Dough recipes for dumplings with potatoes. Cooking dumplings

Three components

This is the simplest dough recipe. You only need three ingredients that you always have in the house. Take 500 grams of good wheat flour, 3 large tablespoons of vegetable oil and 2 pinches of salt. We will prepare the dough in water, and you will need one glass of it. First, the liquid must be heated to a temperature of about 90 degrees. This will provide the dough with strength and elasticity. Then add salt and vegetable oil to the water. Mix everything and add flour. Knead the stiff dough and, wrapping it in cling film, leave for an hour. During this time, you can prepare the filling and start making dumplings.

Dough with egg

Dough recipes for dumplings with potatoes are so varied that not every housewife knows the entire list. In the next version, in addition to the main components, a chicken egg is used. So, you need to take 500 grams of wheat flour, 150 grams of water, a pinch of salt and two chicken eggs. Important advice: before making the dough, it is always better to sift the flour, then it will be more tender.

Pour the finished flour into a bowl and make a funnel inside. Beat eggs into it, add salt and pour out water. Now gently knead the dough in water. The finished product should not stick to your hands. Good dough is smooth to the touch and elastic. Now you can make dumplings from it.

Add milk

The above dough recipes for dumplings with potatoes (on water) are simply excellent. But there is a more complicated option. To prepare you will need one chicken egg, 400 grams of wheat flour, 100 milliliters of milk and a pinch of salt. First, crack the egg into a bowl and beat it lightly. After this, add milk and salt. Pour the flour into a separate bowl and make a well in the middle. Then pour the liquid part there and carefully - first with a fork and then with your hands - knead. The dough made with milk is firm and elastic. After kneading, you can leave it on the table, covered with a towel, for 20-30 minutes.

Advantages

The big advantage of this option is the interchangeability of ingredients. If there is no kefir in the refrigerator, then it can be replaced with sour milk, diluted sour cream, whey or any other fermented milk product.

To prepare delicious dumplings, it is very important that the dough shell is both strong and at the same time remains tender and well-cooked.

Other advantages also include:

• ease and speed in the preparation process, because such dough can be used immediately after kneading and it is not necessary to wait for it to rise or rest;
• does not lose its properties after freezing, that is, you can make so-called homemade semi-finished products and enjoy delicious, fluffy dumplings at any convenient time;
• ideal as a base for salty and sweet dishes;
• Possibility of cooking by boiling in water and steaming.

We should not forget about the relatively low cost of soda and fermented milk products.

Kefir dough

Today you can buy semi-finished products in the store. But, undoubtedly, homemade dough, prepared with your own hands with love, is always better. Another good option is kefir dough. As you can see, for cooking you can use any available products that are available in the house. Take 400 milliliters of kefir, half a teaspoon of salt, a third of a small spoon of soda, one egg and 800 grams of good quality flour. Pour kefir into a suitable container.

Separately, lightly beat the eggs and then add them to the first container. Pour a third of the flour into a separate bowl and pour the kefir and egg mixture into it. We begin to knead the dough, and add the rest of the flour as needed. The finished product should not stick to your hands. It doesn’t matter whether the dough is made with milk, water or kefir - it must be kneaded very carefully. Now you can start making dumplings.

With yeast and soda at the same time

One of the most controversial cooking options. Yeast is not a traditional ingredient for dumplings at all. Soda is used more often in them.

But, if there is room for experimentation in this dish, then this option will please even the most sophisticated gourmets.

The dough prepared in this way exhibits its taste best when steamed. The filling most often is cherry, strawberry or blackberry with sugar.

Expert opinion

We recommend!

The secret is that before kneading, kefir, water or diluted sour cream must be heated a little, the yeast must react.

Ingredients:

• 3 cups flour;
• 1/5 tbsp. kefir;
• 10-15 gr. fresh yeast;
• 1/2 tsp. soda;
• 1 tbsp. l. Sahara;
• A pinch of non-iodized salt.

Instead of fresh yeast, you can put 1 tsp. dry, experienced housewives prefer fresh. The dough becomes more porous.

After the dough has been kneaded, like any yeast dough, it must be left to rise. In a warm place, covered with a towel, it will at least double in size.

It is enough for the dough to rise only once, you can immediately knead it and make dumplings. As with other recipes, it is important not to add too much flour as this will overwhelm the delicate texture.

If the specified amount of flour has already been used, and the workpiece is still a little sticky to your hands, you can add a little unrefined sunflower oil.

Whey dough

Whey is also ideal for making dough. For this recipe you will need a kilogram of good flour, 500 milliliters of whey, half a teaspoon of salt and one chicken egg. Let's start with the egg. You need to break it into a bowl and beat it a little. There is no need to put in special effort. This is not a sponge cake, we just need to thoroughly mix the yolk and white. Now add salt and whey to the egg. Mix everything well again. Pour flour into a separate bowl, which must be sifted first.

Leave some of the flour (about 100-200 g). We will add it as needed while kneading the dough. As usual, make a depression in the middle of the flour mound and pour the liquid base into it. We begin to gently mix the contents with a fork, and when the mass becomes thicker, knead the dough with our hands. When it becomes elastic and stops sticking to your hands, you need to roll it into a ball, dust it with flour, cover with a clean kitchen towel and leave for ten minutes. Then start making dumplings if the filling is already ready.

Choux pastry

Dough recipes for dumplings with potatoes can also be original. Take, for example, choux pastry - it has a delicate structure. And you can cook it with milk or water, with or without eggs. Consider the recipe for lean dough. To prepare it you will need two glasses of flour, two large spoons of vegetable oil, a glass of boiling water and a pinch of salt. Now the process itself is important. Pour the flour into a bowl and add salt and vegetable oil. Now we begin to pour boiling water into it (steep boiling water). We do this carefully, slowly, in a thin stream.

At the same time, you need to knead the mass, making it homogeneous. After this, put the dough on the table and roll it into a thin flat cake, from which we will cut out circles for making dumplings. The structure of the dough is such that it will not stick to the surface and no additional flour is required. Next, take the prepared filling and begin to form the dumplings. Place a small portion of filling in the middle of each circle, fold in half and pinch the edges.

Cherry

Most often we make dumplings with frozen cherries. But now is the season, you can buy fresh. It makes dumplings tastier. But working with it is somewhat more difficult. So here everyone chooses for themselves: taste or simplicity. However, frozen cherries in dumplings are also good.

Makes 3 servings of dumplings

For the test:

• 600 g flour
• 250 ml water
• 2 tbsp. l. vegetable oil
• Salt
• 1 egg

For filling:

• 150 g cherries
• Sugar

Step 1. If we use frozen cherries for the filling, then take them out of the refrigerator and set them to defrost in a colander so that the juice immediately drains from them.

If we take fresh cherries, then remove the seeds from them and let the juice drain. And then add sugar and leave for a while so that the juice thickens.

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Step 2. Make the dough. Beat the egg with water, add salt and add vegetable oil.

Chef's comment : “The egg can be from the refrigerator, but the water must be at room temperature. In warm water, flour will release gluten faster, and the dough will knead better.”

Step 3. Sift the flour twice into a large bowl. Make a hole in the center and pour the water-egg mixture into it.

Chef's comment : “The more you sift the flour, the fluffier it becomes. This is important when mixing flour with water. The reaction occurs faster, the flour is immediately saturated with water. This way you can knead the dough easier and faster.”

Step 4. Mix everything until smooth, then grease the table with a small amount of oil and start kneading on it.

Chef's comment : "We use vegetable oil instead of flour for dusting to make the dough more elastic."

Correct consistency: If the amount of flour is correct, the dough does not stick to your hands and acquires a smooth structure very quickly. When we knead in oil, the dough becomes even smoother.

Signs of finished dough: elasticity, release from hands, smooth texture.

Step 5. Form the dough into a ball, cover it with a towel and leave for half an hour.

Chef’s comment: “This is a very important point; without resting the dough you won’t be able to roll it out. While the dough rests, the gluten in the flour swells. The dough increases slightly in volume and becomes denser. If you skip the resting time, the dough will be too dry or too sticky.”

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Step 6. Divide the dough into small pieces, roll each into a thin flat cake, from which we cut out several circles with a diameter of 4-5 cm.

Chef's comment : “I prefer a wooden rolling pin, although it is good to roll out dumpling dough with an aluminum one. The dough sticks to it less, so you will need less flour for dusting. Since elasticity is important in dumpling-dumpling dough, it is better to roll it out with an aluminum rolling pin, but dough for pies - with a wooden one.”

As you already understand, you need to take a minimum of flour for rolling.

Step 7. Shape: put the filling in the middle of each circle. If the cherries are frozen, then you can sprinkle them with sugar directly on the dough; we sprinkled the fresh cherries with sugar in advance (see step 1). Moisten the edge of the dough with water and cover the dumpling.

Chef's comment : “The most important thing in dumpling dough is elasticity. If it is there, your dumplings will stick together perfectly and will not tear; if it is not there, then you can glue the edges of the dough with anything, a hole will still form, only in the middle, for example. So there is enough water for the dumplings to stick together better.”

I repeat once again that the elasticity of the dough is achieved by maintaining the correct proportions, adding vegetable oil, resting the dough, and reducing the amount of flour for rolling.

Tip: the scraps from the dumpling circles can be used again. It is important to mix them well and let them stand again. It is important. There is no need to add water or oil to them; you can simply cover them with a damp towel during proofing. The flour will swell again, release gluten, and the dough will become elastic. It takes 20-30 minutes to rise.

Step 8. Place the dumplings on a tray or metal sheet and freeze. Dumplings with cherries should be made quickly, in small portions, and then immediately frozen so that the filling does not start to leak juice.

Chef's Comment : “If you're making one serving and intend to eat it right away, there's no need to freeze it. Mold it quickly so that the cherries don’t leak, and immediately throw them into a large saucepan of boiling water. It is important that the water does not stop boiling, so there must be a lot of it.”

If you need to prepare several servings, then when we boil them, throw them into the water, the boiling will stop, and the dumplings will begin to stick to the pan. And frozen dumplings have a denser structure; they do not stick even without boiling. Therefore, either cook one portion at a time in a large amount of boiling water, or freeze. Then you can cook 4, 5, 6 or more servings in one pan at once. Depends on the size of the pan.

Step 9. Throw the dumplings into salted boiling water and cook until they float. You can wait another minute.

Chef's comment : “You need to add salt to the water even for sweet dumplings. The fact is that salt is a flavor enhancer. And with a pinch of salt, the sweet taste of the berries will become even brighter and more voluminous.”

Step 10. Decorate the finished dumplings with cherries (pitted) and sprinkle with powdered sugar. You can also serve sour cream separately.

Choux pastry on water with eggs

You can complicate the recipe and add eggs. This dough will no longer be lean. To prepare, you will need 2 cups of flour, half a glass of water, a third of a teaspoon of salt, one chicken egg and half a small spoon of sugar. First, mix the egg with salt and sugar.

Then we begin to add boiled hot water to this mixture. In this case, the contents of the bowl must be stirred vigorously so that the protein does not curdle. Immediately after this, we begin to add flour in small portions. Knead the dough, which should be smooth, elastic and resemble good plasticine. Now let's start preparing the dumplings.

Principles of preparing dough for dumplings

The classic dough is unleavened, but for sweet fillings it can be sweetened.
“Cool”, plastic, soft, thinly rolled out and not too sticky - this is the product that is best used to make homemade dumplings. It does not crack during freezing, and during cooking it does not burst. The dough is best made in ice water. Due to the fact that moisture is retained in it for a long time, the dough does not dry out and sticks together perfectly during modeling. But there are other methods that involve the use of warm water (30-35 degrees). It all depends on individual preferences.

Many cooks are wondering how to prevent dumplings from overcooking. There are several secrets:

• If you use flour, water, salt and egg in the dough, then knead the product in ice water. In this case, the dough should not be too elastic. When cooking with eggs, use durum wheat flour. An important rule: always pre-sieve, regardless of its grade.
• To make the dough pliable, stir in a little vegetable oil. To obtain an elastic and slightly sticky dough, knead the product for 10-20 minutes, gradually adding flour. To prevent the dough from “pulling” when rolling, let it “rest” for 30-90 minutes. To prevent weathering, wrap the product in cling film or coat it with vegetable oil.
• You need to roll out layers for “wet” fillings (for example, fruit, curd or berry) thicker - 3 mm. If the dough is thinner, the dumplings will begin to soften during the cooking process. Do not put too much filling, pinch the edges well.
• Pour a lot of water into the cooking pan, and place the dumplings in small portions. After laying out, immediately carefully stir the water in the container with a slotted spoon.

Choux pastry with milk

This recipe can be called the most difficult of all, although even a novice housewife can prepare the dough in this way. Take 3 cups of flour, three chicken whites, a glass of milk, half a small spoon of sugar, a third of tea salt and 40 grams of butter. Place a container (saucepan or saucepan) on the fire and pour milk into it. Add butter, sugar and salt. Make the heat high until the mixture boils. Then we reduce it, making it medium. No foam should appear on the surface of the milk.

Now we begin to add a glass of flour to the milk. Mix very carefully so that no lumps appear. After this, remove the pan from the heat and cool slightly. Next, you need to quickly beat in the whites, without letting them curl. Then add the remaining flour and knead the dough. The consistency should not differ from the product prepared according to previous recipes. The dough turns out soft, elastic and tender. You can make delicious dumplings from it. You need to carry out all the steps step by step - and then everything will definitely work out.

On soda, kefir

Kefir will react with soda - a fluffy dough without lumps will be obtained. Kefir should be natural, perishable, soda should keep it fresh.

Sodium bicarbonate preserves and enhances the aroma; the filling should not be over-salted. The dough is prepared without eggs.

Expert opinion

Advice!

Sodium bicarbonate cannot be added to kefir; the reaction will occur too early. First flour (highest grade), then kefir, then soda and salt.

Tips:

1. Dilute kefir 1/3 with water;
2. The resulting mass needs to sit in a cool place, the result will become more elastic;
3. Do not “fill” the dough with flour; the resulting mass will become dense and viscous after half an hour in a cool place. If you add too much flour, the dumplings will turn out hard and not fluffy. Gluten makes the dough viscous, taking liquid from the dough, from the filling.

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Ingredients:

• 3 cups flour;
• 1 glass of kefir;
• 1 tsp non-iodized soda;
• 1/2 tsp. salt.

Elastic dough does not stick. Leave the preparation in the refrigerator for half an hour. It is recommended to sculpt a batch immediately, without leaving it for the next day.

Expert opinion

Did you know that...

Secret: the edges must be moistened with water or protein. Thin edges open up more often. The water and protein keep the filling inside. The filling used is dry, dense puree, mushrooms without water, and non-watery varieties of berries.

There are two ways to cook dumplings: in a pan with water, and steamed, in a double boiler, in a colander. A couple healthier. Grease the base with sunflower oil.

You cannot use a colander made of aluminum or stainless steel, only enameled one. Butter will give

Expert opinion

Carefully!

Important: less sugar is added to dumplings with berries and soda; soda neutralizes acidity. Excessive amounts of soda will ruin the taste of the final dish.

Dough in a bread machine

Cooking dumplings cannot be called a quick task. However, a modern housewife can always use the services of technology. A bread maker is a faithful assistant in the kitchen. With its help, you can not only bake different types of delicious bread, but also knead the dough without much hassle. It should be noted that this bread maker does this very well. We bring to your attention a universal recipe for dumplings with any filling. You will need 550 grams of flour, 100 milliliters of water, 225 milliliters of milk, half a teaspoon of slaked soda and half a tablespoon of salt. The operating principle of all bread makers is the same, so you can take this recipe as a basis, changing only the order in which the products are added. So let's get started.

Measure out the required amount of water and milk. In total, you should get 325 milliliters. Dissolve salt and soda slaked with vinegar in the liquid. Pour the flour into the bread machine bucket and pour the liquid on top. Some models have a different bookmark order. First, pour all the liquid ingredients into the bowl, and then add the flour. Read the instructions carefully. Now we set the desired program. It can be "dough" or "pasta dough". Turn on the bread maker and wait for the kneading to finish. The process takes from 15 to 30 minutes depending on the model.

Filling

If the standard options for fillings for dumplings no longer make you want to immediately go to the kitchen, you can experiment.

The most unusual fillings will surprise even an experienced housewife:

1. Buryak with ricotta and breadcrumbs;
2. Bulgarian pepper, champignons and soft cheese;
3. Salmon with pineapples;
4. Boiled carrots with green onions;
5. Boiled pumpkin;
6. Apples with rowan.

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This is not a complete list of fillings with which you can experiment. The main thing is to choose a cooking option that suits a particular occasion.

Mineral water dough

Finally, one more unusual recipe for making dumpling dough. Take two eggs, 100 ml of cold mineral water, a pinch of salt, a tablespoon of vegetable oil and flour. The cooking process is standard. Pour the flour into a bowl and make a well inside. In a separate bowl, mix mineral water, salt, eggs and vegetable oil. Now mix the liquid and dry substances and knead the dough.