The most delicious dough for dumplings. Dough for dumplings is in the best traditions of Ukrainian cuisine. The place of honor in the filling is occupied by potatoes.

Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage, so that this simple treat turns out delicious. For some, the product sticks to the hands, for others it boils soft, and the reason is in the incorrectly mixed base. There are many recipes (with photos), with plain water and even without eggs, with which the treat turns out to be soft, tender, amazingly tasty.

How to make dumpling dough

This dish appeared in Ukrainian cuisine in the 18-19 centuries and came from the Turks, where it looked a little different and was called dyush-vara. The Azerbaijanis also fell in love with him, calling him a dushbara. Azerbaijani culinary specialists used mutton with tail fat and garlic as a filling. Ukrainians did not recognize lamb at that time and preferred to fill the treat with cherries, cottage cheese and onions with cracklings, and later, also with apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge. The dish got its modern name later, and was originally called vara-niki.

No matter how simple and straightforward the recipe is, making dough for dumplings is actually not so easy. To ensure that the products are of high quality, do not boil, do not tear and turn out to be tasty, you need to use consistent lessons with photos and know some secrets:

1. If you are cooking with plain water, cool it first in the refrigerator: the mass will then not dry out during sculpting.
2. When choosing a recipe without using eggs, take durum wheat flour and sift thoroughly.
3. The kneading process should last at least ¼ hour, so the mass will turn out elastic.
4. If you do not know how to prepare a pliable mass, try kneading it with vegetable oil.
5. Let the dough rest after kneading for at least half an hour. So, it will not shrink when rolling.
6. When sculpting products with a wet filling, roll out the base to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
7. After cooking, the products often stick together, so pour them with butter.

Dumpling dough recipes

Delicious dough for dumplings can be made according to different recipes, you can also use various fillings. Some housewives knead the mass in the traditional way - on water, others believe that the product will turn out to be especially soft and tender if you add a fermented milk product (kefir, sour cream), others use only custard dough. Choose any type of dough you like and start making dumplings with your favorite toppings.

Classic recipe

• Servings: 9 persons.
• Calorie content of the dish: per 100 g - 215 kcal.
• Cuisine: Russian.

The simplest base for dumplings according to the classic recipe is with water. The only secret of this recipe: the water should be ice cold, not just chilled. Thanks to this trick, the dough will turn out soft, and the finished products will taste good. The filling can be anything, but if you want a treat with a sweet filling, then it is better to add sugar to the base, not salt.

Ingredients:

• flour - 3 cups;
• purified water or non-carbonated mineral water - 250 ml;
• salt - 1 tsp

Cooking method:

1. Sift the flour into a bowl first.
2. Pour salt into the middle, pour in water. Knead the lean dough.
3. Leave to "rest" for half an hour.

With potato

• Cooking time: 1.5-2 hours.
• Servings: 10 persons.
• Calorie content of the dish: per 100 g - 220 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.

Not everyone likes the traditional recipe for dumplings with potatoes. Many people prepare the base in a custard way using hot water. It is suitable for both savory dumplings and products with a sweet filling. If you have never tried kneading it before or don’t know how to cook fresh custard mass, study step-by-step recipes with photos.

Ingredients:

• chicken eggs - 3 pcs.;
• lean refined oil - 3 tablespoons;
• salt - 1 ½ tsp;
• flour of the 1st grade - 10 glasses;
• water (boiling water) - 3 cups.

Cooking method:

1. Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
2. Stir thoroughly and let cool.
3. Next, add one egg at a time and the remaining flour, continuing to knead until smooth.
4. Wrap in cling film and refrigerate for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.

With cottage cheese

• Cooking time: 2.5-3 hours.
• Servings: 10 persons.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

There are different methods for making dough for dumplings with cottage cheese, but the yeast version is always obtained. The dish according to this recipe comes out lush, soft and tender, and in combination with the curd filling, it is also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Cottage cheese can be sweetened or mixed with garlic and herbs.

Ingredients:

• water (purified) - 230 ml;
• milk 2.5% - 110 ml;
• refined lean oil - 35 ml;
• dry yeast - 1 tsp;
• granulated sugar - 5 g;
• flour of the 1st grade - half a kilo.

Cooking method:

1. Combine all liquid ingredients (except oil) and heat to 50 degrees.
2. Dissolve sugar, yeast in liquid, add about 100 grams of flour.
3. It is necessary to knead the steep dough, like on pancakes, leave to approach for 30 minutes.
4. Pour in vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
5. Knead a thick dough, set aside for 40-60 minutes for proofing.

without eggs

• Cooking time: 1 hour 20 minutes.
• Servings: 9 persons.
• Calorie content of the dish: per 100 g - 255 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Dough for dumplings without eggs, in fact, is a vegetarian dish, you can easily cook it during Lent, choosing the same lean stuffing. In addition, this base is suitable for those who are allergic to protein. The fact that there are no chicken eggs in the dough does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty, soft.

Ingredients:

• durum wheat flour - 1 cup;
• boiled water - 100 ml;
• vegetable oil - 1 tbsp;
• salt - 0.5 tsp;

Cooking method:

1. Sift flour beforehand. Pour some water into the depression in the center. Start kneading, gradually adding the remaining liquid.
2. Leave the mass for half an hour to swell the gluten. Then make a well again and pour vegetable oil into it.
3. Next, you need to knead the soft mass and start sculpting dumplings.

On the water

• Cooking time: 50 minutes-1 hour.
• Servings: 10 persons.
• Calorie content of the dish: per 100 g - 284 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The dough for dumplings on water can be kneaded in several ways: on boiling water, ice water or boiled at room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness. Choose any filling according to your taste, this base is suitable for any sweet and savory products.

Ingredients:

• flour of the 1st grade - 4 cups;
• mineral water (highly carbonated) - 1 glass;
• refined lean oil - 80 ml;
• egg (chicken) - 1 pc.;
• salt, granulated sugar - half a teaspoon.

Cooking method:

1. Combine all the ingredients in the right proportions, except for the flour, mix thoroughly. The remaining component must be sieved and added gradually.
2. Knead the base until it stops sticking to your hands and becomes soft.
3. Leave it to "rest" for 0.5 hours.

On milk

• Cooking time: 45 minutes-1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 241 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The presence of milk in the recipe makes the product even softer and more tender, and prevents the mass from drying out during the modeling process. In addition, the composition of the components is very simple, there are not even eggs, but this does not affect the taste of the finished dish at all. Such a base is perfect for sculpting dumplings with various favorite fillings, and it will be easy to do, because the mass is plastic, pliable, tender.

Ingredients:

• flour of the 1st grade - 3 cups;
• milk (warm) - 200 ml;
• table salt - 0.5 tsp

Cooking method:

1. Mix half of the flour (sifted) with salt. Add the rest of it and milk gradually, thoroughly kneading the mass until smooth.
2. Wrap the base in plastic wrap and let stand for about an hour. After the time has passed, you can start sculpting.

On kefir

• Cooking time: 60-80 minutes.
• Servings: 9 persons.
• Calorie content of the dish: per 100 g - 227 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Experienced housewives claim that fermented milk products add splendor, tenderness to the base for dumplings, so they prepare a dish with kefir. An important component of such a recipe is soda, which is extinguished by kefir. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time, they cook quickly and float up in a few minutes.

Ingredients:

• flour of the 1st grade - 6 glasses;
• kefir 2.5% - 0.5 l;
• egg (chicken) - 1 pc.;
• salt, soda - 0.5 tsp each

Cooking method:

1. Pour kefir into a bowl, mix with soda.
2. Add salt, beat in the egg, mix thoroughly.
3. Gradually add pre-sifted flour. Knead first with a spoon and then with your hands.
4. After the mass ceases to be sticky, cover it with a bowl, towel or film, let it “rest”. After 30-60 minutes, the base is ready for sculpting.

quick dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 218 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

The flour base according to this recipe is quick, easy and simple to prepare. Experienced housewives recommend it even to beginners in kneading dough, everyone can do it. This differs from other methods by mixing milk with water, from which the mass becomes softer and softer. In addition, when sculpting products, their edges stick together well, the dish does not fall apart during cooking.

Ingredients:

• flour of the 1st grade - 3 cups;
• chicken egg. - 1 PC.;
• milk 2.5% - 2/3 cup;
• purified water or mineral - 1/3 cup;
• refined vegetable oil - 1 tbsp. spoon;
• salt - 0.5 tsp

Cooking method:

1. Sift the flour through a sieve, pour salt into the center, mixed milk and water, beat in the egg.
2. Knead a stiff dough.
3. Add oil to the mass, knead again. Leave to rest for 30 minutes, then proceed to sculpt.

soft dough

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: per 100 g - 254 kcal.
• Purpose: for breakfast, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

There are many ways to knead the base for dumplings and each endows it with certain qualities, but fat sour cream will add softness. Its creamy consistency makes the base airy, and as a result, finished products are the same. All chefs choose the filling themselves, here you can use any. Choose the sauce for the dish according to the filling.

Often housewives do not like to take on the preparation of dumplings. It is believed that the preparation of the test is a long and boring task. With sufficient experience, the amount of time spent is significantly reduced. And many gourmets will say a good word about the taste benefits of a homemade dish. The dough for dumplings is based on the following products: eggs, milk, water, kefir, whey, etc. All variants of dough recipes are popular on the dinner table. The presence or absence of ingredients decides what the recipe will be. Bad dough recipes happen only in the absence of the main ingredients, water and flour.

How to make dough for dumplings on the water

Recipe Ingredients:

• Flour - 3 cups.
• Vegetable oil - 2 tablespoons.
• Salt - 1 teaspoon.
• Cold boiled water - 1 cup.

Cooking process:

• Salt and flour are poured into a large deep container. 1 glass of cold water is poured into the flour. The ingredients are mixed and left to swell for 15 minutes.
• At the end of the time, the dough should become more pleasant, knead for 2 minutes. with the addition of vegetable oil. The dough will be slightly sticky to the touch.
• Lean dough on water is considered ready for dumplings. It is well suited for salty fillings and dumplings. If you have free time, you can leave the dough in the refrigerator for 1.5 hours. During this period, it will become more elastic, more pliable.

How to make dough for dumplings on kefir

Recipe Ingredients:

• Kefir - 0.5 l.
• Wheat flour - 5 cups.
• Chicken egg - 1 piece.
• Salt - 1 teaspoon.
• Sugar - 1 tablespoon.
• Soda - 1.5 teaspoons.

Cooking process:

• Wheat flour is sifted through a sieve into a convenient deep container. This process is needed to saturate the flour with oxygen, sift bugs, worms, garbage, starch plates.
• The sifted flour is mixed with salt.
• In a separate bowl, beat eggs with sugar until a slight foam forms.
• A recess is made in the flour, into which beaten eggs and kefir warmed to room temperature are poured.
• The dough is gradually kneaded, in the process you can add flour in small portions.
• The dough is considered ready after gaining elasticity. This product is perfect for any fillings.

How to make dough for dumplings in milk

Recipe Ingredients:

• Wheat flour - 3 cups.
• Milk - 1 glass.
• Eggs - 1 piece.
• Vegetable oil - 1 tablespoon.
• Sugar - 1 tablespoon.
• Salt - 1 teaspoon.
• Water - 150 g.

Cooking process:

• 3 tablespoons of wheat flour are mixed until smooth with salt, sugar and milk.
• Vegetable oil, an egg and boiled water at room temperature are added to the prepared mixture. The mixture is stirred.
• The remaining flour is sifted from possible debris and for oxygenation. The sifted product is poured in portions into the egg-milk mixture, which is kneaded until smooth.
• The resulting dough should not stick to your fingers. After 30 min. rest, the dough is ready for further use.

How to make dough for dumplings on rye flour

Recipe Ingredients:

• Rye flour - 3.2 cups.
• Fresh olive oil - 4 tablespoons.
• Flax seeds - 2 teaspoons.
• Hot water - 1 glass.

Cooking process:

• First of all, flaxseed is poured with boiling water and set aside for a while. This ingredient plays the role of gluten.
• Pour 3 cups of rye flour into a deep bowl prepared for kneading. The rest of the flour is used for mixing.
• Also, the resulting still warm solution of flaxseed and olive oil are added to the flour. The dough is kneaded to a homogeneous consistency.
• The next step is to give the dough elasticity. To do this, the dough for 30 minutes. covered with clean cling film. After the expiration of the time, the product is considered ready.

Cooking dumplings is an art. Delicious fruit, berry, vegetable, meat fillings perfectly diversify the dish. Sour cream or butter will not allow the finished dough to stick together. Onion frying in vegetable oil is used as a link. This option is suitable for meat, potato, mushroom filling. Sweet dumplings are smeared with honey and sour cream or jam. Homemade dumplings are always an appropriate decoration for a festive table.

Vareniki is not only a hearty and tasty dish, but also a great way to spend time making them with family and friends.

There are a lot of recipes for dumplings with potatoes, even in one cookbook.

There are many variations in the preparation and serving of this dish.

Historical homeland of dumplings

For some reason, many people consider Ukrainian cuisine to be the ancestors of dumplings, but if we look deeper into the history of cooking, we will see that the roots of this dish come from Turkey. This dish was prepared on a flour basis with a filling of either meat or vegetable and its name was “dushbara”.

Once on our Slavic territory, this dish has undergone a number of changes. Our ancestors liked it so much that they gave it a new name "varenyk" and diversified fillings and dough in huge quantities.

No wonder, because dumpling, as a dish, justifies itself by 100% - in addition to its amazing taste, it is also a hearty and cost-effective dish.

The first place in the fillings was taken by potatoes

Potato stuffing remains in the first place in popularity among dumplings, potatoes can be used without any additives and with various products together: onions, mushrooms, cheese, lard, greens, and more. But potatoes will be the main ingredient in any of these toppings.

So, boil the potatoes in salted water, then puree it, this will be the base. You can diversify the filling by frying the onion until golden brown.

You can also use cracklings along with onions. If we consider mushrooms as a component, then we first fry them in butter (sunflower) oil and, after evaporating the excess moisture, add to the potatoes.

Before proceeding with the modeling of dumplings, we cool the filling, and in the meantime, you can start preparing the dough.

Delicious dough: cooking recipes

Each of the types of dough has features of both manufacturing and methods of further use and storage. Consider the most common types of dough for dumplings with potatoes and how to prepare them.

Fresh - the most common

Dilute the salt in chilled water until completely dissolved, sift the flour into a deep bowl with a slide, make a recess in the center, into which we pour a little water, and knead the dough.

When it takes shape, we take it out of the bowl, put it on the table, pour the rest of the flour from the bowl there. We continue to knead it until it, having absorbed all the remaining flour, becomes smooth and elastic.

Flour can be added if needed. Knead for 20 minutes, or even half an hour.

The dough must rest and stand for the gluten to swell, for this we cover it with a napkin or waffle towel. After half an hour, you need to knead it again.

Lean (fresh) dough on the water is ready!

We offer to study this simple, but such a popular way of making dumpling dough in a video story:

Fluffy on kefir

Ukrainian cuisine originally meant dough for dumplings based on kefir.

Dumplings made from it turn out to be magical - they are voluminous, plump, but at the same time light and weightless.

It is very delicate in taste, besides it does not dry out during the modeling process. It is necessary to cook the finished product from such a dough for no more than a minute after boiling.

Compound:

• 1.5 cups flour;
• 1/3 cup of kefir;
• 2/3 cup of water;
• Salt to taste (about half a teaspoon);
• 0.5 teaspoon of soda.

To knead the dough, prepare a deep bowl. Sift flour of the highest grade into it, add salt and soda, mix.

Add water to kefir, stir the liquid in a glass and gradually pour it into the flour. Stir vigorously.

When the dough on kefir becomes homogeneous and does not stick to your hands, then it is ready. If you need to add flour, then it is possible to deviate from the recipe, the main thing is that it be elastic, and sculpting from it is a pleasure!

The dough for dumplings with potatoes should be infused for about half an hour.

In the next video, you will learn how to make dough for dumplings in milk.

Very simple recipe:

Yeast

The following dough recipe for dumplings with potatoes is a must-try for a curious housewife. Making dough using yeast is a fairly popular way.

The dumpling product prepared in this way is soft and resembles a steamed dish.

For the dough we take:

• 7.5 - 8 glasses of flour;
• 700 ml. water;
• 1 st. a spoonful of sugar;
• 0.5 teaspoon of salt;
• 0.5 teaspoon of soda;
• 20 gr. yeast.

We breed yeast in water, which should be slightly warm, along with sugar and salt in a deep bowl. Pour 6 cups of flour into this solution, pour soda on top.

We begin to mix soda and flour first, and then mix in water. Knead well, you get a sticky substance, add the remaining flour to it, sometimes it needs more than stated in the recipe.

The delicious dough for dumplings with potatoes is pre-prepared, so we wrap it with a towel and set it to rise for about an hour. After this time, it will be completely ready, you can start sculpting. We divide it into several parts.

To prevent the dough from drying out, cover the part that is not yet involved in modeling with plastic wrap.

Custard

This method is especially interesting if you decide to cook dumplings for the future, because when frozen, the dough will not crack and retain all its qualities perfectly.

We will need:

• 4 cups flour;
• 1 cup (250 ml) water;
• 2 tablespoons of vegetable oil;
• Salt (half a teaspoon).

Sift part of the flour (about half) of the highest grade into a deep bowl. Boil water, dissolving salt in it.

Pour this solution in a thin stream into the recess in the flour hill, stirring vigorously either with a fork or a blender with an appropriate nozzle. Add the remaining flour to the resulting mass and knead a cool elastic dough.

The resulting product must be left in a plastic bag for half an hour in the refrigerator. Choux pastry is ready for further use. If necessary, it can be frozen.

Watch a video on how to cook choux pastry for dumplings with potatoes:

Dough for "lazy" dumplings

Free time is running out, but you really want to treat yourself and your loved ones to such an amazing dish like dumplings? It doesn't matter, there is a wonderful alternative - "lazy" dumplings - fast, tasty and inexpensive!

Required Ingredients:

• Flour (highest grade) - 5 tablespoons;
• Boiled potatoes - 500 gr;
• Chicken egg - 1 pc.;
• Salt (to taste).

From cooking dumplings, let's move on to manti. It is also a very tasty dish, which many people prefer to famous dumplings and classic dumplings. Cook with heart!

Presented are yeast-free dough recipes for thin and tasty pizza. Pamper your family and friends with culinary masterpieces!

All the secrets of a real pie dough can be found. A detailed step-by-step recipe that every housewife should know!

How to "start" the dough for lazy dumplings? Let's learn the process step by step!

First, grind the potatoes into a puree state, then add the remaining ingredients to this mass and knead thoroughly. The dough is almost ready, you just need to give it a little time to infuse it.

You don’t have to make “lazy” dumplings - that’s why they are lazy, it’s enough to roll up the sausage and cut into small circles.

Then you need to start cooking, be sure to let the water boil, only after that load the dumplings and, stirring, cook for about 3 minutes.

The dough is also suitable for long-term storage in the freezer.

Modeling dumplings

First, divide the prepared dough into small portions. Since this is not a matter of minutes, we cover the dough that was not used in modeling so that it does not wind up, does not dry out, thereby retaining its best properties.

We take one of the pieces of dough, begin to roll it into a thin layer, about 3 mm thick. Cut out circles (diameter 5 cm) using a regular glass or using a special tool.

You can also get blanks for future dumplings by another method. Namely: roll out a sausage with a diameter of about 2 cm from the dough, cut circles about 1 cm thick, form a cake from these circles with your fingers and roll it out with a rolling pin, you will get all the same circles of about the same diameter - 5 cm.

We lay out our filling on the obtained blanks, fold it in the shape of a crescent and fasten the edges tightly to each other.

If the dough is dry and difficult to mold, then the edges can be moistened with water. The edges must be tightly stuck together so that the filling does not crawl out during cooking.

The seam can be diversified and made in the form of a pigtail, it will not only be original, but also additionally protect the filling from leakage.

It is not difficult to make such a pigtail. We place the dumpling with already glued edges on the left hand with a seam in the direction of the right hand. We bend the bottom corner at the base of the dumpling, then we make the next bend and so on until the end of the seam.

Perhaps the first pigtail will not be entirely openwork, but here it is only a matter of time. It just takes a hand.

There is also a lesser known method of sculpting. We still divide the dough into several parts, roll out one of them in the form of a rectangle 3 mm thick, lay out the filling in the center so that there is about 2 cm between the filling.

It turns out a kind of sausage stuffed inside. We clamp one edge, cut off the dough from the other edge, about 1 cm, fasten the edges by pressing down, the dumpling is ready. And so on.

Which of the modeling methods to give preference to, it's up to you. In any case, sculpting dumplings is a pleasure!

This relaxing activity will help relieve tension and relax. And the whole family will be satisfied, because this dish is not only hearty, but also very tasty!

We present you a few more ways to sculpt dumplings in the video:

The dough may break during cooking and all the filling will come out into the water. To avoid this, you should not be too zealous with the filling, one teaspoon with a small slide is enough for one dumpling.

Do not overcook dumplings, otherwise they will be "rubber". Approximate cooking time - from 1 to 3 minutes from the moment the water boils.

If the dough is mixed with kefir, then cooking is no more than 1 minute. You need to throw it strictly into boiling water, but reduce the fire so that the dumplings in the seething water do not fall apart.

If the dough is still left, and the filling is already over, you can use it for dumplings.

So that the finished dumplings do not stick together, after you put them on a plate, you need to add butter to them.

You can serve dumplings with sour cream, butter and cracklings.

We wish you a delicious dumpling dinner for all your family!

From the basic "flour-water-salt" to "custard", on kefir or boiled - each culinary specialist has his own special way. Often the main role is played by habit, since the method has already been repeatedly tested in practice. But why not try at least one new, and even more simple recipe for dumplings?

Main principles

The classic dough is unleavened, although it can also be sweetened for sweet fillings. "Cool" yet malleable, rolls thinly, is soft but not too sticky, and is easy to sculpt. When frozen, it does not crack, and when cooked, it does not burst. It's hard not to agree that this is the best dough for homemade dumplings!

On ice water, the dough turns out perfectly. It does not dry for a long time (moisture lasts longer in it), it sticks together well when sculpting. However, there are methods that involve the use of warm water, even warmer than room temperature (30-35°C). It all depends on personal preference.

A “sore” question for many cooks: how to make sure that dumplings do not boil soft? And here, too, there are a few secrets.

Easy water recipes

Wondering how to make the perfect and quick dough? These methods may appeal to you: it simply does not happen easier and faster. We give three recipes with water of different temperatures! All recipes are made quickly. Below is a step by step recipe.

Option 1

Only three ingredients and no eggs.

You will need:

• flour - 350 grams;
• ice water - 220 milliliters;
• salt - to taste.

Cooking

1. Pour water into a deep convenient bowl, salt, carefully sift the flour.
2. Stir the dough with a spoon.
3. Put the mass on a board dusted with flour, knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap in cling film, let stand at room temperature for 15 minutes.

Option 2

And this is also the easiest dough. It differs from the previous one only in the presence of an egg and a small amount of vegetable oil.

You will need:

• flour - 2 cups;
• egg - 1 piece;
• water - 0.5 cups;
• vegetable oil - 1 tablespoon;
• salt - a pinch.

Cooking

1. Mix all liquid ingredients in a large bowl.
2. Beat an egg into a bowl, add salt, a quarter of the flour and stir with a spoon.
3. Add flour in batches until it becomes difficult to work with a spoon.
4. Knead with your hands on a table dusted with flour until a steep consistency, the mass should be sticky, but at the same time lag behind your hands without a trace.
5. Leave the dough under the bowl for half an hour.

How to knead the right dough for dumplings in a bread machine? from the same ingredients. Just first you need to fill in all the liquid ingredients, then add well-sifted flour. You need to select a special cooking mode: on some devices it is “Pelmeni”, on some it is “Dough kneading”. Sometimes it is advised to turn on the "Pizza" mode.

Option 3

Delightfully tender dough for dumplings - of course, custard: it is prepared on the basis of boiling water. How to do it correctly so that you get a beautiful dough like in the photo?

You will need:

• flour - 4 cups;
• water - 1 glass;
• vegetable oil (preferably refined) - 2 tablespoons;
• salt - 0.5 teaspoons.

Step by step cooking

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil the water, salt it and immediately pour it into the flour in a thin stream, while working with a spoon or a mixer with a kneading attachment.
3. Pour in the oil, stir again.
4. Add the rest of the flour and knead with your hands - a plastic, not sticky mass will come out.
5. Remove the mass formed into a ball into a bag and soak for 20 minutes (if you need to leave it longer, put it in the refrigerator).

This is a suitable dough for dumplings so that they do not boil soft and simply do not lose their shape. It does not tear, does not stick, but at the same time it is remarkably molded during work. And the finished products do not get stale and the edges do not wind. By the way, you can make it a little in advance and start cooking dumplings the next day.

"Sour-milk" methods

Serum

The dough for dumplings on whey turns out to be tender, airy, as if “fluffy”. How to start the dough for dumplings from fermented milk ingredients?

You will need:

• flour - 3 cups;
• whey - 0.5 cups;
• water (boiled, not cold) - 0.5 cups;
• salt - 0.5 teaspoon;
• soda - 1 teaspoon (without top).

Cooking

1. Pour flour, soda and salt into a bowl, mix.
2. Fill the glass with whey water to the brim and stir.
3. Adding liquid to the flour, knead the dough. Then hold it in cling film for 20 minutes.
4. Blind dumplings.
5. Place the dumplings in a large saucepan two-thirds full of boiling salted water. Boil no more than 1 minute after surfacing.

When wondering how to cook dough for dumplings, it is quite possible to adopt this simple method. Along with "kefir" it is considered a classic of Ukrainian cuisine.

Whey dumplings - a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use water dumplings.

On kefir

Lovers of dumplings will definitely like this soft dough. It is lush, extraordinarily tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a variety of fillings.

You will need:

• kefir - 300 milliliters;
• flour - 500 grams;
• soda - 0.5 teaspoon;
• vegetable oil - 2 tablespoons;
• salt - to taste.

Cooking

1. Sift flour, salt, add soda.
2. Pour kefir into the hole, prepare a non-sticky dough.
3. Add oil, mix well again.
4. Leave to rest for half an hour.

You have learned many ways to make delicious dough for dumplings. All of them are wonderful in their own way, so it is very difficult to choose the “best dough”. We leave this choice to you - after all, only you make the best decision about what to prefer for yourself and your family.

1. Pour drinking water at room temperature into a bowl. Then add odorless vegetable oil, vodka and eggs. Vodka gives the dough extra elasticity. Instead, you can take table vinegar.

2. Stir the liquid base so that the products are evenly dissolved. You do not need to beat with a mixer, just mix with a whisk or a fork.

3. Gradually add flour to the bowl, sifting it through a fine iron sieve.

4. Start kneading the dough. At first, you can work with a spoon, gradually adding flour.

Secret: if you make dumplings with cottage cheese, then the curd filling will look beautiful in chocolate dough. Therefore, replace part of the flour, for example, 50 g, with cocoa powder. Then the dough will turn chocolate. By the way, the taste of chocolate dough will still be in harmony with cherry or strawberry filling.

5. Then continue kneading the dough with your hands. So that it does not stick to your palms, grease them with vegetable oil or sprinkle with flour.

6. Wrap the dough in a plastic bag and refrigerate for one hour.

7. Divide the finished dough into the necessary parts with which it will be convenient to work, while keeping the others in the refrigerator, covering with a bag so that it does not become weathered.

Note: If you wish, you can freeze part of the dough by wrapping it in a plastic bag or parchment paper. Defrost it naturally, first in the refrigerator, then at room temperature.

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