Add vegetable oil to warm water and stir. Add salt, sugar to the resulting mixture, put on fire and bring to a boil. Remove the boiling liquid from the heat and immediately add half of the sifted flour to it, mix quickly with a spatula. Continue stirring until the dough begins to lag behind the sides of the pan. The dough should be smooth, without lumps.

Allow the lean choux pastry to cool. Sift some flour on the table, put in the dough and start kneading. Continue kneading, gradually adding flour until the dough becomes docile, pliable, and stops sticking to your hands.

Cut circles out of the dough rolled into a layer 2-3 mm thick.

If the cherries are frozen, they must be defrosted. Put 3-5 cherries on each circle of dough, sprinkle with sugar and mold the dumpling. Similarly to blind from choux pastry the rest of the dumplings with cherries.

Boil water, salt. Dip the dumplings with cherries into boiling water, stir gently so that the dumplings do not stick to the bottom of the pan, and cook in boiling water for 5-7 minutes (after surfacing).

Remove the prepared dumplings from the pan and can be served with, for example, powdered sugar.

Cherry dumplings made from choux pastry will become a table decoration at any time of the year.

Bon Appetit!

Usually dumplings and dumplings are considered bachelor's food. Like, what's so difficult - I bought a prettier pack in the store, came home, cooked it, ate it. But homemade dumplings are delicious! They can unite those at home in the sculpting ritual of these handsome ones ... And just making dumplings in reserve at home is great. Then there will be no need to stand at the stove on weekdays, and the family will still eat at home. healthy food without harmful additives. I suggest making dumplings with cherries - classic dish... In general, sweet dumplings are better than savory ones ... it just so happened. Although I rarely do unsweetened filling maybe I haven't come across a suitable one yet. The last successful option in this area is dumplings with wild garlic and cottage cheese. Good spring recipe, I recommend!

So, dumplings with cherries. There are a great many options for making dough for dumplings and dumplings. I suggest trying choux pastry for dumplings. An excellent dough for beginners - light and manageable.

To prepare it, you need to boil a glass of water, and pour 1 glass of flour with boiling water. Stir well for better distribution of water throughout the flour and leave to cool for a few minutes.

Break the egg into a deep bowl of boiled flour. Mix well.

Add the rest of the flour. Basically, you can add a little less flour than the rest of the recipe - it all depends on the flour and the amount of gluten in it. You may need less flour than me. Or vice versa - more.

Pour in vegetable oil.

Knead the dough well. Add more flour if necessary. The gingerbread man should be soft, elastic and obedient; it should not stick to your hands. We give the dough another half hour to rest.

When you are mentally ready to sculpt dumplings, take a piece of dough, roll it out thinly.

We make circles with an ordinary glass or mug - future dumplings.

I made small circles, so I put only one cherry inside. I have frozen cherries only. I defrosted it and drained the juice so that there would be no surprises when cooking.

Sprinkle sugar on top (a little, not much).

For each dumpling, we fasten the edges, they can be made curly or ordinary - it all depends on your imagination and the availability of free time. We put the dumplings on the tray. If no one will eat dumplings with cherries right away, put them in the freezer right on a tray (I use flexible cutting boards). Only when the dumplings are frozen can they be folded into a bag, otherwise they will stick together.

Yesterday there was an unexpected day off. Because it was unexpected, I could not plan the day in advance. But I think that I did a lot.
For a long time dumplings with cherries "followed" me. Haven't eaten them in ages. And all because my mother never cooked sweet dumplings. My only childhood memory is the purchase of frozen dumplings with plums.
And this year my husband made me happy with three buckets of cherries! It's good at least that not in one sitting))) Thanks to the device for removing bones, I straightened with each bucket in 2.5 hours. At the same time, I remained clean and I did not dream of cherries at night.
Something I moved away from the topic. So, dumplings!

The main thing in dumplings with fruit, in my opinion, is the dough.
I make the dough for ordinary dumplings very, very soft. Such dumplings are boiled after boiling for only 2-3 minutes. And it's a pleasure to work with the dough. For fruit fillings, such a dough is categorically not suitable. Fruit-berries will just be in a saucepan, if they just put the juice in boiling water. The same applies to dumplings with cottage cheese. That is why I make choux pastry for such dumplings.
I was afraid of him for a long time, until in one of the establishments where I worked it turned out that they cook this for absolutely all types of dumplings. Personally, I don't really support this idea, but as it is. But, after kneading a couple of tens of kilograms of choux pastry there, I got my hand full.)))
So. I always knead the dough in a bowl, and already knead it on the table. It's more comfortable for me.
We take, for example, a kilogram of flour, knock an egg into it, salt with a pinch of salt, pour in 2 tbsp. l. vegetable oil and mix. We take in hand a spoon and a kettle with boiling water. Pour boiling water into the flour and mix it with a spoon. Pour water until dry flour remains with stirring. It should be a little sticky. It's not scary. It is also not scary that there may be lumps in the dough and it is not too uniform in appearance.
Leave the dough to cool for 20-30 minutes. I periodically check the dough for the possibility of sticking my hand in there and not getting burned))) I love it when the dough is still a little hot, but quite tolerable for the hand, then it kneads more pleasantly and there is less chance of making it too tight. In general, adding flour as needed, I knead the dough on the table. It is soft, like plasticine, which is well warmed up in your hands. I leave the dough until it cools completely under a film or under a lid, so that it does not get windy.


I put cherries for dumplings in a colander or sieve and let the juice drain. Then everything is as usual. I roll out a layer of dough on the table, cut out circles. I put 2-3 cherries in each and pinch. Boil and serve with butter, sour cream and sugar. Delicious!
Yesterday a friend came and we with her, while no one came into the kitchen, screwed on 2 plates of dumplings. And this despite the fact that she said that she does not like fruit and berry dumplings :) Having overeat, she came to the conclusion that the whole thing is in the dough. She had never eaten anything like that. That is why I decided to write this post.
I would be glad if it is useful to anyone.

If you want to cook the most delicious dumplings, choose choux pastry recipes from our selection, universal for dumplings, pasties, poses, dumplings.

It turns out to be simply amazing - this successful plastic dough is not only easy and quick to prepare, but also rolls out remarkably to a super-thin state. In addition, even children can sculpt homemade dumplings from this dough - the dough does not tear, the edges are easily fastened, and when boiling or steaming, the products do not stick.

• wheat flour - 350 gr
• water - 200 ml
• chicken egg - 1 pc
• vegetable oil - 3 tablespoons
• salt - 1 pinch

We make a depression and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or with your hands, if you like).

Now pour boiling water over the flour. It is thanks to the use of not cold water, but boiling water that the swelling of gluten improves, which, in turn, improves the quality of the finished dough - it becomes more obedient and elastic. Then let the brewed flour cool to a slightly warm state.

Gradually add the rest of the flour (50 grams) and knead the dense, but soft dough that does not stick to your hands. If necessary, add more flour, as it can be of different moisture content. Cover the bowl with a napkin or tighten with cling film and leave to rest for an hour. Now the choux pastry is ready to work - you can sculpt.

If you don't have a favorite dumplings and dumplings dough recipe yet, be sure to try this one. Happy delicious dumplings!

Recipe 2: choux pastry for dumplings with potatoes

It turns out to be delicate, fluffy, does not stick to hands and other surfaces, does not require the addition of flour when sculpting and kneading. The main thing is to follow the proportions of cooking choux pastry, from which you can sculpt not only dumplings, but also dumplings. Today I want to introduce you to a recipe for making dumplings with potatoes. The dough, of course, we will prepare the custard.

• flour - 2 cups;
• boiling water - 1 glass;
• vegetable oil - 2 tbsp. l .;
• salt.

Filling for dumplings:

• potatoes - 5 pcs.;
• onions - 1-2 pcs.;
• salt pepper.

Roll out the choux pastry without adding flour. The dough is plastic and does not stick to the surface. Cut out circles for future dumplings.

For the filling, boil the potatoes and fry the onions in a pan. Salt and pepper. We bring everything to a puree state. The filling for dumplings with potatoes is ready!

Cook dumplings with potatoes in salted water until tender. When serving, add a little melted butter.

Recipe 3: dough for dumplings and dumplings - choux

The proposed recipe for choux pastry for dumplings is the best option from the recipes I've tried. The dish is prepared quickly, it is easy to sculpt dumplings, the dough does not boil over, and their taste is simply perfect.

• 2 glasses of water
• 3-4 cups flour
• a pinch of salt
• 1 tbsp vegetable oil
• filling for dumplings - any

We'll start preparing choux pastry for dumplings by sending water to boil in a saucepan. Pour 2 cups of boiling water into a container in which we will knead the dough. Add 1-1.5 cups flour.

Using a mixer at high speed, knead batter without lumps.

Add salt, vegetable oil and the remaining flour. Knead the dough with our hands.

The dough will be a little hot, but that's okay - you need to be patient. Knead it until the dough "comes off the hands". It should come out tight but soft.

We wrap the dough in a bag and send it to the refrigerator for 30 minutes.

As a filling, I used offal, which I pre-boiled until cooked and mixed with fried onions, salt and pepper to taste. We make dumplings as usual. The dough is very easy to mold. It can be compared to plasticine. We sculpt the dumplings and cook them in salted water for 5-10 minutes (depending on the chosen filling).

Water the finished dumplings butter or vegetable oil with fried onions.

Recipe 4: universal dough for dumplings, dumplings, pos

• 1 egg
• 3 cups flour
• 1 tbsp vegetable oil
• 1 cup boiling water

Add salt to the egg and beat with a fork.

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

Mix well and add 1 cup boiling water (do not be afraid, there will be no glue).

Knead with a spoon.

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

Cooking dumplings with filling.

Recipe 5: choux pastry for dumplings with cherries (with photo)

• water - 250 gr
• flour - 4 cups
• vegetable oil - 2 tablespoons
• salt - 0.5 tsp

Half the amount of flour - 2 tbsp. sift into a large bowl.

Boil water and salt.

In the sifted flour, make a small depression-hole and pour boiling water in a thin stream, kneading the dough with a fork or mixer with a dough attachment.

Pour butter into the dough and continue kneading.

Pour in the remaining flour and knead the dough with your hands. The dough should be plastic, soft and not stick to your hands.

Make sure there are no lumps of flour left.

Before sculpting the dumplings, place the dough in polyethylene and leave it for 20 minutes, the dough will become more elastic. You can store it longer, but in the refrigerator. When sculpting dumplings or dumplings, roll out the dough on a surface that does not need to be sprinkled with flour, because the dough comes off easily.

To prepare dumplings and dumplings with cherries, potatoes or cottage cheese, roll out a layer of thicknesses. 3-4mm, with berries and jam, thicker is better - 4-5mm thick, so that the filling does not leak out. Modeling mugs can be cut with a glass or other shape with a round neck of similar sizes. With a layer thickness of 3-4 mm, about 25 dumplings are obtained from our amount of dough.

Recipe 6, step by step: choux pastry for dumplings

• flour - wheat, premium - 4 glasses without a slide
• purified water - 1 glass
• egg - 1 pc (without it)
• salt - a pinch

We will start preparing dough for dumplings or dumplings by boiling water. While it boils, beat the egg with a pinch of salt. Those who do not eat eggs (or try not to eat, like me) skip this stage. Now sift the flour into a large bowl.

We take a fork, make a depression in the middle of the flour and pour a glass of boiling water into it. Now the most important thing is how to knead the dough for dumplings and dumplings. We act quickly. Thoroughly mix the dough with boiling water with a fork, do not stop.

Add (or not add) the beaten egg and continue to thoroughly knead the dumplings or dumplings... The main thing is not to pour the egg into boiling water, so that the protein does not curl.

Continue stirring the choux pastry for dumplings with cherries, potatoes or dumplings with a fork until it cools down a little (this will happen quickly), and then continue kneading by hand.

When the choux pastry for dumplings sets, as in the photo ...

We put it on the table and continue to knead on the table. The dough for dumplings does not stick to anything, so you don't need to crush it with flour.

Knead the lump for 10 minutes until smooth. The recipe for dumplings and dumplings, as you can see for yourself, is very simple.

By the way, if you are going to cook dumplings or dumplings, the dough should be made in advance so that it has time to cool. We wrap it in a towel and let it sit for 1 hour, stirring it for 30 seconds every 15 minutes. Leaving the choux pastry without a towel will result in a thin crust.

That's all, now you know how to make dough for dumplings or dumplings!

Recipe 7, simple: delicious custard cramped for dumplings

The “right” dough for dumplings is just as important as the filling. Even the most delicious filling will not save dumplings if they are tough or, on the contrary, break during cooking. But kneading the dough to the right consistency is not an easy task. It needs to be crumpled for 10-15 minutes, at least, so that it becomes soft and pliable. And it is difficult physically, especially for fragile girls. But there is a great way out - to make choux pastry for dumplings. It is prepared many times faster and easier, and according to taste not inferior to the classic version.

• wheat flour (premium) - 3 tbsp.;
• clean water - 1.5 tbsp.;
• chicken egg of the selected category - 2 pcs.;
• vegetable oil - 3-4 tbsp. l .;
• table salt (fine) - ½ tsp.
• some flour for rolling out the dough and forming dumplings.

Divide all the flour intended for making the dough in half. Sift the first 1.5 cups into a deep bowl with a slide.

Add some salt to the flour. Even if you cook dumplings with sweet filling, salt for the dough is needed. It will make it less bland and accentuate the taste of the filling. Use fine or extra fine salt to finished dough grains were not honored.

Make a small depression in a hill of flour and pour in a few tablespoons of odorless vegetable oil, sunflower or olive oil - it doesn't matter. The butter will make the dough elastic and not sticky to your hands.

Boil clean drinking water. Pour one and a half cups of water into the oil well.

Stir the custard dough quickly and thoroughly. At first, it will collect in lumps, but you must definitely get rid of them. The mass will turn out to be something like pancake dough - thick, but not steep. Cool the custard base for the dumplings dough a little, because the next step is to add the eggs, and the high temperature will curdle the protein. Therefore, rest for 5-7 minutes.

Then, beat the egg into a small bowl or bowl. Shake with a fork to mix the white with the yolk.

Pour the egg into the slightly cooled choux pastry.

Stir. At first, it may seem unrealistic to achieve uniformity. But do not stop and stir the dough with a whisk, spatula. You can even connect a mixer, beat the dough at minimum speed.

Sift the remaining flour with a slide onto a work surface or a large cutting board (depending on where you are used to kneading the dough).

Place the custard in the center of the slide. Taking flour from the edges and moving it to the middle, knead the dough to a traditional consistency. You may need a little more flour than the recipe says, so keep this ingredient with you. Knead the dough until it feels like an earlobe. The dough should not stick to your hands, but be careful with adding flour, because a very tough dough will be difficult to roll out, and the dumplings will turn out to be tough and tasteless.

Use the finished dough as intended - sculpt dumplings from it with your favorite filling. It is also suitable for dumplings. I made dumplings with potatoes and fried onions and sweet strawberry filling. This dough easily rolls out very thinly, pinches well and does not break during cooking. Dumplings made from it can be frozen for future use. BUT ready dough can be stored in the main compartment of the refrigerator for 1-2 days before preparing a new portion of dumplings.

Boil water and, pouring boiling water into flour in a thin stream, knead the dough with a spoon.

After pouring in all the water, we continue to knead with our hands (be careful not to burn yourself, the dough by that time will not be very hot, but very warm). Knead until you have a lump of homogeneous, smooth, elastic dough in your hands.

If you made a mistake with the proportions and the dough is sticky, add a little flour. If, on the contrary, it crumbles, add a little water.

It is advisable to immediately, while the dough is warm, roll it out and sculpt the dumplings. Until it has had time to cool and dry, you can roll it out very thinly, and the dumplings will stick perfectly. Rolling out part of the dough, crush the second part with flour so that it does not dry out, put it in a bowl and cover with a towel.

Choux pastry dumplings with cherries and cottage cheese March 18th, 2015

Eniki-Beniki-ate-dumplings
Eniki-Beniki-dumpling!
A Soviet sailor came out.

A bunch of variations of this counting rhyme, but the main magic word is VARENIKI!

I'll say right away that I'm not a fan of boiled dough, but sometimes I can eat dumplings with cherries or cottage cheese with pleasure.
This recipe has a very cool dough. Fantastically elastic, and as a result, it can be rolled very thinly.

So, we need:

Wheat flour - 500 gr.,
Boiling water - 300 ml.,
Vegetable oil - 3 tablespoons,
Salt - 0.5 tbsp.,
Sugar - 0.5 tbsp

For filling:
Cherries (you can also frozen) pitted - 500 gr.,
Sugar - 250 gr.,
Starch - 1 tbsp .. (optional)

Cottage cheese - 200 gr.,
Sugar - 50 gr.,
egg - 1 pc.

Sift the flour, make a slide out of it and pour in vegetable oil.

Add salt and sugar to boiling water and pour into this hill, brew flour.
Then we mix everything and roll up a ball of dough.
Cover it with a towel and leave it to rise for half an hour. Add sugar and starch to the cherries, stir well.

Roll out the dough and cover the dumplings mold with it.
I don’t make them beautifully - beautifully with my hands, because I don’t see much sense. I need it easier and more efficient.
We lay out the filling.

Cover with a second layer of dough and press with a rolling pin.
I agree that it is not very beautiful, but definitely productive!

If I do, then a lot at once and with different fillings and put it first on a plate in the freezer, and then in special bags for frozen foods. By the way, there is always something tasty if there is no time or desire to cook.

For dumplings, this is also a very cool dough.

After the vichy there was juice, you can thicken it with starch, but it tastes good to me.

It is clear that sour cream and juice are already beautiful!
Bon appetit and good mood to everyone!

The dumplings are thin and juicy!