Pelmeni is one of the most favorite dishes of our countrymen. They are tasty, satisfying, and if they are eaten with broth, they will replace both the first and the second dish. There are many recipes for this dish, and each culinary specialist has his own favorite. Many of them prefer the dough for ravioli on boiling water. It turns out strong and elastic, even an inexperienced cook can cook it. The advantage of choux pastry is that it easily tolerates temperature extremes. Few of the housewives sculpts dumplings “for one meal”, they are usually harvested in large quantities to freeze and use as semi-finished products. If the dumplings are cooked from boiled dough on boiling water, they do not crack when frozen and preserve integrity during subsequent cooking. These conditions are fulfilled only when the flour base for these products is cooked correctly.
Cooking Features
Dough on boiling water is easier to prepare than many other varieties of flour bases for dumplings, but you also need to follow some rules when kneading it. Only then the result will meet the expectations and the dough will turn out elastic, durable and tasty.
- For dumplings dough, you must use high-quality flour containing a large amount of gluten. Only then can we expect that the dough will be elastic. The dough from low-quality flour is unlikely to roll out thinly, with the result that the shell will be thick, and the fillings inside will fit a little. Such a dish will not cause delight among the participants of the dinner. The dough from second-grade flour comes out grayish and little appetizing, often has an unpleasant taste.
- Sifting flour before kneading dough - mandatory manipulation. It allows you to clean the product from small litter and insect larvae, saturate it with oxygen. Sifted flour becomes light and friable, it is easy to combine it with liquid ingredients, preventing the formation of lumps. Products from such flour turn out gentle and tasty.
- For making choux pastry for ravioli, hot water is used, not allowing it to cool after boiling. Sometimes water is replaced by milk. It should also be hot.
- Sometimes, to give dough strength, eggs are included in its composition. So that they do not curl upon contact with boiling water, they are added after brewing the flour with a hot liquid.
- Ready choux dough is not rolled out immediately. He is given to rest for half an hour. During this time, the gluten contained in the flour has time to swell, making the dough particularly pliable. To prevent the dough from winding up, it is covered with a bowl, cleaned in a bag, or wrapped in cling film.
Choux pastry for ravioli can also be cooked in a bread maker. Water in this case is poured into the bucket of the unit already hot. If the recipe includes eggs, beat them with a fork and add to the container a little later, about 5 minutes after the launch of the corresponding program. For kneading dough for ravioli use a special program designed to prepare unleavened dough, or universal, suitable for kneading dough of any kind.
Dough for ravioli on boiling water with eggs
Composition:
- wheat flour of the highest grade - 0, 5 kg;
- chicken egg - 1 pc .;
- water - 0, 25 l;
- refined vegetable oil - 20 ml;
- salt - 2-3 g.
Method of preparation:
- Sift the flour onto the work surface of the table.
- Make a hole in the center of the flour pile.
- Boil the water. Steep boiling water drain into the prepared well.
- Stir the dough with a spoon so as not to burn yourself, then knead it with your hands.
- Make a funnel in the dough.
- Break the egg into a bowl, add salt, stir the egg with a whisk or fork. Pour into the prepared funnel, top with oil.
- Knead dough. It should turn out smooth, elastic, not sticking to hands.
- Wrap the dough with plastic wrap and leave for half an hour at room temperature.
After the specified time, the dough can be rolled and set about to form dumplings from it. This variant of the flour base is suitable not only for dumplings, but also for dumplings, pasties, pizza.
Choux pastry for ravioli with milk
Composition:
- wheat flour - 0, 65 kg;
- chicken egg - 2 pcs .;
- salt - 5 g;
- refined vegetable oil - 20 ml;
- milk - 0, 25 liters.
Method of preparation:
- Mix sifted flour with salt.
- Heat the milk to 70-80 degrees (no need to bring to a boil).
- In the flour, make a well, pour hot milk into it, mix the flour with milk with a spoon or spatula, then knead the dough with your hands.
- Shake eggs by combining with vegetable oil.
- In a dense dough, make a hole and pour the egg-oil mass into it. Knead dough until tender. The finished dough has a uniform texture, does not stick to the hands.
- Cover the dough with a warm bowl. Before it you need to pour over boiling water and pat dry with a towel.
Wait for about half an hour and start making pelmeni.
Dough for ravioli on boiling water without eggs
Composition:
- wheat flour - 0, 45 kg;
- water - 125 ml;
- vegetable oil - 60 ml;
- salt - a large shchip.
Method of preparation:
- Sift the flour into a large bowl. In the center make a “crater”.
- Boil the water.
- Mix steep boiling water with oil and salt, immediately pour into the well in the flour.
- Stir the ingredients with a spoon or spatula.
- Transfer the dough to a floured work surface of the table and knead the dough by hand.
- Make a bun from the dough; put it in a plastic bag. Allow the dough to rest for half an hour, after which it can be used for its intended purpose.
The dough made according to this recipe is suitable for cooking not only dumplings, but also many other products, including lean and vegetarian fillings.
Dough for ravioli on boiling water in bread maker
Composition:
- wheat flour - 0, 4 kg;
- vegetable oil - 20 ml;
- water - 180 ml;
- salt - 5 g.
Method of preparation:
- In the bread machine bucket, pour in the oil.
- Boil water, pour into the unit's container.
- Immediately add sifted flour and salt. So that the water does not have time to cool down, flour is sieved in advance.
- Run a program designed to make unleavened dough. If your appliance does not have such a program, run a universal program for kneading dough.
- After completing the program, wait half an hour, take out the dough from the bread machine's bucket and start cooking the dumplings.
If the manufacturer of your bread maker advises you to lay dry ingredients first and then liquid ingredients, follow his recommendations.
Cooking dumplings on boiling water is not a difficult task, but requires compliance with technology. You can make choux pastry on water or milk, with or without the addition of eggs.
