Today, dumplings are considered a national Ukrainian dish. It is prepared very simply, and the result will surely please all family members. The main thing is to choose a delicious dough for dumplings with potatoes from a huge number of recipes known today.

A recipe for delicious dumplings with potatoes

The classic version of the recipe involves the use of milk. Ready dough is very tasty, tender and pliable. For its preparation you will need: 1.3 liters of fat milk, 3 tbsp. premium wheat flour, 1 large egg, a pinch of salt and sugar.

  1. The milk is slightly warmed up, after which the egg is gradually introduced into it.
  2. A small amount of salt and sugar is added to the mass. The last ingredient is needed to speed up the fermentation of the dough.
  3. The flour is carefully sifted. It is better to repeat the procedure two times.
  4. Flour is added to the milk-egg mixture in minimal portions.
  5. The resulting mass is laid out on the table and continues to knead. The dough will be ready when you manage to roll a piece on the back of your hand.

Before sculpting the dumplings, the mass should be infused at room temperature for at least 15 minutes.

Choux pastry

This is a more complex, but no less tasty and tender dough. It goes well not only with potatoes, but also with other fillings. To prepare it you will need: 3 tbsp. sifted flour, 2 times less than pure water, 2 large eggs, 0.5 tsp salt, oil.

  1. The amount of sifted wheat flour is halved. The first part is mixed with salt, and poured into a deep bowl with a slide. 3 tablespoons pour into the middle of the elevation any odorless oil. You can use sunflower, olive and even corn.
  2. Boiling water is poured into the resulting depression in the flour.
  3. The dough is kneading quickly. Over time, the lumps will cease to form, and the mass will turn out to be homogeneous.
  4. The custard base cools to room temperature, after which a slightly beaten egg is sent to it.
  5. The dough is mixed until smooth with a spatula or whisk. You can use the mixer at the slowest speed.
  6. The remaining flour is poured onto the table and the dough is lowered into it.
  7. The mass is gently kneaded until it has absorbed all the sifted flour.

Resulting product can be stored in the refrigerator for no longer than 48 hours. Choux pastry is allowed to freeze.

With yeast

Some housewives prefer to cook dough for dumplings with the addition of yeast. As a result, the dish will turn out magnificent. To prepare it, you need to take: 220 ml of milk, 15 g of pressed yeast, 1 tbsp. sugar, 470 g of sifted premium wheat flour, a pinch of salt.

  1. The milk is slightly warmed up, then sugar and salt dissolve in it, as well as crumbled fresh yeast. A small amount of flour is added to the mass.
  2. After stirring, leave the ingredients for 15-17 minutes to “wake up”. After the specified time, the sponge acquires a viscous consistency, and becomes covered with small bubbles.
  3. The flour is gradually poured into a bowl with the rest of the products, and a soft, not tough dough is kneaded from them.
  4. After kneading, the mass is covered with a film and resting, while the hostess is preparing the filling.

Then immediately you can start cooking dumplings.

On mineral water

To prepare a dough that will not decay during cooking, you need to add mineral water to it. It will be enough 1 tbsp. liquids. In addition, you will need to use: 4 tbsp. premium flour, 1 egg, 80 ml of vegetable oil, 0.5 tsp each. salt and sugar.

  1. The mineral water is poured into a capacious container, sugar and salt are added to it.
  2. The egg is beaten to a homogeneous mixture of yolk and protein, and then sent to the bulk. You can whisk the ingredients slightly with a whisk.
  3. Sieved flour is poured into the resulting mass in small portions (literally a couple of tablespoons).
  4. A delicious dumpling for dumplings is kneaded on a silicone mat until it becomes shiny and elastic and stops sticking to your fingers.

The mass does not need to insist. You can immediately start further work with the test.

With potatoes on kefir

A dish with potatoes turns out to be very tasty, the dough for which is cooked on kefir. It is necessary to take a dairy product of medium fat content (450 ml), as well as: 550 g of flour, 1 tbsp each. salt and sugar and half less soda, 1 egg.

  1. Flour is sifted in any convenient container.
  2. Salt and soda are sent there. It is very important that the last component should be added specifically to the flour. You can not fill it with eggs or kefir, otherwise the dough will not work.
  3. The egg is mixed with sugar. The mass does not whip!
  4. A deepening is made in the mound of flour and a sweet egg mixture is poured into it.
  5. Kefir is added to the resulting depression.
  6. The dough is kneaded until smooth.

To achieve maximum plasticity of the product, it should be put in a bag after kneading and hit about a solid surface about 45 times.

Cooking without adding eggs

It is quite possible to cook dumplings without eggs. Such a dough will turn out no less soft and plastic. The main thing is to strictly follow the recipe. To do this, take: 3.5 cups of high-quality wheat flour, 1 tbsp. boiled water, 1.5 tsp fine salt, 60 ml of refined vegetable oil.

  1. Flour is sifted into a wide container, a depression is made in the middle of the formed hill, and salt is poured there.
  2. Then liquid ingredients are poured into the “crater”: both water and vegetable oil. You can take olive and sunflower.
  3. The dough is kneaded in a special way: first you need to move from the center to the edges in a circular motion. Only after that the mass is intensively kneaded throughout the volume.
  4. You need to work with the test for at least 15-17 minutes. During this time, it will become smooth and soft.
  5. The finished product should rest for 25 minutes under a towel made of natural fabric.

This dough is perfect not only for potatoes, but also for sweet fillings.

A simple recipe for water dough

This dough is low in calories. Therefore, ready-made dumplings can be tasted even by those gourmets who carefully monitor their figure. In addition to flour (10 tbsp.) Used: 3 tbsp. boiling water, 3 eggs, 80 ml of vegetable oil, 1.5 tsp. salt.

  1. 1/3 of the whole flour is poured into a wide salad bowl, poured with vegetable oil and sprinkled with salt.
  2. The resulting mass is thoroughly mixed, after which steep boiling water is poured into it in small parts. The mass must be constantly stirred with a spatula.
  3. Gradually, sifted flour is poured into the container.
  4. Of all the ingredients, the dough is kneaded. You need to work with it until the mass becomes smooth and soft.
  5. Before sculpting, the dough should be infused in a warm place for at least 1 hour. It is advisable to put it in a plastic bag first.

The dough on the water breaks quite easily, so you do not need to put too many fillings into the workpieces from it. Let the dumplings be miniature.

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