Mineral water dumpling dough with vegetable oil is my best recipe. Dough on soda water for fried and baked pies

So, for the test we need:
1. flour - 3 cups
2. chicken egg - 2 pcs.
3. mineral water - 2/3 cups.
4. sunflower oil - 6-8 tablespoons.
5. table salt - an incomplete teaspoon

First, knead the dough. I do it with my hands. You can also knead in a food processor.

For stuffing: To your taste!!!
I do it differently: Sometimes pork + lamb, sometimes beef + pork. I add some fat.
The main thing in minced meat is a lot of onions. Then the stuffing is very juicy.
I will write approximately: For 400-500g of meat, add 3-4 medium onions.
In minced meat, add salt, pepper to taste and chopped greens (parsley, dill)

Roll out the dough as usual. 1 mm thick.

Yes, here is the mineral water that I add to the dough. 1.5 l. plastic bottle. in our stores it costs an average of 30 rubles.

Next, cut out the circles. I do it either with a glass or a cup. Depending on what kind of dumplings you want to get - small or large. We put a little minced meat in each circle and sculpt .... REMINDER: we do not add flour when rolling and sculpting. The dough doesn't stick to your hands.

I mold with my hands. You can optionally make dumplings of a different shape. I spread the finished dumplings on a cutting board and put them in the freezer for 10-15 minutes. Then I put it in a bag and put it back in the freezer. That's all the tricks. You can start dinner!
Enjoy your meal.

The dough for dumplings on a mineral water turns out to be unusually elastic. And than stronger than cooking is more amazing. Every housewife wants the dough not to stick when cooking, and the filling does not have to be scooped out from the bottom of the pan. The kneading recipe is unusually simple, which we will tell you about now.

Mineral water dough for dumplings: what is the advantage of the method?

Since ancient times, it has been traditionally used by cooks to knead it in cold spring water. Over time, the cooking technology was introduced minor changes, but the quality of the water has always been the key to the success of the finished dish. Chefs love to experiment, and during one of the experiments it was noticed that the dough on mineral water for dumplings acquires extraordinary elasticity and suppleness. In addition, the problem of sticking the flour base to the hands has disappeared, which causes discomfort to many housewives.

The more bubbles the better

We found out that for our elastic dough it is necessary to take only highly carbonated water, because the more bubbles, the more airy, softer, and, therefore, tastier the finished product. Here complete list required ingredients:

• wheat flour of the highest grade - 700 g;
• fresh chicken egg - 1 piece;
• mineral water with great content gases - 1 cup;
• sunflower oil - 4 tbsp. spoons;
• salt and sugar - 0.5 tsp. spoons.

Before you start kneading the dough for dumplings on a mineral water, pay attention to the amount of flour. It is usually recommended to use 3 cups of the product in recipes. However, keeping a small supply on hand would still be appropriate. Based on the quality and grade, you will never predict how the flour will behave, and how much it is needed in grams for the final formation of an elastic fresh lump.

First stage: kneading in a bowl

To begin with, in a deep bowl, combine all the liquid ingredients (carbonated water, egg and vegetable oil) and add salt and sugar to them. Mix the composition thoroughly and begin to add the sifted flour in small portions. It is enough to introduce one tablespoon of flour with a slide into the kneading container, and after each portion entered, gently grind the flour with a liquid mass. The dough for dumplings on mineral water, the recipe of which we give you, should not stick to your hands. Having introduced as much flour as we think is sufficient, we will check the state of the mass by touch.

Step 2: Lay the dough out on the table

If it seems that the composition is elastic enough, you can lay it out on the board and start kneading it simultaneously with both hands. We knead for 15 minutes. it long time however, the components should adhere to each other as much as possible. Then there will be no problems in cutting the dough into portioned pieces and rolling out the base for dumplings. By the way, such a dough can also be successfully used for dumplings, unleavened pies and pasties.

We will not immediately form bundles and cut the dough into pieces, let the formed coma stand for at least 20 minutes while covering it with cellophane. In order for the finished lump not to dry out in places, you can cover it with a kitchen towel over the cellophane. And only after the dough for dumplings on the mineral water has finally adhered, you can begin to proceed to the stage of forming portioned pieces.

Foundation formation

Our recipe will be incomplete if we do not tell you how to properly roll out the base for dumplings. Let's start with the fact that it is better to cook dumplings in 4 hands, because together the monotonous process of rolling and sculpting can be completed much faster. In this case, you can also alternate actions if necessary.

First, cut off or pinch off a piece of dough of such a size from the formed coma that it fits comfortably in both hands. Then we form a thin long tourniquet, put it on the table and cut it with a knife into small portions. When the whole sausage from the dough is cut, sprinkle each lump with flour and squeeze a little inside palms. We lay out the blanks on the table in a chaotic manner, and a little flour will prevent the particles from sticking together later.

We make dumplings

We begin to roll out thin flat cakes from the resulting flattened pieces of dough using a large rolling pin. Now we put pre-cooked minced meat on each cake in the center, we use a teaspoon to determine the portion of the filling. Then we fasten the edges and place each formed dumpling on a lightly floured one. If it is not planned to cook dumplings right now, the board with semi-finished products is put into the freezer.

Conclusion

Why so popular? Because they are prepared natural products with love and warmth. If you do not often cook such a dish, take our recipe into service and prepare the dough for dumplings on mineral water. Feedback from those who have already used this advice is very enthusiastic.

Buy flour from a familiar brand. If you had to take the weight, try to make a trial balloon. If the finished base does not float, feel free to get to work.

You can also try another a good option dough for dumplings - but mineral water is not added to it.

Ingredients:

• wheat flour of the highest grade - 4 cups;
• mineral water - 200 milliliters;
• chicken egg - 1 piece;
• large salt- 1 teaspoon;
• vegetable oil - 2 tablespoons;
• fine-grained granulated sugar - 1 teaspoon.

How to make dough for dumplings

Release the egg into a convenient container, add the indicated amount of sugar and salt.

Stir the ingredients until dissolved and pour in the mineral water.

Lightly shake the liquid mass. Sift the flour through any fine sieve and immediately add in small parts to the mineral mixture. Mix ingredients with a spoon or fork until thickened. Pour in vegetable oil. Next, knead the viscous mass with your hands.

Try not to add flour without measure, because the dough for dumplings should be soft and elastic. Roll up the bun and wrap it with cling film.

If desired, you can simply lightly flour and transfer to a bag with a zipper or just cover from all sides. wet wipe. Leave the test mass for 20 minutes, let it rest. While you do the stuffing. After the time has elapsed, remove the elastic dough from the package, separate the desired part and roll it out as you like.

When offering ready-made dumplings, do not forget to serve sour cream or natural yogurt. Sauces, mayonnaise dressings will be very helpful. If you intend to serve dumplings in broth, be sure to reheat. Salt, spicy spices, vinegar has not been canceled.

Enjoy your meal!

There are many variations of making dough for dumplings. And each of them has its own undeniable advantages, which become a significant motivation for certain consumers to use the recipe that best suits their needs and preferences. Someone likes a denser dough structure and it doesn’t matter that it is more difficult to work with and form dumplings, while someone, on the contrary, is a supporter of a completely soft shell of products and at the same time enjoys the plasticity of the dough when sculpting. Everything is individual and everyone chooses the most acceptable option for himself.

Below we will tell you how to make dough for dumplings and dumplings on mineral water. Try this option, perhaps it will become a favorite in your notebook and you will forever abandon other versions and recipes.

Mineral water dumpling dough - recipe

Ingredients:

• wheat flour - 550 g;
• mineral sparkling water - 290 ml;
• salt - 10 g;
• one egg.

Cooking

To prepare the dough on mineral sparkling water, mix it with an egg and salt and pour it into a bowl with pre-sifted wheat flour. We knead everything carefully, first with a spoon, and finish the kneading with our hands, achieving the maximum possible uniformity, smoothness and non-sticky texture of the dough. We cover the flour lump with a fabric cut and leave it at room conditions for forty to fifty minutes.

The best dough for dumplings on mineral water

Ingredients:

• wheat flour - 480-520 g;
• mineral sparkling water - 245 ml;
• refined vegetable oil - 55 ml;
• one chicken egg;
• a tablespoon of granulated sugar;
• two pinches of salt.

Cooking

Starting the process of preparing the dough, sift the wheat flour. This procedure will enrich it with oxygen and improve the quality of finished products. Then we mix the egg with granulated sugar and two pinches of salt in a separate bowl and shake it a little with a fork or whisk. Pour the resulting mixture into flour, add mineral water there and start kneading. Knead everything thoroughly, achieving maximum uniformity. In the process of kneading, add refined vegetable oil. This product significantly transforms the dough and makes it obedient and extremely plastic and not sticky with sufficient density. We continue the kneading process for another five minutes, and then cover the flour lump with cling film and leave to ripen for about forty minutes.

As time passes, we can proceed to the most suitable way for you.

Delicious dough for homemade dumplings on mineral water

Mineral water dough can also be prepared without granulated sugar and with slightly different proportions of vegetable oil.

Ingredients:

• wheat flour - 550-600 g;
• mineral sparkling water - 255 ml;
• refined vegetable oil - 70 ml;
• salt - 10 g;
• one chicken egg.

Cooking

The process of preparing the dough for this recipe is identical to that described above. The exception is that we do not add granulated sugar to it and slightly increase the amount of refined oil, which will make it even more plastic. When cutting such a dough, dusting of the working surface, as well as rolling pins and hands with flour, is not required. It turns out completely non-sticky and obedient.

The process of kneading dough can also be simplified by using kitchen appliances. So you can mix flour with mineral water, vegetable oil, egg and salt using a mixer with special attachments, and complete the kneading with your hands. If you have a bread machine, it is better to entrust this responsible business to them, which will significantly reduce time costs and save your strength.

Traditionally, in Russian cuisine, the dough for pelmeni and dumplings is kneaded in clean chilled water. But if you want the dough for dumplings to be elastic, then it is better to cook it on carbonated mineral water. Another nice bonus: when kneading dough on soda, there is no need to constantly sprinkle flour on the work surface and dough, as a result, the kitchen remains clean. You will definitely like homemade dumplings made from mineral water dough.

I would like to draw attention to this important nuance: the dough for dumplings will require not just mineral water, it must be carbonated. When buying in a store, look at the label: it should be marked that this is highly carbonated water. The quality of the test for dumplings on mineral water directly depends on how strongly the water is saturated with gas: the more it is, the more airy and softer the homemade dumplings will turn out according to this recipe.

Mineral water dough for dumplings: ingredients

• mineral highly carbonated water - 1 glass;
• chicken egg - 1 piece;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• sunflower oil - 4 tbsp. spoons;
• wheat flour - 0.5-0.7 kg (it is better to have a supply of flour, since it is impossible to say for sure how much the dough will take - it depends primarily on the quality of the flour used).

Filling for dumplings:

• minced meat - 0.5 kg;
• onions - 1 head;
• spices (a mixture of ground peppers, coriander, dried dill, salt) - to taste.

The procedure is this - first prepare chopped meat, then knead the dough, make dumplings and boil them.

Usually dumplings are molded like this: the cake is folded in half, forming a semicircle, and the edges are carefully pinched with fingers, forming an even seam. This is the most crucial moment - the seam must be strong so that the dumplings do not open during cooking.

Some housewives sculpt dumplings like store-bought dumplings: first they carefully pinch the edge, then connect the corners of the dumplings together, it turns out a “handkerchief”.

But the most beautiful dumplings (as well as dumplings) are those whose edge is made in the form of a pigtail. Doing this is easy. Pinch the seam first in the usual way. Then form a pigtail using only thumb: Start BEHIND the seam by passing the knuckle of your thumb through the seam and pinching at the front of the seam.

The movement of the finger should be slightly oblique, upward, as shown in the figure. Try it, you will surely succeed.

Let's get back to mince. Mixed minced meat, in which both beef and pork are present, is the most popular. Usually varieties of meat are taken in equal proportions. Thanks to this “trick”, the filling for dumplings turns out to be neither too hard nor too greasy.

Pass the meat through a meat grinder. Peel the head of the onion, cut and chop with a food processor. Or pass through a meat grinder along with meat.

You can conduct an experiment and add not raw onions to the minced meat, but fried in sunflower oil. The taste of dumplings will be different, but also great.

Salt, ground black pepper, other seasonings at your discretion - add all this to the minced meat and mix well.

Cover the minced meat with a lid or towel and start kneading the dough. It is not quite usual for us - we will start it on mineral sparkling water. The dough will turn out just magical: soft and elastic. By the way, not only dumplings or dumplings can be made from this mineral water dough, it is also suitable for pies and pasties.

In a large bowl, combine a glass of sparkling water, one egg, 4 tablespoons of sunflower oil, half a teaspoon of salt and sugar. Mix the ingredients and in portions (this is very important!) Add flour.

Knead soft dough, which in the end should not stick to your hands. Please note that the flour must be added gradually. You may not need all the flour. Determine by touch. The dough for dumplings must be thoroughly kneaded with your hands (15-20 minutes), then it will roll evenly and thinly.

Now pinch off a small piece of dough and roll a sausage out of it. Using a knife, cut the sausage into pieces.

Roll each piece into a thin cake, put the minced meat in the center (about a full teaspoon).

Pinch the edges well. You can make a simple strong seam, you can make a “pigtail” seam.

Put the molded dumplings on a floured table or baking sheet. You also need to freeze them, spreading them at a small distance from each other.

Fill a large pot with water, salt and bring to a boil. Throw in the dumplings and cook over medium heat until tender, stirring often (especially at the beginning of cooking) with a spoon. 10 minutes after the dumplings boil and float, they can be removed from the heat. Spread the dumplings on plates with a slotted spoon, sprinkle them with chopped herbs, put a piece butter- Dumplings love him very much. And serve to the table!