The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.

It is best to add flour in parts, stirring with a spoon after each addition (you may need a little less or more of the amount of flour specified in the recipe). When the dough thickens, knead it thoroughly with your hands: this will take about 7 minutes. The finished dough should not stick to your hands. If you can't achieve this, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Water-based dough is great for dumplings with salty filling. It is better to use dough made with milk or kefir to make sweet dumplings. If desired, you can also add sugar to it.

1. Water dough

Ingredients

• 200 ml ice water;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Mix water and salt until smooth. Add the sifted flour and knead the dough.

2. Kefir dough

Ingredients

• 200 ml kefir;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Add the egg and salt to the kefir and beat until smooth. Then add the sifted flour and knead the dough.

3. Dough with milk

Ingredients

• 2 eggs;
• ½ teaspoon salt;
• 200 ml lukewarm milk;
• 1 tablespoon vegetable oil;
• 400 g flour.

Preparation

Beat eggs and salt. Add milk and butter and mix well. Add flour and knead the dough.

4. Choux pastry without eggs

Ingredients

• 400 g flour;
• ½ teaspoon salt;
• 50 ml vegetable oil;
• 250 ml boiling water.

Preparation

Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.

How to make filling for dumplings

Unlike, which are most often made with meat, dumplings can be filled with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some recipes for the most common and delicious fillings for dumplings.

Ingredients

• 500 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• greens - optional.

Preparation

Peel the potatoes and boil in salted water. Chop the onion and fry in vegetable oil. Drain the potatoes, add butter and mash. Add onion and pepper, mix well and cool slightly. You can add chopped herbs to the potatoes, such as dill or green onions.

Ingredients

• 500 g mushrooms;
• 1 onion;
• salt - to taste;

Preparation

Take any mushrooms of your choice. Grind them in a blender or finely chop them by hand. Fry chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.

You can make a potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of approximately 1:2.

Ingredients for sweet filling

• 500 g cottage cheese;
• sugar - to taste;
• a pinch of vanillin.

Ingredients for savory filling

• 500 g cottage cheese;
• 1 bunch of any greenery;
• salt - to taste.

Preparation

For the sweet filling, mix sugar and vanilla. For salty - cottage cheese, finely chopped herbs and salt.

4. Dumplings with berries

Ingredients

• 400 g of any berries;
• 1–2 tablespoons starch;
• sugar - to taste.

Preparation

Both fresh and frozen berries are suitable. Place the latter in a colander to drain excess liquid. Some berries, such as cherries, are still quite moist after defrosting. To thicken the future filling, add starch to the berries and mix. Place a few whole berries at a time onto the prepared dough pieces and sprinkle with about ⅓ teaspoon sugar.

By the way, from the juice that drains from frozen berries, you can make a delicious sauce for dumplings. To do this, mix the juice with sugar and boil over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens. Then mix it with sour cream or natural yogurt. Choose the quantity of ingredients according to your taste.

Ingredients

• 400 g hard cheese.

Preparation

You just need to grate it on a coarse grater. Any will do. But keep in mind that your choice will affect future dumplings. If you want a bright, rich taste of the filling, then choose the appropriate cheese - more aromatic and saltier.

By the way, grated cheese can also be added to the potato filling. The proportion of puree and cheese is approximately 1:3.

Ingredients

• 1 onion;
• 1 carrot;
• a little vegetable oil;
• 300 g cabbage;
• 100 ml water;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion, grate the carrots and fry them in oil until golden brown. Then add chopped and fry a little. Add water and simmer the cabbage until it softens. Salt and pepper the filling. Cool slightly.

Stewed cabbage can be mixed with mashed potatoes, fried meat or mushrooms in a ratio of approximately 1:1. Instead of fresh, you can take sauerkraut, which must first be squeezed well.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion and fry in hot oil until golden brown. Add minced meat and spices to it and continue to fry, stirring occasionally, until the meat is cooked. This will take approximately 15–20 minutes.

How to make dumplings

Dust the table with flour and roll out the dough into an even, thin sheet. Using a glass or other device, cut out circles. Remember the remaining dough well with your hands, roll it out again and make more pieces.

Place the filling in the center of each circle. Its quantity depends on the size of the workpieces. If there is too little filling, you will end up eating just the dough. And if there is too much, then the dumplings may fall apart during cooking.

Then fold the filling in half and seal the edges tightly. Make sure the filling does not extend beyond the dough.

You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, little by little pinch the edge of the dough.

How to cook dumplings

It is better to divide the cooking into several stages. If you cook a lot of dumplings at once, they may stick together.

Place the dumplings in boiling salted water and reduce the heat to medium. It is necessary to salt the water, even if you have a sweet filling. Salt will prevent the dumplings from sticking together. You can also add a little vegetable oil to the water for this.

Stir the dumplings carefully and wait for them to float. It takes only a few minutes. Then cook them for another 2–5 minutes, depending on the thickness of the dough. Stir the dumplings periodically during cooking.

How else can you cook dumplings?

Dumplings in a slow cooker

For a couple

Grease the steaming container with vegetable oil or butter. Place the dumplings there in one layer so that they do not touch each other. Pour two glasses of water into the multicooker bowl and place the container. Close the lid and cook for 15 minutes in the “Steam” mode.

In water

Fill the multicooker bowl with hot water to about halfway and add salt. Place the dumplings in the water, close the lid and cook for 3-5 minutes in the “Steam” mode.

Steam dumplings using a pan

Boil water in a saucepan. Grease the steamer with oil and place it on the pan. It should not touch the water. Place dumplings on top in one layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you don't have a special steamer attachment, you can use regular gauze. Fill the pan about a third full with water. Pull the cheesecloth tightly over the top of the pan. Bring the water to a boil, place the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Dumplings in the microwave

Place the dumplings in one layer in a deep container. Pour in hot water, but do not cover the dumplings completely. Add a little salt to the water.

Cover the dumplings with a lid or plate. Microwave on full power for a minute. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the turned off microwave for another 5 minutes, and then drain the water from them.

Dumplings in a frying pan

This method is more suitable for preparing dumplings with salty filling. But if you still want to fry sweet dumplings, then use butter, not vegetable oil.

Heat a little oil in a frying pan and place the dumplings in one layer. Fry over medium heat until golden brown, a few minutes on each side.

Fried dumplings resemble pies. If you only want to slightly brown them, you can fry the boiled dumplings.

Bonus: how to make lazy dumplings

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When preparing lazy dumplings, the filling is not wrapped in the dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. Actually, that’s why it got its name. We offer you two recipes for these unusual but very tasty dumplings.

1. Lazy dumplings with cottage cheese

The classic recipe involves using cottage cheese.

Ingredients

• 500 g cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 2–3 tablespoons sugar;
• salt - to taste;
• 100 g flour.

Preparation

If you have grainy cottage cheese, then first it is better to grind it through a sieve. This will make the dumplings more tender.

Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll it into a sausage, press the top a little with your hands and cut into small diamonds.

Place pieces of dough into boiling salted water, stirring occasionally. When they float, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.

2. Lazy dumplings with potatoes

And this recipe is especially good when you have leftovers and want to cook something interesting. However, you can make puree specifically for dumplings.

Ingredients

• 700 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• 2 eggs;
• ground black pepper - to taste;
• 100 g flour.

Preparation

Peel the potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.

Drain the potatoes, add oil and mash to a puree. Once cool, add eggs and pepper and mix well. Add flour and knead into a homogeneous dough. Perhaps a little more flour may be needed.

Roll the dough into a sausage and cut into small pieces. Place them in portions in boiling salted water. When they float to the surface, cook for another 2-3 minutes. Before serving, sprinkle the dumplings with fried onions.

Vareniki are prepared everywhere, but they are most popular in Ukraine. Local chefs make them from wheat flour with the addition of kefir, salt and soda. Eggs are not used. Store-bought semi-finished products cannot compare with homemade dumpling dough.

The classic recipe is often used, but there are other ways. In particular, replacing kefir with boiling water allows you to get a choux pastry that goes perfectly with sweet fillings. Sour cream makes the delicacy more tender, and eggs make it more elastic.

Calorie content

Ingredients

Servings: 10

• milk 1 l
• wheat flour 700 g
• chicken egg 1 PC
• sugar 1 tsp.
• salt ½ tsp.

Per serving

Calories: 148 kcal

Proteins: 4.2 g

Fats: 1.9 g

Carbohydrates: 29.4 g

30 min. Video recipe Print

Pour slightly warmed milk into a large bowl, beat in the egg and stir. Add sugar and salt, add flour. To mix evenly, add it in parts.

Place the resulting mixture on the table and knead the dough. A simple technique will help you make sure you are ready. Tear off a piece, place it in your palm, and roll it into a sausage. If everything went well, it's ready.

Cover the prepared mass with a towel and set aside for 15 minutes, like pancake dough. During this time it will rise. All that remains is to prepare the delicious filling and form the dumplings.

Dumplings with potatoes are easy to make. With little effort, you can easily create a real masterpiece that, if presented correctly, will shock your loved ones.

Classic recipe with cottage cheese

Dumplings with cottage cheese are the most famous dish representing Ukrainian cuisine. The menu of any restaurant offering Ukrainian dishes to customers must include this treat. It is easy to prepare it at home.

For a sweet option, sugar or raisins are added to the cottage cheese, as in syrniki. In the case of the salted version, it is served with onion and crackling dressing.

Ingredients:

• Wheat flour - 3 cups.
• Water – 1 glass.
• Salt – 0.5 teaspoon.
• Vegetable oil – 1 tbsp. spoon.

How to cook:

1. Place flour in a large bowl. Make a small depression in the center, add salt, pour in water.
2. Lastly, add vegetable oil. Knead for 15 minutes. Add a little flour if necessary.
3. Wrap the mixture in film and leave for 20 minutes to rest.

All that remains is to make the filling, shape and prepare classic dumplings with cottage cheese. Please note that in your case the proportion of liquid and flour may be different. It is determined by the moisture content of the flour. Good dough is a soft, manageable and elastic mass that does not stick to the work surface or hands.

How to make choux pastry

Kneading a tight and elastic choux pastry is the most difficult step. A properly made flour base does not tear or boil over.

Ingredients:

• Flour – 400 g.
• Vegetable oil – 50 ml.
• Boiling water – 250 ml.
• Salt – 0.5 teaspoon.

Preparation:

1. Add the butter, salt and half the flour into the boiling liquid. While adding ingredients, stir the mixture with a spoon. When the temperature of the flour base drops, knead with your hands, adding the remaining flour.
2. Try to make the mass homogeneous. Properly prepared choux pastry has a dense, soft, smooth texture that slightly resembles softened plasticine. To increase plasticity, I advise you to put it in a bag and leave it for half an hour.

Video cooking

Delicious lean dough

Many people even enjoy their usual dishes during Lent. For example, they make dumplings without violating the ban on eating chicken eggs. Lenten dough helps with this, it is easy to make and is not inferior to the classic one in terms of taste.

Ingredients:

• Wheat flour - 3 cups.
• Water – 1.5 cups.
• Salt – 1 teaspoon.

Preparation:

1. Bring the water to a boil, turn off the heat. Pour the sifted flour into a deep container, pour in water that has cooled until warm, and stir.
2. Add salt and knead the flour base.
3. Cover with a towel and leave in a warm place for half an hour. All that remains is to roll out the mass on a floured work surface, just like rolling out classic pizza dough.

If you choose the right filling, you will enjoy a delicious dish during Lent, remaining faithful to church tradition.

Quick yeast dough with kefir

Yeast dough goes perfectly with berry filling. Dumplings with cherries or strawberries turn out incredibly tasty and fluffy, especially if steamed. In this version, they are not inferior even to manna.

Ingredients:

• Flour – 600 g.
• Kefir – 0.5 l.
• Fresh yeast – 10 g.
• Sugar – 1 tbsp. spoon.
• Soda – 0.5 teaspoon.
• Salt – 1 pinch.

Preparation:

1. Combine heated kefir with sugar, salt, soda, and yeast. Stir the resulting mixture with a spoon and set aside for 20 minutes.
2. After the time has passed, gradually add the sifted flour and knead the base with your hands. Cover the soft mixture that does not stick to your fingers with a towel and keep in a warm place for half an hour.

If you don't have kefir, take sour milk. Instead of fresh yeast, dry yeast will do.

Dietary recipe using water without yeast

How are dumplings prepared? Just. The ingredients are combined in a suitable container and mixed thoroughly. But not everyone can cope with this simple task.

Ingredients:

• Water – 250 ml.
• Eggs – 2 pcs.
• Flour – 800 g.
• Salt – 1 teaspoon.
• Vegetable oil - 4 tbsp. spoons.

Preparation:

1. Pour half of the sifted flour into an enamel pan. Boil the water. In a separate container, beat the eggs with the addition of salt and vegetable oil. Add the warm liquid to the egg mixture and whisk until foamy.
2. Combine everything with flour and put on fire. Stir constantly for several minutes.
3. After cooling, add the remaining flour and knead into an elastic mass. Cover it with a towel and leave for half an hour.

Water-based dough without yeast is also suitable for making delicious dumplings. For this reason it is considered universal.

What can be made from dumpling dough?

Often, after cooking, housewives are left with unused dough, which is a pity to throw away. This is not necessary. Various delicacies are prepared from it, which are characterized by high satiety, incredible taste and ease of preparation.

Crispy shortcakes

The recipe is considered universal because it allows you to prepare a salty snack or a sweet addition to coffee or tea. Shortbreads are often used as a base for mushroom or cheese pasta. They go well with jam, jam, powdered sugar or condensed milk.

Preparation:

1. Divide a piece of dough for dumplings into balls the size of a walnut. Roll each one out with a rolling pin to make pancakes 3mm thick.
2. Fry the preparations in a frying pan with added oil. When the cakes are golden on one side, turn them over.
3. Place on a paper towel to remove excess oil.

Lazy dumplings

Perfect for serving as a second course. The name fully corresponds to the recipe, since the delicacy is prepared simply and quickly. Curd mass or mashed potatoes will work as a filling.

1. Divide the dough into sausages 20 cm long and 3 cm in diameter. Using a rolling pin, make layers 3 mm thick from each.
2. Place the filling in the middle of each piece. Make sure there is space left for the securing seam.
3. Use your fingers to pinch the sides and cut into portions.
4. All that remains is to throw the lazy dumplings into boiling water and boil for 20 minutes.

Serve with creamy dressing or tomato sauce.

Sausages in dough

Sausages in dough have several advantages: excellent taste, appetizing appearance, unsurpassed aroma.

1. Using a rolling pin, shape the dough into a rectangular shape. Then use a knife to cut into long strips.
2. Wrap the resulting strips around the sausages, leaving the ends open. Place in a frying pan with hot oil and fry until golden brown. That's all.

If desired, any food surplus can be used. Delight your family with mouth-watering delicacies. Good luck!

The most tender dough for dumplings is universal; you can steam dumplings from it, boil them in water, or freeze semi-finished products in the freezer. The dough is the basis of dumplings, its quality will directly affect the taste of the dish. The airy fluffy dough prepared according to this recipe is suitable for dumplings with any filling: cottage cheese, cabbage, potatoes, berries. This soft dough made with kefir will definitely appeal to lovers of dumplings: it is fluffy, extremely tasty, and most importantly, it rolls out perfectly.

Ingredients:

• 450-500 grams of wheat flour;
• 200 milliliters of kefir;
• 100 milliliters of hot (just boiled) water;
• 1 teaspoon sugar;
• ¾ teaspoon salt;
• ¾ teaspoon of soda.

The most tender dough for dumplings. Step by step recipe

1. Pour only boiled water into kefir and mix thoroughly.
2. Sift 450 grams of flour into a bowl for kneading dough (it may take a little more or less).
3. Pour salt, sugar, soda into the flour and mix with your hands.
4. Make a hole, pour out all the warm kefir and start kneading the dough.
5. The kefir dough should not be too dense, so adjust the amount of flour.
6. Do not knead the dough for dumplings for a long time: it should be very soft and slightly sticky.
7. Cover the bowl with the dough with cling film to let it rest for 10 minutes: this will make it easier to work with.
8. Sprinkle the table lightly with flour and knead the dough well (at least 10 minutes). The finished dough should not stick to your hands, be smooth and elastic.
9. Round the dumpling dough into a ball, put it back in the bowl, cover it with cling film and leave for another hour.

You can make dumplings from the dough you made yourself, right away, or store it in the freezer. Ideal, moderately soft and tender kefir dough - what could be better for making dumplings. Use your imagination, use a variety of fillings - and enjoy delicious dumplings. On the “Very Tasty” website you can look at other dough recipes: and choose the best one, according to your taste.

Dumplings with potatoes, cabbage, cottage cheese and strawberries, they are all delicious in their own way, with any filling, sweet or not. Dough for dumplings plays not an unimportant role, but even a major one.

How to prepare dough for dumplings?

Delicious dumpling dough can be kneaded with good flour, milk, kefir, water, without eggs, etc. Dumpling dough recipe depends on the filling that will be used.

The process of preparing dough for dumplings is quite simple: sift the flour, add an egg, salt, milk or water, kefir, all ingredients are mixed well until smooth. The finished dough should be elastic and not too soft, so that it sticks well when making dumplings. The dough should rest for about 30 minutes before using. You can check the readiness of the dough for dumplings by lightly pinching or pressing with your fingers.

Ingredients for the dough:

• Milk – 1 tbsp. (room temperature)
• Wheat flour – 4 tbsp. (depending on the variety, less or more possible)
• Chicken egg – 1 pc.
• Salt – 0.5 tsp.
• Sugar is added if there is a sweet filling - 1 tsp.

Preparation of dough for dumplings with milk:

Dough for dumplings made with milk always turns out very tender and tasty with any filling.

Take a deep bowl, sift two glasses of flour into it, make a small depression with a spoon and beat in the egg, sprinkle with salt, pour in the milk. Start kneading the dough with a spoon, then add a little more flour and knead the dough with your hands, add sunflower oil and knead well again, cover with a waffle towel for 30 minutes.

The dough for dumplings with milk is ready and you can start making dumplings with your favorite filling.

Ingredients for the dough:

• Water – 1 glass
• Flour – 2-3 cups
• Chicken egg – 1 pc.
• Salt – 0.5 tsp.
• Refined sunflower oil – 1 tbsp.

Preparation of dough for dumplings in water:

To prepare the dough for dumplings in water, you need to sift the flour through and pour it into a deep bowl, make a small depression in the flour and beat in the egg and salt. Now take a tablespoon in one hand and begin to slowly stir the contents in the bowl, and in the other hand take a glass of water and pour in water in a thin stream while continuing to stir the dough. When all the water has been poured out, add flour little by little and mix in with your hands, add vegetable oil and knead the dough for dumplings in the water well. Leave it to rest for 30 minutes.

The dough for dumplings made with kefir turns out very tasty and tender. But there are some peculiarities in its preparation. Kefir should be at room temperature. Dissolve the salt in kefir. Soda is needed to make the dumplings fluffy. Dumplings made from kefir dough should not be cooked for a long time; as soon as they float, boil for a couple more minutes and remove from the water.

It is better to cook dumplings with kefir immediately after you stick them than after freezing.

Ingredients for the dough:

• Kefir – 500 ml. (room temperature)
• Wheat flour, premium – 5-6 cups (with reserve)
• Chicken egg – 1 pc.
• Salt – 1 tsp. (without slide)
• Soda – 1 tsp.

Preparation of dough for dumplings with kefir:

In addition to kefir, you can use any other fermented milk product (whey, yogurt).

To prepare dough for dumplings with kefir, you need to pour kefir into a deep bowl and add soda into it, stir, the soda will be extinguished in this way, now beat in the egg, add salt, stir well with a spoon and gradually pour through a strainer or pre-sifted flour. Knead the dough first with a spoon, and then when the dough is completely thick, continue to knead the soft and elastic dough with your hands, add flour, the dough should not stick to your hands. Form the dough into a ball, cover it with the bowl you kneaded it in, and let it rest for at least 30 minutes.

The kefir dough for dumplings is ready. You can start rolling out the dough and making dumplings with your most delicious filling.

Ingredients for the dough:

• Water – 1 cup (room temperature)
• Wheat flour - 3-4 cups (there should always be a reserve)
• Salt – 1 tsp. (not complete)
• Vegetable oil – 1 tbsp.

Preparation of dough for dumplings without eggs:

There is filling in your refrigerator, but there are no eggs, no problem, a recipe for dumplings without eggs also exists, the dough will be kneaded perfectly and the dumplings will not fall apart in the pan and the taste will also be fine. It is advisable that the flour be of a good grade, since with bad flour the dough will float and even eggs will not save it.

Well, let's start kneading the dough for dumplings without eggs. Take any deep bowl, add the sifted flour, first one glass, add salt and gradually pour in water, do not forget to stir with a spoon and then stir with your hands. Don't forget the sunflower oil, it is added almost before the dough is kneaded. The dough should be soft and elastic. This and any other dough should rest for a while before proceeding with the modeling itself. The dough for dumplings without eggs is ready, you can already roll out the dough, squeeze out circles with a glass, sculpt and cook delicious dumplings.

Bon appetit!!!

Dumplings are a favorite dish of children and adults. They are prepared with all sorts of fillings to suit every taste. In winter it is minced cottage cheese with dried fruits or potatoes with mushrooms. And in the summer season of fruits and berries, how can you not prepare dumplings with cherries or strawberries.

The dumpling dough should be firm but soft, without lumps or unmixed flour. This is the result of kneading for about 10-15 minutes. Proper dumplings have a smooth surface without breaking the dough.

For quality kneading, flour must be sifted. Do not try to purchase the highest grade flour; if you use the 1st or 2nd grade, the dough will be more elastic and pliable to molding. If necessary, add flour during kneading. Since gluten is not always the same, you may need more or less flour than the recipe says.

For a children's menu, try making colored dumplings by adding natural dyes from beetroot or spinach juice to the dough.

Classic dumpling dough

Place excess raw dumplings on a floured board and place in the freezer. When the products have hardened, transfer them to a plastic bag. This preparation can be stored in a household freezer for up to a month.

Time - half an hour. Yield – 500 gr.

Ingredients:

• wheat flour – 2.5 cups;
• eggs – 1 piece;
• water – 135 ml;
• extra salt - on the tip of a knife;
• sugar – 1 tbsp.

Cooking method:

1. Sift the flour to saturate it with oxygen and stir in the sugar.
2. Whisk the egg with salt, gradually add water.
3. Pour the liquid ingredients into the dry ones and knead until the dough is homogeneous, without lumps.
4. Let the dough “mature” for half an hour so that the gluten of the flour swells.

Dough for dumplings with yolks and milk

This dough is suitable for dumplings with curd filling. Be sure to let the dough mature after kneading. Cover with a linen cloth and leave on the table for 30 minutes.

Time – 45 minutes. Yield – 0.5 kg.

Ingredients:

• raw egg yolk – 1 pc;
• 1st grade flour – 325-375g;
• milk – 125 ml;
• sugar – 1 tsp;
• table salt – 1 pinch;
• flour for dusting – 50 gr.

Cooking method:

1. Pour the beaten egg yolk and salt into the prepared flour and begin kneading the dough.
2. Then add milk mixed with granulated sugar. Mix the ingredients thoroughly.
3. Place the ball of dough on a floured table and knead until no lumps remain.
4. After 30 minutes of exposure, start preparing the dumplings.

To prepare steamed dumplings, it is better to prepare the dough with fermented milk products - kefir, whey or sour cream. This recipe will yield 8-9 servings.

Time – 40 minutes. Yield – 750 gr.

Ingredients:

• kefir 2-3% fat – 175 ml;
• sifted flour – 0.5 kg;
• egg – 1 pc;
• salt – ¼ tsp;
• sugar - to taste.

Cooking method:

1. Beat an egg into kefir at room temperature, add salt and mix with a fork until smooth.
2. Add the kefir mass to the flour, add 1-2 tablespoons of sugar to taste. Knead the dough first in a bowl, then move it to the table. Knead it well, don’t spare any flour on the table.
3. Cover the resulting dough with a napkin, let the gluten of the flour swell for 20-25 minutes.

Choux pastry for dumplings

Soft and manageable dough, from which it is easy to form dumplings with all kinds of minced meat. This dough, wrapped in cling film, can be stored for 3-5 days in the refrigerator or up to a month in the freezer. You can cook it with milk and water.