Choux dough for dumplings (for boiling water): different options and toppings

Perhaps many will agree that the hardest part of cooking the dumplings — kneading tight, but at the same time, elastic dough that won’t tear and be soft after boiling. It should be relatively easy to prepare, not to mention the taste! We can safely say that these requirements are met by choux dough for dumplings.



1.5 hours. 8 servings. Easy to prepare

The name speaks for itself: the dough is “sealed”, as it is added to boiling water is definitely boiling, not just hot. It is appreciated for its excellent working properties: it is malleable, thinly rolled, almost dries. And for the delicious taste it is often preferred not only with conventional but also with sweet fillings. All of this will be described below.

Important: before kneading with your hands, you can use a mixer with a special attachment for kneading. From the beginning to the end knead in a food processor, not to give too much weight to cool.

The classic proportions

Suitable for anyone interested in how to make choux pastry for dumplings without eggs. The ingredients are simple and the result impressive.

You will need:

  • flour — 400 grams;
  • salt — 0.5 teaspoon;
  • vegetable oil — 50 ml;
  • boiling water — 250 ml.

Cooking

  • Add to boiling water butter, salt, 1/2 the amount of flour, stirring with a spoon at the same time.
  • Start kneading with your hands when the temperature of the mass will be acceptable, and then poglavlja flour.
  • Achieve uniformity (the lumps should disappear) — the texture should be thick, soft, smooth like plasticine.
  • Start modeling immediately, but if the mass seems very “cool”, it is sufficient to clean for 30 minutes in the package will have the required plasticity.

    The dough recipe for dumplings on the boiling water suitable for other dishes. It is made even pasties or flatbread, similar to pita bread (they bake in a hot dry pan).A version with milk

    Another interesting recipe for the choux pastry for the dumplings, using boiling milk instead of water.

    You will need:

    • milk — 1 Cup;
    • flour — 3 cups;
    • salt — 1 tsp.

    Cooking

  • Mix in large bowl 2 cups flour with salt.
  • Pour the hot milk, start to stir with a spoon until smooth.
  • Add the remaining flour little by little, vimosewa hands.
  • Form a ball, pack in plastic wrap, leave on for half an hour.
  • Elasticity is the main quality of the dough dumplings, boiled water (you may use not all the specified amount of flour). The quality of the pulp for easy modeling: not very dense, but not too runny.Dumplings with different fillings

    Choux pastry for dumplings with potatoes, but the recipe allows us to experiment with other fillings. Let’s try different ways. By the way, the dough can be prepared in a slightly different order — see below.

    With potatoes

    You will need:

    • boiling water — 250 ml;
    • flour — 2 glasses;
    • salt — 0.5 teaspoon;
    • potatoes — 700 grams;
    • onion — 1 piece;
    • vegetable oil — to taste.

    Cooking

  • Dissolve salt in boiling water in a Cup or glass.
  • Pour 2 cups of flour in a big bowl, pour a hot salt solution with constant stirring.
  • Podsypaya flour, knead the dough for vareniki with potatoes in the boiling water.
  • Put the dough on the table, cover with bowl and let rest.
  • Saute the onion in butter, mash the potatoes and mix both ingredients.
  • Divide the whole mass into four parts, remove one part from under the bowl, roll out in thin layer on the table powdered with flour.
  • Dipping the edge of the glass in flour, squeeze in the formation circles (off-cuts roll into a ball and submit under the bowl).
  • Shape the dumplings.
  • Lay out the products in small batches in boiling salted water and cook for 1 minute.
  • Keep the potato filling was warm, then it does not crumble, it is convenient to operate.With cherry filling

    Vareniki with cherries — a wonderful treat that will adorn the festive table. They are made in a special way — the dough stayed soft even under the action of cherry juice.

    You will need:

    • flour — 300 grams;
    • water — 250 ml;
    • vegetable oil — 2 tablespoons;
    • soda and salt — 1/3 tsp;
    • sugar — 3 table spoons;
    • starch — 1 tablespoon.

    Cooking

  • Flour, soda, salt, combine in a deep bowl.
  • Pour oil into a glass, add boiling water, pour into flour mixture and stir with a spoon.
    Continue to knead the dough by hand.
  • Remove the cherry pits (if any) use a pin or special fixture.
  • Laying them on the circles of dough, sprinkle a pinch of sugar-starch mixture and sculpt dumplings.
  • The finished product boil in the usual way.
  • With cottage cheese filling in the bread maker

    Don’t want to knead by hand or not have a food processor? But there is a bread maker. Machine will do everything for you, so you have time to think about filling your products. For example, cottage cheese. By the way, the finished dish can be also sweet and salty (with the neutral taste of the dough) — it all depends on your imagination, and we’ll just give an example how to make choux pastry for dumplings and curd.

    You will need:

    • flour — 3 cups;
    • water — 1 Cup;
    • egg — 3 pieces;
    • salt — 1 teaspoon;
    • cottage cheese — 250 grams;
    • sugar — 2 teaspoons;
    • raisins — 1 tablespoon.

    Cooking

  • Break into the container apparatus 2 eggs, add salt, pour in the boiling water.
  • Sift the flour, pour into the container.
  • Select the program “Dumplings” / “dough” (depends on system).
  • Make a ball, put in a bag and leave in refrigerator for an hour.
  • Mix the remaining cheese with egg, salt, sugar, add raisins and sculpt.
  • Method of cooking depends on what is in the dumplings stuffing. If salt — salt and harder water, but if sweet — salt quite a bit.

    No wonder so praise choux dough for dumplings with potatoes, or cheese, or with berries, or mushrooms. Whatever filling you choose, the choux pastry will be a great “company”, and the ready dumplings will please you with excellent quality and unforgettable delicate taste.

    Choux dough for dumplings (for boiling water): different options and toppings





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