It does not take long to knead the dough for dumplings, the main thing is that it turns out to be elastic and uniform, does not tear and sticks well along the edges of the dumplings. In such a test, the main thing is not taste, but resistance to boiling in boiling water. After all, everyone loves veriki not for the dough, but for the filling)) So, the best recipe dumpling dough - one that offers a firm yet non-rubber dough.
The five most commonly used ingredients in dumpling dough recipes are:
Lean option is the best choice
Exactly lean dough for dumplings is considered the most successful. It is prepared from a minimum set of products, quickly kneaded, stored in the refrigerator for a long time and does not distract from the delicious filling. Products for him:
- Wheat flour
- vegetable oil
The kneaded dough is rolled into a ball and sent to the refrigerator for an hour, after which it becomes easier to work with. It rolls thinly and does not tear. Be sure to use premium flour - dumplings will not turn black after cooking. Long kneading is not required, because the dumplings do not need to rise in the oven. To make the dough stick together well, you can moisten it with water when sculpting. Dip the dumplings into the water one at a time, otherwise they will stick to each other.
I was going to cook the dough for dumplings - a recipe with a photo step by step from 1000.menu will help you.
The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.
It is best to introduce the flour in parts, stirring with a spoon after each addition (you may need a little less or more than the amount of flour indicated in the recipe). When the dough thickens, knead it well with your hands: it will take about 7 minutes. The finished dough should not stick to your hands. If this does not work, add more flour and continue kneading.
Leave ready dough for half an hour at room temperature, covered with cling film or a towel.
Dough on the water is great for dumplings with salty filling. And the dough in milk or kefir is better to use for making sweet dumplings. You can also add sugar to it if you wish.
1. Dough on the water
Ingredients
- 200 ml of ice water;
- 1 egg;
- ½ teaspoon salt;
- 400 g flour.
Cooking
Mix water and salt to uniform consistency. Add the sifted flour and knead the dough.
2. Kefir dough
Ingredients
- 200 ml of kefir;
- 1 egg;
- ½ teaspoon salt;
- 400 g flour.
Cooking
Add egg and salt to kefir and beat until smooth. Then add the sifted flour and knead the dough.
3. Milk dough
Ingredients
- 2 eggs;
- ½ teaspoon salt;
- 200 ml of slightly warm milk;
- 1 tablespoon of vegetable oil;
- 400 g flour.
Cooking
Whisk eggs and salt. Pour in milk and butter and mix well. Add flour and knead the dough.
4. Choux pastry without eggs
Ingredients
- 400 g flour;
- ½ teaspoon salt;
- 50 ml of vegetable oil;
- 250 ml of boiling water.
Cooking
Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.
How to make stuffing for dumplings
Unlike, which are most often made with meat, dumplings can be stuffed with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some of the most common recipes delicious toppings for dumplings.
Ingredients
- 500 g potatoes;
- salt - to taste;
- 1 onion;
- a little vegetable oil;
- 50 g butter;
- greenery is optional.
Cooking
Peel potatoes and boil in salted water. Chop the onion and fry in vegetable oil. Drain potatoes, add butter and puree. Add onion and pepper, mix well and cool slightly. You can add chopped greens to the potatoes, such as dill or green onions.
Ingredients
- 500 g mushrooms;
- 1 onion;
- salt - to taste;
Cooking
Take any mushrooms of your choice. Grind them in a blender or finely chop by hand. Fry the chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.
You can make potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of about 1: 2.
Sweet filling ingredients
- 500 g of cottage cheese;
- sugar - to taste;
- a pinch of vanilla.
Ingredients for savory filling
- 500 g of cottage cheese;
- 1 bunch of any greens;
- salt - to taste.
Cooking
For a sweet filling, mix sugar and vanilla. For salty - cottage cheese, finely chopped greens and salt.
4. Vareniki with berries
Ingredients
- 400 g of any berries;
- 1-2 tablespoons of starch;
- sugar - to taste.
Cooking
Both fresh and frozen berries will do. Lay the latter in a colander to drain excess liquid. Some berries, such as cherries, are still quite moist after defrosting. To thicken the future filling, add starch to the berries and mix. Arrange a few whole berries on the prepared dough pieces and sprinkle with about ⅓ teaspoon of sugar.
By the way, from the juice that has drained from frozen berries, you can make delicious sauce to dumplings. To do this, mix the juice with sugar and boil over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens. Then mix it with sour cream or natural yogurt. Choose the amount of ingredients to taste.
Ingredients
- 400 g hard cheese.
Cooking
You just need to rub it on coarse grater. Any will do. But keep in mind that your choice will affect future dumplings. If you want a bright, rich taste of the filling, then choose the appropriate cheese - more aromatic and salty.
By the way, grated cheese You can also add it to the potato filling. The proportion of mashed potatoes and cheese is approximately 1: 3.
Ingredients
- 1 onion;
- 1 carrot;
- a little vegetable oil;
- 300 g cabbage;
- 100 ml of water;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Chop the onion, grate the carrots and fry them in oil until golden brown. Then add chopped and fry a little. Pour in the water and simmer the cabbage until it softens. Salt and pepper the filling. Cool down a bit.
Braised cabbage can be mixed with mashed potatoes, fried meat or mushrooms in a ratio of approximately 1: 1. Instead of fresh, you can take sauerkraut, which must first be squeezed well.
Ingredients
- 1 onion;
- a few tablespoons of vegetable oil;
- 500 g of any minced meat;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Chop the onion and fry in hot oil until golden brown. Add minced meat and spices to it and continue to fry, stirring occasionally, until the meat is ready. This will take approximately 15-20 minutes.
How to make dumplings
Sprinkle the table with flour and roll out the dough into an even thin layer. Using a glass or other tool, cut out circles. Remember the remaining dough with your hands, roll it out again and make more blanks.
Place the filling in the center of each circle. Its quantity depends on the size of the blanks. If there is too little filling, then you will eat one dough. And if there is too much, then during cooking the dumplings can fall apart.
Then fold the stuffing in half and seal the edges tightly. Make sure the filling doesn't overflow the dough.
You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, gradually pinch the edge of the dough.
How to cook dumplings
Cooking is best divided into several stages. If you cook a lot of dumplings at once, they can stick together.
Place dumplings in boiling salted water and reduce heat to medium. It is imperative to salt the water, even if you have sweet filling. The salt will keep the dumplings from sticking together. You can also add a little vegetable oil to the water for this.
Gently stir the dumplings and wait until they float to the top. It takes only a few minutes. Then cook them for another 2-5 minutes, depending on the thickness of the dough. Stir the dumplings occasionally while cooking.
How else can you cook dumplings
Vareniki in a multicooker
For a couple
Grease a steamer container with vegetable oil or butter. Put the dumplings there in one layer so that they do not touch each other. Pour two cups of water into the multicooker bowl and place the container. Close the lid and steam for 15 minutes.
In water
Fill the multicooker bowl hot water approximately to the middle and salt. Dip the dumplings in water, close the lid and cook for 3-5 minutes in the "Steam" mode.
Steamed dumplings using a saucepan
Boil water in a saucepan. Grease the steamer attachment with oil and place it on the pot. She must not touch the water. Lay the dumplings on top in a single layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.
If you do not have a special steamer nozzle, you can use ordinary gauze. Fill the pot with water about a third. Pull cheesecloth firmly over the top of the pot. Bring the water to a boil, put the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.
Vareniki in the microwave
Lay the dumplings in a single layer in a deep container for. Pour in hot water, but do not completely cover the dumplings with it. Add some salt to the water.
Close the dumplings with a lid or plate. Place in the microwave for a minute at full power. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the switched off microwave for another 5 minutes, and then drain the water from them.
Vareniki in a pan
This method is more suitable for making dumplings with salty filling. But if you still want to fry sweet dumplings, then use not vegetable oil, but butter.
Heat some oil in a frying pan and spread the dumplings in a single layer. Fry over medium heat until golden brown a few minutes on each side.
Fried dumplings resemble pies. If you just want to brown them slightly, you can fry boiled dumplings.
Bonus: how to make lazy dumplings
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When preparing lazy dumplings, the filling is not wrapped in dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. In fact, that's how it got its name. We offer you two recipes for these unusual, but very delicious dumplings.
1. Lazy dumplings with cottage cheese
The classic recipe involves the use of cottage cheese.
Ingredients
- 500 g of cottage cheese;
- 3 egg yolks;
- 40 g butter;
- 2-3 tablespoons of sugar;
- salt - to taste;
- 100 g flour.
Cooking
If you have granular cottage cheese, then for a start it is better to grind it through a sieve. This will make the dumplings more tender.
Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll a sausage out of it, press it a little on top with your hands and cut into small rhombuses.
Pour the pieces of dough into the boiling salted water, stirring occasionally. When they float to the top, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.
2. Lazy dumplings with potatoes
And this recipe is especially good when you have leftovers and want to cook something interesting. However, you can also make puree especially for dumplings.
Ingredients
- 700 g potatoes;
- salt - to taste;
- 1 onion;
- a little vegetable oil;
- 50 g butter;
- 2 eggs;
- ground black pepper - to taste;
- 100 g flour.
Cooking
Peel potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.
Drain the potatoes, add the oil and mash into a puree. When it cools down, add eggs and pepper and mix well. Add flour and knead homogeneous dough. You may need a little more flour.
Roll the dough into a sausage and cut into small pieces. Drop them into boiling salted water. When they float to the top, cook for another 2-3 minutes. Sprinkle with fried onions before serving.
Dumplings, very common in our time, are made with the most various fillings- mushrooms, potatoes, cottage cheese, cheese, onions; sweet dumplings with cherries are also popular. To cook them at home, you need to prepare the filling and make the dough for dumplings. good dough is perhaps the main component of the recipe. It depends on him whether the dumplings will be fine, beautiful and appetizing. Today we will get acquainted with several proven recipes.
regular dough
We will need: 3 cups of sifted flour, a glass of water, a tablespoon of sunflower oil, half a teaspoon of salt. You can mix the ingredients right on the table or use a bowl or saucepan for this. We measure the flour with the help of a faceted glass, pour it in a slide, salt, make a small depression on top. Pour vegetable oil, water into it and knead. The dough for dumplings should be well kneaded: it should not stick to the table and hands. We collect it in a ball, lightly sprinkle with vegetable oil for softness, cover with polyethylene and send it to a warm place for about 25-30 minutes for proofing. Next, divide into pieces and form dumplings in any convenient way.
milk dough
In this recipe, instead of milk, you can take kefir or diluted sour cream, you can also mix this dough for dumplings in a bread machine. Let's take:
- a glass of milk or kefir;
- 2 cups of flour;
- egg;
- 30 g of vegetable oil;
- 8-10 g of salt;
- 2 tablespoons of sugar.
If you are mixing the ingredients in a bread maker (using the special mode), be sure to place the liquid ingredients in the kneading container first, and carefully pour the flour on top. If you are preparing the dough for dumplings with your hands, you should put 2/3 of the volume of the sifted flour into a bowl or basin, gradually pour in the liquid and mix well. We spread the dough on the table, knead well, adding flour if necessary. Next, let the dough rest for 20-30 minutes, covering with a napkin or film.
Choux pastry
Another great recipe. It does not contain eggs, so it can be used during fasting. Ingredients:
- 400 g flour;
- glass of water;
- half a teaspoon of salt;
- 50 g sunflower oil.
Cooking
Bring the water to a boil, add salt, butter and half the flour. We interfere until the lumps disappear, the dough for dumplings should become smooth and uniform. Next, knead with your hands, gradually adding the remaining flour, until we get a cool soft dough. By consistency, it should turn out similar to plasticine, and it should not stick to the table. If you added too much flour, put the dough in a bag for 30 minutes - it will become softer.
soda dough
Finally, consider how to make dough for dumplings using sparkling water instead of ordinary water. We will need:
- a glass of sparkling water;
- 4 cups flour;
- egg;
- 20 g of vegetable oil;
- half a teaspoon of salt and sugar.
Cooking
Beat the egg with salt and sugar, add oil and sparkling water, to last turn pour out the flour. You may need a little less than 4 cups of flour. Knead soft and elastic dough until it stops sticking to the table.
Conclusion
These recipes can also be used to make dumplings, pasties, homemade brushwood can be fried from dough.
The recipes that we will consider are great for dumplings with various fillings- both vegetable and sweet. And also finished product can be frozen, after which it will not lose its qualities. Unless you have to add a little flour for reuse, as the dough will be slightly sticky when defrosted.
To begin with, it is worth remembering two principles: do not leave the product “open” for too long (dries rather quickly) and do not overdo it with the filling when sculpting (the dough stretches well and can break through during cooking). However, if you use very cold water both can be avoided.
Eggs - use or not
Immediately make a reservation that for these recipes you can use water room temperature or even a little warm. The quality of the product will not deteriorate from this. As for flour, it is better to take the highest grade, wheat.
Option 1
This cooking method is with eggs.
You will need:
- flour - 2 cups;
- water - 3/4 cup;
- egg - 1 piece;
- salt - a pinch.
Cooking
- Sift flour onto a work surface.
- Enter water heated to 30-35 ° C, then the egg and salt.
- Knead the dough of a homogeneous consistency, roll it into a ball.
- Cover the ball with a damp towel and wait 40 minutes to ripen.
Option 2
This cooking method is egg-free.
You will need:
- flour - 320 grams;
- water - 150 milliliters;
- salt - 0.5 teaspoon.
Cooking
- Gently sift flour into a large deep bowl, add salt.
- Start kneading by gradually adding water.
- Knead a "smooth" dough, form a ball.
- Let stand under a damp cloth for 30-40 minutes.
Universal method with buckwheat flour
If you are not depressing that your future products will turn out to be a darkish color, decide to experiment. You won't regret it: buckwheat flour, added to the usual white, gives a special taste. This universal recipe test for dumplings on the water.
You will need:
- wheat flour - 2 cups;
- buckwheat flour - 0.5 cups;
- water (very cold) - 200 milliliters;
- salt - 0.5 teaspoon.
Cooking
- Dissolve the salt in the water from the refrigerator.
- Sift the flour with a pea, start kneading, pouring in water a little bit.
- Knead the dough until smooth and free from your hands.
For sweet toppings
This method is very well suited if you are planning berries (for example, cherries) or cottage cheese as a filling. Try it: the dough turns out to be pliable, withstands the filling well, does not “limp” and does not tear.
You will need:
- flour - 1 cup;
- potato starch - 3-4 tablespoons;
- ice water - the amount depending on the quality of the flour;
- salt - to taste.
Cooking
- Carefully sift the flour in the form of a slide on the work surface, make a hole in the slide.
- Mix starch and 3 tablespoons of water, pour into the recess, salt.
- Start kneading, striving for the mass to be “cool”, adding water a little at a time.
- Roll out the layer (should be easy enough) - a layer of 3 mm thick is suitable for sweet filling.
What is the secret of mineral water
If you have already heard that someone uses not plain water, and mineral water, but they themselves preferred the usual way - it's time to try something new, and here's why. Mineral water dumpling dough is the best recipe if your basic requirements for it are:
- to remain smooth and elastic;
- so that it does not stick and does not “dust”;
- to be obedient in work;
- to be delicious.
What kind of dumplings mineral water turn out best? Indeed, the taste of the final product varies depending on the mineral composition of the liquid. Mistresses agree that any mineral water can be used, most importantly - unsalted.
You will need:
- flour - 4 cups (or less);
- sparkling mineral water - 1 glass;
- egg - 1 piece;
- salt and sugar - 0.5 teaspoon each;
- vegetable oil - 4 tablespoons.
Cooking
- Combine all the ingredients in a deep bowl in random order, leaving only flour aside.
- Add flour little by little and knead the dough on mineral water for dumplings - first with a whisk, then when a denser consistency is reached - with your hands, for about 4-5 minutes.
- Cover the ball with a towel, leave to rest in the refrigerator for 20-30 minutes.
When kneading, you can notice that the dough is soft, does not stick to your hands, but its surface is not too smooth. This is a normal effect when you make dumpling dough with sparkling water. After the mass rests in the refrigerator, it will become smooth and even shiny. So you did everything right.
If you'd like to save some energy or get straight to the filling, for example, the same ingredients that are described for manual preparation can be used for kneading in a bread machine.
Cooking
- According to the instructions for your device, pour all liquid components into the container.
- Pour 3.5 cups of sifted flour, salt, add sugar.
- Select the kneading option - it usually takes 1.5 hours for a bread maker to create a dense, uniform consistency.
- Wrap the dough in cling film and place in the refrigerator to chill.
By the way: the recipe is considered universal. This means that the dough for dumplings on mineral water is perfect for dumplings, and for manti, and quite - for chebureks.
It doesn't matter if you are a frugal hostess or just like to explore new ways of cooking - the quality of the dough will please you. The recipe for dumplings on the water, on the one hand, involves a minimum of ingredients, on the other hand, it is not always as simple as it might seem. Practice decides everything - and perhaps one of the options described will become your “crown number”.
Vareniki - very tasty and hearty meal which is loved by everyone from young to old. Dumplings with potatoes, cabbage, liver and mushrooms are served as a second course, and sweet tasty dumplings with apples, poppy seeds, cherries, cottage cheese and plums are eaten for dessert. Sauces and gravies are served with dumplings. They are eaten with sour cream, melted bacon, fried onions, melted butter, as well as honey and sugar syrup. Probably every family has its own signature recipe for delicious dumplings. And we have collected for you the most popular ways of preparing this favorite dish of all to inspire you to new experiments.
Dough for dumplings
Everyone knows how to make a simple dough for dumplings. There is nothing difficult in this. You just need to mix water, eggs and flour. But how to make the dough soft and elastic so that it does not swell during cooking, so that the dumplings stick well and do not stick out? To do this, you need to know a few secrets.
- Dough for dumplings on the water
Dough for dumplings with potatoes and other salty fillings can be made on water (or milk) with the addition of eggs and flour. For 1 cup of water, 4 cups of flour and 1 egg are used. To make the dough more elastic, you can add a few tablespoons of vegetable oil to it. And for better taste you can pour not only salt into it, but also a little sugar. The dough must be well kneaded. In order to make it easier to sculpt dumplings, you need to let the dough stand for about half an hour. During this time, flour with water forms gluten, which will make the dough more pliable. Then you need to put the dough on the table and roll out a thin layer. Circles for dumplings can be cut with a glass or a glass, depending on the size you need. Often, modern housewives like to make dumplings small and neat.
Some women prefer to do choux pastry for dumplings. There is nothing complicated in its preparation. The ingredients are the same as for the water test. Only water you bring to a boil and pour into the flour with butter. We beat the egg in a separate bowl so that it does not curdle from boiling water. When the dough has cooled down a bit, add the egg to it and mix thoroughly.
- Lenten dough for dumplings
During you can treat yourself to something like dumplings with cabbage or potatoes. To prepare them, you will have to remove the egg and butter from the dough. And in order for it to turn out elastic, just salt the water well and cool it in the refrigerator. To knead the dough, form a hill of flour, and start adding salt water to a small depression. The dough should be smooth and not very tough. cover it cling film and let it sit for about half an hour. Then you can roll out and start sculpting. You can use this dough for dumplings and dumplings with liver. It will turn out very thin and a little dry, which will be quite appropriate for a juicy filling.
- Dough for dumplings on kefir
Many experienced housewives they like to add kefir or sour cream to the dough for dumplings with cottage cheese and other sweet fillings. These fatty ingredients make the dough softer and more tender. As a result, juicy dumplings just melt in your mouth. To prepare such a dough, you need to take: kefir, flour and an egg. For a glass of kefir there are 2 glasses of flour and 1 egg. There is no special mix here. Just mix all the ingredients and knead the dough well. Salt can be pre-dissolved in kefir.
To do delicious dough for dumplings, you can mix different recipes. For example, you can take water and kefir at the same time. You can either cool them down or heat them up. Depending on this, you will get either custard or plain dough. You can also add different dumplings to dumplings - olive, sunflower, walnut or linseed.
Stuffing for dumplings
The most popular filling for dumplings in Russia is sauerkraut or cabbage fried with onions, as well as potatoes. Although if you are tired of traditional recipes, You can easily make dumplings with meat and champignons, chicken liver, onions and herbs, with beans and porcini mushrooms, with chicken and cheese, as well as sweet dumplings with various fruits. When choosing a filling for dumplings, you need to take not too juicy products that will not flow during the cooking process. Otherwise, your dumplings will simply fall apart.
For example, the filling for cottage cheese dumplings is not very convenient in this regard. If you could not buy dry cottage cheese, we recommend that you boil it in boiling water (2-3 minutes), then squeeze it well and mix with the yolk. The filling for dumplings with potatoes is made without adding milk. The potatoes are well kneaded with an egg and fried onions with butter are added to it. The stuffing for dumplings with cabbage should settle in a sieve so that sauerkraut all the brine came out. Then the cabbage is fried with onions. If you want to put cherries or other juicy berries in dumplings, mix them with sugar and let stand for several hours. When the juice drains completely, squeeze the berries and boldly put them in dumplings. Roll out the dough into a layer 1.5-3 mm thick. How juicier stuffing, the thicker the layer. And always try to close the edges well so that the dumplings do not fall apart in boiling water.
Delicious lazy dumplings
"Lazy" dumplings are called because they cook much faster than usual. Two parts of cottage cheese are added with one part of flour. To prevent the dough from falling apart, an egg is placed in it. Lazy dumplings do not roll out traditional way. Sausages are formed from the dough, which are cut into pieces 3 cm long. They are boiled in salted water and served with sour cream. Some housewives put dumplings in a saucepan and add a piece of butter there. Such delicious lazy dumplings do not stick together and become more tender. Good appetite!
