Homemade dumplings and dumplings are a remarkably tasty and profitable dish, but, alas, not all housewives like to cook it. One of the reasons - the dough is not elastic enough, and sometimes breaks during the cooking process. Our recipes will help you avoid these problems and prepare dumplings and dumplings choux dough very quickly and efficiently. They are suitable for cooking homemade noodles.
Material Content:
Choux pastry for dumplings and dumplings: a universal recipe with eggs
Eggs as an ingredient in dumplings make it possible to obtain a dense texture of the product. The egg, as it were, “glues” together all the components. Working with such a test is a pleasure, the product is very plastic.
For cooking you will need such products.
- Egg - 1 pc.
- Water (heated to a boil) - 250 ml.
- Vegetable oil - 250 ml.
- Wheat flour - 0.5 kg.
- Salt - 0.5 tsp.
Procedure.
- Break the egg into a bowl, add salt, mix well.
- Introduce the oil first in the mixture, and then flour, without ceasing to mix.
- Pour hot water (thin stream!) Into the mixture and knead the dough with a spoon, and then manually. If the mass is not elastic and smooth enough, add flour.
Wrap the dough in a film and leave for about half an hour. After that, you can start cooking dumplings, manti or dumplings. The dough does not burst during cooking, so you can put more toppings.
Egg-free recipe
This recipe for choux dumplings can be called lean or “anti-crisis” - as you like. The costs are minimal, and the result is impressive.
Ingredients.
- Water heated to a boil - 0.25 liters.
- Lean oil - 2 tbsp. l
- Salt is a teaspoon without a slide.
The order of preparation.
- Heat the water to a boil, add oil and salt to it, add about a third of the flour.
- Knead the dough thoroughly with a mixer, using hook nozzles. At first, the mass is obtained with lumps, but gradually acquires the desired uniformity.
- Add flour while continuing to stir the dough.
The dough is smooth and elastic. If it does not seem soft enough, wrap it with cling film and leave for 40-60 minutes to melt. The mass rolls out perfectly, even into the thinnest layer. At the same time, the dough is durable, does not tear and does not creep. You do not need to use flour for adding. By the way, dumplings according to this recipe are cooked for only 2-3 minutes, since the dough rolls out very thinly.
It is interesting: lazy dumplings
Milk dough
Another "dumpling-dumpling" option. This dough has an elastic texture, rolls out well, does not crawl when cooking. And the egg gives it a very beautiful yellowish tint. Especially beautiful color is obtained when using domestic eggs.
Ingredients.
- Butter - 40 g.
- Flour - 2 tbsp.
- Egg - 1 pc.
- Milk - 0.2 l.
- Salt is a pinch.
The step-by-step algorithm is as follows.
- Mix milk with butter and salt. Boil it.
- Remove from heat, add a glass of flour to the milk mixture. Stir the mass constantly with a wooden spatula.
- Add the egg. Continue stirring until it is fully stirred.
- Continue to knead the dough, adding flour gradually until an elastic, soft mass is obtained.
- Soak the resulting dough in a cling film for 0.5 hours.
You can use it!
The dough in the bread maker
This is a universal test option. It is great for making chebureks or mantles.
So, the products you will need.
- Wheat flour - 700 g.
- Water (heated to a boil) - 0.35 liters.
- Lean oil - 5 tbsp. l
- Salt - 2 tsp. (no slide).
Dumplings choux pastry is prepared according to this algorithm.
- Sift the flour.
- Pour the boiled water into the bread pan.
- Add vegetable oil to the water, salt.
- Pour in flour.
- Put a program for kneading fresh (without adding yeast) dough. Depending on the brand of bread machine, the process will take from 10 to 15 minutes.
Wrap the finished dough in cling film, leave to stand until completely cooled. Such a dough is a suitable basis for cooking during the Orthodox Lent.
Choux pastry for dumplings and dumplings with sugar
This option is more suitable for "summer" dumplings (for example, with berries or plums).
Ingredients.
- Boiling water - 1 cup.
- Flour - 0.4 kg.
- Salt, sugar - 0.5 tsp each.
- Butter - 40 g.
Step by step procedure.
- Pour the flour into the pan, pour salt and sugar into it.
- Dissolve the oil in boiled water.
- Pour the water with the oil dissolved in it into the flour in a thin stream and stir so that no lumps form.
- When the mixture has cooled, knead it with your hands.
- Wrap the dough in cling film, soak for half an hour.
Now you can start cooking.
We comprehend oriental cuisine
This recipe is a great way to make dumplings in Chinese. The main ingredient here is rice flour.
We will need such products.
- Rice flour - 200 g.
- Rice flour with a high concentration of gluten - 80 g.
- Salt is a pinch.
- Water - 0.4 liters
- Potato starch - 50 g.
Mix both grades of rice flour with salt in a saucepan, gradually pour in water and mix well. Put on a slow fire and brew, stirring constantly. The dough acquires a dense consistency and lags behind the walls of the dishes. Put the resulting mass in a bowl, cool, and then mix with starch. Form a ball from the resulting mass, wrap it in cling film. Put the dough in the refrigerator for about an hour.When cutting, the mass is elastic, but somewhat sticky, so you have to add rice flour “in the process”, but without fanaticism. You need to cook such dumplings for a couple.
Some japanese food
It is not a fact that fans of traditional Ural-Siberian dumplings will like Japanese dumplings - gyoza, but it turns out very original. The dough for this dish is also prepared according to the custard technique.
Ingredients.
- Wheat and rice flour - 1.5 and 0.5 cups, respectively.
- Salt is a pinch.
- Hot water - 0.5 cups.
Mix both grades of flour, add salt. Make a small depression in the flour. Add boiling water while stirring continuously. When it has cooled, continue to knead by hand until a homogeneous mass is obtained. Then wrap in cling film and soak in the refrigerator for half an hour.
As you can see, there is nothing complicated and costly, but the result is really good.
