Dough for dumplings with vinegar

Dough for dumplings with vinegar

Category: Culinary recipes

Ingredients
Flour - how much will it take
Warm water	1 tbsp.
Salt	0.5-0.7 tsp
Sugar	1 tsp
Rast. oil	1 tbsp. l.
Egg	1 PC.
9% vinegar	1 tbsp. l.

Cooking method

• Mix well. In terms of density, the dough for dumplings should feel like an earlobe to the touch.
• Let it stand for an hour.

Note

From such a dough, you can roll thin dumplings, they do not break, they are smooth and white.
And also great for manti and dumplings.

Antonovka Photos

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Tatyana, thank you very much for the dough recipe !!!!, I really, really like it, the excellent dough, even after one week in the refrigerator (not in the freezer) remains very smooth, tender, elastic, I almost always make it! Thanks again!

[celfh]

celfh, thanks for the dough recipe!
Yesterday I kneaded, but glued about three hundred. me very good liked the dough!
Indeed, this little white, elastic, does not boil over. Good!!!

Hello! I just bought a bread maker yesterday, it's still not clear ... I found your recipe. If he is on this forum, then you kneaded the dough in a bread maker?

[chelny]

chelny, I make all the dough in a bread maker for this, it was bought for this, it saves time a lot - you can simultaneously do something else - filling, for example.
And on our forum, there are not only recipes for bread makers, but also many other wonderful recipes! So, stay with us you won't regret it !!!

Thanks for the answer! But how to insert a nickname into the answer? , did not find where to click ...

[Aprelevna]

I really, really like it, an excellent dough, even after one week in the refrigerator (not in the freezer) it remains very smooth, tender, elastic, I almost always make it!

Alina, I haven't seen your review ... What a beauty

Indeed, this little white, elastic, does not boil over.

Aprelevna, I am very glad that I liked the dough!

If he is on this forum, then you kneaded the dough in a bread maker?

chelny, yes, it happens in different ways when in HP, when hands.
Congratulations on such a good purchase!

But how to insert a nickname into the answer? , did not find where to click ...

Don't press anywhere I usually copy from the message I reply to

In another topic I already wrote, "teapot", it is a "teapot" in Africa too .... I didn't really insert the form into the HP, I'm waiting ... I've already started to heat up, but there is no dough, the flour lies with yeast ... She took it out of anger, stirred it with a spatula, and put it back in, already normal. It is unlikely that it will turn out acceptable now ... (this is how I bake bread ...)

In another topic I already wrote, "teapot", it is a "teapot" in Africa too .... I didn't really insert the form into the HP, I'm waiting ... I have already started to heat up, but there is no dough, the flour lies with yeast ... She took it out of anger, stirred it with a spatula, and put it back in, already normal. It is unlikely that it will turn out acceptable now ... (this is how I bake bread ...)

How interesting are you baking

:)Agree! While the instructions with my husband were taking apart, and she was in French, I heard it a hundred times, and why do you need this "hemorrhoid" ... I found a Russian one on the Internet, but I still did it ...

[chelny]

chelny, if you are going to make this dough in HP, then you need 450-500g of flour. Depends on flour.

celfh
Thank you, I will try to make this dough in the near future. I am mastering the "new thing" so far.

thanks for the recipe! on Saturday I also put on a dumpling ... yum-yum ...the dough is very plastic, rolls well.
True, in some other topic I read it from you, and it says that flour is 500 grams ... so I took it. Knead in HP, in the process of rolling it was necessary to add a little flour, otherwise it was too soft. But the main thing is not to pour the flour, otherwise it stops rolling normally.

I want to try to knead this beauty in a bread maker. Specify, pliz, warm water "hang up in grams". I have a measuring cup of 300 ml.

[Margot @ 68]

But the main thing is not to pour the flour, otherwise it stops rolling normally.

too - always not good

Margot @ 68, I have a classic faceted glass - 250ml

[celfh]

This is how good it can be to pick a twig on time
Sculpt, girls, the dough is wonderful !!!
celfh , thank you again, and always thanks, as I knead the dough, so I will remember Tanya!

[Aprelevna]

as I knead the dough, so I will remember Tanya!

Aprelevna, it's so nice!

Tanyusha yesterday I saw your dough and this morning I put on dumplings at the same time I tried the purchased forms - iron and plastic, dumplings flew throughout the kitchen while shaking out I came to the conclusion that there is nothing better than our gold pens And the dough is wonderful - thank you dear

I have already done this test several times already, very, very good, thank you !!!

[nutlet, simfira]

nutlet, simfira I am very glad that you like the dough And I have never made dumplings this winter and I have not sculpted myself Completely lazy

Tanya! If you only heard what words I said to you !!! I love dumplings, but wherever and from whom I tried them - the dough never satisfied me, including my own. Now it is harsh, then soft, then it stretches badly, then it breaks, although my men said that I was capricious, but I always knew that somewhere in the world there is a perfect dough! And where else could I find it like here - on my favorite forum ?! Thank you very much for the recipe! This is not dough - this is a fairy tale ... this is a song ... soft, elastic, tender, tasty, in general, what I have been looking for all my life! The dumplings turned out to be incredibly tasty and beautiful, when cooking NONE !!! did not burst!
Thank you very much!

Gul! I am very grateful to you for such a review! It's incredibly nice

Thank you too! Already yesterday, like forty, I called all my friends and acquaintances and dictated to them the recipe for this wonderful test! Now, every time I cook dumplings, I will remember you with gratitude!

celfh, excuse me, but maybe someone does not treat vinegar very well and it will come in handy for you, or maybe there is already this in the recipes, but honestly, she herself came to this when there was no Internet in the house ... when she began to make dumplings to order ...
per kg of flour, 500g of warm whey, an egg, salt and a couple of odorless sunflower seed oil ... and mix everything well, to an elastic state ... (I do everything by hand, there is no bread machine)
the dough is soft and elastic ... but when I roll the circles onto the dumpling maker, I sprinkle flour on top of each side and roll it out, like the Arabian bread-lavash ...
as Admin taught (took note for a long time) the density of the earlobe test, YOU indicated it! it turns out three revolutions of the circle and from the side where there is more flour left on the dumplings ... then the dumplings fall out with a bang! and I roll out the second layer a little thinner, since the first layer stretches the meat ... and again I lay the bed with the flour side now to the rolling pin ...
than I really like this dough, which is perfectly stored in the refrigerator for up to two weeks without the appearance of any odors, etc., in a plastic bag ... it may slightly change color from time to time, but when you start rolling it turns white again !!
that's all!!! maybe this experience will be useful to someone !!!
good luck!

Katya, thanks for the tips! But it was necessary to lay out a separate recipe, this is a wonderful independent recipe!
But I absolutely do not know how to use a dumpling maker.

I tried a lot of dough recipes - both on whey and here on the forum I found it, on kefir (it didn't suit me at all, I foolishly made a full portion of dough and dumplings finished with difficulty!), And this dough meets all my requirements! Already a friend did and phoned - she also really liked it, said that now only THIS dough for dumplings will do! And I told her yesterday: "You have a sheep's recipe, write down a new one!" At first she was offended, "And what is yours?", And I told her, "Until yesterday, too, was a sheep!" So we talked

But I absolutely do not know how to use a dumplings. We only sculpt with our hands

yes, let everything be in one topic ... no time for me for separate recipes and with a photo ...
very cool, fast and convenient, you just need to get used to it .. then it seems tedious to lay out the minced meat ... first you can dip the dumplings in flour ... and pour flour abundantly into the outer sides of the dough layers ... the inner sides are smooth, almost shiny .. ...
try it !!! I would love to buy a second one, but there is no such thing ... while one is filled by family members, the second one is rolled and shaken out !!! then 3 kg per hour can be safely done !!! if you have it manually faster, Todi litter ... and my little ones are just a size ... and the ratio is excellent in it dough / minced meat !!!

So we talked

I love Odessa and Odessa citizens!

try it !!! I would love to buy a second one

and I have two, and both are in the garage

Tanyusha! Thank you for the wonderful dough. Yesterday my husband and I put on a whole bag of dumplings in a dumpling machine. The dough is rolled out and does not break easily. Can be rolled out thinly. I love the meat more and the dough is thinner. When boiled, the dough gathered in folds, but did not break and kept all the delicious broth in a dumpling!

Well, Lyova will bring me a noodle cutter with a raviol nozzle, namastryu, Tan, according to your recipe, these Ilyansk dumplings

Thank you for the wonderful dough.

Tanya, will they really teach anything bad in Ukraine? Recipe from my Lyusechka, daughter-in-law from Zhitomir

Well, Lyova will bring me a noodle cutter with a raviol nozzle, namastryu, Tan, according to your recipe, these Ilyansk dumplings

Manyash, well, with such a tool it will be possible to quit work and open your own business, raviol

yes, let everything be in one topic ...

In one topic, recipes are lost. It seems to me that I laid out the recipe for this dough in the topic of dumplings dough, no one even paid attention to it

In one topic, recipes are lost. It seems to me that I laid out the recipe for this dough in the topic of dumplings dough, no one even paid attention to it

maybe someone will use it to raise their rating there are still envious people, but I don't mind ...
the main thing that not shit into my soul and were happy
and we'll come up with something else, interesting ...

I don’t even know how to help ... I have never weighed in grams. Flour about 500g, plus or minus 50g. It depends on flour ... And "like an earlobe", by the way, is a very accurate expression - it characterizes the density and mobility of the dough. But how to explain what the mobility of the dough is? It should not spread. Something like that...

But what kind of vinegar? Balsamic? Wine? Rice? Coconut? Reed? Malt? Apple?

you're kind of boring, Rolandsik !! I don't understand Shoto - do you want dumplings, or vinegar ??

I just made this dough today.
Recently I made belyashi according to the Liss recipe, minced meat remained. So I decided to make a dumpling from it. I was thinking about making a regular dough, which I always do, but suddenly it dawned on me that for sure on our forum there will be some exclusive. And for sure !! The first recipe that the search engine gave me was this recipe.
All! I did not go further, I immediately stopped at it.
The truth did not bother as much as RolandS, but did as it is written in the recipe "in glasses and how much it will take" Vinegar took the usual 9%.
Wonderful dough !! Thank you, Tanyusha !!
Stretches great, does not break. I played with him like a child. Well, so pleasant to the touch. That I really wanted to knead it and knead it again.
Super!!! Thanks again. I froze the dumplings, so I can't say anything about the taste yet.

And if there is a war?
But there is NO exact recipe!
And the glasses are all smitten by a nuclear explosion? And what's the tada? How to find out exactly how much of what?

well, if there is a war ... then I think there will be no time for dumplings, yes ...

like a gritsa "no words", just a Zheleznyatsky argument is put forward.
Roladsik I love thee, Zaya

[husky]

Recently made whites according to the Liss recipe

husky, I hesitate to ask, and how white? ..

RolandS
... If there is a wind at the front .. the trench is dirty .. Well, not in the sense of the Georgians - A trench, and specifically a trench .. a hole like that.

"Trench" - on our "Trenches"

[Tanya,]

Tanya, instead of vinegar, you can also add ascorbic acid - about 1 g per 1 kg of flour. The pharmacy is sold in sachets of 2.5 g.

.... "add ascorbic acid. Ascorbic acid, which is called vitamin C. Ascorbic acid is necessary when using flour with weak gluten. Ascorbic acid helps to bleach the crumb, increase the dimensional stability of dough pieces during proofing and baking, and improves the structural and mechanical properties of the dough." ..

[RolandS]

RolandS, you are absolutely right: the thicker the dough, the longer the boil. But in general, the dough must initially be rolled out thinly. But this is all a matter of experience ... so put the flag in your hands, and you will be happy in the form of thin dumplings !!!

I went to knead your dough and I will make manti. After dinner, I will unsubscribe immediately, as soon as they free up the sacred place at the keyboard I use my earlobe, I will hide the scales so as not to get lost with the pantolek.

I've already read about the dough for dumplings with vodka, and here with vinegar. VERY INTERESTING... I'll try at the first opportunity

I am reporting. The dough was really plastic and rolled out thinly. I cannot say that it was whiter than what I usually do. ... I think to repeat it today. I have potatoes for dumplings. :) And I was also tormented by the question: what kind of a fig did my daughter and I put on manti, the size of a little more dumplings?

I cannot say that it was whiter than what I usually do.

Tan, what can I tell you? I don’t know how it is now, but 30 years ago, better flour than in Kazakhstan, I never met.

what a fig my daughter and I stuck manti, a little bigger than dumplings in size?

yes patamushta's head we messed with all the dumplings

I can’t say anything about flour, I haven’t compared it with other countries, but it differs even within our city flour mills.

Tanya, I have THANKS for such a great dough, it is so tender and pleasant - just super. I made some dumplings, and at the end I left a little minced meat and made pasties, well, almost your Chinese flatbreads turned out (inspired by your recipe), I made a conclusion for myself: they don't look for this dough number 1 from goodness !!!!!!!!!!! !!!!!

Vika, thank you very much. So nice to read your review !!!!