Custard dough for dumplings. Choux pastry for dumplings. Step by step recipe with photos

The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, and not just hot. It is valued for its excellent working properties: it is malleable, rolls thinly, and almost never dries. And for its delicious taste, it is often preferred not only with ordinary, but also with sweet fillings. We will talk about all this further.

Important: before kneading with your hands, you can use a mixer with a special kneading attachment. You can knead from beginning to end in a combine to prevent the mass from cooling too much.

classic proportions

Suitable for everyone who is interested in how to make choux pastry for dumplings without the use of eggs. The ingredients are the simplest, and the result is impressive.

You will need:

• flour - 400 grams;
• salt - 0.5 teaspoon;
• vegetable oil - 50 milliliters;
• boiling water - 250 milliliters.

Cooking

1. Add oil, salt, 1/2 volume of flour to boiling water, stirring with a spoon at the same time.
2. Start kneading with your hands when the temperature of the mass becomes acceptable, adding flour every now and then.
3. Achieve uniformity (lumps should disappear) - the texture should be dense, soft, smooth, similar to plasticine.

You can start sculpting right away, but if the mass seems very “cool” to you, it’s enough to put it in a bag for 30 minutes - the necessary plasticity will appear.

The dough recipe for boiled dumplings is also suitable for other dishes. Even chebureks or cakes similar to pita bread are made from it (they are baked on a hot dry frying pan).

Option with milk

Another interesting recipe choux pastry on dumplings - using boiling milk instead of water.

You will need:

• milk - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Cooking

1. Mix 2 cups flour and salt in a large bowl.
2. Pour in hot milk, start stirring with a spoon until smooth.
3. Add the rest of the flour little by little, kneading with your hands.
4. Form a ball, wrap in cling film, leave for half an hour.

Elasticity is the main quality of the dough for dumplings brewed with boiling water (you may not use all the indicated amount of flour). The quality of the mass for comfortable modeling: not very dense, but not too liquid.

Vareniki with different fillings

Choux pastry is good for dumplings with potatoes, but the recipe allows us to experiment with other fillings as well. Let's try different ways. By the way, the dough can be cooked in a slightly different order - see below.

with potatoes

You will need:

• boiling water - 250 milliliters;
• flour - 2 cups;
• salt - 0.5 teaspoon;
• potatoes - 700 grams;
• onion - 1 piece;
• vegetable oil - to taste.

Cooking

1. Dissolve the salt with boiling water in a cup or glass.
2. Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
3. Sprinkling flour, knead the dough for dumplings with potatoes in boiling water.
4. Put the dough on the table, cover with a bowl and let rest.
5. Fry the onion in oil, mash the potatoes and mix both ingredients.
6. Divide the whole mass into four parts, remove one part from under the bowl, roll it into a thin layer on a table powdered with flour.
7. Dipping the edges of the glass in flour, squeeze out the circles in the layer (roll the scraps into a ball and send under the bowl).
8. Blind dumplings.
9. Spread the products in small batches in boiling salted water and cook for 1 minute.

Make sure that the potato filling is warm - then it does not crumble, it is convenient to work with it.

with cherry filling

Cherry dumplings are a wonderful treat that will decorate and festive table. They are being made in a special way- so that the dough remains soft even under the influence of cherry juice.

You will need:

• flour - 300 grams;
• water - 250 milliliters;
• vegetable oil - 2 tablespoons;
• soda and salt - 1/3 teaspoon each;
• sugar - 3 tablespoons;
• starch - 1 tablespoon.

Cooking

1. Combine flour, soda, salt in a deep bowl.
2. Pour the butter into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
   Continue kneading the dough with your hands.
3. Remove the pits from the cherries (if any) using a hairpin or special tool.
4. Spreading the berries on the circles of dough, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook finished products in the usual way.

With cottage cheese filling in a bread machine

Don't want to knead by hand or don't have a food processor? But there is a bakery. The machine will do everything for you, while you have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish can be both sweet and salty (with a neutral taste of the dough) - it all depends on your imagination, and we will just give an example of how to cook custard dough for dumplings and curd filling.

You will need:

• flour - 3 cups;
• water - 1 glass;
• egg - 3 pieces;
• salt - 1 teaspoon;
• cottage cheese - 250 grams;
• sugar - 2 teaspoons;
• raisins - 1 tablespoon.

Cooking

1. Break 2 eggs into the container of the apparatus, add salt, pour boiling water.
2. Sift flour, pour into a container.
3. Select the program "Dumplings" / "Dough kneading" (depending on the type of machine).
4. Roll up a ball, put in a bag and refrigerate for an hour.
5. Thoroughly mix the cottage cheese with the remaining egg, salt, sugar, add raisins - and you can sculpt.

The method of cooking depends on what kind of filling is in the dumplings. If it is salty, add more salt to the water, and if it is sweet, add quite a bit of salt.

No wonder they praise choux pastry for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the custard dough will be an excellent “company” for it, and ready-made dumplings will delight you with their excellent quality and unforgettably delicate taste.

Lovers of dumplings are well aware that the dough plays almost a decisive role in the taste. ready meal. And perhaps it is the custard dough for dumplings that can be called the best and most delicious. It is surprisingly tender, light, you can use any filling with it - both sweet and unsweetened. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these traditional options go well with choux pastry. This recipe can be called universal: the dough is suitable not only for making dumplings, but also for making dumplings, and even for chebureks and manti. And what is important, the custard dough is very pleasant and easy to work with: soft and pliable, it rolls well, and thanks to its elasticity, sculpting dumplings and dumplings will not cause any trouble.

If the name “choux pastry” itself is associated with something difficult to prepare, which a beginner is unlikely to cope with, we can assure you that everything is not at all like that. It is prepared no more complicated than the usual dough for dumplings, and the main difference is that hot water is added to the dough (and not just hot, but boiling water) to brew flour. And it is brewing that creates all the “magic”, improving the characteristics of the dough.

In general, if you are not the owner of a family recipe for a successful test for dumplings and dumplings and are in search, be sure to cook choux pastry. Most likely, you no longer have to go through all the new and new options, the result will be so tasty!

Ingredients

• 1 egg
• 1/3 teaspoon salt
• 1 glass of boiling water
• 3 cups flour (plus more for dusting the table)
• 1 tablespoon sunflower oil

How to cook custard dough for dumplings

We will be preparing the dough in a bowl first, so choose a bowl that is wide enough so that the dough can be easily kneaded. Crack one egg and add salt to it.

Beat the egg with a fork until more or less homogeneous.

We introduce one glass of flour into the bowl and stir the ingredients already in the bowl with a fork. Sift flour before adding.

We boil the kettle and measure out one glass of boiling water. Add boiling water to the bowl and quickly stir the dough.

Then we introduce the remaining two cups of flour in parts and knead the dough first in a bowl for 2-3 minutes, using a fork or spoon. Then we move on to kneading it on the table.

Sprinkle a work surface with a little flour and roll out the dough. With both hands, gently but rather intensively knead the custard dough for 4-5 minutes.

You will notice how the dough will change its structure throughout the kneading process. At first it was knotty and uneven, then it became more even, but still not very elastic. In the end, the dough will turn out perfectly smooth and incredibly soft and elastic. But for this, one more manipulation should be done with the test, for which we need a clean package. We form a ball from the dough, put it in a bag and close it tightly.

Leave the dough in the bag for 10 minutes, then take it out and knead it for another 30 seconds. Everything, the custard dough is ready and can be further used for its intended purpose - for making dumplings or dumplings with your favorite fillings.

Or you can freeze the dough, it is perfectly stored in the freezer until required. So if you want, you can immediately prepare a double portion. Although, of course, it is more convenient to freeze not the dough itself, but the products molded from it, but if you are limited in time, then freezing the dough is a good way out.

Choux pastry is not an independent dish. Incredibly tasty dumplings, pasties, manti and eclairs are obtained from it. Don't know how to make dough for dumplings in boiling water? Now we will tell about everything. We wish you culinary success!

general information

There are dozens of dumpling dough recipes. Each hostess has her own "signature" option. But sooner or later there comes a time when you want to try something new. If you have never made dough for dumplings in boiling water, then you have lost a lot. You will need a minimum of products.

The simplest option includes the following ingredients: water, vegetable oil, flour and a little bit of salt. For improvement palatability dishes can additionally use yeast, milk, eggs and so on.

To obtain a certain consistency, it is necessary to brew with boiling water. Flour with water or milk is kneaded right on the fire.

We make dough for dumplings in boiling water (without eggs)

Ingredients:

• 2/3 cup of water;
• 1 tsp salt;
• 3 cups flour.

How to prepare the dough for dumplings in boiling water:

1. Pour the specified amount of flour into a deep bowl. Add salt.
2. We make a small depression in the hill. Gradually add water to it.
3. We take a spoon in our hand and begin to knead the dough, moving from the middle to the edges. You can add water if necessary.
4. When the dough gets a thick consistency, you need to put it on the table. Knead with your hands, adding flour as needed.
5. We remove the custard dough in the refrigerator for half an hour. Then we take it out and proceed to the preparation of dumplings.

on milk

Grocery list:

• two eggs;
• flour - 6 glasses;
• 0.5 l of milk;
• salt.

The dough for dumplings in boiling water is done like this:

1. Pour milk into a small saucepan and add flour (1.5 cups). Salt.
2. Crack the eggs into the same bowl. We mix the ingredients.
3. We put the saucepan on the stove and heat it by turning on a slow fire. Don't forget to stir the dough with a spoon.
4. As soon as the mass thickens, turn off the heat and remove the pan from the stove. Add the remaining flour.
5. We knead the dough. It should be soft and elastic. Give it the shape of a ball and cover with a towel. Let the dough rest for 40 minutes. Then you can make dumplings for the whole family.

Ingredients:

• egg;
• 1 st. l. vegetable oils;
• boiling water - 1 cup;
• some salt;
• 3 cups flour.

Cooking:

1. Break an egg into a bowl. Salt. Whisk with a fork.
2. Gently add flour in the specified amount. Add oil. We mix the ingredients. Pour in a glass of boiling water. Do not worry about the fact that you get a glue-like consistency. This will not happen.
3. We begin to knead the dough with a spoon, and then with our hands. Add flour if necessary. The result is elastic and pliable on boiling water. Reviews about him are extremely positive.

Choux pastry dumplings

grocery set:

• 0.5 kg of minced meat (beef + pork);
• 2/3 cup boiling water;
• 320 g flour;
• 2 cloves of garlic;
• medium bulb;
• 100 g butter;
• ½ bunch of dill;
• some salt and pepper;
• 1 tsp coriander;
• 4 tbsp. l. vegetable oils.

Cooking:

1. Put the stuffing in a bowl. You can fluff it up a bit with a fork.
2. We clean the onion from the husk. Grind the pulp and send to minced meat. We also put chopped garlic, dill and coriander there. Also salt and pepper the minced meat. We mix the ingredients.
3. Pour boiling water into a saucepan with vegetable oil. Salt. We stir with a spoon.
4. Add the resulting mixture to the bowl with flour. Let's start kneading the dough. To make it elastic, it must be thoroughly kneaded with your hands. At the end of the process, cover with a towel. The dough should rest for 15-20 minutes.
5. Time to start making dumplings. Cut the dough into several pieces. Each of them is thinly rolled out. No need to add flour. and so will not stick to the board. We cut the rolled sheets into squares measuring 5 x 5 cm. Put a little minced meat in the center of each of them.
6. We form dumplings, pinching the dough on the sides with our fingers. We connect our imagination and culinary skills. From the above amount of ingredients, almost 100 dumplings are obtained.
7. Put a pot of salted water on the fire. We are waiting for the moment of boiling. We start throwing dumplings. When the water boils again, we detect 5-7 minutes. We lay out on plates and treat the household.

What to serve with dumplings

People have different tastes. Some people like sweet sauces, others like spicy ones. Choux pastry dumplings can be served with sour cream, ketchup, and vinegar diluted with water.

cooking secrets

Do you want dumplings to be juicy and fragrant? Then follow these tips:

• The amount of flour indicated in the recipe may not be accurate. Add it until you get the desired consistency.
• When cooking the dough on fire, lumps may appear. But you don't have to break them. During further processing, the choux pastry will take on an ideal look.
• Observe security measures. After adding boiling water to the flour, knead the dough with a spoon. Otherwise, you will burn your hands.
• The process of kneading the dough should last at least 15-20 minutes. Save time in this case will be inappropriate.
• If the recipe calls for the use of an egg, then it is added to the dough when it has cooled.

Finally

Now you know how the dough for dumplings is made in boiling water. The recipes contained in the article are suitable for both experienced and novice hostesses.

This is not dough, but just a song!

Tender, elastic, pliable, pleasant to work with and very tasty!

That dumplings, that dumplings or pasties always turn out simply amazing with him.

You can also make delicious manti, poses, pies and puff pastries from it. But what to tell, here is a review of one of the girls who tried it:

"Super dough! There was not one person who would try my dishes from this dough and would not ask for a recipe! But I’m generally silent about my husband - I just have time to make the dough, and he gives me a list of orders from one portion of the dough: dumplings, donuts , chebureks with cheese! With such appetites, you will have to do it right away in a bucket of boiling water!"

Ingredients:

1 egg
salt
3 cups flour
1 tbsp vegetable oil
1 cup boiling water

Cooking:
Add salt to the egg and beat with a fork.

Then add 3 cups of flour and 1 tablespoon of vegetable oil.

Mix well and add 1 cup boiling water (do not be afraid, there will be no glue)

Knead with a spoon.

And then knead with your hands (if necessary, add a little flour)

1. CHOOSE DOUGH.

Products:

1. Chicken egg - 1 pc.
2. Flour - 3 cups
3. Salt - 0.5 tsp
4. Vegetable oil - 1 tbsp. a spoon
5. Boiling water - 1 cup

Cooking:

Add salt to the egg and beat with a fork. Then add 3 cups of flour and 1 tablespoon of vegetable oil. Mix well and add 1 cup boiling water (do not be afraid, there will be no glue) Knead with a spoon. And then knead with your hands (if necessary, add a little flour)

2. DOUGH ON A MINERAL FOR DUMPLINGS AND DUMPLINGS.

Products:

1. Mineral sparkling water - 1 cup
2. Chicken egg - 1 pc.
3. Salt - 0.5 tsp
4. Sugar - 0.5 tsp
5. Vegetable oil - 4 tbsp. spoons
6. Flour - how much will go in (about 3 cups)

Cooking:

In a bowl, combine all ingredients except flour. Sprinkle flour gradually. knead soft elastic dough. It should turn out shiny and should not stick to your hands and the table. We make dumplings or dumplings. This dough can be boiled, stewed and even baked. It is also suitable for pasties, but then do not add an egg to the dough.

3. CHOOSE DOUGH - SIMPLY SUPER DOUGH.

Products:

1. Water - 1 glass
2. Butter - 50 gr
3. Salt - a pinch or 0.5 teaspoon
4. Chicken egg - 2 pcs
5. Flour - 3 cups

Cooking:

Pour water into a saucepan, add salt, butter. (water should boil, oil will dissolve)
Add 1 cup of flour to boiling water over very low heat (mix quickly).
Beat in eggs one at a time (mixing well and quickly, until smooth). Remove from fire.
If you get small lumps - it does not matter, with further kneading, they will disperse.
Pour some of the remaining flour and mix with a spoon. When the dough becomes thick enough, put it out of the pan on the table, into the remaining flour and knead the dough with your hands.
Let the finished dough rest for 30 minutes (I covered it with cling film)

The dough is very soft and elastic. It was a pleasure to work with him! This dough is also suitable for dumplings and dumplings. I prepared the dough in the morning, and in the evening I cooked dumplings and dumplings (the dough in the refrigerator was covered with cling film). Cooked dumplings that you didn’t eat today, the next day, when heated, retain their shape and look like they were just cooked. Prepare this dough and you will truly like it 100%. Enjoy your meal!

4. Choux pastry for dumplings and dumplings.

At first I used this test in fasting (after all, it is absolutely lean), but I liked it so much that I began to use it for dumplings, and for dumplings and all kinds of fried cakes with all kinds of fillings. It does not contain eggs at all, it is very plastic, it is well molded, but not sticky to the surface and hands, it does not require dusting with flour.

Products:

1. Boiling water 250 ml
2. Vegetable oil 50 gr
3. Salt 1/2 teaspoon
4. Flour about 400 gr

Cooking:

Pour the oil into boiling water, add salt and half the flour. Stir with mixer attachments for dough. At first the dough is quite lumpy, but very quickly becomes uniform and smooth. Gradually adding flour, knead a rather steep, but soft dough. If the dough turns out too steep - it doesn't matter, you can put it in a bag for 30 minutes, it will become more plastic. The dough resembles soft plasticine, it molds well, while it does not stick to the table, rolling pin and hands at all, it does not require dusting with flour. It rolls out quite thinly, does not tear when stretched. Products from it are cooked very quickly, retain their shape well. Try it! I'm sure you'll like it! Enjoy your meal!

5. DOUGH FOR DUMPLINGS AND PELMENI

Products:

1. Flour (depending on the type of flour and its moisture content) - 2-3 cups
2. Milk - 0.5 cups
3. Water - 1/3 cup
4. Chicken egg - 1 pc.
5. Vegetable oil - 1 teaspoon
6. Salt - 1 teaspoon

Cooking:

classic dumpling dough should consist of flour, eggs and water (or milk) - this composition was determined by the centuries-old experience of many peoples. Another question is in determining the correct proportions, and here again experience comes to the rescue. The ideal ratio of eggs and water is 2 cups of flour for each medium egg. To obtain the required viscosity of the dough, warm water and/or milk is added. Vegetable oil makes the dough more tender and pliable. Salt is added to taste.

So, pour 2 cups of flour onto the table or into a cup. In the center of the resulting slide, we make a small depression, break an egg into it and add warm water mixed with milk and salt. Knead the dough thoroughly, add 1 teaspoon of oil to it and knead well again. Cover the resulting dough with a cloth or towel and leave for 40 minutes to ripen. After 40 minutes, our wonderful dough will be ready.

Enjoy your meal!