Pelmeni is a tasty, satisfying and popular dish. They can be boiled immediately after formation or frozen to use as needed. Having such a semi-finished product in the refrigerator freezer, you can easily cook a quick lunch or dinner. Usually dumplings are boiled and served without broth, with vinegar and sour cream. But there are people who prefer to eat dumplings with broth. Recently, many of these products began to fry, resulting in a dish that looks like miniature pasties. The dough for ravioli on mineral water is best suited for the preparation of fried products, they also turn out tasty and tender when cooked. If you knead the dough on mineral water, it can be used to make belyashes, pasties - they will come out of it rosy and crispy.
Cooking Features
Even the beginning hostess is able to master the technology of making dough for ravioli on mineral water, if she knows and takes several things into account.
- Flour for making dumplings dough, you must use high-quality, containing a large amount of gluten. Gluten is responsible for the elasticity of the dough. If it is not enough, the dough will be difficult to roll thinly so that it does not break. And tasty dumplings are obtained only when their flour shell is thin. Low-grade flour also gives products a grayish color and an unpleasant aftertaste.
- Flour must be sieved before use. This manipulation is necessary not only to rid the product of small litter and the larvae of the flour moth, but also to saturate it with oxygen. The last moment is the most important. Sifted flour becomes light, easier to mix with other ingredients, preventing the formation of lumps. Products made from such flour are more delicate in taste.
- Mineral water acts not only as a liquid base, but also as a baking powder, making the dough more bubbly. To obtain the expected effect, mineral water should be used strongly or at least medium carbonation, opening the bottle just before kneading the dough.
- Dough for ravioli should be kneaded for a long time. At this time, the gluten in the flour is released, making the dough more elastic. To increase strength and elasticity, you can add an egg or vegetable oil. If you mix the mineral water with milk, the dough will be more tender.
- After kneading, the dough for ravioli is wrapped with a film or placed in a bag to protect it from weathering, and left for half an hour. During this time, the gluten will have time to swell, so that the dough will become even more pliable.
Mineral dough can be colored by adding turmeric or tomato paste to it.
A simple dough recipe for ravioli on mineral water
Composition:
- wheat flour - 0, 6 kg;
- mineral water - 0, 25 l;
- chicken egg - 1 pc .;
- sugar - 5 g;
- salt - 5 g.
Method of preparation:
- Sift flour.
- In the bowl, break an egg, add sugar and salt to it, stir with a whisk.
- Open a bottle of mineral water, pour the right amount of mineral water to the egg mass. Beat everything up to the formation of foam.
- Add flour in handful and stir to prevent lumps from forming.
- When stirring the dough with a spoon becomes difficult, transfer it to the floured work surface of the table and complete the kneading process with your hands. Ready dough turns elastic, does not stick to hands.
- Form a ball out of dough, place it in a plastic bag, leave it at room temperature for half an hour.
After the specified time, the dough can be rolled and set about to form dumplings from it. For the dumplings such dough is also suitable.
Dough for ravioli on mineral water with vegetable oil
Composition:
- wheat flour - 0, 7 kg;
- mineral water - 0, 25 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 80 ml;
- salt - 5 g;
- sugar - 5 g.
Method of preparation:
- Break eggs into a bowl, add sugar and salt to it, beat with a whisk.
- Add mineral water and vegetable oil to the egg mass. Beat the mixture so that it becomes completely homogeneous.
- Sift flour. In portions enter it into the liquid base and stir with a spoon. When the spoon starts to turn badly, add the remaining flour, put the dough on the working surface of the table, knead until done.
- Having formed a bun from the dough, wrap it with cling film, leave it for 20-30 minutes.
The dough in this recipe is very elastic, it does not break when rolled. Dumplings made from it during cooking preserve integrity.
Dough for ravioli on mineral water with tomato paste, without eggs
Composition:
- wheat flour - 0.5 kg;
- mineral water - 0, 25 l;
- tomato paste - 60 ml;
- refined vegetable oil - 40 ml;
- salt - 5 g.
Method of preparation:
- Combine tomato paste with butter, stir.
- Add salt and mineral water to the mixture, whisk.
- In portions, enter the pre-sifted flour. Knead a thick, not sticky dough.
- Wrap the dough with cling film and leave it to rest for 30 minutes.
Dumplings made from the recipe made according to this recipe will have an appetizing reddish color. Children are especially not indifferent to similar products.
Dough for ravioli on mineral water and milk
Composition:
- wheat flour - 0.5 kg;
- milk - 60 ml;
- mineral water - 120 ml;
- chicken egg - 1 pc .;
- refined vegetable oil - 40 ml;
- salt - 5 g.
Method of preparation:
- Sift flour and mix with salt.
- Place the egg in a separate bowl, pour in milk and carbonated mineral water. Whisk the products with a whisk to obtain a homogeneous liquid mass.
- In the sifted flour, make a well, pour the liquid mixture into it.
- Stir, scooping flour from the edges towards the center with a shovel.
- Make a hole in the dough, pour oil into it. Stir the dough with a spatula again.
- Sprinkle flour on the working surface of the table, put dough on it, knead it with your hands.
- Rolling a dough ball out of dough, wrap it in film and leave it for half an hour at room temperature.
Dumplings made from a dough prepared according to this recipe are soft and tender and do not burst when cooked.
The dough for ravioli on mineral water allows you to get delicious products with a thin but dense flour shell that does not break under the weight of the filling. If such ravioli are fried, they will come out tender and crispy. Dumpling dough mixed with mineral water is also suitable for belyashey and pasties.
