Delicious dumplings. Dumplings: the best recipes and secrets from professional chefs
The filling for dumplings is also very different. You can make sweet berry fillings or classic dumplings with cottage cheese. You can cook dumplings stuffed with vegetables or meat. You can even fill them with buckwheat porridge - it turns out very tasty.
Determine the size of the dumplings to your taste - from miniature to huge, in the palm of your hand. The edges of the dumplings are made out different ways... Sometimes they are neatly pinched, and sometimes they are wrapped in a pigtail. You can make several small clamps along the edge of a regular pint and then the edges will become wavy.
Dumplings are prepared in the same way as dumplings - dipping in salted boiling water. You just need to take into account the composition of the filling. If it is made from minced meat that has already been cooked, then the cooking time must be reduced.
Cherry dumplings are my favorites. But you can cook them in two different ways. In the first case, raw and whole cherries are used in the filling. In the second - cherry mince.
Dumplings with cherries
For 4-6 servings you will need:
For filling:
400 grams of frozen pitted cherries
1 tablespoon topped with granulated sugar
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For refueling:
Prepare Recipe 1 dough as directed. Cool the dough in the refrigerator for 40 minutes.
Defrost the cherries, drain the neatly separated juice. Roll out the dough, use a glass to cut out the circles. Place 3-4 cherries in the middle of each juice, connect the edges and pinch.
The peculiarity of these dumplings is that they should be cooked immediately after cooking, without freezing.
Dip the dumplings gently in boiling salted water and stir. After the dumplings float to the surface, let them simmer for 3-5 minutes. Then remove with a slotted spoon and place on plates. Stir the sour cream with the cherry juice left over from the berries. Pour the dumplings with the resulting sauce.
Cherry minced dumplings
For 4-6 servings you will need:
For filling:
500 grams of cherries
3 tablespoons granulated sugar
2 tablespoons semolina
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For refueling:
4 tablespoons sour cream or heavy cream
Prepare Recipe 1 dough as described Cool dough in the refrigerator.
Prepare the filling. Rinse the cherries, dry. Remove the seeds by dividing the berries in half. Transfer the cherries to a small heavy-bottomed saucepan and top with the sugar. Heat over very low heat for 10 minutes. Then add semolina while stirring. Without stopping stirring, continue to heat the filling for another 10 minutes.
Then remove the minced meat from heat and refrigerate.
Roll out the dough and mold the dumplings.
Cook in boiling salted water, stirring gently. After boiling water again, when almost all the dumplings rise to the surface, boil them for 3-4 minutes. Pour the prepared dumplings with sour cream or cream.
Ukrainian dumplings with cottage cheese
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
500 grams of cottage cheese
2 grams of vanillin
2 tablespoons granulated sugar
1 egg
For refueling:
4 tablespoons topped with sour cream or country cream
Prepare dough according to recipe 1 (). Let the dough cool in the refrigerator for 1 hour. Prepare the filling just before sculpting. Combine cottage cheese, sugar, vanillin and egg. Roll out the dough, use a glass or small glass to cut out the juices. Place the filling in the middle of each mug with a teaspoon and sculpt the dumplings in the shape of a crescent.
Boil the dumplings in salted water for 3-4 minutes after they float to the surface. Take out the finished dumplings with a slotted spoon and place on portioned plates. Season with sour cream or cream.
The quality of the filling for curd dumplings depends on the dryness of the curd. If your curd is damp and oozing out a lot of liquid, squeeze it through cheesecloth. If you notice this, having already mixed the filling, add a tablespoon of flour to the curd. 
Dumplings with strawberries
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
2 cups fresh strawberries
glasses of sugar
For refueling:
2 tablespoons honey
Prepare dumplings according to recipe 1, recipe Be sure to chill the dough in the refrigerator for 1-2 hours.
Peel the strawberries from the stalks, rinse and dry by discarding in a colander.
Then cut the strawberries into pieces, each berry into 3-4 pieces.
Divide the dough into 3-4 parts, roll each part into a rope and cut into pieces. Roll each piece into a thin cake, pour half a teaspoon of sugar in the middle, put 3-4 slices of strawberries and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent.
Boil ready-made dumplings in boiling salted water for 1-2 minutes after they float to the surface.
Serve with melted honey. 
Dumplings with dried apricots
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
250 grams of pitted dried apricots
glasses of sugar
Prepare dumplings dough according to recipe 1 () and cool it in the refrigerator for 1-2 hours. While the dough is cooling, prepare the filling.
Pour the washed dried apricots with 1.5 cups of water and add sugar. Place on the stove and boil. Then reduce the heat to very low so that the dried apricots only simmer in the syrup. Cook dried apricots for 1 hour. Then drain the syrup into a separate bowl, and mash the berries themselves with a fork.
Prepare dumplings using dried apricot puree as a filling.
Boil ready-made dumplings in boiling water for 2-3 minutes after they float to the surface. Then remove them from the water, transfer to a dish and pour over the syrup remaining from boiling dried apricots.
Lean dumplings with poppy seeds
For 4-6 servings you will need:
For the test:
3 cups flour
1 teaspoon of top salt
For filling:
1 cup poppy seeds
1 cup of sugar
2 tablespoons honey
For refueling:
4-5 tablespoons of any fruit syrup
Make dumplings according to recipe 2. Ready dough transfer to a plastic bag and refrigerate for 1 hour.
Fill the poppy with a glass of boiling water and let it swell under the lid for 20-30 minutes. Then fold the poppy onto a sieve and press down lightly so that the glass has all the excess moisture. After the poppy has cooled, add sugar and honey to it and mix well.
Roll out the dough into a thin board and cut into squares with sides about 5 centimeters. Place a teaspoon of the filling in the middle of each square. Fold into a triangle and pinch the edges.
Simmer in boiling water. After all the dumplings float to the surface, let them boil for 2-3 minutes and remove with a slotted spoon.
Place the dumplings on a serving platter and top with the fruit syrup.
Lean dumplings with beans
For 4-6 servings you will need:
For minced meat:
400 grams of white beans
2 teaspoon salt
1 tablespoon vegetable oil
For the test:
3 cups flour
1 cup cold boiled water
1 teaspoon of top salt
2 tablespoons vegetable oil
For frying:
1 onion
Prepare Recipe 1 dough as directed. Refrigerate the dough and prepare the filling.
Pour the beans with 2 liters of cold water. Bring to a boil, drain. Re-pour the beans with the same amount of water and salt. Cook for 30 minutes after simmering over moderate heat.
Then place the beans on a sieve to get rid of the excess liquid. Transfer to a bowl and, without allowing to cool, chop in mashed potatoes. Then add a tablespoon of vegetable oil, mix well and cool.
Roll out the dough. Using a glass, small in diameter, cut out circles of dough, put the filling in the middle of each circle with a teaspoon, pinch the edges well. Shape the dumplings into a semicircular shape.
Cook in salted boiling water for 3-5 minutes after the dumplings have come to the surface. Remove the finished dumplings with a slotted spoon, put on a dish.
Fry the finely chopped onions in vegetable oil separately until golden brown. Put the finished frying together with butter in a dish with dumplings and mix.
Dumplings with potatoes and cracklings
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
600 grams of potatoes
50 grams of salted lard
1 onion
For refueling:
Make Recipe 1 dumplings as described. Transfer the dough to the refrigerator and prepare the filling during this time. Peel the onions and potatoes. Boil the potatoes in salted water until tender. Then drain the water, transfer the potatoes to a deep bowl and crush.
Cut the onion into small cubes and fry in vegetable oil until golden brown. Fry the very finely chopped bacon separately. Add the fried onions and cracklings to the potatoes, along with the butter and lard from the pan. Stir the filling well and cool.
Roll out the dough into a thin layer and squeeze out even circles using a glass. Place the filling in the middle of each juicer with a teaspoon, fold in half and pinch the edges.
Simmer potato dumplings in boiling salted water. Wait until all the dumplings float to the surface, let them boil for another 3-4 minutes and remove with a slotted spoon. Pour the prepared dumplings with sour cream or melted butter. 
Dumplings with potatoes and mushrooms
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
500 grams of potatoes
200 grams of fresh mushrooms
1 onion
2 tablespoons vegetable oil
For refueling:
4 tablespoons sour cream or 50 grams butter
Knead Recipe 1 dumplings as instructed. Transfer the dough to the refrigerator while you cook the filling.
Peel potatoes and onions. Boil the potatoes in salted water until tender. Drain the broth and crush the potatoes.
Chop mushrooms and onions finely and fry for 10-15 minutes in vegetable oil. Add mushrooms and onions to potatoes and mix well. Cool the filling.
Divide the dough into 3-4 parts, roll each part into a rope and cut into pieces. Roll each piece into a thin cake, put a teaspoon with the top of the filling in the middle and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent.
Boil the finished dumplings in boiling salted water for 4-5 minutes after they rise to the surface.
Serve with melted butter or sour cream. 
Dumplings with sauerkraut(lean)
For 4-6 servings you will need:
For filling:
700 grams of sauerkraut
3 tablespoons vegetable oil
For the test:
3 cups flour
1 cup cold boiled water
1 teaspoon of top salt
2 tablespoons vegetable oil
For frying:
1 onion
2 tablespoons vegetable oil
Make dumplings according to recipe 2. Transfer the finished dough to a plastic bag and refrigerate.
Rinse the cabbage well with running water and discard in a colander. Then transfer to a frying pan or stewpan with a thick bottom, pour with vegetable oil and simmer, stirring occasionally, over very low heat for 30-40 minutes.
Cool the finished cabbage.
Roll out the dough into a thin layer and make dumplings.
Cook in salted boiling water for 3-5 minutes after the dumplings come to the surface. Remove the finished dumplings with a slotted spoon, put on a dish.
Fry finely chopped onions in vegetable oil separately. Cover the prepared dumplings with the onion fry. 
Dumplings with meat
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
700 grams of lean pork or beef
1 onion
4 tablespoons vegetable oil
teaspoon of salt
black pepper on the tip of a knife
For refueling:
4 tablespoons sour cream or 50 grams of butter
Cook the meat until tender, about 30 minutes at a moderate boil. Cool the meat, cut into small pieces.
Separately fry the finely chopped onion in vegetable oil until golden brown. Scroll the meat with onions through a meat grinder. Add the oil in which the onion, salt, pepper were fried to the minced meat and mix well.
Prepare dough according to recipe 1 (). Chill the dough and filling in the refrigerator for 1 hour.
Then roll out the dough in a thin layer (about 2 millimeters). Make dumplings.
Cook in boiling salted water for 3-4 minutes after all the dumplings have come to the surface. Take out with a slotted spoon, transfer to a dish or portioned plates.
Pour the prepared dumplings with sour cream or melted butter. 
Dumplings with rice and green onions
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 teaspoon of top salt
For filling:
1 glass of rice
1 bunch of green onions
3 eggs
For refueling:
1 glass of kefir or yogurt
4 cloves of garlic
Knead dumplings according to recipe 1. Transfer the dough to the refrigerator for 1 to 2 hours.
For the filling, cook steamed rice. Rinse the rice, cover it with 1.5 cups of cold water and boil over low heat until almost all the liquid has evaporated. Then remove the rice from the stove, add immediately raw eggs and finely chopped green onions... Cover and let sit for 10 minutes.
Then mix the filling well with a fork. Cool it down.
You can boil the eggs in advance and add to the cooled rice, after chopping them on a grater. But my way is much simpler and faster.
Make dumplings. Cook in boiling salted water for 4-5 minutes after they come to the surface.
Put the finished dumplings on a dish with a slotted spoon. Serve separately the sauce made with kefir and minced garlic. 
Lazy dumplings (curd dumplings)
For 4 servings you will need:
1 kilogram of cottage cheese
2 eggs
6-8 tablespoons of flour, depending on the moisture content of the curd
1 teaspoon untop salt
For refueling:
4 tablespoons sour cream or 70 grams of butter
Add salt and eggs to the curd. Stir gradually and add flour. You should have a smooth paste.
On a floured table, roll the curd mass into a thin sausage about 2 centimeters thick. Flatten slightly on top, and cut obliquely into 1.5 - 2 centimeters wide pieces to form diamonds.
Dip the dumplings into boiling water one at a time, stir and cook until they float to the surface. Remove the finished dumplings with a slotted spoon, transfer to a dish and pour over with sour cream or melted butter.
If desired, you can season with jam, condensed milk and sprinkle with sugar or icing sugar.
There are not only lazy dumplings, but also lazy dumplings.
Lazy dumplings
For 6 servings you will need:
600 gram minced meat(pork and beef)
2 medium potatoes
100 grams of fresh cabbage
1 carrot
1 onion
2 eggs
6 tablespoons flour
1 teaspoon untop salt
For refueling:
150 grams of sour cream
Peel onions, carrots and potatoes. Turn the peeled vegetables and cabbage through a meat grinder with a fine grid. Add minced meat, salt, raw eggs and flour. Stir well until uniform.
Cool the resulting minced meat a little. Then form small balls and cook in boiling salted water for 5-8 minutes.
Take the finished lazy dumplings out of the water with a slotted spoon, put them on portioned plates and fill with sour cream.
Classic, hearty, sweet and even lazy
1. Dumplings with cherries
INGREDIENTS:
For the test:
● Flour - 350 g
● Eggs - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Frozen cherries - 1 kg
● Sugar - 300 g
● Vanillin - 2 g
● Cinnamon - 3 g
COOKING:
1. Knead a tight elastic dough, form a ball, wrap with cling film and leave for 20 minutes.
2. For the filling: sprinkle the previously defrosted cherries with sugar and drain the juice after 30 minutes. Sprinkle with vanilla and cinnamon and stir.
3. Roll out the dough as thin as possible, cut out medium-sized circles, put a little filling on each, pinch the edges gently.
4. Cook in boiling water until the dumplings float. Serve with butter, icing sugar and sour cream.
2. Lazy dumplings
INGREDIENTS:
● Cottage cheese - 300 g
● Eggs - 2 pcs.
● Flour - 150 g
● Sugar - 70 g
● Vanillin - 2 g
● Salt - 1 pinch
COOKING:
1. Mix cottage cheese with eggs, sugar, vanilla, salt. Gradually add flour and knead tender dough.
2. Roll out the sausage and cut into small pieces diagonally.
3. Boil the dumplings in lightly salted boiling water, 4 minutes after the dumplings float, they are ready.
4. Serve lazy dumplings with condensed milk, jam or sour cream.
3. Dumplings with potatoes and mushrooms
INGREDIENTS:
For the test:
● Flour - 350 g
● Potato starch- 1 tbsp. l.
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Potatoes - 1 kg
● Onion- 200 g
● Champignons - 200 g
● Salt, pepper - to taste
● Butter - 100 g
COOKING:
2. For the filling: fry the diced onion in hot oil until golden brown, add the chopped champignons (the mushrooms must be cut coarsely, they are fried twice).
3. Boil potatoes, mix with butter, add fried onions with mushrooms. Season with salt and pepper. Cool down.
4. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, gently pinch the edges.
5. Cook in boiling water for 5 minutes, serve with butter and sour cream.
4. Dumplings with salted cottage cheese and herbs
INGREDIENTS:
For the test:
● Flour - 350 g
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Curd - 900 g
● Eggs - 2 pcs.
● Salt, pepper - to taste
● Fresh herbs(dill, parsley, cilantro, basil) - 1 large bunch
COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: mix cottage cheese with eggs, add finely chopped greens, salt and pepper.
3. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, pinch the edges tightly.
4. Cook in boiling water until the dumplings float. Serve with butter and sour cream.
5. Dumplings with cabbage
INGREDIENTS:
For the test:
● Flour - 350 g
● Potato starch - 2 tbsp. l.
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● White cabbage- 1 kg
● Onions - 300 g
● Porcini or champignons - 500 g
● Sunflower oil - 100 ml
● Salt, pepper - to taste
COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: fry the diced onion in hot sunflower oil until golden brown, add coarsely chopped mushrooms, finely chopped cabbage, salt and pepper. Cook the filling for 10 minutes, remove from heat, cool.
3. Roll out the dough thinly, cut out medium-sized circles, put the filling on each, carefully pinch the edges.
4. Boil the dumplings with cabbage in boiling water for 4 minutes. Serve with butter and sour cream.
6. LAZY VARENIK
INGREDIENTS:
● 500 g cottage cheese
● 1 cup flour
● 2 eggs
● 50 g sugar
● 50 g butter
● 0.5 g vanillin
● salt to taste
● sour cream
COOKING:
1. If the curd is not uniform, pass it through a meat grinder or sieve. Then add eggs, sugar and vanillin to it. Mix thoroughly. Add the sifted flour gradually. You will have dough.
2. Sprinkle flour on a table and roll out the dough into a sausage shape 2.5 cm in diameter. Cut it across into pieces 1.5 cm wide (you can roll balls out of the dough or give any other shape that your fantasy tells you).
3. Boil salted water in a saucepan and put the dumplings in it (toss each one separately so as not to stick together). When the water boils again and the dumplings float up, you can pull them out with a slotted spoon.
4. Submission. Put the finished dumplings on a plate, put a piece of butter. Serve hot with sour cream.
7. VARENIKI WITH POTATOES
INGREDIENTS:
For the test:
● 2 glasses of flour;
● 1 glass of boiling water;
● ¼ tsp. salt.
For filling:
● 4-5 medium potatoes;
● 1 onion;
● Sunflower oil;
● Salt, pepper.
COOKING:
First, let's do potato filling... If you have yesterday mashed potatoes- perfect! This means that the preparation of the filling is simplified in half, and the mashed potatoes will turn into a new dish, as is the case with potato grains.
If there is no mashed potatoes, then peel and wash 5-6 potatoes, cut into pieces and boil until tender. While the potatoes are cooking, finely chop the onion, pour into a pan with preheated sunflower oil... The most delicious onion for filling and gravy for dumplings is not damp, but not boiled to the point of charcoal, but ruddy golden.
To make this happen, we are not distracted, but, stirring regularly, fry the onions over a fire a little more than average.
Meanwhile, the potatoes became soft. Pour the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry. Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready. In the meantime, it cools down, prepare the dough for the dumplings.
Let's make the dough. I always do for dumplings, just like for dumplings, choux pastry on boiling water. It is very convenient and pleasant to work with it: soft, elastic, it easily rolls out and molds, and dumplings from it are tender and tasty.
After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough is not hot, but warm, we continue to knead with our hands. If the dough is too sticky, you can add some flour - but don't overdo it, otherwise it will be very steep and difficult to roll out.
Normally, the dough is soft, almost non-sticky to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or oiled with vegetable oil (so that it does not stick), and cover it with a towel on top, then the dough will not dry out.
It's time to make dumplings. The filling is no longer hot, but a little warm - it's time to sculpt the dumplings. Sprinkle flour on the table, separate half of the dough and roll the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece into a circle with a rolling pin. In the center of each mug, put 1 full teaspoon of filling with the top.
The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put a little, the dumplings will be "thin", and if you put too much, they can break. But you will quickly understand in practice how many potatoes you need to get a "plump" appetizing dumpling.
8. Dumplings with apples
INGREDIENTS:
● flour 3 cups
● water ¾ glass
● eggs 2 pcs.
● fresh apples 800 g
● sugar ½ cup
● cinnamon to taste
COOKING:
1. Knead the dough and roll it out, not too thin, on a floured surface.
2. Peel and cut ripe apples. Sprinkle with sugar and let stand to drain off excess juice. You can lightly sprinkle the apples with ground cinnamon.
3. Put the filling on the dough circles and fasten the edges. Cook in salted water for 1 minute after the dumplings come to the surface. Gently remove the finished dumplings from the boiling water so as not to break the shell.
4. Serve with sugar or honey.
9. Dumplings with cabbage
INGREDIENTS:
● flour 200 g
● salt
● sauerkraut 500 g
● butter 50 g
● eggs 1 pc.
● water 60 ml
● onions 1-2 pcs.
COOKING:
Rinse cabbage in cold water and squeeze out. Peel the onion and finely chop the squeezed cabbage. Cut one onion into thin half rings and fry until golden brown in oil. Add cabbage and simmer over low heat, cover and stir occasionally until color changes.
Prepare the dough. Sift flour into a bowl of suitable size, add salt, water, beat in an egg, mix. Knead a hard, elastic dough, it should not stick to your hands. Cover with a towel and leave for 30 minutes.
Roll out the dough in a thin layer, cut into squares or use a glass to cut out round blanks. Put the cabbage in the middle of each piece and close up the edges. In a saucepan, boil water, salt and boil the dumplings until tender, about 8 - 10 minutes, after boiling.
Cut the remaining onion into small squares and fry in butter until golden brown. Arrange ready-made dumplings on plates and pour with oil and fried onions. Or as an option - fried carrots.
10. Dumplings in a slow cooker
INGREDIENTS:
for the test:
● wheat flour - 500 g
● water - 1 tbsp.
● vegetable oil - 3 tbsp.
● salt - a pinch
● eggs - 1 pc.
● a little butter to lubricate the container
For filling:
● to taste: mashed potatoes with fried onions, braised cabbage, cottage cheese, cherries, etc.
COOKING:
1. Break an egg into a bowl, add water, vegetable oil and salt, mix well. Then gradually add flour, stirring constantly.
2. Knead the dumplings dough until it is elastic enough.
3. When the dough is ready, lightly dust it with flour, cover with a towel and leave for 15 minutes.
4. Roll out the finished dough into a layer 3-4 mm thick. Then cut out the circles with a glass or a mold, spoon out a portion of the filling, join the edges and pinch properly.
5. Grease the multicooker container with butter and place the dumplings in such a way that they do not touch each other. Pour 1 glass of water into a bowl.
6. Insert the container and turn on the "steaming" mode for 10-15 minutes. (time depends on the thickness of the dough layer).
7. When serving, pour over the dumplings with a little melted butter or sour cream.
From the basic "flour-water-salt" to "custard", kefir or boiled - each culinary specialist has his own special way. Habit often plays the main role, since the method has already been repeatedly tested in practice. But why not try at least one new and even more simple recipe for dumplings dough?
Main principles
The classic dough is bland, although it can be sweetened for sweet fillings. "Cool", but at the same time plastic, thinly rolling, soft, but not too sticky, and it is convenient to sculpt from it. When frozen, it does not crack, and when cooked, it does not burst. It's hard to disagree with the fact that this is best dough for homemade dumplings!
The dough turns out great on ice water. It does not dry for a long time (moisture retains in it longer), it sticks well when sculpting. However, there are ways that suggest using warm water, even warmer than room temperature (30-35 ° C). It all depends on personal preference.
"Sick" question for many cooks: how to make sure that the dumplings are not boiled over? And there are some secrets here too.
Easy recipes on water
Thinking how to cook the perfect and quick dough? You may like these methods: it simply cannot be easier and faster. We give three recipes with water of different temperatures! All recipes are made quickly. Below is a step-by-step recipe.
Option 1
Only three ingredients and no eggs.
You will need:
- flour - 350 grams;
- ice water - 220 milliliters;
- salt to taste.
Preparation
- Pour water into a deep, comfortable bowl, add salt, and gently sift the flour.
- Stir the dough with a spoon.
- Put the mixture on a board, dusted with flour, knead with your hands (7 minutes - minimum).
- Cover the balloon with a towel or wrap in cling film, let it settle at room temperature 15 minutes.
Option 2
And this, too, is the simplest dough. It differs from the previous one only in the presence of an egg and a small amount of vegetable oil.
You will need:
- flour - 2 cups;
- egg - 1 piece;
- water - 0.5 cups;
- vegetable oil - 1 tablespoon;
- salt - a pinch.
Preparation
- Combine all of the liquid ingredients in a large bowl.
- Beat the egg into a bowl, add salt, 1/4 of the flour and stir with a spoon.
- Add flour in portions until it becomes difficult to spoon.
- Knead with your hands on a table dusty with flour until a steep consistency, the mass should be sticky, but at the same time lag behind your hands without a trace.
- Leave the dough under the bowl for half an hour.
How to knead correct dough for dumplings in a bread maker? From the same ingredients. Just first you need to fill in all the liquid components, then add well-sifted flour. You need to select a special cooking mode: on some devices it is "Pelmeni", on some - "Kneading the dough". Sometimes it is advised to turn on the "Pizza" mode.
Option 3
Delightfully tender dough for dumplings - of course, choux: it is prepared on the basis of boiling water. How to do it correctly so that you get a beautiful dough like in the photo?
You will need:
- flour - 4 cups;
- water - 1 glass;
- vegetable oil (preferably refined) - 2 tablespoons;
- salt - 0.5 teaspoons.
Step by step cooking
- Sift flour (about 0.5 volume) into a deep bowl.
- Boil water, salt it and immediately pour a thin stream into the flour, while working with a spoon or mixer with a kneading attachment.
- Pour in oil, stir again.
- Add the rest of the flour and knead with your hands - a plastic, not sticky mass will come out.
- Remove the mass, formed into a ball, into a bag and stand for 20 minutes (if you need to leave it longer, put it in the refrigerator).
This is a suitable dough for dumplings, so that they do not boil over and simply do not lose their shape. It does not tear, does not stick, but at the same time adheres remarkably when working. And at finished products the edges do not stale and do not wind. By the way, you can do it a little in advance and start cooking dumplings the next day.
"Fermented" methods
Serum
The dough for dumplings on whey turns out to be tender, airy, as if "fluffy". How to make dough for dumplings made from fermented milk ingredients?
You will need:
- flour - 3 cups;
- whey - 0.5 cups;
- water (boiled, not cold) - 0.5 cups;
- salt - 0.5 teaspoon;
- soda - 1 teaspoon (no top).
Preparation
- Pour flour, baking soda and salt into a bowl, stir.
- Add water to the rim of the glass of whey and stir.
- While adding liquid to flour, knead the dough. Then keep it in cling film for 20 minutes.
- Blind dumplings.
- Place the dumplings in a large saucepan, two-thirds full of boiling salted water. Cook for no more than 1 minute after surfacing.
Asking the question of how to make dough for dumplings, it is quite possible to adopt this simple method. Along with "kefir", it is considered a classic of Ukrainian cuisine.
Whey dumplings are a recipe suitable for steaming. If you want to cook the usual way, in boiling water, use dumplings from the dough in water.
On kefir
it soft dough Lovers of dumplings will surely like it. It is lush, unusually tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a variety of fillings.
You will need:
- kefir - 300 milliliters;
- flour - 500 grams;
- soda - 0.5 teaspoon;
- vegetable oil - 2 tablespoons;
- salt to taste.
Preparation
- Sift flour, salt, add soda.
- Pour kefir into the hole, prepare a non-sticky dough.
- Add oil, knead well again.
- Leave to rest for half an hour.
You have learned many ways to get delicious dough for dumplings. All of them are wonderful in their own way, so it is very difficult to choose "the best dough". We leave this choice to you - after all, only you make the optimal decision about what to prefer for yourself and your family.