Recipes dough for ravioli and dumplings

Many are hesitant to cook homemade dumplings or ravioli, primarily because they don't want to take the dough, fearing that it is long and difficult, and indeed nothing may come of it. In practice, however, everything is much easier - the dough for ravioli and dumplings cooked very easy!

Each experienced housewife has her own recipe dumpling dough - family, passed on from generation to generation, or found by trial and error. The fact that recipes such test today there are many, and each chef chooses the one that is more consistent with the preferences and in terms of cooking, and in terms of the characteristics of the resulting dumplings and dumplings. Someone make dumpling dough basic recipe on the flour and water and salt, someone replaces water kefir or milk, some people prefer to add an egg or vegetable oil, baking soda to soften the test, and some cooks and does make custard dumpling dough. All recipes are tested by Housewives and used in practice, deserve attention, but usually stops at each one.

Features the dough for ravioli and dumplings

The dough for dumplings or ravioli is always fresh. It should be cool, but plastic, shaped, has thin, well rolled and yield modeling. Also one of the characteristics of the dough for dumplings and dumplings is soft, but it should not be sticky. When cooking products from such a test should not seethe or to open along the seam, when freezing is not crack. All this is achievable if you follow all the subtleties and nuances that are very simple, but require awareness.

• The liquid used to mix the dough (water, milk, and so on) should be warm, about 35-40 degrees.
• First screened by mountain flour, then in the center is a hole, into which flows the liquid (if using egg, it is often mixed with egg, and salt and gradually the dough first with a fork kneaded in a circular motion, then hands. It is very important to knead the dough - usually enough for 10-20 minutes.
• After kneading the dough you should always give "rest" is required to ensure that the fibres contained in the flour, intensified. Then it will not stick when rolling. If your dough is pulled together (you roll a circle, and he became less stanols, Spolsky ago), so he needs to rest more. For the rest the dough must wrap in plastic wrap or coat with vegetable oil, otherwise it savetitle will dry out at the edges. Usually for relaxation test enough 30-40 minutes to Check netdialog if the dough: pinch it and press down with your fingers - if it holds its shape, then you can start to unroll it and sculpt pelmeni or vareniki.
• Experienced cooks know for dumplings and dumplings fits the same dough, but it is believed that for dumplings dough should be rolled out thicker than the dumplings. It is a matter of taste: do you like filling and a bit of a test, or to be about the same - on this guided, rolling out the dough.
• If you are kneading the dough recipe turned out sticky, add a little bit, continuing to knead more flour until then, until it is no longer sticky to the hands and work surface. If the dough is too steep, then working with him and the moulding products add the flour is no longer, including and not to powder her work surface.

Recipes dough for ravioli and dumplings

We will discuss several different recipes dough for dumplings and dumplings, so you can choose the one that you like the most. This is a reliable, proven recipes.

The recipe is very simple dumpling dough

You will need: 500-700g flour, 200ml of water or milk ? tsp. salt.

How to cook the simplest dough for dumplings and dumplings. Salt dissolved in warm water/milk sift flour hill in a large bowl in the center to make a hole and slowly pouring the liquid, kneading the dough first with a fork in a circular motion in one direction, then hands when working fork becomes difficult. Gradually add enough flour so that the dough is no longer very sticky, place on a floured work surface, knead. The dough should have a steep and uniform. Wrap the dough in plastic wrap or coat with vegetable oil to keep warm with no drafts, 30-40min. To check to sumipntg - if it holds its shape, you can start to roll out. Divide the dough into 4 pieces, one to roll the sausage, the other to retract in the film, otherwise it will dry up. From sausages to cut identical pieces 1-2 cm thick, rolling them in circles. Either roll out the dough into the reservoir and cut it the same circles using a glass or tins.

Important question: how much of the test and the desired number of pelmeni or vareniki? If you prefer products with thin dough, then mixed with 500-700 grams of flour dough will be 80-100 dumplings and 120-150 dumplings - if you make the dough for the dumplings thicker than the dumplings, if the same, then, respectively, the same number in the region of 100 pieces.

The dough recipe for dumplings and dumplings with egg

You will need: 650-750g flour 350ml water 1 egg ?-1 teaspoon of salt.

How to prepare the dough for dumplings and dumplings. Sift flour heaped on the table in the center to make a hole, pour it shaken up with salt egg, then slowly pouring the water, kneading the dough with a fork, making a circular motion and podzemlje in liquid all new flour from the edges of our "shores". Totally adding all the water, start to knead the dough by hand. The entire batch will go up to 25min - it must be elastic, cool.

If roll out thinly and cut this dough strips, you get homemade noodles.

Recipe dumpling dough with water, milk and butter

You will need: 2-3 cups of flour, 1 egg, ? Cup milk, 1/3 Cup water, 1 tsp. of vegetable oil and salt.

How to make dumpling dough with egg and butter. Sift the flour with a slide, make a hole in the center, pour the whipped with warm water and milk, egg, salt, knead the dough, add the butter, knead again. Cover the dough and 40min to wait for the rest, then start making the dumplings or ravioli.

The choux pastry recipe for dumplings or ravioli

You will need: about 400g of flour, 250ml of boiling water, 50 g of vegetable oil ? tsp. salt.

How to make choux dough for ravioli and dumplings. Add to the boiling water, butter, salt and half the sifted flour mixer with attachments for the test to stir - first the dough will be lumpy, but will gradually become smooth. Adding gradually the flour, knead steep, but soft dough, resembling clay. Roll out thinly and molded pelmeni or vareniki.

If the dough is too steep, get it for half an hour in the package, it will become more plastic.

And, of course, to make dumplings or varenikovka the dough in the bread machine, which can do almost any kind of test.

Recipe dumpling dough in the bread machine (and dumplings)

You will need: 450-g flour sifted, ml water, 1 egg, 1 tsp. salt.

How to prepare the dough for dumplings and dumplings in the bread machine. Lightly whisk the warm water and egg, salt, pour into a container CP, top, sift the flour. To enable the program depending on the model of your HP (it might just be "Batch test"). When the dough is ready, put it on the powdered flour the table and roll, molded products.

Cook homemade dumplings - they are much tastier than the store, and do them, knowing good recipes dough is a pleasure!