What Can Be Cooked From Dumplings Dough, Except For Dumplings

Every year, less and less dumplings are cooked at home. It's easier to buy ready-made in the store.

Every year, less and less dumplings are cooked at home. It's easier to buy ready-made in the store. But the secrets of making this dish are alive among home cooks, especially the secrets of dumpling dough. After all, it is multifunctional. There is a long list of dishes that can be prepared from it.

What is dumpling dough

 

Dumpling dough - from the category of "it does not get easier." All it contains is flour, water and salt.

Flour. Only the highest grade and high in gluten. When kneading the dough, flour is introduced gradually. The dough is kneaded for at least 10 minutes.

Water. Clean, filtered. If in doubt about the quality of water, use bottled water.

Salt. Everything is easier here. It is not recommended to use iodized. And it is better to use coarse grinding.

Dumpling dough options

 

There are a lot of dough recipes for dumplings, where there are some changes and additions. Therefore, other dishes can be prepared from dumplings dough.

Pelmeni dough classic

For 100 grams of flour, 50 ml of water is needed.

Salt - at the rate of 1 tsp. without a slide for 500 grams of flour.

Pelmeni dough on kefir

600 g flour 300 ml kefir or curdled milk 1/2 tsp. salt

Yogurt or kefir gives a slight sourness. The dough will be more tender.

 

Milk dumpling dough

Some housewives use milk, which softens the dough. And eggs - they improve the taste.

350 g flour 150 ml milk one egg 1/3 tsp. salt

Butter dough

500 g flour 250 ml milk 2 eggs 2 tbsp. l. softened butter 1 tsp. salt

Butter dough during long-term storage of dumplings in the cold does not turn white and does not crack.

Dishes from dumplings

Chebureki

 

To cook delicious crispy, ruddy chebureks, dumplings dough is perfect. You can use any stuffing you like.

You will need:

250-300 g dough 500 g minced meat 150 g hard cheese (optional) 200 g onions 1 tsp. ground black pepper 500 ml vegetable oil (refined) 1 tbsp. l. flour for dusting

Put mince into a bowl. Add grated cheese (optional). Peel the onion, rinse, cut into small cubes or chop in a chopper (there should be a lot of onions). Add onion to meat and cheese. Mix.

Roll out the dough into a layer 2-3 mm thick. Cut out a circle (size of your choice). Put minced meat on one half of the circle. Roll up the other half, pinch the edges and press down with a fork. Fry in hot oil in a frying pan or in a saucepan until golden brown.

Manti

 

You will need:

1 1/2 kg meat 400 g flour 3 onions 2 eggs 1 potato 200 ml water Salt and pepper to taste

Peel, rinse and finely chop the potatoes and onions. Twist the lamb in a meat grinder, add chopped onions, potatoes and beat in one egg. Salt, pepper. Mix. Cut out squares from the rolled dough, approximately 10x10 cm. Put the minced meat in the middle of the square, pinch the edges. When the water boils in the pressure cooker, grease the grates with oil. Lay out the manti with a gap so that they do not stick together. Cook 40-45 minutes.

Choux pastry dumplings

 

Necessary:

500 g all-purpose flour 50 g butter 500 g pitted cherries (or other toppings: mashed potatoes, fried white cabbage) sugar and salt to taste 250 ml water

Pour boiled water with melted salt, butter and sugar in small portions into the sifted flour, quickly mixing with a spoon. Continue kneading with your hands until the dough is smooth and elastic. Give him a rest. Mix cherries with sugar and add a little flour to make the juice thicker. Cut out circles from the rolled out dough and put the cherry filling on them. Seal the edges firmly. Cook in boiling water for 15-20 minutes.

Rolls with vegetables

 

Ingredients:

300 g dumplings dough carrot onion 2 tooth. garlic 150 g white cabbage 2-3 mushrooms Salt, black pepper to taste 250 ml broth 2-3 tbsp. l. vegetable oil

Grind all ingredients except dough. Salt, pepper. Heat oil in a high skillet over medium heat. Fry diced onions and carrots until soft, then add chopped garlic, champignons, fry, stirring, for a few minutes. Add the cabbage, salt and pepper the filling and simmer until the cabbage is soft. Cool the finished filling. Vegetables and other ingredients in the filling can be added to your taste: sweet peppers, zucchini, tomato paste, greens.

Roll out the dough into a rectangular layer 2-3 mm thick. Cut into equal squares (10 by 10 or 12 by 12 cm). Stepping back from the side edges by a centimeter along the bottom edge, lay out the filling. Roll up into a roll. Pinch the edges. Put the blanks in a refractory form with a seam down and pour the broth. The rolls should be almost completely covered, only the “back” peeking out of the broth. We wrap the form with foil and send it to the oven preheated to 190-200 degrees for 20 minutes. Then remove the foil and bake for another 10-15 minutes.

Bon appetit!