We make dough for dumplings so that it does not boil

It is believed that the right dough for dumplings should be the color of snow. And for this you need a premium flour. It has a lot of gluten, which gives the finished product such a beautiful color, and in addition, “holds together” the components and prevents the product from boiling in boiling water.

How to make the classic dumplings dough recipe right

The real classic dumpling dumpling rolls well, and to make it that way, you need to achieve compliance when kneading: make it not too “cool”, tough. Then the rolling will be as thin as possible, it will be easy to form dumplings, and during the meal you will not have the feeling that you can’t find the filling in any way.

Egg-free option

The classic recipe for dumplings and, most likely, the oldest - nothing more, even without eggs.

You will need:

water - 1 cup;
flour - 3 cups;
salt - 1 teaspoon.

Cooking

Form a slide of sifted flour.
Push the indentation at its top, put salt and water there.
Knead the dough - smooth, supple, not too tight, but also not "sprawling". When cutting traces on the knife should not remain, and the correct cut - smooth and glossy.
Wrap the dough in a bag and leave it in the room for half an hour.

The consistency depends on the flour, its quality, the presence of a certain amount of gluten. Perhaps it will need more or less.

Option with eggs

This method is also considered a classic, but you need to cook with an egg.

You will need:

flour - 0.5 kg;
eggs - 2 pieces;
vegetable oil - 1 tablespoon;
water - 1 cup;
salt - 0.5 teaspoon.

Quick cooking

Pour the flour onto the work surface in the form of a slide, make a shallow hole on top.
Break the eggs into a hole, pour water, oil. Mix well.
Knead with your hands until you are sure that you have achieved absolute uniformity and sufficient elasticity.

Vegetable oil is not necessary to add, but it gives the finished product a more delicate texture.

You may come across the opinion that the ideal dough for dumplings is without eggs. Why? This is a matter of preference and solid practice. Here, the decisive choice is yours, as it may seem that the dough is too dense (like pasta). In addition, hand sculpting can be time consuming, and the finished product - unevenly cooked - is bad. There is such a danger that homemade dumplings will simply fall apart when cooking. If you really do not want to use eggs, just add more water before kneading.

Other test options

Since they do not argue about tastes, we can safely say that the best dough for dumplings is what you like by all characteristics: both by the sensations of working with it and by its properties. If you need a less familiar recipe, we recommend trying the original variations.

Buckwheat

How to make buckwheat excellent dough? An interesting recipe for dumplings with the addition of buckwheat flour is the key to a rich taste, unusual color of the dish and they do not fall apart.

You will need:

white flour - 1 cup;
buckwheat flour - 1 cup;
eggs - 2 pieces;
water - 0.5 cups;
salt - 1 teaspoon.

Cooking

Mix and sift two types of flour, give it the shape of a slide.
Place the remaining components in its recess.
Pour the little water last, (manufacturers have different product properties, so your flour may need less water).
Knead to achieve uniformity.

In ghee

Delicate dough for dumplings tastes very good. Ghee gives it a special delicacy.

You will need:

white flour - 700 g;
ghee - 1 tablespoon;
eggs - 2 pieces;
water (not cold) - 1.5 cups;
salt - 1 teaspoon.

Cooking

Sift the flour thoroughly.
Pour the eggs into the mixing bowl, add salt, pour the melted butter and pour the flour.
Knead the dough to make it elastic.
Leave the finished dough for 1 hour in a bowl under a damp towel or put in a bag.

Choux (boiling water)

There are many who will tell you that this is the most delicious dumpling dumpling. His secret is that it is not prepared with ordinary water, but with boiling water, which gives it excellent softness. And it rolls out without problems and does not tear, even if the layer turned out to be thin.

You will need:

white flour, premium - 2 cups;
vegetable oil - 3 tablespoons;
boiling water - ¾ cup;
salt - 1 teaspoon.

Cooking

Pour only boiling water into the large bowl and then the oil.
Dip the flour into it and knead very quickly.
Go to modeling (you can not let him settle).

How to make dumplings dough in this way? It is important to knead immediately and at a decent speed so that no lumps appear. You can use a bread machine, combine with the appropriate nozzle or a hand blender.

Exact proportions of dough and minced meat

If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat so that there is no excess left, proceed from the fact that for 370 grams of dough you need 450 grams of meat filling. And one more thing: if you need to slightly reduce the test consumption, try cooking dumplings with a dumpling (this also speeds up the process).

Tip: to avoid the accumulation of "waste", as well as reduce the time it takes to prepare the dish for cooking, form long "sausages" from the dough, cut them across into pieces and roll each into a flat cake.

Everyone has their own secrets on how to make dough for dumplings so that they do not stick together after cooking. Surely you have a "company" recipe. However, to diversify your culinary masterpieces, you can take on arms and other ways - from traditional to extravagant. The choice is yours!