Delicious dumplings make not only high-quality meat stuffing, but also the dough is right: thin enough, but at the same time it is a good holding shape, soft, but not boiling in porridge, easy to mold and cook. In fact, there are a lot of technologies for preparing such a test, and some of them we intend to disassemble below.
Best dumpling dumplings
To knead this test, it is best to use a full-fledged food processor , because with its help you can get a really smooth and homogeneous product. If the combine is not available, replace it with an ordinary wooden spatula.
Ingredients:
- kefir - 165 g;
- sour cream - 25 g;
- eggs - 2 pieces;
- water 460 ml;
- flour - 805 g.
Preparation
Mix the first three ingredients together and add a generous pinch of salt. It is best to use milk products at room temperature, so the dough will be easier to mix later. Then gradually pour in water, stirring everything with a whisk or a shovel. Liquids pour into the flour and start kneading the dough with a special hook-hook or all of the same scapula. Stirring should last at least 5 minutes, after which the elastic dough leave to rest for the time of preparation of the filling.
Do not make too thin a dough for dumplings, this recipe makes it very soft and can easily boil.
How to make the right dough for ravioli?
Correct it is possible to name a steep dough which well keeps the form even during cooking in water. Similar properties it receives due to the presence of a large number of eggs in the composition.
Ingredients:
- eggs - 5 pcs .;
- flour - 570 g;
- water 115 ml.
Preparation
Eggs beat with icy water and a pinch of salt. Pour the liquid into the flour and mix until a large crumb is formed. Collect the flour crumbs together and blend into a single coma. Ready to knead thoroughly, put in a bag and leave in the refrigerator for at least half an hour.
How to make a pastry dumplings without eggs?
Even more steep and dense is dough without the addition of eggs. To make such a lean dough soft, the hostess adapted to brew the flour with boiling water so that the gluten in her composition quickly swelled and the dough became supple.
Ingredients:
- flour - 340 g;
- water 230 ml;
- vegetable oil - 15 ml.
Preparation
Before you make a custard batter for dumplings, combine the flour with a pinch of salt. A glass of water bring to a boil and pour boiling water to the flour. Stir everything with a spoon until a lumpy and viscous dough forms, and then leave it in this form for half an hour. Pour in the vegetable oil, collect the dough together and knead it for about a minute, then immediately start cooking.
How to make a dough for homemade ravioli?
If you do not know how to make dough dumplings soft, then just add dairy products to it. In our case, a delicate dough will make an abundance of butter and the above technology of brewing flour.
Ingredients:
- water 475 ml;
- butter - 135 g;
- eggs - 2 pieces;
- flour - 680 g.
Preparation
Water and butter, place in a saucepan and allow to reach the boil. Salt the resulting emulsion, and then pour it into the flour. Mixing the liquid with flour together, you will get a soft paste, which now needs to be left to cool to warm. When the paste cools down, start entering eggs one at a time. The finished dough will turn out to be quite elastic, therefore it will be necessary to leave it to rest in a cool, at least for the time of preparation of the filling. After, it will not be lumpy and it will become much easier to roll out.