Egg dough for dumplings. Dumpling dough: step by step recipes for the perfect dish

Ingredients:

(128 dumplings)

• delicious dough for dumplings:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• stuffing for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dough recipe for dumplings

• The classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, then I recommend this recipe.
• So, we pour flour on the table with a slide. Add salt immediately. Make a small indentation in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• In a large bowl, beat two eggs, add warm milk.
• You can knead the dough for dumplings on a cutting board, but if you are cooking dumplings for the first time, then in order not to mess up the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and starts to move away from the walls of the bowl, put it on the table and continue to knead already on the table.
• Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table and hands.
• When it seems to you that the dumpling dough is ready, we moisten our hands with sunflower oil and knead well again.
• If you feel that the dough turned out too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more butter. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. In the meantime, we prepare the stuffing for dumplings.

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either ground pork or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add the fried onion, salt and black pepper to the minced meat. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil in in large numbers water two or three bay leaves. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough for dumplings are ready. It only remains to make a hundred or two dumplings. To do this, we take our dough, form a thick sausage out of it, which we divide into four parts.
• Then you can proceed in two ways. First, we take one part of the dumplings dough, roll it thinly, then cut out circles using a glass with sharp edges. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to mold dumplings of the same size.
• The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
• Dip each piece lightly in flour, roll out to make a circle.
• We put a teaspoon of the filling, and then we sculpt a dumpling. We do this until all the dough and stuffing for dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, then dumplings can stick together. If there is too much, then the taste and aroma of dumplings will "leave" into the water, which is also not desirable.
• We put the pot on the fire. Salt, put a few bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and take out. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, it is possible without, with sour cream or with mayonnaise. Also, do not forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and at the same time elastic dough.
• Pour the milk-egg mixture into the well in the flour. We knead the dough.
• Source

It is believed that the correct dough for dumplings should be the color of snow. And for this, flour of the highest grade is certainly needed. It contains a lot of gluten, which gives the finished product such a beautiful color, and in addition, it “fastens” the components and prevents the product from being boiled in boiling water.

Classic recipe for dumplings

The real classic dough for dumplings rolls out well, and in order for it to turn out that way, you need to achieve pliability when kneading: make it not too “cool”, hard. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you will not have the feeling that you cannot find the filling in any way.

Option without eggs

The classic recipe for dumplings and, most likely, the most ancient - nothing more, even without eggs.

You will need:

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

Cooking

1. Form a mound of sifted flour.
2. Push a depression at its top, place salt and water there.
3. Knead the dough - smooth, pliable, not too tight, but not "spreading". When cutting, there should not be any marks on the knife, and the correct cut should be smooth and glossy.
4. Wrap the dough in a bag and leave it in the room for half an hour.

The consistency depends on the flour, its quality, the presence of a certain amount of gluten. It may need more or less.

Variant with eggs

This method is also considered a classic, but you need to cook with an egg.

You will need:

• flour - 0.5 kg;
• eggs - 2 pieces;
• vegetable oil - 1 tablespoon;
• water - 1 glass;
• salt - 0.5 teaspoon.

Cooking

1. Pour the flour onto the work surface in the form of a slide, make a shallow hole on top.
2. Break eggs into a hole, pour in water, oil. Mix thoroughly.
3. Knead with your hands until you are sure that you have achieved absolute uniformity and sufficient elasticity.

Vegetable oil is not necessary, but it gives the finished product a more delicate texture.

You can find the opinion that the ideal dough for dumplings is without eggs. But this is a matter of preference and solid practice. Here the decisive choice belongs to you, as it may seem that the dough is too dense (like pasta). In addition, hand sculpting can be labor intensive and the finished product can be unevenly cooked. There is also such a danger that dumplings will simply fall apart during cooking. If you really don't want to use eggs, just add more water before kneading.

Other test options

Since there is no dispute about tastes, we can safely say that the best dough for dumplings is what you like in terms of all characteristics: both in terms of the sensations of working with it and in terms of properties. If you need a less familiar recipe, we recommend trying the original variations.

Buckwheat

An interesting recipe for dumplings with the addition of buckwheat flour is the key to a rich taste and unusual color of the dish.

You will need:

• white flour - 1 cup;
• buckwheat flour - 1 cup;
• eggs - 2 pieces;
• water - 0.5 cups;
• salt - 1 teaspoon.

Cooking

1. Mix and sift two types of flour, give it the shape of a slide.
2. Place the remaining components in its recess.
3. Add water little by little last (manufacturers vary in product properties, so your flour may need less water).
4. Knead until smooth.

On melted butter

Delicate dough for dumplings is very pleasant to the taste. Melted butter gives it a special delicacy.

You will need:

• white flour - 700 g;
• melted butter - 1 tablespoon;
• eggs - 2 pieces;
• water (not cold) - 1.5 cups;
• salt - 1 teaspoon.

Cooking

1. Sift flour carefully.
2. Pour eggs into a mixing container, add salt, pour in melted butter and pour in flour.
3. Knead the dough until it becomes elastic.
4. Leave the finished dough for 1 hour in a bowl under a damp towel or put it in a bag.

Custard (on boiling water)

There are many who will tell you that this is the most delicious dumpling dough. Its secret is that it is prepared not with ordinary water, but with boiling water, which gives it excellent softness. And it rolls out without problems and does not tear, even if the layer is thin.

You will need:

• white flour, premium - 2 cups;
• vegetable oil - 3 tablespoons;
• boiling water - ¾ cup;
• salt - 1 teaspoon.

Cooking

1. Pour only boiled water into a large bowl and then oil.
2. Pour the flour into it and knead very quickly.
3. Go to modeling (you can not let it settle).

How to make dough for dumplings in this way? It is important to knead immediately and at a decent speed so that lumps do not appear. You can use a bread maker, a food processor with the appropriate attachment, or an immersion blender.

The exact proportions of dough and minced meat

If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat so that there is no surplus, proceed from the fact that 450 grams of meat filling are needed for 370 grams of dough. And one more thing: if you need to slightly reduce the consumption of dough, try cooking dumplings with a dumpling machine (this also speeds up the process).

Tip: to avoid the accumulation of "waste", as well as reduce the time of preparing the dish for cooking, form long "sausages" from the dough, cut them across into pieces and roll each into a cake.

Everyone has their own secrets on how to make dough for dumplings. Surely you have a "signature" recipe. However, in order to diversify your culinary masterpieces, you can adopt other methods - from traditional to extravagant. The choice is yours!

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

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

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

Soft dough for dumplings according to the classic recipe

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

Would need:

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

Cooking steps.

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

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

Custard base for dumplings

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

Grocery list:

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

Cooking method.

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

Required components:

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

Cooking technology.

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

Cooking on the basis of mineral water

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

Would need:

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

Procedure.

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

Elastic dumpling dough on water and egg

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

Compound:

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

Recipe step by step.

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

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

Option on boiling water with vegetable oil

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

Required Components:

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

Would need:

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

Procedure.

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

Tender - on sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. A delicate sour cream base can be used to make dumplings, chebureks, dumplings, or simply fry in a dry frying pan.

Required Ingredients:

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

Cooking sequence.

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

Tip: sour cream dough is very tender. Therefore, it is important to strictly observe the time of cooking dumplings: overcooked products can tear.

Grocery list:

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

Cooking process.

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

Original colored dough for dumplings

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

For the green test you will need:

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

Red base ingredients:

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

Products for yellow tint:

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

Cooking sequence.

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

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

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

Dumpling dough: what does it hide

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

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

Tricks of making dough for dumplings

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

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

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

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

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

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

Dough recipes for dumplings

Dough for dumplings based on milk:

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

Ingredients:

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

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

Classic dumpling recipe

Well, where without the classic recipe?

Ingredients:

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

Cooking method:

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

How to cook a classic dough for dumplings on water and eggs - a simple recipe later in this article.

Today there are a large number of recipes for making dough for dumplings - we offer a simple and standard recipe - a classic dough.

It turns out to be elastic, homogeneous, easily rolled out to the thinnest state and simply molded.

If you want to get a more tender and soft dough, add 2 tablespoons of butter to it.

Classic dough for dumplings - a recipe for eggs and water

Ingredients

• wheat flour 3 cups
• boiled water 1 cup
• eggs 2 pcs.

Cooking sequence

Cooking recipe:

1. Break the eggs into a separate bowl, add water, salt, mix with a whisk.
2. Pour in 3 tbsp. tablespoons of flour, mix so that no lumps remain.
3. Sift flour in the form of a slide. Make a small indentation in the middle. Pour in the egg mixture in a thin stream.
4. Knead the dough until a homogeneous elastic mass is obtained.
5. Dust a cutting board with flour, form the dough into a ball, cover with a dry towel and let rest for 20-30 minutes.
6. Then divide the dough into 2 parts, roll out each on a table sprinkled with flour, make a thin layer. Cut out mugs from this layer using a glass or glass. Roll out a new layer from the remaining scraps. Dumpling dough blanks are ready, they can already be used for their intended purpose.
7. You can make blanks differently: roll the kneaded dough into flagella, then cut them into small pieces the size of a walnut. Roll out each piece of dough separately with a rolling pin.
8. The dough can be wrapped in cling film and stored in the refrigerator for 1-2 days.

How to cook dumplings - video - recipe

Dumplings prepared for cooking are boiled in a wide saucepan, in small batches, in salted water.

Dumplings are lowered into boiling water, gently stirring with a slotted spoon, making a strong fire so that the water boils again, and then cook over low heat for 10 minutes.

Carefully remove ready-made and popped-up dumplings with a slotted spoon, be sure to drain the rest of the liquid, and season to taste.