Dumpling test for dumplings with potatoes: cooking options and useful tips

A “shirt” for dumplings can be either traditional, that is, from water, salt and flour, or completely special. For example, with the addition of kefir, sour cream and other products. In order to properly knead the dough on dumplings, you just need to observe the proportions and take into account several subtleties. How to cook a good dough for dumplings with potatoes? We offer several kneading options, including for a lean table.

Sour Cream Recipe

How to make the most tender and ideal dough for dumplings with potatoes and ravioli? Just add a fatty dairy product, such as sour cream.

You will need:

• wheat flour - 450 g (or 3 cups of 200 ml each);
• sour cream 20% - 3 tablespoons;
• salt - ½ teaspoon;
• baking soda - ½ teaspoon;
• water - ½ cup (100 ml).

Cooking

1. Sift the wheat flour into a large bowl, mix in the salt.
2. Add baking soda to sour cream, mix well.
3. Pour sour cream into the flour, then warm water (room temperature) and mix thoroughly.
4. Put the mass on the table and knead for about 10 minutes until it becomes sufficiently elastic, and large air bubbles disappear inside it.
5. Leave to "rest" under the cling film for 20-30 minutes.

Kefir Recipe

You can make dough for dumplings with potatoes on kefir. This will give it softness.

You will need:

• flour - 630 g (4 cups of 200 ml each);
• kefir - 300 ml (1.5 cups);
• chicken eggs - 2 pieces;
• baking soda - ½ teaspoon;
• salt - ½ teaspoon.

Cooking

1. Break the eggs in kefir (it must be warm), mix well until a homogeneous consistency.
2. Add salt and soda to the mixture and mix thoroughly again until the salt is completely dissolved.
3. Sift the wheat flour into a large bowl and pour the kefir mixture there. Mix everything well.
4. Put the mass on the table and knead well until elastic. Clean in a warm place for 40 minutes, covering with cling film to make the gluten swell.

For a lean table

Not everything made on water is tasteless. Lean dough for dumplings with potatoes, prepared without the addition of eggs, will be soft and elastic. It can be rolled out as thinly as you like and not be afraid that it will tear.

You will need:

• wheat flour - 450 g (3 cups of 200 ml each);
• boiled water (not hot) - 1 cup (200 ml);
• salt - 1 teaspoon with a slide;
• vegetable oil - 2 tablespoons.

Cooking

1. Sift the flour into a suitable bowl and add salt to it. Shuffle.
2. Pour warm water and mix with your hands, but you don’t need to obtain a uniform consistency - leave it in an unstirred state, that is, in the form of flakes and lumps. Set aside for 20 minutes for the gluten to swell.
3. After settling, form a small cake with a hole from the mass, pour vegetable oil.
4. Knead until the oil is completely absorbed and the mass becomes slightly sticky. Lenten dumplings with potatoes can be sculpted immediately.

Choux pastry

Cooking dough for dumplings with potatoes will take a little less time, if you make it choux, that is, using boiling water.

You will need:

• wheat flour - 400 g;
• water (boiling water) —250 ml;
• vegetable oil - 50 g (approximately 2.5 tablespoons);
• salt - ½ teaspoon.

Cooking

1. Put the water in the kettle to warm up - we need boiling water.
2. In the meantime, sift the flour and divide it into 2 parts.
3. When the water boils, measure out 250 ml of water, add salt and vegetable oil to it, pour the mixture into half the sifted flour.
4. Mix everything quickly (first with a spoon so as not to burn your hands, but after a few seconds you can already knead with your hands).
5. At the beginning of kneading, everything will be lumpy - this is normal. Gradually add the rest of the flour and knead.

From such a test, you can begin to sculpt immediately, without upholding. But if it turned out to be too steep, and the dumplings do not want to stick together, just wrap it in a bag and set it aside for 20-30 minutes.

Cooking Tips and Secrets

As you can see, the dough for dumplings with potatoes is quite simple. But if you want to cook a really tasty and unforgettable dish, and not an ordinary flour product, you should pay attention to several nuances:

• the dough should not be too tight, otherwise the molding will not hold well, and the products will stick at the seams during cooking;
• do not forget to sift the flour - this way it will be saturated with oxygen and will be easier to combine with other ingredients;
• kneading should take place at least 10 minutes to achieve the desired elasticity;
  always leave the finished product after kneading for an average of 30 minutes (except custard), so that the mass becomes elastic, and then it will not compress back when rolling;
• traditional dumpling for dumplings is made from premium flour with the addition of eggs; if you use durum flour, you can not add an egg;
• for greater elasticity, you can add a little vegetable oil - just a few drops per 1 cup of flour;
• for a batch, you can always use a bread machine - it will turn out no worse; in the bread machine you can leave the finished product for gluten swelling, as the technique itself maintains the right temperature for kneading.

Choose the potato dumpling dough recipe that you liked the most. And it’s better to try all the recipes in turn and take note of the one that will make your dish especially delicious.

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