Often housewives do not like to take on the preparation of dumplings. It is believed that the preparation of the test is a long and boring task. With sufficient experience, the amount of time spent is significantly reduced. And many gourmets will say a good word about the taste benefits of a homemade dish. The dough for dumplings is based on the following products: eggs, milk, water, kefir, whey, etc. All variants of dough recipes are popular on the dinner table. The presence or absence of ingredients decides what the recipe will be. Bad dough recipes happen only in the absence of the main ingredients, water and flour.

How to make dough for dumplings on the water

Recipe Ingredients:

• Flour - 3 cups.
• Vegetable oil - 2 tablespoons.
• Salt - 1 teaspoon.
• Cold boiled water - 1 cup.

Cooking process:

• Salt and flour are poured into a large deep container. 1 glass of cold water is poured into the flour. The ingredients are mixed and left to swell for 15 minutes.
• At the end of the time, the dough should become more pleasant, knead for 2 minutes. with the addition of vegetable oil. The dough will be slightly sticky to the touch.
• Lean dough on water is considered ready for dumplings. It is well suited for salty fillings and dumplings. If you have free time, you can leave the dough in the refrigerator for 1.5 hours. During this period, it will become more elastic, more pliable.

How to make dough for dumplings on kefir

Recipe Ingredients:

• Kefir - 0.5 l.
• Wheat flour - 5 cups.
• Chicken egg - 1 piece.
• Salt - 1 teaspoon.
• Sugar - 1 tablespoon.
• Soda - 1.5 teaspoons.

Cooking process:

• Wheat flour is sifted through a sieve into a convenient deep container. This process is needed to saturate the flour with oxygen, sift bugs, worms, garbage, starch plates.
• The sifted flour is mixed with salt.
• In a separate bowl, beat eggs with sugar until a slight foam forms.
• A recess is made in the flour, into which beaten eggs and kefir warmed to room temperature are poured.
• The dough is gradually kneaded, in the process you can add flour in small portions.
• The dough is considered ready after gaining elasticity. This product is perfect for any fillings.

How to make dough for dumplings in milk

Recipe Ingredients:

• Wheat flour - 3 cups.
• Milk - 1 glass.
• Eggs - 1 piece.
• Vegetable oil - 1 tablespoon.
• Sugar - 1 tablespoon.
• Salt - 1 teaspoon.
• Water - 150 g.

Cooking process:

• 3 tablespoons of wheat flour are mixed until smooth with salt, sugar and milk.
• Vegetable oil, an egg and boiled water at room temperature are added to the prepared mixture. The mixture is stirred.
• The remaining flour is sifted from possible debris and for oxygenation. The sifted product is poured in portions into the egg-milk mixture, which is kneaded until smooth.
• The resulting dough should not stick to your fingers. After 30 min. rest, the dough is ready for further use.

How to make dough for dumplings on rye flour

Recipe Ingredients:

• Rye flour - 3.2 cups.
• Fresh olive oil - 4 tablespoons.
• Flax seeds - 2 teaspoons.
• Hot water - 1 glass.

Cooking process:

• First of all, flaxseed is poured with boiling water and set aside for a while. This ingredient plays the role of gluten.
• Pour 3 cups of rye flour into a deep bowl prepared for kneading. The rest of the flour is used for mixing.
• Also, the resulting still warm solution of flaxseed and olive oil are added to the flour. The dough is kneaded to a homogeneous consistency.
• The next step is to give the dough elasticity. To do this, the dough for 30 minutes. covered with clean cling film. After the expiration of the time, the product is considered ready.

Cooking dumplings is an art. Delicious fruit, berry, vegetable, meat fillings perfectly diversify the dish. Sour cream or butter will not allow the finished dough to stick together. Onion frying in vegetable oil is used as a link. This option is suitable for meat, potato, mushroom filling. Sweet dumplings are smeared with honey and sour cream or jam. Homemade dumplings are always an appropriate decoration for a festive table.

The dough for dumplings is a kind of thing in itself. Everyone considers it elementary and affordable even for children, but in practice they often face the fact that the result is either very liquid and leaks, or vice versa, too steep. You can try to make dough for dumplings in water or milk, twist and turn in all directions, and still get a boiled oak piece of dough at the exit.

How to emerge victorious from the fight with and provide yourself with delicious dumplings and dumplings, we will consider in this article.

foundation of the foundations

The dough used in the preparation of dumplings must be:

• Durable. Otherwise, when cooking, you risk getting dumplings in the broth from the filling. A particularly funny "brew" is obtained if the dumplings were with cherries.
• Thin. Roll out the dough too thick, and you end up with a tasteless lump, in which, like in a lottery, you have to look for the filling, and not the fact that you will come out the winner. This is especially true for those who prepare a lean dish and the dough for dumplings on the water is supposed - it is considered less durable.
• Homogeneous. There is no need to explain here - few people, when trying to bite a juicy dumpling, will be pleased with lumps of flour.

water and flour

The most favorite dough recipe for dumplings and dumplings is unleavened dough on the water. It does not require special products, the only "but" is that it is less durable than the analogue with the addition of eggs.

In practice, the dough for dumplings on the water shows itself perfectly in work, you just need to get used to it and not roll it to transparency. So the recipe:

• slightly warm water - 0.5 liters;
• salt - 1 tbsp. a spoon without a slide;
• flour - 1500-2000 grams.

Cooking process

Dissolve salt in water.

Sift the flour on the work surface with a slide, make a recess in it and start slowly pouring the salt solution into it, gradually kneading the dough. For evenness, move in a circle, collecting flour from the edges. If the mass sticks, then add more flour.

Knead the resulting dough for about 5 minutes. Its consistency is very important in order to make successful dumplings. on the water implies that it will take a lot of flour, but do not overdo it - the dough should be elastic, but not stone, and give in to pressure.

Cover the finished dough with a towel and let rest for 40 minutes to allow the gluten to develop in the dough.

When rolling out the dough, try not to overdo it by adding flour, as it can become too steep and the edges of the products stick together loosely.

And eggs there too

Many housewives like to make dough for dumplings on the water with an egg. Their preferences are understandable, since such a dough is stronger than the previous one and allows you to roll out the workpiece layer thinner without the risk of getting an unpleasant surprise during cooking.

To prepare it, take:

• flour - 600 grams;
• salt - 10 grams;
• water - 200 ml;
• eggs - 3 pcs.

Whisk eggs with water and salt until smooth.

Sift flour onto a work surface and make a well in it.

Pour the egg mixture into the well and knead the dough as described above (see water dough without eggs). Further, the principle of standing and cooking is also similar.

Choux pastry for dumplings and dumplings

For those who want to try something new, we recommend cooking It even tactilely differs from its predecessors - softer, more plastic and pliable. It rolls out very easily and pleasantly, practically does not absorb excess flour. Ready-made choux pastry dumplings are distinguished by a more delicate and even melting texture of the shell, which, nevertheless, does not affect its strength.

So the recipe:

• boiling water - 200 ml;
• salt - 1/2 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• flour - 500 grams.

Sift the flour on a work surface and make a well in it.

Pour salt into the flour, add vegetable oil and, without stopping stirring, pour in boiling water.

Knead the dough, adding flour if necessary. Cover with a towel and let stand for half an hour, then use.

Yes, there is only oil, flour, water, salt. Despite this, the dough is amazing.

Mineral water dough for dumplings and dumplings

Again, for those who want to move away from the "classical school". The recipe is a little more complicated than the previous ones, but it adequately manifests itself both in working with it and in eating, therefore it deserves attention. For its implementation, products such as

• mineral water with gas - 200 ml;
• eggs - 1 pc;
• flour - 700-800 grams;
• salt - 1/2 teaspoon;
• sugar - 1/2 teaspoon;
• vegetable oil - 4 tbsp. spoons.

Whisk together all ingredients except flour in a bowl until smooth.

Continuing to mix, start adding flour until you achieve an elastic, but soft dough consistency.

If you plan to make not dumplings or dumplings, but pasties, then prepare this dough with mineral water, just remove the eggs from the recipe.

Filling options

We found out how to cook the dough, the only thing left is to choose the filling to your liking. We have selected a few options that you might like:

• Cherry (blueberry). To prepare it, take 500 grams of pitted cherries (blueberries). If the berry is frozen, then defrost it and drain the juice. If fresh, then sprinkle with sugar a little, let stand for half an hour and again drain the released liquid.

Mix with 150 grams of sugar. When you spread the filling on dumplings, add a pinch of starch to each for greater strength.

• Curd (salty). For this filling, mix 250 grams of cottage cheese, 1 yolk, a pinch of salt and 2 tbsp. spoons of finely chopped greens.
• Curd (sweet). Wipe through a sieve 250 grams of cottage cheese, mix with 1 egg, 3 tbsp. tablespoons of sugar, a pinch of salt and a small piece of butter. You can also add a pinch of vanilla sugar and a couple of tablespoons of steamed raisins.
• Mushroom. Finely chop a kilogram of mushrooms, put in a hot deep frying pan with a drop of vegetable oil, cover with a lid - the mushrooms will immediately release the juice. Cook them over low heat until done. Separately fry 2 finely chopped onions. Pass the mushrooms and onions through a meat grinder, add salt and pepper. A great option for those who want to cook lean dumplings - a water dough recipe will help you meet all the conditions of Lent.
• Potato. Boil 500 grams of potatoes, previously peeled, in salted water. Drain the water, add 100 grams of butter and make a smooth puree.

Separately, fry 1 large onion, add to the potatoes. Salt and pepper to taste. Add your favorite greens if desired.

• Vegetable. Finely chop 1 carrot and 1 onion. Fry in butter until translucent. Cut the cabbage thinly (500 grams), add to the vegetables and simmer over low heat under a lid until tender. Salt and pepper. If desired, you can add 1 tbsp. a spoonful of tomato sauce and your favorite herbs.
• Apple filling. It turns out very juicy, so pay attention to how to make dough with mineral water - this recipe is perfect for juicy fruits. Peel and cut into small strips 500 grams of apples, add a third cup of sugar and let stand for 15 minutes. Everything, the filling is ready.
• Cheese. Take 200 grams of soft cheese and 100 grams of hard cheese (preferably with intense flavor). Grind in a blender or meat grinder. Add 1 teaspoon of starch.
• Fish. Boil 1 kilogram of lean fish fillet, cool and chop. Separately, fry a couple of small onions until golden brown, add to the fish. Salt, pepper.

It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets of delicious dumplings, and any hostess can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!

Love for dumplings

The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types of flour. The new dish began to be called "vara-niki" and only a little later it was renamed.

Remember how appetizingly Mikhail Sholokhov describes grandfather Shchukar’s gastronomic dreams in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls off from head to toe. And it’s nicer when you don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”

What to put in the dough?

Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. This is an ideal dough for dumplings, because with dairy products it turns out tastier and more fluffy. But the classic recipe is based on an unleavened dough of flour, eggs, salt and water (3 cups flour, 3 eggs, 1 cup water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!

Stuffing is the head of everything

It is the filling that turns dumplings into a culinary masterpiece, so show your imagination and skill. Recipes for dumplings with different fillings can be very diverse if spices and seasonings are used.

If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The latter options do not apply to classic fillings, but why not, if you really want to?

Sculpt and cook

Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.

With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.

If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white - this makes the tucks stronger.

Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.

Secrets of Ukrainian chefs

Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum wheat. The most important thing is to sift it thoroughly before kneading the dough.

No less popular is choux pastry, where water or milk is first brought to a boil.

For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!

The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...

Custard dumplings

The recipe for the perfect dough for dumplings, according to the chef of one of the capital's restaurants, is precisely choux pastry. It turns out elastic and soft, especially if the filling is potatoes.

Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.

In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.

Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.

The recipe for the perfect potato dumpling dough above is good, but you can use a wide variety of cooking options. Potato filling goes well with any dough!

Rustic

Every housewife has her own family secrets of cooking dumplings with, because this traditional filling is never boring. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.

Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.

While it is resting under a damp towel, prepare a delicate curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.

Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.

Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!

fragrant cherry

If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.

Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.

Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and cool. Add another 450 g of flour and knead a soft elastic dough so that it stops sticking to your hands. Wrap it in cling film and let it rest for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.

Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.

Serve with butter and sour cream. Bon Appetit!

Laziness is the engine of progress

The recipe for lazy cottage cheese dumplings is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, but there is sorely not enough time. Lazy dumplings will always come to the rescue and feed a large family. They are incredibly tender and tasty, so children adore them.

Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly flour the table or cutting board, lay out the curd dough and knead a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.

Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!

Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.

By the way, in Ukraine, where dumplings are considered a national dish, a monument to dumplings was even erected in the Cherkasy region as a sign of special respect and reverence for them. Does your family like dumplings? Share interesting recipes!

It happens: they decided to stick appetizing homemade dumplings, but forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to pick up the recipe. A way will come in handy on how to make delicious dough for dumplings without eggs, and in fasting, when the selection of products is especially strict, and the menu must remain nutritious enough to keep you and your family healthy.

Recipe 1. Simple

The dough for dumplings without eggs, made according to the classic recipe, has a pleasant taste, it turns out to be moderately elastic and soft, while saving on ingredients. This option is perfect for cooking in a bread machine - just use the "Dough", "Pizza", "Dumplings" function. Just load all the products into the device, after the batch is over, take out the mass, wrap it with a film and let it lie down for about 60 minutes.

Ingredients:

• 3 cups flour;
• 1 glass of water;
• 2 tbsp. tablespoons of vegetable oil;
• 1 teaspoon of salt (with a slide).

Advice
Different types of flour require different amounts of water. The desired consistency will be obtained if you first take half the flour indicated in the recipe, and pour it in as you knead.

How to cook:

1. Mix flour with salt.
2. Add water and knead the dough with your hands for no more than one minute.
3. Leave for 30 minutes. During this time, the gluten contained in the flour should swell.
4. Pour in the oil and mix well by hand. The oil should be completely absorbed, and the dough should be soft and stick a little to the surface of the table.

Advice
The mass during rolling will be very pliable, if you do not sculpt the dumplings immediately, but send the dough to the refrigerator, wrapping it with plastic wrap for about an hour and a half.

The dough on the water is perfect for making dumplings with potato filling.

Recipe 2. With milk

Dumplings in milk are much more tender in taste than if eggs are added during cooking.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• half a teaspoon of salt.

How to cook:

1. Salt 2 cups of flour and pour in milk. Stir well with a spoon until a homogeneous consistency is obtained.
2. Pour the remaining glass of flour in portions, while kneading the mass with your hands. Knead the dough thoroughly, gradually it will become elastic and stop sticking to your fingers and the surface of the table.
3. Wrap the mass in cling film and let it brew for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can cook dumplings not immediately, but the next day.

Recipe 3. With potatoes

Vareniki with potatoes are hearty, very tender and tasty, if you roll out the dough thinly, you should get about 90 pieces.

Ingredients:

• 2-3 cups flour;
• 9 potato tubers (medium size);
• 3 onions;
• 3 art. tablespoons of vegetable oil (for frying onions);
• 1 teaspoon of salt.

How to cook:

1. Remove the skin from the potato tubers, cut into pieces and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it to make puree.
2. Mash potatoes by adding broth to it.
3. Chop the onion and fry in oil in a frying pan.
4. Combine onion and puree.
5. Sift the flour into the puree with the onion while the mixture is hot. Use a whisk, fork, or mixer to avoid burning your hands. Gradually the potatoes will cool down. Add flour - you get an elastic and fairly steep dough, like for dumplings.
6. Make dumplings: separate small lumps from the mass, roll them into bundles and cut into pieces, about 2 cm thick.
7. Fill a wide saucepan with water (should be about 2 liters), boil, add salt and pour dumplings into the middle - so that they do not stick together.
8. After surfacing, boil for about 4 minutes.
9. Remove with a slotted spoon, put a piece of butter on a hill. Serve with sour cream, fresh herbs or your favorite sauce.

Recipe 4. In Ukrainian

Traditional Ukrainian dumplings are cooked on kefir. To make the mass airy and soft - add soda. Ready dumplings are large, with thick walls, but very delicate in taste.

Ingredients:

• 3 cups flour;
• a third of a glass of water;
• two thirds of a glass of kefir;
• 1 teaspoon of soda (without a slide);
• half a teaspoon of salt.

How to cook:

1. Mix flour with soda, salt.
2. Combine water with kefir.
3. Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should turn out to be thick enough and not stick to your fingers.
4. Let the resulting mass lie down for 20 minutes.
5. Fill a wide saucepan two-thirds full with water, salt and bring to a boil.
6. Pour dumplings into boiling water and cook after surfacing and swelling for one minute.

Advice
If the mass sticks to your hands, add a little more flour to it.

Recipe 5. Custard in boiling water

Choux pastry for dumplings is excellently rolled into a thin layer, practically does not dry out, its taste goes well with sweet and ordinary fillings. In this case, the products used are simple, but the result is amazing.

Ingredients:

• 400 g flour (about 3 and a half cups);
• 250 ml of boiling water;
• 3-4 st. tablespoons of vegetable oil;
• half a teaspoon of salt.

Advice
Kitchen gadgets will help facilitate kneading the dough: a mixer or a food processor.

How to cook:

1. While stirring with a spoon, pour oil into boiling water, salt and pour 200 g of flour (a little more than a glass).
2. Stir first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
3. It is important to achieve a uniform consistency. The mass should be similar to plasticine - smooth, soft and dense, without lumps.
4. Start shaping the dumplings as soon as the dough is well kneaded.

Advice
If the mass turned out to be too thick, put it in the refrigerator for half an hour, wrapping it with cling film beforehand. After that, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. From it you can make pita bread or pasties.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of custard dough is elasticity, so when kneading, you may not need all the amount of flour that is indicated in the recipe.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 1 teaspoon of milk.

How to cook:

1. Combine 2 cups flour with salt.
2. Pour the milk into the flour, stirring with a spoon at the same time - the mass should turn out to be homogeneous.
3. While kneading the slightly cooled dough with your hands, add flour in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid. It is very convenient to sculpt dumplings from it.
4. Wrap the dough in plastic wrap and let it rest for half an hour.

Recipe 7. On sour cream

The dough cooked on sour cream is fluffy, tender and soft.

Ingredients:

• 3 cups flour;
• half a glass of water;
• 3 art. spoons of sour cream;
• half a teaspoon of soda;
• the same amount of salt.

How to cook:

1. Mix a little warm water with sour cream, salt.
2. Pour the mixture into a bowl and add the sifted flour there, add soda.
3. Mix well by hand. The finished dough will not stick to your hands.
4. Wrap the mixture in cling film and leave in a warm place for half an hour.

The dough is ready, it will make not only excellent dumplings, but also no less tasty dumplings.

Recipe 8. With cottage cheese

Classic, cottage cheese lazy dumplings can be made without adding eggs. They turn out to be no less tasty and many people like them even more than those made with eggs.

Ingredients:

• 400g soft, non-grained cottage cheese;
• 2-3 tbsp. spoons (55 g) of granulated sugar;
• 3 art. spoons of semolina;
• a pinch of vanilla sugar;
• some flour for dusting.

How to cook:

1. Mix semolina, cottage cheese and granulated sugar in a deep container.
2. Salt, add vanilla sugar and mix thoroughly again.
3. To make the semolina swell, let the dough rest for 20 minutes.
4. Make small balls from the curd mass, roll in flour.
5. Boil water in a wide saucepan.
6. Pour dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Advice
Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then mix well with a spoon.

Serve the finished dish to the table with condensed milk, sour cream, jam.

The following recommendations from experienced chefs will allow you to prepare a really tasty dough for dumplings:

1. Dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
2. Be sure to sift the flour before you start kneading the dough. This will saturate it with air, the dough will turn out more magnificent, as the fermentation process will go more actively.
3. Cook dumplings in plenty of water. They should swim freely in it.
4. After cooking, transfer to a plate and immediately mix with the addition of butter. This will keep them from sticking together.
5. If you are making eggless dumplings, then it is better to use durum wheat flour.
6. An elastic and non-sticky dough will turn out if you knead it for a very long time, about 10-20 minutes, adding flour in small portions.
7. It is necessary to wrap the dough with cling film so that it does not “wind” in those 30 minutes while it is infused. Another option is to simply grease the mass with vegetable oil.
8. Infusion for half an hour is necessary so that the dough does not shrink when rolling it into a layer.
9. Depending on the ingredients that make up the dough, the duration of the "infusion" can increase to one and a half hours or more.
10. For berry fillings, roll out a layer 3 mm thick, as the juice released during cooking can “perforate” the dough shell. The optimal layer thickness for dry fillings is one and a half millimeters.
11. Warm up lazy dumplings that have cooled down by frying in a pan in vegetable oil. This way you get a slightly different taste, but no less tasty dish.

I rarely make dumplings, but dumplings very often, and after trying many recipes, I settled on this one! I advise!

Ingredients

✓ sunflower oil - 3 tablespoons;

✓ salt - 0.5 teaspoon;

✓ wheat flour - 3 cups;

✓ boiling water - 1 cup;

✓ chicken egg - 1 piece.

Recipe

We break one chicken egg into a small container (it is very good to use a fresh, homemade egg for making dough on water) and beat it with a fork.

Add salt to the beaten egg (according to the recipe) and mix everything well.

Then pour the sunflower oil into the egg mixture and again mix everything thoroughly until smooth.

We pre-sift the flour for the dough (this step should not be neglected, because many housewives are well aware that the quality and tenderness of baking, any product that you make from dough, depends on the flour).

Pour three cups of sifted flour into a separate container (I have a deep bowl), make a small indentation in the center of the flour, pour in the beaten egg and mix a little with the flour (in the flour hole, as it were, we combine the flour with the egg a little).

Since we will be making custard dough for dumplings and dumplings, you first need to prepare one glass of boiling water (very hot water) and now I will tell you how to knead the dough for dumplings correctly.

Pour boiling water into a bowl with flour and an egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Tip: Initially, I knead the dough with a spoon, and then switch to kneading with my hands. The dough is soft and kneads very well.

The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (you may need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

From the finished dough we make a ball, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.

After this time, dumplings and dumplings with any filling can be sculpted from custard dough.

Dumplings and vareniki prepared on the basis of this dough are very tasty and tender. And, as you have already seen, the best dough is obtained from the minimum number of ingredients.

It is very easy to work with such a dough: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so delicious that you just lick your fingers. My friend very often cooks dumplings with stewed cabbage.

Well, tender, soft, fragrant dumplings with meat filling - amazingly delicious.

Bon Appetit!