How to make a delicious dumpling dumpling, soft and elastic?

For many beginner housewives, it becomes a problem how to make dumplings dough so that it turns out to be tasty, delicate, elastic.

The ideal base should roll well, be stuck, hold the filling inside, boil quickly.

Culinary specialists made successful recipes for the perfect dumplings dough made from various ingredients in the best traditions of Russian cuisine.

Soft dumplings for dumplings according to the classic recipe

This test preparation option is convenient if you have the minimum amount of ingredients at hand.

Would need:

• 1 egg
• 200 ml of drinking water;
• 600 g of wheat flour;
• 5 g of fine salt.

Cooking steps.

1. Combine the flour with salt and pour into a roomy cup.
2. A hole is made in the center of the dry mixture. Cold water is poured into it and an egg is driven in.
3. Knead the dough with a spoon, moving from the center to the edges.
4. When the mass becomes thicker, spread it on a table sprinkled with flour.
5. Continue to knead the dough manually, periodically adding the remaining flour.
6. When the base becomes uniform and elastic, it is placed in the refrigerator for 30 minutes.

Tip: kneading the dough requires a lot of physical effort, so it’s more convenient and easier to do this with the lower part of the palms: this way the hands get tired less.

Dumplings custard base

The dough prepared according to this recipe is more tender, thin, does not break during rolling, and dumplings are cooked from it faster.

Read also: how to fry dumplings?

Grocery list:

• 1 egg
• 480 g of premium flour;
• 200 ml of boiling water;
• 20 ml of vegetable oil;
• 5 g of salt.

Cooking method.

1. The egg is salted and beaten for a couple of minutes until foamy.
2. Sifted flour is added in portions, constantly stirring the mass. There should be no lumps.
3. Add oil, stir again.
4. Without stopping to interfere, freshly boiled water is poured into the resulting composition.
5. When the dough cools down a little, it is kneaded by hands until the perfect consistency. If the mass continues to stick to your hands, add another 1-2 tbsp. tablespoons of flour.
6. Before modeling, the dough for dumplings is wrapped with cling film and put “on rest” in the refrigerator for 40 minutes.

The dough in the bread maker

Kitchen "assistant" greatly simplifies the time-consuming process of kneading dough. The dumplings base in the bread maker always turns out the right consistency. In addition, you can fill the entire volume of flour at once, and not in parts, as in the mixing of ordinary dough.

Necessary components:

• 250 ml of filtered water;
• 1 small egg;
• 480 g sifted flour;
• 5 g of salt;
• 20 ml of sunflower oil.

Cooking technology.

1. In the capacity of the bread machine, an egg is broken, water and oil are poured.
2. Add salt and all the flour.
3. Include the program "Dough" for 1.5 hours (the cooking time depends on the specific model of technology).
4. The dough for dumplings in a bread machine is homogeneous, without bubbles in the cut. It is placed in a plastic bag and immediately used for rolling.

We prepare on the basis of mineral water

The most delicious, soft, easy-to-roll is homemade dough on a mineral water. It is better to take water with strong carbonation and pour from a bottle immediately before cooking.

Would need:

• 1 egg
• 80 ml of vegetable oil;
• 3 g of granulated sugar and salt;
• 220 ml of highly carbonated mineral water;
• 550 g of flour.

Procedure.

1. Shake the egg with a fork.
2. Salt and sugar are added, mixed until the grains dissolve.
3. Pour oil and sparkling water.
4. Pour flour into small portions, carefully kneading the dough with a spoon.
5. When the mass becomes uncomfortable to interfere in the bowl, it is dumped on the table and crushed by hands. Knead until the dough ceases to stick to the palms.

Stuffed dumplings dumplings on water and eggs

Thanks to the addition of vegetable oil, the dough becomes soft, supple. Products made of it do not crack during cooking and do not burst even after freezing. If the dough is necessary for cooking dumplings with minced fish, wheat flour can be replaced with rice.

Structure:

• 480 g of premium flour;
• 1 egg
• 200 ml of warm water;
• 40 ml of vegetable oil;
• 3 g of salt.

The recipe is step by step.

1. The egg is mixed with salt.
2. Add oil and water.
3. Pour flour, knead elastic dough.
4. Roll up the ball from the resulting mass, put it in a plastic bag and clean it in a cold place for 20 minutes.

Tip: instead of vegetable oil, you can take mayonnaise, the dough will turn out softer and more obedient.

Option boiled with vegetable oil

Choux pastry has a denser consistency, it rolls and sticks better. Products from it can be filled with a large amount of filling: they will not tear. Even an inexperienced chef can easily cope with the preparation of such a basis.

Required Components:

• 450 g of white flour;
• 1 egg
• 200 ml of boiling water;
• 4 g of fine salt;
• 20 ml of corn oil.

Cooking technology.

1. Beat the egg with salt.
2. Gently pour flour, pour oil.
3. The products are mixed until a homogeneous consistency.
4. Boiling water is introduced gradually, stirring the composition with a spoon.
5. Slightly cooled dough is kneading with hands.
6. Form a smooth bun and remove it before sculpting in the refrigerator for half an hour.

How to make dough for dumplings in milk?

It’s nice to work with a base made from milk. It almost does not stick to the palms, easily rolls out, does not fall apart during cooking. Dumplings from the dough in milk are very tasty.

Would need:

• 200 ml of medium fat milk;
• 1 egg
• 380 g sifted flour;
• 20 ml of sunflower oil;
• 5 g of salt.

Procedure.

1. Milk is heated a little in the microwave or on the stove.
2. Flour is poured into a roomy bowl and made in the middle of a small funnel.
3. An egg is driven into the recess, salt is poured and milk is poured.
4. They begin to knead the dough with a spoon in a circle.
5. Add sunflower oil.
6. The mass is dumped on the table, sprinkled with flour, and continue to knead manually.
7. The dough should be elastic, but soft (add flour if necessary).
8. A ball is formed from the dough, placed in a deep container greased with vegetable oil, and left covered with a cloth for 30 minutes.

Gentle - on sour cream

The secret of the test prepared according to this recipe is to add a glass of sour cream. Delicate sour cream base can be used for modeling dumplings, pasties, dumplings, and also simply fry in a dry pan.

Essential Ingredients:

• 200 g fatty (preferably homemade) sour cream;
• 350 g of flour;
• 1 egg
• 5 g of salt.

Cooking sequence.

1. All ingredients except flour are combined in one container.
2. Pour flour in parts, continuously stirring the mass.
3. The dough with a spoon is collected in one bowl and spread on a surface sprinkled with flour.
4. The base is kneaded with the lower part of the palms to softness.
5. In order for the dough to acquire the necessary consistency, it is placed in a bag and placed in a cool place for 40 minutes.

Tip: sour cream dough is very tender. Therefore, it is important to strictly observe the cooking time of dumplings: overcooked products can break.

Egg-free recipe

An ideal dumpling base can be kneaded without adding an egg. Products from this test are always tender and tasty.

Grocery list:

• 0.5 kg of flour;
• 220 ml of water;
• 3 g of salt.

Cooking process.

1. The salt is stirred in water at room temperature until the crystals are completely dissolved.
2. A small portion of the prepared flour is sieved into the same container.
3. The mass is stirred in a circular motion using a fork.
4. When it becomes difficult to stir with a fork, the dough is laid out from the container on a table previously sprinkled with flour and knead manually. This must be done for at least 15 minutes.
5. When the base stops sticking to the surface and palms, and becomes uniform in appearance, it should be removed in a bag and placed in the refrigerator for half an hour.

Original color dough for dumplings

According to this recipe, you can cook delicious and very effective dumplings in green, yellow and red colors. For the test, only natural dyes are used, so the dish can be offered even to small children. Colored dumplings will certainly be in the spotlight at a children's holiday.

For the green test you will need:

• 250 g of wheat flour;
• 50 ml of milk;
• 50 ml of water;
• 1 small egg;
• 20 g sour cream;
• 100 g frozen spinach;
• 3 g of salt.

Ingredients for the red base:

• 250 g of flour;
• 100 ml of tomato juice in half with water;
• 20 g tomato paste;
• 1 small egg;
• salt.

Products for the yellow tint:

• 250 g of flour;
• 1 large carrot;
• 4 g of turmeric;
• 1 small egg;
• 20 g sour cream;
• 3 g of salt.

Cooking sequence.

1. For a green base, spinach is thawed and finely chopped. To get products speckled from the green mass, you can squeeze the juice and use only it.
2. Add the egg and sour cream.
3. The salt is combined with flour and poured into a green base.
4. Knead the dough in the usual way and put it in the refrigerator for "relaxation".
5. To get red dumplings, mix a beaten egg, juice and tomato paste.
6. Pour flour with salt, knead the dough, cool it before sculpting.
7. A yellow base is prepared in the same way: sour cream is combined with turmeric and beaten egg, freshly squeezed carrot juice is added, salted, flour is gradually poured and dough is made.

Even a novice housewife will be able to make dumplings dough according to the proposed recipes. The main thing is compliance with the process. If you are preparing a dough with a margin, be sure to add vegetable oil: it will allow the base to remain as soft and not crack even after a few days.