Dough for dumplings is not only an important component of everyone’s favorite dish, but also a kind of tribute to tradition. Semi-finished products from the store cannot be compared with properly prepared dough at home, supplemented delicious fillings and fresh sour cream. The real pinnacle of culinary skill is knowing a separate dough recipe for dumplings with different fillings.
Although dumplings can be found among almost all Slavic peoples, they still gained the most popularity thanks to Ukrainian cuisine . The traditional dough recipe in Ukraine involves the use of kefir or whey, wheat flour, soda and salt. No eggs were added to the dough.
Today, a similar recipe is used quite often, but there are many other ways to knead the dough. So, for example, instead of kefir, you can take boiling water and make. It's great for dumplings sweet filling. With sour cream the dough will be more tender, and with eggs it will be tasty and elastic. You can also add a pinch of sugar along with salt for a richer taste.
The dough is also rolled out in different ways.. Some prefer dumplings with thick walls and a small amount of filling, while others, on the contrary, make the dough quite thin.
If the dough is prepared correctly, then making dumplings will not be difficult. To do this, just roll it out into a layer and cut out even circles using a glass. After adding the filling, the edges need to be pinched to create a curly “comb” - business card any dumpling.
Serve ready-made dumplings with sour cream. Dumplings with a salty filling also go well with fried onions or cracklings.
Secrets of making the perfect dumpling dough
Homemade dumplings are a real holiday for the whole family. There are a huge variety of fillings for dumplings, so you should have several dough recipes in stock. If you don't know how to do delicious dough for dumplings at home, the following recommendations will be useful to you:
Secret No. 1.
Before making dumplings, let the dough rest for 15 minutes to 1 hour, depending on the cooking method.
Secret No. 2. It is better to use the dough in parts, without removing it completely from the film or bag. you need to start kneading with a spoon.
Secret No. 4. Ready dough need to be rolled out thin layer(3-4mm) and cut out dumplings in it using a glass or cup.
Secret No. 5.
You don't need to knead the dough for dumplings for long. It is enough for it to become homogeneous.
Secret No. 6.
Before kneading the dough, you need to sprinkle your hands with flour, since dumpling dough is usually quite sticky. Secret No. 7. When adding ingredients to the dough, it is better to add less flour than in recipes to make it easier to adjust the consistency of the dough.
Secret No. 8. When choosing a dough recipe, it is important to decide how to prepare the dumplings. More suitable for a steamed dish soft dough
, for example, with kefir, and for cooking in boiling water you can make dough in water. Secret No. 9. At
making the right choice
- dough, dumplings are cooked very quickly (1-2 minutes after boiling water).
- To make the dough especially tender, sour cream is added to it. If desired, it can be replaced with another fermented milk product. It is advisable to use boiled water
- room temperature
- . Potatoes and onions are perfect for the filling. This amount of dough will take 5-6 potatoes.
- Ingredients:
Flour – 450g;
Sour cream – 3 tbsp;
Salt – ½ tsp;
Soda – ½ tsp;
Water – 100ml.
Cooking method:
1. Sift flour into a deep bowl, add salt and mix;
2. Place sour cream in a separate bowl, mix with soda;
3. Transfer the sour cream to a bowl with flour;
making the right choice
- 4. Add water in small portions, constantly stirring the dough;
- 5. Knead the dough and wrap in cling film;
- 6. Leave the dough for 20 minutes in a warm place.
- Interesting from the network
Flour – 450g;
Very simple, which requires a minimum of products and time. It is suitable for dumplings and dumplings with all salty fillings. This dough is very easy to roll out into a thin layer, but it will not tear and will retain its elasticity.
Flour – 500g;
Water – 1 glass;
Salt – 2 pinches;
making the right choice
- Vegetable oil – 2 tbsp.
- 1. Heat the water a little, pour it into a deep bowl;
- 2. Add salt and vegetable oil, add flour in several stages;
- 3. Knead the dough and put it in a plastic bag for 1 hour.
- Sweet dumplings are a special treat, which means the dough for them should be special. Having chosen cherries as a filling, it is important to make a dough that does not harden from the juice. This recipe is most suitable for dumplings that will be cooked in boiling water. The finished dough will be homogeneous and will stick a little to your hands.
Flour – 450g;
1. Mix baking soda, salt and flour in a deep bowl;
2. Pour vegetable oil into a glass;
3. Bring water to a boil, pour into a glass with oil;
4. Pour the contents of the glass into a bowl of flour and stir with a spoon;
5. Knead the dough with your hands and start modeling.
Dumplings with cottage cheese – unique dish, which can be either sweet or salty, depending on the chef's preference. The dough from this recipe is perfect for both cases, as it turns out to be neutral in taste. It can also be used for dumplings by adding a little more flour. From the specified amount of ingredients, about 600g of dough is obtained.
making the right choice
- Flour – 3 cups;
- 5. Knead the dough and wrap in cling film;
- Salt – 1 tsp;
- Egg – 2 pcs.
Flour – 450g;
1. Break eggs into the bread machine container, add salt and boiled water;
2. Sift the flour and add to the rest of the ingredients;
3. Select the “Dough Kneading” or “Dumplings” program, depending on the bread machine model;
4. Roll the finished dough into a ball and place in a bag;
5. Place the dough in the refrigerator for 1 hour.
Dumplings from this dough are made in the best traditions of Ukrainian cuisine - with thick walls, but at the same time tender and very soft. The dough itself comes out very voluminous and airy, not dry and elastic. You can choose any filling, depending on your mood. Instead of kefir, whey is also suitable - you will need half a glass of it.
making the right choice
- Flour – 3 cups;
- Kefir – 2/3 cup;
- Water – 1/3 cup;
- Salt – 1/2 tsp;
- Soda – 1 tsp.
Flour – 450g;
1. Sift the flour and pour into a deep bowl;
2. Add salt and soda to the flour, mix;
3. Pour kefir and water into one glass;
4. Pour the contents of the glass into a bowl of flour, knead the dough with your hands;
5. Wrap the dough in film and let it rest for 20 minutes.
Now you know how to prepare dough for dumplings according to a recipe with a photo. Bon appetit!
The recipes that we will consider are great for dumplings with various fillings - vegetable and sweet. Dumplings with potatoes are the most common recipe; this filling is easy to make and cook. And also finished product can be frozen, after which it will not lose its qualities. Unless for reuse you will have to add a little flour, since when defrosting the dough will be slightly sticky.
To begin with, it is worth remembering two principles: do not leave the product “open” for too long (it dries quite quickly) and when modeling, do not overdo it with the filling (the dough stretches well and can break during cooking). However, if you use very cold water, both of which can be avoided.
Eggs - whether to use them or not
Let’s immediately make a reservation that for these recipes you can use water at room temperature or even slightly heated. The quality of the product will not deteriorate from this. As for flour, it is better to take the highest grade, wheat.
Option 1
This cooking method is with eggs and water.
You will need:
- flour - 2 cups;
- water - 3/4 cup;
- egg - 1 piece;
- salt - a pinch.
Preparation
- Sift flour onto a work surface.
- Add water heated to 30-35°C, then egg and salt.
- Knead the dough to a uniform consistency and roll it into a ball.
- Cover the ball with a dampened towel and wait 40 minutes to ripen.
Option 2
This cooking method is egg-free.
You will need:
- flour - 320 grams;
- water - 150 milliliters;
- salt - 0.5 teaspoon.
Preparation
- Gently sift the flour into a large deep bowl and add salt.
- Start kneading, gradually adding water.
- Knead the dough into a “smooth” dough and form into a ball.
- Let sit under a damp cloth for 30-40 minutes.
Universal method with buckwheat flour
If you are not upset that your future products will turn out to be dark in color, decide to experiment. You are unlikely to regret it: buckwheat flour, added to the usual white, gives a special taste. This universal recipe dough for dumplings in water.
You will need:
- wheat flour - 2 cups;
- buckwheat flour - 0.5 cups;
- water (very cold) - 200 milliliters;
- salt - 0.5 teaspoon.
Preparation
- Dissolve salt in water from the refrigerator.
- Sift the flour into small pieces, start kneading, adding water a little at a time.
- Knead the dough until smooth and sticks easily to your hands.
For sweet fillings
This method is very suitable if you are planning berries (for example, cherries) or cottage cheese as a filling. Try it: the dough turns out pliable, holds up well to the filling, does not “grow soggy” and does not tear.
You will need:
- flour - 1 glass;
- potato starch - 3-4 tablespoons;
- ice water - quantity depending on the quality of flour;
- salt - to taste.
Preparation
- Carefully sift the flour into a mound onto the work surface and make a hole in the mound.
- Mix starch and 3 tablespoons of water, pour into the well, and add salt.
- Start kneading, trying to keep the mixture “steep”, adding water a little at a time.
- Roll out the layer (it should be quite easy) - a layer 3 mm thick is suitable for sweet filling.
What is the secret of mineral water
If you have already heard that someone uses mineral water rather than ordinary water, but you yourself preferred the usual path, it’s time to try something new, and here’s why. Mineral water dumpling dough is the best recipe if your main requirements for it are:
- to remain smooth and elastic;
- so that it doesn’t stick and “dust”;
- to be obedient in work;
- to make it tasty.
What kind of dumplings are they for? mineral water will it turn out best? Indeed, the taste of the final product varies depending on mineral composition liquids. Housewives agree that you can use any mineral water, the main thing is unsalted.
You will need:
- flour - 4 cups (or less);
- sparkling mineral water - 1 glass;
- egg - 1 piece;
- salt and sugar - 0.5 teaspoon each;
- vegetable oil - 4 tablespoons.
Preparation
- Combine all the ingredients in a deep bowl in random order, leaving only the flour aside.
- Add flour little by little and knead the dough in mineral water for dumplings - first with a whisk, then when a denser consistency is achieved - with your hands, for about 4-5 minutes.
- Cover the ball with a towel and leave it in the refrigerator for 20-30 minutes.
When kneading, you may notice that the dough is soft and does not stick to your hands, but its surface is not too smooth. This is a normal effect when you make dumpling dough with sparkling water. After the mass rests in the refrigerator, it will become smooth and even shiny. So you did everything right.
If you would like to save effort or immediately get started, for example, with the filling, the same ingredients that are described for manual preparation can be used for kneading in a bread machine.
Preparation
- According to the instructions for your device, pour all liquid ingredients into the container.
- Add 3.5 cups of sifted flour, salt and add sugar.
- Select the kneading option - it usually takes the bread machine 1.5 hours to create a dense, uniform consistency.
- Wrap the dough in film and place it in the refrigerator.
By the way: the recipe is considered universal. This means that the dough for dumplings made with mineral water is perfect for dumplings, manti, and even chebureks.
It doesn't matter whether you're a frugal housewife or just love to explore new ways of cooking - you'll be pleased with the quality of the dough. The recipe for water dumplings, on the one hand, requires a minimum of ingredients, but on the other hand, it is not always as simple as it might seem. Practice decides everything - and perhaps one of the described options will become your “crown number”.
Not every housewife knows how to make dough for dumplings with potatoes, cottage cheese or cabbage to make this simple treat tasty. For some, the product sticks to their hands, for others it boils over, and the reason is the incorrectly mixed base. There are many recipes (with photos), using plain water and even without eggs, with which the treat turns out soft, tender, and amazingly tasty.
How to prepare dough for dumplings
This dish appeared in Ukrainian cuisine in the 18th-19th centuries and came from the Turks, where it looked a little different and was called dush-vara. The Azerbaijanis also fell in love with it, calling it dushbara. Azerbaijani chefs used lamb with fat tail fat and garlic as a filling. Ukrainians then did not recognize lamb and preferred to fill the treat with cherries, cottage cheese and onions with cracklings, and later also with apples, poppy seeds, potato filling, boiled peas, beans, buckwheat, wheat porridge. The dish received its modern name later, but was originally called vara-niki.
No matter how simple and clear recipe, making dough for dumplings is actually not that easy. To ensure that the products are of high quality, do not become overcooked, do not tear, and are tasty, you need to use consistent lessons with photos and know some secrets:
- If you cook with plain water, cool it in the refrigerator first: then the mass will not dry out during modeling.
- When choosing a recipe without using eggs, use wheat flour durum varieties and sift thoroughly.
- The kneading process should last at least ¼ hour, so the mass will be elastic.
- If you don't know how to make a pliable mass, try kneading it with vegetable oil.
- Let the dough rest after kneading for at least half an hour. So, it will not tighten when rolling.
- When sculpting products with a wet filling, roll out the base to 3 mm thick. If the filling is dry, the thickness should be no more than 2 mm.
- After cooking, the products often stick together, so pour butter over them.
Dumpling dough recipes
Delicious dough for dumplings can be made using different recipes, can also be used various fillings. Some housewives knead the mixture traditional way- on water, others believe that the product will turn out especially soft and tender if you add a fermented milk product (kefir, sour cream), others only use choux pastry. Choose any type of dough you like and start making dumplings with your favorite fillings.
Classic recipe
- Number of servings: 9 persons.
- Calorie content of the dish: per 100 g – 215 kcal.
- Cuisine: Russian.
The simplest base for dumplings classic recipe- with water. The only secret this recipe: The water should be ice cold, not just chilled. Thanks to this trick, the dough will turn out soft and the finished products will taste good. The filling can be anything, but if you want a treat with a sweet filling, then it is better to add sugar rather than salt to the base.
making the right choice
- flour - 3 cups;
- purified water or non-carbonated mineral water – 250 ml;
- salt – 1 tsp.
Flour – 450g;
- First sift the flour into a bowl.
- Pour salt into the middle and pour in water. Knead the lean dough.
- Leave to “rest” for half an hour.
With potato
- Cooking time: 1.5-2 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: per 100 g – 220 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
Not everyone likes it traditional recipe dough for dumplings with potatoes. Many people prepare the base using the custard method. hot water. It is suitable for both savory dumplings and products with sweet filling. If you have never tried kneading it before or don’t know at all how to prepare unleavened custard mass, learn step-by-step recipes with photos.
making the right choice
- chicken eggs – 3 pcs.;
- lean refined oil – 3 tablespoons;
- salt – 1 ½ tsp;
- 1st grade flour – 10 cups;
- water (boiling water) – 3 cups.
Flour – 450g;
- Pour a third of the flour into a bowl, mix with butter, salt and pour boiling water over it.
- Stir thoroughly and let cool.
- Next, add the eggs and the remaining flour one at a time, continuing to knead until smooth.
- Wrap in film and put in the refrigerator for half an hour. After this time, the mass will become soft, plastic and will not stick to your hands.
With cottage cheese
- Cooking time: 2.5-3 hours.
- Number of servings: 10 persons.
- Purpose: for breakfast, lunch.
- Cuisine: Ukrainian.
- Difficulty: medium.
There are different methods for preparing dough for dumplings with cottage cheese, but the yeast version is always obtained. The dish according to this recipe comes out fluffy, soft and tender, and together with curd filling, also very tasty. If you take fresh and high-quality yeast, then such a base will work well and quickly. Cottage cheese can be sweetened or mixed with garlic and herbs.
making the right choice
- water (purified) – 230 ml;
- milk 2.5% – 110 ml;
- refined lean oil – 35 ml;
- dry yeast – 1 tsp;
- granulated sugar – 5 g;
- 1st grade flour – half a kilo.
Flour – 450g;
- Combine all liquid ingredients (except oil) and heat to 50 degrees.
- Dissolve sugar and yeast in the liquid, add about 100 grams of flour.
- You need to knead a stiff dough, like for pancakes, and leave to rise for 30 minutes.
- Pour in vegetable oil and half of the remaining flour, knead, gradually adding the rest of it.
- Knead the thick dough, set aside for 40-60 minutes to proof.
No eggs
- Cooking time: 1 hour 20 minutes.
- Number of servings: 9 persons.
- Calorie content of the dish: per 100 g – 255 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Dough for dumplings without eggs is essentially vegetarian dish, you can easily cook it during fasting by choosing the same lean filling. In addition, this foundation is suitable for those with protein allergies. What is not included in the test chicken eggs, does not spoil it in any way. It turns out to be very elastic, and dumplings based on it are tasty and soft.
making the right choice
- durum wheat flour – 1 cup;
- boiled water – 100 ml;
- vegetable oil – 1 tbsp;
- salt – 0.5 tsp;
Flour – 450g;
- Sift the flour first. Pour some water into the well in the center. Start kneading, gradually adding the remaining liquid.
- Leave the mixture for half an hour for the gluten to swell. Then make a hole again and pour in the vegetable oil.
- Next, you need to knead the soft mass and start making dumplings.
On the water
- Cooking time: 50 minutes-1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: per 100 g – 284 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The dough for dumplings on water can be mixed in several ways: in boiling water, ice water or boiled at room temperature. Some housewives make the basis for dumplings with mineral water, believing that gases give the product airiness, lightness, and softness.
making the right choice
- Choose any filling according to your taste; this base is suitable for any sweet and savory products.
- 1st grade flour – 4 cups;
- mineral water (highly carbonated) – 1 glass;
- refined lean oil – 80 ml;
- egg (chicken) – 1 pc.;
Flour – 450g;
- salt, granulated sugar - half a teaspoon each.
- Combine all ingredients in the required proportions, except flour, mix thoroughly. The remaining component must be sifted and added gradually.
- Knead the base until it stops sticking to your hands and becomes soft.
Leave it to “rest” for 0.5 hours.
- With milk
- Cooking time: 45 minutes-1 hour.
- Number of servings: 8 persons.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Calorie content of the dish: per 100 g – 241 kcal.
Difficulty of preparation: medium. The presence of milk in the recipe makes the product even softer and more delicate, and does not allow the mass to dry out during the modeling process. In addition, the composition of the ingredients is very simple, there are not even eggs, but this does not affect the taste at all ready-made dish
making the right choice
- . This base is perfect for making dumplings with various favorite fillings, and it will be easy to do, because the mass turns out to be plastic, pliable, and tender.
- milk (warm) – 200 ml;
- table salt – 0.5 tsp.
Flour – 450g;
- Mix half the flour (sifted) with salt. Add the rest of it and milk gradually, thoroughly kneading the mass until smooth.
- Wrap the base in plastic film and let stand for about an hour. After time has passed, you can start sculpting.
On kefir
- Cooking time: 60-80 minutes.
- Number of servings: 9 persons.
- Calorie content of the dish: per 100 g – 227 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Ukrainian.
- Calorie content of the dish: per 100 g – 241 kcal.
Experienced housewives claim that they add fluffiness and tenderness to the base for dumplings dairy products, so they prepare a dish with kefir. An important component of this recipe is soda, which is quenched by kefir. As a result, finished products increase in size during cooking. Keep in mind that dumplings with this base do not need to be cooked for a long time; they cook quickly and float in a few minutes.
making the right choice
- 1st grade flour - 6 cups;
- kefir 2.5% – 0.5 l;
- refined lean oil – 80 ml;
- salt, soda - 0.5 tsp each.
Flour – 450g;
- Pour kefir into a bowl and mix with soda.
- Add salt, beat in the egg, stir thoroughly.
- Gradually add pre-sifted flour. Mix first with a spoon and then with your hands.
- After the mass is no longer sticky, cover it with a bowl, towel or film and let it rest. After 30-60 minutes the base is ready for modeling.
Quick dough
- Cooking time: 1 hour.
- Cooking time: 45 minutes-1 hour.
- Calorie content of the dish: per 100 g – 218 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Ukrainian.
- Difficulty of preparation: easy.
The flour base for this recipe is quick, easy and simple to prepare. Experienced housewives recommend it even to beginners in kneading dough; everyone can do it. This differs from other methods by mixing milk with water, which makes the mass more tender and soft. In addition, when sculpting products, their edges stick together well, and the dish does not fall apart during cooking.
making the right choice
- . This base is perfect for making dumplings with various favorite fillings, and it will be easy to do, because the mass turns out to be plastic, pliable, and tender.
- chicken egg - 1 PC.;
- milk 2.5% – 2/3 cup;
- purified water or mineral water – 1/3 cup;
- refined lean oil – 1 tbsp. spoon;
- salt – 0.5 tsp.
Flour – 450g;
- First sift the flour through a sieve, add salt, milk and water mixed together in the center, beat in the egg.
- Knead the stiff dough.
- Add butter to the mixture and knead again. Leave to rise for 30 minutes, then start sculpting.
Soft dough
- Cooking time: 1 hour.
- Cooking time: 45 minutes-1 hour.
- Calorie content of the dish: per 100 g – 254 kcal.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Calorie content of the dish: per 100 g – 241 kcal.
There are many ways to mix the base for dumplings and each gives it certain qualities, but rich sour cream will add softness. Its creamy consistency makes the base airy, and as a result, the finished products are the same. All chefs choose the filling themselves; you can use any one here. Choose the sauce for the dish according to the filling.
making the right choice
- . This base is perfect for making dumplings with various favorite fillings, and it will be easy to do, because the mass turns out to be plastic, pliable, and tender.
- homemade sour cream– 3 tbsp;
- purified water (warm) – ½ cup;
- table salt, soda - 0.5 tsp each.
Flour – 450g;
- You need to sift the flour, make a hole, add salt and soda, pour in water, add sour cream.
- Knead into a soft mass, leave to “rest” for half an hour, then knead again.
- After the second kneading, you can start sculpting the dish.
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