How to make dumplings dough: 10 recipes

Dumplings dough is considered to be easy to prepare. Many housewives knead the composition according to classical technology, only salt, flour and water are required from the ingredients. However, there are other delicious recipes that are also easy. Choose the option you like taking into account the products at hand. Carefully read the instructions, and then proceed to kneading the dough.

Cold water dough

• table salt - 7 gr.
• premium flour - 480 gr.
• filtered water - 90 ml.

1. The recipe is simple enough, no eggs and milk are required for cooking. Sift the flour into a separate deep bowl to begin cooking. Add salt and mix well.
2. In the resulting mass, make a hole (recess). Cool the drinking water in advance, pour it into the hole. Start kneading with a spoon, move from the center to the edges. Gradually, the water will wet the flour.
3. When uniform mixing is achieved, sprinkle flour on the cutting kitchen table and pour the dough onto the surface. Start to knead the product with your hands, add flour to achieve the desired consistency.
4. A good dough does not stick to the skin, it is elastic and plastic. When the product becomes homogeneous, send it to the cold for 30 minutes. After this period, you can begin to roll and sculpt.

Hot boiled dough

• wheat flour - 1.7 kg.
• chicken eggs - 4 pcs.
• salt - 15 gr.
• drinking water - 530 ml.
• vegetable oil (odorless) - 95-100 ml.

1. Sift all available flour in a deep bowl in advance. Separate 480 gr. and pour into another container.
2. Boil 240 ml. water, mix with a separated portion of flour. Stir with a spoon until smooth, starting from the center, gradually moving towards the edges.
3. Cool slightly, start mixing the remaining ingredients. Pour the oil in a thin stream, you can preheat it in the microwave. Add salt and flour, break into the composition of the egg.
4. First knead the composition with a spatula in a deep container. Then sprinkle with flour and move the dough to the surface. Knead it with your hands to get a dense mass.
5. When the dough is ready, wrap it with cling film or put in a bag. Let lie at room temperature for about one hour. After the allotted time has passed, send the finished composition to the refrigerator, store no longer than 3 days.

The dough in the bread maker

• wheat flour - 475 gr.
• egg - 1 pc.
• salt - 8 gr.
• still water (mineral) - 200 ml.

1. Pour water into a deep bowl, refrigerate for 1 hour. Next, break the egg into a container with liquid, add salt. Beat the mass with a mixer, setting the appliance at medium speed.
2. Wash and dry the bread maker bowl. Pour inside the previously prepared mass, pour in the sifted flour. Set the “Kneading test” program, wait for the device signal to complete the procedure.
3. When the bread maker turns off, the dough will be kneaded correctly. Sprinkle flour on a cutting board or table, put the finished product on the surface.
4. If necessary, make an additional batch with your hands, adding a little flour if necessary. When the product is ready, wrap it with polyethylene, keep it in the cold or freeze it for further needs.

Choux pastry

• vegetable oil - 90 ml.
• wheat flour - 720 gr.
• cool boiling water - 330 ml.
• salt - 15 gr.

1. Pass the flour through a sieve, send the product into a deep bowl. Make a small hole in the center in the bulk composition, pour oil into the recess.Add salt, start the batch.
2. Use a fork or spoon to move from the middle to the sides, capturing more flour. Pour boiling water at the same time, without stopping stirring.
3. When you add all the water, make sure there are no dry patches. Next, sprinkle the working kitchen table with flour, put the dough on it. Add flour and knead manually.
4. The composition for modeling dumplings should be moderately soft, elastic and viscous. When the dough stops sticking to the skin of your hands, cover it with a cotton towel and leave it to "reach" for 40 minutes.

Buckwheat dough

• chicken egg - 2 pcs.
• premium flour (wheat) - 260 gr.
• buckwheat flour - 230 gr.
• salt - 18-20 gr.
• drinking water - 160 ml.

1. To get started, clean the kitchen table from foreign products, wipe with a dry cloth. Sift 2 types of flour onto a work surface, mix them together.
2. Build a pot from the loose composition, in the "top" make a small hole with your hand. Pour salt into the hole, beat the chicken eggs, pour in a thin stream of water at room temperature.
3. The last component flows gradually, in some cases less water is required. Knead the dough first with a spoon, then with your hands. All components must form a homogeneous mass.
4. High-quality dough for dumplings is moderately soft and plastic, it stretches well, does not tear. At the same time pay attention to stickiness, a good product does not stick to your hands.
5. After all the manipulations, let the dough brew, cover it with a cotton towel. Then wrap with cling film and transfer to refrigerator. Use as directed.

Kefir dough

• wheat flour - 360 gr.
• kefir with a fat content of 1-2.5% - 240 ml.

1. Prepare a deep bowl to mix the ingredients. Sift 180 g into it. flour, pour the entire volume of kefir. Using a tablespoon, begin to knead the mixture until smooth.
2. Then sprinkle the surface of the kitchen table with flour, move the dough. Start the batch manually. Enter the sifted flour in parts, while kneading the dough.
3. When you achieve the plasticity and softness of the product, leave the composition at room temperature for half an hour. Then send the dough in the refrigerator for 50-60 minutes.
4. After the set time has passed, proceed to rolling and sculpting. In the process of manipulation periodically sprinkle the dough with flour so that it does not stick to the hands and the rolling pin.

Tomato Dough

• vegetable oil - 65 ml.
• flour - 380 gr.
• salt - 10 gr.
• tomato paste - 90 gr.
• sparkling mineral water - 140 ml.

1. Mix sunflower oil with mineral water, add salt and tomato paste. Beat the composition with a mixer, after turning on the device at a slow speed.
2. Start sifting flour while mixing future dough. Knead about a quarter of an hour, then lay the product on the cutting table.
3. Keep kneading by hand, pouring flour in parts. When the dough becomes elastic and moderately soft, leave it at room temperature. Cover the product with a towel, wait 40 minutes.

Sour cream dough

• salt - 18 gr.
• flour - 460 gr.
• fat sour cream - 250 gr.

1. Sift the flour into a deep bowl, combine with salt and sour cream. If possible, assemble the components in a ball. Sprinkle the table with flour, lay the circle on the work surface.
2. Knead the dough with your hands, making a batch. Add extra flour. When the product becomes uniform and non-sticky, leave it in the refrigerator for 45 minutes.

Dough with butter

• chicken egg - 2 pcs.
• butter - 45 gr.
• wheat flour - 680 gr.
• drinking water - 340 ml.
• salt - 16 gr.

1. Water for kneading dough should cool to room temperature. To proceed with the manipulations, melt the butter in advance in a water bath or microwave.
2. Pour water into a separate deep bowl. Pour salt into the liquid, add melted butter and eggs. Beat the composition with a fork to bring it to uniformity (as far as possible).
3. Sift the flour into another container, make a small depression in your hand. Slowly pour in the previously prepared liquid composition, at the same time knead the dough with a spoon.
4. After about 15 minutes, sprinkle flour on the working kitchen table, move the dough onto it. Enter the remainder of the flour, achieve softness and plasticity of the product.
5. Cover the dough with a towel, let the composition brew for 1 hour. After this period, transfer the composition to the refrigerator, use whole or in portions.

Whey dough

• melt water (can be replaced with crushed ice) - 40 gr.
• premium flour - 475 gr.
• salt - 10 gr.
• chicken yolk - 2 pcs.
• vegetable oil - 35 ml.
• whey - 240 ml.

1. Prepare a work surface: wipe off excess liquid, remove foreign products. Sift the flour on the table, form a loose pot from a loose composition.
2. Pour the serum into a separate container, add crushed ice or thawed drinking water here. Mix the components with a mixer. Separate the yolks, send them to the liquid mass, salt.
3. Continue whisking the mixture by pouring in vegetable oil. Make a small hole in the center of the flour, slowly add the liquid mixture to the recess.
4. Using a tablespoon, pre-knead the dough. When it becomes more or less homogeneous, sprinkle flour on the table and transfer the composition to it.
5. Continue kneading, adding the flour in parts (if necessary). When the dough stops sticking to the skin, cover it with a cotton towel and leave it to “reach” at room temperature for 45 minutes.

Making dumplings is not particularly difficult if you follow the step by step instructions. Consider mixing with sour cream, vegetable oil, milk, cold or hot water. After mixing the ingredients, leave the product to infuse for 40-60 minutes.

Video: perfect dumplings with vegetable oil