Every fan of home-made dumplings must have a proven way to prepare a test for them. While some prefer to cook a steep and dough dough on the water, others prefer a softer product based on kefir and other dairy products. You can choose your own recipe for homemade dumplings just by practicing and start the practice we recommend with this material.
Classic dough for home-made dumplings - recipe on water
Start offering with a simple classic, ingredients for the preparation of which certainly will be at your fingertips.
Ingredients:
- flour - 355 g;
- water 230 ml;
- vegetable oil - 35 ml.
Preparation
Before making the dough for homemade ravioli, we recommend to clean the flour from any possible litter by preliminary sifting. After, combine the flour with a pinch of salt and mix, pour in the vegetable oil and warm water. The temperature of the latter will allow the gluten filaments to relax and make the finished dough elastic. Before the start of the dough, it is absolutely necessary to lie down under a wet napkin for at least half an hour, or you can mix it in advance and leave it in the fridge, having wrapped it beforehand.
Dough for home-made dumplings - recipe for milk
The tenderness of this test can not be expressed in words, and everything is not only due to the basis of milk, but also due to the addition of one potato tuber. It is the potato that makes the shell of the pelmeni delicate.
Ingredients:
- flour - 440 g;
- milk - 340 ml;
- butter - 45 g;
- potatoes (medium-sized tuber) - 1 pc.
Preparation
The basis for such a test is being prepared unusually. Milk is heated with a piece of butter, and then put a potato tuber to it and knead it in a mash. Such mashed potatoes are mixed with flour until a homogeneous dough is formed, after which the dough is left to cool completely, rolled on a dusted table and begin to form pelmeni .
Brewed dough for home-made dumplings
Brewing the dough helps make the usual dough noticeably softer. The texture of this test is rather viscous, but it is convenient to work with it in a sliced form, and therefore it is absolutely necessary to try this method of preparation.
Ingredients:
- flour - 375 g;
- water 235 ml;
- vegetable oil - 15 ml;
- Butter - 15 g.
Preparation
Mix the flour with a good pinch of salt. Water bring to a boil and mix the boiling water with both kinds of oil. Pour boiling water with butter to the flour and knead the dough with a spoon until it comes together. When the dough pieces cool down to a comfortable temperature, collect them together with your hands and knead together. Leave the dough for another half an hour, and then proceed to rolling, cutting and molding.
Dough for home dumplings with egg
If you want to make a tight dough that would well hold even the most watery stuffing , then add the standard mixture of ingredients with the egg. Egg, as an excellent binding component, will help not only to easily mold dumplings, but also to cook them without fear of turning the dough into porridge.
Ingredients:
- eggs - 2 pieces;
- flour - 375 g;
- water 145 ml.
Preparation
Whisk the eggs with a pinch of salt. To the flour, pour in iced water and beaten eggs. Mix all the ingredients together with your hands. At first it will seem that the dough has turned out to be excessively steep, but it is worthwhile to mix it well and allow it to rest for half an hour at room temperature, as it becomes soft and simple in rolling. Preparation of dough for pelmeni at home is over, and so you can start cutting and shaping it.