Choux pastry dumplings

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   The ingredients for the dough are very simple - the main thing is to boil the kettle in advance!

2. STEP 2

   

   Add salt to flour, mix

3. STEP 3

   

   Add boiling water and vegetable oil

4. STEP 4

   

   Knead the dough with a spoon and then with your hands. Knead for 10 minutes

5. STEP 5

   

   The dough turns out soft and holds its shape very well. It is ideal for dumplings, dumplings and pasties!

6. STEP 6

   

   Cover the dough so that it doesn’t dry out and let it rest - the gluten will swell and the dough will be even easier to work with, but for now let’s get to the filling

7. STEP 7

   

   Here are the necessary ingredients for the filling. For me, this filling is a classic; I often use it when making dumplings! But you can change it depending on your taste preferences: pork, beef, chicken or even fish - these are just a few of the filling options!

8. STEP 8

   

   Grind the pork, lard and onions through a meat grinder. You can take more or less amount of lard according to your taste, or do without it, because Khrumka has a very convenient function for changing the composition of products. My pork is lean, so I took about 150 g of lard - this way the filling will be juicier

9. STEP 9

   

   Salt, pepper, add a little water for juiciness

10. STEP 10

    

    Mix the filling well and proceed directly to sculpting the dumplings. I'll tell you how to significantly speed up this process

11. STEP 11

    

    If you have a dumpling maker lying around, then this recipe is for you! I hadn’t used it before either, but when I learned how, I started cooking dumplings much more often! By the way, if you don’t have one, then it would be nice to get one, because it’s very inexpensive! Roll out the dough into a thin layer the size of the dumpling maker.

12. STEP 12

    

    Cover our dumpling maker with a layer of dough

13. STEP 13

    

    Place approximately 1 teaspoon in each cell. l. fillings

14. STEP 14

    

    Roll out the second layer of dough

15. STEP 15

    

    Cover the first layer with the filling with the second layer of dough and go over it with a rolling pin. The video shows this process very clearly.

16. STEP 16

    

    We remove the scraps and use them for the next batch.

17. STEP 17

    

    Turn the dumpling maker over and carefully remove the dumplings

18. STEP 18

    

    The choux pastry sticks together very well and you don’t have to worry that the filling will separate from the dough during cooking. That's it - in about 8-10 minutes we got 37 beautiful identical dumplings!

19. STEP 19

    

    At the same time, put a pan of water on the stove in advance, add bay leaves and allspice and peas, bring to a boil

20. STEP 20

    

    Salt and add the first batch of dumplings. Cook from boiling for 7-10 minutes until fully cooked; readiness can be checked by catching 1 dumpling and breaking it in half

21. STEP 21

    

    Serve with butter, freshly ground black pepper and sour cream! Instead of sour cream, I really like to sprinkle the dumplings with vinegar - this is a more dietary option! Bon appetit!

Comments on the recipe

Elechka

06.09.2023

4.8

An interesting version of the test, I’m interested, I’ll try it, thank you! I usually knead the dough for dumplings according to the classic version using water at room temperature.

olgay198108

06.09.2023

4.9

Nastyush))) Wonderful recipe! I also really love making dumplings on such a dumpling maker)) Quickly, accurately and all the same)))

Ira

06.09.2023

4.7

nasstin, how yummy! I have never met a single person who was indifferent to dumplings! A very convenient thing is the dumpling maker, but I sprinkled it with flour before laying out the layer of dough, and in your video everything came off perfectly. Tell me the secret! Is it really all about the test? Thank you very much for the recipe!

Yulena

06.09.2023

4.8

And now I’ve also started making dumplings and dumplings using choux pastry. Just super, before kneading the dough was a problem. This method works very well, the dough is very tender.

Lyudmila

06.09.2023

4.5

The dough turned out to be very soft, a pleasure to work with.