How to prepare lean and choux pastry for dumplings with potatoes. The best dough for dumplings with potatoes

Vareniki are prepared everywhere, but they are most popular in Ukraine. Local chefs make them from wheat flour with the addition of kefir, salt and soda. Eggs are not used. Store-bought semi-finished products cannot compare with homemade dumpling dough.

The classic recipe is often used, but there are other ways. In particular, replacing kefir with boiling water allows you to get a choux pastry that goes perfectly with sweet fillings. Sour cream makes the delicacy more tender, and eggs make it more elastic.

Calorie content

Ingredients:

Flour – 600 g.
Kefir – 0.5 l.
Fresh yeast – 10 g.
Sugar – 1 tbsp. spoon.
Soda – 0.5 teaspoon.
Salt – 1 pinch.

Preparation:

Combine heated kefir with sugar, salt, soda, and yeast. Stir the resulting mixture with a spoon and set aside for 20 minutes.
After the time has passed, gradually add the sifted flour and knead the base with your hands. Cover the soft mixture that does not stick to your fingers with a towel and keep in a warm place for half an hour.

If you don't have kefir, take sour milk. Instead of fresh yeast, dry yeast will do.

Dietary recipe using water without yeast

How are dumplings prepared? Just. The ingredients are combined in a suitable container and mixed thoroughly. But not everyone can cope with this simple task.

Ingredients:

Water – 250 ml.
Eggs – 2 pcs.
Flour – 800 g.
Salt – 1 teaspoon.
Vegetable oil - 4 tbsp. spoons.

Preparation:

Pour half of the sifted flour into an enamel pan. Boil the water. In a separate container, beat the eggs with the addition of salt and vegetable oil. Add the warm liquid to the egg mixture and whisk until foamy.
Combine everything with flour and put on fire. Stir constantly for several minutes.
After cooling, add the remaining flour and knead into an elastic mass. Cover it with a towel and leave for half an hour.

Water-based dough without yeast is also suitable for making delicious dumplings. For this reason it is considered universal.

What can be made from dumpling dough?

Often, after cooking, housewives are left with unused dough, which is a pity to throw away. This is not necessary. Various delicacies are prepared from it, which are characterized by high satiety, incredible taste and ease of preparation.

Crispy shortcakes

The recipe is considered universal because it allows you to prepare a salty snack or a sweet addition to coffee or tea. Shortbreads are often used as a base for mushroom or cheese pasta. They go well with jam, jam, powdered sugar or condensed milk.

Preparation:

Divide a piece of dough for dumplings into balls the size of a walnut. Roll each one out with a rolling pin to make pancakes 3mm thick.
Fry the preparations in a frying pan with added oil. When the cakes are golden on one side, turn them over.
Place on a paper towel to remove excess oil.

The best dough for dumplings with potatoes is the one that cooks quickly, but at the same time it is not raw, but soft inside, tasty, thin and does not tear. You will now learn the main advantages of a good dumpling dough.

An important feature of this test is that it tolerates freezing well. From which it follows that you can make dumplings for future use, and then cook them in portions as needed. This is a very convenient way of preparing semi-finished products, on the one hand, and on the other hand, it is also a great opportunity to bring the family together to collectively sculpt dumplings.

Ingredients:

- wheat flour - 4.5 cups (the exact amount depends on the variety)

- egg - 3 pcs.

- hot water - 1 glass.

- vegetable oil (refined). 4 tbsp.

- salt - a pinch

Preparation:

The dough obtained during the preparation process produces about 100 dumplings with medium-sized potatoes.

Sift half of the flour into a wide metal or enamel bowl. Don't use the rest for now. The flour should not be cold, but at room temperature.
Then in a separate bowl mix oil, salt, eggs. Knead the mixture thoroughly with a fork or whisk. Pour in hot water without stopping whisking.
After this, pour the resulting mixture into the flour and place on the stove, stirring. Heat the batter until bubbles appear, but do not allow it to boil.
Remove the metal bowl from the heat, add the rest of the sifted flour, thoroughly knead the dough until plastic and into a homogeneous ball. A well-kneaded dough should not stick to your hands, be pliable and smooth.

Everyone's flour is different, so it is very important to control the amount of flour when kneading the dough for dumplings with potatoes. Too much flour will make the dough hard and unsuitable for rolling. Therefore, flour is added to the dough in small portions, as needed, relying on common sense and intuition.

Cover the dough with cling film and leave it for at least half an hour. During this time, all the ingredients are mixed together in the dough, it acquires the desired structure. Therefore, you must wait 30 minutes.
After this, cut a piece from the ball and roll it out on a table or board into a thin cake. Cut out blank circles with a glass and put pre-prepared puree in the middle of each. Fasten the pieces together in a circle in the traditional way.
The dough rolls out perfectly, does not stick, the flatbreads easily stick together, forming beautiful dumplings with potatoes of the same size. However, in this method, after cutting out the dough, scraps remain, which then need to be mixed back into the main ball.

The second, simpler and faster way to cut the dough is to form a sausage with your hands, divide it into separate pieces and roll out each piece separately with a rolling pin. In this case, there are no scraps left, but visually ready-made dumplings come out of different sizes.

Place the raw semi-finished products in salted boiling water, dropping them one at a time, distributing them across the width of the pan. Boil dumplings in water for no more than 5 minutes from the moment of boiling.

How to make dough for dumplings with potatoes that never gets soft

This is exactly the recipe that always turns out dumplings, they are so tender and tasty that they melt in your mouth, and the dough does not separate from the filling.

For all important questions please contact

The taste of dumplings, like dumplings, directly depends on the filling and dough. The last component is prepared in a variety of ways, for example, based on boiling water, kefir or even mineral water. The dough for dumplings with potatoes can be thin and unleavened or more fluffy using yeast. How to prepare this or that option? Follow the recommendations below and you can make dough to suit your tastes.

Features of preparing dough for dumplings at home

If the base is prepared well, it rolls out well into layers. In addition, it is easy to sculpt from it, and when cooked, the product does not swell or fall apart. The finished base can be custard, lean or more tender and fluffy, provided that yeast is used. It all depends on the cooking method. The main condition for a good dough is flour. It is better to choose a premium product, and be sure to sift it through a sieve during the cooking process. But this is not the only condition. There are a few more cooking tips:

If you do not use boiling water, then the water should be cold and even ice-cold. This condition ensures the moisture content of the mass, which does not dry out during rolling.
Knead away from the stove.
Do not leave the finished mixture uncovered, otherwise it will dry out.
For 1 kg of flour, take approximately 400 ml of liquid, and this includes not only water. This amount also includes eggs.
Take your time kneading. In order for the gluten to develop better, you need at least 10 minutes.
Do not roll out the layers immediately, wait at least half an hour.

Recipes for delicious dough for dumplings with potatoes

Potato filling for dumplings is the most popular. After it comes cottage cheese or cherries, but not only the internal filling is important. The base also needs to be thought through, because if you want more filling, it is better to use the recipe with cold water or boiling water. Those who like a thicker shell are recommended to choose the option with kefir or yeast. Under any conditions, each recipe has its own characteristics of preparation and storage, if necessary.

How to make it with kefir so it doesn’t get overcooked

It is believed that dishes based on kefir dough are the most delicious, because they seem to melt in your mouth. In addition, the tenderness of the prepared food will make you ask for more. The kefir base is combined not only with potato filling - you can use cottage cheese or cherry. Here are the ingredients you need to prepare:

salt and baking soda - 0.5 teaspoon each;
vinegar – 1 teaspoon;
kefir – 0.5 liters;
wheat flour – 0.7-1.0 kg.

Step-by-step instructions for preparing dough for dumplings with potatoes:

Take a sieve and sift the flour through it. Add slaked soda and add salt.
Pour in kefir. You can replace it with thin sour cream.
Knead into a soft and non-sticky mass.
Let her rest for about half an hour.
Then turn the dough into a sausage, make sticks out of it and knead them with your hand into a flat cake, which you will then roll out to cut out circles for dumplings.

Choux pastry with egg and milk

A version of choux pastry in milk is prepared in the same way as in boiling water. The name is telling - the base is, as it were, brewed with boiling liquid or the ingredients are brewed. The peculiarity is that the components must not be mixed by hand, otherwise you may get burned. Some housewives, having tried this recipe, no longer use classical instructions, because the dough comes out excellent - it’s easy to make dumplings from it, and cooking it is also not difficult. You just need to prepare the components:

milk – 1 glass;
flour - 3 cups;
melted butter – 50 g;
salt - half a teaspoon;
sugar – 2 tbsp. spoons;
whites – 3 pieces.

Here's how to knead the dough for dumplings:

Take a deep bowl. Pour milk into it, add butter, sugar and salt.
Place the mixture on the stove and wait until it boils.
Pour the flour into the still hot mixture and immediately stir until the consistency becomes homogeneous.
Wait for the mixture to cool and only then add the whites.
If the structure of the mass is sticky and soft, you have done everything correctly, so you can add flour and knead the base for the dumplings.

How to start it in boiling water with vegetable oil

The following recipe is similar to the previous one, but only boiling water is used here, so the ingredients are slightly different:

wheat flour – 500 g;
boiling water – 400 ml;
salt - half a teaspoon;
egg - one, medium size.

Here's where to start to make dumplings from choux pastry:

Sift the flour, but not all, but only half.
Add salt, pour in oil along with boiling water.
Beat the egg into the slightly cooled mixture. Add flour.
Work the dough so that the structure is firm but soft.
Cover the finished mass with a damp towel, then leave to rest for an hour, after which you can begin rolling and sculpting.

Lenten dough without eggs and milk on water

When fasting, food of animal origin is not consumed, therefore dairy products, eggs and butter are not included in various dishes. How to cook in this case? Use the method of kneading dough for dumplings with potatoes without using prohibited products, and it will be useful for those on a diet. You need few ingredients for this recipe:

vegetable oil – 2 tablespoons;
salt - half a teaspoon;
clean water – 0.2 l;
wheat flour – 400 g.

The recipe for dumpling dough, which does not use milk and eggs, includes the following steps:

Take a deep container, sift the flour into it along with salt, pour in the oil.
Gradually add water and start the dough.
Cover the finished product to prevent airing. Use film or a towel.
After an hour of rest, you can roll out the layers, cut out the cakes, and then fill them with mashed potatoes.

Recipe for tender yeast dough with whey

The following dough lasts longer due to one ingredient. The secret lies in baking soda, which is added during the cooking process. It extends the life of the yeast product. The basis is half a liter of good whey, and the remaining ingredients are:

flour – 1000 g;
butter – half a pack or 100 g;
sugar – 3 tablespoons;
yeast (dry), soda - one teaspoon each;
salt - half a teaspoon.

To prepare you need to go through the following steps:

Remove the whey from the refrigerator, because to prepare it, its temperature must be equal to room temperature.
Add yeast, sugar and salt. Stir thoroughly. Leave the mixture for 10 minutes.
Melt the butter over low heat and gradually pour into the whey mixture.
Take the flour and pour it into the whey, starting with only 2 cups. Bring the mixture to a homogeneous consistency.
Quench the baking soda with vinegar and add to the rest of the ingredients. Add the remaining flour.
You can use the dough right away, but it is better to leave it in the refrigerator. It will arrive completely in about an hour.

How to knead with mineral water in a bread machine

Today, life is greatly facilitated by various devices. This includes a bread machine. The dough in it turns out simply excellent, because the machine thoroughly kneads it until it is perfectly homogeneous. The finished product has a soft and elastic consistency. Here's what you'll need for this recipe:

flour – 4 tbsp;
soda – 1 tbsp.;
egg – 1 pc.;
salt with sugar - half a teaspoon each;
vegetable oil (sunflower) – 4 tbsp.

Do you have the necessary ingredients prepared? Get started:

Be sure to sift the flour.
Using a deep saucepan, combine remaining ingredients.
Pour the prepared mixture into the bread machine reservoir and add flour.
Select the bread machine program “Dough” or, for example, “Pizza”. Only in the latter case will you have to pause when the device begins to form a bun from the ingredients.

Dumplings with potatoes are tasty and filling, a truly folk dish. There are many options for preparing dumplings with cabbage, cottage cheese, cherries... but dumplings with potatoes are one of the most popular ones due to their inexpensive and accessible products. Every home has flour, potatoes and onions.

Dumplings with potatoes are made quickly, they turn out tasty and satisfying and satisfy hunger well. We make dumplings especially often during the cold season.

Large and small, crescent-shaped or rolled like an ear, dumplings have become a part of our lives. Each family has its own secrets for preparing this tasty and high-calorie dish.

Makes dumplings: for 5-6 people.

Total cooking time: 1 hour.

Preparation time: 20 minutes.

Cooking time: 40 minutes.

To prepare dumplings with potatoes we will need:

Recipe for filling for dumplings with potatoes:

potatoes 7-8 medium tubers,
large onions 2-3 pcs.,
vegetable oil for frying 80-100 gr.,
ground pepper 0.5 teaspoon,
salt 0.5 teaspoon,
melted butter or butter for greasing prepared dumplings

The dough recipe for dumplings is the same as for or

premium flour 3 cups (1 cup contains 160 grams of flour),
the water is approximately warm 45% –50% of flour weight,
egg 1 pc.,
salt to taste.

Many people add soda, baking powder, or even yeast to the dough for dumplings, they say for the tenderness of the dough. Yes, it may be more gentle, but why do you, dear reader, need this periodic table in the body. Isn't there enough poison sold on store shelves?

If you want a softer dough, use milk or kefir instead of water.

Utensils for preparing dumplings with potatoes:

A masher for crushing boiled potatoes.

A cauldron or saucepan with a lid for boiling potatoes.

Frying pan for frying onions.

A saucepan for cooking dumplings.

Fine mesh sieve.

2 bowls or small basins 1. for preparing the dough 2. for preparing the filling.

Rolling pin for rolling out flatbreads.

2 medium cutting boards for molded dumplings.

A slotted spoon or colander for removing the finished dumplings.

Dish for ready-made dumplings.

Filling for dumplings with potatoes

Peel the potatoes, cut into large pieces and boil in salted water.

While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown.

Drain the water from the bowl with boiled potatoes.

Using a masher, carefully crush the potatoes.

Add fried onions to the crushed potatoes.

Add crushed potatoes with fried onions and ground black pepper to taste.

Mix mashed potatoes with fried onions and spices well with a spoon.

The filling for dumplings with potatoes is ready.

If you want the filling to be more tender and fluffy, you need to add hot milk and 100-120 grams of butter to the crushed potatoes, and then stir with fried onions. But as personal experience shows, the combination of milk with fried onions has some unpredictable laxative effect. It's up to you, dear reader.

Dough for dumplings

Dough for dumplings with potatoes, the recipe is the same as for or.

To make the dough soft and tender, you need to use premium wheat flour.

Sift the flour through a fine sieve into a bowl. This is necessary in order to remove lumps and enrich the flour with oxygen.

Break an egg into the flour, add a pinch of salt and pour 50% of the total amount of water, knead everything well until smooth.

Then add water little by little and knead the dough until it becomes medium thick so that the dough becomes elastic and smooth.

Place the dough in a plastic bag or wrap it in film for 20-30 minutes so that it “rests” and does not become airy.

How to make dumplings with potatoes

Cut off a small piece from the “rested” dough. Place the rest of the dough back into the film.

Roll this piece into a sausage about 2.5 cm thick.

Using a knife, cut the dough sausage into pieces about 2 cm thick.

Roll the cut pieces of dough in flour so that they do not dissipate.

Using a rolling pin, roll out pieces of dough into thin circles.

Place the potato filling in the middle of the rolled out dough circle.

Carefully seal the edges of the dumpling with your fingers.

We form the dumpling, it looks like an unfinished dumpling.

Sprinkle a cutting board or wide plate with flour and place the dumplings with potatoes on it.

If you won’t cook some of the dumplings with potatoes right away, then after modeling, put them on a board in the freezer. When they have cooled well there, after 7-8 hours they need to be collected from the board into a plastic bag; they can be safely stored in the freezer for 2-3 weeks.

How to cook dumplings

Pour water into a saucepan or cauldron halfway.

Place over high heat and bring to a boil, salt to taste.

Carefully, stirring continuously so that they stick to the bottom, place the dumplings one at a time into the boiling water.

At one time I made dumplings with potatoes only from unleavened dough, with water and without eggs. In principle, it is not bad, but it cannot be compared with the option that I will talk about today. Without exaggeration, you will get delicious dumplings with potatoes. A step-by-step recipe with photos will help even beginners cope with the task. The dough will be kneaded with milk, and we will definitely add a little soda to it. It will not give any aftertaste, but will make the dough incredibly tender and fluffy. The dough is universal and suitable for any filling, but today I have potato dumplings for you! A step-by-step recipe with photos will show not only how to knead the milk-soda dough and prepare the filling, but also how to quickly and beautifully decorate the edges of the dumplings with a “braid”.

Ingredients for the dough:

milk – 1 tbsp.,
egg – 1 pc.,
salt – 0.5 tsp,
soda – 0.5 tsp,
vegetable oil – 3-4 tbsp. l.,
flour -3-3.5 tbsp.

Filling ingredients:

potatoes - about 1 kg,
butter – 30-50 g,
milk – 1/4 cup,
salt – 1 tsp.

To submit:

butter, herbs, ground pepper - to taste and desire.

How to cook dumplings with potatoes (with step-by-step photos)

As I already mentioned, we will knead the dough for dumplings with milk. Pour warm milk into a bowl. It’s more convenient for me to heat it in a glass, in the microwave. If you knead the dough in a saucepan, you can put it on the stove for a while so that the milk becomes a little warm.

Dissolve salt and soda in milk. There is no need to explain why salt is needed. But it’s worth saying a few words about soda: even unslaked, it gives the dough a special fluffiness, softness and fluffiness.

Next, beat the butter and egg into the milk. Lightly shake the mixture so that it (the egg) disperses.

Next, gradually add flour and knead a soft, elastic dough. I measured the flour with the same glass that I used to heat the milk. And this dough of flour took 3 full glasses (without a slide) and another third of the fourth. It doesn’t stick to your hands and doesn’t require dusting.

We hide the dough in a bag, where it will lie the entire time it takes to prepare the filling.

We will have mashed potatoes in the filling. Peel and wash the potatoes. Cut large vegetables into pieces so that all potatoes are approximately the same size. Place it in boiling unsalted (!) water and cook until tender.

Drain the water from the finished potatoes. Heat the milk, dilute salt in it and pour it into the potatoes. Add butter there too. If desired, you can flavor the potato filling with fried onions or herbs. I didn’t, because my eaters won’t eat such a filling.

Thoroughly knead the filling into the puree. The mass should turn out to be quite thick, noticeably thicker than regular mashed potatoes, otherwise it will be difficult to hide such a filling in the dough - it will try to break out every now and then. :)

We wait until the filling has cooled and begin making the dumplings. Roll out the dough into flat cakes in any way convenient for you. I’m more accustomed to rolling out one layer (about 2-3 mm thick), then using a glass (or other suitable object) to cut out small cakes from it. Remember that when cooked, dumplings with potatoes will greatly increase in size, so it is better not to make the flatbreads too large.

Place the mashed potato filling in the middle of the flatbread, as much as you see in the photo.

Forming a dumpling.

If the well-sealed edges of the dumplings don’t seem very attractive to you, you can quickly make them curly. To do this, slightly pull back the already sealed edge of the dumpling and, as it were, pinch it overlapping at a slight angle and away from you. In fact, it is very simple, fast and does not require any auxiliary devices, you just have to try it.

Once you have stuck enough dumplings, you can add water to cook them. I usually boil some of the dumplings, and put some in the freezer, placing them on a cutting board with a cellophane bag on it. I also cover the top of the dumplings with a bag so as not to dry out.

To make the water boil faster, add salt to it, and when it boils, add dumplings to it.

Cook the dumplings like pasta - in plenty of water. As for the cooking time, they only need to simmer for 3-4 minutes. and you're done! Remove the dumplings with a slotted spoon and serve.

Very tasty if sprinkled with herbs and freshly ground pepper.