On the one hand, I am a permanent person and I do not like drastic changes in established habits and preferences. On the other hand, with the culinary, I love experiments. Despite the fact that I usually make dough for making dumplings, dumplings, manti and the like, when the thirst for adventure attacks me, I start to “try a new recipe”. Naturally, with a camera to capture for you and for history, this possibly momentous moment. In such experiments, a new favorite dish is often born. This time I experimented with a dough for dumplings on mineral water, i.e. instead of water or kneaded it in mineral water. So now let's see step by step what came of it.

Dumplings dough ingredients

(for 60-80 pieces)

• mineral water - 1 glass (250ml);
• wheat flour - 3-3.5 cups;
• sunflower oil - 2 tablespoons;
• salt - 1/2 tsp;
• sugar - a pinch;
• egg - 1pc.

How to make dough with mineral water

Advice: I think I should start my step-by-step description with him. For cooking, it is better to take mineral water with a relatively neutral smell and taste. Carbonated. We do not need minerals and other useful substances from it, but bubbles, which should loosen the dough so that it becomes soft.

I deliberately did not write my review about the result at the beginning of the recipe, so that you do not immediately run away from the page. Forgive me for that!

I will summarize now - the dough is like dough, nothing special, I did not feel any amazing effect from bubbles, despite the praise on the Internet, when it is called "super dough". I would rather attribute this epithet to another recipe, more delicious, with which I have already experimented after and which I will definitely post on my blog.

However, this is my opinion, personal and you can ignore it. You may find the result interesting. Anyway, it never hurts to try.

When making homemade dumplings, it is important to find a balance between saving cooking time and maintaining the usual taste. This problem is perfectly solved by the dough for dumplings on mineral water. We will touch on traditional and modern recipes with sour cream, tomato paste, milk, mayonnaise and butter. The specifics of manufacturing in a bread maker.

The dumplings soda dough kneads faster than regular dough. The fact is that carbon dioxide easily dissolves spices. And this significantly reduces the time for preparing the dish.

Traditional

The proposed dough recipe for dumplings with mineral water will allow you to knead it in a short time. It involves the economical use of flour, which means that the hostess can easily maintain cleanliness and order in the kitchen during and after cooking.

You will need:

• wheat flour - 4 glasses;
• mineral sparkling water - 250 ml;
• chicken egg - 1 pc .;
• salt - 1 tsp;
• sugar - 2 tsp

Preparation:

1. Stir an egg in a glass, add salt and sugar, add water.
2. Gradually add the egg and water to the flour, kneading the dough.
3. Continue kneading for at least 10-12 minutes more, then cover and let sit for 20 minutes to half an hour.

The resulting dough is easy to cut. The edges of each dumpling stick firmly and easily, do not come apart.

Varieties of dough

With the addition of vegetable oil

Adding any of the vegetable oils to a traditional soda dumpling dough recipe adds extra ease when cutting. It is much stronger, more elastic than the traditional one, which favorably affects the speed and quality of molding.

You will need:

• chicken egg - 1 pc .;
• vegetable oil - 4 tbsp. l .;
• mineral sparkling water - 1 glass;
• flour - 4 cups;
• sugar - 1 tsp
• salt - 1 tsp

Cooking process:

1. Grind the seasonings and egg.
2. Pour the egg mixture with water and oil, pour it into the flour.
3. Knead the mass thoroughly. Form a ball out of it, cover the dish in which you are cooking with a film or a lid and set aside for 20 minutes.
4. In 20 minutes it will "reach", start making dumplings.

This recipe will be appreciated by those housewives who like thinly rolled dumplings.

Instead of vegetable oil, take mayonnaise, and you will definitely get a smooth, pliable dough. It is perfect for cooking dumplings, dumplings, manti.

Ordinary dumplings have a round shape and a smooth seam. The dumplings are elongated, and the edge is braided in the form of a pigtail.

With sour cream

If you add sour cream to the dough on mineral water for dumplings, then it will become pliable. It is a pleasure to work with it, it does not break, after freezing it is also used.

You will need:

• carbonated mineral water - 100 ml;
• chicken egg - 1 pc .;
• sour cream - 100 ml;
• flour - 800 g;
• salt - 1 tsp

Process:

1. Mash an egg with sour cream, salt.
2. Pour in water.
3. Fall asleep slowly with flour. Stir the mixture, which will turn out to be tender, airy, not very cool.
4. In 15-18 minutes it will “mature”. Prepare dumplings.

When making unleavened dough, sour cream of any fat content can be used. Dough dumplings with sour cream will turn out to be soft, tender, and they will need short cooking.

With tomato paste

This recipe is more experimental than classic. But the result will surprise you. By adding pasta, new nuances of familiar food are obtained.

You will need:

• mineral water with gas - 1 glass;
• tomato paste - 3 tbsp. l .;
• salt - 1 tsp;
• wheat flour - 3 glasses.

Cooking process:

1. Combine the liquids, add salt.
2. Add the solution to the flour, mix everything thoroughly.
3. Knead it for about 10-12 minutes, then set it aside for half an hour. You can sculpt.

Tomato paste will color the dumplings in a reddish color. You don't need to put salt in the water for cooking them, because it is in the paste. You can diversify the taste, improve the smell of the dish with the help of various spices.

On mineral water and milk

When cooking dumplings with sparkling water, the recipe most often includes the simplest and most affordable products: eggs and flour. But it's always fun to try something new. Kneading with milk or cream can be very interesting.

You will need:

• milk - a third of a glass;
• vegetable oil - 2 tbsp. l .;
• flour - 500 g;
• mineral water - two-thirds of a glass;
• egg - 1 pc.;
• salt - 1 tsp

Cooking steps:

1. Whisk the egg with the milky water solution.
2. Sift flour, salt.
3. Slowly pour the milk and egg solution into it, kneading the dough.
4. Finally, pour in the vegetable oil, continuing to knead.

Let the mass "rest" for a short time. This recipe is also perfect for cooking dumplings that do not boil over due to the high strength of the dough.

No salt and sugar

You don't need to add any seasoning to this dumpling dough recipe. It has excellent characteristics: it lags well behind the table, rolling pin and hands, does not require much effort during rolling.

You will need:

• flour - 500 g;
• chicken egg - 1 pc .;
• mineral water - 300 ml.

Cooking:

1. Stir the highly carbonated mineral water vigorously in a bowl with a chicken egg.
2. Start to gradually add flour, knead the dough, which will come out plastic, smooth, soft.

After 15 minutes, it will be ready to roll out. Such dumplings are cooked 5 minutes less than traditional ones, and they are served with any usual sauces and additives: ketchup, sour cream, mustard.

Recipe in a bread maker

The available recipe for dumplings on mineral water can also be used for making in a bread maker. The device will save time, save you from monotonous work, and the finished product will please the most demanding culinary specialist. The dough will be soft, loose.

You will need:

• chicken egg - 1 pc .;
• sugar - 2 tsp;
• salt - 1 tsp;
• mineral water - 200 ml;
• flour - 4 cups;
• vegetable oil - 2 tbsp. l.

Cooking process:

1. Pour water, oil into the container of the bread maker, beat the egg.
2. Add seasoning and flour.
3. Switch on the unleavened dough kneading program.
4. At the end of the operation of the device, cover the resulting ball with cling film, let it rest for about half an hour. Roll and mold.

Mineralka is an excellent component of dumplings dough. With its help, it turns out to be smooth, elastic.

All sorts of additional components give it different flavors, which allows you to choose a recipe so that the whole family will like it. Kneading the dough will be easy and enjoyable. It's time to make dumplings and invite loved ones to dinner!

Our readers' stories

Traditionally in Russian cuisine, dough for dumplings and dumplings is kneaded in clean chilled water. But if you want the dough for dumplings to turn out to be elastic, then it is better to cook it in carbonated mineral water. Another nice bonus: when kneading dough on soda, there is no need to constantly flour the work surface and dough, as a result, the kitchen remains clean. You will definitely like homemade dumplings made from mineral water dough.

I want to draw your attention to such an important nuance: the dough for dumplings requires not just mineral water, it must be carbonated. When buying in a store, look at the label: there should be a note on it that this is highly carbonated water. The quality of the dough for dumplings with mineral water directly depends on how strongly the water is saturated with gas: the more there is, the more airy and softer the homemade dumplings will be according to this recipe.

Mineral water dough for dumplings: ingredients

• mineral highly carbonated water - 1 glass;
• chicken egg - 1 piece;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• sunflower oil - 4 tbsp. spoons;
• wheat flour - 0.5-0.7 kg (it is better to have a supply of flour, since how much exactly the dough will take, you cannot say for sure - it depends primarily on the quality of the flour used).

Filling for dumplings:

• mixed minced meat - 0.5 kg;
• onions - 1 head;
• spices (a mixture of ground peppers, coriander, dried dill, salt) - to taste.

The procedure is as follows - first prepare the minced meat, then knead the dough, mold the dumplings and boil them.

Usually dumplings are molded like this: fold the cake in half, forming a semicircle, and carefully pinch the edges with your fingers, forming an even seam. This is the most crucial moment - the seam must be strong so that the dumplings do not open during cooking.

Some housewives sculpt dumplings like store-bought dumplings: first, they carefully pinch the edge, then join the corners of the dumplings together to create a "handkerchief".

But the most beautiful dumplings (as well as dumplings) are those in which the edge is made in the form of a pigtail. This is easy to do. First, pinch the seam in the usual way. Then form the pigtail using only your thumb: start the movement BEYOND the seam, passing the phalanx of the thumb through the seam and making a pinch already at the front of the seam.

The movement of your finger should be slightly oblique, upward, as shown in the figure. Try it, you will definitely succeed.

Let's go back to the minced meat. The most popular is the mixed mince, which contains both beef and pork. Usually, meat varieties are taken in equal proportions. Thanks to this "trick", the filling for the dumplings is not too tough and not too greasy.

Pass the meat through a meat grinder. Peel, chop and chop the onion head with a food processor. Or mince it with the meat.

You can conduct an experiment and add not raw onions to the minced meat, but fried in sunflower oil. The taste of the dumplings will be different, but also great.

Salt, black pepper, other seasonings of your choice - add all this to the minced meat and mix well.

Cover the minced meat with a lid or towel and start kneading the dough. It is not quite usual with us - we will start it on mineral carbonated water. The dough will turn out to be just magical: soft and elastic. By the way, not only dumplings or dumplings can be made from this mineral water dough, it is also suitable for pies and pasties.

In a large bowl, combine a glass of soda water, one egg, 4 tablespoons of sunflower oil, and half a teaspoon each of salt and sugar. Stir the ingredients and add flour in portions (this is very important!).

Knead a soft dough that shouldn't stick to your hands in the end. Please note that flour should be added gradually. You may not need all the flour. Determine by touch. The dough for dumplings must be thoroughly kneaded with your hands (15-20 minutes), then it will roll out evenly and thinly.

Now pinch off a small piece of dough and roll a sausage out of it. Use a knife to cut the sausage into pieces.

Roll each piece into a thin cake, put minced meat in the center (about a full teaspoon).

Pinch the edges well. You can make a simple sturdy seam, or a pigtail seam.

Place the blinded dumplings on a floured table or baking sheet. You also need to freeze them, spreading them out at a short distance from each other.

Put water in a large saucepan, add salt and bring to a boil. Toss in the dumplings and cook over medium heat until tender, stirring frequently (especially at the beginning of cooking) with a spoon. 10 minutes after the dumplings boil and float, they can be removed from the heat. Spread the dumplings on the plates with a slotted spoon, sprinkle them with chopped herbs, put a piece of butter - dumplings love it very much. And serve!

I would like to bring to your attention a recipe for dumplings with mineral water. The dough is also perfect for dumplings. It turns out to be very tender, elastic and does not disintegrate during cooking. Dumplings with cherries, cottage cheese, potatoes, etc. can be made from mineral water dough. I decided to make dumplings with cottage cheese and vanilla. They turned out to be not only beautiful, but also very tasty and aromatic.

To make dumplings from mineral water dough, we need:

wheat flour - 4 glasses;

sparkling mineral water - 1 glass;

egg - 1 pc.;

vegetable oil - 4 tbsp. l .;

salt - 0.5 tsp;

sugar - 0.5 tsp.

For filling:

cottage cheese 9% - 400 g;

vanilla sugar - 1-2 sachets;

sugar to taste.

Put a pot of water on fire and bring to a boil. Add a pinch of salt to the water. Gently dip the dumplings into boiling water. While lowering the dumplings, I stir slightly with a spoon so that the dumplings do not stick together. Cook for 10 minutes. Remove the prepared dumplings with a slotted spoon and serve.

Calorie content: Not specified
Cooking time: Not indicated

In our family, mom makes the best dumplings. And no matter that I know a lot of recipes for both dough and fillings, I just cannot make them the way my mother does. For me, dumplings are something very global, because first you need to knead the dough (well, that's half the battle and here I consider myself a professional amateur), then you need to prepare the filling (also a simple task even for a beginner in this business), the next stage - modeling (theoretically, I know a dozen ways how to sculpt dumplings), well, and the last process is thermal (cooking finished products is a very simple task). If we take them apart into processes, it turns out that making dumplings for dinner is quite simple, but not fast. In general, this is a serious task, and to be honest, I just don't really like to cope with it.
But my mother prepares dumplings for breakfast and dinner, and when she feels good, and when she is tired, it’s just such a simple and banal process for her that she doesn’t even think about its complexity. And I must say, mom's dumplings are always amazingly tasty. Maybe it's not even the skill, but simply the fact that mom prepared them?
I, of course, cook dumplings for my men at home, and they eat them with pleasure. In addition, I am constantly improving in this matter, for example, I learned how to cook an excellent dough according to a new recipe, on mineral water, which I want to advise you.
Kneading the dough is quite simple, I even do it with my hands, but it turns out to be soft and very plastic, so then it's a pleasure to sculpt at least dumplings from it, at least or. So, look - mineral water dough, the best recipe I know.



Ingredients:
- for the test:
- wheat flour of the highest grade - 4 tbsp.,
- carbonated mineral water - 1 tbsp.,
- table chicken egg - 1 pc.,
- sunflower oil (deodorized) - 4 tablespoons,
- finely ground sea or table salt - 0.5 tsp,
- granulated sugar - 0.5 tsp

Recipe with photo step by step:

The most important point is to correctly knead the dough of the consistency we need.
To do this, pour mineral water into a bowl (the more gases, the better) and drive in a chicken egg. Add salt and butter (it is important that it is refined, otherwise the dough will taste like butter), and then add sugar.

Then add the sifted flour (this is necessary for the flour to be saturated with oxygen) and begin to knead the dough first with a fork, and then with your hands.




We knead it for a long time (at least 10 minutes) and thoroughly, but in the end we get an excellent result. You can leave it to rest for half an hour (during this time, the flour gives the dough all the gluten, and it becomes more elastic).






While the dough is resting, prepare the filling. Boil the peeled potatoes in salted water until tender. Then crush the potato tubers with a crush and, if desired, add the sautéed onions, mix and get the filling for the dumplings.
Now we roll out the dough, cut out the dumplings of the shape we need from it. We lay out on each filling and sculpt dumplings.




Cook them in portions in boiling water, as soon as they float up - we timed the time for about 3-5 minutes.
Serve dumplings to the table with sauce or sour cream. If you haven't cooked yet