Dough for dumplings, dumplings, manti from A. Dyshkant

Category: Culinary recipes
Dough for dumplings, dumplings, manti from A. Dyshkant

Ingredients

The water is cold 1 tbsp.
Egg 2 pcs.
Softened butter 50 g
Wheat flour, premium from 3 st.
Salt taste

Cooking method

Dough for dumplings, dumplings, manti from A. Dyshkant
Sift flour and salt into a large bowl and make a funnel in the center. Add butter, eggs and gradually pouring in cold water, knead the dough. Transfer the dough to a work surface and continue kneading. If necessary, add flour, but this unleavened dough should not be too tight. It took me about 300 g of flour for 1/2 serving. After kneading, leave the dough to rest in a sealed container.
Dough for dumplings, dumplings, manti from A. Dyshkant
Roll out the finished dough and add the filling.
Dough for dumplings, dumplings, manti from A. Dyshkant
Shape the products. The dough is very docile and easy to work with. Next, cook in accordance with the selected filling and type of product, or send it to freeze.
Dough for dumplings, dumplings, manti from A. Dyshkant
The dough showed itself well when freezing a semi-finished product.
Dough for dumplings, dumplings, manti from A. Dyshkant
The photo shows dumplings that have been frozen for a month. There are no cracks or other defects on the surface. When preparing frozen dumplings, the taste and appearance of boiled dumplings do not differ from the taste and type of dumplings that were boiled immediately after preparation. The only negative is that from the entire batch of frozen dumplings, during cooking, the dough of several pieces cracked slightly in those places that turned out to be very, very thin during molding. Nevertheless, the shape has been preserved, that is, the filling has not lost its shell.

Note

Thank you very much Isha for publishing the recipe!
A source:

🔗

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And special thanks Rita for her review, thanks to which I was able to get acquainted with this recipe!
It is very convenient to make small dumplings from the dough according to this recipe, it happens that not from every dough you can stick them, but here everything turns out well.
By the way, the texture is really good, not dull and not too dense, the corners in the dumplings are quite soft in taste.
In general, a very good recipe and therefore I allowed myself to design it outside the general main theme.

Lerele
Corsica, I will definitely try, but what do you think, if I make it in the combine ??
I'm completely lazy
Corsica
Lerele, yes, of course, you can use suitable kitchen appliances. I kneaded a full portion of the dough in a bread maker. The water for mixing should be very well chilled, put a cup of water in the refrigerator for several hours.
It will be interesting to know your opinion about the recipe.
Lerele
CorsicaAs I do, I will definitely unsubscribe, I need to go to a Russian store for cottage cheese, I want dumplings. And if you can store it, then in general it's beauty, I've already tried every dough, as it lays down a little longer, so they begin to crack.
Already with vinegar and custard, it's great to eat at once, the stock does not work, it cracks. I already covered it with a film, I thought it would help. I stopped making dumplings. Well, or quite at once, but it's lazy.
UVV
Lerele,

You have excellent kefir (banal Kalinka) and milk in stores. It's easier to do it yourself. In a Russian store, it's not cottage cheese anyway, but some kind of disgrace. IMHO.

Thanks for the tip on the dough sheeter, we managed to buy it on the last day.
Rita
Corsica, I'm very glad that I liked the recipe and thank you for filling it out. The recipe is really interesting.
Quote: Lerele
and custard
My custard never cracks. Keeps perfectly. I noticed that the dough to which eggs were added cracks more often.

Trishka
Thank you for the interesting recipe, I know about vegetable oil what is added to the dough, but with butter, it's interesting to try.
Corsica
Rita, Trishka, thanks for stopping by!
Quote: Lerele
And if you can store it, then in general it's beauty, I've already tried every dough, as it lays down a little longer, so they begin to crack.
Lerele, maybe the dough dries out initially, when molding? Or did you, as usual, cook a part - put it in the cold or in the freezer? And then the next part of the test is at work.
Quote: Lerele
Already with vinegar and custard, it's great to eat at once,
Yes, in general, choux pastry is easy to use, but we don't really like the taste.
Quote: Lerele
I need to go to a Russian store for cottage cheese, I want dumplings.
The dumplings were delicious with cottage cheese, but I like this option, when the dough is not too rich and does not interrupt the taste of the filling. Perhaps you will like it.
Quote: Trishka
it's fun to try.
Ksyusha, everyone has different tastes, if you are interested, then make a little of the specified portion. It will be interesting to know your opinion on the recipe.
Lerele
UVV, I froze it and tried to make cottage cheese, I didn’t get it. Write how, if you did, please.
Corsica, I made a batch, covered it with a film so that it would not dry, and that until the sheet was filled, then it was put into the freezer. Cracking
UVV
Lerele,

Frozen milk will definitely not make cottage cheese. You need to ferment fresh or take fresh + kefir.
Yarik
Lerele, and keep closed in the freezer while they freeze?
Lerele
Yarik, yes, I somehow threw the kalinka two bottles into the freezer, then after defrosting I wanted to heat it up, but it didn't work out for me, some kind of a dump, maybe I did something wrong.
UVVThank you, I read it, I will try to make it according to your algorithm, although in our Russian stores the cottage cheese is not bad, but in a red square pack it is generally so good, only that it is gone, maybe there is in the stores in Frankfurt, let dad look.

Forgive us for discussing the gate here, but dumplings with cottage cheese are a thing !!!
kavmins
what an interesting dough, never met butter in a dumpling dough ..... live, learn))) it must be delicious ... thanks for the recipe
Yarik
And really interesting dough, I really wanted some small dumplings with broth)))
Corsica, Ilona, thanks we will try.
Trishka
Quote: Lerele
after defrosting wanted to heat
I apologize, but I’m about cottage cheese, Irin, but why heat frozen kefir?
I just put frozen kefir in a colander with gauze, it melts quietly and peacefully there and it turns out a wonderful cottage cheese, to warm Ninada.
They usually warm if you mix immediately, without a freezer, milk + kefir and cottage cheese at the exit.
Lerele
Trishka, well, my mistake was revealed
Corsica
kavmins, Yarik, thank you for your interest in the recipe!
Quote: kavmins
it must be delicious ...
We have a kind of "bows" test, when a part of the dough is formed in the form of a "bow" (without filling) and boiled with dumplings. From this test, the "bows" turned out to be delicious.
Quote: Yarik
I just wanted some small dumplings with broth)))
Yaroslavna, according to this recipe, I liked sculpting small dumplings, since the dough is obedient and holds its shape well, you can immediately put it into a freezer bag in one layer.
Quote: Yarik
We will try.
It will be interesting to know your opinion on the recipe.
Quote: Lerele
but dumplings with cottage cheese are a thing !!!
And with potatoes (the most delicious "dumplings").
Quote: Lerele
I made a batch, covered it with a film so that it would not dry, and that until the sheet was filled, then it was put into the freezer. Cracking
Lerele, sprinkle with flour? In general, the size is standard and the dough should not dry too quickly.
There are several other reasons that can contribute to the appearance of cracks in the dough. The filling or dough may have a high moisture content, but the dough may also have an excessively dry texture. More details:

"Answer: Dough cracks when frozen quickly for the following reasons:

1. Increased moisture content in the dough.
If the dough is too soft (there is a lot of water in the recipe), it is necessary to reduce the proportion of water in the recipe (sometimes it helps to reduce the mass of water by only 100-200 g (by 200 kg of dough).
2.The increased moisture content in the filling.
Water from the wet filling is absorbed by the inner surface of the dough, and the difference in moisture between the inner and outer layers of the dough during freezing causes deformation of the dough layer up to rupture. This factor cannot be radically neutralized, but the intensity of cracking can be reduced by increasing the proportion of water-retaining components of the filling recipe or by reducing the proportion of water in the filling.
3. Low elasticity of the dough.
Excessively dry, non-plastic dough also cracks when frozen. You can add plasticizing additives to the dough that bind moisture and increase elasticity (vegetable oil, fats, emulsifiers, lecithin, etc.). From my own experience, I can recommend additives from NIIHP (bakery industry), from Soyuznab (line "Green lines"), from BK Giulini (Multimix).
And if my advice helped, then I am very glad and wish you all the best!

Yours faithfully,
Natalia Yaremchuk "(c)
"Meat Industry" magazine.
A source: 🔗

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Lerele
Corsica, Thank you!! Interesting about plasticizers.
Ladies, I've been making dumplings from early childhood, we froze them a lot and they stood in our buckets, nothing cracked. I began to notice about cracks for several years, and then I began to try all kinds of dough. And she closed it, and sprinkled it with flour, it still cracks a little longer, hold it in the freezer.
T
Yarik
Quote: Lerele
Ladies, I've been making dumplings since early childhood

Lerele, this is what alarms me))) in the sense that we all have been sculpting them for more than one year, and I have not cracked them before, I did not even cover them in the Soviet refrigerator while they were freezing, then there was Indesit, everything was also normal, but With the purchase of the last refrigerator, they began to crack, Lena Tim advised to cover it well so that there was no access to air, and everything became normal. So maybe this is the case in refrigerators?

Ilona, nothing that we are hooligans here?
Corsica
Yaroslavna, thank you for your communication!
And thank you all for sharing your experience and your knowledge. Everything is important in dumplings.
Quote: Yarik
So maybe this is the case in refrigerators?
Maybe so, or maybe the quality of flour affects the storage of the dough. There was information that it is recommended for production to "feel free to add eggs to the dough" (c), then the refrigeration equipment does not matter what brand and what type. However, it basically comes down to the balance of water, flour and water in the filling. For home-made dough, it is recommended to control the dough kneading using the technique in order to maintain the plasticity of the structure.
P.S. I put the dumplings in portions in bags, in one layer, and send them to the freezer, that is, do not put them on the freezing tray. In winter, the portion can be larger - on a baking sheet, take it out to the balcony, then I pack it in bags.
nakapustina
Corsica, Ilona, ​​today I want to try to make dough on dumplings according to your recipe. Can I roll it out on a dough rolling machine?
UVV
Lerele,

When I come to my dad, I sculpt dumplings for freezing (it is enough for dad for three months), as a rule, with berries (blueberries, cherries). In the summer they brought blueberries, their own cherries from the dacha. In winter I buy frozen cherries. I do a lot, as I sculpt I lay it out in the freezer on transparent food foil, cover it with it. As soon as the dumpling has grabbed - an hour maximum, I put everything in single portion freezer bags for one portion. Dough with sunflower oil, standard. The proportions are the same as those of the author, only 1 tablespoon of sunflower oil instead of butter. I put the water for the dough in the refrigerator before cooking. What for? - I don't know, my mother did that. Nothing cracked. I cracked with vinegar.
I really want to try the dough with butter, but a little later. Thanks to the author for the idea.
Kapet
I have forgotten how to measure ingredients with glasses ... A glass of water is 250 ml? And three glasses of flour - how much by weight?
Admin
Quote: Kapet
A glass of water is 250 ml? And three glasses of flour - how much by weight?

Yes, no problem, if you remember that a glass-cup always has a volume of 250 ml and can hold about 150 grams.wheat flour, and 130 gr. rye flour. A plate on the refrigerator, and after several times of preparing the dough, it will firmly fit into the subconscious
Kapet
Quote: Admin
Yes, no problem if you remember
This is where the problem lies: "if you remember" ... But you have to try, because often on foreign culinary sites, recipes are measured in the old fashioned way - with cups, spoons ...
Corsica
Quote: nakapustina
Can I roll it out on a dough rolling machine?
Natalia, I did not roll out the dough with a dough rolling machine. It will probably be necessary to reduce the amount of water added when kneading the dough by about 20-30 g and allow the dough to rest for at least 30 minutes. Leave or exclude salt from the ingredients of the dough, depending on the recommendations for working with your dough sheeter model.
Quote: UVV
In the summer they brought blueberries, their own cherries from the dacha.
Yulia, the beauty .
Quote: UVV
I really want to try the dough with butter, but a little later.
It will be interesting to know your opinion on the recipe.
Quote: Admin
No problem,
Tatyana, thank you for the informational support of the recipe!
Admin
Quote: Corsica
I didn’t roll out the dough with a dough rolling machine

Ilona, Thank you!

The dough rolls out perfectly on a typewriter of any model. You don't even need to change anything in the recipe, while it passes through the rollers, dust it with flour several times, the dough will become denser. This is normal. Therefore, the chefs do not particularly try to knead the dough until smooth, it becomes smooth in the rollers

Once again "information support", forgive Ilona, ​​people want to know
I have a big topic about dough for dumplings Dumplings, noodles, dumplings

Including a post on how to roll out the dough on a typewriter
https://Mcooker-en.icdself.com/in...50979.0
Corsica
Quote: Admin
Ilona sorry, people want to know
The question was asked about a specific recipe and I answered it in accordance with my experience with this test.
For the links - thanks, they will not be superfluous.
nakapustina
Ilona, thanks for the unusual dough recipe. It rolled out great on a typewriter, but with a ravioli nozzle, an ambush began to break, there were problems at the ravioli before, I usually made dough with vinegar. But it turned out great to sculpt with pens. The dough is tender and tasty, not a single raviolka fell apart during cooking. My little granddaughter ate two portions, and this morning she asked if there would be dumplings for lunch. Now I want dumplings with potatoes. Thanks for the great recipe!
Corsica
Natalia, to your health! And thank you for your feedback!
I am very glad that you and your granddaughter liked the recipe.
Quote: nakapustina
It rolled out great on a typewriter, but with a ravioli nozzle, an ambush began to break, there were problems at the ravioli before, I usually made dough with vinegar.
For ravioli, Italians mainly use "la pasta fresca all'uovo", that is, fresh egg pasta - flour, fresh eggs and salt.

The proportion of ingredients is one egg per 100 g flour. Depending on the quality of the flour and the size of the egg, more or less flour may go away, not all of it is added, but only most of it when kneading the dough, the rest of the flour is added as needed. The kneading is continued until bubbles appear on the surface of the dough, then the dough is carefully covered with a film and left for 30 minutes. This is followed by rolling and shaping the ravioli.
For rolling dough at home using a machine, it is sometimes recommended to replace part of the flour with semolina (semolina from durum wheat), since this replacement will allow you to get a dough that is quite thin and easy to work with. When rolling out the dough, it is recommended to start with the widest step and reduce the distance by one step during subsequent rolling, that is, do not skip steps until the required dough thickness is reached.
Sometimes, an additive such as olive oil (1 tablespoon per 500 g of flour) or a small amount of water may be included in the dough, if the dough remains too dry during kneading.
For clarity, kneading the dough (see from 0:27 to 2.23)


and working with the ravioli attachment
.

4er-ta
Corsica, Ilona, ​​I got such green ones - with spinach and ricotta.

Dough for dumplings, dumplings, manti from A. Dyshkant

Made by hand, half a portion. The dough is very obedient and tasty, it did not break during cooking .. I ran out of filling, but the dough remained, I added a little flour and made more pasta.
Thank you very much, very good recipe!
Corsica
4er-ta, Tatiana, to your health! The beauty of lines and shape, thank you for your feedback!
I am very glad that you liked the recipe.
Corsica
Perhaps someone else will need the option that my Internet friend shared with me Natalia in the review for this dough recipe that I introduced her to.
"After freezing, the dough is good unleavened cakes! Only roll out thinly. At the dacha they liked tea.
The dough is left over from dumplings. I put it in the freezer. Then I took it to the dacha, so, at home with my grown-up family, I needed a place in the freezer. I remembered something at the dacha and wanted cakes, as thin as they need to be rolled onto pasties.
Fried in oil. I rolled it out just before frying. "(C)
P.S. this dough, as an option for making manti, and she and her loved ones also liked it.
Corsica
Quote: UVV
I put the water for the dough in the refrigerator before cooking. What for? - I don't know, my mother did that. Nothing cracked.
I am reading the book by V.V. Pokhlebkin:
"Preparation of the dough. The dough for dumplings is made from flour (from wheat or from wheat in half with buckwheat), eggs, water and salt. At the same time, the water is taken as cold, ice as possible (in summer in urban conditions it can be cooled in the refrigerator), since this contributes to less drying of the dough during the manufacture of dumplings and increases its adhesive properties. The flour should be as finely ground as possible and not too dry so that the dumplings do not boil over. For 3 cups of wheat flour, take from 0.5 to 0.75 cups of water, 2 eggs and 0.5 teaspoon of salt. They knead the dough of medium density, so that it is more convenient to roll it into a layer 1 - 1.5 mm thick (for dumplings with cherries, it is twice as thick). The layer is cut into squares 5 x 5 cm in size (from which triangular dumplings are obtained by folding the opposite corners of the square) or circles are cut out with a thin glass (semicircular dumplings are made from them). The latter method is less convenient, since the dough waste dries quickly and is difficult to use for dumplings. "

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