Choux pastry for dumplings: recipes with eggs and lean

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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.

Ingredients:
-1 egg
-salt
-3 cups flour
-1 tbsp vegetable oil
-1 glass of 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)

Mineral water dough for dumplings and dumplings
Ingredients:
-1 glass of mineral sparkling water,
-1 egg,
-0.5 teaspoon of salt,
-0.5 teaspoon of sugar
-4 tablespoons of vegetable oil,
flour (how much will go in).
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.

Choux pastry, just great.
Ingredients:
-1 glass of water
-50 g butter
-a pinch of salt
-2 eggs
-3 tbsp flour
Cooking:
1) Pour water into the pan, add salt, butter. (The water should boil, the oil will dissolve)
2) In boiling water, add 1 tbsp. flour (mix quickly)
3) Drive in one egg at a time (I interfered with a spoon, then with my hands, the mass was not hot, but warm)
4) Add flour and knead the dough. (Better, of course, one glass at a time)
5) Let the dough rest for 30 minutes (cover with cling film)
6) The dough is very soft, elastic. Moreover, a very good option, suitable for dumplings and dumplings. Prepare this dough and you will truly like it 100%.

Choux pastry for dumplings and dumplings.
This dough 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.
Ingredients:
- boiling water 250 ml
- vegetable oil 50 g
-salt 1/2 tsp.
- flour about 400g
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.
cook very quickly, keep their shape well.

Dough for dumplings and dumplings.
Ingredients:
-Flour (depending on the type of flour and its moisture) - 2-3 stacks.
- Milk - 1/2 cup.
-Water - 1/3 stack.
- Egg - 1 pc
- Vegetable oil - 1 tsp.
- Salt - 1 tsp.
Cooking:
Dough recipe for dumplings and dumplings
The classic dumpling dough should consist of flour, eggs and water (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.

Upon returning home with the street dank from the cold autumn rain, there is nothing more desirable than a portion of “ears” smoking fragrant steam. We propose to master the method of cooking the “correct” base, namely homemade choux pastry for dumplings and dumplings, which is usually made on water without eggs. In composition, it is almost the same as the usual one, but it turns out to be more tender and does not tear, and products from it are cooked faster than usual.

We will take only running products - those that are always in the bins. It is better to use the finest flour from wheat grains, because it is it that makes homemade choux pastry for dumplings and dumplings soft and at the same time quite elastic. Working with him is a real pleasure!

Choux pastry for dumplings: a universal recipe

Ingredients

• - 3 glasses + -
• - 1 PC. + -
• - 1 glass + -
• - 1 tbsp. + -
• — 2 pinches or to taste+ -

How to cook the best choux pastry for dumplings at home

Mastering this recipe choux pastry for dumplings and dumplings, which can rightfully claim to be the best, we will forever get rid of the difficulty of finding a suitable base option not only for these favorite dishes, but also for manti, chebureks and other goodies.

1. We release the egg from the shell, add some salt and beat for a few minutes until slightly foamy.
2. Gradually add flour and mix in. You need to do this non-stop to prevent lumps from forming.
3. Flavor the mass with oil, and then pour boiling water into it. There is no need to worry that it will turn into a paste - this can be avoided if you add hot water without ceasing to interfere.
4. To get a truly delicious choux pastry for your favorite homemade "ears", you need to knead it with your hands, because only there you can feel when it becomes perfect.

If the mass is glued to the hands, then there is not enough flour. It should be added as little as possible so as not to spoil the product. It will be enough 1-2 tbsp.

1. Before forming dumplings, you need to let the flour base “rest” for 20-30 minutes. The cling film will keep it from drying out.

Choux pastry for dumplings according to this recipe turns out to be what you need - elastic and at the same time soft. It can be used even for dumplings, even for pasties, and dumplings from it are so tasty that you will definitely need an additive!

Traditional recipe for custard dough on water

AT fast days many products from the table and refrigerator fall under the taboo. But even without eggs, you can cook excellent dumplings and other flour goodies. And the meat in them is easy to replace, for example, with fungi.

Ingredients

• Wheat flour - 3 full glasses.
• Sunflower seed oil - 1 tbsp.
• Fresh boiling water - 1.5 tbsp.
• Salt - 2/3 tsp

How to easily make custard dough for dumplings with your own hands

1. We take the container deeper and sow flour there, and then add it.
2. The next ingredient that we put in the common “cauldron” is oil. We add it to the salted flour.
3. It is necessary to introduce freshly boiled water very carefully, pouring it in a thin stream. At this time, the main thing is not to stop mixing everything well. To get just such a custard dough for dumplings, as you want and not to miss any important little things, we offer a video recipe.

Before forming the final products, you need to allow the dumpling base to cool. It would be nice to knead it again on a floured board or countertop before that.

Recipe for making homemade dumplings from choux pastry with minced meat. Since the dough for these dumplings is custard, it means that they will never crack or boil during cooking. Even if you thawed dumplings, they still will not lose their shape and quality. Each housewife has her own methods and methods for making dumplings, and they all have certain advantages and disadvantages. I propose to pay attention to the method of cooking dumplings from dough, cut into squares. Such dumplings have different name- ravioli, tushpara, dumplings with kokoshnik or pyramids. It is very easy and convenient to cook them with your own hands: the dough is thinly rolled out, cut into small squares, minced meat is placed in the middle and wrapped like ordinary dumplings. It is much more convenient and economical than cutting circles with a glass and collecting scraps, and it comes out much faster in time. Further, dumplings are boiled as usual and served either with broth or separately.

Required Ingredients:

1 kg. custard dough;

500 g minced meat (mixed);

1 onion;

1 clove of garlic;

Salt and black ground pepper to taste;

2 peas of allspice;

2 bay leaves;

Green onions for decoration.

How to cook:

First of all, prepare the custard dough. You can see in detail how this dough is prepared.

Once again I will describe the process of its preparation. Pour 3/4 of boiling water into a glass, add 4 - 5 tbsp. tablespoons of vegetable oil and 1 teaspoon of salt, mix the liquid. Sift about 380 g of wheat flour into a cup, make a well and pour in the hot solution. Knead a dense and elastic dough, cover it with cellophane and leave to rest for 20-30 minutes. From this amount of products, about 0.5 kg is obtained. test. This amount of dough takes approximately 200 - 250 g of minced meat, it will depend on the size of the dumplings. After time, the dough will become more elastic, elastic and soft - now you can work with it further.

While the dough is resting, prepare the minced meat. Onion and a clove of garlic, peel and chop with a mixer. Transfer the chopped mass to the minced meat, salt and pepper to taste.

Stir the minced meat until smooth, taste and season more if necessary.

Divide the custard dough into two or three parts. Transfer one part to the work surface and lightly dust with flour for convenience. You can not powder the surface with flour, but then the rolled out dough will be more difficult to separate. Roll out the dough and divide it into squares about 6x6, you can cut into 5x5 squares. It is more convenient to cut with a metal round pizza cutter.

Now start collecting dumplings from square sheets. Put some minced meat in the middle and connect the two corners together. Pinch the edges tightly, and then wrap like ordinary dumplings and secure the ends tightly. In this way, collect all the dumplings.

Lay the finished dumplings in rows on a baking sheet sprinkled with flour.

Pour water into a saucepan, put on the stove and bring to a boil. Salt the water to taste, add peppercorns and Bay leaf. Then carefully transfer the dumplings to the boiling water, stir and bring to a boil again. Cook dumplings for 10 minutes, from the moment of boiling.

Spread the finished dumplings on portioned plates or cups and add a little broth in which they were cooked. Finely chop the green onion stalks and place in bowls. Dumplings from custard dough at home with broth are ready, you can serve it to the table!

People are accustomed to consider this fragrant and tasty treat as semi-finished products and do not classify it as gourmet food. However, in many countries there are recipes that offer special techniques on how to prepare this dish. You can make your own custard dough for dumplings or dumplings.

How to make custard dough for dumplings

AT different countries the treat has its own names, for example, in Italy they are called ravioli. If you make custard dough for dumplings at home, then the treat will turn out even tastier and more appetizing. As a rule, it consists of water, eggs and flour with salt, but the considered option has additional ingredients. Choux pastry dumplings are very tender and tasty. The recipe always leaves some room for experimentation with spices and ingredients.

Recipe for custard dumplings

Some people cook only according to the classic or universal recipe. It turns out custard dumplings dough, which is also suitable for sculpting homemade dumplings. If you want something unusual, then you should try adding new components to the already known ones. You can choose and try any recipe for custard dumplings dough from the ones discussed below.

Boiled dumpling dough with egg

Cooking time: 45 minutes.

Servings Per Container: 5-6.

Destination: dinner / lunch.

Cuisine: Russian.

The dough for dumplings in boiling water with an egg will have a denser mass, it is better to stick together. You will get a very plastic base, which will simplify and speed up modeling. dumpling dough on boiling water it is cooked in 45 minutes and even a novice cook will cope with the recipe. below is presented step by step recipe with photos that will help you prepare an excellent dinner.

Ingredients:

• vegetable oil - 1 tbsp. l.;
• wheat flour - 3 tbsp.;
• egg - 1 pc.;
• boiling water - 1 tbsp.;
• salt - ½ tsp

Cooking method:

1. In a clean bowl, beat the egg and salt with a fork.
2. Next, you need to add flour, vegetable oil. Mix thoroughly.
3. Slightly add boiling water to the mixture, first knead the mass with a spoon, then knead with your hands. Look at the state, you may need to add flour.
4. You should get a smooth bun. Leave it to swell for a while.
5. Roll out the base into a thin layer and you can start cutting circles for future dumplings with a glass.
6. The plasticity of the base allows you to use a lot of stuffing (will not tear). You should get juicy, tasty dumplings.

Choux pastry for dumplings without eggs

Cooking time: 30 min.

Servings Per Container: 2-3.

Calorie content of the dish: 215 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

The dough for dumplings with boiling water is easy to prepare and without eggs. The process of creating the base is very simple, most of the time will be spent on modeling. Choux pastry for dumplings without eggs is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can also be used for dumplings or pasties. Below is a step-by-step method for creating a homemade, tender base for dumplings.

Ingredients:

• sunflower oil - 3 s. l.;
• flour - 3 cups;
• boiling water - 1.5 cups.

Cooking method:

1. In a clean bowl, combine the butter, flour and salt in the proportions indicated above. Next, you need to slowly pour boiling water.
2. Stir the ingredients thoroughly so that lumps do not form.
3. Sprinkle the table with flour, put the base on it and start kneading.
4. Finished result will look like plasticine, dumplings will not tear when you start to cook them. You can roll out one large layer or several smaller ones if you have a shape.

Choux pastry in milk for dumplings

Cooking time: up to 1 hour.

Servings Per Container: 5-6.

Calorie content of the dish: 240 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

Choux pastry in milk for dumplings will be tender, light, soft and tasty. The cooking method is not quite familiar, but there is nothing complicated in it. The components listed below are designed for a large number of dumplings that can be folded into the freezer and stored there. If you are a lover of other flour treats, then according to this recipe it will be possible to mold pasties or dumplings.

Ingredients:

• salt - 1 tsp;
• flour - 1 kg;
• milk - ½ l;
• eggs - 2 pcs.

Cooking method:

1. Mix milk, salt, eggs in a saucepan.
2. Next, you need to add enough flour so that the mass looks like an option for pancakes.
3. Light the stove and put the ingredients on low heat. The mass will begin to swell, thicken.
4. It is imperative to stir the base so that it remains homogeneous, does not burn, and is without lumps.
5. Remove the saucepan from the heat when the contents thicken. Do not bring to a boil, otherwise the protein from the eggs will curdle.
6. Put the workpiece on a film sprinkled with flour.
7. Mix well by adding required amount flour. The final product should not stick to your hands, you will get an elastic, dense mass.
8. After half an hour, the base should cool down and then you can start cutting it.

Choux pastry for dumplings in a bread machine

Cooking time: 35 min.

Servings:

Calorie content of the dish: 215 kcal / 100 g.

Destination: dinner / lunch.

Cuisine: Russian.

Difficulty of preparation: easy.

If desired, you can make custard dough for dumplings in a bread machine. Modern household appliances greatly simplifies the work in the kitchen. To brew the base, you just need to prepare the ingredients and set the desired mode. You can use any favorite filler: chicken, pork or ground beef. Below is a step-by-step recipe for an excellent dumpling dough.

Ingredients:

• steep boiling water - 180 ml;
• vegetable oil - 3 tbsp. l.;
• flour - 400 g;
• salt - ½ tsp

Cooking method:

1. Prepare oil and salt.
2. Next, sift the flour.
3. Put salt, flour, vegetable oil into the bowl of the bread machine and add boiling water.
4. Select the yeast-free kneading mode for 15 minutes.
5. Remove the finished result from the bread machine, put in a bag for 20 minutes.
6. When the base has cooled, you can start preparing the dish.
7. This is one of the most quick ways preparation of custard dough for dumplings.

Custard dumpling dough - cooking secrets

The experience of cooking this dish is huge, many chefs have noted some features that simplify the process or help achieve best result. You can remember the following secrets of making dough for custard dumplings:

1. The quality of flour is very important, you should always take only sifted flour, knead the base along the circumference, in any direction convenient for you.
2. After finishing kneading, cover with a damp cloth or towel on top, you need to let the mass infuse for about 30 minutes. During this time, the gluten will swell, the mass will become more elastic, which will make it easier to sculpt dumplings.
3. It is recommended to mix the base with your hands, only in this way you will be able to achieve the desired consistency. For this reason, homemade dumplings are always tastier than store-bought, where this process is performed by a machine.

Video: Dumpling dough

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)