Choux pastry dumplings step by step recipe. Step-by-step recipes for boiling water dumplings - cooking secrets with photos

24.02.2016

Hi all! Vika Leping is with you, and today I will tell you how to make choux pastry for dumplings and dumplings, the recipe of which is very simple and understandable to everyone. Honestly, my mom was cooking it when I came to visit her for dumplings with cherries, which will appear in my food blog next time!

Choux pastry for dumplings and dumplings is prepared very quickly, it does not stick to hands, to the table, to the rolling pin and to everything else, so everyone who does this for the first and not the first time will like it. By the way, I once tried to mold something, but it took me a couple of hours and I realized that my hands didn’t “lie” for this 😀 And then my mother showed this recipe and taught me how to use it!

So, custard dough for dumplings and dumplings, or how to make dough for dumplings and dumplings.

Ingredients

• - wheat, premium- 4 glasses without a slide
• - 1 glass
• - 1 piece (can be without it)
• - pinch

Cooking method

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 step. 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 thoroughly knead the dumpling or dumpling dough with a fork. 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! Let me summarize.

Short recipe: choux pastry for dumplings and dumplings

1. Boil purified water.
2. Sift the flour into a large bowl.
3. In a separate bowl, beat the egg with a pinch of salt.
4. Make a well in the flour, pour in boiling water and quickly knead the dough for dumplings with a fork.
5. Continuing to knead, add the egg (but not in boiling water), knead further (you can use your hand) until the dough becomes more or less homogeneous.
6. We dump the dough for dumplings on the table (no need to sprinkle with flour), continue kneading for another 10 minutes until elastic and smooth.
7. Wrap the finished dough in a towel and leave to cool for an hour, stirring it every 15 minutes for 30 seconds.
8. You can sculpt dumplings or dumplings - the dough is ready!

Recipe dumpling dough or the dumpling came to an end, very soon I will continue my story and show how my mom cooks the most delicious dumplings with cherries! Or with other berries, she says there is no difference. And also, since Serezha and I now live in Kyiv, in the same city with my parents, we can all often gather for dinner, and going to my mother for dinner is a pleasure, you understand 😉 Although, recently I invited my dad and mom cooking your favorite and . So I'm not far behind!

I also have a special section so read on, don't be shy! And not to miss the most delicious cherry dumplings in the world, , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

And Vika Leping was with you! Try to cook custard dough for dumplings and dumplings, like, leave comments, rate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

5 stars - based on 5 review(s)

Despite the minimal composition of the ingredients, the choux pastry for dumplings comes out perfect, moderately soft and tender. By the way, this is my favorite dough for dumplings.

The recipe can be used not only for dumplings, but also for dumplings. The dough at the exit turns out to be plastic, the edges of the products can be made both curly and patterned, in general, create with all your heart. And my choux pastry for dumplings is easy to roll out, does not stick, dumplings from it easily tolerate freezing!

To prepare choux pastry for dumplings, prepare: wheat flour, vegetable oil, water, salt. Bring the water to a boil. Pour all the flour into a bowl at once and make a well in the center.

Pour vegetable oil into this well.

Stir a little with a spoon, add salt, pour boiling water.

Knead the dough first with a spoon.

Well, after, when the dough is more or less homogeneous, knead it with your hand.

Cover the bowl with the dough with a towel and forget about it for about 15 minutes. Well, after that, knead without additional flour - that's what a smooth lump I got.

You can start making dumplings. When rolling out the custard dough for dumplings, add quite a bit of flour. The dough is enough to cook about 70 dumplings (60-80, depending on the shape and size). In this photo, I wanted to show how plastic the choux pastry for dumplings is, and then I already noticed that it turned out to be a "monster" :)

Enjoy your meal!!!

Choux pastry recipe for dumplings and dumplings without eggs

Time for preparing: 10-15 min.
Necessary utensils: deep bowl, spoon, work surface.

Ingredients

Cooking step by step

Video recipe for making choux pastry for dumplings without eggs

Be sure to watch this short video to get a visual idea of ​​how to properly, and most importantly, simply and very quickly cook choux pastry according to this recipe.

• This dough can be prepared ahead of time. To do this, it must be put in a plastic bag and stored in the freezer.
• Instead of sunflower oil you can use olive oil.

Recipe for lean custard dough for dumplings or pies

Time for preparing: 45-55 minutes.
Necessary utensils: sieve, deep bowl, bread maker, large board.

Ingredients

Cooking step by step

Video recipe for making custard dough in a bread machine

And this video will help you learn how to properly prepare the dough according to my recipe in a bread machine.

• Please note that 250 g of wheat flour is placed in one glass.
• To make the dough elastic, the flour must be sifted.
• According to this recipe, you can make kneading with your hands: first mix the flour and salt, and then add water and butter to it and knead.
• If you still knead the dough with your hands, then let it “breathe” for 30 minutes.
• Don't add all the flour at once. First, add 4.5 cups, and add the rest of the flour as needed.

• If you liked the recipes for choux pastry for making dumplings, then I recommend that you also use “choux pastry for chebureks”.
• For comparison with custard, I propose to cook - classic pastry for homemade dumplings.
• Surely you and your family members love pizza, so you just need to master the recipe

Many people love dumplings and dumplings. Of course, you can buy them at any store. But if you know how to cook custard dough for dumplings and dumplings, then you can easily make a tasty and satisfying treat on your own. Today we will talk about how you can do this.

Universal dough

Choux pastry for dumplings is considered to be universal. And this is not so strange - with its help you can easily cook even khinkali. Choux pastry for dumplings, the recipe of which we will now reveal, is prepared quickly and easily. For it, you do not need any special ingredients and products - everything can be found in any store or supermarket. True, be patient and get to work in a good mood. Otherwise, you will not succeed in universal choux pastry for dumplings. So what do you need to prepare?

What do you need

As already mentioned, nothing special and unusual to cook delicious dough for dumplings and dumplings you do not need. However, you should make sure that you have eggs in your refrigerator. At least one thing.

The taste of the dough is more dependent on its main component - flour. For a serving for several times, you will need 3 cups of premium flour.

It is best to sift it. Then the dough will become even more tasty and without lumps. Also, keep salt and vegetable oil in your arsenal.

Since choux pastry for dumplings is not complete without water, you will need one glass of boiling water per a pinch of salt and 3 cups of flour. It is best not to add too much liquid - then you will need more flour. This will break the proportion and will not fully provide the taste that should be obtained at the very end.

How to cook

So, now that you have the whole spectrum in your arsenal necessary products, you can talk about how to cook choux pastry for dumplings. The recipe is pretty simple. Take an egg and break it into a deep bowl. Add a pinch of salt and beat well with a fork. Now slowly add flour (3 cups) and 1 tablespoon of vegetable oil, constantly stirring the workpiece. Do not do everything very quickly, there is nowhere to rush. In the preparation of the dough, the rush only interferes.

Now slowly add a glass of boiling water and mix well the resulting mass. It's best to do it by hand. Choux pastry for dumplings should be homogeneous and not stick to your hands. If the preparation for future dishes turned out to be too sticky, add a little liquid (not warm and not cold water, it is very important). Let the dough lie down a bit - about 5-10 minutes. After that you can use it. Choux pastry dumplings are light, tasty and satisfying.

Potato dumplings

Of course, when you know how to make delicious choux pastry for dumplings, you can also make a main course. A fairly common option is dumplings with potatoes. They are quite filling and tasty. In addition, potatoes go well with onions, meat or mushrooms, which makes the dish even more interesting.

So what do you need to prepare delicious dumplings with potato? Of course, our choux pastry! It must be fresh. Next, you will need a piece of butter, a pinch of salt, sour cream (or full fat milk) and any "addition" to the potatoes. This, as already mentioned, can be meat, onions or mushrooms.

Put the potatoes to boil. When it is ready, take a pusher and mash the vegetable. After that, add a little salt, butter and sour cream and mix the resulting mass. You should get thick mashed potatoes. Cool it down slightly. Make sure that the cooked puree does not dry out.

While the potatoes are cooking, you can take care of the "additions". If you decide to cook dumplings with potatoes and mushrooms, then wash the second component, boil, finely chop and fry. Mushrooms are easy enough to wash and fry. The meat is usually boiled or also fried. Onion, too, after chopping it as finely as possible. Fry until golden brown.

When the "toppings" and puree are ready, mix them. After that, roll out the dough and cut it into circles. Now sculpt the dumplings, putting the resulting puree into the middle with a spoon. Above ready dumplings sprinkle with flour and send to the refrigerator. Take it out after about five minutes. You can boil blanks.

Sweet dumplings

Choux pastry is also great for sweet dishes. Thus, you can easily prepare sweet dumplings. For example, with cherries or cottage cheese. The dish will be tasty, satisfying and at the same time sweet.

In order to prepare excellent cherry dumplings, take fresh choux pastry prepared according to the above recipe. In addition, you will need delicious cherry jam or jam. In general, if you know a good trademark, which produces these products, you can choose jam / jam / marmalade of absolutely any taste. Even raspberry.

Now let's start cooking sweet dumplings with jam. Take the custard dough and roll it out. Using a special tool or a regular glass, cut the dough into circles. Put about 1-1.5 teaspoons of jam in the center of each. Now it remains only to "close" the workpiece and sprinkle flour on top. Place in the refrigerator for a while. It is best that the dumplings are slightly "frozen".

But the option with cottage cheese is even easier to prepare. Cut the custard dough for dumplings into circles, knead low-fat (and best of all - fat-free) cottage cheese with a fork with a pinch of sugar, then put a little on the circles and "close" them. As usual, freeze in the freezer.

Conclusion

So, today we learned how to cook excellent universal dough and dumplings from it. As you can see, the process is not as complicated as it seems at first glance. True, as already mentioned, it is necessary to start cooking with good mood Otherwise, the dough won't work. This is a guarantee of failure of your dumplings! Do not be afraid to experiment with fillings - choose the one that suits your taste. Enjoy your meal!

Each housewife, of course, has her favorite version of the test for dumplings. All recipes for the flour base of this dish can be conditionally divided into two types: cooked in a cold (and often even icy) way and using custard technology.

The latter method allows you to get a plastic base of dumplings that does not tear even with the thinnest rolling, which does not boil soft and does not have a rubber consistency in finished product. The following article is devoted to the basic principles, methods and tricks of preparing choux pastry, as well as common recipes (from classic on water or milk to lean on starch).

General principles and methods of preparation

The main components of the custard test are:

• flour;
• liquid;
• eggs.

1. The dough for dumplings is almost always made on wheat flour top grade. Sometimes, if it is provided for by the recipe, it can be completely or only part of it replaced with buckwheat or rye;
2. If the dough is kneaded with flour from durum varieties wheat, you can do without adding eggs;
3. Flour must be sifted, like other bulk ingredients (for example, starch);
4. As a liquid for brewing, water, milk, whey, various vegetable and fruit juices(for colored dumplings) and even cuttlefish ink (for black dumplings);
5. In a small amount, fat is added to the dough, which gives the mass greater plasticity. Can be used as fat butter, margarine, vegetable-cream mixture and vegetable oil (for lean dumplings);
6. Eggs are added, but not in all recipes. Some housewives believe that this product makes the finished dish tough. You can avoid this if you use only yolks for kneading. chicken eggs;
7. There is also no clear algorithm for preparing custard dough. The brewing process can be carried out in two ways. The first, when flour is poured into a boiling liquid, and the second, when boiling water is poured into flour;
8. The main thing to remember is that although “brew” and “brew” have the same root, the custard base should not be exposed to high temperatures for a long time. Otherwise, it will become like a tight lump of plasticine, which will be absolutely unsuitable for eating;
9. Also, regardless of the ingredient and the chosen brewing method, the dough needs the time necessary for the gluten to swell, so it must rest before use.

The simplest choux pastry for dumplings and dumplings

Time for preparing

calories per 100 grams

This is the simplest, but at the same time universal recipe basis for many flour products, from which you can cook the perfect dumplings, dumplings, manti and pasties. In a word, everything that is enough for imagination.

Additional advantages of this test are that even after 12 hours of storage in the refrigerator, it does not lose its palatability, and dumplings or dumplings warmed up the next day taste no different from freshly cooked ones.

Procedure

Choux pastry with milk

You can also boil flour in milk, and not just in water. Such choux pastry is suitable for dumplings with sweet curd or fruit fillings. You can use any milk for kneading the dough, regardless of the percentage of its fat content.

It will take the same amount of time to prepare the custard dough in milk as for the dough in water (40-50 minutes).

The same version of the base, but already in milk in 100 grams, will contain 244.1 kilocalories.

Mixing algorithm:

1. A refractory bowl, in which it is planned to knead the dough in the future, fill it with milk, put butter in it and add a little salt;
2. Put on fire and boil, stirring with a spoon so that the oil dissolves and the milk does not run away;
3. Pour a third of the flour from the amount indicated in the recipe into the boiling liquid and stir vigorously with a spoon to avoid lumps, and the custard base of the dough does not burn;
4. After 5 minutes, remove the thickened mass from the heat and, continuing to stir it, introduce chicken eggs one at a time. Drive in the first - and only after it is completely mixed into the dough, drive in the second;
5. When the eggs are combined with the custard base, pour the rest of the flour onto the table, put the resulting mass on it and knead until it absorbs all the flour on the table;
6. Mixed plastic and homogeneous mass, as in the previous recipe, you need to send it to rest for half an hour in a plastic bag, after which you can begin to form dumplings.

Dough for dumplings on sour cream

Due to the fact that sour cream is included in the custard dough, it turns out to be very tender and delicate. The fat content of sour cream does not play a special role, but the higher it is, the tastier the dish will turn out. Another feature of this cooking option is that the eggs are not used entirely for it, but only the yolks.

Provided that the water was heated to a boil in advance, it will take 15 minutes to prepare the dough and 30 minutes to rest it.

The calorie content of this component of dumplings will be equal to 332.9 kcal / 100 g.

Progress:

1. In a deep bowl, grind and stir into a homogeneous mass, first the yolks of chicken eggs with sour cream, and then the flour;
2. In the resulting mass, gently pour salted boiling water in a thin stream;
3. At this time, the dough must be constantly stirred with a spoon until it is brewed and gathers into a lump;
4. Transfer the lump of dough to a floured table and knead vigorously for 10 minutes;
5. If you need more flour, you can add it, but not very much so that the dough does not become tough;
6. Form a bun from the kneaded dough and send it to rest at room temperature. The time of such proofing can be from 30 minutes to an hour. From this dough, you can sculpt dumplings with a sweet or savory filling.

Dough recipe for dumplings with starch

The variant of the dough on starch is distinguished by its plasticity and the ability to roll out very, very thinly. Such a dough is not only ideal for dumplings, dumplings, but even for homemade noodles.

The dough preparation time is about 2 hours 20 minutes, including 2 hours for proofing.

lean calories custard product an average of 244.5 kcal / 100 g.

Cooking sequence:

1. Stir the starch in 30 ml of water to make a starch slurry;
2. Put the rest of the water on the fire and bring to a boil;
3. Pour boiling salted water into the gruel of starch and, stirring, bring it to a state similar to jelly. The resulting jelly, covering it with a lid (so that a film does not appear on the surface), cool until room temperature;
4. Pour half the flour into a deep bowl or pan, make a recess in it and pour the cooled jelly into it;
5. Pour in vegetable oil and knead the dough, adding flour. On average, it will need from 500 to 650 grams, depending on its quality;
6. Wrap the kneaded dough with cling film and leave to rest for at least 2 hours in the refrigerator or other cool place. Such a dough can be kneaded in the evening, and in the morning you can cook dumplings, because it will only get better overnight in the refrigerator.

1. It takes at least 10 minutes to knead the custard dough. You can carry out this process manually or resort to the help of equipment (for example, a bread machine);
2. To make future products even more magnificent and softer, for dumplings stuffed with sweet cottage cheese or berries, you can add a small pinch of soda or baking powder to the custard base if someone does not like the taste of soda;
3. Salt in the dough, some housewives put it together with flour, and do not dissolve it in the liquid. It is not right. Of course, such a move is possible if the salt is simply forgotten at the right time, but then it is better to take a very fine salt of the “Extra” type;
4. Butter or margarine does not need to be melted separately. It should gradually melt when the liquid is heated;
5. The eggs used in the cooking process must be taken out of the refrigerator in advance so that in a couple of hours they have time to warm up to room temperature and not curdle, and the flour base does not cool too quickly. A sharp temperature drop adversely affects its properties;
6. You should never use a mixer or blender to mix eggs into the custard base. He will spoil it, and eventually it will become liquid and lose all its properties. For this process, only a tablespoon or, if the mass is not very hot, hands are suitable.