, a cup or glass, cut out round blanks for dumplings.

Advice. About 80 dumplings are made from thinly rolled dough.

We spread the selected filling, fasten the dumplings and boil until tender.
Milk dough can be stored in the refrigerator for no more than a day.

Lazy dumplings without eggs

If you do not have a desire to mess with the dough, wait until it swells or you are afraid that the products will boil, then try to cook lazy dumplings without eggs with semolina and cottage cheese. They have a pleasant delicate taste and they prepare very quickly. At the same time, during the preparation process, dumplings perfectly retain their shape and elasticity, since semolina perfectly absorbs liquid and has a stronger bonding effect than wheat flour.

Required ingredients for lazy egg-free dumplings with semolina:

soft cottage cheese - 500 g (2 packs);
semolina - 70 g (3-4 tablespoons);
granulated sugar - 50 g (2 tablespoons);
salt - 1/2 teaspoon;
vanilla sugar- 10 g (1 sachet);
wheat flour 50-100 g.

Preparation time: 30-35 minutes.

Cooking time: 15-20 minutes.

Total cooking time: 50-60 minutes.

Quantity: 25-30 pieces.

Recipe for making the most tender lazy dumplings without eggs

Combine sifted flour, sugar and cottage cheese in a large container.

Advice. If you do not like sweets, then you can add less granulated sugar than indicated in the recipe or not add at all. Cottage cheese for making dumplings should be used soft, not grained.

Mix the ingredients thoroughly.

Advice. For simplicity, you can pre-knead the curd with a fork.

Add salt and vanilla sugar and mix the mixture thoroughly again.
We leave the finished dough warm for 20-25 minutes so that the semolina has time to swell.

Advice. Semolina it is better to use beige as it is made from wheat hard varieties and serves as an excellent substitute for ordinary wheat flour. Semolina is a product of coarse grinding of wheat, therefore, dishes from it are obtained dietary.

Sprinkle flour on the cutting board or table.

Advice. It is necessary to sprinkle the workplace with flour quite a bit.

Divide the mass into several parts, roll sausages out of them.

Advice. The diameter of the sausage should be 2-3 cm.

We cut the blanks into equal parts and roll balls out of them with our hands.

Advice. The balls should be about the same size so that all the dumplings are cooked at the same time.

Dip the dumplings lightly in flour, rolling them on a table or cutting board with flour.
Put the prepared dumplings in boiling salted water and cook after surfacing for another 2-3 minutes.

Advice. Do not cook longer, as the products may simply fall apart.

We take out the finished products from the broth using a slotted spoon.
Diet lazy dumplings without eggs are served with jam, sour cream, condensed milk, jam.

If you want, you can watch a video on making dumplings dough:

Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage, so that this simple treat is delicious. For some, the product sticks to the hands, for others it boils, and the reason is an incorrectly mixed base. There are many recipes (with photos), in plain water and even without eggs, with which the treat turns out to be soft, tender, amazingly tasty.

How to make dough for dumplings

This dish appeared in Ukrainian cuisine in the 18-19 centuries and came from the Turks, where it looked a little different and was called dush-vara. The Azerbaijanis also fell in love with it, calling it dushbara. The culinary experts of Azerbaijan used lamb with fat tail fat and garlic as a filling. Ukrainians then did not recognize lamb and preferred to fill the treat with cherries, cottage cheese and onions with cracklings, and later, also apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge... The dish got its modern name later, and was originally called vara-niki.

No matter how simple and understandable recipe, making dough for dumplings is actually not so easy. In order for the products to be of high quality, not boiled over, not torn and turned out to be tasty, you need to use successive lessons with photos and know some secrets:

If you cook with plain water, cool it in the refrigerator beforehand: then the mass will not dry out during modeling.
When choosing a recipe without using eggs, take durum wheat flour and sift thoroughly.
The mixing process should last at least ¼ hour, so the mass will turn out to be elastic.
If you are unsure how to make a pliable mass, try kneading it with vegetable oil.
Let the dough rest after kneading for at least half an hour. So, it will not shrink when rolling.
When sculpting products with damp filling, roll out the base up to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
Cookies tend to stick together after boiling, so pour butter over them.

Dumplings dough recipes

Delicious dough for dumplings can be made by different recipes, you can also use various fillings... Some housewives knead the mass in the traditional way - on water, others believe that the product will turn out to be especially soft and tender if you add a fermented milk product (kefir, sour cream), others use only choux pastry... Choose any types of dough you like and start sculpting dumplings with your favorite fillings.

Classic recipe

Servings Per Container: 9 Persons.
Calorie content of the dish: per 100 g - 215 kcal.
Cuisine: Russian.

The simplest base for dumplings classic recipe- with water. The only secret of this recipe: the water should be ice cold, not just chilled. Thanks to this trick, the dough will be soft, and finished goods pleasant to the taste. The filling can be anything, but if you want a treat with sweet filling, then it is better to add sugar, not salt, to the base.

Ingredients:

flour - 3 cups;
purified water or still mineral water - 250 ml;
salt - 1 tsp

Cooking method:

Sift the flour into a bowl.
Pour salt in the middle, pour in water. Knead the lean dough.
Leave to "rest" for half an hour.

With potato

Cooking time: 1.5-2 hours.
Servings Per Container: 10 Persons.
Calorie content of the dish: per 100 g - 220 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.

Not everyone likes traditional recipe dough for dumplings with potatoes. Many prepare the foundation in a custard way using hot water... It is suitable both for unsweetened dumplings and for products with sweet filling. If you've never tried kneading it before, or don't know how to make a custard mass at all, explore step by step recipes with photo.

Ingredients:

chicken eggs - 3 pcs.;
refined lean oil - 3 tablespoons;
salt - 1 ½ tsp;
flour of 1 grade - 10 glasses;
water (boiling water) - 3 glasses.

Cooking method:

Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
Stir well and let cool.
Then add eggs and the remaining flour one at a time, continuing to knead until smooth.
Wrap in plastic and refrigerate for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.

With cottage cheese

Cooking time: 2.5-3 hours.
Servings Per Container: 10 Persons.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Difficulty: medium.

There are different methods of making dough for dumplings with cottage cheese, but the yeast version is always obtained. The dish according to this recipe comes out lush, soft and tender, and in combination with curd filling, also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Curd can be sweetened or mixed with garlic and herbs.

Ingredients:

water (purified) - 230 ml;
milk 2.5% - 110 ml;
refined lean oil - 35 ml;
dry yeast - 1 tsp;
granulated sugar - 5 g;
flour of 1 grade - half a kilo.

Cooking method:

Combine all liquid components (except oil) and heat to 50 degrees.
Dissolve sugar, yeast in liquid, add about 100 grams of flour.
You need to knead a tough dough, like for pancakes, leave to rise for 30 minutes.
Pour in the vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
Knead the thick dough, set aside for 40-60 minutes to proof.

No eggs

Cooking time: 1 hour 20 minutes.
Servings Per Container: 9 Persons.
Calorie content of the dish: per 100 g - 255 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Dough for dumplings without eggs, in fact, is a vegetarian dish, you can safely cook it during fasting, choosing the same lean filling... In addition, this foundation is suitable for those who are allergic to protein. What is missing from the test chicken eggs, does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty, soft.

Ingredients:

durum wheat flour - 1 glass;
boiled water - 100 ml;
vegetable oil - 1 tablespoon;
salt - 0.5 tsp;

Cooking method:

Sift the flour first. Pour some water into the center well. Begin to knead, gradually adding the remaining liquid.
Leave the mixture for half an hour for the gluten to swell. Then make a depression again and pour in the vegetable oil.
Next, you need to knead the soft mass and start sculpting the dumplings.

On the water

Cooking time: 50 minutes-1 hour.
Servings Per Container: 10 Persons.
Calorie content of the dish: per 100 g - 284 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Complexity of preparation: easy.

The dough for dumplings on water can be mixed in several versions: boiling water, ice water or boiled room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness. Choose any filling according to your taste, this base is suitable for any sweet or savory products.

Ingredients:

flour of the 1st grade - 4 glasses;
mineral water (highly carbonated) - 1 glass;
refined lean oil - 80 ml;
egg (chicken) - 1 pc.;
salt, granulated sugar - half a teaspoon each.

Cooking method:

Combine all components into the right proportions, except flour, mix thoroughly. The remaining component must be sieved and added gradually.
Knead the base until it stops sticking to your hands and feels soft.
Leave it to "rest" for 0.5 hour.

Milk

Cooking time: 45 minutes-1 hour.
Servings Per Container: 8 Persons.
Calorie content of the dish: per 100 g - 241 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Complexity of preparation: medium.

The presence of milk in the recipe makes the product even softer and more delicate, and does not allow the mass to dry during the sculpting process. In addition, the composition of the components is very simple, there are not even eggs, but this does not affect the taste at all. ready meal... Such a base is perfect for sculpting dumplings with various favorite fillings, and it will be easy to do this, because the mass turns out to be plastic, pliable, tender.

Ingredients:

flour of the 1st grade - 3 glasses;
milk (warm) - 200 ml;
table salt - 0.5 tsp

Cooking method:

Mix half the flour (sifted) with salt. Add the rest of it and milk gradually, kneading the mass thoroughly until smooth.
Wrap the base in plastic wrap and let stand for about an hour. After the time has elapsed, you can start sculpting.

On kefir

Cooking time: 60-80 minutes.
Servings Per Container: 9 Persons.
Calorie content of the dish: per 100 g - 227 kcal.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Complexity of preparation: medium.

Experienced housewives claim that they add splendor, tenderness to the base for dumplings dairy products, so they prepare a dish with kefir. An important component of such a recipe is soda, which kefir extinguishes. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time, they cook quickly and float in a few minutes.

Ingredients:

flour of the 1st grade - 6 glasses;
kefir 2.5% - 0.5 l;
egg (chicken) - 1 pc.;
salt, soda - 0.5 tsp each.

Cooking method:

Pour kefir into a bowl, mix with baking soda.
Add salt, beat in an egg, stir well.
Gradually add the pre-sifted flour. Mix first with a spoon and then with your hands.
After the mass is no longer sticky, cover it with a bowl, towel or plastic wrap and let it "rest". After 30-60 minutes, the base is ready for sculpting.

Quick dough

Cooking time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content of the dish: per 100 g - 218 kcal.
Purpose: for breakfast, lunch.
Cuisine: Ukrainian.
Complexity of preparation: easy.

Preparing the flour base according to this recipe is quick, easy and simple. Experienced housewives recommend it even to beginners in kneading dough, everyone can do it. This differs from other methods by mixing milk with water, from which the mass becomes softer and softer. In addition, when sculpting products, their edges stick well together, the dish does not fall apart during cooking.

Ingredients:

flour of the 1st grade - 3 glasses;
chicken egg. - 1 PC.;
milk 2.5% - 2/3 cup;
purified water or mineral water - 1/3 cup;
refined lean oil - 1 tbsp. spoon;
salt - 0.5 tsp

Cooking method:

Sift the flour through a sieve, add salt, mixed milk and water into the center, beat in an egg.
Knead the tough dough.
Add oil to the mass, knead again. Leave to stand for 30 minutes, then start sculpting.

Soft dough

Cooking time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content of the dish: per 100 g - 254 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Complexity of preparation: medium.

There are many ways to knead the base for dumplings, and each endows it with certain qualities, but fatty sour cream will give softness. Its creamy consistency makes the base airy, resulting in the finished product. All the chefs choose the filling themselves, here you can use any. Choose sauce for the dish in accordance with the filling.

Ingredients:

flour of the 1st grade - 3 glasses;
homemade sour cream- 3 tbsp. L.;
purified water (warm) - ½ glass;
table salt, soda - 0.5 tsp each.

Cooking method:

Sift the flour, make a depression, add salt and soda there, pour in water, add sour cream.
Knead the soft mass, leave to "rest" for half an hour, and then knead again.
After the second batch, you can start sculpting the dish.

Video

Dumplings, which are very common in our time, are made from the very varied filling- mushrooms, potatoes, cottage cheese, cheese, onions; sweet dumplings with cherries are also popular. To make them at home, you need to prepare the filling and make a dough for the dumplings. Good dough is, perhaps, the main component of the recipe. It depends on him whether the dumplings will be okay, beautiful and appetizing. Today we will get acquainted with several proven recipes.

Plain dough

We need: 3 glasses of sifted flour, a glass of water, a tablespoon of sunflower oil, half a teaspoon of salt. You can mix the ingredients right on the table or use a bowl or saucepan for this. We measure the flour with the help of a faceted glass, pour it with a slide, salt, make a small depression on top. Pour in vegetable oil, water and knead. The dough for dumplings should be well kneaded: it should not stick to the table and hands. We collect it in a ball, lightly sprinkle with vegetable oil for softness, cover with polyethylene and send it to a warm place for about 25-30 minutes for proofing. Next, we divide into pieces and shape the dumplings in any convenient way.

Dough with milk

In this recipe, instead of milk, you can take kefir or diluted sour cream, you can also mix this dough for dumplings in a bread maker. Let's take:

a glass of milk or kefir;
2 cups of flour;
egg;
30 g of vegetable oil;
8-10 g of salt;
2 tablespoons of sugar.

If you are mixing ingredients in a bread maker (using a special mode), be sure to first place the liquid ingredients in the kneading container, and gently pour flour on top. If you cook the dough for dumplings with your hands, put 2/3 of the sifted flour in a bowl or bowl, gradually pour in the liquid and mix well. We spread the dough on the table, knead well, adding flour if necessary. Next, let the dough rest for 20-30 minutes, covering it with a napkin or film.

Choux pastry

One more great recipe... It does not contain eggs, so it can be used while fasting. Ingredients:

400 g flour;
glass of water;
half a teaspoon of salt;
50 g sunflower oil.

Preparation

Bring the water to a boil, add salt, oil and half the flour. We stir until the lumps disappear, the dough for the dumplings should become smooth and homogeneous. Next, knead with your hands, gradually adding the remaining flour, until you get a hard, soft dough. In consistency, it should look like plasticine, and it should also not stick to the table. If you have added too much flour, place the dough in a bag for 30 minutes - it will soften.

Soda dough

Finally, let's look at how to make dough for dumplings using carbonated water instead of regular water. We will need:

a glass of soda water;
4 cups flour;
egg;
20 g of vegetable oil;
half a teaspoon of salt and sugar.

Preparation

Beat the egg with salt and sugar, add butter and soda water, add flour last. You may need a little less than 4 cups of flour. We knead soft and elastic dough until it stops sticking to the table.

Conclusion

These recipes can also be used to make dumplings, pasties, and homemade brushwood can be fried from the dough.