Dumplings are small items, usually of round shape, usually consisting of flour and eggs, prepared immediately before subsequent digestion in soups or for individual preparation (in such cases, dumplings may be served as a second or dessert dish). Dumplings in one form or another are popular with many peoples. Of course, they are prepared in different ways, although the general idea remains.
Tell you how and what dough can be made for dumplings.
Of course, the simplest version of the test for dumplings is classic, that is wheat flour + egg and water. However, gluten, in large quantities contained in wheat flour, is not always useful, and in general, products from wheat fine flour, to put it mildly, do not contribute to maintaining the slenderness of the figure due to the high content of "fast" carbohydrates. Based on these circumstances, it is best to choose whole-grain wallpaper or spelled wheat flour for the dough or mix wheat flour with flour of other cereals (oat, buckwheat, barley, corn, etc.). Sometimes the dough for dumplings includes potatoes in one form or another.
Dough for dumplings in soup - recipe classic
Ingredients:
- wheat flour (or mixed with buckwheat, oats, barley) - 1 glass;
- egg of chicken - 1 piece;
- salt - 1 pinch;
- some water.
Preparation
Sift the flour, add the egg, salt and a little water so that the dough is not too steep. Stir thoroughly, we form from the dough not a thick "sausage", we divide it with a knife into approximately identical pieces, from which we roll small balls (preferably not more than 2 cm in diameter). We put dumplings in a cooking soup (for example, on a meat broth with vegetables) closer to the end of cooking. It takes about 8-10 minutes for the dumplings to cook well. You can cook dumplings separately in a saucepan with water and serve them with a sauce, for example, sour cream, cream or tomato, or simply with a piece of butter (do not forget about garlic, spices and herbs).
To increase the satiety of this dish, you can use milk instead of water and / or add sour cream in the dough (no more than 100 ml for the estimated amount, see above).
Dumpling from custard batter - recipe
- wheat flour - 1 cup;
- butter, natural - 2 tbsp. spoons;
- Chicken egg - 2 pcs .;
- milk - about 150 ml;
- salt - pinch.
Preparation
We rinse the saucepan from inside with cold water and pour in the milk, bring it to the boil and add salt and oil, dissolve it and gradually add the sifted flour. Remove from heat and cool to the extent that you can put a hand to the pan and do not clean it. Vigorously stirring with a fork, we introduce eggs into the dough. We make from the dough an unbroken "sausage", we divide it with a knife into pieces, from which we roll dumplings, cook them in soup or separately for 8-10 minutes.
To increase the usefulness of dumplings, spices, vegetable purees and fresh herbs can be added to the dough.
Dough for spicy useful dumplings made from cornmeal with pumpkin and greens
Ingredients:
- water or milk - 1 glass;
- corn flour - 0,5 glasses;
- Wheat flour - about 0.5 cup;
- egg of chicken - 1 piece;
- pumpkin - 100 g;
- spices ground (red hot pepper, nutmeg, etc.);
- greens (parsley, coriander, etc.).
Preparation
In a saucepan, bring the water or milk to a boil. Pour the corn flour and stir vigorously, boil until lightly thickened (it happens quite quickly). We put the pan in the bottom in a container with cold water - we cool it.
Pumpkin pulp and greens with a blender or combine we bring to the state of mashed potatoes. Mix the vegetable puree with corn porridge, add the spices. Lastly, add the eggs and mix thoroughly (fork), the density of the dough is regulated with wheat flour. We roll dumplings from a still warm dough (do not let it cool down completely), dose portions with a spoon. We cook useful dumplings for 8 minutes in soup or separately.