Delicious dough for dumplings. Homemade dumplings: ideal elastic dough for dumplings - classic recipes

Half the success in tasting this popular pastry with meat filling comes from a properly prepared base. Is it a very laborious process? It is possible, if you don’t know the secret, to mix all the products so that a thin, elastic dough emerges. Prepare your dumplings correctly together with the meat recipes - then the dumplings will melt in your mouth.

How to make dough for dumplings

Few people can imagine the savory sauce with meat filling. The cooking process seems tedious, so you have to knead one of the main ingredients by hand. But you can’t do without it, although an alternative has appeared in the form of a bread maker. How to prepare dough for dumplings so that it spreads easily and retains its shape when boiled? It’s a good idea to fine-tune the proportions, and when choosing an option for the warehouse, do not make it more detailed.

Particularities of preparation

If you want to make simple dough for dumplings, as in the old days, then form a cup from the sifted beard mixture. In the middle you need to make a hole where you can pour the beaten eggs with water. Mix the base with your hands, working straight from the edge to the center. The classic basis for the most delicious hot dish can be changed, but the principle of a home approach to mixing is no longer unchanged. Once the grass is ready and delicious, you will have to pay attention to the following nuances:

• Use a rich vegetable gatunka to ensure the deep taste and rich appearance of the dumplings.
• Add heat to the warm bed.
• Mix the masa well, but not more than 10 minutes, so as not to clog it. After that, leave it aside for the rest of the year, allow it to ripen, so that you can then produce a perfect thin ball.

Dough recipes for dumplings

It’s important to fill the menu with such a tasty herb and come up with a perfect recipe. There are more than a dozen options for preparing dough for dumplings; choosing the simplest among them is always the right choice. To savor the finished herb, strongly infuse the ingredients that have reached the warehouse. Mineral water, milk, kefir or water, wheat or rice beans, yeast, olive oil and eggs - everything is included in the savory flavors of your favorite dish. To avoid spoiling anything, it’s best to follow the recipe with photos or watch the video when cooking.

On minerals

If you want to save time, this option is ideal. The specificity of the ingredient allows you to mix the dumpling dough in mineral water. The bulbs speed up the process of breaking up the zucchini and salt, and it is necessary to aerate the structure in order to speed up the mixing. The dough on the dumplings has an elastic structure, and when sticky, there is no pressure on the edges. How to prepare such a base? The process itself may be in no way different from the traditional method, but the result is a product that can be prepared into six full portions.

Ingredients:

• mineral water – 200 ml;
• Boroshno - 4 bottles;
• Roslinna oliya – 80 ml;
• egg – 1 pc.;
• tsukor, salt - 0.5 teaspoon each.

Cooking method:

1. Sift well, soak two-thirds with bitters, make a deep bowl, and whisk the tsukor.
2. Beat the egg well, pour into the flour, mix well.
3. Add oil to the beard mixture and pour in mineral water.
4. Knead the base until it becomes elastic and does not stop sticking to your hands.
5. Cover with a fabric towel, leave for a quarter of a year, then you can proceed until it is rolled out with a thin layer.

On milk

Lovers of pet hedgehogs have a bunch of branded recipes for preparing this herb. Among them there will be this option, which is another due to the popularity of the classic one. How to cook dumplings with milk? To remove the super elastic mass, dilute it with water and add it thoroughly in small portions. It is important to make sure that the base does not become too stiff, otherwise the edges will sag and the filling will fall out when cooked.

Ingredients:

• milk – 125 ml;
• water – 4 tbsp. spoons;
• Boroshno - 3 bottles;
• egg – 1 pc.;
• Roslynna Oliya – 1 teaspoon;
• salt - pinch.

Cooking method:

1. Mix the milk with|iz| with water, sill.
2. Pour the milk over the sifted flour, add the egg, olive oil, and mix.
3. Whisk the masa until it becomes elastic, leave for the first half, after which you can proceed until it is softened.

Classic

Before preparing the traditional hot version of the base for the popular herb, the only thing in your warehouse is water. The superiority of the classic recipe for dumpling dough lies in many nuances. This method is simple, requires less expenditure on the purchase of products, and if you follow the recommendation, you can preserve its shape when boiling dumplings. How to make dough for dumplings using the classic method? Follow this simple recipe.

Ingredients:

• water (boiled) – 150 ml;
• Boroshno - 3 bottles;
• eggs – 3 pcs.;
• salt - 1 teaspoon.

Cooking method:

1. Beat the eggs, add|add| water, salt|salt|, stir thoroughly again.
2. Whip the flour step by step until the ripeness has been removed to knead the dough into a plastic paste.
3. Leave them, brushing the top with olive oil, for 2 years in a cool place.

Smachne with kefir

So that the filling does not float around in the saucepan, and the hour for cooking is not wasted, it is necessary to choose a different recipe. Since this method assumes that a lot of grass is loved and is tasty, then we are talking about the test for dumplings on kefir. With a suitable minimum of products, this option will become a great choice for culinary experimenters. The well-known herb with meat filling will have a slight hint of sourness, which will make it more juicy.

Ingredients:

• kefir – 200 ml;
• Boroshno - 3 bottles;
• salt for relish.

Cooking method:

1. Take one bottle of Boroshna, add kefir, mix.
2. Rashtu add one or two tablespoons at a time, checking so that the dumpling base is deprived of pulp.
3. If the masa is elastic, form a ball and leave it on the surface before rolling out.

At the bread baker's

A very handy daily device, which will help you quickly build a foundation without wasting your products. How to mix dough for dumplings in a bread maker? If you want to please your household and guests with delicious hot dumplings, as in the photo from the culinary dzherel, then you will have to adjust the perfect proportions. By mixing water with eggs, adding a little olive oil, you will end up with over a hundred pieces of medium size. To achieve the desired result, all products must be placed in the bread maker, set to the mixing mode and until finished.

Ingredients:

• Boroshno - 600 g;
• water - 1 bottle;
• egg – 1 pc.;
• Roslynna oliya – 30 ml;
• salt - pinch.

Cooking method:

1. Sift well, and beat the egg with water and simmer.
2. Place all the products into a bowl of bread: first rare, and then add thoroughly.
3. Vistavi timer, start the program.

On the sprinkling

If you want to get your favorite herb so that it melts and looks appetizing, like in the photo, then choose this option. How to prepare dough for dumplings, achieving amazing taste? In this recipe, the water is boiled, so the temperature is high and not room temperature. Lightly reheating is a tricky process, because you need to bring the water to a boil, and then add it to the other ingredients, without fear that it will quickly turn into gluten.

Ingredients:

• Boroshno - 3 bottles;
• water – 200 ml;
• egg – 1 pc.;
• Oliya – 1 tbsp. spoon;
• salt - pinch.

Cooking method:

1. It is good to beat the egg at once.
2. Whisk well, pour in olive oil, stir.
3. With the remaining ingredient, fill a bottle with dill, stir the mixture with a wooden spoon, then with your hands.
4. Leave for a quarter of a year to bring to readiness.

Nizhne na drizhdzh

As you know how to make dough for dumplings using the classic recipe, or have tried preparing the base with milk, it’s time to get involved in your culinary endeavors. How to prepare dumpling dough with yeast for the best taste? This herb is perfect for any get-together, so you can report on all the hard work and take a little more than an hour, but the finished herb will infuse an extraordinary hint of relish: it’s more than enough to taste any more – guaranteed!

Ingredients:

• boron wheat – 1.5 kg;
• dry yeast – 1 teaspoon;
• eggs – 2 pcs.;
• milk - 2 bottles;
• tsukor - 1 teaspoon;
• salt - pinch.

Cooking method:

1. Heat half a bottle of milk powder, whisk out the yeast, add the zuccor, discard the fermentation dough, and let it cook smoothly.
2. Beat the eggs, mix the flour well, pour in the dough, knead the elastic mass so that the dough on the dumplings has the ideal consistency.

Secrets of preparing dough for dumplings

What combination of products and their correct proportions guarantees a mouth-watering hot herb? Over-tested home recipes can lead to disappointment if you don’t know the secrets of preparing the dough. There are a number of culinary tricks that have been verified, which will be necessary and will require care:

1. Fresh dough is an option if you mix it well with the dough, so that the dumpling is not boiled, you need to add water or diluted milk. When kneading, you need to be careful with the mixture so that overdosing does not ruin the base.
2. Eggs help create a thick consistency. If you want to replace some recipes with a large volume of raw meat, save the shape by washing out the minced meat in the middle, this product will work better than others.
3. To ensure that the structure of the yeast dough on the dumplings does not become too important, add flour in small portions.
4. To prepare the mixture, choose a fine sieve, or add a special pomegranate - this does not lead to a unique stage: sift thoroughly to add sourness, but it will even blend into the consistency.
5. Crumple when mixing the required cola into one bowl, crumbling crumble from the edge to the center. In the middle of the process, you don’t have to borrow over 10 dollars.
6. Before you start molding the dough, you need to give it a try, covering it with a towel. This stage can be completed until the beginning of the day, otherwise the gluten will swell during this hour, which will give the base the necessary elasticity during expansion.

Video

Historical background. Dumplings are a herb made from dough with various fillings; they can be made from meat and fish, or from vegetables, or from their various compositions and with spices. Various peoples make their “dumplings” and call them differently:

• among the Chinese people - tse jiaoji;
• Italians have ravioli and tortellini;
• Jews sculpt kreplach;
• in Vietnam – tse demsami;
• among the Japanese - tse gedzi;
• in the Caucasus - tse, khіnkali and position;
• in Uzbekistan - chuchvara.

The best flavor for all these varieties will be if the filling is thick and the yeast-free dough is lightly baked. Siberians, for example, prepare their dumplings from meats, meats, and wild animals from the Russian region.

When preparing dumplings, smut is a thin shell of dough. This is understandable - when the dumplings appeared (at that time), the meat was much lighter, less rich, and as a result there was more filling in the dumplings than the dough itself. Everything is clear about the size of the dumplings - they are created in such a way that there is one piece at a time.

According to historians, the origin of dumplings is Chinese. Since the Middle Ages, they have expanded into the territory of China and neighboring countries from China, such as Mongolia. There is another version of the appearance of dumplings in several countries (albeit one type of one). The peak of popularity of dumplings fell on the 10th-13th centuries among nomadic peoples. Their diet was based largely on meat, and due to the ease of saving food when frozen, dumplings quickly took root in the kitchens of the Middle East.

The word “dumpling” itself is similar to Dahl as a combination of two Permian words: 1) “pel” - which means food and 2) “nyan” - which means bread.

And the first mysteries about Russian dumplings can be found in the current territory of Perm and the Urals. Later in the 16th and 17th centuries, during the development of Siberia, all of Russia became familiar with this land.

The basic recipe for dumpling dough without eggs is made from beard, water and salt.

And all the others are similar to this recipe:

• you can replace water with kefir;
• you can replace water with milk;
• You can add oil to the workpiece;
• you can add some extra oil
• For fresh dumplings, the dough is custardy.

All the recipes are good, but if the cook uses his own, we will check it manually.

Dough for dumplings from cooking - fresh. If everything has worked out, you need to immediately:

• We twist (albeit soft);
• Plastic;
• Trimati form;
• It's thin and easy to feel;
• It's good to stick.

To ensure that the dumplings do not fall apart when boiled, and that the dough does not crack when frozen, it is necessary to follow the following rules:

• Rarely a warehouse in Sumisha needs to be warm;
• It’s good to sift through everything;
• Start mixing with a fork and spoon, and finish with your hands. For a good test, 15-20 hvilins are required;
• Once the dough is kneaded, you give it a “read” - thirty minutes;
• Pinch the dough through the dough or press with your finger. As the dough “trims” its shape, proceed gently until the dumplings are molded.

Recipe No. 1 Dough for dumplings without eggs

For the recipe you need:

1. Boroshna 500 g;
2. water 220 ml;
3. salt? teaspoons

• It starts with the fact that it is dissolved in warm water in a deep container.
• We carefully sift into the same container and begin to work by mixing the mixture first with a fork (or spoon) into circular mixtures.
• If everything is cooked well, it will be easy to use a fork. Continue mixing the dough with your hands. For this purpose we place it from the container on the table. A table of boroshny sip.
• The time has come for you to work with the dough when it stops sticking to your hands and the table.
• The dough should come out correctly - steeper than a dotik, similar in appearance.
• Next, you need to put the dough in a bag and do not scratch the surface.
• In 30 minutes, the dough for making dumplings without eggs is ready.

TISTO

Dough is the same thing that makes dumplings different from dumplings. The classic recipe includes salt, water and eggs to make the dumpling dough thick and help it to trim its shape and not boil over in the water.
When mixing dumpling dough, it is important not to overdo it with ruddy. Here we are, twisting and elastic. You need to mix it so that it can spread onto thin layers. I think everyone will agree with me: dumplings in thin dough are the most delicious.
In ancient times, the dough was kneaded on a baking sheet. They sifted the flour through a sieve, then hung it in a bowl on the table, and then beat it in the middle of the bowl. The eggs were mixed vigorously with water and salt and poured into the mixture in a thin stream.
Then they mixed the mixture, gradually removing each stake from the edges to the middle. And knead for a long time so that the dough removes as much dough as possible.
This method brings great skill and satisfaction. The lady may “feel” the dough: as required, add beard water. Why bother, since there aren’t a lot of skills left?
All my baking knowledge is about the fact that the dough comes out best when you add as much water as needed. In this case, the dough will immediately reach the required thickness, and therefore, it will not require long and laborious kneading, beating the table, and so on.
Porada: after mixing all the ingredients, pour the dough for 20 minutes| at room temperature. The truth is that gluten (that grain that is responsible for its elasticity and elasticity) swells itself. After this, it will be much easier for you to knead the dough.

Be careful not to add milk to the dumpling dough. Through the milk, the dumplings boil softly, and the broth becomes squishy.
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Recipe 1.
Required:
3 eggs
3 bottles of Boroshna
1 teaspoon salt topped
Water

In order not to ruin the proportions of the recipe, use the same bottle to remove the bean mixture.
Beat three eggs into a bottle, add|add| salt|salt| and add water to the top. Stir the sumish. Pour the juice into a large bowl or saucepan and add three bottles of beard vegetable to the pot. Stir with a fork and pour in 20 quills to swell the gluten.
Then transfer the dough to the table, lightly brushing with olive oil. Welcome. If everything works correctly, then the dough will knead even easily, without much effort, so you won’t have to add flour and add water.
Place the dough in the refrigerator for 1-2 years.
This amount of dough will yield 100 to 120 dumplings (depending on their size).
It’s best to measure recipes with new bottles first. To do this, take the flour from a hot bottle, and then smooth it along the edge, removing any excess.

For sweet dumplings and dumplings from the dough, you must exclude the eggs. For this purpose I make the dough in cold or boiling water. Don’t tell me why the water is boiled – I can’t explain. But those that the dough itself comes out much better on such water, than on the original, raw - I have verified it more than once.

Recipe 2. Song
Required:
3 bottles of Boroshna
1 bottle of cold boiled water
1 teaspoon salt topped
2 tablespoons of rosemary oil

Dissolve the salt near the water. Whisk thoroughly into a bowl, then pour in water, stir the dough with a fork until it rises up from the sides of the bowl and cover for 20-30 minutes.
Then transfer the dough to the table, pour in oil and knead until the dough becomes smooth and all the oil has been absorbed. When the dough is ready, keep it in the refrigerator for about a year.

For the dough, choose the highest or first grade, prepared in accordance with GOST. It’s true that the technical specifications (TU) may let you down: as a rule, the gluten and moisture standards in such a furnace do not meet the standards.

These are the two main recipes, until which I will gradually return to this book. There are also many different ways to prepare dumpling dough, for example, custard dough. This is mentioned directly in the recipe.

Well, the dough is ready, and so is the filling. The most important and difficult thing to do is to shape (stick) the dumplings. And there are also a number of ways.

Method 1. Old Vintage
The dough is ready to be divided into several parts. Roll the skin of the dough with your hands into a thin rope with a diameter of no more than 2 centimeters. Then, using a knife, cut the rope into small pieces of approximately 1-1.5 centimeters. Roll them on the side of the cut and roll the skins with a rocker into a thin round cake.

Method 2. Suchasny
Transfer the dough to the table and sprinkle with a thin ball of beetroot. Roll into one thin layer of pastry no more than 1-2 millimeters. Using a suitable size glass or thin flask, make small mugs from the dough. The trimmed dough can be folded into a breast, left to stand for a while, and then rolled out again.

Place a portion of the filling in the middle of the dough skin. Then fold the dough in half, with the filling in the middle, so it looks mixed. Pinch the edges of the dough and press them with your fingers in such a manner that the flavors stick together. It is important that the dumplings do not lose their openings - otherwise the dumplings may fall apart during cooking. Eat the dumplings and shape the dumplings into a round shape. In this case, the filling may settle in the center, and the edges will be pinched along the stake.
Place the finished dumplings in even rows on a plate to cover with the beard.
If you don’t want to cook the dumplings immediately, you can freeze the dough sheet in the freezer, and then put all the dumplings in a bag and keep them frozen.

Method 3. “Linivy”
You can shape dumplings with the help of a special device - a dumpling maker, which is an aluminum or plastic plate with openings.
If you are going to make a dumpling maker, roll out two thin sheets of dough so that the size of the dumpling maker is slightly larger. Place one of them on a sprinkle of flour|boroshny| Press down the dumpling and the dumplings so that the filling for the minced meat is clearly marked. Then spread out the filling for the skin. Place another layer of dough on top, until tender, press well and roll well with a rocker over the entire surface. The dough may be cut along the ridges. Turn the dumpling maker over and shake until the dumplings fall onto the table.

Varna dumplings have their own subtle secrets.
It is important that the optimal mixing ratio for cooking is 4 liters of water per 1 kilogram of dumplings. It’s not right for you to cook a lot of dumplings. This is exactly the situation, if you don’t save an hour, otherwise your work can go on forever.
You need to cook as many dumplings at a time as you can easily float on the surface of the water. Therefore, focus on the diameter of the pot, rather than on accepted standards. In order for all the dumplings to cook evenly and not lose their shape, they should always be boiled on top. It’s even better if they float freely on the surface, not pressing tightly against each other.
Boil dumplings and dumplings by adding boiling water. Place a saucepan with water on the vogon, if the filling is not licorice, then add 1 teaspoon of salt to 2 liters of water. Bring the boil to a boil and begin to lower the dumplings into the pot, one or a few pieces at a time. Beware of boiling breezes. At this point, use a slotted spoon or a large spoon to stir the dumplings around the water. After a couple of dumplings, stir the pan thoroughly again, otherwise the dumplings may stick to the bottom.
Wait until all the dumplings float to the surface of the water and cook for the hour specified in the recipe.
When the dumplings are ready, remove them with a slotted spoon to remove the water from the glass. Dumplings are served in deep and wide bowls. In order to prevent the smells from sticking together, they must be seasoned with vershkov or olive oil and mixed. If the oil in the recipe is not transferred, then mix the dumplings lightly.
I don’t care at all about preparing dumplings with a spoon. I just take a bowl and sprinkle some. This method is especially good if there are a lot of dumplings in the bowl - for a large portion. At any time, drain them immediately if you add a portion of freshly boiled dumplings.

In the water for boiling meat or vegetable dumplings, you can add a few black or pepper peas and one or two bay leaves along with salt.

You can practically cook dumplings in any saucepan. Think about the student hours - singly, you heard a little story about how your friends cooked dumplings in an electric kettle.
This lesser drive has its own history.
Just a few of us moved into the workers' quarters. We were hungry and in the first store we bought a few packs of dumplings - ugly, dry, frozen. And here I realized that we don’t have any other dishes except a government decanter and tea cups.
We got into a fight with our elders and broke into the Gospodar's store. Unfortunately, there were no saucepans there. At the police station, there were long rows of enamel-painted children holding pots full of cracks. “Night vase,” it said on the price tag. Rejoicing, we picked up the “vase” and fought for a long time about who would carry it to the village. We put a seal on the doors of the bedroom kitchen - so that no one from outside would know what we were cooking for ourselves.
Over the years, pots and pans were added, but the “vase” was never thrown away. And some of the guests were shocked when they said: “Little girl, what’s next for you with a night potter?”, we were amazed and laughed to the point of tears.

Our grandmothers did not need recipes to prepare dumplings with their own hands - they were simply passed down from generation to generation, teaching their children. Today, it’s not the master’s job to make dumplings at home, because today’s women are already busy. Well, wait a minute, sometimes you still have a lot of time to keep your family healthy and happy.

How are homemade dumplings better than store-bought ones?

There are many reasons why it is better to prepare homemade savory dumplings than to buy them in a store:

• homemade dumplings are delicious (for example, they have more filling);
• you know exactly what the stench comes from;
• stinks are cheaper;
• always fresh (recognize the stink in the freezer, you know how long the stink lies there);
• You can use the whole family to prepare dumplings, and family activities will bring you closer together.

Naturally, nutrition comes into play: why aren’t homemade dumplings cheap, even if their calorie content is high? Let's put it this way - if it is in the first half of the day and no more than 200 grams, then your figure will not be harmed. How many calories are in dumplings depends on the ingredients: the number of eggs, the type of boroshna, the type and fat content of the meat (for example, lamb is fattier than yawl). Dumplings with minced chicken will have less calories than pork.

Dough for dumplings

There are plenty of recipes for preparing dough for savory dumplings, but let’s look at the traditional ones. In order for the herb to be tasty, you need to add a number of nuances.

• The first and foremost rule is to knead the dough in a warm place so that all ingredients interact well. Therefore, before preparing dumplings at home, close all the kettles.
• Knead the dough with warm water or warm milk, otherwise the ingredients will be more difficult to combine.
• After kneading, place the finished dough in a warm place for 30 minutes so that the gluten is well dissolved and the dough becomes elastic and sticky.
  The dough for dumplings can be kneaded in bread - this way you won’t have to waste effort (after all, it’s not an easy task), and it will have to sit in the heat for the required hour, and the required temperature regime will be created in the dough. Just sizzle all the rare ingredients in the form, then dry (or as indicated by the instructions for your model) and select the “Dough” mode.
• Turn the dough over with a pressed finger: if the dimple is lost, then it is ready, if it springs back, which means it is not elastic enough (with immature dough it is more difficult to work with - if it is loosened, it will constantly tend to get boring).

It’s important that the thicker the dough, the tastier the dumplings. Just don’t overdo it - if we need to twist it, it will be even more important to stick it together. Watch the video.

How to properly knead dumplings. The most beautiful and simple recipe

In order for the dough to turn out “correct” as in the photo, you need to adjust the proportions and mix well. Fold the dumplings smoothly until all the details of the recipe are completed.

You will need:

• good - 3 bottles (store for the variety - you may need more);
• water - ½ bottle;
• milk - ½ bottle;
• egg - 1 piece;
• Roslynna oliya - 1 teaspoon;
• salt - 1 teaspoon.

Preparation little by little

1. Pour warm water and milk into a bowl, crack an egg and add salt. Stir until the salt is dissolved.
2. Sift the flour thoroughly| on the table or in a large bowl, add the mixture to the mixture and pour it in before preparing the dishes.
3. Mix everything at first with a spoon, then mix a little with your hands. Add oil (to ensure elasticity) and continue kneading. When you knead the bread, pour the oil directly onto the mixer (the order is to spin and knead the dough).
4. Pour 30-40 pieces of meat in a warm place and begin to mince.

Prepared minced meat

The recipe for preparing classic dumplings at home allows for the use of any kind of meat, but the traditional method is to use minced pork and yalovicini.

You will need:

• pork (fillet) – 500 g;
• cowhide (fillet) – 500 g;
• cybul ripchasta - 2 large heads;
• water (cold) – 1 bottle;
• salt and spices - for relish.

Preparation

1. Rinse the meat under running water. You really don’t need to drain it - the minced meat still needs water.
2. Remove the dumplings and veins (though for many lovers of dumplings, the veins should not be bent at all in the beginning). If the meat is not fatty enough, you can add a little lard.
3. Chop the meat by hand or roll it through the meat slicer (through the middle mesh). To obtain greater softness, the minced meat can be skipped in two.
4. Scroll the cibul through a meat grinder (or cut it into small cubes). These gentlemen add bits of shredded cabbage to the minced meat to add juiciness, but for your discretion.
5. Mix everything, add spices and salt. For the eggplants, you can finely chop a couple of cloves of chasnik. Place in the refrigerator for 30 minutes, covered with spilt (thickly so as not to dry out).
6. Remove the minced meat from the refrigerator and pour in cold water, stir thoroughly and add a few more quills - to give it lightness and softness. The dumplings will be juicy in the middle. Instead of water, you can add milk - this will add a special taste.

Cooked dumplings

There are a number of ways to cook homemade dumplings so that the stench is juicy.

• Traditional. Download the dough from the dough and cut it into new pieces. Soak them in a scrubber and rock them with a rocking chair. Place a small portion of meat on the skin and seal it in any way: with a pussy, with a paste, in a mug, etc.
• For additional help, bottles. Roll out a large layer of dough and use a round flask to make circles from the dough. Also spread the filling and seal the dumplings in any way. Put any dough you have left into one pile again and let it roll again. There is little point in the fact that mixing the “scraps” is more important.
• With a dumpling maker. For the quick preparation of dumplings for the great homeland, a special round-shaped device with six-cut middles may be indispensable. Roll out a large layer of dough (not too thin, otherwise you will have to stretch it out a little later) and place it on the dumpling maker. Place the minced meat among the center pieces, squeezing out a small portion of the skin (if you don’t press it, the filling may come out a little). Place another sheet of dough on the animal and rock it with a rocking chair until the middle ribs do not show through. Then beat the dumplings out of shape with a light tap or just with your fingers.

After you have stuck a couple of hundred dumplings, the time has come to put the pan on the stove. Approximately two-thirds of the water is mixed in it, so that the dumplings are small and the stench does not stick. Throw the sprouts into the water one or two at a time (you don’t need to add everything at once, otherwise they will immediately stick and stick together) and stir gently with a slotted spoon. Until they boil, they need to be stirred periodically, but not often. After boiling, cook dumplings with meat for 5-7 khvilins (since the smell is pungent, 3 khvilins are enough), then gently remove with a slotted spoon. As you can see, getting ready doesn’t take that long.

You can serve homemade dumplings with broth, sour cream, top butter, sprinkle with green zibula, season with chasnik sauce, etc.

There are endless options for preparing dumplings at home. Here we looked at the main one - with two types of meat, and you can’t use your imagination and, of course, take care of the needs of your household.

No professional cook knows how to make the most delicious dough for dumplings. In our article we will try to describe the method of preparing a simple, but tasty dough for dumplings and the discovery of a number of little tricks. And, regardless of the fact that the dough is only the basis of the dumplings, the approach to its preparation is still due not only to creativity, but also to absolute love! And you all know that a hedgehog made with love is richly delicious!

Dough for dumplings: what tastes good?

Let's first figure out why dumplings begin. It is possible, I would say, to start a trace of meat by mincing it with minced meat and then mixing it with curd and spices... Ale no! Whether dumplings start with dough. Moreover, the dough for dumplings is not only properly prepared, but elastic and springy, but also soft, smooth and tender. All these ingredients are simply necessary for a piece of minced meat, first brushed with vegetables and favorite spices, to cook in a meat-free and miraculously savory little pouch. And just like the dough for dumplings is prepared correctly – it won’t tear.

And then we let our piece of minced meat in the middle of the bowl cook in the wet juice - broth, which is what the minced meat looks like during the heat treatment. This is what gives the dumplings this wonderful and incredible relish. But if the dough for dumplings was prepared incorrectly or the wrong ingredients were used... Or, perhaps, a small mixture was simply closed and the proportions of the mixture are incorrect, then the result will be a laggy dough that floats around the pans and in broth together with absolutely unsavory breasts minced meat. .

Cunning preparation of dough for dumplings

Axis, for example, our grandmothers and mothers were simply timid: they sifted bitter flour onto the table or into a bowl, or into a deep saucepan. Once there was a table, then in a heap of milled beetroot they beat it, then beat it in an egg (as it was scorched) and beat it with a pinch of salt (although you can do without this “white” and death"), and then they added a bottle of water and began to mix egg with water and beans. This, before speaking, is one of the most striking moments! Water is constantly about to break through the walls of your borschny “crater”! And, especially since there is not enough flour, water tends to flow out of the eggs at once. To prevent this from happening, bind the water with the beans. First, the whole mixture will be mixed with a fork or a whisk and the axle, once the little bits are gone, it can then be mixed with your hands. Call, drink two or three bells of beard. This is approximately ten hundred grams.

And for those who are no longer ready to prepare dough, it is not important to understand how to prepare dough for dumplings. But those who cook first can sometimes overdo it. When kneading the dough for dumplings, do not take any beard in it, only because the cook knows when it will be sticky. The sheet of dough is springy, smooth, without a “coat” of dry borochon. If you transfer it from one valley to another, the dough breast will hardly stick to the skin. And if you mix a lot of beard into the dough for dumplings, then it is obviously not safe that it will not be sour or it will not stick when molding: all the filling, as we have already said, will fall into the sprinkling. In addition, you can use a similar egg white to coat the skin of the round dough for dumplings. However, it’s still not a very bright prospect and it’s not worth keeping busy.

How to correct the situation if the dough for dumplings was folded incorrectly

One trick, if there is such a way to correct the situation, is that the minced meat is laid out on half of the large diameter of the dough sheet and then covered with the other half. Dumplings in this form are prepared either in a flask or a glass of suitable diameter, or in a special device for this method of preparation - a hand-made dumpling maker. Among other things, there are two more ways to turn the machine so that no hour is wasted and no food ends up in the smitten tank. First method: sprinkle the dough with water, put it in a bag or sunbathe it in grub and leave it in the refrigerator for about an hour. If the beard is not too rich, this method can be used. Another: place the dough for dumplings in a saucepan, pour in a little warm water and simmer carefully, trying not to repeat the mixing with the large amount of beard.

In addition, just to know how to properly make dough for dumplings, you also need to know some tricks. For example, if you add a tablespoon of starch from potatoes, it will come out smooth and springy, and its taste will be soft and delicate. And if you use the same proportions for kneading the dough as in a glass of beard, a bottle of water, half of the water can be replaced with milk. Milk does not only add tenderness to the dough for dumplings, but also gives it a thicker consistency, which can positively contribute to the delicious taste of the finished dumplings. It’s not surprising, but in the prepared cut dough for various culinary varieties there is still no need for such processes and baked rice. For example, preparing dough for pancakes. There are options for preparing them without ingredients, but in between there is one that dumpling lovers should take note of.

In this recipe, the original water is replaced with mineral water (a substitute for mineral water is beer, which also replaces yeast). The chemical reaction of carbonic acid with flour colors the savory parts of the dough, and the consistency for making dumplings becomes simply ideal. You can also add sour cream, olive oil, kefir, whey... In general, yogurt does not seal the dough for dumplings, otherwise you need to prepare it before your family will ask you to prepare the dumplings today. Before speaking, an important point when preparing dumplings is the “ripening” and “finishing” of the dough: who calls it that. Either cover it with a light towel and place it to the side, or put it in a bag, or sunbathe it in grub and place it on the bottom shelf of the refrigerator. After a temperature of 40 - 60, you can remove, taste and stick delicious dumplings!

Dough recipes for dumplings

Dough for dumplings based on milk:

The peculiarity of the ready-made milk dough is that, as we wrote earlier, the dumplings have a soft and delicate taste. The cooking process itself is simple, although it’s not called the most basic.

warehouses:

• 1 kilogram of white beard;
• 500 milliliters of milk;
• 1 (albeit) teaspoon of salt;
• 2 eggs.

To recap: such a large number of ingredients are used for a large batch of ready-made dumplings. However, you can immediately stick the dumplings from the dough and save them later in the freezer. Otherwise, you can save it yourself and just have a supply of dough, in case of any emergency. However, it is possible to take less products, but only adjust the proportions.

Method of preparation:

• Mix milk, salt, eggs and beans in a bowl (deep saucepan). You want and have to go out in a rare way, but not like for the young ones;
• Place the resulting dough on a low heat and let it ripen until it is ready. Once the masa is thickened, don’t forget to stir it constantly. This is the perfect little breast. And remember that you can’t bring it to a boil, otherwise your dough’s eggs will burn!
• Remove the masa from the stove when it is ready;
• Combine the excess flour and knead the dough well (it will be firm, elastic and not sticky); Calm dates for about thirty weeks - that’s all! Your dough for dumplings is ready until it forms and sticks.

Dough for dumplings based on kefir

One can say about this recipe that it is the simplest. And it’s not surprising, even though there are only two ingredients in it – borshka and kefir. The best thing is not in the number of ingredients, but in the fact that such a recipe can be called universal. The dough you have, however, will be suitable not only for dumplings, but also for dumplings and pasties! And if you run out of excess dough, then you can use it for a savory crust before lunch. Another feature of this dough for dumplings is that you don’t spread it thinly, so it’s less likely to break when cooked. And then, for relish, it will come out tender and soft. Before speaking, you can prepare this dough for dumplings in reserve - just freeze it in the freezer. And if necessary, remove and soak some of the beans, so that it becomes very sticky.

warehouses:

• 250 milliliters of kefir;
• 400 grams boroshna;

Method of preparation:

• Pour the kefir into a bowl specially prepared for it and add about half of the beard that you prepared for the dough. Mix everything well with a spoon or a whisk.
• Insert the giblets into the dough thoroughly, carefully stirring them with your hands. Please note that you don’t need to immediately drink up all the excess beard, but drink it in small portions.
• Leave the finished dough for dumplings in the refrigerator for about forty minutes, although a little more is possible. And then you can take out and make the dumplings.

Recipe for classic dumpling dough

Why not without the classic recipe?

warehouses:

• 500 grams;
• 2 pieces of fresh eggs;
• 1 tablespoon of olive oil;
• 200 g of water;
• 1/2 teaspoon;

Method of preparation:

• Place it on the table next to the glass, having created a small chamber in a new burial place.
• You need to beat the eggs and add a spoonful of olive oil. There, pour salted water behind it.
• Mix everything, carefully collecting flour from all sides until your dough for dumplings begins to turn.
• Knead all the dough until you can finish it all alone, and after that you can start molding the dumplings.