CHOUX PASTRY DOUGH: SIMPLE RECIPE, NO EGGS

Experienced housewives know that making elastic and elastic dough is one of the most difficult parts in cooking dumplings. It can be safely noted that the choux pastry meets these conditions and is easy to manufacture.

Vareniki

This dish came to us on the table from Ukraine. They themselves resemble crescent-shaped dumplings with various fillings: fruits, berries, meat, vegetables. Depending on the filling, the calorie content of the dish varies. Dumplings are served on the table as a main dish with sour cream or jam.

The main difference from the usual custard dough is one of the ingredients - cool boiling water. The name of the test says: it is "brewed" under the influence of boiling water.

It practically does not dry, it is malleable, thinly rolled.

You can cook dumplings and freeze them - the dough will not crack, and the finished products will not be different from freshly prepared. This will help you save time and make your loved ones happy with a delicious lunch or dinner.

Consider a few basic recipes for cooking dumplings with different fillings.

An elemental recipe for choux pastry for dumplings

We offer beginners to start with the development of the simplest recipe for choux pastry. You do not need to use eggs, the composition is simple-minded, but the result will impress you! So, for the preparation of the dough, you will need:

400 grams of flour;
a pinch of salt;
vegetable oil - 50 ml;
250 ml of boiling water.

Preparation takes you no more than 20 minutes, not counting the time of "rest" of the test.

100 grams contains about 90 calories.

Step-by-step recipe brewing dough for dumplings:

Add in boiling water oil, salt, half of the flour, stirring with a spoon;
When the mass is slightly cooled, gradually adding the rest of the flour, knead the mass with your hands;
Achieve a smooth, lump-free texture. Before modeling, let the dough "rest" for at least 15 minutes.

Here is a simple recipe to help you quickly prepare a tasty dish for the whole family. Any filling will be suitable for the test.

Universal recipe for dumplings and ravioli

The recipe for dough, suitable for both dumplings and dumplings is quite simple. The dough has a plastic structure, easily rolled to a very thin state. Even children can help you - plastic dough, edges simply stick together, and when cooking products do not fall apart.

Universal choux pastry for ravioli and dumplings does not require the use of hard-to-reach products - everything can be found in the kitchen of the hostess.

Components:

350 grams of wheat flour;
200 ml of boiling water;
50 ml of vegetable oil;
1 pinch of salt;
1 chicken egg.

You will spend no more than 20 minutes on the dough, after cooking it should be left for an hour, and the molding and cooking of the dumplings will take about 30 more minutes.

100 grams contains 105 calories.

Cooking sequence:

First of all, we will prepare the necessary components. Use high-grade flour, boiling water, refined vegetable oil. If you are interested in the lean version, then you simply do not add eggs and put less flour;
In a suitable bowl, sift most of the cooked flour (300 grams);
Pour vegetable oil into the groove. Stir everything with a spoon or fork;
Then add boiling water to the flour. It is very important to comply with this condition, because at the expense of water temperature, the dough becomes more sticky texture, supple and soft for kneading. Now let the brewed flour cool slightly to a warm state.
Add chicken egg and salt, mix everything.
Gradually add the remaining flour and knead the dense and soft dough so that it does not stick to your hands. If necessary, add more flour, as it differs in humidity. Cover the bowl with foil or film so that the dough rests for an hour. After an hour the dough is ready to go.

You can add the filling to your liking and make a lot of dumplings. Next, we analyze how to cook dumplings with filling.

Lean dumplings without eggs with potato filling

Lean dumplings do not contain eggs, they are tender, tasty and nourishing.

For lean choux pastry without eggs for dumplings with potatoes, you need:

700 g of flour;
1 teaspoon salt;
potato broth from 300 to 450 g depending on the flour;
50 ml of vegetable oil.

Prepare for the filling:

600 grams of potatoes;
spices to taste;
about 30 grams of greens (parsley or dill).

For the preparation of the filling, dough, modeling and cooking dumplings you need about 1.5 hours.

The output of 100 grams contains about 225 calories.

Stages:

First, peel the potatoes and cook in unsalted water. With the finished potatoes, pour the water into a separate bowl - you still need it;
Let the potatoes cool and mash it. Add spices and chopped greens;
For the dough, mix flour, salt and butter, gradually pour in boiling potato broth, focusing on the consistency of the mass;
Knead the dough thoroughly, wrap in plastic and let it rest for at least 15 minutes;
Roll out the dough into a thin layer, cut small circles;
Put the potato filling in the middle of the circle - about two teaspoons and close the edges of the dumplings. Press with the fork on the edges, securing them.
Boil vareniki should be in salted boiling water. Make sure that the dumplings do not stick together and do not stick to the pan. After they emerge, boil them for another 5-7 minutes.

Sweet dumplings stuffed with cherry

To pamper your home, prepare for dessert dumplings with custard cherries and vegetable oil. We will share the recipe and show how to make a pigtail.

The specified number of products is designed for four servings.

Ingredients:

vegetable oil - 50 ml;
chicken egg - 1 piece;
granulated sugar - 2 tablespoons;
salt - 1 pinch;
flour - 350 g;
boiling water - 200 ml.

Ingredients for the filling:

fresh or frozen cherry - 400 g;
powdered sugar optional.

In general, you will spend about 50 minutes on the preparation of dumplings, not counting the time of thawing the cherries and the time to "rest" the dough.

100 grams contains approximately 165 calories.

Stages of cooking:

If you use frozen cherries, thaw it at room temperature;
Sift some flour (300 g) into a bowl;
Add oil, mix, pour in boiling water, stir until smooth and let the mixture cool;
Add egg, salt, sugar. Mix well, adding the rest of the flour. Focus on the consistency of the mass;
Knead the dough with your hands, cover with a napkin or foil and leave to rest.
Let's get down to the most interesting: directly to the dumplings. Spread flour on the surface on which you will sculpt dumplings. You can take a mold for cutting circles, and you can take a regular glass or mug;
In the center of the circle, you can pour the icing sugar and put a cherry. Depending on the size of the circle, determine the required number of berries per piece. Glue the dumplings as described in the previous recipe;
Immediately after blinding the dumplings, they should be placed in the freezer for cooling. Thus, the berries will not give the juice, and the dumplings will not lose their shape.
Bring the water in the pan to a boil, lower the cherry dumplings, stirring gently so that they do not stick to each other and to the bottom of the pan. After the dumplings emerge, boil them for 5-7 minutes;
The finished dish can be served with powdered sugar, sour cream and served as a dessert or an independent dish.

Gentle dumplings from choux pastry on milk with cottage cheese filling

We suggest you to familiarize yourself with one more variation of the recipe - add milk instead of water, and use cottage cheese as a filling.

Despite the high calorie content, they are very useful for people with a lack of protein and vegetable fat in the diet.

For 4 servings you will need:

220 ml of milk;
a pinch of salt;
450 g of flour;
chicken egg - 1 pc.

Filling:

3 tablespoons of sugar;
450 grams of cottage cheese;
a pinch of salt;
1 chicken egg.

Preparation time will take 25 minutes, and the preparation itself takes about an hour.

Per 100 grams of dumplings goes up to 350 calories. Caloric content depends on the fat content of the curd, milk and sour cream, if you use it.

Stages of cooking:

Prepare the dough for dumplings. Break the egg, add salt and slightly shake, pour in the milk;
Pour some flour, get a uniform dough, set it aside;
For the filling, grind the curd through a sieve, pour in salt, sugar, stir until smooth;
Thinly roll out the dough and, by analogy with the previous recipes, mold and boil the dumplings.