Choux pastry for dumplings recipe with egg. How to make custard dough for dumplings

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)

February 20, 2016 687

Depending on the geographical location you can find radically different recipes and names for these delicious stuffed dough balls.

For example, in Italy they came up with the name “ravioli”, the Czechs are happy to cook dumplings, supplementing them with fruit filling, and in China there are two varieties of dumplings called “wontons” and “gyodza”. Residents of Central Asia cook manti, and juicy meat khinkali are popular among Georgians.

Sometimes you can stumble upon semi-finished products of the same name in supermarkets, but their taste is far from the standard, since manufacturers rarely follow the recipe.

traditional recipe

In a simple classic recipe, the dough consists of flour, eggs and water, sometimes a small amount of salt is added. There are other varieties: custard, sour cream, kefir, egg.

If you add baked milk, the dough becomes very tender, some still use buckwheat flour during cooking.

Obviously, the area for experiments is huge, although many believe that dumplings should be prepared exclusively according to the classic recipe. Below we will talk about custard dough for dumplings.

Regardless of which recipe you choose, it is always recommended to choose only the highest grade flour, its color should be snow-white. Equally important is the high content of gluten, this secret will help you prepare excellent dumplings the first time.

To prepare a reference choux pastry for dumplings, you need to take the following ingredients:

• Flour - 500 g;
• 2 eggs;
• Water - 1 glass (200 g);
• Vegetable oil - 1 tablespoon;
• Salt - 1 teaspoon.

We offer for viewing a video recipe for making dumplings on custard dough:

Easy-to-make choux pastry with egg

The first rule of preparation choux pastry for dumplings, the ideal ratio of flour and liquid, namely 10:4, is considered. Not everyone understands that the concept of "liquid" means not only water, eggs and other liquid components are also calculated according to this principle.

Therefore, for one kilogram of flour, you will need to take 400 grams of liquid - water, milk, eggs, kefir and other components, depending on the recipe. Based on this, to prepare a dough with an egg, you will need the following ingredients:

• 1 kg of flour;
• 3 eggs;
• 100 ml of water;
• 1 tsp vegetable oil;
• 2 tsp salt.

This recipe is best suited for dumplings frozen for future use, since the dough will not crack even with sudden changes in temperature.

So, first you need to mix water and oil, bring the liquid to a boil. Meanwhile, about half of the prepared flour is laid out on the work surface.

After the water boils, “brew” the flour with it.

Then pour one egg into the substance.

Wait for the dough to cool, then add two more eggs and the remaining flour.

You can roll out a little thicker than usual, after cooking the dough will become tender and soft.

It is best to twist small sausages from the dough, cut them into pieces and roll out each dumpling individually, then the losses will be minimal, and the consistency in each product will be the same.

Some initially knead the egg with salt, getting a consistency like an omelet, and only then add this mixture to the dough. The final version can be finely chopped, you get delicious homemade noodles.

A universal recipe for choux pastry suitable for dumplings and dumplings

To prepare a universal choux pastry, which is later suitable for dumplings and dumplings, you need to know some of the features of kneading it. First of all, remember that this recipe does not contain salt, the workpiece must be fresh.

As a rule, for dumplings it is not necessary to roll out the dough as thinly as for dumplings, but experienced chefs say that this is just a matter of taste. If you're used to putting more stuffing on, it's best to roll it out thicker, and vice versa.

The universal dough recipe contains the following components:

• Flour - 1 kg;
• Water or milk - 400 g;
• Egg - 1 pc.

As with most recipes, you will first need to spread out the flour on the board, making a small indentation in it.

The liquid (water or milk) is brought to a boil, after which it is added to the flour, the dough is brewed.

First, stir the contents with a fork, then finish this process manually. Usually 15-20 minutes is enough to achieve the perfect consistency.

An egg is an optional ingredient, but using it will help improve the taste.

Beat the egg into the hot liquid before brewing the dough, further steps are described above. Salt does not appear in this recipe, but some housewives add a pinch of sugar during kneading.

This addition will be especially appropriate for sweet dumplings with fruit filling, but it is also suitable for meat dumplings.

See the video recipe for the perfect choux pastry for dumplings and dumplings below:

How to make delicious dumplings at home

After you have prepared an excellent choux pastry, it is time to proceed directly to the process of rolling and sculpting it. delicious dumplings. To do this, you can use a simple recipe that is popular with housewives.

To prepare 80 dumplings, you will need to take the following ingredients:

• Pre-prepared dough - 800 g;
• Homemade minced meat - 700 g;
• Bow - 2 pcs.;
• Garlic - 4 cloves;
• Water (can be replaced with milk) - 150 g;
• Butter - 100 g;
• Salt, pepper and seasonings to taste.

Almost any meat for dumplings is suitable, but the finished products will be tastiest with a mixture of beef and pork in approximately equal proportions. Scroll it through a meat grinder, adding onion, garlic and seasonings in the process. Salt, pepper, pour some water or milk into the minced meat.

Then start sculpting. It will be most convenient to divide the dough into small sausages, which are then cut into pieces and each dumpling is rolled out separately.

Put the filling on the rolled balls, carefully blind all the edges. Cook dumplings in boiling water for no more than five minutes after they float to the top.

At this time, put a small piece of butter in another container, where the finished dumplings will subsequently be placed.

Before serving, you can decorate the dish with herbs or pour over the sauce.

Culinary experts often argue about dumpling sauce. Common options are mayonnaise, ketchup, or a mixture of both. Less commonly used sour cream or tartar. In khinkali, for example, sauce is traditionally not added, since they are already quite juicy.

Experienced chefs share other secrets of making dumplings. If you know about these nuances, you can save a lot of time, because it is better to learn from the mistakes of others.

Always choose well-sifted flour. Remember that the dough is kneaded in one direction around the circumference (as a rule, housewives knead it clockwise, but this is unprincipled).

After kneading, place a damp towel on top of the dough and wait about half an hour. Due to this, the gluten swells, which helps to increase elasticity, therefore, it will help in the further modeling of dumplings.

It is always recommended to mix the dough with your hands, this is the only way to achieve the perfect tender consistency. Many have come across ready-made dumplings, which most of all resemble rubber in taste and sensations - this is precisely due to machine kneading.

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No less important is the preparation of minced meat. The classic recipe for dumplings uses a mixture of pork, beef and lamb. Now, few adhere to this rule, using pork or even chicken meat during cooking.

To make the minced meat easier to mold and be juicy, a small amount of finely chopped or grated onion is added there. Sometimes chefs experiment by adding minced meat with mushrooms, shrimp or garlic to improve the taste.

Some chefs choose components that are quite strange at first glance. For example, in classic recipe sometimes add two spoons orange juice, supposedly, this gives a special spicy aftertaste.

It is also added to fish and minced meat for juiciness. Onion juice is also suitable for this purpose.

Remember to cook with love and good mood, then you will be able to do even the most complex recipe.

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 this is not at all the case. 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 choux pastry 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.

Boiling water allows you to achieve unprecedented plasticity and softness. It takes almost no effort to roll out. Choux pastry is difficult to spoil, it will seem so easy to prepare.

Choux pastry recipes for dumplings

Lean

Such dough for dumplings in boiling water can be used for cooking on fasting days when oil is allowed. It is prepared without eggs. In addition, this universal recipe is suitable for noodles, as well as for dumplings with different fillings.

You will need:

Cooking

1. Pour vegetable oil into boiling water.
2. Put salt there and sprinkle some of the flour.
3. Knead the mixture with a mixer with a special hook. At first, the mixture contains lumps, but with stirring it will become homogeneous very soon.
4. Gradually add all the flour and continue kneading.

The result is a soft smooth dough. If the mixture seems a bit too hard, wrap it in a plastic bag and let it sit for a while.

The finished mass rolls out well, does not stick to hands or a rolling pin. This makes the dough thin and firm. Additional flour when working with it is not required. Since the dough layer is thin, cook it for a very short time, no more than three minutes. Otherwise, the products may fall apart.

with eggs

In addition to lean, there is also a variant of choux pastry for dumplings with eggs. Adding eggs is necessary to get a denser mass, the ingredients stick together perfectly. The dough is very plastic, which speeds up and facilitates modeling.

You will need:

• egg - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• boiling water - 1 cup;
• flour - 3 cups;
• salt - half a teaspoon.

Cooking

1. Whisk the salt with the egg with a fork.
2. Add flour, vegetable oil to the egg, mix.
3. Pour boiling water into the flour mixture little by little, and knead the dough with a spoon. Then knead with your hands. You may need a little more flour.

As a result of kneading, a beautiful smooth bun is obtained. When he has a little "rest", feel free to roll out. From such an elastic mass, it is easy to cut out circles and sculpt homemade dumplings. Due to the special strength, the fillings in each dumpling can not be spared. The result is a tasty and juicy dish.

Universal

An excellent custard dough for dumplings and dumplings is easily kneaded according to this recipe. Involve children in cooking, because sculpting dumplings and dumplings from this dough is a pleasure. It does not stick to the hands and rolls out very thinly, everyone can handle it without exception.

You will need:

• flour - 700 g;
• boiling water - 400 ml;
• egg - 1 pc.;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Cooking

1. Sift flour into a saucepan and add butter to the middle, mix.
2. Pour boiling water into the butter-flour mixture. Stir and let the mixture cool down a bit.
3. Beat in the egg and sprinkle in the salt.
4. Knead a soft dense dough.
5. Leave it for an hour to brew under a napkin, then you can start rolling.

From this amount of ingredients you will get about a hundred dumplings.

Adding boiling water to the dough makes the gluten, which the flour contains, swell faster. Therefore, the dough is more obedient, elastic and soft.

On melted butter

The dough for dumplings in boiling water with an egg always contains oil in its composition. If you do not like vegetable, you can replace it with cream. Melted is ideal.

You will need:

• egg - 2 pcs.;
• flour - 3 cups;
• salt - 1 tsp;
• ghee butter- 4 tbsp. l.;
• boiling water - 250 ml.

Cooking

1. Whisk the eggs with a fork and add salt to them.
2. Pour the sifted flour into the same container and put the butter. Stir the mixture vigorously with a fork.
3. Pour boiling water into the bowl while continuing to knead the dough. You can take a mixer with a special nozzle.
4. Knead and immediately roll into a layer. No additional flour is required, the mass is not sticky.

Butter can easily be replaced with a small amount of heavy cream. In addition, hot milk is suitable instead of part of the water. True, this will add calories to the test.

With added sugar

There is some sugar in this recipe. It adds flavor to finished products. This recipe is more suitable for dumplings, but you can safely try it on dumplings. There is very little sugar in the ingredients.

You will need:

• boiling water - 300 ml;
• flour - 500 g;
• salt - half a teaspoon;
• sugar - half a teaspoon;
• butter - 50 g.

Cooking

1. Pour the flour into a large saucepan or bowl, then put the sugar and salt in the same place.
2. Dissolve the oil in boiling water.
3. Pour the oil with water into the flour mixture and stir immediately so that there are no lumps in the mass.
4. Let the mixture cool slightly and knead with your hands. If your mass is too sticky, add a little flour.
5. Make a bun and cover it with a towel or napkin for an hour so that it rests. And then you can roll out.

This dough can be frozen if it turned out in excess. Cooking dumplings or dumplings prepared using this recipe does not take long, only 4 minutes. Otherwise, the dough will overcook and may spread.

The bread maker is great for kneading and maturing unleavened dough, because it is warm there. This allows the gluten to swell well. In addition to the usual standard, you can also make custard dough for dumplings in a bread machine. It will turn out elastic and smooth, pleasant to work with.

You will need:

• boiling water - 200 ml;
• flour - 350 g;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Cooking

1. Pour boiling water and oil into the bucket of the bread machine.
2. Then pour the sifted flour and salt into the water.
3. A program for unleavened yeast-free dough is suitable, which lasts only about a quarter of an hour.

The dough is soft. It behaves perfectly in work, if you roll it out thicker, it is also suitable for dumplings. It may well be considered universal dough m for dumplings, noodles, dumplings and manti.

If you want variety, you can add some spices to any recipe. They will give a special flavor and add flavor to dumplings. Let's say a little curry will give the dumplings a nice golden yellow hue.

The plasticity and softness of the dough is the main bonus when boiling water is added to its composition. Choose a recipe for choux pastry for dumplings to your taste and call the family to the table for a delicious dinner.

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 oil.

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.