As a liquid base for dumplings, ordinary water is usually used. But, in practice, the dough for dumplings in milk usually turns out to be more tender and elastic. It rolls out beautifully and molds well, and finished products do not lose their shape after cooking. You can prepare such a semi-finished product in different ways.

For starters, consider classic version . This - dumplings dough with milk and egg. It is very easy to prepare.

Yes, and the most common products are required for work:

• 250 ml whole milk (not cold);
• 10 g of salt;
• a couple of eggs;
• 500 g wheat flour;

The dough is prepared in stages:

1. Combine all flour with table salt.
2. Sift dry ingredients mixture.
3. Pour the resulting mass into a bowl with a slide.
4. Make an indentation in the center with your hand. Pour oil into it.
5. Separately, whisk eggs with milk. It will be easier to do this if the products are taken out of the refrigerator in advance.
6. Pour the whipped mass into the flour "funnel". Mix it all carefully. First, you can act with a wooden spatula or spoon, and then you have to work with your hands.
7. When the dough stops sticking, you need to knead it again, after moistening your hands in oil.
8. Cover the finished lump with a napkin. Let him lie down to ripen on the table for at least half an hour.

After that, the semi-finished product will only have to be rolled out, divided into blanks and proceed to the molding of products.

No added eggs

If desired, you can knead the dough on dumplings without using eggs. By the way, many housewives claim that it tastes even softer.

The test will require the following components:

• 480 g wheat flour;
• 1 glass of whole milk;
• 5 g salt.

The process of preparing a semi-finished product consists of three stages:

1. Part of the flour (320 g) mixed with flour, and then pour it all with milk and mix well. The mass should be as homogeneous as possible.
2. Gradually add the rest of the flour, and mix with your hands. Gradually the dough will become more elastic. It will no longer stick to your fingers or to the surface of the table.
3. Roll the dough gently into a ball, wrap it on all sides with cling film and leave for 30 minutes. After this period of time, work can be continued.

By the way, such a semi-finished product can be stored in the refrigerator for a long time. Even the next day, it will completely retain its original properties.

How to make custard dough

Experienced housewives know well what is ideal for dumplings choux pastry. Moreover, it is kneaded both in water and in milk.

You only need four ingredients to make it work:

• 0.5 l of milk;
• 3-4 g of salt;
• flour (about 500 g);
• 2 eggs.

How to make custard dough for homemade dumplings:

1. Pour milk into a saucepan. Add eggs to it, a little salt and mix everything thoroughly with a whisk.
2. In small portions, without stopping mixing, add flour. The mass should resemble a slightly watery pancake dough.
3. After that, put the pan on the stove and heat over low heat, not forgetting to stir the contents from time to time. The mass will gradually begin to thicken. Lumps may appear in it, but this is not so important. After 5-7 minutes, the pan can be removed from the heat.
4. Add more flour. Knead a dense homogeneous dough. It should not stick to the table and hands.
5. Roll the mass into a bun, cover it with a napkin and leave for 25 minutes. The prepared semi-finished product must ripen.

The finished mass is perfectly plastic. In addition, it retains its shape well and does not shrink when rolled out. Making dumplings from such a dough is a real pleasure.

Elastic dough for dumplings on milk and water

To prepare the perfect dumpling dough, you must not only take the right ingredients, but also correctly calculate their proportions. In addition, it is better to take not pure milk as a liquid base, but its mixture with water. Moreover, both components must be warm.

For the correct dumpling test you will need:

• 450-675 g flour;
• 1 egg;
• 115 g of milk (necessarily warm);
• 10 g of salt;
• 75 g of water (also warm);
• 17 g of odorless refined oil.

To make good dough out of these products, you need:

1. Dissolve salt in water and then mix it with milk.
2. Pour the flour onto the table in a neat slide. Make an indentation in the middle.
3. Crack the egg, pour in the salt solution and mix well.
4. Add oil to the resulting mass and repeat mixing.
5. Cover the dough with a napkin (so as not to weather) and leave to ripen right on the table. In just 40 minutes, the mass will be ready for molding.

The result should be a very tender and really elastic dough, which rolls out beautifully and does not swell much during cooking.

On sour milk

To make the dumpling dough softer, it is good to cook it on sour milk(Kefir or unsweetened yogurt is also suitable). Under the action of this product, more gluten is released from the flour, which makes the semi-finished product more viscous and plastic.

For homemade dumplings, the following recipe is suitable:

• 350 g flour;
• 200 g of sour milk;
• 5 g salt.

Cooking in sequence:

1. First, dissolve all the salt in sour milk. Fermented milk product should be around room temperature. To do this, it must be taken out of the refrigerator in advance.
2. Pour the salted milk into a bowl. Introduce flour and, slowly, knead a dense and fairly elastic dough.
3. Roll the finished mass into a ball and leave in a bowl for half an hour, covering it with a napkin.

Dumplings from this dough always turn out unusually tasty. Some housewives consider this recipe ideal for use in home cooking.

Cooking in a bread maker

The dough for dumplings in milk is very convenient to cook in a bread machine. There are two main conditions here: collect all necessary ingredients and follow instructions correctly.

For work you will need:

• 480 g wheat flour;
• 15 g of salt;
• 1 egg;
• 145 ml of milk;

With mineral water

To make a simple dumpling dough not only soft, but also useful, it can be kneaded for mineral water with milk. True, in this case it is necessary to reduce the amount of salt, in mineral water it is already enough.



For such an unusual option, you need to take:

• 0.5 kg of flour;
• 80 g of milk;
• 160 g of mineral water (preferably carbonated);
• 35 g of odorless refined oil;
• 1 egg;
• 10 g salt.

To knead the dough from the listed products, perform the following steps:

1. Pour milk and carbonated mineral water into a clean bowl.
2. Crack an egg into them and mix.
3. Sift the flour and then mix it with salt.
4. Add carbonated egg and milk mixture. Knead the dough thoroughly.
5. Finally, add oil. After the final mixing, you should get a fairly elastic bun.
6. Let him lie down in a warm place for about 20 minutes.

The dough rolls out perfectly, and after cooking, dumplings made from it perfectly retain their shape - they do not have to be caught from the pan in parts.

step by step recipe with photo

What kind of dough is not made for making dumplings: on water, on sour cream, on kefir, on soda. An excellent dough is obtained for dumplings in milk and with an egg - it is soft, pliable, it is convenient to work with it.

Ingredients

• 1 glass of milk
• 1 chicken egg
• 4 cups whole wheat flour (plus flour for dusting)
• 0.5 tsp salt
• 1 st. l. vegetable oil

Cooking

1. Pledge good test is the use of quality flour. You can knead the dough in a bowl or on the table. Sift wheat flour through a sieve, also add salt. Make a well in the flour and crack in a fresh chicken egg.

2. Now pour room temperature fresh milk into the bowl. Start kneading elastic, elastic, soft dough. At first, you can mix the dough with a spoon, and when it begins to take a more or less definite shape, you can continue to knead it with your hands.

3. In the kneading process, add vegetable oil. Ready dough should not stick to your hands. On the contrary - knead the dough until it stops sticking to your hands and the walls of the bowl (to the table). Evaluate the condition of the finished dumplings dough - if suddenly it turned out to be too steep, then you can add a little more oil. And in general, instead of flouring your hands and work surfaces, you can lubricate them with oil - then you will spend less flour and the dough will definitely not turn out cool.

4. Cover the finished dough with a clean, dry towel and leave for 30-40 minutes. No need to put it in the refrigerator, let it “rest” at room temperature. The dough for dumplings is ready, you can start working with it - roll it into thin cakes and cut out circles. The dough rolls out easily, it does not tear both during the molding process and during the cooking process, and in ready-made dumplings it turns out soft.

step by step recipe with photo

Hot homemade dumplings with fresh sour cream are a real "holiday of the stomach": everyone wants supplements. By their size, they judge the culinary abilities and skills of the hostess. Pelmeni dough with the addition of milk according to the proposed recipe is very strong, plastic and allows for thin rolling.

The meat filling should not be too liquid. And in crumbly minced meat from lean meat, in addition to greens, you can add an egg or egg white.

Frozen dumplings are brought to a boil and boiled over low heat, stirring continuously for the first few minutes so that the products do not stick together and stick to the bottom of the pan.

Ingredients

For test:

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp

For filling:

• minced beef and pork - 400 g
• onion- 2 pcs.
• salt - 0.5 tsp
• the black ground pepper- 3 chips.

Yield - 1 kg.

Cooking

1. Sift flour through a sieve into a bowl or onto a work surface. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.

2. Pour in the milk and start kneading the dough. Knead with your hands, gradually adding cold water- literally 1 teaspoon. Depending on the quality of the flour, it may take from 20 to 50 ml of water until the dough becomes steep and stops sticking to your hands.

3. From ready dough We form a ball, wrap it in cling film and leave it to “rest” for 30 minutes. After lying down at room temperature, the dough will become soft and elastic, like plasticine.

4. In the meantime, you can prepare the stuffing for dumplings. IN chopped meat add chopped onion in a blender or on a grater (2-3 pieces, depending on the size, you can not spare the onion, it will add flavor and juiciness to dumplings). Salt and pepper the filling, and then knead it properly with your hands - the minced meat should turn out to be homogeneous and dense, not spread, be juicy and keep its shape well. If you grind the minced meat yourself, the meat must be dried with a napkin and only then grind in a meat grinder. Minced meat should not be liquid, but if it does happen, add 1 raw potatoes, twisted twice in a meat grinder (through a fine mesh).

5. We release the dough from the cling film, knead it with our hands and divide it into 2 equal halves to make it more convenient to work with.

6. We roll it into a thin layer and cut out mugs for small dumplings; it is convenient to use a stack; for larger ones, a glass is suitable. There is no need to add flour to the dust.

7. In the center of the circles formed from the dough, lay out a little minced meat - 0.5-1 tsp each. depending on the size of dumplings (according to state standards, the ratio of dough and filling should be 1: 1).

8. Gently pinch the edges so that the stuffing is inside, and then connect the ends. We lay out the finished products on a board or work surface sprinkled with flour. The semi-finished product can be cooked immediately or frozen - in the latter case, dumplings should be generously sprinkled with flour, placed in a bag and sent to the freezer.

The ideal taste of dumplings depends not only on quality. The composition of the test also plays an important role in this. But apart from the excellent palatability it must have a number of other characteristics. So, for example, without good plasticity, it will be difficult to form products, with excessive softness, dumplings will simply swell during cooking and lose their attractive appearance. Excessive dough density will interfere with high-quality rolling and modeling.

Of the many options for dough for dumplings, one of the best is a recipe for milk. We will talk about it below and offer some of the most successful proportions.

Dough for homemade dumplings with milk and eggs - a classic recipe

Ingredients:

• wheat flour - 635 g;
• milk - 245 ml;
• a tablespoon of refined vegetable oil;
• two chicken eggs;
• an incomplete teaspoon of table salt.

Cooking

To make a classic delicious dough for milk dumplings, sift wheat flour into a suitable deep bowl, mix it with table salt and make a depression in the center in the form of a crater. We drive an egg into it, first pour in refined vegetable oil, and then milk heated to about fifty degrees and knead the mass with our hands. Knead long enough for at least ten minutes and achieve softness, uniformity and smoothness. We cover the flour ball with a film and let it stand and ripen for fifty minutes. After that, we can begin to form dumplings. To do this, you can roll the dough into one large layer and cut out circles with a glass, or do it a little differently: form sausages out of it, which, in turn, cut into circles, and roll them out to get a round cake.

Delicious custard dough for dumplings with milk and eggs

Ingredients:

• wheat flour - 800-820 g;
• filtered water - 245 ml;
• milk - 245 ml;
• two large chicken eggs;
• a teaspoon of salt with a small slide.

Cooking

In a suitable saucepan, combine milk and water, add salt and eggs, add about three hundred grams of flour and mix with a whisk until all flour lumps are dissolved. The final texture of the dough at this stage should resemble a blank for making pancakes.

We place the container on moderate heat and heat the contents, intensively continuously stirring with a whisk. We stand the dough on the stove until it becomes thick and viscous, then remove from heat and, adding a little of the rest of the sifted flour, complete the kneading. First we do this with a spoon, since the mass is still hot, and then we spread the dough on a flat surface and achieve a soft and non-sticky texture. We cover the plastic flour lump with a bowl or film and let it finally ripen and brew for fifty minutes. As time passes, we can proceed to.

Dough for dumplings on milk and water

Ingredients:

Cooking

The dough according to this recipe is made on a mixture of milk and water, but in slightly different proportions and, accordingly, has a slightly different taste in finished products.

So, to implement this recipe sift the flour, mix it with salt, drive it into the recess in the center of the egg and pour in the warmed water mixed with milk. Knead a plastic, smooth and non-sticky dough. At the end of the kneading, we add refined oil, which will make the dough more pliable and obedient when rolling out. As in the previous versions, we let the dough stand for fifty minutes, covering it with a floured film.

Cooking dumplings dough at home: on water, milk, with or without an egg. Best Recipes dough for dumplings - for you!

Recipe universal test, which is perfect for both dumplings and dumplings.

• Water 1 cup (250 ml)
• Flour 550-600 grams
• Salt 0.5 tsp
• Egg 1 piece

We cover the dough with a damp towel and you can make any filling. Everything is ready.

To everyone who makes dumplings and dumplings at home, I recommend this recipe, very good dough, it is pleasant to work with him, does not tear and does not boil soft. Bon Appetit.

Recipe 2: dough for homemade dumplings on the water (step by step)

The dough on the water turns out to be very soft, elastic, easy to mold, does not tear, dumplings do not stick out and do not become limp in water during cooking. From the specified amount of ingredients, about 100 small dumplings are obtained.

For test:

• 250 ml of cold water;
• 1 egg C0;
• 500 g flour;
• a pinch of salt.

For dumplings:

• minced pork and beef with onions.

Recipe 3, simple: dough for dumplings at home

Delicious dough for dumplings! Yes, it's delicious! And it also turns out to be very plastic, unusually obedient, does not tear and is remarkably molded. Exactly what you need to make delicious homemade dumplings.

Regarding flour: the amount of this product (as in the preparation of absolutely any type of dough) can vary up or down. The thing is that the moisture content of wheat flour can be different, so for certain proportions of liquid according to a single recipe, someone may need 3 cups, while someone needs only 2.5. That is why always focus on your feelings and experience.

The dough for dumplings according to this recipe should be soft immediately after kneading and gather well into a ball. After resting, it will become smooth and completely uniform. It can be stored for about a day in the refrigerator if you do not have time to immediately stick dumplings.

• water - 50 ml
• milk - 130 ml
• wheat flour - 3 cups
• salt - 1 tsp
• egg - 1 pc.
• sunflower oil - 2 tbsp.

First of all, be sure to sift the flour. This will not only help to get rid of possible impurities, but also further enrich the flour with oxygen, making it more airy.

We make a slide out of flour, and then a recess in it, where we pour in water and milk at room temperature. Break in the egg and sprinkle with salt.

With movements on the edges of the bowl to its center, we connect the products, kneading the dough for dumplings. Then we make a small depression in the center of the dough, into which we pour the oil.

Now mix well sunflower oil into the dough so that it becomes homogeneous. We collect it to the ball, cover the bowl with a towel (you can tighten it with a film so that it does not wind up) and let it rest for 40 minutes.

Recipe 4: how easy it is to make dough for homemade dumplings

Such a dough recipe for homemade dumplings never fails, and even after freezing it rolls out beautifully and dumplings are molded so wonderfully. Preparing the dough ahead of time will help you save time in the kitchen.

• water - 150 grams,
• wheat flour - 600 grams,
• fine salt - 1 tsp. l.,
• chicken egg - 2 pcs.

I sift the flour (so far only half the norm) into a bowl, enrich it with oxygen. Also, this procedure helps to get rid of possible lumps. Sometimes in the flour there are incomprehensible small dry lumps. I use regular wheat flour. Add a little salt to the flour, mix the flour with salt to make the dough tastier.

I drive in chicken eggs I begin to stir the dough with a spoon.

I pour in water, start kneading the dough, again mix it with a spoon.

It turns out a watery dough, but it is without lumps and this is very good.

I pour all the rest of the flour into the dough, now I start working with clean hands, knead the dough thoroughly until a tight ball forms. The dough turns out to be tight, but at the same time it is easy to roll out and lends itself to modeling.

I use the finished dough to make many delicious dumplings.

Recipe 5: delicious milk dough for homemade dumplings

• milk - 0.5 tbsp.
• water - 0.5 tbsp.
• wheat flour - 400 g
• chicken egg - 1 pc.
• salt - 0.5 tsp

Sift the flour through a sieve into a bowl or onto a work surface. Make a small indentation in the center of the hill and crack in the egg. Add salt and stir the egg with a fork.