Step by step recipes for dumplings in boiling water – cooking secrets with photos

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Some housewives love to make choux pastry for dumplings in hot water, because thanks to such a simple ingredient as boiling water, the product comes out soft, elastic, does not boil. Making it is very easy and fast, and the taste of the product is delicate. Such a custard base is used for modeling dumplings with potatoes, mushrooms, pasties and other delicious dishes.

Dumpling Choux Dough Recipe

Chopped dumpling for dumplings is so called thanks to mixing flour with boiling water. As a result, the product becomes malleable, it is easy to roll out, sculpt dumplings, almost does not dry in the process, does not boil. There are several simple recipes for kneading unsweetened stews in a custard way, each can be used to sculpt dumplings with different fillings. Before proceeding to the formation of products, the dough is covered with a towel and left to rest for half an hour. During this time, all the ingredients “make friends” with each other, the mass will become more plastic, tender.

Ready Choux Dough Before Rolling

Classic

  • Cooking time: 80 minutes.
  • Servings Per Container: 9 Persons.
  • Calorie content: 258 kcal per 100 g.
  • Purpose: for breakfast, lunch, dinner.

The dumpling dumplings with boiling water according to the classic recipe are prepared without milk, eggs and butter, but this does not affect the taste of the base, which comes out very soft and not at all rubber, in composition resembles a dumpling dough. Take for the product flour of the highest quality, finely ground. This secret will help knead wonderful dough and fashion delicious custard dumplings..

Ingredients:

  • flour – 400 g;
  • lean oil – 50 ml;
  • salt – 0.5 tsp;
  • water (boiling) – 250 ml.

Classic choux pastry on a plate

Cooking method:

  1. In boiling water add oil, salt and? part of the flour, do not forget to mix the mass. Use a mixer with a special nozzle.
  2. When the mixture has cooled, start kneading the dough with your hands, gradually adding the rest of the flour.
  3. Achieve uniformity, ductility, leave for half an hour to come up.

In milk

  • Cooking time: 50 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie content: 266 kcal per 100 g.
  • Purpose: for lunch, dinner.

Universal custard dough is kneaded not only with boiling water, but also with milk. With this component, the finished products are tender and tasty. For the recipe you will need milk of any fat content and butter, thanks to which the product will not stick to your hands, the working surface of the kitchen will be plastic. You can use a custard base on milk for manti, ravioli, home-made dumplings with a sweet filling.

Ingredients:

  • milk – 250 ml;
  • butter – 50 g;
  • eggs – 2 pcs.;
  • flour – 2.5 tbsp .;
  • salt – a pinch.

Dough for dumplings brewed milk

Cooking method:

  1. Put the oil in the pan, add warm milk, salt, let it boil and remove from heat.
  2. A glass of flour is added to the boiling mixture and everything is well mixed..
  3. Then they hammer in and interfere with the egg mass one at a time.
  4. The last is introduced in parts of flour, knead the dough.

On sour cream

  • Cooking time: 55 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 272 kcal per 100 g.
  • Destination: for breakfast.

With sour cream, choux pastry resembles soft clay. It is easy to work with it, the mass does not stick to your hands, does not break when sculpting, does not boil. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling the mass of flour is almost not required. One of the tricks of this recipe is to add yolks, not whole eggs..

Ingredients:

  • sour cream – 100 g;
  • hot water – 125 ml;
  • flour – 500 g;
  • salt – 5 g;
  • egg yolks – 2 pcs..

Kneading choux pastry on sour cream

Cooking method:

  1. Mix sour cream with yolks in a bowl, the mixture should be homogeneous. Then add flour and stir again.
  2. Pour salted boiling water into the resulting mass, stirring constantly.
  3. Next, lay the mass on a work surface and knead with your hands for 10 minutes.
  4. Form a ball, cover with a towel and leave for half an hour.

No eggs

  • Cooking time: 50 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 257 kcal per 100 g.
  • Purpose: for breakfast, lunch.

If you want dumplings, and there are no eggs in the refrigerator, do not despair: make a fresh custard mass without this ingredient. It turns out not worse than a product with eggs, it is perfectly molded and cooked quickly. Such lean mass can serve as the basis for modeling dumplings and pasties. Fashion them in advance and freeze them. So you will always have blanks in the refrigerator.

Ingredients:

  • boiling water – 250 ml;
  • lean oil – 50 ml;
  • salt – 0.5 tsp;
  • flour – 400 g.

Choux pastry for dumplings and dumplings

Cooking method:

  1. Pour oil into boiling water, add salt and half flour. Mix everything with a mixer with a special nozzle. Gradually add the rest of the flour while continuing to mix.
  2. The result is a cool, but plastic, malleable dough.

With starch

  • Cooking time: 55 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 236 kcal per 100 g.
  • Purpose: for breakfast, lunch.

Starch dumpling dough gives additional elasticity. With it, you can roll the product very thinly, without fear of tearing during sculpting, damage during cooking. Due to the thin rolling, the finished dish will not have a raw flavor, as it is well-boiled. From custard with starch, you can still cook dumplings and delicious homemade noodles..

Ingredients:

  • potato starch – 1 tbsp. l .;
  • flour – 520 g;
  • sunflower oil – 1 teaspoon;
  • boiling water – 250 ml;
  • salt – 0.5 tsp.

Sectional custard dough with starch

Cooking method:

  1. Pour 3 tablespoons out of the total water and dilute the starch.
  2. Boil the remaining water, pour into a starch in a thin stream. It will thicken, it will look like jelly.
  3. Add salt to the flour component, pour in 1 spoonful of vegetable oil, starch. Stir well.
  4. Put the mass on the table, knead until soft elastic state, put in the refrigerator for 2 hours.

Choux pastry dumplings recipe

Having tried once to make dumplings from custard dough, you will no longer return to what you cooked before. It is a pleasure to sculpt from it – no discomfort from the adhesion of the mass to the hands and work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and greens for salty. Serve the finished products with jam or sauces.

With cottage cheese

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 172 kcal per 100 g.
  • Purpose: for breakfast, lunch, dinner.

If you don’t particularly like sweets, try sticking salted dumplings with cottage cheese, garlic and herbs. This dish has an unusual taste, because most housewives are used to mixing a fermented milk product with sugar. It is better to choose fat-free cottage cheese, because the higher the percentage of fat content, the higher the likelihood that the products will fall apart during cooking.

Ingredients:

  • cottage cheese – 500 g;
  • eggs – 3 pcs.;
  • flour – 2.5 tbsp .;
  • milk – 250 ml;
  • butter – 50 g;
  • salt – a pinch;
  • greens – to taste;
  • garlic to taste.

Dumplings with cottage cheese and herbs from custard dough

Cooking method:

  1. First prepare the base. Combine the liquid components, add salt, put to a boil.
  2. When the mixture boils, it is removed from the heat, 1 cup of flour is mixed in, eggs are added (first one, and then the second). You can mix the mass using a mixer with a special nozzle.
  3. Next, pour the rest of the flour and knead a soft mass of a homogeneous consistency.
  4. Next, make the filling. Grind cottage cheese with a blender, combine with chopped herbs, salt and garlic.
  5. The mass needs to be cut into slices, each thinly rolled out, “stuffed” with a small amount of filling, stuffed.
  6. Put the finished product in salted boiling water, take it out when the dumplings have surfaced.

Chicken dumplings with potatoes

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 235 kcal per 100 g.
  • Purpose: for breakfast, lunch.

A good option for lunch or dinner are dumplings with potatoes. Everyone loves them – from small to large. If you use custard dough for boiled dumplings as the basis, then the dish will turn out “you will lick your fingers.” The main thing is to observe the proportions prescribed in the recipe. Such a treat can be safely prepared during any post. In addition, it comes out very tasty and satisfying, especially with sautéed onions..

Ingredients:

  • flour – 2 tbsp .;
  • boiling water – 1 tbsp .;
  • vegetable oil – 2 tbsp. l .;
  • salt to taste;
  • potatoes – 5-6 pcs.;
  • onion – 2 pcs..

Potato filling with fried onions in dough slices

Cooking method:

  1. Mix the flour component with oil, salt. Pour a glass of boiling water and mix. The mass will turn out plastic, tender.
  2. Next, it needs to be rolled out with a rolling pin with a thin layer, with a glass cut circles.
  3. Boil potatoes, shake, mix with fried onions, salt, pepper.
  4. Put the filling on the base, fashion. Cook in salted water.

With cherry

  • Cooking time: 2 hours 50 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 200 kcal per 100 g.
  • Purpose: for breakfast, dinner.

Sweet lovers, this cherry dumpling recipe is for you! The advantage of this treat is not the filling, but the custard base. The mass is so airy that it literally melts in your mouth. You can make a dish in winter and summer. Use fresh, canned and frozen berries for this, thawing them in advance and draining excess juice.

Ingredients:

  • flour – 700 g;
  • water – 300 ml;
  • cherry – 800 g;
  • sugar – 200 g;
  • vegetable oil – 3 tbsp. l .;
  • egg – 1 pc.

Dumplings with cherries in a plate

Cooking method:

  1. Pour oil and boiling water into 1.5 cups flour, stir.
  2. In a separate bowl, beat the egg, add to the flour mixture.
  3. Pour the rest of the flour, knead the base.
  4. Divide into several parts, roll and place in each slice of the base cherries, sprinkled with sugar. Stick, boil.
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