Choux pastry for dumplings; best homemade recipes

Choux pastry for dumplings - the best homemade recipes

Choux pastry for dumplings is universal; it is unsurpassed for making dumplings, pasties, poses, khinkali, puff pastries, manti. It is unusually pleasant to work with, as it comes out elastic, flexible, does not tear, rolls out to a super narrow cake and holds its shape amazingly. To all the advantages is added another important fact: the mass does not stick to the table, hands, or rolling pin at all; forming blanks from it is simple and straightforward.

You can put whatever filling you want: sweet or savory, because the dough is universal! What to put? Cottage cheese, berries - cherries, strawberries, potatoes, cabbage. And then do what you want: boil, fry, freeze. I offer several brewing options: with boiled water, milk, which will make the dough the richest, and lean, without adding eggs.

Choux pastry for dumplings in boiling water - an impeccable recipe

The traditional method of making fried dough in boiling water. Suitable for dumplings, dumplings, pasties with any kind of inside.

Flour - 3 cups.
Boiling water - a glass.
Testicle.
Sunflower oil – 3 huge spoons.
Salt – ½ small spoon.

Attention! Take a glass of 200 ml.

Place the kettle on the stove; while the water is boiling, crack an egg into a bowl.

Add salt, pour in vegetable oil. Whisk well and set aside for now.

Sift the flour into a separate bowl. Then make a hole in the center and pour in the egg mixture.

Stir the mixture vigorously.

Pour in one glass of boiling water. Continue kneading the dough. Use the spatula very quickly, especially at first.

When the boiling water is distributed over the flour, transfer the mixture to the table. Continue kneading until the dough comes together completely. This will take about 5-10 minutes. The dough will become smooth, elastic, non-stick, so more flour will not be needed. Roll it into a ball.

Cover with a towel or just a bowl. Leave on the table for 10-20 minutes. Then roll it out and start forming the dumplings.

How to make the most delicious choux pastry with milk

Impeccable butter dough for sweet dumplings with berries and cottage cheese. After cooking, the dumplings remain soft and shaggy.

Milk – 250 ml.
Flour – 350 gr. (conditionally 2-2.5 glasses)
Butter – 50 gr.
A couple of eggs.
Sweet sand - a tablespoon.
Salt – a pinch.

Bring the milk to a boil, adding a pinch of salt and butter.
Pour it into a bowl, add a glass of flour, stir quickly.
Add sugar, break the eggs. You don't have to add sugar if the dumplings have unsweetened interior.
Start adding the next batch of flour. Focus on the structure of the dough; it should become soft and stretchy. Don't overfill.
Knead the dough mixture with your hands and cover. Pause for 20-30 minutes.
Roll out the lump into a flat cake, cut into dumplings.

Impeccable lean dough without eggs on water - a regular recipe

Dumplings for those observing fasting and those on a diet.

Cool boiling water - a glass.
Flour – 2 cups.
Salt – 0.5 teaspoon.
Sunflower oil – 2 tablespoons.

Sift the flour into a large bowl. Add salt, stir the contents.
Pour in the oil, stir again. Next, pour a stream of boiling water, immediately stirring the dough quickly and quickly.
Work with a spoon first, then move to the countertop. The mass is mixed very quickly, in almost 5-10 minutes.
Roll out the dough into a layer, cut into circles. Make semi-finished dumplings and boil.

Video with recipe for dumplings made from choux pastry from Lazerson

I have great confidence in the culinary skills of Ilya Lazerson. He is thorough, simple and clear. All you have to do is watch and repeat the steps. Bon appetit!

Choux pastry for dumplings

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This dough is very plastic, rolls out thinly and does not tear. The inside remains inside and does not leak out during cooking. Ready-made dumplings or dumplings can withstand freezing well and do not fall apart when cooked.

Manufacturing Description:

Ingredients:

Flour - 3 Cups
Vegetable oil - 3 tbsp. spoons
Boiling water - 1.5 cups
Salt - 1/2 teaspoon
Egg – 1 piece

Number of servings: 5-6

How to prepare “choux pastry for dumplings”

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Choux pastry for dumplings - the best base recipes for a savory, hearty dish

The choux pastry for dumplings simply rolls out, molds perfectly and at the same time does not stick to your hands, table or rolling pin. Its plasticity and pliability complement decent taste characteristics. It doesn’t matter what kind of interior is suitable for a similar base: savory or dessert.

How to prepare choux pastry for dumplings?

Even debutants in a similar business can make custard dumplings, as the dough turns out successful and flexible. With all this, the correct advice and proportions of the components used will be the best help when executing recipes.

Sifting the flour will saturate the dough with oxygen and make it more porous and airy.
Brew part or all of the flour with boiling water only, without ceasing to stir the mixture with a spoon or wooden spatula.
Finish the kneading with your hands, without waiting for the mass to cool completely.
The soft choux pastry for dumplings rolls out amazingly, without requiring the surface of the table and rolling pin to be dusted with flour.

All-purpose choux pastry for dumplings

The best choux pastry for dumplings, dumplings, pasties, manti and other similar products can be kneaded using the following proportions. If the mass does not come together, you need to add a little more boiling water, adding it evenly one spoon at a time. If the texture is liquid, add a little more flour.

testicle – 1 pc.;
flour - 3 cups;
vegetable oil – 1 tbsp. spoon;
boiling water - 1 cup;
salt – 1 pinch.

Combine the egg with a pinch of salt and beat lightly with a fork.
Add flour and vegetable oil and mix.
Pour in a glass of boiling water, stir the mixture first with a spoon, and then knead with your hands.
Ready-made choux pastry for dumplings and dumplings is consumed without additional proofing and ripening.

Choux pastry with milk for dumplings

The recipe for choux pastry for dumplings made with milk is no less suitable and is suitable for forming dumplings, chebureki, and manti. The taste of the finished products is simply wonderful and rich. They are easy to sculpt without introducing excess flour, and the seams amazingly preserve the integrity and, as a result, the juiciness of the inside.

eggs – 2 pcs.;
flour - 3 cups;
butter – 50 g;
milk – 1 glass;
salt – 1 pinch.

Combine milk, butter and a pinch of salt in a saucepan.
Bring the mixture to a boil and add a glass of flour little by little, stirring the mixture continuously with a spoon.
Remove the custard base from the heat and stir in the eggs one at a time.
Add the remaining sifted flour and finish kneading with your hands.
The finished choux pastry for dumplings is left on the table under a film or towel for 30 minutes and used for its intended purpose.

Choux pastry with egg for dumplings

You can prepare a savory choux pastry for dumplings with cottage cheese, potatoes, cabbage, meat or other innards using water with eggs. The extreme ones will not only give additional density to the dough and plasticity, but will also make it a pleasant yellow color. After sticking the products, they can be frozen, which is why they will not lose their characteristics at all.

eggs – 2 pcs.;
flour – 3-3.5 cups;
water – 1 glass;
salt – 0.5 teaspoon.

Beat the eggs a little with salt.
Add half a glass of water and stir.
Sift the flour into a bowl, pour in the remaining water heated to a boil, and stir.
Add the egg mixture, knead a homogeneous and soft choux pastry for dumplings.
Leave the lump under the film for 30 minutes.

Choux pastry on water for dumplings

The choux pastry for dumplings comes out in water with the addition of butter. Eggs should be added to the base only one at a time, stirring the mixture each time until they are evenly distributed. This dough makes not only dumplings tasty, but also dumplings, chebureki, and manti.

eggs – 2 pcs.;
flour - 3 cups;
butter – 50 g;
water – 1 glass;
salt – 0.5 teaspoon.

Pour water into a saucepan or iron bowl.
Add salt and oil and bring the mixture to a boil.
Add a glass of flour, brew the mixture while stirring until it thickens.
Remove the container from the stove and add the eggs one at a time, kneading.
Add the remaining flour and create the final knead.
Leave the dough for dumplings, brewed with boiling water, on the table for 30 minutes under the film, after which they use it for its intended purpose.

Lenten choux pastry for dumplings

If the prepared choux pastry for dumplings without eggs according to the following recipe is supplemented with lean interior, the dish will become perfect for serving during Lent or for inclusion in the diet of vegetable eaters. Despite the laconic composition, the base turns out to be excellent in all respects: pleasant to work with, flexible and tasty.

flour – 400 g;
vegetable oil – 50 ml;
water – 1 glass;

salt – 0.5 teaspoon.

Add salt and vegetable oil to boiling water and add half a portion of flour.
Stir the mixture with a mixer using dough hooks.
Add the remaining flour evenly, completing the kneading into a homogeneous and smooth base.
The ready-made choux pastry for dumplings resembles soft plasticine, it simply molds and does not stick to your hands or the table at all.

Choux pastry for dumplings with berries

Choux pastry for dumplings with cherries is kneaded with added sugar. The advantage of a similar base is its strength, which has a beneficial effect on the integrity of the products and the preservation of all berry juices inside. The stuck-on pieces simply withstand freezing, after which they do not stick together during cooking and turn out delicious.

eggs – 2 pcs.;
flour - 3 cups;
butter – 50 g;
water – 1 glass;
sweet sand - 1 tbsp. spoon;
salt – 0.5 teaspoon.

Boil water with the addition of salt, sugar and butter until all the crystals dissolve.
Add a glass of flour, stir the mixture and cook until thickened.
Turn off the heat, beat in eggs one at a time and mix.
Finish the kneading by adding the remaining flour and let the base sit for half an hour.

Choux pastry for dumplings with potatoes

Savory choux pastry for dumplings can be prepared with milk alone, without adding eggs or butter. From a similar base, products with potato insides, which are topped with fried cracklings and fried onions, will be especially fragrant and appetizing. But nothing prevents you from using the dough to fill it with other insides.

flour - 3 cups;
milk – 1 glass;
salt – 0.5-1 teaspoon.

Add salt and two cups of flour to the bubbling milk, stirring.
Evenly adding the remaining flour, finish kneading the dough, which is placed under the film and left for 30 minutes.

Choux pastry for dumplings in a bread machine - recipe

It is especially comfortable to knead choux pastry for dumplings in a bread machine, without fear of burning your hands during normal kneading. The base turns out to be universally suitable, suitable for the manufacture of other products or for use in a Lenten diet, if the appropriate Lenten filling is used.

flour – 380 g;
vegetable oil – 3 tbsp. spoons;
water – 180 ml;
salt – 1 teaspoon.

Place salt in the bucket of the bread machine, pour in oil and water heated to a boil.
Add flour and turn on the program for kneading yeast-free dough for 15 minutes.
When ready, wrap the dough in film and leave on the table for 30 minutes.

Choux pastry for steamed dumplings

The recipe for choux pastry for steamed dumplings does not contain eggs, but is made with the addition of butter, which will make the products very tender and savory. With a similar base, no matter what kind of interior will be appropriate: berry, cottage cheese, meat, potato, cabbage, or whatever else you choose.

flour - 3 cups;
butter – 70 ml;
water – 1.5 cups;
salt – 1 teaspoon.

Add salt and butter to the water and bring the mixture to a boil.
Add flour evenly and knead into an elastic, homogeneous and plastic dough.
If necessary, add a little more flour, complete the kneading of the custard base, let it rest for 30 minutes under the film, after which you can begin making steamed dumplings.

Choux pastry for dumplings and dumplings

Dumpling lovers know very well that the dough plays almost a decisive role in the taste of the finished dish. And perhaps the choux pastry for dumplings can be called the best and most delicious. It is breathtakingly tender, light, and you can use it with any filling – both sweet and savory. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these classic options mix well with choux pastry.

This recipe can be called universally suitable: the dough is suitable not only for making dumplings, but also for making dumplings, and even for pasties and manti. And what is important, the choux pastry is very pleasant and comfortable to work with: soft and flexible, it rolls out perfectly, and thanks to its elasticity, making dumplings and dumplings will not cause any trouble.

If you associate the very name “choux pastry” with something difficult to make, which a beginner is unlikely to handle, we can assure you that it’s completely wrong. It is no more difficult to prepare than ordinary dough for dumplings, and the main difference is that hot water is added to the dough (and not just hot water, but boiling water) to brew the flour. And it is the brewing that does all the “magic”, improving the properties of the dough.

In general, if you do not have a homemade recipe for a successful dough for dumplings and dumplings and are looking for it, be sure to prepare choux pastry. Most likely, you won’t have to go through all the newest and newest options, so the result will be delicious!

Ingredients

1 testicle
1/3 teaspoon salt
1 glass of boiling water
3 cups flour (and not enough for dusting the table)
1 tablespoon sunflower oil

How to prepare choux pastry for dumplings

At first we will prepare the dough in a bowl, so choose a fairly wide bowl so that the dough can be kneaded comfortably. Beat one egg and add salt to it.

Beat the egg with a fork until more or less homogeneous.

Next, add a tablespoon of sunflower oil to the egg. Both refined and unrefined will do; you won’t feel much of a difference. Mix.

Add one glass of flour to the bowl and stir the ingredients already in the bowl with a fork. The flour must be sifted before adding.

Boil the kettle and measure out one glass of boiling water. Add boiling water to the bowl and quickly stir the dough.

Then add the remaining two cups of flour in parts and knead the dough first in a bowl for 2-3 minutes, using a fork or spoon. Then we move on to kneading it on the table.

Sprinkle the work surface with a small amount of flour and lay out the dough. Using 2 hands, gently but vigorously knead the choux pastry for 4-5 minutes.

You will notice how the dough will change its structure throughout the entire kneading process. At first it was knotty and uneven, then it became more even, but still not particularly elastic. As a result, the dough will turn out completely smooth and indescribably soft and elastic. But to do this, we need to do one more manipulation with the dough, for which we will need a clean bag. Form the dough into a ball, put it in a bag and close it tightly.

Leave the dough in the bag for 10 minutes, then take it out and knead it for another 30 seconds. That's it, the choux pastry is ready and can then be used for its intended purpose - to make dumplings or dumplings with your favorite entrails.

Or you can freeze the dough; it keeps perfectly in the freezer until needed. So, if you wish, you can immediately prepare a double portion. Although, naturally, it is more convenient to freeze not the dough itself, but the products made from it, but if you are limited in time, then freezing the dough is a good solution.