Article Contents

  • 1 classic dough recipe dumplings
    • 1.1 version without eggs
    • 1.2 option with eggs
  • 2 Other options
      test
    • 2.1 Buckwheat
    • 2.2 on ghee
    • 2.3 Choux (in boiling water)
  • 3 exact proportions of dough and stuffing

believed that proper dough for dumplings should be the color of snow.And for this it is imperative to flour.There's a lot of gluten, which gives the finished product a nice color, but also, "it holds together" components and does not give the product in boiling water boiled soft.

classic dough recipe dumplings

This classic dough for dumplings rolled out well, and that it has turned out so, you need to achieve compliance Mixing: do not too "cool" tough.Then, the maximum fine will be reeling out, forming dumplings will be easy, and during the meal you will not have the feeling that you just can not find the filling.

version without eggs

classic recipe for the dough to dumplings, and, most likely, the oldest - nothing more, even without the

eggs.

You will need:

  • water - 1 cup;
  • flour - 3 cups;
  • salt - 1 teaspoon.

Preparation

  1. Form a mound of sifted flour.
  2. selling a recess in the top of it, to put salt and water.
  3. Knead dough - a smooth, supple, not too tight, but do not "spread".When cutting traces on the knife should not be, and the correct cut - smooth and glossy.
  4. Wrap the dough in a bag and leave it in the room for half an hour.
Consistency depends on the flour, the quality, the availability of a certain amount of gluten.Maybe it will need more or less.

option with eggs

This method, too, is considered a classic, but you need to cook with eggs.

You will need:

  • flour - 0.5 kg;
  • eggs - 2 pieces;
  • vegetable oil - 1 tablespoon;
  • water - 1 cup;
  • Salt - 0.5 tsp.

Preparation

  1. Pour the flour on a work surface in the form of slides, make a shallow hole on top.
  2. Break the eggs into a hole, pour water, oil.Mix thoroughly.
  3. Knead with your hands until you are sure that we have achieved absolute uniformity and sufficient elasticity.
Vegetable oils are not required, but it gives the finished product a more delicate texture.

possible to meet opinion that the perfect dough for ravioli - without eggs.But it is a matter of preference and a solid practice.Here, a decisive choice belongs to you, as it may seem that the dough is too dense (like pasta).In addition, hand modeling can be time-consuming, and the finished product - cooked unevenly.There is such a danger that when cooked ravioli just fall apart.If you really do not want to use the eggs, add a little more water before kneading.

Other options test

Since tastes differ, we can safely say that the best dough for ravioli - is that like for you all the characteristics: and feel of working with him, andproperties.If you need less than usual recipe, be sure to try the original variation.

buckwheat

interesting recipe for ravioli dough with the addition of buckwheat flour - a pledge of rich taste and unusual color dishes.

You will need:

  • white flour - 1 cup;
  • buckwheat flour - 1 cup;
  • eggs - 2 pieces;
  • water - 0.5 cups;
  • salt - 1 teaspoon.

Preparation

  1. Mix and sift the two types of flour, giving it the shape of a roller coaster.
  2. Place the remaining ingredients in its groove.
  3. water slowly poured into the last turn, (the producers different properties of the products, so the water for your meal, you may need less).
  4. Knead, seeking uniformity.

On ghee

gentle dough for ravioli is very pleasant to the taste.A special delicacy he gives ghee.

You will need:

  • white flour - 700 g;
  • toplenoe- oil 1 tablespoon;
  • eggs - 2 pieces;
  • water (not cold) - 1.5 cups;
  • salt - 1 teaspoon.

Preparation

  1. Carefully sift the flour.
  2. In mixing bowl pour the eggs, sprinkle in the salt, pour the melted butter and pour the flour.
  3. Knead the dough so that it becomes elastic.
  4. Be ready dough for 1 hour in a bowl with a damp towel or remove the package.

Choux (in boiling water)

lot there who will tell you that it is the most delicious dough for dumplings.Its secret is that it is prepared not ordinary water, but in boiling water, which gives it excellent softness.And it is rolled out and does not break easily, even if the layer turned out fine.

You will need:

  • white flour, the highest grade - 2 cups;
  • vegetable oil - 3 tablespoons;
  • boiling water - ¾ cup;
  • salt - 1 teaspoon.

Preparation

  1. Pour into a large bowl of the boiled water only and then oil.
  2. Tip the flour into it and quickly knead.
  3. Go to modeling (you can not give it to settle).
How to make the dough into dumplings in such a way?It is important to mix immediately and with decent speed, to avoid lumps appeared.You can use the bread machine, combine with the appropriate nozzle or immersion blender.

exact proportions of dough and stuffing

If you would like to receive a certain amount of dough for dumplings 1 kg of meat, not to leave excess, based on the fact that the 370 grams of the test should be 450 grams of meat toppings.And again, if you want to slightly reduce the consumption of the test, try to cook the dumplings using Pelmennica (it also speeds up the process).

Tip: To avoid the accumulation of "waste", as well as reduce the time to prepare dishes cooked, form the dough long "sausages", cut them crosswise into pieces and roll each into a pancake.

All his secrets, how to prepare the dough for dumplings.Certainly, and you have a "firm" recipe.However, to diversify their culinary masterpieces, it is possible to adopt other ways - from traditional to extravagant.The choice is yours!