Choux pastry for dumplings in boiling water recipe. Recipe for cooking with milk
For homemade dumplings and dumplings, it is good to make choux pastry with milk.
Ingredients:
- 2 eggs;
- 635 grams of flour;
- 7-8 grams of table salt;
- 17 grams of vegetable oil;
- 245 milliliters whole milk.
Preparation:
- Mix the sifted flour with salt and pour into a bowl.
- Make a small depression in the center of the slide, and then drive the eggs into it.
- Pour in butter and milk, heated to about 50 degrees.
- Mix the ingredients with your hands until you get a soft and smooth dough.
- Roll the mass into a ball, wrap it in film and leave on the table to mature for 45-50 minutes.
- During this time, the consistency of the dough will become more tender and homogeneous. This semi-finished product is easy to roll out, and when molding products it does not stick to your hands at all.
- 375 grams of flour;
- 5 grams of table salt;
- 50 grams of vegetable oil;
- 180 milliliters of boiling water.
Elastic choux pastry in a bread machine
Since the appearance of the bread machine, preparing dough has become much easier. The whole process takes literally a few minutes. Moreover, everything happens almost without the participation of the hostess herself. To make elastic dough for dumplings using a regular bread machine, you will need:
Ingredients:
Preparation:
Custard dumplings with cherries
The recipe requires the following ingredients:
- 50 grams of butter (peasant) butter;
- One egg;
- Three hundred milliliters of milk;
- Three glasses of flour;
- Salt – half a teaspoon;
- 2 table. spoons of sugar;
- 400 grams of frozen cherries (filling);
- One table for serving. spoon of sour cream;
- To taste - sugar (filling);
- For serving, butter - also in accordance with your taste preferences.
Place butter in a saucepan, add milk, salt and sugar. Bring to a boil, then turn off, gradually add flour (one glass), stirring constantly. Stir until the mixture becomes homogeneous.
Transfer everything to another container and after cooling, add the egg. Knead everything well, gradually adding flour. You may need more or less flour. You should focus on the consistency of the dough.
After kneading, you need to wrap it in cling film and leave for about thirty minutes. Then roll out thinly and squeeze out circles with a cup or glass. Place two or three cherries and a spoonful of sugar in each circle. After this we form the dumplings.
Before cooking, dumplings should be placed in the freezer, then they will not leak or fall apart. Boil water, put dumplings in there and cook until done. Add sour cream and butter to the finished dish, you can decorate with cherries.
Choux pastry for dumplings for freezing.
Girls, this recipe is ideal for those who don’t like the dough in dumplings to be thick or too elastic-hard. Dumplings prepared according to this recipe never become overcooked, they cook very quickly (4-5 minutes from the moment of boiling), the dough can be rolled out very thin, which is what I do. You can take any filling, you can also make dumplings from this dough and fry placenta. We will need: dough: eggs - 2 pcs. vegetable oil - 2 tbsp. water - 125ml salt - to taste (~0.5 tsp) premium flour - 2 tbsp. filling: potatoes ~ 1 kg onion ~ 1 kg vegetable oil salt ground black pepper. Preparation: Pour a glass of flour into an enamel bowl. Beat the eggs with vegetable oil, add salt. Pour highly heated water into the egg-oil mixture, whisking continuously. Quickly pour the whole mixture into a bowl of flour, mix and put on fire, constantly stirring to warm the dough (small lumps may appear - this is not a big deal). Remove from heat, add a second glass of flour. Knead the dough. Cover with a towel and leave to proof for 30-40 minutes. Peel the onion, chop finely, fry until golden brown. Boil the potatoes in their skins!!!, peel, cut into pieces and mash into puree, salt, pepper and add 1/2 of the fried onion. Stir. Roll out the dough, squeeze out circles with a glass, put the filling in the middle and form dumplings. The resulting dough makes 50-55 pcs. Boil the dumplings in boiling salted water, drain in a colander, place in a bowl, layering with fried onions. Shake the bowl so that the onions are evenly distributed over all the dumplings and they are all well buttered. That’s it! You can eat it!
Ideal dough for dumplings and dumplings. Choux pastry without eggs
Hello everyone! Today I am preparing choux pastry without eggs for dumplings and dumplings. The dough turns out elastic, soft, pleasant to work with, does not stick to your hands or the table, and can be cut with minimal use of flour. Products made from this dough do not become soggy when cooked, but turn out tasty and soft!
Ingredients
Wheat flour – 500 gr.
Salt – 1/2 tsp.
Water – 300 ml.
Vegetable oil – 3 tbsp.
Cooking method
1) Take 500 gr. sifted flour, add 1/2 tsp. salt. Gradually pour in 300 ml. boiled hot water and stir with a spoon. Add 3 tbsp. odorless vegetable oil. Mix lightly and let the dough cool slightly.
2) Knead the dough on the table until smooth, this will take about 5-7 minutes. Place the dough in a bag or cling film and leave for 20-30 minutes at room temperature. During this time, all components will bind together, gluten will develop and the dough will become elastic, elastic, and a minimum of flour will be needed when rolling.
3) After the time has passed, the dough is ready for use. You can use it to make dumplings, dumplings, manti and other similar products! The dough is very pleasant to work with, tender and tasty! Cook with pleasure!
With starch
- Cooking time: 55 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 236 kcal per 100 g.
- Purpose: for breakfast, lunch.
Starch gives dumpling dough additional elasticity. With it you can roll out the product very thinly without fear of tears during modeling or damage during cooking. Thanks to the thin rolling, the finished dish will not have a raw taste, since it is well cooked. You can also make dumplings and delicious homemade noodles from the custard mixture with starch.
Ingredients:
- potato starch - 1 tbsp. l.;
- flour – 520 g;
- sunflower oil – 1 teaspoon;
- boiling water – 250 ml;
- salt – 0.5 tsp.
Cooking method:
- Take 3 tablespoons from the total volume of water and dilute the starch in them.
- Boil the rest of the water and pour it into the starch in a thin stream. It will thicken and become like jelly.
- Add salt to the flour component, pour in 1 spoon of vegetable oil and starch. Stir thoroughly.
- Place the mixture on the table, knead until soft and elastic, and refrigerate for 2 hours.
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Choux pastry for dumplings in boiling water. Choux pastry for dumplings
Ingredients
Wheat flour 2 tbsp.
Water 1 tbsp.
Vegetable oil 1 tbsp. l.
Table salt to taste
Preparation
- First, let's prepare all the necessary ingredients for preparing choux pastry for dumplings. Thanks to this, we won't forget to put anything in during the cooking process.
After this, you can start preparing the dough. It is advisable to first sift the flour and mix with salt.
At the next stage, you will need to add butter to the sifted flour; to do this, make a small depression in the center of the slide.
After this, bring the water to a boil. You will need to pour boiling water into the flour and gradually stir the mixture using a wooden spatula or spoon.
Now let's start kneading the dough. It is necessary that its consistency becomes homogeneous and thick.
After this, the dough should rest for approximately forty minutes. Don't forget to cover it with a towel.
We roll out the choux pastry into sausages after it has rested, and then it will need to be cut. The pieces should not be too large, as shown in the photo.
All that remains is to thinly roll out the chopped pieces of choux pastry. Now our tender and soft universal dough is completely ready. All you need to do next is add the filling and securely seal the edges of the dough. If you want to make salted dumplings, you should generously salt the water in which they will be boiled. If your dumplings are sweet, then there should be just a little salt. You can be sure that thanks to the choux pastry for dumplings without eggs prepared according to this step-by-step photo recipe, you will get not just a tasty, but the best dish. Bon appetit!
Choux pastry recipe for dumplings
Prepare choux pastry for dumplings and dumplings according to this recipe. This type of dough is prepared quickly and easily, and the finished dumplings from it simply melt in your mouth. If you want to quickly prepare dough for dumplings, a video from the Internet will come to your aid.
Ingredients:
- 520 grams of flour;
- 320 milligrams of water;
- 55 grams of butter;
- 6 grams of salt.
Recipe:
- To prepare the choux pastry, pour the flour into a bowl, add sea salt and mix.
- Pour water into a saucepan, add butter, bring to a boil.
- Now pour water into the flour, stirring the mixture with a wooden spoon.
- Stir the mixture until smooth, then let it cool.
- After this, we begin the process of kneading the dough, adding flour as necessary. From the finished choux pastry you need to form a bun, place it in a bowl and cover with a slightly damp towel. Leave it for 45 minutes.
- After the specified time has passed, we begin making dumplings or dumplings.
- Prepare choux pastry for dumplings; the recipe suggested above will help you with this.
Choux pastry for dumplings made with milk. Choux pastry with milk for dumplings
Previously, I prepared choux pastry for dumplings in boiling water, according to a family recipe - both sweet and savory. And then I found other interesting recipes and started trying them! I really liked the recipe for choux pastry made with milk and butter. Instead of water there is milk, and instead of vegetable oil there is butter. And the dough also contains eggs.
It turns out to be very pleasant to work with: soft, pliable, rolls out well and easily, practically does not stick (if you sprinkle flour on the table) and does not tear (just don’t roll it too thin). Dumplings made from this dough are tasty and tender. It is also suitable for dumplings with sweet fillings - with cherries, cottage cheese or poppy seeds, and for snack bars. Dough for dumplings is prepared very similar to choux pastry for eclairs, only the proportions of ingredients are different.
Ingredients:
- 250 ml milk;
- 50 g butter;
- A pinch of salt;
- 2 medium eggs;
- 2.5-3 cups of flour (200 ml cup).
How to cook:
Heat the milk and butter in a saucepan with ¼ teaspoon of salt until the butter melts and the mixture begins to boil.
Immediately add 1 cup of flour, remove from heat and stir quickly.
After waiting for the dough to cool slightly (5-7 minutes), add eggs one at a time.
Having thoroughly mixed in the first egg, beat in the second, and after mixing in the second, we begin to gradually add flour. Its quantity may vary depending on the flour itself and the size of the eggs.
When you get a soft dough that practically doesn’t stick to your hands, that’s enough. Leave the choux pastry in the milk for 30 minutes under a towel.
And then you can roll it out (for convenience, dividing it into 2-3 parts) 2 mm thick, cut out circles and make dumplings or dumplings.
Choux pastry for dumplings in boiling water with egg. Choux pastry for dumplings and dumplings
Dumpling lovers know well that the dough plays almost a decisive role in the taste of the finished dish. And perhaps choux pastry for dumplings can be called the best and most delicious. It is surprisingly tender, light, and you can use any filling with it - both sweet and savory. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these traditional options go well with choux pastry.
This recipe can be called universal: the dough is suitable not only for making dumplings, but also for making dumplings, and even for pasties and manti. And what is important, the choux pastry is very pleasant and easy to work with: soft and pliable, it rolls out well, and thanks to its elasticity, making dumplings and dumplings will not cause any trouble.
If you associate the very name “choux pastry” with something difficult to prepare, which a beginner is unlikely to cope with, we can assure you that this is not at all the case. It is no more difficult to prepare than regular dough for dumplings, and the main difference is that hot water (and not just hot, but boiling water) is added to the dough to brew the flour. And it is brewing that does all the “magic”, improving the characteristics of the dough.
In general, if you do not have a family recipe for a successful dough for dumplings and dumplings and are looking for it, be sure to prepare choux pastry. Most likely, you won’t have to go through more and more new options, the result will be so delicious!
Ingredients
- 1 egg
- 1/3 teaspoon salt
- 1 cup boiling water
- 3 cups flour (plus a little more for dusting the table)
- 1 tablespoon sunflower oil
