Pelmeni got their name in the 19th century, when the recipe for the dish spread from Siberia to the central regions of Russia. In the Asian part of the country they were called “ears” and “shurubarks”. Historians involved in culinary issues believe that the birthplace of the dish is ancient China. After its conquest, the Mongols adopted many cultural traditions of the Celestial Empire, including traditional foods. Nomads brought the recipe for the dish to Siberia.
The dough for dumplings is prepared in different ways, but, unlike the filling, it always tastes inexpressive. Fatty minced meat with onions, garlic, salt and spices is quickly cooked and forms a broth. The dough serves rather as an envelope for the juicy filling and prevents it from leaking out. It should be plastic and not fall apart during cooking.
Any dish made from meat and dough is hearty and appetizing, and dumplings are also seasoned with butter, sour cream and other sauces.
Dumpling dough is kneaded from flour, eggs and water, but even with such a meager set of ingredients, famous chefs have come up with unusual combinations.
Eg, chicken eggs replaced with quail, and water with fermented milk whey. Such dough will not only highlight the filling, but also add its own taste. IN classic version it is light, but when mixing wheat flour with rye flour it changes color to beige. Spices also give it different colors, including bright yellow due to turmeric.
The correct proportions of the products do not allow the dough to spread. Steep kneading and high-quality ingredients give it a delicate, pleasant taste that goes well with minced meat. During the cooking process, the dumpling shell is slightly soaked in broth, making it even more delicious and softer.
It is not recommended to store the finished dough in the refrigerator, as it dries out and loses its elasticity. It’s better to immediately make dumplings and freeze some of them. If you don't have enough time, you can use them in 10 minutes. cook a wonderful lunch.
The dumpling dough recipe includes a liquid base, egg, flour and salt. If you are intolerant to eggs, you can knead it without them. Several popular methods and applicable products will allow you to choose the right option for your favorite filling.
It's nice to gather with the whole family in the kitchen in the evening and make dumplings, anticipating a hearty dinner. While preparing a dish, there is something to do for everyone. One will roll out the dough, another will cut the circles and place the minced meat in them, and the rest will fasten the products. This is an activity that appeals to both adults and children.
Typically, the dough is kneaded from standard components with precise adherence to the procedure.
Compound:
The cooking procedure is as follows.
When expecting guests and coming up with a menu for their arrival, you should take into account the preferences of the invitees. If one of them cannot eat eggs separately or in a dish, the dumpling dough should be prepared without them.
It will turn out steeper, but will still hold together well when pinching the edges. This option is suitable for minced meat with pepper or spices, which give the filling a rich taste.
Compound:
The cooking procedure is as follows.
As the name suggests, the important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, since the wheat flour will swell faster. And yet it also requires a “rest” after kneading for 15-20 minutes.
Compound:
The cooking procedure is as follows.
Choux pastry in boiling water is usually prepared without eggs, adding more water and vegetable oil to the composition. It is important not to exceed the dose of flour so that the dough does not turn out too hard.
Compound:
The cooking procedure is as follows.
Any dairy products give the dough a delicate taste.
Compound:
The cooking procedure is as follows.
The dough with the addition of soda will be soft and tender. The standard version includes eggs, but kneading without them is also acceptable. The water should be taken out of the refrigerator in advance and heated to room temperature.
Compound:
The cooking procedure is as follows.
The dough made with milk will be more rich, since a double portion of eggs is also added to it. The leftovers will make an excellent one, which can be immediately cooked or dried and stored for some time in a thick paper bag.
Compound:
The cooking procedure is as follows.
How to make dumpling dough with a subtle creamy flavor? You can use milk with a high fat content, but it is better to use sour cream.
Compound:
The cooking procedure is as follows.
The dough changes color when rye flour is used instead of wheat flour. When making dumpling dough, it is better not to experiment with other types of flour, since it is wheat gluten that makes it soft and plastic.
And yet it can be made colorful without adding food coloring. A small amount of turmeric, spinach or tomato juice will turn plain white dough into bright yellow, green or red.
Nowadays it is very fashionable to add cuttlefish ink to dough for pies and pasta. With them the mass will become coal black. By preparing both standard dumplings and with ink, and stirring them during cooking, you can get an interesting combination.
Compound:
The cooking procedure is as follows.
Vegetable oil gives the dough smoothness. It is easier to knead and roll out. Such dough will not tear or boil over. Oil is poured into both egg-based and unleavened doughs.
As with other types of dough, it is not advisable to add cold water. With it, the gluten of wheat flour will swell for a long time, and after kneading the mass cannot be rolled out for more than half an hour.
When kneading the dough for dumplings, it is customary to grease your palms with vegetable oil so that it is less sticky.
Compound:
The cooking procedure is as follows.
Special departments sell equipment for making dumplings. Almost everyone is familiar with a metal circle with holes (grid), on which a layer of dough is placed, the recesses are filled with minced meat and covered with another layer of dough. After running a rolling pin over it, about 40 dumplings will fall out onto the table.
If the dish is prepared rarely, it is more convenient to cut out circles from the dough using a glass of small diameter. Next, place a portion of minced meat in the middle and seal the edges.
Depending on the sculpting method, the following products will be obtained.
in summer summer menu Dumplings with fresh berries appear in the cafe. Most often, cherries are used for the filling. Dumplings are larger in size than dumplings, and their fillings are very varied, but the dough recipe is exactly the same.
Any of the above dough options for dumplings is also suitable for preparing products with berries, potatoes or cottage cheese. In addition, do not forget about chebureks.
Since the workpiece cannot be stored for a long time - it dries out, the dough is cut into thin strips and dried, laid out on the table. The tasty, high-quality noodles are then boiled in broth or water. It can be rolled or cut into wide short strips and pressed in the middle to form “bows”.
Quick pies, which are fried in a pan filled with vegetable oil, can also be made from leftover dough. Potatoes with mushrooms or sausage with cheese are placed in the center of the circle bigger size than for dumplings. The edges are sealed and the pie is fried on both sides.
The dough for dumplings is extremely simple to prepare. If the proportions of the products are observed, it will be easy to roll out and fasten along the edges of the products. Dumplings are high in calories, but very filling.
In winter, having boiled them in broth and served them for lunch, the hostess will expect requests for more and will definitely hear them. It’s difficult to stop eating dumplings, so the dish should not become an everyday occurrence.
Any homemade food is tastier and healthier than ready-made food, and in any country, hand-made products are especially valued. Pelmeni are known and loved throughout Russia, but every family has its own recipe for dough and minced meat.
They are dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with different dough compositions will help with this.
My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!
Dumplings are a dish that many people love. Modern housewives, especially young ones, rarely start making dumplings on their own, doubting their abilities. Dough for dumplings made with water is one of the easiest to prepare; you definitely need to learn how to prepare it. If you follow the correct ratio of products and know culinary secrets, you will get a worthy answer to semi-finished products from the store. Rules for making ordinary dough on water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.
One of the simplest is a water test recipe. You don't need yeast to prepare it. It's fresh. Follow a few rules and it will turn out flawless.
Properly prepared dough for homemade dumplings using water is moderately stiff, but soft. In order for it to stick together well, but easily come off your hands, you must adhere to the recipe. According to this recipe, it is prepared without eggs.
If you want to test the dough, pinch off a small piece of it and remember with your fingers. You can cook if the piece of dough does not lose its shape.
Dough for water dumplings will be especially soft if you add eggs to it. To give it extra fluffiness, the white of one egg needs to be beaten into foam. Prepared according to this recipe, it will be softer and more flexible than usual.
Dumplings, as a rule, are not prepared only from buckwheat flour. She has a low gluten content. But if you add it to wheat, you get a unique taste and color.
Delicious water dumpling dough with the addition of buckwheat flour can be used in dumplings.
This recipe is not traditional, but the addition of melted butter allows for additional ease when cutting. The dough will be much stronger and more elastic than traditional dough, which has a beneficial effect on the speed and quality of modeling.
If you add a couple of teaspoons of vegetable oil to ordinary unleavened dough, it will become light and pliable. It is pleasant to work with, it does not break, and can also be used after freezing.
Instead of vegetable oil, use mayonnaise, and you will definitely get a smooth, pliable dough. This dough is used to make not only dumplings, but also manti and dumplings.
You will love making dough in a bread machine. The device will save your time, eliminate monotonous work, and the finished product will please the most demanding cook.
Dough for dumplings in water with eggs and added oil will be smooth and loose. It’s a pleasure to sculpt with, the edges of the dumplings stick together well and don’t tear.
I would like to note that if you roll out the dough perfectly and thinly, then from about 600 grams of flour you will get 120 dumplings. But if you don’t try too hard to make the dough thin, you will get about 90-100 pieces.
There are many options, you can choose according to your taste. All kinds of additional components give the dough different flavors, which allows you to choose a recipe so that the whole family likes it. Make dumplings and delight your loved ones with them!
Dumplings are a dish that many cannot refuse and cannot even imagine life without it. But, unfortunately, modern housewives do not always want to spend time and effort preparing this dish, since they are confident that they will not be able to cope with this work. Although in fact dumplings are prepared very easily and simply, you just need to initially learn how to make good dough. And if you follow the correct ratio of ingredients and know some culinary secrets, you can get wonderfully tasty homemade dumplings.
To prepare this delicacy, ordinary water dough is suitable, but it can be made with butter, mayonnaise, eggs and even buckwheat flour. The simplest dough is kneaded in water. You don't need yeast to cook it. The dough mass is fresh, but if you follow the rules, the dough will be perfect.
If the dough for homemade water dumplings is prepared correctly, it will have a stiff but soft consistency. In order for the dough mass to stick together well, but at the same time lag behind your hands, you need to follow the recipe.
Ingredients:
Preparation:
To check the dough, you need to pinch off a little and knead it with your fingers. If this piece does not lose its shape, you can start making dumplings.
If you need soft dough for dumplings, then you can’t get by with water alone; you need to add eggs. In order for the dough mass to be fluffy, you need to add one egg white, previously whipped until foamy. The dough kneaded according to this recipe will turn out soft and pliable!
Ingredients:
Preparation:
After the specified time has passed, you can start making dumplings.
Dumplings with buckwheat flour raise some doubts among many, since the product has low gluten. But if you mix it with wheat flour, you get a dough with a unique taste and color.
Ingredients:
Preparation:
Dough with buckwheat flour can be used to make dumplings.
This recipe cannot be called traditional. The dough with melted butter is very light, strong, elastic and ideal for modeling.
Ingredients:
Preparation:
After the specified time has passed, you can roll out the dough and start making dumplings.
If you season simple unleavened dough with vegetable oil, it will become light and pliable. This dough is easy to work with, it does not tear, and it can also be frozen and used later.
Ingredients:
Preparation:
After the specified time, you can make dumplings.
Vegetable oil can be replaced with mayonnaise; in this case, this component will make the dough more pliable. You can use it to make not just dumplings, but also dumplings and manti.
Every housewife will love kneading dumpling dough in a bread machine. This technique will help save your time, eliminate monotonous work, and the finished smooth dough will win the heart of even the most demanding cook.
Ingredients:
Preparation:
If you can roll out the dough well, you can make as many as 120 dumplings.
You need to use only quality products. To prepare dough for dumplings, it is better to use premium wheat flour. Dumplings made from it have a pleasant white color, do not boil over in water or broth, and do not crack in the cold.
Be sure to sift the flour. Unfortunately, not all housewives do this, but in vain! It only takes 5 minutes to sift the flour, but the result is pleasantly surprising. During the sifting process, the flour is filled with oxygen, the finished dish is soft and tender, and small lumps that affect the softness of the dough are removed.
It is necessary to monitor the temperature. In order for the dry ingredients of the dough to mix well with the liquid, or rather flour, seasonings and baking powder, the water must be heated to 40 degrees.
You need to knead the dough thoroughly, This process takes 15 minutes. With good kneading, the dough becomes elastic and pliable.
Let the dough rest. The gluten contained in flour is mixed with milk or water. In this case, they say that the product is ripening. You need to put the finished dough mass in a warm place for half an hour, this time is enough for the dough to acquire elasticity and roll out comfortably.
Another very important rule that all professionals know. If you want the dough to be light and elastic, pour the liquid ingredients into the flour in small portions. In this case, you will get a dough that has the desired consistency.
There are a huge number of options and you can choose any one based on your taste. By seasoning the mixture with additional ingredients, the dough will have different flavors, which means you can prepare a dough that your whole family will appreciate.
Well, make dumplings and bring joy to your household!
How to make homemade dumplings
If you want to easily prepare truly delicious homemade dumplings, then you should start making dough for them. All the necessary tips are collected here!
45 min
220 kcal
4.6/5 (5)
Homemade dumplings– this is a traditional tasty and hearty dish, which can become the centerpiece of your holiday table or be the main dish at a quiet family dinner. Delight your loved ones with real homemade dumplings!
Today, technological progress has come so far that the dough for dumplings can be prepared even in a bread machine; a significant advantage from this is that you do not have to knead the dough yourself. However, in this article we will learn how to properly make dumpling dough at home and learn how to knead the most delicious dough in the world in the traditional way.
We will need:
Sift the flour and salt into a mixing bowl and make a well. Add the egg and butter, then pour in warm water and mix with a spoon. Place the mixture on a floured work surface and knead with your hands. The dough should be elastic, very dense and cut well without leaving marks on the knife. Cover with a cloth and set aside for 30 minutes to let it sit.
Cooking time: 40-50 minutes.
To prevent the dough from sticking to your hands, you can grease your palms with vegetable oil.
The video will help you visualize that preparing dough for dumplings is very easy. Pay attention to the order in which you add the ingredients. Bon appetit!
The simplest recipe is considered to be a recipe for dumpling dough with water. To prepare the dish, you need to knead regular noodle dough. There are several conditions that are important to observe when working with it.
Classic recipe for dumpling dough on water
No eggs
You will need:
Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it’s time to roll it out.
This delicate egg dough for water dumplings gets its special texture due to the increased egg content. In addition, one of the proteins is additionally whipped. This composition allows you to quickly obtain a very plastic and soft mass as in the photo.
No eggs
You will need:
What flour is best for dumplings? Dumplings are usually not made entirely from buckwheat flour; it does not contain enough gluten. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to the finished dumplings.
No eggs
You will need:
Delicious water dumpling dough with the addition of buckwheat flour is also good for dumplings.
This recipe cannot be called classic, but adding oil allows you to get a very plastic product. It will be very easy to roll out and cut out circles; it’s a pleasure to work with such a mass.
No eggs
You will need:
Vegetable oil in the composition affects elasticity. With it, the dough will not tear when rolling, and the finished dumplings will not fall apart and will not crack when frozen.
No eggs
You will need:
It is very convenient to knead dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.
Dough for dumplings made with water, eggs and added butter turns out to be moderately dense and rolls out easily and thinly. And the edges of the dumplings stick well and do not open. It is best to adhere to a clear recipe.
No eggs
You will need:
Important detail. From 500-600 g of flour, when rolled out fairly thin, approximately 120 dumplings come out. If you are making dumplings or not rolling them out too thin, focus on the number 100.
Choose an option to suit your taste and please your family with hot, delicious dumplings for dinner or lunch.