Dough for dumplings, noodles, mantas (recipes)

yes, my dough was breaking, so I had to roll it several times

Tell me, pliz, what program do you use to make dough for dumplings, as the "dough" program for making yeast

Tell me, pliz, what program do you use to make dough for dumplings, as the "dough" program for making yeast

Pizza Dough program, if your bread machine has one.

I have only the "Dough" program in my bread maker, this is a Clatronic BBA 2865 bread machine

[ustas1979]

ustas1979 , in my HP, too, only a program for yeast dough.
Nothing wrong. After kneading, turn off the program so that the heating does not work, and that's it.

thank you very much for the useful information

As I understand it, just take any measuring cup and measure all the ingredients with it, that's all

Can you please tell me what kind of minced meat do you make dumplings with? Always made from beef pork with onions, pepper and salt. But here's something, the last two times I somehow didn’t very well. Dry, not juicy.
And yet, with what fillings can dumplings be made? give recipes for fillings, pliz. Somehow in a Russian store I bought dumplings (?) Or dumplings (?), In short, I don’t know what it’s called correctly. The package said "PIES", in my opinion, this is from the kitchen. It looks like dumplings, and the filling is mashed potatoes (maybe with something else). I want to make such and similar pies.

I have only the "Dough" program in my bread maker, this is a Clatronic BBA 2865 bread machine

I have HP of the same model. I make the dough for dumplings using program number 6 (Kuchen). In this mode, HP kneads the dough for 15 minutes without heating.

Can you please tell me what kind of minced meat do you make dumplings with? Always made from beef pork with onions, pepper and salt. But here's something, the last two times I somehow didn’t very well. Dry, not juicy.
And yet, with what fillings can dumplings be made? give recipes for fillings, pliz. Somehow in a Russian store I bought dumplings (?) Or dumplings (?), In short, I don’t know what it’s called correctly. The package said "PIES", in my opinion, this is from the kitchen. It looks like dumplings, and the filling is mashed potatoes (maybe with something else). I want to make such and similar pies.

To make the minced meat for dumplings juicy, you just need to add water to it and mix well. Or (as my grandmother did) pour in some tomato juice instead of water. Or (as I sometimes do) twist a piece of peeled zucchini with the meat.
There are a great variety of fillings for dumplings.
1. Mashed potatoes, seasoned with onions, salt and pepper fried in vegetable oil.
2. mashed potatoes seasoned with butter, salt, pepper, fresh herbs (dill, parsley).
3. Cabbage fried with onions and carrots.
4. Stewed cabbage.
5. Boiled meat, passed through a meat grinder, with fried onions and carrots.
6. Cottage cheese with egg, sugar, vanilla.
7. Strawberries with sugar (drain the juice).
8. Cherries with sugar (drain the juice).
9. Mulberry with sugar (drain the juice).
Etc............

There are a great variety of fillings for dumplings.

Etc............

In confirmation of the multitude: 🔗

[here]

behold hereI suggest you look at another method of making dumplings dough and another way of cooking dumplings.

Very tasty - you will not regret it

Water 200 ml
1 egg
1 tea spoon of salt
1 table. spoon rast. oils
flour 450 gr plus 2 measuring tablespoons.

Good recipe! Dumplings were prepared yesterday. Only I added 1 table. l.flour, instead of your two) It probably depends on the flour ...

[kipitka]

kipitka , and depends on water and flour necessarily!

Maybe I didn't find it, but tell me the dough for dumplings pliz.

Here is a great recipe for dumplings dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

Here is a great recipe for dumplings dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

Thank you ... Tell me, but for dumplings you can't use the dough as for dumplings? I liked it very much, I don't want to experiment with the ingredients anymore ...

What's the difference, what the dough is - dumplings or dumplings?

The main thing is to knead well and roll it out correctly. For dumplings a little thinner, for dumplings a little thicker.
The kefir dough that I suggest is more tender, and is very suitable for dumplings, especially when boiled dumplings in milk.

You need to try everything yourself and choose for yourself the option that you like best.

Yesterday I bought a noodle cutter and tried it right away. The dough must be rolled several times. When it dries, cut into noodles or noodles. Cook for 10 minutes in salted water. The taste is manna heavenly. I've never eaten that. well, maybe only in deep childhood with my grandmother. Husband and son rated 5 +++++. The dough was made in KhP 255. Peterhof noodle cutter. I bought it on the site Three Bears.

Tell me plz - what dough recipe do you use and on which program do you knead it? PS and what flour do you take?

Tell me plz - what dough recipe do you use and on which program do you knead it? PS and what flour do you take?

And in this topic, and in the topic here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=2843.0 there are many recipes for dough for noodles, dumplings, and dumplings. Read on and choose the one you like.

I searched and read everything: pies, cakes, pies ... etc.
But I want to find a good dumplings dough so that it melts in my mouth and, of course, delicious minced meat for it.
That the dumplings were DELICIOUS.
Share your proven recipes, so you want to cook delicious dumplings for the NEW year.

[Tatjanka_1]

Tatjanka_1 , that way
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0

As far as the dough goes, it's a good flour and personal preference. I am quite satisfied with the dough from the instructions for the bread machine. As for minced meat - here are also general recommendations, principles. My grandmother (she was from the Urals) had dumplings - a cult dish. Minced meat is only perfect. Everything is not so strict with me, but still I try to have 1/3 of beef in the minced meat, pork or fat, or I scroll a piece of fresh bacon into the minced meat, big enough, from 1/4 to 1/3. Onions, salt, pepper. Milk for the juiciness of the future filling. Something like that.

The other day I saw a book dedicated only to dumplings and remembered the dough recipe from there, and precisely because I do the same

It's very easy to remember:

- 3 cups flour
- 3 eggs in a glass and top up the glass with water
- salt 1 tsp.

It is tender and does not break during cooking, I roll it out with a dough rolling machine.

I will definitely add milk or cream to the minced meat - well, very tender and juicy.

Dough - 2 eggs, 200 ml of water, salt, flour.
Minced meat - pork + beef approximately equally, + lard, + onion, salt and pepper.

I do it on a dumpling machine (still Soviet). I knead the dough 2 times (in HP, it is unlikely she will pull a double portion at a time) and freeze the stock of dumplings. It would be necessary to cook some more before NG - there is already little left in the package ...

I have one dough recipe for all types of products
flour 500 gr
salt 1 tsp
2 eggs
water 100 ml.
I put everything into the bread maker in the Pizza mode, when the bun begins 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.

but the mench did not succeed in such a dough (it immediately seemed that there was not enough liquid, although the eggs were large and I added butter. Falcon flour.

dough at the beginning of kneading


ready dough


eh .. I will look for another recipe

[Glada]

Glada Lina's recipe is a classic that never fails. It is my deep conviction that you should not put butter in dumplings. And the taste is not the same and the consistency of the dough is not the same.

[Glada]

Glada Lina's recipe is a classic that never fails. It is my deep conviction that you should not put butter in dumplings.And the taste is not the same and the consistency of the dough is not the same.

Am I right that the dough didn't work out? Or was it possible to stick and make dumplings from this?
I'll look for Lina's recipe.

Dough - 2 eggs, 200 ml of water, salt, flour.
Minced meat - pork + beef approximately equally, + lard, + onion, salt and pepper.

I do it on a dumpling machine (still Soviet). I knead the dough 2 times (in HP, it is unlikely she will pull a double portion at a time) and freeze the stock of dumplings. It would be necessary to cook some more before NG - there is already little left in the package ...

AAAA !!! how much flour ???

tomorrow I still plan to make dumplings)

For this amount of water, about 500 grams of flour. There must be a plump bun. If the HP kneads, then pour 400 grams at once and then the rest as needed. It all depends on the moisture content of the flour.

And it is quite possible to knead your dough with your hands and stick what you want from it

For this amount of water, about 500 grams of flour. There must be a plump bun. If the HP kneads, then pour 400 grams at once and then the rest as needed. It all depends on the moisture content of the flour.

And it is quite possible to knead your dough with your hands and stick what you want from it

I could not, it is all somehow layered (((

And if you let him lie under a wet cloth for an hour?

Or bake cakes from it for Napoleon

And if you let him lie under a wet cloth for an hour?

Or bake cakes from it for Napoleon

I already had it ... that ... after it I baked my first cupcake, I already didn't have the strength for something else (

[Glada]

Glada

I have a dough that I brought here, it is similar to the Admin dough, in that I also ALWAYS put vegetable oil, but the proportions are slightly different and most importantly, why I want to offer it to you, I also always make it from Sokolniki flour (I just I don't like other flour in principle) and I have a Panasonic stove, so the conditions are very similar and the stove is absolutely normal for mixing such proportions. The butter in the dough does not taste, only gives elasticity, pleasant when rolling. I have been making this dough for a long time, so there should be no misfires. Here, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0

[Glada]

Glada

I have been making this dough for a long time, so there should be no misfires. Here, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0

Anastasia, thanks, I'll try today)

but the mench did not succeed in such a dough (it immediately seemed that there was not enough liquid, although the eggs were large and I added butter. Falcon flour.
eh .. I will look for another recipe

A little secret, like when kneading bread dough - you need to feel any dough and know what you expect from it.
And as always - the quality of the dough does not depend on the recipe, but on how to knead and bring it to mind. This kind of problem, as in your photo, can occur with any recipe, and any author of the recipe.

My bucket is square and tall, so the x / n hammers it very well with all its strength. And then you have to adjust the flour if it is not enough.
You are already accustomed to adjusting the bun - here is also a bun and the same principle, add flour, but the bun is tight.

The second point - it's not scary that the dough turned out to be soft. When kneading or after it is finished, you can add more flour (if the dough is soft) and continue rolling it with your hands.

The third moment - after kneading the dough, I form a ball out of it and put it under the bowl to rest.
Then I cut it into a piece of the desired size, start rolling it and constantly sprinkle (spray) flour on top. When rolling through a machine in this way, the dough is compacted and very well and thinly rolled out in a layer and while it is rolled several times with flour - it reaches the condition and the desired density.

This is more convenient and better than rolling a very tough dough with your hands.

I could not, it is all somehow layered (((

So gradually add flour and knead the bun with your hands in the old fashioned way!
Can't fail

[without salt, eggs and water.]

Here you can see a very successful recipe for dumplings and the very type of dumplings.

Dough for dumplings and noodles.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

I made the dough according to a new recipe for myself - without salt, eggs and water.
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.

[without salt, eggs and water.]

I made the dough according to a new recipe for myself - without salt, eggs and water.
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.

Admin
I have long had an eye on your dough, only now ... I don’t have yogurt ... I think nothing terrible will happen if you replace it with kefir?

And what is the difference, by and large, between kefir and yogurt?

For me - so none, if only yogurt is more tender in taste, but still it is a sour milk product. And I love yogurt more, and I have it more often

And the dough turns out amazing, plastic - but it keeps its shape.

[Admin]

Admin
Thank you ! So today I will cook dumplings with cottage cheese according to your recipe, at the same time I will try a new dough recipe - I have never done this ...

[Crochet]

Crochet, for health But only adjust the amount of flour yourself, kefir is different in density

And I have already made noodles according to this recipe - an excellent dough, very tender and at the same time does not creep when cooking and tastes good. My granddaughter in the plate immediately caught all the noodles and asked for more, only without the soup. Said thanks to Aunt Admin to convey

Girls, I am still interested in another question, is it possible to prepare dumplings in advance? Well, for example, dough in the morning, dumplings in the evening ... And if so, where is it better to store it, in the refrigerator or at room temperature?

[Tiny]

Girls, I am still interested in another question, is it possible to prepare dumplings in advance? Well, for example, dough in the morning, dumplings in the evening ... And if so, where is it better to store it, in the refrigerator or at room temperature?

Tiny, why do you need to cook it in advance, if it’s just 20 minutes? I myself do not cook it ahead of time, but my mother-in-law always had such pieces of dough in the refrigerator in bags. I did not like it - as if a grayish coating appeared on the surface, and the dough itself was no longer so pleasant to work with ...

[Crochet]

Girls, I am still interested in another question, is it possible to prepare dumplings dough in advance? Well, for example, dough in the morning, dumplings in the evening ... And if so, where is it better to store it, in the refrigerator or at room temperature?

Crochet, dumplings dough during storage liquefies gradually, becomes very soft and creeps away from storage.
Then you will have to add flour and knead again until steep. But mixed with fresh flour and already kneaded in the dough -
Have not tried

Said thanks to Aunt Admin to convey

Thank you for your feedback, and that you liked the recipe - it's worth it to make it
Eat for health

[Tiny]

Tiny, sometimes it happens to me that the dough on kefir / yogurt remains - I usually make it a lot.
It is stored for several days remarkably - I wrap it in plastic and put it in the refrigerator.

[Tiny]

Tiny, why would you cook it in advance?

Zest
No, I'm not going to cook it in advance, it just happened a couple of times that as soon as I knead the dough, someone would pull it off somewhere, so I decided to find out, so to speak, just in case ...

dumplings dough during storage liquefies gradually, becomes very soft and spreads from storage.

Yeah, I already noticed that when I start to sculpt dumplings with dough everything is in order, but when I sculpt the last, the dough becomes "thinner".

It is stored for several days remarkably - I wrap it in foil and put it in the refrigerator.

Qween
Thank you, my dear, I'll try too, come what may!

[Admin]

Admin
I express my deep gratitude for the dough for dumplings with yogurt! The dough is wonderful !!! I made dumplings with cottage cheese according to your recipe, only I got exactly 40 of them, perhaps due to the fact that they are very large, but I like them ...I boiled it in milk according to your method (I had never done this before), my well, sooo liked it! Thank you so much !

🔗

These are the rest, the rest of the husband and daughter had breakfast ...

Girls, I am still interested in another question, is it possible to prepare dumplings dough in advance? Well, for example, dough in the morning, dumplings in the evening ... And if so, where is it better to store it, in the refrigerator or at room temperature?

Easy.
If the milk turns sour, I don't throw it away, but make the dough on it.
I divide them into koloboks of the required size and put them in bags in the freezer.
I pull it out when I need it.
From thawed I make dumplings or dumplings.
I dust the board a little more with flour when working with dough.

[Admin]

Admin
I express my deep gratitude for the dough for dumplings with yogurt! The dough is wonderful !!!

I hope this recipe stays with you for a long time.

Eat for health

And I have prepared another recipe for the dough, I hope to put it on soon