How to make dough for homemade dumplings. Homemade dumplings

Dumplings are a family dish. Maybe, many remember how in childhood the whole family gathered around the table. One of the family members kneaded the dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.

In the cuisine of almost any country you can find something similar to dumplings - tortellini. in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in central Asia and India, manti in Central Asia, tsao-tzu in China, etc.

After all, what’s easier is to prepare the dough and put the filling inside.The good thing about dumplings is that they can be frozen and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to prepare dinner. Once - and you're done!

The content of the article:

TO– useful tips

How to make dumplings - video

But it turns out that there are a great many recipes for dough, no less recipes for different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as home-cooked dumplings. And if the whole family participates in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

TOHow to make dumpling dough at home– useful tips

To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the dough for dumplings.

I will share with you the secrets to make soft and tasty dough for homemade dumplings. You can also make dumplings from dumpling dough.

• Firstly, I treat the test as an animate object. I am sure that any dough dish should be prepared only in a good mood, with soul.
• Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough turns out more tender and airy.
• Thirdly, when kneading any dough, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourthly, for greater strength of the dough, you can add a pinch of semolina.
• Fifthly, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for quite a long time until it stops sticking to your hands.
• Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic
• Eighth, the dumplings will taste better if the dough is rolled out thinly. But don’t overdo it here - if the dough is too thin, when you put it on itfilling may tear.
• Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic dumpling dough recipe

The classic recipe for dumpling dough has been known to us for a long time, and it is perhaps the most common and simple.

Ingredients:

• Flour – 0.5 kg.
• Water – 1 glass.
• Egg – 1 pc.
• Semolina - a pinch
• Salt - 1 tbsp. l.
• Vegetable oil – 1 tsp.

Sift the flour into a bowl and make a well in it, add semolina. Beat the egg into the hole and add vegetable oil.

Stir the dough with a spoon. Add salt to warm water and pour into the dough.

When the water has absorbed all the flour and the dough has become dense, place it on a floured work surface and knead the dough with your hands.

Knead for about 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to rise for 20-30 minutes.

Choux pastry for dumplings

Choux pastry is good because, thanks to brewing with boiling water, it turns out to be very elastic and soft, and does not stick to either the rolling pin or your hands. This kind of dough is easier to roll out and mold than classic dough.

Ingredients:

• Flour – 3 cups
• Water (boiling water) – 1 glass
• Egg – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Salt – ½ tsp.

First, set the kettle to boil. While the water is boiling, beat the egg into a bowl, add salt and vegetable oil. Stir. Sift the flour and pour the eggs and butter into the well, stirring with a spoon.

Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. If necessary, add flour.

The exact amount of flour depends on its type and quality. Therefore, if you think that the dough is a little liquid, you will have to add more flour. Just be careful not to overdo it, as the dough may become too thick and the dumplings will be tough when cooked.

Let the dough rise for 20 minutes. Then we roll out and make dumplings.

Dough for dumplings with milk

Ingredients:

• Sifted flour - 3 cups
• Warm milk – 1 glass
• Egg – 1 pc.
• Vegetable oil – 1 tsp.
• Salt – ½ tsp.

Pour 2 cups of flour into a bowl, make a hole into which we beat the egg and add vegetable oil. Pour in warm milk and stir with a spoon.

Pour 1 cup of flour onto the table, place the still liquid dough on it and knead thoroughly.

Dough for dumplings made with milk is more tender and softer than with water. I've been making dumplings lately using this recipe. You can dilute milk with water in a 1:1 ratio.

Dough for dumplings and dumplings with kefir

A wonderful recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and fluffiness.

Ingredients:

• Sifted flour – 5-6 cups
• Kefir – 0.5 l.
• Egg – 1 pc.
• Salt – ½ tsp.
• Sugar – 2 tbsp. l.
• Soda – 1 tsp.
• Vinegar – 1 tsp.

Mix egg, sugar, salt and kefir in a bowl.

Quench the soda in a glass with vinegar and pour the liquid into the dough.

Add 2 cups of flour, stir until we can stir with a spoon.

Place the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and to prevent the dough from getting chapped on top, cover with a glass bowl.

Dough for dumplings with mineral water

The dough for dumplings and dumplings made with mineral water turns out soft and loose due to the carbon dioxide bubbles in the mineral water.

Ingredients:

• Sparkling mineral water – 1 glass
• Flour – 4 cups
• Egg – 1 pc.
• Salt, sugar - ½ tsp each.
• Vegetable oil – 4 tbsp. l.

Beat an egg into a bowl and pour in mineral water. Add salt, sugar and vegetable oil. Add sifted flour and stir. Knead well on the table, adding flour as needed.

Dough for dumplings no eggs

Ingredients:

• Water – 1.5 cups
• Flour – 3 cups
• Salt – 1 tsp.

This simple dough recipe for dumplings and dumplings is good during Lent, as it does not contain eggs or milk.

Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send to rest for 30 minutes.

Dough recipes for dumplings are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will look at this in a separate blog topic.

How to make dumplings

But in order to find out how to make dumplings,with your hands or with the help of a dumpling maker, what a variety of dumpling shapes have been invented, watch this video.

Most housewives know how to make dumplings. What’s easier: knead the dough, grind the meat through a meat grinder, stick it, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare it. How can you prevent your dumplings from looking like they were bought in a supermarket? You don’t want long periods of standing at the kitchen table and stove to go to waste, do you? If you follow our advice, you will make dumplings that your guests will remember all their lives and ask how you cook them, and your household will know that your dumplings are the most authentic and delicious in the world.

The best dish is made from homemade dough

Most often, we buy dumplings in stores ready-made. But how can they compare with store-bought ones?! Homemade minced meat and dough are always unique. For the filling, you can take meat from different animals, choose spices to your own taste, and not just pepper and salt. The dough can be made so thin and elastic that your figure will not suffer at all from such a delicacy. Moreover, tasty tender can be used for many other dishes. And it is not very difficult to prepare it. Why do many cooks turn out the dough gray, inelastic and difficult to mold?

Required Products

How to make delicious dough is very simple.

Ingredients:

6 glasses of premium wheat flour;

1.5 glasses of water;

1 teaspoon salt.

Very rarely in cookbooks or on cooking websites can you find the correct sequence of how to make delicious elastic dough for dumplings. The point is not that chefs or technologists are trying to hide the main secret. They simply focus on the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.

Flour selection

To make delicious dumpling dough, you first need to buy good flour. The best wallpaper is made from durum wheat of the highest quality. This flour contains a lot of gluten. Products made from it do not turn sour when cooked. The dough does not darken. By the way, you can determine what kind of flour you got by the color of the resulting dough. If it remains as white as the flour, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. You don’t have to worry about gaining extra pounds from this type of flour.

Oxygen saturation

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? You need to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Take the time to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather arbitrary question. It all depends on the quality of the product and its gluten content. Accordingly, the amount of salt and water is always different.

To salt or not to salt?

You should not get attached to the exact numbers dictated by the recipe for delicious dumpling dough found in the cookbook. Better take our advice. It is as follows. Salt not the flour or the finished dough, but the water with which you will dilute the flour. Pour one and a half glasses of boiled liquid into the container and add salt to taste. It should be a little salty. Some chefs don’t add anything at all to their delicious dumpling dough. To make the dish successful, they salt the water in which they cook the finished dumplings. It makes sense. If you throw dough products into salted boiling water, they will not stick together or fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.

Dough elasticity

The most delicious dough for dumplings is obtained if you beat it, that is, lift it and throw it on the table several times. If you use this technique, the dough will even acquire good elasticity, although it will be an unsightly gray color. A recipe for delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this is not necessary, just as you should not add butter, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes salt. Flour always contains gluten. There may be different amounts of it, but it is always present. In order for it to exhibit its properties, water is added to the product. The dough gains its greatest elasticity only after it has been kneaded in a cool place for 20-30 minutes.

Custard version

Having learned and mastered the secrets revealed here, you should definitely try making delicious choux pastry for dumplings. It's a little more difficult to do. However, it certainly deserves to be cooked. The photographs in the article will help. They show you step by step how to prepare delicious dumpling dough.

Pour one and a half glasses into a glass ladle and add one teaspoon of salt. Stir well, bring the water in the microwave or on the stove to boiling water.

Pour three full glasses of good sifted flour into a deep bowl. Pour salted boiling water into it in a thin stream, stirring constantly. You need to try to do this so that lumps do not form. We should have a fairly liquid, homogeneous dough. If lumps are still present, break them up using a blender.

Add more flour to the bowl with the dough. Do this in parts, stirring constantly. Add flour and stir until you can do it with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn, sprinkle a fairly thick layer of flour on the table. Place the dough on it. At this stage it is still very sticky, so don't skimp. The dough will take as much flour as needed.

Knead the dough as usual. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. Delicious dumpling dough should be neither too hard nor too soft. At this stage, you need to hit it on the table 15-20 times.

Wrap the finished dough in plastic wrap and place in the refrigerator for half an hour. During this time it will settle and gain the necessary elasticity. After 30 minutes you can take it out and start making dumplings.

We formulate, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll out the dough into a sausage and cut into several pieces. Take one piece and use a rolling pin to roll it out into a very thin layer. Using a glass or other shape, cut out circles, place the minced meat in the center and seal the edges.

Dumplings can be cooked immediately or frozen and used as needed. Since the dough is salty, there is no need to add salt to the water. Place a bay leaf and a pinch of dried marjoram or basil in it. When the water boils, throw the dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes depending on the size of the dumplings. They will be ready when the dough wrinkles a little, that is, sticks to the minced meat: they become not puffed up and round, but a little wavy.

Remove the dumplings with a slotted spoon and place on plates. Place butter and sour cream on the table. Don't forget about the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.

If for some reason you cannot make dumplings on the day you prepared the dough, then after it has settled, place it in the freezer. Nothing will happen to him. When you need the product, simply defrost it at room temperature and you are ready to use.

What else can you make from dumpling dough?

Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened without yeast. It is perfect for pasties, strudels, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you don’t have to worry about them falling apart and leaking. It is used even during fasting, because it contains neither eggs nor dairy products.

The flatbreads made from this dough are very tasty. If you sprinkle them with sesame seeds, flax seeds or others, you will get an excellent delicacy that will also work as an independent dish. These flatbreads are washed down with milk. This is delicious.

They make wonderful rolls and stuffed envelopes. In this case, roll out the dough into a thin layer, put a filling of meat, vegetables or soft cheese on it, wrap it like a burrito and fry in a frying pan with or without vegetable oil in the oven, placing it on a baking sheet covered with paper.

With our detailed instructions you will make very tasty dumpling dough. The recipe for both regular and custard assumes the same amount of ingredients and differs only in that in the first case the flour is diluted with cold boiled water, and in the second with hot water.

Dumplings are a dish that many cannot refuse and cannot even imagine life without it. But, unfortunately, modern housewives do not always want to spend time and effort preparing this dish, since they are confident that they will not be able to cope with this work. Although in fact dumplings are prepared very easily and simply, you just need to initially learn how to make good dough. And if you follow the correct ratio of ingredients and know some culinary secrets, you can get wonderfully tasty homemade dumplings.

To prepare this delicacy, ordinary water dough is suitable, but it can be made with butter, mayonnaise, eggs and even buckwheat flour. The simplest dough is kneaded in water. You don't need yeast to cook it. The dough mass is fresh, but if you follow the rules, the dough will be perfect.

Dumpling dough - recipe without eggs

If the dough for homemade water dumplings is prepared correctly, it will have a stiff but soft consistency. In order for the dough mass to stick together well, but at the same time lag behind your hands, you need to follow the recipe.

Ingredients:

• wheat flour – 500 g;
• water – 200 ml;
• salt – 0.5 tsp.

Preparation:

1. Immediately take water, add salt, and stir.
2. Sift the flour into a clean bowl or on the table in a heap. Make a depression in the middle.
3. Pour water here and knead the dough.
4. Knead the dough until it becomes smooth and elastic.
5. Set the dough aside, cover it, and let it rest for half an hour.

To check the dough, you need to pinch off a little and knead it with your fingers. If this piece does not lose its shape, you can start making dumplings.

Dumpling dough with eggs

If you need soft dough for dumplings, then you can’t get by with water alone; you need to add eggs. In order for the dough mass to be fluffy, you need to add one egg white, previously whipped until foamy. The dough kneaded according to this recipe will be soft and pliable!

Ingredients:

• wheat flour – 500 g;
• chicken eggs – 2 pcs.;
• salt – 1 tsp;
• water – 0.5 tbsp.

Preparation:

1. Immediately you need to crack an egg into a glass, add the yolk, add salt, and pour in water.
2. Next, the remaining protein needs to be beaten.
3. Now carefully pour the water and egg into the flour and begin kneading the dough.
4. Add in the whites, beaten until foamy.
5. Knead the dough further, knead for 12 minutes, then cover and set aside for 30 minutes.

After the specified time has passed, you can start making dumplings.

How to prepare unusual dough for dumplings with buckwheat flour

Dumplings with buckwheat flour raise some doubts among many, since the product has low gluten. But if you mix it with wheat flour, you get a dough with a unique taste and color.

Ingredients:

• wheat flour – 1.5 tbsp;
• buckwheat flour – 0.5 tbsp;
• chicken eggs – 2 pcs.;
• water – 0.5 tbsp.;
• salt – 0.5 tsp.

Preparation:

1. Mix several types of flour thoroughly and place in a bowl in the form of a slide.
2. Beat the eggs into the flour.
3. Pour salted water in small portions into the bowl with flour and egg, stir until smooth.
4. Set the dough aside for 20 minutes until it matures.
5. When the specified time has passed, you can start making dumplings.

Dough with buckwheat flour can be used to make dumplings.

Recipe for delicious dumpling dough with ghee

This recipe cannot be called traditional. The dough with melted butter is very light, strong, elastic and ideal for modeling.

Ingredients:

• wheat flour – 700 g;
• chicken eggs – 2 pcs.;
• water – 1.5 tbsp.;
• salt – 1 tsp;
• ghee – 1 tbsp.

Preparation:

1. At the first stage, you need to grind the eggs with the addition of oil and salt.
2. Pour water in here.
3. Now add the resulting mixture to the flour and knead the dough.
4. Set the dough aside for half an hour.

After the specified time has passed, you can roll out the dough and start making dumplings.

With vegetable oil

If you season simple unleavened dough with vegetable oil, it will become light and pliable. This dough is easy to work with, it does not tear, and it can also be frozen and used later.

Ingredients:

• wheat flour – 3 tbsp;
• chicken egg – 1 pc.;
• warm water – 1 tbsp.;
• salt – 0.5 tsp;
• vegetable oil – 2 tsp.

Preparation:

1. You need to mix the egg with the selected seasonings.
2. Add a mixture of oil and water here.
3. While constantly stirring, add flour and knead the dough.
4. Next, you need to form the dough into a ball, cover it with a piece of film, and set it aside for 20 minutes.

After the specified time, you can make dumplings.

Vegetable oil can be replaced with mayonnaise; in this case, this component will make the dough more pliable. You can use it to make not just dumplings, but also dumplings and manti.

Dumpling dough with butter and egg in a bread machine

Every housewife will love kneading dumpling dough in a bread machine. This technique will help save your time, eliminate monotonous work, and the finished smooth dough will win the heart of even the most demanding cook.

Ingredients:

• chicken egg – 1 pc.;
• wheat flour – 3 tbsp;
• salt – 1 chip;
• vegetable oil – 1 tbsp.

Preparation:

1. Pour water, oil into the bread machine, beat in the egg.
2. Add seasonings and flour here.
3. Set the dough kneading program to working position.
4. When the process of kneading the dough is finished, cover it with a piece of cling film and let it stand for 30 minutes.
5. Roll out the finished dough into a thin layer and you can start making dumplings.

If you can roll out the dough well, you can make as many as 120 dumplings.

5 rules for preparing dumpling dough in water

You need to use only quality products. To prepare dough for dumplings, it is better to use premium wheat flour. Dumplings made from it have a pleasant white color, do not boil over in water or broth, and do not crack in the cold.

Be sure to sift the flour. Unfortunately, not all housewives do this, but in vain! It only takes 5 minutes to sift the flour, but the result is pleasantly surprising. During the sifting process, the flour is filled with oxygen, the finished dish is soft and tender, and small lumps that affect the softness of the dough are removed.

It is necessary to monitor the temperature. In order for the dry ingredients of the dough to mix well with the liquid, or rather flour, seasonings and baking powder, the water must be heated to 40 degrees.

You need to knead the dough thoroughly, This process takes 15 minutes. With good kneading, the dough becomes elastic and pliable.

Let the dough rest. Gluten, which is contained in flour, is mixed with milk or water. In this case, they say that the product is ripening. You need to put the finished dough mass in a warm place for half an hour, this time is enough for the dough to acquire elasticity and roll out comfortably.

Another very important rule that all professionals know. If you want the dough to be light and elastic, pour the liquid ingredients into the flour in small portions. In this case, you will get a dough that has the desired consistency.

There are a huge number of options and you can choose any one based on your taste. By seasoning the mixture with additional ingredients, the dough will have different flavors, which means you can prepare a dough that your whole family will appreciate.

Dough for dumplings from Ilya Lazerson

Well, make dumplings and bring joy to your household!

DOUGH

The dough is what makes a dumpling a dumpling. The classic recipe includes flour, salt, water and eggs, which make the dumpling dough dense and help it keep its shape and not boil in water.
When kneading dumpling dough, it is very important not to “overdo” the liquid. It should be cool and elastic. It must be kneaded so that it can then be rolled out into thin layers. I think everyone will agree with me: thin dough dumplings are the most delicious.
In the old days, dough was kneaded by eye. They sifted the flour through a sieve, then poured it into a heap onto the table, and then made a funnel in the middle of the heap. Separately, stir the eggs with water and salt and pour them into this recess in a thin stream.
Then the liquid was mixed, gradually taking flour along the entire circumference from the edges to the middle. And they kneaded for a long time so that the dough absorbed as much flour as possible.
This method requires a lot of skill and experience. The housewife should “feel” the dough: if necessary, add flour or water. But what if you don’t have a lot of skills yet?
All my baking experience suggests that the best dough is obtained when you immediately measure out exactly the right amount of water and flour as required. In this case, the dough will immediately be of the desired thickness, and this means that it will not need to be kneaded for a long time and tediously, beaten on the table, and so on.
Tip: After mixing all the ingredients, leave the dough for 20 minutes at room temperature. The fact is that gluten (that component of flour that is responsible for flexibility and elasticity) swells during this period. After this, it will be much easier for you to knead the dough.

Try not to add milk to the dumpling dough. Because of the milk, the dumplings boil quickly and the broth becomes cloudy.
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Recipe 1. Classic
Required:
3 eggs
3 cups flour
1 heaped teaspoon salt
Water

In order not to violate the proportions of the recipe, use the same glass to measure flour and water.
Beat three eggs into a glass, add salt and top up with water. Stir the resulting mixture. Pour the liquid into a large bowl or saucepan and add three cups of all-purpose flour. Stir with a fork and leave for 20 minutes for the gluten to swell.
Then transfer the dough to a table lightly greased with vegetable oil. Knead well. If you do everything correctly, the dough will be kneaded very easily, without much effort, so you won’t have to add flour or water.
Place the dough in the refrigerator for 1-2 hours.
From this amount of dough you will get from 100 to 120 dumplings (depending on their size).
Always measure flour in full cups for recipes. To do this, put the mukuk into a heaped glass, and then smooth it along the edge, removing the excess.

For lean dumplings and dumplings, eggs must be excluded from the dough. To do this, I start the dough in cold but boiled water. Don't ask me why the water should be boiled - I won't be able to explain. But the fact that it is with this kind of water that the dough turns out much better than with regular, raw water is something I have tested more than once.

Recipe 2. Lenten
Required:
3 cups flour
1 glass of cold boiled water
1 heaped teaspoon salt
2 tablespoons vegetable oil

Dissolve salt in water. Pour the flour into a bowl, then pour in water, stir the dough with a fork so that it comes away from the sides of the dish and leave for 20-30 minutes.
Then transfer the dough to the table, pour in the oil and knead until the dough becomes smooth and has absorbed all the oil. Place the finished dough in the refrigerator for a couple of hours.

Try to choose premium or first grade flour for dough, made in accordance with GOST. Flour designated TU (technical specifications) may let you down: as a rule, the gluten and moisture levels in such flour do not meet the standards.

These are the two main recipes that I will keep coming back to in this book. There are many more different ways to prepare dumpling dough, for example, choux (kundum) dough. But I will talk about this directly in the recipe.

So, our dough is ready, and so is the filling. The most important and labor-intensive thing remains - to form (make) dumplings. And here, too, there are several ways.

Method 1. Ancient
Divide the finished dough into several parts. Roll each piece of dough with your hands into a thin rope, no more than 2 centimeters in diameter. Then use a knife to cut the rope into equal pieces approximately 1-1.5 centimeters thick. Roll them in flour on the cut side and roll each piece with a rolling pin into a thin round cake.

Method 2. Modern
Place the dough on a table sprinkled with a thin layer of flour. Roll out into one thin layer no more than 1-2 millimeters thick. Using a suitable sized glass or thin glass, cut out identical circles from the dough. The dough scraps can be gathered into a ball, allowed to rest for a few minutes, and then rolled out again.

Place some of the filling in the middle of each dough circle. Then fold the dough in half, filling inward, into a crescent shape. Pinch the edges of the dough, that is, press with your fingers so that they stick together. It is important that there are no holes left in the dumplings - otherwise it may fall apart during cooking. Connect the corners and give the dumplings a round shape. In this case, the filling should be in the center, and the pinched edges should be around the circumference.
Place the finished dumplings in even rows on a board sprinkled with flour.
If you are not going to cook the dumplings right away, you can freeze the board with the dough in the freezer, and then pour all the dumplings into a bag and store them frozen.

Method 3. “Lazy”
You can also form dumplings using a special device - a dumpling maker, which is an aluminum or plastic board with holes.
If you are going to use a dumpling maker, roll out two thin layers of dough, slightly larger than the size of the dumpling maker. Place one of them on a floured dumpling maker and press down a little so that the indentations for the minced meat are clearly visible. Then spoon the filling into each cavity. Place another rolled out layer of dough on top, sprinkle with flour and roll well with a rolling pin over the entire surface. The dough should be cut along the ridges. Turn the dumpling maker over and shake it so that the dumplings fall out onto the table.

Cooking dumplings has its own subtleties and secrets.
It is believed that the optimal ratio for cooking is 4 liters of water per 1 kilogram of dumplings. I don’t recommend cooking a lot of dumplings at once. This is exactly the case when you should not save time, otherwise your work may go down the drain.
At one time you need to cook exactly as many dumplings as can float freely on the surface of the water. Therefore, focus on the diameter of the pan, and not on accepted standards. In order for all the dumplings to cook evenly and not lose their shape, they should under no circumstances be cooked in “several layers.” And it’s better when they float freely on the surface, without pressing tightly against each other.
Dumplings and dumplings are cooked by immersing them in boiling water. Place a saucepan with water on the fire; if the filling is unsweetened, then salt the water at the rate of 1 teaspoon per 2 liters of water. Wait until it comes to a boil and start dropping the dumplings one or several at a time into the boiling water. Beware of boiling splashes. Meanwhile, use a slotted spoon or large spoon to slowly stir the dumplings into the water. After a couple of minutes, be sure to stir the contents of the pan again, otherwise the dumplings may stick to the bottom.
Wait until all the dumplings float to the surface of the water and cook for the time specified in the recipe.
Remove the finished dumplings with a slotted spoon to drain excess water. Dumplings are served in deep and wide bowls. To prevent them from sticking together, they must be seasoned with butter or vegetable oil and mixed. If the recipe does not include oil, be sure to stir the dumplings after a few minutes.
I never stir ready-made dumplings with a spoon. I just take the bowl and shake it a little. This method is especially good when there are a lot of dumplings in a bowl at once - for several servings. In this case, shake it every time you add another portion of freshly cooked dumplings.

In addition to salt, you can add a few peas of black or allspice and one or two bay leaves to the water for cooking meat or vegetable dumplings.

You can cook dumplings in almost any pan. Remember your student days - you've probably heard a story about how one of your friends cooked dumplings in an electric kettle.
I have my own story about this.
We had just moved into the workers' dormitory. We were terribly hungry, and at the first store we bought several packs of dumplings - ugly, gray, frozen. And then someone remembered that we had no other dishes except a government decanter and tea cups.
We were too shy to borrow a saucepan from the elders and went to the hardware store. Alas, there were no pots there. But on the shelves there were long rows of enamel children's pots with lids. “Night vase” - it was on the price tag. After consulting, we purchased a “vase” and argued for a long time about who would carry it to the hostel. We posted a guard at the door of the common kitchen so that no one else would see what we were cooking our lunch in.
Subsequently, they acquired pots and pans, but the “vase” was never thrown away. And if one of the guests asked in surprise: “Girls, why do you need a chamber pot?”, we looked at each other and laughed until we cried.

It is believed that the correct dough for dumplings should be the color of snow. And for this you definitely need premium flour. It contains a lot of gluten, which gives the finished product such a beautiful color, and in addition, “holds” the components together and prevents the product from boiling in boiling water.

How to make the classic dumpling dough recipe correctly

Real classic dough for dumplings rolls out well, and in order for it to turn out this way, you need to achieve pliability when kneading: make it not too “steep” or hard. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you won’t have the feeling that you can’t find the filling.

Egg-free option

A classic recipe for dumpling dough and, most likely, the oldest - nothing extra, even without eggs.

You will need:

• water - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Preparation

1. Form a mound of sifted flour.
2. Make a hole at the top and place salt and water there.
3. Knead the dough - smooth, pliable, not too tight, but not “spreading”. When cutting, there should be no marks left on the knife, and the correct cut should be smooth and glossy.
4. Wrap the dough in a bag and leave it in the room for half an hour.

The consistency depends on the flour, its quality, and the presence of a certain amount of gluten. You may need more or less of it.

Option with eggs

This method is also considered a classic, but you need to cook it with an egg.

You will need:

• flour - 0.5 kg;
• eggs - 2 pieces;
• vegetable oil - 1 tablespoon;
• water - 1 glass;
• salt - 0.5 teaspoon.

Quick cooking

1. Pour the flour onto the work surface in a mound and make a shallow hole on top.
2. Break the eggs into the hole, pour in water and oil. Mix thoroughly.
3. Knead with your hands until you are sure that you have achieved absolute homogeneity and sufficient elasticity.

It is not necessary to add vegetable oil, but it gives the finished product a more delicate consistency.

You may come across the opinion that the ideal dough for dumplings is without eggs. Why? It's a matter of preference and solid practice. Here the decisive choice is yours, as the dough may seem too dense (like pasta). Additionally, hand sculpting can be labor intensive and the finished product unevenly cooked is a bad thing. There is also a danger that homemade dumplings will simply fall apart when cooked. If you really don't want to use eggs, just add more water before mixing.

Other test options

Since there is no dispute about tastes, we can safely say that the best dough for dumplings is what you like in terms of all the characteristics: both the feeling of working with it and the properties. If you want a less familiar recipe, we recommend trying original variations.

Buckwheat

How to make excellent buckwheat dough? An interesting recipe for dough for dumplings with the addition of buckwheat flour is the key to a rich taste, unusual color of the dish and they do not fall apart.

You will need:

• white flour - 1 cup;
• buckwheat flour - 1 glass;
• eggs - 2 pieces;
• water - 0.5 cups;
• salt - 1 teaspoon.

Preparation

1. Mix and sift two types of flour, give it a slide shape.
2. Place the remaining components into its recess.
3. Add water a little at a time (manufacturers have different properties of products, so your flour may require less water).
4. Mix until smooth.

On ghee

The tender dough for dumplings tastes very pleasant. Ghee gives it a special delicacy.

You will need:

• white flour - 700 g;
• melted butter - 1 tablespoon;
• eggs - 2 pieces;
• water (not cold) - 1.5 cups;
• salt - 1 teaspoon.

Preparation

1. Sift the flour thoroughly.
2. Pour eggs into a mixing container, add salt, pour in melted butter and pour in flour.
3. Knead the dough until it becomes elastic.
4. Leave the finished dough for 1 hour in a bowl under a damp towel or put it in a bag.

Custard (boiling water)

There are many who will tell you that this is the most delicious dough for dumplings. Its secret is that it is prepared not with ordinary water, but with boiling water, which gives it excellent softness. It also rolls out without problems and does not tear, even if the layer is thin.

You will need:

• white flour, premium - 2 cups;
• vegetable oil - 3 tablespoons;
• boiling water - ¾ cup;
• salt - 1 teaspoon.

Preparation

1. Pour just the boiled water and then the oil into a large bowl.
2. Tip the flour into it and knead very quickly.
3. Proceed to sculpting (you don’t have to let it settle).

How to make dough for dumplings in this way? It is important to knead immediately and at a decent speed to avoid lumps. You can use a bread machine, a food processor with an appropriate attachment, or an immersion blender.

Exact proportions of dough and minced meat

If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat, so that there is no excess left, proceed from the fact that 370 grams of dough requires 450 grams of meat filling. And one more thing: if you need to slightly reduce the dough consumption, try preparing dumplings using a dumpling maker (this also speeds up the process).

Tip: to avoid the accumulation of “waste”, and also to reduce the preparation time for cooking, form long “sausages” from the dough, cut them crosswise into pieces and roll each into a flat cake.

Everyone has their own secrets on how to prepare dough for dumplings so that they don’t stick together after cooking. Surely you also have a “signature” recipe. However, to diversify your culinary masterpieces, you can adopt other methods - from traditional to extravagant. The choice is yours!