Custard dumplings. Vareniki with potatoes from choux pastry - a quick dish

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 spoon vegetable oil while 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, this is very important). Let the dough lie down a bit - about 5-10 minutes. After that you can use it. dumplings from choux pastry 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. Sprinkle the finished dumplings with flour on top 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!

The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, and not just hot. It is valued for its excellent working properties: it is malleable, rolls thinly, and almost never dries. And for its delicious taste, it is often preferred not only with ordinary, but also with sweet fillings. We will talk about all this further.

Important: before kneading with your hands, you can use a mixer with a special kneading attachment. You can knead from beginning to end in a combine to prevent the mass from cooling too much.

classic proportions.

Suitable for anyone who is interested in how to make choux pastry for dumplings without using eggs. The ingredients are the simplest, and the result is impressive (as in the photo).

You will need:

• flour - 400 grams;
• salt - 0.5 teaspoon;
• vegetable oil - 50 milliliters;
• boiling water - 250 milliliters.

Cooking

1. Add oil, salt, 1/2 volume of flour to boiling water, stirring with a spoon at the same time.
2. Start kneading with your hands when the temperature of the mass becomes acceptable, adding flour every now and then.
3. Achieve uniformity (lumps should disappear) - the texture should be dense, soft, smooth, similar to plasticine.

You can start sculpting right away, but if the mass seems very “cool” to you, it’s enough to put it in a bag for 30 minutes - the necessary plasticity will appear.

The dough recipe for boiled dumplings is also suitable for other dishes. Even chebureks or cakes similar to pita bread are made from it (they are baked on a hot dry frying pan).

Milk option. Delicious dough. Step by step recipe

Another interesting recipe custard dough for dumplings - using boiling milk instead of water. How long to cook dumplings?

You will need:

• milk - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Cooking

1. Mix 2 cups flour and salt in a large bowl.
2. Pour in hot milk, start stirring with a spoon until smooth.
3. Add the rest of the flour little by little, kneading with your hands.
4. Form a ball, pack into cling film, leave for half an hour.

Elasticity is the main quality of the test for dumplings brewed with boiling water (you may not use all the indicated amount of flour). The quality of the mass for comfortable modeling: not very dense, but not too liquid.

Vareniki with different fillings

The best pastry is choux pastry. Suitable for dumplings with potatoes, but the recipe allows us to experiment with other fillings. Let's try different ways. By the way, the dough can be cooked in a slightly different order - see below.

with potatoes

You will need:

• boiling water - 250 milliliters;
• flour - 2 cups;
• salt - 0.5 teaspoon;
• potatoes - 700 grams;
• onion - 1 piece;
• vegetable oil - to taste.

Cooking

1. Dissolve the salt with boiling water in a cup or glass.
2. Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
3. Sprinkling flour, knead the dough for dumplings with potatoes in boiling water.
4. Put the dough on the table, cover with a bowl and let rest.
5. Fry the onion in oil, mash the potatoes and mix both ingredients.
6. Divide the whole mass into four parts, remove one part from under the bowl, roll it into a thin layer on a table powdered with flour.
7. Dipping the edges of the glass in flour, squeeze out the circles in the layer (roll the scraps into a ball and send under the bowl).
8. Blind dumplings.
9. Spread the products in small batches in boiling salted water and cook for 1 minute.

Watch to potato filling was warm - then it does not crumble, it is convenient to work with it.

with cherry filling

Cherry dumplings are a wonderful treat that will decorate and festive table. They are made in a special way - so that the dough remains soft even under the influence of cherry juice.

You will need:

• flour - 300 grams;
• water - 250 milliliters;
• vegetable oil - 2 tablespoons;
• soda and salt - 1/3 teaspoon each;
• sugar - 3 tablespoons;
• starch - 1 tablespoon.

Cooking

1. Combine flour, soda, salt in a deep bowl.
2. Pour the butter into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
   Continue kneading the dough with your hands.
3. Remove the pits from the cherries (if any) using a hairpin or special tool.
4. Spreading the berries on the circles of dough, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook finished products in the usual way.

With cottage cheese filling in a bread machine

Don't want to knead by hand or don't have a food processor? But there is a bakery. The machine will do everything for you, while you have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish can be both sweet and salty (with a neutral taste of the dough) - it all depends on your imagination, and we will just give an example of how to cook custard dough for dumplings and curd filling.

You will need:

• flour - 3 cups;
• water - 1 glass;
• egg - 3 pieces;
• salt - 1 teaspoon;
• cottage cheese - 250 grams;
• sugar - 2 teaspoons;
• raisins - 1 tablespoon.

Cooking

1. Break 2 eggs into the container of the apparatus, add salt, pour boiling water.
2. Sift flour, pour into a container.
3. Select the program "Dumplings" / "Dough kneading" (depending on the type of machine).
4. Roll up a ball, put in a bag and refrigerate for an hour.
5. Thoroughly mix the cottage cheese with the remaining egg, salt, sugar, add raisins - and you can sculpt.

The method of cooking depends on what kind of filling is in the dumplings. If it is salty, add more salt to the water, and if it is sweet, add quite a bit of salt.

No wonder they praise choux pastry for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the custard dough will be an excellent “company” for it, and ready-made dumplings will delight you with their excellent quality and unforgettably delicate taste.

Lovers of dumplings are well aware that the dough plays almost a decisive role in the taste. ready meal. And perhaps it is the custard dough for dumplings that can be called the best and most delicious. It is surprisingly tender, light, you can use any filling with it - both sweet and unsweetened. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these traditional options go well with choux pastry.

This recipe can be called universal: the dough is suitable not only for making dumplings, but also for making dumplings, and even for chebureks and manti. And what is important, the custard dough is very pleasant and easy to work with: soft and pliable, it rolls well, and thanks to its elasticity, sculpting dumplings and dumplings will not cause any trouble.

If the name “choux pastry” itself is associated with something difficult to prepare, which a beginner is unlikely to cope with, we can assure you that this is not at all the case. It is not difficult to prepare regular test for dumplings, and the main difference is that hot water is added to the dough (and not just hot, but boiling water) to brew flour. And it is brewing that creates all the “magic”, improving the characteristics of the dough.

In general, if you do not own family recipe good test for dumplings and dumplings and are in search, be sure to prepare choux pastry. Most likely, you no longer have to go through all the new and new options, the result will be so tasty!

Ingredients

• 1 egg
• 1/3 teaspoon salt
• 1 glass of boiling water
• 3 cups flour (plus more for dusting the table)
• 1 tablespoon sunflower oil

How to cook custard dough for dumplings

We will be preparing the dough in a bowl first, so choose a bowl that is wide enough so that the dough can be easily kneaded. Crack one egg and add salt to it.

Beat the egg with a fork until more or less homogeneous.

We introduce one glass of flour into the bowl and stir the ingredients already in the bowl with a fork. Sift flour before adding.

We boil the kettle and measure out one glass of boiling water. Add boiling water to the bowl and quickly stir the dough.

Then we introduce the remaining two cups of flour in parts and knead the dough first in a bowl for 2-3 minutes, using a fork or spoon. Then we move on to kneading it on the table.

Sprinkle a work surface with a little flour and roll out the dough. With both hands, gently but rather intensively knead the custard dough for 4-5 minutes.

You will notice how the dough will change its structure throughout the kneading process. At first it was knotty and uneven, then it became more even, but still not very elastic. In the end, the dough will turn out perfectly smooth and incredibly soft and elastic. But for this, one more manipulation should be done with the test, for which we need a clean package. We form a ball from the dough, put it in a bag and close it tightly.

Leave the dough in the bag for 10 minutes, then take it out and knead it for another 30 seconds. Everything, the choux pastry is ready and can be further used for its intended purpose - for making dumplings or dumplings with your favorite fillings.

Or you can freeze the dough, it is perfectly stored in the freezer until required. So if you want, you can immediately prepare a double portion. Although, of course, it is more convenient to freeze not the dough itself, but the products molded from it, but if you are limited in time, then freezing the dough is a good way out.

Having tried once to cook choux pastry dumplings, you will not exchange this dough for any other. 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.

Ingredients

To prepare dumplings from choux pastry, we need:

flour - 2 cups;

boiling water - 1 cup;

vegetable oil - 2 tbsp. l.;

Filling for dumplings:

potatoes - 5 pcs.;

onions - 1-2 pcs.;

salt pepper.

Cooking steps

Cooking custard dough for dumplings

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.

Choux pastry dumplings with potatoes are ready! Enjoy your meal!

Step-by-step recipes for choux pastry for dumplings in water and milk with vegetable and butter, as well as with the addition of salt, soda, eggs and sugar

2018-03-25 Julia Kosich

Grade
prescription

929

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

8 gr.

carbohydrates

68 gr.

375 kcal.

Option 1: Classic choux pastry recipe for dumplings

Choux pastry is not often used for dumplings. However, if you spend a little time and effort creating it, you will get an incredibly soft and fluffy snack. And we will use the same ingredients as for the usual version. But there will still be a difference. And you will see for yourself by preparing choux pastry for dumplings.

Ingredients:

• 405 grams wheat flour;
• 165 grams of boiling water;
• a pinch of salt;
• two tablespoons of vegetable oil.

Step-by-step recipe for choux pastry for dumplings

Pour a little less than a glass of filtered water into a saucepan. Bring the liquid to a boil over high heat.

When this happens, reduce the fire to medium. Immediately pour in a couple of full tablespoons of vegetable (refined) oil.

In addition, add salt (a pinch will be enough). While stirring with a spatula in a circle, add wheat flour in a thin stream.

After adding all the flour, remove the saucepan from the heat. Continue mixing.

As soon as the temperature of the mass drops sufficiently, start kneading with your hands.

Finish the preparatory process after the dough becomes soft and elastic.

It remains to wrap the custard dough for dumplings in a film and leave for 15-17 minutes, during which you can prepare the filling.

Choux pastry, unlike the usual one, should not be stored for a long time. Ideally, use it immediately while still warm. Then the dumplings will turn out especially tender. However, we insist, be careful when kneading so as not to burn your hands.

Option 2: A quick recipe for choux pastry for dumplings

For quick recipe so simple test We recommend boiling water in an electric kettle. And the process itself is carried out not on fire, but on the kitchen table. It is important to do everything at lightning speed and very actively.

Ingredients:

• half a glass of filtered water;
• two glasses of wheat flour;
• fine salt (a pinch);
• flour for dusting;
• a couple of tablespoons of oil (liquid, odorless).

How to quickly prepare choux pastry for dumplings

Boil water quickly in an electric kettle. Pour half a glass of water into a bowl.

Pour in refined oil immediately. Mix with a spoon.

At the next stage, add a little salt (fine) and sifted flour.

Knead the hot mass as actively as possible. After some cooling, continue the process with your hands.

If the mass continues to stick to your hands, feel free to add more flour. But do not overdo it so that the custard dough for dumplings "does not clog".

Although in fact we do not brew, but steam the dough, it will turn out to be a little less tender, but still very soft. And most importantly, we will reduce the time for its creation by almost half. Therefore, this option is suitable for boiling dumplings in a slow cooker.

Option 3: Choux pastry for milk dumplings

Although water is traditionally used for such a simple dough, it is perfectly acceptable to replace it with milk. In this case, the dumplings will turn out lighter, which is especially important if you cook them with a soft filling, like boiled chicken or cottage cheese.

Ingredients:

• a glass (full) of fresh milk;
• a pinch of coarse salt;
• two and a half cups of sifted flour;
• 32 grams of vegetable oil.

How to cook

Pour a full glass of fresh milk into a suitable saucepan. Turn on medium fire. Bring it to a light boil.

Mix with a spatula or long spoon. Sprinkle coarse salt which will dissolve almost immediately.

Now, stirring with one chicken, add the second wheat flour. It is important to add it in a thin stream.

When you have finished adding the flour, remove the saucepan from the stove. Already on the table, spreading a towel so as not to leave a mark on the surface, knead a strong mass with the same spatula.

When it has cooled well, put it on a clean and dry surface sprinkled with flour.

Knead the choux pastry for dumplings with your hands for several minutes. Form a ball and leave under the film until use.

In order not to spoil the dough, it is important to use only fresh milk. When in doubt, pour a small amount into a tablespoon. Heat over a switched on burner and see if it curls up. A sour product cannot be used!

Option 4: Choux pastry for dumplings with soda

The dough, brewed on the stove, is always more fluffy and soft than usual. But if you include soda in its composition, you get an incredibly porous structure. The main thing is not to throw it over so that an unpleasant smell and taste does not appear.

Ingredients:

• a teaspoon (without a slide) of baking soda;
• three full glasses of flour (sifted);
• 35-36 grams of refined oil;
• incomplete glass of purified water;
• salt in the dough.

Step by step recipe

Combine fine salt (it is enough to take a small pinch) with the sifted flour in a dry bowl.

Now pour the purified through the filter cold water into a suitable metal container.

Boil liquid over high heat. This will take approximately a couple of minutes.

After the start of active bubbling, reduce the temperature. Introduce refined oil.

Start mixing with a spatula. Pour the flour mixed with salt preferably in a thin stream.

While kneading the mass (without lumps), remove the pan from the heat. Continue the process already on the table.

As soon as the temperature drops slightly, add soda and sprinkle with flour. Finally knead the custard dough for dumplings.

It is important to add soda at the very end after the mass has partially cooled. It is important for us to mix this ingredient into the dough. It will begin its action already when cooking dumplings. If you introduce soda into a hot mass, the properties that are needed will disappear.

Option 5: Choux pastry for egg dumplings

Eggs are added to the dough to more tightly hold the ingredients together. However, in our case, they will provide a delicate and even more magnificent structure. Such dumplings are best baked with any sweet filling.

Ingredients:

• one fresh chicken egg;
• 390 grams of wheat flour;
• a pinch of salt in the dough;
• incomplete glass of milk;
• 33 grams of vegetable (odorless) oil.

How to cook

Pour an incomplete glass (175 ml) of fresh milk into a metal saucepan. Put on the switched on burner. Temperature is maximum.

Bring the milk to an active boil, not allowing it to "run away".

Only then sprinkle with salt and introduce refined oil. Mix.

Reduce fire to minimum. Without stopping the kneading process, add (in a thin stream) wheat flour (two cups).

In the next step, move the saucepan to the table. Continue the mixing process.

When the choux pastry for dumplings has cooled down a bit, beat in the egg.

Actively mix it into the mass. Add the rest of the wheat flour. Make a soft, rollable dough with your hands.

For this recipe, it is important to use metal and not enamelware. Otherwise, when kneading and, moreover, when adding an egg, the mass may burn to the bottom. By the way, this option is perfect for steamed dumplings or in the oven.

Option 6: Choux pastry for butter dumplings

In the last recipe of today's selection, we suggest replacing refined butter with butter. The latter is more commonly used for baking and is rarely included in a dumpling dough recipe. But who is stopping us from trying this option!

Ingredients:

• 155 grams of fresh milk;
• 39 grams of butter;
• salt (small pinch);
• a teaspoon of sugar;
• 395 grams of sifted white flour.

Step by step recipe

Boil milk in a medium saucepan. At the beginning of boiling, reduce the fire. Preferably to a minimum.

Throw in a piece of butter immediately. Wait until it melts completely.

Then salt and add white sugar. Mix. Add wheat flour in small batches.

Knead the mass by rearranging the saucepan on the table. Make sure no lumps form.

Adding flour, knead the warm custard dough for dumplings with your hands. As a result, it should not stick to the palms, and at the same time it should be easy to roll out on the table.

Given that we are using butter, we advise (strongly!) to take milk, not water. These ingredients will saturate the dough with amazing milky notes. Therefore, this option is suitable for sweet dumplings with cottage cheese or various berries.