Delicious soft dough for dumplings. Delicate dough for dumplings. With butter and egg in a bread maker

cook your favorite hot appetizer tasty and appetizing is impossible if the test base for it is made incorrectly. That is why it is so important to knead the tender dough for dumplings correctly, the recipe for how to make it soft and elastic - we will consider it step by step below.

Even novice housewives can master simple recipes, so you should not buy a ready-made base of dubious quality in the store, homemade will still turn out many times better.

Classic recipe for tender dough on water

Ingredients

- 1.5 cups + -
— 700 g + -
- 1 tbsp. + -
- 1 pinch + -
- 2 pcs. + -

How to make soft dough with water and eggs

One of the most popular cooking options dumpling dough is kneading on water. This procedure does not take much time, but it gives an excellent result, in the form of a lush elastic dough, which perfectly retains its shape when sculpting and cooking the product.

Sift high-grade flour (it contains more gluten), pour boiled cold (but not ice) water into it.

It is very important to use not raw liquid, but boiled, so the dough turns out better. Hot water also should not be, boiling water is used only for choux pastry.

Add eggs, salt, vegetable oil (it is not necessary) and knead by hand a steep, but at the same time elastic tender dough for dumplings.
We wrap the batch in a film or bag and leave it to “ripen” for 30 minutes.
After that, we thoroughly knead the mass with our hands (do not forget to sprinkle the table with flour), divide it into medium pieces, roll them into a thin (but not transparent) layer, fill with stuffing and cook in lightly salted water until tender.

Delicate dough for dumplings: a recipe for sour cream

The dough for dumplings (tasty, tender and soft) can be obtained not only on the water. Excellent foundation for kneading there will also be sour cream (preferably homemade).

Kneading pelmeni dough on sour cream is not much different from a recipe on water, however, when rolling out, such a dough practically does not require flour, which undoubtedly makes the kneading process more convenient and faster.

Ingredients

Sour cream - 200 g;
Water - 200 ml;
High-grade flour - 700 g;
Eggs - 2 pcs.;
Salt - 1 pinch.

How to make dumplings with sour cream

We mix water, sour cream and eggs in a bowl, beat the products with a mixer or a whisk.
Gradually add the sifted flour to the resulting mixture and begin to knead the steep dough.
When the correct consistency is obtained, cover the batch with a towel and leave at room temperature for 1 hour so that the gluten swells and the dough comes up.

If you have time or you prepare the dough in advance, then after an hour of inactivity in the heat, put it in the refrigerator for a while. This will make the dough mass even more elastic and softer.

Then we do everything according to the classical scheme: divide the dough into sausages, cut into pieces (or cut out the shapes with a glass), roll it into a layer, fill it with the prepared filling, boil it in salted water.

Juicy dumplings with the most delicate dough and melt-in-your-mouth filling is a wonderful dish that is suitable as a snack, and as an independent treat, it will fit perfectly into the lunch (or evening) menu. However, in order to get such a dish, you need to try very hard and choose the initially correct basis for kneading.

All experienced housewives are well aware that dairy products – best base for kneading delicious fluffy dough, which is why we suggest you try the recipe on whey.

Ingredients

Flour (highest grade) - 4 cups (the volume of each cup is 250 ml);
Salt - 1 pinch;
Serum - 250 ml;
Vegetable oil - 50 ml;
Egg - 1 pc.

Beat the egg with butter and salt with a whisk.
Add whey to the products, whisk again (not much) with a whisk.

It is important that the serum used is cold, preferably even from the refrigerator, but not warm.

Sift the flour, in small portions introduce it into the whipped liquid mass.
We begin to knead the dough, but remember that you don’t need to knead it for too long, otherwise you will get “rubber”.
Cover the dough with a towel or cling film and leave it alone for 15-20 minutes.

The dough kneaded according to this recipe is thinly rolled out, does not tear, and when cooking, dumplings do not boil out of it. From such a dough mass, you can cook not only homemade dumplings, but also dumplings, achmu, as well as cakes for soup, sandwiches and original submission any salad.

Do not rush to buy ready-made dumplings in the store, even if they are trusted culinary brands. After all, the products that you made at home with your own hands have the highest quality.

Using our step by step recipe how to knead tender dough for dumplings, you will always be "on top" in front of your guests and household members who are lucky enough to taste your juicy delicious dumplings from home-made dough.

Have you ever wondered why some housewives make dumplings soft and juicy, while others have hard lumps? Today we will share with you some secrets and tell you how to properly prepare tender dough for dumplings in different ways.

Tender and soft dough for dumplings on the water

Ingredients:

flour - 420 g;
egg yolks - 2 pcs.;
- 30 g;
filtered water - 150 ml.

Cooking

Sift flour on a clean table. Make a small well in the center and pour in the melted and cooled butter. After that, add the egg yolks and gradually knead the dough, adding chilled water if necessary. When all the ingredients are mixed, knead the dough intensively for another 10 minutes. Now carefully wrap it in a film and put it in the cold. After half an hour, we use the finished tender dough to make homemade dumplings.

Delicate dough for dumplings on kefir

Ingredients:

flour - 300 g;
kefir 3.2% - 200 ml.

Cooking

Pour the chilled kefir into a saucepan and gradually pour the flour sifted through a sieve in portions. Thoroughly mix homogeneous soft dough, and then wrap it in a thin cling film and leave it for several hours in the refrigerator. After the lapse of time, we proceed to sculpting and shaping homemade dumplings.

Recipe for a tender dough for dumplings on sour cream

Ingredients:

flour - 730 g;
filtered water - 200 ml;
egg - 2 pcs.;
low-fat sour cream - 200 ml;
table salt - a pinch.

Cooking

Place eggs without shells in a bowl, beat with a mixer and add sour cream. Then gradually add cold water, mix well and add the sifted flour in parts. We knead with our hands a rather steep, but tender dough for dumplings, and then cover it with a cloth towel and leave it for 1.5 hours, wrapping it in a film.

Delicate dough for dumplings with milk

Ingredients:

Cooking

Break into a saucepan raw eggs and beat them with a mixer until fluffy, throwing a pinch of table salt. Next, pour in cold milk, add a little flour, mix and put the dishes on a very weak fire. After thickening, remove it from the heat, add flour in parts and knead the dough well until elastic. We leave it to lie down for 30 minutes, and then proceed to.

Pelmeni - practical and very popular dish. Every thrifty hostess in the freezer will certainly have a bag of "self-made" in case you need to quickly feed your family or meet unexpected guests.

How to sculpt dumplings, what fillings to use, what to serve with - I will talk about all this in other articles. Today our topic is dough for dumplings. You will get acquainted with the secrets of making dough so that it turns out elastic, soft and does not fall apart during cooking even after deep freezing.

The simplest recipe includes only water, salt, flour and fresh egg. This option, you can take for modeling dumplings or.

If the filling is over, then the dough can be used for cooking homemade noodles, dumpling for chicken soup, lazy dumplings etc. If desired, it can be stuffed with something - for example, make small donuts with potato stuffing and cook them deep-fried. Don't feel like messing around? Then roll it into cakes and fry in oil.

Dumpling dough - a classic recipe (on water with eggs)

This version of the test is also suitable for making homemade dumplings, and for dumplings, and, of course, for manti. It is very easy to work with it, because it turns out to be both elastic and elastic at the same time.

To make the dough, it is advisable to strictly follow the recommendations from the recipe.

You will need:

flour - 4 cups;
water - 1 glass;
egg - 2 pieces;
salt - 1 tsp

When cooking, we use glasses with a capacity of 250 ml.

Step by step cooking recipe:

Pour warm water into a glass and put salt - 1 tsp. with a small hill. Stir to dissolve all crystals.

Sift flour into a deep bowl. This will help us remove possible impurities and saturate the product with oxygen. Sprinkle ½ cup of flour and set it aside. We will need it a little later.

We make a recess in the hill. Pour salt water into it, beat out the eggs and start kneading.

Now pour the rest of the flour on the table and spread the mass obtained in the bowl.

And we continue the kneading.

Knead the dough for about 3 minutes, then cover with a cloth and let it lie down for 5 minutes. Knead the rest of the flour and get a completely ready-made dough that does not stick to the palms.

To prevent the product from drying out, wrap it in a plastic bag.

The dough can be stored in the freezer for up to 30 days. If necessary, simply remove the workpiece and let it thaw at room temperature. In the usual compartment of the refrigerator, it can lie at a temperature of + 2 ° C for no longer than three days.

Elastic dough for homemade dumplings on mineral water with vegetable (sunflower) oil

Dumpling dough on mineral water and vegetable oil gets dense, but, at the same time, elastic. Dumplings are well molded, do not boil during cooking, and the filling always remains inside.

Components:

flour - 600 grams;
mineral water - 250 ml;
vegetable oil - 4 tbsp;
egg; salt - ½ tsp;
granulated sugar - ½ tsp

Cooking algorithm:

Break the egg into the bowl. We add sugar and salt to it. Add oil and mineral water.

Mineral water should be highly carbonated. The more bubbles, the better the dough will turn out.

We mix the components. The mixture immediately begins to foam.

Pour flour into it in small portions and knead the dough with a spoon.

It should not stop sticking to your hands. After that, put it on the table and knead for about 10 minutes, adding flour if necessary. This process will make the dough elastic and when rolling it will not cause you any inconvenience.

We put the product in a plastic bag and let it lie down (ripen) for 20 minutes.

During work - when you roll out the base for dumplings - cover the ball with a towel. Then the dough won't dry out.

How to cook dumplings dough in a bread machine

Pelmeni dough can be made using a bread machine. Almost all models have this feature. Your task is to put all the components in the right proportions, press the button and wait for the end of the process.

Dough for dumplings with semolina

I found out about the dough with the addition of semolina quite by accident. Once I was visiting a friend and they treated me to homemade dumplings. Well, the conversation turned to cooking, because her dumplings were strong, but with a very thin and delicious dough. That's where I got the recipe with semolina.

Ingredients:

salt - 10 grams;
egg;
semolina - 5 grams;
flour - 0.5 kg;
vegetable oil - 10 ml;
warm water - 250 ml.

Cooking:

Put the flour (most) in a deep bowl.
In the center of the slide, make a recess and put all the ingredients in it, except for water and salt.
Using a spoon or spatula, roll in the dough.
Pour in salted water and mix well again.
Pour the rest of the flour on the table and lay out the mass. Bring it to readiness by hand, kneading for at least 10 minutes.
Then cover the dough with a towel and leave for 20-30 minutes.

Recipe for dumplings dough with starch

The dough turns out very obedient, and, most importantly, tasty. Starch makes it elastic, so it does not tear during cooking and after freezing.

Will need:

water - 300 ml;
flour - 500 grams;
starch - 3 tbsp;
salt - ½ tsp

Cooking:

We combine all the components and knead the dough.
We put it in the refrigerator for 15 minutes (more is possible) and you can start sculpting dumplings.

The dough is hard to knead. It turns out hard, non-sticky. This is fine! After it lies in the refrigerator, it will become soft and plastic. It rolls out perfectly into a very thin layer without flour and does not tear. Ideal for making manti.

How to make custard dough for dumplings - a universal recipe with boiling water

What does universal mean? And the fact that you can cook anything from dough - dumplings, pasties, dumplings, manti. It turns out gentle, tasty and very convenient in work.

Ingredients:

flour - 3 cups;
egg;
vegetable oil - 1 tbsp;
boiling water - 250 ml;
salt - 1 tsp

How to knead the dough for dumplings:

Sift the flour into a bowl with high sides. Make a hole in the center. Put salt in it and beat the egg. Mix with a fork.

Pour in the oil and boiling water in a thin stream while stirring constantly. When the dough is already difficult to mix with a spoon, put it on the board and, adding flour, knead with your hands. It should stop sticking to the palms.

Then form a ball and cover with a towel so as not to wind. Leave for half an hour and you can sculpt dumplings.

Dough recipe without eggs (on milk)

The dough for dumplings, mixed with milk, always turns out to be elastic and elastic. It can be used to make dumplings. It rolls well and does not tear during the cooking process. The dumplings are amazingly delicious!

Components:

flour - 3 cups;
warm milk - 125 ml;
warm water - 125 ml;
salt - a pinch.

Recipe:

The flour must be sifted.
Mix milk and water. Put salt. Stir.
Pour the mixture into the flour and knead the dough.
Let the dough rest under a towel for 30 minutes.

Video: custard dough for dumplings

Recipes step by step cooking test for dumplings set. But regardless of the option chosen, it turns out to be dense, elastic, and when ready, the dumplings turn out to be unusually tender and tasty.

Each housewife has her own recipe for kneading dumplings. But don't get hung up on one way. Remember - there is no limit to perfection, and by trying other compositions and proportions, you will certainly find a couple more options that will definitely become favorites.

Bon appetit and see you for new recipes!

To cook real homemade dumplings, you need to know perfect recipe dumpling dough. And you will find the best recipes in my article:

In many families, dumplings have become a traditional homemade dish. fast food. For me and my family, cooking them is the most enjoyable pastime. We cook them on the weekend, having gathered all together. We discuss news, make plans for the near future and master new types this dish. by the most successful recipes in this article I will share with you my dear cooks.

The simplest method of preparing dough is to combine water, chicken eggs and wheat flour. This method is indeed traditional and has been worked out by many cooks and housewives for years.

Products required for cooking:

onion - 2 large onions;
ground black pepper;
salt;
flour - about 1 kg;
minced meat - 1 kg;
chicken eggs - 2 pcs.;
water - 175 ml

Recipe:

I always start with cooking mixed minced meat. I don’t know why, but for dumplings I always cook it using beef and fatty pork. I take each type of meat in half.

I wash, beef and grind together with pork, as well as with peeled onions. Then the resulting mass of pepper and salt. I mix everything thoroughly and set aside to salt a little.

In a bowl, shake the eggs, a pinch of salt and boiled water until a homogeneous mixture is obtained. I add wheat flour in several passes until the mass is ready for manual kneading.

Then I transfer it to a large floured board and mix until it stops sticking to the palms. The main thing is not to overdo it, otherwise the dumplings will be tough.

Then I take a dumpling, and generously sprinkle it with flour. I divide the dough into 12 parts, and roll out into round sheets in turn.

I put the first sheet on the device and then stuff the minced meat into the cells. When all the cells are filled from above, I lay out the next ball. I run a rolling pin along its surface until the edges of each dumpling begin to appear.

Then I knock them out on a small board. And I do the same with the rest of the dough and minced meat.

We send the first few batches on the board to the freezer, and then, as they cool, we pour them into a bag for further use. We cook the last batches in salted water and eat immediately.

We fill the dumplings each to your liking. For example, I love them with sour cream and dill, while my children and husband prefer them with oil and vinegar. That's so easy classic recipe this wonderful dish.

Everyone knows that different products should enter the human body, so when preparing dumplings, I try to diversify not only their base (minced meat), but also improve the shell. For example, using ground turkey, I make the dough custard.

To create a delicacy, you will need the following set of products:

minced turkey - 0.5 kg
flour of the highest or first grade - 750 g;
chicken egg - 1 pc.;
onions - 3 onions;
kitchen salt;
sunflower or olive oil - 1 tbsp. l.;
water - 1 glass.

I do everything step by step, so my dough always turns out great!

In a stainless steel bowl, combine the egg and table salt.
Then I add to them sunflower oil and sifted flour. I mix everything well, and at the same time I boil some water.
After mixing the previous products, pour a glass of boiling water into them and continue to knead with a spoon. When the spoon stops coping, I knead until cooked with my hands.
I clean the medium bulbs, pass through a meat grinder. I mix it with minced meat and spices.
Then I roll it out, cut out circles with a glass and fill them with minced meat. I form dumplings and boil in salted water.

These mouth-watering little ones really come out unusually tasty and unusual. I advise everyone to try!

Recipe for dumplings on mineral water. Cooking in a bread maker!

Making a batch for further boiling in boiling water is a troublesome and practice-requiring task. But this was the case in the past, thanks to modern kitchen appliances - no longer a problem.

The bread maker does an excellent job with the task assigned to it, the dough comes out moderately elastic, airy and quite elastic.

We will need:

wheat flour 1 grade - 1 kg;
vegetable oil - 4 tablespoons;
salt and sugar - 0.5 tsp;
chicken egg - 1 pc.;
mineral water - 1 glass.

First of all, I sift the flour, so the dough will come out more airy. Then I first drive an egg into the bowl of the bread machine and add mineral water with vegetable oil(I recommend using olive). I immediately add salt, sugar and 3.5 cups of flour from above, but if necessary, I add the rest to the kneading campaign.

I really liked the result: the dough is very elastic and soft. It sticks well and does not spread during cooking. Pairs well with any type of minced meat.

On the mineral water you can also brew manually, without a bread machine - watch the video:

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For test:

250 ml of cold water;
1 egg C0;
500 g flour;
a pinch of salt.

For dumplings:

minced pork and beef with onions.

Recipe 3, simple: dough for dumplings at home

Delicious dough for dumplings! Yes, it's delicious! And it also turns out to be very plastic, unusually obedient, does not tear and is remarkably molded. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 cups, and someone will need only 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely uniform. It can be stored for about a day in the refrigerator if you do not have time to immediately stick dumplings.

water - 50 ml
milk - 130 ml
wheat flour - 3 cups
salt - 1 tsp
egg - 1 pc.
sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help to get rid of possible impurities, but also further enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a recess in it, where we pour in water and milk at room temperature. Break in the egg and sprinkle with salt.

With movements on the edges of the bowl to its center, we connect the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix the sunflower oil well into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not wind up) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails, and even after freezing it rolls out beautifully and dumplings are molded so wonderfully. Preparing the dough ahead of time will help you save time in the kitchen.

water - 150 grams,
wheat flour - 600 grams,
fine salt - 1 tsp. l.,
chicken egg - 2 pcs.

I sift the flour (so far only half the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes in the flour there are incomprehensible small dry lumps. I use regular wheat flour. Add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, again mix it with a spoon.

It turns out a watery dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it is easy to roll out and lends itself to modeling.

I use the finished dough to make many delicious dumplings.

Recipe 5: delicious milk dough for homemade dumplings

milk - 0.5 tbsp.
water - 0.5 tbsp.
wheat flour - 400 g
chicken egg - 1 pc.
salt - 0.5 tsp

Sift the flour through a sieve into a bowl or onto a work surface. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.

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