Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to cook dough and stuffing for dumplings on your own, how to make dumplings and how to cook them properly.

Dumplings- This is a dish of boiled products from unleavened dough stuffed with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a versatile dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit meat. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, home-made dumplings united several generations in one kitchen. They sculpted dumplings with the whole family on weekends in large quantities, in reserve. They were immediately frozen and then eaten for a long time.

However, dumplings are not a native Russian dish. The reliable source of the origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word "dumpling" is borrowed from the languages ​​of the Finno-Ugric group. It comes from the word "pelnian"- bread ear

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine at the end of the 14th - beginning of the 15th century. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the middle of the 19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to buy dumplings in the form of a frozen semi-finished product with various fillings in supermarkets, but dumplings cooked at home are still considered delicious. You yourself choose the meat for the filling and prepare the dough, mold dumplings in the shape and size that you like, store the semi-finished product correctly and you can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumplings at home is quite simple. Take the highest grade flour for the test. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. So it will be easier to roll it out with a rolling pin and sculpt dumplings from it.

Recipe for dumplings on water without eggs

This is a classic dumplings recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough very steep, otherwise it will not roll out well with a rolling pin and tear during modeling.

You will need:

1. flour - 500 grams;
2. drinking water - 1 glass (200 ml);
3. salt - half a teaspoon.

How to cook:

1. Sift the flour well so that it is enriched with air.
2. Make a slide out of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in the water in a thin stream.
4. Knead the dough until it is homogeneous and elastic.
5. Cover the finished dough with cling film or a towel so that it does not wind.
6. Let the dough rest for 15-20 minutes, then you can start making dumplings.

Recipe for dumplings on water with eggs

Pelmeni dough with the addition of chicken eggs comes out tender and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 teaspoon without a slide.

How to cook:

1. Sift the flour so that it is enriched with air, and make a slide out of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the recess in a thin stream.
6. Knead the dough until it is smooth and no longer sticky to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, you can cook.

There are a lot of recipes for making dumplings dough. Watch one of the dumpling test options on the video:

Minced meat for homemade dumplings

Homemade minced meat is the main secret of delicious homemade dumplings. For a juicy and fresh mince, choose chilled fresh meat rather than frozen. Before cooking minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. Cooking dumplings will be easier from frozen minced meat.

Minced pork

In order for the minced pork not to turn out to be very fatty, choose the shoulder part or the back ham for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

1. pork - 1 kilogram;
2. onion - 4 pcs.;
3. garlic - 3 cloves;
4. drinking water - half a glass (100 ml);
5. salt - to taste;
6. ground pepper - to taste.

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or scroll through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onion, add pepper.
6. Gently knead the minced meat by adding salt water to it.
7. Place the minced meat in the freezer for a short time.

Minced beef

Beef is a fairly stringy and dry meat. For the preparation of minced meat, a rump, edge trim or shoulder blade is suitable. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onion - 6 pieces;
3. milk 2.5% fat - half a glass (100 ml);
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder on a large grid.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. Take out the minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

1. chicken meat - 1 kilogram;
2. onions - 2 pcs.;
3. drinking water - 2 tablespoons;
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to minced meat.
4. Stir the mince.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. Take out the minced meat, you can cook.

Modeling dumplings at home

Traditionally, dumplings have always been molded by hand. In Soviet times, a special form for making dumplings was popular among housewives, which increased the speed of modeling and was indispensable in the manufacture of a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling machine or a machine (machine) for making dumplings and an automatic home dumpling machine.

Homemade dumpling

This is a household appliance for making dumplings at home. Homemade dumplings have a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings of the same regular shape;
• has several nozzles - for making dumplings / ravioli, for rolling out dough.
• easy to use.

Homemade dumplings are electrical and mechanical. The main disadvantage of an electric home dumpling is the price - from 12 thousand rubles. A mechanical dumpling pan is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The principle of operation for a mechanical and electric dumplings is the same. How to make dumplings using dumplings, look at the video:

Form for modeling dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Make molds for dumplings from metal or durable plastic.

Using a dumpling mold is quite simple:

1. Sprinkle the mold with a little flour so that the dough does not stick.
2. Roll out two layers of dough with a rolling pin 3-4 mm thick and slightly larger than a dumpling.
3. Put the first layer of dough on top of the dumpling. Use your fingers to make small, neat indentations in the cells of the mold so that the dough does not tear.
4. Put some stuffing in them.
5. Lay the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim off excess dough from the edges of the mold.
8. Carefully remove the finished dumplings from the cells and place them on a floured surface.

hand sculpting

Each family has its own way of modeling and its own form of dumplings. We will tell you about the traditional way of making dumplings by hand:

1. Dust your work surface with flour to prevent the dough from sticking.
2. Roll out the dough with a rolling pin about 3-4 mm thick. Turn the sheet periodically so that the thickness of the dough is uniform.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumpling.
7. Dust a large, flat dish or cutting board with flour.
8. Spread the finished dumplings on it so that they do not touch and put in the freezer.

How much and how to cook homemade dumplings

Cook dumplings with minced meat quickly and easily:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. The calculation of salt is approximately 1 teaspoon without a slide per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, put the dumplings in it and immediately mix them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the walls of the pan.
5. After the water boils and the dumplings float to the surface, cook them for about 5 more minutes.
6. Immediately after cooking, remove the dumplings and arrange on plates. Meat dumplings can be served with broth.

Calorie homemade dumplings

The leader in calories are homemade minced pork dumplings - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not recommend eating pork too often, especially in combination with dough if you are overweight.

Lean beef dumplings are less caloric - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) for minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - about 175-180 kcal per 100 grams.

Sauce for dumplings at home

For homemade dumplings, you can quickly prepare a simple sauce from products that can be found in the refrigerator of any housewife.

You will need:

1. sour cream 15% fat - 250 grams;
2. fresh herbs (dill, parsley) - 1 small bunch;
3. garlic - 2 cloves;
4. ground pepper (black or red) - to taste.

How to cook:

1. Finely chop the garlic with a knife, lightly press down on it with the flat side of the knife to release the juice.
2. Chop up the greens.
3. Put greens and garlic in sour cream.
4. Add ground pepper and mix ingredients well. The sauce is ready.

What to remember

1. For the preparation of dumplings, use premium flour.
2. Knead the dough well so that it becomes elastic and pliable.
3. For minced meat, choose fresh chilled meat without bones, veins and fat.
4. Rinse the meat thoroughly in clean running water before cooking minced meat.

See you in the next article!

The dough is what makes the dumpling a dumpling. The classic recipe includes flour, salt, water and eggs, which make the dumpling dough dense and help it keep its shape and not boil in water.
When kneading dumplings dough, it is very important not to “overdo it” with liquid. It should be tough and elastic. It is necessary to knead it so that later it can be rolled into thin layers. I think everyone will agree with me: dumplings in a thin dough are the most delicious.
In the old days, the dough was kneaded by eye. They sifted the flour through a sieve, then poured it out on the table in a slide, and then made a funnel in the middle of the slide. Separately, the eggs were mixed with water and salt and poured into this recess in a thin stream.
Then the liquid was mixed, gradually taking the flour along the entire circumference from the edges to the middle. And knead for a long time so that the dough absorbs as much flour as possible.
This method requires a lot of skill and experience. The hostess should “feel” the dough: if necessary, add flour or water. But what if the skills are still sparse?
All my baking experience suggests that the best dough is obtained when you immediately measure exactly as much water and flour as required. In this case, the dough will immediately turn out to be the desired density, and, therefore, it will not have to be long and tediously kneaded, knocked out on the table, and so on.
Tip: After mixing all the ingredients, leave the dough for 20 minutes at room temperature. The fact is that gluten (that component of flour that is responsible for flexibility and elasticity) swells during this period. After that, it will be much easier for you to knead the dough.

Try not to add milk to the dumplings. Because of the milk, the dumplings boil quickly, and the broth becomes cloudy.
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Recipe 1. Classic
Would need:
3 eggs
3 cups flour
1 heaping teaspoon salt
Water

In order not to violate the proportions of the recipe, use the same glass to measure flour and water.
Break three eggs into a glass, add salt and top up with water to the rim. Stir the resulting mixture. Pour the liquid into a large bowl or saucepan and add three cups of all-purpose flour. Stir with a fork and leave for 20 minutes for the gluten to swell.
Then put the dough on the table, lightly greased with vegetable oil. Mix well. If everything is done correctly, then the dough will be kneaded very easily, without much effort, so you do not have to add flour and add water.
Place the dough in the refrigerator for 1-2 hours.
From this amount of dough, you will get from 100 to 120 dumplings (depending on their size).
Always measure flour for recipes with full glasses. To do this, collect mkuk in a glass with a slide, and then smooth along the edge, removing excess.

For lean dumplings and dumplings, eggs must be excluded from the dough. To do this, I start the dough in cold, but boiled water. Don't ask me why the water has to be boiled - I can't explain. But the fact that it is on such water that the dough turns out much better than on ordinary, raw water has been repeatedly verified by me.

Recipe 2. Lean
Would need:
3 cups flour
1 glass of cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil

Dissolve salt in water. Pour the flour into a bowl, then pour in the water, stir the dough with a fork so that it lags behind the walls of the dish and leave for 20-30 minutes.
Then put the dough on the table, pour over the oil and knead until the dough becomes smooth and absorbs all the oil. Put the finished dough in the refrigerator for a couple of hours.

Try to choose flour for dough of the highest or first grade, made in accordance with GOST. Flour with the designation TU (technical specifications) can let you down: as a rule, the norms of gluten and moisture in such flour do not meet the standards.

These are the two main recipes that I will constantly return to in this book. There are many more different ways to prepare dumplings, for example, custard (kundyum) dough. But I will talk about this directly in the recipe.

So, the dough is ready, the filling too. It remains the most important and time-consuming - to form (blind) dumplings. And here, too, there are several ways.

Method 1. Antique
Divide the finished dough into several parts. Roll each part of the dough with your hands into a thin bundle, with a diameter of no more than 2 centimeters. Then, with a knife, cut the tourniquet into equal pieces about 1-1.5 centimeters thick. Roll them in flour from the side of the cuts and roll each piece with a rolling pin into a thin round cake.

Method 2. Modern
Transfer the dough to a table sprinkled with a thin layer of flour. Roll out into one thin layer no more than 1-2 millimeters thick. With a suitable glass or thin glass, cut out identical circles from the dough. Scraps of dough can be gathered into a ball, let stand for a few minutes, and then rolled out again.

Place a portion of the filling in the middle of each circle of dough. Then fold the dough in half, stuffing inside, in the shape of a crescent. Pinch the edges of the dough, that is, press down with your fingers so that they stick together. It is important that there are no holes left in the dumpling - otherwise it may fall apart during cooking. Connect the corners and give the dumplings a round shape. In this case, the filling should be in the center, and the pinched edges should be around the circumference.
Place the finished dumplings in even rows on a floured board.
If you are not going to cook dumplings right away, you can freeze the dough board in the freezer, and then pour all the dumplings into a bag and store frozen.

Method 3. "Lazy"
You can also form dumplings with the help of a special device - dumplings, which is an aluminum or plastic board with holes.
If you are going to use a dumpling, roll out two thin sheets of dough slightly larger than the size of the dumpling. Spread one of them on a floured dumpling and press down a little so that the indentations for the stuffing are clearly visible. Then spread the filling into each indentation. Put another rolled out layer of dough on top, sprinkle with flour and roll well with a rolling pin over the entire surface. The dough should be cut into ledges. Turn the pelmeni upside down and shake it so that the pelmeni fall out onto the table.

There are subtleties and secrets in cooking dumplings.
It is believed that the optimal ratio for cooking is 4 liters of water per 1 kilogram of dumplings. I do not advise you to cook a lot of dumplings at once. This is exactly the case when you should not save time, otherwise your work may go down the drain.
At one time, you need to cook exactly as many dumplings as they can freely float on the surface of the water. Therefore, be guided by the diameter of the pan, and not by accepted norms. In order for all dumplings to cook evenly and not lose their shape, they should in no case be cooked in “several floors”. Yes, and it is better when they float freely on the surface, without clinging tightly to each other.
Dumplings and dumplings are boiled by dipping into boiling water. Put a saucepan of water on the fire, if the filling is unsweetened, then salt the water at the rate of 1 teaspoon per 2 liters of water. Wait for a rapid boil and start lowering the dumplings one by one or several pieces into boiling water. Beware of boiling splashes. At the same time, with a slotted spoon or a large spoon, slowly stir the dumplings in the water. After a couple of minutes, be sure to stir the contents of the pan again, otherwise the dumplings may stick to the bottom.
Wait for the moment when all the dumplings float to the surface of the water and cook for the time indicated in the recipe.
Take out the finished dumplings with a slotted spoon - so that the glass is excess water. Pelmeni are served in deep and wide bowls. In order for them not to stick together, they must be seasoned with butter or vegetable oil and mixed. If oil is not provided in the recipe, then be sure to stir the dumplings after a few minutes.
I never stir ready-made dumplings with a spoon. I just take the bowl and shake it a little. This method is especially good when there are a lot of dumplings in a bowl at once - for several servings. In this case, shake it every time you add another batch of freshly brewed dumplings.

In addition to salt, you can add a few peas of black or allspice and one or two bay leaves to the water for cooking meat or vegetable dumplings.

You can cook dumplings in almost any pan. Remember your student days - you probably heard a story about how one of your friends cooked dumplings in an electric kettle.
I have my own story about this.
We have just moved into a working hostel. We were terribly hungry and in the very first store we bought several packs of dumplings - ugly, gray, frozen. And then someone remembered that we have no other utensils, except for the official carafe and tea cups.
We were embarrassed to borrow a pot from the elders and went to a hardware store. Alas, there were no pots. But on the shelves in long rows were enameled children's pots with lids. "Night vase" - was listed on the price tag. After conferring, we bought a “vase” and argued for a long time who would carry it to the hostel. At the door of the common kitchen, we posted a guard - so that none of the outsiders could see what we cook our dinner in.
Subsequently, they acquired both pots and pans, but the “vase” was never thrown away. And if one of the guests asked in surprise: “Girls, why do you need a chamber pot?”, We looked at each other and laughed to tears.

Pelmeni got their name in the 19th century, when the recipe for the dish spread from Siberia to the central regions of Russia. In the Asian part of the country they were called "ears" and "shurubarks". Culinary historians believe that the homeland of food is ancient China. After its conquest, the Mongols adopted many cultural traditions of the Celestial Empire, including traditional dishes. The nomads brought the recipe to Siberia.

The dough for dumplings is prepared in different ways, but, unlike the filling, it always tastes inexpressive. Fatty minced meat with onions, garlic, salt and spices is quickly cooked and forms a broth. The dough serves more as an envelope for juicy filling and does not allow it to flow out. It should be plastic and not fall apart during cooking.

Any dish of meat and dough is hearty and appetizing, and dumplings are also seasoned with butter, sour cream and other sauces.

Pelmeni dough is kneaded from flour, eggs and water, but even with such a meager set of products, famous chefs have come up with unusual combinations.

For example, chicken eggs were replaced with quail eggs, and water with fermented milk whey. Such a dough will not only shade the filling, but also add its own taste. In the classic version, it is light, but when wheat flour is mixed with rye flour, it changes color to beige. Spices also give it a different color, including bright yellow due to turmeric.

The correct proportions of the products do not allow the dough to blur. Steep kneading and quality ingredients give it a delicate pleasant taste that goes well with minced meat. In the process of cooking, the shell of dumplings is slightly soaked with broth, which makes it even more refined and softer.

It is not recommended to store the finished dough in the refrigerator, as it dries out and loses elasticity. It is better to immediately blind the dumplings and freeze some of them. In case of lack of time, they can be used in 10 minutes. make a great dinner.

Dumpling dough - the most popular recipes

Dumpling dough recipe includes liquid base, egg, flour and salt. In case of intolerance to eggs, it will be possible to knead it without them. Several popular methods and applicable products will allow you to choose the right option for your favorite filling.

Classic with eggs

It's nice to gather the whole family in the kitchen in the evening and make dumplings, looking forward to a hearty dinner. While cooking, there is work for everyone. One will roll out the dough, the other will cut the circles and place the minced meat in them, and the rest will fasten the products. This activity is enjoyed by both adults and children.

Usually the dough is kneaded from standard components with strict adherence to the order of operations.

Compound:

• ½ kg of wheat flour;
• 1 egg;
• ½ tsp salt;
• 250 ml of warm boiled water.

This is the order of preparation.

1. Sift flour, pour into a deep bowl and mix with salt.
2. Pour a spoonful of water into it and break the egg. While stirring, gradually pour in the rest of the water.
3. Knead the dough with your hands until smooth. The finished product will be elastic and will stop sticking to the palms.
4. Wrap the mass in cling film and put it on the table for 20-30 minutes.

Fresh without eggs

Expecting guests and coming up with a menu for their arrival, you should take into account the preferences of the guests. If one of them cannot eat eggs separately or in a dish, dumpling dough should be prepared without them.

It will turn out steeper, but it will still hold together well when pinching the edges. This option is suitable for minced meat with pepper or spices, which give the filling a rich taste.

Compound:

• 750 g wheat flour;
• 1 tsp salt;
• 2 tbsp vegetable oil;
• 250 ml of warm boiled water.

This is the order of preparation.

1. Sift the flour into a deep bowl and mix the dry ingredients.
2. Gradually add water, mixing thoroughly.
3. Wrap the finished dough in cling film and set aside for 20 minutes. Just before rolling, add vegetable oil to it and knead again.

on boiling water

As the name suggests, an important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, as wheat flour swells faster. And yet it also requires a "rest" after kneading for 15-20 minutes.

Compound:

• 750 g wheat flour;
• 1 egg;
• 1 tsp salt;
• 1 tbsp vegetable oil;
• 250 ml of boiling water.

This is the order of preparation.

1. Crack an egg and beat it in a bowl with salt.
2. Sift flour to it and pour a spoonful of vegetable oil. Mix ingredients thoroughly.
3. In a thin stream, stirring the dough with a spoon, pour boiling water. For a uniform consistency and smoothness at the end, knead it by hand.

Custard

Choux pastry in boiling water is usually prepared without eggs, adding more water and vegetable oil to the composition. It is important not to exceed the dose of flour so that the dough does not come out too hard.

Compound:

• 750 g wheat flour;
• 1 tsp salt;
• 3 tbsp vegetable oil;
• 400 ml of boiling water.

The order of preparation is as follows.

1. Sift flour into a bowl and combine with salt. Then pour in all the vegetable oil and mix well.
2. Gradually add boiling water and mix thoroughly.

On kefir

Any fermented milk products give the dough a delicate taste.

Compound:

• ½ kg of wheat flour;
• ½ l of kefir;
• 1 tsp salt and soda;
• 2 tbsp vegetable oil;
• 1 tbsp granulated sugar.

This is the order of preparation.

1. First mix all dry ingredients.
2. Pour vegetable oil into them, and then kefir in small portions.
3. Knead the dough until smooth, wrap in cling film and refrigerate for an hour.

On mineral water

The dough with the addition of soda will turn out soft and tender. The standard option includes eggs, but kneading without them is also acceptable. Water should be taken out of the refrigerator in advance and warmed to room temperature.

Compound:

• 850 g wheat flour;
• ½ tsp salt and granulated sugar;
• 1 egg;
• 4 tbsp vegetable oil;
• 250 ml of mineral water.

This is the order of preparation.

1. Mix all ingredients except flour in a bowl.
2. Gradually sift the flour to them, while kneading the dough.

On milk

The milk dough will come out more rich, since a double portion of eggs is also added to it. The leftovers will make an excellent one, which can be immediately boiled or dried and stored for some time in a thick paper bag.

Compound:

• ½ kg of wheat flour;
• 1 tsp salt;
• 2 eggs;
• 1 tbsp vegetable oil;
• 250 ml milk.

This is the order of preparation.

1. Combine the sifted flour with salt and vegetable oil. Knead the mass, getting rid of lumps.
2. Beat the eggs with a whisk, pour milk into them, and then add the mixture in parts to the mass with flour.
3. At the end, knead the dough with your hands.

On sour cream

How to make dough for dumplings with a subtle creamy flavor? You can use milk with a high fat content, but it is better to take sour cream.

Compound:

• 500 g wheat flour;
• 1 tsp salt;
• 200 ml of sour cream with a fat content of 15-20%.

This is the order of preparation.

1. Combine half of the sifted flour with salt.
2. Add sour cream to it and mix thoroughly. Gradually add the remaining flour, watching the density of the mass.
3. Wrap the finished dough in a film and leave on the table for 20-25 minutes.

colored dough

The dough changes color when rye flour is used instead of wheat flour. It is better not to experiment with other types of flour with dough for dumplings, since it is wheat gluten that makes it soft and plastic.

And yet it can be prepared in color without the addition of food coloring. A small amount of turmeric, spinach, or tomato juice will turn an ordinary white dough into bright yellow, green, or red.

Now it is very fashionable to add cuttlefish ink to the dough for pies and pasta. With them, the mass will become coal-black. Having prepared both standard dumplings and with ink, and mixing them during cooking, you can get an interesting combination.

Compound:

• 500 g wheat flour;
• ½ tsp salt;
• 1 egg;
• 1 tbsp sour cream;
• to choose from: 180 g spinach or tomato juice, 1.5 tsp. turmeric, 10 g cuttlefish ink;
• 250 ml of warm boiled water.

This is the order of preparation.

1. Sift flour into a bowl and combine with salt.
2. Mix spinach with sour cream and egg.
3. Combine the contents of the bowls and knead the dough, gradually adding water.

With vegetable oil

Vegetable oil gives the dough smoothness. It is easier to knead and roll out. Such dough will not tear or boil. Oil is poured into both egg-based dough and unleavened dough.

As with other types of dough, it is undesirable to add cold water. With it, the gluten of wheat flour will swell for a long time, and after kneading the mass cannot be rolled out for more than half an hour.

When kneading the dough for dumplings, it is customary to lubricate the palms with vegetable oil so that it is less sticky.

Compound:

• 600 g wheat flour;
• 1 tsp salt;
• 2 eggs;
• 3 tbsp vegetable oil;
• 200 ml of warm boiled water.

This is the order of preparation.

1. Combine sifted flour with salt.
2. Add vegetable oil and eggs, then pour water in a trickle, stirring the mass.
3. Wrap the finished, carefully kneaded dough with a film and hold it on the table for 15-20 minutes.

In special departments, devices for making dumplings are sold. Almost everyone is familiar with a metal circle with holes (lattice), on which a layer of dough is placed, the recesses are filled with minced meat and covered on top with another layer of dough. After running a rolling pin over it, about 40 dumplings will fall out onto the table.

If the dish is rarely cooked, it is more convenient to cut circles from the dough with a glass of small diameter. Next, place a portion of minced meat in the middle and fasten the edges.

Depending on the sculpting method, the following products will be obtained.

• Ears. The dough with the filling is folded in half, the edges are pinched, and the opposite corners of the crescent are fastened together.
• Pouches. This shape is reminiscent of khinkali or Chinese dumplings. The meat is placed in the center of the circle, after which its edges are pulled up and fastened together.
• Stars. The sculpting principle is the same as that of the “pouch”, but the dough at the top is glued along five faces to form a star shape.
• Ravioli. Despite the small size of the products, some housewives prefer to fasten them in the shape of a crescent and pinch them beautifully along the edge with a “pigtail” or “comb”.

What else can be prepared from dumplings dough

In summer, dumplings with fresh berries appear in the cafe's summer menu. Most often, cherries are used for the filling. Vareniki are larger than dumplings in size, and their filling is the most diverse, but the dough recipe is exactly the same.

Any of the above test options for dumplings is also suitable for preparing products with berries, potatoes or cottage cheese. In addition, do not forget about chebureks.

Since the workpiece cannot be stored for a long time - it dries out, the dough is cut into thin strips and dried, laid out on the table. The delicious quality noodles are then boiled in broth or water. It can be twisted or cut into wide short strips and squeezed in the middle to make "bows".

Pies for a quick hand, which are fried on, filled with vegetable oil, can also be molded from the remnants of the dough. Potatoes with mushrooms or sausage with cheese are placed in the center of a larger circle than for dumplings. The edges are fastened, and the pie is fried on both sides.

Conclusion

Dumpling dough is prepared very simply. Subject to the proportion of products, it will become easy to roll out and fasten along the edges of the products. Pelmeni are high-calorie, but very satisfying.

In winter, having boiled them in broth and served them for dinner, the hostess will expect requests for more and will definitely hear them. It is difficult to break away from eating dumplings, so the dish should not become everyday.

Any homemade meal is tastier and healthier than the prepared one, and in any country, hand-made products are especially valued. Dumplings are known and loved throughout Russia, but each family has its own recipe for dough and minced meat.

They are among the dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with different dough composition will help with this.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

How to cook homemade dumplings

If you want to easily prepare truly delicious homemade dumplings, then you should start the recipe for making dough for them. We've got all the tips you need!

45 min

220 kcal

4.6/5 (5)

Homemade dumplings- This is a traditional tasty and hearty dish that can become the main dish on your holiday table or be the main dish at a quiet family dinner. Delight loved ones with real homemade dumplings!

Today, technological progress has stepped so far that the dough for dumplings can be prepared even in a bread machine, a significant plus from this is that you do not need to knead the dough yourself. However, in this article, we will learn how to properly make dumpling dough at home and learn how to knead the dough for the most delicious dumplings in the world in the traditional way.

Dumpling dough - a classic recipe

We will need:

• 1 kg. flour
• 0.5 l. water
• 2 chicken eggs
• 1 tsp vegetable oil
• 2 tsp salt

Sift flour with salt into a mixing bowl, make a well. We introduce the egg and butter there, then pour in warm water and knead with a spoon. Turn the mixture out onto a floured work surface and knead with your hands. The dough should be elastic, very dense and cut well, leaving no marks on the knife. Cover with a cloth and leave for 30 minutes to rise.

Cooking time: 40-50 minutes.

So that the dough does not stick to your hands, you can grease your palms with vegetable oil.

Video recipe for dumplings and dumplings

The video will help you visualize that it is very easy to prepare dough for dumplings. Pay attention to the order in which the ingredients are added. Bon appetit!

Why add eggs? Eggs, which are part of the dough, make it stronger and denser. This is necessary when the products are boiled in water or broth.

How much water to add to 1 cup of flour and 1 egg? Preferably no more than 3 tablespoons. If you add more, the dough will be easier to knead and roll out. But products cooked with excess water will not retain their shape and keep the filling, but will boil soft. The steeper you knead the dough, the better the finished product will come out.

Why is salt added to the dough? Dough with the addition of salt becomes more tasty and fragrant. In addition, salt has an increased hygroscopicity and is able to absorb water and retain it, which means that the products will turn out to be softer and more delicate in taste.

Start preparing the dough

How to cook unleavened dough?

Recently I saw a recipe for dumplings, in which the preparation of the dough was said in just one line: “Mix an egg, a glass of flour, a pinch of salt and 2-4 tbsp. water and roll out the dumpling dough. Technically, the author of the recipe does not deceive in anything - this is how unleavened dough is prepared. However, the hostess who decides to follow this recipe and cook dumplings will most likely get dumplings that taste rough and come apart at the seams when cooked. Because the most important part is omitted in the recipe - the technology for making unleavened dough for dumplings. So that there are no such situations, and dumplings turn out tasty and correct, I want to tell in detail and show what, how and, most importantly, why.

Step one - sift the flour on a wooden board in a slide, make a recess in the top of the slide and drive an egg into the recess. Then add one, maximum two tablespoons of water, salt, quickly knead the dough with both hands so that the liquid does not spill out of the recess. To do this, the flour must be evenly collected from the foot of the hill and poured into the recess. Moreover, the flour must not only be poured, but pressed with force against the liquid so that it is absorbed and forms a dough. What for? - To make the dough uniform in structure, without lumps.

How long to knead the dough? The hardest part is kneading the dough. Since it should turn out to be tight, then this will require some physical effort. If the husband is not busy at this moment, then I ask him to take part in this and knead the dough for 5 minutes. If you have to do it yourself, then it takes about 15 minutes.

kneaded dough

The resulting dough is well washed and rolled into a ball, wrapped in cling film (towel) and left to rest for 40 minutes. For what? Aged dough becomes more elastic and easier to roll out.

How to roll out dough for dumplings thinly? The thinner the better. In any case, the thickness should not exceed 1 mm. Properly kneaded dough will not tear or stick to the rolling pin and board.

If you look closely, you can see in the photo how the pattern of the table is visible through the rolled out dough.

How to roll out the dough? Rolling should be carried out from the middle of the dough to the edges, periodically turning the dough over. The direction of rolling needs to be changed. Then the dough will turn out evenly thin over the entire surface.

Can you put flour on the dough? Properly kneaded dough does not need additional flour. But if the dough was prepared in violation of technology, then such a need may arise. In this case, it is better not to pour flour on the dough, as excess flour will make it difficult to roll out the dough and make it dry. If the dough starts to stick to the board or rolling pin, sprinkle a thin layer of flour on the board.

What to do if the dough starts to dry out? Since the dough contains little water, if the hostess lingers in the kitchen, it will begin to dry out, especially when rolled out. To prevent this, you need to roll out, add stuffing and sculpt products (dumplings, dumplings, etc.) quickly. It is from this need, and not from the long winter Siberian evenings and idleness, that the tradition of making dumplings with the whole family comes. If an emergency occurs, then the dough must be rolled into a ball and covered for 20 minutes with a damp (not wet!) Napkin.

What should be the finished unleavened dough? When rolled out, the dough should be as thin as paper, elastic and smooth to the touch. The color of the dough should be yellow-gray. In the photo, I deliberately put the rolled dough on my hand and raised it a little to show what quality the dough should be: it fits the hand like a rubber glove.