There are many variations of making dough for dumplings. And each of them has its own undeniable advantages, which become a significant motivation for certain consumers to use the recipe that best suits their needs and preferences. Someone likes a denser dough structure and it doesn’t matter that it’s more difficult to work with and form dumplings, while someone, on the contrary, is a supporter of a completely soft shell of products and at the same time enjoys the plasticity of the dough when sculpting. Everything is individual and everyone chooses the most acceptable option for himself.

Below we will tell you how to make dough for dumplings and dumplings on mineral water. Try this option, perhaps it will become a favorite in your notebook and you will forever abandon other versions and recipes.

Mineral water dumpling dough - recipe

Ingredients:

• wheat flour - 550 g;
• mineral sparkling water - 290 ml;
• salt - 10 g;
• one chicken egg.

Cooking

To prepare the dough on mineral sparkling water, mix it with an egg and salt and pour it into a bowl with pre-sifted wheat flour. We knead everything carefully first with a spoon, and finish the kneading with our hands, achieving the maximum possible uniformity, smoothness and non-sticky texture of the dough. We cover the flour lump with a fabric cut and leave it at room conditions for forty to fifty minutes.

The best dough for dumplings on mineral water

Ingredients:

• wheat flour - 480-520 g;
• mineral sparkling water - 245 ml;
• refined vegetable oil - 55 ml;
• one chicken egg;
• a tablespoon of granulated sugar;
• two pinches of salt.

Cooking

Starting the process of preparing the dough, sift the wheat flour. This procedure will enrich it with oxygen and improve the quality of finished products. Then we mix the egg with granulated sugar and two pinches of salt in a separate bowl and shake it a little with a fork or whisk. Pour the resulting mixture into flour, add mineral water there and start kneading. Knead everything thoroughly, achieving maximum uniformity. In the process of kneading, add refined vegetable oil. This product significantly transforms the dough and makes it obedient and extremely plastic and not sticky with sufficient density. We continue the kneading process for another five minutes, and then cover the flour ball with cling film and leave to ripen for about forty minutes.

As time passes, we can proceed to the most suitable way for you.

Delicious dough for homemade dumplings on mineral water

Mineral water dough can also be prepared without granulated sugar and with slightly different proportions of vegetable oil.

Ingredients:

• wheat flour - 550-600 g;
• mineral sparkling water - 255 ml;
• refined vegetable oil - 70 ml;
• salt - 10 g;
• one chicken egg.

Cooking

The process of preparing the dough for this recipe is identical to that described above. The exception is that we do not add granulated sugar to it and slightly increase the amount of refined oil, which will make it even more plastic. When cutting such a dough, dusting of the working surface, as well as rolling pins and hands with flour, is not required. It turns out completely non-sticky and obedient.

The process of kneading dough can also be simplified by using kitchen appliances. So you can mix flour with mineral water, vegetable oil, egg and salt using a mixer with special attachments, and complete the kneading with your hands. If you have a bread machine, it is better to entrust this responsible business to them, which will significantly reduce time costs and save your strength.

The taste of finished products is slightly sweet and lemonade in the dough is not felt at all. You can use any filling, both sweet and not sweet. My favorite filling is stewed cabbage with tomato paste and greens. I highly recommend trying this dough. For this recipe, not only lemonade is suitable, the dough will turn out on any soda or mineral water.

Ingredients:

• dry yeast - 1 tablespoon with a small slide.
• wheat flour - 4-4.5 cups.
• sparkling water (any) - 400 milliliters.
• mustard ready - 1 teaspoon.
• sugar - 0.5 tablespoon.
• salt - 1 teaspoon.
• vegetable oil - 3-4 tablespoons.

How to cook yeast dough on soda for pies:

Pour carbonated water (I have lemonade) into a bowl, add dry yeast, sugar and salt. Mix well, cover with a towel and leave warm for 15-20 minutes to activate the yeast. Use lemonade at room temperature and preferably without bright dyes.

At the end of time, you should have a foam cap. This suggests that the yeast is good and the baking will be successful.

Add ready-made mustard (mustard will give the dough a subtle hint of sharpness, which is very harmoniously combined with the light sweetness of the dough). Pour vegetable oil into the dough. The oil should be used odorless.

Gradually add the sifted flour. Pour the flour in parts, it may need a little more or less than the specified amount.

Knead a soft dough that does not stick to your hands. Cover with a towel and leave for 30 minutes in a warm place.

Then cut the dough into pieces.

I divided the dough into two parts. From one blinded pies stuffed with cabbage.

And fried in vegetable oil.

From the other part of the dough, I formed pies and laid them out in a baking dish, left for 20 minutes to proof, smeared with a beaten egg and sprinkled with sesame seeds. Baked at 180 C until golden brown.

Both options are amazing and this is no exaggeration. Bon Appetit!!!

Cheburek recipes

How to cook dough for chebureks on mineral water? Very simple! We watch a step-by-step recipe for dough and cooking pasties with a photo and a detailed video.

1 h 10 min

212 kcal

5/5 (1)

For many, pasties are associated with harmful and fatty foods. In fact, they are no more harmful than the same pancakes or pies that are fried in a pan. The main thing is to know the right recipe and be able to cook it right. What are we going to learn now.

Chebureks are tasty, satisfying and fragrant. A couple of pasties can replace a full dinner, because they contain both proteins and carbohydrates. This dish is especially popular among men, because they all like to eat deliciously and not spend a lot of money on it. And pasties are created for this purpose. This is especially true of our recipe for dough for chebureks on mineral water, which will turn out tasty and crispy.

I once heard about this recipe from a friend and recently decided to try it. And it turned out very tasty! It is good not only for its economy, but also for the fact that it is easy and quick to prepare.

The dough on mineral water turns out to be elastic and does not stick during rolling, and when finished it becomes very thin, crispy and with bubbles. When my young man tried pasties according to this recipe, he said that I probably spent the whole day preparing them, they turned out so tasty. I smiled and said nothing, because I know that it took me an entire hour for them.

Kitchenware: deep plate for dough, deep bowl or pan for frying, spoon, knife, spatula or fork and rolling pin.

Ingredients

To test for pasties on mineral water, you will need:

For filling:

minced meat or other - filling for pasties - 300 g;

onion - 1 medium or half a large onion.

How to choose the right ingredients

All ingredients are familiar, so there are no special tips for choosing them. The main thing - remember the basic rules:

• Wheat flour must be of high quality. It should not smell or have a strange color.
• For the filling, you can choose a mixture of minced meat, such as beef and pork, or choose another. You can make pasties with cheese and herbs.
• If you have chosen minced meat, then check its freshness, the absence of streaks. The filling is the main ingredient of chebureks.
• You can take any water you like. The main thing is not iodized and without aftertaste.

Cooking sequence

kneading the dough

Mixing minced meat

We make pasties

We fry pasties

Cooking pasties is not the most difficult thing, but not the easiest either. To make them tasty, juicy and bubbly, the hostess has a few secrets:

• While sculpting the cheburek, cover the rest of the dough with a lid or cling film so that it does not dry out.
• Chebureks must be thrown into boiling oil. To check if it's hot enough, take a small piece of dough and put it in a bowl. If bubbles immediately appear, then the oil is ready.
• Do not forget to add oil until you put a new portion. It is necessary that pasties swim in it.
• Very carefully turn over and pull out the cheburek. If it bursts and juice flows out of it, then all the oil will have to be changed.
• Don't be afraid to dip the cheburek into the oil when you put it in the bowl. In a couple of seconds, the hand will not be harmed, but hot splashes can cause a burn. Just don't overdo it and dip your finger in it.

If you want to diversify cooking a little, you can take a different filling for pasties: different types of minced meat, add tomatoes and cheese, or even come up with something interesting. You can make two kinds of test, for example,

And dumplings should be special. Products will be molded from it. Therefore, he needs to be elastic, not stick to his hands, but it is good to glue the edges of dumplings or dumplings. The dough will have to hold the filling, which, when cooked, will release the juice and increase in size. Therefore, it must be durable.

Pelmeni is a national Russian dish. Therefore, there are a lot of recipes. Including the test. Mistresses experiment a lot to make it soft, elastic and at the same time durable. We bring to your attention the recipe "Dough for dumplings on mineral water" with a photo and step-by-step instructions. Products from it are very tasty, a little airy, soft. And making this dough is very easy. In what we now also will be convinced. In addition to the classic recipe, we will give a few more, for a change in taste.

Ingredients

Is it worth saying that the dough for dumplings is prepared on mineral water, and not on sweet water with bubbles? It is in carbon dioxide that the secret lies. Salt and sugar dissolve instantly. Less flour is required than in the classic dumplings recipe. The kneading doesn't take long either. Such a dough does not boil soft, and you will not spoil the dish by a little delay in pulling the finished products out of boiling water. The edges of the dumplings stick together well, and the middle holds the stuffing firmly inside.

So, what do we need to knead the dough? One egg, a glass of carbonated mineral water, one teaspoon of salt and two sugars. Flour will need about four glasses. But we will pour it gradually, since different varieties have different kneading abilities. From utensils we need a bowl and a napkin.

Mineral water dumpling dough: basic recipe

First, we will drive into a container where we will knead the flour base, the egg. Add sugar and salt. Lightly beat the egg with a fork. Now pour a glass of carbonated mineral water. We stir. We start adding flour. This is best done in portions, sifting it through a sieve to avoid the formation of lumps.

Stir constantly - first with a fork, and then with your hands. The dough for dumplings on a mineral water should not turn out very cool. Soft, elastic, it will be easy to roll. But in order for the products to mold well, it is necessary to let the dough rest for about twenty minutes after kneading. After that, it can be rolled out. It is also noteworthy that dumplings and dumplings do not require additional flour when molding. If we do not plan to cook all the products at once, they should be covered with cling film to protect them from drying out and put in the refrigerator.

Dough for dumplings on a mineral water with vegetable oil

We have reviewed the basic recipe. It is very similar to the classic one, except that not ordinary water is added to the dough, but carbonated water. Now consider the various variations of the main recipe. Additives to classic ingredients are designed to make the dough more elastic, stronger and tastier.

In this recipe, we also include vegetable oil (preferably sunflower oil) in the list of the above set of products. We will need four tablespoons of this product. The amount of sugar and salt in this recipe is equal. Pour into an egg loosened with a fork, one teaspoon of both. Pour vegetable oil first, and then mineral water. Only at the end we add flour in portions. Gingerbread man after kneading should turn out brilliant. You need to give the dough about twenty minutes for it to “ripen”. Vegetable oil in the composition will allow you to roll out a very thin layer. Elastic dough will not stick to your hands, which will make the modeling process pleasant and fast. And the products will not tear during cooking.

On soda and sour cream

The addition of milk fat makes the mineral water dough for dumplings and dumplings airy and tender. It molds excellently. The dough does not tear during cooking, it tolerates freezing in the refrigerator. And the finished products are smooth, as if oiled. First, in a bowl, mix the egg with a teaspoon of salt. Then add one hundred milliliters of sour cream of any fat content and mineral sparkling water. We start sifting flour into a bowl. According to this recipe, it can take eight hundred grams. Knead a soft elastic dough. Let's give the kolobok a quarter of an hour so that the gluten contained in the flour can manifest itself. After that, you can roll out the layer and sculpt dumplings or dumplings. Products made from dough on sour cream and soda are cooked quickly and remain intact.

Colored dumplings

We know that there is a paste of all shades of the rainbow. Various dyes are added to pasta dough - tomatoes, paprika, spinach, cuttlefish ink, etc. What prevents us from applying the same principle when making dumplings? These food colorings will not only add color to products, but also diversify the usual taste. In addition, eggs do not need to be added to such a dough for dumplings on mineral water.

Mix in a bowl a glass of soda, a pinch of salt, two tablespoons of vegetable oil and three tomato paste or ketchup. The dumplings will come out the original pinkish-orange color. Tomatoes can be replaced with bell peppers or spinach blended in puree. When the mass becomes homogeneous, add three cups of flour in portions. Knead the dough for about fifteen minutes. And then we give another half an hour to rest in a warm place.

On soda and milk

Such a dough for dumplings on a mineral water will turn out to be elastic, tender and at the same time durable.

The recipe for milk is more budgetary than for sour cream. First, crack an egg into a bowl. Stir with a fork to combine the egg white and yolk. Now pour in a third of a glass of milk. Beat the mass with a mixer whisk. Now add two-thirds of a glass of highly carbonated mineral water. The carbon dioxide bubbles will speed up the chemical reactions in the dough, making it airy and very elastic. In half a kilogram of sifted flour, add a teaspoon of salt. Stir, form a slide. In this recipe, we add the egg-milk mass to the flour, and not vice versa. Knead a tight dough. And two tablespoons of vegetable oil are added at the very end to make the mass less dense. If the dough is still too tight, add a little more mineral water. Be sure to let the bun stand warm for about twenty minutes before rolling.

Chebureki - delicious crispy pies with juicy filling. Initially, they were made from unleavened dough and minced meat. But over time, culinary specialists have come up with many different recipes for preparing this dish. Today they are made on a custard, puff or yeast base. But the dough for chebureks on mineral water turns out to be especially tender.

Classic variant

Chebureks made from such a dough are very appetizing. Their surface is strewn with small bubbles. You can make them not only with meat, but also with any other filling. To knead delicious crispy dough for chebureks on mineral water? check in advance if you have all the necessary ingredients on hand. In this case, you will need:

• 4 cups high-grade wheat flour.
• Tablespoon of sugar.
• 1.5 cups of mineral water.
• A couple of tablespoons of refined vegetable oil.
• Salt.

Process description

This is the simplest dough for chebureks on mineral water. It is prepared so easily that any beginner can cope with this task without any problems. Pour half of the pre-sifted flour into a suitable large bowl. There is also poured carbonated mineral water.

Refined vegetable oil, granulated sugar and an incomplete teaspoon of salt are sent to the resulting mass. Everything is well kneaded until a not too thick dough is formed. Pour the rest of the flour onto the work surface, spread the almost finished mass on it and knead well. The resulting cool, but at the same time elastic dough for chebureks on mineral water is covered with plastic wrap and left aside for a while. Literally ten minutes later, it is rolled out in a thin layer, circles of the desired diameter are cut out and used for their intended purpose. Minced meat or mushrooms are usually used as a filling.

Option with vodka

According to the technology described below, a very tender and crispy base for Caucasian pies is obtained. Since this recipe for pasties on mineral water requires a certain set of components, inspect the contents of your own pantry in advance. This time it should contain:

• 4 cups high-grade wheat flour.
• 300 milliliters of highly carbonated mineral water.
• A couple of teaspoons of sugar.
• 20 milliliters of vodka.
• A pinch of salt.

Cooking technology

Pour pre-sifted flour into a wide and deep bowl. Salt and sugar are also sent there. In the middle of the resulting slide, a small depression is made and vodka and mineral water are poured into it. Everything is thoroughly mixed until a homogeneous, fairly steep mass is formed.

The finished crispy pastry dough on mineral water is rolled into a ball, wrapped in cling film and put in the refrigerator. Literally half an hour later, polyethylene is removed from it and used for its intended purpose. In order for bubbles to appear on the surface of the finished chebureks, they are fried in a large amount of vegetable oil.

Egg variant

This is a very simple technology. It involves the use of a minimum set of ingredients, most of which are almost always available to every prudent housewife. It is possible that before preparing the dough for chebureks on mineral water (the recipe with the photo can be seen a little lower), you don’t even have to go to the store. This time you should have:

• 700 grams of wheat flour.
• 400 milliliters of mineral water.
• Raw chicken egg.
• 3 tablespoons of any vegetable oil.

Sequencing

Shortly before the start of the process, you need to cool the mineral water. To do this, it is placed in the freezer. Then the cooled drink is poured into a deep bowl. A raw egg is also sent there and lightly beat it all with a regular fork. Vegetable oil is poured into the resulting liquid and a pinch of salt is added.

Then, little by little, sifted flour is poured into the future dough for chebureks on a mineral water and kneaded thoroughly. As soon as you get an elastic mass that does not stick to the palms, it is immediately rolled into a ball, wrapped in cling film and placed in the refrigerator. After one and a half or two hours, the dough is rolled out in a thin layer and used for its intended purpose. Usually it is stuffed with minced meat, potatoes, mushrooms or cheese.

Easy option

According to the technology described below, a very tender dough for pasties on a mineral water with bubbles is obtained. To prepare it, you need a minimum of products, a little free time and a bit of patience. But the result will exceed all the wildest expectations. To avoid unpleasant surprises, take care in advance that at the right time you have at hand:

• 300 grams of high-grade wheat flour.
• ½ teaspoon salt.
• 50 milliliters of any vegetable oil.

Cooking algorithm

First of all, you need to cool the water. To do this, the mineral water is sent for half an hour to the freezer. Then ice water is poured into a suitable bowl and slightly salted. Vegetable oil is added to the resulting liquid and the pre-sifted flour is poured in small portions. All this is well kneaded. First, with a spoon or whisk, and when the mass becomes dense enough, with your hands.

The finished dough should be elastic and not stick to the palms. As soon as it acquires the desired consistency, it is wrapped in cling film and placed in the refrigerator. After about thirty minutes, the dough is freed from polyethylene, rolled out in a thin layer and pasties are made from it.

Butter option

To prepare the dough, you need to use only fresh and high-quality ingredients, because the taste of the future dish depends on this. The mineral water present in its composition will give the structure of pasties additional porosity; therefore, it is often recommended to add not ordinary, but highly carbonated water to the dough. In addition, you will need other ingredients. Therefore, take care in advance that in your kitchen cabinets there is:

• 200 milliliters of highly carbonated mineral water.
• 3.5 cups whole wheat flour
• ½ teaspoon of sugar.
• A quarter of a pack of butter.
• A couple of tablespoons of vodka.
• Chicken egg and a pinch of salt.

In one deep vessel, pre-chilled mineral water and vodka are combined. Sugar, table salt, raw chicken egg and pre-melted butter are added there. Pour the sifted flour into the resulting liquid little by little and knead well. As a result, you should get a cool mass.

Almost ready-made dough on mineral water with vodka and an egg is rolled into a ball, wrapped in polyethylene and placed in the refrigerator. After about thirty minutes, it is released from the cling film and divided into eight approximately equal parts. Each of the resulting pieces is rolled into a fairly thin cake, filled with pre-cooked minced meat and fastened the edges. If the dough turned out dry and does not want to stick together, then it is slightly moistened with cold water. In order for the products to become bubbly and acquire a beautiful golden crust, they are laid out in a heated frying pan and not covered with a lid. Otherwise, water from condensate can get into the oil and start to shoot. If the chebureks are poorly fried inside, then after turning them over to the other side, the vessel can be briefly covered with a lid.