How to make homemade dumpling dough recipe. Delicious dough for dumplings: recipe with photos. Dough for dumplings made from rye flour

We prepare dumpling dough at home: with water, milk, with or without eggs. Best Recipes dumpling dough - for you!

A recipe for a universal dough that is perfect for both dumplings and dumplings.

Water 1 glass (250 ml)
Flour 550-600 grams
Salt 0.5 tsp
Egg 1 piece

Cover the dough with a damp towel and you can make any filling. Everything is ready.

I recommend this recipe to everyone who makes dumplings and dumplings at home, it’s very good dough, it’s a pleasure to work with it, it doesn’t tear or boil over. Bon appetit.

Recipe 2: dough for homemade dumplings using water (step by step)

The dough in water turns out to be very soft, elastic, easy to mold, does not tear, the dumplings do not fall apart and do not become soggy in the water during cooking. From the specified amount of ingredients you get about 100 small dumplings.

For the test:

250 ml cold water;
1 egg C0;
500 g flour;
a pinch of salt.

For dumplings:

minced pork and beef with onions.

Recipe 3, simple: homemade dumpling dough

Delicious dough for dumplings! Yes, exactly delicious! It also turns out to be very plastic, unusually obedient, does not tear and molds perfectly. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as when preparing absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour varies, so for certain proportions of liquid according to a single recipe, some may need 3 glasses, while others only need 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely homogeneous. It can be stored for about a day in the refrigerator if you don’t have time to immediately make dumplings.

water - 50 ml
milk - 130 ml
wheat flour - 3 cups
salt - 1 tsp.
egg - 1 pc.
Sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help get rid of possible impurities, but will also additionally enrich the flour with oxygen, making it more airy.

We make a mound of flour, and then make a depression in it, into which we pour water and milk. room temperature. Beat in the egg and add salt.

Using movements along the edges of the bowl towards its center, combine the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough into which we pour the oil.

Now mix the sunflower oil well into the dough until it becomes homogeneous. We collect it into a ball, cover the bowl with a towel (you can cover it with film to prevent it from getting too windy) and let it rest for 40 minutes.

Recipe 4: how to easily make dough for homemade dumplings

This recipe for dough for homemade dumplings never fails and even after freezing it rolls out perfectly and the dumplings are molded so wonderfully. Prepared dough for future use will help you reduce your time in the kitchen.

water – 150 grams,
wheat flour – 600 grams,
fine salt - 1 teaspoon. l.,
chicken egg – 2 pcs.

I sift the flour (only half the norm so far) into a bowl and enrich it with oxygen. This procedure also helps get rid of possible lumps. Sometimes there are strange small dry lumps in flour. I use regular wheat flour. I add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive it in chicken eggs, I start stirring the dough with a spoon.

I pour in water, start kneading the dough, and again stir with a spoon.

The result is a runny dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, kneading the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time easy to roll out and mold.

I use the finished dough to make a lot of delicious dumplings.

Recipe 5: delicious dough with milk for homemade dumplings

milk - 0.5 tbsp.
water - 0.5 tbsp.
wheat flour - 400 g
chicken egg - 1 pc.
salt - 0.5 tsp.

Sift the flour through a sieve into a bowl or onto a work surface. We make a small depression in the center of the slide and drive in the egg. Add salt and stir the egg with a fork.

The simplest recipe is considered to be a recipe for dumpling dough with water. To prepare the dish, you need to knead regular noodle dough. There are several conditions that are important to observe when working with it.

5 secrets of tasty and elastic water dough

Top grade. When preparing dumpling dough, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening when cooking. In addition, good flour will provide the dumplings with a snow-white color.
Sift the flour. Don't be lazy to do this before kneading the dough. It only takes a couple of minutes, but eventually the flour will be filled with air, and the dish will taste more delicate.
Monitor the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 °C. This will allow the flour to disperse faster.
Kneading. It is important to place the dough on the dumplings efficiently; this should take at least 10 minutes. A well-kneaded mass rolls out faster, easier and molds perfectly.
Let it rest and ripen. Very important point which many people miss. Give time for the gluten that the flour contains to combine well with the liquid. After kneading, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolled out, and it will make an excellent thin layer.

Classic recipe for dumpling dough on water

No eggs

Dumpling dough It's always bland. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings made with water should not turn out too sticky; it is important to maintain the proportions. Here it is prepared 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.

Preparation

Pre-sieve the flour and form a mound of it in the pan.
Make sure the water is not cold. Dissolve salt in it.
Pour water into the flour and start kneading the dough. Work with a fork first, then with your hands.
Mix the mixture well and leave to stand, after covering it with a napkin moistened with water or film.
After half an hour you can start rolling out.

Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it’s time to roll it out.

With eggs

This delicate egg dough for water dumplings 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 obtain 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.

Preparation

Mix one whole egg and the yolk of the second with water and salt.
Beat the white of the second egg with a fork.
Pour water and egg into the flour mound with a hole in the middle.
Gently fold the beaten egg white into the batter.
Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mixture sit for about 20 minutes. Then you can start rolling out.

Original recipes

With buckwheat flour

What flour is best for dumplings? Dumplings are usually not made entirely from buckwheat flour; it does not contain enough gluten. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to the finished dumplings.

You will need:

wheat flour - one and a half glasses;
buckwheat flour - half a glass;
egg - 2 pcs.;
water - half a glass;
salt - half a teaspoon.

Preparation

Mix both types of flour and pour into a large container.
Make a well in the flour and add the eggs.
Dissolve the salt in water.
Pour water in parts, you may need a little less. It depends on the flour.
Knead the dough into a fairly stiff dough and leave it covered to rest in a warm place.
After half an hour, you can make dumplings.

Delicious water dumpling dough with the addition of buckwheat flour is also good for dumplings.

On ghee

This recipe cannot be called classic, but adding oil allows you to get a very plastic product. It will be very easy to roll out and cut out circles; it’s a pleasure 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.

Preparation

Combine salt, eggs and oil with water.
Sift the flour and pour it into any suitable container.
Pour the mixture of water, eggs and oil into the well in the center, kneading the dough. You need to knead slowly.
Do not use the mixture immediately, let it sit for about an hour. Only then start rolling out.

With sunflower oil

Vegetable oil in the composition affects elasticity. With it, the dough will not tear when rolling, 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 glass;
salt - half a teaspoon;
vegetable oil - 2 tsp.

Preparation

Pour the flour into a mound with a hole in the middle.
Pour oil, water and salt into it and beat in the egg.
Knead the dough and put it in a warm place for half an hour. When the mass is ripe, start cutting.

With butter and egg in a bread machine

It is very convenient to knead dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.

Dough for dumplings made with water, eggs and added butter turns out to be moderately dense and rolls out easily and thinly. And the edges of the dumplings stick well and do not open up. 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.

Preparation

Load food into the bread maker according to the instructions. Usually, the liquid is poured out first. In our case it is water, egg and oil.
Next add flour.
Select the "Dough" function and start the program.
This amount will yield 700 g of dough.

Important detail. From 500-600 g of flour, when rolled out fairly thin, approximately 120 dumplings come out. If you are making dumplings or not rolling them out too thin, focus on the number 100.

Choose an option to suit your taste and please your family with hot, delicious dumplings for dinner or lunch.

This is a recipe for dumpling dough that has been tested over the years! The best, lightest and most convenient dough I know - on water, always with an egg and with the addition vegetable oil(plasticity and smoothness of the dough will be guaranteed.

There is enough dough for 100 dumplings, as it is rolled out to the thinnest state. Making dumplings out of it is a real pleasure, so no matter how intimidating the number “100” may sound, time will fly by;)

So get ready wheat flour, cold water, egg, salt, vegetable oil. Pour flour into a bowl, make a well on top and add salt.

Beat an egg into the same hole.

Mix the flour with the egg with a spoon, as if kneading, and gradually pour in cold water.

Pour in vegetable oil along with water.

Continue kneading the dough, gradually incorporating flour from all sides into the dough ball. Connect your hand in the middle of the kneading, putting the spoon aside.

As a result, you will get a lump like this:

Leave the dough for 15-20 minutes. It will stand and its consistency will change - the dough will become like plasticine, very pliable:

Remember the dough on the table without additional flour - and you will end up with such a smooth lump:

That's it - you can start making dumplings :)

Bon appetit!

Dumplings are a dish that many people love. Modern housewives, especially young ones, rarely start making dumplings on their own, doubting their abilities. Dough for dumplings made with water is one of the easiest to prepare; you definitely need to learn how to prepare it. If you follow the correct ratio of products and know culinary secrets, you will get a worthy answer to semi-finished products from the store. Rules for making ordinary dough on water and unusual recipes with the addition of butter, mayonnaise, eggs, buckwheat flour.

One of the simplest is a water test recipe. You don't need yeast to prepare it. It's fresh. Follow a few rules and it will turn out flawless.

5 rules for water testing

Take high-quality fresh products. When preparing dumpling dough, use wheat flour premium. Dumplings made from it will be pleasant white, will not boil in the broth and will not crack in the cold.
Sift the flour. Not every housewife does this. But in vain! It will take 5 minutes, and the result will be pleasantly surprising: when sifting, the flour is filled with air, the finished product becomes soft and tender. And even the smallest lumps are removed from it, which also affects the softness of the dough.
Monitor the temperature. If you use a liquid heated to 40°C when preparing the dough, it will be easier to mix it with the dry ingredients of the dough - flour, seasonings, baking powder.
Knead. The dumpling dough must be kneaded intensively, spending up to 15 minutes on this stage of work. Then it becomes elastic, pliable, and pleasant to work with.
Give it a rest. The gluten contained in flour must be mixed with water or milk. In such cases, the product is said to be “ripening.” Leave the prepared mass for a short time: 20-30 minutes, this is enough for it to become elastic. It will be convenient to roll it out.
Pour the liquid into the flour. Another important secret of professionals. If you want the dough to be light and elastic, then pour the liquid ingredients in small portions into the flour. This way you will get the product of the desired consistency.