You don't have to knead the dough on soda for dumplings for a long time. Salt and sugar instantly react with gas bubbles and dissolve. This means that time for cooking is saved.

Classic dough recipe

The presented recipe for dough for dumplings in mineral water is good because the mass is kneaded very quickly. In addition, you do not need a lot of flour for sculpting, therefore, the kitchen will remain clean.

You will need:

Preparation

The dough rolls out excellently, requiring no additional flour when molding. The edges of the dumplings stick together very firmly. In addition, such homemade dumplings can be cooked longer, they will not fall apart in the pan.

Variations of dumplings dough on mineral water

With vegetable oil

The oil in the sparkling water dumplings dough adds strength and elasticity when rolled. In addition, such a mass will not stick to your hands. This means that the sculpting process will be quick and enjoyable.

You will need:

Preparation

This recipe is suitable for those who like to roll out a thin layer when sculpting. The dough does not break, the dumplings do not boil over during cooking.

Traditionally, dumplings are made in a round shape with a smooth seam. Dumplings are molded a little larger in size, oblong. And the seam on them is made with a beautiful pigtail.

With sour cream

The dough on mineral water for dumplings with the addition of sour cream comes out tender and airy. It also behaves perfectly when sculpting dumplings. The mass does not break during cooking, it also tolerates freezing well.

You will need:

Preparation

Sour cream in the composition can be of any fat content. The dish turns out to be airy and tender. Such dumplings are cooked quite quickly, while remaining whole, keeping the juicy filling inside.

With tomato paste

This recipe is not standard. Nevertheless, the result will please you. Tomato paste will add flavor to the finished dish. In addition, this dough is prepared without eggs. Therefore, it turns out to be less dense and more plastic.

You will need:

Preparation

Tomato paste will give the dumplings a nice golden hue. Since it already contains salt, you can add less to the broth. But spicy herbs will not interfere. They add flavor to the dish.

On mineral water and milk

For soda dumplings, the recipe is usually affordable and simple. But, in addition to flour and eggs, other ingredients may also be included. A very good option with milk in the composition. It makes the mass soft and elastic.

You will need:

Preparation

The gingerbread man should be smooth and rather tight. If the mass is too dense, add a little mineral water and let the dough sit in a warm place for 20 minutes.

You can also make dumplings using this recipe. They will not fall apart in a saucepan, the dough with mineral water and milk is strong.

No salt and sugar

This recipe contains no spices. It may well be considered a quick and dirty option. It is good because the resulting mass does not stick to the table and easily rolls out into a thin layer.

You will need:

Preparation

You can roll it out after a quarter of an hour, this is enough for the dough to ripen. It takes only 5 minutes to cook dumplings made according to this recipe. And you can serve it with butter.

Recipe in a bread maker

There is also an easy recipe for dumplings on mineral water for kneading in a bread maker. The technique will save time and effort, and even the most demanding housewife will be delighted with the result. The mass turns out to be white and smooth, pleasant in further work.

You will need:

Preparation

Mineral water is an excellent ingredient for dumplings. It helps the ingredients react faster and forms an elastic, pliable mass.

Additives allow you to experiment with flavors and choose a recipe that will suit everyone at home. Kneading will become easy and pleasant, all that remains is to stick the dumplings and call the family to the table.

And the dumplings should be special. Products will be sculpted from it. Therefore, he needs to be elastic, not stick to his hands, but glue the edges of dumplings or dumplings well. The dough has to hold on to the filling, which, when cooked, will let out juice and increase in size. Therefore, it must be durable.

Pelmeni is a national Russian dish. Therefore, there are a great many recipes. Including the test. Housewives 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 made from it are very tasty, slightly airy, soft. And making such a dough is very simple. What we will now see. In addition to the classic recipe, we will give a few more, for a variety of taste.

Ingredients

Needless to say, the dough for dumplings is being 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. Kneading also does not take much time. Such a dough does not boil over, and you will not spoil the dish, having hesitated a little while pulling out the finished products from boiling water. The edges of the dumplings stick well together, and the middle holds the minced meat firmly inside.

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

Dough for dumplings on mineral water: the main recipe

First, drive the egg into a container where we will knead the flour base. Add sugar and salt. Beat the egg lightly with a fork. Now pour in a glass of sparkling mineral water. Stir. We start adding flour. This is best done in batches, sifting through a sieve to avoid clumping.

Stir constantly - first with a fork, and then with your hands. The dough for dumplings on mineral water should not turn out very steep. Soft, elastic, it will roll out easily. But in order for the products to stick well, it is necessary to give the dough twenty minutes to rest after kneading. After that, you can roll it 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 in one go, they should be covered with cling film to protect them from drying out, and put in the refrigerator.

Dough for dumplings on mineral water with vegetable oil

We've covered 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 let's take a look at the various variations of the basic recipe. The additions 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 need four tablespoons of this product. The amount of sugar and salt in this recipe is equal. Pour one teaspoon of both into the egg loosened with a fork. First add vegetable oil, and then mineral water. Only at the end add flour in portions. The gingerbread man after kneading should turn out to be shiny. You need to give the dough about twenty minutes to "ripen". The vegetable oil in the composition will allow you to roll out a very thin layer. The elastic dough will not stick to your hands, which will make the molding process pleasant and quick. And the products will not break during cooking.

On soda and sour cream

The addition of milk fat makes the dough on mineral water for dumplings and dumplings airy and tender. It molds excellently. The dough does not break 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 carbonated water. We begin to sift flour into a bowl. According to this recipe, it can take eight hundred grams. Knead loose 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. Sour cream and soda dough products cook quickly and remain intact.

Colored dumplings

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

In a bowl, mix a glass of soda, a pinch of salt, two tablespoons of vegetable oil and three tomato paste or ketchup. The dumplings will come out in an original pinkish-orange color. Tomatoes can be replaced with mashed bell peppers or spinach. When the mass becomes homogeneous, add three glasses 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 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, beat the egg into a bowl. Stir with a fork so that the white and yolk come together. 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. Bubbles of carbon dioxide will speed up the chemical reactions in the dough, making it airy and very elastic. Add a teaspoon of salt to a pound of sifted flour. Stir, form with a slide. In this recipe, we add the egg and milk mass to the flour, not the other way around. Knead the tight dough. And add two tablespoons of vegetable oil at the very end to make the mass less dense. If the dough still comes out too tight, add a little more mineral water. It is imperative to let the kolobok stand warm for about twenty minutes before rolling.

The dough for dumplings on mineral water turns out to be extremely elastic. And the stronger the more amazing the concoction turns out. Every housewife wants the dough not to stick out when cooking the dish, and the filling does not have to be scooped out from the bottom of the pan. The kneading recipe is unusually simple, which we will now tell you about.

Mineral water dough for dumplings: what is the advantage of the method?

Since ancient times, chefs have traditionally been used to knead it in cold spring water. Over time, small changes were made to the cooking technology, but the quality of the water has always been the key to the success of the finished dish. Chefs love to experiment, and in the course of one of the experiments it was noticed that the dough on mineral water for dumplings acquires extraordinary elasticity and pliability. In addition, the problem of sticking the flour base to the hands has disappeared, which causes discomfort to many housewives.

The more bubbles the better

We found out that for our elastic dough it is necessary to take only highly carbonated water, because the more bubbles, the more airy, softer, and, therefore, the finished product is tastier. Here is a complete list of the ingredients required:

• wheat flour of the highest grade - 700 g;
• fresh chicken egg - 1 piece;
• mineral water with a high content of gases - 1 glass;
• sunflower oil - 4 tbsp. spoons;
• salt and sugar - 0.5 teaspoon each spoons.

Before you start kneading the dough for dumplings on mineral water, let's pay attention to the amount of flour. Usually, 3 cups of the product is recommended in recipes. However, keeping a small stock on hand will still be appropriate. Based on the quality and grade, you can never predict how the flour will behave, and how much of it is needed in grams for the final formation of an elastic unleavened lump.

First stage: kneading in a bowl

To begin with, in a deep bowl, combine all the liquid ingredients (soda water, egg and vegetable oil) and add salt and sugar to them. Mix the composition thoroughly and add the sifted flour in small portions. It is enough to introduce one heaped tablespoon of flour into the kneading container, and after each introduced portion, gently grind the flour with a liquid mass. The dough for dumplings on mineral water, the recipe for which we are giving you, should not stick to your hands. Having introduced as much flour as it seems to us sufficient, we check the condition of the mass by touch.

Stage two: put the dough on the table

If the composition seems to be elastic enough, you can lay it out on the board and begin to knead it with both hands at the same time. We make a batch within 15 minutes. This is a long time, however, the components must adhere to each other as much as possible. Then there will be no problems in cutting the dough into portions and in rolling out the base for dumplings. By the way, this dough can also be successfully used for dumplings, unleavened pies and pasties.

We will not immediately form bundles and cut the dough into pieces, let the formed coma stand for at least 20 minutes when covered with cellophane. To prevent the finished lump from drying out in places, you can cover it over cellophane with a kitchen towel. And only after the dough for dumplings on mineral water has finally adhered, you can begin to start the stage of forming portioned pieces.

Formation of the foundation

Our recipe will be incomplete if we do not tell you how to properly roll out the base for dumplings. To begin with, it is better to cook dumplings in 4 hands, because together the monotonous process of rolling and sculpting can be done much faster. In this case, you can also alternate actions if necessary.

First, we cut off or pinch off a piece of dough from the formed lump of such a size that it fits comfortably in both hands. Then we form a thin long tourniquet, put it on the table and cut it into small portions with a knife. When all the dough sausage is cut, sprinkle each lump with flour and squeeze slightly with the inside of your hand. We lay out the blanks on the table in a chaotic manner, and a little flour will prevent the particles from sticking together later.

We make dumplings

We begin to roll out thin cakes from the formed flattened pieces of dough, using a large rolling pin. Now on each cake in the center we put the minced meat prepared in advance; to determine the portion of the filling, we use a teaspoon. Then we splice the edges and place each dumpling formed on a lightly floured one. If you don't plan to cook dumplings right now, put the board with semi-finished products in the freezer.

Conclusion

Why are they so popular? Because they are prepared from natural products with love and warmth. If you do not often cook such a dish, take our recipe into service and make a dough for dumplings on mineral water. The feedback from those who have already taken advantage of this advice is very enthusiastic.

Chebureks recipes

How to make a dough for pasties with mineral water? Very simple! We are watching a step-by-step recipe for the dough and making pasties with a photo and a detailed video.

1 h 10 min

212 kcal

5/5 (1)

Many people associate pasties with unhealthy 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 correct recipe and be able to cook correctly. This is what we are going to learn now.

Chebureks are tasty, nourishing and aromatic. 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 love to eat deliciously and not spend a lot of money on it. And pasties were created for this purpose. This is especially true of our recipe for dough for pasties on mineral water, which will turn out delicious and crunchy.

Once upon a time I heard about such a 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 because it is easy and quick to prepare.

The dough on mineral water turns out to be elastic and does not stick during rolling, but when finished it becomes very thin, crunchy 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 to be so delicious. I smiled and said nothing, because I know that it took me all the hour.

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

Ingredients

For the test for pasties in mineral water, you will need:

For filling:

minced meat or other stuffing for chebureks - 300 g;

onion - 1 medium or half large onion.

How to choose the right ingredients

All ingredients are familiar, so there is no special advice on their choice. The main thing is to remember the basic rules:

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

Cooking sequence

Kneading the dough

Mix the minced meat

We make pasties

Fry pasties

Cooking pasties is not the most difficult thing, but also not the easiest one. To make them tasty, juicy and bubbly, the hostess has several 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 is hot enough, take a small piece of dough and dip it into a bowl. If bubbles start immediately, then the oil is ready.
• Do not forget to add oil before adding a new batch. It is necessary that pasties float in it.
• Turn and pull the cheburek very carefully. 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 lower into the butter when you put it in the bowl. In a couple of seconds, there will be no harm to the hand, 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 do two kinds of test, for example

Yeast dough for pies and pies is made not only with milk, whey, kefir, yogurt, water, but also with mineral water. The dough is light, airy and very tasty. The culinary portal Art-cooks offers a recipe for dough for pies with green onions and eggs on mineral water.

Ingredients:

• mineral water with gas 1 glass;
• fresh yeast 20 gr;
• odorless vegetable oil 3 tablespoons;
• granulated sugar 1 tablespoon;
• salt 1 teaspoon;
• flour 450 gr.

For filling with green onions and eggs

• 3-4 eggs;
• green onions;
• vegetable oil 2-3 tablespoons.

Kitchen gadgets:

• oven.

Cooking time:

• 2 hours.

Preparation:

1. Fresh yeast (can be replaced with dry yeast) dissolve in mineral water, add salt, granulated sugar, mix.

2. Add flour, stir. Then add vegetable oil, knead the dough on mineral water, it should lag behind the walls of the cup. Cover with a towel, put on the rise, for about one hour.

Filling for pies and pies with green onions and boiled eggs

3. Boil the eggs, as usual, for 10 minutes, rinse with cold water, peel, grate on a coarse grater. Finely chop the green onion.

4. Put green onions and boiled grated eggs into a bowl, mix, salt, add vegetable oil, mix again. One of my favorite patty fillings is ready.

5. When the dough rises, transfer it to a floured table. Cut off two-thirds of the dough, we will make a pie from this piece, from the remaining dough we will get 5-6 small pies.

6. Roll out most of the dough into a 5 mm rectangle. Transfer it to a baking sheet covered with baking paper.

7. Put the finished filling on the dough with a spoon, there should be a lot of filling.

8. Pinch the dough very well, you can put the leaves cut from the dough remnants on top.

8. Cut the remaining dough into 5-6 small pieces, roll out each piece. Put the filling on the rolled circle.

9. Connect the edges of the pie, pinch well, transfer to a baking sheet with the seam down.

10. Grease the surface of the pie with a beaten egg, you can take only the yolk.

11. Put a baking sheet with pie and pies in a preheated oven, bake at 200 degrees until tender.

12. To make the crust soft, grease the surface of the pie and pies with a piece of butter, cover with a kitchen towel and let stand.

13. Cut the finished pie across into portions.

you can make any filling for pies made of yeast dough in mineral water, both sweet and savory;

be sure to let the dough rise well, the rise time depends on the quality of the yeast and flour, the temperature in the kitchen, the thickness of the dough;