The dough for dumplings in the water and its available options (6 recipes)

“On the water” isn’t always “sad” and “tasteless” and very soon we’ll know for sure. For those who post or for those who prefer the prescriptions from a small number of ingredients, the dough for dumplings in the water — an indispensable solution. However, despite the apparent simplicity, and in these recipes has its own nuances, but we learn about them.



30 min 8 servings. Easy to prepare

The recipes that we will consider is perfect for dumplings with various fillings and vegetable, and sweet. And the finished product can be frozen, after which it will not lose its qualities. Except for secondary uses will have to add a little flour, because when defrosting the dough will be slightly sticky.

To start is to remember two principles: do not leave the product too long “open” (dries pretty fast) and when modeling is not to overdo it with the filling (the dough is well stretched and when cooked can break). However, if you use very cold water, both can be avoided.

Eggs — use or not

Outset that for these recipes you can use water at room temperature or even warmed. The quality of the product will not deteriorate. As for flour, it is better to take the highest grade, wheat.

Option 1

This method of cooking eggs.

You will need:

  • flour — 2 glasses;
  • water — 3/4 Cup;
  • egg — 1 piece;
  • salt — pinch.

Cooking

  • Sift on the flour surface.
  • Enter the water, heated to 30-35°C, then egg and salt.
  • Knead the dough smooth, roll it into a ball.
  • Cover the bowl with a towel soaked and wait for the ripening for 40 minutes.
  • Option 2

    This method of cooking without eggs.

    You will need:

    • flour — 320 grams;
    • water — 150 ml;
    • salt — 0.5 tsp.

    Cooking

  • In a large, deep bowl, gently sift flour, add salt.
  • Start kneading, gradually adding water.
  • Knead smooth dough, form a ball.
  • Let rest under a damp cloth for 30-40 minutes.
  • Universal way with buckwheat flour

    If doesn’t it bother you that your future articles will turn out darkish colors, decide to experiment. You hardly will regret about it: buckwheat flour added to the usual white, gives a special taste. This versatile dough recipe for the dumplings in the water.

    You will need:

    • wheat flour — 2 glasses;
    • buckwheat flour — 0.5 cups;
    • water (very cold) — 200 ml;
    • salt — 0.5 tsp.

    Cooking

  • Dissolve salt in water in the fridge.
  • Sift flour a hill, begin kneading, little by little pouring the water.
  • Knead the dough until smooth, while it is not free to come unstuck from hands.
  • For sweet fillings

    This method is very good, if the toppings you expect berries (e.g. cherries) or cottage cheese. Try it: the dough is malleable, has good resistance to the stuffing, not “limp” and not torn.

    You will need:

    • flour — 1 glass;
    • potato starch — 3-4 tbsp;
    • water ice — the number depending on the quality of flour;
    • salt — to taste.

    Cooking

  • Carefully sift the flour into a hill on a work surface, make a well in the slide hole.
  • Mix starch and 3 tablespoons water, pour into the well, add salt.
  • Begin kneading, seeking, the mass was “cool”, little by little adding water.
  • Roll the layer (should be easy enough) — for a sweet filling with a base layer of 3 mm thick.
  • The secret mineral water

    If you’ve heard that someone uses plain water and mineral water, but they prefer the usual way — it’s time to try something new, and here’s why. The dough for dumplings on the mineral water is the best recipe if your main requirements:

    • to stay smooth and supple;
    • not to stick and not “the air with dust”;
    • to be obedient in the work;
    • to make it tasty.

    Dumplings which mineral water will work best? Indeed, the taste of the final product varies depending on the mineral composition of the liquid. Housewives agree that it is possible to use any mineral water, the main thing — unsalted.

    You will need:

    • flour — 4 cups (or less);
    • sparkling mineral water — 1 glass;
    • egg — 1 piece;
    • salt and sugar — 0.5 teaspoon;
    • vegetable oil — 4 tablespoons.

    Cooking

  • Combine in large bowl all ingredients in any order, leaving out only the flour.
  • Pour the flour gradually and knead the dough on the mineral water for the dumplings — whisk at first, then reaches a denser consistency — hands, for about 4-5 minutes.
  • Close the bowl with a towel, leave to rest up in the refrigerator for 20-30 minutes.
  • When mixing you can say that the dough is soft, does not stick to hands, but the surface is not too smooth. This is a normal effect when you make the dough for dumplings on a soda. After the mixture rest in the refrigerator, it will become smooth and even shiny. So you did the right thing.

    If you would like to save power or right to do, for example, filling the same ingredients as described for manual cooking can be used for kneading in the bread maker.

    Cooking

  • According to the instructions for your machine, pour into a container, all liquid components.
  • Pour the 3.5 cups of sifted flour, add salt, add sugar.
  • Select for kneading — usually the creation of a dense homogeneous consistency of the bread machine takes 1.5 hours.
  • Wrap the dough in foil and send to settle in the fridge.
  • By the way: the recipe is versatile. This means that the dough for dumplings mineral water is perfect for ravioli and dumplings, and it is for pasties.

    Doesn’t matter, saving you the hostess or just like to explore new ways of cooking — as a test you will enjoy. Recipe dumplings on the water, on the one hand, involves a minimum of components, with another — not always as simple as it may seem. Everything depends on practice — and, perhaps, one of the described embodiments will become your “crowning”.

    The dough for dumplings in the water and its available options (6 recipes)





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