Anyone who at least once tried to make dumplings or dumplings at home himself knows that a properly prepared dough is half the success. It must be gentle and durable at the same time. Only then will the finished products not fall apart during cooking. This is quite realistic if you make dough for dumplings in boiling water. There are several options for this recipe.

Universal dough for boiling dumplings

For beginners, the first thing you need to do is try to make the simplest dough for dumplings in boiling water. People sometimes call it “universal”. Of course, after all, from such a semi-finished product not only excellent dumplings are obtained, but also very tasty manti, pasties and even pies. To prepare it you need to have:

  • 480 grams of flour;
  • 1 raw egg;
  • a little salt;
  • 17 grams of vegetable oil;
  • 1 full glass of boiling water.

You need to prepare the dough in stages:

  1. Salt the egg, break it into a bowl and beat lightly with a fork.
  2. Add all the flour at once.
  3. Top up with oil. Mix everything well.
  4. Boil water separately. Measure a glass of boiling water and pour it into a bowl. Do not be afraid that the mass will turn into a paste. Everything will be OK.
  5. Stir with a spoon until the contents of the bowl become more or less homogeneous.
  6. Put the resulting mass on a cutting board and make the final batch with your hands. If necessary, add a little more flour.

This dumpling dough, brewed with boiling water, does not require any more processing. It can be safely sent for rolling and modeling.

No eggs added

As practice shows, dumplings choux pastry can be made even without eggs. At the same time, it turns out to be just as soft, resilient and supple.And to work, you need only three main components:

  • 50 grams of sunflower oil;
  • 480 grams of flour;
  • 125 milliliters of boiling water.

The dough is preparing very quickly:

  1. First, in a deep bowl, mix the flour with sunflower oil. It should be a thick, slightly crumbly mass.
  2. Add boiling water a little. Mixing is best done with a spatula, since the mass is quite hot. It is necessary to try so that there are practically no lumps in it.
  3. Once the dough has cooled slightly, lay it on the table and continue kneading by hand.

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For convenience, the mass can be rolled into a bun. As necessary, cut pieces from it and roll them into a layer. Leftovers can be put in the freezer. By the way, it should be noted that the dough is perfectly tolerated by freezing. It does not crack and does not lose in the future its original plasticity.

Recipe for milk

For homemade dumplings and dumplings, it is good to make choux pastry in milk. To do this, take:

  • 2 eggs;
  • 635 grams of flour;
  • 7-8 grams of table salt;
  • 17 grams of vegetable oil;
  • 245 milliliters of whole milk.

To make such a semi-finished product, you must:

  1. Mix the sifted flour with salt and pour into a basin.
  2. Make a small depression in the center of the slide, and then drive eggs into it.
  3. Pour butter and milk here, heated to about 50 degrees.
  4. Mix the products with your hands until you get a soft and smooth dough.
  5. Roll the mass into a ball, wrap it with foil and leave it on the table for ripening for 45-50 minutes.

During this time, the consistency of the test will become more tender and uniform. Such a semi-finished product is easy to roll out, and when molding products, it does not stick to your hands at all.

Stretch Choux pastry in a bread maker

Since the bread maker appeared, it has become much easier to prepare the dough. The whole process takes just a few minutes. And everything happens almost without the participation of the hostess herself. To make an elastic dumpling dumpling with an ordinary bread machine, you will need:

  • 375 grams of flour;
  • 5 grams of table salt;
  • 50 grams of vegetable oil;
  • 180 milliliters of boiling water.

The technological process in this case is extremely simple:

  1. Put all products in the form at once.
  2. Close the lid tightly and install the “fresh dough” program on the panel. The name may vary depending on the particular bread machine model. On average, the kneading procedure lasts 14-15 minutes.

After that, wrap the dough with cling film, or put in a plastic bag. In this state, the semi-finished product should lie for about 20 minutes at normal room temperature. After that, it can be used for its intended purpose.

On mineral water

Soft, very magnificent and at the same time quite elastic dough can be made even on mineral water. Moreover, water should be taken highly carbonated. The more bubbles there are in it, the more airy and at the same time pliable the dough will turn out.

Cook it from the following products:

  • 3.5-4 cups flour;
  • 250 milliliters of sparkling mineral water;
  • 70-75 grams of vegetable oil;
  • ½ teaspoon of salt and sugar.

How to make dough on soda:

  1. Combine the flour with sugar and salt, then pour it all into a deep bowl.
  2. In the middle, make a small indentation with your hands and carefully pour in the oil.
  3. Gently mixing the ingredients, gradually add mineral water. It will turn out plastic, homogeneous and not sticky to the hands of the dough.
  4. Wrap the mass in film and put in the refrigerator for 60 minutes.

After ripening, the lean dough can be rolled out and proceed to the formation of dumplings.

Egg Option

Using mineral water, elastic dough can be prepared with the addition of eggs.

Would need:

  • 600 grams of flour;
  • 1 cup carbonated mineral water;
  • 4 grams of sugar;
  • egg;
  • 65-70 grams of vegetable oil;
  • 5 grams of fine salt.

Step-by-step instruction:

  1. Break the egg into a bowl.
  2. Add the rest of the composition (except flour). Mix the products well with a whisk. The mass immediately begins to foam.
  3. Introduce flour in small portions. At this stage, a silicone spatula is better for mixing.
  4. As soon as the mass becomes sufficiently dense, and will not spread, it must be transferred to the table. The final batch will take place here. Additionally, you may need some more flour. This must be taken into account.
  5. Cover the dough ball with a towel (or cling film) and set it aside for 20 minutes.

After the time has passed, the semi-finished product will be fully ready for operation.

Super dumpling with boiling water for dumplings

To make delicious dumplings in the conditions of home cooking, experienced chefs recommend using super-dough. True, for its preparation you will need a different set of products:

  • 2 raw eggs;
  • 50 grams of butter;
  • 480 grams of flour;
  • a pinch of salt;
  • 250 milliliters of boiling water.

Method for preparing a semi-finished product:

  1. Boil water in a saucepan.
  2. Put a piece of oil in it and add salt. Wait for the products to dissolve.
  3. Pour a portion of flour (160 grams) and mix quickly.
  4. Drive eggs in turn. First stir with a spoon, and then, when the mass has cooled slightly, with your hands.
  5. Slowly, in small portions, add the remaining flour. As soon as the dough stops sticking to your hands, the batch can be stopped.
  6. Wrap the cake mix and let it rest for about 30 minutes.

It will turn out simply amazing dough: soft, supple, durable and very elastic. It is easy to roll out, and finished products do not crack after sculpting. In addition, they do not disintegrate during cooking, remaining intact and mouth-watering.

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