Dumplings are popular all over the world, they are prepared in China, Mongolia, Siberia, even in the countries of Southeast Asia and the Middle East. There is a version of dumplings. All of them, of course, of different shapes, sizes, recipes are also different. The dough for real Russian dumplings is prepared on wheat flour, thinly rolled, make them small and round.
Pick your recipe
You will need
-
- 500 g of wheat flour;
- For dumplings dough:
- 2 eggs;
- 1 tbsp. l vegetable oil;
- 200 g of water;
- 1/2 tsp salt.
- For future use:
- 1 glass of water;
- salt;
- 2 cups of flour:
- 3 egg yolks:
- flour for powder.
- To stain the dough:
- 1 g of ground saffron;
- 1 tbsp. l tomato paste or 120 g of tomato puree;
- 250 g of boiled beets;
- 1 cup spinach puree.
Instruction manual
1
Sift wheat flour, sprinkle it on a table or large board, and make a depression in the hill. Pour salted water, eggs, vegetable oil into the recess. Knead the dough with a spoon first, making sure that the liquid contents do not pour out, and gradually stir the flour on all sides of the “crater”, then knead the dough with your hands until it becomes homogeneous, elastic and steep enough.
2
Knead the dough in parts: after all the liquid has been mixed with the flour, separate a small part from the total mass and knead it with your hands on the board, flattening it with force and again collecting the dough into a kolobok. The dough is divided into parts in order to facilitate the difficult kneading process, requiring large energy costs. The result is a few koloboks, cover the koloboks with a towel or bowl and leave to stand for 20-30 minutes.
3
Save the remaining dough for dumplings: if the filling is over and the dough is still left, you can store it in the refrigerator for a week by adding to it a separately prepared canning dough. To make such a dough, bring to a boil one glass of salted water, pour in two glasses of flour and mix quickly, without waiting for the formation of lumps, keep the dough on fire for 2-3 minutes, stirring all the time, then remove from heat, cool slightly and beat in 3 eggs yolk, knead elastic dough, adding flour if necessary.
4
Mix the choux pastry with the remaining, form a gingerbread man, cover with a bowl and let stand at room temperature for a day or two, then put in the refrigerator.
5
Color the dumpling dumplings: for a red dough, add a tablespoon of tomato paste in a ratio of 1 tablespoon of paste to 1 egg, or add tomato puree in a ratio of 120 g of mashed potatoes to 250 g of flour. Make a purple dough: cook the beets, chop, add salt and put in the dough in a ratio of 2 eggs 250 g of boiled beets. Make green dough: instead of water, add spinach puree in a ratio of 1 part puree to 2 parts flour.