Dough on dumplings on water: a recipe for cooking with a photo. How to cook dough?

Dough for dumplings is such a thing in itself. Everyone considers it elementary and accessible in cooking, even for children, but in practice they often come across the fact that the result is either very fluid, and proceeds, or vice versa, too steep. You can try to make dough for vareniki on water or milk, twist and turn in all directions, and still get a boiled oak piece of dough on the output. How to get out the winner from a fight with a fresh test and provide yourself with delicious pelmeni and vareniki we will consider in this article.

Basis of the basics

The dough, which is used during the preparation of vareniki, should be:

• Durable. Otherwise, when cooking, you risk getting dumplings in the broth from the filling. Especially funny "brew" of lilac color is obtained if the vareniki were with a cherry.
• Thin. Roll out the dough too thickly and you will get a tasteless lump in which, like in a lottery, you will have to look for stuffing, and not the fact that you will emerge victorious. This is especially true for those who prepare a lean dish and the dough for dumplings on the water is supposed to be - it is considered less durable.
• Homogeneous. Here, and do not need to explain - few people who try to bite a juicy dumpling will please the lumps of flour.

Water and Flour

The most favorite recipe for dumplings and dumplings is a fresh dough on the water. Special products it does not require, the only "but" - it is less durable than the analog with the addition of eggs.

In practice, the batter for vareniki on the water shows itself perfectly in the work, it's enough just to adjust and not roll it to transparency. So, the recipe:

• Slightly warm water - 0.5 liters;
• Salt - 1 tbsp. A spoon without a slide;
• Flour - 1500-2000 grams.

Cooking process

Dissolve the salt in the water.

Sift the flour on the work surface with a slide, make a groove in it and start slowly pouring saline solution into it, gradually mixing the dough. For uniformity, move in a circle, collecting flour from the edges. If the mass will stick, then add more flour.

The obtained dough mix for 5 minutes. Its consistency is very important for successful dumplings. The recipe for a test on water implies that it takes a lot of flour, but do not overdo it - the dough should be elastic, but not stone, and give in to pressure.

Cover the dough with a towel and let it rest for 40 minutes so that the gluten can develop in the dough.

When rolling the dough, try not to overdo it, pouring flour, as it can become excessively steep and the edges of the products stick together loosely.

And the eggs there too

Many housewives love to make dough for dumplings on water with eggs. Their preferences are clear, since such a dough is more durable than the previous one and allows you to roll out the layer of the billet thinner without risk of getting an unpleasant surprise when cooking.

In order to cook it, take:

• Flour - 600 grams;
• Salt - 10 grams;
• Water - 200 ml;
• Eggs - 3 pcs.

Whisk the eggs with water and salt until smooth.

Sift the flour on the work surface, make a hole in it.

Fill the egg mixture in the hole and knead the dough as described above (see the dough on water without eggs). Further, the principle of standing and cooking is also similar.

Choux dough for dumplings and dumplings

For those who want to try something new, we recommend preparing a custard batter. It even tactilely differs from its predecessors - softer, more plastic and pliable. Very easily and pleasantly rolled out, almost does not absorb excess flour. Ready-made dumplings from the brewed dough differ more delicate and even melting texture of the shell that, nevertheless, does not affect its strength.

So, the recipe:

• Boiling water - 200 ml;
• Salt - 1/2 tsp;
• Vegetable oil - 2 tbsp. Spoons;
• Flour - 500 grams.

Sift flour with a slide on the work surface, make a hole in it.

Pour salt into the flour, add the vegetable oil and, without stopping stirring, pour in the boiling water.

Stir the dough, if necessary, pouring flour. Cover with a towel and let stand for half an hour, then use.

Yes, there is only oil, flour, water, salt. The dough, despite this, turns out to be wonderful.

Dough on mineral water for dumplings and ravioli

Again, for those who want to move away from the "classical school." The recipe is slightly more complicated than the previous ones, but it shows itself worthily both in working with it and in eating, so it deserves attention. To implement it, you need products like

• Mineral water with gas - 200 ml;
• Eggs - 1 piece;
• Flour - 700-800 grams;
• Salt - 1/2 tsp;
• Sugar - 1/2 tsp;
• Vegetable oil - 4 tbsp. Spoons.

Mix all the products, except flour, in a bowl until uniform.

Continuing to stir, start pouring the flour until you achieve an elastic, but soft consistency of the dough.

If you are planning to do not dumplings or dumplings, but chebureks, then cook this dough on mineral water, just remove the eggs from the recipe.

Variety of fillings

How to make a dough, we found out, it's up to the small thing - to choose the filling to your liking. We picked up a few options that you might like:

• Cherry (blueberry). For its preparation, take 500 grams of cherry (blueberries) pitted. If the berries are frozen, then defrost it and drain the juice. If fresh, then sprinkle a little sugar, let stand for half an hour and again drain the secreted liquid.

Mix with 150 grams of sugar. When you spread the stuffing on vareniki, add to each pinch of starch for greater strength.

• Cottage cheese (salty). For this filling mix 250 grams of cottage cheese, 1 yolk, a pinch of salt and 2 tbsp. Spoons of finely chopped greens.
• Curd (sweet). Wipe through a sieve 250 grams of cottage cheese, mix with 1 egg, 3 tbsp. Spoons of sugar, a pinch of salt and a small slice of butter. You can also add a pinch of vanilla sugar and a couple of tablespoons of steamed raisins.
• Mushroom. Kilogram mushrooms finely chop, put in a hot deep frying pan with a drop of vegetable oil, cover with a lid - mushrooms will immediately release the juice. Cook them on low heat until cooked. Separately fry 2 finely chopped onions. Pass mushrooms and onions through a meat grinder, add salt with pepper. A great option for those who want to cook lean dumplings - a recipe for water test will help you to meet all the conditions of Fasting.
• Potato. Boil in salted water 500 grams of potatoes, pre-cleaned. Drain the water, add 100 grams of butter and make a smoothie.

Separately fry 1 large onion, add to the potatoes. Salt and pepper to taste. If you want, add your favorite greens.

• Vegetable. Chop one carrot finely and one onion. Fry in butter until it is clear. Slice thinly cabbage (500 grams), add to vegetables and simmer under low heat until cooked. Salt and pepper. If desired, you can add 1 tbsp. A spoonful of tomato sauce and your favorite greens.
• Apple filling. It turns out very juicy, so pay attention to how to cook the dough on mineral water - this recipe is perfect for juicy fruit. Peel from the skin and cut into small straws 500 grams of apples, pour a third glass of sugar and let stand for 15 minutes. Everything, the filling is ready.
• Cheese. Take 200 grams of soft cheese and 100 grams of hard (preferably with intense flavor). Grind in a blender or a meat grinder. Add 1 teaspoon of starch.
• Fish. Boil 1 kilo of fillet of lean fish, chill and chop. Separately fry a pair of small bulbs until golden in color, add to the fish. Salt and pepper.