Dough for dumplings without eggs in water, milk, vegetable oil, in a bread maker

Publication in the group: Flour products, what to cook from dough

Dumplings are a dish of Ural cuisine, which was created at the end of the 14th century. Literally translated, the word “dumpling” means “bread ear.” The product consists of unleavened dough and minced meat or fish. The product is consumed boiled. For boiling, use water seasoned with spices (usually bay leaves, peppercorns and salt). The dough for dumplings should be strong and elastic and not tear when molded. These properties are given to the dough by high-quality flour, and strength and pliability by eggs.

Classic recipe

Dough for dumplings without eggs and water is considered a classic option. But the egg version is more common.

What ingredients will you need?

The basic composition of dumpling dough includes:

• flour. Only high quality – 320 g;
• fresh egg – 1 pc.;
• salt. It is necessary to use a very small one - 5 g;
• water purified using a filter – 130 ml.

You can also use settled or bottled water to make the dough.

Step-by-step cooking process

The algorithm for creating the base for dumplings is as follows:

1. Initially, you need to use a sieve to clean the flour from debris. It is recommended to perform manipulations 3 times.

2. Place the flour on the work surface in the form of a mound with a depression in the center.
3. Then you need to place the broken egg in the recess.
4. Dissolve salt in prepared water and carefully pour the salty solution into the well in the flour.
5. Using a spoon, carefully mix the ingredients. It is recommended to make movements clockwise.
6. When it becomes difficult to manipulate with a spoon, you need to continue kneading the base by hand. The process should last at least 15 minutes.

Place the formed dough in a food bag (it must be coated with vegetable oil on the inside in advance) and let the base rest for about 30 minutes. Additionally, the base can be beaten off. That is, the dough should be lifted above the working surface and sharply lowered down.

Elastic dough for dumplings without eggs according to the classic recipe

A classic recipe is, as a rule, the simplest, but at the same time well-known recipe. And in this case, it consists of completely ordinary products, which, I’m sure, you already have at home. This dough is kneaded without eggs, which is also very good for those who are allergic to them.

Don't forget to sift the flour. This way it is filled with oxygen, and the dough turns out very tender and fluffy.

We will need:

• flour - 3 cups;
• water - 1 glass;
• salt;
• vegetable oil - 1 tbsp.

Preparation:

1. Sift the flour, salt it and pour in a glass of water. Mix the mixture with a fork.

2. Then pour in a spoonful of vegetable oil and begin kneading with your hands until it stops sticking.

Place the finished dough in a bag or cling film for 20 minutes. This is such a simple and very quick recipe!

Dough for dumplings in vegetable oil

The dough with the addition of vegetable oil is more plastic. It is important not to overdo it with its proportions, otherwise the edges of the dumplings will not be held together when sculpted.

What ingredients will you need?

The base recipe with vegetable oil consists of a set of products:

• premium flour – 650 g;
• fresh egg of the first category – 2 pcs.;
• table salt – 10 g;
• filtered hot water – 250 ml;
• non-fragrant olive oil – 60 ml;
• sugar. It is not recommended to use brown - 10 g.

The proportions of flour are indicated arbitrarily; if necessary, the amount of the ingredient can be increased.

Step-by-step cooking process

Buttered dumpling adze should be designed according to the following algorithm:

1. First you need to prepare the flour. It needs to be cleared of debris (using a sieve). Sifting should be done 2 times.
2. Pour the flour into a mound-shaped dish with a recess according to src=»https://culinarya.ru/wp-content/uploads/2020/05/testo-dlya-pelmeney-bez-yaits-2.jpg» class=»aligncenter» width=”600″ height=”352″[/img]
3. Dissolve sugar and salt in water.
4. Then place eggs and vegetable oil in the center of the flour mound. Mix the ingredients until they form flakes.
5. Pour the aqueous solution into the dish with flour flakes and mix the ingredients with a spoon.
6. Next, knead the dough with your hands for about 15 minutes.

If the base turns out sticky, then you need to add flour and continue kneading for another 10 minutes. The finished dough should rest for at least 30 minutes. To prevent the base from weathering, it should be placed in a food bag.

Dough for dumplings in a bread machine

The dough kneaded in a bread machine is obtained with the required characteristics, and at the same time, almost all manipulations are performed by the device. When using the device, it is important to correctly measure the required proportions of products.

Lenten pancakes. Recipe for cooking in a bread machine.

Next, we’ll look at how to arrange colored dough options in a bread machine.

What ingredients will you need?

To create the colored dumpling base you will need:

• fine flour – 250-300 g;
• filtered water – 100 ml;
• raw egg of the second category – 1 pc.;
• high-quality sour cream with a fat content of 20% - 25 g;
• fine table salt – 3 g;
• non-fragrant vegetable oil – 10 ml.

The oil is used to lubricate hands.

Dyes for dough:

The colored base can be used not only for making dumplings, but also dumplings.

Step-by-step cooking process

Stages of designing the base in the device.

Initially, it is recommended to prepare the dyes:

• Spinach must be chopped in a blender and combined with water and salt;

• tomato paste must be dissolved together with salt in water;
• turmeric must be combined with water and salt.

The salt must be completely dissolved in the coloring composition:

1. Next, you need to put the coloring solution, sour cream, flour, and an egg into the bucket for the device. To make the dough more tender, it is recommended to beat the egg with a whisk in advance.
2. Place the bucket in the device and select the dumplings or unleavened dough program (depending on the type of device).
3. Turn on the device. The device determines the kneading time automatically. On average, the process lasts about 15-20 minutes.
4. After turning off the device, you need to grease your hands with oil and collect the dough into a ball (do not leave the dough on the walls).

After cooking, the dough should also “rest” for about 30 minutes.

Advice. If the dough gets into the corners during kneading, it should be pushed towards the main mass using a spatula.

Dough for dumplings without eggs

Dough for dumplings without eggs in water is obtained with a delicate consistency.

At the same time, the base does not tear during modeling and cooking.

What ingredients will you need?

The dumpling base recipe includes the following products:

• Only finely ground flour is required. The product must be of high quality, since there is no binder (egg) - 480 g;
• cooking salt – 5 g;
• settled very cold water (it can be kept in the refrigerator for about 3-5 hours) – 200 ml.

It is recommended to use fine salt so that it can dissolve in ice water.

Step-by-step cooking process

The scheme for kneading the base for dumplings is as follows:

1. First you need to clean the flour from debris using a sieve. It is recommended to carry out manipulations 2 times over a deep bowl.
2. Pour salt into the water and stir until the ingredient dissolves.
3. Next, you need to carefully pour water into the flour and gradually knead the dough with your hands.
4. Kneading the base must continue until it stops sticking to your palms.

In the recipe, it is important not to overdo it with the amount of flour, as otherwise the dough will begin to crumble. Moreover, the base without eggs must be beaten and the dough must be allowed to “rest” for at least 20 minutes.

Classic dumpling dough recipe

The classic recipe came to us from the northern peoples. In these parts, meat is easier to find than wheat flour and eggs, so more attention was paid to the filling, and the amount of dough was minimal.

To prepare the dough according to the classic recipe, the following components are required;

• wheat flour - 2 cups 250 g each;
• warm water - 200 ml;
• 0.5 teaspoon of table salt.

1. The step-by-step preparation of the dough begins with dissolving the salt in warm water. Stir thoroughly.
2. Sift wheat flour through a sieve. Knead the dough with a fork in a circular motion.
3. Once all the flour has been added, the dough will be difficult to knead with a fork. Continue kneading the dough with your hands.
4. Sprinkle the table with flour. After some time, the dough will stop sticking to your hands.
5. The dough should be smooth and light in appearance.
6. Place the finished dough in a plastic bag and leave for 30 minutes.

Choux dumplings dough in boiling water

When using boiling water, the dough turns out to be very soft and does not tear even when rolled into a very thin layer.

What ingredients will you need?

The composition of the custard dumpling dough includes:

• high quality flour – 550 g;
• table egg of the second category – 1 pc.;
• table salt – 5 g;
• olive oil (high-quality, refined) – 50 ml;
• boiling water – 130 ml.

Boiling water can be replaced with hot milk (temperature 80-90 degrees).

Step-by-step cooking process

The scheme for creating the base for dumplings is as follows:

1. Initially, you should use a sieve to remove debris from the flour.
2. Place flour (450 g) in a dish.
3. In a separate bowl, beat the egg with salt and vegetable oil. Whisk until the salt is completely dissolved.
4. Pour the egg mixture into a dish with flour and mix the ingredients.

5. Next, you need to pour boiling water into the resulting mass in a very thin stream. At the same time, mix the ingredients using a spatula.
6. When the base has cooled slightly (it won’t burn your hands), pour the remaining flour onto the work surface of the table, place the dough on it and continue the process of kneading with your hands for about 10 minutes.

The finished base should sit in the bag for at least 20 minutes.

Useful tips

The following recommendations from experienced chefs will allow you to prepare a truly delicious dough for dumplings:

1. The dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
2. Before you start kneading the dough, be sure to sift the flour. This will saturate it with air, the dough will turn out more fluffy, since the fermentation process will be more active.
3. Cook the dumplings in plenty of water. They should swim freely in it.
4. After cooking, transfer to a plate and immediately stir in the butter. This will prevent them from sticking together.
5. If you make dumplings without eggs, then it is better to use durum wheat flour.
6. An elastic dough that does not stick to your hands will be obtained if you knead it for a very long time, about 10-20 minutes, while adding flour in small portions.
7. You need to wrap the dough in cling film so that it does not “wind” during the 30 minutes it sits. Another option is to simply grease the mass with vegetable oil.
8. Infusing for half an hour is necessary so that the dough does not shrink when rolling it into a layer.
9. Depending on the ingredients that make up the dough, the duration of “infusion” can increase to one and a half hours or more.
10. For berry fillings, roll out a layer 3 mm thick, since the juice released during cooking can “perforate” the dough shell. The optimal layer thickness for dry fillings is one and a half millimeters.
11. Heat the lazy dumplings that have cooled down by frying them in a frying pan in vegetable oil. This way you will get a slightly different taste, but no less tasty dish.

Kefir dumpling dough

Kefir-based dumplings are healthier. The dough does not fall apart even when steaming the products.

What ingredients will you need?

Kefir-dumpling dough includes the following products:

• high-quality flour – 500 g;
• raw egg of the second category – 1 pc.;
• high-quality kefir – 200 ml;
• fine salt – 5 g;
• non-fragrant vegetable oil – 15-20 ml;
• white granulated sugar – 5 g.

An additional ingredient in the recipe is baking soda in the amount of 3 g.

Step-by-step cooking process

The technological section of the recipe consists of the following steps:

1. Pour vegetable oil into a deep container, add salt, soda and sugar. Mix the ingredients with a mixer.

2. Next, you need to add kefir and an egg to the resulting mass. In this case, you should continue the process of mixing the components with a mixer.
3. Finally, you need to sift the flour and add it to the rest of the ingredients.

The dough needs to be kneaded by hand for about 15 minutes. Next, cover it with a cloth and let the base rest for approximately 20 minutes.

Light kefir dough

An unusual light dough for dumplings can be prepared using kefir. Dumplings based on it turn out very fluffy and tasty. A clear step-by-step recipe will help you quickly make such a preparation. For the test you need to take the following ingredients:

• fat kefir - 200 ml;
• wheat flour - 400 g;
• salt - 0.5 teaspoon.

1. Take a deep bowl. Combine wheat flour and salt in it. Mix.
2. Pour kefir in a thin stream.
3. Knead the dough so that no lumps form.
4. Form the dough into a ball and place in the refrigerator for 1 hour.

This dough is suitable not only as a preparation for dumplings, but also for fluffy buns.

Dough for dumplings with mineral water

Dough made with mineral water is more tender and at the same time durable. The dumplings remain intact even after prolonged cooking (for example, for large dumplings). If desired, the base of the products can be prepared without eggs.

What ingredients will you need?

The basis of dumplings made with mineral water includes the following products:

• flour. The product must be of high quality - 600 g;
• raw egg – 1 pc.;
• mineral water, not salted, carbonated – 250 ml;
• salt. You need to choose a small one - 5 g;
• granulated sugar (not brown) – 5 g.

If you purchased salt water, you will need to reduce the amount of salt in the recipe.

Step-by-step cooking process

The instructions for preparing the base of dumplings with mineral water contain the following steps:

1. Pour the required amount of water into the bowl and place the egg. Shake the ingredients with a fork/whisk.
2. Add salt and granulated sugar to the egg-mineral solution. Stir the ingredients until the crystals of the bulk ingredients dissolve.
3. The flour needs to be cleared of debris using a sieve and saturated with oxygen. It is recommended to sift 2-3 times.
4. Divide the flour into 5-6 parts and alternately introduce each part into the solution from 2 points. Initially, the components can be mixed with a spoon. When manipulation becomes difficult, you need to sprinkle the work surface with flour and continue kneading the dumpling base with your hands.

It takes 10 to 20 minutes to knead the base. Then the dough should be covered with a clean cloth and allowed to rest.

Dumpling dough with rice flour

Rice flour is gluten-free and also has fewer calories and more nutrients. But this ingredient requires compliance with special kneading conditions, otherwise the dough will turn out tough and unplastic.

What ingredients will you need?

Rice dumpling dough includes:

• finely ground rice flour – 1 kg;
• selected table egg – 1 pc.;
• table salt – 5 g;
• boiling water – 100 ml;
• filtered water – 100 ml.

The recipe also includes 30 ml of refined oil.

Step-by-step cooking process

Rice and dumplings must be filled out according to the following points:

1. Pour the flour into a dish and pour boiling water over it. Mix the ingredients thoroughly.

2. Dissolve salt in filtered water and whisk the salt solution with the egg in a separate bowl.
3. Pour the egg solution into the flour mixture and add vegetable oil.
4. Knead the dough first with a spoon and then with your hands.

Place the finished rice base in a bag and keep it in the cold for at least 2 hours. Over this period of time, the flour will swell and absorb water. As a result, the dough will become elastic and dense.

Test variations

With vegetable oil

Dumpling dough made with water without eggs is not as dense as if it contained additional gluing components. Vegetable oil will help achieve greater elasticity and obedience. Just a couple of tablespoons poured into the mixture will make it more pliable and less tearable.

You will need:

• water - 1 tbsp.;
• flour - 3 tbsp;
• salt - 1 tsp;
• vegetable oil - 2 tbsp. l.

Preparation

1. Combine flour and salt.
2. Pour in water, stir and leave for 15 minutes.
3. After this, the dough can be kneaded, it has stood and become more pliable.
4. At the final stage, pour in the oil and knead the mixture a little more to form a smooth bun.

Since the mixture was infused during the mixing process, you can work with it immediately. The resulting ball rolls out perfectly into a thin layer and does not require too much flour to work with.

Custard

The dough for dumplings is kneaded in boiling water without eggs very quickly. The main thing is to use a spatula first to avoid burns. The result is a smooth elastic ball, without bubbles inside. It is very convenient to sculpt from it; the mass does not stick to your hands or the table at all.

You will need:

• sunflower oil - 3 tbsp. l.;
• flour - 3 tbsp;
• boiling water - one and a half cups.

Preparation

1. Mix sunflower oil, salt and flour in a deep bowl.
2. Pour boiling water little by little and stir with a spatula so that there are no lumps.
3. When the mass is less hot, knead it with your hands on the table. It is better to dust the surface with flour first.
4. The finished bun comes out very plastic, wrinkles and molds perfectly.
5. If you get too many dumplings, feel free to put them in the freezer. Nothing will happen to them, the dough behaves well when frozen, does not crack, and will not lose its properties during subsequent cooking.

Choux pastry is also suitable for making dumplings, because the mass is easy to roll out into a thin flat cake. Also works well for dumplings. This option can safely be considered universal.

Kefir

Dumplings without eggs can also be made using kefir dough. Its main feature is its unprecedented splendor. The finished dumplings turn out very tender. The main thing is not to overcook them in the pan so that they don’t have time to spread.

You will need:

• kefir - 200 ml;
• flour - 400 g;
• salt - half a teaspoon.

Preparation

1. Combine salt and flour in a saucepan.
2. Pour kefir into the flour mixture and prepare a soft dough.
3. Mix thoroughly so that there are no lumps left.
4. Cover the finished ball and keep it in the refrigerator for an hour.

The mass turns out soft and tasty. You can easily make flatbreads from the leftovers.

With sour cream

The dough without eggs with sour cream turns out similar to kefir, only even richer and richer in taste. It is ideal for dumplings with a sweet berry filling, but it is also suitable for dumplings. These dumplings will not fall apart in a pan.

You will need:

• sour cream 20% - 2 tbsp. l.;
• flour - 300 g;
• soda - a third of a teaspoon;
• salt - 1 tsp;
• warm water - 100 ml.

Preparation

1. Mix soda and sour cream.
2. Place salt and flour in a separate bowl.
3. Place sour cream in flour mixture and add warm water.
4. Using a spatula or your hands, knead into a loose dough. Leave it for a while after kneading, then when rolling it will more obediently form into a thin layer.

Dough for dumplings with whey

Whey makes a soft and durable base. The dough also has a rich nutritional composition.

What ingredients will you need?

The recipe for the base for dumplings with whey contains the following products:

• high quality flour – 700 g;
• ready-made whey – 400 ml;
• raw elite egg – 1 pc.;
• ice cubes – 40 g;
• non-fragrant vegetable oil – 40 ml.

The proportions of salt should be varied according to taste preferences.

Step-by-step cooking process

Making dumpling dough using whey consists of the following steps:

1. Place ice cubes, whey, egg in a suitable container and salt the contents. Combine ingredients using a blender. The ice cubes and salt should be completely dissolved.
2. Pour the oil into the resulting mixture and mix the ingredients again with a blender.
3. Remove debris from flour using a sieve. The ingredient must be sifted 2-3 times.
4. Place the flour and solution from step 3 in a deep bowl and begin kneading the dough. First with a spatula, then with your hands.
5. Next, you need to warm the bowl with hot water or in the microwave. Wipe the container dry.
6. Place the prepared base in a warm container and cover it with fabric.

Let the dough rest for approximately 30 minutes.

Dough for dumplings with milk

Dough for dumplings without eggs in water is slightly inferior in texture to the base made in milk.

What ingredients will you need?

To create milk dumpling dough the following is used:

• finely ground wheat flour – 450 g;
• raw table egg of the first category – 1 pc.;
• whole milk. Any fat content of the product – 100 ml;
• water separated from bleach – 100 ml;
• medium-sized salt – 5 g.

Additionally, you can include 20 g of butter in the recipe.

Step-by-step cooking process

The algorithm for preparing the milk base for dumplings is as follows:

1. Dissolve salt in water. Refrigerate the salted water and milk for about 3 hours. Dough formed in ice water is more durable.
2. Using a sieve, the flour must be cleaned of debris and enriched with oxygen. The sifting process should be done 2-3 times.
3. Combine cooled salted water with milk.
4. Place the flour in a large container.
5. Shape the flour in the form of a hill with a depression according to src=»https://culinarya.ru/wp-content/uploads/2020/05/testo-dlya-pelmeney-bez-yaits-11.jpg» class=»aligncenter» width= "600″ height="344″[/img]
6. Place the egg in the well and carefully pour in the 3-point mixture. If butter is used, it must be melted and cooled slightly, and poured into the flour at this stage.
7. It is recommended to knead the dough first with a spoon and then with your hands.

The finished base should be kneaded by hand for approximately 10-15 minutes. After this, the dough must be covered with cling film and allowed to “lie” for approximately 40-60 minutes.

Choux pastry for dumplings without eggs - recipe with photo

What you will need - ingredients:

• 230 ml. boiled water (boiling water)
• 3 tbsp. spoons of vegetable oil
• 1 teaspoon salt (under knife)
• Flour for dough

That's it, a fairly simple set of ingredients. It's funny, but this is in every home. And flour, if it is not available, you can always buy in the store. I take premium flour. But for dumplings this is not necessary; you can take the first grade.

Since our dough is choux, I will cook it in boiling water. It doesn’t matter what kind of water it is, well, spring, or from a tap. We need clean drinking water. Only hot water should be used.

I pour it into a glass, but not to the very top, leaving room for vegetable oil. We will also need refined vegetable oil and table salt.

Water should be mixed with salt, dissolving it. Add vegetable oil.

I pour the flour into a bowl and make a well in the flour. Nowadays the dough can be easily kneaded using kitchen utensils, but I do everything the old fashioned way, like my mother and grandmother did.

Into the hole we made in the flour, I pour water with oil and salt in a thin stream, and with a spoon, clockwise, carefully, knead the dough.

I knead the dough with a spoon in a bowl of flour. This is what it looks like.

It is clear that it is impossible to knead the dough this way, so I put the dough on a floured table. And I continue to knead the choux pastry for dumplings without eggs with my hands.

I knead the dough with my hands. The dough is elastic and soft, it is very pleasant to work with it, and this is all due to the vegetable oil included in the composition.

While kneading the dough, dust the table with flour, but do not add too much flour.

How do you know when kneading is enough? After all, the most important thing is to knead the dough, but not to make it too tight. The dough is ready when it comes away from your hands when kneading. My grandmother said that the housewife should feel the dough, since there is no specific time. If it takes approximately 10-15 minutes, some housewives knead it for up to half an hour (but I don’t do that).

Even though the dough is in boiling water, it doesn’t burn your hands; the dough was hot at first, but as it kneads, it cools down and becomes warm.

After kneading the dough, cover it with a clean kitchen towel and let it rest. Literally 5 minutes.

Now you can start preparing dumplings. I usually cut the dough in half. I cover one piece with film or put it in a plastic bag so that it does not weather. And I start working with the second piece.

I roll it out with a rolling pin, making a circle out of a piece and using a glass to make circles. Perhaps you do it differently. Because we are all comfortable in our own way, as we are used to. I do this because I want all the dumplings to be the same shape and size.

Next, I start making dumplings, of course, it takes a long time to make them, so I understand those people who buy dumplings in the store. But I try for the children, so I sit and sculpt. )))

I place the finished dumplings on a cutting board generously sprinkled with flour; you can also dust everything with flour on top.

If you are not going to cook the dumplings right away, then they should be covered with cellophane film so that they do not dry out and put in the refrigerator.

If you are cooking right away, boil the dumplings by throwing them into boiling water. Be sure to stir so they don't stick together. We usually cook them for about two minutes after they have floated to the surface. You can serve them with herbs, ketchup, sour cream, sauce of your choice.

Dumplings can also be frozen. I very often prepare dumplings for future use, that is, I freeze them. Then it’s very convenient to take it out and boil a portion or two.

Methods and instructions for making dumplings from different types of dough

Dumplings can be sculpted in a variety of shapes from “ears” to roses, as well as in different ways. That is, individually or in whole batches at once. In this case, the thickness of the rolled dough should be 2 mm (for all types of dumplings). The most popular forms and methods are discussed below.

Lazy dumplings

To create dumplings, the dough must be formed into a thin rectangular layer and coated with a thin layer of minced meat. Roll the dough into a roll and cut it into pieces about 2 cm thick. Then the products must be kept in the freezer for approximately 2-3 hours (if you cook the lazy dumplings right away, the dough will unfold and eventually the dough and filling will be cooked separately). After 2-3 hours, the products should be cooked using the standard method.

Quick sculpting

For quick modeling, the dough should be shaped into a rectangular layer and cut into squares with an edge of 4-5 cm. Place the filling in the center of each square and fasten the edges well. Next, the “right edge” of the product needs to be linked to the “left” edge. The result should be a kind of ear.

Quick modeling using a glass

The dough must be formed into a layer of standard thickness. Place the filling on one edge (1 teaspoon each) with a distance of 5-7 cm from the edge and 2-3 cm from each other.

Cover the filling with the edge of the dough and press lightly around the filling with your finger. Next, you need to, focusing on the filling, use a glass to cut the dumplings in the shape of a crescent. Check the adhesion strength of the dough on each product. Make dumplings using the remaining layer of dough in the same way.

Quick sculpting using a mold

Place the rolled out layer of dough on the pan and put the filling in each “compartment” and cover with a second layer of dough. Roll over the second layer with a rolling pin. Remove any scraps of dough and carefully remove the finished dumplings from the mold.

Cheesecake

To decorate one cheesecake you will need 2 standard dough circles. You need to put the filling on one circle (a teaspoon is enough) and cover it with a second circle on top. Next, you need to fasten the edges in a wave-like manner with a slight overlap.

Pouch

To create one bag, you will need a circle of dough with a diameter of 8-10 cm. You need to place the filling in the center of the circle (you don’t need to put a lot, a teaspoon is enough). Next you need to lift the edges and fasten them. You need to leave some air space inside the bag. If desired, when the edges of the dough are raised, you can pour 15 ml of broth into the “bag”. After this, the edges need to be fastened with high quality.

Star

To decorate the dumplings in the shape of a star, you will need standard circles of dough. Place the filling in the center of the circle. Next, you should lift the dough in 5 places and fasten it in the center. It is recommended to steam the product, since the edges of the star are not firmly fastened and meat broth may leak out of them.

Flower

When making flower-shaped dumplings, you need to prepare standard circles of dough. Next, you should slightly bend the edges of the circle in 5 places. The result should be a pentagon. Flip the pentagon. Place the filling in the center and seal the dough by connecting the vertices of the pentagon in the center. Flatten the folds of the dough to form petals.

Pigeon

When decorating dumplings in the shape of a dove, you need to prepare standard size circles of dough in advance. Place the filling on half the circle and form the dumpling first in the shape of a crescent. Draw a wavy line at the fastening point. Next, you need to bend the crescent 90 degrees and lightly grip the dough along the fold so that the dumpling holds its shape.

Rosette

To decorate one “rosette” you need to prepare 3 standard circles of dough. Place the circles on top of each other with a slight overlap. Press on the joints with your finger so that the circles do not come apart. Then you need to place the filling in the center of the structure (2 teaspoons required). Fold the circles in half so that the filling is inside, and then roll the structure into a roll. Secure the edge of the rose so that the product does not unfold. It is advisable to steam rose dumplings.

If dumplings need to be made in advance, then to freeze them, they should first be placed on a board sprinkled with flour and kept in the freezer compartment for at least 5 hours. Then they need to be transferred to a clean bag and stored in the freezer for up to 6 months.

Useful tips and tricks

Dough for dumplings (without eggs, with water, with milk or with another composition) is recommended to be prepared in accordance with the following recommendations:

The dough for dumplings turns out softer if it is kneaded not with water, but with milk. In this case, the kneading time by hand should last approximately 15-20 minutes, especially if the dough does not contain eggs. It is important that when boiling the products, you should put spices into the broth that are combined with the filling to emphasize the taste and aroma of the dumplings.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of choux pastry is elasticity, so when kneading you may not need the entire amount of flour indicated in the recipe.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 1 teaspoon milk.

How to cook:

1. Combine 2 cups flour with salt.
2. Pour milk into the flour, stirring with a spoon at the same time - the mass should be homogeneous.
3. Kneading the slightly cooled dough with your hands, add flour to it in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid either. It is very convenient to make dumplings from it.
4. Wrap the dough in plastic cling film and let it rest for half an hour.