Ingredients:

(128 dumplings)

• delicious dough for dumplings:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• stuffing for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dough recipe for dumplings

• The classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, then I recommend this recipe.
• So, we pour flour on the table with a slide. Add salt immediately. Make a small indentation in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• In a large bowl, beat two eggs, add warm milk.
• The dough for dumplings can be kneaded on a cutting board, but if you are cooking dumplings for the first time, then in order not to mess up the entire kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and starts to move away from the walls of the bowl, put it on the table and continue to knead already on the table.
• Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table and hands.
• When it seems to you that the dough for dumplings is ready, we wet our hands sunflower oil and mix well again.
• If you feel that the dough turned out too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more butter. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. In the meantime, we prepare the stuffing for dumplings.

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either minced pork, or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if to good stuffing add good dough, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add to chopped meat fried onion, salt and black pepper. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough for dumplings are ready. It only remains to make a hundred or two dumplings. To do this, we take our dough, form a thick sausage out of it, which we divide into four parts.
• Then you can proceed in two ways. First, we take one part of the dumplings dough, roll it thinly, then cut out circles using a glass with sharp edges. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to mold dumplings of the same size.
• The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
• Dip each piece lightly in flour, roll out to make a circle.
• We put a teaspoon of the filling, and then we sculpt a dumpling. We do this until all the dough and stuffing for dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, then dumplings can stick together. If there is too much, then the taste and aroma of dumplings will "leave" into the water, which is also not desirable.
• We put the pot on the fire. Salt, put a few bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and take out. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, it is possible without, with sour cream or with mayonnaise. Also, do not forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and at the same time elastic dough.
• Milk-egg mixture pour into the well in the flour. We knead the dough.
• Source

The taste of dumplings and dumplings depends not only on the contents inside them, but also of course on the dough itself. Properly preparing the dough is very simple, but there are some features so that the dough has enough gluten, is elastic, does not tear when you mold it, is not fresh and not overdried. We offer you dough for dumplings and dumplings recipe with photo step by step which is suitable for several dishes at once. You will really like this recipe, as it is very simple and affordable, and photos will help you not to make mistakes when cooking. So let's get started!

In order for the dough to be more sticky and not tear when sculpting, it is best to choose the right flour. For dumplings, dumplings good suitable flour second grade because it contains a large number of minerals and vitamins, as it is ground together with the shell in which it is contained beneficial features. Therefore, in order to prepare perfect dough You will need:

Dough ingredients for dumplings and dumplings

A step-by-step method for preparing dough for dumplings and dumplings

1. First of all, you need to sift the flour through a sieve into a deep bowl. So you will remove unnecessary impurities and enrich the flour with oxygen. As a result, it will become lush and airy.
   
2. Next, you need to add salt to the flour and mix a little with a whisk so that it is evenly distributed in the flour.
3. Rinse the chicken egg under running water and make a well in the flour and break the egg without the shell into it.
   
4. Add clean water to the same well and start kneading the dough from the edges to the middle. This must be done carefully so that the inside of the liquid with the egg does not spread around the edges.
   
5. If there is not enough liquid water, add a little and knead again.
6. When the dough has already acquired a homogeneous consistency, remove the dough from the bowl and lightly dust the table with flour, transfer it to the work surface.
   
7. Now you need to knead the dough well. This will take a little effort. Knead it for about 10-15 minutes, depending on how strong your hands are (5 minutes is usually enough for a man). It should turn out to be of a homogeneous consistency, dense, tight and at the same time easy to sculpt.
   
8. When the dough is ready, it needs to rest. So it will become more elastic. To do this, roll it into a ball, transfer it to the original container, cover with cling film so that it does not become weathered and put it in a cool place for 40-45 minutes.
   
9. After the dough has infused, take it out and cut it into 4 parts (in fact, you can cut it any way you like, this is done solely for your convenience when rolling out).
   
10. Take one part, flatten it with your palm and start rolling it out.
    
11. You need to roll out from the center around the edges so that the layer is the same everywhere. The thickness of the dough should be between 1 and 2 mm. This will make it soft and tender.
    

If you have leftover dough, you can wrap it in cling film and send to the freezer. It can be stored there for up to 14 days.

Good unleavened dough- an ideal basis not only for dumplings, but also for dumplings, khinkali, manti, pasties are prepared from it. Despite using the most simple ingredients and the primitiveness of technology, not everyone gets the batch and the desired result. Here are the step by step recipes correct test for dumplings: soft, elastic, tasty. It's time to find your perfect fit!

Dumpling dough - general principles of preparation

The basis of any dough is flour. You don't have to save on it. It is believed that the most delicious dumplings made from white flour dough premium developed according to GOST. Cheap types are mostly gray, the dough “floats”, sticks, it is difficult to roll it out. But adherents healthy eating often it is the unrefined flour of coarser grindings that is used. With it, the dough is kneaded in exactly the same way, but the amount of ingredients may change slightly.

Liquid is the second main ingredient. Most often, ordinary raw water is used. But there are test options for boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled very thinly so that it does not tear.

What else is added:

Vegetable oil;

The dough is usually kneaded by hand, sometimes bread machines are used. You can also use a mixer with a special nozzle, but it is believed that it is best to work with your hands. They feel the consistency, how much flour to add, how long to knead. Remember that ready dough prone to drying out, so you need to cover it with something, put it in a dish with a lid or in a bag, otherwise it will not work to make dumplings, the edges will not stick together.

Elastic dough for dumplings: a step by step recipe

This is the easiest step by step recipe dumpling test. For its preparation you will need minimum set products. But at the same time, the mass is elastic, soft, does not shrink during rolling.

Ingredients

220 ml of water;

2 tbsp. l. oils;

1 tsp salt;

500-600 g flour.

Cooking

1. Immediately sift the flour to get rid of impurities and saturate the product with oxygen. In addition, a loose product will be easier to connect with the liquid, no lumps will form.

2. Add a full teaspoon of salt to the water, stir. Pour in vegetable oil.

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Sprinkle, rotate first with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes steep, it will not spread, we shift the piece onto a countertop sprinkled with flour.

4. You can immediately sift the flour on the table and make a hole in the hill. Pour prepared water into this hole, lower the spoon and begin to gently drive in a circle, combining the liquid with flour. We rotate the spoon as long as possible, then we use our hands.

5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour, it will not stick. On average, this will take about ten minutes.

6. Mixed dumpling dough cannot be used immediately. He needs to lay down. We remove the lump in a container, you can leave it on the table, covering it with a towel or bowl. Often a plastic bag is used. So that suddenly the dough does not stick to it, you can grease it with oil or sprinkle with flour.

7. The dough rests for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, it will be easier to roll out. If it does not lie down or there is little time for this, then it quickly shrinks, more effort will be required.

Choux pastry for dumplings: a step by step recipe with an egg

This is a step-by-step recipe for dumplings dough, which turns out to be very elastic, it can be rolled out thinly, cook the most delicious food. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties from this dough are also very tasty, pimply and crispy.

Ingredients

1 st. l. oils;

3 art. flour;

1 st. boiling water;

2 pinches of salt.

Cooking

1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If tap water is used, then put on the stove and boil.

2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.

3. Add a couple of pinches of salt to the liquid. If this is not done, then the taste will be bland. If you oversalt, then the quality of the dough will suffer and this will also affect the taste. For this amount of food, about half a teaspoon of salt is needed.

4. Quickly pour one glass of flour into boiling water. With the other hand, stir vigorously so that no lumps appear. You should get a kind of paste. Stir it for a minute to get rid of the heat.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled down a bit. It is very important. If the mass is hot, the egg may curl up in flakes. Stir until smooth.

6. Now it remains only to add flour. Pour until the dough becomes stiff.

7. We continue to knead the piece on the table, giving it smoothness and elasticity.

8. As soon as the dough stops absorbing flour, transfer it to a bag.

9. We remove the lump in the refrigerator, forget about it for about thirty minutes. During this time, you can prepare the stuffing for dumplings.

10. We take the dough out of the refrigerator, put it on a surface powdered with flour, cut and sculpt ordinary dumplings.

Dumpling dough: a step-by-step recipe with mineral water

The dough on mineral water is soft, a little different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumpling dough recipe uses plain carbonated mineral water. If medicinal drinks are used, such as Essentuki, for example, then the high salt content must be taken into account.

Ingredients

0.3 st. milk;

2/3 st. mineral sparkling water;

About 500 g flour;

One egg;

10 ml of any oil;

1 tsp salt.

Cooking

1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.

2. Add milk to the egg while continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute milk powder. If there is nothing at all, then you can knead the dough simply on mineral water. Some housewives add a spoonful of sour cream or fresh cream which can also be done.

3. Pour in mineral water. No need to measure it in advance, so as not to lose valuable gases. It is better to do this immediately before kneading. Stir mineral water with the rest of the ingredients.

4. Sift flour through a regular sieve.

5. Add a couple of glasses of flour to the liquid, start kneading the dough.

6. Pour in vegetable oil. Its appearance does not matter, add and stir.

7. Add the remaining flour, start kneading the stiff dough for dumplings. This step-by-step recipe indicates the average amount of flour, it is difficult to determine in advance how much it will take exactly, since the size of the egg may vary.

8. Knead the dough until it turns into a steep one. But elastic lump.

9. We shift it into a bag, close it and leave it to lie down for about thirty minutes.

Delicious dough for dumplings: a step-by-step recipe for milk with eggs

Step by step recipe for one of the most delicious options dough for dumplings. It mixes completely whole milk, it turns yellow due to the addition of eggs, it has good elasticity.

Ingredients

200 ml of milk;

1 tsp salt;

About 550-600 g of flour;

1.5 st. l. oils.

Cooking

1. This dough will be kneaded in a hill with flour. But you can use the bowl however you like. Sift half a kilo of flour in a slide on the table or into a large bowl with not very high sides.

2. With a spoon we make a recess in the flour, like the mouth of a volcano.

3. Shake eggs with salt, pour into a hole.

4. Measure the right amount of milk and add it to the eggs.

5. We lower the spoon, stir the milk with the eggs, slightly grabbing the flour. Rotate gently clockwise.

6. In the process, add any vegetable oil drop by drop. There is exactly the same recipe with butter. It must first be melted, cool a little.

7. As soon as it becomes difficult to work with a spoon, we remove it to the side.

8. Immerse your hands in the mass, collect the dough into one large lump and begin to knead vigorously until elastic.

9. Remove the finished kneaded dough in a bag, leave for 30 minutes. Then we take it out, mix it well again and let it lie down for about half an hour.

If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.

Very interesting and beautiful dumplings are obtained from colored dough. For coloring, beet or spinach juice is used. Another interesting option- adding tomato paste, which gives an original taste, goes well with meat stuffing, is in almost any refrigerator.

So that when sculpting dumplings, the cut pieces of dough do not dry out, they must be covered with a towel from above. It is easy to run a hand under it, take it, nothing needs to be untied and opened.

If the rolled out pieces of dough are already dry and covered with a crust, then you need to sprinkle them. plain water from a spray bottle.

The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe for kefir, which perfectly replaces yogurt.