How to make choux pastry for dumplings. Step-by-step recipes for dough for dumplings in boiling water - cooking secrets with photos Delicious recipe for choux pastry for dumplings

Recently, many recipes for making dumplings have been created. But the most delicious and aromatic ones are obtained only from choux pastry. So, how to cook dumplings correctly.

Required Ingredients

To prepare the choux pastry you will need:

• Three glasses of flour, preferably wheat.
• One and a half glasses of boiling water.
• 1 chicken egg.
• 3 tablespoons sunflower oil.
• 0.5 teaspoon salt.

To prepare the filling you will need:

• 130 grams of onions.
• 400 grams of pork.
• 400 grams of beef.
• 100 grams of lard.
• 280 milliliters of clean water.

How to prepare the dough

Choux pastry for dumplings is very simple to prepare. 1.5 cups of wheat flour needs to be sifted. Add salt. In the resulting slide, you need to make a depression and then pour sunflower oil into it.

At the same time, boil water and pour it into a container with flour and butter. All components must be thoroughly mixed. The result should be a homogeneous mass. After this, you need to wait until the substance cools down. This takes more than 5 minutes. The choux pastry for dumplings, the recipe for which is quite simple, is not ready yet.

The chicken egg needs to be beaten a little so that the white just mixes with the yolk. It is better to do this in a separate container. Pour the egg into the dough and mix thoroughly. Initially, the substance will be divided into parts, but after some time the mass will become viscous and homogeneous.

To make the choux pastry for dumplings of better quality, you need to knead it. To do this, sift the remaining wheat flour and make a hole in it. After this, you need to lay out the resulting substance on the work surface. This makes the choux pastry for dumplings quite soft and manageable. It kneads very well. The finished product should be transferred to a bowl to ripen. In this case, the container should be covered with a damp towel. This stage of preparation takes about half an hour. Of course, it can be longer. However, you need to make sure that the towel does not dry out.

That's all, the universal choux pastry for dumplings is ready. Now you can start preparing the minced meat.

How to prepare minced meat for dumplings

Almost any raw meat can be used to prepare the filling. But it is better to use pork or beef. In this case, the minced meat should not be dry. If the meat is lean, then you should add a little lard to the filling. Good dumplings can also be made from chicken. But you should not use only brisket for cooking, as this meat is very dry. Minced chicken needs to be made richer and juicier. In any case, there should be a balanced taste.

You need to add ground black pepper, salt and other spices to the minced dumplings. To check if there is enough filling, you need to make a small flat cake and fry it. After that, try what you got. At the same time, remember that the taste of fried minced meat will be more intense than the minced meat in boiled dumplings. Therefore, if the filling is missing something, add a little more spices.

Another point worth paying attention to is the consistency of the minced meat. You should add a little broth or water to the filling. Per kilogram of minced meat usually requires from 120 to 150 milliliters of liquid. The filling should not be too dense, but it should not float in the water either.

Dough blanks

The choux pastry for dumplings and the filling are ready. Now you can start preparing the ingredients. To do this, sprinkle the work surface with flour and lay out the ripened dough. It has gained moisture. Now you need the dough to absorb flour. Otherwise it will be difficult to roll it out. Add another tablespoon of flour to the edge of the work surface. You'll need it in a couple of minutes. The dough should be divided into several equal parts: one should be placed on the table, and the rest should be placed under a towel.

The dough should be rolled out into a thin layer, and then even circles should be cut out of it using a glass. You can roll the leftovers into a bun and place it under a towel.

Wrapping the dumplings

So, how to cook dumplings. Each dough piece should be rolled again with a rolling pin. This will allow you to achieve the required thickness. After this, you need to put the filling on each piece of dough.

After this you need to seal the dumplings. To do this, dip your hand in flour laid out to the side. It is worth noting that choux pastry for dumplings, the recipe for which is very simple, has plasticity. However, when squeezed, it can be pulled along with your fingers. To avoid this, after each dumpling you need to dip your hand in flour. All pieces should be wrapped in this way.

That's all, the dumplings are ready. Now you can freeze them or cook them right away. You need to cook dumplings in small portions. You should pour 2.5 liters of water and wait until it boils. After this, you need to put no more than 10 dumplings in the container. In this case, you need to constantly stir so that the workpieces do not stick together. They need to cook for 10 minutes.

Today there are a great many recipes for dumpling dough. All of them differ in a variety of ingredients, cooking time and their own special taste. Some have already found the perfect recipe for themselves, while others are still looking for one.

We present to your attention a universal recipe for choux pastry. It can be used not only for dumplings, but also for making dumplings, pasties, manti, savory pies, crumpets, flatbreads and even lasagna sheets! This dough is so easy to make and turns out so tender, pliable and delicious that it will definitely add to your collection of favorite recipes!

Taste Info Dumplings, dumplings / Dough

Ingredients

• For the test:
• Wheat flour - 3-3.5 tbsp;
• Hot milk - 230 ml;
• Egg - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• A pinch of salt.
• For filling:
• Pork - 150 g;
• Chicken fillet - 200 g;
• Onion - 1 pc.;
• Sweet pepper optional;
• Greens to taste;
• Water - 50 ml;
• A mixture of ground peppers and favorite spices - to taste;
• Salt – 0.5 tsp.

How to prepare choux pastry for dumplings and make delicious dumplings from it

First you need to prepare the choux pastry for dumplings. Break one large egg into a deep container. Add vegetable oil, a pinch of salt to it and mix thoroughly with a whisk.


Add two cups of sifted flour to the egg mixture.


Mix the flour until crumbly with a fork, spoon or with your hands.


Boil the milk on the stove and set aside for a few minutes to cool slightly.


Pour the hot milk into the flour mixture and mix thoroughly with a fork. Immediately after this, add another glass of flour.

Use your hands to start kneading the dough. It will be a little hot at first, but will gradually cool down as it progresses. Knead the dough for about 10 minutes, adding more flour if necessary.


Place the finished choux pastry on a work surface sprinkled with flour. Cover the top with a towel and leave for 15-20 minutes.


While the choux pastry is resting, prepare the minced meat. You can use pork, beef and chicken for it.


Cut the pork and chicken into any pieces and grind through a meat grinder. To enrich the taste, you can chop onions, tomatoes, sweet peppers, and fresh herbs along with the meat. Stir the minced meat, add 0.5 teaspoon of salt, a mixture of ground peppers and your favorite spices at your discretion. To make the dumpling filling juicy, add 50 ml of water. Thoroughly mix the minced meat with all ingredients.


Start forming dumplings. Sprinkle the table with flour and cut the dough into several pieces.

Teaser network

Choux pastry: what can you use it for? Some will say for pies, others for cakes. But if you ask whether choux pastry is made for dumplings or dumplings, everyone will be surprised. It would seem that this is impossible. But is it? Not really. Although it seems unimaginable, dumplings also come with a custard crust.

In fact, everything could not be simpler and, upon closer examination, does not look so surprising. The dough is called choux because boiling water is used during the cooking process, rather than ordinary cold water, and the dough begins to brew even before the dumplings, dumplings or pasties are prepared.

Does this recipe have any advantages? Yes, and a lot: it is easier to mold and take the desired shape, much softer and stronger than usual, and, of course, it does not stick to your hands and work surface. So why not use the recipe and start making these chebureks or dumplings?

Of course, for those who are already accustomed to preparing dough the old fashioned way, it will be a little difficult to relearn, but if you still try and implement the recipe, it will be impossible to refuse.

Set of products for cooking

• 250 grams of wheat flour;
• 150 milliliters of water;
• 2 tablespoons sunflower oil;
• A little salt.

Recipe

This recipe is good because it does not require any expenses and is easy to prepare. One has only to compare choux pastry and regular dough and the choice will immediately become obvious. You shouldn’t be afraid of ruining something, you should just take a risk and in most cases you will win.

A universal recipe for choux pastry for dumplings and dumplings.

Why is this recipe so versatile? Yes, because you can cook almost anything from it - from incredibly tasty dumplings to crispy fried pasties. This is just a godsend for the housewife - one recipe, and so many things you can do!

Ingredients

• 3 cups wheat flour;
• 250 milliliters of boiling water;
• 2 chicken eggs;
• 4 tablespoons of ghee or vegetable oil;
• 1 pinch of salt.

Recipe

• Step 1. Break the chicken eggs into a separate bowl, beat them, then add a pinch of salt and beat again. There is no need to whip until foamy, the main thing is that the salt dissolves.
• Step 2. Pour in vegetable or ghee. If you use melted butter, it is better to heat it up so that it becomes liquid and reaches the desired consistency, so it will be easier to work with.
• Step 3. Add the flour in parts, stirring thoroughly so that there are no lumps. Flour should be used of the first or highest grade, then the dough will be more plastic and pliable.
• Step 4. The final step is adding boiling water. It needs to be poured in a thin stream, and the dough must be stirred without ceasing at this moment. You can use a mixer after first putting on a special dough attachment.
• Step 5. Knead the dough well, then beat it on the table. It needs to become homogeneous and soft.
• Step 6. The finished dough can be sent to the refrigerator or immediately rolled out and started preparing custard dumplings or dumplings.

Advice: It is better to roll out the dough using corn starch, this will make it much easier to work with and will not stick to the work surface, rolling pin or hands.

This recipe will be indispensable in any kitchen. After all, the ingredients for it are always at hand, and this is the main thing. In addition, it is very fast and light, which makes any housewife incredibly happy. You only need to spend 30 minutes and you can already cook from the dough.

When starting to cook, the main thing is not to be afraid to experiment, try and learn something new. Who knows, maybe this unfamiliar and unusual recipe will eventually become a family favorite?

Cook deliciously and bon appetit!

You might be interested in the recipe for making pygodi in Korean

Boiling water allows you to achieve unprecedented plasticity and softness. Rolling out requires almost no effort at all. Choux pastry is difficult to mess up, it seems so easy to prepare.

Recipes for choux pastry in boiling water for dumplings

The best Lenten recipe

Brewed dumpling dough in hot water can be used for cooking on fasting days when oil is allowed. It is prepared without eggs. In addition, this universal recipe is suitable for noodles, as well as dumplings with different fillings.

You will need:

Preparation

1. Pour vegetable oil into boiling water.
2. Put salt there and add some flour.
3. Mix the mixture with a mixer equipped with a special hook. At first the mixture contains lumps, but with stirring it will soon become homogeneous.
4. Add all the flour little by little and continue kneading.

The result will be a soft, smooth dough. If the mixture seems a little steep, wrap it in a bag and leave for a short time.

The finished mass rolls out well and does not stick to your hands or rolling pin. This makes the dough thin and durable. No additional flour is required when working with it. Since the dough layer is thin, cook it very briefly, no more than three minutes. Otherwise, the products may fall apart.

With eggs. Step by step recipe

In addition to lean, there is also a variant of choux pastry for dumplings with egg. Adding eggs is necessary to obtain a denser mass; the ingredients stick together well. The dough is very plastic (as in the photo), which makes modeling faster and easier.

You will need:

• egg - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• boiling water - 1 glass;
• flour - 3 cups;
• salt - half a teaspoon.

Preparation

1. Beat the salt and egg with a fork.
2. Add flour and vegetable oil to the egg and mix.
3. Pour boiling water little by little into the flour mixture and use a spoon to knead the dough. Then knead with your hands. You may need a little more flour.

As a result of kneading, a beautiful smooth bun is obtained. When it “rests” a little, feel free to roll it out. From such an elastic mass it is easy to cut out circles and make homemade dumplings. Thanks to its special strength, you don’t have to spare any filling for each dumpling. As a result, we get a tasty and juicy dish.

Universal

Excellent choux pastry for dumplings and dumplings can be easily mixed using this recipe. Involve children in cooking, because making dumplings and dumplings from this dough is a pleasure. It doesn’t stick to your hands and rolls out very thin; everyone without exception can handle it.

You will need:

• flour - 700 g;
• boiling water - 400 ml;
• egg - 1 pc.;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Preparation

1. Sift flour into a saucepan and add butter in the middle, mix.
2. Pour boiling water into the butter and flour mixture. Stir and let the mixture cool slightly.
3. Beat the egg into the mixture and add salt.
4. Knead into a soft, dense dough.
5. Leave it to sit under a napkin for an hour, then you can start rolling it out.

From this amount of ingredients you will get about a hundred dumplings.

Adding boiling water to the dough allows the gluten contained in the flour to swell faster. Therefore, the dough turns out more manageable, elastic and soft.

On ghee

Dumpling dough made with boiling water and eggs always contains oil. If you don’t like vegetable, you can replace it with cream. Ghee is ideal.

You will need:

• egg - 2 pcs.;
• flour - 3 cups;
• salt - 1 tsp;
• melted butter - 4 tbsp. l.;
• boiling water - 250 ml.

Preparation

1. Beat the eggs with a fork and add salt to them.
2. Pour the sifted flour into the same container and add the butter. Stir the mixture vigorously with a fork.
3. Add boiling water to the bowl while continuing to knead the dough. You can take a mixer with a special attachment.
4. Knead and immediately roll into a layer. No additional flour is required, the mass is not sticky.

Butter can easily be replaced with a small amount of heavy cream. Alternatively, hot milk will work instead of some of the water. True, this will add calories to the dough.

With added sugar

There is some sugar in this version of the recipe. It adds flavor to finished products. This recipe is more suitable for dumplings, but you can also safely try it on dumplings. There is very little sugar in the composition.

You will need:

• boiling water - 300 ml;
• flour - 500 g;
• salt - half a teaspoon;
• sugar - half a teaspoon;
• butter - 50 g.

Preparation

1. Place the flour in a large saucepan or bowl, then add the sugar and salt.
2. Dissolve the oil in boiling water.
3. Pour the oil and water into the flour mixture and stir immediately so that there are no lumps in the mixture.
4. Let the mixture cool slightly and knead with your hands. If your mixture is too sticky, add a little flour.
5. Make a bun and cover it with a towel or napkin for an hour to let it rest. And then you can roll it out.

This dough can be frozen if there is too much of it. Dumplings or dumplings prepared using this recipe do not need to cook for long, just 4 minutes. Otherwise, the dough will be overcooked and may fall apart.

A bread machine is great for kneading and ripening unleavened dough, because it stays warm there. This allows the gluten to swell well. In addition to the usual standard one, you can also make choux pastry for dumplings in a bread machine. It will turn out elastic and smooth, pleasant to work with.

You will need:

• boiling water - 200 ml;
• flour - 350 g;
• salt - 1 tsp;
• vegetable oil - 3 tbsp. l.

Preparation

1. Pour boiling water and oil into the bread machine bucket.
2. Then add sifted flour and salt to the water.
3. A program for unleavened yeast-free dough is suitable, which lasts only about a quarter of an hour.

The dough turns out soft. It works great; if you roll it out thicker, it’s also suitable for dumplings. It can be considered a universal dough for dumplings, noodles, dumplings and manti.

If you want variety, you can add some spices to any recipe. They will give a special aroma and add flavor to the dumplings. Let's say a little curry will give the dumplings a nice golden yellow hue.

The plasticity and softness of the dough is the main bonus when boiling water is added to its composition. Choose a recipe for choux pastry for dumplings to your taste and call the family to the table for a delicious dinner.

Usually the word “custard” brings to mind associations with cake or cream for. But it turns out that there is such a dough for dumplings and dumplings. The basis of its preparation is brewing with boiling water. And unlike classic dumplings, the dough turns out to be very soft, tender, elastic and pliable. Even a child can sculpt from such material. Dumplings with fruits and berries made from this dough do not fall apart when cooked, and even frozen semi-finished products behave like fresh ones. And what kind of dumplings and pasties come out of it... In general, arm yourself with ingredients and let's start creating together.

Choux pastry recipe for dumplings, chebureks, dumplings

• Chicken egg - 1 pc.
• Boiling water - 1 faceted glass
• Wheat flour - 2.5 cups
• Salt - a pinch

How to make choux pastry

Break the egg, add salt and stir until smooth.

Add 1 cup of flour, stir (the mixture will turn into flakes).

We try to thoroughly grind the flour with the egg so that it all “seizes” into flakes.

Many choux pastry recipes include 2-3 tbsp. spoons of vegetable oil. Its addition prevents stickiness to your hands. You can also try adding oil.

You may not be able to grind the flour with a spatula, so put it aside and work with the dough with your hands.

Pour in boiling water. Be careful with boiling water, don't get burned!

When boiling water is added to the dough, gluten swells much better, which allows you to make the dough elastic, flexible and not stick to your hands when preparing dumplings, dumplings, pasties.

After adding boiling water, we begin to intensively knead the dough (first with a spoon/spatula), then with our hands. Now we will need the remaining flour (1.5 cups).

Depending on the flour, you may need different amounts. Focus on the properties of the dough; if it is elastic enough and does not stick to your hands, you can stop adding flour.

It is most convenient to place the dough on a work surface sprinkled with flour and continue kneading on the table. Cover the finished dough with a towel and let it rest for 20 minutes.

The choux pastry for dumplings or dumplings is ready. Let all the dumplings and dumplings be very tasty!

Remember that you need to cook with love, and eat with pleasure =)

If you have comments or questions about this recipe, feel free to share.

Photos of cooked dumplings, dumplings, pasties are also welcome!