Dumplings do not like arguments about who invented them first; dumplings love good company and a brutal appetite. Very cute, made from thin dough, with a lot of juicy filling, dumplings are the most homemade food. Each housewife has her own, “branded” recipe for cooking and sculpting funny “ears”, let’s try to isolate the basic recipes for dumplings.
The main ingredients of dumplings dough that you can use to make dumplings are flour, liquid, and eggs. In this case, the liquid can be either ordinary water or milk, kefir, whey, or even tea leaves. Eggs are sometimes placed not whole, but only the yolks, to increase softness and elasticity.
I must say that there are several requirements for the dumplings dough – it should turn out to be soft, dense and elastic. Then it will be easy to roll it out, because the thinner the dough, the tastier the dumplings. But too steep dough will not stick well, and this is unacceptable in the process of cooking dumplings. You need to knead the dough for dumplings thoroughly, but without fanaticism, add flour in small portions if the dough turns out to be thin.
Dumpling dough – basic recipe
Ingredients:
- Wheat flour – 400 gr.
- Egg – 2 pcs.
- Water – 1/2 tbsp.
- Salt – 5 gr.
Sift flour with a slide, season with salt, gently break eggs into the groove and pour in flour. Knead the dough from the edges to the center, gently mixing the flour and liquid. Knead until the dough stops sticking to your hands. Cover with an inverted bowl or towel and leave to rest for 30 minutes.
Choux dough for dumplings
Ingredients:
- Wheat flour – 600 gr.
- Egg – 1 pcs.
- Water – 200 gr.
- Salt – 5 gr.
Pour 100 grams of boiling water into half the amount of flour, mix quickly until smooth. Add the rest of the water, salt and egg, knead the elastic dough, wrap in plastic wrap and leave for half an hour – an hour.
Dough for dumplings with milk
Ingredients:
- Wheat flour of the highest grade – 500 gr.
- Egg – 2 pcs.
- Milk – 1 tbsp.
- Sunflower oil – 10 gr.
- Salt – 5 gr.
Sift the flour with a slide, add salt and pour sunflower oil into the well. Mix eggs with milk, beat lightly and add to flour. Knead the dough, knead well, grease your hands with sunflower oil and knead the dough again. Put it in a bowl, cover with a napkin and let stand for 30-40 minutes.
Dough for dumplings on kefir
Ingredients:
- Wheat flour – 400 gr.
- Kefir – 250 gr.
- Salt – 5 gr.
Add about half the flour and salt to kefir, stir thoroughly, gradually add the remaining flour, knead the dough.
The dough turns out to be soft and loose, not as elastic as with milk and eggs, but it molds well and does not fall apart during cooking. Send the finished dough to the refrigerator for an hour.
Dough for brewing dumplings
Ingredients:
- Wheat flour – 400 gr.
- Strongly brewed black tea – 3/4 tbsp
- Salt – 5 gr.
Sift the flour, salt, make a hole in the middle and gradually add the tea leaves. Knead until smooth. Cover and rest for 30 minutes.
Rarely can anyone immediately calculate the exact amount of dough for the filling, sometimes the dough remains. Firstly, the dough for dumplings can be frozen, it retains its properties perfectly, after defrosting it needs to be kneaded a little on a floured surface and it is ready for battle. Secondly, dumplings can be used for dumplings, dumplings, noodles, or banal tortillas that can be fried or baked in the oven.