How to make the perfect dough for dumplings: 5 original recipes that everyone will like, secrets of cooking

It would seem that it is complicated - we wrap a delicious filling in the dough and get home dumplings. But not everything depends on the minced meat, you need to be able to correctly knead the dough for dumplings.

Regardless of the combination of the components, the dough for dumplings should be supple and moderately cool. The main ingredient can be both water and a dairy product. We offer to use our selection of recipes and prepare the best dough for dumplings.

Secrets of preparing dough for dumplings

• AT dough for dumplings for freezing You need to add vegetable oil. Plastic mass under the influence of low temperature will not crack.
• Sour -milk dough for dumplings It differs from the classic, additional strength in the process of cooking and frost.
• If you add a little sugar to the workpiece, then the dough will turn out more elastic. At the same time, a sweet taste will be absent.
• Well -mixed dough for dumplings It has a homogeneous structure - without excess moisture, dry flour and lumps.
• Without adding salt, the dough will stick and break.
• Dough for dumplings on water with eggs It will be better to be measured if the amount of liquid is equal to the egg mass.
• There is a dough left from dumplings - pull out the dumbbells of an arbitrary shape for the first dish, fry brushwood in lean oil or freeze until the next time.
• Subtle dough for dumplings It will not spread to the end of cooking, if the correct number of products is involved.

Dough for dumplings: the recipe is classic, juicy and tasty

The combination of these components allows you to prepare a thin dough for dumplings with a plastic and smooth structure. The number of ingredients is designed for a hundred dumplings.

List of components:

• 600 g of flour
• 1 cup of water (250-300 ml)
• 1 chicken egg
• 2 tbsp. l. Lenten oils
• half of the pp. Salt

How to cook dough for dumplings on the water:

1. Saturate the flour in air, form a slide.
2. Make in the central site the holeinto which pour salt and break the egg.
3. Gradually mix the egg with flour. Portionably add water with vegetable fat and continue to form the dough.
4. We gradually pull the flour from the edges of the flour embankment in the middle, manually kneading the dough.
5. The workpiece for dumplings should come out a quarter of an hour. Then we get it soft dough for dumplings.

Custard dough for dumplings on boiling water elastic and tasty

It is better to use a bread maker to knead the dough on dumplings. Be sure to follow the proportions, so you can exclude unwanted lumps in the test.

List of components:

• 3 glasses of flour
• 200 ml of boiling water
• 2 tbsp. l. vegetable fat
• half of the pp. Salt

Phased preparation:

1. Dry ingredients and pour vegetable fat into the combine bowl. Choose the dough mixing mode.
2. At the second stage, pour boiling water, increase the speed and continue to knead.
3. We transfer the dough to the work surface and we form a homogeneous mass.
4. We send the workpiece to the package from cellophane And let us rest. Custard dough for dumplings will become softly and more supple during modeling.

Culinary advice:The dough is best used when cooking .

Dough for dumplings with an egg is delicious, tender step -by -step

• 400 g of flour
• 2 eggs
• 150 ml of water
• 1 tsp. Salt without a hill

How to cook dough for homemade dumplings with eggs:

1. King 2 chicken yolks and one protein into the total mass. Mix with water and salt.
2. The remaining protein separately beat into foam.
3. Sift flour, form a recess inside. Gradually add water with eggs and egg protein. Make the dough for dumplings.

   

4. Finished dough for dumplings covered by a towel And rests before use for 20 minutes.

Culinary advice:Instead of ordinary water, as an experiment, use gas water. Mineral water dumplings He keeps the form, does not break up when modeling and in water.

Elastic dough for kefir dumplings

Kefir with any percentage of fat content is suitable. Take it out of the refrigerator in advance. Thanks to the sour -milk component with a flour workpiece, it is very comfortable to work.

• 350 g of flour
• 200 ml of kefir
• a pinch of salt

Phased preparation:

1. Sun the kefir with a pinch of salt.
2. Pour 1 cup of flour into the dishes with a recess and pour kefir. Mix.
3. We move the workpiece to a solid surface and knead the dough, while the mass begins to separate at hand.
4. Leaves the dough for pelmen on kefir to relax before modeling.

Culinary advice: Kefir enhances the properties of gluten in flour, giving the workpiece additional strength. Therefore, the dough on kefir is especially relevant for hostesses, whose dumplings are often boiled during cooking.

Siberian dough dough at home: Ancient recipe

Milk for dumplings should be diluted with water. In this case, the workpiece will be softer and more tender.

List of components:

• 600 g of flour
• 100 ml of milk and water
• 1 egg
• 1 tsp. vegetable fat
• salt

Milk dough dough recipe:

1. We sift the flour ingredient on the countertop.
2. Mix in comfortable bowl water and milk. Salt and stir until salt grains dissolve.
3. In the center of the prepared flour we push the hole, break the egg there and pour liquid ingredients.
4. We knead the elastic dough. Lubricate it with oil and knead it again.
5. The dough for dumplings in milk should be soft and easy to take the desired shape.
6. Before modeling Siberian dough dough It should rest for half an hour.

From our culinary articles you will learn how to cook:

• Cookies with jam
• Salads
• Custard
• Sands with sprats
• Hot and cold sandwiches

Video: perfect dough on dumplings