Elastic dough for dumplings

Classic pancakes with milk are a recipe for old Russian cuisine. Our grandmothers know the most valuable pancake recipes. And if possible, let them share with you all the secrets of their preparation. After all, pancakes with milk are the most delicious! Easy to digest, they are thinner than kefir, besides, they are incredibly tasty!

The classic recipe for pancakes for 0.5 liters of milk

Classics always require strict adherence to the recipe, but each housewife carefully keeps her secrets. One of these recipes is offered to you. The main secret of delicious pancakes is the dough without lumps, so we knead the dough with a mixer.

Kefir dumplings dough with egg - a proven recipe for the perfect dish! Delicious, elastic, very satisfying, your dumplings will become even more appetizing with it! A quick way to feed the whole family!

The dough cooked with kefir is a very tasty recipe for dumplings. So it turns out more satisfying and nutritious, keeps its shape and makes the dish tastier and more appetizing! A real homemade treat!

The bread maker is a real find for the perfect homemade dough. Very firm, elastic, it holds the filling well and does not fall apart in hot water. Simply delicious!

The dough for dumplings with egg and vegetable oil turns out to be very tasty and appetizing. These two products are the real secret to making quality, elastic dough. With such a dough, the dish will turn out amazing! And cooking it is very simple and fast!

Tip: For the dough, it is best to choose premium flour. It contains more gluten, thanks to which the dough is plastic, and the dumplings do not fall apart.

Good dough is the basis for delicious and mouth-watering dumplings. And in order for it to turn out really high-quality and not let you down during cooking, you need to choose the right proportions of products and add a little vegetable oil. This will make the dough thick and elastic, and make the dumplings even tastier!

Hot water dough, or as it is also called, choux dough will allow you to make the best dumplings in the world! This is a very plastic, high-quality dough that keeps its shape well, does not stick to hands and does not break. Dishes from it are simply pleasing to the eye!

The dough for dumplings cooked in boiling water turns out to be simply delicious! Very dense and elastic, it is a pleasure to cook from it! The filling from such a dough does not flow out, and it does not fall apart. Just what you need for the perfect dinner!

Making dough in a bread maker is easy and simple. You will need to make a minimum of effort for a tasty elastic dough. Dumplings from it are simply delicious!

If you don't have eggs at hand, it doesn't matter, because a delicious, plastic choux pastry can be prepared without them. Such dough also keeps its shape well and turns out to be less high-calorie! A delicious dinner for the whole family will be ready in just a couple of minutes!

Choux pastry always makes the best dumplings and dumplings! It turns out to be very elastic and durable, does not stick at all and does not stick to your hands. Simply delicious!

Choux pastry is a great recipe to make the perfect dumplings at home. Such dough does not creep, rolls out easily, and it is a pleasure to cook from it. This is a great alternative to the classic test! The dumplings will be delicious!

The dough for dumplings on carbonated water turns out to be very elastic, durable and appetizing. It is better to take water that is not very salty, so as not to spoil the taste. And such a dough can be made not only for dumplings, but also for dumplings. It turns out just amazing!

Delicious, satisfying and elastic adze for dumplings. Its amount is enough for 1 kg. Minced meat, which means you can feed the whole family! The dough does not stick, rolls out well and keeps its shape. The dumplings are incredibly delicious!

Excellent elastic dough for dumplings can be made without eggs. Such dough keeps its shape well, does not fall apart during cooking and turns out to be very tasty. And it can be prepared in a matter of minutes!

Delicious and satisfying dough for dumplings is made in milk with the addition of eggs. Plastic, soft, it keeps its shape well and does not fall apart during cooking. Cooking is a pleasure, and dumplings are delicious!

Choux pastry with egg on water is the best for making dumplings and dumplings. It turns out to be very thick and elastic, rolls out easily and holds the filling well. Simply delicious!

The most delicious dough for dumplings is made with mineral water and vegetable oil. Such dough is very elastic, dense, does not break and falls apart during cooking. The dumplings are delicious!

The dough for dumplings on boiling water and with an egg turns out to be very elastic and of high quality. It is easy to roll out, it does not tear, and the filling of them does not fall out. Perfect dumplings with such a dough are easy and quick to prepare!

Dumplings and dumplings are simple and tasty dishes that always help out if you need to quickly feed the whole family. But to make them appetizing, you need to prepare a high-quality elastic dough! This dough is best made with mineral water. A real delight!

Tip: add salt to the dough carefully. If your mineral water is very salty, you may not need to add salt at all so as not to spoil the taste of the dough.

The classic recipe for dumplings dough is the simplest and most time-tested. With it, you don't have to worry that the dumplings will fall apart or turn out to be not appetizing. A tasty and quick meal can actually be very simple!

The dough for dumplings on mineral water is very high quality and tasty. It is not for nothing that mineral water is appreciated in cooking! Soft, elastic, satisfying and very tasty, with it the dumplings will be even more appetizing.

The dough for dumplings, baked in a bread maker, turns out to be very successful! It mixes well, turns out to be very elastic, soft and does not break during cooking. Simply delicious!

Making high-quality dumplings dough so that it doesn't fall apart during cooking is a real art. To do this, you need to choose the right proportions of the ingredients. And to make the dough even tastier, add an egg and turmeric to it. The family will be delighted with such dumplings!

Delicious and soft dough for dumplings can be cooked in water. The main thing is to choose the right proportions so that it is not too liquid or dry. The real highlight of the dumplings dough will be the egg. This dough turns out to be more appetizing and satisfying!

High-quality, elastic dough is the basis of delicious and mouth-watering dumplings. It's best to use Granny's proven recipe. To do this, add an egg to the dough, and knead the flour in boiling water. The dough turns out to be just perfect. And dumplings will be a feast for the eyes!

Delicious dough for dumplings is very convenient to prepare in a bread maker. She perfectly kneads food, and the dough is thick and elastic. The dumplings will be delicious!

You can knead the choux pastry for both dumplings and dumplings. Such dough can be easily rolled out to the thickness of a paper sheet, and it will not tear. The edges of the dough are pinched well, which will allow you to form patterned and curly dumplings or dumplings. This dough tolerates freezing well, and the products sprinkled with flour do not stick together in the freezer.

According to this recipe, you can knead a good choux pastry not only for dumplings, but for dumplings, pasties and manti. Choux dumplings can be made with different fillings. We measure the amount of products in a 200 ml glass.

A good elastic dough for homemade dumplings is kneaded in either ice or warm water. An egg is added to the dough, which gives the dough strength. Vegetable oil is also added, which prevents the dumplings from sticking together during cooking and when freezing. Only premium flour is used for the dough, as it contains enough gluten, which allows the dough to be rolled out very thinly. Measure the products for the dough with one glass, because the correct proportion of ingredients is important.

Choux universal dough for dumplings, and for all boiled dough dishes, is popular and the best. It is easy to roll it into a thin sheet, it is easy to mold dumplings, and they remain intact when boiled. In this recipe, you are asked to knead the dough in milk.

The dough for dumplings, simply kneaded with flour and water without an egg, always turns out to be quite plastic and convenient to work with. Dumplings with such a dough retain their integrity during cooking and can be frozen. For elasticity, a little vegetable oil is added to the dough. This dough recipe is suitable for lean or diet dumplings.

Egg dumplings are a classic option. Every housewife should be able to do this batch. The main condition for a classic dough is the correct ratio of all products. It is also important to take the highest quality flour, sift it, knead the dough in warm water and knead for at least 15 minutes. The number of ingredients is determined by the capacity of the glass - 250 ml.

The dough for dumplings on boiling water with vegetable oil is recognized by many housewives as the most successful and convenient for work. Boiling water makes the dough not sticky and pliable at all. The dumplings stick well and keep their shape during cooking.

Using mineral water, you can make a universal dough not only for dumplings, but also for dumplings, manti and pies. It rolls out easily, does not stick to the palms and table and does not require a lot of flour when rolling.Use highly carbonated water for the dough, as gas bubbles make the dough soft, airy and the dumplings will be tastier.

Housewives appreciate choux pastry for dumplings for its good working qualities. The dumplings will be strong, will not boil over, and the dough will remain soft even with thick rolling. Boldly add boiling water to the dough, the flour will not stick together and the dough will be soft and elastic. Prepare the dough without adding eggs.

The classic recipe for dough in water for dumplings is based on three important conditions: observance of the proportions of the laying of products, the use of ice water and the good quality of all ingredients. The dough turns out to be universal and you can make dumplings, dumplings, ravioli, and khinkali from it.

For delicious homemade dumplings, you need to knead a good dough. The most successful dough turns out to be kneaded in boiling water and with the addition of an egg. Hot water brews flour and gives the dough pliability, softness and elasticity. Such a dough will not break and stick well when sculpting dumplings.

It's a shame when the filling and dough are in a plate with dumplings or dumplings separately. In this recipe, the products are selected in such a ratio that the dumplings will remain whole and cute. Knead the dough in hot water and add vegetable oil. The recipe is simple and can be done by young housewives.

Kneading the dough in a bread maker with the choice of the appropriate program makes it the desired texture and greatly facilitates the work of the hostess. The program is selected depending on the type of your appliance: "Dough". "Kneading dough", "Unleavened dough" or "Dough-dumplings". The hostess can only choose a recipe and measure the exact amount of products. To get an elastic dough, add vegetable oil to it.

Many housewives who have bread makers do not know that good dumplings can be kneaded in it. This recipe is for Kenwood Bread Maker. In it, it is important to measure the exact amount of food and select the appliance program according to the attached instructions.

This wonderful kitchen device will make the perfect dumplings dough for you. Before starting work, read the instructions of the device, where the operating procedure is indicated.In the recipe, the amount and composition of ingredients is presented for the LG HB-152CE bread machine.

The vinegar added to the dough for dumplings gives it special elasticity and pliability. Such a dough easily rolls out into a thin cake, does not break when sculpting dumplings and does not boil during cooking. The dough can be stored in the refrigerator for several days and at the same time it only gets better.

For those observing proper nutrition, a recipe for a dietary and low-calorie dough for making dumplings is offered. The dough is prepared from flour, water and vegetable oil. Well-kneaded PP dough is easily rolled into a thin cake, which allows the amount to be kept to a minimum, just to keep the filling in place during cooking. Diet dough must be kneaded for 20 minutes. Such a dough can also be kneaded from a mixture of wheat flour with oatmeal, whole grain or rye.

Unleavened dumplings dough is the most common option. It is mixed with water and vegetable oil. In order for the unleavened dough to roll out into a thin cake, it must be kneaded more steeply, then the dumplings will keep their shape well, not boil over and crack when freezing.

To make gluten-free dumplings, use either rice flour mixed with cornstarch, or special gluten-free mixes. The dough made from these mixtures is convenient to work with, but it is more difficult to mold the dough from rice flour. The kneaded gluten-free dough should lie down for several hours, or better - all night, then it will be less capricious when cooking dumplings.

Whole grain flour is not only good for the body, but also, as it contains mainly slow carbohydrates, gives long saturation and is not deposited in fat, unlike premium wheat flour. Dumplings from it are "correct", low-calorie and do not stale the next day. We knead the dough in a food processor, if you knead with your hands, then the dough must be kneaded for at least 10 minutes.

Not all housewives, especially young ones, can quickly knead a good dough for dumplings. It is very convenient and quick to do this in a planetary mixer, which many call the second hands of the hostess in the kitchen. The dough will be smooth and will not stick to your hands.

A recipe for fans and lovers of rye products.The dumplings look like ordinary dumplings, but the taste is different, specific. It is more difficult to work with rye flour dough, since it does not stretch and breaks quickly, so it is rolled out in cling film and the rolling pin is greased with oil.

Every housewife wants the dough for dumplings to be soft, elastic and not soft when boiled after freezing. The recipe for kneading dough with an egg and vegetable oil is classic, because it is the butter that makes the dough elastic and kneads well.

The dough in the Mulinex bread maker always turns out to be perfectly mixed and pliable. But when setting a program, there are subtleties that need to be taken into account.