The recipe of dumplings at each hostess the, as well as the test for them – elastic on water, gentle on milk, soft on kefir, friable scalded and so forth. But nevertheless there is one property uniting all these types, – dough has to be elastic well to hold a form of dumplings and not to tear when cooking.
The most popular and the recipe of the test which is considered as classical for dumplings means preparation on water. Here the option with addition of eggs is presented. If you want to exclude them, then increase water volume by one and a half times. Ingredients:
- 400 g of flour;
- 2 eggs; - 100 ml of water; - 1 tsps of salt.
For the dumplings test it is better to use a top-grade flour in mix with a similar product of the second grade, more rough. It will be stronger and with guarantee won't boil soft when cooking.
Put water in the freezer for 15 minutes, it has to be ice. Mix flour with salt, sift and fill the hill in deep capacity or on a cutting board. Make a pole in top of this hillock and pour in one egg there. Having delicately mixed it a fork, enter the second, then accurately pour in water, kneading dough. You knead it 10-15 minutes, cover with a napkin or the turned bowl and leave for an hour "have a rest". Taste dumplings from a milk dough which is expedient for using when you prepare for the future for long freezing. It turns out not only elastic and plastic, but also doesn't burst at long storage at subzero temperature. Ingredients: - 500 g of flour; - 200 ml of 2.5-ny milk; - 2 eggs; - 20 ml of vegetable oil; - 1 tsps of salt.
Dumplings dough can be painted, it will make a dish more attractive to children. The saffron pinch, green – spinach broth, red – beet juice, orange – carrots will give yellow color.
Build the hill from the flour sifted with salt on a table and create in it big deepening. Shake up separately an egg nimbus with the milk which is warmed up to 35-40oC, pour in flour "crater" and, carefully collecting from edges to the center a bulk stock, implicate it in liquid weight. Knead soft, elastic dough, roll in a sphere let's it lie down 30-40 minutes. Moisten hands with vegetable oil and once again press down a test lump. You can make kefir dough, it differs in bigger softness in comparison with other recipes. Too thinly, however, not to roll it, but dumplings from it will be very gentle. Ingredients: - 400 g of flour; - 200 ml of kefir of any fat content. Pour a half of a portion of flour into kefir of room temperature and vent everything to lack of lumps. Gradually mix the remained dry ingredient there. Knead dough, inwrap it in food wrap and put in the fridge for half an hour. And this recipe of the dumplings test can bribe you very pliable, as at plasticine, texture. It is very easy to work with it at a raskatyvaniye and a molding. Keep in mind, in a ready-to-eat meal it quite viscous and not everything it can be pleasant. But it is worth trying nevertheless. Ingredients: - 950 g of flour; - 300 ml of water; - 2 eggs; - 1 tsps of salt. Boil water, fill in with it a third of flour in a big cup or a pan and quickly stir to uniformity. At constant stirring at first a spoon, then a hand add to this mass of egg, salt and two more thirds of flour. Knead dough and sustain its half an hour a baking plate a cover or a damp towel.