Dumplings can be found in the freezer in almost every home. This is a tasty and satisfying dish. Some people prefer to eat them with broth, others catch products from it and eat them for the second, someone, stepping back from traditions, does not boil them, but fries. The filling is made from different types of meat, sometimes from fish. Dough for ravioli can also be made according to different recipes. It is kneaded with water, milk, kefir, with or without added oil and eggs. It is impossible to say which variant of the flour basis for ravioli is better: as in the matters with the filling, the ways of using the dish, everything here depends on the gastronomic preferences of a particular person. You can try to make dumplings dough using several recipes and decide which one you like best.
Cooking Features
Variants of cooking dumplings are varied, but there are several points that need to be taken into account when kneading the flour basis for ravioli according to any of the recipes.
- Flour for dumplings is desirable to choose high-quality, with a high content of gluten. The dough from it will turn out tasty and elastic, such dough can be rolled thinner than that made from second-rate flour.
- Sifting flour before kneading dough - mandatory manipulation. Its task is not only to clean the product from small litter and insect larvae. The main goal is to saturate the flour with oxygen, to make it light and fluffy. Then it will be well connected with liquid products, without forming lumps. The dough from it will turn out smooth, the dumplings themselves will be tender.
- Often, butter is added to the dumpling dough. Usually use vegetable, but some housewives replace it with cream or margarine. These ingredients help to increase the elasticity of the dough. It can be rolled thinly. Dumplings in which the fillings are larger than the flour casing are considered more tasty. From inelastic dough such not to cook.
- Whether it is necessary to add eggs to the dumpling dough, the cooks haven’t had a common opinion. The classic recipe for the dumplings test is considered to be the one where this ingredient is present. Adherents of culinary traditions are convinced that only with eggs the dumpling dough will turn out quite dense, will not become sodden during cooking and will not break through. Other chefs note that with eggs, the dough is more rigid than without them, and less elastic. They prefer to make dough without adding eggs. Dough without eggs is preferred by people who, during fasting, cook dumplings filled with fish or dumplings with vegetables.
- It is recommended to knead the dough for ravioli for a long time so that it becomes sufficiently dense and durable. It is not forbidden to use the help of the bread machine. Products are loaded into it in the order specified in the instructions for the unit. Usually the first to put liquid ingredients, then dry. Sometimes you want to lay products in the opposite order. Eggs are placed in a container, after they have been whipped with a fork, before sifting the flour to other products, the breadmaker does not perform these operations, they have to be done by the cook himself. After loading the products into the bucket of the device, it remains to start the program for kneading dough and wait a little.
- Do not be in a hurry to roll out the freshly mixed dough for dumplings - it should be allowed to rest for at least 20 minutes (and even better than 30-40 minutes). This is necessary in order for the gluten contained in the flour to swell. Thanks to this, the dough becomes more pliable.
Many variants of dumplings dough are suitable for cooking other dishes: dumplings, pasties, and flat cakes. If, after molding dumplings, it turned out that more than necessary dough was done, it can be used to prepare other dishes.
A simple dough recipe for ravioli with eggs on water
Composition:
- wheat flour - 0, 35 kg;
- chicken egg - 2 pcs .;
- cold boiled water - 120 ml;
- salt - 5 g.
Method of preparation:
- Sift flour, mix with salt.
- Break eggs into a bowl, shake them with a fork.
- Mix eggs with cold water.
- Pour the flour on the working surface of the table, make a recess in it.
- Pour the egg mass into the hole.
- Tasting flour first from the center, then from the edges, knead the dense, not sticky to the hands of the dough.
- Cover the dough with a bowl and leave for half an hour.
After a specified time, you can roll out the dough, cut circles from it, fill it with stuffing and sculpt the dumplings. The above recipe for the dumplings test is considered by many to be a classic.
Choux pastry for dumplings without eggs
Composition:
- wheat flour - 0, 3 kg;
- water - 0, 2 l;
- vegetable oil (refined) - 40 ml;
- Salt - a great pinch.
Method of preparation:
- Sift flour into a bowl.
- Boil the water. Without cooling, mix it with oil and salt.
- In the flour, make a funnel, pour the hot mixture into it.
- Stir the dough with a spoon or spatula, then place it on a floured board and knead with your hands. The finished dough should be strong enough, not sticking to the hands.
- Roll the dough into a bowl, place in a bag and leave for half an hour.
Dumplings are obtained from the choux pastry, they are not afraid of temperature changes. They can be frozen without fear that their shell will crack.
Choux dough for dumplings with eggs
Composition:
- wheat flour - 0, 45-0, 5 kg;
- chicken egg - 1 pc .;
- water - 0, 2 l;
- salt - 3 g.
Method of preparation:
- Sift flour. Two glasses pour it into a bowl.
- Boil the water, brew the flour in the bowl, quickly stir with a spatula.
- Make a well in the flour.
- Beat the egg with salt and pour it into the prepared hole.
- Knead the dough.
- Gradually add the remaining flour, continuing to knead the dough until it has a sufficiently thick texture.
- Wrap the dough with cling film, leave for 30-40 minutes at room temperature.
The dough made according to this recipe is also “tempered”. It tolerates freezing well. This recipe is often preferred by the hostess, harvesting a large number of ravioli for the future.
Dough for ravioli on sparkling water
Composition:
- wheat flour - 0, 65 kg;
- salt - 5 g;
- refined vegetable oil - 80 ml;
- chicken egg - 1 pc .;
- mineral water (carbonated) - 0, 25 l.
Method of preparation:
- Sift flour, temporarily set aside.
- In the bowl, break the egg, add salt, whisk.
- Pour in mineral water, beat the egg with it.
- Gradually add the flour and stir. First, you can whisk with a whisk, then stir with a spatula. When the dough becomes too thick to stir with a spatula, transfer it to the working surface of the table and continue kneading with your hands.
- Give the dough to rest for 20-30 minutes and proceed to the formation of dumplings.
Mineral dough can be made lean, eliminating the egg from the recipe. The amount of flour in the composition will then have to be adjusted downwards.
Delicate dough for ravioli with butter
Composition:
- wheat flour - 0, 7 kg;
- chicken egg - 2 pcs .;
- salt - 5 g;
- water - 0, 35 l;
- butter - 30 g.
Method of preparation:
- Melt the butter in a water bath or in a microwave, let it cool slightly.
- Beat eggs with salt, add melted butter to them, beat the products together.
- Pour water over the eggs and butter, stir the composition with a whisk or fork.
- After sifting flour, make a well in it and pour the prepared liquid mixture into it. Knead a thick, but not hard dough.
Give the dough a “rest” by covering it with a bowl for about half an hour. After that you can use it for its intended purpose.
Dough for ravioli on kefir
Composition:
- wheat flour - 0, 4-0, 45 kg;
- kefir - 0, 25 l;
- salt - a large shchip.
Method of preparation:
- Remove the kefir from the refrigerator in advance so that it can warm up to room temperature by the time the dough is prepared.
- Mix it with salt.
- Pour the sifted flour to the kefir, carefully stirring the dough each time until it reaches the optimum density.
- Make a bun from dough, wrap with cling film and place for half an hour.
After a specified time, the dough will be completely ready to work with it.
Choux pastry for ravioli with milk
Composition:
- wheat flour - 0.5 kg;
- milk - 0, 25 l;
- salt - 2 g;
- chicken egg - 1 pc.
Method of preparation:
- Sift flour.
- Heat the milk to the temperature of the human body.
- Break an egg into a bowl, pour in milk to it, whisk it with a whisk to get a uniform composition.
- Add a couple of tablespoons of sifted flour and salt.
- Put on a low fire and heat, stirring, until the mass begins to thicken. It cannot be strongly heated to prevent protein coagulation.
- Remove the container from the heat, add the remaining flour to the thickened mass, knead the dough.
Allow the dough to rest for 20 minutes and proceed to cooking dumplings from it.
Dough for ravioli with milk (no brewing)
Composition:
- wheat flour - 0, 35 kg;
- milk - 100 ml;
- water - 100 ml;
- chicken egg - 1 pc .;
- salt - a large shchipot;
- refined vegetable oil - 10 ml.
Method of preparation:
- Shake the egg with a fork along with the salt.
- Dilute milk with water.
- Sift flour on the working surface of the table, make a hole in it.
- Pour the milk into the well first, then the beaten egg, then the vegetable oil.
- Choosing flour from the edges to the center, knead the dough. You can stir first with a spoon or spatula, then only with your hands.
- When the dough stops sticking to the hands, form a ball out of it and place it in a bag.
After half an hour, you can start rolling out the dough and making pelmeni.
Unusual dough for wheaten ravioli
Composition:
- wheat flour - 0, 35 kg;
- whey - 0, 2 l;
- chicken egg - 1 pc .;
- crushed ice - 20 g;
- refined vegetable oil - 20 ml;
- salt - to taste.
Method of preparation:
- Pour the whey into the bowl of the blender, then break the egg. Add salt and crushed ice. Whisk, turning into a homogeneous composition.
- Add oil, mix well. At this stage, you can also use the help of a blender.
- Pour the cooked mixture into a bowl of sifted flour, stir with a spatula, then transfer the dough to the working surface of the table and knead it with your hands.
- Roll the dough into a bun.
- Fill the bowl with boiling water, pour the hot water. Immediately wipe the bowl dry and cover it with dough.
After 30 minutes, the dough will be ready for use.
Dough for ravioli can be prepared according to different recipes. It is kneaded with water, kefir, milk, whey, with or without the addition of eggs. It is important to ensure that the dough is flexible and durable, not afraid of freezing. To obtain the expected result, the use of high-quality products and strict adherence to the recommendations accompanying the selected recipe are required.
