Today we are preparing dumplings and I will show you how to cook choux pastry on dumplings. This is my aunt's recipe, and this dough can be used not only for dumplings, but also for dumplings. The dough according to this recipe is elastic, does not tear and does not stick to hands, dumplings are soft, tasty, juicy.
There are no eggs in the dough, but it is very plastic, does not stick, neither to the surface nor to the hands, it is well molded. My aunt cooks such a dough for dumplings and dumplings, I love her delicious dumplings and dumplings, a few years ago we asked Aunt Galya to tell how she prepares the dough for dumplings and dumplings, because only she makes such delicious dumplings and dumplings, and she shared the recipe, for several years now I have been making dough for dumplings the only way. Today I am sharing with you the recipe. choux pastry.
This recipe, slightly simplified, can be viewed in 1.18 minutes in the video from the photos, which is presented at the end of the article.
- 250 grams of boiling water
- 30 grams vegetable oil
- 1 teaspoon salt
- 400-500 grams of flour
Cooking:
I pour the flour into a bowl and make a well. We will also need refined sunflower oil, a teaspoon of salt, but not a mountain and a glass of boiling water.
I pour the salt into the flour and mix with the flour.
Now I pour in 30 grams of vegetable oil and stir again.
Now I pour flour on the table and spread the dough.
We need to knead the dough, the dough will be hot, but not scalding.
It will take about 10 minutes to knead the dough, the dough is ready when it does not stick to your hands.
Now you need to let the dough lie down a little, about 10 minutes, you need to cover the dough with a clean towel.
Cut out circles from dough.
I put a piece of minced meat in the middle of each circle. And I make dumplings.
Now dumplings are stuck from half of the dough.
Now we put water on the dumplings and you can cook, add a little salt to the water, throw the dumplings into the water after boiling, the dumplings boil quickly, keep their shape well. Good appetite.
In our country and in many other countries, people traditionally have dumplings, manti, poses, khinkali and other stuffed dough products. Food companies mass-produce these semi-finished products, they are sold in grocery stores frozen, ready for the final phase of cooking. Then we boil them, steam them, stew them, fry them less often and eat them with pleasure.
What dough are dumplings made from?Usually for dumplings and other similar products they prepare a simple unleavened dough from wheat flour and water.
In any case, it should be relatively stiff, but pliable and soft, holding its shape well and easily molded (the dough, however, should not be sticky). When frozen, dumplings and other products of this type should not crack, and when cooked, boil or open.
When we make dumplings at home, we, of course, strive to make both the filling and the dough from high-quality fresh products in the best possible way, at least take good flour for this. Some make dough from flour, water and eggs, sometimes milk is used instead of water, sometimes kefir or sour cream is added to the dough.
Are there any other options for the test for dumplings?A very interesting alternative dough recipe for dumplings is also known - unleavened choux pastry. This dough is elastic, tender, pleasant to work with, dumplings with it are very tasty.
Try to cook choux pastry dumplings for a change, your family and guests will be pleasantly surprised by the results - still, familiar dish in an unusual new form.
Recipe for a universal homemade choux pastry for delicious dumplings
Ingredients:
- whole wheat flour spelled or wholemeal - about 3 cups;
- chicken egg - 1-2 pcs.;
- table salt - 1 pinch;
- vegetable oil or natural melted butter - 2-5 tbsp. spoons;
- boiling water - about 250 ml.
Cooking
In a bowl, lightly beat eggs with salt with a fork. Gradually add the sifted flour and butter. Mix thoroughly with a fork and, continuing to mix intensively, pour a glass of boiling water in a thin stream. Knead the dough thoroughly (you can do this with a mixer with a special spiral dough nozzle). If necessary, add a little flour. We bring the dough to readiness with oiled hands. Mix thoroughly, but not for long. You can immediately roll out the dough into a thin layer, knock out dumplings with a punching mold or a glass and sculpt them.
vegetable or butter can be replaced with natural milk cream, melted animal fat: pork, chicken or goose. Instead of water, you can use medium-fat milk or a mixture of milk and water. It should be noted that milk and fats significantly increase the calorie content of the dough. To make the dough lighter, you can add to the flour cornstarch, but not more than 5 tbsp. spoons.
If you like, you can season the dough with a small amount of ground spices, for example, ready mix curry, it will give the dough an interesting color and spicy taste. Also, to increase the usefulness of the dish in the dough for 
dumplings, you can add a little tomato paste or fresh herb paste (spinach, arugula, dill, parsley, cilantro, etc.). To prepare green pasta, we, of course, need a blender or food processor.
Dumplings, dumplings, manti, khinkali and other similar choux pastry products are cooked in the same way as usual, maybe 1-2 minutes longer, be guided by your taste and practical experience.
Choux pastry (of course, in the version without additives) is suitable not only for making dumplings, dumplings and other similar products, but also for pasties and pies with various fillings.
Upon returning home with the street dank from the cold autumn rain, there is nothing more desirable than a portion of “ears” smoking fragrant steam. We offer to master the method of cooking the “correct” base, namely homemade choux pastry for dumplings and dumplings, which is usually made on water without eggs. In composition, it is almost the same as the usual one, but it turns out to be more tender and does not tear, and products from it are cooked faster than usual.
We will take only running products - those that are always in the bins. It is better to use the finest flour from wheat grains, because it is it that makes homemade choux pastry for dumplings and dumplings soft and at the same time quite elastic. Working with him is a real pleasure!
Choux pastry for dumplings: a universal recipe
Ingredients
- - 3 glasses + -
- - 1 PC. + -
- - 1 glass + -
- - 1 tbsp. + -
- — 2 pinches or to taste+ -
How to cook the best choux pastry for dumplings at home
Having mastered this recipe for choux pastry for dumplings and dumplings, which can rightfully claim to be the best, we will forever get rid of the difficulty of finding a suitable base option not only for these favorite dishes, but also for manti, chebureks and other goodies.
- We release the egg from the shell, add some salt and beat for a few minutes until slightly foamy.
- Gradually add flour and mix in. You need to do this non-stop to prevent lumps from forming.
- Flavor the mass with oil, and then pour boiling water into it. There is no need to worry that it will turn into a paste - this can be avoided if you add hot water without ceasing to interfere.
- To get a truly delicious custard dough for your favorite homemade "ears", you need to knead it with your hands, because only there you can feel when it becomes perfect.
If the mass is glued to the hands, then there is not enough flour. It should be added as little as possible so as not to spoil the product. It will be enough 1-2 tbsp.
- Before forming dumplings, you need to let the flour base “rest” for 20-30 minutes. cling film will keep it from drying out.
Choux pastry for dumplings according to this recipe turns out to be what you need - elastic and at the same time soft. It can be used even for dumplings, even for pasties, and dumplings from it are so tasty that you will definitely need an additive!
Traditional recipe for custard dough on water
V fast days many products from the table and refrigerator fall under the taboo. But even without eggs, you can cook excellent dumplings and other flour goodies. And the meat in them is easy to replace, for example, with fungi.
Ingredients
- Wheat flour - 3 full glasses.
- Sunflower seed oil - 1 tbsp.
- Fresh boiling water - 1.5 tbsp.
- Salt - 2/3 tsp
How to easily make custard dough for dumplings with your own hands
- We take the container deeper and sow flour there, and then add it.
- The next ingredient that we put in the common “cauldron” is oil. We add it to the salted flour.
- It is necessary to introduce freshly boiled water very carefully, pouring it in a thin stream. At this time, the main thing is not to stop mixing everything well. To get just such a custard dough for dumplings, as you want and not to miss any important little things, we offer a video recipe.
Before forming the final products, you need to allow the dumpling base to cool. It would be nice to knead it again on a floured board or countertop before that.
February 20, 2016 687
Depending on the geographical location, you can find radically different recipes and names for these delicious stuffed dough balls.
For example, in Italy they came up with the name "ravioli", the Czechs are happy to cook dumplings, complementing them fruit filling, and in China there are as many as two varieties of dumplings, called wontons and gyoza. Residents of Central Asia cook manti, and juicy meat khinkali are popular among Georgians.
Sometimes you can stumble upon semi-finished products of the same name in supermarkets, but their taste is far from the standard, since manufacturers rarely follow the recipe.
traditional recipe
In a simple classic recipe, the dough consists of flour, eggs and water, sometimes adding a small amount of salt. There are other varieties: custard, sour cream, kefir, egg.
If add baked milk, the dough becomes very tender, some still use buckwheat flour during cooking.
Obviously, the area for experiments is huge, although many believe that dumplings should be prepared exclusively according to the classic recipe. Below we will talk about custard dough for dumplings.
Regardless of which recipe you choose, it is always recommended to choose only the highest grade flour, its color should be snow-white. No less important is high content gluten, this secret will help you cook great dumplings the first time.
To prepare a reference custard dough for dumplings, you need to take the following ingredients:
- Flour - 500 g;
- 2 eggs;
- Water - 1 glass (200 g);
- Vegetable oil - 1 tablespoon;
- Salt - 1 teaspoon.
We offer for viewing a video recipe for making dumplings on custard dough:
Easy-to-make choux pastry with egg
The first rule for making custard dough for dumplings is the ideal ratio of flour and liquid, namely 10:4. Not everyone understands that the concept of "liquid" means not only water, eggs and other liquid components are also calculated according to this principle.
Therefore, for one kilogram of flour, you will need to take 400 grams of liquid - water, milk, eggs, kefir and other components, depending on the recipe. Based on this, to prepare a dough with an egg, you will need the following ingredients:
- 1 kg of flour;
- 3 eggs;
- 100 ml of water;
- 1 tsp vegetable oil;
- 2 tsp salt.
This recipe is best suited for dumplings frozen for future use, since the dough will not crack even with sudden changes in temperature.
So, first you need to mix water and oil, bring the liquid to a boil. Meanwhile, about half of the prepared flour is laid out on the work surface.
After the water boils, “brew” the flour with it.
Then pour one egg into the substance.
Wait for the dough to cool, then add two more eggs and the remaining flour.
You can roll out a little thicker than usual, after cooking the dough will become tender and soft.
It is best to twist small sausages from the dough, cut them into pieces and roll out each dumpling individually, then the losses will be minimal, and the consistency in each product will be the same.
Some initially knead the egg with salt, getting a consistency like an omelet, and only then add this mixture to the dough. The final version can be finely chopped, you get delicious homemade noodles.
A universal recipe for choux pastry suitable for dumplings and dumplings
To prepare a universal choux pastry, which is later suitable for dumplings and dumplings, you need to know some of the features of kneading it. First of all, remember that this recipe does not contain salt, the workpiece must be fresh.
As a rule, for dumplings it is not necessary to roll out the dough as thinly as for dumplings, but experienced chefs They say it's just a matter of taste. If you're used to putting more stuffing on, it's best to roll it out thicker, and vice versa.
The universal dough recipe contains the following components:
- Flour - 1 kg;
- Water or milk - 400 g;
- Egg - 1 pc.
As with most recipes, you will first need to spread out the flour on the board, making a small indentation in it.
The liquid (water or milk) is brought to a boil, after which it is added to the flour, the dough is brewed.
First, stir the contents with a fork, then finish this process manually. Usually 15-20 minutes is enough to achieve the perfect consistency.
An egg is an optional ingredient, but using it will help improve the taste.
Beat the egg into the hot liquid before brewing the dough, further steps are described above. Salt does not appear in this recipe, but some housewives add a pinch of sugar during kneading.
This addition will be especially appropriate for sweet dumplings with fruit filling, but it is also suitable for meat dumplings.
See the video recipe for the perfect choux pastry for dumplings and dumplings below:
How to make delicious dumplings at home
After you have prepared excellent choux pastry, it is time to proceed directly to the process of rolling it out and sculpting delicious dumplings. For this you can use simple recipe which is popular with housewives.
To prepare 80 dumplings, you will need to take the following ingredients:
- Pre-prepared dough - 800 g;
- Homemade minced meat - 700 g;
- Bow - 2 pcs.;
- Garlic - 4 cloves;
- Water (can be replaced with milk) - 150 g;
- Butter - 100 g;
- Salt, pepper and seasonings to taste.
Minced meat for dumplings is suitable for almost any, but the most delicious finished goods will be with a mixture of beef and pork in about equal proportions. Scroll it through a meat grinder, adding onion, garlic and seasonings in the process. Salt, pepper, pour some water or milk into the minced meat.
Then start sculpting. It will be most convenient to divide the dough into small sausages, which are then cut into pieces and each dumpling is rolled out separately.
Put the filling on the rolled balls, carefully blind all the edges. Cook dumplings in boiling water for no more than five minutes after they float to the top.
At this time, put a small piece of butter in another container, where the finished dumplings will subsequently be placed.
Before serving, you can decorate the dish with herbs or pour over the sauce.
Culinary experts often argue about dumpling sauce. Common options are mayonnaise, ketchup, or a mixture of both. Less commonly used sour cream or tartar. In khinkali, for example, sauce is traditionally not added, since they are already quite juicy.
Experienced chefs share other secrets of making dumplings. If you know about these nuances, you can save a lot of time, because it is better to learn from the mistakes of others.
Always choose well-sifted flour. Remember that the dough is kneaded in one direction around the circumference (as a rule, housewives knead it clockwise, but this is unprincipled).
After kneading, place a damp towel on top of the dough and wait about half an hour. Due to this, the gluten swells, which helps to increase elasticity, therefore, it will help in the further modeling of dumplings.
It is always recommended to mix the dough with your hands, this is the only way to achieve the perfect tender consistency. Many have come across ready-made dumplings, which most of all resemble rubber in taste and sensations - this is precisely due to machine kneading.
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No less important is the preparation of minced meat. The classic recipe for dumplings uses a mixture of pork, beef and lamb. Now, few adhere to this rule, using pork or even chicken meat during cooking.
To make the minced meat easier to mold and be juicy, a small amount of finely chopped or grated onion is added there. Sometimes chefs experiment by adding minced meat with mushrooms, shrimp or garlic to improve the taste.
Some chefs choose components that are quite strange at first glance. For example, two spoons are sometimes added to a classic recipe. orange juice, supposedly, this gives a special spicy aftertaste.
It is also added to fish and chopped meat for juiciness. Onion juice is also suitable for this purpose.
Remember that you need to cook with love and in a good mood, then even the most complex recipe will be possible for you.
Perhaps every person knows about custard cakes from childhood and loves them for their subtle and tender dough With pleasant taste. At the same time, no one thought that preparing custard dough on their own, spending less money and having great pleasure, is not difficult!
If many have at least heard about it, then that in addition to choux pastry cakes, you can cook many more wonderful dishes, — for example, dumplings and dumplings with different stuffing, not everyone knows.
Introduction to the test
Choux pastry got its unique name due to the method of preparation and kneading. Usually during cooking for dumplings or dumplings, cold water is included in the composition.
When preparing custard dough, it is used hot water sometimes brought to boiling point. It seems that the dough is "brewed" even before the end of cooking. After adding hot water to other ingredients, the dough is kneaded for a long time to achieve a better result.
Here are a few examples why choux pastry for dumplings and dumplings is better than usual:
- Choux pastry is softer than usual, it is easier to mold and takes the desired shape;
- Despite the softness, the dough is better held together and does not boil;
- The dough does not stick to the hands and the table, which facilitates the work several times and requires less flour.
Preparation for cooking
If you are already accustomed to cooking dumplings or with regular test, no need to be afraid of choux pastry. It is prepared in almost the same way as usual, but according to palatability surpasses it in many ways. Once you learn how to make choux pastry, you will not be able to go back to other types of dough!
For classic recipe custard dough needs the following ingredients:
- Water - 150 milliliters;
- wheat flour - 250 grams;
- sunflower oil - 2 tablespoons;
- salt - about 1 gram
Sometimes the choux pastry recipe also contains eggs. But the ingredients listed above are standard for everyone. flour products, and the recipe with them is always easy to execute.
- For further cooking, sift required amount flour in a deep bowl.
- Make a funnel in the center of the flour hill and pour in the vegetable oil.
- Gently mix the butter and flour with a kitchen utensil of your choice.
After that, move on to the next part of the preparation:
- Boil the required amount of water with a small pinch of salt.
- Pour boiling water into the already prepared recess in flour and butter and start kneading the dough.
Start stirring the mixture with a spoon, and then with your hands. This is necessary so as not to get burned. Usually kneading the dough does not take more than 20 minutes, during which time it has time to cool to a comfortable temperature.
vessel with ready dough wrap tightly with a towel and let steam for half an hour. This is necessary so that the dough becomes softer and more plastic.
After the dough has risen, you can begin the process of sculpting and adding the necessary filling to flour products.
Variations on a custard theme
Among the many custard dough, there are several more interesting and simple ways preparation of dough for dumplings and dumplings.
Method number 1 - egg.
This method differs from the main recipe only in that a few more eggs are added to the dough for a better result. Egg white is an excellent bonding material, thanks to which the dough keeps better and does not boil soft in hot water even after it's been in the fridge.
Method number 2 - dessert.
If you plan to fashion dumplings with sweet stuffing, then a small amount of vanillin or vanilla sugar can be added to the dough.
At the end of the article for helpful tips, which will help in the preparation of custard dough for both professional housewives and simple lovers of flour
When vegetable oil is added, the dough has a light golden hue.
It seems that the dough contains egg yolk among other ingredients, although in fact there is not a single egg.
Choux pastry is universal! From the resulting dough, you can sculpt not only dumplings and dumplings. Try to create manti, pasties, poses, dumplings home cooking.
If you have no filling left, and the empty dough is still on the table, try the following simple recipe: you need to roll out the dough in a thin layer and sprinkle it liberally with herbs and spices to your taste. After that, roll the dough into an elastic tube and cut into small pieces.
These test fantasies can be stored in the refrigerator and used both as appetizers and as dumpling fillings in soup. And you can cook it together with full dumplings and dumplings.
Don't be afraid to experiment with choux pastry! Each time you will get better and better, and your household will only be happy delicious dumplings and dumplings. Bon Appetit!
