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The dough for dumplings

Delicious universal choux dough for dumplings, ravioli, poses chebureks ...

Delicious universal custard dough for dumplings, dumplings, poses, pasties ...
Borrowed from FB from "
Vkusno eat.«
It's not a dough, it's just a song! Delicate, elastic, supple, pleasant in work and very tasty! What dumplings, that dumplings or chebureks always with it turn out simply amazing. And from it you can cook delicious manti, poses, pies and puff cakes.


1 egg


3 cups flour

1 tbsp vegetable oil

1 cup boiling water


To add salt and egg whisk with a fork.

Then add 3 1 cups flour and a spoon of vegetable oil.

Thoroughly mix and add 1 cup of boiling water (do not worry, the glue will not)

Was mixed with a spoon.

Then knead hands (if necessary, add a little flour)

Bon appetit!

Dough on mineral water for ravioli and dumplings.


1 glass of sparkling mineral water,

1 egg,

0,5 teaspoon salt,

0,5 teaspoon of sugar,

4 tablespoons vegetable oil

flour (as will).


In a bowl, combine all the ingredients except the flour. Pour the flour gradually. Knead a soft elastic dough. It should turn out great and should not stick to the hands and the table.

Lepim dumplings or ravioli. This dough can be cooked, stew, and even the oven. It is suitable for chebureks, but then in the dough, add the egg.

Bon appetit!

Choux pastry, just super.


1 st.vody

50 g.slivochnogo oil

pinch of salt

2 eggs

3 st.muki


1) In a saucepan pour water, add salt, butter. (Water must boil, dissolve the oil)

2) Add to the boiling water 1 art. flour (mix quickly)

3) Hammer in one egg (I interfered with a spoon, then the hands, the mass was not hot, but warm)

4) Pour the flour and knead the dough. (Certainly better than one glass)

5) test case writing 30 minutes and relax (I covered with cling film)

6) The dough turns out to be very soft, elastic. It was nice to work with it !!!! Moreover it's a very good option, it fits both dumplings and vareniki. I prepared the dough in the morning, and cooked dumplings and dumplings in the evening (the dough in the fridge is covered with food film) .So I decided to cook two kinds of dough I had something to compare with. I even say that the taste was amazing, I have not eaten such delicious vareniki and pel'menis for a long time !!!!! And there's a very big plus ((I have a little left Dumplings and ravioli), warmed up in the morning and was shocked, they like boo Only got cooked !!!! My family had dumplings of happiness !!!! (got to the eldest son !!!!) Prepare this dough and it truly will appeal to you for all 100%.

Bon appetit!

Choux pastry for dumplings and ravioli.

This dough-law taught me to do. At first I used it in the post, but it so pleased me that I began to use it for the dumplings, and fried dumplings and all kinds of cakes with various fillings. It does not contain egg, very plastic, well-molded, but not sticky to the surface and hands, does not require podpyleniya flour.


250 ml boiling water

vegetable oil 50 g

salt 1 / 2 hours. l.

flour about 400g


In boiling water to pour oil, add salt and half of the flour.

Stir mixer kneading. First, the dough is quite lumpy, but very quickly becomes uniform and smooth.

Gradually add flour, knead pretty cool, but soft dough. If the dough get too steep - it does not matter, you can put it in a bag on 30 min., it will be more pliable.

The dough resembles soft clay, molded well, while not quite stick to the table, rolling pin and hands, does not require podpyleniya flour. Roll out pretty thin, when stretching is not torn.

cooked very quickly, well retain their shape.

Try it! Confident, you will like it!

Bon appetit!

The dough to dumplings and dumplings.


Flour (dependent on flour of grade and its moisture content) - 2-3 stack.

Milk - 1 / 2 stack.

Water - 1 / 3 stack.

Egg - 1. Pieces

Vegetable oil - 1. h. l.

Salt - 1. h. l.


The recipe for the dough for dumplings and dumplings

The classic dumplings dough should consist of flour, eggs and water (milk) - this composition was determined by the centuries-old experience of many peoples. Another question is in determining the correct proportions, and here again experience comes to the rescue. The ideal ratio of eggs to water - for each medium egg you need to take 2 cups of flour. To obtain the required viscosity of the dough, warm water and / or milk is added. Vegetable oil makes the dough more tender and supple. Salt is added to taste.

So pour on the table or in a cup 2 cups flour. In the center of the resulting slides make a small depression, to split the egg and add the warm water mixed with milk and salt.

Thoroughly knead the dough, add a teaspoon of oil 1 into it and again thoroughly knead.

The resulting dough cover with a cloth or towel and leave on 40 minutes for curing. Within minutes of our wonderful 40 dough is ready.

The dough for the dumplings with potatoes and dumplings, purely masculine.

I prepare the dough in the bread machine and without any Manso. Fast. Within minutes of dough 20. Even dirty hands is not necessary.

Cover the ingredients in the bread machine in the order of the list:
1. Water - 360 ml. at a temperature of 18-20 degrees.
2. Sunflower oil - 3 tablespoons.
3. Salt - 1 teaspoon.
4. Flour - 600
5. Sugar - 2 tablespoons.

Depending on the brand of bread machine, we choose "Dough" - I have a program "9", but it is for yeast dough. No problem. The kneading takes 20 minutes, and after the raking and holding according to the program. We exclude the holding and after exactly 20 minutes, turn off the bread maker. The dough is ready.
We dumped it on the table. Previously floured. Roll out by hand, if there is no kitchen and rolling on a glass divide into dough pieces. In that embeds predvariteno ready and cooled down stuffing.
If you need a prescription, Chito muzhkoy, stuffing. Write. I share your goodies.


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