Dough for dumplings is such a thing in itself.Everyone considers it elementary and accessible in cooking even for children, but in practice it is often encountered that the result is either very fluid, and proceeds, or vice versa, excessively steep. You can try to make dough for vareniki on water or milk, twist and turn in all directions, and still get a boiled oak piece of dough on the output.
Basis of the basics
The dough, which is used during the preparation of vareniki, should be:
- Durable. Otherwise, when cooking, you risk getting dumplings in the broth from the filling. Especially funny "brew" of lilac color is obtained if the vareniki were with a cherry.
- Thin.Roll out the dough too thickly and you will get a tasteless lump in which, like in a lottery, you will have to look for stuffing, and not the fact that you will come out the winner. This is especially true for those who are preparing a lean dish and the dough for dumplings is supposed to be on the water - it is considered less durable.
- Homogeneous. Here, and do not need to explain - few people when trying to bite a juicy dumpling will please the lumps of flour.
Water and Flour
The most favorite recipe for dough for ravioli and dumplings is unleavened dough on water. It does not require special products, the only "but" is that it is less durable than an analog with the addition of eggs.
- slightly warm water - 0.5 liters;
- salt - 1 tbsp. spoon without a slide;
- flour - 1500-2000 grams.
Cooking process
Dissolve salt in water.
Sift flour on the work surface slide,make a well in it and start slowly pouring saline there, gradually kneading the dough. For evenness, move in a circle, collecting flour from the edges. If the mass will stick, then add more flour.
Knead the resulting dough for 5 minutes.Its consistency is very important in order to get successful dumplings. The recipe for dough on water implies that flour will take a lot, but don't overdo it - the dough should be elastic, but not stone, and resist pressure.
Cover the finished dough with a towel and let it rest for 40 minutes so that the gluten has time to develop in the dough.
When rolling dough, try not to overdo it, adding flour, as it may become too steep and the edges of the products will stick together insecurely.
And eggs there too
Many housewives love to make dough on dumplings onwater with an egg. Their preferences are understandable, since such a dough is more durable than the previous one and allows you to roll out the layer of the billet thinner without the risk of getting an unpleasant surprise during cooking.
To cook it, take:
- flour - 600 grams;
- salt - 10 grams;
- water - 200 ml;
- eggs - 3 pcs.
Beat the eggs with water and salt until smooth.
Sift flour on the work surface, make a hole in it.
Pour the egg mixture into the well and knead the dough as described above (see dough on water without eggs). Further, the principle of standing and cooking is also similar.
Choux dough for dumplings and ravioli
For those who want to try something new, werecommend cooking choux dough. It is even tactilely different from its predecessors - softer, more plastic and pliable. It is very easy and pleasant to roll out, almost does not absorb excess flour. Already prepared dumplings of choux pastry are distinguished by a more delicate and even melting texture of the casing, which, nevertheless, does not affect its strength.
So, the recipe:
- boiling water - 200 ml;
- salt - 1/2 tsp;
- vegetable oil - 2 tbsp. spoons;
- flour - 500 grams.
Sift the flour on the working surface, make a hole in it.
Pour salt in flour, add vegetable oil and, without stopping stir, pour boiling water.
Knead the dough, if necessary, adding flour. Cover with a towel and let stand for half an hour, then use.
Yes, there is only oil, flour, water, salt. Dough, despite this, it turns out great.
Dough on mineral water for dumplings and ravioli
Again, for those who want to move away from"classical school". The recipe is a little more complicated than the previous ones, however it adequately manifests itself both in work with it and in eating, therefore it deserves attention. To make it happen you need products like
- mineral water with gas - 200 ml;
- eggs - 1 pc;
- flour - 700-800 grams;
- salt - 1/2 tsp;
- sugar - 1/2 tsp;
- vegetable oil - 4 tbsp. spoons.
Mix in a bowl with a whisk until smooth, all products except flour.
Continuing to interfere, begin to pour flour until you achieve an elastic, but soft consistency of dough.
If you are planning not to make dumplings or dumplings, but chebureks, then cook this dough on mineral water, just remove the eggs from the recipe.
Variety of fillings
How to make the dough, we found out, it remains the case for small - choose the filling to your liking. We have selected several options that you might like:
- Cherry (bilberry).For its preparation, take 500 grams of cherry (blueberry) pitted. If the berry is frozen, thaw it and drain the juice. If fresh, then just sprinkle with sugar, let stand for half an hour and again, drain the liquid that has been released.
- Curd (salted). For this filling, mix 250 grams of cottage cheese, 1 yolk, a pinch of salt and 2 tbsp. spoons finely chopped greens.
- Творожная (сладкая).Rub through a sieve of 250 grams of cottage cheese, mix with 1 egg, 3 tbsp. spoons of sugar, a pinch of salt and a small piece of butter. You can also add a pinch of vanilla sugar and a couple of tablespoons of steamed raisins.
- Mushroom.Finely chop a kilogram of mushrooms, place in a hot deep frying pan with a drop of vegetable oil, cover with a lid - the mushrooms will immediately release the juice. Cook them over low heat until cooked. Fry 2 finely chopped onions separately. Skip the mushrooms and onions through a meat grinder, add salt and pepper. A great option for those who want to cook lean dumplings - the recipe for the dough on water will help you meet all the conditions of the Post.
- Potato. Boil in salted water 500 grams of potatoes, pre-peeled. Drain, add 100 grams of butter and make a smooth mash.
- Vegetable Chop 1 carrot and 1 onion finely.Fry in butter until transparent. Cut the cabbage thinly (500 grams), add to the vegetables and simmer over low heat under the lid until done. Salt and pepper. If you wish, you can add 1 tbsp. spoon tomato sauce and favorite greens.
- Apple stuffing.It turns out very juicy, so pay attention to how to prepare the dough in mineral water - this recipe is perfect for juicy fruits. Peel and cut 500 grams of apples into small straws, pour in a third cup of sugar and let stand for 15 minutes. Everything filling is ready.
- Cheese. Take 200 grams of soft cheese and 100 grams of hard (preferably with an intense aroma). Grind in a blender or meat grinder. Add 1 teaspoonful of starch.
- Fish Boil 1 kilo of lean fish fillet, cool and chop. Separately fry a couple of small onions until golden brown, add to the fish. Salt, pepper.
