Dough for dumplings with potatoes - 7 delicious recipes with photos step by step

There are a lot of recipes for dumplings: choux, lean, yeast, etc. There are few requirements for such a dough: to be elastic and versatile in taste. Next, the filling is wrapped in the dough, and the edges are fastened, the dumplings are frozen for a long time or boiled immediately. Especially for you, below are 7 delicious recipes for dumplings dough.

Lean dough for dumplings with potatoes on the water

Lean dough assumes the absence of animal products in the composition. On the basis of this test, you can make dumplings with potatoes, which can be consumed during the fast. According to the recipe, a viscous dough is obtained that does not stick to hands and does not break when boiled.

Cooking time: 30 min.

Servings: 1.

• 
  Prepare all ingredients in advance. Sift the flour several times with a fine sieve to loosen it and saturate it with air. Salt should be taken of medium-sized grind. Vegetable oil should be odorless.
• 
  Sift the flour into a large container again, add salt there and mix everything thoroughly with a whisk or a regular fork.
• 
  Boil the water and cool slightly (it should be hot, but not scalding). Make a depression in the flour and pour water and vegetable oil into it, mix.
• 
  Knead the dough with your hands or with a food processor until smooth. Continue stirring for about 10 minutes. Leave the dough to stand at room temperature for about 15 minutes so that the gluten in the flour starts to work and the dough does not break later. At the same time, the bowl with the dough can be covered with a lid or tightened with cling film so that it does not weather.
• 
  After the specified time, the dough will become more plastic and smooth, it will stop sticking 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. Cut the circles out of the dough with a glass, put the potato filling and fasten 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 components, it turns out to be a little bland and neutral in taste. The main flavoring accent in the dumplings is carried by the filling with potatoes 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 a pound of wheat flour into a bowl. For best results, you can use 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 for the water to pour in. Boil water, measure out the required amount and cool slightly.
4. Add water to the well in the flour and stir with a spoon.
5. Pour deodorized vegetable oil into the dough. Stir a little and let the dough cool to a warm state so as not to burn your hands. Knead the warm dough on the table until completely homogeneous 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. Transfer the dough ball to a plastic bag or wrap it in plastic wrap and leave to lie down at room temperature for about half an hour. At this time, gluten will begin to work, the dough will acquire additional firmness and elasticity.
7. The dough is ready to go. You can cut it in half, the dough does not stick to the knife and is cut well. Use one half at once, 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 dumplings with potatoes are obtained in the home kitchen. To prevent the filling from coming out and tearing the dough during the cooking process, it must be properly cooked. The dough is prepared quickly, suitable for those who are allergic to eggs, because this product is not used.

Cooking time: 25 min.

Servings: 3.

Ingredients:

• Wheat flour - 700 g;
• Water - 250 ml;
• Vegetable oil - 5 tbsp. l .;
• Salt - 1.5 tsp.

Cooking process:

1. Prepare all food in advance. The oil should be odorless. It is better to take sea salt, but ordinary table salt is also suitable. Sift the flour several times through a sieve, pour it separately into a container and mix with salt. Make a depression in the center of the hill of flour.
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 smooth and smooth. In this case, the movements of the hands should be from the center to the edge.
4. Kneading the dough for dumplings with potatoes should be about 15 minutes, until the consistency of the dough is as smooth as possible, and the dough is elastic and well stretched. Roll the dough into a ball, as if smoothing the sides of the dough with your hands and pulling it down on the ball. Cover the dough ball with a towel to prevent airing, and let it rest at room temperature for 15-20 minutes.
5. After the specified time has elapsed, you can roll out the dough and sculpt dumplings or flatten the ball into a cake, put it in a bag and freeze until better times.

Bon Appetit!

Soft dough on kefir

We bring to your attention a soft and very tender dough for kefir dumplings. This is a versatile dough that can be wrapped in salty and even sweet fillings. Especially good are dumplings stuffed with mashed potatoes.

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 kefir at room temperature into a deep, clean bowl.
2. Beat the egg and salt separately in a container with a fork or whisk.
3. Combine kefir and an egg, add soda, which does not need to be extinguished with vinegar, since the acidic environment of kefir will cope with this perfectly. Stir everything well before combining.
4. Pour half of the flour sifted several times in advance into a wide bowl, make a depression in the middle in the flour.
5. Pour the egg-kefir mass into this depression, start stirring everything with a fork.
6. Then add sifted flour to the dough and knead until the dough becomes thick, dense, but elastic enough.
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 soak under a towel for about 15 minutes. on the table.
8. Roll out the dough piece by piece on the table to a thickness of about 1.5-2 mm, cut with a glass and sculpt the dumplings.

Bon Appetit!

Delicious dough with milk

The dough in milk for dumplings turns out to be tasty, a little rich and tender. You can take milk of any fat content, you can use even slightly acidified milk. It will turn out to be 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 the required amount of ingredients in advance so that you do not waste time on this later. The milk needs to 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 to the rest of the components.
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 of the flour, start kneading the dough with a fork, adding a little flour.
5. When the dough gathers into a ball and becomes elastic, leave it on the table for 5 minutes. After that, knead for about 5 minutes.
6. As a result, the dough will be as smooth as possible. Let it stand for about 5 minutes more. and knead again for the last time for about 4 minutes.
7. Wrap the dough in milk in plastic wrap or plastic bag, put in the refrigerator for half an hour.
8. After the specified time, the dough will reach full readiness. You can roll it out and sculpt dumplings with potatoes.

Bon Appetit!

Lush yeast dough

Yeast dough is rarely prepared for dumplings, but in vain: it is soft, fluffy and airy. The dumplings are of an impressive size, the dough rises very well. The only point is that the dough should not be allowed to stand, otherwise an unpleasant slight aftertaste 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 to a warm state (about 40 degrees), but do not overheat and do not add cold, otherwise in the first case the yeast will die, and in the second it will not be able to activate. Pour sugar and salt into warm water, 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 as a light foam.
2. It is desirable to purchase flour with a strong gluten of at least 13%. Sift it twice into a separate container.
3. Add a little flour 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, leave in a warm place for 45 minutes to rise. The dough should approximately double in volume.
5. After the specified time, the dough must be kneaded and rolled into a ball. You cannot freeze such a dough. You need to immediately tear off small pieces of dough, knead them with your fingers into thin round cakes and wrap the filling with mashed potatoes.

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 also tell you in detail how to mold such dumplings so that they are smooth and not torn.

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 liking;
• 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. Drive eggs into flour, pour in milk and add 2 tbsp. l. sunflower or olive oil. Knead a smooth elastic dough with your hands, cover and let it brew at room temperature for about half an hour.
3. Meanwhile, peel and rinse the onion, chop finely. Fry half of the onion mass in the remaining vegetable oil for about 5 minutes.
4. Mash the finished potatoes with a piece of butter until puree. Add fried onions, pepper, salt and stir. Fry the leftover onions with 1 tbsp. l. butter for about 10 min. 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 table.
5. Lightly dust the table with flour (about 2 tablespoons).Put a lump of dough in the center of the table, roll in flour. Also rub with flour and rolling pin. Divide the ball into several parts, so it will be more convenient to roll out the layer. Take one part of the dough, roll it out in a thin layer of about 2 mm, not thinner, so that later the dough on the dumplings does not break. Using a glass or special cuttings, cut out circles with a diameter of about 7 cm from the dough.Do not do more, since the dumplings will turn out to be cumbersome and will take longer to cook. Spread 1 tsp in the center of each circle. fillings, fold each circle in half, pinch the edges with wet hands. You can also do this by pressing the edges of the dough with the prongs of a fork to create a beautiful pattern. Thus, blind all the dumplings.
6. Boil water in a saucepan, add salt. Gently put a portion of the dumplings in boiling water. After surfacing, cook for another 3 minutes. The rest of the products can be laid out on a cutting board and frozen, then folded into a bag.
7. Put the ready-made dumplings with potato filling into a plate with a slotted spoon, mix with the fried onion with sugar, and serve, sprinkle with chopped green onions.

Bon Appetit!