Delicious dough for dumplings: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most housewives know how to make dumplings. Which is easier: knead the dough, scroll the meat through a meat grinder, stick it, boil water, and a wonderful hearty dish is ready. However, it takes a lot of time to prepare. How to make your dumplings not look like they were bought in a supermarket? Do you want that long standing at the kitchen table and stove is not wasted? If you follow our advice, you will make such dumplings that your guests will remember all their lives and ask how you cook them, and the household will know that your dumplings are the most real and most delicious in the world.

The best dish is homemade dough

Most often, we buy dumplings in stores already prepared. But how can home-made dumplings compare with store-bought ones?! Homemade minced meat and dough is always unique. For the filling, you can take the meat of different animals, pick up spices to your own taste, and not just pepper and s alt. The dough can be made so thin and elastic that the figure will not suffer at all from such a delicacy. Moreover, delicious tender dough for dumplings can beuse for many other dishes. And it is not very difficult to prepare it. Why do so many cooks make dough gray, inelastic, and hard to mold?

Essential Products

How to make delicious dough for dumplings? The recipe is very simple.

Ingredients:

- 6 cups whole wheat flour;

- 1.5 cups of water;

- 1 teaspoon s alt.

It's very rare to find the correct sequence in cookbooks or cooking websites on how to make a delicious stretchy dumpling dough. It's not that chefs or technologists are trying to hide the main secret. They just emphasize the correct ratio of ingredients, assuming that the technology for handling them is a priori obvious to everyone.

Flour selection

To make the most delicious dough for dumplings, you first need to purchase good flour. Best of all, wallpaper, from durum wheat, of the highest quality. This flour contains a lot of gluten. Products from it do not sag when cooked. The dough does not darken. By the way, you can determine which flour you got by the color of the resulting dough. If it remains as white as the flour was, then you are lucky - you have excellent flour. The consumption of such a product is small. The dough can be rolled out into a very thin, almost transparent layer, and it will not tear, but only stretch. From the flour of this variety, you can not be afraid to gain extra pounds.

Saturationoxygen

The most delicious dough for dumplings is obtained if the flour is saturated with oxygen. How to achieve this? It is necessary to sift the flour through a hair or fine metal sieve twice. This is also not written anywhere, but this is one of the main secrets of a good test. Do not be too lazy to do this procedure, and you will get a very tasty dough for dumplings. Flour consumption is always a rather conditional question. It all depends on the quality of the product and the content of gluten in it. Accordingly, the amount of s alt and water is always different.

To s alt or not to s alt?

Don't get hung up on the exact numbers dictated by a delicious dumpling dough recipe found in a cookbook. Better take our advice. It is as follows. S alt not the flour and not the finished dough, but the water with which you will dilute the flour. Pour one and a half cups of boiled liquid into the container and s alt to taste. Should be a little s alty. Some cooks do not add sodium chloride to their delicious dumpling dough at all. To make the dish successful, they s alt the water in which they cook ready-made dumplings. It makes sense. If you throw dough products into s alty boiling water, they will not stick together and fall apart during the cooking process. But these precautions are more suitable if the flour is soft wheat.

Dough elasticity

The most delicious dough for dumplings is obtained if it is beaten off, that is, lifted and thrown on the table several times. If you use this technique, then the dough, even from soft wheatwill acquire good elasticity, although it will be an unsightly gray color. The recipe for a delicious dumpling dough should not contain eggs. Sometimes it is advised to add egg white to it, but this should not be done, just as oil should not be added, which is sometimes advised to be poured into a bowl of flour. The classic recipe consists only of water, flour, and sometimes s alt. Flour always contains gluten. It can be a different amount, but it is always present. In order for it to show its properties, water is added to the product. The dough acquires the greatest elasticity only after it has been aged after kneading in a cool place for 20-30 minutes.

Custted option

Having learned and mastered the secrets revealed here, you should definitely try to cook delicious custard dumpling dough. It's a little more difficult to do it. However, it certainly deserves to be cooked. The photos included in the article will come to the rescue. They show step by step how to make delicious dumpling dough.

Pour one and a half cups of boiled water into a glass ladle and add one teaspoon of s alt. Stir well, bring the water in the microwave or on the stove to boiling water.

Pour three full glasses of good sifted flour into a deep bowl. In a thin stream, stirring constantly, pour s alted boiling water into it. You need to try to do this so that lumps do not form. We should get a fairly liquid homogeneous dough. If lumps are still present, break them up withblender.

Sprinkle more flour into the bowl of dough. Do this in batches, stirring constantly. Add flour and stir until it can be done with a spoon. When the dough becomes thick enough and the spoon becomes difficult to turn in it, pour a fairly thick layer of flour on the table. Put the dough on it. At this stage, it is still very sticky, so do not skimp. The dough will take as much flour as needed.

Knead the dough in the usual way. Make sure that it does not stick to the table and add flour in time. Do this until you feel that it is no longer sticky. The most delicious dough for dumplings should not be too hard or too soft. At this stage, it needs to be hit 15-20 times on the table.

Wrap the finished dough with plastic wrap and place in the refrigerator for half an hour. During this time, it will settle and gain the necessary elasticity. After 30 minutes, you can take it out and start making dumplings.

Sculpt, cook and serve homemade dumplings

Sprinkle a thin layer of flour on the table. First, for convenience, roll the dough into a sausage and cut into several parts. Take one piece and use a rolling pin to roll it into a very thin layer. Cut out circles with a glass or other shape, put the minced meat in the center and close the edges.

Dumplings can be boiled immediately, or you can freeze and use as needed. Since the dough is s alty, there is no need to add s alt to the water. Put a bay leaf and a pinch of dried marjoram or basil in it. When the waterboils, throw dumplings into it. Stir so they don't stick to the bottom. After the products boil and float to the surface, cook for 5-10 minutes, depending on the size of the dumplings. They will be ready when the dough is a little wrinkled, that is, stick to the stuffing: they will not be puffy and round, but a little wavy.

Take out the dumplings with a slotted spoon and arrange on plates. Put butter and sour cream on the table. Don't forget the gravy boat with onions, cut into thin half rings and filled with natural fruit vinegar.

If for some reason you cannot make dumplings on the day you made the dough, after it has settled, place it in the freezer. Nothing will happen to him. When the product is needed, just thaw it at room temperature and you can use it.

What else can you make with dumpling dough?

Our dough is suitable not only for dumplings, although it is called dumplings, or unleavened yeast-free. It is perfect for chebureks, strudel, dumplings and many other dishes. You can even make cannelloni from it. Made from good wheat, it is suitable for beshbarmak and noodles in chicken broth. As for sweet dishes, such as dumplings with cherries, blueberries or other berries, with our dough you can not be afraid that they will stick out and flow out. It is used even during fasting, because it does not contain any eggs or dairy products.

The cakes made from this dough are very tasty. If they are sprinkled with sesame seeds, flaxor otherwise, you get an excellent delicacy that will fit as an independent dish. Such cakes are washed down with milk. It's delicious.

Wonderful rolls and stuffed envelopes are made from them. In this case, roll the dough into a thin layer, top it with meat, vegetable or soft cheese filling, wrap it like a burrito and fry in a pan with or without vegetable oil in the oven, placing it on a baking sheet lined with non-stick paper.

With our detailed instructions, you will make a very tasty dough for dumplings. The recipe for both regular and custard involves the same amount of products and differs only in that in the first case, the flour is diluted with cold boiled water, and in the second, with hot water.