The easiest It is considered a recipe for a test for dumplings on water. For cooking, you need to knead the usual noodle dough. There are several conditions that are important to observe when working with it.
5 secrets of delicious and elasticwater dough
- Top grade. When preparing dumplings, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent dumplings from cracking in the freezer and opening up when cooking. In addition, good flour will provide dumplings a snow-white color.
- Sift the flour. Do not be lazy to do this before kneading the dough. A matter of a couple of minutes, and as a result, the flour will fill with air, and the dish will turn out more delicate in taste.
- Watch the temperature. One of the secrets when working with the test: use a warm liquid, about 35-40 ° C. This will allow the flour to disperse faster.
- Kneading. The dumplings dough is important to qualitatively remove, it should take at least 10 minutes. A well-kneaded mass is faster, easier to roll out and perfectly sculpted.
- Give rest and ripen. A very important point that many miss. Give the gluten that the flour contains time to mix well with the liquid. After mixing, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink during rolling, it will make an excellent thin layer.
The classic recipe for dumplings on water
No eggs
Dumplings dough is always fresh. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings on the water should not be too sticky, it is important to observe the proportions. Here it is cooked without eggs. Sometimes dough with ice water is used. It turns out no less tasty.
You will need:
- flour - 500 g;
- water - 200 ml;
- salt - half a teaspoon.
Cooking
- Pre-sift the flour and form a slide out of it in a pan.
- Make sure that the water is not cold. Dissolve the salt in it.
- Pour the water into the flour and start kneading the dough. First work with a fork, then with your hands.
- Knead the mass well and leave to stand, having previously covered with a cloth moistened with water or a film.
- After half an hour, you can start rolling out.
With eggs
This gentle egg dough for dumplings on the water 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 get a very plastic and soft mass as in the photo.
You will need:
- flour - 500 g;
- egg - 2 pcs.;
- salt - 1 tsp;
- water - half a glass.
Cooking
- Stir one whole egg and yolk from the second with water and salt.
- Whip the protein of the second egg with a fork.
- Pour water with an egg into a flour hill with a hole in the middle.
- Gently mix whipped protein into the dough.
- Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mass stand for about 20 minutes. Then you can start rolling out.
Original recipes
With buckwheat flour
What flour is better for dumplings? Dumplings are usually not made completely from buckwheat flour; gluten is not enough in it. But a certain amount in combination with wheat will add ready-made dumplings to a pleasant shade and unusual taste.
You will need:
- wheat flour - one and a half cups;
- buckwheat flour - half a glass;
- egg - 2 pcs.;
- water - half a glass;
- salt - half a teaspoon.
Cooking
- Mix both types of flour and pour into a large container.
- Make a hole in the flour and add the eggs there.
- Dissolve the salt in water.
- Pour water in parts, it may need a little less. It depends on the flour.
- Knead a sufficiently tight dough and leave it covered to rest in a warm place.
- After half an hour, you can sculpt dumplings.
A delicious dough for dumplings on water with the addition of buckwheat flour is also suitable for dumplings.
In ghee
This recipe cannot be called classic, but the addition of oil allows you to get a very plastic product. It will be very easy to roll out and cut circles, it is pleasant to work with such a mass.
You will need:
- wheat flour - 700 g;
- egg - 2 pcs.;
- warm water - one and a half glasses;
- salt - 1 tsp;
- ghee - 1 tbsp. l
Cooking
- Combine salt, eggs and oil with water.
- Sift the flour and pour it into a suitable container with a slide.
- Pour a mixture of water, eggs and oil into the hole in the center, kneading the dough. You need to knead slowly.
- Do not use the mixture immediately, let it stand for about an hour. Only then proceed to rolling.
With sunflower oil
Vegetable oil in the composition affects elasticity. When rolling the dough will not break with it, and the finished dumplings will not fall apart and will not crack when frozen.
You will need:
- flour - 3 cups;
- egg - 1 pc.;
- warm water - 1 cup;
- salt - half a teaspoon;
- vegetable oil - 2 tsp.
Cooking
- Sprinkle flour in the middle with a slide.
- Pour in oil, water and salt and beat the egg.
- Knead the dough and set it in heat for half an hour. When the mass ripens, proceed to butchering.
With butter and egg in a bread maker
In a bread machine, kneading the dough is very convenient. The main thing is to determine the proportions of the ingredients, and then the device will do all the work.
The dough for dumplings on water with eggs and the addition of oil is moderately dense, easily and thinly rolled. And the edges of the dumplings stick well and do not open. It is best to adhere to a clear recipe.
You will need:
- egg - 1 pc.;
- water - 200 ml;
- flour - 3 cups;
- salt - a pinch;
- vegetable oil - 1 tbsp. l
Cooking
- Immerse the food in the bread maker according to the instructions. Usually, liquid is poured first. In our case, it is water, egg and oil.
- Next, add the flour.
- Select the function "Dough" and run the program.
- At the output of this amount, 700 g of dough will be obtained.
Choose an option to your taste and please your home with hot, delicious dumplings for dinner or lunch.
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