Article Contents

  • 1 recipe with sour cream
  • 2 Recipe with yogurt
  • 3 to lean table
  • 4 Choux pastry
  • 5 tips and secrets on cooking

«shirt» for dumplings can be either traditional, that is out of the water, salt and flour, and very special.For example, with the addition of buttermilk, sour cream and other products.In order to properly knead the dough into dumplings, you just need to keep the proportions, and consider some subtleties.How to make good dough for dumplings with potatoes?We offer several options for the batch, including the lean table.

recipe with sour cream

How to make a tender dough for dumplings with potatoes?Just add fat milk product, such as cream.

You will need:

  • wheat flour - 450 g (or 200 mL 3 cups);
  • cream 20% - 3 tablespoons;
  • salt - ½ teaspoon;
  • soda - ½ teaspoon;
  • water - ½ cup (100 mL).


  1. Sift the flour into a large bowl, stir the salt into it.
  2. in sour cream, add baking soda, mix well all.
  3. Pour the cream into the flour and then
    the warm water (room temperature) and mix thoroughly.
  4. Put weight on the table and knead for about 10 minutes until it is sufficiently elastic and inside it will not disappear large air bubbles.
  5. Leave the "rest" under the cling film 20-30 minutes.

Recipe with yogurt

Adopt the dough into dumplings with potatoes and can be on kefir.This will give him soft.

You will need:

  • flour - 630 g (4 to 200 ml cup);
  • yogurt - 300 ml (1.5 cups);
  • chicken eggs - 2 pieces;
  • soda - ½ teaspoon;
  • salt - ½ tsp.


  1. Beat the eggs in yogurt (it must be warm), mix well until smooth.
  2. Add the mixture of salt and baking soda and mix well again until the salt is completely dissolved.
  3. Sift the flour into a large bowl and pour the mixture to kefir.Well all the stir.
  4. Put weight on the table and well ProMes to elasticity.Remove to a warm place for 40 minutes, covered with cling film to gluten swollen.

to lean table

not everything done on the water, taste good.Lean dough for dumplings with potatoes cooked without the addition of eggs, to be soft and elastic.You can roll out thinly as you like and not be afraid that it will break.

You will need:

  • wheat flour - 450 g (3 cups 200 mL);
  • boiled water (not hot) - 1 cup (200 mL);
  • salt - 1 teaspoon with a slide;
  • vegetable oil - 2 tablespoons.


  1. Sift the flour into a suitable size bowl and add the salt.Stir.
  2. Pour warm water and mix with hands, but to achieve a smooth consistency is not needed - leave it not promeshannom state, ie in the form of flakes and lumps.Set aside for 20 minutes to gluten swollen.
  3. After settling shape of a mass of small cake with a pit, pour vegetable oil.
  4. Knead until then, until the butter is completely absorbed and the mixture becomes a little sticky.Meatless dumplings with potatoes can mold immediately.

Choux pastry

dough for dumplings and potatoes take a little less time, if it is to make custard, ie using boiled water.

You will need:

  • wheat flour - 400 g;
  • water (boiling) -250 ml;
  • vegetable oil - 50 grams (about 2.5 tablespoons);
  • salt - ½ tsp.


  1. Put the water in the kettle to heat up - we need hot water.
  2. Meanwhile, sift the flour and divide it into 2 parts.
  3. When the water boils, measure out 250 ml of water, add the salt and vegetable oil, pour the mixture into a half of sifted flour.
  4. Quickly mix all the (first spoon, so as not to burn your hands, and after a few seconds you can have hands kneading).
  5. At the beginning of kneading lumps all will - this is normal.Gradually add the remaining flour and knead.

can begin to mold immediately from such a test, not defending.But if it happened too steep, and the dumplings did not want to stick together, just wrap it in a bag and set aside for 20-30 minutes.

tips and secrets on cooking

As you can see, on the dough with potato dumplings quite simple.But if you really want to cook a delicious and memorable meal, rather than ordinary flour products, you should pay attention to some nuances:

  • dough should not be too tight, otherwise the molding will stay bad, and the product during cooking unglued at the seams;
  • remember sifting flour - so it is sated with oxygen and it will be easier to connect with the other ingredients;
  • batch must occur at least 10 minutes to achieve the desired elasticity;
    always leave the final product after mixing by an average of 30 minutes (except custard) to mass became elastic, and then it will not shrink back when rolling out;
  • traditional dough for dumplings made from flour with eggs;if you use flour from durum, the egg can not be added;
  • for greater flexibility, you can add a little vegetable oil - just a few drops to 1 cup flour;
  • kneading you can use anytime and bread maker - it will not worse;in the bread machine, you can leave the finished product for swelling of gluten, as the technique itself maintains the desired temperature for the kneading.
Quick dumplings with potatoes can be made using Pelmennica.Today they are available in different forms, and not just with small hexagonal holes, but also large.

Select the recipe for the dough dumplings with potatoes, which you like most.And it is better to try all the recipes one by one and take note of the one that will make your dish is particularly delicious.