How to make dough for vareniki?

Delicious and satisfying vareniki are one of the most favorite dishes of many people. It seems nothing complicated: we take the dough, roll it thinly, put stuffing, we sculpt and cook. It turns out very tasty, and the variety of fillings allows you to prepare this dish quite often. With fillings everything is clear, but with the main ingredient is more difficult, there is often a question how to correctly make dough for vareniki, so that they do not fall apart during cooking and do not stick together afterwards.

Fresh pastry

Let's start with the simplest, we'll tell you how to make dough for vareniki from flour, lean oil, salt and water. This dough, of course, is not the most delicious, but it will not break the taste of the filling.

Ingredients:

• water filtered or boiled - 1 glass;
• iodized non-coarse salt - 2 large pinch;
• wheat flour sifted white w / s - 2.5 cups;
• lean oil odorless, refined - 2 tbsp. spoons.

Preparation

Heat the water to a boil, while it is heated, into the deep enameled dishes we sift the flour with a slide, salt. In boiling water, pour in the oil, quickly mix and immediately fill this mixture with flour. The dough is kneaded quickly, using a spoon - hands, of course, such a kneading dough will not work. It turns out dense, smooth and quite soft. The advantages of this option - do not need to mix dough for a long time, it is delicious and tender. Cons - it will not turn out very thinly. And yet this dough is suitable for vareniki with any filling , and, as you can see, it's quite easy to make a dough for vareniki.

Dough elastic

A more stretchy, elastic dough that can be rolled very thinly, kneaded on eggs. This dough is better for "wet" fillings. We'll tell you how to make dough for vareniki with curd, berries (cherries, for example) or jam.

Ingredients:

• low-carbonated mineral water - 250 ml;
• egg - 2 pieces;
• table salt - 2 small pinches;
• lean refined oil without a smell - 50 ml;
• wheat flour white quality - about 3.5 glasses.

Preparation

Eggs, break into a bowl and whisk together with salt until the color changes to a darker one, pour in mineral water and gently stir - we try not to release all gas. We sift the flour into that dish, in which we will knead the dough. We pour in it our mixture and gently begin to knead, gradually pouring lean oil. When the dough rolls into a bowl and does not stick to the sides of the bowl and hands, it's ready. This dough turns out to be more steep than the first, he must definitely give a rest at least half an hour, and only then roll out.

How to make dough for vareniki with potatoes, depends on whether you are going to make vareniki with mashed potatoes or grated potatoes with onions. In the first case, you can use both options, in the second it's better to knead an elastic dough with eggs.