Each mistress has a recipe for dumplings, as well as dough for them - elastic on water, tender on milk, soft on kefir, loose custard, etc. But still there is one property that combines all these types - the dough should be elastic so that it is good keep the shape of dumplings and do not tear when cooking.
Pick your recipe
The most popular and considered classic dumplings dough recipe involves cooking on water. Here is an option with the addition of eggs. If you want to exclude them, then increase the volume of water by one and a half times.
Ingredients:
- 400 g flour;
- 2 chicken eggs;
- 100 ml of water;
- 1 tsp salt.
For dumplings, it is better to use premium flour mixed with a similar coarse second-grade product. It will be stronger and guaranteed not to fall apart during cooking.
Put the water in the freezer for 15 minutes, it should be icy. Mix the flour with salt, sift and pour the slide into a deep bowl or on a cutting board. Pit at the top of this knoll and pour one egg in there. Gently mixing it with a fork, introduce the second, then gently pour in the water, kneading the dough. Knead it for 10-15 minutes, cover with a napkin or an inverted bowl and let it rest for an hour.
Try dumplings from dough in milk, which is advisable to use when you cook for the future for long-term freezing. It is obtained not only elastic and ductile, but also does not crack during long-term storage at sub-zero temperatures.
Ingredients:
- 500 g flour;
- 200 ml of 2.5-th milk;
- 2 chicken eggs;
- 20 ml of vegetable oil;
- 1 tsp salt.
Dumplings dough can be colored, this will make the dish more attractive for children. Yellow color will give a pinch of saffron, green - a decoction of spinach, red - beet juice, orange - carrots.
Build a slide of sifted salt and flour on a table and form a large depression in it. Whisk eggs separately with a whisk, warmed up to 35-40oC, pour into a flour "crater" and carefully collecting loose product from the edges to the center, mix it into the liquid mass. Knead a soft, elastic dough, roll into a ball and let it lie down for 30-40 minutes. Wet your hands with vegetable oil and knead the test ball again.
You can make the dough on kefir, it is more soft compared to other recipes. Too thin, however, it will not be rolled out, but dumplings from it will be very tender.
Ingredients:
- 400 g flour;
- 200 ml of kefir of any fat content.
Pour half a portion of flour into kefir at room temperature and knead everything until there are no lumps. Gradually mix in the remaining dry ingredient. Knead the dough, wrap it in cling film and put in the refrigerator for half an hour.
And this recipe for dumplings dough can bribe you with its very malleable, like plasticine texture. It is very easy to work with it when rolling and sculpting. Keep in mind that in a finished dish it’s quite viscous and not everyone may like it. But it's still worth a try.
Ingredients:
- 950 g of flour;
- 300 ml of water;
- 2 chicken eggs;
- 1 tsp salt.
Boil the water, fill it with a third of the flour in a large cup or saucepan and stir quickly until smooth. With constant stirring, first with a spoon, then with your hand add eggs, salt and two-thirds of flour to this mass. Knead the dough and let it stand for half an hour under a lid or a damp towel.