Prepare the necessary ingredients.
Cook the dough.
Sift the flour into a bowl or on a large chopping board and make a well in the center.
Smash the egg, add a pinch of salt and stir the egg out with a fork.
In small portions, pour in milk with water, knead the dough.
The dough should turn out pretty steep, not sticky to the hands, but it is not necessary to fill it with flour.
On a note
You can prepare the dough for dumplings according to the traditional recipe, without adding milk, then the finished dumplings will have a denser consistency of dough.
Dumplings in milk with water are more tender, but at the same time, the dough remains quite dense, so adding milk only improves the taste of the dumplings.
Roll the dough into a ball, wrap in cling film and leave for 40-60 minutes at room temperature.
Prepare minced meat for dumplings.
Meat washed, dried and cut into large cubes.
Onions clean and cut the bulbs into 2-4 pieces.
Skip the meat with onions through a meat grinder (if desired, onions can be chopped in a blender).
Add salt, freshly ground pepper and mix the minced meat well.
On a note
Pork for dumplings should be fat, then the dumplings will turn out tasty and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the mincemeat (also mince along with meat).
Also onions will give the mince juiciness - the more onions - the juicier the dumplings.
The dough is divided into several parts.
Roll out a part of the dough into a thin layer, if necessary, making the dough flour.
Use a thin glass or other convenient recess to cut circles (collect the dough, then knead it again and roll it into a layer).
Put about a teaspoon of minced meat in the center of the dough. Put the dumplings in boiling water, quickly stir with a spoon so that the dumplings do not stick together and stick to the bottom of the pan.
Bring to a boil and after the dumplings float up, cook for about 7-10 minutes, until cooked.
Shumovka remove the dumplings, put on a dish, and on top lay out the pieces of butter.
WITH svt.
Dumplings can be served with different sauces, seasoned, and each sauce makes the dish in its own way delicious.
You can make dumplings with a bite (this is how they are served in Siberia). Broth is poured into the cup and some vinegar is added, plus salt and pepper, to taste (for 5 parts of broth, 1 part vinegar or to taste). Dumplings are dipped in vinegar and immediately sent to the consumer’s mouth :)
Also, you can submit sour cream or sour cream with ketchup to dumplings.
In any case, dumplings are blended butterwhich in no way harm the dumplings :))
Good appetite!
I present to your attention the "correct" dough for dumplings and ravioli. This is not a dough for ravioli, but just a song! Gentle, flexible, supple, pleasant in work and very tasty! What dumplings that dumplings or pasties always with him are simply amazing. And from it you can cook delicious manty, poses, cakes and puff cakes.
AT classic recipe dumplings dough necessarily includes flour, eggs and some water or milk. The remaining ingredients - to taste. But the real Russian dumpling still has to be snow white. The dough must be kneaded so that it can later be rolled out as finely as possible. Dumplings in thin dough are the most delicious, all the “dumplings” nations will agree with that. But they prefer to cut their sheets of rolled dough into squares. A real Russian ravioli fan should not be seduced by the ease of the way. The dumpling should be round and resemble the ear, so the good old glass with sharp edges is still the best tool for forming dumplings. With it, we easily divide the dough into even, equal-sized circles, and you can roll out the trimmings again and make a few more dumplings.
Consider a few more ways to handle the test. The simplest, classic, does not require any foreign objects at all, except, of course, a rolling pin and a knife. The finished dough is divided into several equal pieces (usually 3) and make of them long strings. These flagella must be cut into equal pieces of small size and rolled into pancakes with a diameter of about 5 cm
As mentioned above, for the speed of the rolled dough, you can simply cut into squares, at the corner of which the stuffing is laid. The convenience of the method in its speed and wastelessness
Best recipes dumpling dough:
Dumpling dough
Ingredients:
Wheat flour - 500 g
Eggs - 2 pcs.
Vegetable oil - 1 tbsp. spoon
Water - 200 g
Salt - 1/2 tsp
Pour the flour on the table in a slide and make a small depression in it. Gently pour the eggs, salted water and vegetable oil. Stir, gradually collecting flour from all sides, until you get a stiff dough. Then knead the dough with your hands until it becomes homogeneous.
Complex dumpling dough
Ingredients:
Wheat flour - 1 glass
Buckwheat flour - 1 cup
Eggs - 2 pcs.
Cold water - 1/2 cup
Salt - 1 tsp
Mix both types of flour, sift into a bowl and make a well. Beat eggs into it and, slowly pouring very cold water, knead the dough. Dough can be immediately butchered.
Egg dumplings
Ingredients:
Flour - 400g
Eggs - 2 pcs.
Water - 1/2 cup
Salt - 1 tsp
Mix one egg and one yolk with water, add salt. Sift flour, make a well in it, pour in the ready mix and whipped egg white. Carefully, collecting flour from all sides, knead the dough. Sprinkle flour over the dough, cover with a towel and leave for 15 minutes.
Dumplings choux pastry (kundumnoe)
Ingredients:
Flour - 2 glasses
Water (boiling water) - 3/4 cup
Vegetable oil - 2-3 tbsp. spoons
Salt - 1 tsp
Pour boiling water into vegetable oil, add flour and quickly knead the dough. Ready dough immediately butchered.
Dumpling dough tender
Ingredients:
Flour - 700 g
Water - 1.5 cups
Eggs - 2 pcs.
Melted butter - 1 tbsp. spoon
Salt - 1 pinch
Sift flour, pour water with eggs and salt in it. Add melted butter and knead soft dough. Leave the dough for half an hour, then knead well, pour a little flour, and cut the dough into pieces.
Dumpling dough with vegetables
Ingredients:
Wheat flour - 3 cups
Carrot (grated on a fine grater) - 1 teaspoon
Beet (grated on a fine grater) - 1 tsp
Dry raspberry leaves - 1 tsp
Eggs - 6 pcs.
Vegetable oil - 1 tbsp. spoon
Salt - to taste
Sift flour, mix with raw finely grated vegetables and powdered raspberry leaves. Knead the dough to a viscosity of thick cream. Constantly stirring the mass, add water in small portions. Then put the dough in the pan and boil it with constant stirring as choux pastry. Cool the boiled dough, pour in the eggs, add the flour. Stir the dough thoroughly, periodically wetting the hands with vegetable oil ( ready dough should not stick to the hands and the board). Then put the dough in a dish, cover with a towel and leave for a day at room temperature, after which it will be ready for use.
Dumplings dough with sour cream
Ingredients:
Sour cream - 200 g
Flour - about 800 g
Eggs - 2-3 pcs.
Water - 200 ml
Salt - 1 tsp
Stir sour cream, eggs, water and salt, beat with a mixer (or whisk), and gradually add flour knead the dough. Cover the dough with a damp towel and leave for one hour.
Hello, dear readers. For some reason, there are less and less hunters to cook homemade dumplings. It is easier to buy ready-made in the store, although the dough for ravioli is not considered the most difficult. In Soviet times, almost every family had a tradition of gathering and making pelmeni with the whole family at least once a year. Both old and small gathered at the big table.
Women usually engaged in dough, men - turned the stuffing. The beauty of these joint evenings was that everyone was joking, laughing, creating a very light atmosphere. Someone told stories, recalled various incidents from life. In a word, time flew by so quickly that they did not have time to look back, and the mountains of dumplings were ready.
They were prepared without forms, just cutting glasses on the dough. Usually they did this in winter, because the dumplings were made for the future, for a month or two. And the freezer did not contain the fruit of universal efforts, and the fact that it was frozen and stored on the balcony.
What should be the flour
There are hostesses who make the most exquisite dishes, and the usual dumpling dough does not give way. To make it all right the first time, you need to follow a few tricks.
- First secret you can't save on flour, it must be "Extra", of the highest or first grade. The gluten content in such flour is not lower than 28%, otherwise the dumplings will be boiled soft in water. It is best to read the description of the properties directly on the package, because the store-packed flour is a mixture of different varieties.
- The second secret is to pour the flour gradually, not all at once. Without forgetting that making dough thicker is very simple, but on the contrary - it is almost impossible. It should be elastic and thick, thicker than on pies, but not hard.
- You need to knead the dough for a long time, at least 10 minutes, then it will acquire the necessary elasticity. In this case, you can use the help of a food processor or bread machine, where there is a special function.
Subtleties of cooking dough for ravioli
Sifting flour is an indispensable condition of any test. When sifting, it is enriched with oxygen, which makes the culinary product softer and allows it to better fit. Pour flour in a slide, make a well and gradually add salted water to it in small portions. Also, in some dumpling recipes, you can use mineral water instead of the usual
It is necessary to gently knead the flour in a circular motion, it is convenient to do this with a fork. Then, when all the water is poured out, with one hand, with smooth movements. When it is kneaded, cover with a towel, preferably linen or cotton, and let stand for half an hour. It is necessary that the gluten is swollen. After we roll out the dough on a large board, if necessary, add flour.
Classic dumplings dough
- flour - 480 grams;
- boiled or filtered water - 250 g;
- salt (not iodized) - a teaspoon.
Ukrainian recipe
The same is simple - Ukrainian dumpling dough. It is prepared on kefir and has a slight sourness. Kefir also makes dough tender.
- flour (the highest or 1 grade) - 320 grams;
- kefir or yogurt - 250 gr;
- salt - half a teaspoon.
Ingredients mix, as mentioned above. Often a classic recipe is enriched with an egg, and milk is added instead of water. Milk softens the dough, and eggs improve the taste and its physical properties.
On milk
- flour (the highest or 1 grade) - 320 grams;
- egg - 1 piece;
- milk or water - 125 g;
- salt (not iodized) - half a teaspoon.
The recipe is prepared in the same way as the previous one, but for convenience, the eggs are mixed with water or milk, and then gradually poured into flour. The dough on milk is softer and more tender than on water. To make it even softer, add any vegetable oil.
Recipe rich
- flour (the highest or 1 grade) - 550 grams;
- category 1 egg - 2 pieces;
- milk 3.2% - 250 ml;
- butter (or vegetable) oil - 2 tablespoons;
- salt - one teaspoon.
Knead the dough by hand. In the end, when it will stick out of hand, pour the oil and knead again. After that, leave him alone to "rest", covered with a towel. Buttered frozen dumplings do not crack, even with prolonged storage.
Choux
- flour (the highest or 1 grade) - 350 grams;
- water (boiling water) - 250 ml;
- olive oil (or another vegetable) - 35 grams;
- salt (not iodized) - one teaspoon.
- Pour flour on the table as a slide, make a depression in the center and pour salt into it.
- Boil the kettle and pour the right amount of boiling water into the flour in small portions.
- Immediately knead with a spatula or fork to the desired consistency. If you are afraid to carry out such manipulations on the table, you can mix the flour and water in a separate container.
- When the dough has cooled slightly, put it on a floury table and remove it until smooth.
Choux dough does not crumbleas usual. It is very flexible and flexible, it is convenient to work with it. It, as usual, can be left on the table for proofing, covered with a towel or wrapped in cling film, otherwise it will dry. Pelmeski from such a test just melt in your mouth. And here is another recipe for custard dumpling dough.
Chicken with egg
- flour (“Extra”) - 500 grams;
- water (boiling water) - 250 ml;
- 1 egg; olive oil (or other vegetable) - 35 grams;
- salt - one teaspoon.
We perform the same manipulations as in the previous recipe, but after pouring all the boiling water, add the egg to the dough. Add oil at the very end of kneading, or together with the egg. In order to improve the taste of the dumplings dough, you can add melted butter or sour cream. And what a delicious of it!
If time is short
If you do not want to get dirty, and homemade pelmeni want to try, you can cook the dough in the bread maker. To do this, you will not need to do the deepening, simply lay all the ingredients and press the "Knead" button. Bread machine perfectly cope with this task. You can do the same with cooking choux pastry for dumplings, only at first it is necessary to add boiling water in small portions during the work of the breadmaker. The lid will need to be open at this time, and then closed.
Pelmes dough is a great field for creativity. You can add buckwheat, rye flour, various spices. Only this should be done carefully, in very small portions, not forgetting gluten. In general, it is better to experiment with the filling, and in the preparation of the dough to stick to the classic version.
Pets, delicious dumplings - welcome lunch or dinner for any family. However, looking at the shops, creates a dual impression. Yes, the choice is huge and any supermarket, even a small kiosk is ready to offer 2-3 product differences. But it is rather a choice in the lottery. It is not known what is put inside, and the dough is annoyingly thick. Simply tasteless.
Exposing programs are still constantly broadcast, where they show the conditions for making such "goodies". therefore best dumplings - made by yourself, where the dough for ravioli on mineral water or milk is not the essence. The main thing is homemade.
Wanting to pamper loved ones like this, look in advance at what you need to make. Dough for ravioli on mineral water, tasty filling, cooking time. There are many recipes, most of them have no exotic ingredients, although there is plenty of variety.
Homemade Dumplings
Who does not remember the big plate, full of cute, pelmeni made by the whole family? Then cooking seemed something special, even fabulous. The dough rolled out, then they put meat from a bowl, sculpted it. Now these dumplings are only remembered, although the recipes have remained. Surely, mother or grandmother did not invent something special, the secret of taste, beautiful view dumplings is in the ingredients: everything is homemade, done by yourself.
Is everything simple? Why are purchased dumplings not so tasty? The dough is thick, stuffing ... sometimes it seems, inside is not meat, but paper or soybeans, cannot be clearly defined. In the home meat immediately noticeable. And the dough is thin, tender. The broth turns out to be rich, tasty, serves as a separate drink or turns the dish from the second into the first, when the dumplings are served in deep, soup plates.
The secret of homemade ravioli:
- A classic recipe, if you just want to remember the past;
- Your stuffing - buy meat, in proven, official places. Some shops offer the services of a butcher, who shares the purchased piece here, adding a little fat. You can use, but do not take ready, weighted minced. It is not known what and how much was added there except meat;
- Its dough - of course, there is a purchase and maybe it is fresh, but it is unlikely that it will be better than homemade;
- Stages of preparation - study the selected recipe and follow it step by step.
Recipes
Option 1 (egg dough)
What is required:
- Egg 1 pc;
- Water 2 full glasses;
- Flour 6-7 (approximately) glasses;
- Salt.
For filling:
- Stuffing home -1kg;
- Chicken Egg - 1 pc;
- Onion - 1pc;
- Garlic - 5 tooth;
- Salt;
- Black pepper (not peas, ground);
- Dill.
Cooking:
1 kg mixed mince come out with 1.5-2 kg of meat. Beef with pork or pure beef. You can horse or lamb. The main thing is to make stuffing yourself, it does not cost purchased.
Chop onions with dill finely, you can skip with meat or chop with a blender. Next, collect the ingredients in a convenient, deep dish. Break the egg there, put the meat, vegetables, add spices. Mix everything thoroughly, you can with your hands. Everything filling is ready.
Dough for homemade ravioli step by step recipe and from the photo, where the stages of cooking are painted in detail, even a beginner can handle it. Moreover, making dumplings is easy. In the second deep, convenient bowl pour 3 (out of 6) glasses of flour, add salt there and with your fingers make a small hole approximately in the center of the hill. Break the egg there.
Next, enter the cooked 2 cups (plain water), stirring regularly. There will be a liquid, monotonous dough. Now add the remaining flour gradually, stirring with a whisk or fork. By the way, some immediately pour all the flour and stir everything, but it is more difficult to regulate the plasticity, the softness of the dough.
Ready dough to hide, let insist. In cooking, you can choose, make the first filling or dough. If the dough, while it is infused, there is time to do the filling.
Further, in the rolling also have options. You can divide the dough into 2-3 equal parts, each rolling alternately into a large, thin cake. Then, with a glass, squeeze out the same mugs for future dumplings. You can also cut off a little and roll each piece in your hands in the form of thin sausages. 1 kg of meat will turn into 120-130 medium ravioli. In the same way you can cook. What else is the dough?
Dough on the water
Ingredients:
- The most classic, ordinary recipe.
- Glass of water;
- 3 full cups of flour;
- Salt.
Cooking:
Flour must be carefully sifted, then making a hole in the center of the resulting slide, pour salt into it, then pour out the water.
Knead it. Do not regret time, effort, kneading and trampling his hands. The result will be a smooth, elastic dough, giving a smooth, glossy, one-colored surface, if cut. Also holds a form, does not blur, at the same time moderately soft (not tight).
Flour is not necessarily 3 glasses. Adjust, looking how comes the dough. Why no eggs? Is such a dough can please? Like tires, no taste, colors too! Did the hens become extinct, no eggs left at all? Even one?
Egg dough
Ingredients:
- 3 full cups of flour;
- Glass of water;
- Egg;
- Vegetable oil (optional);
- Salt.
Cooking:
By the way, some cooks are sure there are more eggs. 3-4 pieces immediately add, then the dumplings will come out dense, nourishing, the dough will get a pleasant yellowish tint. It is worth risking, however, specify the number of eggs. Here you need one thing.
Knead like - sift the flour, then form a hole in the hill where the egg is broken. Then add water, oil (if necessary). Knead it up. Here the quantity is represented maximum, the result will be a dense, not sticky dough.
Dough on milk
Yes, the dough for ravioli on milk is also found, here it replaces immediately both water and an egg. Therefore, the recipe just a couple of basic ingredients. 400 g of flour will be per cup of milk (approximately), then you will regulate the amount.
Features: the dough will not work out thinly, but it will please you with its softness, pliability. No need to use the option: a large circle. Cut off a little from finished dough, roll the sausages and there will be happiness. The truth is to hold the dough in the cold for 20-30 minutes to be needed.
Dough on the water
Only not ordinary, but mineral.
Ingredients:
- Flour 5-6 full glasses;
- Vegetable oil;
- Sugar, salt;
- Egg;
- Mineral water - a glass.
Cooking:
Interestingly, some housewives use a bread maker to knead any dough. Conveniently. Poured the ingredients, turned on the mode and waited for the program. Everything. Most prefer hands. Of course, kneading dough is a long, dreary, but useful exercise, especially for beginners who are still inexperienced housewives.
And the recipes are now supplied with photos, the process is seen literally in stages. First, sift the flour, so it will gain lightness, then add oil to it, break the egg, and the same spices. Slowly pour in mineral water. Everything can be kneaded. The amount of flour, water regulate already in the process.
Kefir dough
Also two ingredients (spices are not considered). By the number of see 400 g (flour) will be a glass of yogurt. By the way, kefir is needed low-fat, with no additives or flavors. The mixing method is standard. Kefir dough must be kept for a full 20-25 minutes in the refrigerator, it turns out to be soft, difficult to roll. But the dumplings come out tender. The case when the thickness of the dough does not spoil the taste.
Dumplings than good, you can make a lot at once, for the future. They are quietly stored later in the freezer, days or weeks. Thrifty housewives do the semi-finished products on their own. This greatly simplifies the process and cooking time. For example, I want to cutlets - got a couple of frozen. Want dumplings or dumplings - took the package. From the same dough can be cooked.
In addition to the test delicious dumplings require a good filling.
There are:
- From meat;
- From chicken;
- Of fish;
- Of mushrooms;
- Of the berries (sweet dumplings, are considered dessert);
- From vegetables;
- From cheese.
Yes, there are many toppings. At the same time and cooking options. There are baked dumplings, fried, in pots, as part of other dishes. For example, they are taken instead of meat in some soup. Can noodles. Many housewives make vermicelli from the remaining "dumpling" dough, if the filling has already ended.
Yes, cooking has developed and there are dozens of types of convenience foods, especially for busy, modern housewives, but homemade, native taste can be presented only by real, made with his own hands dumplings.
Homemade ravioli is a traditional, tasty and hearty dish that can be the main thing on your holiday table or be the main course at a quiet family dinner.
Today, technical progress has gone so far that the dough for ravioli can be cooked even in a bread maker. However, in this article we will learn how to knead the dough for the most delicious home-made ravioli in the traditional way according to the classic recipe.
How to make dough for homemade ravioli: a classic recipe with a photo
The recipe for unleavened dough for homemade ravioli on water without eggs using the traditional technology is the most reliable and safe way to knead the dough into homemade ravioli.
Based on the fact that a number of requirements are put forward to the dumpling dough: it should not swell too much, fall apart during cooking, but should roll out well and resist modeling, fresh dough is the easiest option that meets all key requirements.
Ingredients:
3 cups flour
1.5 glasses of water
1 tsp salt
- Pour the water into the mixing bowl, sift the flour with salt and gradually add it to the water to get the right consistency.
- We knead the dough, form a ball out of it and remove it in a warm dry place for half an hour, after wrapping it with plastic wrap. The dough should be tight, stretch well and stick off easily.
- Cooking time: 40-50 minutes.
The classic recipe for delicious choux pastry for homemade ravioli
We will need:
3 tbsp. flour
1.5 Art. hot water
1 chicken egg
3 tbsp. l vegetable oil
Salt to taste
- Sift the flour with salt into the mixing container, make a well, add boiling water and oil, stir with a spoon.
- Give a little cool. While the dough cools down, lightly beat the egg and put it into the dough.
- Knead the dough, add flour to achieve the desired consistency, cover with a wet towel and leave for half an hour. Dough is ready.
The classic recipe for homemade ravioli dough on kefir
Many housewives call this recipe perfect. Indeed - it is easy to prepare, and the dough is so tender that they say about it "melts in your mouth."
We will need:
3 tbsp. flour
1.5 Art. kefir
1 tsp salt
- Pour the kefir into the mixing bowl, sift the flour along with the salt and gradually, as you knead, add it to the kefir.
- We form a ball, we cover food film and put it in the fridge for half an hour.
- The dough should be very soft.
