How to make the most delicious dough for dumplings. How to cook soft and elastic dough for dumplings

If you want to cook the most delicious dumplings, choose recipes for choux pastry from our selection, universal for dumplings, pasties, poses, dumplings.

It turns out simply amazing - this successful plastic dough is not only easy and quick to prepare, but it also rolls out wonderfully to a super-thin state. In addition, even children can sculpt homemade dumplings from this dough - the dough does not tear, the edges are easily fastened together, and when boiled or steamed, the products do not stick out.

• wheat flour - 350 gr
• water - 200 ml
• chicken egg - 1 pc.
• vegetable oil - 3 tbsp.
• salt - 1 pinch

We make a deepening and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or hands if you prefer).

Now pour boiling water into the flour. It is thanks to the use of not cold water, but boiling water that the swelling of gluten improves, which, in turn, improves the quality of the finished dough - it becomes more docile and elastic. Then let the brewed flour cool to a slightly warm state.

Gradually add the rest of the flour (50 grams) and knead a bit dense, but soft dough that does not stick to hands. If necessary, add more flour, as it comes in different moisture content. Cover the bowl with a damp cloth or wrap with cling film and leave to rest for an hour. Now choux pastry ready to work - you can sculpt.

If you don't already have a favorite dumplings and dumplings dough recipe, be sure to try this one. Good luck tasty dumplings!

Recipe 2: Choux pastry for dumplings with potatoes

It turns out tender, fluffy, does not stick to hands and other surfaces, does not require the addition of flour during modeling and kneading. The main thing is to follow the proportions of the preparation of custard dough, from which you can sculpt not only dumplings, but also dumplings. Today I want to introduce you to the recipe for making dumplings with potatoes. The dough, of course, will cook custard.

• flour - 2 cups;
• boiling water - 1 cup;
• vegetable oil - 2 tbsp. l.;
• salt.

Filling for dumplings:

• potatoes - 5 pcs.;
• onions - 1-2 pcs.;
• salt pepper.

Roll out the custard dough without adding flour. The dough is plastic and does not stick to the surface. Cut out the shape of a circle for future dumplings.

For the filling, boil the potatoes and fry the onions in a pan. Salt and pepper. We bring everything to a puree state. The stuffing for dumplings with potatoes is ready!

Boil dumplings with potatoes in salted water until tender. When serving, you can add a little melted butter.

Recipe 3: dough for dumplings and dumplings - custard

The proposed recipe for choux pastry for dumplings is the best option of the recipes I have tried. The dish is prepared quickly, it is easy to sculpt dumplings, the dough does not boil soft, and their taste is simply perfect.

• 2 glasses of water
• 3-4 cups flour
• a pinch of salt
• 1 tbsp vegetable oil
• stuffing for dumplings - any

Let's start preparing the custard dough for dumplings by sending water to boil in a saucepan. Pour 2 cups of boiling water into a container in which we will knead the dough. Add 1-1.5 cups of flour.

Using a mixer at high speed, knead batter without lumps.

Add salt, vegetable oil and remaining flour. We knead the dough with our hands.

The dough will be a little hot, but this is normal - you need to be patient. We knead it until the moment the dough comes off from the hands. It should be firm but soft.

Wrap the dough in a bag and send it to the refrigerator for 30 minutes.

As a filling, I used offal, which I previously boiled until cooked and mixed with fried onions, salt and pepper to taste. We make dumplings, as usual. The dough is very easy to mold. It can be compared to plasticine. We make dumplings and cook them in salted water for 5-10 minutes (depending on the chosen filling).

Pour the finished dumplings with butter or vegetable oil with fried onions.

Recipe 4: universal dough for dumplings, dumplings, poses

• 1 egg
• 3 cups flour
• 1 tbsp vegetable oil
• 1 cup boiling water

Add salt to the egg and beat with a fork.

Then add 3 cups of flour and 1 tablespoon of vegetable oil.

Mix well and add 1 cup of boiling water (do not be afraid, there will be no glue).

Knead with a spoon.

And then knead with your hands (if necessary, add a little flour).

Cooking stuffed dumplings.

Recipe 5: Choux pastry for dumplings with cherries (with photo)

• water - 250 gr
• flour - 4 cups
• vegetable oil - 2 tbsp.
• salt - 0.5 tsp

Half the volume of flour - 2 tbsp. sift into a large bowl.

Boil water and salt.

In the sifted flour, make a small depression-hole and pour boiling water in a thin stream, kneading the dough with a fork or a mixer with a dough attachment.

Pour oil into the dough and continue kneading.

Add the rest of the flour and knead the dough with your hands. The dough should turn out plastic, soft and not stick to your hands.

Make sure there are no lumps of flour left.

Before shaping dumplings, place the dough in polyethylene and leave it for 20 minutes, the dough will become more elastic. You can store it longer, but in the refrigerator. When sculpting dumplings or dumplings, roll out the dough on a surface that does not need to be sprinkled with flour, because. the dough falls off easily.

To prepare dumplings and dumplings with cherries, potatoes or cottage cheese, we roll out a layer of thicknesses. 3-4mm, thicker is better with berries and jam - 4-5mm thick so that the filling does not leak out. Modeling circles can be cut with a glass or other shape with a round neck of similar dimensions. With a layer thickness of 3-4 mm, about 25 dumplings are obtained from our amount of dough.

Recipe 6, step by step: choux pastry for dumplings

• wheat flour, premium- 4 glasses without a slide
• purified water - 1 glass
• egg - 1 pc (you can without it)
• salt - a pinch

Let's start preparing the dough for dumplings or dumplings by boiling water. While it boils, beat the egg with a pinch of salt. Those who do not eat eggs (or try not to eat, like me), skip this stage. Now sift the flour into a large bowl.

We take a fork, make a depression in the middle of the flour and pour a glass of boiling water into it. Now the most important thing is how to knead the dough for dumplings and dumplings. We act quickly. Thoroughly mix the dough with boiling water with a fork, do not stop.

Add (or do not add) a beaten egg and continue to mix thoroughly with a fork the boiled or dumpling dough. The main thing is not to pour the egg into boiling water so that the protein does not curdle.

We continue to stir the custard dough for dumplings with cherries, potatoes or dumplings with a fork until it cools down a bit (this will happen quickly), and then we continue to knead with our hands.

When the custard dough for dumplings grabs, as in the photo ...

We spread it on the table and continue to knead already on the table. The dough for dumplings does not stick to anything, so flour is not necessary.

Knead the lump for 10 minutes until smooth. The recipe for dumplings and dumplings, as you can see for yourself, is very simple.

By the way, if you are going to cook dumplings or dumplings, the dough should be made in advance so that it has time to cool. We wrap it in a towel and let it lie down for 1 hour, stirring it for 30 seconds every 15 minutes. If you leave the choux pastry without a towel, it will become covered with a thin crust.

That's all, now you know how to make dough for dumplings or dumplings!

Recipe 7, simple: delicious custard for dumplings

The “correct” dough for dumplings is just as important as the filling. Even the most delicious filler will not save dumplings if they are hard or, on the contrary, break during cooking. But kneading the dough to the right consistency is not such an easy task. It needs to be kneaded for 10-15 minutes, no less, so that it becomes soft and pliable. And this is difficult physically, especially for fragile girls. But there is an excellent way out - to prepare choux pastry for dumplings. It is prepared many times faster and easier, and palatability not inferior to the classic version.

• wheat flour (highest grade) - 3 tbsp.;
• clean water - 1.5 tbsp.;
• egg selective category - 2 pcs.;
• vegetable oil - 3-4 tbsp. l.;
• table salt (fine) - ½ tsp.
• a little flour for rolling out the dough and forming dumplings.

Divide all the flour intended for making the dough in half. Sift the first 1.5 cups into a deep bowl with a slide.

Add some salt to the flour. Even if you cook dumplings with sweet stuffing, salt for the dough is needed. She will make it not so bland and emphasize the taste of the filling. Use fine or extra fine salt so that grains are not honored in the finished dough.

Make a small indentation in the hill of flour and pour in a few tablespoons of odorless vegetable oil, sunflower or olive oil - it does not matter. The oil will make the dough elastic and not sticky to your hands.

Boil clean drinking water. Pour one and a half cups of water into the oil well.

Mix the choux pastry quickly and thoroughly. At first it will be collected in lumps, but they must be disposed of. The mass will turn out approximately like dough for pancakes - thick, but not steep. Cool the custard base for the dumpling dough a little, because the next step is to add the eggs, and the egg whites will curdle from the heat. Therefore, rest for 5-7 minutes.

Then beat the egg into a small bowl or bowl. Whisk with a fork to mix the egg white with the yolk.

Pour the egg into the slightly cooled custard part of the dough.

Stir. At first it may seem that achieving uniformity is unrealistic. But do not stop and mix the dough with a whisk, spatula. You can even connect a mixer, beat the dough at minimum speed.

Sift the remaining flour on a work surface or a large cutting board (depending on where you are used to kneading the dough).

Move the custard blank to the center of the slide. Taking flour from the edges and moving it to the middle, knead the dough of a traditional consistency. You may need a little more flour than the recipe calls for, so keep this ingredient close to you. Knead the dough until it feels like an earlobe. The dough should not stick to your hands, but be careful with adding flour, because a very tough dough will be difficult to roll out, and the dumplings will turn out tough and tasteless.

Ready dough use it for its intended purpose - sculpt dumplings with your favorite filling from it. It is also suitable for dumplings. I made dumplings with potatoes and fried onions and sweet strawberry filling. This dough effortlessly rolls out very thinly, pinches well and does not tear during cooking. Dumplings molded from it can be frozen for future use. And the finished dough can be stored in the main compartment of the refrigerator for 1-2 days before preparing a new portion of dumplings.

Dumplings are cooked from this dough traditional way- in a saucepan in a large amount of water or steamed in a double boiler or slow cooker. It turns out equally tasty and tender.

Recipe 8: soft, tender custard dough (step by step with photo)

• 2 cups of flour;
• 1 glass of water (boiling water);
• a pinch of salt.

From the basic "flour-water-salt" to "custard", on kefir or boiled - each culinary specialist has his own special way. Often the main role is played by habit, 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?

Main principles

The classic dough is unleavened, although it can also be sweetened for sweet fillings. "Cool" yet malleable, rolls thinly, is soft but not too sticky, and is easy to sculpt. When frozen, it does not crack, and when cooked, it does not burst. It's hard to disagree with what it is. best dough for homemade dumplings!

On ice water, the dough turns out perfectly. It does not dry for a long time (moisture lasts longer in it), it sticks together well when sculpting. However, there are ways that involve using warm water, even warmer than room temperature (30-35°C). It all depends on personal preference.

A “sore” question for many cooks: how to make sure that dumplings do not boil soft? And here, too, there are a few secrets.

Easy water recipes

Wondering how to make the perfect and quick dough? These methods may appeal to you: it simply does not happen 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.

Cooking

1. Pour water into a deep convenient bowl, salt, carefully sift the flour.
2. Stir the dough with a spoon.
3. Put the mass on a board dusted with flour, knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap it in cling film, let stand at room temperature 15 minutes.

Option 2

And this is also the easiest 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.

Cooking

1. Mix all liquid ingredients in a large bowl.
2. Beat an egg into a bowl, add salt, a quarter of the flour and stir with a spoon.
3. Add flour in batches until it becomes difficult to work with a spoon.
4. Knead with your hands on a table dusted with flour until a steep consistency, the mass should be sticky, but at the same time lag behind your hands without a trace.
5. Leave the dough under the bowl for half an hour.

How to knead the right dough for dumplings in a bread machine? from the same ingredients. Just first you need to fill in all the liquid ingredients, then add well-sifted flour. You need to select a special cooking mode: on some devices it is “Pelmeni”, on some it is “Dough kneading”. Sometimes it is advised to turn on the "Pizza" mode.

Option 3

Delightfully tender dough for dumplings - of course, custard: it is prepared on the basis of boiling water. How to do it right so that it works 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

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil the water, salt it and immediately pour it into the flour in a thin stream, while working with a spoon or a mixer with a kneading attachment.
3. Pour in the oil, stir again.
4. Add the rest of the flour and knead with your hands - a plastic, not sticky mass will come out.
5. Remove the mass formed into a ball into a bag and soak 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 soft and simply do not lose their shape. It does not tear, does not stick, but at the same time it is remarkably molded during work. And at finished products the edges do not stale and do not wind. By the way, you can make it a little in advance and start cooking dumplings the next day.

"Sour-milk" methods

Serum

The dough for dumplings on whey turns out to be tender, airy, as if “fluffy”. How to start the dough for dumplings 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 (without top).

Cooking

1. Pour flour, soda and salt into a bowl, mix.
2. Fill the glass with whey water to the brim and stir.
3. Adding liquid to the flour, knead the dough. Then hold it in cling film for 20 minutes.
4. Blind dumplings.
5. Place the dumplings in a large saucepan two-thirds full of boiling salted water. Boil no more than 1 minute after surfacing.

When wondering how to cook 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 - a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use dumplings from the dough on the water.

On kefir

Lovers of dumplings will definitely like this soft dough. It is lush, extraordinarily tasty, and most importantly, it rolls 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.

Cooking

1. Sift flour, salt, add soda.
2. Pour kefir into the hole, prepare a non-sticky dough.
3. Add oil, mix well again.
4. 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 best decision about what to prefer for yourself and your family.

Step 1: Select and Prepare Flour.

First of all, before cooking delicious dumplings, you need to choose a very high-quality flour. The ideal would be the second grade of flour, it contains a large number of minerals and vitamins, because during grinding, the grains are crushed together with the shell. From such flour you get an excellent dough for making dumplings, dumplings, pasties, pancakes, shortbreads.

Step 2: Sift the flour.

Immediately before preparing the dough, it is recommended sift flour y, they do this in order to dry it, loosen it and enrich it with air. Therefore, take a sieve with a fine mesh and sift through it the amount of wheat flour you need for kneading into a dry and clean deep bowl. Then add to the flour right amount salt and beat lightly, but rather mix the mass with a whisk until smooth. Salt itself is very hygroscopic, absorbs water and retains it, this will make your dough more plastic, tight, but at the same time quite tender.

Step 3: Knead the dough.

As funny as it may sound, but for 1 cup flour and 1 egg you need everything 2 tablespoons pure distilled water. Turn on the stove to a medium level, put a kettle of water on it and bring the liquid to a boil. Now, with a clean hand, make a small indentation in the sifted wheat flour and drive 1 unshelled chicken egg into the indentation. Then, from the total amount of boiled water, separate 2 tablespoons by pouring it into a glass. After the liquid has cooled down a little, and it will take no more than 1 minute, pour water into the recess from the flour to the chicken egg.
Start kneading the dough by using your hands to gather the flour from the edges of the hill towards the center and not allowing the liquid to spread all over the bowl.

Step 4: knead the dough.

Lay the resulting semi-thick dough on the kitchen table, previously sprinkled with sifted wheat flour. And now the hardest part of cooking unleavened dough- it's mixing.
High-quality dough should be tight, dense and at the same time easy to mold. Therefore, it is necessary to knead it at least 10 - 15 minutes, but it’s better that stronger male hands are involved in this process, then it will take you 2 times less time to knead at most 5 minutes.

Step 5: We insist the dough.

Roll the finished dough into a ball, put it in a deep bowl in which you started the kneading, cover the container with food plastic wrap and leave the dough to stand for 40 - 45 minutes, from this it will become more elastic, which will greatly facilitate your task of rolling.

Step 6: Roll out the dough.

After the required time has elapsed, lightly sprinkle the table with sifted wheat flour. Remove the dough from the bowl and cut off a small piece from it with a knife, put the rest of the dough back into the bowl and cover with a kitchen towel so that it does not become weathered.
Put the cut piece on the table, and roll it with a rolling pin into a thin layer, the thinner the better, approximately in 1 millimeter. Start rolling the dough from the middle to the edges, then the layer will turn out to be evenly thin.
Periodically change the direction of rolling, making the dough layer thinner and thinner, it should be almost transparent, elastic and smooth. After that, cook dumplings or dumplings from the dough in any way.

Step 7: serve the correct dough for dumplings.

The correct dough for dumplings is used to make dumplings immediately after kneading and infusion. You can also cook pasties, dumplings, noodles from this dough. During the preparation of roasts in pots, the mouth of the containers is covered with such dough, the dough fits tightly around the pot and is used as an edible lid. unleavened dough can be stored in the freezer for 10 days. Cook with pleasure and enjoy delicious food! Enjoy your meal!

- - The unleavened dough itself is quite dry, and if it starts to dry out on you, roll it into a ball and cover with a damp kitchen towel for 20 minutes. The towel must be damp, not wet!

- - The dough can be kneaded not with water, but with milk, dry white wine or milk diluted with water.

- - When choosing flour, be extremely careful! Wheat flour should be stored for no more than a year, its color should be soft cream or white with a slight yellowish tint, the only exception to these rules is wholemeal flour. The aroma of high-quality fresh flour should be clean without foreign odors, dampness or mustiness. The taste of high-quality flour is slightly sweet, loose to the touch and slightly creaks on the fingers. High-quality flour - a guarantee of high-quality dough!

- - After rolling out, the dough dries quickly, so while making dumplings, you should roll out small pieces of dough and quickly sculpt your flour products or invite the whole family to make dumplings, this will greatly speed up the preparation of a delicious dish!

Dumplings are most popular in Ukrainian cuisine. However, they are also cooked in Russia, China, Italy, although they differ in name, shape and filling. Potatoes, cabbage, mushrooms, berries, cottage cheese are used as fillings for traditional dumplings.

For cooking take different types test. It can be yeast, lean or kefir. Wheat, buckwheat, rye or barley flour is suitable for making dumplings.

In order for the base of the dish not to weather and stick together during the formation of the product, you need to take very cold water. To improve the taste, it is worth adding to the flour base butter in melted form.

Cooking rules

To prepare the dough for dumplings on the water, first of all, you need to sift the flour, and then add to it in small portions the rest of the ingredients. The finished base should have a soft structure. Otherwise, it will be difficult to roll out, form products.

The base is rolled out to a thickness of 1.5-2 mm, then circles are cut out of it. A small amount of filling is laid out in the middle of the workpiece, and the opposite edges are tightly connected to each other. The finished product has the shape of a crescent.

Another variant of formation flour product- triangle. To do this, not circles, but squares are cut out of the rolled out layer. After filling, one corner is pulled up to the opposite, and the sides are tightly fastened.

In order to prepare homemade semi-finished products, it is enough to make a large number of dumplings and place them in the freezer. In order for the product to have the correct shape, sprinkle generously with flour before freezing.

To prepare the dish, you need to boil water and slightly salt it. Dip prepared foods into it, cook for 5-7 minutes until they rise to the surface.

It is important to note that in order to prevent sticking, dumplings must fit freely in the cooking containers. During cooking, they should be stirred several times. After finished product it is recommended to recline in a colander - this will help get rid of excess water. To give flavor to the finished dish, as well as to prevent sticking, they are poured with vegetable or butter.

cooking recipes

Recipe #1

To prepare the dough for dumplings with potatoes and mushrooms on the water, you will need:

Ingredients:

For the base:

• 2 cups of flour;
• 250 ml of boiling water;
• Salt.

For filling:

• 680 grams of raw potatoes;
• 220 grams of raw champignons;
• Onion;
• Salt;
• Vegetable oil;
• Ground pepper.

For submission:

Cooking method:

1. Cooking dumplings begins with the dough. To do this, you need to dissolve a small amount of salt in boiling water, then add the main ingredient and brew it.
2. Add flour in small portions, knead the flour base.
3. To prepare the filling, you need to peel and boil the potatoes.
4. Mushrooms fried with onions vegetable oil until ready.
5. Crush boiled potatoes, add pepper, fried mushrooms, salt, mix everything.
6. Fill the blanks with potatoes, place in boiling water with a little salt. Boil for 2-3 minutes, then sprinkle with oil with fried onions and fresh herbs. Serve with sour cream.

Recipe #2

Universal dough on sparkling water, prepared for dumplings, can also be used for dumplings and pasties. As a filling, you can take chopped meat, vegetables fruits.

Ingredients:

• Flour - 4 cups;
• Eggs - 2 pcs.;
• Vegetable oil - 85 ml;
• Salt;
• Sugar;
• Carbonated water - 210 ml.

Cooking method:

1. Add salt, sugar, eggs to the sifted main ingredient.
2. After mixing, pour in the oil and soda, knead the dough.
3. Sprinkle the work surface with flour, lay out the flour mixture, knead it so that it does not stick to your hands.
4. Leave the preparation for half an hour.
5. After the allotted time, you can start sculpting.

Recipe #3

Ingredients:

Cooking method:

1. To prepare the dough, which can be used not only for making dumplings, but also dumplings, you need to beat the egg with salt and sugar.
2. Next, pour in the prepared oil and add the sifted flour.
3. Knead the mass until ready, leave for 25-30 minutes to rest. Form products, boil.

Recipe #4

Ingredients:

• Flour - 720 grams;
• Water - 340 ml;
• Chicken egg - 1 pc.;
• Salt.

Cooking method:

1. To prepare the base, you need to sift the flour on the table and make a slide.
2. In a separate container, beat the egg with salt, add water.
3. Make a well in the flour, pour in the resulting mixture, knead the dough.
4. Cover the finished flour base with a film, leave for 30-35 minutes.
5. After the allotted time, form products, boil in salted water.
6. Using this dough recipe, you can cook not only dumplings or dumplings.
7. Having rolled it into a thin layer and cut it into strips, you will get homemade noodles.

Recipe number 5

Ingredients:

• 1 chicken egg;
• 2 cups of flour;
• 110 ml of water;
• 20 ml of refined oil;
• Salt.

Cooking method:

1. The preparation of the flour base consists of two stages.
2. At the first, you need to pour the liquid components into a container, add a little salt and combine with a beaten egg.
3. After that, add a little flour, knead the dough with a spoon. In the process of mixing, add the main ingredient in small portions.
4. At the second stage, pour the remaining flour onto the surface and lay the kneaded base on top, continuing to knead it until it is possible to form dumplings.
5. After that, the flour mixture should be left for 25-30 minutes so that it rests. This will allow you to get a more elastic structure and facilitate the sculpting process.
6. From the resulting flour base, form blanks with filling and boil them in salted water.

The recipe for making dough on water is universal, as it can be used to make dumplings with any filling.

In the absence of mineral or carbonated water, it can be replaced with tap water or boiled water. However, it is worth remembering that in this case the flour base may turn out to be less elastic and tender.

Recipes for dough for dumplings on the water, which do not contain an egg, can be used by those people who are fasting. But the filling in such a dish should be lean.

In order for the flour base to be elastic, well molded and not torn during the cooking process, you need to follow some rules. First of all, it is worth noting that the water for the base should be very cold, except when the dough is brewed. If you do not use eggs, then it is better to take a coarse-ground ingredient with a high gluten content.

It is also important that the flour must be sifted before use. This is necessary not only to prevent foreign impurities from entering the finished dish, but also to saturate it with oxygen.

In order to get an elastic flour mass, you can add 5-10 ml of oil. As a rule, refined vegetable oil is used.

Delicious and healthy meals for you!

I rarely make dumplings, but dumplings very often, and after trying many recipes, I settled on this one! I advise!

Ingredients

✓ sunflower oil- 3 tablespoons;

✓ salt - 0.5 teaspoon;

✓ Wheat flour- 3 glasses;

✓ boiling water - 1 cup;

✓ chicken egg - 1 piece.

Recipe

We break one chicken egg into a small container (it is very good to use fresh, homemade egg) and beat it with a fork.

Add salt to the beaten egg (according to the recipe) and mix everything well.

Then pour the sunflower oil into the egg mixture and again mix everything thoroughly until smooth.

We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware that the quality and tenderness of baking, any product that you make from dough, depends on the flour).

Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small indentation in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour well, as it were, we combine the flour with the egg a little).

Since we will be making custard dough for dumplings and dumplings, you first need to prepare one glass of boiling water (very hot water) and now I will tell you how to knead the dough for dumplings correctly.

Pour boiling water into a bowl with flour and an egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Tip: Initially, I knead the dough with a spoon, and then switch to kneading with my hands. The dough is soft and kneads very well.

The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

From the finished dough we make a ball, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.

After this time, dumplings and dumplings with any filling can be sculpted from custard dough.

Dumplings and vareniki prepared on the basis of this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from the minimum number of ingredients.

It is very easy to work with such a dough: it is elastic and pliable. In my family, dumplings are famous potato stuffing- it's so delicious that you just lick your fingers. My friend very often cooks dumplings with stewed cabbage.

Well, tender, soft, fragrant dumplings with meat stuffing- amazingly delicious.

Enjoy your meal!