Super dough for dumplings with strawberries. Dumplings with strawberries. How to choose the right products

Dumplings, a hearty and beloved dish made from unleavened dough, can become both the basis of a lunch and a sweet dessert, depending on the type of filling.

The seasonal strawberry filling makes it especially timeless, healthy, and especially appealing to kids. An appetizing berry sauce will be an excellent addition, the taste of which can be varied with the amount of sugar. The short cooking time allows you to preserve most of the vitamins. The time spent by the housewife in the kitchen will not be wasted: on the table there will be a fragrant delicacy for the whole family, a real man-made miracle made from strawberries.

Ingredients

• 250 g strawberries
• 1 chicken egg
• 2 tbsp. l. vegetable oil
• 100 g granulated sugar
• 150 ml water
• 2 pinches of salt
• 300-400 g wheat flour (including dough rolling)

How to cook dumplings with strawberries

1. First, let's make the dough for dumplings - it's easy to prepare: pour 2/3 of the wheat flour into a container and make a hole in it. Break a chicken egg into it, pour in water, add granulated sugar and salt. Add vegetable oil.

2. Knead a dense dough, adding flour as needed, and let it rest for about 15-20 minutes, covering the container with film.

3. Wash the strawberries in water and tear off the stems. Then cut into small cubes and pour the cuttings into a bowl.

4. Cut off part of the dough and roll it into a circle, adding flour and sprinkling the rolling pin with it. After rolling the rolled out dough onto a rolling pin, lower it onto the mold for making dumplings.

5. Place a small amount of chopped strawberries in each cell, but not too many, so that the cells do not tear when sculpting. If desired, you can sprinkle the slices with granulated sugar, but then the berries will immediately release their juice and this will make modeling difficult - it is best to sprinkle the dish with sugar after cooking.

6. Roll out another part of the dough and cover the mold with it, and then roll the rolling pin over the surface with pressure to separate one dumpling piece from the other.

7. Sprinkle the board with flour and lay out all the resulting pieces. At this point they can be frozen for later preparation.

8. Boil water in a saucepan and add a little salt. Carefully pour the prepared preparations into the water and boil them for 15-20 minutes until tender.

9. Place the dumplings on a plate and add granulated sugar, butter or cream and strawberry sauce. Now you can taste it!

Note to the hostess

1. It is necessary to salt the boiling water in which the dumplings will be immersed, so that the dough during the boiling process acquires elasticity and at the same time retains the proper softness. However, guessing the proportion of hot water and salt is a difficult task for an inexperienced housewife. She will have to measure both ingredients, otherwise the sweet food will taste salty. In a saucepan with one and a half liters of boiling water, you should pour exactly a third of a teaspoon of coarse salt, and in this case it is better not to use fine salt at all.

2. The main ingredient of this dish, of course, is strawberries, and the requirements for them are higher: you need to take slightly unripe ones, but already rich red. Barely pink berries are tasteless, and too dark ones are too juicy. Excess juice will cause the product to burst.

3. Even such an amazing delicacy as dumplings sometimes remains uneaten after a meal. If the dish was flavored with oil when serving, it is necessary to heat it either over steam or in a microwave oven. Otherwise, heating is not necessary at all. You can put miniature scoops of ice cream on cold dumplings.

4. Kneading dumpling dough is a serious process. Once the flour comes into contact with the liquid, lumps may form. Timely mixing will ensure homogeneity and uniformity of the mass. You cannot be distracted while kneading.

Dumplings with frozen strawberries will decorate a family dinner - when hot days are still far away, such delicacies are in great demand. Preparing a dessert from frozen berries is almost no different from a recipe using traditional fresh raw materials.

In ancient times, our ancestors enjoyed dumplings only on special days. For holidays and weddings, dumplings with different fillings were always prepared. Such a dish was considered a sign of wealth and prosperity.

At weddings, young brides were wished to “be as full as a dumpling,” and then the couple’s life was happy. So you can cook traditional dishes for us both for taste and for harmony in your family, because the wonderful aroma and taste will lift the spirits of absolutely everyone!

How to freeze strawberries for the winter

We are all looking forward to seeing real homemade strawberries appear in the markets. Having eaten plenty of aromatic berries, I want to prepare them for the winter. We offer some tips for freezing it.

Freezing chopped strawberries

If you want to freeze strawberries specifically for dumplings, you should chop them immediately. Cut the washed berries with a small knife (you can freeze them immediately with sugar), place them in a layer in a plastic bag.

Place in the freezer; when the berries freeze a little, take them out of the refrigerator and cut the layer into portions (immediately for preparing dumplings). Place in the freezer and leave in this state for a day, then collect the pieces and put in a bag for further storage.

Freezing whole strawberries

You can also freeze whole strawberries, then buy small berries. Wash them well, remove the tails and dry thoroughly on a kitchen towel. Place dry berries in the freezer, hold until completely frozen, and collect in a bag or box for further storage. Whenever you want, use strawberries to prepare various dishes.

Overripe strawberries

If you come across overripe strawberries when purchasing, you can puree them using a blender. Wash the berries, combine with sugar and grind in a blender; the finished puree can be placed in a wide-necked plastic bottle and frozen.

These strawberries are suitable for making lazy dumplings or other desserts. When you need the berry mixture, simply cut off part of the bottle with a sharp knife and defrost in a bowl.

Dumplings with frozen strawberries

Ingredients

Filling

• — 500 g + -
• — 150 g + -

Dough

• Whey - 2 cups + -
• - 4.5 glasses + -
• - 2 tbsp. + -
• - taste + -
• - 3 pcs + -
• Soda - 1 tsp. + -

How to cook dumplings with frozen strawberries

1. Thaw the strawberries and mix them with sugar, leave aside for half an hour. Then drain the resulting juice, squeeze the berries a little, now they are ready to use.
2. Prepare the dough: heat the whey in a saucepan and pour into a deep bowl. Add salt, sugar and soda. Stir, add eggs, beat with a fork until smooth and gradually add flour.
3. Knead the soft dough, divide into three parts and roll each one no thicker than a couple of millimeters. Dip a glass in flour, cut out circles from the dough. Place the filling in the middle of each circle and mold the dumplings.
4. Pour water into the pan (fill half the pan), put it on the fire and boil. Throw dumplings into boiling water (for example, throw 10-12 pieces into a 2-liter pan). Cook until tender: Once boiling, cook the fatties for another 3 minutes.
5. Afterwards, remove the prepared dumplings into a bowl with a slotted spoon and brush with butter or olive oil. Prepare the remaining dumplings as well and place in a bowl.

The dumplings are ready, they are perfect for lunch or dinner, and on a cold winter evening you will enjoy a piece of summer. Serve dumplings with sour cream or honey.

If you used our freezing tips, prepare the dumplings with portioned strawberry pieces. Add berries to the dough directly from the freezer (without defrosting), and after molding the pieces, boil them immediately.

Recipe for lazy dumplings with strawberries

Lazy dumplings with strawberries are not a fiction, aromatic and tasty boiled sloths will appeal to everyone without exception, their recipe is very convenient and quick to prepare. It's ideal for those who are always in a hurry but love home-cooked food, or for those who want to try something new and interesting.

Ingredients

• Strawberries - 200 g;
• Sugar - 0.5 cups;
• Flour - 1 cup (as needed);
• Selected eggs - 2 pcs;
• Butter - 40 g;
• Salt - to taste.

1. Take thawed strawberries and puree them in a blender.
2. In a deep bowl, mash the cottage cheese with raw eggs, add sugar, salt and softened butter and mash again.
3. Pour in the berry puree and stir, add flour little by little and knead until thick and homogeneous.
4. Roll the dough into small balls with a diameter of 3-4 cm, roll them in flour and lightly press each one before cooking.
5. It’s better to steam lazy dumplings: fill the pan a third with clean water and tie it with gauze. When the water boils, place the dumplings at a distance from each other and cover with a high lid.
6. Boil the lazy fatties for 5-7 minutes, then place them on a plate (place immediately on serving plates) and brush with butter or top with sour cream or cream.

Lazy dumplings with frozen strawberries are a dish worthy of admiration. Lush and delicious boiled pies will fill your home with the aromas of summer and fresh berries. Cook with pleasure!

Lazy dumplings, recipe from the chef “Your Povarenok”

The host of our video channel invites you to try the classic recipe for lazy dumplings with cottage cheese and a secret ingredient. All the details are in the video.

The best sweet is dumplings with strawberries: fluffy, delicious - with dough made with water, kefir or milk!

• wheat flour - 350 gr
• strawberries – 1 kg
• corn starch - 300 gr
• chicken egg - 1 pc.
• granulated sugar - 300 gr
• powdered sugar - for serving
• mint - 1-2 sprigs
• salt - 1 pinch

Let's make sure that we have prepared all the necessary ingredients and haven't forgotten anything.

Let's prepare the dough for dumplings. This is one of the most important and responsible moments. Sift the flour into a deep bowl. You can also knead the dough on the countertop. Break an egg into the flour.

Add starch and just a little salt to the same bowl. Literally a pinch. Mix thoroughly.

Pour water in a thin stream gradually, thoroughly mixing the contents of the bowl each time.

When it becomes inconvenient to mix the dough in a bowl, place it on a countertop sprinkled with flour and knead until done. The dough will stick to your hands a little, but that's normal.

Sprinkle the dough with flour and wrap it in plastic wrap. Leave at room temperature or put in the refrigerator.

The filling is very easy to prepare. To do this, in a deep bowl, mix sugar and sliced ​​strawberries, which we previously washed and removed the green stems. Also add chopped mint and vanilla to the bowl.

Take the dough out of the refrigerator and remove the film. Roll out on the countertop and use a glass or round cutter to cut out equal circles. Place a teaspoon of filling in the middle of each circle.

Start making the dumpling from the middle, then each edge separately. Press the edges of the dough tightly together.

In a deep saucepan, bring water to a boil and place the dumplings in it. They cook quickly, and within 7-10 minutes you can take them out.

Serve the dish: add hot dumplings, sprinkle with powdered sugar, add a little butter and garnish with a sprig of mint. Dumplings with strawberries are ready.

Recipe 2: Milk Dumplings with Strawberries

• Flour - approximately 220 g
• Vegetable oil - 30 ml
• Water or milk - 120 ml
• Butter - 50 g
• Strawberries – 150 g
• Sugar - 30-50 g

Wash the strawberries for dumplings thoroughly in cold water, pick off the stems, dry them and cut them into small fragments - leaving the small ones whole.

Knead the dough from flour, vegetable oil with a neutral aroma and boiling water. We work on a countertop or in a wide bowl. First, mix the flour with the butter, then pour in the hot liquid in parts, stir with a spoon for the first couple of minutes, then with your hands.

The choux pastry for strawberry dumplings is ready.

Roll out a thin layer, press out circles of the same diameter - about 8 cm.

Lay out the strawberry slices and sprinkle with granulated sugar.

We hide the filling, connecting the edges of the flour base, press the joints tightly with our fingers, and form a decorative edging. In this form, the semi-finished product is frozen.

Or boil it immediately by dipping it in salted boiling water. After floating to the surface, boil the dumplings with strawberries for a minute or two and discard them in a colander/catch them with a slotted spoon. At the same time, heat the butter for basting.

Recipe 3: dumpling dough with strawberries in water

Dumplings turn out very sweet and juicy. I used heavy cream with sugar as a sauce, it turned out even tastier than with sour cream.

• Flour 2 cups
• Water 1 glass
• Vegetable oil 1 and ½ tablespoons
• Strawberries 2 cups
• Sugar
• Cream 35%

First, let's prepare the dough for dumplings with strawberries. Sift the flour onto your work surface and make a small well in the middle. Pour some boiling water and oil into it. You can add a pinch of salt.

Slowly mix the liquid into the flour using a knife as shown in the photo. Continue adding boiling water and oil gradually. Your dough should look a little crumbly.

Once all the ingredients have been added, you can knead an elastic dough. Knead it a few times to remove any remaining flour from the work surface.

Roll out the dough into a large layer 5-6 millimeters thick and cut out small circles from it with a glass. The number of dumplings and their size will directly depend on the size of the glass.

Gather up the leftovers, roll them out again and cut out the remaining circles. Take one and roll it a little with a rolling pin. Place strawberries in the center and sprinkle with sugar. If the berry is large, you can cut it into pieces. Use sugar to taste. The sweeter the berry, the less it is needed.

By the way, frozen strawberries are also perfect for these dumplings. Take the berries straight without defrosting. Seal the edges of the dumpling well, as shown in the photo. If you know how, you can braid it, it will help keep the juice inside.

Place the strawberry dumplings in boiling salted water and cook until tender, about 5 minutes. If you used frozen berries, then cook a little longer, about 8 minutes. Serve with butter, pieces of fresh berries, cream and sugar. If desired, the cream can be replaced with sour cream. Bon appetit!

Recipe 4, step by step: dumplings with strawberries

• cold water - 200 ml;
• egg – 1 pc.;
• flour ~ 2 cups;
• salt - a small pinch.

For filling:

• strawberries – 400 grams;
• sugar ~ 100 grams.

To prepare the dough for dumplings, sift the flour first. This will make it saturated with oxygen and the strawberry dumplings will be softer and more tender. Pour flour into a deep bowl. Use a spoon to form a well in the flour.

Break an egg into the well and salt it.

Using a fork, lightly beat the egg. Add water to the bowl.

Using a circular motion, begin mixing the flour into the egg and water.

Add all the flour like this. If the dough is still sticky, add more flour. Then transfer the dough to a table sprinkled with flour and knead it. Dust the top of the dough with flour.

Cover it with a clean napkin and start preparing the strawberries yourself. Wash and dry the strawberries for dumplings thoroughly. Remove the tails. If the strawberry is large, cut it into several parts so that it is convenient to put it in a dumpling and mold it.

Our method of making dumplings will be waste-free, that is, we will use all the resulting dough for modeling. To do this, roll the dough into a sausage.

Cut it into small pieces and roll out each piece with a rolling pin. We will form dumplings from these flatbreads. This sculpting method is quick and economical, but you must keep in mind that not all dumplings will turn out the same.

If you want to make beautiful dumplings, “one to one,” then another method will suit you. For this, roll out the dough on a floured table into a layer 3-4 mm thick. Use the back of a cup or glass to cut out circles of dough. You can then use them to make dumplings stuffed with strawberries. And the remaining scraps of dough must be molded again, rolled out, cut into circles, and so on until there is no dough left.

Place a few strawberry slices on a piece of dough and sprinkle sugar on top.

Blind the edges of the dumpling, squeezing the dough tightly so that it does not come apart during cooking. Add the remaining dumplings this way.

Cook strawberry dumplings in boiling water or steam for 3-5 minutes. Serve hot.
Bon appetit!

Recipe 5: fluffy dumplings at home

• 1 chicken egg;
• 500 g flour;
• 50 g sugar;
• 100 ml warm water;
• 2 tbsp. l. vegetable oil;
• 2 pinches of salt;
• 150 g strawberries.

You can make any dough for dumplings with strawberries: with water, with kefir or custard. When people ask me how to make dough with kefir, I explain as follows: I take the required amount of flour, 400 ml of kefir, 1 chicken egg, two pinches of salt and a pinch of soda. I knead like a regular dough using water. I don't use vinegar! Because kefir is already quite sour.

First, I sift the flour, divide it into two parts and pour it into a container. After sifting, it becomes airy and makes a very soft dough that is easy to work with. Then I make a well in the flour and crack the egg into it. I add salt so that it offsets the sweetness from the sugar and the dumplings don’t turn out too cloying. I pour warm water and add sugar along with it. I also add vegetable oil, because with it it will gain elasticity and make it easier to roll out.

Then I knead the elastic but soft dough and add flour when necessary, but make sure that I have some left over for rolling. I leave the lump for 15 minutes, covering it with a bowl.

While the dough is “resting” and saturated with gluten, I work on the strawberries. I thoroughly wash each berry with warm, but not hot water, tear off the tails and cut into small cubes. You can dilute this filling for dumplings with cottage cheese, but this is a matter of taste.

After the dough is ready, I begin to roll out part of it so that it turns into a layer, after sprinkling the table with flour. I cut out several identical circles in it with a glass.

Then I remove the remaining dough and put the strawberry filling in the center of the resulting circles. A little advice on how to make dumplings: to prevent the filling from opening during cooking, do not add sugar to it, as the berries will begin to release juice and the dumplings will fall apart in hot water.

I connect the edges of the circles with the filling, forming small dumplings from them. To prevent the dough from sticking to my fingers, I sprinkle my hands with flour.

How long to cook will depend on the power of the oven used. I usually cook dumplings in a saucepan, but if you have a double boiler or a mantysh pan, you can steam them, so they definitely won’t fall apart and will remain intact.

When the water boils, I throw in the resulting dumplings and stir with a spoon so that they don’t stick to the bottom. After the water boils again, reduce the heat and leave to simmer for exactly 15 minutes.

I place the finished dish into portioned plates, top with sour cream or melted butter and sprinkle with sugar, then serve. You can add a couple of pinches of ground cinnamon to add a delicious aroma to the dessert.

Recipe 6: cottage cheese dumplings with strawberries (with photo)

• Washed and dried fresh strawberries - 400 grams.
• Homemade cottage cheese rolled through a meat grinder - 500 grams.
• Chicken eggs - 2 pieces.
• White sugar - 10 tablespoons (150 grams).
• High-grade wheat flour - 2 ½ cups (400 grams).
• Softened butter - ¼ pack (40 grams).
• Sugar cookies “For tea”, ground into crumbs - one package (190 grams).
• Vanilla sugar - one package (16 grams).

Drive two chicken eggs into a deep and wide container, add one package of vanilla sugar and ten tablespoons of white sugar. Then use a whisk to lightly beat the egg-sugar mixture.

Then add homemade cottage cheese and softened butter to the egg-sugar mixture. Stir the curd mixture thoroughly with a spoon.

Then sift premium wheat flour through a sieve into the curd mass.

And knead a fairly soft and elastic dough. Divide the dough into small pieces and roll them into flat cakes. Place one strawberry on each flatbread, pinch the edges of the dough and form balls with your hands.

Bring water to a boil in a saucepan and place the prepared strawberry balls in it. Cook the dumplings over medium heat until they begin to float. Then reduce the heat to low and continue cooking the dumplings for another five minutes. Then carefully remove the dumplings from the pan with a slotted spoon.

Roll the still hot dumplings in crushed sugar cookie crumbs and place them on a plate. Leave the finished lazy dumplings with strawberries to cool completely at room temperature, then put them in the refrigerator for an hour. This way, the ground crumbs will stick better to the dumplings and will not crumble later.

Serve the ready-made lazy dumplings with strawberries chilled, garnished with fresh mint leaves if desired.

Recipe 7: how to cook steamed dumplings with strawberries

• Flour (premium grade) – 1 kg.
• Syrovatka – 0.5 liters.
• Baking soda - 1 tsp.
• Strawberry
• Sugar

Sift the flour into a bowl. Make a well in the middle of the flour and pour in the cheese. Salt and add baking soda. Mix the cheesecake with a spoon without flour with the cheesecake and soda. It should foam, that is, extinguish.

Mix the dough. Place our dough in the refrigerator for half an hour.

Now let's get to the filling.

We sort out the strawberries and wash them.

Cut into pieces.

Take the dough out of the refrigerator. We divide it into parts. Roll each piece into a rope of medium thickness and cut. Now use a rolling pin to make a circle. Sprinkle a teaspoon of sugar.

Arrange strawberries, 3 pieces per serving.

Fill half a pan with water. We put it on the stove to warm up.

We make dumplings. We take the dumpling blank in our hands and pinch the edges in a circle.

When the water is hot, tie the gauze, pulling it as tight as possible so that the surface is even.

We put our dumplings with strawberries. Cover with a bowl that fits the size of the pan. And cook over medium heat for 5 – 7 minutes.

Remove the finished dumplings from the cheesecloth with a slotted spoon and place on a board. Sprinkle sugar on top.

Well, our fluffy dumplings with steamed strawberries are ready.

Recipe 8, simple: kefir dumplings with strawberries

• Kefir – 2 tbsp.
• Flour – 5 tbsp. (how much dough will take)
• Soda – 1 tsp.
• Salt – 1 tsp.

• Strawberry
• Sugar or honey

Mix the dough.

To do this, pour kefir into a deep container and add soda to it. Stir everything so that the soda is extinguished in the sour kefir. If kefir is not sour enough, then add a little vinegar or citric acid to it.

Then add the sifted flour and salt. We take enough flour so that the dough is soft, but does not stick to your hands. Knead the dough for at least 5 minutes, and then leave it covered with a towel for 20 minutes so that the gluten is developed and the dough becomes more elastic. The last stage is quite important, since it will be much easier to work with such a test.

Roll it out thinly on the table surface. The thinner you roll it out, the tastier it will be, but it will also be more difficult to work with such dough.

Wash the strawberries and let the water drain. Cut each berry into halves or quarters.

Cut out circles from the dough and put some strawberries and a little sugar or honey on each one.

Just the thought of dumplings with sweet, juicy, aromatic strawberries inside makes your salivation increase, your heart rate quickens, and you want to eat them right away! The imagination instantly paints a picture of hot, steaming, piping-hot, tender dumplings, topped with sour cream or young honey - sometimes you can give a lot for such a tasty treat as real dumplings with strawberries..., after all, this is the taste of childhood, your favorite delicacy, your grandmother’s or mother’s Dumplings are the most delicious in the world, dumplings with strawberries, and this is actually true!!!

Making strawberry dumplings is not difficult at all, it’s quick, and this recipe is proof of that!

Add a pinch of salt and beat in the egg, and mix the whole mass thoroughly. Add the remaining flour, and thus form the finished dough for dumplings with strawberries. Knead and get a soft and elastic dough that does not stick to anything and has excellent springiness (elastic). Place the finished lump in a bag and leave it to settle in a cool place for 30-45 minutes.

Preparing the filling for dumplings with strawberries from strawberries:

450 grams of ripe small strawberries;

Sugar 3 tbsp;

Sour cream ½ cup + powdered sugar;

While you've washed and prepared the strawberries, the dough has had time to rest and is ready to roll out. Here there is the biggest and subtlest nuance in preparing dumplings with berries - this is the width and thickness of rolling out the dough for dumplings. If you roll it out thickly (for fear that the dumpling will burst and the juice will run out), you will get a large stone dumpling with a tiny berry inside. If you roll it thin (you just didn’t guess the thickness), you’ll get a bluish, skinny dumpling without strawberries and with a hole. I suggest using your intuition and rolling out the dough moderately, about 1 centimeter thick, less is possible, no more!

We cut out circles with a mold or glass according to your preference; the size of the dumpling itself is a purely individual matter. Some cook exquisitely small dumplings with strawberries, and some housewives prepare three dumplings... but very large ones - giant dumplings :). Or roll out the dough sausage, cut it into small pieces and then roll portions into circles for making dumplings. Literally place 2-3 strawberries in the center, a pinch of sugar on top, and pressing firmly and carefully, we form a dumpling with a beautiful print around the edge!

It is best to steam dumplings with strawberries. To do this, use a large saucepan; instead of a lid, place a metal colander or sieve on top, on which the dumplings are neatly laid out next to each other. The water in the pan is boiling strongly, and the dumplings are steamed. Be sure to cover the top with a lid, cooking time is about 10-15 minutes, turning the dumplings over. Or cook in a slow cooker in the steamer mode for about 10 minutes, but no more. Or just cook the dumplings in a double boiler. In the absence of anything like the above, simply boil the dumplings with strawberries in lightly salted water, after floating for 3-5 minutes. Serve hot with sweet sour cream and

Bon appetit!

Making the dough for dumplings with strawberries correctly means getting the most authentic summer dish. All this will not take much time, and the result is amazing.

Usually, to make delicious dumpling dough, you use plain flour from ground wheat, but you can try making them using rye or buckwheat flour. The taste will be very interesting and non-standard.

For strawberries, the dough should be quite dense, because the berry releases juice. If the dough splits during cooking, the filling will all leak out.

The classic dough recipe includes a minimum of ingredients. The main thing is sifted flour and cool water. Moreover, the colder it is, the better the result will be. The density of the dough that will be obtained after kneading depends on this.

Required Products:

• Wheat flour - about two glasses;
• Medium egg;
• A small spoon of vegetable oil and salt to taste;
• About three tablespoons of cold water

Cooking process:

Take a suitable bowl, pour the specified amount of flour into it and break the egg there. Mix all this well and pour in water. Now add salt, water and oil. Knead the dough and it will come out soft.

Choux pastry for dumplings with strawberries

How to make dough for dumplings so that it does not tear, fall apart or become soft? The recipe described below always works.

Ingredients:

• 4 cups flour;
• About 300 milliliters of water;
• Refined oil - two large spoons;
• A little salt.

Cooking process:

1. Take half the flour from the total volume, pour it into a bowl.
2. Separately, bring the water to a boil and add salt.
3. Pour flour into any bowl and add water and salt. Mix well by hand or with a mixer. Pour in vegetable oil.
4. Add the remaining flour to the resulting mass. Afterwards, mix everything. The result should be a smooth lump.
5. Wrap it in something, preferably plastic wrap, and put it in the refrigerator for 20 minutes. After this time, it is completely ready for modeling.

• Do not make thick layers, you need to roll out thinly - no more than 4-5 mm.
• The dough can be stored in the refrigerator for about one day, then it begins to change color.
• To achieve maximum plasticity of the dough, you need to knead it for about twenty minutes.

Dough on water

Ingredients:

• Clean water - about a glass;
• Salt at your discretion;
• Three to four cups of flour.

Preparation:

1. Dissolve the salt in the water and place the glass in the refrigerator for about 40 minutes.
2. Pour the flour into a bowl and pour cooled water into it.
3. Mix the dough. It should turn out homogeneous. Add a little more water or flour if necessary. Let it rest for about twenty minutes and start sculpting.

Delicious kefir dough

This recipe is considered almost universal - the dough rolls out well and every housewife can make it.

Ingredients:

• Half a liter of low-fat kefir;
• About five hundred grams of flour;
• Salt, soda, a teaspoon;
• Sugar - a large spoon;
• One egg.

Preparation:

1. Mix salt and soda with flour.
2. Mix sugar and egg separately. Add the resulting mixture to the flour.
3. Heat the kefir a little so that it is slightly warm and add it to the rest of the products.
4. Mix the mixture well until it forms a homogeneous lump. If necessary, add more flour.

Recipe for yeast dough for dumplings

Delicious dough, ideal for berries, as it turns out very dense.

Ingredients:

• About half a kilogram of flour;
• Half a liter of liquid. It can be water, kefir or milk;
• A little salt and soda;
• Large spoon of sugar;
• Ten grams of live yeast or a packet of dry yeast.

Preparation:

1. Lightly heat the liquid you chose for the recipe, add sugar, yeast, baking soda and salt. Stir.
2. Start adding flour little by little. When it's finished, knead everything well with your hands. You should get a ball that does not float in different directions.
3. Cover the dough with something and let it rest for about forty minutes.

Dough recipe with mineral water

Have you tried making dough in mineral water yet? But in vain, it comes out perfect, soft, not sticky.

A simple dough, suitable not only for dumplings, but also for dumplings and pasties.

Ingredients:

• Flour - about four glasses;
• A glass of mineral water;
• Small spoon of sugar;
• A little salt;
• Four large spoons of vegetable oil;
• Two eggs.

Preparation:

1. Combine together: flour, eggs, salt, sugar.
2. Add vegetable oil and water to the mixture. Mix everything well and knead until smooth. Somewhere around three minutes.
3. Leave for half an hour and start cooking.

The dough prepared according to this recipe will allow you to roll it out as thinly as possible without fear that it will tear during cooking.

If you don’t have potato starch, you can replace it with corn starch and water with milk.

It can also be used for making dumplings.

Required Products:

• A small spoon of salt;
• A couple of glasses of flour
• Vegetable oil - about three tablespoons;
• Potato starch - glass;
• About 250 ml of water.

Cooking process:

1. First, prepare a suitable container - a bowl or pan. Pour water into it and salt it. Now, the liquid needs to be brought to a boil and then removed from the stove.
2. While the water has not cooled down, start adding sifted wheat flour into it a little at a time, while not forgetting to stir the mixture with a spoon or spatula.
3. Leave the dough for a while until it becomes warm. After it has cooled, add starch and mix everything thoroughly.
4. Pour vegetable oil into it and stir for about five more minutes. All the fat from the butter should be absorbed into the mass.
5. Collect a lump from the resulting mixture, wrap it in plastic, special cling film, or simply leave it under a towel for about twenty-five minutes. This is done so that the starchy gluten swells.
6. After the allotted time, the dough is completely ready for making dumplings.