Dough for dumplings with potatoes is a very important component and the main secret of a tasty and appetizing dish. There are a lot of dough recipes for dumplings: custard, lean, yeast, etc. There are few requirements for such a dough: to be elastic and universal in taste. Next, the filling is wrapped in the dough and the edges are sealed, the dumplings are frozen for a long time or cooked immediately. 7 delicious dumpling dough recipes have been prepared below especially for you.
Lenten dough for dumplings with potatoes on water
Lenten dough assumes the absence of animal products. Based on this dough, you can prepare dumplings with potatoes, which can be consumed during fasting. The recipe produces a viscous dough that does not stick to your hands and does not tear during cooking.
Cooking time: 30 min.
Servings: 1.
- Wheat flour 250 gr. (2 varieties)
- Sunflower oil 3 (tablespoons)
- Salt ½ (teaspoons)
- Water 160 (milliliters)
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How to prepare delicious dough for dumplings with potatoes? Prepare all ingredients in advance. Sift the flour several times with a fine sieve to loosen it and saturate it with air. The salt should be finely ground.Vegetable oil should be odorless. -
Sift the flour into a large container again, add salt and mix everything thoroughly with a whisk or a regular fork. -
Boil water and cool slightly (it should be hot, but not scalding). Make a well in the flour and pour water and vegetable oil into it and mix. -
Knead the dough by hand or using a food processor until it becomes smooth. Continue kneading for about 10 minutes. Leave the dough to stand at room temperature for about 30 minutes so that the gluten in the flour begins to work and the dough does not subsequently tear. You can cover the bowl with the dough with a lid or cover it with cling film so that it does not dry out. -
After the specified time, the dough will become more flexible and smooth, and will no longer stick to your hands. -
Lightly dust the surface of the table with flour, roll out the dough with a rolling pin into a thin layer about 2 mm thick. Using a glass, cut out circles from the dough, add potato filling and seal the edges. Dumplings can be frozen. The dough itself can also be prepared, rolled into a thick cake and frozen for future use.
Bon appetit!
Choux pastry for dumplings with potatoes
Choux pastry includes a minimum of ingredients and turns out a little bland and neutral in taste. The main flavor accent in dumplings comes from the potato filling itself.
Cooking time: 45 min.
Servings: 2.
Ingredients:
- Wheat flour – 0.5 kg;
- Water – 300 ml;
- Salt – 0.5 tsp;
- Vegetable oil – 3 tbsp. l.
Cooking process:
1. Sift half a kilo of wheat flour into a bowl. For better results, you can take 250 g of regular flour and 250 g of strong flour with a gluten content of more than 13%, then the dough will be even more elastic.
2.Add medium-ground salt to the flour and stir until combined.
3. Using a spoon, make a depression in the center of the bowl in the flour into which the water will be poured. Boil water, measure out the required amount and cool slightly.
4. Add water to the well made in the flour and stir with a spoon.
5. Pour deodorized vegetable oil into the dough. Stir a little and let the dough cool until warm, so as not to burn your hands. Knead the warm dough on the table until completely smooth for 5-7 minutes. If the dough sticks to your hands, you can lightly dust it with flour, but use no more than 2 tbsp. l. flour, otherwise the dough will become dense and rubbery.
6. Place the dough ball into a plastic bag or wrap it in cling film and leave it at room temperature for about another half hour. At this time, gluten will begin to work, the dough will acquire additional firmness and elasticity.
7. The dough is ready to use. You can cut it in half, the dough does not stick to the knife and cuts well. Use one half immediately and freeze the other. The dough retains its properties in the freezer for up to 3 months.
Bon appetit!
Dough for dumplings with potatoes without adding eggs
The most delicious potato dumplings are made in your home kitchen. To prevent the filling from coming out and tearing the dough during cooking, it must be properly prepared. The dough is prepared quickly and is suitable for those who are allergic to eggs, because this product is not used.
Cooking time: 25 min.
Servings: 3.
Ingredients:
- Wheat flour – 450-500 g;
- Water – 250 ml;
- Vegetable oil – 5 tbsp. l.;
- Salt – 1.5 tsp.
Cooking process:
1. Prepare all products in advance. The oil should have no odor.It is better to take sea salt, but regular table salt will do. Sift the flour through a sieve several times, pour separately into a container and mix with salt. Make a depression in the center of the flour slide.
2. Pour vegetable oil into the well. Bring the water to a boil, cool slightly until warm and measure the required volume. Add water to the butter in the flour. Start kneading the dough with a spoon.
3. Knead the dough with your hands until it becomes homogeneous and smooth. Hand movements should be from the center to the edge.
4. Knead the dough for dumplings with potatoes for about 15 minutes, until the consistency of the dough becomes as smooth as possible and the dough is elastic and stretchy. Roll the dough into a ball, as if smoothing the sides of the dough with your hands and stretching it downwards on the ball. Cover the dough ball with a towel to prevent airing and let rest at room temperature for 15-20 minutes.
5. After the specified time has passed, you can roll out the dough and make dumplings or flatten the ball into a flat cake, put it in a bag and freeze until better times.
Bon appetit!
Soft kefir dough
We bring to your attention a soft and very tender dough for dumplings made with kefir. This is a universal dough in which you can wrap salty and even sweet fillings. Dumplings filled with mashed potatoes are especially good.
Cooking time: 30 min.
Servings: 4.
Ingredients:
- Wheat flour – 750-800 g;
- Kefir – 400 ml;
- Salt – 0.5 tsp;
- Chicken eggs – 1 pc.;
- Soda – 1/3 tsp.
Cooking process:
1. Pour room temperature kefir into a deep, clean bowl.
2. Separately, in a container, beat the egg and salt with a fork or whisk.
3.Combine kefir and egg, add soda, which does not need to be quenched with vinegar, since the acidic environment of kefir will cope with this perfectly. Stir everything well until combined.
4. Pour half of the flour sifted several times in advance into a wide bowl, make a depression in the middle of the flour.
5. Pour the egg-kefir mixture into this cavity and start stirring everything with a fork.
6. Next, add sifted flour to the dough and knead until the dough becomes thick, dense, but quite elastic.
7. Transfer all the dough to the table, add a little more flour, continue kneading the dough with your hands until completely homogeneous and smooth. As a result, the dough should not stick to your hands. Let the dough rest under a towel for about 15 minutes. on the table.
8. Roll out the dough in parts on the table to a thickness of about 1.5-2 mm, cut out with a glass and make dumplings.
Bon appetit!
Delicious dough with milk
The milk dough for dumplings turns out tasty, slightly rich and tender. You can take milk of any fat content, you can even use slightly sour milk. It will turn out no less tasty and economical.
Cooking time: 45 min.
Servings: 2.
Ingredients:
- Wheat flour – 550-600 g;
- Milk – 250 ml;
- Refined vegetable oil – 40 ml;
- Chicken eggs – 1 pc.;
- Salt – 3 g.
Cooking process:
1. Measure out the required amount of ingredients in advance so as not to waste time on this later. The milk should be slightly warmed to room temperature, and the egg should be removed from the refrigerator an hour before cooking, so that it also warms up and binds better with the other ingredients.
2. Sift the flour twice into a wide bowl.
3. Separately, pour heated milk into a bowl, beat in an egg, add vegetable oil and salt.
4.Add a mixture of liquid products to half the flour, start kneading the dough with a fork, adding flour little by little.
5. When the dough comes together into a ball and becomes elastic, leave it on the table for 5 minutes. After this, knead for about 5 minutes.
6. As a result, the dough will be as smooth as possible. Let it sit for about 5 more minutes. and knead again for the last time for about 4 minutes.
7. Wrap the milk dough in cling film or a plastic bag and put it in the refrigerator for half an hour.
8. After the specified time, the dough will be completely ready. You can roll it out and make dumplings with potatoes.
Bon appetit!
Fluffy yeast dough
Yeast dough is rarely prepared for dumplings, but in vain: it is soft, fluffy and airy. The dumplings turn out to be of impressive size and the dough rises very well. The only point is that you should not let the dough rest, otherwise an unpleasant slight taste of alcohol will appear.
Cooking time: 1 hour.
Servings: 5.
Ingredients:
- Wheat flour – 1.3 kg;
- Dry yeast – 1.5 tbsp. l.;
- Water – 750 ml;
- Granulated sugar – 1 tbsp. l.;
- Salt – 1 tsp.
Cooking process:
1. Heat the water until warm (about 40 degrees), but do not overheat it and do not add cold water, otherwise in the first case the yeast will die, and in the second case it will not be able to activate. Pour sugar and salt into warm water and stir. Add yeast there and leave for 10 minutes. in a warm, draft-free place, covering the bowl with a towel. During this time, the yeast will disperse and ferment slightly in the form of a light foam.
2. It is advisable to purchase flour with strong gluten of at least 13%. Sift it twice into a separate container.
3. Add flour little by little to the yeast solution and knead the dough with your hands until elastic. As a result, it should not stick to the bowl and hands.
4.Cover the container with the prepared yeast dough with a clean kitchen towel or lid and leave in a warm place for 45 minutes until it rises. The dough should increase in volume by about 2 times.
5. After the specified time, the dough must be kneaded and rolled into a ball. This dough cannot be frozen. You need to immediately tear off small pieces of dough, knead them with your fingers into thin round cakes and wrap the mashed potato filling.
Bon appetit!
How to make dumplings with potatoes?
And now we will share with you a recipe for a delicious filling for dumplings with potatoes based on potatoes and fried onions, and we will also tell you in detail how to make such dumplings so that they are smooth and do not tear.
Cooking time: 1 hour.
Servings: 4.
Ingredients:
- Wheat flour – 260-270 g;
- Milk – 100 ml;
- Vegetable oil – 50 ml + 1 tbsp. l.;
- Chicken eggs – 2 pcs.;
- Salt - to your taste;
- Potatoes – 0.5 kg;
- Onions – 2 pcs.;
- Butter – 55 g;
- Granulated sugar – 2 tbsp. l.;
- Green onions - for decoration.
Cooking process:
1. Peel the potatoes for the filling, rinse and cook until tender.
2. For the dough, sift flour into a bowl, add salt, mix. Beat the eggs into the flour, pour in the milk and add 2 tbsp. l. sunflower or olive oil. Knead into a smooth, elastic dough with your hands, cover with a lid and let sit at room temperature for about half an hour.
3. Meanwhile, peel and rinse the onion, chop finely. Fry half the onion mass in the remaining vegetable oil for about 5 minutes.
4. Mash the finished potatoes with a piece of butter until pureed. Add fried onions, pepper, salt and mix. Fry the remaining onions with 1 tbsp. l. butter for about 10 minutes. over low heat.Add granulated sugar to it, cook until the sugar is completely dissolved. Remove from heat, place in a bowl and leave on the counter.
5. Lightly dust the table with flour (about 2 tbsp). Place a lump of dough in the center of the table and roll in flour. Also flour the rolling pin. Divide the ball into several parts, this will make it more convenient to roll out the layer. Take one part of the dough, roll it out into a thin layer of about 2 mm, no thinner, so that later the dough on the dumplings does not tear. Using a glass or special cutters, cut out circles from the dough with a diameter of about 7 cm. You should not do more, because the dumplings will turn out bulky and will take longer to cook. Place 1 tsp in the center of each circle. filling, fold each circle in half, pinch the edges with wet hands. You can also do this by pressing the tines of a fork onto the edges of the dough to create a beautiful pattern. Make all the dumplings in this way. 
6. Boil water in a saucepan and add salt. Carefully place a portion of dumplings into boiling water. After surfacing, cook for another 3 minutes. The rest of the products can be placed on a cutting board and frozen, then put in a bag.
7. Use a slotted spoon to transfer the finished dumplings with potato filling to a plate, mix with onions fried with sugar, and serve, sprinkled with chopped green onions.
Bon appetit!
