Cooking dumplings at home: in water, milk, with or without an egg. The best dumplings dough recipes are for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

Cover the dough with a damp towel and you can make any filling. All is ready.

To everyone, everyone who makes dumplings and dumplings at home, I recommend this recipe, very good dough, it is pleasant to work with it, does not break and does not boil. Enjoy your meal.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water is very soft, elastic, easy to mold, does not break, the dumplings do not stick and do not sag in the water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For the test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumplings dough

Delicious dumplings dough! Yes, it’s delicious! And it also turns out to be very plastic, unusually obedient, does not tear and molds remarkably. Exactly what you need to make delicious homemade dumplings.

As for flour: the amount of this product (as in the preparation of absolutely any type of dough) can change up or down. The thing is that the moisture content of wheat flour is different, therefore, for certain proportions of liquid according to a single recipe, someone may take 3 glasses, while someone needs only 2.5. That is why always focus on your feelings and experiences.

The dough for dumplings according to this recipe should be soft immediately after kneading and well assembled into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you do not have time to immediately stick the dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp
• egg - 1 piece
• sunflower oil - 2 tablespoons

The first step is to sift the flour. This will not only help get rid of possible impurities, but also enrich the flour with oxygen, making it more airy.

We make a slide of flour, and then a depression in it, where we pour water and milk at room temperature. Drive in the egg and add salt.

With movements from the edges of the bowl to its center, we combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix the sunflower oil well into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it doesn't get windy) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce the time spent in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift flour (so far only half of the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes incomprehensible small dry lumps are found in flour. I use ordinary wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs, start stirring the dough with a spoon.

I pour in water, start kneading the dough, again stirring it with a spoon.

It turns out a thin dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it easily rolls out and lends itself to sculpting.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough in milk for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in an egg. Add salt and stir the egg with a table fork.

There are times when the grandmother and the whole family come, where the third generation is already growing and starts walking again on the line and eating right. And necessarily on Saturday evening, the whole family gathers at a huge table to sculpt endless dumplings. And it's good when these moments still happen. Already the grandmothers of my daughter are new hardening and it is also easier for them to buy dumplings, and not create them for several hours in a row.

To preserve this tradition for those who do not like purchased semi-finished products, I have collected several recipes for dumplings for all tastes and preferences. By the way, you can make manti and khinkali from this dough and even bake flat cakes.

Dough for homemade dumplings: a classic recipe (step by step with a photo)

The classic version of the dumplings dough is created quickly and inexpensively, but the consistency must be observed everywhere. They say that in the original it should be as soft as your earlobe. If it is softer, this is a signal for you that it is not ready yet, and harder, you understand that the last spoonful of flour was too much.

Know that you need to knead it with the lower part of your palm, then you can knead it with your weight without using the effort of your hands. And so to do it right.

In the classic recipe, all the ingredients are available and always available from any housewife.

Ingredients:

• 600 gr wheat flour
• 1 egg
• ½ spoon with salt
• 1 glass of water

1. Sift flour into a bowl, add salt.

2. Pour in a tablespoon of water.

3. Remember the egg and manually knead the dough.

Add water as needed until a smooth, cohesive consistency is obtained.

Preheat the water before pouring it into a common container.

And forget about it, let it lie, covered with cling film or a bag from the external environment.

How to make dough for dumplings with mineral water

The next recipe is more rich. Mineral water gives airiness and softness to the dough. But you need to take just carbonated water.

Ingredients:

• Carbonated mineral water - 1 glass
• 1 egg
• half a teaspoon of salt and sugar
• 4 tbsp vegetable oil
• 4 cups flour

1.Pour a glass of mineral water over the egg.

2. Pour out the required amount of vegetable oil.

3. Add a mixture of sugar and salt, mix.

4. 4 cups flour sift through a sieve.

And we leave the test for twenty minutes.

Dough for dumplings in a bread maker

Many women do not like to cook dough because it sticks to nails, to the skin, to the surface of the table. I am one of them, so a bread maker was bought for these purposes. Yes, imagine, not in order to bake bread, but to pull out the dough prepared for cooking.

There are programs of yeast and yeast-free dough, dumplings or the "kneading" function.

Ingredients:

• 500 gr flour
• 200 grams of water or milk
• 2 eggs
• 1 tbsp oils

The liquid ingredients are first sent to the bread maker: milk, butter and eggs.

Flour on top and some salt.

Close the bread maker and select the program. In my bread maker it is called "Dumplings dough", for someone it is a program in the menu "Yeast dough".

The average kneading time for all brands of bread makers lasts from fifteen to twenty minutes.

Dough for dumplings on boiling water

Boiling water in the dough will not scare anyone, we use it to make cheburek dough, but it will also work to make dumplings. This is exactly the recipe that will not fall apart into flakes in hot water during cooking.

The flour is simply boiled with boiling water, and eggs are added as it cools. If there is a fear of getting burned, then use a mixer or blender (combine) for mixing.

Ingredients:

• 1 kg flour
• 2 eggs
• 2 cups boiling water
• 2 tbsp sunflower oil
• 1 tbsp salt

We drive eggs, butter into the flour and add 1 tablespoon of salt.

And then pour in boiling water and mix.

How to make dough for dumplings so as not to boil over

It is sometimes unpleasant to see a broth made of separately floating juices and filling in a pan with dumplings. Some kind of soup. Therefore, I propose a recipe according to which the dough is elastic, resilient and strong.

Ingredients:

• 3 cups flour
• 1 egg
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 glass of warm water

It is better to choose one container, whether you limit yourself to a glass or a mug, which will become the yardstick for both flour and water.

It should lie down a little, cover the top with a plastic bag.

Dough for dumplings in water and without eggs

When there are no eggs at home or you adhere to the principle of eating non-animal origin, that is, the most elementary recipe for creating dumplings. True, it can turn out to be steep, so be careful with flour.

Ingredients:

• 3 cups flour
• 1 glass of water

Due to the difference in the grade of flour, you can get several types of dough when using one recipe. It all depends on the amount of gluten in it. When kneading, do not stop until you feel that the mass under your hands is smooth and uniform.

The dough must always ripen, because it contains proteins (gluten), which absorb water and swell.

Because of this, the dough mass will be more pliable and more elastic.

And for children, we also add natural dyes to the dough.

It turns out red dumplings because of the juice of beets, green, because of the juice of parsley.

If you freeze them, sprinkle the leaf with flour and place each dumpling slightly apart from each other, so they do not stick together and easily fall behind the surface.

I wish you cozy joint family evenings, keep the traditions and your loved ones.

This is a proven dumpling dough recipe for years! The best, lightest and most convenient dough that I only know is on water, always with an egg and with the addition of vegetable oil (plasticity and smoothness of the dough will be guaranteed.

The dough is enough for 100 dumplings, as it rolls out to the finest state. Making dumplings from it is a sheer pleasure, so no matter how frightening the number "100" sounds, time will fly by;)

So, prepare wheat flour, cold water, egg, salt, vegetable oil. Pour flour into a bowl with a slide, make a hole on top, into which add salt.

Drive an egg into the same hole.

• Stir flour and egg with a spoon, as if kneading, and gradually pour in cold water.

Pour in vegetable oil with water.

Continue kneading the dough, gradually grabbing the flour from all sides into the dough ball. Connect your hand in the middle of kneading, setting the spoon aside.

As a result, you will get such a lump:

Leave the dough for 15-20 minutes. It will stand and its consistency will change - the dough will become like plasticine, very pliable:

Remember the dough on the table without additional flour - and this is such a smooth lump in the end:

That's it - you can start sculpting dumplings :)

Good appetite!

Be sure to sift the flour before you start cooking. This will make the dough softer.

Ingredients

• 1 egg;
• ½ teaspoon salt;
• 3 cups flour;
• 1 glass of water.

Glass volume: 200 ml.

Preparation

Whisk the egg, butter and salt. Pour the egg mixture into the flour and stir.

Add boiling water and knead to a homogeneous smooth dough. Cover it with plastic wrap or a towel and let sit for 15 minutes.

Ingredients

• 3½ cups flour;
• ½ teaspoon salt;
• 3 tablespoons of vegetable oil;
• 1½ glasses of water.

Glass volume: 250 ml.

Preparation

Combine 3 cups flour, salt and butter. Pour boiling water in a thin stream, stirring the dough.

Put the mixture on a floured table and knead. The dough should be elastic and smooth.

Cover it with plastic wrap or a towel and let sit for 20 minutes.

Ingredients

• 3–3½ cups flour;
• 1 egg;
• 3 tablespoons of vegetable oil;
• ½ teaspoon salt;
• 1 glass of mineral sparkling water.

Glass volume: 250 ml.

Preparation

Combine 2½ cups flour, egg, butter, salt and mineral water. Sprinkle flour and dough on the table.

Knead it, adding flour if necessary. The dough should be soft, smooth and not sticky.

Ingredients

• 2½ – 3 cups flour;
• ½ teaspoon salt;
• 1 glass.

Glass volume: 200 ml.

Preparation

Combine 2 cups flour and salt. Pour in milk at room temperature and stir.

Add the rest of the flour gradually while kneading the dough. It should turn out to be elastic and not sticky to your hands.

Cover it with plastic wrap or a towel and let sit for 30 minutes.

Ingredients

• 3 cups flour;
• 100 ml of milk;
• 100 ml of water;
• 1 teaspoon salt
• 1 egg;
• 1 tablespoon vegetable oil.

Glass volume: 250 ml.

Preparation

Add warm milk, warm water, salt and an egg, lightly beaten with a fork, to 2½ cups of flour. Stir until smooth.

Sprinkle flour on the table, lay out the dough and knead with your hands. Pour oil over the mixture and knead until the dough stops sticking to your hands.

Ingredients

• 1½ cups;
• 1 teaspoon salt
• 3½ cups flour.

Glass volume: 200 ml.

Preparation

Whisk kefir and salt. Add flour in portions, kneading a homogeneous dough.

Cover it with plastic wrap or a towel and leave for 30-40 minutes.

I was born in Siberia, where it is customary to make dumplings in winter. The whole family, young and old, sits down at the table, where dough for dumplings, minced meat and teaspoons are waiting for them. The sculpting continues until the dough or minced meat ends 🙂 Homemade dumplings, sculpted by hand, especially beautiful and tasty - this is undeniable. I suggest making dough for dumplings according to my mom's recipe. It always turns out to be elastic and is ideal for dumplings - it does not break when molding and the dumplings cook well, preserving the delicious meat juice and appearance. Get down to business!

To make dough for dumplings, we need:

• Flour - 3 cups (wheat, white)
• Egg - 1 pc.
• Salt - 0.5 tsp (fine)
• Water - 0.5 cups (boiled)

How to make dumplings dough

1. The flour must be sifted with salt and poured into a deep cup, where we will prepare the dumplings.
2. Add water and egg and gently stir with flour.
3. Continue kneading the dough on dumplings until it becomes smooth and elastic. It will begin to lag behind the hands and will be so elastic and, as the housewives say, “cool”.
4. When the dough for dumplings is ready, you need to put it in a plastic bag and send it to the refrigerator to lie down for half an hour or an hour before we start making dumplings.

This is how easy it is to make dumplings dough!

We prepare minced meat for dumplings in a combination of 75% pork and 25% beef, add finely chopped onions, salt, pepper and 3-4 tablespoons of strong tea leaves (a secret ingredient from my mom), then the minced meat will turn out to be juicy and tasty. In addition, you can add half a grated zucchini for juiciness and tenderness of the minced meat.

Roll out the dough into long strips with a diameter of 1-1.5 cm, cut them into slices (1-1.5 cm each) and then roll out circles with a rolling pin - blanks for dumplings. You can roll out 3-4 blanks at once along the width of the rolling pin. Next, put the minced meat in the middle of the circle with a teaspoon, fold the circle in half, pinch the edges of the dumplings and connect the base of the semicircle with a pinch. It turns out beautiful dumplings. Everyone has their own sculpting style - someone makes small, someone large, and someone beautiful - in the form of such fancy hats.

These are the dumplings made from mom's dough: