What kind of flour are dumplings made from? The best dough recipes for homemade dumplings

We prepare dumpling dough at home: with water, milk, with or without eggs. Best Recipes dumpling dough - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

• Water 1 glass (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

Cover the dough with a damp towel and you can make any filling. All is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s very good dough, it’s a pleasure to work with it, it doesn’t tear or boil over. Bon appetit.

Recipe 2: dough for homemade dumplings using water (step by step)

The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become limp in water during cooking. From the specified amount of ingredients you get about 100 small dumplings.

For the test:

• 250 ml cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour varies, so for certain proportions of liquid according to a single recipe, some may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you don’t have time to immediately make dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp.
• egg - 1 pc.
• Sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.

We make a mound of flour, and then make a depression in it, into which we pour water and milk. room temperature. Beat in the egg and add salt.

Using movements along the edges of the bowl towards its center, combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough into which we pour the oil.

Now mix the sunflower oil well into the dough until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.

Recipe 4: how to easily make dough for homemade dumplings

This recipe for dough for homemade dumplings never fails and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce your time in the kitchen.

• water – 150 grams,
• wheat flour – 600 grams,
• fine salt - 1 teaspoon. l.,
• chicken egg – 2 pcs.

I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I beat in the eggs and start stirring the dough with a spoon.

I pour in water, start kneading the dough, and again stir with a spoon.

The result is a runny dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough with milk for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or work surface. We make a small depression in the center of the slide and drive in the egg. Add salt and stir the egg with a fork.

Pour in the milk and start kneading the dough. Knead with your hands, gradually adding cold water - literally 1 teaspoon at a time. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes stiff and stops sticking to your hands.

Good unleavened dough is an ideal basis not only for dumplings, but also for dumplings, khinkali, manti and pasties are also prepared from it. Despite the use of the simplest ingredients and the primitiveness of the technology, not everyone succeeds in kneading and desired result. Here are step-by-step recipes for the right dough for dumplings: soft, elastic, tasty. It's time to find yours perfect option!

Dumpling dough - general principles of preparation

The basis of any dough is flour. There is no need to save on it. It is believed that the most delicious dumplings are made from dough made with white flour. premium, developed according to GOST. Cheap types are mostly gray, the dough “floats”, sticks, and is difficult to roll out. But the adherents healthy eating It is often unrefined flour of coarser grinding that is used. With it, the dough is kneaded in exactly the same way, but the amount of ingredients may change slightly.

Liquid is the second main ingredient. Most often they use regular raw water. But there are test options with boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled out very thinly without tearing.

What else do they add:

Vegetable oil;

The dough is usually kneaded by hand, sometimes a bread machine is used. You can also use a mixer with a special attachment, but it is believed that it is best to work with your hands. They feel the consistency, how much flour needs to be added, how long to knead. We remember that ready dough is prone to drying out, so you need to cover it with something, put it in a bowl with a lid or in a bag, otherwise you won’t be able to make dumplings, the edges won’t stick together.

Elastic dumpling dough: step-by-step recipe

This is the simplest step-by-step dumpling dough recipe. To prepare it you will need minimum set products. But at the same time, the mass turns out to be elastic, soft, and does not shrink when rolled out.

Ingredients

220 ml water;

2 tbsp. l. oils;

1 tsp. salt;

500-600 g flour.

Preparation

1. Immediately sift the flour to get rid of foreign impurities and saturate the product with oxygen. In addition, a loose product will be easier to combine with liquid, no lumps will form.

2. Add a full teaspoon of salt to the water and stir. Pour in vegetable oil.

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Add, first rotate with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes stiff and does not spread, transfer the piece to a countertop sprinkled with flour.

4. You can immediately sift the flour onto the table and make a hole in the slide. Pour the prepared water into this hole, lower the spoon and begin to gently move it in a circle, combining the liquid with the flour. Rotate the spoon as far as possible, then use your hands.

5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour and will not stick. On average, this will take about ten minutes.

6. Kneaded dumpling dough cannot be used immediately. He needs to lie down. We remove the lump into a container; you can leave it on the table, covered with a towel or bowl. Often used plastic bag. To prevent the dough from sticking to it, you can grease it with oil or sprinkle it with flour.

7. Let the dough rest for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, and it will be easier to roll out. If it is not left in place or there is little time for it, it will quickly tighten and more effort will be required.

Choux pastry for dumplings: step-by-step recipe with egg

This is a step-by-step recipe for dumpling dough, which turns out to be very elastic, you can roll it out thinly and prepare the most delicious dishes. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties made from this dough are also very tasty, pimply and crispy.

Ingredients

1 tbsp. l. oils;

3 tbsp. flour;

1 tbsp. boiling water;

2 pinches of salt.

Preparation

1. You need to measure the amount of water; you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If you are using tap water, put it on the stove and boil it.

2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.

3. Add a couple of pinches of salt to the liquid. If this is not done, the taste will be bland. If you oversalt, the quality of the dough will suffer and this will also affect the taste. For this amount of food you need about half a teaspoon of salt.

4. Quickly pour one glass of flour into boiling water. With your other hand, stir vigorously to prevent lumps from appearing. You should get a kind of paste. Stir it for a minute to let the heat go away.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled a little. It is very important. If the mixture is hot, the egg may curl into flakes. Stir until smooth.

6. Now all that remains is to add flour. Pour until the dough becomes stiff.

7. We continue to knead the piece on the table, giving it smoothness and elasticity.

8. As soon as the dough stops absorbing flour, transfer it to a bag.

9. Put the lump in the refrigerator and forget about it for about thirty minutes. During this time, you can prepare the filling for the dumplings.

10. Take the dough out of the refrigerator, place it on a surface dusted with flour, cut it up and make regular dumplings.

Dumpling dough: step-by-step recipe with mineral water

The dough made with mineral water is soft and a little different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumpling dough recipe uses simple sparkling mineral water. If medicinal drinks are used, like Essentuki, for example, then the high salt content must be taken into account.

Ingredients

0.3 tbsp. milk;

2/3 tbsp. sparkling mineral water;

About 500 g of flour;

One egg;

10 ml of any oil;

1 tsp. salt.

Preparation

1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.

2. Add milk to the egg, continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute powdered milk. If there is nothing at all, then you can knead the dough simply with mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.

3. Pour in mineral water. There is no need to measure it in advance so as not to lose valuable gases. It is better to do this immediately before kneading. Mix mineral water with the remaining ingredients.

4. Sift the flour through a regular sieve.

5. Add a couple of glasses of flour to the liquid and start kneading the dough.

6. Pour in vegetable oil. Its type does not matter, add and stir.

7. Add the remaining flour and begin kneading the stiff dough for dumplings. This step-by-step recipe indicates the average amount of flour; it is difficult to determine in advance exactly how much will be used, since the size of the egg may vary.

8. Knead the dough until it becomes stiff. But an elastic lump.

9. Transfer to a bag, close and leave to lie for about thirty minutes.

Delicious dumpling dough: step-by-step recipe with milk and eggs

Step by step recipe one of the most delicious dough options for dumplings. It is mixed completely with whole milk, it turns out yellow due to the addition of eggs, and has good elasticity.

Ingredients

200 ml milk;

1 tsp. salt;

About 550-600 g of flour;

1.5 tbsp. l. oils

Preparation

1. This dough will be kneaded in a heap with flour. But you can use the bowl however you like. Sift half a kilo of flour onto the table or into a large bowl with not very high sides.

2. Using a spoon, make a depression in the flour, like the mouth of a volcano.

3. Shake the eggs with salt and pour into the hole.

4. Measure required quantity milk and then add to the eggs.

5. Lower the spoon, stir the milk with the eggs, lightly grabbing the flour. Rotate carefully clockwise.

6. During the process, add any vegetable oil drop by drop. There is absolutely the same recipe with butter. It must first be melted and cooled slightly.

7. As soon as it becomes difficult to work with a spoon, remove it to the side.

8. Dip your hands into the mass, collect the dough into one large lump and begin to knead vigorously until elastic.

9. Place the finished kneaded dough into a bag and leave for 30 minutes. Then we take it out, mix it well again and let it sit for about another half hour.

If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.

Dumplings made from colored dough are very interesting and beautiful. Beetroot or spinach juice is used for coloring. Another interesting option– adding tomato paste, which gives an original taste, goes well with meat filling, and can be found in almost any refrigerator.

To prevent the cut pieces of dough from drying out when making dumplings, cover them on top with a towel. It’s easy to put your hand under it, take it, you don’t need to untie or open anything.

If the rolled out pieces of dough have already dried out and become crusty, then you need to sprinkle them with plain water from a spray bottle.

The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe is using kefir, which perfectly replaces yogurt.

To make real homemade dumplings, you need to know perfect recipe dumpling dough. And you will find the best recipes in my article:

In many families, dumplings have become a traditional home dish. instant cooking. For me and my family, preparing them is the most enjoyable pastime. We prepare them on the weekend when we all get together. We discuss news, make plans for the near future and master new types of this dish. My dear chefs, I will share the most successful recipes in this article with you.

The most simple method preparing the dough, is the combination of water, chicken eggs and wheat flour. This method is truly traditional and has been practiced by many chefs and housewives over the years.

Products required for cooking:

• onions - 2 large onions;
• ground black pepper;
• salt;
• flour - about 1 kg;
• minced meat – 1 kg;
• chicken eggs – 2 pcs.;
• water – 175 ml

Recipe:

I always start by cooking mixed minced meat. I don’t know why, but I always cook dumplings using beef and fatty pork. I take each type of meat in half.

I wash the beef and grind it together with the pork and peeled onions. Then I pepper and salt the resulting mass. I mix everything thoroughly and set aside to salt a little.

In a bowl, beat the eggs, a pinch of salt and boiled water. Wheat flour I add in several additions until the mixture is ready for hand mixing.

Then I transfer it to a large floured board and knead until it stops sticking to my palms. The main thing is not to overdo it, otherwise the dumplings will be tough.

Then I take a dumpling maker and sprinkle it generously with flour. I divide the dough into 12 parts and roll them out into round sheets one by one.

I place the first sheet on the device and then stuff the minced meat into the cells. When all the cells are filled, I place the next ball on top. I run a rolling pin along its surface until the edges of each dumpling begin to appear.

Then I knock them out onto a small board. And I do the same with the rest of the dough and minced meat.

We put the first few batches on a board in the freezer, and then once they cool down, we put them in a bag for further use. We cook the last batches in salted water and eat immediately.

Season the dumplings each to your liking. For example, I love them with sour cream and dill, but my children and husband prefer them with oil and vinegar. So easy classic recipe this wonderful dish.

Everyone knows that different foods must enter the human body, so when preparing dumplings, I try to diversify not only their base (minced meat) but also improve the shell. For example, using ground turkey, I make the dough choux.

To create a delicacy you will need the following set of products:

• minced turkey – 0.5 kg
• premium or first grade flour – 750 g;
• chicken egg – 1 pc.;
• onions - 3 onions;
• kitchen salt;
• sunflower or olive oil – 1 tbsp. l.;
• water – 1 glass.

I do everything step by step, so my dough always turns out great!

1. In a stainless steel bowl, combine the egg and table salt.
2. Then I add sunflower oil and sifted flour to them. I mix everything well, and at the same time I boil some water.
3. Having mixed the previous products, pour a glass of boiling water into them and continue stirring with a spoon. When the spoon stops working, I knead it with my hands until done.
4. I peel the medium onions and pass them through a meat grinder. I mix it with minced meat and spices.
5. Then I roll it out, cut out circles with a glass and fill them with minced meat. I form dumplings and boil them in salted water.

These delicious little ones really turn out to be extremely tasty and unusual. I advise everyone to try it!

Dough recipe for dumplings in mineral water. Cooking in a bread machine!

Making a batch for further cooking in boiling water is a troublesome task that requires practice. But this was the case in the past, thanks to modern kitchen appliances it is no longer a problem.

The bread maker copes well with the task assigned to it; the dough comes out moderately elastic, airy and quite elastic.

We will need:

• wheat flour 1st grade – 1 kg;
• vegetable oil – 4 tablespoons;
• salt and sugar – 0.5 teaspoon;
• chicken egg – 1 pc.;
• mineral water – 1 glass.

First of all, I sift the flour, so the dough will come out more airy. Then I first crack an egg into the bowl of the bread maker and add mineral water with vegetable oil(I recommend using olive oil). I immediately add salt, sugar and 3.5 cups of flour on top, but during the kneading process I add the rest if necessary.

I really liked the result: the dough is very elastic and soft. It sticks well and does not fall apart when cooked. Goes great with any type of minced meat.

You can brew it with mineral water manually, without a bread machine - watch the video:

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The dough made using... homemade milk(if you don’t have one, you can replace it with a purchased one). It is prepared very quickly and does not require special culinary skills.

Required grocery set:

• first grade flour – 500 g;
• eggs – 2 pcs.;
• milk - one glass;
• vegetable oil - one tablespoon;
• salt - one teaspoon.

Mix the flour with kitchen salt and sift it into a bowl. Then I make a hole in the center of the resulting slide and pour oil into it.

I warm the milk slightly. I beat the eggs into another bowl and mix them with warm milk until smooth.

Then pour the milk-egg mixture into the flour. I take a tablespoon and start kneading the dough. When the spoon can no longer cope, I move on to kneading with my hands.

It becomes pliable and stops sticking to your palms. I put a damp towel on top of it and don’t touch it for half an hour. After this I roll out and sculpt the blanks.

To date kitchen appliances have become an integral part of many cuisines. With the advent of a bread machine in the house, creating any kind of batch has become a simple task.

To prepare 700 grams of the finished product you will need:

• wheat flour – 750 g;
• chicken egg – 1 pc.;
• salt – 1 tsp;
• refined oil - 1 tbsp. l.

First of all, I take two identical glasses. I break a medium-sized egg into one of them and add boiled water so that the glass is completely filled. Using another glass, I measure and sift three glasses of flour.

Then I pour it into the bucket liquid components, I add salt. I add the sifted flour last.

I start the gadget in “Dough” mode, but I never wait until it’s finished; I turn it off after about an hour. The finished product already has the necessary firmness and elasticity. I wrap the lump in cling film to prevent it from drying out. Having split off the required amount to create the cake, I cover the rest again.

I most often use minced chicken or pork for this batch, but the choice of filling is always up to the hostess.

Because of my family’s great love for dumplings and dumplings, I sometimes have to cook them at the same time. In such conditions, I make it without using eggs at all.

The following products are needed:

• water – 230 ml;
• vegetable oil – 3 tbsp. l.;
• kitchen salt - 1 tsp;
• flour – 600 g.

I sift the flour into a medium bowl. Then I make a depression in the middle. I take a glass of boiling water, dilute it with salt and mix it with vegetable oil. To make it really tasty, I often replace sunflower oil with olive oil.

Then I pour the resulting liquid into the well in the flour and knead. First I use a kitchen spatula for this, then I knead it with my hands until it is completely done.

I make sure that the dough is homogeneous without air bubbles. After kneading, cover it with a towel and leave to rest for 40 minutes. Then I start shaping the dumplings.

Recently, friends gave me minced lamb, I tried to use it in dumplings - I liked it. True, when preparing minced meat, you should add more oriental spices, such as turmeric and curry.

A couple of years ago, when I accidentally came to visit, I found myself in the process of preparing dough for dumplings. I was very surprised that they cook it with kefir, because in our family we cook it mainly with water. Curious, I tried this recipe at home. It turned out to be quite interesting in taste, and now if there is kefir in the house, I prepare it this way.

To create it you need the following set of products:

• low-fat kefir – 0.5 l;
• wheat flour – 0.5 kg;
• sunflower oil – 2 tbsp. l.;
• salt – 1 tsp;
• baking soda 1 tsp;
• sugar – 1 tbsp. l.

I pour kefir into the bowl in which I will knead and add a heaped teaspoon of soda. I mix thoroughly, then salt and add sugar and mix again.

I take first grade flour, the dough turns out white, elastic and does not lose elasticity. I sift it through a kitchen sieve. I add it to kefir gradually, this avoids the appearance of lumps and makes the batch more homogeneous.

I add the oil last and mix thoroughly again. Then I put it in a bag and put it in the cold for an hour. After this I begin to form the dumplings.

Another unusual recipe for preparing dumpling dough is to cook it with sour cream. It is prepared very simply and quickly.

For this you need to stock up on the following products:

• sour cream 25% fat - 400 g;
• water – 400 ml;
• chicken eggs - 3 eggs;
• kitchen salt – 2 teaspoons;
• wheat flour - approximately 1.5 kg.

In the bowl where I plan to mix, I beat boiled water, sour cream and eggs until smooth. Then I salt the resulting mixture, and gradually adding flour, I begin to knead.

When the dough becomes tight and stops sticking to your fingers, I leave it for an hour to settle. I cover it with a damp cloth.

Then I start making dumplings. I cook them most often using a dumpling maker. Fast and convenient. Ready-made dumplings can be cooked immediately or frozen for future use.

Preparing the dough for this dish is quite simple for housewives with extensive experience, but for novice cooks it can be a problem. Therefore, try to do everything step by step as I will describe below. Then, when cooking, your dumplings will remain intact and will not boil over.

Required set of products:

• milk (3.5%) – 250 ml;
• chicken eggs – 2 pcs.;
• salt – 1 tsp;
• flour - 2 cups:
• Sunflower oil – 30 ml.

First step. When preparing this recipe, I take a bowl that I don’t mind putting on the fire. In it I mix milk with salt and eggs.

Second step . I add a little flour to the resulting liquid so that the consistency becomes like pancakes. I put the bowl on the stove and evaporate over low heat, stirring constantly.

Third step . When the dough thickens (like pancakes), remove from the stove. Add the rest of the flour and butter. I mix a fairly steep batch. Attention! Do not make dumplings immediately after kneading, let them sit for 45 minutes.

Before cooking, it is better to place the formed dumplings in the freezer for a quarter of an hour. During this time, the ends of the dumplings will dry out and prevent the dough from separating.

But the most unusual recipe Brothers living in Italy shared with me how to prepare the dough for dumplings. They make it colored. Mostly one or two colors. So it turns out to be a very mouth-watering plate of deliciousness.

The following ingredients will be required:

• sour cream – 3 tbsp. l.;
• chicken egg – 3 pcs.;
• flour – 900 g;
• water – 100 ml;
• turmeric – 1 tsp;
• salt – 1.5 tsp;
• spinach – 100 g;
• tomato paste – 100 ml.

This product set is used to create a product in three colors.

We prepare the first dough with the addition of spinach, so in the end its color will turn out green. I wash the spinach, then chop it in a blender and put it in the freezer. I do this in the evening, because in the original recipe it is used frozen.

Place frozen greens, one egg, one spoon of sour cream and half a teaspoon of salt in a bowl. I mix everything well, then add 300 grams of flour and knead. To prevent the dough from drying out, I wrap it in cling film.

I prepare the second batch using the same principle, only instead of spinach I use turmeric and 100 ml of water. It gives it an orange tint and a subtle oriental aroma.

The third one is preparing red. For it, I put tomato paste, the remaining egg, sour cream and salt in a bowl. I mix everything thoroughly, and gradually add flour, kneading.

While the last two dishes were being prepared, the green lump had already rested and was ready to make dumplings. Then we put them in the freezer. Then, we form dumplings one by one from the two remaining flowers.

Dumplings are being cooked different shades together, they do not lose their color. In a bowl they look very bright and appetizing, and the taste is simply “finger lickin’ good”.

To color the dough, you can also use various vegetable juices (carrot, beetroot, etc.), although they give almost no aroma, unlike spices, herbs and tomato paste.

I hope these easy-to-understand recipes will help you improve your culinary skills and delight your loved ones with delicious homemade dumplings.

Why are eggs added? The eggs included in the dough make it stronger and denser. This is necessary when products are boiled in water or broth.

How much water should I add to 1 cup of flour and 1 egg? Preferably no more than 3 tablespoons. If you add more, the dough will be easier to knead and roll out. But products cooked with excess water will not retain their shape and hold the filling, but will become overcooked. The harder you knead the dough, the better the finished product will be.

Why is salt added to the dough? The dough with the addition of salt becomes more tasty and aromatic. In addition, salt has increased hygroscopicity and is able to absorb water and retain it, which means that the products will be softer and more delicate in taste.

Start preparing the dough

How to prepare unleavened dough?

Recently I saw a recipe for dumplings, in which the preparation of the dough was said in just one line: “Mix an egg, a glass of flour, a pinch of salt and 2-4 tbsp. water and roll out the dough for dumplings.” Technically, the author of the recipe is not deceiving in any way - this is exactly how unleavened dough is prepared. However, a housewife who decides to follow this recipe and cook dumplings will most likely end up with dumplings that taste rough and come apart at the seams when cooked. Because the recipe omits the most main part– technology for preparing unleavened dough for dumplings. So that such situations do not occur, and the dumplings turn out tasty and correct, I want to tell you in detail and show what, how and, most importantly, why.

Step one - sift the flour wooden board slide, make a depression in the top of the slide and drive the egg into the depression. Then add one, maximum two tablespoons of water, salt, quickly knead the dough with both hands so that the liquid does not spill out of the well. To do this, flour must be evenly collected from the foot of the hill and poured into the recess. Moreover, you should not just sprinkle the flour, but press it with force onto the liquid so that it is absorbed and forms a dough. For what? – So that the dough turns out uniform in structure, without lumps.

How long does it take to knead the dough? The most the hard part- kneading the dough. Since it should turn out tight, this will require some physical effort. If my husband is not busy at this moment, then I ask him to take part in this and knead the dough for about 5 minutes. If you have to do it yourself, it takes about 15 minutes.

Kneaded dough

Knead the resulting dough well and roll into a ball, wrap in cling film(towel) and leave to rest for 40 minutes. For what? Aged dough becomes more elastic and easier to roll out.

How to roll out dumpling dough thinly? The thinner the better. In any case, the thickness should not exceed 1 mm. Properly kneaded dough will not tear or stick to the rolling pin and board.

If you look closely, you can see in the photo how the table pattern shines through the rolled out dough.

How to roll out the dough? Rolling should be done from the middle of the dough to the edges, periodically turning the dough over. The direction of rolling needs to be changed. Then the dough will turn out evenly thin over the entire surface.

Is it possible to sprinkle flour on the dough? Properly kneaded dough does not need additional flour. But if the dough was prepared in violation of technology, then such a need may arise. In this case, it is better not to sprinkle flour on the dough, as excess flour will make it difficult to roll out the dough and make it dry. If the dough begins to stick to the board or rolling pin, you need to add thin layer flour on the board.

What to do if the dough starts to dry out? Since the dough contains little water, if the housewife hesitates in the kitchen, it will begin to dry out, especially when rolled out. To prevent this, you need to roll out, add filling and sculpt products (dumplings, dumplings, etc.) quickly. It is from this need, and not from long winter Siberian evenings and idleness, that the tradition of making dumplings with the whole family comes. If an emergency occurs, then the dough needs to be rolled into a ball and covered for about 20 minutes with a damp (not wet!) napkin.

What should the finished unleavened dough look like? When rolled out, the dough should be paper thin, elastic and smooth to the touch. The color of the dough should be yellow-gray. In the photo, I deliberately put the rolled out dough on my hand and raised it a little to show what quality the dough should be: it fits your hand like a rubber glove.

The further fate of the dough depends on what you will prepare from it: dumplings, dumplings, manti, chebureki, etc.

Dough for dumplings, by the way, is perfectly stored in the freezer. But I don’t recommend cooking a lot at once, since it is very difficult to knead and roll out a large lump of dough.

P.S. I made regular dumplings from the prepared dough and believe me, none of them got soft during cooking.