Dumplings dough without kneading in 21 seconds! (dough for dumplings with knives in a food processor) + video

A question appeared, if you make a dough on yolks, how much do you need for 500 g of flour?

when done on eggs, take 1 egg per 100 grams of flour, 1 egg is about 40-60 grams, count on the yolks - and you're done! take by weight!

Egg yolk weight С0 ≈ 20 g.

Thank you)

And I couldn't resist. Only. Today I read the recipe, and after 3 hours I ate ready-made dumplings. The dough is excellent, tasty, fast - just right for me, lazy. She rolled and sculpted by hand, thinly, the dough did not break and did not stick out during cooking.

Lyubasha, I'm glad that I liked the dough)))
The dough is, indeed, "strong" in all respects, even sour cherries do not take it))) With a simple dough on the water there have been "perforations", and with this the dumplings are always whole.

Thank you)

To your health!))

Vera, but my dough didn't turn out very well. Or maybe this is because I did not use a metal knife, but a plastic one?

I made dumplings with cherries from it, and made dumplings again. Why didn't I know this before ??? !!! The dough is just a pleasure. Products made from it "hold", do not come apart.

Yes, yes, and I made dumplings, pizza, and pies (like calzone), easy, pleasant and tasty!

Lyubasha, Marina, I'm glad you liked the dough. Here it goes for everything - dumplings, noodles, pasties, dumplings ...

Vera, but my dough didn't turn out very well.

Natalia, maybe the dough is "not yours", I'm sorry. Try chopping it with an iron knife using your recipe.

[Vera]

Vera, thank you so much for this dough kneading option. We bought such a harvester for mom, now you can enjoy baking / cooking in the village !!!
Tell me, how and what do you use the second plastic knife for? For kneading yeast dough, is it?

Gulsine, I tried to knead yeast with a plastic knife - I didn't like it! I made pizza yeast with an iron knife, literally chopped it for 20-30 seconds and set it to rise, but in the end I bought a Bosch 44 for kneading yeast dough - I am very pleased.
And dumplings and ruble in phillips.

Well, okay, we always knead the dough in hp. Thanks for the answer:)

[Vera]

Vera, low bow from my husband for this 21 second miracle!

He used to make my own dough on dumplings, dumplings, and knead lasagna (my wrists are weak). When I ran up to him with burning eyes and shouting "why am I doing this !!!", I did not believe me. While our brown chopped the ingredients with knives, my husband also looked skeptical, trying to console me after the failure and stir the dough behind the miracle machine. She pulled out a tiny dough (my husband looked at me with pity), crumpled it into a ball, packed it in a bag and in the refrigerator. For an hour they walked around the refrigerator like foxes under a tree with a crow and cheese.
Pulled out ... The husband is in shock. And how, he says, it is SO SMOOTH WITHOUT MIX??! Where are you, he says, used to be with your recipe when I was struggling over the dough ?! And I just found the recipe for my husband and brought it right away! Here, I say, it's not for nothing that I'm sitting on our site, and you mumble at me all the time! And my husband (clutching his head) says: how dark we are, we don't know so many things, we are almost wasting our time and energy, but we could make our life easier.
In the dough rolling machine, the dough behaved remarkably: it did not stick, did not wrinkle, rolled out thinly and did not break. When sculpting, the edges were perfectly glued. Nothing broke during cooking.The dumplings came out great! The husband has not yet recovered from the positive shock. I feel that I should now sculpt and sculpt. We urgently need to distract the faithful with lasagna, otherwise they will soon be driving round dumplings in the night before our eyes.

I hereby certify that my Brown CombiMax K700 food processor can easily handle 21 seconds of kneading dough in the main bowl, with a steel knife, at a speed of 7 out of a possible 15.

I also conducted an experiment, calculated the yeast dough for 500 grams of flour - chopped for 21 seconds, left it right in the bowl to rise. After 30 minutes, I chopped it again, left it for an hour. The dough rose very well and was smooth and even. Not as uniform as after kneading, of course, but much more elastic and even than after kneading with my hands.

How great is that! It is very pleasant that I was able to "surprise" you and your husband!
Thank you very much for such an enthusiastic review))

Walking through the forum, I came across your recipe. I watched the video. It became interesting!
First, what is the power of my BoshikKubiks? Found on the Internet - 800W. So it will pull. Yeah, even more interesting ...
Secondly, do I have knives in the set ?? I went to see the nozzles. Here he is, handsome! The same as in your video (for the video, a separate thank you!). A knife has never been used yet! And no one removed the red protective cap from him, poor thing, for 2 years ...
And the process began: I put the bowl on the scales, reset it to zero (what am I, glasses, chtol, will I measure? ....), flour 500 gr. poured, collected the fill. Turned on - poured - froze .... Boshik made a puzzled noise (dough? Not carrots, cabbage ???), but he did everything right. Only I didn’t begin to pour crumbs on the table (like the table should be washed thoroughly before and after ... lazily ...), but, pulling out the stirrer, rolled a lump right in the bowl and shook it out into the bag, and there it tormented him a little more for 30 seconds to finally "smoothed out". Pack in the refrigerator until morning.
And then the third question arose - what will I put in this dough in the morning? There is homemade fish mince - not that, mushrooms - no ... minced meat - no ... Aha !!!! 3 sausages - they will be minced meat in the morning. Fry the onions, add to the minced sausage - and go.
Thank you, Vera, for encouraging me to creative culinary activities!

Katerina, it's great to include imagination and all the equipment in the kitchen))
All famous recipes are the result of experiments and accidents!
By the way, about the iron knife, finely chop them zucchini into cutlets and carrots for pies and cakes, well, meat and liver for pies and terrines. In a word - a useful knife)))

In the morning, the dough behaved great - it rolled out well, sealed. Enough for 2 servings of dumplings, and for noodles for tomorrow. Thanks for the recipe!

[Doxy]

Doxy, I do not get tired of mentally thanking for a wonderful recipe for dumplings! I am glad that there is no need to get your hands dirty, torment the bread maker, but once or twice, you're done! Moreover, I knead any dough (except for tender yeast) in a blender. It is enough for him to lie down, and it takes the form of a well-kneaded dough, plastic, durable. Thank you thank you thank you! !!!
I tell everyone that any dough without problems at any moment is so easy!
Today I stuck dumplings according to a new recipe, with the addition of vinegar, kneaded with a blender. It turned out to be an amazing dough. And you can always correct - add water or add flour, punch a little more with a blender, so any recipe can be applied.

And what kind of dough with vinegar?

[Galleon-6]

Galleon-6, and here at the Bread Maker https://Mcooker-enn.tomathouse.com/in...f&topic=82718.0#msg280426.

: girl_dance: Thank you

Vera, thanks for the wonderful quick dough. Now all I do in the combine. Fast and good.

And I bow to Vera for a wonderful recipe !!!

Vera thanks for the recipe. I got a little bit "liquid" ... next time I'll add more flour.
I took the recipe from the bread machine, and there in a glass (240 ml - an egg, the rest is water) - 400 g of flour.

Yesterday I made pasties, today (from leftovers) - dumplings. The board was slightly dusty with flour. Previously, you had to wait an hour in a bread maker, but now ...

And you can also make yeast dough ??? ...

Vera thanks for the recipe. I got a little bit "liquid" ... next time I'll add more flour.
I took a recipe from a bread machine, and there in a glass (240 ml - an egg, the rest is water) - 400 g of flour

Ala, to your health!
Yes, the dough is watery, you can see it even by the numbers, but it is suitable for dumplings, especially if you sculpt and roll with handles, and add flour.
According to Italian raviol-paste norms, it is necessary to take liquid to flour in the ratio: by weight - one to two, by volume - one to three. I can neither knead nor roll out such dough with my hands - only machine production)))

And I bow to Vera for a wonderful recipe !!!

Vera, thanks for the wonderful quick dough.

To your health!

And thanks again from me! She sculpted super ravioli in the morning. About the size of a saucer ..... so it was faster. Minced meat: - beef-onion-courgette. I made the dough fast in the evening.

Yes, with this dough, dumplings, noodles and pasties ceased to be a feat))))

In October, I cooked and fried 12 times from a dough prepared in this way (dumplings with cabbage, with potatoes, with cottage cheese, dumplings, pasties, lavash). Usually I do such feats 2-3 times a month ... and here ... kaaak flooded ... and what is interesting is that my men do not resist ... if I fed them so often with porridge, then talk would be ...

And you can also make yeast dough ??? ...

of course, the dough is the dough - steeper, softer, we are not surprised that hp twists the dough, it's the same thing, some processors also have special plastic knives for the dough, but I have always done both cool and not very dough with metal knives

One of these days I will try to make yeast dough (today I have already made dumplings for tomorrow) ... I will take an already proven recipe and perform one more feat. It remains to decide on the knives ... there are both plastic and metal ...

[girls]

I think you shouldn't tie recipes to a specific technique - we all girls and the dough used to be made by hand - made dough- and so direct some kind of general perception - but just to take and knead from what is in the house is weak? Easter cakes were sculpted in a sandbox in childhood - everything is on our subconscious

Girls, for those who doubt, specially made the dough in a small blender bowl for 3 cups of flour and one glass of liquid. Everything messed up perfectly. The test turned out to be 553 gr. Great dough. Here it will lie down and I will make dumplings.



So you can make any portion with a bowl of any size, even a small one. And take care of the bread maker.

Anastasia, great, thank you. Tomorrow I will repeat, right, this will greatly facilitate the dumpling process for me.

[spring]

spring, to your health. If you do, drop a little vinegar (6% or apple cider) into the liquid part. The dough will be elastic, it can be rolled out thinly, it will not break and during cooking, not a single dumpling / dumpling will leak. And it does not darken during storage!

[AnastasiaK]

AnastasiaK, Nastya, and at what speed did you do it? Thanks for the experience! Are the cups multi-cups?

[Svetlana62]

Svetlana62, there is no glass visible in the photo. He is 200 ml. volume. I set the speed to low, my blender has 20 of them, I do about 5.

[AnastasiaK]

AnastasiaK, Thank you!

[spring]

spring, to your health. If you do, drop a little vinegar (6% or apple cider) into the liquid part. The dough will be elastic, it can be rolled out thinly, it will not break and during cooking, not a single dumpling / dumpling will leak. And does not darken during storage!

Thank you so much!

Girls, do, I am so delighted with this recipe, I do not get tired of thanking the author. Dumplings and dumplings, noodles, strudel and so on became so easy and simple at any moment! And it lies in the refrigerator wonderful. At the same time we will take care of our stoves and our handles!
Good luck and successful mastering of the test!

[Doxy]

Doxy Vera, thank you very much for the recipe and video. I really liked that it does not stick at all on the dough roll.
Can you take whey instead of water?
We sell mozzarella cheese in a bag, it is in whey. I usually drain it, collect and bake pancakes on it.
Also, how long can this dough be in the refrigerator? I wanted to make manti for the arrival of the guests, there will be many guests and therefore I wanted to prepare the dough in several stages in advance. Or is it better to freeze?

[Vera]

Vera, and on a dough rolling machine at what number is it better to roll out this dough?

[Natalia]

Natalia, I have imperia with divisions from 1 to 6, I ride everything by 5.

[Vera]

Vera, thanks. I really liked your spinach dough recipe, and now I'm trying dumplings.

I made this dough, everything was according to the recipe, but I got it so hard and crumbly, even after the refrigerator. Probably the quality of the flour is different and it looks like there is little liquid in mine.
Is there any way to save him? sorry to throw it away. I tried to mix in a little water and oil on a small piece, it did not work.

[Marina22]

Marina22, and punch it again in a blender with water? I immediately adjust it, drip water or pour flour and turn on the blender.

Thank you, Nastya, I'll try. It's a pity the harvester has already washed

[Marina22]

Marina22, well, you need to save the dough, otherwise it is nowhere in this form?

In this form, only in the trash