Choux pastry for dumplings

Choux pastry for dumplings

Every housewife has her favorite recipe for dumplings dough. Many of them prefer the dough for these products to brew. Then it becomes even more plastic than usual, does not crack when frozen. Choux pastry for dumplings can be made on water or milk, with the addition of eggs, sour cream, and other ingredients. Its recipes are varied, but not complicated. Having mastered the general principle of cooking this kind of flour casing for dumplings, the hostess will be able to easily prepare tasty and beautiful products with any filling.

Cooking Features

The process of making custard dough for dumplings is not very complex. Knowing a few moments will allow you to get perfect results even for an inexperienced cook.

  • Wheat flour of high quality is taken on the dough for dumplings. If you want to add buckwheat, oatmeal or corn flour, you can do it, but still the proportion of wheat flour should be at least two-thirds. Otherwise, the dough will not be sufficiently elastic, it will be difficult to roll it thinly without breaking through.
  • Flour must be sieved before use. This is done not only to get the product out of small litter and insect larvae. The main goal is to saturate the flour with oxygen. After sifting, it becomes easy. This flour is easy to combine with other ingredients without the formation of lumps. Products from such flour turn out more gentle.
  • Salt is added to the dough for dumplings, even if they are cooked with a sweet filling. Salt is a natural flavor enhancer, so salty dough dumplings are more tasty than unsalted.
  • Butter is often added to the choux pastry on the dumplings, it gives it elasticity. More durable and tasty is the choux pastry with eggs, but sometimes, so that it does not turn out to be too hard, only yolks are added to it. More tender dough makes adding sour cream and other dairy products.
  • The liquid used to make custard dough is hot. It is usually poured into flour, but can be done and vice versa. It is only important not to keep the dough when brewing on the fire, otherwise it will become tough, like clay.
  • Dough on the dumplings will turn out elastic only with its long kneading, for 10-15 minutes. If it is difficult for you to knead the dough with your hands for so long, you can use the help of a bread machine. For kneading dough for dumplings use the unleavened dough preparation program, and in its absence - universal.
  • After kneading, custard dough is allowed to rest for at least half an hour. During this time, gluten has time to better swell, making the dough more pliable.
  • It is possible to brew flour not only with water, but also with juice from beets or carrots, this will give the dough a red-raspberry or orange color. To make the dough yellow, turmeric is sometimes added to the flour.

Choux pastry made for dumplings can also be used for dumplings.

A simple recipe for brewed dough for dumplings on water


  • wheat flour - 0, 4 kg;
  • water - 0, 25 l;
  • refined vegetable oil - 50 ml;
  • salt - 2 g.

Method of preparation:

  • Sift flour.
  • Boil water, mix it with salt and oil.
  • Make a well in the flour mound, pour the prepared hot mixture into it.
  • Stir the food quickly with a spoon or spatula.
  • Sprinkle flour on the tabletop, put the dough on it.
  • Knead the dough with your hands so that it becomes firm and elastic, not sticking to your hands.
  • Roll a ball out of dough, put it in a plastic bag. Leave the dough to rest for 30 minutes at room temperature.

This variant of the dough is suitable for lean dumplings stuffed with fruits, berries, and vegetables. You can start them and cottage cheese, but then the dish will turn out to be skoromnym.

Choux Dough for Dumplings on Milk


  • wheat flour - 0, 45 kg;
  • milk - 0, 25 l;
  • butter - 50 g;
  • chicken egg - 2 pcs .;
  • salt - a large shchip.

Method of preparation:

  • Melt the butter in a microwave or in a water bath. This can be done over low heat, but it is important not to let the oil boil.
  • Allow the oil to cool to room temperature.
  • In a bowl, break the eggs, salt them and stir with a fork. Add oil to them and lightly whisk with a fork or a whisk.
  • Sift flour into a separate bowl. Make a hole in it.
  • Heat the milk to 70 degrees, pour into the prepared hole. Quickly mix the flour with the milk.
  • In the resulting flour mass, make a well and pour in a mixture of butter and eggs. Stir the ingredients with a spoon or spatula. At this stage, you can also resort to using a mixer by installing a special nozzle for kneading dough.
  • Transfer the dough to a floured work surface and complete the kneading process with your hands.
  • Make a bun from the dough, wrap it with cling film and leave to rest at room temperature for 30 minutes.

From the dough mixed with this recipe, the dumplings are tender, but dense, they do not break through during cooking.

Choux dough for dumplings on sour cream


  • wheat flour - 0.5 kg;
  • egg yolks - 2 pcs .;
  • sour cream - 125 ml;
  • hot water - 125 ml;
  • salt - 5 g.

Method of preparation:

  • Sift flour.
  • Boil water, pour in flour, mix quickly.
  • Separate the egg yolks from proteins. Protein put in a clean, dry dish. Close tightly and refrigerate to use for cooking other dishes.
  • Mix the yolks with sour cream and salt, slightly beating the mixture with a whisk.
  • Add the resulting mixture to the brewed flour, mix.
  • Knead the dough, wrap it in film and leave to rest for 30 minutes.

The dough mixed with sour cream is soft and elastic, even without adding butter.

Choux dough is ideal for cooking dumplings, as it turns out elastic, pliable and at the same time durable. You can make it according to different recipes, each of which has its own advantages.

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