Dough for dumplings with vinegar

even now a whole carriage

Albina, your words - yes to God in the ears)))

Tatyana, I want to thank you for the recipe for this test! Previously, somehow everything did not go well with the dumplings dough - not that it did not work at all, I just tried different recipes, but the result did not suit me completely. There was always something missing. Until I tried your recipe

And, lo and behold! This dough turned out to be perfect for me! It's very pleasant to work with, now I make everything out of it: dumplings with dumplings, and manti. Perfectly molded both by hand and on dumplings, it is convenient to roll it both by hand and on a dough roller. I knead in a bread maker, minimum labor costs.

From the leftovers I make noodles for soups, it keeps well, does not ferment in the soup. Now I just make noodles for a side dish according to this recipe. For lasagne too - in general, I have it universal

The dough is thin, does not break, does not crack after the freezer, does not smell like vinegar. It tastes wonderful, elastic, not plasticine))) as my son calls me - the dough tastes like varnished (smooth that is)

Now my mother, mother-in-law, and all my girlfriends make dough only according to this recipe. So once again a huge gratitude from me to you, Tanechka. I always remember you with a kind word!

It's snowing again 🔗
But for the third day it has made it so dark and overcast.

From the leftovers I make noodles for soups

I also cut into noodles from the leftovers. And someone has already made a strudel.

And someone has already made a strudel.

Yes, I wonder, you have to try. Roll out thinly on the Atlas, it should work out well and, again, not urgently - I like recipes that without tambourines and the result is a million

[Tanyusha]

And someone has already made a strudel.

And I am pasties
Also "hooked" on this dough for a long time, I like it very much, for which many thanks Tanyusha

for which many thanks to Tanyusha

Olya, to your health!)))

And I am pasties

Chebureks and I do (I didn't remember right away). So it baked today.

And I make pasties out of this dough and round pies with tomato and cheese, fried as much as necessary, and the rest of the dough is in the refrigerator and it only gets better.

I make pasties from this dough and round pies with tomato and cheese, fried as much as necessary, and the rest of the dough is in the refrigerator and it only gets better.

Oh, girls, I have to study and learn from you)))
But all the same, I did and will do chebureks like this:
Dough: 4 cups flour, 1.5 cups water, 1 egg, 1 tbsp. spoon of refined sunflower oil, 1 tbsp. a spoonful of vodka, salt.
Bring water and vegetable oil to a boil, add not a full glass of flour. Knead well. Remove from heat and let cool slightly. Add everything else, knead well and set the dough aside, let it rest.
Minced meat: 700g. minced meat, 1 glass of kefir, green onions, dill, parsley, salt, pepper, 2-3 cloves of garlic. Finely chop the greens, pass the garlic through a press.
Roll out the dough thinly. Form a cheburek (I roll it out with a saucer), fry in well-heated vegetable oil.
Fry EXACTLY AS MUCH AS YOU CAN EAT. If the cheburek cools down and lies down, all the juice will go into the dough. And you will have banal bazaar pasties!

[Tanya]

Tanya, I also made almost such a dough for pasties, only without an egg. Now I rarely fry them, since my husband is on a diet, fried is not allowed. Therefore, Tanechka helps me out with your dough, while he is at work I will fry 2 pasties for myself, take the dough and minced meat into the refrigerator, and before his arrival I take everything out of the refrigerator and make dumplings.

delicious dough))
but tooooeeee ... is that how it should be, or did I cheat something with the amount of flour?

Or did I cheat something with the amount of flour?

just like that ... the dough should be like an earlobe, soft and elastic)) 500 g is an approximate amount of flour

the second time I kneaded 1.5 portions in a bread maker, it got a stake ... eh.
I had to drive water into it with pens. drove in a quarter of a glass. but, however, still not to the state of "earlobe" or I feel the wrong ears for comparison

[Lydia]

Lydiaprobably your flour is very dry. Choose the ratio of water and flour to it. Tanya says so - how much flour the liquid will take

[kirch]

kirch
duck flour, then just you can shove dofigaaaa ... only now the dough with a stake rises

duck flour, then just you can shove dofigaaaa ...

that's exactly what you don't need to do)))

duck and I say - where is that "lobe"!

duck so I say - where is that "lobe"!

Duc, which is easier - pour as much water as necessary, and pour flour into it gradually, 1-2 tbsp. l. until the dough reaches the desired earlobe consistency

All liquid:
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.
And gradually add flour to the "earlobe"

But if you do the opposite: first a bunch of flour, and then dilute it with liquid = the planned brick, which will have to be kneaded for a VERY long time with your hands and feet

[Admin]

Admin here it is difficult for me to determine the stage of "earlobe" ... in HP I tucked in with the amount of small food (about 400 g) - the dough was simply spread over the bucket. poured into more or less kolobok - as a result, you will roll out figs ..

Very good dough


I sculpted dumplings in a mold for dumplings, the dough stretches well without tearing, you can stuff a lot of filling

Here's more with potatoes



the dough does not grow dubious even after the dumplings have cooled, warmed up in a microwave and

[fray Zayac]

fray Zayac, Lidochka, and can do it with someone who has already made dough on dumplings several times? It is enough to feel the consistency once or twice, and then it will be on the knurled one))

Pirozhulya, dumplings are handsome!))))

and what I also like is that the dough lies perfectly in the refrigerator, and does not darken and does not lose its properties, you can cook for future use

[celfh]

celfh, Tanechka, please tell me how many small dumplings can be made from 500 grams of flour?
For the first time in my life I'm going to knead dough on dumplings and even with handles
I can at least understand approximately

And one more question, we will sculpt tomorrow, if I put the dough today, then how to store it in the refrigerator? In a bag or in a bowl under a plastic wrap? I don't understand anything about such a test

In the package

sorry, I’ll answer for Tatiana, of course in a bag, nothing terrible will go through with him, you can also throw it into the freezer if there is not enough minced meat. It is also perfectly stored there.
Bon Appetit!!!
Dumplings of 50 pieces will definitely turn out ... and mb and more

[Olga]

Olga, Thank you
If 50 pieces, then I need to knead at least a triple portion, which means

[Seberia]

Seberia, of course, you can also freeze dumplings.
For example, we always make dumplings for future use.

You can ask about the filling here. We have such a problem with homemade dumplings ... Nobody likes them, because the filling does not look like a store filling. How would you process the meat so that it looks like it? Have you already thought, maybe you can cut him with knives with a combine? Will it be more similar?

[bouillon cube]

How would you process the meat so that it looks like it?

add any bouillon cube ,
there is less benefit than just salt with spices, but it is much better that at least the meat in the dumplings is meat, and not something incomprehensible

so that the structure of the minced meat looks more like a store monolith, it is necessary to knead it well, like we knead everything for sausage, the minced meat will be compacted

no, it is the structure of the meat that does not suit the taste. And for the sausage is it so that it becomes so viscous? or how on sausages before emulsion?

to make the minced meat structure more like a store monolith

it seems to me that they also add starch there))

[celfh]

celfh, Tanechka, please tell me how many small dumplings can be made from 500 grams of flour?
For the first time in my life I'm going to knead dough on dumplings and even with handles
I can at least understand approximately

And one more question, we will sculpt tomorrow, if I put the dough today, then how to store it in the refrigerator? In a bag or in a bowl under a plastic wrap? I don't understand anything about such a test

from one batch, 3 dumplings of 35 dumplings each turn out, or 4 if sovspm thinly roll

Today we sculpted dumplings from this amount of dough, but we love large ones and I roll them out to 5. Tomorrow I will count how much it turned out, now they are freezing on the balcony

The dumplings are already frozen, the frost is strong. Exactly 100 pcs. happened. She was surprised at such accuracy

I stuck dumplings on my crooked handles, they were not sharpened for them, they turned out to be from a triple dose - about 200 pieces, all of different sizes and, of course, the dough turned out to be thickly rolled out. Quietly, another 50 pieces could be obtained with finer rolling.

But this has nothing to do with the recipe! Because it was perfect, it was very pleasant to sculpt from it, and not a single dumpling was torn or fell apart
Thank you

[Elena]

Elena, Helen, oh, how nice it is to read such reviews in the morning!)))
Indeed, I am very glad that I like the dough))

we knead everything here, minced meat

my mother taught me to beat the minced meat right in an enameled cup, take it in parts with all the dope and beat it ...
I also put onion and garlic separately in a blender to milk milk to a mushy state plus homemade seasoning for minced meat and no cubes are needed

and beat beat ...

And then give the minced meat time to infuse)))

You can ask about the filling here. We have such a problem with homemade dumplings ... Nobody likes them, because the filling does not look like a store filling. How would you process the meat so that it looks like it? Have you already thought, maybe you can cut him with knives with a combine? Will it be more similar?

You thought correctly about the combine knives.
In production, minced meat for dumplings is made in a cutter with knives, as in a combine, and with the addition of water. They also make minced meat for sausages. Only the speed of industrial cutters is greater than that of a domestic harvester.
If in a meat grinder, then you need to skip twice with onions through the smallest grate (according to Gost they write - with a diameter of 2-3 mm). Then beat until viscosity.
Then a ball of minced meat in a dumpling will shrink during cooking and will look like a store one.

[Zeamays]

Zeamays, thank you, so the thought was correct, I came to this after minced sausage. Can add cream instead of water?

Hello! Thank you for this site, I don't know who and where to thank, but everyone who writes recipes and answers later in the topics - many thanks !!!
Now to the point. I don't really know how to do anything in the kitchen, but thanks to the Internet I can pass for a decent hostess. Dumplings are aerobatics for me, but this milestone has been reached thanks to a bread machine and a dough sheeter. I have already kneaded this dough twice in a bread maker, it is really not troublesome, it does not stick. I dump it out of the bread machine, let it stand for a while, then start sculpting. The first time I didn’t have a dough sheeter, and I started to roll it, after which I bought a dough sheeter. One more nuance, I have a problem with my hands, and I am constantly looking for adaptations to make my life easier. The first time my mother made dumplings, but I myself want to. And now, having seen enough options for the formation and sculpting of dumplings here and on YouTube, I tried everything available to me today. I share my impressions.
- trouble with the dough sheeter. It is not possible to form an even layer. The thickness was brought only to 4 (marcato 150), then the dough behaves suspiciously. Stretches in places. where I hold my fingers, in general, I hope I learn. Yes, by the way, I tried to cut the noodles out of the leftovers, it sticks together in two, I got upset. Sprinkled with flour, but apparently not enough?
- the first version of sculpting - using a wheel knife. Horror!!! Basically. blinded, but they turned out to be uncooked ..
- the second option - with the help of an aluminum dumpling machine, put the layer in the middle. The second layer could not be rolled out to the required size, I had to stretch it. I had to ride with unacceptable force. I didn't really like it either.
- the third option is to attract mom. As a result, she rolled out a piece of dough, not caring about the shape, up to 2. Then with a glass of circles. and then each circle up to 4, two times (to the oval. and to the circle). It's just that I don't have another round shape, and the glass is small. Mom filled and sculpted.
Here's an experience. I like the dough, but maybe a different one is more suitable for rolling dough? Well, and while in search of an acceptable way for me to sculpt dumplings.

I liked this dough ....

[tascha]

tascha, unfortunately, I do not know at all what to answer you, since I have never used a dough rolling machine and I have no idea what dough is needed for it. I think you better ask this question HERE The girls will definitely tell you which dough is more suitable for these devices.

Helen3097thanks, we like it too

I constantly make this dough for manti and dumplings. True, I roll manti by hand, make sausage, cut into flat cakes and roll, my husband sculpts. And I roll on dumplings on the Atlas, I make the dough a little more abruptly for this. And then I cut 8 cm circles and sculpt with handles. And so that the noodles do not stick together when cutting, the layer must be dried. And again, the dough must be made steeper. Yes, and everyone's flour is different

[Tillotama]

Tillotama, I saw on YouTube how a woman (a former food production worker) makes minced meat with the addition of milk. It was from her that I learned to beat the minced meat, and, of course, I add milk. True, I do not have a goal to achieve a store effect for minced meat.

Girls, can the dough be frozen for storage?

Can the dough be frozen for storage?

sure you may))

[celfh]

celfh, Tanya, thanks!
And then the strength has already ended to sculpt the dumplings, and the dough is still left

and the dough is still left

With this dough, not only dumplings and manti are good to sculpt, I used to often freeze the remnants of the dough, then, as necessary, defrost, cut into strips and wrap the sausages and bake in the oven or fry in a pan.