Make the dumpling dough thin, so that you feel the taste of the filling, plastic, so that it does not burst when molded, and strong, in order to preserve the fragrant juice in the dumplings. The basis of this test should be high-quality flour, eggs, salt and plain water.
Sometimes water is partially replaced by milk, sour cream, mineral water. Add vegetable oil for elasticity and brewed flour with boiling water to make it more durable.
What is the secret of the perfect dumpling dough
Dumplings dough can be cooked in different ways, each with its own tricks and rules. We present to your attention the culinary techniques with which you make the perfect dough:
- It is necessary to take for mixing very cold water, almost ice;
- Strictly observe the proportions of ingredients. The surest ratio is one part water to six parts flour;
- Adhere to the kneading technique: stir the egg with salt, add water, pour liquid into the flour, mix, and then lay out on a floured table and knead with hands until it becomes elastic;
- Add flour gradually, if the dough seems liquid to you;
- Knead dumplings dough, wrap in a damp napkin or bag and let it rest for an hour. So it will become even more homogeneous, will become smooth and elastic.
Classic step by step recipe
The most popular option for homemade ravioli is the classic unleavened dough on water without eggs. Dumplings are better to sculpt small ones so that they do not burst during cooking.
It will take:
- 600 g of flour;
- ice water - 200 ml;
- vegetable oil - 40 g;
- 2 pinches of salt.
The whole process will take 1 hour and 10 minutes.
Cooking:
Step 1. Sift flour, divide it into 2 halves. Place the first part on the work surface, make a slide with a recess in the center of it.
Step 2. Add salt and oil to the well. Knead the dough with your hands: one pour cold water and the other knead. You will have a soft lump, it should be homogeneous. Have achieved such a consistency, remove the dough under a towel or in a package for half an hour.
Step 3. Take it out of the bag and knead it, sprinkling some flour on the work surface. Stir for about 10 minutes, then put it back in the bag (or under the towel).
Step 4. The final stage: pour the remaining flour on the table and knead the dough so that the lump becomes tight, do not stick to your hands. Once again, put for 30 minutes under the towel.
Step 5. From the obtained dough, you can immediately make dumplings or put it in the fridge, it is stored for a long time from 2 to 3 days.
Dough with eggs for delicious homemade dumplings
Real homemade dumplings are appreciated for the juiciness of the filling, which gets into the mouth as soon as you bite the dough, so you should gently stir them while cooking, if there are holes in the dumplings, these are no longer dumplings. It will help to avoid such a situation dough cooked with an egg.
You will need:
- 500 grams (or 3 cups) of flour;
- 150 ml of very cold water;
- 5 grams of salt;
- large chicken egg.
The mixing and preparation process will take 40 minutes.
How to do:
Step 1. In a bowl, break the egg, add salt, mix. On a prepared surface, sift 0.5 kg of flour, form a hill from it, in the center of which make a small hole into which to pour the egg mixture. Mix gently.
Step 2. Pour water into the same hole and knead the dough. It is important that the water is really cold, so cool it in the refrigerator beforehand. Room temperature liquid will make it tough and tight. With ice water, the dough will be softer, and it will be easier to roll it out.
Step 3. General recommendations: if the water in the dough is not enough, add a little, literally splashing onto it a little, then knead again. In flour batter add flour in small portions. Do not rush with water, as well as flour.
Step 4. Good dough must be kneaded by hand until elastic. Then wrap it in a bag (cling film) and put it in a cool place for about 40 minutes.
Homemade Choux Recipe for Dumplings
The technology of preparation is very simple: flour is boiled with boiling water. The result is a dough with a dense structure and quite durable.
Ingredients Required:
- 350 grams (2 cups) of flour;
- water - ¾ ordinary glass;
- 60 grams of sunflower oil (refined);
- table salt - 2 pinches.
Mixing takes 25 minutes.
Cooking:
Step 1. Put water on the stove. At this time, sift flour into a deep bowl, combine it with salt. Pour in boiling water and oil, using a conventional fork, knead quickly the dough.
Step 2. Put it on the surface, sprinkled with flour, knead. Then roll into a bun, leave on the table, covered with a towel. After 15 minutes you can get to work.
How to make a batch of milk on homemade dumplings
Replace a portion of the water with fresh milk, and you get a very strong dough and your dumplings will not fall apart during cooking.
The required set of ingredients:
- 70 ml of fresh milk;
- 30 ml of refined oil;
- 0, 5 kg of wheat flour;
- 70 ml of plain water;
- fresh chicken egg;
- 8-10 grams of salt.
Calculate that the batch process takes 35 minutes.
How to cook:
Step 1. In a wide bowl, break a chicken egg, shake and add milk and water to it.
Step 2. Mix the sifted flour with salt. Form a mound in the middle of which make a groove. Pour a mixture of milk and eggs into it. Add vegetable oil in the mixing process.
Step 3. Ideally, the dough is best kneaded by hand. When it becomes tight and smooth, you can leave it alone for 20 minutes, covered with a cotton cloth.
Tip: if the mass is very dense, add a little water, remember with your hands and put it in a bag for half an hour.
Mineral Dough Recipe for Homemade Dumplings
We offer a recipe for dough on mineral water. It is good because you can knead the dough quickly, it is easy to roll, the edges of the dumplings stick together firmly. So that you can not be afraid that they will fall apart during cooking.
For the batch will need:
- 250 ml of mineral water with gases;
- large egg;
- 8 g (1 tsp) salt;
- 30 grams of sugar;
- 0.6 kg of bread flour.
For cooking you need 30 minutes.
How to do:
Step 1. Combine the egg in a wide bowl with sugar and salt. Whisk whisk.
Step 2. Pour mineral water into the egg liquid. Pour the flour gradually, in small portions, knead with your hands.
Step 3. Elastic, uniform dough roll into a ball, wrap in a film (bag) and leave on the table for 25 minutes.
The recipe of cooking basics on sour cream in a bread maker
If you bought a bread machine, be sure to use the device for making dough. Sour cream dough, cooked in bread maker, turns plastic and soft, does not tear and rolls well.
You will need:
- 100 ml of boiling water;
- 0.5 kg of sifted flour;
- chicken egg 1 category;
- 100 g fresh sour cream;
- 2 pinches of salt.
Calculate your time, the batch will take at least 20 minutes.
How to cook in the bread maker:
Step 1. Mix salt and egg in a cup. You can whip the mixture with a whisk.
Step 2. Spoon into the egg liquid sour cream.
Step 3. Pour boiling water into the bread box bucket, add the mixture of eggs and sour cream.
Step 4. Pour the prepared flour into the same container. Select the appropriate mode. After the program is turned off, let the dough rest.
Tips for cooking stuffing, modeling and cooking dumplings
How to make stuffing:
- There are a lot of stuffing options for dumplings, almost every home has its own recipe. Someone makes classic minced beef and pork, someone likes a mixture of four types of meat, and they add to the traditional composition of lamb, turkey or chicken. Any meat, first of all, must be minced;
- The onion is usually scrolled along with the meat, but if the onion is very juicy, then it is better to grind it with an ordinary knife;
- for dumplings you need minced meat not thick, so it is recommended to add a little milk, water or broth;
- the filling should be kneaded so that the meat becomes homogeneous and sticky;
- when cooking toppings, you can fantasize and create your own recipe. For example, in Altai, dumplings are molded from three types of meat: pork, beef and elk. The meat is not scrolled, and chopped with a knife, so the stuffing turns juicy.
How to blind:
- begin to sculpt, only after the dough is rested;
- dough circles can be prepared in two ways: roll out the circle and cut out the same size mugs with a glass or a glass;
- the second option is to cut the dough into equal parts, roll the harnesses out of them, cut them into equal pieces, then crush them with your finger and roll them;
- what size dumplings do you want to see on your plate, respectively, such circles and cut;
- take a circle of dough in your hand or lay it on the working surface, spread out half a circle of 1 teaspoon of meat;
- Cover the filling with the free part of the dough, secure the edges. Usually they will easily snap, but if it doesn't work, try moistening the edges with water;
- the easiest way is to form a crescent, then connect the ends to make round dumplings;
- put the finished dumplings on plates, sprinkled with flour.
How to cook:
- dumplings are boiled only in boiling water, with the obligatory addition of salt (4 grams per liter of water), if desired, add a peeled onion, bay leaf, black pepper or allspice, sprigs of fresh dill;
- boil in an open saucepan (without a lid) over medium heat for at least 8 minutes, remove from the pan with a slotted spoon, lay out in one layer on plates;
- You can add to each plate a cube of soft butter or slightly melted;
- separately put on the table fresh sour cream, a bowl of vinegar, diluted with water.
Enjoy your meal!
In the next video - another recipe for homemade ravioli.
