Dough for dumplings, noodles, mantas (recipes)

Hello everyone!
I have HP Panasonic sd 257
Yesterday I made dough on dumplings, everything worked out and I decided to repeat today ... the minced meat remained :))

I put everything EXACTLY according to the recipe, turned it on and after 5 minutes I hear that the HP was torn, I opened the dough, but it was tight (with yesterday's soft one in no comparison), got it out because I was afraid that the HP would break, kneaded by hand
was upset:(

I sculpted, sculpted dumplings, I see there is not enough dough, I put it a second time, again I checked all the ingredients according to the recipe and again failure :(

important note, yesterday I made the dough from a different package, today I opened a new one
flour Pudov, I always use it for baking (I made the dough for the first time yesterday)

what could be the problem? flour is normal

dough recipe
450 gr. flour
0.5 tsp salt
1 egg
210 ml water

[ammarova]

ammarova
IMHO - do not strictly follow the recipe, but adapt to your products and conditions. Bun Rule Flour is different in moisture. I and one pack just from the store with the one that stood in the closet for a week is different. I always make dumplings in this way: sift about half the flour into a bucket, add salt, water, and an egg. I start the dumplings program and sit next to the stove. And slowly adding flour, I bring the dough to the required state. This way you will definitely get a good dough. No need to blindly follow the recipe!
Happy dumplings and breads

[lina]

lina thanks for the advice, I will keep in mind when kneading the dough

Today we arranged a dumplings and dumplings day with the help of a bread machine. ))))) Husband and daughter rustled in the kitchen, I only "drove with my hands" because of illness. We tried two dough recipes from the instructions - dumplings and dumplings. I liked both - plastic, do not stick to hands, behave decently both when modeling and when cooking.

At the same time, they remembered that an old-regime cast-iron dumpling maker had been gathering dust on the top shelf for a long time. They got the poor fellow - and gave her a chance to feel needed and important. ))))



In the photo, the round with future dumplings is still only at the stage of initial rolling, with properly cut borders. By the way, my favorite silicone rolling pin in this case turned out to be not the most suitable tool - my husband took a simple wooden one, it glues and pushes the sections between the dumplings much harder and faster. With my inherent not greed, but homeliness, I rammed the minced meat into the cells so much that many of the dumplings had to be pushed from below to get out. But this is faster than sculpting hand-to-hand.

We made two piles, dined with dumplings, dined with dumplings, and froze both of them. Next weekend we will sculpt manti with the whole family. Working together for my benefit - it unites! ))) (C) Matroskin. In addition, it became clear how HP copes with kneading the basic test, now I will try recipes from the topic.

And then they were lazy to the point of impossibility, ashamed to tell someone: dumplings or store - or none. There was a case, we come to visit my mother, she asks - will you be homemade dumplings? We - yeah, come on. We eat, I feel - delicious, and very much. I ask: "Mom, what kind of dumplings are these?" "Home", - answers. I told her - "Well, I understand that" Home ", and who is the manufacturer? What firm?" Mom sympathetically looks at me and says - "HOME, she sculpted herself, with her hands, from dough and meat!" That's it ...

I have one dough recipe for all types of products
flour 500 gr
salt 1 tsp
2 eggs
water 100 ml.
I run everything into the bread maker in Pizza mode, when the bun starts to form, add 2 tbsp. grows oils and then turns (hammers) the dough, but only before heating.Then I take out the dough and put it under the bowl for proofing for about 20 minutes, and then I work with it on rolling. The density and thickness of the dough can be adjusted by adding flour during kneading.
Eggs hold the dough together, which is important when cooking products, and the butter makes the dough not so dry and elastic. Proven by experience

You should not lay a lot of eggs, the dough will be very dry and brittle in the finished product. The dough dries quickly, even while making dumplings and becomes brittle.

Tatyana yesterday kneaded the dough according to your recipe) kneaded in Kenwood.
True, I added more water, maybe it was a little dry.
The dough itself turned out to be tender and did not dry at all))
And it's also interesting that there were scraps and I put them in a bowl of dough, closed them and went to school for the child and for the second to kindergarten. When I came home and began to finish it, the dough again became, more precisely trimming, elastic and soft)
I want to express my big thanks !!!!
And here are my dumplings)


Honestly, I was stunned while I blinded them, maybe I did everything myself. But it calmed my nerves !! It's like Tibetan monks pour colored sand and make pictures. That's how I sculpted dumplings all day yesterday)

Oh, Masha, this is my old dough recipe, on eggs and water After that, I also added recipes with different contents of eggs and water
Yes, the dough turns out to be pleasant And if you hold it under a bowl, it constantly develops and becomes plastic again, ready for cutting

Masha, cook for health I also love to sculpt dumplings by hand, they are so homemade, cozy

Tatyan, and most importantly, my husband was stunned yesterday when I boiled dumplings for him))
He asked me how he deserved this !!))) did not expect dumplings)
Yes, the dough is gorgeous, I rolled everything myself, maybe there is no dough rolling yet, but it will be on Saturday)
By the way, from this amount of dough, sooooo many dumplings turned out.
Now I will not do them for exactly half a year)

Tatyan, and most importantly, my husband was stunned yesterday when I boiled dumplings for him))
He asked me how he deserved this !!))) did not expect dumplings)

This is the most important thing! Now you are provided with rolling and other bells and whistles for dumplings and others like them, earned with the taste of dumplings!
Masha, and at once I sculpt about 200 pieces of dumplings and put them in the freezer - then they will always be a surprise, drag them on the sly and please your husband and kids
If we are to sculpt dumplings, then there’s a lot at once, so as not to suffer later at rolling

Tanya, you are so good at dough, can you advise me how to make a spaghetti dough? For the noodles I make according to your recipe, but for the spaghetti, maybe I need to make it a little more abruptly? The attachment has been for almost a month, and I have never tried it.

[Tanyush]

Tanya, you are so good at dough, can you advise me how to make a spaghetti dough? For the noodles I make according to your recipe, but for the spaghetti, maybe I need to make it a little more abruptly? The attachment has been for almost a month, and I have never tried it.

Tanyush, Thank you for your trust! I am not a magician - I am constantly learning

I recommend watching this topic "Villa pasta", dough recipes, secrets, tips, videos, by Donato de Santos https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278551.0 , well, very informative and useful in terms of making dough for all types of pasta.

The optimal and standard dough for pasta: for 100 grams of wheat flour (or a mixture of wheat and semolin), 1 egg is taken, and if a drop of water is required - and the rest is done as described in the Villa pasta topic

Tanya, thanks for the links, I will understand, and all the same the dough is standard, but it seemed to me that for spaghetti it was necessary to do something differently

Girls, what should be the thickness of the noodles? Thin as fume hood or thicker ??

Oh, girls, hello! Today I decided to change my tradition and make a dough according to this recipe ..... At first it turned out dry, added some water, learned liquid ....... I added, added flour and realized that nothing would work for me .. ..: cray: Put the dough in a bag and knead in a proven way:
Ingredients:
- 400 grams of flour,
- 50 grams of oil (vegetable),
- ½ teaspoon of salt,
- a glass of boiling water.
The dough turned out as always, great! But the filling remained. The flour ends again, and I decided to sculpt from the above ... Namuch fried, the dough is sticking, I am covered in flour, it’s too tender ........ I haven’t cooked it yet .... But it seems to me that it will all fall apart when cooking ... What is the problem, I still do not understand ......: girl_in_dreams: But after preparation I will report with pictures ........

Hello everyone!
I read Temka in one breath.
I have not found such a recipe for noodles anywhere. Ever since childhood, when my mother and I came to my aunt in the Voronezh region, there was a whole ritual: a rooster was slaughtered and a lot of dough was made at once for homemade noodles. I still adore such noodles, even just boiled like vermicelli. For 1 kg of flour, 10 chicken yolks (we do not add proteins at all) and 20 halves of an egg shell of water - knead the dough (but still look at the state of the dough itself, I still do everything by hand). Then we roll it out, dry it and manually cut it. The noodles do not stick together and are very tasty (although, as they say, all markers are different in taste and color).

Here, and draw up your author's recipe for noodle dough, it will be in sight, and not in the depths of another topic, where it will get lost

[Admin]

Admin,
Thanks for the suggestion. Somehow I'll try STE business to form everything like a net and put it here. if you can help with tips how to do it

[Admin]

Admin,
Thanks for the suggestion. Somehow I'll try STE business to form everything like a net and put it here. if you can help with tips how to do it

There is no moderator here, so contact me in a personal - we will do together

[Orshanochka]

Orshanochka, How interesting!
And measure the shell exactly half?

[Kokoschka]

Kokoschka,
just by volume you need exactly an egg of water for each yolk. I beat the eggs in half - the poet for 10 yolks 20 halves of water shells.

[Orshanochka]

Orshanochka, just today at dinner I told my husband about your recipe! In the near future I really want to try!
How did you replace it, roll it out right away?

[Kokoschka]

Kokoschka,
Yes, as we kneaded, we roll it out. That is, we do not give rest.

[Admin]

Admin, help me please! I put your dough to knead in HP, then where for 500 grams of flour - 100 grams of water and 2 eggs. It turned out to be a crumb, in the corners the bucket was rammed. I can't roll it out. What did I do wrong? The resulting "dough" is now in the bread maker. Thank you.
* I did not wait for your advice, and half of the first night I added 130 grams of water. It looks like dough. I'll try to sculpt tomorrow.

Actually, the basic recipe for a dense unleavened dough is as follows:

I did it strictly according to the recipe, but at the end I decided to help my wet nurse (bread maker), added 1 hour. l. vegetable oil. I liked the dough very much. For the first time I made dumplings on a dumpling maker (molder). Everything stuck together well, the dumplings are all one to one, the dough also tasted good, it was elastic, not boiled over. Thanks for the recipe! Now, I will use it for dumplings.

I started rolling dough for myself. And from the morning for the dough. Mixed half a portion of tanya rum. 250 flour .. 1 egg. 05 tsp. salt 50 water. I threw it into Panas for pizza. the crumb mixed the dough. not going to a heap. I had to add 35_40ml water. chop the vegetable noodle cutter. everything worked out

Someone is not very good with proportions yet.)
I avoided tormenting my HP with noodle dough, and in the combine I got used to it with knives. But this is not the point, but the proportions. And here in the top post they are exactly like that - 3 cups of flour for 1 cup of liquid.

That is, we knock out an egg into a glass, add a little salt, shake it up, add a spoonful of oil, interfere, we get water (milk or their mixture) to full... Pour 450 grams of flour into a container (a bowl of a combine or a bucket of HP) and pour in liquid from a glass. After the first experiment, we make an allowance for moisture / flour quality, but it will be just a few grams. All.

Just remember these proportions - about one to three in volume, 250 to 450 in weight (plus or minus trifles).
And do not count separately grams of eggs and a spoonful of liquid.

Recently, my dumplings began to crack after the freezer.Especially with the dough, which is with vinegar, they generally break. And the usual ones, too, are not all whole after cooking.
What could be the case and what to do? How to fix?

[by volume about one to three]

I started rolling dough for myself. And from the morning for the dough. Knead half a portion of tanya rum. 250 flour .. 1 egg. 05 tsp. salt 50 water. I threw it into Panas for pizza. the crumb mixed the dough. not going to a heap. I had to add 35_40ml water. chop vegetable noodle cutter. everything worked out

Svetlana, standard proportions of dough for pasta, dumplings, etc. - for 1 egg 100 grams of flour. Taking into account that 1 egg weighs about 54-56 grams, then we count for 110 grams of liquid - 200 grams of flour. Your dough was very cool.

Just remember these proportions - by volume about one to three, by weight 250 to 450 (plus or minus little things).
And do not count separately grams of eggs and a spoonful of liquid.

Flax, one in three, is sooooo tough dough. Svetlana had 1 to 2.5 and it didn't mix. And 250 to 450 is even less than 1 to 2, this is 1 to 1.8

[excellent]

Flax, one in three, is sooooo tough dough.

In structure, it is just excellent dough. Elastic, thinly rolled out to transparent, the edges of the dumplings easily stick together and do not perforate during cooking. Only now I started to get dumplings with juice inside.
And then I dripped a little dust into the rolling machine.

Another thing is that HP may not knead such a thing (and will the rolling pin roll out?), So I never promised it.))) By the way, according to Pokhlebkin, it seems like one egg per glass of flour, is it even cooler?

[Lerele]

Lerele, oh, there it is! the last time I made dumplings with a 20 second dough, and added vinegar to the dough, and everything cracked after freezing. I sinned into my hands, I thought maybe I blinded it wrong, and this is vinegar, but I didn't even think about it. Too bad the dough is convenient ...

[the dumplings began to crack after the freezer]

I have lately the dumplings began to crack after the freezer... Especially with the dough, which is with vinegar, they generally break. And ordinary ones, too, are not all whole after cooking.
What could be the case and what to do? How to fix?

In such cases, if ready-made dumplings are made for laying in the freezer, it is advisable to make dough from choux pastry. Or 50% choux pastry and 50% simple dough, join together, roll out and then sculpt

[Admin]

Admin, Thank you!!!
I like it, sometimes I do it, but I didn't pay attention to the fact that it doesn't crack.
And I need to write on the bags, or something, otherwise the other day I took out the rest of the dumplings with potatoes, all the potatoes flew out, and I honestly don't remember what it was about the dough.

I like it, sometimes I do it, but I didn't pay attention to the fact that it doesn't crack.

But I turned that it is cracking. And she stopped freezing altogether. Now I've frozen it again with this cool one from the combine, but haven't cooked it yet. We'll see...

But for some reason I never put vinegar in dumplings. In the sense that she herself did not think of it, and no one in my environment has ever done that.

Flax, one in three, is sooooo tough dough. Svetlana had 1 to 2.5 and it didn't mix. And 250 to 450 is even less than 1 to 2, this is 1 to 1.8

Irish, on purpose the day before yesterday I outweighed all the flour and liquid in order to determine exactly the masses once and for all, and not to measure them in "glasses".

At first, I sifted exactly a pound of flour into a separate bowl, from there I poured 450 grams into the bowl of the combine and threw a drop of fine salt.
I drove 2 eggs into a glass, poured milk in half with water to the brim, dripped lemons. Came out 243 gr.
Combined it all in a combine. Additionally, I dripped a small spoonful of olive oil.

The dough hardly crumbled, a large lump was spinning vertically along the wall. When I opened it, I realized that it was very wet, the top really sticks straight. Tore it into pieces, turned it on again - it sticks together again. And then it does not fall under the knives. ((
She broke it again and poured the rest of the flour, the rest of 50 grams.

So. The dough turned out just right for dumplings.
Elastic-soft, rolled normally in a typewriter and rolled with a rolling pin (mine rolls thickly), perfectly stuck together on the tucks.
But the noodles are definitely too wet.

So, for my not very hard ordinary flour, this time the dough on dumplings came out in exactly the following proportions:
500 gr. flour.
255 gr. 2 eggs + milk + water + butter.

That is, in baking percentages, the moisture content is 50% (egg and milk also contain dry matter). Plus or minus a few grams of flour moisture and its water-holding capacity.

Dough on dumplings, which does not need to be weighed, control at the level of bread dough: "flour into water", "flour-liquid balance" - the dough is excellent

Quick dumplings on eggs in a food processor (Admin)

20 egg shell halves water

about! I remember my mother's dough for noodles - 1 egg + an egg of water (2 shells) + flour for a steep dough, she usually kneaded on 2 eggs, rolled the layer thinly, dried it a little, rolled the layer into a roll and cut thinly into noodles, Saturday chicken noodles after schools

and my children's kaashmaar - the same dough was also used on dumplings, I rolled it up - although it is tasty, but not fast and laborious

my mother-in-law made a more pliable dough for both noodles and dumplings (a family with 5 children, everything had to be done quickly and preferably with a smaller ustatk) = 1 egg + 150 ml of liquid (in fact, no one bothered, just knocked out 1 egg in a 200 milliliter glass and water (whey, milk, curdled milk) was added, the dough was kneaded with the necessary coolness, a large layer was rolled out and a crown from the samovar

quickly, with more juiciness, she cut a stack of them, and she also cut the noodles quickly - she cut a large rolled layer into strips, one stacked on top of the other and cut a plump noodle, which is also very tasty

and not a single hostess of that time thought - to hang the lope in grams - how much flour is needed in a given amount of liquid, so much intervened, and different coolness was needed - for noodles, a little softer on dumplings, even softer on dumplings, yes and generally to taste

[mechanical]

and not a single hostess of that time thought - to hang a lope in grams - how much flour is needed in a given amount of liquid, so much interfered

So why not tie this kind of advice to the topic of our conversation with Kara, uh?
Yes, manually measure at least with thimbles, at least with basins. Hands will tell everything by themselves, I never measured the proportions when I was born.
But it's about mechanical kneading! This is what I need, to stand and meditate in manual mode is enough, not enough, when you can arrange everything in one fell swoop with a minimum error?

This is what I need, to stand-to meditate in manual mode is enough, not enough

but it will not work out completely on the machine - the flour is different and requires a different amount of liquid

if you bought a bag of flour, then you can roughly know the ratio after one or two kneading

and what a long time it will take there - go to HP one or two times - it kneads the longest - and even look at the bun, and where to go somewhere - at this time we make minced meat

and in the combine with knives it gets lost in a moment - you won't even have time to move away

it's all one thing - easier than with your hands

finally ... ten children in the shops -

I'll tell you everything by hand

especially when there is a chuyka

to discuss longer on the forum - so what?

Tell me, I have HP Moulinex OW 500230, on which program can I knead the dough for dumplings

and you need to add flour little by little.

Yeah, that's what it means I didn't read the details, but started cooking right away. The result is crumb dough
But it sticks together by hand and the dough is excellent. Now I am organizing children for modeling

Girls, good afternoon!
Made ravioli last weekend at teskoma ravioli. I took a dough recipe from Admin as a basis. Flour + eggs + oil and water. Now I am writing and wondering if I forgot to add water.
I kneaded the dough with my hands. Flour was poured over the eyes. She rolled it out on a typewriter. I liked the dough very much. Everything was well blinded.
But after boiling, the dough seemed to swell. It remained thin, but stretched out. The minced meat also shrank.And some kind of dissonance in the proportions of dough / meat came out. They also stuck together on the plate (I did not add oil to the finished dish).
Can you please tell me what I did wrong? Maybe not enough flour? But it rolled out beautifully.
Thank you very much in advance!

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[Rita]

I tried to make dumplings dough according to this recipe recommended by Isha - 🔗 ... I liked it very much - easy to work with, thinly rolled out and very tasty.

Rita, thanks for the recipe! I was ready to add additional flour, as I was guided by the amount of liquid in the recipe. I used a bread maker for kneading. The dough is not only easy to use, but also very tasty. Excellent for dumplings and dumplings with potatoes, and probably for dumplings with cottage cheese will be quite a suitable option. I hope that freezing will not affect the structure and taste of the dumplings. In general, thanks for sharing your feedback on this recipe.