Prepare the ingredients for the dumplings.

Prepare the dough. The dough is simple, consisting of flour, water, milk and salt. In this recipe, part of the water is replaced with milk. The dough turns out tender, but strong and elastic.
Sift the flour into a bowl or onto a large cutting board and make a well in the center.
Break the egg, add a pinch of salt and beat the egg with a fork.
Add milk and water in small portions and knead the dough.
Roll the dough into a ball, wrap in cling film and leave for 40-60 minutes at room temperature.

Prepare the filling ( ground meat) for dumplings.
Wash the meat, dry it and cut into large cubes.
Peel the onion and cut the bulbs into 2-4 parts.
Pass the meat along with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix the minced meat well.

Pork for dumplings should be fatty, then the dumplings will turn out tasty and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also pass through a meat grinder along with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out part of the dough into a thin layer, dusting the dough with flour if necessary.

Using a thin glass or other convenient recess, cut out circles (collect the dough scraps, knead again and roll out into a layer).

Place about a teaspoon of minced meat in the center of the dough circle.

Connect the edges of the circle and pinch so that the filling is inside (you will get blanks similar to crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Place the dumpling preparations on a cutting board (do not stack the dumplings on top of each other so that they do not stick together), freeze in the freezer, then transfer the frozen dumplings into bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, add salt, bay leaf, peppercorns, bring to a boil and, if desired, let simmer for 5 minutes (to flavor the water for dumplings).
Place the dumplings in boiling water, stir quickly with a spoon so that the dumplings do not stick together and stick to the bottom of the pan.
Bring to a boil and after the dumplings float to the surface, cook for about 7-10 minutes until done.
Using a slotted spoon, remove the dumplings, place on a plate, and place pieces of butter on top.
WITH advice Dumplings can be served with different sauces and seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). The broth is poured into a cup and a little vinegar is added, plus salt and pepper to taste (for 5 parts broth, 1 part vinegar or to taste). The dumplings are dipped in the vinegar mixture and immediately go into the eater’s mouth :)
You can also serve sour cream or sour cream with ketchup with the dumplings.
In any case, the dumplings are flavored with butter, which in no way harms the dumplings :))

Enjoy your meal!

We prepare dumpling dough at home: with water, milk, with or without eggs. The best dumpling dough recipes - for you!

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

• Water 1 glass (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.

I recommend this recipe to everyone who makes dumplings and vareniki at home, it’s a very good dough, it’s a pleasure to work with, it doesn’t tear or get soggy. Bon appetit.

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

The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become limp in water during cooking. From the specified amount of ingredients you get about 100 small dumplings.

For the test:

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

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour varies, so for certain proportions of liquid according to a single recipe, some may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well 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 don’t have time to immediately make dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp.
• egg - 1 pc.
• Sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.

We make a mound of flour, and then make a depression in it, into which we pour water and milk at room temperature. Beat in the egg and add salt.

Using movements along the edges of the bowl towards its center, 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 until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.

Recipe 4: how to easily make dough for homemade dumplings

This recipe for dough 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 your time in the kitchen.

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

I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I beat in the eggs and start stirring the dough with a spoon.

I pour in water, start kneading the dough, and again stir with a spoon.

The result is a runny 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, kneading the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.

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

Recipe 5: delicious dough with 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 the egg. Add salt and stir the egg with a fork.

I'm ready to fall on my knees Before the one who invented dumplings. (No matter how hard I Googled, I couldn’t find the author.)

Who, what, where, why, when - I suggest leaving questions about the “nationality” of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, finding out in which country they first came up with the idea of ​​boiling minced meat wrapped in pieces of dough, the conversation will turn into a long, many-hour debate, as a result of which no one will change their opinion anyway, remaining confident that they are right.

Therefore, first we’ll cook homemade dumplings, set the table, and only then we’ll talk about controversial things. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. 80% of success depends on it - if the products are of poor quality and the work is sloppy, the taste of the dumplings will not just deteriorate, but will become terrible. The filling is the heart of the dumpling, so let's prepare it with all our hearts, put into it a bunch of good thoughts and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classic of the genre is homemade dumplings with minced meat, however, the classic, although invariably good, often becomes boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, peel off the films, and roll it into minced meat together with the onions. Mix well, add salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and begin making dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Grind the deboned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

Chicken mince

• 1 kg chicken fillet;
• 3 tbsp. l. sour cream;
• half a glass of milk;
• salt pepper.

Wash the meat and grind it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. The minced meat is ready, you can start making dumplings.

Mushroom mince

• 1 kg of forest mushrooms;
• 3-4 onions;
• vegetable oil, salt, pepper.

Clean the mushrooms and boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. Grind in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start making dumplings.

Cheese mince

• 0.8 kg cottage cheese;
• 0.2 kg soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt, pepper to taste.

Grind cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. If desired, you can add pepper. That's it, go ahead to the machine, let's start making dumplings.

In addition to the options listed, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and champignons, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them resonated in my soul with tender awe and delight: after all, the only thing better than a plate of ordinary dumplings with minced meat is a bowl of the same dumplings!

Dough for dumplings

The remaining 20% ​​of the success of the prepared dumplings will be given to the dough. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company...), but, if we speak, putting emotions aside, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Housewives often argue about whose dough for dumplings is better. I think this: the one that has taken root in your kitchen is better. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and are ready to pass it on to our daughter or daughter-in-law along with Chinese porcelain and great-grandmother’s silver earrings.

I’ll start, perhaps, with the classic version, with water dough without eggs. This is what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mother’s recipe - a recipe for dough for dumplings with eggs.

Dough for dumplings - recipe using water

“Flour and water. All. By mixing just two ingredients correctly (well, salt still helps, but it doesn't count), you can get a magnificent, smooth, elastic dough that has no equal in the area!

Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the style of minimalism - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any changes in taste; an egg is an excessive waste, which also leads to a roughening of the dough. I am ready to allow some more oil, but at the same time I am fully aware that it too is unnecessary. It’s just superfluous - that’s all, believe my experience.”

Regular dumpling dough
The classic version is the simplest, most accessible and most frequently used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp. salt.

How to make dumpling dough

Sift flour into a bowl, make a well on top, add salt and pour out water.

Knead the dough - as a result of your efforts you should get a smooth, pleasant ball that, when cut, does not leave marks on the knife, does not stick to it and gives a smooth, glossy surface when cut. In addition, the dough should not spread, but also not be too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough should be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What can you object to here?

It really makes a great dough. Pliable, tender. The correct ratio of water and flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting to work with, it tastes like rubber. How can you eat this? Unless with the total disappearance of chickens! Or does high cholesterol prohibit you from eating eggs? The classic recipe is my recipe, write it down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 glass of water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp. salt

Then - everything is as usual: I pour out the flour in a heap, make a hole in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead gradually. I add flour until the dough begins to pull away from my hand, but I never make it hard. The ingredients indicate fairly precise proportions; it is not necessary to have intuition, which is especially important for beginners - where do they get their intuition from?

I use vegetable oil if I’m sculpting “with a reserve” and I know that I’ll be freezing some of it - with oil the dough doesn’t dry out for a long time and doesn’t crack when frozen.”

Vegetarian dumpling dough made from “hard” flour

Which side am I on? I used to use my mother’s food, but since I became a vegetarian, I cook like my mother-in-law, only... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough based on the ratio of 250 g of flour per 100 g of water. That's all: strict science, mathematics and perfect dough - no hint of “jelly”, rather “pasta from Italy”.

A few more popular dumpling dough recipes

Choux dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling out and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it’s worth a try, if only to understand how it’s more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 glass of boiling water;
• 3 tbsp. l. vegetable oil;
• 0.5 tsp. salt.

How to prepare choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. Make a funnel, pour in oil and boiling water. Mix first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to your hands.

Kefir dumpling dough

Another simple recipe. Also two ingredients, but instead of water, kefir. Take 400 g of flour per glass of kefir and don’t rush anywhere. Pour the kefir into a bowl, add half a portion of flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, or better yet, more.

The peculiarity of dumpling dough made with kefir is that you can’t roll it out too thin, but it turns out very soft.

Making dumplings

To make a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut out circles from it using a glass. The remains of the dough are again collected into a ball and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also labor-intensive.

You can go a simpler way - roll the finished dough into a “sausage” of small diameter,

cut it into pieces of relatively equal size,

Roll each piece into a small circle from which to make a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Fold the flatbread in half and pinch the edges together like a dumpling.

after which the dumpling should show gymnastics class, once again curling in half, and then into a ball with the edges connected.

The option, in general, is wonderful - provided that you can cut identical pieces of dough by eye: dumplings of different sizes look rather sloppy.

The third way is to use all kinds of dumpling makers.

Simple, fast, but the appearance...

If the illusion of store-bought gray dumplings with vague filling instead of minced meat doesn’t bother you, then pick up some useful devices and go ahead!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called “khamur-dolma” - miniature pieces of dough are served in a rich broth, in which tiny portions of minced meat are hidden. So the Karaites still believe that a standard tablespoon should hold at least 8 small dumplings. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite housewife cuts out dough circles... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that they were once huge, almost as big as the palm of your hand. But there is other evidence. My family has memories of my great-grandmother, who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell in winter wrapped in a rag (poured into bowls, frozen, taken out and carried to the markets without containers), about infants children laid down at night on a down pillow and covered with a duvet, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. And better - less!

Of course, no one expects you to immediately rush to look for suitable decorations in order to practice making dumplings of the required size. Nevertheless, it’s still not worth making XXXL-sized thugs, since we’re talking about dumplings, not chebureks.

Cooking secrets

Remember the bearded joke about the “dormitory” way of life? If you want to be known as a gourmet, put a bay leaf in the water in which the dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the “laurel leaf” - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to the bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly – salt! Don't forget to salt the water for dumplings - if you cook them in fresh water, it will be fresh, stingy, sad and dreary.

You need to take a large pan for cooking - gentlemen Dumplings should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: you shouldn’t lower the boiler into a bathtub filled with water, just a large saucepan is enough.

We take water to two-thirds of the volume, add salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after this do we add the dumplings - no, no, not all in bulk, you shouldn’t pour them into the pan in bulk! Each one needs attention - so we take each one in our hand and throw it individually into the pan.

Stir occasionally. Do not overdo it! You still won’t get crumbly porridge, but it’s quite enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Great, another half a minute and... did the water boil? Reduce the heat and let the dumplings cook for 5-7 minutes, and then begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two longer, and then take them out anyway. If you feel really, really insecure, find the biggest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, quickly get the rest of your comrades!

Innings

When removing dumplings from the water, do not be greedy and put a couple of tablespoons of butter in the bowl - it will significantly enrich the taste and will not allow your dinner to stick together into one larger “dumpling”.

And then creativity begins. What not to eat homemade dumplings with? Luxurious pearlescent sour cream - rustic, fatty, delicate... Yellow butter - soft, enveloping, rich... Unpopular and thoroughly offended by everyone mayonnaise - piquant, velvety, shiny. Sticky, aromatic mustard - sharp, fiery, proud. Bright tomato ketchup – rich, spicy, tender. Vinegar, even if it tastes flat, is incredibly sour, sharp, prickly vinegar - even it managed to gain thousands of supporters in the fight for dumpling accompaniment.

Don’t be lazy - if a large family gathers at the table, most likely there will be fans of yogurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, and mayonnaise. Bring everything you have! You will not regret.

Dumplings are a rather heavy food, so some vegetable salad, herbs, and broth would not go amiss on the table. It is clear that hardly anyone will exchange the main dish for lighter options, however, even if you eat at least a little vegetables or drink just a little broth, your stomach will be easier. In general, your task is to try to make the dumpling “accompaniment” look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways to prepare this dish. Of course, the phrase “if you are tired of classic dumplings” sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!

Dumplings in a pot

Do you think dumplings can be made an even more luxurious dish? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, several sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil the dumplings until ready, place them in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour in sour cream. Sprinkle with grated hard cheese, cover with a lid and place in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t lie: after all, fried dumplings are a dish with Chinese-Asian roots. Tasty and rich - tender juicy minced meat hidden under a crispy dough crust. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small ladle or saucepan. Warm up well. Dip the dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

But what to do if you really want dumplings, but you’re just running out of time? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination of both), 1 onion, salt and pepper to taste.

Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Prepare the minced meat - twist the meat and onions, add salt, pepper and mix well.
From these ingredients, knead a soft, non-sticky dough, leave to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Place the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm at the wide edge. Roll it into a roll. Cut into portions and place in a baking dish.
Mix sour cream with water, garlic, salt and herbs, pour the resulting sauce over the lazy dumplings. Bake until done - temperature 180 degrees, time - 30 minutes.
Bon lazy appetit!

Did you know...

How many names do dumplings have?

Really, how much? Boraki, poses, dushbara, podkogylyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and they all have their own “bearded” history. The conversation is endless, the argument is unconstructive, and yet I suggest we talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta generously sprinkled with Parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails... dumplings! Then they will pour themselves another glass of wine and, smiling again, simply move the conversation to another topic: why argue, if everything is already clear: in the beginning there was S... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine and make a toast - of course, to those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour it again - both for themselves and for you, of course, and when you decide to insert a word about the equally wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt you and make a toast again - even more florid and confusing. You will get lost in the jungle of verbal intricacies and before you have time to come to your senses, you will almost believe that the first-born were the Khinkali.

Wontons

The laconic Chinese will make tea and remain silent, but you will feel with your skin that there is nothing more ancient in this world than wontons. Except China itself.

Gedze

The Japanese, in response to this, will knead dough with rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basho. Not a word will be said about the dumplings, not a word about the dumpling dough, but you will leave the table with the persistent feeling that you have been convinced for two hours that all the salt is in the gyoza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we are talking about, even if the great Gogol once and for all clearly and clearly described how dumplings should be eaten, with what and when. And the dumplings - well, they’re just homemade dumplings, nothing compared to homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it: there was nothing until they were there, but when sheep, onions and manti appeared, then maybe someone somewhere -I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (don’t waste your time on trifles, less is not interesting, it’s not the same calico), twist it into minced meat. Make the dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Don’t forget about Grandma Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And begin the ritual. Let someone roll out the dumpling dough, someone cut out circles, a third one collects the remaining dough into a ball and kneads it again, and a fourth one fills the dough with minced meat. The fifth person can be tasked with gluing the dumplings, and the sixth person can be tasked with laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll out, cut, fill, assemble, glue...

While making homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event because she fell in love with a “real goat” and rode off on a date with him. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about feminine power and ancestral knowledge, fortune telling with eggs and ways to remove the evil eye. Discuss the new priest at the local church and talk about children acting up in church while waiting for communion. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, tested a million times!

Don’t forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who gets the “lucky ticket”, be sure to think of a prize or forfeit. An innocent prank, but it brings the family closer together! Believe me, you will remember for years to come how grandfather Sergei grimaced after eating a dumpling with carrots, and little Vitka grunted in disappointment after biting into a “lucky dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for some reason. I’ll go cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Delicious homemade dumplings. Amazing dough recipe

Ingredients:

(128 dumplings)

• delicious dumpling dough:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp. sunflower oil
• 1 tsp salt
• filling for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dumpling dough recipe

• Classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, I recommend this recipe.
• So, pour flour onto the table in a heap. Add salt immediately. Make a small depression in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough becomes soft and pliable.
• In a large bowl, beat two eggs and add warm milk.
• The dough for dumplings can be kneaded on a cutting board, but if you are preparing dumplings for the first time, then in order not to stain the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue kneading it on the table.
• Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table or your hands.
• When you think that the dumpling dough is ready, moisten your hands with sunflower oil and knead thoroughly again.
• If you feel that the dough is too stiff (sometimes this happens if you put a lot of flour and not enough liquid), then add a little more butter. This will only improve the dumpling dough.
• 

• Cover the dough with a clean towel and leave for half an hour. Meanwhile, we prepare the filling for the dumplings.

  Filling for homemade dumplings

  
• Usually for dumplings I use either minced pork or a mixture of 50% pork and 50% beef. I won’t be discovering America if I say that the quality of the minced meat determines how tasty the dumplings will be. And if you add good dough to good minced meat, then the dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion and then fry it over low heat until it becomes soft and transparent.
• Add fried onion, salt and black pepper to the minced meat. Mix everything well and taste it.
• In principle, the filling is ready, but there is one secret that makes the filling absolutely extraordinary. To do this, boil two or three bay leaves in a small amount of water. Add the cooled broth, about a hundred grams, to the dumpling filling. Try it, you will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough for the dumplings are ready. All that remains is to make a hundred or two dumplings. To do this, take our dough, form it into a thick sausage, which we divide into four parts.
• Next, you can proceed in two ways. First, take one part of the dumpling dough, roll it out thinly, then use a glass with sharp edges to cut out circles. We put the filling in each circle and make the dumpling itself. With this method, all our “blanks” are equally round, so it’s easier to make dumplings of the same size.
• The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
• Lightly dip each piece in flour and roll out to form a circle.
• Add a teaspoon of filling and then make a dumpling. We do this until all the dough and filling for the dumplings are gone.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
  
• Take a large, wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings will “go” into the water, which is also not desirable.
• Put the pan on the fire. Salt and add a few bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and remove. If necessary, cook the next portion of dumplings.
• Homemade dumplings are served hot. You can have it with or without broth, with sour cream or mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and at the same time elastic dough.
• Pour the milk-egg mixture into the well in the flour. Mix the dough.
• Source

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”. Historians involved in culinary issues believe that the birthplace of the dish is ancient China. After its conquest, the Mongols adopted many cultural traditions of the Celestial Empire, including traditional foods. Nomads brought the recipe for the dish 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 rather as an envelope for the juicy filling and prevents it from leaking out. It should be plastic and not fall apart during cooking.

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

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

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

The correct proportions of the products do not allow the dough to spread. Steep kneading and high-quality ingredients give it a delicate, pleasant taste that goes well with minced meat. During the cooking process, the dumpling shell is slightly soaked in broth, making it even more delicious and softer.

It is not recommended to store the finished dough in the refrigerator, as it dries out and loses its elasticity. It’s better to immediately make dumplings and freeze some of them. If you don't have enough time, you can use them in 10 minutes. cook a wonderful lunch.

Dough for dumplings - the most popular recipes

The dumpling dough recipe includes a liquid base, egg, flour and salt. If you are intolerant to eggs, you can 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 with the whole family in the kitchen in the evening and make dumplings, anticipating a hearty dinner. While preparing a dish, there is something to do for everyone. One will roll out the dough, another will cut the circles and place the minced meat in them, and the rest will fasten the products. This is an activity that appeals to both adults and children.

Typically, the dough is kneaded from standard components with precise adherence to the procedure.

Compound:

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

The cooking procedure is as follows.

1. Sift the flour, pour into a deep container 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 no longer stick to your palms.
4. Wrap the mixture in cling film and place it on the table for 20-30 minutes.

Fresh without eggs

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

It will turn out steeper, but 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.

The cooking procedure is as follows.

1. Sift the flour into a deep container and mix the bulk ingredients.
2. Gradually add water, stirring the mixture thoroughly.
3. Wrap the finished dough in film and set aside for 20 minutes. Just before rolling, add vegetable oil and knead again.

On boiling water

As the name suggests, the important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, since the wheat flour will swell 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 boiling water.

The cooking procedure is as follows.

1. Break the egg and beat it in a bowl with salt.
2. Sift flour into it and pour a spoonful of vegetable oil. Knead the ingredients thoroughly.
3. Pour boiling water in a thin stream, stirring the dough with a spoon. 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 turn out too hard.

Compound:

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

The cooking procedure 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 pour in boiling water and knead thoroughly.

On kefir

Any fermented milk products give the dough a delicate taste.

Compound:

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

The cooking procedure is as follows.

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

On mineral water

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

Compound:

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

The cooking procedure is as follows.

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

With milk

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

Compound:

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

The cooking procedure is as follows.

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

With sour cream

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

Compound:

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

The cooking procedure is as follows.

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 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. When making dumpling dough, it is better not to experiment with other types of flour, since it is wheat gluten that makes it soft and plastic.

And yet it can be made colorful without adding food coloring. A small amount of turmeric, spinach or tomato juice will turn plain white dough into bright yellow, green or red.

Nowadays it is very fashionable to add cuttlefish ink to the dough for pies and pasta. With them the mass will become coal black. By preparing both standard dumplings and with ink, and stirring 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.

The cooking procedure is as follows.

1. Sift the 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 over. Oil is poured into both egg-based and unleavened doughs.

As with other types of dough, it is not advisable 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 grease your 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.

The cooking procedure is as follows.

1. Combine sifted flour with salt.
2. Add vegetable oil and eggs, then pour in water in a stream, stirring the mixture.
3. Wrap the finished, thoroughly kneaded dough in film and keep on the table for 15-20 minutes.

Special departments sell equipment for making dumplings. Almost everyone is familiar with a metal circle with holes (grid), on which a layer of dough is placed, the recesses are filled with minced meat and covered 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 prepared rarely, it is more convenient to cut out circles from the dough using a glass of small diameter. Next, place a portion of minced meat in the middle and seal the edges.

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

• Ears. The dough with filling is folded in half, the edges are pinched, and the opposite corners of the crescent are fastened together.
• Bags. 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.
• Stars. The principle of modeling is the same as for the “bag”, but the dough at the top is glued along five edges 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 beautifully pinch them along the edges with a “braid” or “comb”.

What else can you make from dumpling dough?

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

Any of the above dough 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 rolled or cut into wide short strips and pressed in the middle to form “bows”.

Quick pies that are fried in a pan filled with vegetable oil can also be made from leftover dough. Potatoes with mushrooms or sausage with cheese are placed in the center of a circle larger than for dumplings. The edges are sealed and the pie is fried on both sides.

Conclusion

The dough for dumplings is extremely simple to prepare. If the proportions of the products are observed, it will be easy to roll out and fasten along the edges of the products. Dumplings are high in calories, but very filling.

In winter, having boiled them in broth and served them for lunch, the hostess will expect requests for more and will definitely hear them. It’s difficult to stop eating dumplings, so the dish should not become an everyday occurrence.

Any homemade food is tastier and healthier than ready-made food, and in any country, hand-made products are especially valued. Pelmeni are known and loved throughout Russia, but every family has its own recipe for dough and minced meat.

They are dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with different dough compositions 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 here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!