Dough for dumplings - 18 cooking recipes

It’s not difficult to prepare the dough for the most delicious dumplings, especially when you have a wide variety of proven recipes before your eyes. And knowing the nuances of cooking will help you get an excellent result.

Dough for dumplings

The Urals are considered the birthplace of dumplings - it was from there that this dish found its way into Russian cuisine. However, similar dishes exist in the cuisines of many nations and have a variety of names, for example, in China it is baozi, in the Caucasus - manti and khinkali, in Italy - ravioli. Dumplings are most often boiled, but they can also be fried, baked or steamed. So, let's figure it out...

It is difficult to answer this question unequivocally, since there are a huge number of recipes. The proportions and ingredients, even the consistency of the finished dough, may differ. The main thing remains unchanged - the dough should be elastic, obedient, it should be rolled out thinly, and not tear during modeling and further cooking.

To make the dough more tender, it is kneaded with milk and butter. The latter is often replaced with vegetable oil - sunflower or olive. Instead of water and milk you can use:

If you add turmeric to the dough, it will turn a beautiful yellow color. You can also add finely chopped dried or fresh herbs. In this case, the dumplings will look original and acquire an interesting taste.

It would seem like an ordinary dough, but what scope for creativity and culinary experiments!

In the classic recipe, dumpling dough is made from wheat flour, water, eggs and salt. In this case, you need to choose flour of the highest grade, with a high level of gluten content. Thanks to this, the dough will be pliable and snow-white. But there are recipes in which other types of flour are added, for example:

There are options for preparing dough exclusively with one of the listed types of flour. Dumplings made from this dough are especially suitable for those people who adhere to a gluten-free diet. These types of flour contain less gluten (or none at all), so the dough is more difficult to work with and the finished products hold their shape less well. It is recommended to steam dumplings made from this dough, but sometimes they are boiled.

In the old days, recipes for successful dumpling dough and cooking secrets were passed down from generation to generation. Knowing little tricks, making good dough is not difficult: