Delicious universal choux pastry for perfect dumplings, dumplings and pasties

≡ November 13, 2019

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Delicious universal choux pastry for dumplings, dumplings, poses, pasties... This is not dough, but just a song! Delicate, elastic, pliable, pleasant to work with and very tasty! Dumplings, dumplings or pasties always turn out simply amazing with it. You can also use it to make delicious manti, poses, pies and puff pastries.

Ingredients:

-1 egg -salt -3 cups flour -1 tbsp. vegetable oil -1 cup boiling water

Preparation:

Add salt to the egg and beat with a fork.

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

Mix well and add 1 cup of boiling water (don’t be afraid, there will be no glue)

Mix with a spoon.

And then knead with your hands (if necessary, add a little flour)

Bon appetit!

Mineral water dough for dumplings and dumplings

Ingredients:

-1 glass of mineral carbonated water, -1 egg, -0.5 teaspoon of salt, -0.5 teaspoon of sugar, -4 tablespoons of vegetable oil, -flour (as much as will be included).

Preparation:

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

We make dumplings or dumplings. This dough can be boiled, stewed and even baked. It is also suitable for chebureks, but then do not add an egg to the dough. Bon appetit!

Classic dumpling dough recipe

Those who are faced with preparing a universal preparation for the first time will probably find it useful to have a quick and easy way to create a useful ingredient. The easiest and most affordable, but no less tasty dough is made on the basis of four components that can always be found in the kitchen of any housewife.

To prepare the preparation according to the classic recipe you will need:

• half a liter of chilled boiled water;
• one and a half kilograms of premium wheat flour;
• a teaspoon of table salt (heaped);
• 50 milliliters of vegetable oil.

Choux pastry, just super

Ingredients:

-1 tbsp water -50 g butter -a pinch of salt -2 eggs -3 tbsp flour

Preparation:

1) Pour water into a saucepan, add salt, butter. (water should boil, butter will dissolve)

2) Add 1 tbsp to boiling water. flour (stir quickly)

3) Beat in the eggs one at a time (I mixed with a spoon, then with my hands, the mass was not hot, but warm)

4) Add flour and knead the dough (preferably, of course, one glass at a time)

5) Let the dough rest for 30 minutes (I covered it with cling film)

6) The dough turns out to be very soft and elastic. It was a pleasure to work with it!!!! Moreover, it is a very good option, suitable for dumplings and dumplings. I prepared the dough in the morning, and in the evening I prepared dumplings and dumplings (the dough is in the refrigerator, covered with cling film). Since I decided to prepare two types of dough, I had something to compare with. I’ll even say that the taste simply amazed me, I haven’t eaten such delicious dumplings for a long time and dumplings!!!!!And there is also a very big plus ((I had some dumplings and dumplings left), I warmed them up in the morning and was shocked, they seemed to have just been cooked!!!! My family had dumplings of happiness!!!!( went to my eldest son!!!!) Prepare this dough and you will truly like it 100%.

Bon appetit!

Pizza in the oven with a base made from leftover dumpling dough: recipe

Pizza in the oven with a base made from leftover dumpling dough.
The choice of filling is limited only by your imagination, because there are hundreds of options. It could be a meat, vegetarian, cheese, seafood pizza, or maybe a mixture of each type. This recipe is a simple classic, with sausage and cheese. Bake a pizza with a base of leftover dumpling dough in the oven like this:

You will need the following products:

• Dough for dumplings
• Tomato sauce - 100 grams
• Tomato - 1 piece
• Cheese - to taste
• Any sausage - 200 grams
• Fresh herbs - for decoration

Do this:

1. Dust the dough and rolling pin with flour. Roll it into a thin layer, the diameter depends on the size of your baking sheet.
2. Grate the cheese, cut the sausage into slices, cut the tomatoes into thin slices.
3. Transfer the rolled out dough onto a baking sheet. Place 2-3 tablespoons of tomato sauce, cheese, tomatoes, sausage on it.
4. Sprinkle with chopped herbs.
5. Sprinkle a little more cheese on top for a delicious crispy crust.
6. Bake the pizza in the oven for 25-30 minutes at 160 degrees.

If you wish, you can not put chopped fresh herbs on the semi-finished product before baking, but sprinkle it on the finished dish. The pizza dough is crispy and not at all gloopy. An excellent option for friendly gatherings.

Choux pastry for dumplings and dumplings

My mother-in-law taught me how to make this dough. At first I used it during Lent, but I liked it so much that I started using it for dumplings, dumplings and all sorts of fried flatbreads with all kinds of fillings. It does not contain eggs at all, is very plastic, molds well, but is not sticky to the surface or hands, and does not require dusting with flour.

Ingredients:

- boiling water 250 ml - vegetable oil 50 g - salt 1/2 tsp. - flour about 400g

Preparation:

Pour oil into boiling water, add salt and half the flour.

Mix with a mixer using dough hooks. The dough is quite lumpy at first, but very quickly becomes uniform and smooth.

Gradually adding flour, knead a fairly stiff but soft dough. If the dough turns out too hard, it doesn’t matter, you can put it in a bag for 30 minutes, it will become more pliable.

The dough resembles soft plasticine, molds well, and does not stick to the table, rolling pin or hands at all, and does not require dusting with flour. It rolls out quite thinly and does not tear when stretched.

They cook very quickly and retain their shape well.

Try it! I'm sure you'll like it!

Bon appetit!

Appetizing dumplings

Well, of course, if you can make dumplings from such dough, then their larger relatives will turn out excellent. To prepare them, you can use the filling you like: cherries, cottage cheese with raisins or herbs, potatoes with mushrooms, onions, liver, and cabbage. Dumplings made from dumpling dough are very easy to prepare. The workpiece should be rolled out thinly (1-2 millimeters), and then circles should be cut out in it with a glass. Place your favorite filling in the center of each of them and pinch the edges to form a dumpling. Finished products can be cooked immediately or frozen for those times when there is absolutely no time, but you want to eat.

Bon appetit and the most delicious “dumplings” dishes!

Dough for dumplings and dumplings

Ingredients:

-Flour (depending on the type of flour and its moisture content) - 2-3 cups. -Milk - 1/2 cup. -Water - 1/3 cup. -Egg - 1 piece -Vegetable oil - 1 tsp. -Salt - 1 tsp.

Preparation:

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

So, pour 2 cups of flour onto the table or into a cup. In the center of the resulting slide, make a small depression, break an egg into it and add warm water mixed with milk and salt.

Knead the dough thoroughly, add 1 teaspoon of oil to it and knead thoroughly again.

Cover the resulting dough with a cloth or towel and leave for 40 minutes to mature. In 40 minutes our wonderful dough will be ready.

Tags: cooking • dumplings • recipes • dough • pasties

Frying pasties

When all the pasties are ready, you can start frying them. Pour enough refined oil into a large frying pan. There should be a lot of fat, because real pasties are deep-fried. Place a frying pan with oil over medium heat and heat well. When the fat is very hot (this is indicated by a characteristic crackling sound), place several pasties in it. Fry the products over medium heat for 2.5-3 minutes on each side. The finished pasties should have a pleasant light brown color.

Fry all the resulting preparations in this way. You can eat it right away, but it’s better to cool it a little (literally 2-3 minutes).

Dummies in creamy garlic sauce without filling from leftover dumpling dough: recipe

Dummies in creamy garlic sauce without filling from leftover dumpling dough
Dedicated to all lovers of boiled dumpling dough. After all, in this recipe it is the main character. Essentially, pacifiers are the same thing as dumplings. If you want, instead of sauce, you can add them to some soup. So, here is the recipe for pacifiers in creamy garlic sauce without filling from leftover dough:

Here's what you'll need:

• Dumpling dough
• Melted butter - a couple of tablespoons
• Garlic clove
• Salt - to taste
• Sour cream - a little

Cooking method:

1. Place a pan of water on the fire.
2. Meanwhile, roll the dough into sausage shapes. Cut them into pieces. Roll each piece into a flat cake and roll it into a figure eight.
3. As soon as the water boils, add salt, throw the resulting eights into the water and cook for about 5 minutes until they float to the top.
4. Melt the butter in a frying pan, add finely chopped garlic and fry it for a couple of minutes. The oil will become more fragrant.
5. Roll the finished pacifiers in butter sauce. Serve with sour cream.

The method of preparing pacifiers is almost like dumplings. Although without filling, they are just as tasty.

“Lazy” pies with potatoes from leftover dumpling dough: recipe

“Lazy” pies with potatoes from leftover dumpling dough.
A very successful combination is dumpling dough and potatoes. Especially if both are left over from previous culinary recipes. Since everyone's leftover amounts are different, it's best to measure all ingredients by eye. There is no need for precision here. Here is a recipe for “lazy” potato pies made from leftover dumpling dough:

You will need:

• Dough for dumplings
• Potatoes - 3-4 pieces
• Butter - a little
• Milk – 50 ml
• Onions - 1 piece
• Dill, parsley - a couple of sprigs each

Do this:

• Peel and cut the potatoes into pieces. Boil it in salted water. Drain the water, add a little butter and milk. Make a puree. The consistency should be thick, but not sticky.
• If you have leftover mashed potatoes , use it. But first, mash well with a fork. If the puree was liquid, then you will have to evaporate the excess moisture in a frying pan, cool it and only then use it for this recipe.
• Peel and chop the onion. Fry it in a little oil. Add to mashed potatoes.
• Finely chop the greens and also add to the puree.
• Roll out the dough to a thickness of 2 mm . Spread the puree evenly over the surface. Roll the dough into a tight roll.
• Cut the roll into circles 1-1.5 cm . Press down lightly to help the filling and dough adhere to each other.
• Heat a frying pan with oil over high heat. Place the sliced ​​circles and fry them on both sides.

Sour cream is best for this dish. It adds extra texture and temperature contrast. Instead of potatoes, you can use minced meat. It will turn out very tasty, satisfying and appetizing, as in the photo above.

Nachos with cheese sauce made from leftover dumpling dough: recipe

Nachos with Leftover Dumpling Dough Cheese Sauce
This recipe requires a little work, but the results are worth it. A healthier alternative to store-bought chips. Here is the recipe for Nachos with cheese sauce made from leftover dumpling dough:

You will need:

Sauce:

• Approximately 200 g hard cheese
• 1 tbsp. milk

Nachos:

• Dough for dumplings
• 1 small bell pepper
• 1 small onion
• Canned corn or olives

Do this:

1. Divide the dough into several pieces. Roll out each piece very thin. Ideally, the silhouettes of your fingers should be visible through it.
2. Heat a dry frying pan. Place the rolled out flatbreads on it and fry them on each side for 1-2 minutes.
3. As soon as you remove the cake from the heat, immediately cut it into triangles and place on a wire rack to cool. Since they are so thin, they will cool down and become crispy fairly quickly.
4. Cut the cheese into cubes and place in a saucepan. Add milk there and place on medium heat. Wait until the cheese is completely melted. Salt and pepper the sauce to taste.
5. Chop the onion and pepper. Fry them in a little oil.
6. Now start assembling the dish. Place a layer of 1/3 of the dough chips in a baking dish, pour 1/3 of the sauce , and add vegetables. Repeat the process until you run out of ingredients.
7. Place the pan in an oven to 200 degrees for 10 minutes . Serve immediately.

An excellent snack option for a large company. Before serving, sprinkle the dish with canned corn or olives.

“Chebureki” with apples from leftover dumpling dough: recipe

“Chebureks” with apples from the remains of dumpling dough
Externally - cheburek, inside - sweet apple filling. The autumn combination of apples and cinnamon is relevant and tasty at any time of the year. Here is a recipe for “chebureks” with apples from leftover dumpling dough:

You will need:

• Approximately 300 g dumpling dough
• 3 pcs. apples
• 2-3 tbsp. Sahara
• A pinch of vanilla sugar
• ¼ tsp. cinnamon

Do this:

1. Grate the apples on a coarse grater. Place them in a bowl and add sugar, vanilla and cinnamon. Stir.
2. Divide the dough into pieces. Roll each piece into a circle.
3. Place some filling in the center of each circle.
4. Carefully seal the edges and press them down with a fork, which will give both a pattern and additional reliability.
5. Pour vegetable oil into the pan for frying. Heat it over medium heat.
6. Fry the pasties on both sides until golden brown. Then transfer them to a paper towel to drain excess fat.

The filling of chebureks can be very varied. In addition to the meat classics, you can come up with many sweet fillings. Apples go great with fried dough. Sprinkle the finished dish with powdered sugar or ground cinnamon.

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