The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.

It is best to introduce the flour in parts, stirring with a spoon after each addition (you may need a little less or more than the amount of flour indicated in the recipe). When the dough thickens, knead it well with your hands: it will take about 7 minutes. The finished dough should not stick to your hands. If this does not work, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Dough on the water is great for dumplings with salty filling. And the dough in milk or kefir is better to use for making sweet dumplings. You can also add sugar to it if you wish.

1. Dough on the water

Ingredients

• 200 ml of ice water;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Cooking

Mix water and salt until smooth. Add the sifted flour and knead the dough.

2. Kefir dough

Ingredients

• 200 ml of kefir;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Cooking

Add egg and salt to kefir and beat until smooth. Then add the sifted flour and knead the dough.

3. Milk dough

Ingredients

• 2 eggs;
• ½ teaspoon salt;
• 200 ml of slightly warm milk;
• 1 tablespoon of vegetable oil;
• 400 g flour.

Cooking

Whisk eggs and salt. Pour in milk and butter and mix well. Add flour and knead the dough.

4. Choux pastry without eggs

Ingredients

• 400 g flour;
• ½ teaspoon salt;
• 50 ml of vegetable oil;
• 250 ml of boiling water.

Cooking

Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.

How to make stuffing for dumplings

Unlike, which are most often made with meat, dumplings can be stuffed with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some recipes for the most common and delicious fillings for dumplings.

Ingredients

• 500 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• greenery is optional.

Cooking

Peel potatoes and boil in salted water. Chop the onion and fry in vegetable oil. Drain potatoes, add butter and puree. Add onion and pepper, mix well and cool slightly. You can add chopped greens to the potatoes, such as dill or green onions.

Ingredients

• 500 g mushrooms;
• 1 onion;
• salt - to taste;

Cooking

Take any mushrooms of your choice. Grind them in a blender or finely chop by hand. Fry the chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.

You can make potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of about 1: 2.

Sweet filling ingredients

• 500 g of cottage cheese;
• sugar - to taste;
• a pinch of vanilla.

Ingredients for savory filling

• 500 g of cottage cheese;
• 1 bunch of any greens;
• salt - to taste.

Cooking

For a sweet filling, mix sugar and vanilla. For salty - cottage cheese, finely chopped greens and salt.

4. Vareniki with berries

Ingredients

• 400 g of any berries;
• 1-2 tablespoons of starch;
• sugar - to taste.

Cooking

Both fresh and frozen berries will do. Lay the latter in a colander to drain excess liquid. Some berries, such as cherries, are still quite moist after defrosting. To thicken the future filling, add starch to the berries and mix. Arrange a few whole berries on the prepared dough pieces and sprinkle with about ⅓ teaspoon of sugar.

By the way, from the juice that has drained from frozen berries, you can make a delicious sauce for dumplings. To do this, mix the juice with sugar and boil over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens. Then mix it with sour cream or natural yogurt. Choose the amount of ingredients to taste.

Ingredients

• 400 g hard cheese.

Cooking

You just need to grate it on a coarse grater. Any will do. But keep in mind that your choice will affect future dumplings. If you want a bright, rich taste of the filling, then choose the appropriate cheese - more aromatic and salty.

By the way, grated cheese can be added to the potato filling. The proportion of mashed potatoes and cheese is approximately 1: 3.

Ingredients

• 1 onion;
• 1 carrot;
• a little vegetable oil;
• 300 g cabbage;
• 100 ml of water;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Chop the onion, grate the carrots and fry them in oil until golden brown. Then add chopped and fry a little. Pour in the water and simmer the cabbage until it softens. Salt and pepper the filling. Cool down a bit.

Stewed cabbage can be mixed with mashed potatoes, fried meat or mushrooms in a ratio of about 1: 1. Instead of fresh, you can take sauerkraut, which must first be squeezed well.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Chop the onion and fry in hot oil until golden brown. Add minced meat and spices to it and continue to fry, stirring occasionally, until the meat is ready. This will take approximately 15-20 minutes.

How to make dumplings

Sprinkle the table with flour and roll out the dough into an even thin layer. Using a glass or other tool, cut out circles. Remember the remaining dough with your hands, roll it out again and make more blanks.

Place the filling in the center of each circle. Its quantity depends on the size of the blanks. If there is too little filling, then you will eat one dough. And if there is too much, then during cooking the dumplings can fall apart.

Then fold the stuffing in half and seal the edges tightly. Make sure the filling doesn't overflow the dough.

You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, gradually pinch the edge of the dough.

How to cook dumplings

Cooking is best divided into several stages. If you cook a lot of dumplings at once, they can stick together.

Place dumplings in boiling salted water and reduce heat to medium. It is necessary to salt the water, even if you have a sweet filling. The salt will keep the dumplings from sticking together. You can also add a little vegetable oil to the water for this.

Gently stir the dumplings and wait until they float to the top. It takes only a few minutes. Then cook them for another 2-5 minutes, depending on the thickness of the dough. Stir the dumplings occasionally while cooking.

How else can you cook dumplings

Vareniki in a multicooker

For a couple

Grease a steamer container with vegetable oil or butter. Put the dumplings there in one layer so that they do not touch each other. Pour two cups of water into the multicooker bowl and place the container. Close the lid and steam for 15 minutes.

In water

Fill the bowl of the multicooker with hot water to about the middle and salt. Dip the dumplings in water, close the lid and cook for 3-5 minutes in the "Steam" mode.

Steamed dumplings using a saucepan

Boil water in a saucepan. Grease the steamer attachment with oil and place it on the pot. She must not touch the water. Lay the dumplings on top in a single layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you do not have a special steamer nozzle, you can use ordinary gauze. Fill the pot with water about a third. Pull cheesecloth firmly over the top of the pot. Bring the water to a boil, put the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Vareniki in the microwave

Lay the dumplings in a single layer in a deep container for. Pour in hot water, but do not completely cover the dumplings with it. Add some salt to the water.

Close the dumplings with a lid or plate. Place in the microwave for a minute at full power. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the switched off microwave for another 5 minutes, and then drain the water from them.

Vareniki in a pan

This method is more suitable for making dumplings with salty filling. But if you still want to fry sweet dumplings, then use not vegetable oil, but butter.

Heat some oil in a frying pan and spread the dumplings in a single layer. Fry over medium heat until golden brown for a few minutes on each side.

Fried dumplings resemble pies. If you just want to brown them slightly, you can fry boiled dumplings.

Bonus: how to make lazy dumplings

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When preparing lazy dumplings, the filling is not wrapped in dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. In fact, that's how it got its name. We offer you two recipes for these unusual, but very tasty dumplings.

1. Lazy dumplings with cottage cheese

The classic recipe involves the use of cottage cheese.

Ingredients

• 500 g of cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 2-3 tablespoons of sugar;
• salt - to taste;
• 100 g flour.

Cooking

If you have granular cottage cheese, then for a start it is better to grind it through a sieve. This will make the dumplings more tender.

Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll a sausage out of it, press it a little on top with your hands and cut into small rhombuses.

Pour the pieces of dough into the boiling salted water, stirring occasionally. When they float to the top, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.

2. Lazy dumplings with potatoes

And this recipe is especially good when you have leftovers and want to cook something interesting. However, you can also make puree especially for dumplings.

Ingredients

• 700 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• 2 eggs;
• ground black pepper - to taste;
• 100 g flour.

Cooking

Peel potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.

Drain the potatoes, add the oil and mash into a puree. When it cools down, add eggs and pepper and mix well. Add flour and knead a homogeneous dough. You may need a little more flour.

Roll the dough into a sausage and cut into small pieces. Drop them into boiling salted water. When they float to the top, cook for another 2-3 minutes. Sprinkle with fried onions before serving.

It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets of delicious dumplings, and any housewife can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!

Love for dumplings

The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types of flour. The new dish began to be called "vara-niki" and only a little later it was renamed.

Remember how appetizingly Mikhail Sholokhov describes the gastronomic dreams of grandfather Shchukar in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls off from head to toe. And it’s nicer when you don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”

What to put in the dough?

Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. This is an ideal dough for dumplings, because with dairy products it turns out tastier and more fluffy. But the classic recipe is based on an unleavened dough of flour, eggs, salt and water (3 cups flour, 3 eggs, 1 cup water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!

Stuffing is the head of everything

It is the filling that turns dumplings into a culinary masterpiece, so show your imagination and skill. Recipes for dumplings with different fillings can be very diverse if spices and seasonings are used.

If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The latter options do not apply to classic fillings, but why not, if you really want to?

Sculpt and cook

Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.

With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.

If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white - this makes the tucks stronger.

Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.

Secrets of Ukrainian chefs

Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum wheat. The most important thing is to sift it thoroughly before kneading the dough.

No less popular is choux pastry, where water or milk is first brought to a boil.

For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!

The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...

Custard dumplings

The recipe for the perfect dough for dumplings, according to the chef of one of the capital's restaurants, is precisely choux pastry. It turns out elastic and soft, especially if the filling is potatoes.

Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.

In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.

Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.

The recipe for the perfect potato dumpling dough above is good, but you can use a wide variety of cooking options. Potato filling goes well with any dough!

Rustic

Every housewife has her own family secrets of cooking dumplings with, because this traditional filling is never boring. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.

Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.

While it is resting under a damp towel, prepare a delicate curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.

Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.

Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!

fragrant cherry

If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.

Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.

Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and refrigerate. Add another 450 g of flour and knead a soft elastic dough so that it stops sticking to your hands. Wrap it in cling film and let it rest for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.

Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.

Serve with butter and sour cream. Bon Appetit!

Laziness is the engine of progress

The recipe for lazy cottage cheese dumplings is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, but there is sorely not enough time. Lazy dumplings will always come to the rescue and feed a large family. They are incredibly tender and tasty, so children adore them.

Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly flour the table or cutting board, lay out the curd dough and knead a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.

Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!

Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.

By the way, in Ukraine, where dumplings are considered a national dish, a monument to dumplings was even erected in the Cherkasy region as a sign of special respect and reverence for them. Does your family like dumplings? Share interesting recipes!

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 the 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 Ukraine is the birthplace of dumplings, because it is not for nothing that the recipes for this dish are included in all cookbooks with the national cuisine of 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 make the dish very satisfying and tasty.

The dough for dumplings is made according to a well-known recipe, as for potatoes, it is boiled until cooked and smashed to a 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, following which you can prepare a 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. Dissolve the right amount of salt in cold water.
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

It is worth every housewife to prepare soft dough with the addition of yeast. 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 the choux pastry is 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 molding, will save you time and allow you to feed many guests with your favorite and delicious dish.

To knead the dough you will need:

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

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

Mixing steps:

1. Whisk the egg into the cooled mashed potatoes.
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 the finished dumpling in your 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.

You can give the dumplings a beautiful shape with the help of an ordinary 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. 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!

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 delicious, 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 at all, 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. 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

Video