Choux dough for noodles, dumplings, dumplings

[Tatyana]

Tatyana, sculpted dumplings with cherries. I needed lean dough. It rolled out very well and was molded without problems, easily and quickly, I agree with Alyonka, it is tender. But the test pasta was also perfectly cut (it was necessary to thicken the dough a little, the vermicelli was cut in pairs, but this was due to inexperience). Please tell me which number you ride for dumplings (dumplings) and for noodles (I will "wind up"))

[Girls]

Girls, to your health! I am sincerely glad that I was able to please you with both recipe and taste

I roll out the dough for dumplings-dumplings several times, from thick to thin. And the thickness of the rolling depends on the density of the dough, if it is very soft, then it can be rolled out a little thicker so that it does not creep out during filling and cooking. If the dough is well dense, then you need to roll it thinner so that the pattern of the tablecloth shines through.

For the noodles I roll the dough very thinly, and then cut it by hand - I like the noodles that way, it always smells like home and comfort
Here I describe in detail Dumplings, dumplings, noodles (recipes)

[Admin]

Admin, You are a real treasure of culinary and "economic" wisdom! Your recipes for all kinds of dough and comments on them are invaluable information, thanks to which I really fell in love with working with the dough. It is alive, I feel it, I am pleased to communicate with it))

And this recipe is also very good. Fast, economical, the dough is pliable when manually rolled, does not stick to anything, pinches well, keeps its shape perfectly when cooking. I just ate dumplings with potatoes, my husband praised them very much) Now the rolled leftovers will dry out a little, I will cut the noodles, I also really like manual cutting.

In general, THANK YOU from the bottom of my heart for your work, for sharing your experience and kindness!

P.S. The only thing that always confuses me about the lean dough is the pale color, but this is already my pickiness. If done on village testicles, it turns out yellowish, very appetizing. I wonder if you can add something to the lean dough, carrot juice, for example, so that it turns yellow, or will there be a different color and a carrot taste appears?)

Admin, and how do you cut the edges so beautifully in dumplings-dumplings?)

Oh, I saw. You are less likely to have it in squares with such a special wavy piece, I saw somewhere

[Admin]

Admin, You are a real treasure of culinary and "economic" wisdom! Your recipes for all kinds of dough and comments on them are invaluable information, thanks to which I really fell in love with working with the dough. It is alive, I feel it, I am pleased to communicate with it))

I wonder if you can add something to the lean dough, carrot juice, for example, so that it turns yellow, or will there be a different color and a carrot taste appears?)

Admin, and how do you cut the edges so beautifully in dumplings-dumplings?)

Daria, Thanks for the kind words! What I can do myself, so I share with you on the forum!

Can! At the kneading stage, add juice or puree of various colored vegetables, carrots, spinach, beets, tomatoes and so on ... along with eggs and water (or instead of water), and you get a multi-colored dough.

I have a wavy roller that gives a nice zig-zag edge when cut.

Good luck, cook with pleasure

[Darika]

Darika, today I was looking at new bread recipes that were submitted to the competition, in some of them turmeric was added to the dough for color.

[Elya_lug]

These are the sunny dumplings)


Of course, it's far from such beauty as Admin and other hostesses, but I try)

Elya_lug I've already thought about turmeric, but it is quite rich in taste and aroma, and is not always appropriate. Need to try)

[Daria]

Of course, it's far from such beauty as Admin and other hostesses, but I try)

Daria, very neat and beautiful dumplings turned out, in vain you slander yourself like this
And did not fall apart during cooking, the dough is strong

And you need to try all the test options yourself and select the best and most acceptable for yourself. And it is not necessary to do a lot of dough, it is enough to make a small portion for a test, look, correct, and then try
It will definitely work out, I know that for sure!

Thank you very much for the dough recipe! Really like.
Lagman with homemade noodles.

[Zhenya]

Here, these are noodles! Force! Large, hearty, in soup!
Zhenya, cook for health!

[Zhenya]

Here, these are noodles! Force! Large, hearty, in soup!
Zhenya, cook for health!

Thank you!
😂😁😀😊☺ aha, big! I have a 2 year old assistant at my fingertips. It was necessary quickly)))))).

I have a 2 year old assistant at my fingertips. It was necessary quickly)))))).

Aaaaaaa, then it’s clear It's great anyway Assistant to the cook prepares

Tanya! Thank you very much for such a simple but excellent dough recipe!
He's awesome!
Yesterday I made dumplings for the first time in my life. It's simple, fast, delicious!
The result is pot-bellied handsome men!


I never thought that I would be so delighted with dumplings.
Mixed two portions. Made with potatoes and chanterelle mushrooms and with cottage cheese and raisins.
I left this morning with my son to the hospital, my husband said that these two bags would be enough for him just for a week, until our next weekend.

It turned out 4 such boards.

[Masha]

Masha, FOR HEALTH for the whole family! And the size just turned out to be a family
Health to my little son!

Made them a Tupperware triplet. Such a unit is cool! And she did not spare the filling! Fortunately, the dough allowed to do this.
Thank you, I'll tell him.

[Tatyana]

Tatyana, thank you very much for this recipe!
How many dumplings I had tried before, it was all wrong! Now the dough is loose, now dull, now there is a lot of flour, in general there was no ideal for me ... until yesterday!
Yesterday I sculpted (disposed of all unnecessary from the refrigerator), today they cooked - awesome !! The dough is not even felt !! Full delight !!
I liked the filling - chopped spinach + grated suluguni (feta cheese)

[Julia]

Julia, FOR HEALTH! I liked very much what you liked
And the filling is very good, delicious

oh, I've seen enough of your dumplings and wanted to too, but I have okroshka today. And the dough is really amazing and molds so quickly, even without any stuff.

[Tatyana]

Tatyana, the dough is very cool, it is a pleasure to sculpt, it rolls on rolling for one or two. Thank you!

[Zhenya]

Zhenya, to your health! Good and tasty dumplings for your table!

Thanks a lot for the recipe. The dough is perfect, simple to prepare and to work with. I am very glad that cooking manti and dumplings will now be a pleasant and uncomfortable business for me

To your health!
Check out some of my dough recipes here. Tili-tili-dough, knead the dough and prepare dumplings, dumplings, noodles hopefully useful

For some reason, the edges of the dumplings did not stick together ..... I was so happy with the dough, it rolled out so easily .... and here you are ..... I was tormented while I was sculpting. Why is that?

You do not write about the state of the finished dough - is it cool or very wet?
If it's steep, then when sculpting, you can grease the edges of the dough with a little water and the edges will hold together.
If the dough is thin, add more flour and roll a few more times through the rollers to make the dough steeper, then cut.

[Tatyana]

Tatyana, the fact of the matter is that I really liked the dough. Not liquid or cool. But it doesn’t stick to me ... It doesn’t stick to anything at all, even to a rolling pin (wooden), and in the end it rolled out great to itself too. I'll make it for noodles, but dumplings - well, it didn't work out for me with him ...

Nuuuu .... somehow there is nothing to say without seeing the dough, and without touching it with your hands
Try to lightly grease the edges with some water, just grease it. And you can also pinch the edges with a fork, teeth.

I hope that in the future love will develop with the test, it's good

In terms of noodles, it will definitely work out :) Thank you!

And I have a problem with it, I don't have enough hardness when cooking it. it is very pleasant to work with, but the finished products are soft. I tried to cook less, the dough is just raw and sticks to my teeth, sorry for noodles, it definitely won't work for me.

Focus on the density of the dough. If it is weak, soft - add flour when kneading and track the density. And you can add flour to the dough layer while the dough is rolling out on the machine.

And I have a problem with it, I don't have enough hardness when cooking it.

Don't you lay an egg? Yes, such a dough in cooking is very tender, it is necessary to always boil and it is forbidden to keep the products in non-boiling water - they become limp and slimy.

If you want to have such a plastic and soft dough in work (and I don't have a dough rolling machine, that's why I once came to the custard version - so that it rolls out and sticks together easily and quickly), but a little tougher, then you can combine two types of dough - custard and regular ... Or it can be easier - after pouring and kneading boiling water into the hot dough, splash a little water or milk. Usually 1-2 eggs are enough for me to introduce additional "raw" flour, which will bring in strong, elastic gluten, not weakened by brewing.

Then the products will be softer than traditional ones, which is very important when manually rolling, they will stick together gently, and at the same time with these advantages it is better to keep their shape.

But in general, yes, I always make the products from it tiny and transparent so that they can be prepared instantly.)) Now the bowl of dumplings has just been popped off.

Here's what's written in my recipe comments:

The dough is very soft, plastic, behaves well in cutting, slicing, does not stick. In terms of quality, I would compare this dough with Kefir dumplings dough.
Today I made dumplings with cottage cheese from choux pastry, frozen some in the morning, otherwise the ears with mushrooms for chicken broth will quickly dry out.
I made homemade hand-cut noodles from the remains of the dough.
From the same dough, we also got some dumplings with cottage cheese, as many as 55 pieces! For storage, I sent them to the freezer and boiled ice cream for breakfast.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=136169.0

If it were different, I would write so directly - I never lie in recipes, so that no one else in my footsteps does something stupid.

I made such a dough - I liked it very much! Additionally, I added flour, about 2 tbsp. l. Dumplings cooked both chilled and frozen. She threw the last portion of frozen dumplings into the water, not into boiling water, but in the "white key" state. Everything is cooked perfectly, nothing will go wrong, the family thanked! Tanya, thanks for the recipe!

[Nelya]

Nelya, FOR HEALTH!
It's nice to hear that the dough turned out and was able to please homemade dumplings

[Admin]

Admin, Lena, thank you my dear! I'll try to add an egg with flour. Usually, if my recipe doesn't work out well, I don't write anything, but just erase it from my memory. But here is another case, I really liked the dough at work and therefore I ask that I want to rehabilitate it! Maybe I didn't have much flour, or something else ... I'll try!

[Zhenya]

Zhenya, based on what we have advised here, try to cook the dough again, because it really turns out good

Maybe my flour wasn't very good or something ...

By the way, and flour ... Or maybe it just didn't work out of habit at first.

because it really turns out good

Today I tried to figure out how many years choux pastry for dumplings has existed in our family. In all, it turns out that at least 50 years already, or even more. Since the middle of the last century, in short. One must think that unsuccessful recipes do not settle for so long.

[Tatiana-Admin]

Tatiana-Adminthank you very much for the dough
Are there any secrets or features of the preparation of meat filling?
I want the filling to be juicy

THANK YOU!

What kind of filling are we talking about?
If it is a stuffing of minced meat, then I grind the meat on the middle wire rack so that the meat then "does not fall off" and does not become dense. It is better to grind in a meat grinder, and not with a blender, which turns minced meat into puree. At the same time, I add onions (a little for the taste and looseness of the minced meat), I grind the meat along with the onion. The filling is made from a mixture of beef and pork (as standard). Be sure to freshly ground salt and pepper.
And I add cold water to the finished minced meat (a lot!) And then knead the minced meat well so that the water is absorbed into the meat, then the minced meat will be juicy, and when cooking the dumplings, it will give enough broth inside the dumplings. When stuffing dumplings with minced meat, I make it watery by adding water.

These are the wisdom with minced meat

What kind of filling are we talking about?

Tatiana, thanks again!
I just meant the dumplings
Can you have proportions?
Because the amounts of "a little onion" and "a lot of water" are not very clear to a person without experience
And how much meat should you take for the dough according to your recipe (I mean the very first post)?
So that no extra minced meat is left, no dough

Well ... I never really count "to a penny" like that. You can fly when the dough remains. If the minced meat remains, you can always freeze it until next time, or put it on cutlets.

Check out this recipe, it is detailed:

Uralskie dumplings without haste: from cooking to frying (Admin)



All dumplings are here Tili-tili-dough, knead the dough and prepare dumplings, dumplings, noodles

The rest of the test can be put on:

Simple dough squares with filling and red gravy (Admin)



or make noodles, rolls of dough.

Minced meat left on cutlets https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=432794.0

[Tatyana]

Thank you, Tatyana
I will master the dumplings!

Tatyana, do you use ordinary flour or semolla?

[Tanyusha]

Tanyusha, the most common flour that is at hand, wheat
The main thing in noodles is to knead the dough well and correctly and then roll it out thinly.

[Admin]

Admin, thanks Tatyana, we will then try with the usual one, otherwise I have already searched all the shops nowhere in our city there is no Semolla

So, I have ordinary flour according to the recipe.I did not write anything about semolina

Good dough turned out, nice and plump! The edges were well stitched with a roller from Teskoma, I just wanted to try.

[Katyusha]

Katyusha, to your health!

I really liked making the dough according to this recipe, and very tasty!
Thank you!
🔗

ABOUT! I tried to stick it! Will the family last long?
Light, health! Nice to hear that the taste has pleased

[Tatyana]

Tatyana, in total, more than 200 were made, a hundred of the four of them ate and did not notice, the rest were put in the freezer.
Sometimes we buy store-bought ones, so for some reason more than 10 of them are not even eaten by men, but self-driving is quite another matter.