Choux dough for ravioli: recipes with eggs and vegetable

If the classic recipe does not seem the most successful, dumplings spread when cooking, but a lot of hard to roll, try other options. Choux dough for ravioli — just one of the great alternatives to the classic recipe. The secrets of making vegetable dumpling dough into the boiling water and adding eggs. Technology mixing choux pastry in the bread maker.



45 min 6 servings. Easy to prepare

Boiling water allows you to achieve unprecedented plasticity and softness. For rolling almost don’t even need effort. Choux dough is hard to mess up, so simple to prepare it seems.

Recipes choux pastry for permenately

The dough for dumplings in the boiling water can be used for cooking in the days of fasting, when allowed oil. It is prepared without eggs. In addition, this versatile recipe perfect for noodles, and dumplings with different fillings.

You will need:

  • flour — 2 glasses;

  • boiling water — 1 cups;
  • vegetable oil — 2 tbsp;
  • salt — 1 tsp

Cooking

  • Vegetable oil pour in boiling water.
  • There put the salt and sprinkle a portion of flour.
  • Knead the mixture with a mixer with special hooks. Initially the mixture contains lumps, but mixing will soon become homogeneous.
  • Gradually add the flour and continue kneading.
  • The result is a soft smooth dough. If the mixture seems a bit tough, wrap her package and leave it on for a short time.

    Ready weight well rolled, the hands or the rolling pin does not stick. The batter is thin and durable. Extra flour when working with it is not required. Since the batter turns out thin, cook it a little longer, no more than three minutes. Otherwise items can fall apart.

    Eggs

    In addition to lean, there is a version of choux pastry dumplings with egg. Add eggs need to get a more solid mass, the ingredients perfectly together. The dough is very malleable, which accelerates and facilitates modeling.

    You will need:

    • egg — 1 PC.;
    • vegetable oil — 1 tbsp;
    • boiling water — 1 cups;
    • flour — 3 cups;
    • salt — half a teaspoon.

    Cooking

  • With a fork, whisk the salt with the egg.
  • Add the egg, flour, vegetable oil, stir.
  • Gradually pour the boiled water into the flour mixture, and spoon knead the dough. Then knead well with your hands. Probably will need a bit more flour.
  • The result of mixing get a nice smooth bun. When he’s a little “rest”, feel free to unroll. Of the elastic mass is easy to cut slices and make homemade ravioli. Due to the special strength of the filling in each dumpling can not regret. The result is a delicious and juicy dish.

    Universal

    Great choux dough for dumplings is easy to mix for this recipe. Involve cooking, mold dumplings and dumplings from this dough is a pleasure. It does not stick to hands and is rolled out very thinly, to cope with everything without exception.

    You will need:

    • flour — 700 g;
    • boiling water — 400 ml;
    • egg — 1 PC.;
    • salt — 1 tsp;
    • vegetable oil — 3 tbsp

    Cooking

  • Sift together in a saucepan the flour and add in the middle of the oil, mix.
  • To the butter mixture with the flour, pour in the boiling water. Stir and let the mass cool slightly.
  • Beat in the mass of the egg and pour salt.
  • Knead a soft tight dough.
  • Leave it for one hour to stand under a cloth, then you can start to roll out.
  • From this amount of ingredients you get about a hundred dumplings.

    Add in the boiling water test provides the gluten which contains the flour to swell faster. Therefore, the dough becomes more manageable, supple and soft.

    Ghee

    The dough for dumplings in the boiling water with the egg always contains in its composition of oil. If you don’t like vegetable, you can substitute butter. Perfect ghee.

    You will need:

    • egg — 2 PCs.;
    • flour — 3 cups;
    • salt — 1 tsp;
    • melted butter — 4 tbsp;
    • boiling water — 250 ml.

    Cooking

  • Stir the eggs with a fork and add salt.
  • Add the same capacity of sifted flour and put the butter. Intensively stir the mixture with a fork.
  • Enter into a bowl of boiling water, continuing to knead the dough. You can take the mixer with a special nozzle.
  • Knead and roll out the dough immediately into the reservoir. Flour is not additionally required, the mass turns out not sticky.
  • Butter can be easily replaced with a little heavy cream. Also, instead of the water part will fit the hot milk. However, it will add to the caloric test.With the addition of sugar

    In this version of the recipe there is a little sugar. It adds taste to the final products. This recipe is more suitable for dumplings, but dumplings can safely try. Sugar composition quite a bit.

    You will need:

    • boiling water — 300 ml;
    • flour — 500 g;
    • salt — half a teaspoon;
    • sugar — half a teaspoon;
    • butter — 50 g

    Cooking

  • Bulk flour in a large pot or bowl, then there is put the sugar and salt.
  • In boiling water dissolve oil.
  • Oil and water pour into the flour mixture and immediately stir to mass without lumps.
  • Let the mixture cool slightly and knead with hands. If the mass you have got is too sticky, add a little flour.
  • Make a bun and cover it with a towel or napkin for an hour to lie down. And then you can roll.
  • This dough can be frozen, if it turned out in abundance. Cook ravioli or dumplings, made using this recipe, you need long, only 4 minutes. Otherwise the dough will be digested and can spread.

    Choux dough in the bread maker

    Bread maker is great for mixing and ripening of unleavened dough, because there it is warm. This allows the gluten to swell well. In addition to the usual standard, you can make the choux pastry for dumplings in the bread maker. It will be supple and smooth, pleasant to work with.

    You will need:

    • boiling water — 200 ml;
    • flour — 350 g;
    • salt — 1 tsp;
    • vegetable oil — 3 tbsp

    Cooking

  • In the bucket of a bread machine pour the boiling water and butter.
  • Then, pour in the water, sifted flour and salt.
  • Suitable program for fresh unleavened dough, which lasts only about a quarter of an hour.
  • The dough turns soft. It performs well at work, if you roll it thicker, suitable for dumplings. It can be considered a universal test for dumplings, noodles, dumplings and dumplings.

    If you want diversity, you can add to any recipe for a little spice. They will give a special aroma and adds flavor to the dumplings. For example, some curry will give the dumplings a nice Golden yellow tint.

    The plasticity and softness of the dough — a major bonus when added to the composition of the boiling water. Choose a recipe for choux pastry for dumplings to taste and call family to the table for a delicious dinner.

    Choux dough for ravioli: recipes with eggs and vegetable





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