Each housewife has her own recipe for dumplings, as well as the dough for them - elastic in water, tender in milk, soft in kefir, loose custard, etc. But still there is one property that unites all these types - the dough must be elastic in order to keep the shape of the dumplings and do not tear when cooking.
The most popular and considered classic recipe for dumplings dough involves cooking in water. Here is a variant with the addition of eggs. If you want to eliminate them, then increase the volume of water one and a half times.
Ingredients:
- 400 g flour;
- 2 chicken eggs;
- 100 ml of water;
- 1 tsp salt.
For dumplings, it is better to use premium flour mixed with a similar, coarser, second-grade product. It will be stronger and guaranteed not to fall apart during cooking.
Place the water in the freezer for 15 minutes, it should be ice cold. Combine flour and salt, sift and heap into a deep bowl or on a cutting board. Make a hole in the top of this mound and pour in one egg. Gently stir it with a fork, add the second, then gently pour in the water, kneading the dough. Knead it for 10-15 minutes, cover with a napkin or an inverted bowl and let it rest for an hour.
Try dumplings made from dough with milk, which is useful when you are preparing for future use for long-term freezing. It turns out not only elastic and plastic, but also does not crack during long-term storage at sub-zero temperatures.
Ingredients:
- 500 g flour;
- 200 ml of 2.5 milk;
- 2 chicken eggs;
- 20 ml of vegetable oil;
- 1 tsp salt.
The dumplings can be dyed to make the dish more attractive to children. A pinch of saffron will give yellow color, green - spinach broth, red - beet juice, orange - carrots.
Build a slide of sifted flour with salt on the table and form a large depression in it. Beat the eggs with milk heated to 35-40oC separately with a whisk, pour into the flour "crater" and, carefully collecting the bulk product from the edges to the center, mix it into the liquid mass. Knead a soft, elastic dough, roll into a ball and let it rest for 30-40 minutes. Moisten your hands with vegetable oil and tap the dough ball again.
You can make the dough with kefir, it is softer than other recipes. Too thin, however, it cannot be rolled out, but dumplings from it will be very tender.
Ingredients:
- 400 g flour;
- 200 ml of kefir of any fat content.
Pour half of the flour into room temperature kefir and mix everything until there are no lumps. Stir in the remaining dry ingredient gradually. Knead the dough, wrap it in plastic wrap and refrigerate for half an hour.
And this recipe for dumplings can bribe you with its very pliable, plasticine-like texture. It is very easy to work with it when rolling and sculpting. Keep in mind that in the finished dish it is rather viscous and not everyone may like it. But it's worth a try.
Ingredients:
- 950 g flour;
- 300 ml of water;
- 2 chicken eggs;
- 1 tsp salt.
Boil water, pour it over a third of the flour in a large cup or saucepan and stir quickly until smooth. With constant stirring, first with a spoon, then by hand, add eggs, salt and another two-thirds of the flour to this mass. Knead the dough and soak it for half an hour under a lid or damp towel.
