No matter how beautiful and appetizing the dumpling lying in front of us on a plate looks, it can only be called real if it was prepared from the right homemade test for dumplings. It is it that can make dumplings dumplings.

The most famous version of the test for dumplings, which is incredibly popular with most housewives, is the classic one, consisting of flour, water, eggs and salt. The recipe for making this dough has been passed down from generation to generation. The ingredients were most often taken by eye, and the cooking process itself looked like this: first, the housewives sifted flour through a sieve, then poured it on the table in a slide, made a small depression in the middle of the slide, then poured eggs separately mixed with water and salt into it in a thin stream, and after they began to mix, gradually taking the flour from the edges to the middle. And they kneaded, kneaded, so that the dough absorbed as much flour as possible. Ready dough let it sit for a while to rest. Everything is extremely simple, no magical culinary actions, however, the dough for dumplings turned out to be dense and elastic, helped to keep its shape and did not allow the finished dumplings to boil in water. Maybe the whole point was in the ability of our great-grandmothers to feel the dough and convey affection and warmth to it?

In fact, the above option for making dumpling dough, although the most popular, is far from the only one, there are more than a dozen of them. This method to this day requires great skill and experience from housewives, because just take everything you need and knead the dough a little, you need to feel it, and if necessary, add flour or water. But what about those who do not yet have neither skills nor experience? In no case should you give up in the face of difficulties, but take exactly the amount of ingredients indicated in the recipe, and then everything will certainly work out.

The dough for dumplings is made in milk, kefir, added to it butter and even brewed with boiling water. Moreover, the dough for dumplings can be prepared not only from wheat flour, as well as from rye, corn, rice or buckwheat. The presence of eggs in the dough is a long-standing dispute that leads to nothing. This is a matter of preference of our hostesses. Some of them cannot imagine the dough without eggs, while others are firmly convinced that it is the dough without eggs that makes it truly dumplings.

There are several secrets, knowing which, any housewife will be able to prepare an excellent dough for dumplings:

The ingredients for the dough should be taken only fresh, it is desirable that the eggs are homemade, and mix them thoroughly;
. flour for dough must be sifted;
. the dough for dumplings should “rest” for 30-40 minutes after kneading. During this time, the gluten contained in the flour will have time to swell, and it will make the dough elastic and pliable.

"Culinary Eden" has prepared a selection of the most interesting recipes, and you try, choose your own and become real masters of dumplings.

Plain water dough

Ingredients:
2 stack flour,
2 eggs,
½ stack water,
1 tsp salt.

Cooking:
Mix flour and salt on the surface of the table, build a slide, in the center of which make a small dimple. First, beat one egg into it, mix with a fork, then the second and start slowly, pour in portions cold water. Knead a tight dough, roll it into a ball and continue kneading with your hands. If the dough is too dry, add a little water; if it is too soft and sticky, add a little flour. 10-15 minutes after thorough kneading, cover the dough with a napkin and leave it on the table to rest. Then start rolling.

Choux pastry

Ingredients:
6 stack flour,
2 eggs,
1.5 stack. water,
1 tsp salt.

Cooking:
Brew two cups of flour with half a cup of boiling water and quickly mix until smooth. Then add the rest of the products: eggs, salt and the rest of the flour. Knead the dough well and leave it, wrapped in cling film so as not to wind, for 30 minutes at room temperature.

Dough "Gentle"

Ingredients:
700 g flour
1.5 stack. water,
2 eggs,
1 tbsp melted butter,
1 pinch of salt.

Cooking:
Pour water into the sifted flour, after mixing the eggs and salt in it, then add the butter and knead the soft dough. Let the dough stand for 30 minutes, then knead it well with your hands, adding a little more flour, and cut into blanks.

milk dough

Ingredients:
1 kg flour
500 ml milk
2 eggs,
1 tsp (no slide) salt.

Cooking:
Mix eggs, milk and salt in a separate container, add a little flour to make batter like on pancakes and put it on small fire. As the mass heats up, it will thicken and swell, it must be stirred so that it does not burn and is homogeneous, without lumps. As soon as it thickens, remove from heat, do not bring to a boil so that the egg whites do not curdle. Then add the rest of the flour and knead the dough well. It should be tight and elastic. Let the finished dough stand for 30 minutes and start cooking dumplings.

Dough with water and milk

Ingredients:
2 stack flour,
½ stack milk,
⅓ stack. water,
1 egg
1 tsp vegetable oil,
1 pinch of salt.

Cooking:
Sift the flour, pour it in a slide on the table. Mix water with milk and salt. Make a well in the flour and gradually pour water and milk into it, and then add the egg and vegetable oil. Knead the dough. Cover it with a towel and let it sit for 20 minutes.

Sour cream dough

Ingredients:
700 g flour
200 ml of water
200 g sour cream
2 eggs,
1 pinch of salt.

Cooking:
Beat eggs, sour cream and water well with a mixer or whisk. Gradually adding flour to this mass, knead a stiff dough. Cover with a towel and let stand at room temperature for 1 hour.

Soda water dough

Ingredients:
650 g flour
250 ml sparkling water,
1 egg
4 tbsp vegetable oil,
½ tsp salt.

Cooking:
Crack an egg into a bowl and beat it lightly. Continuing to beat, add oil, water and salt to the same place. Gradually add the sifted flour until the dough is the right consistency. You can stir it first with a whisk, and when it becomes cool enough, continue kneading it with your hands. Leave the finished dough alone for a while, and then roll it out and mold the dumplings.

Whey dough with ice

Ingredients:
2 stack flour,
1 stack whey,
1 tbsp vegetable oil,
1 tbsp grated ice,
salt - to taste.

Cooking:
Pour the pre-sifted flour into a slide on the table, make a recess in it. Pour grated ice into whey, add egg yolks, vegetable oil, salt, mix everything well and gradually pour into flour. Knead the dough. Knead it thoroughly and beat it on a hard surface until it stops sticking to your hands. Sprinkle in some flour if needed. Cover the finished dough with a saucepan or a deep bowl doused with boiling water and wiped dry and leave for 30 minutes.

Kefir dough

Ingredients:
400 g flour
250 ml of kefir.

Cooking:
Pour kefir into a bowl, add half the flour and mix until smooth. Then gradually in small portions add the remaining flour and knead the dough. Put the finished dough in the refrigerator for 40 minutes, and when the time is up, take it out and start cooking dumplings.

Dough for dumplings without eggs

Ingredients:
3 stack. flour,
1.5 stack. water,
3 tbsp vegetable oil,
salt - to taste.

Cooking:
Combine the sifted flour with vegetable oil and salt. Then pour in a thin stream, stirring constantly, warm water and knead a stiff dough. Turn the dough out onto a floured surface and continue kneading until elastic. Leave the finished dough to “rest” for 20 minutes, then roll out and cook dumplings with your favorite filling.

Rye flour dumpling dough

Ingredients:
3 stack. rye flour,
2 eggs,
½ stack cold water
½ tsp salt.

Cooking:
Gather the sifted flour in a pile on the table, make a well in the center, beat in the eggs, pour in salted cold water. Knead the dough quickly, picking up the flour from the edges and pouring it into the indentation. Roll up ready dough into a ball, cover with a damp cloth and leave for 40 minutes.

Buckwheat flour dumplings

Ingredients:
3 stack. buckwheat flour
3 yolks,
½ stack water,
1 tsp salt.

Cooking:
Sift the flour, pour in a slide, make a small indentation in the center. Pour in water, add yolks, salt and knead the dough. Let the finished dough rest for 30 minutes.

egg dough

Ingredients:
800 g wheat flour,
4 eggs,
200 ml cold water
10 g salt
5 g sugar.

Cooking:
Mix water with 2 eggs and 2 yolks, add sugar and salt. Sift the flour, pour it in a slide, make a depression in the middle and pour the prepared mixture into it, then add the remaining beaten separately egg whites. Gently knead the dough, sprinkle it with flour, cover with a towel and leave for 15 minutes.

Tplace for dumplings from two types of flour

Ingredients:
500 g wheat flour,
500 g buckwheat flour
3 eggs,
200 ml cold water
10 g salt.

Cooking:
Mix together wheat and buckwheat flour, sift through a sieve with a slide on the table, make a recess in the center. Whisk water with eggs and salt, pour into flour and knead the dough. The finished dough can be immediately rolled out and start cooking dumplings.

Yeast dough for dumplings

Ingredients:
700 g wheat flour
25 g dry yeast
2 eggs,
25 g butter,
250 ml warm water
5 g salt
3 g sugar.

Cooking:
Dilute dry yeast in a small amount of warm water, add sugar. After 10 minutes, pour the yeast into the well made in the flour. Pour in the remaining warm water, beat in the eggs, add the softened butter and salt. Mix everything thoroughly and knead a soft and viscous dough. Cover it with a clean towel and leave at room temperature for 40-50 minutes. When the dough has doubled in size, divide it into small pieces the size of a fist and roll them into layers. Cut the layers into strips 3 cm wide, then cut out blanks for dumplings from them with a glass and start cooking dumplings.

Vegetable dough "Original"

Ingredients:
3 stack. flour,
6 eggs
1 stack water,
1 tsp grated carrot,
1 tsp grated beets,
1 tbsp vegetable oil,
salt - to taste.

Cooking:
Sift flour into a bowl. Add grated vegetables. While stirring, add water in small portions. Pour in the eggs and knead the dough, periodically wetting your hands in sunflower oil. If the dough is runny, add a little more flour. Cover the finished dough with a towel and leave for 2-4 hours at room temperature. Then knead well, roll out and make blanks for dumplings.

Colored dough. Colored dumplings delight the kids, and making such a dough is not difficult. For the preparation of colored dough, use only natural products! For yellow dumplings, dissolve 1 g of ground saffron in the amount of water indicated in the recipe. Greens are obtained by adding mashed spinach to flour instead of water. Red Dough: Add 1 tbsp. spoon tomato paste. You can please and surprise your loved ones with original purple dumplings if you add mashed potatoes from 250 g of boiled red beets to the dough during kneading (evaporate the liquid from the mashed potatoes).

Let the dough for dumplings prepared by you be successful and not cause trouble and disappointment!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

There are times when a grandmother comes and the whole family, where the third generation is already growing, begins to walk the line again and eat right. And be sure on Saturday evening the whole family gathers at a huge table to sculpt endless dumplings. And it's good when those moments still happen. Already the grandmothers of my daughter are of a new temper, and it is also easier for them to buy dumplings, and not to create them for several hours in a row.

To keep this tradition and for those who do not like purchased semi-finished products, I have collected several recipes dumpling dough for all tastes and preferences. By the way, you can make manti and khinkali from this dough, and even bake cakes.

Dough for homemade dumplings: a classic recipe (step by step with a photo)

The classic version of dumplings dough is created quickly and inexpensively, but consistency must be observed everywhere. They say that in the original it should be as soft as your earlobe. If it is softer, this is a signal for you that it is not ready yet, but harder, you understand that the last spoonful of flour was superfluous.

Know that you need to knead it with the bottom of the palm of your hand, then you can knead it with your weight without applying the effort of the brushes. And do it right.

IN classic recipe all ingredients are available and always available from any housewife.

Ingredients:

• 600 gr wheat flour
• 1 egg
• ½ spoon with salt
• 1 glass of water

1. Sift flour into a bowl, add salt.

2. Pour in a tablespoon of water.

3. Remember the egg and knead the dough by hand.

Add water as needed until you get a smooth cohesive consistency.

Preheat the water before pouring it into a common container.

And forget about him, let him lie down, covering cling film or a bag from the external environment.

How to make dough for dumplings on a mineral water

The next recipe is more delicious. Mineral water gives airiness and softness to the dough. But you need to take carbonated water.

Ingredients:

• Carbonated mineral water - 1 glass
• 1 egg
• half a teaspoon of salt and sugar
• 4 tbsp vegetable oil
• 4 cups flour

1. Pour a glass of mineral water to the egg.

2. Pour the right amount of vegetable oil.

3. Add a mixture of sugar and salt, mix.

4. Sift 4 cups of flour through a sieve.

And we leave the test for twenty minutes.

Dough for dumplings in a bread machine

Many women do not like to cook the dough because it sticks to the nails, to the skin, to the surface of the table. I am one of them, so a bread machine was bought for these purposes. Yes, imagine, not to bake bread, but to pull out the dough prepared for cooking.

There are programs for yeast and yeast-free dough, dumpling or kneading function.

Ingredients:

• 500 gr flour
• 200 grams of water or milk
• 2 eggs
• 1 tbsp oils

Liquid ingredients are sent to the bread machine first: milk, butter and eggs.

Flour on top and some salt.

Close the bread maker and select the program. In my bread machine, it is called “Dumpling Dough”, for someone it is a program in the “Yeast-Free Dough” menu.

The average kneading time for all brands of bread machines lasts from fifteen to twenty minutes.

Boiled dumpling dough

Boiling water in the dough will not scare anyone, we use it to get cheburek dough, but in order to make dumplings, it is also suitable. This is exactly the recipe that will not fall apart into flakes in hot water during the cooking process.

Simply flour is brewed with boiling water, and, as it cools, eggs are added. If there is a fear of getting burned, then use a mixer or blender (combine) for kneading.

Ingredients:

• 1 kg flour
• 2 eggs
• 2 cups boiling water
• 2 tbsp sunflower oil
• 1 tbsp salt

Whisk the eggs, butter and 1 tablespoon of salt into the flour.

Then add boiling water and mix.

How to make dough for dumplings so that it does not boil soft

It can be unpleasant to see broth from separately floating juices and fillings in a pan with dumplings. There is some sort of soup. Therefore, I propose a recipe according to which the dough is elastic, elastic and strong.

Ingredients:

• 3 cups flour
• 1 egg
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 glass of warm water

It is better to pick up one container, whether you limit yourself to a glass or a mug, which will become a measure for both flour and water.

It should lie down a little, cover the top with a plastic bag.

Dough for dumplings on water and without eggs

When there are no eggs at home or you adhere to the principle of eating non-animal food, then there is the most elementary recipe for creating dumplings. True, it can turn out to be cool, so be careful with flour.

Ingredients:

• 3 cups flour
• 1 glass of water

Due to the difference in the grade of flour, you can get several types of dough using the same recipe. It all depends on the amount of gluten in it. When kneading, do not stop until you feel that the mass under your hands has become smooth and homogeneous.

The dough should always ripen, because it contains proteins (gluten), which absorb water and swell.

Because of this, the test mass will be more pliable and elastic.

And for the kids, we also add natural dyes into the dough.

It turns out red dumplings due to beet juice, green ones due to parsley juice.

If you freeze them, then sprinkle the leaf with flour and place each dumpling a little away from each other, so they do not stick together and easily fall off the surface.

I wish you cozy joint family evenings, keep traditions and your loved ones.

For many novice housewives, it becomes a problem how to make dough for dumplings so that it turns out tasty, tender, elastic.

The ideal base should roll out well, stick up, hold the filling inside, and boil quickly.

Cooks made up successful recipes perfect dumpling dough from various ingredients in best traditions Russian cuisine.

This dough preparation option is convenient if at hand minimal amount ingredients.

Would need:

• 1 egg;
• 200 ml of drinking water;
• 600 g wheat flour;
• 5 g fine salt.

Cooking steps.

1. The flour is combined with salt and poured into a capacious cup.
2. Make a well in the center of the dry mixture. Pour cold water into it and beat in an egg.
3. With a spoon, begin kneading the dough, moving from the center to the edges.
4. When the mass becomes thicker, it is laid out on a table sprinkled with flour.
5. The dough continues to be kneaded by hand, periodically adding the remaining flour.
6. When the base becomes homogeneous and elastic, it is placed in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it is more convenient and easier to do it with the bottom of the palms: this way the hands get tired less.

Custard base for dumplings

The dough prepared according to this recipe turns out to be more tender, thin, does not tear during rolling, and dumplings from it are cooked faster.

Grocery list:

• 1 egg;
• 480 g flour premium;
• 200 ml of boiling water;
• 20 ml of vegetable oil;
• 5 g salt.

Cooking method.

1. Salt the egg and beat for a couple of minutes until foam is formed.
2. The sifted flour is added in parts, constantly stirring the mass. There should be no lumps.
3. Add oil, stir again.
4. Without ceasing to interfere, freshly boiled water is poured into the resulting composition.
5. When the dough has cooled down a little, knead it with your hands until perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. spoons of flour.
6. Before sculpting choux pastry for dumplings, wrap with cling film and put "to rest" in the refrigerator for 40 minutes.

Dough in a bread machine

The kitchen "assistant" greatly simplifies the laborious process of kneading the dough. The dumpling base in the bread machine always turns out to be the right consistency. In addition, you can pour the entire volume of flour at once, and not in parts, as in kneading. regular test.

Required components:

• 250 ml filtered water;
• 1 small egg;
• 480 g of sifted flour;
• 5 g salt;
• 20 ml sunflower oil.

Cooking technology.

1. An egg is broken into the capacity of the bread machine, water and oil are poured.
2. Add salt and all flour.
3. Turn on the "Dough" program for 1.5 hours (cooking time depends on the specific model of equipment).
4. The dough for dumplings in the bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.

Cooking on the basis of mineral water

The most delicious, soft, easy to roll out homemade dough on the mineral. It is better to take water with strong carbonation and pour it from a bottle immediately before cooking.

Would need:

• 1 egg;
• 80 ml of vegetable oil;
• 3 g of granulated sugar and salt;
• 220 ml highly carbonated mineral water;
• 550 g flour.

Procedure.

1. The egg is shaken with a fork.
2. Add salt and sugar, stir until the grains dissolve.
3. Pour in oil and sparkling water.
4. Pour flour in small portions, carefully kneading the dough with a spoon.
5. When the mass becomes inconvenient to stir in a bowl, it is dumped on the table and wrinkled by hand. Knead until the dough stops sticking to the palms.

Elastic dumpling dough on water and egg

Thanks to the addition of vegetable oil, the dough becomes soft, pliable. Products from it do not stick together during cooking and do not break even after freezing. If the dough is needed for making dumplings with minced fish, wheat flour can be replaced with rice flour.

Composition:

• 480 g of premium flour;
• 1 egg;
• 200 ml of warm water;
• 40 ml of vegetable oil;
• 3 g salt.

Recipe step by step.

1. The egg is mixed with salt.
2. Add oil and water.
3. Pour flour, knead elastic dough.
4. A ball is rolled up from the resulting mass, put in a plastic bag and put in a cold place for 20 minutes.

Tip: instead of vegetable oil, you can take mayonnaise, the dough will turn out softer and more obedient.

Option on boiling water with vegetable oil

Choux pastry has a denser consistency, it rolls out and sticks together better. Products from it can be filled big amount toppings: they won't tear. Even an inexperienced cook can easily cope with the preparation of such a base.

Required Components:

• 450 g white flour;
• 1 egg;
• 200 ml of boiling water;
• 4 g fine salt;
• 20 ml corn oil.

Cooking technology.

1. The egg is beaten with salt.
2. Gently pour in the flour, pour in the oil.
3. The products are mixed until a homogeneous consistency.
4. Boiling water is introduced little by little, stirring the composition with a spoon.
5. The slightly cooled dough is kneaded by hand.
6. A smooth bun is formed and removed before sculpting in the refrigerator for half an hour.

How to make dough for dumplings in milk?

A base made from milk is a pleasure to work with. It almost does not stick to the palms, rolls easily, does not fall apart during cooking. Dumplings made from milk dough are very tasty.

Would need:

• 200 ml of medium fat milk;
• 1 egg;
• 380 g of sifted flour;
• 20 ml sunflower oil;
• 5 g salt.

Procedure.

1. The milk is warmed up a little. microwave oven or on the stove.
2. Pour flour into a large bowl and make a small funnel in the middle.
3. An egg is driven into the recess, salt is poured and milk is poured.
4. The dough begins to knead with a spoon in a circle.
5. Add sunflower oil.
6. The mass is dumped on a table sprinkled with flour and kneaded by hand.
7. The dough should be elastic, but soft (if necessary, flour is added).
8. A ball is formed from the dough, put in a deep container, greased with vegetable oil, and left covered with a cloth for 30 minutes.

Tender - on sour cream

The secret to the dough prepared according to this recipe is to add a glass of sour cream. tender sour cream base can be used for sculpting dumplings, chebureks, dumplings, and also just fry in a dry frying pan.

Required Ingredients:

• 200 g fat (preferably homemade) sour cream;
• 350 g flour;
• 1 egg;
• 5 g salt.

Cooking sequence.

1. All ingredients, except flour, are combined in one container.
2. Partially add flour, continuously stirring the mass.
3. The dough is collected with a spoon into one ball and spread on a surface sprinkled with flour.
4. The base is kneaded with the bottom of the palms until soft.
5. In order for the dough to acquire the necessary consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Tip: sour cream dough is very tender. Therefore, it is important to strictly observe the time of cooking dumplings: overcooked products can tear.

Recipe without eggs

An ideal dumpling base can be kneaded without adding an egg. Products from such a dough always turn out tender and tasty.

Grocery list:

• 0.5 kg of flour;
• 220 ml of water;
• 3 g salt.

Cooking process.

1. The salt is stirred in water at room temperature until the crystals are completely dissolved.
2. In the same container, sift a small part of the cooked flour.
3. The mass is stirred in a circular motion with a fork.
4. When it becomes difficult to interfere with a fork, the dough is laid out from the container on a table, previously sprinkled with flour, and kneaded by hand. This must be done for at least 15 minutes.
5. When the base stops sticking to the surface and palms, and becomes homogeneous in appearance, it should be put in a bag and placed in the refrigerator for half an hour.

Original colored dough for dumplings

According to this recipe, you can cook delicious and very effective dumplings of green, yellow and red colors. Only natural dyes are used for the dough, so the dish can be offered even to small children. Colored dumplings are sure to be the center of attention at a children's holiday.

For the green test you will need:

• 250 g wheat flour;
• 50 ml of milk;
• 50 ml of water;
• 1 small egg;
• 20 g sour cream;
• 100 g frozen spinach;
• 3 g salt.

Red base ingredients:

• 250 g flour;
• 100 ml tomato juice half with water;
• 20 g tomato paste;
• 1 small egg;
• salt.

Products for yellow tint:

• 250 g flour;
• 1 large carrot;
• 4 g turmeric;
• 1 small egg;
• 20 g sour cream;
• 3 g salt.

Cooking sequence.

1. For the green base, the spinach is thawed and finely chopped. To get speckled products, you can squeeze the juice from the green mass and use only it.
2. Add egg and sour cream.
3. Salt is combined with flour and poured into a green base.
4. The dough is kneaded in the usual way and put it in the refrigerator for "rest".
5. To get red dumplings, mix a beaten egg, juice and tomato paste.
6. Pour flour with salt, knead the dough, cool it before molding.
7. The yellow base is prepared in the same way: sour cream is combined with turmeric and a beaten egg, freshly squeezed carrot juice is added, salt is added, flour is gradually added and the dough is made.

Even a novice hostess will be able to make dumplings according to the proposed recipes. The main thing is compliance technological process. If you are preparing the dough with a margin, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.

Pelmeni is a dish that many people love. Modern housewives, especially young ones, rarely start making dumplings on their own, doubting their abilities. One of the easiest to prepare - dough for dumplings on the water, you must learn how to cook it. Subject to the correct ratio of products and knowledge culinary secrets you will get a decent response to semi-finished products from the store. Rules for making a conventional test on water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.

One of the simplest is a water test recipe. No yeast is needed to make it. It is fresh. Follow a few rules and it will turn out perfect.

5 water test rules

1. Take high-quality fresh products. When preparing dumplings, use premium wheat flour. Dumplings from it will turn out to be a pleasant white color, they will not boil in broth and will not crack in the cold.
2. Sift the flour. Not every hostess does this. But in vain! It will take 5 minutes, and the result will pleasantly surprise you: when sifting, the flour is filled with air, the finished product becomes soft and tender. And the smallest lumps are also removed from it, which also affects the softness of the dough.
3. Watch the temperature. If you use a liquid heated to 40 ° C when preparing the dough, then it will be easier to mix it with the dry ingredients of the dough - flour, seasonings, baking powder.
4. Knead. The dough for dumplings must be intensively kneaded, spending up to 15 minutes on this stage of work. Then it becomes elastic, pliable, it is pleasant to work with it.
5. Let rest. The gluten contained in the flour must be mixed with water or milk. In such cases, the product is said to "ripen". Leave the cooked mass for a short time: for 20-30 minutes, this is enough to make it elastic. It will be easy to roll it out.
6. Pour the liquid into the flour. Another important secret of professionals. If you want the dough to be light, elastic, then pour the liquid ingredients in small portions into the flour. So you get the product of the desired consistency.

Water dumplings recipe

without eggs

Properly cooked dough for homemade dumplings on the water is moderately steep, but soft. In order for it to stick together well, but easily lagged behind the hands, it is necessary to adhere to the recipe. According to this recipe, it is prepared without eggs.

You will need:

• wheat flour - 500 g;
• water - 200 ml;
• salt - half a teaspoon.

1. Take water, mix it with salt.
2. Pour the flour into a bowl or on the table in a slide, make a recess on top.
3. Pour water gradually into the recess, kneading the dough.
4. Thoroughly knead the mass until it is smooth and elastic.
5. Set the finished product aside, cover it. In 30 minutes it will “ripen”, start sculpting.

If you want to check the dough, pinch off a small piece from it, remember with your fingers. You can cook if the piece of dough does not lose its shape.

with eggs

Especially soft dough for dumplings on the water will come out if you add eggs to it. To give it extra splendor, the white of one egg must be whipped into foam. Cooked according to this recipe, it will be softer and more plastic than usual.

You will need:

• wheat flour - 500 g;
• chicken egg - 2 pcs.;
• salt - 1 tsp;
• water - half a glass.

Cooking:

1. Mix an egg and one yolk in a glass, salt, add water.
2. Thoroughly beat the remaining egg white.
3. Gradually add the egg with water to the flour, kneading the dough.
4. Stir in protein foam.
5. Continue kneading for at least another 10-12 minutes, then cover and let it rest for about half an hour. You can sculpt.

Modern recipes

With buckwheat flour

Dumplings only from buckwheat flour, as a rule, are not cooked. It has a low gluten content. But if you add it to wheat, you get a kind taste qualities and color.

You will need:

• wheat flour - one and a half glasses;
• buckwheat flour - half a glass;
• chicken egg - 2 pcs.;
• water - half a glass;
• salt - half a teaspoon.

Cooking process:

1. Mix both types of flour thoroughly and pour into a cup in the form of a slide.
2. Beat the eggs into flour.
3. Pour in salt water in small portions, achieving the desired consistency of the mass.
4. Do not forget to let the dough “ripen” for at least 20 minutes after kneading. Everything is ready, roll out.

Delicious dough for dumplings on the water with the addition of buckwheat flour can be used in dumplings.

On melted butter

This recipe is not traditional, but the addition of ghee allows you to achieve additional ease when cutting. The dough will turn out to be much stronger, more elastic than the traditional one, which favorably affects the speed and quality of modeling.

You will need:

• wheat flour - 700 g;
• chicken egg - 2 pcs.;
• water - one and a half glasses;
• salt - 1 tsp;
• melted butter - 1 tbsp. l.

1. Rub the eggs and butter with salt, pour water over them.
2. Gradually add the prepared mixture to the flour, knead the mass thoroughly.
3. The mass is ready for use in 25-30 minutes. Roll out and sculpt.

With vegetable oil

If in the usual unleavened dough add a couple of teaspoons of vegetable oil, then it will become light, pliable. It is pleasant to work with it, it does not tear, after freezing it is also used.

You will need:

• wheat flour - 3 cups;
• chicken egg - 1 pc.;
• heated water - 1 glass;
• salt - half a teaspoon;
• vegetable oil - 2 tsp.

1. Mix egg with spices.
2. Fill it with a mixture of water and oil.
3. Without ceasing to interfere, pour in the flour, knead the mass thoroughly. Then form a ball out of it, cover the dishes with a film or lid and set aside for 20 minutes.
4. In 20 minutes it will “fit”, start making dumplings.

Instead of vegetable oil, take mayonnaise, and you will definitely get a smooth, pliable dough. From such a dough, not only dumplings are molded, but also manti and dumplings.

With butter and egg in a bread maker

You will enjoy making dough in a bread machine. The device will save your time, save you from monotonous work, the finished product will appeal to the most demanding chef.

The dough for dumplings on the water with eggs with the addition of oil will be cooked smooth, loose. It is pleasant to sculpt from it, the edges of the dumplings stick together perfectly and do not break.

You will need:

• Chicken egg - 1 pc.;
• water - 200 ml;
• wheat flour - 3 cups;
• salt - a pinch;
• vegetable oil - 1 tbsp. l.

1. Pour water, oil into the capacity of the bread machine, beat the egg.
2. Pour in the seasonings.
3. Pour flour in there.
4. Turn on the dough kneading program.
5. At the end of the operation of the device, cover the resulting ball with cling film, let it rest for half an hour. Roll out and sculpt.
6. From the specified list of products, 750 - 800 grams of dough will be prepared.

I would like to note that if you roll out the dough perfectly and thinly, then from about 600 grams of flour you will get 120 dumplings. But if you don’t try hard to make the dough thin, you will get about 90-100 pieces.

There are many options, you can choose according to your taste. All kinds of additional components give the dough different flavors, which allows you to choose a recipe so that the whole family likes it. Sculpt dumplings and delight your loved ones with them!

Recipe Information

• Cuisine:European
• Type of dish: Second courses
• Servings:4
• 15 minutes
• Nutritional value per 100 g:
  • Calories: 200.87 kcal
  • Fat: 2.22 g
  • Proteins: 6.65 g
  • Carbohydrates: 39.05 g

Ingredients:

1. Water - 250 ml;
2. Egg - 2 pcs.;
3. Flour - 3 cups;
4. Salt - ½ tsp

Cooking method

1. We will need comfortable utensils. First, two eggs are broken into it.
2. Now pour water into the eggs. Add salt to the water. It's easy to do this with a mixer. In order for the mass to become homogeneous faster, water and eggs should be at room temperature.
3. It is optimal to use “extra” salt for the test, it dissolves faster and does not settle to the bottom, as happens with rock salt.
4. Lastly, flour should be poured into the dough. But first, let's sift it through a sieve. So the components are saturated with air and make the finished dish tender.
5. The finished mass is pleasant to the touch, soft, plastic and sticks to the hands a little. To prepare dumplings, you need to separate a small part of the dough and work with it. And all that is left - be sure to cover with cling film. Everything dries very quickly in the air.

Cooking time - 15 minutes.

This dough will delight you with its taste and yellowish tint, which appears due to the egg. However, you know that the Mass for dumplings is easy to prepare without this component. And the taste of dumplings does not suffer at all.

The easiest dough for dumplings

Ingredients:

1. Flour - 500 g;
2. Water - 200 g;
3. Salt - 3 g.

Cooking method

1. Sift the flour and pour it into a large bowl.
2. Let's make a hole in the hill and pour water into it.
3. Add salt to the water.
4. Slowly mix the water with the flour with a spoon, gradually increasing the hole until everything is completely mixed.
5. We start kneading the dough with our hands. We crush it, stretch it, press it in until it becomes completely homogeneous and plastic.
6. We store the finished dough in the refrigerator under a film, or after half an hour we start sculpting dumplings.

Cooking time - 30 minutes. Quantity - for 2 kg of dumplings.

As you can see, with a minimum of supplies, you can easily make dumpling dough with water and no eggs.

I wonder if it is possible to make the dough not from wheat flour and will the dumplings be edible after that? By the following method, you can do almost classic pastry for dumplings without wheat flour.

Buckwheat flour dough

Ingredients:

1. Wheat flour - 1 cup;
2. Buckwheat flour - 1 cup;
3. Salt - 4 g;
4. Egg - 2 pcs.;
5. Water - ½ cup.

Cooking method

1. Sift one and the second type of flour through a sieve. We need to get a full bowl saturated with air.
2. We will make a hole in it and drive eggs into it.
3. We pour water there.
4. Now we start to interfere. First, we do this with a large wooden spoon, and then we knead everything with our hands.
5. The finished dough is suitable for sculpting dumplings after 40 minutes.

Cooking time - 20 minutes. Quantity per 1 kg of finished dumplings.

Here's a way for you to make dumpling dough with buckwheat flour. It is not as sticky as wheat, therefore, unfortunately, it is impossible to completely replace white flour of the highest grade with buckwheat.

The fact that flour should always be sifted, you already understood. It is the sieve that gives the effect of tender and light ready-made dough and dumplings boiled in water. What else can you advise when working with flour:

1. Choose only the highest grade flour. It is desirable that it has already been tested on more than one dish.
2. Use lukewarm water for the test. It will enable the rapid distribution of flour and make the mass homogeneous.
3. Knead the dough for at least 10 minutes. It must be pulled, pressed, kneaded with hands strongly enough.
4. Before you start sculpting dumplings, the finished dough should rest at room temperature under the film for at least half an hour. This is again due to the fact that water and flour should react well with each other.
5. Before making the dough for dumplings, prepare your work area, remove all excess and wipe the surfaces so that they are clean and dry.

Try to work with the dough with love and kind thoughts. Then it will be easy to mix, roll out, and in ready dish open and expand well.

The dough that we prepare for dumplings is easily suitable for dumplings and. The liquid in it can be replaced with kefir or whey, and everything else can be left as described in step by step recipe with a photo of the test for dumplings. In addition, if you run out of minced meat, and the mass remains, it can be used in other different options flour dishes.

Now there are some kitchen gadgets that can knead everything for you. This saves a lot of time and effort, however, only you can measure and add components correctly. Each such device, whether it is a bread maker or a dough mixer, has its own recipe book, which you can use and take note of.

It is important that the quantity is observed with high accuracy and there are no errors, then the finished dough will delight you with its appearance and taste in ready-made dumplings boiled with bay leaves. Cook for your family, please them with delicious treats, make sure that no one leaves hungry in the morning and warmth and comfort will always reign in your house.