In our country and in many other countries, people traditionally cook ravioli, vareniki, manti, poses, khinkali and other dough products with filling. Food enterprises mass produce such semi-finished products, they are sold in grocery stores frozen, ready for the final cooking phase. Next we cook them, cook for a couple, tushim, less fry and eat with pleasure.
What kind of dough is made from dumplings?
It is common for dumplings and other similar products to prepare a simple unleavened dough made from wheat flour and water.
In any case, the dumpling dough should be relatively steep, but plastic and soft, well-shaped and easy to mold (dough, however, should not be sticky). When freezing dumplings and other products of this type should not crack, and when cooking - to boil or open.
When we make pelmeni at home, we, of course, strive to make both filling and dough of quality fresh products in the best possible way, at least to take good flour for this. Some make dough from flour, water and eggs, sometimes milk is used instead of water, sometimes kefir or sour cream is added to the dough.
Are there any other options for dumplings?
A very interesting alternative recipe for dumplings is also known - a fresh custard batter. This dough is elastic, gentle, pleasant in work, dumplings with it are very delicious.
Try for a change to cook the dumplings from the brewed dough, your home and guests will be pleasantly surprised by the results - still, the familiar dish in an unusual new form.
The recipe for a universal homemade custard dough for delicious dumplings
Ingredients:
- Flour wheat whole-grain spelled or wallpaper - about 3 cups;
- Chicken egg - 1-2 pcs .;
- common salt - 1 pinch;
- vegetable oil or natural melted creamy - 2-5 tbsp. spoons;
- boiling water - about 250 ml.
Preparation
In a bowl, lightly beat the egg with salt fork. Gradually add the sifted flour and butter. We carefully mix with a fork and, continuing to stir intensively, pour a glass of boiling water with a thin trickle. Thoroughly knead the dough (you can do this with a mixer with a special spiral nozzle for the dough). If necessary, add a little flour. We bring the dough to readiness with greased hands. We knead thoroughly, but not for long. You can immediately roll the dough into a thin layer, punching out a mold or a glass, knock out the pellicle substrates and sculpt them.
Vegetable or butter can be replaced with natural milk cream, inverted with animal fat: pork, chicken or goose. Instead of water, you can use medium-fat milk or a mixture of milk and water. It should be noted that milk and fats significantly increase the calorie content of the dough. To make the dough lighter, you can add cornstarch flour, but not more than 5 tbsp. spoons.
If you want, you can season the dough with a small amount of ground spices, for example, a ready-made curry mixture, it will give an interesting color and spicy taste to the dough. Also to increase the usefulness of the dish in the dough for
Pelmeni, vareniki, manti, khinkali and other similar products from the brewed dough are cooked in the same way as usual, maybe 1-2 minutes longer, be guided by your taste and practical experience.
Brewed dough (of course, in the version without additives) is suitable not only for the preparation of dumplings, vareniki and other similar products, but also for chebureks and pies with various fillings.