Dumplings are dough with a filling, mainly with minced meat, cooked in boiling water. They are a favorite dish of many people, as they have a pleasant taste and are easy to prepare.
It is known that cooking dumplings begins with dough, so all housewives are curious to know how to make it tender and supple. Choux dough for ravioli has several ways of cooking, and if done correctly, it does not tear and does not stick to hands, is easily rolled, and the dumplings turn out juicy and soft.
And most importantly - it does not need much time in the kitchen.
Classic recipe
Our grandmothers also used this recipe for choux pastry for ravioli, and it is still with pleasure that modern mistresses use it.
Ingredients:
- 0, 5 kg of wheat flour;
- 2 eggs;
- 1 stack boiling water;
- 30 grams of sunflower oil;
- salt.
Cooking time: about 25 minutes.
Caloric value: about 243 kcal / 100 gr.
First you need to pour on the table or a wide spreading board flour in the form of a slide and in the center make a small recess into which you alternately add the other components. Many housewives do not use vegetable oil in cooking, but it makes the texture more delicate and soft.
The resulting mass should be gently mixed until smooth and left to stand for a while so that it becomes more elastic.
After that, you can safely roll the dough into layers, the optimum thickness of which should be about 2 mm, it is easy to work with it and they will not break.
Simple choux pastry with egg in bread maker
Manty, dumplings and pasties can be prepared from this dough for dumplings - it turns out to be very elastic and comfortable for modeling, and after cooking it has a delicate flavor.
Ingredients:
- 440 grams of flour;
- 170 ml of hot boiled water;
- 50 grams of sunflower oil;
- salt;
- 1 egg.
Cooking time: about 25 minutes.
Caloric value: about 225 kcal / 100 gr.
In a bucket of bread maker, pour boiled water, add sunflower oil and salt, mix, pour all the flour. Knead on a special program for about 20 minutes, then put the mixture on cling film, wrap, leave to cool at a temperature of 18-25 degrees, and you can begin to make the most delicate ravioli.
Recipe for lean choux pastry without eggs
During fasting, you can cook meatless dumplings, for example, with mushrooms or fish, but for this you need to properly prepare lean dough - then the dish will turn out very tasty. For this you will need:
- 3 stack wheat flour;
- 75 ml of sunflower oil;
- 1.5 stacks hot water.
Cooking time: 20 minutes.
Calorie content: about 195 kcal / 100 gr.
First, sift the flour, then add oil to it, mix everything thoroughly and with a small stream, stir the dough with a spoon constantly, add boiling water to it. Sprinkle flour on a table or a large spreading board and lay out the resulting mass.
Knead by hand until it becomes elastic. Next, you will closely need to be wrapped in plastic film and set aside for half an hour. After this time, you can begin to roll layers for modeling.
Universal option
Such a universal choux dough is obtained ductile, light, does not break and does not stick to the hands, and most importantly - wonderful dumplings come out of it.
Ingredients:
- 1 egg;
- salt;
- 3 stack flour;
- 1-2 tbsp. l vegetable oil;
- 1 stack water.
Cooking time: 30 min.
Caloric value: about 225 kcal / 100 gr.
Beat an egg in a large bowl, salt it, beat with a fork, add vegetable oil and sifted flour. Mix thoroughly, pour in boiling water, knead first with a spoon, then on the spreading board with your hands.
If necessary, you can add flour during kneading. Put the ready-made dough, cover it with a towel or a clean cloth, and after 15 minutes, you can begin to make dumplings.
How to cook dumplings on the choux pastry
No less important step in cooking dishes is the direct modeling and cooking of ravioli.
Ingredients:
- 400 grams of dough;
- 500 grams of minced meat;
- 1 l of water;
- salt to taste;
- peppercorns;
- Bay leaf.
Cooking time - 10-20 minutes.
Calorie ready meals - about 275 kcal / 100 gr.
To cook delicious dumplings on the choux pastry, you should follow several successive rules:
- After kneading the dough, it is set aside for 10-30 minutes until completely cool. At this time, you can begin to prepare the filling: the best minced meat for this dish is the assorted, consisting of 20% pork meat, 45% beef and 35% lamb. Grind meat and onions in a meat grinder, preferably 2 times, add spices to the mince to taste, salt and pepper, as well as a small slice of butter, so that the filling is more juicy. Mix everything thoroughly;
- Next, roll out a thin layer of dough, the thickness of which should be about 2 mm;
- Now proceed directly to the molding. To do this, each hostess has her own favorite way: you can use a special form for dumplings or cut small circles with the help of a glass and mold them by hand;
- Dumplings are filled with cooked minced meat - for this you need to roll a ball out of it, which you put on a circle, or just make it a teaspoon;
- Care must be taken to ensure that the edges are carefully glued, otherwise in boiling water the dumpling will simply fall apart;
- Put dumplings already in boiled salt water, after adding pepper peas (about 4-5 pcs.) And a few bay leaves there. Cook, stirring, no more than 7 minutes - until the ascent to the surface.
Tricks cooks
Almost every housewife in the freezer holds a small stock of this unique dish - dumplings. It would seem that their preparation is a very simple matter, but even here experienced chefs have several secrets that make the taste of dumplings very rich and pleasant:
- Dough should be kneaded in a circle, constantly in the same direction. Flour should choose the most white color and be sure to sift it, you can several times. No need to be lazy to knead the dough, and it is recommended to constantly take it from the edges to the middle - the longer this process lasts, the more elastic and more tender its consistency will be;
- After mixing, you need to give the dough enough "stale" - this rule is explained by the fact that the flour contains gluten, which swells over time and gives the necessary elasticity;
- Most often for stuffing dumplings use minced meat, at least - fish. On fasting days, dumplings can be stuffed with mushrooms or vegetables. To make the filling more juicy, it is recommended to add a piece of butter in it, be sure to put spices, garlic or onion and salt;
- In order to dumplings were the same size, for molding use a special form - dumplings, or cut out small circles in a glass. In the second variant, a filling is put inside each cut out circle and pinch it in the shape of a crescent, which looks like an ear. The tips are interconnected.
Serve the dish with vinegar, which is poured into a small bowl, butter or ketchup.
Another recipe for choux pastry dumplings is in the next video.
