Perfect dough for home dumplings: 3 very tasty recipe, tips

In this topic, we will consider how to prepare the perfect dough for home dumplings.

With home dumplings, there will never be a store creation nearby. And the point is not only in the preparation itself, in which the soul is invested, but also in the components themselves. And the dough for dumplings sets a special note. There are many options for its preparation with the replacement of various components. For example, ordinary eggs are replaced by a quail product, and instead of water, pour serum or mineral water. And each of the recipes is interesting in its own way. But we suggest you consider:

Three of the best dumplings test recipes

Interesting: dumplings - a favorite dish of not only the Russian people. But they have slightly different names, forms and methods of preparing dough. For example, in Italy you can find cute ravioli, and in Central Asia to eat juicy manti. By the way, the Chinese have their own likeness-Dim Sum, and Khinkali are found in Georgia. Americans and Europeans prefer another interpretation - meat pies.

In general, the dough with meat is not only nutritious, but also incredibly tasty. The dumplings themselves came to us from the cold Urals, where the dough did not crack even after prolonged freezing, and the product itself retained all its taste.

Some tips on how to prepare the perfect dough for dumplings

• the dough should be very elastic and thin! This is the main secret. And the tenacious dough will help to make cooled, even ice water. Although the warm product will contribute to the rapid ripening of the dough itself;
• also elasticity of the test and a certain strength when rolling will give egg;
• give softness to structure and tenderness to taste milk;
• vegetable oil It will make the dough more persistent, allowing you to compactly lay the product for freezing. In this case, the gluing of the dumplings among themselves is excluded. And also this component contributes to a better connection of joints;
• it is better to salt the flour itself, but the liquid. This is what will make the dough evenly salty;
• the dough in no case should not be dispersed when cooking! Therefore, always Take senior flour From hard varieties of wheat. For example, according to the type of Durum. The high class provides a good gluten, which allows the layer itself to roll it very thinly without the formation of holes;
• and do not forget - good dough for dumplings should be saturated with oxygen! That's why We sift the flour twice;
• and we beat off well! We recall the methodology of preparing minced meat - this is what we do with the test. Only a few times are enough;
• and do not forget that the dough should “relax” a little before work. Therefore, they covered it with a damp towel or wrapped in a food film and Put for 20-30 minutes in a cool place. The secret is that under the influence of moisture the gluten swells and it becomes easier to work with the test;
• and to knead for the formation of tractism at least 15 minutes.

Note: the remaining dough can be stored in the refrigerator for no more than 3 days!

All ingenious - simple: the classic version of the dumplings test

Oddly enough, but for the test we exclude eggs, milk, butter or serum, sour cream and similar taste amplifiers.

• A real dough for dumplings has only three components with a calculation of 40-50 pieces:
  • water - 0.5 cup (125 ml);
  • flour - 2 cups or 280 g;
  • salt - 0.5 tsp. or 5 g.
• We dilute the salt in the water until the crystals are completely dissolved.
• The flour must be well sift 2 times in a deep bowl or immediately on the table - as you are convenient. Let's make a recess in the very center.
• Pour the water in small portions into the resulting hole. And we gradually begin to add the surrounding flour to this “lake”, adding the remaining liquid.
• First, mix everything with a spoon or hand, but knead the dough only on the board or table. At the same time, you should not press hard, because the dough can be a little “transferred”. Movements should be quick and light.
• To achieve maximum efficiency, it is worth spending at least 15 minutes to this stage. In the section, good dough should be dense, but with several air interspersed.
• The dough will say about his readiness by the fact that he will begin to easily move away. At the same time, he will have a very flexible and supple texture.
• We shift the formed ball into a bowl, where we kneaded the dough, cover with a slightly damp cloth and send it to the refrigerator for 20 minutes.
• We take out and leave it on the table for another 10 minutes. After that, we start modeling.

Incredibly delicate dough for dumplings in Siberian: with milk addition

• Record the components:
  • water - 125 ml;
  • milk - 125 ml;
  • salt - 1 tbsp. l. no hill;
  • egg - 1 pc.;
  • vegetable oil - 2 tbsp. l.;
  • flour - 500 g.
• According to this recipe, we act a little in another scheme - we connect all the liquid components.
• To do this, dissolve the salt in water, and then pour milk. Please note that the dough is prepared faster, we take water and milk slightly warm.
• Beat the mixture with a whisk. Pour in vegetable oil and drive eggs. Beat once again until light splendor.
• We pour the flour in the liquid mixture, mixing well with a spoon well. You can work with your hand, as you are more convenient. By this method, you minimize the formation of lumps.
• When all the flour is poured, then we shift the dough to the table and begin to mix it. The minimum needs to spend about 15 minutes, charging it with your positive thoughts and love!
• Cover it with a film and set aside while we are engaged in the preparation of minced meat.

Perfect and simple dough for dumplings: based on vegetable oil, for freezing

• We will need:
  • flour - 4 glasses or 640 grams;
  • salt - 1 tsp. or 10 grams;
  • water - 200 ml;
  • vegetable refined oil - 50 ml;
  • egg - 2 pcs.
• In the same way, we sift the flour, pour salt into the recess.
• According to this recipe, we will act as a custard dough - use hot water, but not boiling water!
• At the same time, we pour 3/4 cups of water. And the rest is added with oil, that is, by 1/4.
• Mix and gradually pour into the flour, constantly kneading the dough. We do it with a spoon.
• Beat 2 eggs in a separate container and pour into the dough. And again mix everything well. It is thanks to this variety of components that this recipe is suitable even for inexperienced housewives. Since the dough itself is very easy to work, and dumplings are excellent!
• After laying out the dough on the table and begin to knead well.
• Moreover, the simplicity of this recipe is that you can immediately start modeling dumplings.

You cannot call any one recipe the best-because each of them is special and incredibly tasty in its own way. But the test method you can find the best dough for dumplings among the best applicants, which all households will certainly appreciate.

Video: unrealistically tasty dough for dumplings

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