Despite the abundance of a wide variety of dishes, vareniki and dumplings remain the undisputed leaders in popularity in the Slavic cuisine. Culinary books and websites abound with recipes for making the best dough and variations of the filling. And every mistress, of course, chose the right option for herself. But, as they say, there is no limit to perfection. We always strive for the best, and we are always looking for ourselves easier and right ways to create the perfect dishes.
Even if you have been faithful to the traditional recipe for a long time, we recommend that you try the variant of the custard batter for dumplings and ravioli. It is very easy to prepare and much easier to work on the formation of products. This dough is very plastic, does not stick to your hands, does not tear and turns the cooking process into a complete pleasure.
Vareniki and dumplings from the brewed dough are faster cooked and have excellent taste. It's enough just a few minutes to boil them after boiling - and the dish is ready. Such products can be frozen for future use and used as needed.
Brewed pastry dumpling - recipe
Ingredients:
- wheat flour - 500 g;
- vegetable oil - 60 ml;
- hot water - 350 ml;
- salt - 5 g.
Preparation
Wheat flour is sieved in a deep bowl, add salt, vegetable oil and pour in a thin stream of boiled water, continuously stirring. We transfer the dough to the surface sprinkled with flour and knead it to elasticity. If too hot, you can let the mass cool down a little, and then start kneading with your hands.
We place the flour in a bowl, let it brew for an hour and can proceed to the formation of ravioli.
When working with a properly prepared brewed test, no dusting of the surface and hands with flour is required. It does not stick at all and rolls well.
Brewed dough for vareniki - recipe
Ingredients:
- wheat flour - 1 kg;
- hot water - 0,7 l;
- egg - 2 pieces;
- vegetable oil - 100 ml;
- salt - 10 g.
Preparation
Three glasses of wheat flour are sifted into a wide and deep container, add salt, vegetable oil without a smell, pour in warmed to boiling water and mix well. Let the resulting mass cool down a little and after five to seven minutes add eggs loosened in a separate bowl and pour the remaining sifted flour. We knead a dense, elastic and dough-free dough. We put it in a bowl, cover it with a slightly damp towel and leave it for gluten swelling for at least an hour.
At the end of the allotted time, the dough for dumplings is ready for further use and the formation of products. You can roll it out with a thin layer and cut out cakes with a glass or cut into pieces, form sausages, divide them into fragments and use fingers or a rolling pin to turn them into flat cakes.
Universal pastry dough for dumplings, dumplings and chebureks - recipe
Ingredients:
- wheat flour - 0,5 kg;
- hot water - 0,25 l;
- egg - 1 piece;
- vegetable oil - 20 ml;
- salt - pinch.
Preparation
We break the egg, throw a pinch of salt and shake it with a fork or a whisk. We add pre-sifted flour, vegetable oil, mix and pour water heated to boiling. We knead the mass first with a spoon, then lay it on the table covered with flour and knead the elastic dough with your hands. If necessary, pour a little more flour.
After the dough has rested for an hour in a bowl covered with a clean moistened cloth or towel, it will be completely ready for the formation of dumplings, dumplings or chebureks . In addition, it is successfully used for making manti and puff cakes.