Choux pastry for dumplings is unexpected, but just perfect. It rolls out thinly, without tearing or sticking to the rolling pin and the working surface. Custard products are cooked less than usual, while being very tasty.
On the choux pastry, you can prepare dessert and snack dumplings. Its advantages are many. Even without an egg, the flour base turns out to be of good stickiness, which helps the dough to be plastic, and the seam on the products to stick together perfectly. If you want to make dumplings with potatoes and mushrooms, prepare the following foods:
- 600 g flour;
- 300 ml of water;
- a pinch of salt;
- 5-6 boiled potatoes;
- 350 g of champignons;
- 2 tbsp. vegetable oil for the dough;
- 1 onion;
- 1 mushroom bouillon cube.
Pour water into a saucepan, add salt and oil, put on fire. When it all boils, reduce heat to low. Stir vigorously with a spoon and add half the flour. The mass should become homogeneous. Remove the container from heat, add the rest of the flour, stir. It will be difficult to do this with a spoon, so place the dough on a work surface and knead on it. If it's hot, let it cool slightly and then knead. Cover the finished flour base with an inverted bowl for 5 minutes.
If you've shifted the flour and the choux pastry is too steep, put it in a plastic bag for 40 minutes. In it, it will become soft and pliable during this time.
Prepare the filling. Chop the washed mushrooms finely, fry in vegetable oil for 15 minutes, add finely chopped onion. Keep on fire for another 5 minutes, cool. Remember boiled potatoes with a crush, add mushrooms fried with onions, salt, chop the bouillon cube, mix.
Roll out the dough thinly. Using a glass with a diameter of 8-9 cm, cut out circles from it, put a teaspoon of filling in the middle of each, blind the edges.
The edges of the dumplings, decorated in the form of a pigtail, look beautiful. To do this, close them up as usual, then bend the bottom corner up, press it down with your finger, then the next one, and thus make pinches around the edge.
Dip the finished products into boiling water, stir, and let it boil again. Cook for 3-4 minutes from now. Serve with sour cream or your favorite sauce. You can cut the onion into medium pieces, fry it in oil and mix with the prepared dumplings. The dish turns out to be noble.
No less tasty and sweet dumplings are obtained from choux pastry, for example, with cottage cheese. Milk is taken as the liquid base of the dough, and instead of eggs, some proteins are taken. The yolks go into the filling. Here are the ingredients in the recipe:
- 200 ml of milk;
- 3 egg whites;
- 2 tbsp. Sahara;
- 50 g butter;
- 4 faceted glasses of flour (600 g);
For filling:
- 3 egg yolks;
- 500 g of cottage cheese;
- 2 tbsp. Sahara.
Put milk, butter, salt and sugar in a saucepan, stir, put on fire. While stirring, bring to a boil. Remove the container from the stove and immediately pour a glass of flour into it, stir with a wooden spatula.
When the mass has cooled, add the proteins into it, stir until smooth. Gradually adding the rest of the flour, knead into a homogeneous elastic dough. Cover it with a towel and let it rest for 10 minutes. During this time, you will have time to prepare the filling.
Mix cottage cheese with sugar and yolks. Roll out the dough into a thin layer. If you do the tucks with a pigtail, cut out circles with a diameter of 8-9 cm. For a normal edge, 5-6 cm is enough. Put a teaspoon of filling in the middle of each dumpling, pinch the edges. Cook the finished products in boiling water for 3-4 minutes from the moment of boiling.
