How to cook the right dumpling dough. Super dough for homemade dumplings, always clean hands and table. You can cook the dough for dumplings according to the traditional recipe, without adding milk, then the finished dumplings will have a denser consistency.

Ingredients:

(128 dumplings)

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

• Dough recipe for dumplings

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

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

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either ground pork or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add the fried onion, salt and black pepper to the minced meat. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

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

The dough is what makes the dumpling a dumpling. The classic recipe includes flour, salt, water and eggs, which make the dumpling dough dense and help it keep its shape and not boil in water.
When kneading dumplings dough, it is very important not to “overdo it” with liquid. It should be tough and elastic. It is necessary to knead it so that later it can be rolled into thin layers. I think everyone will agree with me: dumplings in a thin dough are the most delicious.
In the old days, the dough was kneaded by eye. They sifted the flour through a sieve, then poured it out on the table in a slide, and then made a funnel in the middle of the slide. Separately, the eggs were mixed with water and salt and poured into this recess in a thin stream.
Then the liquid was mixed, gradually taking the flour along the entire circumference from the edges to the middle. And knead for a long time so that the dough absorbs as much flour as possible.
This method requires a lot of skill and experience. The hostess should “feel” the dough: if necessary, add flour or water. But what if the skills are still sparse?
All my baking experience suggests that the best dough is obtained when you immediately measure exactly as much water and flour as required. In this case, the dough will immediately turn out to be the desired density, and, therefore, it will not have to be long and tediously kneaded, knocked out on the table, and so on.
Tip: After mixing all the ingredients, leave the dough for 20 minutes at room temperature. The fact is that gluten (that component of flour that is responsible for flexibility and elasticity) swells during this period. After that, it will be much easier for you to knead the dough.

Try not to add milk to the dumplings. Because of the milk, the dumplings boil quickly, and the broth becomes cloudy.
##

Recipe 1. Classic
Required:
3 eggs
3 cups flour
1 heaping teaspoon salt
Water

In order not to violate the proportions of the recipe, use the same glass to measure flour and water.
Break three eggs into a glass, add salt and top up with water to the rim. Stir the resulting mixture. Pour the liquid into a large bowl or saucepan and add three cups of all-purpose flour. Stir with a fork and leave for 20 minutes for the gluten to swell.
Then put the dough on the table, lightly greased with vegetable oil. Mix well. If everything is done correctly, then the dough will be kneaded very easily, without much effort, so you do not have to add flour and add water.
Place the dough in the refrigerator for 1-2 hours.
From this amount of dough, you will get from 100 to 120 dumplings (depending on their size).
Always measure flour for recipes with full glasses. To do this, collect mkuk in a glass with a slide, and then smooth along the edge, removing excess.

For lean dumplings and dumplings, eggs must be excluded from the dough. To do this, I start the dough in cold, but boiled water. Don't ask me why the water has to be boiled - I can't explain. But the fact that it is on such water that the dough turns out much better than on ordinary, raw water has been repeatedly verified by me.

Recipe 2. Lean
Required:
3 cups flour
1 glass of cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil

Dissolve salt in water. Pour the flour into a bowl, then pour in the water, stir the dough with a fork so that it lags behind the walls of the dish and leave for 20-30 minutes.
Then put the dough on the table, pour over the oil and knead until the dough becomes smooth and absorbs all the oil. Put the finished dough in the refrigerator for a couple of hours.

Try to choose flour for dough of the highest or first grade, made in accordance with GOST. Flour with the designation TU (technical specifications) can let you down: as a rule, the norms of gluten and moisture in such flour do not meet the standards.

These are the two main recipes that I will constantly return to in this book. There are many more different ways to prepare dumplings, for example, custard (kundyum) dough. But I will talk about this directly in the recipe.

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

Method 1. Antique
Divide the finished dough into several parts. Roll each part of the dough with your hands into a thin bundle, with a diameter of no more than 2 centimeters. Then, with a knife, cut the tourniquet into equal pieces about 1-1.5 centimeters thick. Roll them in flour from the side of the cuts and roll each piece with a rolling pin into a thin round cake.

Method 2. Modern
Transfer the dough to a table sprinkled with a thin layer of flour. Roll out into one thin layer no more than 1-2 millimeters thick. With a suitable glass or thin glass, cut out identical circles from the dough. Scraps of dough can be gathered into a ball, let stand for a few minutes, and then rolled out again.

Place a portion of the filling in the middle of each circle of dough. Then fold the dough in half, stuffing inside, in the shape of a crescent. Pinch the edges of the dough, that is, press down with your fingers so that they stick together. It is important that there are no holes left in the dumpling - otherwise it may fall apart during cooking. Connect the corners and give the dumplings a round shape. In this case, the filling should be in the center, and the pinched edges should be around the circumference.
Place the finished dumplings in even rows on a floured board.
If you are not going to cook dumplings right away, you can freeze the dough board in the freezer, and then pour all the dumplings into a bag and store frozen.

Method 3. "Lazy"
You can also form dumplings with the help of a special device - dumplings, which is an aluminum or plastic board with holes.
If you are going to use a dumpling, roll out two thin sheets of dough slightly larger than the size of the dumpling. Spread one of them on a floured dumpling and press down a little so that the indentations for the stuffing are clearly visible. Then spread the filling into each indentation. Put another rolled out layer of dough on top, sprinkle with flour and roll well with a rolling pin over the entire surface. The dough should be cut into ledges. Turn the pelmeni upside down and shake it so that the pelmeni fall out onto the table.

There are subtleties and secrets in cooking dumplings.
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. This is exactly the case when you should not save time, otherwise your work may go down the drain.
At one time, you need to cook exactly as many dumplings as they can freely float on the surface of the water. Therefore, be guided by the diameter of the pan, and not by accepted norms. In order for all dumplings to cook evenly and not lose their shape, they should in no case be cooked in “several floors”. Yes, and it is better when they float freely on the surface, without clinging tightly to each other.
Dumplings and dumplings are boiled by dipping into boiling water. Put a saucepan of water on the fire, if the filling is unsweetened, then salt the water at the rate of 1 teaspoon per 2 liters of water. Wait for a rapid boil and start lowering the dumplings one by one or several pieces into boiling water. Beware of boiling splashes. At the same time, with a slotted spoon or a large spoon, slowly stir the dumplings in the water. After a couple of minutes, be sure to stir the contents of the pan again, otherwise the dumplings may stick to the bottom.
Wait for the moment when all the dumplings float to the surface of the water and cook for the time indicated in the recipe.
Take out the finished dumplings with a slotted spoon - so that the glass is excess water. Pelmeni are served in deep and wide bowls. In order for them not to stick together, they must be seasoned with butter or vegetable oil and mixed. If oil is not provided in the recipe, then be sure to stir the dumplings after a few minutes.
I never stir ready-made dumplings with a spoon. I just take the bowl and shake it a little. This method is especially good when there are a lot of dumplings in a bowl at once - for several servings. In this case, shake it every time you add another batch of freshly brewed dumplings.

In addition to salt, you can add a few peas of black or allspice and one or two bay leaves to the water for cooking meat or vegetable dumplings.

You can cook dumplings in almost any pan. Remember your student days - you probably heard a story about how one of your friends cooked dumplings in an electric kettle.
I have my own story about this.
We have just moved into a working hostel. We were terribly hungry and in the very first store we bought several packs of dumplings - ugly, gray, frozen. And then someone remembered that we have no other utensils, except for the official carafe and tea cups.
We were embarrassed to borrow a pot from the elders and went to a hardware store. Alas, there were no pots. But on the shelves in long rows were enameled children's pots with lids. "Night vase" - was listed on the price tag. After conferring, we bought a “vase” and argued for a long time who would carry it to the hostel. At the door of the common kitchen, we posted a guard - so that none of the outsiders could see what we cook our dinner in.
Subsequently, they acquired both pots and pans, but the “vase” was never thrown away. And if one of the guests asked in surprise: “Girls, why do you need a chamber pot?”, We looked at each other and laughed to tears.

Ingredients:

(128 dumplings)

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

• Dough recipe for dumplings

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

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

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either ground pork or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add the fried onion, salt and black pepper to the minced meat. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

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

Cooking dumplings dough at home: on water, milk, with or without an egg. The best dumpling dough recipes - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

We cover the dough with a damp towel and you can make any filling. All is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s a very good dough, it’s nice to work with it, it doesn’t tear or boil soft. Bon appetit.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: dough for dumplings at home

Delicious dumpling dough! Yes, it's delicious! And it also turns out to be very plastic, unusually obedient, does not tear and is remarkably molded. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 cups, while someone needs only 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely uniform. It can be stored for about a day in the refrigerator if you do not have time to immediately stick dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp
• egg - 1 pc.
• sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help to get rid of possible impurities, but also further enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a recess in it, where we pour in water and milk at room temperature. Break in the egg and sprinkle with salt.

With movements on the edges of the bowl to its center, we connect the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix the sunflower oil well into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not wind up) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails, and even after freezing it rolls out beautifully and dumplings are molded so wonderfully. Preparing the dough ahead of time will help you save time in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift the flour (so far only half the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes in the flour there are incomprehensible small dry lumps. I use regular wheat flour. Add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, again mix it with a spoon.

It turns out a watery dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it is easy to roll out and lends itself to modeling.

I use the finished dough to make many delicious dumplings.

Recipe 5: delicious milk dough for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp

Sift the flour through a sieve into a bowl or onto a work surface. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.

Add milk and start kneading the dough. Knead with your hands, gradually adding cold water - literally 1 teaspoon each. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes steep and stops sticking to your hands.

Hi all! I have never met a person who does not like dumplings. We do not count vegetarians. It would seem that there is something special here: the usual unleavened dough, and there is meat in it. But despite the simplicity of the recipe, few people refuse such a treat.

If you want to learn how to make dumplings on your own at home, then read below 10 recipes on how to cook a delicious, elastic, tender dough. After all, the taste of the finished dish largely depends on the quality of the shell.

I'll start the article with a classic recipe for water. And then you can learn how to make kneading with milk and kefir. You will also see that you can use soda and boiling water. For those who do not like to knead the dough with their hands for a long time, there is a salvation: a bread machine or a food processor.

In general, read the content and get down to business. It will definitely be delicious!

Elastic dough for homemade dumplings on the water with eggs - a classic recipe

I will start my selection of dumpling dough recipes with the classic version. I guess that's what most housewives do. The output is an elastic mass, from which it is easy to sculpt. When rolling out the dough, the work surface should be dusted with flour.

Below is a recipe where additional flour is not needed when modeling (the vinegar method).

Ingredients:

• flour - 650 gr.
• egg - 1 pc.
• salt - 1 des.l.
• vegetable oil - 1 tbsp.
• water - 250 ml

For minced meat:

• meat - 700 gr.
• onion - 300 gr.
• ground black pepper - 1 dess.l.
• salt - to taste

Cooking:

1. Water is needed at room temperature. Cold water will not make good dough, because the gluten of the flour will not swell and make the mass elastic. Pour water into a deep large bowl.

2. Add an egg, salt and vegetable oil to the water. Stir to dissolve the salt.

3. Now it remains to introduce flour for kneading into the dough. Flour must be sifted. Gradually add flour and stir.

4. When the dough is already steep, go to kneading on the table. This is the most time-consuming process, because it takes a long time to knead the mass, 7-10 minutes. It is in the process of kneading that the mass on dumplings becomes elastic and pliable.

5. The finished dough must be collected into a ball and put in a plastic bag. Leave in this form at room temperature for 1 hour, so that the lump rests and becomes the desired texture.

6. That's all, a simple, classic dumpling dough is ready. It can be kneaded with a mixer or combine, which have the necessary function. The finished product can be stored in the refrigerator for about 5 days. You can also stick dumplings for future use and freeze, sprinkling them with flour so that they do not stick together.

7. In classic minced meat, you only need meat, onions, salt and pepper. Take any meat: pork, beef, even poultry or a mixture. The onion should be very finely chopped, you can pass it through a meat grinder. Thoroughly mix all the filling ingredients.

8. When the dough rests, you can start sculpting. Cut off a piece from the finished mass, knead it a little. Sprinkle the table with flour and roll out with a rolling pin into a thin layer.

The thinner the layer, the tastier the dumplings will be. A thickness of about 1 mm will be normal.

9. With a stack or a small round mold, make circles over the entire surface. Remove excess dough.

10. Spread the filling with your hands in the center of each circle. Now blind the edges of the dumplings.

11.Dip in lightly salted boiling water. When all the dumplings float, cook them for 4-5 minutes and you can get them out.

For more flavor of the broth, add bay leaf, peppercorns to it.

12. Delicious homemade dumplings are obtained, they do not fall apart during cooking, are easily molded and keep their shape well. You can eat them with sour cream, butter and even mayonnaise. Fresh herbs, finely chopped, will also add flavor. Cook dumplings at home and enjoy the natural taste!

Choux pastry for dumplings: a universal recipe

Choux pastry is also very popular. The recipe itself is very similar to the classic one, but the water is not taken at room temperature, but boiling water. And this factor has a strong effect on the softness and structure of the finished product.

It seems to me that it is easier to work with custard dough, it sticks together faster when sculpting. Try this recipe and write in the comments if you get an elastic and obedient mass.

Ingredients:

• wheat flour of the highest grade - 450 gr.
• egg - 1 pc.
• salt - 1 tsp
• vegetable oil - 1 tbsp.
• boiling water - 200 ml

Cooking method:

1. Beat one egg into a small container, add a teaspoon of salt to it. Whisk well and thoroughly until smooth. This can be done with a spoon or fork.

2. Pour refined sunflower oil into the beaten egg and mix again.

3. Sift all the flour into a large bowl, make a well in the middle. Pour the egg-butter mixture into the resulting funnel and stir.

Not until smooth, but the egg must be stirred in so that it does not curdle when in contact with hot water.

4. Boil water, for this amount of flour you will need 200 ml. Pour boiling water into the dough in parts and stir quickly.

5. Pour the contents of the bowl onto the table and start kneading the dough with your hands. Work carefully because the mass is still hot at this stage. Gradually mix in the flour, collecting the products into a ball. Don't rush, it's not a fast business.

6.Knead the mass until it becomes smooth and uniform. All flour must be mixed in. Already now the lump will be easy to stretch, not stick to your hands.

7. As always, dumpling dough should rest. It will be enough for the custard to lie down for half an hour. It must be wrapped in a film or covered with a towel to protect it from winding.

8. When the lump lies down, it will become very soft and elastic. It can be easily stretched by hand and it will not tear. Now you can start sculpting your homemade perfect dumplings.

9. Roll out the dough into a thin layer with a rolling pin. The thinner, the tastier. You can additionally stretch the layer with your hands, it is very elastic and will allow you to do this.

When working with custard dumplings, you do not need to use flour for dusting. It rolls well and does not stick to the surface.

10. Well, then proceed as usual. Cut out circles with a glass, put the scraps in a bag (they will need to be rolled out next time). Spread the minced meat and make neat dumplings. As you can see in the photo, the dough does not stick to your hands, you do not need to sprinkle it with flour. It molds like plasticine.

11. The board on which you will put the finished cakes, dust a little with flour for safety.

12. Cook dumplings and treat your relatives and don't forget about yourself. It will be 100% delicious.

The best dough for dumplings in boiling water - a simple video recipe

Love short and informative video recipes? Then see how to make a very good and tasty dough for dumplings. To make everything perfect, you need to measure the flour and water in one glass (the same). It is not grams that are important here, but volumes.

The water used is freshly boiled, so knead the dough slowly so as not to burn yourself.

Ingredients:

• flour of the highest grade - 3 tbsp.
• boiling water - 1 tbsp.
• egg - 1 pc.
• refined sunflower oil - 3 tbsp.
• salt - 0.5 tsp

Well, is it delicious?

How to knead a thin dumpling dough in milk with your hands?

It is believed that the dough for dumplings should be made on water with an egg. But try to do at least once in milk. And you will see how tender it will be. It is much softer than the classic. It's like water - it's much softer in milk, they just melt in your mouth. Same thing here, the difference will be noticeable.

Few products are needed - only 3 positions. Take the highest grade flour to make the dough elastic.

Ingredients:

• flour - 3 tbsp.
• milk - 1 tbsp.
• salt - a pinch

Cooking steps:

1. Milk should not be cold, at room temperature. Therefore, take it out of the refrigerator in advance (at least half an hour). If there is no time to wait, then warm up the liquid slightly. As you can see, eggs do not need to be used.

2. Sift the flour into a fairly deep bowl to saturate it with oxygen and get rid of lumps and possible debris. Mix flour with salt.

3. Pour in the milk and stir first with a spatula or spoon. Then start kneading with your hands on a clean table.

Flour should be taken 3 parts, and liquids 1 part. These are the ideal proportions for a good homemade dough.

4.Knead until you get a supple, soft, elastic mass that does not stick to your hands. Do not be lazy at this stage, because dumpling dough loves warm hands, loves to be kneaded for a long time.

5. Wrap the finished shaped ball in a bag or film and let it rest right on the table for at least half an hour. You can make the dough in the evening, put it in the refrigerator overnight, and the next day you are already sculpting.

6. In general, milk dough may well become your favorite. Then work with him as usual. Either roll into a layer and cut out circles with improvised means, or roll the flagella and cut them into pads. Then each pillow needs to be rolled out thinly.

From this dough, you can make not only dumplings, but also dumplings.

Preparation of dough for dumplings on a mineral water with vegetable oil

In addition to ordinary water, you can use mineral water. But not any, but highly carbonated. It was noticed that when using such water, the dough for dumplings becomes much stronger and more elastic, it does not tear or stick. When cooking dumplings will not stick.

Another plus is that the kitchen will be clean. After kneading the dough, you will not need to use additional modeling flour to sprinkle the surface. This advantage captivates many housewives.

Ingredients:

• carbonated water at room temperature - 1 tbsp. (200 ml)
• sunflower oil - 4 tbsp.
• egg - 1 pc.
• salt - 1 tsp without a slide
• sugar - 1 tsp without a slide
• flour - 4 tbsp. (200 ml each)

How to cook:

1. Beat an egg into the bowl, add salt and sugar to it. Lightly beat with a whisk or fork.

2. Add odorless vegetable oil to the resulting mixture, mix well.

3. Pour soda into the mass, stir. There will be foam, this is normal.

4. It remains to introduce flour. You don’t need to put everything at once, pour it in parts and knead. Work until the lump becomes elastic and stops sticking to your hands.

5.Cover the dough with clingfilm or a towel to protect it from airing. Leave for a while (at least 20 minutes) on the table so that the mass rests.

You can put it in the refrigerator and use the dough the next day. Just take it out of the cold in advance so that it becomes room temperature.

6. Further, everything happens in the same way as usual. Dumplings are molded, boiled in broth and eaten with appetite by the whole family. They look very beautiful, smooth, do not spread, remain dense. All in all, I highly recommend this easy recipe. Just stock up on soda!

How to make the dough for dumplings so that they do not boil soft (recipe for kefir without eggs)

Above, I wrote how to make dumplings with water, soda, milk. The turn of another good recipe on kefir has come. This time we will make it without eggs, with only three components. You can knead both by hand and in a combine. You need to knead with your hands for 10 minutes, so be patient. Kitchen appliances will greatly facilitate this task.

Ingredients:

• kefir - 300 ml
• premium flour - 450 gr.
• salt - 1 tsp

Cooking method:

1. There is less flour in the dough on kefir than in the classic version. Therefore, dumplings are tasty, tender and not clogged. At the same time, they do not melt. But you need to knead it well, for a long time. First you need to mix kefir with salt. If you are kneading in a mixer, then do it with the whisk attachment.

2. It is better to use sifted flour. Pour a third of the norm into kefir and stir with the same whisk until a homogeneous smooth mass.

3.Now replace the whisk with a nozzle for thick dough (hook), add half of the remaining flour and knead the mass with kefir at low speed. When this flour interferes, add the rest.

4.Knead the dough until it becomes soft and slightly sticky.

5. Give the finished mass the shape of a ball and put it in a bag. Leave warm for 40 minutes to dissolve the gluten in the flour. After that, sculpting from such a dough will be much easier, it will become more elastic.

6. After 40 minutes, lightly dust the workplace with flour and quickly knead the dough with your hands. Now it is perfect, does not stick to hands at all.

7. Sculpt dumplings, you may need additional flour to dust the table. You can use a dumpling to speed up the sculpting process. To do this, divide a large bun into several balls. Roll out one ball into a thin layer, put it on the form. Spread the minced meat in the recesses. Top with a second layer of dough.

8. Walk with a rolling pin to separate the cakes.

9. Now cook and try whether dumplings on kefir dough are tasty. And do not forget to write in the comments what happened.

A step-by-step recipe for a delicious dough for dumplings on kefir with an egg

How to make dough for dumplings with kefir and egg? Now I will describe the cooking process in detail. There is nothing complicated, as, indeed, in the case of other recipes. So let's get started.

Ingredients:

• kefir at room temperature - 500 gr.
• flour - 1 kg
• egg - 1 pc.
• salt - 1 tsp
• soda - 1 tsp

Cooking:

1. Pour kefir into a bowl, add soda and stir. The extinguishing reaction will start and bubbles will appear on the surface. Then add salt, mix again. Crack in the egg and beat with a whisk until smooth.

2. Now sift the flour and introduce it in parts. You can stir with a whisk first. When the dough is too thick, switch to kneading with your hands.

Do not take cold kefir. Let it stand warm in advance for at least half an hour. Or lightly heat, stirring, so that it does not turn into cottage cheese.

3. Do not add all the flour at once, you may need less. Don't over-flour the dough or it will become too tough. Knead until the lump is soft, manageable and slightly sticky.

4. Cover the resulting workpiece with a towel or put it in a bag. Leave on the table for 30 minutes to rest. During this time, the dough will become denser and stop sticking.

5. Well, now you can start sculpting and cooking. Hope you enjoy this recipe.

Cooking a good dough for homemade dumplings in a bread machine

If you are the owner of a bread machine, then knead the dough for dumplings in it, make your life easier. The kitchen will be clean, hands will not get tired - beauty. I will write how to knead the classic version on the water in this unit.

Ingredients:

• wheat flour of the highest grade - 400 gr.
• liquid (2 eggs + water) - 200 gr.
• salt - 1 tsp
• vegetable oil (olive or sunflower) - 2 tsp

Cooking:

1. Flour should be used sifted, so the dough will be more saturated with oxygen. The proportion of flour and liquid is 2:1. If you take flour 400 gr., Then the liquid should be 200 gr.

2. In the bread machine, first put two eggs and pour water at room temperature. In total it should turn out 200 gr. For a more accurate measurement, use a kitchen scale. Put a bowl on them and weigh the eggs along with the water.

One egg weighs approximately 50 grams. Two eggs - 100 gr. So, water will need 100 gr.

3.Now add the norm of flour, salt and vegetable oil.

4. Place the pan in the bread maker and select the "Dough" program. Different models of this kitchen appliance may have different programs. For kneading, 20 minutes is enough. If you only have the one and a half hour yeast dough option, you can select it, but turn it off before the end.

Look at the work of the bread machine. If you see that the bun is poorly formed, you need to add water in a small amount (1-2 tsp).

5. Already after 3-4 minutes, all the products will gather into a lump. And let the dough continue kneading until good elasticity.

6. Remove the finished mass, wrap it in cling film and let it rest for about 20 minutes. After the bread machine, the dumpling dough will be warm, soft and pleasant. It is easy to mold from it, it does not tear.

7.During cooking, the work surface must be dusted with flour, as in the classic version.

The perfect dough for dumplings with vinegar: a juicy and tasty recipe

Vinegar dough will be surprisingly strong. At the same time, it will not be clogged with flour. It will be tasty, juicy, soft. For cooking, you need to observe certain proportions. For 1 kg of flour you will need 0.5 liters of liquid. Therefore, for convenience, take a half-liter jar to accurately measure the right amount.

Ingredients:

• eggs - 250 ml (5 pcs.)
• vinegar 9% - 50 ml
• vegetable oil - 100 ml
• water - 100 ml
• salt - 2 tsp
• sugar - 2-3 tsp
• premium flour - 1 kg

Cooking steps:

1. In a jar with a volume of 0.5 l, beat the eggs so that they fill exactly half of the container. This will take about 5 pcs.

3. Pour the contents of the jar into the bowl where you will knead. Pour in salt and sugar (to compensate for the acidity of the vinegar). Stir everything until smooth.

4. Pour in the flour, it is advisable to sift it first. Stir first in a bowl, and then pour on the table.

5. Now the hardest thing physically is kneading the dumpling dough with your hands. Do this until the bun becomes elastic.

6. Let the dough for dumplings rest for half an hour on the table under a towel, then you can roll it out and sculpt meat cakes. No flour is needed for modeling, nothing will stick to the table or to the hands.

7. Boil dumplings in water without salt, otherwise there will be oversalting.

Video on how to make colored dough for dumplings at home

Colored dumplings are always a holiday in the house. Many children will be pleasantly surprised by such an unusual dish. It is not difficult to prepare this bright dish. In principle, everything is done, as in the classical version. Only vegetable juices are taken instead of water. For example, pink is obtained with the help of beets, yellow is carrots, green is spinach, purple is red cabbage.

You can also tint the dough with turmeric or tomato paste. You can also use parsley instead of spinach. In general, it will be beautiful, and tasty, and useful. Watch the detailed cooking process in the video below.

Ingredients:

• flour - 600 gr.
• vegetable juice - 240 ml
• egg - 2 pcs.
• vegetable oil - 2 tbsp.
• salt - a pinch

It would seem that what could be new in such an old topic as dumpling dough? But as you can see, there are several different recipes. Everyone can choose according to their taste. If you want variety, then cook a new version each time and your family will be pleasantly surprised by new tastes.

You can also cook a lot from minced meat. I wish you all bon appetit!

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