How to knead dumpling dough with your hands classic. Delicious homemade dumplings

The simplest is the recipe for dumplings on water. To prepare the dish, you need to knead the usual noodle dough. There are several conditions that are important to observe when working with it.

5 secrets of tasty and elastic dough on water

1. Top grade. When preparing dumplings, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening up during cooking. In addition, good flour will provide dumplings with a snow-white color.
2. Sift the flour. Do not be lazy to do this before kneading the dough. It's a matter of a couple of minutes, and as a result, the flour will be filled with air, and the dish will turn out to be more delicate in taste.
3. Watch the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 ° C. This will allow the flour to disperse faster.
4. Kneading. It is important to squeeze out the dough for dumplings with high quality, it should take at least 10 minutes. A well-kneaded mass is faster, easier to roll out and perfectly molded.
5. Let rest and mature. A very important point that many people miss. Give time for the gluten contained in the flour to combine well with the liquid. Let the dough after kneading stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolling, it will make an excellent thin layer.

The classic recipe for dumplings on the water

without eggs

Dumpling dough is always fresh. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings on the water should not turn out to be too sticky, it is important to observe the proportions. Here it is prepared without eggs. Sometimes a dough with ice water is used. It turns out no less delicious.

You will need:

• flour - 500 g;
• water - 200 ml;
• salt - half a teaspoon.

Cooking

1. Sift the flour beforehand and form a slide out of it in a saucepan.
2. Make sure the water is not cold. Dissolve the salt in it.
3. Pour the water into the flour and start kneading the dough. First work with a fork, then with your hands.
4. Mix the mass well and leave to stand, previously covered with a napkin moistened with water or film.
5. After half an hour, you can start rolling.

Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it's time to roll out.

with eggs

This delicate egg dough for dumplings on the water gets its special texture due to the increased content of eggs. In addition, one of the proteins is additionally whipped. This composition allows you to quickly get a very plastic and soft mass as in the photo.

You will need:

• flour - 500 g;
• egg - 2 pcs.;
• salt - 1 tsp;
• water - half a glass.

Cooking

1. Mix one whole egg and the yolk from the second with water and salt.
2. Whisk the white of the second egg with a fork.
3. Pour water with an egg into a flour hill with a hole in the middle.
4. Carefully fold the beaten egg white into the batter.
5. Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mass stand for about 20 minutes. Then you can start rolling out.

original recipes

With buckwheat flour

What flour is best for dumplings? Dumplings are usually not made entirely from buckwheat flour; there is not enough gluten in it. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to ready-made dumplings.

You will need:

• wheat flour - one and a half glasses;
• buckwheat flour - half a glass;
• egg - 2 pcs.;
• water - half a glass;
• salt - half a teaspoon.

Cooking

1. Mix the flour of both types and pour into a large container.
2. Make a well in the flour and add the eggs there.
3. Salt dissolve in water.
4. Pour water in parts, you may need a little less. It depends on the flour.
5. Knead a sufficiently tight dough and leave it covered to rest in a warm place.
6. After half an hour, you can sculpt dumplings.

Delicious dough for dumplings on the water with the addition of buckwheat flour is also well suited for dumplings.

On melted butter

This recipe cannot be called classic, but the addition of oil allows you to get a very plastic product. It will be very easy to roll out and cut circles, it is pleasant to work with such a mass.

You will need:

• wheat flour - 700 g;
• egg - 2 pcs.;
• warm water - one and a half glasses;
• salt - 1 tsp;
• melted butter - 1 tbsp. l.

Cooking

1. Combine salt, eggs and butter with water.
2. Sift the flour and pour it into any suitable container.
3. Pour a mixture of water, eggs and butter into the well in the center, kneading the dough. You need to mix slowly.
4. Do not use the mixture right away, let it stand for about an hour. Only then start rolling.

With sunflower oil

Vegetable oil in the composition affects elasticity. With it, when rolling out, the dough will not tear, and the finished dumplings will not fall apart and will not crack when frozen.

You will need:

• flour - 3 cups;
• egg - 1 pc.;
• warm water - 1 glass;
• salt - half a teaspoon;
• vegetable oil - 2 tsp

Cooking

1. Pour the flour into a pile with a hole in the middle.
2. Pour oil, water with salt there and beat in the egg.
3. Knead the dough and put it in heat for half an hour. When the mass is ripe, proceed to cutting.

With butter and egg in a bread maker

It is very convenient to knead the dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.

The dough for dumplings on the water with eggs and the addition of oil turns out to be moderately dense, rolls out easily and thinly. And the edges of the dumplings stick well and do not open. It is best to follow a clear recipe.

You will need:

• egg - 1 pc.;
• water - 200 ml;
• flour - 3 cups;
• salt - a pinch;
• vegetable oil - 1 tbsp. l.

Cooking

1. Immerse food in the bread machine according to the instructions. Usually, the liquid is poured first. In our case, these are water, egg and oil.
2. Next, add flour.
3. Select the "Dough" function and start the program.
4. The output of this amount will be 700 g of dough.

An important detail. From 500-600 g of flour, with sufficiently thin rolling, approximately 120 dumplings come out. If you are making dumplings or don't roll them too thin, use the number 100 as your guide.

Choose the option to your taste and delight your home with hot appetizing dumplings for dinner or lunch.

Most housewives know how to make dumplings. Which is easier: knead the dough, roll the meat through a meat grinder, stick it, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare. How to make your dumplings not look like they were bought in a supermarket? Do you want that long standing at the kitchen table and stove is not wasted? If you follow our advice, you will make such dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most real and most delicious in the world.

The best dish - from homemade dough

Most often, we buy dumplings in stores ready-made. But how can they compare with the store?! Homemade minced meat and dough is always unique. For the filling, you can take the meat of different animals, pick up spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that the figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks make dough gray, inelastic and poorly molded?

Required products

How to make delicious dough for a very simple.

Ingredients:

6 glasses of premium wheat flour;

1.5 glasses of water;

1 teaspoon of salt.

It's very rare to find the correct sequence in cookbooks or cooking websites on how to make a delicious stretchy dumpling dough. It's not that chefs or technologists are trying to hide the main secret. They just emphasize the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.

Flour selection

To make the most delicious dough for dumplings, you first need to purchase good flour. Best of all, wallpaper, from durum wheat, of the highest quality. This flour contains a lot of gluten. Products from it do not sag when cooked. The dough does not darken. By the way, you can determine which flour you got by the color of the resulting dough. If it remains as white as the flour was, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. From the flour of this variety, you can not be afraid to gain extra pounds.

Oxygen saturation

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? It is necessary to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Do not be too lazy to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather conditional question. It all depends on the quality of the product and the content of gluten in it. Accordingly, the amount of salt and water is always different.

To salt or not to salt?

Do not get attached to the exact numbers dictated by the recipe for a delicious dumpling dough found in a cookbook. Better take our advice. It is as follows. Salt not the flour and not the finished dough, but the water with which you will dilute the flour. Pour one and a half cups of boiled liquid into the container and salt to taste. Should be a little salty. Some cooks don’t add anything to their delicious dumpling dough at all. To make the dish successful, they salt the water in which they cook ready-made dumplings. It makes sense. If you throw dough products into salty boiling water, they will not stick together and fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.

Dough elasticity

The most delicious dough for dumplings is obtained if it is beaten off, that is, lifted and thrown on the table several times. If you use this technique, then the dough will even acquire good elasticity, although it will be an unsightly gray color. The recipe for a delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this should not be done, just as oil should not be added, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. It can be a different amount, but it is always present. In order for it to show its properties, water is added to the product. The dough acquires the greatest elasticity only after it has been aged after kneading in a cool place for 20-30 minutes.

Custard variant

Having learned and mastered the secrets revealed here, you should definitely try to cook delicious custard dumpling dough. It's a little more difficult to do it. However, it certainly deserves to be cooked. The photos included in the article will come to the rescue. They show you step by step how to make delicious dumpling dough.

Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water to a boil in the microwave or on the stove.

Pour three full glasses of good sifted flour into a deep bowl. In a thin stream, stirring constantly, pour salted boiling water into it. You need to try to do this so that lumps do not form. We should get a fairly liquid homogeneous dough. If lumps are still present, break them up with a blender.

Pour more flour into the bowl with the dough. Do this in batches, stirring constantly. Add flour and stir until it can be done with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn in it, pour a fairly thick layer of flour on the table. Put the dough on it. At this stage, it is still very sticky, so do not skimp. The dough will take as much flour as needed.

Knead the dough in the usual way. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. The most delicious dough for dumplings should not be too hard or too soft. At this stage, it needs to be beaten on the table 15-20 times.

Wrap the finished dough with plastic wrap and place in the refrigerator for half an hour. During this time, it will settle and gain the necessary elasticity. After 30 minutes, you can take it out and start making dumplings.

We sculpt, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll the dough into a sausage and cut into several parts. Take one piece and use a rolling pin to roll it into a very thin layer. Cut out circles with a glass or other form, put the minced meat in the center and close the edges.

Pelmeni can be cooked immediately, or you can freeze and use as needed. Since the dough is salty, there is no need to add salt to the water. Put a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes, depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they will not become puffy and round, but a little wavy.

Remove the dumplings with a slotted spoon and arrange on plates. Put butter and sour cream on the table. Do not forget the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.

If for some reason you cannot make dumplings on the day you prepared the dough, then after it has settled, place it in the freezer. Nothing will happen to him. When you need the product, just thaw it at room temperature and you are ready to use it.

What else can be prepared from dumplings dough?

Our dough is suitable not only for dumplings, although it is also called dumplings, or unleavened yeast-free. It is perfect for chebureks, strudel, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you can not be afraid that they will stick out and flow out. It is used even during fasting, because it does not contain any eggs or dairy products.

Very tasty cakes from this test. If they are sprinkled with sesame seeds, flax seeds or others, you get an excellent delicacy that will fit as an independent dish. Such cakes are washed down with milk. This is delicious.

They make wonderful rolls and stuffed envelopes. In this case, roll the dough into a thin layer, put a filling of meat, vegetables or soft cheese on it, wrap it up like a burrito and fry in a pan with or without vegetable oil in the oven, placing it on a baking sheet covered with paper with

With our detailed instructions, you will make a very tasty dough for dumplings. The recipe for both regular and custard presupposes the same amount of products and differs only in that in the first case, the flour is diluted with cold boiled water, and in the second - hot.

No matter how beautiful and appetizing the dumpling lying in front of us on the plate looks, it can only be called real if it was prepared from the right homemade dumpling dough. It is it that can make dumplings dumplings.

The most famous version of the test for dumplings, which is incredibly popular with most housewives, is the classic one, consisting of flour, water, eggs and salt. The recipe for making this dough has been passed down from generation to generation. The ingredients were most often taken by eye, and the cooking process itself looked like this: first, the housewives sifted flour through a sieve, then poured it into a slide on the table, made a small depression in the middle of the slide, then poured eggs separately mixed with water and salt into it in a thin stream, and after they began to mix, gradually taking the flour from the edges to the middle. And they kneaded, kneaded, so that the dough absorbed as much flour as possible. The finished dough was allowed to stand for a while to rest. Everything is extremely simple, no magical culinary actions, however, the dough for dumplings turned out to be dense and elastic, helped to keep its shape and did not allow the finished dumplings to boil in water. Maybe the whole point was in the ability of our great-grandmothers to feel the dough and convey affection and warmth to it?

In fact, the above option for making dumpling dough, although the most popular, is far from the only one, there are more than a dozen of them. To this day, this method requires great skill and experience from housewives, because just taking everything you need and kneading the dough is not enough, you need to feel it, and if necessary, add flour or water. But what about those who do not yet have neither skills nor experience? In no case should you give up in the face of difficulties, but take exactly the amount of ingredients indicated in the recipe, and then everything will certainly work out.

The dough for dumplings is made with milk, kefir, butter is added to it and even brewed with boiling water. Moreover, the dough for dumplings can be prepared not only from wheat flour, but also from rye, corn, rice or buckwheat. The presence of eggs in the dough is a long-standing dispute that leads to nothing. This is a matter of preference of our hostesses. Some of them cannot imagine the dough without eggs, while others are firmly convinced that it is the dough without eggs that makes it truly dumplings.

There are several secrets, knowing which, any housewife will be able to prepare an excellent dough for dumplings:

The ingredients for the dough should be taken only fresh, it is desirable that the eggs are homemade, and mix them thoroughly;
. flour for dough must be sifted;
. the dough for dumplings should “rest” for 30-40 minutes after kneading. During this time, the gluten contained in the flour will have time to swell, and it will make the dough elastic and pliable.

"Culinary Eden" has prepared a selection of the most interesting recipes, and you try, choose your own and become real masters of dumplings.

Plain water dough

Ingredients:
2 stack flour,
2 eggs,
½ stack water,
1 tsp salt.

Cooking:
Mix flour and salt on the surface of the table, build a slide, in the center of which make a small dimple. First, beat one egg into it, mix with a fork, then the second and start slowly, in portions, pour in cold water. Knead a tight dough, roll it into a ball and continue kneading with your hands. If the dough is too dry, add a little water; if it is too soft and sticky, add a little flour. 10-15 minutes after thorough kneading, cover the dough with a napkin and leave it on the table to rest. Then start rolling.

Choux pastry

Ingredients:
6 stack flour,
2 eggs,
1.5 stack. water,
1 tsp salt.

Cooking:
Brew two cups of flour with half a cup of boiling water and quickly mix until smooth. Then add the rest of the products: eggs, salt and the rest of the flour. Knead the dough well and leave it, wrapped in cling film so as not to wind, for 30 minutes at room temperature.

Dough "Gentle"

Ingredients:
700 g flour
1.5 stack. water,
2 eggs,
1 tbsp melted butter,
1 pinch of salt.

Cooking:
Pour water into the sifted flour, after mixing the eggs and salt in it, then add the butter and knead the soft dough. Let the dough stand for 30 minutes, then knead it well with your hands, adding a little more flour, and cut into blanks.

milk dough

Ingredients:
1 kg flour
500 ml milk
2 eggs,
1 tsp (no slide) salt.

Cooking:
Mix eggs, milk and salt in a separate container, add a little flour to make batter, like pancakes, and put it on a small fire. As the mass heats up, it will thicken and swell, it must be stirred so that it does not burn and is homogeneous, without lumps. As soon as it thickens, remove from heat, do not bring to a boil so that the egg whites do not curdle. Then add the rest of the flour and knead the dough well. It should be tight and elastic. Let the finished dough stand for 30 minutes and start cooking dumplings.

Dough with water and milk

Ingredients:
2 stack flour,
½ stack milk,
⅓ stack. water,
1 egg
1 tsp vegetable oil,
1 pinch of salt.

Cooking:
Sift the flour, pour it in a slide on the table. Mix water with milk and salt. Make a well in the flour and gradually pour water and milk into it, and then add the egg and vegetable oil. Knead the dough. Cover it with a towel and let it sit for 20 minutes.

Sour cream dough

Ingredients:
700 g flour
200 ml of water
200 g sour cream
2 eggs,
1 pinch of salt.

Cooking:
Beat eggs, sour cream and water well with a mixer or whisk. Gradually adding flour to this mass, knead a stiff dough. Cover with a towel and let stand at room temperature for 1 hour.

Soda water dough

Ingredients:
650 g flour
250 ml sparkling water,
1 egg
4 tbsp vegetable oil,
½ tsp salt.

Cooking:
Crack an egg into a bowl and beat it lightly. Continuing to beat, add oil, water and salt to the same place. Gradually add the sifted flour until the dough is the right consistency. You can stir it first with a whisk, and when it becomes cool enough, continue kneading it with your hands. Leave the finished dough alone for a while, and then roll it out and mold the dumplings.

Whey dough with ice

Ingredients:
2 stack flour,
1 stack whey,
1 tbsp vegetable oil,
1 tbsp grated ice,
salt - to taste.

Cooking:
Pour the pre-sifted flour into a slide on the table, make a recess in it. Pour grated ice into whey, add egg yolks, vegetable oil, salt, mix everything well and gradually pour into flour. Knead the dough. Knead it thoroughly and beat it on a hard surface until it stops sticking to your hands. Sprinkle in some flour if needed. Cover the finished dough with a saucepan or a deep bowl doused with boiling water and wiped dry and leave for 30 minutes.

Kefir dough

Ingredients:
400 g flour
250 ml of kefir.

Cooking:
Pour kefir into a bowl, add half the flour and mix until smooth. Then gradually, in small portions, add the remaining flour and knead the dough. Put the finished dough in the refrigerator for 40 minutes, and when the time is up, take it out and start cooking dumplings.

Dough for dumplings without eggs

Ingredients:
3 stack. flour,
1.5 stack. water,
3 tbsp vegetable oil,
salt - to taste.

Cooking:
Combine the sifted flour with vegetable oil and salt. Then pour in a thin stream, stirring constantly, warm water and knead a stiff dough. Turn the dough out onto a floured surface and continue kneading until elastic. Leave the finished dough to “rest” for 20 minutes, then roll out and cook dumplings with your favorite filling.

Rye flour dumpling dough

Ingredients:
3 stack. rye flour,
2 eggs,
½ stack cold water
½ tsp salt.

Cooking:
Gather the sifted flour in a pile on the table, make a well in the center, beat in the eggs, pour in salted cold water. Knead the dough quickly, picking up the flour from the edges and pouring it into the indentation. Roll the finished dough into a ball, cover with a damp cloth and leave for 40 minutes.

Buckwheat flour dumplings

Ingredients:
3 stack. buckwheat flour
3 yolks,
½ stack water,
1 tsp salt.

Cooking:
Sift the flour, pour in a slide, make a small indentation in the center. Pour in water, add yolks, salt and knead the dough. Let the finished dough rest for 30 minutes.

egg dough

Ingredients:
800 g wheat flour,
4 eggs,
200 ml cold water
10 g salt
5 g sugar.

Cooking:
Mix water with 2 eggs and 2 yolks, add sugar and salt. Sift the flour, pour it in a slide, make a depression in the middle and pour the prepared mixture into it, then add the remaining egg whites, beaten separately. Gently knead the dough, sprinkle it with flour, cover with a towel and leave for 15 minutes.

Tplace for dumplings from two types of flour

Ingredients:
500 g wheat flour,
500 g buckwheat flour
3 eggs,
200 ml cold water
10 g salt.

Cooking:
Mix wheat and buckwheat flour together, sift through a sieve on a table, make a well in the center. Whisk water with eggs and salt, pour into flour and knead the dough. The finished dough can be immediately rolled out and start cooking dumplings.

Yeast dough for dumplings

Ingredients:
700 g wheat flour
25 g dry yeast
2 eggs,
25 g butter,
250 ml warm water
5 g salt
3 g sugar.

Cooking:
Dilute dry yeast in a small amount of warm water, add sugar. After 10 minutes, pour the yeast into the well made in the flour. Pour in the remaining warm water, beat in the eggs, add the softened butter and salt. Mix everything thoroughly and knead a soft and viscous dough. Cover it with a clean towel and leave at room temperature for 40-50 minutes. When the dough has doubled in size, divide it into small pieces the size of a fist and roll them into layers. Cut the layers into strips 3 cm wide, then cut out blanks for dumplings from them with a glass and start cooking dumplings.

Vegetable dough "Original"

Ingredients:
3 stack. flour,
6 eggs
1 stack water,
1 tsp grated carrot,
1 tsp grated beets,
1 tbsp vegetable oil,
salt - to taste.

Cooking:
Sift flour into a bowl. Add grated vegetables. While stirring, add water in small portions. Pour in the eggs and knead the dough, periodically wetting your hands in sunflower oil. If the dough is runny, add a little more flour. Cover the finished dough with a towel and leave for 2-4 hours at room temperature. Then knead well, roll out and make blanks for dumplings.

Colored dough. Colored dumplings delight the kids, and making such a dough is not difficult. For the preparation of colored dough, use only natural products! For yellow dumplings, dissolve 1 g of ground saffron in the amount of water indicated in the recipe. Greens are obtained by adding mashed spinach to flour instead of water. Red Dough: Add 1 tbsp. a spoonful of tomato paste. You can please and surprise your loved ones with original purple dumplings if you add mashed potatoes from 250 g of boiled red beets to the dough during kneading (evaporate the liquid from the mashed potatoes).

Let the dough for dumplings prepared by you be successful and not cause trouble and disappointment!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cooking dumplings dough at home: on water, milk, with or without an egg. The best dumpling dough recipes - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

We cover the dough with a damp towel and you can make any filling. All is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s a very good dough, it’s nice to work with it, it doesn’t tear or boil soft. Bon appetit.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: dough for dumplings at home

Delicious dough for dumplings! Yes, it's delicious! And it also turns out to be very plastic, unusually obedient, does not tear and is remarkably molded. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 cups, while someone needs only 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely uniform. It can be stored for about a day in the refrigerator if you do not have time to immediately stick dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp
• egg - 1 pc.
• sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help to get rid of possible impurities, but also further enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a recess in it, where we pour in water and milk at room temperature. Break in the egg and sprinkle with salt.

With movements on the edges of the bowl to its center, we connect the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix the sunflower oil well into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not wind up) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails, and even after freezing it rolls out beautifully and dumplings are molded so wonderfully. Preparing the dough ahead of time will help you save time in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift the flour (so far only half the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes in the flour there are incomprehensible small dry lumps. I use regular wheat flour. Add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, again mix it with a spoon.

It turns out a watery dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it is easy to roll out and lends itself to modeling.

I use the finished dough to make many delicious dumplings.

Recipe 5: delicious milk dough for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp

Sift the flour through a sieve into a bowl or onto a work surface. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.

Delicious homemade dumplings. Awesome dough recipe

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

• usually kneaded without eggs and milk, but if you want to cook 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.
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• 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 two or three bay leaves in a small amount of water. 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.
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