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home  /  Bakery products/ How to make delicious dough for dumplings, soft and elastic? Gentle dough for dumplings The best gentle dough for dumplings.

How to make delicious dough for dumplings, soft and elastic? Gentle dough for dumplings The best gentle dough for dumplings.

cook your favorite hot appetizer tasty and appetizing is impossible if the test base for it is made incorrectly. That is why it is so important to knead correctly tender dough for dumplings, a recipe for how to make it soft and elastic - we will consider it step by step below.

Even novice housewives can master simple recipes, so you should not buy a ready-made base of dubious quality in the store, homemade will still turn out many times better.

Classic recipe for tender dough on water

Ingredients

  • - 1.5 cups + -
  • — 700 g + -
  • - 1 tbsp. + -
  • - 1 pinch + -
  • - 2 pcs. + -

How to make soft dough with water and eggs

One of the most popular options for making dumplings dough is kneading on water. This procedure does not take much time, but it gives an excellent result, in the form of a lush elastic dough, which perfectly retains its shape when sculpting and cooking the product.

  1. Sift high-grade flour (it contains more gluten), pour boiled cold (but not ice) water into it.

It is very important to use not raw liquid, but boiled, so the dough turns out better. Hot water also should not be, boiling water is used only for choux pastry.

  1. Add eggs, salt, vegetable oil (it is not necessary) and knead by hand a steep, but at the same time elastic tender dough for dumplings.
  2. We wrap the batch in a film or bag and leave it to “ripen” for 30 minutes.
  3. After that, we thoroughly knead the mass with our hands (do not forget to sprinkle the table with flour), divide it into medium pieces, roll them into a thin (but not transparent) layer, fill with stuffing and cook in lightly salted water until tender.

Delicate dough for dumplings: a recipe for sour cream

The dough for dumplings (tasty, tender and soft) can be obtained not only on the water. An excellent basis for kneading will also be sour cream (preferably homemade).

Kneading pelmeni dough on sour cream is no different from a recipe on water, however, when rolling out, such a dough practically does not require flour, which undoubtedly makes the kneading process more convenient and faster.

Ingredients

  • Sour cream - 200 g;
  • Water - 200 ml;
  • High-grade flour - 700 g;
  • Eggs - 2 pcs.;
  • Salt - 1 pinch.


How to make dumplings with sour cream

  1. We mix water, sour cream and eggs in a bowl, beat the products with a mixer or a whisk.
  2. Gradually add the sifted flour to the resulting mixture and begin to knead the steep dough.
  3. When the correct consistency is obtained, cover the batch with a towel and leave at room temperature for 1 hour so that the gluten swells and the dough comes up.

If you have time or you prepare the dough in advance, then after an hour of inactivity in the heat, put it in the refrigerator for a while. This will make the dough mass even more elastic and softer.

  1. Then we do everything according to the classical scheme: divide the dough into sausages, cut into pieces (or cut out the shapes with a glass), roll it into a layer, fill it with the prepared filling, boil it in salted water.

Juicy dumplings with the most delicate dough and melt-in-your-mouth filling is a wonderful dish that is suitable as a snack, and as an independent treat, it will fit perfectly into the lunch (or evening) menu. However, to get such a dish, you need to try very hard and choose the initially correct basis for kneading.

All experienced housewives are well aware that dairy products– the best basis for kneading delicious fluffy dough, which is why we suggest you try the recipe on whey.

Ingredients

  • Flour ( top grade) - 4 glasses (the volume of each glass is 250 ml);
  • Salt - 1 pinch;
  • Serum - 250 ml;
  • Vegetable oil - 50 ml;
  • Egg - 1 pc.


  1. Beat the egg with butter and salt with a whisk.
  2. Add whey to the products, whisk again (not much) with a whisk.

It is important that the serum used is cold, preferably even from the refrigerator, but not warm.

  1. Sifting the flour in small portions we introduce it into the whipped liquid mass.
  2. We begin to knead the dough, but remember that you don’t need to knead it for too long, otherwise you will get “rubber”.
  3. Cover the dough with a towel or cling film and leave it alone for 15-20 minutes.

The dough kneaded according to this recipe is thinly rolled out, does not tear, and dumplings from it do not boil when cooked. From such a test mass, you can cook not only homemade dumplings, but also dumplings, achmu, as well as cakes for soup, sandwiches and original submission any salad.

Don't rush to buy ready dumplings in the store, even if they are trusted culinary brands. After all, the products that you made at home with your own hands have the highest quality.

Using our step by step recipe how to knead tender dough for dumplings, you will always be “on top” in front of your guests and household members who are lucky enough to taste your juicy delicious dumplings from home-made dough.

Not every professional culinary specialist, and not every experienced hostess know how to make delicious tender dough for dumplings. In our article we will try to describe how to prepare a simple, but delicious dough for dumplings and tell a few little tricks. And, despite the fact that the dough is just the basis of dumplings, the approach to preparing it should still be not only creative, but also filled with love! After all, everyone knows that food made with love is much tastier!

Dumpling dough: what does it hide

Let's first understand how dumplings begin. Perhaps someone will say that you should start with meat, making minced meat out of it and then mixing it with onions and spices ... But no! Any dumplings start with dough. Moreover, the dough for dumplings should not only be properly cooked, elastic and elastic, but also soft, smooth and tender. All these qualities are simply necessary in order for a piece minced meat, which would have previously been flavored with vegetables and your favorite spices, was cooked in a strong, impenetrable and deliciously tasty bag. And only if the dough for dumplings is prepared correctly - it does not break.

And this gives our piece of minced meat inside the bag to cook in own juice- broth that releases minced meat during heat treatment. This is what gives dumplings that delicious and indescribable taste. And if the dough for dumplings was cooked incorrectly or the wrong ingredients were used ... Or, perhaps, even a small mistake just closed and the proportions are already incorrectly observed, then the result will be rags of dough floating in a saucepan in the broth along with completely tasteless minced meat lumps .

Tricks of making dough for dumplings

Here, for example, is how our grandmothers and mothers simply acted: they sifted flour in a slide on the table or into a bowl, or into some deep saucepan. If it was a table, then a recess was made in a hill of sifted flour, into which they then drove an egg (if it was used) and beat it with a pinch of salt (although you can do without this “white death”), and then add a glass of water and start mixing egg with water and flour. By the way, this is one of the most crucial moments! Water every now and then will try to break through the walls of your flour "crater"! And, especially if there is little flour, the water will try to escape along with the eggs. To prevent this from happening, water should be “linked” with flour. First, all this mass is mixed with a fork or whisk, and now, when it thickens a little, it can already be kneaded with your hands. Usually, two or three glasses of flour are enough. This is approximately somewhere between four hundred and six hundred grams.

And for those who are not preparing the dough for the first time, it will not be difficult to understand how to make dough for dumplings. But those who cook for the first time may accidentally overdo it. When kneading, the dough for dumplings will not take in excess flour, only if the cook knows when to stop. A piece of dough should be elastic, smooth, without a “coat” of dry flour. And if you throw it from palm to palm, then a lump of dough should barely noticeably stick to the skin. And if too much flour is mixed into the dough for dumplings, then there is a danger that it will not be possible to roll it out or it will not hold during molding: all the filling, as we have already said, will be in boiling water. However, you can avoid this with the help of egg white, which should be lubricated with each round of dough for dumplings. But this is still not a very bright prospect and a rather dreary task.

How to fix the situation if the dough for dumplings is made incorrectly

The only case when it is worth correcting the situation in this way is if the minced meat is laid out into a half of a large diameter piece of dough and then covered with the second half on top. In this case, dumplings are cut either with a glass or a glass of a suitable diameter, or with a special device for this method of preparation - a manual dumpling. By the way, there are two more ways to save the day so that neither the time spent nor the products end up in the trash can. The first way: sprinkle the dough with water, put it in a bag or wrap it in cling film and leave it for a while in the refrigerator. If there is not too much flour, this method may work. Second: put the dough for dumplings in a saucepan, pour a little warm water and knead thoroughly, trying not to repeat the mistake with a lot of flour.

In addition to just knowing how to properly make dough for dumplings, you also need to know some tricks. For example, if you add a tablespoon of potato starch to flour, it will turn out to be smoother and more elastic, and its taste will be soft and tender. And when using such proportions for kneading dough as four glasses of flour, a glass of water, then half of the water can be replaced with milk. Milk will not only give tenderness to the dough for dumplings, but also give a denser consistency, which will have a very positive effect on the overall taste of the finished dumplings. Oddly enough, but in preparation different test for various culinary products there are still many similar processes and common features. For example, preparing dough for pancakes. There are a lot of options for their preparation, but among them there is one that lovers of dumplings should take note of.

In that recipe plain water replace with mineral water (the precursor of mineral water is beer, which also replaced yeast). The chemical reaction of carbon dioxide with flour improves taste qualities dough, and the consistency for sculpting dumplings becomes just perfect. You can also add sour cream, butter, kefir, whey to flour ... Even yogurt will not spoil the dough for dumplings, but only then you need to be prepared for the fact that homemade people will ask you to cook dumplings every day. By the way, an important point in the preparation of dumplings is the “ripening” or “rest” of the dough: who calls it what. It should either be covered with a slightly damp towel and set aside, or put in a bag or wrapped in cling film and put on the bottom shelf of the refrigerator. After 40 - 60 minutes, you can get, roll out and sculpt delicious dumplings!

Dough recipes for dumplings

Dough for dumplings based on milk:

Peculiarity ready dough on milk in that, as we wrote above, dumplings have a soft and the most delicate taste. And the cooking process itself is quite simple, although you can’t call it ordinary.

Ingredients:

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

Please note: this a large number of ingredients is designed for a large batch of ready-made dumplings. However, you can, of course, immediately stick dumplings from the whole dough and then store them in the freezer. But you can also store just a supply of dough, just in case. However, you can, of course, take less products, but strictly observing the proportion.

Cooking method:

  • Mix in a separate bowl (deep saucepan) milk, salt, eggs and a little flour. The mixture, although it should turn out to be liquid, but not the same as for pancakes;
  • Put the resulting dough on a small fire and monitor its ripening. The mass will thicken, so do not forget to mix it constantly. This prevents the formation of lumps. And remember that you can’t bring it to a boil, otherwise your eggs will curdle in your dough!
  • Remove the finished homogeneous thickened mass from the stove;
  • Pour the rest of the flour and knead the dough well (it should be dense, elastic and not sticky); Leave alone for about thirty minutes - that's it! Your dough for dumplings is completely ready for cutting and sculpting.
Dough for dumplings based on kefir

About this recipe, we can say that it is the easiest. And no wonder, because it has only two ingredients - flour and kefir. But the most interesting thing is not even in the number of ingredients used, but in the fact that such a recipe can be called universal. The resulting dough will be equally suitable not only for dumplings, but also for dumplings and even pasties! And if you have leftover dough, then you can bake from it delicious tortillas For dinner. Another feature of this dough for dumplings is that although you can’t roll it thinly, it is unlikely to tear during cooking. And after, on taste, it turns out gentle and soft. By the way, such a dough for dumplings can be prepared for the future - just freeze it in the freezer. And if necessary, take it out and sprinkle with a little flour, because it becomes too sticky.

Ingredients:

  • 250 milliliters of kefir;
  • 400 grams of flour;

Cooking method:

  • Pour the kefir into a bowl specially prepared for it and then add about half of the flour that you prepared for the dough. Mix everything well with a spoon or whisk.
  • Gradually add the remaining flour to the dough, gently kneading it with your hands. Please note that you do not need to pour out all the rest of the flour at once, you need to pour it out in small portions.
  • Ready dough for dumplings, leave to rest in the refrigerator for about forty minutes, although a little more is possible. And after, you can get it and sculpt dumplings.

Classic dumpling recipe

Well, where without the classic recipe?

Ingredients:

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

Cooking method:

  • Pour the flour onto the table into the slides, making a small recess in it.
  • In this recess you need to drive eggs and pour a spoonful of vegetable oil. Pour pre-salted water there.
  • Mix everything, gently collecting flour from all sides, until your dumpling dough is cool.
  • Knead all the dough until it seems homogeneous enough to you, and after that you can start sculpting dumplings.

For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, elastic.

The ideal base should roll out well, stick up, hold the filling inside, and boil quickly.

Cooks have compiled successful recipes for the perfect dumplings dough from various ingredients in best traditions Russian cuisine.

This dough preparation option is convenient if you have a minimum amount of ingredients on hand.

Would need:

  • 1 egg;
  • 200 ml of drinking water;
  • 600 g wheat flour;
  • 5 g fine salt.

Cooking steps.

  1. The flour is combined with salt and poured into a capacious cup.
  2. Make a well in the center of the dry mixture. It is poured into cold water and beat in an egg.
  3. With a spoon, begin kneading the dough, moving from the center to the edges.
  4. When the mass becomes thicker, it is laid out on a table sprinkled with flour.
  5. The dough continues to be kneaded by hand, periodically adding the remaining flour.
  6. When the base becomes homogeneous and elastic, it is placed in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the bottom of the palms: this way the hands get tired less.

Custard base for dumplings

The dough prepared according to this recipe turns out to be more tender, thin, does not tear during rolling, and dumplings from it are cooked faster.

Grocery list:

  • 1 egg;
  • 480 g of premium flour;
  • 200 ml of boiling water;
  • 20 ml of vegetable oil;
  • 5 g salt.

Cooking method.

  1. Salt the egg and beat for a couple of minutes until foam is formed.
  2. The sifted flour is added in parts, constantly stirring the mass. There should be no lumps.
  3. Add oil, stir again.
  4. Without ceasing to interfere, freshly boiled water is poured into the resulting composition.
  5. When the dough has cooled down a bit, knead it with your hands until the perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
  6. Before sculpting choux pastry wrap for dumplings cling film and clean "to rest" in the refrigerator for 40 minutes.

Dough in a bread machine

The kitchen "assistant" greatly simplifies the laborious process of kneading the dough. The dumpling base in the bread machine always turns out to be the right consistency. In addition, you can fill in the entire volume of flour at once, and not in parts, as when kneading regular dough.

Required components:

  • 250 ml filtered water;
  • 1 small egg;
  • 480 g of sifted flour;
  • 5 g salt;
  • 20 ml sunflower oil.

Cooking technology.

  1. An egg is broken into the capacity of the bread machine, water and oil are poured.
  2. Add salt and all flour.
  3. Turn on the "Dough" program for 1.5 hours (cooking time depends on the specific model of equipment).
  4. The dough for dumplings in the bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.

Cooking on the basis of mineral water

The most delicious, soft, easy to roll out homemade dough on the mineral. It is better to take water with strong carbonation and pour it from a bottle immediately before cooking.

Would need:

  • 1 egg;
  • 80 ml of vegetable oil;
  • 3 g granulated sugar and salt;
  • 220 ml of highly carbonated mineral water;
  • 550 g flour.

Procedure.

  1. The egg is shaken with a fork.
  2. Add salt and sugar, stir until the grains dissolve.
  3. Pour in oil and sparkling water.
  4. Pour flour in small portions, carefully kneading the dough with a spoon.
  5. When the mass becomes inconvenient to stir in a bowl, it is dumped on the table and wrinkled by hand. Knead until the dough stops sticking to the palms.

Elastic dumpling dough on water and egg

Thanks to the addition of vegetable oil, the dough becomes soft, pliable. Products from it do not stick together during cooking and do not break even after freezing. If the dough is needed for making dumplings with minced fish, wheat flour can be replaced with rice flour.

Compound:

  • 480 g of premium flour;
  • 1 egg;
  • 200 ml of warm water;
  • 40 ml of vegetable oil;
  • 3 g salt.

Recipe step by step.

  1. The egg is mixed with salt.
  2. Add oil and water.
  3. Pour flour, knead elastic dough.
  4. A ball is rolled up from the resulting mass, put in a plastic bag and put in a cold place for 20 minutes.

Tip: instead of vegetable oil, you can take mayonnaise, the dough will turn out softer and more obedient.

Option on boiling water with vegetable oil

Choux pastry has a denser consistency, it rolls out and sticks together better. Products from it can be filled with a large amount of filling: they will not tear. Even an inexperienced cook can easily cope with the preparation of such a base.

Required Components:

  • 450 g white flour;
  • 1 egg;
  • 200 ml of boiling water;
  • 4 g fine salt;
  • 20 ml corn oil.

Cooking technology.

  1. The egg is beaten with salt.
  2. Gently pour in the flour, pour in the oil.
  3. The products are mixed until a homogeneous consistency.
  4. Boiling water is introduced little by little, stirring the composition with a spoon.
  5. The slightly cooled dough is kneaded by hand.
  6. A smooth bun is formed and removed before sculpting in the refrigerator for half an hour.

How to make dough for dumplings in milk?

A base made from milk is a pleasure to work with. It almost does not stick to the palms, rolls easily, does not fall apart during cooking. Dumplings made from milk dough are very tasty.

Would need:

  • 200 ml of medium fat milk;
  • 1 egg;
  • 380 g of sifted flour;
  • 20 ml sunflower oil;
  • 5 g salt.

Procedure.

  1. The milk is warmed up a little. microwave oven or on the stove.
  2. Pour flour into a large bowl and make a small funnel in the middle.
  3. An egg is driven into the recess, salt is poured and milk is poured.
  4. The dough begins to knead with a spoon in a circle.
  5. Add sunflower oil.
  6. The mass is dumped on a table sprinkled with flour and kneaded by hand.
  7. The dough should be elastic, but soft (if necessary, flour is added).
  8. A ball is formed from the dough, put in a deep container, greased with vegetable oil, and leave covered with a cloth for 30 minutes.

Tender - on sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. tender sour cream base can be used for sculpting dumplings, chebureks, dumplings, and also just fry in a dry frying pan.

Required Ingredients:

  • 200 g fat (preferably homemade) sour cream;
  • 350 g flour;
  • 1 egg;
  • 5 g salt.

Cooking sequence.

  1. All ingredients, except flour, are combined in one container.
  2. Partially add flour, continuously stirring the mass.
  3. The dough is collected with a spoon into one ball and spread on a surface sprinkled with flour.
  4. The base is kneaded with the bottom of the palms until soft.
  5. In order for the dough to acquire the necessary consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Advice: sour cream dough turns out very soft. Therefore, it is important to strictly observe the time of cooking dumplings: overcooked products can tear.

Recipe without eggs

An ideal dumpling base can be kneaded without adding an egg. Products from such a dough always turn out tender and tasty.

Grocery list:

  • 0.5 kg of flour;
  • 220 ml of water;
  • 3 g salt.

Cooking process.

  1. Salt is mixed in water room temperature until the crystals are completely dissolved.
  2. In the same container, sift a small part of the cooked flour.
  3. The mass is stirred in a circular motion with a fork.
  4. When it becomes difficult to interfere with a fork, the dough is laid out from the container on a table, previously sprinkled with flour, and kneaded by hand. This must be done for at least 15 minutes.
  5. When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put in a bag and placed in the refrigerator for half an hour.

Original colored dough for dumplings

According to this recipe, you can cook delicious and very effective dumplings of green, yellow and red colors. Only natural dyes are used for the dough, so the dish can be offered even to small children. Colored dumplings are sure to be the center of attention at a children's holiday.

For the green test you will need:

  • 250 g wheat flour;
  • 50 ml of milk;
  • 50 ml of water;
  • 1 small egg;
  • 20 g sour cream;
  • 100 g frozen spinach;
  • 3 g salt.

Red base ingredients:

  • 250 g flour;
  • 100 ml tomato juice half with water;
  • 20 g tomato paste;
  • 1 small egg;
  • salt.

Products for yellow tint:

  • 250 g flour;
  • 1 large carrot;
  • 4 g turmeric;
  • 1 small egg;
  • 20 g sour cream;
  • 3 g salt.

Cooking sequence.

  1. For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice from the green mass and use only it.
  2. Add egg and sour cream.
  3. Salt is combined with flour and poured into a green base.
  4. The dough is kneaded in the usual way and put it in the refrigerator for "rest".
  5. To get red dumplings, mix a beaten egg, juice and tomato paste.
  6. Pour flour with salt, knead the dough, cool it before molding.
  7. The yellow base is prepared in the same way: sour cream is combined with turmeric and a beaten egg, freshly squeezed carrot juice, salt, gradually add flour and make the dough.

Do dumpling dough according to the proposed recipes, even a novice hostess will succeed. The main thing is compliance technological process. If you are preparing the dough with a margin, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.

To cook real homemade dumplings, you need to know perfect recipe dumpling dough. BUT best recipes you will find in my article:

In many families, dumplings have become a traditional homemade dish. fast food. For me and my family, cooking them is the most enjoyable pastime. We cook them on the weekend, having gathered all together. We discuss news, make plans for the near future and master new types this dish. by the most successful recipes in this article I will share with you my dear cooks.

The simplest method of preparing dough is to combine water, chicken eggs and wheat flour. This method is indeed traditional and has been worked out by many cooks and housewives for years.

Products required for cooking:

  • onion - 2 large onions;
  • ground black pepper;
  • salt;
  • flour - about 1 kg;
  • minced meat - 1 kg;
  • chicken eggs - 2 pcs.;
  • water - 175 ml

Recipe:

I always start with cooking mixed minced meat. I don’t know why, but for dumplings I always cook it using beef and fatty pork. I take each type of meat in half.

I wash, beef and grind together with pork, as well as with peeled onions. Then the resulting mass of pepper and salt. I mix everything thoroughly and set aside to salt a little.

In a bowl, shake the eggs, a pinch of salt and boiled water until a homogeneous mixture is obtained. wheat flour I add in several visits until the mass is ready for manual kneading.

Then I transfer it to a large floured board and mix until it stops sticking to the palms. The main thing is not to overdo it, otherwise the dumplings will be tough.

Then I take a dumpling, and generously sprinkle it with flour. I divide the dough into 12 parts, and roll out into round sheets in turn.

I put the first sheet on the device and then stuff the minced meat into the cells. When all the cells are filled from above, I lay out the next ball. I run a rolling pin along its surface until the edges of each dumpling begin to appear.

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

We send the first few batches on the board to the freezer, and then, as they cool, we pour them into a bag for further use. We cook the last batches in salted water and eat immediately.

We fill the dumplings each to your liking. For example, I love them with sour cream and dill, while my children and husband prefer them with oil and vinegar. That's so easy classic recipe this wonderful dish.

Everyone knows that different products should enter the human body, so when preparing dumplings, I try to diversify not only their base (minced meat), but also improve the shell. For example, using ground turkey, I make the dough custard.

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

  • minced turkey - 0.5 kg
  • flour of the highest or first grade - 750 g;
  • chicken egg - 1 pc.;
  • onions - 3 onions;
  • kitchen salt;
  • sunflower or olive oil - 1 tbsp. l.;
  • water - 1 glass.

I do everything step by step, so my dough always turns out great!

  1. In a stainless steel bowl, combine the egg and table salt.
  2. Then I add sunflower oil and sifted flour to them. I mix everything well, and at the same time I boil some water.
  3. After mixing the previous products, pour a glass of boiling water into them and continue to knead with a spoon. When the spoon stops coping, I knead until cooked with my hands.
  4. I clean the medium bulbs, pass through a meat grinder. I mix it with minced meat and spices.
  5. Then I roll it out, cut out circles with a glass and fill them with minced meat. I form dumplings and boil in salted water.

These mouth-watering little ones really come out unusually tasty and unusual. I advise everyone to try!

Recipe for dumplings on mineral water. Cooking in a bread maker!

Making a batch for further boiling in boiling water is a troublesome and practice-requiring task. But this was the case in the past, thanks to modern kitchen appliances - no longer a problem.

The bread maker does an excellent job with the task assigned to it, the dough comes out moderately elastic, airy and quite elastic.

We will need:

  • wheat flour 1 grade - 1 kg;
  • vegetable oil - 4 tablespoons;
  • salt and sugar - 0.5 tsp;
  • chicken egg - 1 pc.;
  • mineral water - 1 glass.

First of all, I sift the flour, so the dough will come out more airy. Then I first drive an egg into the bowl of the bread machine and add mineral water with vegetable oil (I recommend using olive oil). I immediately add salt, sugar and 3.5 cups of flour from above, but if necessary, I add the rest to the kneading campaign.

I really liked the result: the dough is very elastic and soft. It sticks well and does not spread during cooking. Pairs well with any type of minced meat.

On the mineral water you can also brew manually, without a bread machine - watch the video:

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A very unusual and pleasant taste is the dough created on homemade milk(if not, you can replace the purchased one). It is prepared very quickly and does not require special culinary skills.

Required grocery set:

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

I mix flour with kitchen salt and sift into a bowl with a slide. Then I make a hole in the center of the resulting slide and pour oil into it.

Lightly warm the milk. I drive eggs into another bowl and mix them with warm milk until a homogeneous consistency.

Then I pour the milk-egg mixture into the flour. I take a tablespoon and start kneading the dough. When the spoon can no longer cope, I turn to kneading with my hands.

It comes out supple and stops sticking to the palms. On top of whom I lay a damp towel and do not touch for half an hour. After that, I roll out and sculpt the blanks.

Today, kitchen appliances have become an integral part of many kitchens. With the advent of the bread machine in the house, creating a batch of any kind has become a simple task.

To prepare 700 grams of the finished product you will need:

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

First of all, I take two identical glasses. In one of them, I break a medium-sized egg and add boiled water so that the glass is completely filled. With another glass I measure and sift three glasses of flour.

Then I pour liquid components into a bucket, add salt. I add the sifted flour last.

I launch the gadget in the “Dough” mode, but I never wait until it ends, I turn it off after about an hour. finished product already has the necessary firmness and elasticity. I wrap the lump with cling film so that it does not dry out. Having cleaved off right amount to create a cake, the rest I close again.

For this batch, I most often use chicken or minced pork, but the choice of toppings always remains with the hostess.

Because of the great love of my household for dumplings and dumplings, I sometimes have to cook them at the same time. In such conditions, I do not use eggs at all.

The following products are needed:

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

I sift the flour into a medium bowl. Then I make a hole in the middle. I take not a full glass of boiling water, dilute salt in it and mix it with vegetable oil. To make it really delicious, sunflower oil is often replaced with olive oil.

Then I pour the resulting liquid into a recess in the flour and knead. First, I use a kitchen spatula for this, then knead with my hands until fully cooked.

I make sure that the dough is homogeneous without air bubbles. After kneading, I cover it with a towel and leave it for 40 minutes to rest. Then I proceed to the formation of dumplings.

Recently, my friends gave me minced lamb, I tried to use it in dumplings - I liked it. True, when preparing minced meat, you should add more oriental spices, such as turmeric and curry.

A couple of years ago, accidentally visiting, I got to the process of making dough for dumplings. I was very surprised that they cook it on kefir, because in our family it is cooked mainly on water. Intrigued, I tried this recipe at home. It turned out quite interesting in taste, and now if there is kefir in the house, I cook it that way.

To create it, you need the following set of products:

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

In the bowl in which I will knead, I pour kefir and fall asleep with a heaping teaspoon of soda. Mix thoroughly, then salt and add sugar and mix again.

I take the flour of the first grade, the dough turns out to be white, elastic and does not lose elasticity. I sift it through a kitchen sieve. I add it to kefir gradually, this avoids the appearance of lumps and makes the batch more homogeneous.

I add the oil last and mix thoroughly again. Then, I put it in a bag and send it to the cold for an hour. After this, I already proceed to the formation of dumplings.

Another unusual recipe for making dumplings dough is cooking it with sour cream. It is prepared very simply and quickly.

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

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

In the bowl where I plan to knead, beat boiled water, sour cream and eggs until smooth. Then salt the resulting mixture, and gradually adding flour, I begin to knead.

When the dough becomes tight and stops sticking to the fingers, I leave it for an hour to settle down. I cover it with a damp cloth.

Then I start making dumplings. I cook them most often with the help of dumplings. Fast and convenient. Ready-made dumplings can be cooked immediately, or you can freeze them for the future.

Preparing the dough for this dish is quite simple for experienced housewives, but for novice cooks, this can be a problem. Therefore, try to do everything step by step as I will describe below. Then, when cooking, your dumplings will remain intact and will not boil.

Required set of products:

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

First step. When preparing this recipe, I take a bowl that I do not mind putting on fire. In it I mix milk with salt and eggs.

Second step . I add a little flour to the resulting liquid, so that the consistency becomes like pancakes. I put the bowl on the stove and over low heat, stirring constantly, evaporate.

Third step . When the dough thickens (like pancakes), I remove it from the stove. I add the rest of the flour and butter. I knead a fairly steep batch. Attention! Do not sculpt the dumplings immediately after the end of the kneading, let it lie down for 45 minutes.

Before cooking, it is better to send the formed dumplings to the freezer for a quarter of an hour. During this time, the ends of the dumplings will dry out and prevent the dough from separating.

But the most unusual recipe cooking dumplings dough was shared with me by brothers living in Italy. They make it colorful. Mostly one or two colors. So it turns out a very appetizing plate of goodies.

You will need the following ingredients:

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

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

We prepare the first dough with the addition of spinach, so in the end its color will turn green. I wash the spinach, then chop it in a blender and send it to the freezer. I have been doing this since the evening, because in the original recipe it is used frozen.

I put frozen greens, one egg, one spoonful of sour cream and half a teaspoon of salt in a bowl. I mix everything well, then add 300 grams of flour and knead. To prevent the dough from drying out, I wrap it with cling film.

I prepare the second batch according to the same principle, only instead of spinach I use turmeric and 100 ml of water. It gives it an orange tint and a subtle oriental aroma.

The third is preparing red. For him, I fall asleep in a bowl tomato paste, the remaining egg, sour cream and salt. I mix everything thoroughly, and gradually pouring flour, knead.

While the last two dishes were being prepared, the green lump had already rested and was ready to make dumplings. Then we put them in the freezer. Then, we form dumplings in turn from the two remaining flowers.

Dumplings of different shades are boiled together, they do not lose their color. In a bowl, they look very bright and appetizing, and they taste just “You will lick your fingers.”

Various vegetable juices (carrot, beetroot, etc.) can also be used to color the dough, although they almost do not give flavor, unlike spices, herbs and tomato paste.

I hope these easy-to-understand recipes will help you improve your culinary skills and delight your loved ones with delicious homemade dumplings.