Dumplings are loved by many. They can be sweet and savory, but they are almost always nourishing and tasty. But not all housewives, they work out equally well. In some, the dough is too thick and thick, in others the products fall apart during cooking. Failed dumplings are not always a sign of lack of culinary excellence. Often the reason is the wrong choice of recipe. Many cooks prefer to make the dough on the dumplings on mineral water, arguing that it always turns out to be gentle and elastic, and the products made of it do not fall apart during cooking.
Cooking Features
The process of cooking dough dumplings using mineral water is not very complex, but it has several features, without knowing which you can not get the expected result.
- Flour for dough for dumplings is desirable to choose a high-quality, high gluten content. Only then the dough will come out strong and elastic, it can be rolled thinly and its taste will not prevail over the taste of the filling. Second-grade flour gives products a grayish color and a specific flavor, which can adversely affect the organoleptic qualities of the finished dish.
- Mineral water for dough is desirable to take a strong or medium carbonation. Gas bubbles act as a baking powder, making the dough more tender. A bottle of mineral water is opened immediately before kneading the dough so that the gases do not have time to evaporate.
- Flour for any kind of dough must be sifted. Even if it was sifted earlier, it will be necessary to repeat the manipulation immediately before kneading the dough. The purpose of this procedure is not only to cleanse the product from the larvae of the moth flour and small litter. The main task is to saturate the product with oxygen. After sifting, the flour becomes light, combines well with other ingredients, without forming lumps. Products from such flour turn out softer and gentle.
- Eggs give dough density and do not allow it to break during cooking vareniki in boiling water, but make the flour shell more rigid to taste. You should not add a lot of eggs to the dough, but it is advisable to refuse to use them only if the culinary expert has a goal to cook a Lenten dish.
- Wanting to make the dough more elastic and pliable, they add vegetable oil to it, but this ingredient is not obligatory.
- Kneading dough on dumplings takes quite a long time to clear the gluten contained in the flour. After kneading, the dough on the dumplings is left for half an hour, wrapped with film or placed in a bag. During this time, the gluten has time to swell, and the dough becomes more malleable.
The dough on the dumplings on mineral water is suitable for both sweet and savory dumplings, but some recipes are designed for a particular kind of stuffing - sweet or savory. These include recipes containing vanillin or tomato paste.
The classic recipe for the test for dumplings on mineral water
Composition:
- wheat flour of the highest grade - 0, 6 kg;
- carbonated mineral water - 0, 25 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 80 ml;
- salt - 2 g;
- sugar - 2 g.
Method of preparation:
- Sift flour, mix it with salt and sugar.
- In the bowl, break the egg, shake it with a fork.
- Pour mineral water into the bowl with the egg, beat the products together with a fork or a whisk.
- In the flour heap, make a hole, pour the liquid mixture into it.
- When raking flour from the edges to the center, stir the products.
- Again, make a small depression in the center and pour oil into it.
- Stir the products, then transfer the dough onto a floured silicone mat and finish kneading by hand. The dough should be moderately dense, not sticking to the hands.
- Form a ball from the dough and put it in a plastic bag. Leave the dough for half an hour at room temperature.
Mineral dough made according to this recipe is universal, suitable for dumplings with any filling. If you make dumplings with cottage cheese or berries, you can add 1 g of vanillin to the dough. It is mixed with other bulk products in the first stage of dough preparation.
Dough for unsweetened dumplings with mineral water and tomato paste
Composition:
- wheat flour - 0, 45 kg;
- carbonated mineral water - 0, 2 l;
- tomato paste - 60 ml;
- refined vegetable oil - 20 ml;
- salt - 5 g.
Method of preparation:
- Cool mineral water.
- Open the bottle with cold mineral water, pour the right amount into the bowl.
- Add tomato paste and salt to bowl. Beat the products with a whisk or mixer to get a uniform composition.
- Pour in vegetable oil, whisk again.
- In the liquid base, in portions, enter the pre-sifted flour. Stir the products thoroughly each time to prevent lumps from forming.
- When stirring the dough with a spoon will be hard, put it on a floured work surface. Knead the dough with your hands.
- Having formed a bun from dough, wrap it with cling film and leave it on the table for half an hour.
After a specified time, you can roll out the dough and begin to form the dumplings. This dough is well suited for products with unsweetened filling, and can also serve as the basis for lean dumplings. The dough for this recipe is quite salty, so the water in which the dumplings will boil, you can not add salt.
Gentle Dough for Dumplings on Mineral Water and Milk
Composition:
- wheat flour - 0.5 kg;
- chicken egg - 1 pc .;
- milk - 100 ml;
- mineral water - 100 ml;
- refined vegetable oil - 40 ml;
- salt - 2 g for sweet dumplings, 4 g for unsweetened ones;
- sugar - 3 g (only for sweet dumplings).
Method of preparation:
- Sift flour, mix it with all the dry ingredients that make up the dough.
- In a clean bowl, break an egg. Shaking it with a whisk, pour milk and mineral water to it.
- Whisk liquid foods with a whisk or mixer.
- Pour the liquid mixture in small portions to dry and stir to prevent lumps from forming.
- Lastly pour in the oil and mix the products thoroughly.
- Putting the dough on a floured board, knead it with your hands. Place in a bag, leave for 30 minutes to “relax”.
Dumplings from this dough are tender but strong.
Dough for dumplings on mineral water can be made according to several recipes. Some options are more suitable for the preparation of sweet products, others - for savory ones. In the dough, kneaded on mineral water, often add vegetable oil and eggs, which make the flour base more elastic and durable.
