The dough for dumplings is delicious soft. Such an unusual dough for dumplings without eggs

Decided to cook dumplings? I even came up with the stuffing. Most likely it will be different. It can be meat, or it can be sweet. To stretch the pleasure. But the most important thing is the dough.

The basis of dumplings is dough. That is what plays the leading role. It should be moderately thin, but keep its shape, give in to modeling and roll out well. It should be fresh and not pull the blanket over yourself. When cooking, it should not fall apart or open along the seam, and if you decide to defrost the dumplings, then the dough should not crack. And still melt in your mouth.

Scary? Don't be afraid.

Today I will tell you about three best recipes dough for dumplings.

To make the dough incredible, use good flour, which must be asked through a sieve.

And no less important ingredients - good mood a little magic and correct proportions. And now everything is in your hands. I'm sure you'll make perfect dumplings.

traditional dough

No wonder this dough is called traditional, it is suitable for a huge number of other dishes. You can easily wrap fruits and berries in it, as well as meat and onions, add your favorite sauce and serve. It is suitable for both holiday table as well as daily meals. And it's really easy to cook. And one more thing - the result is guaranteed. We checked.

traditional dough

Prep time: 90 minutes

Total time: 1 hour 30 minutes

Serves: 1 kg

• Flour - 600 g
• Milk - 250 ml
• Egg - 3 pcs
• Butter - 50 g
• Salt - 10 g

1. Sift flour, pour on the table and make a well, add eggs, softened butter, salt.
2. Start kneading the dough by adding water little by little.
3. Knead the dough until it becomes soft and elastic.

Choux pastry

Creamy texture and incredible flavor take you on a dream culinary journey. But wait! You can do it yourself. May your family and friends enjoy unusual recipe, and the filling you chose. Let this culinary adventure happen and let the magic happen in your kitchen.

Choux pastry

Prep time: 90 minutes

Total time: 1 hour 30 minutes

Serves: 1 kg

• Flour 570 g
• Butter - 130 g
• Water - 300 ml
• Salt - 1 tsp

1. Pour water into a saucepan with a thick bottom, bring to a boil, add salt and oil. Pour the flour onto the table, make a small indentation, remove the water from the heat, and gently stir in the water with a fork.
2. Knead dense, but elastic dough, roll into a ball, set aside for 40-60 minutes. The dough should be soft and elastic. What would be more convenient to roll out.

lean dough

The recipe for this test was most often used during fasting. When you are already tired of cereals and mashed potatoes, it's time for an experiment. Simple Ingredients, which are combined with easy process preparations simply guarantee a great meal. Its secret is that you can cook it at any time, with any kind of flour and butter.

lean dough

Prep time: 90 minutes

Total time: 1 hour 30 minutes

Serves: 1 kg

• Flour - 650 g
• Water - 250 ml
• Vegetable oil - 70 ml
• Salt - 10 g

1. Sift flour, pour on the table and make a deepening, add oil, salt.
2. Start kneading the dough, adding water little by little.
3. Knead the dough until it becomes soft and elastic.
4. Ready dough form into a ball and close cling film.
5. Leave for 40-60 minutes to infuse.

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

regular dough

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

milk dough

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

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

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

Choux pastry

Another great recipe. It does not contain eggs, so it can be used during fasting. Ingredients:

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

Cooking

Bring the water to a boil, add salt, butter and half the flour. We interfere until the lumps disappear, the dough for dumplings should become smooth and uniform. Next, knead with your hands, gradually adding the remaining flour, until we get a cool soft dough. By consistency, it should turn out similar to plasticine, and it should not stick to the table. If you added too much flour, put the dough in a bag for 30 minutes - it will become softer.

soda dough

Finally, consider how to make dough for dumplings using sparkling water instead of ordinary water. We will need:

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

Cooking

Beat the egg with salt and sugar, add butter and sparkling water, lastly pour out the flour. You may need a little less than 4 cups of flour. Knead the soft and elastic dough until it stops sticking to the table.

Conclusion

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

It happens: they decided to stick appetizing homemade dumplings, but forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to pick up the recipe. A way will come in handy on how to make delicious dough for dumplings without eggs, and in fasting, when the selection of products is especially strict, and the menu must remain nutritious enough to keep you and your family healthy.

Recipe 1. Simple

Dough for dumplings without eggs, made according to classic recipe, It has pleasant taste, it turns out to be moderately elastic and soft, while it is possible to save on components. This option is perfect for cooking in a bread machine - just use the "Dough", "Pizza", "Dumplings" function. Just load all the products into the device, after the batch is over, take out the mass, wrap it with a film and let it lie down for about 60 minutes.

Ingredients:

• 3 cups flour;
• 1 glass of water;
• 2 tbsp. tablespoons of vegetable oil;
• 1 teaspoon of salt (with a slide).

Advice
For various kinds flour will require an unequal amount of water. The desired consistency will be obtained if you first take half the flour indicated in the recipe, and pour it in as you knead.

How to cook:

1. Mix flour with salt.
2. Add water and knead the dough with your hands for no more than one minute.
3. Leave for 30 minutes. During this time, the gluten contained in the flour should swell.
4. Pour in the oil and mix well by hand. The oil should be completely absorbed, and the dough should be soft and stick a little to the surface of the table.

Advice
The mass during rolling will be very pliable, if you do not sculpt the dumplings immediately, but send the dough to the refrigerator, wrapping it with plastic wrap for about an hour and a half.

The dough on the water is perfect for making dumplings with potato stuffing.

Recipe 2. With milk

Dumplings in milk are much more tender in taste than if eggs are added during cooking.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• half a teaspoon of salt.

How to cook:

1. Salt 2 cups of flour and pour in milk. Mix well with a spoon until you get a homogeneous consistency.
2. Pour the remaining glass of flour in portions, while kneading the mass with your hands. Knead the dough thoroughly, gradually it will become elastic and stop sticking to your fingers and the surface of the table.
3. Wrap the mass in cling film and let it brew for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can cook dumplings not immediately, but the next day.

Recipe 3. With potatoes

Vareniki with potatoes are hearty, very tender and tasty, if you roll out the dough thinly, you should get about 90 pieces.

Ingredients:

• 2-3 cups flour;
• 9 potato tubers (medium size);
• 3 onions;
• 3 art. tablespoons of vegetable oil (for frying onions);
• 1 teaspoon of salt.

How to cook:

1. Remove the skin from the potato tubers, cut into pieces and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it to make puree.
2. Mash potatoes by adding broth to it.
3. Chop the onion and fry in oil in a frying pan.
4. Combine onion and puree.
5. Sift the flour into the puree with the onion while the mixture is hot. Use a whisk, fork, or mixer to avoid burning your hands. Gradually the potatoes will cool down. Add flour - you get an elastic and fairly steep dough, like for dumplings.
6. Make dumplings: separate small lumps from the mass, roll them into bundles and cut into pieces, about 2 cm thick.
7. Fill a wide saucepan with water (should be about 2 liters), boil, add salt and pour dumplings into the middle - so that they do not stick together.
8. After surfacing, boil for about 4 minutes.
9. Take out with a slotted spoon, put a piece on the hill butter. Serve with sour cream, fresh herbs or your favorite sauce.

Recipe 4. In Ukrainian

Traditional Ukrainian dumplings are cooked on kefir. To make the mass airy and soft - add soda. Ready dumplings are large, with thick walls, but very delicate in taste.

Ingredients:

• 3 cups flour;
• a third of a glass of water;
• two thirds of a glass of kefir;
• 1 teaspoon of soda (without a slide);
• half a teaspoon of salt.

How to cook:

1. Mix flour with soda, salt.
2. Combine water with kefir.
3. Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should turn out to be thick enough and not stick to your fingers.
4. Let the resulting mass lie down for 20 minutes.
5. Fill a wide saucepan two-thirds full with water, salt and bring to a boil.
6. Pour dumplings into boiling water and cook after surfacing and swelling for one minute.

Advice
If the mass sticks to your hands, add a little more flour to it.

Recipe 5. Custard in boiling water

Choux pastry for dumplings is excellently rolled into a thin layer, practically does not dry out, its taste goes well with sweet and ordinary fillings. In this case, the products used are simple, but the result is amazing.

Ingredients:

• 400 g flour (about 3 and a half cups);
• 250 ml of boiling water;
• 3-4 st. tablespoons of vegetable oil;
• half a teaspoon of salt.

Advice
Kitchen gadgets will help facilitate kneading the dough: a mixer or a food processor.

How to cook:

1. While stirring with a spoon, pour oil into boiling water, salt and pour 200 g of flour (a little more than a glass).
2. Stir first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
3. It is important to achieve a uniform consistency. The mass should be similar to plasticine - smooth, soft and dense, without lumps.
4. Start shaping the dumplings as soon as the dough is well kneaded.

Advice
If the mass turned out to be too thick, put it in the refrigerator for half an hour, wrapping it with cling film beforehand. After that, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. From it you can make pita bread or pasties.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of custard dough is elasticity, so when kneading, you may not need all the amount of flour that is indicated in the recipe.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 1 teaspoon of milk.

How to cook:

1. Combine 2 cups flour with salt.
2. Pour the milk into the flour, stirring with a spoon at the same time - the mass should turn out to be homogeneous.
3. While kneading the slightly cooled dough with your hands, add flour in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid. It is very convenient to sculpt dumplings from it.
4. Wrap the dough in plastic wrap and let it rest for half an hour.

Recipe 7. On sour cream

The dough cooked on sour cream is fluffy, tender and soft.

Ingredients:

• 3 cups flour;
• half a glass of water;
• 3 art. spoons of sour cream;
• half a teaspoon of soda;
• the same amount of salt.

How to cook:

1. Mix a little warm water with sour cream, salt.
2. Pour the mixture into a bowl and add the sifted flour there, add soda.
3. Mix well by hand. The finished dough will not stick to your hands.
4. Wrap the mixture in cling film and leave in a warm place for half an hour.

The dough is ready, it will make not only excellent dumplings, but also no less tasty dumplings.

Recipe 8. With cottage cheese

Classic, curd lazy dumplings can be made without adding eggs. They turn out to be no less tasty and many people like them even more than those made with eggs.

Ingredients:

• 400g soft, non-grained cottage cheese;
• 2-3 tbsp. spoons (55 g) of granulated sugar;
• 3 art. spoons of semolina;
• a pinch of vanilla sugar;
• some flour for dusting.

How to cook:

1. Mix semolina, cottage cheese and granulated sugar in a deep container.
2. Salt, add vanilla sugar and mix thoroughly again.
3. To semolina swollen, let the dough rest for 20 minutes.
4. Make out curd mass small balls, roll in flour.
5. Boil water in a wide saucepan.
6. Pour dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Advice
Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then mix well with a spoon.

Serve the finished dish to the table with condensed milk, sour cream, jam.

The following recommendations from experienced chefs will allow you to prepare a really tasty dough for dumplings:

1. Dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
2. Be sure to sift the flour before you start kneading the dough. This will saturate it with air, the dough will turn out more magnificent, as the fermentation process will go more actively.
3. Cook dumplings in in large numbers water. They should swim freely in it.
4. After cooking, transfer to a plate and immediately mix with the addition of butter. This will keep them from sticking together.
5. If you are making dumplings without eggs, then it is better to take flour from durum varieties wheat.
6. An elastic and non-sticky dough will turn out if you knead it for a very long time, about 10-20 minutes, adding flour in small portions.
7. It is necessary to wrap the dough with cling film so that it does not “wind” in those 30 minutes while it is infused. Another option is to simply grease the mass with vegetable oil.
8. Infusion for half an hour is necessary so that the dough does not shrink when rolling it into a layer.
9. Depending on the ingredients that make up the dough, the duration of the "infusion" can increase to one and a half hours or more.
10. For berry fillings roll out a layer with a thickness of 3 mm, since the juice released during cooking can “perforate” the shell of the dough. The optimal layer thickness for dry fillings is one and a half millimeters.
11. Lazy dumplings that have cooled down, reheat by frying in a pan in vegetable oil. This way you get a slightly different taste, but no less tasty dish.

Vareniki is not only a hearty and tasty dish, but also a great way to spend time making them with family and friends.

There are a lot of recipes for dumplings with potatoes, even in one cookbook.

There are many variations in the preparation and serving of this dish.

Historical homeland of dumplings

For some reason, many consider Ukrainian cuisine to be the ancestors of dumplings, but if we look deeper into the history of cooking, we will see that the roots of this dish come from Turkey. This dish was prepared on a flour basis with a filling of either meat or vegetable and its name was “dushbara”.

Once on our Slavic territory, this dish has undergone a number of changes. Our ancestors liked it so much that they gave it a new name "varenyk" and diversified fillings and dough in huge quantities.

No wonder, because dumpling, as a dish, justifies itself by 100% - in addition to its amazing taste, it is also a hearty and cost-effective dish.

The first place in the fillings was taken by potatoes

Potato stuffing remains in the first place in popularity among dumplings, potatoes can be used without any additives and with various products together: onions, mushrooms, cheese, lard, greens, and more. But potatoes will be the main ingredient in any of these toppings.

So, boil the potatoes in salted water, then puree it, this will be the base. You can diversify the filling by frying the onion until golden brown.

You can also use cracklings along with onions. If we consider mushrooms as a component, then we first fry them in butter (sunflower) oil and, after evaporating the excess moisture, add to the potatoes.

Before proceeding with the modeling of dumplings, we cool the filling, and in the meantime, you can start preparing the dough.

Delicious dough: cooking recipes

Each of the types of dough has features of both manufacturing and methods of further use and storage. Consider the most common types of dough for dumplings with potatoes and how to prepare them.

Fresh - the most common

Dilute the salt in chilled water until completely dissolved, sift the flour into a deep bowl with a slide, make a depression in the center, into which we pour a little water, and knead the dough.

When it takes shape, we take it out of the bowl, put it on the table, pour the rest of the flour from the bowl there. We continue to knead it until it, having absorbed all the remaining flour, becomes smooth and elastic.

Flour can be added if necessary. Knead for 20 minutes, or even half an hour.

The dough must rest and stand for the gluten to swell, for this we cover it with a napkin or waffle towel. After half an hour, you need to knead it again.

Lean (fresh) dough on the water is ready!

We offer to study this simple, but such a popular way of making dumpling dough in a video story:

Fluffy on kefir

Ukrainian cuisine originally meant dough for dumplings based on kefir.

Dumplings made from it turn out to be magical - they are voluminous, plump, but at the same time light and weightless.

It is very delicate in taste, besides it does not dry out during the modeling process. It is necessary to cook the finished product from such a dough for no more than a minute after boiling.

Compound:

• 1.5 cups flour;
• 1/3 cup of kefir;
• 2/3 cup of water;
• Salt to taste (about half a teaspoon);
• 0.5 teaspoon of soda.

To knead the dough, prepare a deep bowl. Sift flour of the highest grade into it, add salt and soda, mix.

Add water to kefir, stir the liquid in a glass and gradually pour it into the flour. Stir vigorously.

When the dough on kefir becomes homogeneous and does not stick to your hands, then it is ready. If you need to add flour, then it is possible to deviate from the recipe, the main thing is that it be elastic, and sculpting from it is a pleasure!

The dough for dumplings with potatoes should be infused for about half an hour.

In the next video, you will learn how to make dough for dumplings in milk.

Very simple recipe:

Yeast

The following dough recipe for dumplings with potatoes is a must-try for a curious housewife. Making dough using yeast is a fairly popular way.

The dumpling product prepared in this way is soft and resembles a steamed dish.

For the dough we take:

• 7.5 - 8 glasses of flour;
• 700 ml. water;
• 1 st. a spoonful of sugar;
• 0.5 teaspoon of salt;
• 0.5 teaspoon of soda;
• 20 gr. yeast.

We breed yeast in water, which should be slightly warm, along with sugar and salt in a deep bowl. Pour 6 cups of flour into this solution, pour soda on top.

We begin to mix soda and flour first, and then mix in water. Knead well, you get a sticky substance, add the remaining flour to it, sometimes it needs more than stated in the recipe.

delicious dough pre-prepared for dumplings with potatoes, so we wrap it with a towel and set it to come up for about an hour. After this time, it will be completely ready, you can start sculpting. We divide it into several parts.

To prevent the dough from drying out, cover the part that is not yet involved in modeling with plastic wrap.

Custard

This method is especially interesting if you decide to cook dumplings for the future, because when frozen, the dough will not crack and retain all its qualities perfectly.

We will need:

• 4 cups flour;
• 1 cup (250 ml) water;
• 2 tablespoons of vegetable oil;
• Salt (half a teaspoon).

Sift part of the flour (about half) of the highest grade into a deep bowl. Boil water, dissolving salt in it.

Pour this solution in a thin stream into the recess in the flour hill, stirring vigorously either with a fork or a blender with an appropriate nozzle. Add the remaining flour to the resulting mass and knead a cool elastic dough.

The resulting product must be left in a plastic bag for half an hour in the refrigerator. Choux pastry is ready for further use. If necessary, it can be frozen.

Watch a video on how to cook choux pastry for dumplings with potatoes:

Dough for "lazy" dumplings

Free time is running out, but you really want to treat yourself and your loved ones to such an amazing dish like dumplings? It doesn't matter, there is a wonderful alternative - "lazy" dumplings - fast, tasty and inexpensive!

Required Ingredients:

• Flour ( top grade) - 5 tablespoons;
• Boiled potatoes - 500 gr;
• Chicken egg - 1 pc.;
• Salt (to taste).

From cooking dumplings, let's move on to manti. It is also a very tasty dish, which many people prefer to famous dumplings and classic dumplings. Cook with heart!

Presented are yeast-free dough recipes for thin and delicious pizza. Pamper your family and friends with culinary masterpieces!

All the secrets of a real pie dough can be found. A detailed step-by-step recipe that every housewife should know!

How to "start" the dough for lazy dumplings? Let's learn the process step by step!

First, grind the potatoes into a puree state, then add the remaining ingredients to this mass and knead thoroughly. The dough is almost ready, you just need to give it a little time to infuse it.

You don’t have to make “lazy” dumplings - that’s why they are lazy, it’s enough to roll up the sausage and cut into small circles.

Then you need to start cooking, be sure to let the water boil, only after that load the dumplings and, stirring, cook for about 3 minutes.

Suitable dough for long-term storage in the freezer.

Modeling dumplings

First, we divide into small portions cooked dough. Since this is not a matter of minutes, we cover the dough that was not used in modeling so that it does not wind up, does not dry out, thereby retaining its best properties.

We take one of the pieces of dough, begin to roll it into a thin layer, about 3 mm thick. Cut out circles (diameter 5 cm) using a regular glass or using a special tool.

You can also get blanks for future dumplings by another method. Namely: roll out a sausage from the dough with a diameter of about 2 cm, cut circles about 1 cm thick, form a cake from these circles with your fingers and roll it out with a rolling pin, you will get all the same circles of about the same diameter - 5 cm.

We lay out our filling on the obtained blanks, fold it in the shape of a crescent and fasten the edges tightly to each other.

If the dough is dry and difficult to mold, then the edges can be moistened with water. The edges must be tightly stuck together so that the filling does not crawl out during cooking.

The seam can be diversified and made in the form of a pigtail, it will not only be original, but also additionally protect the filling from leakage.

It is not difficult to make such a pigtail. We place the dumpling with already glued edges on the left hand with a seam in the direction of the right hand. We bend the bottom corner at the base of the dumpling, then we make the next bend and so on until the end of the seam.

Perhaps the first pigtail will not be entirely openwork, but here it is only a matter of time. It just takes a hand.

There is also a lesser known method of sculpting. We still divide the dough into several parts, roll out one of them in the form of a rectangle 3 mm thick, lay out the filling in the center so that there is about 2 cm between the filling.

It turns out a kind of sausage stuffed inside. We clamp one edge, cut off the dough from the other edge, about 1 cm, fasten the edges by pressing down, the dumpling is ready. And so on.

Which of the modeling methods to give preference to, it's up to you. In any case, sculpting dumplings is a pleasure!

This relaxing activity will help relieve tension and relax. And the whole family will be satisfied, because this dish is not only hearty, but also very tasty!

We present you a few more ways to sculpt dumplings in the video:

The dough may break during cooking and all the filling will come out into the water. To avoid this, you should not be too zealous with the filling, one teaspoon with a small slide is enough for one dumpling.

Do not overcook dumplings, otherwise they will be "rubber". Approximate cooking time - from 1 to 3 minutes from the moment the water boils.

If the dough is mixed with kefir, then cooking is no more than 1 minute. You need to throw it strictly into boiling water, but reduce the fire so that the dumplings in the seething water do not fall apart.

If the dough is still left, and the filling is already over, you can use it for dumplings.

To ready dumplings do not stick together, after you put them on a plate, you need to add butter to them.

You can serve dumplings with sour cream, butter and cracklings.

We wish you a delicious dumpling dinner for all your family!

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

How to make dumpling dough

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

No matter how simple and straightforward the recipe is, making dough for dumplings is actually not so easy. To ensure that the products are of high quality, do not boil, do not tear and turn out delicious, you need to use consistent lessons with photos and know some secrets:

1. If you are cooking with plain water, cool it first in the refrigerator: the mass will then not dry out during sculpting.
2. When choosing a recipe without using eggs, take durum wheat flour and sift thoroughly.
3. The kneading process should last at least ¼ hour, so the mass will turn out elastic.
4. If you do not know how to prepare a pliable mass, try kneading it with vegetable oil.
5. Let the dough rest after kneading for at least half an hour. So, it will not shrink when rolling.
6. When sculpting products with a wet filling, roll out the base to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
7. After cooking, the products often stick together, so pour them with butter.

Dumpling dough recipes

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

Classic recipe

• Servings: 9 persons.
• Calorie content of the dish: per 100 g - 215 kcal.
• Cuisine: Russian.

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

Ingredients:

• flour - 3 cups;
• purified water or non-carbonated mineral water - 250 ml;
• salt - 1 tsp

Cooking method:

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

With potato

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

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

Ingredients:

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

Cooking method:

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

With cottage cheese

• Cooking time: 2.5-3 hours.
• Servings: 10 persons.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

1. Combine all liquid ingredients (except oil) and heat to 50 degrees.
2. Dissolve sugar, yeast in liquid, add about 100 grams of flour.
3. It is necessary to knead the steep dough, like on pancakes, leave to approach for 30 minutes.
4. Pour in vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
5. Knead a thick dough, set aside for 40-60 minutes for proofing.

without eggs

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

Dough for dumplings without eggs, in fact, is a vegetarian dish, you can easily cook it during fasting, choosing the same lean stuffing. In addition, this base is suitable for those who are allergic to protein. What is not included in the test chicken eggs doesn't spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty, soft.

Ingredients:

• durum wheat flour - 1 cup;
• boiled water - 100 ml;
• vegetable oil - 1 tbsp;
• salt - 0.5 tsp;

Cooking method:

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

On the water

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

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

Ingredients:

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

Cooking method:

1. Combine all the ingredients in the right proportions, except for the flour, mix thoroughly. The remaining component must be sieved and added gradually.
2. Knead the base until it stops sticking to your hands and becomes soft.
3. Leave it to "rest" for 0.5 hours.

On milk

• Cooking time: 45 minutes-1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 241 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

On kefir

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

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

Ingredients:

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

Cooking method:

1. Pour kefir into a bowl, mix with soda.
2. Add salt, beat in the egg, mix thoroughly.
3. Gradually add pre-sifted flour. Knead first with a spoon and then with your hands.
4. After the mass ceases to be sticky, cover it with a bowl, towel or film, let it “rest”. After 30-60 minutes, the base is ready for sculpting.

quick dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 218 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Sift the flour through a sieve, pour salt into the center, mixed milk and water, beat in the egg.
2. Knead a stiff dough.
3. Add oil to the mass, knead again. Leave to rest for 30 minutes, then proceed to sculpt.

soft dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 254 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many ways to knead the base for dumplings and each endows it with certain qualities, but fat sour cream will add softness. Its creamy consistency makes the base airy, and as a result, finished products are the same. All chefs choose the filling themselves, here you can use any. Choose the sauce for the dish according to the filling.

Ingredients:

• flour of the 1st grade - 3 cups;
• homemade sour cream - 3 tablespoons;
• purified water (warm) - ½ cup;
• table salt, soda - 0.5 tsp each.

Cooking method:

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

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