Half of the success in tasting this popular meat-filled dish lies in the correct preparation of the base. Too time consuming process? Perhaps, if you do not know the secrets or what products to mix to make a thin elastic dough. Prepare its composition correctly along with step-by-step recipes - then the dumplings will melt in your mouth.

How to make dumplings dough

Few people will refuse a delicious dish with meat filling. The cooking process seems tedious, because you have to knead one of the main ingredients with your hands. But one cannot do without this, although an alternative has appeared in the form of a bread machine. How to make dough for dumplings so that it rolls out easily and retains its shape when boiling? A good advice is to stick to the proportions, and when choosing the composition option, do not make any improvements.

Cooking features

If you make a simple dough for dumplings, as in the old days, then a slide should be formed from the sifted flour. In the middle, you need to make a depression, where you pour the separately beaten eggs with water in a trickle. It is better to knead the base with your hands, moving from the edge to the center. The classic composition of the base for a delicious hot treat may vary, but the principle of the home-based approach to kneading remains unchanged. To make the finished dish tasty, you will have to take into account some of the nuances:

• Take the highest grade flour, which will provide a delicate taste and snow-white dumplings.
• Add liquid while warm.
• Knead the mass well, but no more than 10 minutes, so as not to "hammer". After that, leave for half an hour, let it ripen, then roll out an ideal thin layer.

Dumplings dough recipes

The desire to diversify the menu with such a delicious dish will lead to the search for a suitable recipe. There are more than a dozen options on how to make dough for dumplings, choosing a simple one among them is not always right. The taste of the finished dish will be strongly influenced by the ingredients that are included in the composition. Mineral water, milk, kefir or water, wheat or rice flour, yeast, butter or eggs - all this will affect the taste of your favorite treat. In order not to miss anything, it is better to rely on step-by-step recipes with photos or watch a video when cooking.

On mineral water

When you want to save time, this option is perfect. The peculiarity of the ingredient helps to quickly knead the dough on dumplings in mineral water. Bubbles speed up the process of dissolving sugar, salt, and carbonating the structure is necessary to speed up mixing. The dough for dumplings has an elastic structure, and in the future, when sculpting, you will not have to press hard on the edges. How to prepare such a base? The process itself will hardly differ from the traditional method, and the output will be a volume that is enough for six full servings.

Ingredients:

• mineral water - 200 ml;
• flour - 4 cups;
• vegetable oil - 80 ml;
• egg - 1 pc.;
• sugar, salt - 0.5 tsp each.

Cooking method:

1. Sift flour, put two-thirds of a hill, make a deep funnel, pour sugar.
2. Beat the egg with salt, pour into flour, stir.
3. Add vegetable oil to the flour mixture, pour in mineral water.
4. Knead the base until it becomes elastic and no longer sticks to your hands.
5. Cover with a cloth towel, leave for a quarter of an hour, then you can start rolling in a thin layer.

Milk

Fans of homemade food have several signature recipes for this dish. Among them, this option will be present, as the second most popular after the classic. How to make milk dumplings dough? To get a super elastic mass, it is diluted with water, and flour is sprinkled in small portions. It is important to ensure that the base does not become too steep, otherwise the edges will not bond well and the filling will fall out during cooking.

Ingredients:

• milk - 125 ml;
• water - 4 tbsp. spoons;
• flour - 3 cups;
• egg - 1 pc.;
• vegetable oil - 1 tsp;
• salt - a pinch.

Cooking method:

1. Mix milk with water, salt.
2. Pour in a trickle over the sifted flour, add the egg, vegetable oil, mix.
3. Knead the mass until elastic, leave for half an hour, after which you can start rolling.

Classic

The approach to preparing a traditional or lean base for a popular dish assumes that the only liquid in its composition is water. The advantage of the classic recipe for dumplings dough lies in several nuances at once. This method is considered simple, requires less costs for the purchase of products, and if you follow the recommendations, then when cooking, the dumplings will retain their shape. How to make dumplings dough in the classic way? Follow this simple recipe.

Ingredients:

• water (boiled) - 150 ml;
• flour - 3 cups;
• eggs - 3 pcs.;
• salt - 1 tsp.

Cooking method:

1. Beat eggs, add water, salt, mix thoroughly again.
2. Gradually pour flour to the resulting liquid to knead the plastic mass.
3. Leave it, greasing the top with vegetable oil, for 2 hours in a cool place.

Delicious on kefir

So that the filling does not float in the pan separately, and the time for cooking is not wasted, you need to choose proven recipes. If this method promises that a dish loved by many will turn out delicious, then we are talking about a dough for dumplings with kefir. Combining a minimum of products, this option will be a good choice for fans of culinary experiments. A familiar dish with meat filling will have a slight tinge of sourness, which will only make it tastier.

Ingredients:

• kefir - 200 ml;
• flour - 3 cups;
• salt to taste.

Cooking method:

1. Take one glass of flour, add kefir, mix.
2. Add the rest of the flour one to two tablespoons at a time, making sure that the dumplings remain soft.
3. When the mass is elastic, form a ball, leave to "rest" for half an hour before rolling.

In a bread maker

A very convenient modern device with which you can quickly make a base without even touching the products. How to knead dough for dumplings in a bread maker? If you want to please your household or guests with delicious hot dumplings, as in the photo from a culinary source, then you will have to observe certain proportions. By mixing water with eggs, adding a little oil, you will be able to mold more than a hundred medium-sized pieces at the exit. To achieve what you want, all products must be unloaded into the bakery, set the kneading mode and wait until the end.

Ingredients:

• flour - 600 g;
• water - 1 glass;
• egg - 1 pc.;
• vegetable oil - 30 ml;
• salt - a pinch.

Cooking method:

1. Sift the flour, and beat the egg with water and salt.
2. Load all the products one by one into the bowl of the bread maker: first liquid, and then add flour.
3. Set a timer, start the program.

On boiling water

If you want to make a dish loved by many so that it melts on your tongue and looks delicious, like in the photo, then you should choose this option. How to make choux pastry on dumplings, achieving amazing taste? Boiled water will become a feature of this recipe, while its temperature should be high, not room temperature. Slightly warming up is also an unsuitable state, because the water must be brought to a boil, and then added to the rest of the ingredients, without fear that the flour will turn into gluten.

Ingredients:

• flour - 3 cups;
• water - 200 ml;
• egg - 1 pc.;
• vegetable oil - 1 tbsp. spoon;
• salt - a pinch.

Cooking method:

1. Beat the egg well with salt.
2. Pour flour, pour in vegetable oil, mix.
3. The last ingredient is to make a glass of boiling water, stir the mass with a wooden spoon, and then with your hands.
4. Leave for a quarter of an hour to cook.

Tender by leaps and bounds

If you know how to make a classic dumpling dough dough or have tried making a base with milk, then it's time to move further in your culinary skills. How to make yeast dumplings to get a delicate taste? A hearty meal for any gatherings will require some effort and will take a little more time, but the finished dish will surprise you with an unusual shade of taste: sincere delight, as well as the desire to try again, are guaranteed!

Ingredients:

• wheat flour - 1.5 kg;
• dry yeast - 1 tsp;
• eggs - 2 pcs.;
• milk - 2 glasses;
• sugar - 1 tsp;
• salt - a pinch.

Cooking method:

1. Heat half a glass of milk a little, pour out the yeast, add sugar, leave the dough to ferment until a homogeneous mixture is formed.
2. Beat the eggs with salt, add flour, pour out the dough, knead the elastic mass so that the dough on the dumplings has an ideal consistency.

Secrets of making dough for dumplings

Is it only the combination of products or their correct proportions that guarantee an appetizing hot meal at the end? Even tried and tested homemade recipes can be frustrating if you don't know the secrets of how to make the dough. Here are some tried and tested culinary tricks that will be useful and must be considered:

1. Unleavened dough is an option when flour is mixed with liquid, but so that the dumpling does not boil over, you need to add water or diluted milk. When mixing, you need to monitor the volume of liquid so that an overdose does not make the base steep.
2. Eggs help to make the consistency dense. Although some recipes replace them with a large volume of liquid, this product works better than others to maintain its shape by holding the minced meat inside.
3. So that the structure of the yeast dough on dumplings does not become too heavy, add flour in small portions.
4. For cooking, you should choose the highest grade flour, but even a special grinding is not a reason to avoid the obligatory stage: any flour is sieved to enrich it with oxygen, and this greatly affects the consistency.
5. When kneading, you need to move in a circle in one direction, making movements from edge to center. On average, the process should not take more than 10 minutes.
6. Before you start sculpting, the dough should be allowed to rest, covering with a towel. This stage can take up to half an hour, but this is a prerequisite, because during this time the gluten will swell, which will give the base the necessary elasticity when rolling.

Video

It is believed that the correct dumpling dough should be the color of snow. And for this, you will certainly need premium flour. There is a lot of gluten in it, which gives the finished product such a beautiful color, and besides, it "holds" the components and prevents the product from boiling in boiling water.

Classic dumplings dough recipe

A real classic dough for dumplings rolls out well, and in order for it to turn out like this, you need to achieve pliability when kneading: make it not too "steep", tough. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you will not have the feeling that you cannot find the filling in any way.

Option without eggs

The classic recipe for dumplings and, most likely, the most ancient - nothing superfluous, even without eggs.

You will need:

• water - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Preparation

1. Form a pile of sifted flour.
2. Squeeze a groove in its top, put salt and water there.
3. Knead the dough - smooth, pliable, not too tight, but also not "creeping". When cutting, there should be no marks on the knife, and the correct cut should be smooth and glossy.
4. Wrap the dough in a bag and leave in the room for half an hour.

The consistency depends on the flour, its quality, the presence of a certain amount of gluten. You may need more or less of it.

Egg option

This method is also considered a classic, but you need to cook with an egg.

You will need:

• flour - 0.5 kg;
• eggs - 2 pieces;
• vegetable oil - 1 tablespoon;
• water - 1 glass;
• salt - 0.5 teaspoon.

Preparation

1. Pour flour on a work surface in the form of a slide, make a shallow hole on top.
2. Break eggs into the hole, pour in water, oil. Mix thoroughly.
3. Knead with your hands until you are sure that you have achieved perfect uniformity and sufficient elasticity.

It is not necessary to add vegetable oil, but it gives the finished product a more delicate consistency.

You can find the opinion that the ideal dough for dumplings is without eggs. But this is a matter of preference and solid practice. Here the decisive choice is yours, as the dough may seem too dense (like pasta). In addition, hand sculpting can be time consuming and the finished product unevenly cooked. There is also such a danger that the dumplings will simply fall apart during cooking. If you really don't want to use eggs, just add more water before mixing.

Other test options

Since there is no dispute about tastes, we can safely say that the best dough for dumplings is what you like according to all characteristics: both in the sensations from working with it, and in properties. If you want a less familiar recipe, we recommend trying the original variations.

Buckwheat

An interesting recipe for dumplings dough with the addition of buckwheat flour is a guarantee of rich taste and unusual color of the dish.

You will need:

• white flour - 1 cup;
• buckwheat flour - 1 glass;
• eggs - 2 pieces;
• water - 0.5 cups;
• salt - 1 teaspoon.

Preparation

1. Mix and sift the two types of flour, shape it into a slide.
2. Place the rest of the components in the groove.
3. Pour in a little water last, (manufacturers have different properties of products, so your flour may need less water).
4. Knead until smooth.

With ghee

Delicate dough for dumplings tastes very good. Ghee gives it a special delicacy.

You will need:

• white flour - 700 g;
• ghee - 1 tablespoon;
• eggs - 2 pieces;
• water (not cold) - 1.5 cups;
• salt - 1 teaspoon.

Preparation

1. Sift the flour thoroughly.
2. Pour eggs into a mixing bowl, add salt, add ghee and flour.
3. Knead the dough until it becomes elastic.
4. Leave the finished dough for 1 hour in a bowl under a damp towel or put it in a bag.

Custard (boiling water)

There are many who will tell you that this is the most delicious dough for dumplings. Its secret is that it is prepared not with ordinary water, but with boiling water, which gives it excellent softness. And it also rolls out without problems and does not break, even if the layer is thin.

You will need:

• white flour, premium - 2 glasses;
• vegetable oil - 3 tablespoons;
• boiling water - ¾ glass;
• salt - 1 teaspoon.

Preparation

1. Pour only the boiled water into a large bowl and then the oil.
2. Dip the flour into it and knead very quickly.
3. Go to modeling (you can not let him stand for it).

How to make dough on dumplings in this way? It is important to knead immediately and at a decent speed so that lumps do not appear. You can use a bread maker, a food processor with the appropriate attachment, or a hand blender.

Exact proportions of dough and minced meat

If you would like to get a certain amount of dumplings dough for 1 kg of minced meat so that there is no surplus, assume that 450 grams of meat filling is needed for 370 grams of dough. And one more thing: if you need to slightly reduce the consumption of dough, try making dumplings using a dumpling machine (this also speeds up the process).

Tip: to avoid the accumulation of "waste", as well as reduce the preparation time for cooking, form long "sausages" from the dough, cut them across into pieces and roll each into a flat cake.

Everyone has their own secrets of how to make dough for dumplings. Surely you also have a "proprietary" recipe. However, in order to diversify your culinary masterpieces, you can use other methods - from traditional to extravagant. The choice is yours!

Dumplings are a dish that many cannot refuse and cannot even imagine life without it. But, unfortunately, modern hostesses do not always want to spend time and energy on cooking this dish, since they are confident that they will not be able to cope with this work. Although in fact dumplings are very easy and simple to prepare, it is only initially necessary to learn how to make a good dough. And if you correctly observe the ratio of products and know some culinary secrets, you can get wonderful delicious homemade dumplings.

For the preparation of this delicacy, ordinary dough in water is suitable, but it can be made with butter, mayonnaise, eggs and even buckwheat flour. The simplest dough is kneaded in water. You don't need yeast to cook it. The dough is fresh, but if you follow the rules, the dough will be flawless.

Dumpling dough - recipe without eggs

If the dough for homemade dumplings in water is prepared correctly, it will have a steep but soft consistency. In order for the dough mass to stick well together, but at the same time lag behind the hands, you need to follow the recipe.

Ingredients:

• wheat flour - 500 g;
• water - 200 ml;
• salt - 0.5 tsp

Preparation:

1. Immediately you need to take water, add salt, mix.
2. Sift flour into a clean bowl or on a table in the form of a slide. Make a depression in the middle.
3. Pour water here, knead the dough.
4. Knead the dough until smooth and elastic.
5. Set the dough aside, cover it, let it stand for half an hour.

To check the dough, you need to pinch it off a little, wrinkle it with your fingers. If this piece does not lose its shape, you can start sculpting dumplings.

Dumplings dough with eggs

If you need a soft dough for dumplings, then you will not do with water alone, you need to add eggs. In order for the dough mass to turn out also fluffy, you need to put one protein, previously beaten until foam is obtained. The dough kneaded according to this recipe will be soft and plastic!

Ingredients:

• wheat flour - 500 g;
• chicken eggs - 2 pcs.;
• salt - 1 tsp;
• water - 0.5 tbsp.

Preparation:

1. Immediately you need to drive an egg into a glass, add the yolk, add salt, pour in water.
2. Next, the protein that remains must be whipped.
3. Now carefully pour water and egg into the flour, start kneading the dough.
4. Stir in the whipped egg white.
5. Knead the dough further, knead for 12 minutes, then cover, set aside for 30 minutes.

After the specified time has elapsed, you can start sculpting dumplings.

How to make an unusual dough for dumplings with buckwheat flour

Dumplings with buckwheat flour raise some doubts among many, since the product has low gluten. But if you mix it with wheat flour, you get a dough with peculiar taste and color.

Ingredients:

• wheat flour - 1.5 tbsp.;
• buckwheat flour - 0.5 tbsp.;
• chicken eggs - 2 pcs.;
• water - 0.5 tbsp.;
• salt - 0.5 tsp

Preparation:

1. Mix several types of flour well, transfer to a bowl in the form of a slide.
2. Beat the eggs into the flour.
3. Pour salted water in small portions into a bowl with flour and egg, stir until smooth.
4. Set the dough aside for 20 minutes, it should ripen.
5. When the specified time has passed, you can start sculpting dumplings.

The dough with buckwheat flour can be used to make dumplings.

Recipe for delicious ghee dumplings dough

This recipe is not traditional. The dough with ghee turns out to be very light, strong, elastic and perfectly sculptable.

Ingredients:

• wheat flour - 700 g;
• chicken eggs - 2 pcs.;
• water - 1.5 tbsp.;
• salt - 1 tsp;
• ghee - 1 tablespoon

Preparation:

1. At the first stage, you need to grind the eggs with the addition of oil and salt.
2. Pour water here.
3. Now add the mixture to flour, knead the dough.
4. Set the dough aside for half an hour.

After the specified time has elapsed, you can roll out the dough and start sculpting dumplings.

With vegetable oil

If a simple unleavened dough is seasoned with vegetable oil, it will acquire lightness and pliability. It is easy to work with such a dough, it does not tear, and you can also freeze it and then use it.

Ingredients:

• wheat flour - 3 tbsp.;
• chicken egg - 1 pc .;
• warm water - 1 tbsp.;
• salt - 0.5 tsp;
• vegetable oil - 2 tsp

Preparation:

1. You need to mix the egg with the selected seasonings.
2. Pour a mixture of oil and water here.
3. With constant stirring, add flour, knead the dough.
4. Next, you need to form a ball from the dough, cover with a cut of film, set aside for 20 minutes.

After the specified time, you can make dumplings.

Vegetable oil can be replaced with mayonnaise, in this case this component will make the dough more pliable. It can be used to sculpt not just dumplings, but also dumplings and manti.

Dough for dumplings with butter and egg in a bread machine

Every hostess will love to knead the dough for dumplings in a bread maker. This technique will help save you time, relieve you of monotonous work, and the finished smooth dough will win the heart of even the most demanding culinary specialist.

Ingredients:

• chicken egg - 1 pc .;
• wheat flour - 3 tbsp.;
• salt - 1 chip.;
• vegetable oil - 1 tablespoon

Preparation:

1. Pour water, oil into the bread maker, beat in an egg.
2. Pour seasonings and flour here.
3. Put the dough kneading program into working position.
4. When the process of kneading the dough is over, cover it with a piece of cling film, let it stand for 30 minutes.
5. Roll out the finished dough into a thin layer and you can start sculpting dumplings.

If you can roll out the dough well, it can make as many as 120 dumplings.

5 rules for making dumplings dough on water

Only quality products should be used. To prepare dough for dumplings, it is better to take premium wheat flour. Dumplings from it have a pleasant white color, do not boil in water or broth, and do not crack in the cold.

Be sure to sift the flour. Unfortunately, not all housewives are engaged in this, but in vain! It takes only 5 minutes to sift the flour, but the result is pleasantly surprising. In the process of sifting, the flour is filled with oxygen, the finished dish is soft and tender, and small lumps are also removed, which affect the softness of the dough.

It is necessary to monitor the temperature. In order for the dry components of the dough to mix well with the liquid, or rather flour, seasonings and baking powder, the water must be heated to 40 degrees.

You need to knead the dough thoroughly, this process takes 15 minutes. With good kneading, the dough acquires elasticity, pliability.

Let the dough rest. The gluten in flour is mixed with milk or water. In this case, they say that the product is ripening. It is necessary to put the ready-made dough mass in the heat for half an hour, this time is quite enough for the dough to acquire elasticity and conveniently roll out.

Another very important rule that all professionals know. If you want the dough to have lightness, elasticity, pour the liquid components into the flour in small portions. In this case, you will get a dough that has the desired consistency.

There are a huge number of options and you can choose any, based on your taste. By seasoning the mixture with additional ingredients, the dough will have different flavors, which means you can make a dough that your whole family will appreciate.

Dough for dumplings from Ilya Lazerson

Well, make dumplings and bring joy to your household!

Dumplings are a dish that many people love. Modern housewives, especially young ones, rarely begin to sculpt dumplings on their own, doubting their abilities. One of the easiest to prepare is the dough for dumplings in water, you need to learn how to cook it. If you observe the correct ratio of products and know the culinary secrets, you will get a decent answer to semi-finished products from the store. Rules for making ordinary dough on water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.

One of the simplest is the recipe for a water test. You don't need yeast to make it. It's insipid. Stick to a few rules and it will turn out flawless.

5 rules of the water test

1. Use quality fresh food and use premium wheat flour when making dumplings. The dumplings from it will turn out to be a pleasant white color, will not boil in the broth and will not crack in the cold.
2. Sift flour. Not every housewife does this. But in vain! Time will take 5 minutes, and the result will pleasantly surprise: when sifting, the flour is filled with air, the finished product becomes soft and tender. And also the smallest lumps are removed from it, which also affects the softness of the dough.
3. Watch your temperature. If you use a liquid heated to 40 ° C when preparing the dough, then it will be easier to mix it with the dry components of the dough - flour, seasonings, baking powder.
4. Knead. The dough on dumplings must be kneaded intensively, spending up to 15 minutes at this stage. Then it becomes elastic, pliable, pleasant to work with.
5. Give it a rest. The gluten in flour must be mixed with water or milk. In such cases, the product is said to “ripen”. Leave the cooked mass for a short time: for 20-30 minutes, this is enough for it to become elastic. It will be convenient to roll it out.
6. Pour the liquid into the flour. Another important secret of the professionals. If you want the dough to turn out to be light, elastic, then pour the liquid ingredients in small portions into the flour. This will give you the desired consistency of the product.

Recipe for dumplings dough on water

No eggs

A properly prepared dough for homemade dumplings in water is moderately steep, but soft. In order for it to stick well together, but easily fall behind the hands, it is necessary to adhere to the recipe. According to this recipe, it is cooked without eggs.

You will need:

• wheat flour - 500 g;
• water - 200 ml;
• salt - half a teaspoon.

1. Take water, mix it with salt.
2. Pour flour into a bowl or on a table in a slide, make a depression on top.
3. Pour water gradually into the depression, kneading the dough.
4. Knead the mass thoroughly until smooth and elastic.
5. Set aside the finished product, cover it. In 30 minutes it will "ripen", start sculpting.

If you want to test the dough, pinch off a small piece of it, remember with your fingers. You can cook as long as the dough does not lose its shape.

With eggs

The dough for dumplings in water will come out especially soft if you add eggs to it. To give it additional puffiness, the whites of one egg need to be whipped into a foam. Cooked according to this recipe, it will be softer and more plastic than usual.

You will need:

• wheat flour - 500 g;
• chicken egg - 2 pcs.;
• salt - 1 tsp;
• water - half a glass.

Preparation:

1. Stir an egg and one yolk in a glass, salt, add water.
2. Whisk the remaining protein thoroughly.
3. Gradually add the egg and water to the flour, kneading the dough.
4. Stir in the protein foam.
5. Continue kneading for at least 10-12 minutes, then cover and let sit for about half an hour. You can do the sculpting.

Modern recipes

With buckwheat flour

Dumplings made from buckwheat flour, as a rule, are not prepared. She has a low gluten count. But if you add it to wheat, you get a peculiar taste and color.

You will need:

• wheat flour - one and a half cups;
• buckwheat flour - half a glass;
• chicken egg - 2 pcs.;
• water - half a glass;
• salt - half a teaspoon.

Cooking process:

1. Mix both types of flour thoroughly and pour in the form of a slide into a cup.
2. Beat the eggs into flour.
3. Pour salt water in small portions, achieving the desired consistency of the mass.
4. Do not forget to let the dough “ripen” for at least 20 minutes after kneading. Everything is ready, roll it out.

Delicious dough for dumplings in water with the addition of buckwheat flour can be used in dumplings.

With ghee

This recipe is not a traditional one, but the addition of ghee allows you to achieve additional ease when cutting. The dough will be much stronger, more elastic than the traditional one, which favorably affects the speed and quality of molding.

You will need:

• wheat flour - 700 g;
• chicken egg - 2 pcs.;
• water - one and a half glasses;
• salt - 1 tsp;
• ghee - 1 tbsp. l.

1. Mash eggs and butter with salt, add water to them.
2. Little by little add the prepared mixture to the flour, knead the mass thoroughly.
3. The mass is ready for use in 25-30 minutes. Roll and mold.

With vegetable oil

If you add a couple of teaspoons of vegetable oil to an ordinary unleavened dough, then it will become light, pliable. It is pleasant to work with it, it does not break, after freezing it is also used.

You will need:

• wheat flour - 3 cups;
• chicken egg - 1 pc.;
• heated water - 1 glass;
• salt - half a teaspoon;
• vegetable oil - 2 tsp.

1. Mix the seasoned egg.
2. Fill it with a mixture of water and oil.
3. Without ceasing to stir, add flour, knead the mass thoroughly. Then form a ball out of it, cover the dishes with foil or a lid and set aside for 20 minutes.
4. In 20 minutes it will "fit", start making dumplings.

Instead of vegetable oil, take mayonnaise, and you will definitely get a smooth, pliable dough. This dough is used to make not only dumplings, but also manti and dumplings.

With butter and egg in a bread maker

You will enjoy cooking dough in a bread maker. The device will save your time, relieve you of monotonous work, the finished product will please the most demanding chef.

The dough for dumplings in water with eggs with the addition of butter will cook smooth, loose. It is pleasant to sculpt from it, the edges of the dumplings stick well together and do not break.

You will need:

• Chicken egg - 1 pc .;
• water - 200 ml;
• wheat flour - 3 glasses;
• salt - a pinch;
• vegetable oil - 1 tbsp. l.

1. Pour water, oil into the container of the bread maker, beat the egg.
2. Add seasoning.
3. Pour flour there.
4. Start the kneading program.
5. At the end of the operation of the device, cover the resulting ball with cling film, let it sit for half an hour. Roll and mold.
6. 750 - 800 grams of dough will be prepared from the specified list of products.

I would like to note that if you perfectly and thinly roll out the dough, then from about 600 grams of flour you will get 120 dumplings. But if you are not trying hard to make the dough thin, then you will get about 90-100 pieces.

There are many options, you can choose according to your taste. All sorts of additional components give the dough different flavors, which allows you to choose a recipe so that the whole family will like it. Make dumplings and make your loved ones happy!

Stories from our readers

What are eggs added for? The eggs in the dough make it stronger and more dense. This is necessary when products are boiled in water or broth.

How much water to add for 1 cup 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 keep their shape and keep the filling, but will boil. The steeper you knead the dough, the better the finished product will be.

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

Start cooking the dough

How to prepare unleavened dough?

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

Step one - sift flour onto a wooden board with a slide, make a depression in the slide from above and drive an egg into the depression. Then add one, maximum two tablespoons of water, salt, quickly knead the dough with both hands so that the liquid does not pour out of the depression. To do this, the flour must be evenly collected from the foot of the hill and poured into the groove. Moreover, the flour should not only be poured, but it should be 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 does it take to knead the dough? The hardest part is kneading the dough. Since it should be tight, it will take some physical effort. If my husband is not busy at this moment, then I ask him to take part in this and knead the dough for about 5 minutes. If you have to do it yourself, then it takes about 15 minutes.

Kneaded dough

Rinse the resulting dough well and roll into a ball, wrap in plastic wrap (towel) and leave to soak for 40 minutes. For what? Aged dough becomes more elastic and easier to roll out.

How to roll out dumplings dough 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 table pattern shines through the rolled 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. The direction of rolling must be changed. Then the dough will turn out to be evenly thin over the entire surface.

Can I sprinkle flour on the dough? Correctly kneaded dough does not need additional flour. But if the dough was prepared in violation of the 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 onto the board.

What if the dough starts to dry out? Since the dough contains little water, if the hostess hesitates in the kitchen, then it will begin to dry out, especially when rolled out. To prevent this, roll out, add filling 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 paper-thin, 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.

The further fate of the dough depends on what you will cook from it: dumplings, dumplings, manti, pasties, etc.

The dough for dumplings, by the way, is perfectly stored in the freezer. But I do not recommend cooking a lot at once, since it is very difficult to knead and roll out a large lump of dough.

P.S. From the prepared dough, I stuck ordinary dumplings and believe me, none of them boiled over during cooking.