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. As a filling, the culinary specialists of Azerbaijan used lamb with fat tail fat and garlic. 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 stuffing, boiled peas, beans, buckwheat, wheat porridge. The dish got its modern name later, and was originally called vara-niki.

No matter how simple and understandable recipe, 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 wheat flour durum varieties and sift carefully.
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 using 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 easiest base for dumplings classic recipe- 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 traditional recipe dough for dumplings with potatoes. Many 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 make fresh custard at all, learn step by step recipes with photo.

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.

The dough for dumplings without eggs, in fact, is vegetarian dish, you can safely cook it during fasting, choosing the same lean filling. In addition, this base is suitable for those who are allergic to protein. What is not included in the test chicken eggs doesn't 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 at all. ready meal. 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 splendor, tenderness are added to the base for dumplings dairy products, 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. a 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.

Ingredients:

• flour of the 1st grade - 3 cups;
• homemade sour cream- 3 tablespoons;
• purified water (warm) - ½ cup;
• table salt, soda - 0.5 tsp each.

Cooking method:

1. Sift the flour, make a well, add salt and soda there, pour in water, add sour cream.
2. Knead the soft mass, leave for half an hour to "rest", then knead again.
3. After the second kneading, you can start sculpting the dish

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You can gather a family at the table not only for lunch or dinner. There is another, no less effective way for friendly communication, and this is a collective modeling of dumplings. The process takes a lot of time, but if you take it on with the whole family, you can soon taste the dish.

To knead the dough for dumplings, you will need a minimum of products, but choose the filling yourself. It can be both salty and sweet, it all depends on what kind of dish the dumplings will be served as, and what traditions exist in your family.

For dumplings, a filling of cottage cheese, berries, mashed potatoes with onion frying or minced liver is used. There are many options, you just have to cook and determine the best.

History of occurrence

It has long been believed that the homeland of dumplings is Ukraine, because it is not for nothing that the recipes for this dish are included in all cookbooks from national cuisine this country. However, if we go further and study the issue in more detail, it turns out that this dish was prepared even earlier in Turkey.

There, for modern dumplings, there was another name - "dushbara".

Once on the Slavic territory, the dumplings changed a little, the types of filling and the dough itself diversified. Today, many families prefer to cook such a treat, because, along with excellent taste, it is also cost-effective and saves the budget.

The place of honor in the filling is occupied by potatoes.

One of the most popular fillings for dumplings was and remains potatoes. With various additives (fried onions, herbs, mushrooms, grated cheese), mashed boiled potatoes makes the dish very satisfying and tasty.

The dough for dumplings is made according to famous recipe, as for potatoes, it is boiled until cooked and interrupted until homogeneous mass in any way possible. Salt the water for cooking 5 minutes before the tubers are ready, so as not to slow down the cooking process.

Onion, before adding it to the filling, cut into cubes and fry until golden brown in vegetable oil.

Mushrooms, if they are indicated in the recipe, are finely chopped before frying and fried until the moisture evaporates. Before modeling, the filling is cooled so that the dough does not spread and the dumplings do not burst in hot water.

How to knead the dough correctly

There are many recipes that you can follow to prepare delicious dough for dumplings. By and large, they differ little from each other in their composition, but the methods of kneading have some differences. We will now focus on the most common type of test - unleavened.

And here is a list of the ingredients you need to knead:

Unleavened dough: 6 cups flour; 2 small spoons of salt and 2 cups of pure water.

The dough is very easy to make:

1. V cold water dissolve the required amount of salt.
2. Sift the wheat flour into a bowl and make a funnel in the center.
3. Pour in the salt solution and stir.
4. First knead the dough in a bowl, then put it on the table and work with your hands until you get a smooth and elastic dough for dumplings. Tune in to the fact that you will have to work hard for 15-20 minutes, but the result will not disappoint you.

To avoid problems when sculpting, leave the dough to rest on the table, covering it with a clean napkin. After half an hour, when the gluten swells, knead the dough again and divide it into several parts. From each of them, you can now roll out the dough and cut out round blanks using a glass.

A similar product is prepared not only on water, and now I will tell you another recipe.

Lush dough on kefir

In Ukrainian cuisine, the dough is kneaded on the basis of curdled milk or kefir. It is in this version that the dish turns out to be especially tasty, each dumpling becomes as if weightless and is eaten very quickly.

Another feature that the dough has is the absence of weathering during the modeling process. Yes, and dumplings are boiled in boiling water for no more than one minute after surfacing.

List of ingredients from which the dough is kneaded:

liquid (2/3 water and 1/3 kefir) - 1 cup; 2.5 glasses of water; half a teaspoon of salt and baking soda.

In order to knead the dough, mix water and kefir in a glass. Then:

1. Sift flour into a bowl, add baking soda and salt.
2. Pour liquid ingredients into flour.
3. Knead a dough that doesn't stick to your hands. If you need more flour, you can add it, the main thing is that the dough is elastic and convenient for making dumplings.

The dough should be infused for half an hour. During this time, you will have time to cook and cool the filling to the desired temperature.

Yeast dough for making dumplings

cook soft dough with the addition of yeast is worth every housewife. After all, this is the only way to make sure that the base for dumplings is very airy and melts in your mouth.

So, the dough consists of:

7.5 cups of flour (or a little more, it all depends on the moisture content of the product); a tablespoon of sugar; 700 ml of water; 20 g yeast; half a teaspoon of salt and the same amount of soda.

Cooking:

1. Heat water and pour out a glass to dissolve sugar and yeast.
2. In a separate bowl, mix flour, salt and soda.
3. Add diluted yeast and, gradually pouring in the rest of the water, knead an elastic dough.

The dough is almost ready, it remains only to wait for it to rise. To do this, cover it and put it in a warm place for one hour. As soon as the dough increases in volume, spread it on the table and begin to form dumplings.

Choux pastry

Many housewives are interested in preparing dumplings for the future, since this method can significantly save time without compromising the quality of the dish. And now you can verify this.

Take ingredients such as:

250 ml of pure water; 650 g white flour; 30 ml of any vegetable oil; ½ teaspoon of salt.

And now let's take a closer look at the process of kneading dough for dumplings:

1. Boil water and dissolve salt in it.
2. Pour half the flour sifted through a sieve into a deep bowl and pour hot saline into the funnel, constantly stirring the mass with a spatula.
3. Sift the rest of the flour and add it to the bowl, knead a smooth stiff dough.

Before shaping dumplings, you need to place the dough in a plastic bag and refrigerate it for 30 minutes. Now choux pastry ready to use. If it turned out to be too much, you can freeze the leftovers and start making dumplings next time.

But I think you won’t have to take a long break, because your family will ask you to make a delicious dish very soon.

Dough for lazy dumplings

“Lazy” dumplings, that is, those that do not require modeling, will save you time and allow you to feed your loved ones and delicious dish a lot of guests.

To knead the dough you will need:

half a kilogram of mashed potatoes; 5 large spoons of flour; one a raw egg and salt to taste.

If there are more guests than expected, knead the dough by increasing the proportions.

Mixing steps:

1. Into the cooled mashed potatoes beat in an egg.
2. Salt the mass and add flour.
3. Mix and leave the dough to rest for 20-30 minutes.

Now let's start forming dumplings:

1. Sprinkle flour on a work surface and turn out the dough.
2. Roll up the "sausage" and cut it into pieces.
3. Flatten each piece and send to boil in boiling water.
4. After 3 minutes after surfacing, remove the dumplings with a slotted spoon into a deep plate and pour over with melted butter.

Modeling dumplings

Before cutting the dough into portions, prepare your work surface by dusting it with flour. Cover the part of the base that is not currently involved in the process with a napkin and set aside. Thus, you will prevent the dough from chapping and save its properties.

• Roll out part of the dough into a thin, 3 mm thick layer and cut out round blanks.
• To do this, use a regular glass, it can be found in any kitchen.
• You can make cakes in another way, for this you don’t need a glass: roll the dough in the form of a sausage and cut it into 1 cm circles.
• Take the circle with your hands and roll into a cake with a diameter of 5 cm.
• Spread the filling on one half, stepping back from the edge of the workpiece.
• Cover with the other half and shape into a dumpling.
• Watch the quality of adhesion of the edges, otherwise the filling will be in the water during cooking, and you will have one boiled dough on the plate.
• The seam at the dumpling can be made ordinary or, having shown imagination, openwork. In the everyday version, you may not need to use additional efforts, but to treat guests, I advise you not to be too lazy and seal the seams with a “pigtail”.

When you fill your hand, you will make such an ornament very quickly. So take it ready dumpling in the left hand (the seam looks to the right) and bend the corner up from the bottom edge. Moving along the entire seam, make folds along the entire seam.

Give to dumplings nice shape you can use a regular fork, you need to flatten the edges with it. You will get grooves that will decorate the dish.

By the way, dumplings are not only crescent-shaped. They are prepared and square shape. To do this, roll out a layer of dough, divide it into strips. At some distance from each other, lay out the filling, adhering to the center of the strip.

Cover with the other part of the dough and press down the edges and spaces between the filling. Using a pizza cutter, divide the workpiece into individual dumplings and boil in boiling water.

It doesn't matter which sculpting method you prefer. The main thing in this process is peace and focus on the end result.

Bon appetit and see you soon!

Dumplings, very common in our time, are made with a wide variety of fillings - mushrooms, potatoes, cottage cheese, cheese, onions; sweet dumplings with cherries are also popular. To cook them at home, you need to prepare the filling and make the dough for dumplings. Good dough is perhaps the main component of the recipe. It depends on him whether the dumplings will be fine, beautiful and appetizing. Today we will get acquainted with several proven recipes.

regular dough

We will need: 3 cups of sifted flour, a glass of water, a tablespoon of sunflower oil, half a teaspoon of salt. You can mix the ingredients right on the table or use a bowl or saucepan for this. We measure the flour with the help of a faceted glass, pour it in a slide, salt, make a small depression on top. Pour vegetable oil, water into it and knead. The dough for dumplings should be well kneaded: it should not stick to the table and hands. We collect it in a ball, lightly sprinkle with vegetable oil for softness, cover with polyethylene and send it to a warm place for about 25-30 minutes for proofing. Next, divide into pieces and form dumplings in any convenient way.

milk dough

In this recipe, instead of milk, you can take kefir or diluted sour cream, you can also mix this dough for dumplings in a bread machine. Let's take:

• a glass of milk or kefir;
• 2 cups of flour;
• egg;
• 30 g of vegetable oil;
• 8-10 g of salt;
• 2 tablespoons of sugar.

If you are mixing the ingredients in a bread maker (using the special mode), be sure to place the liquid ingredients in the kneading container first, and carefully pour the flour on top. If you are preparing the dough for dumplings with your hands, you should put 2/3 of the volume of the sifted flour into a bowl or basin, gradually pour in the liquid and mix well. We spread the dough on the table, knead well, adding flour if necessary. Next, let the dough rest for 20-30 minutes, covering with a napkin or film.

Choux pastry

Another great recipe. It does not contain eggs, so it can be used during fasting. Ingredients:

• 400 g flour;
• glass of water;
• half a teaspoon of salt;
• 50 g sunflower oil.

Cooking

Bring the water to a boil, add salt, butter and half the flour. We interfere until the lumps disappear, the dough for dumplings should become smooth and uniform. Next, knead with your hands, gradually adding the remaining flour, until we get a cool soft dough. By consistency, it should turn out similar to plasticine, and it should not stick to the table. If you added too much flour, put the dough in a bag for 30 minutes - it will become softer.

soda dough

Finally, consider how to make dough for dumplings using sparkling water instead of ordinary water. We will need:

• a glass of sparkling water;
• 4 cups flour;
• egg;
• 20 g of vegetable oil;
• half a teaspoon of salt and sugar.

Cooking

Beat the egg with salt and sugar, add butter and sparkling water, lastly pour out the flour. You may need a little less than 4 cups of flour. Knead soft and elastic dough until it stops sticking to the table.

Conclusion

These recipes can also be used to make dumplings, pasties, homemade brushwood can be fried from dough.

The dough for dumplings, contrary to misconceptions, is not difficult to knead. There are many instructions for its preparation, I offer the best one: with water and eggs.
Recipe content:

Some housewives buy dumplings in the store, because. They don't like to take on the dough. However, this is not at all difficult and not long, as it might seem at first glance. The main thing is to find the right recipe and he is in front of you. The dough on water and eggs has been repeatedly tested and tried in practice.

classic dough for dumplings - fresh, although for sweet fillings it can be slightly sweetened. It is “cool”, while plastic, soft and thinly rolled out, does not stick to hands, so it is convenient to sculpt dumplings. When cooked, it does not burst, and when frozen, it does not crack. One cannot but agree that this best dough for dumplings!

Using ice water makes an excellent dough. It does not dry for a long time, because. it retains moisture longer, and it sticks together well during modeling. But there are methods where warm water or warmer than room temperature (about 30-35 ° C) is used. It depends on personal preference.

• Calorie content per 100 g - 213 kcal.
• The number of servings is about 500 g
• Cooking time - 15 minutes

Ingredients:

• Flour - 2 tbsp.
• Vegetable oil - 30 ml
• Eggs - 1 pc.
• Sugar - 0.25 tsp
• Water - 0.75 st.
• Vodka - 1 tsp
• Salt - a pinch

Step-by-step preparation of dough for dumplings on water and eggs:

1. Pour into a bowl drinking water room temperature. 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 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 taste 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. Ready dough divide into the necessary parts with which it will be convenient to work, and in the meantime keep 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.