Dumplings dumplings - a classic recipe

The key to success in the preparation of dumplings is a successful dough. Only the right proportions, quality products and flawless compliance with the established algorithm of its batch will yield an excellent result.

There are a lot of recipes for preparing a classic dumplings dough, the main ones of which we will offer below in our material. Each of the options has its own advantages and features, and you can find the most suitable for yourself.

Classic dough for home-made dumplings - recipe

Ingredients:

Preparation

To make the most simple classic dumpling test for this dumpling we sift the wheat flour into a bowl with a slide, add salt, drive in the egg and, gradually adding water, mix gradually soft but not sticky dough. The amount of flour for batching can vary considerably depending on its initial density and humidity. We wrap the dough with a food film and leave it to ripen for thirty to forty minutes. After the time has elapsed, we can begin to form pelmeni.

Brewed dumpling dumplings - classic recipe without eggs

Ingredients:

Preparation

In a bowl, sift flour, add salt, pour in vegetable refined oil and mix. Then, with a thin trickle, pour pre-heated to almost boiling water and mix the dough. First, mix the mass with a spoon, and then spread it on the table with flour and finish kneading hands. The finished texture of the dough is similar to soft plasticine and completely non-sticky. After the flour has completely cooled down, you can start to form pelmeni.

With such a test it is very easy to work, it is beautifully molded, not torn, and in the prepared dish it turns out very gentle and soft.

Dumplings dumplings with milk - a classic recipe

Ingredients:

Preparation

To prepare a dumpling batter for milk, we sift two cups of flour into a wide bowl, create a groove in it and drive in one large chicken egg. In a separate bowl, combine slightly warm water and milk, dissolve salt in the mixture and, gradually pouring the liquid mass to the egg into the flour, gradually knead the dough, if necessary, adding more flour. After the non-sticky texture of the dough is achieved, we add vegetable oil without a smell and once again a good mix. After that, we cover the flour with a towel or a clean cloth cut and let it stand for forty minutes. Ready ripened dough is well molded, rolled out and does not spring.

Recipe for a classic dumpling test in a bread maker

Ingredients:

Preparation

In the glass, drive in the egg and top up the filtered water. Pour the resulting liquid base for the dough into the bowl of the bread maker , add the vegetable refined oil, salt and pour three glasses of pre-sifted flour. Select the "Dough" mode in the device and leave it until the end of the program.

After that, we get an elastic, plastic and durable dough, which is completely ready for pelmeni formation.