The Urals is considered the homeland of dumplings - it was from there that this dish got into Russian cuisine. However, similar dishes exist in the cuisines of many peoples 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...
What is the ideal dough for dumplings?
It is difficult to answer this question unequivocally, since there are a huge number of recipes. The proportions and ingredients may differ, even the consistency of the finished dough. The main thing remains unchanged - the dough should be elastic, obedient, it should roll out thinly, not tear during modeling and further cooking.
The Five Most Commonly Used Ingredients in Dumpling Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Sugar | 398 | 0 | 0 | 99.7 |
To make the dough more tender, it is kneaded with milk and butter. The latter is often replaced with vegetable - sunflower or olive oil. Instead of water and milk, you can use:
- kefir or yogurt
- ryazhenka
- serum
- mineral water
If turmeric is added 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 room for creativity and culinary experiments!
Which flour to choose for the dough?
In the classic recipe, the dough for dumplings is made from wheat flour, water, eggs and salt. At the same time, flour should be chosen 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 that add other types of flour, for example:
- rye
- buckwheat
- rice
- corn
There are options for making 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 it is more difficult to work with the dough and the finished products hold their shape worse. Dumplings from this dough are recommended to be steamed, but sometimes they are boiled.
The Five Fastest Dumpling Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Dumpling dough is simple and fast | 10 min | 230 | +91 |
| Dough for dumplings on kefir | 20 min | 230 | +53 |
| Custard dough for dumplings in boiling water with egg | 25 min | 230 | +34 |
| Dough for dumplings in a bread maker | 30 min | 193 | +151 |
| Dough for dumplings on mineral water | 30 min | 236 | +56 |
What you need to remember in the cooking process
In the old days, recipes for a successful dumpling dough and cooking secrets were passed down from generation to generation. Knowing the little tricks, it's not difficult to make a good dough:
- flour must be sifted so that it is saturated with oxygen and the dough turns out more lush and tender,
water, milk or other specified liquid must be used warm, excluding recipes for custard dough for dumplings, - dumpling dough must be kneaded well until smooth: it is recommended to knead it for at least 10 minutes,
- the dough must rest for half an hour so that the ingredients combine well with each other and the gluten swells. As a result, the dough will be softer and more manageable in operation.