The classic batter for dumplings is lean, eggs and dairy products are not added to it in order to preserve the required texture: not too dense, but not loose, easily digestible dough, capable of retaining any filling and at the same time complementing its flavor. Despite the fact that the dough is lean, he still has various variations of recipes to which we will devote this material.
Lean dough for potatoes with dumplings
As we wrote earlier, in fact there is no difference which of the fillings you decide to use for the dough, but vareniki with potatoes require special attention, since the punctured stuffing is not well maintained in an excessively soft test. If these vareniki are prepared specifically with potatoes, then the potato broth itself will be used as a liquid in the dough.
Ingredients:
- flour - 320 g;
- potato broth - 190 ml;
- vegetable oil - 35 ml.
Preparation
If you are not completely sure about the quality of the flour used, then pre-sift it in order to get rid of any large particles. To the sifted flour, add a pinch of salt and mix everything together. Decoction is better to take a warm, because it will swell the gluten filaments, which in turn will provide a fairly dense, but not rubber dough. After the decoction pour oil. Stirring, the dough is left to rest for the preparation time of the filling, and only then proceed to rolling and forming.
Lenten custard batter for vareniki
This dough is called custard because of the fact that during its preparation the flour is not filled with plain water, but with boiling water. The flour itself in this case instantly absorbs moisture and swells, as a result, the dough is supple and comfortable to work with, while keeping the shape well.
Ingredients:
- flour - 220 g;
- vegetable oil - 45 ml;
- boiling water - 230 ml.
Preparation
After sifting the flour, mix it with a pinch of salt and pour boiling water. After boiling water, add and cooking oil, then mix all the ingredients with a wooden spatula, until you get lumps of different sizes. At this stage, the dough is left to cool until it becomes comfortable with it. Then all the lumps are collected together and thoroughly mixed.
Lean dough for cabbage dumplings - recipe
If you like steam vareniki , then prepare the dough for this recipe, adding it with yeast. During scalding, the dough will increase significantly in volume and become much more light.
Ingredients:
- water - 275 ml;
- olive oil - 45 ml;
- fresh yeast - 20 g;
- flour - 215 g;
- sugar - 5 g.
Preparation
Water warm to warm and dilute sugar in it. Dissolve the yeast in the sweetened solution and leave it activated (until the foam cap appears on the surface). Then pour the yeast solution to 100 g of flour and leave the dough to go for an hour. Approach the spoon, put on a generously dusted table, sprinkle the flour and top. Next, start kneading, pouring the flour into the dough, if it is lime. The amount of flour can vary depending on its moisture, so follow the principle of "how many will take" in this process. The finished dough is left for a second proofing for an hour.
If you decide to put this lean dough on vareniki with cherries, cottage cheese or any other sweet stuffs, then increase the amount of sugar in the recipe.
Lean dough for mineral water vareniki
Ingredients:
- carbonated water - 110 ml;
- vegetable oil - 35 ml;
- flour - 190 g.
Preparation
Before you prepare a lean dough for vareniki, sift the flour and combine it with salt. Pour vegetable oil into the flour and add a cold aerated mineral water. Kneading the dough, leave it in the cold for an hour, and then roll it out.