Delicious homemade dumplings will never compare with those sold in stores. Homemade simple, but at the same time so appetizing and tasty dumplings are a real culinary hit. Making dumplings can be a fun family tradition that spans several generations, but the benefits of making dumplings at home don't end there. The advantages of making dumplings yourself also include the following points - they will undoubtedly taste better than all store-bought dumplings; you will have a freezer full of dumplings and the ability to cook repeatedly hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero, looking at the abundance of adorable dumplings that you have prepared with your own with my own hands. And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then head to the kitchen!
It should be noted right away that making dumplings is not an activity for the lazy. It will require time, patience and perseverance. But it's worth it. Dumplings can be formed by hand, making traditional “ears” - which, by the way, are considered real dumplings - or you can use for this a device familiar to many from Soviet times called a dumpling maker, which was used by our mothers and grandmothers. Classic dumpling dough consists of flour, water and salt. However, there are plenty of other options dumpling dough- egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, add salt and water to a mound of sifted flour, then knead into an elastic dough that will not stick to your hands. Don't make the dough too stiff or too stiff - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from boiling. If you use eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature - this will make the dough more pliable and tender. Ready dough It is necessary to roll out as thinly as possible.
As for the filling, it can consist not only of pork, beef or lamb, as many mistakenly believe. The options here are endless - dumplings can be filled with minced turkey meat, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you choose a minced meat filling, you must add a few tablespoons of water and onions for juiciness - about 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and fall apart into pieces if you form a lump out of it. Spices and herbs - great way vary the filling. In addition to standard black pepper, you can use red pepper, ready-made mixtures for minced meat and adjika, hops-suneli, as well as cilantro, basil, parsley and dill.
After cooking, the dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once the dumplings have hardened, store them in the freezer for up to three months. Boil the dumplings in plenty of salted water, adding a few bay leaves for flavor. When the dumplings float to the surface, they need to be cooked for 7 to 15 minutes, depending on the size. Alternatively, you can fry the dumplings. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After this, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.
If you're making your first batch of dumplings, try some of the recipes we've suggested. Once you find a recipe that you like and meets your expectations, you can experiment with the ingredients and add your favorite spices.
Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 teaspoon salt.
For filling:
500 g pork,
500 g beef,
2 onions,
salt and pepper to taste.
Preparation:
Sift the flour onto the table and make a well in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough in plastic wrap and leave for half an hour. Meanwhile, make the filling. Make minced meat and onions, place in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the dough (about a quarter) and roll out into a circle about 2 mm thick. Using a shot glass or a small glass, cut out circles - the basis of future dumplings. Place minced meat in the middle of each circle, tightly seal the edges of the dough with your fingers and connect the two ends to form an “ear”. Place the finished dumplings on a tray sprinkled with flour and freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.
Ural dumplings are not only a popular television show, but also a very tasty dish. A distinctive feature of these dumplings is the filling made from three types of meat. To prepare such dumplings, you should definitely use beef and pork, and you can choose the third meat component at your discretion - it could be, for example, lamb, chicken or turkey.
Ural dumplings
Ingredients:
For filling:
300 g beef,
300 g pork,
300 g lamb,
2 onions,
1/2 cup milk,
salt and spices to taste.
For the test:
3 cups flour,
150 ml water,
2 eggs,
salt to taste.
Preparation:
Sift the flour onto the table in a heap. Make a well and add water, eggs and salt. Knead the dough and leave under cling film for 40 minutes. For the filling, mince three types of meat together with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of “ears” without the use of a dumpling maker.
Dumplings with fish filling- just as much popular dish in Kamchatka (where they originated), just like our traditional dumplings with minced meat. To prepare such dumplings, it is best to take several types of fish fillets.
Dumplings with fish filling
Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 egg
1/2 teaspoon salt.
For filling:
1 kg fish fillet,
2 onions,
salt and pepper to taste.
Preparation:
Add the egg, butter and salt mixed with water into the well in the flour, poured in a heap on the table. Knead a soft elastic dough, which should be left for 30-40 minutes in a plastic bag. Grind fish fillet together with onions in a meat grinder or food processor. Add salt and pepper to taste. Divide the dough into several parts. One by one, roll out each dough into a thin layer and cut out circles. Fill the mugs with fish filling and form “ears”. Cook the finished dumplings immediately or freeze them.
Delicious homemade dumplings have never left anyone indifferent, and if you want to truly surprise your family and guests, try making dumplings with very unusual fillings, using cottage cheese, cheese, mushrooms and potatoes. You can be sure that such dumplings will be appreciated by both adults and children.
Dumplings with cheese and curd filling
Ingredients:
For the test:
3 cups flour,
4 tablespoons vegetable oil,
1 glass of boiling water,
1 teaspoon salt.
For filling:
700 g cottage cheese,
300 g soft cheese, for example, Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.
Preparation:
Grind cottage cheese and cheese using a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To prepare the choux pastry, pour boiling water into a large bowl and vegetable oil, then add flour and knead the dough. It is important to work very quickly, as kneading the dough slowly may cause lumps to form. Immediately roll out the dough and form dumplings - either make “ears” or use a dumpling maker.
Dumplings with cheese and mushroom filling
Ingredients:
For the test:
350 g flour,
200 ml kefir,
1/2 teaspoon salt.
For filling:
500 g mushrooms,
1 onion,
150 g hard cheese,
butter,
salt and spices to taste.
Preparation:
Pour kefir into a bowl, add flour and knead the dough, first with a fork and then with your hands. Let the covered dough rest for half an hour. Meanwhile, fry finely chopped mushrooms and onions in butter. Let cool, mix with grated cheese, salt and add spices to taste. Form dumplings using the prepared dough and filling using any of the following methods.
Dumplings with potatoes and mushrooms
Ingredients:
For the test:
2 cups of flour,
2 large eggs,
1 teaspoon vegetable oil,
3 tablespoons of water,
salt to taste.
For filling:
300 g potatoes,
200 g mushrooms,
1 large onion,
100 g butter,
dill,
salt and pepper to taste.
Preparation:
Mix flour and salt in a large bowl. In a separate bowl, whisk the eggs, oil and water. Make a hole in the center of the flour and pour the egg mixture into it. Using your fingers, mix all ingredients together. Alternatively, you can use a mixing fork initially. The finished dough should be smooth and homogeneous. Add additional flour if necessary to prevent the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, fry onions and mushrooms. Pass all ingredients through a meat grinder or grind in a food processor. Mix with melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with filling and form “ears”.
Preparing dumplings definitely takes some time - we advise you to set aside an average of 2-3 hours for this task. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your family and guests.
Previously, making dumplings was a whole ritual. The whole family gathered at the table: someone kneaded the dough, someone twisted the meat into minced meat, and then everyone together made homemade dumplings.
Now everything has become much simpler - buy it in the store, and you're done! But very often such dumplings are not tasty. Pamper yourself, gather around the table and prepare dumplings according to the recipes prepared by "AiF in Omsk".
Siberian dumplings
Siberian dumplings should be eaten with sour cream. Photo: Shutterstock.com Ingredients
- Pork - 1 kg.
- Veal - 1 kg.
- Onions - 6 pcs.
- Garlic - 3 cloves.
- A mixture of freshly ground peppers - to taste.
- Salt - to taste.
- Flour - 1 kg.
- Eggs - 5 pcs.
How to cook
Twist the meat and onions, mix in one plate. Add spices to the minced meat, a little water and stir. Add one egg at a time to the sifted flour, pour water into the mixture and knead the dough. Make dumplings. Next, sprinkle the board with flour, place the dumplings on it and send it to freezer. Once frozen, place them in a bag and store them in the freezer. You need to cook the dumplings for about 5-7 minutes after the water boils. Serve with sour cream.
Fried dumplings
Make dumplings, freeze them, and then fry them until crispy. Photo: pixabay.com Ingredients
- Dumplings - 800-900 g.
- Butter - 50-70 g.
- Sour cream - 100-150 g.
- Salt - to taste.
- Pepper - to taste.
How to cook
Heat a frying pan and melt the butter in it. By the way, you can also use vegetable oil for frying. Place undefrosted dumplings in a frying pan and fry on medium for about 10-15 minutes, stirring constantly. When the level appears golden crust, add sour cream, salt and pepper to the dumplings and fry for about 3 more minutes.
Dumplings in pots
Both tasty and satisfying. Photo: pixabay.com Ingredients
- Frozen dumplings - 1 kg
- Onions (large) - 2 pcs.
- Champignons - 3-4 pcs.
- Cheese - 100-200 g.
- Mayonnaise - 1 tbsp. spoon.
- Eggs - 3 pcs.
- Seasoning - 1 teaspoon.
- Salt - to taste.
- Vegetable oil.
How to cook
Peel and chop the onion. Fry it in oil in a frying pan until golden brown. Beat the eggs in a bowl, add mayonnaise, salt and seasoning. Slice the champignons. Take the pots, grease them inside with vegetable oil, put dumplings, mushrooms, onions on top and fill with egg-mayonnaise mixture. Cover with foil and leave in the oven at 180 degrees for 40 minutes. Then sprinkle the dumplings with cheese and leave in the oven for another 10 minutes. To enhance the taste ready-made dish you can add a little sour cream.
Uzbek dumplings with sauce
You can eat these dumplings with or without broth. Photo: pixabay.com Ingredients
For the test:
- Egg - 1 pc.
- Water - 1 glass.
For minced meat:
- Bulb onions
- Spices
- For the broth:
- Large onion - 1 pc.
- Large carrots - 1 pc.
- Large tomato - 1 pc.
- or tomato paste - 1 tbsp. l.
- Spices
- Bay leaf
How to cook
Make minced meat from onions, meat, fat and spices. For the dough, whisk the egg, water and salt, add flour. Knead the dough and make dumplings.
Take a cauldron or thick-walled pan, pour in vegetable oil and fry the onion, cut into half rings, in it. Then add chopped carrots and tomato paste. Fry the mixture and then add a lot of water and bring the broth to a boil, adding salt and pepper. As soon as the water boils, add dumplings to it and cook until done. This dish can be eaten with or without broth.
Dumplings with trout and cream cheese
You can give the dumplings any shape you want. Photo: pixabay.com Ingredients
For filling:
- Trout - 100 g.
- Onions - 50 g.
- Butter - 15 g.
- Cream cheese - 50 g.
For the test:
- Potato starch - 50 g.
- Water - 100 g.
- Flour - 50 g.
Separate the fish fillet and grind it to the consistency of minced meat. Add onions fried in butter and cream cheese and stir. For the dough, heat 50 ml of water in a saucepan and pour the starch diluted in water into it, stirring constantly. When this mass turns into a lump, take it out, roll out the dough and add some salt. You can sprinkle the table with flour, or you can sprinkle it with starch - the more of it, the more transparent the dough will be.
Cover the finished dough with cling film and put it in the freezer for an hour, then roll it out and make dumplings. Cook fish dumplings for 10-15 minutes.
Surely before, every family before the holidays or on weekends had a tradition of making homemade dumplings. For each of us, homemade delicious, juicy, aromatic dumplings are the taste of childhood and the comfort of our parents’ home.
In the real world, few people get together like this on a quiet evening to prepare a delicious dish for their household. And you, take and gather your family together and stick delicious dumplings. Time spent with family is priceless.
Let's remember a little backstory, where the first dumplings came from and who started preparing them. Since ancient times, it was customary for the Ural and Siberian peoples to prepare dumplings; dumplings came into Russian cuisine only in the 15th century, when the eastern lands joined Russia.
The word dumpling is taken from the languages of the Ural peoples of the Komi and Udmurts, where it means ‘dough ears’ (pel - ear, nyan - bread, dough).
Dumplings are made from unleavened, thinly rolled dough. Usually made round or square shape. Place minced meat in the middle of each circle or square, pinching the edges well. The best minced meat considered a combination of beef, lamb and pork. You can also add onions and spices to the minced meat.
Boil the dumplings for several minutes in slightly salted boiling water or on meat broth. Dumplings are served hot, if this is a main dish then with butter, sour cream, vinegar; if, as a first course, it is served in broth.
Siberian dumplings must be frozen before cooking, this makes their taste better. It is also convenient in the climate of Siberia.
Step-by-step recipes for homemade dumplings with classic recipes for dough and minced meat
If you decide to make homemade dumplings, then you have come to the right page, we will tell you and give recommendations on how to make the dough perfect, the minced meat juicy and some simple and tasty cooking variations.
Menu:
1. Dough recipe for dumplings
To prepare the dough for dumplings, we mostly need only two ingredients: flour and water. By mixing just two ingredients and adding a little salt, we get an excellent elastic dough.
Some housewives advise adding sunflower oil, eggs and even cow's milk. But we won't do this.
Ingredients:
- Water 250 gr.
- Flour 750 gr.
- Salt 1 tsp.
Preparation:
1. Pour the flour into a deep container, make a depression on top in the middle, add salt and pour in water.
2. Knead and knead the dough, applying enough effort. We should get a nice smooth, elastic ball.
3. The finished dough must be wrapped in a plastic bag or cling film and left at room temperature for 30 minutes - this will make it more elastic when rolling.
The filling is the trick; first of all, the percentage of tasty dumplings depends on the filling.
Classics are classics, but frequent monotony becomes boring and boring. Let's see what else we can add to the minced meat to make the dumplings even tastier.
Ingredients:
- pork tenderloin 0.5 kg;
- beef tenderloin 0.5 kg;
- onion turnip 2 pcs;
- salt and pepper to taste.
- Water half a glass
Preparation:
Clean the meat from films and rinse. Peel the onion and grind together with the meat in a meat grinder. Mix well, add salt and pepper. Let the finished minced meat rest for 30 minutes. After the time has passed, add half a glass of water to it, mix the minced meat again and begin to make dumplings.
3. Homemade meat dumplings recipe
Oh, these homemade dumplings, when you think about it, you immediately want to eat them. Prepared with your own hands, with all your soul and heart, they are so tasty and juicy that they jump into your mouth one after another.
Ingredients:
- Flour 3 cups
- Water 1 glass
- Onion 2 pieces
- Sunflower oil 2 tbsp. l.
- Salt, Pepper to taste
- Pork 500 gr
Preparation:
1 . Knead the dough from water and flour as we did in the first recipe. While the finished dough is resting, let's make minced meat for dumplings, we chose pork meat.
2
3. We take a not very large piece of dough, make a round ball out of it and roll it out with a rolling pin into a very thin layer.
4
. Using a glass or whatever is convenient for you, cut out the dough into circles. For us this is a small glass with sharp edges. Place a little minced meat in the middle of the mug. The amount of minced meat applied depends on the size of the cut circle.
5 . Fold the edges of the dough and carefully pinch the edge. Next we connect opposite dumpling tips.
6. You will get a lot of dumplings. But to prevent them from drying out, sprinkle the board with flour, place the finished dumplings on it and cover with a towel or napkin.
7. In a large saucepan, bring the water to a boil, add salt and place the dumplings in the water, stirring continuously to prevent them from sticking together. Once the dumplings begin to float, bring to a boil and cook over medium heat for about 5 minutes.
8. Place the prepared dumplings on plates and serve hot with sour cream or vinegar. Bon appetit!
4.Homemade dumplings recipe
Ingredients:
- flour 750 gr
- water 1 tbsp
- chicken eggs 1 piece
- salt, pepper, herbs
- minced beef+pork
Preparation:
1. Knead the dough. Sift the flour, make a small depression in the resulting mound, pour the egg into it, sprinkle salt and pour in warm water. Knead the dough. It should be elastic and not stick to your hands or the countertop.
Place the resulting dough in a warm deep plate, cover and let rest for 30 minutes, this will give the dough additional elasticity.
2. Cut the onion and herbs. And mix all the ingredients (minced meat, onions, herbs, salt and pepper to taste).
3. After 30 minutes, remove the dough from the plate. Roll out the dough into a thin layer. Next, cut out circles from the dough. Take the cut out circle and put the minced meat in it, bend the circle in half and pinch the edges. We connect the corners together.
4. Throw the molded dumplings into slightly boiling water. salt water and cook after surfacing for about 10 minutes. Place on plates and serve with vinegar, sour cream, and herbs. Bon appetit!
5.Dumplings in pots
Dumplings can be made festive dish, just bake in pots. Beautiful appearance, taste and aroma will delight you and your guests.
Ingredients:
- self-made dumplings 20 pieces
- butter 3 tbsp.
- sour cream 4 tbsp.
- hard cheese 60 gr.
- salt, pepper, herbs to taste.
Preparation:
1 . Boil the required number of dumplings until done.
2. Place the cooked dumplings in a greased pot, add butter, cover everything with finely chopped herbs, and pour sour cream on top.
3. Grate hard cheese to the very top, close the lid and place in a preheated oven at 180-200 degrees until the cheese is browned.
Bon appetit !
6.Siberian dumplings
Secrets of delicious Siberian-style dumplings
1. You need to use different types of meat for minced meat. The filling will be tender and juicy. The main meat is beef.
2.Cold. The finished dough and minced meat must be pre-chilled. This will make modeling easier and improve the taste of the dish.
3. Water balance. It is necessary to maintain both when preparing minced meat and when cooking.
Ingredients:
- beef - 0.4 kg
- lamb - 0.3 kg
- pork - 0.2 kg
- onion turnip - 3 pcs
- flour - 1 kg
- chicken eggs - 3 sh
- water - 400 ml.
Preparation:
1. The water must first be cooled in the freezer, but so that the water does not freeze.
2. Sift the flour onto the table, beat the eggs in a bowl, make a well on top of the resulting slide and pour in the egg.
3. Knead the dough. Pour chilled water a little at a time. Gradually, the flour will absorb water, and the dough will become more and more pliable and homogeneous. Knead the dough until elastic.
4. Once the dough is kneaded, wrap it in a plastic bag or cling film and let it “rest” at room temperature for 30 minutes.
5. Prepare the minced meat. Grind through all 3 types of meat and onions in a meat grinder. Salt and add a little water. Place in the refrigerator for 10 minutes.
6. The dough has rested, let's start modeling. Separate a small piece from the dough. Roll into a sausage. We cut the resulting sausage from the dough into pieces 1.5-2 cm long.
7. Roll out each piece with a rolling pin. Place the minced meat in the center of each circle. Fold the dough pieces in half and pinch the edges to form a semicircle. We connect the lower corners to each other and you get a round dumpling.
The “Soviet” tradition of storing dumplings on the balcony in winter makes sense not only for preserving semi-finished products. It has long been noted that frozen dumplings release their juice much better when cooked. In the old days, crushed ice was even added to minced meat for these purposes. So, even if you plan to immediately cook everything you put together, put the dumplings out on the balcony for a while (if it’s winter) or cool them in the freezer.
Bon appetit!
7.Video - Homemade dumplings
Bon appetit!
Dumplings are a real lifesaver. Prepared for future use, they will save you time preparing lunch or dinner that will appeal to everyone without exception. Currently, there are many different recipes not only for the filling, but also for the dough. How can a novice housewife not get lost in this variety, and which dough to choose for homemade dumplings? A step-by-step recipe with photos will help you navigate this issue and please your family with a delicious traditional dish.
Homemade dumplings cannot be called originally Russian. They appeared in our cooking quite a long time ago, around the 19th century, and at first they did not cause much delight. But during this time, the recipes for both dough and fillings were constantly changing, each housewife adding her own secrets, passing them on from generation to generation. Gradually, this dish became so popular that it became traditional on our table and rightfully won the status of the most cozy family dish. Many people associate it with the New Year. When, on the eve of the holidays, the whole family gathers at a large table and first sculpts them together, and then also devours them together by both cheeks. Without a doubt, everyone loves dumplings, both children and adults.
Of course, 90% of the success of this dish depends on the tasty and juicy filling. But the role of the test should not be underestimated. As mentioned above, there are a huge variety in various ways its preparations, for example: classic, with and without eggs; custard; with milk, kefir, etc.
For those who are new to cooking and do not have an experienced adviser nearby, our step-by-step recipes with photos. It will help you not to get confused and prepare perfect dough for homemade dumplings. In this article we will talk in detail about several recipes, but first I would like to note a few points that are considered mandatory, regardless of the recipe:
- In order for the dumpling dough to be plastic and not darken or fall apart during cooking, you need high-grade white wheat flour. If you managed to find flour from durum wheat, this is a great success. It contains more gluten, so a little less of it will be needed, which means the dough will be more tender;
- Don't be lazy and ignore the advice to sift the flour before kneading the dough. This saturates it with oxygen, which will allow the dough to breathe, it will be more airy and manageable; The water should be warm, boiled, this will speed up the process of releasing gluten from the flour and speed up the ripening process of the dough;
- Some experienced housewives It is recommended not to use salt at all in the dough, because they are boiled in salted water. But if you still decide that it is needed, then it is better to add it to the water. This will distribute the salt more evenly throughout the dough;
- If you choose a recipe without eggs, vegetable oil will help replace their function;
- When cooked, loose dough loses its shape; to prevent this from happening, it must be dense enough. To achieve greater density, knead it slowly, adding flour little by little, and after kneading, beat it on the table, expelling the remaining air from the voids;
- When the dough is ready, it must be allowed to rest. To do this, place it in a plastic bag or film for 30-40 minutes.
So, let's get straight to the recipes...
Dough for homemade dumplings without eggs: step-by-step recipe with photos
The benefits of this recipe are obvious. Firstly, it is economical, and all the ingredients are always on hand. Secondly, it is perfect for Lenten dumplings, using the appropriate filling (for example, fish or vegetables). The dough turns out soft and easily extensible. And, contrary to fears, it does not lose its shape and does not boil in water!
The only products we need are:
- water – 300 ml;
- wheat flour – 450 gr;
- salt – 1/2 tsp.
- Pour 300 ml of warm boiled water into a deep plate, add salt (optional) and stir until it is completely dissolved;
Then, sift the flour and begin to gradually combine it with water. When the dough becomes thick enough, you can move it to a floured board and continue kneading by hand.
- The result should be a dense but plastic dough that does not stick to your hands. If the dough is still sticky, try adding a couple tablespoons of oil and knead thoroughly again.
- Cover the dough with a damp cloth or place in a bag and leave for 20-30 minutes. After which you can start sculpting.
Classic dumpling dough
The most common recipe, it is equally suitable for both dumplings and dumplings, and even for egg noodles. Also, the dough can be stored in the refrigerator for up to 48 hours.
Ingredients:
- flour – 0.5 kg;
- water -250 ml;
- chicken egg – 1 pc.;
- salt – 1⁄2 tsp.
- Sunflower oil – 1 tbsp.
- Sift the flour into a large container in a heap. We make a depression in the center, similar to the crater of a volcano;
- Pour salted water into this hole and beat in the egg;
- Now we slowly begin to mix with our hands, gradually taking the flour along the edges of the “crater”.
- As it thickens, add oil and knead into a tight, elastic dough.
- Lightly beat it on the table and, covering it with film, leave it to rest. After half an hour, you can start preparing dumplings.
Kefir dough
This dough for homemade dumplings can be prepared using any fermented milk base. Kefir can be easily replaced with yogurt or sour cream. The dough is strong, does not get soft and has a more pronounced taste. But in order for the result to please you, pay attention to some nuances: Firstly, all ingredients must be at room temperature; Secondly, soda and salt are necessarily added to the liquid, but not to the flour; For a liquid with a thicker consistency (for example, sour cream), the amount of flour may differ significantly from the specified amount.
Grocery list:
- kefir – 500 ml;
- flour – 3.5 tbsp;
- chicken egg – 1 pc.;
- salt and soda - 1⁄2 tsp each;
- Sunflower oil – 1 tbsp.
- Mix kefir with salt, soda, egg and oil.
- Sift the flour and begin adding it to the liquid mass in small parts, kneading first with a spoon and then with your hands.
- If necessary, add flour to the desired consistency; the dough should not stick to your hands, but should be soft and manageable.
- Let stand for 15-30 minutes. and you can cook.
Notes:
If you use this version of the dough, but without eggs, you should use about half a cup less flour.
If you use sour cream or thick natural yogurt instead of kefir, the amount of flour also decreases.
Choux pastry for dumplings
If you have already mastered all the previous recipe options, we invite you to try aerobatics culinary arts– choux pastry for dumplings. Prepared from the same ingredients, but in a special way, it will reveal to you new taste such a familiar dish.
So, we will need:
- water – 1.5 tbsp.;
- wheat flour – 3 tbsp;
- chicken egg – 1 pc.;
- salt – 1⁄2 tsp;
- vegetable oil – 1 tbsp.
- Place salt and butter into boiling water and add half the flour in a thin stream, stirring vigorously;
- Remove from heat, transfer to a larger bowl, let the dough cool slightly (so that you can knead by hand);
- When the dough has cooled a little, beat in the egg and mix thoroughly;
- Add the remaining flour and knead into a stiff dough.
- Let it brew at room temperature for 20 minutes.
Choux pastry, like the classic one, can be prepared without eggs. You can replace water with milk. In these cases, only the amount of flour will change, but the algorithm of actions will remain the same.
As you can see, there are a great many options for preparing dough for homemade dumplings. This article presents only a few basic recipes, With step by step description and photo. Perhaps among them there is your signature recipe for this incredibly tasty dish.
Dumplings are delicious dish from unleavened dough and meat. And, perhaps, there is no person who would be indifferent to them. Everyone loves them, young and old. And proof of this is the store shelves, where you can see numerous varieties from different manufacturers.
And those who buy them in the store always know very well which ones are worth taking and which ones are not. Moreover, in addition to the filling, they always pay attention to the dough, and you can often hear that in certain dumplings it tastes better than in others.
But probably everyone will agree that you won’t find anything better than homemade dumplings and homemade dough anywhere. Despite the most expensive store-bought dumplings, they will never be tastier than homemade ones.
And all because almost every housewife knows how to cook this dish, and each has her own signature recipe preparing the dough. There are quite a lot of such recipes, and every housewife believes that her recipe is the best.
Today I propose to deal with everyone famous recipes, and find out how they differ from each other and which option is best for preparing dumplings. And also learn more about the features and some secrets of its preparation.
Dough for dumplings - secrets and general principles of preparation
Although dumpling dough (unleavened) is called as such, it is used not only for their preparation, but also for preparing various pasta, dumplings, pasties, manti. And although the former are boiled, the latter are steamed, and the chebureki are even fried in oil, the basis for all these second courses is made from flour almost the same.
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And to those who are preparing dumplings today - Bon appetit!