Vareniki - favorite dish children and adults. They are prepared with all sorts of fillings, for every taste. In winter, it is minced cottage cheese with dried fruits or potatoes with mushrooms. And in the summer season of fruits and berries, how not to cook dumplings with cherries or strawberries.

The dough for dumplings should be dense, but soft, without lumps or unmixed flour. This is the result of kneading for about 10-15 minutes. The correct dumplings have a smooth surface, without dough breaks.

Flour for high-quality kneading must be sifted. Do not try to buy flour premium if you use the 1st or 2nd grade, the dough is more elastic and pliable for modeling. Add flour as needed during kneading. Since gluten is not always the same, you may need more or less flour than the recipe says.

For children's menu, try to cook colored dumplings by adding to the dough natural dyes from beet juice or spinach.

Classic dough for dumplings

surplus raw dumplings Place on a floured board and place in the freezer. When the products have hardened, transfer to a plastic bag. Such a blank is stored in a household freezer for up to a month.

Time is half an hour. Exit - 500 gr.

Ingredients:

• wheat flour - 2.5 cups;
• eggs - 1 pc;
• water - 135 ml;
• extra salt - on the tip of a knife;
• sugar - 1 tbsp.

Cooking method:

1. Sift flour to saturate with oxygen and mix in sugar.
2. Beat the egg with salt with a whisk, gradually add water.
3. Pour the liquid ingredients into the dry ones and knead to make the dough homogeneous, without lumps.
4. Let the dough “ripen” for half an hour so that the gluten of the flour swells.

Dough for dumplings on yolks and milk

This dough is suitable for dumplings with curd filling. Be sure to let the dough ripen after kneading. Cover with a linen cloth and leave on the table for 30 minutes.

Time - 45 minutes. Yield - 0.5 kg.

Ingredients:

• raw egg yolk - 1 pc;
• flour 1st grade - 325-375g;
• milk - 125 ml;
• sugar - 1 tsp;
• table salt - 1 pinch;
• flour for dusting - 50 gr.

Cooking method:

1. Pour the beaten egg yolk with salt into the prepared flour, start kneading the dough.
2. Then add milk mixed with sugar. Mix ingredients thoroughly.
3. Turn the dough out onto a floured board and knead until no lumps remain.
4. After 30 minutes of exposure, proceed to the preparation of dumplings.

For cooking steam dumplings, the dough is best cooked on fermented milk products - kefir, whey or sour cream. From the kneading according to this recipe, you will get 8-9 servings.

Time - 40 minutes. Exit - 750 gr.

Ingredients:

• kefir 2-3% fat - 175 ml;
• sifted flour - 0.5 kg;
• egg - 1 pc;
• salt - ¼ tsp;
• sugar - to taste.

Cooking method:

1. Beat the egg into kefir at room temperature, salt and mix with a fork until smooth.
2. Add kefir mass to flour, add 1-2 tablespoons of sugar to taste. Knead the dough first in a bowl, then move it to the table. Knead well, do not spare flour on the dust of the table.
3. Cover the resulting dough with a napkin, let the flour gluten swell for 20-25 minutes.

Choux pastry for dumplings

Soft and obedient dough, from which it is easy to form dumplings with all kinds of stuffing. Such a dough, wrapped in cling film, is stored for 3-5 days in the refrigerator or up to a month in the freezer. You can cook it with milk and water.

Step 1: Select and Prepare Flour.

First of all, before cooking delicious dumplings, you need to choose a very high-quality flour. The ideal would be the second grade of flour, it contains a large number of minerals and vitamins, because during grinding, the grains are crushed together with the shell. From such flour you get great dough for the preparation of dumplings, dumplings, chebureks, pancakes, shortbreads.

Step 2: Sift the flour.

Immediately before preparing the dough, it is recommended sift flour y, they do this in order to dry it, loosen it and enrich it with air. Therefore, take a sieve with a fine mesh and sift through it the amount of wheat flour you need for kneading into a dry and clean deep bowl. Then add the right amount of salt to the flour and beat lightly, but rather mix the mass with a whisk until smooth. Salt itself is very hygroscopic, absorbs water and retains it, this will make your dough more plastic, tight, but at the same time quite tender.

Step 3: Knead the dough.

As funny as it may sound, but for 1 cup flour and 1 egg you need everything 2 tablespoons pure distilled water. Turn on the stove to a medium level, put a kettle of water on it and bring the liquid to a boil. Now, with a clean hand, make a small indentation in the sifted wheat flour and drive it into the notch 1 egg without shell. Then, from the total amount of boiled water, separate 2 tablespoons by pouring it into a glass. After the liquid has cooled down a little, and it will take no more than 1 minute, pour water into the recess from the flour to the chicken egg.
Start kneading the dough by using your hands to gather the flour from the edges of the hill towards the center and not allowing the liquid to spread all over the bowl.

Step 4: knead the dough.

Lay the resulting semi-thick dough on the kitchen table, previously sprinkled with sifted wheat flour. And now the hardest part of cooking unleavened dough- it's mixing.
High-quality dough should be tight, dense and at the same time easy to mold. Therefore, it is necessary to knead it at least 10 - 15 minutes, it would be better if stronger people were involved in this process man's hands, then it will take you 2 times less time to knead at most 5 minutes.

Step 5: We insist the dough.

Ready dough roll into a ball, put in a deep bowl in which you started the kneading, cover the container with food plastic wrap and leave the dough to stand for 40 - 45 minutes, from this it will become more elastic, which will greatly facilitate your task of rolling.

Step 6: Roll out the dough.

After the required time has elapsed, lightly sprinkle the table with sifted wheat flour. Remove the dough from the bowl and cut off a small piece from it with a knife, put the rest of the dough back into the bowl and cover with a kitchen towel so that it does not become weathered.
Put the cut piece on the table, and roll it with a rolling pin into a thin layer, the thinner the better, approximately in 1 millimeter. Start rolling the dough from the middle to the edges, then the layer will turn out to be evenly thin.
Periodically change the direction of rolling, making the dough layer thinner and thinner, it should be almost transparent, elastic and smooth. After that, cook dumplings or dumplings from the dough in any way.

Step 7: serve the correct dough for dumplings.

The correct dough for dumplings is used to make dumplings immediately after kneading and infusion. You can also cook pasties, dumplings, noodles from this dough. During the preparation of roasts in pots, the mouth of the containers is covered with such dough, the dough fits tightly around the pot and is used as an edible lid. Unleavened dough can be stored in the freezer for 10 days. Cook with pleasure and enjoy delicious food! Enjoy your meal!

- - The unleavened dough itself is quite dry, and if it starts to dry out on you, roll it into a ball and cover with a damp kitchen towel for 20 minutes. The towel must be damp, not wet!

- - The dough can be kneaded not with water, but with milk, dry white wine or milk diluted with water.

- - When choosing flour, be extremely careful! Wheat flour should be stored for no more than a year, its color should be soft cream or white with a slight yellowish tint, the only exception to these rules is wallpaper flour. The aroma of high-quality fresh flour should be clean without foreign odors, dampness or mustiness. The taste of high-quality flour is slightly sweet, loose to the touch and slightly creaks on the fingers. High-quality flour - a guarantee of high-quality dough!

- - After rolling out, the dough dries quickly, so while making dumplings, you should roll out small pieces of dough and quickly sculpt your flour products or invite the whole family to cook dumplings, this will greatly speed up the preparation of a delicious dish!

Everyone wants to do delicious dough for dumplings, so that it is tender, and the dumplings do not fall apart. But not everyone knows how to make dough for dumplings correctly. We will tell and show you how to cook dough for dumplings so that your dumplings just melt in your mouth. Once you learn how to make dumpling dough, you can make it for other dishes too, such as dumplings.

You can choose the dough recipe for dumplings according to your desire. There can't be one best dough for dumplings. When you think about how to make dough for dumplings, you will be guided by your own tastes, and, as you know, they are different for everyone. For example, there are dumplings with kefir dough, dough for dumplings without eggs, dough for dumplings on water, dough for dumplings on milk, dumplings on yeast dough. Dough for dumplings with potatoes, dough for dumplings with cottage cheese can be prepared in different ways. The dough recipe for dumplings with potatoes can be ascetic: water, flour, salt. But it’s better to replace water with milk, so you get more delicious dumplings. The dough, a recipe for kefir, if used, will be more magnificent. Accordingly, there will be more tender dumplings. The kefir dough recipe is also suitable for making dumplings with cherries. The dough recipe for dumplings can also use sour cream, it is also often added to the dough. Cherry dumplings are a recipe that both adults and children love. Dough for dumplings with berries are prepared with the addition of vegetable oil and kefir. Using the dough for dumplings on kefir, you can make dough for dumplings with cherries, dough for dumplings with blueberries, dough for dumplings with strawberries. If you are planning to make cherry dumplings, choux pastry is also a great option. The dough for steamed dumplings is prepared with the addition of kefir. So very soft steamed dumplings are obtained. The dough recipe also comes with an egg, which holds the dough together well, as a result of which your dumplings will not fall apart for a couple. The dough, the recipe of which we can also recommend for steamed dumplings, is prepared with yeast.

Dough for dumplings it is convenient to knead in the bread machine, because the bread machine keeps the set temperature for a long time, and the dough for dumplings is well aged in the bread machine. The recipe for such a dough for dumplings does not differ from the usual one, just a bread machine will make the cooking process more convenient. A few words on how to knead the dough for dumplings. Sift the flour, make a recess in it, drive in the egg and pour in the liquid - water, kefir, milk. Then knead until the dough stops sticking to your hands. You can look at our photo recipes to see how to knead the dough for dumplings.

The dough for dumplings is not only an important component of everyone's favorite dish, but also a kind of tribute to traditions. Store-bought convenience foods are no match for home-made dough, supplemented with delicious toppings and fresh sour cream. The real pinnacle of culinary skills is to know a separate dough recipe for dumplings with different fillings.

Although dumplings can be found in almost all Slavic peoples, they gained the most popularity thanks to Ukrainian cuisine.. traditional recipe test in Ukraine involves the use of kefir or whey, wheat flour, soda and salt. Eggs were not added to the dough.

Today, a similar recipe is used quite often, but there are many other ways to knead the dough. So, for example, instead of kefir, you can take boiling water by making. It is great for dumplings with a sweet filling. With sour cream, the dough will turn out more tender, and with eggs - tasty and elastic. You can also add a pinch of sugar along with salt for a richer taste.

Roll out the dough also in different ways. Some prefer dumplings with thick walls and little filling, while others, on the contrary, make the dough quite thin.

If the dough is properly prepared, then making dumplings will not be difficult. To do this, it is enough to roll it into a layer and cut out even circles with a glass. After adding the filling, the edges need to be pinched to make a figured “scallop” - the visiting card of any dumpling.

Serve ready dumplings need with sour cream. For dumplings with salty filling, roasted onion or cracklings are also suitable.

Secrets of making the perfect dough for dumplings

Homemade dumplings are a real treat for the whole family. There are a lot of fillings for dumplings, so there should be several dough recipes in stock. If you don't know how to make delicious dough for dumplings at home, the following tips will come in handy:

Secret number 1. Before making dumplings, the dough should be allowed to infuse from 15 minutes to 1 hour, depending on the method of preparation.

Secret number 2. It is better to use the dough in parts, without taking it completely out of the film or bag.

Secret number 3. Choux pastry you need to start mixing with a spoon.

Secret number 4. The finished dough must be rolled out into a thin layer (3-4 mm) and cut out blanks for dumplings in it using a glass or cup.

Secret number 5. It does not take long to knead the dough for dumplings. Enough to make it uniform.

Secret number 6. Before kneading the dough, sprinkle your hands with flour, as the dough for dumplings is usually quite sticky.

Secret number 7. When adding ingredients to the dough, it is better to pour less flour than in recipes, so that it is easier to adjust the consistency of the dough.

Secret number 8. When choosing a dough recipe, it is important to decide how to cook dumplings. More suitable for a steamed dish soft dough, for example, on kefir, and for cooking in boiling water, you can make dough on water.

Secret number 9. At right choice dough, dumplings are cooked very quickly (1-2 minutes after boiling water).

To make the dough especially tender, sour cream is added to it. If desired, it can be replaced with another fermented milk product. It is advisable to use boiled water at room temperature. For the filling, potatoes with onions are perfect. This amount of dough will take 5-6 potatoes.

Ingredients:

• Flour - 450g;
• Sour cream - 3 tablespoons;
• Salt - ½ tsp;
• Soda - ½ tsp;
• Water - 100 ml.

Cooking method:

1. Sift flour into a deep bowl, add salt and mix;

2. Put sour cream in a separate bowl, mix with soda;

3. Transfer sour cream to a bowl of flour;

4. Add water in small portions, constantly stirring the dough;

5. Knead the dough and wrap in cling film;

6. Leave the dough for 20 minutes in a warm place.

Interesting from the network

Very simple, which will require a minimum of products and time. It is suitable for dumplings and dumplings with all salty fillings. Such a dough is very easy to roll into a thin layer, while it will not tear and retain elasticity.

Ingredients:

• Flour - 500g;
• Water - 1 glass;
• Salt - 2 pinches;
• Vegetable oil - 2 tbsp.

Cooking method:

1. Warm up the water a little, pour it into a deep bowl;

2. Add salt and vegetable oil, pour flour in several stages;

3. Knead a stiff dough and remove it for 1 hour in a plastic bag.

Sweet dumplings are a special treat, which means that the dough for them should be special. Having chosen cherries as a filling, it is important to make such a dough that would not harden from the juice. This recipe is most suitable for dumplings that will be cooked in boiling water. The finished dough will turn out homogeneous and will stick to your hands a little.

Ingredients:

• Flour - 300g;
• Water - 250 ml;
• Vegetable oil - 2 tablespoons;
• Soda - 1/3 tsp;
• Salt - 1/3 tsp

Cooking method:

1. Mix soda, salt and flour in a deep bowl;

2. Pour vegetable oil into a glass;

3. Bring water to a boil, pour into a glass of oil;

4. Pour the contents of the glass into a bowl of flour and stir with a spoon;

5. Knead the dough with your hands and start sculpting.

Cheese dumplings are a unique dish that can be both sweet and savory, depending on the chef's preferences. The dough from this recipe is perfect for both cases, as it turns out to be neutral in taste. It can also be used for dumplings by adding a little more flour. From the indicated amount of ingredients, about 600 g of dough is obtained.

Ingredients:

• Flour - 3 cups;
• Water - 1 glass;
• Salt - 1 tsp;
• Egg - 2 pcs.

Cooking method:

1. Break eggs into the container of the bread machine, add salt and boiled water;

2. Sift the flour and pour it into the rest of the ingredients;

3. Select the program "Dough kneading" or "Dumplings", depending on the model of the bread machine;

4. Roll the finished dough into a ball and place in a bag;

5. Remove the dough in the refrigerator for 1 hour.

Dumplings from such dough are obtained in the best traditions of Ukrainian cuisine - with thick walls, but at the same time tender and very soft. The dough itself comes out very voluminous and airy, not dry and elastic. You can choose any filling, depending on your mood. Instead of kefir, whey is also suitable - it will need half a glass.

Ingredients:

• Flour - 3 cups;
• Kefir - 2/3 cup;
• Water - 1/3 cup;
• Salt - 1/2 tsp;
• Soda - 1 tsp

Cooking method:

1. Sift flour and pour into a deep bowl;

2. Add salt and soda to the flour, mix;

3. Pour kefir and water into one glass;

4. Pour the contents of the glass into a bowl of flour, knead the dough with your hands;

5. Wrap the dough in a film and let it brew for 20 minutes.

Now you know how to cook dough for dumplings according to the recipe with a photo. Enjoy your meal!

The most difficult thing in the process of making dumplings is kneading the dough. It depends on how correctly the dough for dumplings is prepared, whether it will be easy to mold them, and whether it will not crumble ready meal when cooking.

It is considered classic because it is suitable for cooking the most different dumplings regardless of the filling chosen. Its composition includes simple products and the cooking process itself does not take much time.

Required Ingredients:

• 1 egg;
• about 2 cups of flour (depending on its quality, it may take a little less or more);
• 50 ml of water;
• salt.

Cooking process:

1. It is important that the water used for mixing is at room temperature. Hot or ice water should not be used, as the consistency of the dough will be unacceptable.
2. Flour must be sifted through a sieve. Thanks to this procedure, it is saturated with oxygen. As a result, the dough will turn out fluffy and soft.
3. Make a funnel in the flour on top, where add a little beaten egg with salt. Start kneading the dough.
4. Gradually, in small portions, pour water here, continuing kneading.
5. It should be kneaded until it acquires a uniform consistency and does not stick.
6. Cover the kneaded dough with plastic wrap or a damp towel. Leave for about half an hour - an hour.

Cooking on kefir

If you want to get more tasty and thick crust, water can be replaced with kefir. Thus, dumplings are prepared, both with salty and sweet fillings.

Required products:

• 250 ml of kefir (its fat content can be any);
• 3 glasses of premium flour;
• a pinch of baking soda;
• salt.

Cooking process:

1. Before you start kneading, you need to sift the flour several times.
2. Mix it with salt and make a small funnel at the top.
3. Pour kefir with soda in small portions.
4. Knead until smooth.
5. Before starting the process, the dough needs to stand for some time (30-60 minutes). To do this, cover the container in which it is located with a film or towel.

Yeast dough

Usually used for dumplings unleavened dough. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. Such a dough for dumplings with cherries or other berries turns out to be very lush. Steam cooking is recommended.

Required products:

• 500 ml of kefir (you can use kefir of any fat content);
• about 600 g of baking flour;
• 10 g yeast;
• a tablespoon of granulated sugar;
• a pinch of salt;
• half a teaspoon of soda (no need to extinguish).

Cooking process:

1. Kefir needs to be warmed up a little (up to about 35-40 degrees, not higher).
2. Stir warm kefir with salt, sugar and yeast (you can use not only fresh, but also dry). Add soda. After the mixture has been mixed, it must be allowed to infuse for 20 minutes.
3. Gradually, taking small portions, add flour here, kneading everything with your hands. When the mixture stops sticking to the hands, it should be covered with a towel and placed in a warm place for 30-40 minutes to make it fit.
4. Kefir for this recipe can be replaced with yogurt, natural yogurt or sour milk.

Cooking with mineral water

Another universal recipe dough for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, it is not damaged during modeling or cooking.

Required composition:

• cup mineral water(it is better to use slightly carbonated);
• 1 egg;
• about 4 cups of flour (the exact amount depends on the quality of the flour);
• 50 ml of high-quality refined oil;
• a little salt and sugar.

Cooking process:

1. Sift the flour with a sieve several times, placing it in a deep container.
2. Mix with sugar and a pinch of salt.
3. Make a well in which to add the egg (lightly beaten) and vegetable oil. Mix.
4. Pour water in parts, knead until elastic.
5. If necessary, add flour.
6. After kneading, set the dough aside for a while so that it lies at room temperature. After about half an hour, you can begin to form finished products.

Choux pastry

The dough has such a name because boiling water is used for its kneading. Choux pastry is used for modeling not only dumplings. It makes excellent dumplings and noodles. Ideal for this recipe will be dumplings with potatoes or mushrooms.

Required products:

• 1 cup boiling water;
• 400 g flour;
• 50 ml of refined sunflower oil;
• some salt.

Cooking process:

1. First you need to boil water and pour it into a deep bowl.
2. Add butter here (it is important that it be refined), salt and half of the flour sifted in advance.
3. Using a whisk, mixer or just a fork, knead all the ingredients until smooth.
4. In small portions, add the rest of the flour here. If after this the dough turned out to be tight, it must be wrapped in a film or put in a bag for half an hour. This trick will help make it soft.
5. If the dough immediately turned out soft and elastic, you can proceed to the formation of dumplings.

With added starch

If starch is added during the preparation of dumplings, the dough will turn out elastic and will not tear during the formation of the product.

Required products:

• half a glass of cold water;
• half a glass of potato starch;
• 1 cup flour (depending on its quality, it may take a little more or less);
• 1 tablespoon of refined sunflower oil;
• salt.

Cooking process:

1. Pre-sift flour, mixing with salt and potato starch.
2. From above, make a small funnel where to add liquid ingredients (water and oil).
3. Knead all the ingredients until elastic and wrap in a film so that the dough lies for about 30 minutes.

Dough on the water

Such dumplings can be cooked in fasting, as they do not contain eggs or dairy (sour-milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling. The optimum temperature is 70-80 degrees.

Required products:

• 1 glass of water;
• 600-700 g flour (depending on its quality);
• salt.

Cooking process:

1. Heat water by dissolving salt in it.
2. Place the sifted flour in a deep bowl.
3. Make a small funnel at the top and add water little by little. In this case, you need to constantly interfere.
4. As soon as the mass becomes homogeneous, the bowl should be covered with a film and left for half an hour.
5. After half an hour, knead the mixture again well and the dough becomes ready for the formation of products.

On milk

The dough cooked in milk will be very elastic and at the same time tender.

Required products:

• 250 ml of warm milk;
• 3-4 cups of flour (depending on its quality);
• 1 egg;
• 100 ml water (slightly warmed);
• 1 tablespoon of sunflower oil;
• salt and sugar.

Cooking process:

1. Mix a small part of the flour (about ¼ part) with sugar and salt, making a well.
2. Pour in the milk and stir until smooth.
3. Add a slightly beaten egg and mix thoroughly.
4. Add the remaining liquid ingredients (water and oil), mixing until smooth.
5. Adding a little flour, knead until the dough is elastic and durable, while not sticking.
6. Leave it wrapped in a film for 30 minutes and start sculpting products.

Kneading in a bread maker

Those who have a bread machine at home can greatly facilitate the task and prepare the dough for dumplings with its help.

Required products:

• table egg;
• 400 ml warm water (not hot);
• 900 g of premium flour;
• 1 tablespoon of sunflower oil.
• salt to taste.

Cooking process:

1. Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
2. Add salt and break the egg.
3. Gently fold in the sifted flour.
4. Close the lid and turn on the bread maker in the "Dough" mode.
5. On average, this process takes 90 minutes, although the time may vary depending on the instrument model.
6. After the signal, the dough can be taken out and sculpted dumplings.

The most popular toppings for dumplings

There are many different recipes for preparing dough for dumplings, but it turns out that there are no less options for fillings. It can be sweet, salty, spicy, etc.

The most popular of them are:

1. Mashed potatoes with fried onions and black pepper.
2. Braised cabbage with carrots and tomato paste.
3. Braised sauerkraut.
4. Raw potatoes grated with spices.
5. Mashed potatoes with fried mushrooms.
6. Mashed potatoes with boiled and chopped liver.
7. Boiled meat twisted through a meat grinder with fried onions.
8. Unsweetened cottage cheese with a raw egg.
9. Sweet curd or cottage cheese with sugar and a raw egg.
10. Berries with sugar (strawberries, strawberries, cherries, currants, etc.).
11. Apples with sugar and cinnamon.

Secrets of cooking dumplings

To make the finished dish the most delicious, during the preparation of the dough, you need to follow some rules:

1. For the preparation of dumplings with salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough on water or custard.
2. Dough made with kefir or yeast will go better with sweet berry fillings.
3. To make it elastic and not start to tear during the formation of dumplings or when they are cooked, you can add a little vegetable oil during kneading.
4. You need to knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
5. After kneading, it should rest well. To do this, it is covered cling film, or placed in a bag and left at room temperature for 30-60 minutes.

Dumplings with salty fillings (potatoes, cabbage) are boiled for 5 minutes. Sweet ones are taken out immediately after the water in the pan boils, and the dumplings themselves rise to the surface.