A good unleavened dough is an ideal basis not only for ravioli, but also for dumplings, khinkali, manti, and pasties are made from it. Despite the use of the simplest ingredients and the primitiveness of the technology, not everyone gets the batch and the desired result. Here are collected step-by-step recipes for the correct test for ravioli: soft, elastic, tasty. It's time to find your perfect option!
Dough on dumplings - the general principles of cooking
The foundation of any dough is flour. It does not need to save. It is believed that the most delicious dumplings are obtained from dough on white flour of the highest grade, produced according to GOST. Cheap species are mostly gray, the dough “floats”, sticks, it is difficult to roll. But supporters of a healthy diet often use unrefined flour over coarse grinding. With it, the dough is kneaded absolutely as well, but the amount of ingredients may slightly change.
Liquid is the second main ingredient. Most often use ordinary raw water. But there are options for the test on boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also softness, elasticity. Not every dough can be very thinly rolled out so that it does not break.
What else is added:
• salt;
• vegetable oil;
• eggs.
The dough is usually kneaded by hand, sometimes using bread makers. You can use the mixer with a special nozzle, but it is believed that it is best to work with your hands. They feel the texture, how much flour you need to fill, how long to knead. We remember that the finished dough is prone to drying, so you need to cover it with something, put it in a bowl with a lid or a bag, otherwise you will not be able to make dumplings, the edges will not stick together.
Elastic dough for dumplings: a step-by-step recipe
This is the easiest step by step recipe test for dumplings. For its preparation will need a minimum set of products. But at the same time the mass is elastic, soft, it is not tightened during rolling. Ingredients
• 220 ml of water;
• 2 tbsp. l oils;
• 1 tsp. salts;
• 500-600 g of flour.
Cooking
1. Immediately sift the flour to get rid of impurities and saturate the product with oxygen. In addition, the loose product will be easier to connect with the liquid, no lumps are formed.
2. In the water, add a full teaspoon of salt, stir. Pour in vegetable oil.
3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Sprinkle, rotate first spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes steep, it will not spread, we shift the piece onto the countertop, covered with flour.
4. You can immediately sift the flour on the table and make a hole in the hill. Fill the prepared water into this hole, put down the spoon and start gently driving in a circle, connecting the liquid with the flour. Rotate with a spoon as long as possible, then use hands.
5. Dough hands need to knead until smooth. The mass should become elastic, it will stop absorbing the flour, it will not stick. On average, it takes about ten minutes.
6. Knead dumplings cannot be used immediately. He needs to lie down. We remove the lump in the container, you can leave it on the table, covered with a towel or bowl. Often use a plastic bag. So that suddenly the dough does not stick to it, you can grease it or sprinkle with flour.
7. Trail the dough for 20 to 30 minutes, but you can keep it longer. During this time, gluten, which is one of the most important components of flour, swells a little, the dough will become elastic, it will be easier to roll. If it does not lie down or time is short, then quickly tightened, it will take more effort.
Choux pastry for dumplings: step-by-step recipe with egg
This is a step-by-step recipe for dough for dumplings, which turns out to be very elastic, you can roll it thinly, prepare the most delicious dishes. Kneading technology is a bit more complicated, the process will take longer, but the result is simply amazing. By the way, pasties from this dough are also very tasty, pimply and crispy. Ingredients
• egg;
• 1 tbsp. l oils;
• 3 tbsp. flour;
• 1 tbsp. boiling water;
• 2 pinches of salt.
Cooking
1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour into a saucepan or in a mixing bowl. If tap water is used, then put on the stove and boil.
2. Pour in vegetable oil. You can use sunflower, olive, mustard or any other to your taste.
3. Add a couple of salt pinches to the liquid. If you do not, then the taste will be insipid. If you overdo it, the quality of the dough will suffer and it will also affect the taste. About half a teaspoon of salt is needed for this amount of food.
4. Quickly pour one cup of flour into boiling water. The second hand is actively stir, so as not to appear lumps. It should make a kind of paste. Stir it for a moment to let the heat go.
5. Break an egg into a bowl, shake it with a fork and pour it into a prepared paste, which is already slightly cooled. It is very important. If the mass is hot, the egg can coagulate. Stir until smooth.
6. Now it only remains to add flour. Pour until the dough is cool.
7. We continue to knead a piece on the table, giving it smoothness and elasticity.
8. As soon as the dough stops soaking up the flour, we shift it into the bag.
9. We remove the lump in the fridge, forget about it for about thirty minutes. During this time, you can prepare the stuffing for dumplings.
10. We take the dough out of the fridge, spread it on a flour-powdered surface, cut it up and make ordinary dumplings.
Dough for dumplings: a step-by-step recipe with mineral water
Dough on mineral water is soft, a little more. Dilute well with milk to improve taste. In a step-by-step recipe for dough for dumplings, simple sparkling mineral water is used. If medicinal beverages such as Essentuki, for example, are used, then a high salt content should be taken into account.
Ingredients
• 0.3 Art. milk;
• 2/3 Art. mineral sparkling water; • about 500 g of flour;
• one egg;
• 10 ml of any oil;
• 1 tsp. salt.
Cooking
1. Break the egg into a large bowl, add salt and whisk or just whisk until smooth.
2. Add milk to the egg, continuing to beat. You can take milk of any fat content. If there is no whole product, then dilute the milk powder. If there is nothing at all, then you can knead the dough simply with mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.
3. Pour in mineral water. No need to measure it in advance, so as not to lose valuable gases. It is better to do this directly in front of the batch. Mix the mineral water with the rest of the ingredients.
4. Sift the flour through a regular sieve.
5. Add a couple glasses of flour to the liquid, start kneading dough.
6. Pour in vegetable oil. Its appearance does not matter, add and stir.
7. Pour the remaining flour, start kneading the dough for the dumplings. In this step-by-step recipe, the average amount of flour is indicated; it is difficult to determine in advance how much it will leave exactly, since the size of the egg may differ.
8. We dough until it turns into a steep. But elastic lump.
9. We shift in the package, close and leave to lie down for thirty minutes.
Delicious dough for dumplings: a step-by-step recipe for milk with eggs
Step-by-step recipe for one of the most delicious versions of the test for dumplings. It is kneaded completely on whole milk, it turns yellowish due to the addition of eggs, it is notable for its good elasticity.
Ingredients
• 2 eggs;
• 200 ml of milk;
• 1 tsp. salts;
• about 550-600 g of flour;
• 1.5 Art. l oils.
Cooking
1. This dough will be kneaded in a hill with flour. But you can use the bowl as you like. Sift half a kilo of flour on a table or in a large bowl with not very high sides.
2. With a spoon, make a well in the flour, like a volcano's mouth.
3. Shake eggs with salt, pour into the hole.
4. Measure out the right amount of milk and then add to the eggs. 5. Lower the spoon, stir the milk with the eggs, slightly grabbing the flour. Rotate gently clockwise.
6. In the process, drop in any vegetable oil. There is absolutely the same recipe with butter. It must first be melted, cool slightly.
7. As soon as it becomes difficult to work with a spoon, we remove it to the side.
8. Immerse into the mass of the hand, collect the dough into one big lump and begin to knead vigorously until elasticity.
9. Ready kneaded dough remove the package, leave for 30 minutes. Then we take it out, mix it well again and let it lie down for about half an hour.
Dough for dumplings - useful tips and tricks
• If you want to make healthy dumplings, then you can add some wheat, oatmeal or rye bran to the flour.
• Very interesting and beautiful are obtained dumplings from color dough. For dyeing, beet or spinach juice is used. Another interesting option is the addition of tomato paste, which gives the original taste, goes well with meat filling, is in almost any refrigerator.
• So that when making dumplings, the sliced dough pieces do not dry out, they should be covered on top with a towel. It is easy to launch a hand under it, to take, nothing needs to be untied and opened.
• If the rolled dough pieces have already dried and covered with a crust, then sprinkle them with plain water from a spray bottle.
• The dough can be kneaded not only with fresh milk, but also with sour milk. Very popular recipe for kefir, which perfectly replaces yogurt.
