home All hormones Dough for dumplings in mineral water with vegetable oil is my best recipe. Mineral water dough

Dough for dumplings in mineral water with vegetable oil is my best recipe. Mineral water dough

This simple recipe for making yeast dough with mineral water gives amazing results when baking. You can’t even imagine what a wonderful airy bread it makes. It would seem that we just replaced ordinary water with mineral water, but it is this that changes the entire texture of the finished baked goods. This yeast dough is prepared in a completely classic and traditional way; it can be kneaded by hand or in a bread machine. And I assure you that you will not encounter any difficulties during the kneading.

Ingredients:

Cooking method

Mix flour with yeast, sugar and salt, add mineral water with gas and knead for 10 minutes to a good, homogeneous dough without lumps. It turns out not cool, smooth and sticks a little to your hands, lubricate them with vegetable oil. This is how it should be, don’t rush to fill it with flour, you may lose all its tenderness and airiness. If you use a bread machine for kneading, then leave it in the mode of raising the dough without baking until it is ready. If you use the usual method, then cover the dough with a towel and leave it in a warm place to rise. After about one hour it should have doubled in size. All we have to do is knead it and start shaping it, and then bake it in the oven. Bon appetit.

Dumpling dough is traditionally prepared using plain cold water. But, if you knead it with mineral water, it will differ from the traditional one in its extraordinary elasticity and elasticity. In addition, when rolling out, it does not stick to the work surface, and there is no need to sprinkle the table and dough with flour at all. Making homemade dumplings from dough in mineral water is a real pleasure, and even more so when enjoying them.

Please pay attention to this important point: the water for mixing should be not just mineral, but carbonated. You can even use so-called highly carbonated water. The more gas there is in it, the airier and softer the dumpling dough will be.

Dough:

Filling:

Preparation. Stir the egg with a fork, pour in mineral water, stir.

Then start adding sifted flour in portions.

Knead the mixture until you get an elastic dough that does not stick to your hands. Cover the dough with a towel and leave for half an hour.

Mix both types of minced meat; if you are preparing fresh minced meat, then grind the onion in a meat grinder along with the meat; if you are using ready-made minced meat, then the onion can be finely chopped. Season the minced meat to your taste.

Roll out a piece of dough to a thickness of 2-3 mm and use a mug or mold to cut out round pieces for future dumplings.

Place a teaspoon of minced meat on each piece.

First, fold the dumpling in half, pinching the edges.

And then connect both corners together. Do the same with the rest of the dough. If there are a lot of dumplings, then you can freeze them directly on the board, and after a few hours put them in a plastic bag.

Cook for 5 minutes in salted boiling water, serve with butter or sour cream.

We also recommend reading the articles:
Dumplings with minced chicken
Homemade dumplings in a dumpling maker - step by step lesson
Dumpling casserole “Lazy Wife”

Dumplings without haste are the dream of any housewife. Remember the advertisement in which a woman pretended to be tired after cooking dumplings for a long time? The trick was that they were purchased. After tasting the mineral water dough for dumplings, you will no longer want to buy semi-finished products.

These are the dumplings...

Since ancient times, any unleavened dough was prepared in crystal clear spring water. It will not be possible to find a spring in a metropolis, so you have to adapt recipes for preparing baking bases to modern living conditions. Mineral water dough for dumplings turns out surprisingly tasty, porous and tender.

There are many variations of mixing this base, but they are all united by the main ingredient - mineral water. The more playful bubbles there are in the liquid, the better. Such dough will save you from a lot of troubles: you won’t be angry that it sticks to your hands, the edges of the workpieces will stick together perfectly, and during cooking not a single dumpling will release the filling.

Everything would be so simple if not for some nuances:

choose only highly carbonated water;
during kneading you will see how the mass bubbles, which means we are going the right way;
salt and granulated sugar are essential companions for unleavened dough;
you can add milk, this dough will be more tender;
refined vegetable oil will give the dumpling dough additional elasticity;
Dumplings made from mineral water dough tolerate freezing well;

just a couple of spoons of sour cream will make the dough softer and tastier;
You can add tomato paste to the base for dumplings - not quite traditional, but very tasty;
the dough should rise, let it stand warm for 20 minutes;
eggs are cement for dough, but you can completely do without them without compromising the quality and taste of the dish.

This recipe is rightly called universal. Based on this dough, you can prepare not only everyone’s favorite dumplings. Dumplings, manti, flatbreads, rolls - all these dishes will conquer the hearts and stomachs of gourmets. Don't forget to stop at the supermarket along the way and buy a bottle of sparkling mineral water.

As for flour, many recipes do not indicate its exact amount. Depending on the type and quality of the white dust, the dough may take more or less product, so be guided by the situation. But always have a bag of flour on hand in reserve.

Compound:

2 eggs;
0.7 l mineral water;
0.3 l milk;
½ tsp. medium ground salts;
sifted flour.

Preparation:

Let's take our standby bowl and beat the eggs into it.

Using a spoon or whisk, stir the yolks and whites until a mass of homogeneous consistency is formed.

Now let's add table salt.

Don’t be lazy and stir everything thoroughly again.

Let's start mixing everything.
Do you see how Brownian motion of bubbles has already appeared on the surface of the liquid?
Now is the culmination of our culinary action. We begin to add sifted flour in portions. The main thing is not to overdo it.
First, add one glass and mix.

Stir, do not stop, the dough is already becoming thick.

Next, add another portion of sifted flour.

As soon as it becomes difficult for us to knead the dough with a whisk, put it on the table and continue kneading by hand.
The finished dough will be fluffy, moderately thick and elastic.
Now you can make dumplings.

Homemade dumplings: surprise your loved ones

Every housewife has her own favorite recipe for dumpling dough. But I would like to prepare this dish so that they jump into their mouths, like in the film “Evenings on a Farm near Dikanka,” so we will learn how to knead the dough in mineral water for dumplings. The more bubbles there are in the water, the tastier the base will be.

A little tip: if you knead the dough too much and fill it with flour, add more mineral water. After 20 minutes, the mass will become softer and more elastic, and the excess flour will melt like snow in the sun.

Compound:

Preparation:

In order not to spoil such a wonderful and airy dough, use only refined oil.
Of course, non-deodorized oil has a pleasant and attractive aroma, but not in this case. We can only spoil the taste of dumplings with an acrid oily smell and taste.
It's very simple: the dough is prepared in a few steps.

Step No. 1: mix the egg with mineral water in a serving bowl. Without delay, add salt, granulated sugar and refined vegetable oil to the bowl.

Step #2: start mixing everything. It's best to use a whisk. This simple manual mechanism will help us quickly bring the mass to a homogeneous consistency.

Step No. 3: add sifted flour, but only in portions. If possible, first knead the dough with a spoon or whisk in a bowl. As soon as this process has become difficult, we remove everything from the table, dust its surface with flour, and lay out the dough.

During this time we constantly knead the dough, not stopping for a second.
Let the dough rest a little while the filling is prepared.

There are many variations in preparing dough based on mineral water. Choose a recipe to suit your taste. You will see how easy it is to prepare this dough. And its taste, softness and airiness will conquer your heart and stomach. Some housewives use unleavened dough prepared according to the recipes described above for lasagna. Please take note of this information. Bon appetit!

I would like to bring to your attention a recipe for dumpling dough made with mineral water. The dough is also perfect for dumplings. It turns out very tender, elastic and does not fall apart during cooking. From mineral water dough you can make dumplings with cherries, cottage cheese, potatoes, etc. I decided to make dumplings with cottage cheese and vanilla. They turned out not only beautiful, but also very tasty and aromatic.

To prepare dumplings from dough in mineral water we will need:

wheat flour - 4 cups;

sparkling mineral water - 1 glass;

egg - 1 pc.;

vegetable oil - 4 tbsp. l.;

salt - 0.5 tsp;

sugar - 0.5 tsp.

For filling:

cottage cheese 9% - 400 g;

vanilla sugar - 1-2 sachets;

sugar - to taste.

Place the cottage cheese in a convenient bowl, add vanilla and sugar. I took homemade cottage cheese, it is not dry), if you use store-bought cottage cheese, it is better to add 1 small egg so that the filling is not dry and crumbly.

Place the dumplings on a floured surface. You can freeze the dumplings in this form by placing them on a cutting board and placing them in the freezer.

Bon appetit!

And the dumplings should be special. Products will be made from it. Therefore, it needs to be elastic, not stick to your hands, but glue the edges of dumplings or dumplings well. The dough will have to hold the filling, which will release juice when cooked and increase in size. Therefore, it must be durable.

Pelmeni are a national Russian dish. That's why there are a lot of recipes. Including the test. Housewives experiment a lot to make it soft, elastic and at the same time durable. We bring to your attention the recipe “Dough for dumplings in mineral water” with photos and step-by-step instructions. Products made from it are very tasty, slightly airy, and soft. And making this dough is very simple. This is what we will now see. In addition to the classic recipe, we will present a few more for a variety of tastes.

Ingredients

Needless to say, the dough for dumplings is prepared in mineral water, and not in sweet water with bubbles? It is in carbon dioxide that the secret lies. Salt and sugar dissolve instantly. Less flour is required than in the classic dumpling recipe. Kneading won't take much time either. This dough does not boil soggy, and you will not spoil the dish if you hesitate a little in removing the finished products from boiling water. The edges of the dumplings stick together well, and the middle firmly holds the minced meat inside.

So, what do we need to knead the dough? One egg, a glass of sparkling mineral water, one teaspoon of salt and two sugar. You will need about four cups of flour. But we will sprinkle it gradually, since different varieties have different kneading abilities. From the utensils we need a bowl and a napkin.

Dough for dumplings in mineral water: basic recipe

First, let's beat the egg into the container where we will knead the flour base. Add sugar and salt. Lightly beat the egg with a fork. Now pour in a glass of sparkling mineral water. Stir. We start adding flour. This is best done in portions, sifting it through a sieve to avoid the formation of lumps.

Stir constantly - first with a fork, and then with your hands. The dough for dumplings in mineral water should not be very tough. Soft, elastic, it will roll out easily. But in order for the products to mold well, you need to let the dough rest for about twenty minutes after kneading. After this you can roll it out. It is also noteworthy that dumplings and dumplings do not require additional flour when modeling. If we do not plan to cook all the products at once, they should be covered with cling film to protect them from drying out and placed in the refrigerator.

Dough for dumplings in mineral water with vegetable oil

We've covered the basic recipe. It is very similar to the classic one, except that not ordinary water, but carbonated water is added to the dough. Now let's look at the various variations of the basic recipe. Additives to classic ingredients are designed to make the dough more elastic, stronger and tastier.

In this recipe, we also include vegetable oil (preferably sunflower) in the list of the above set of products. We will need four tablespoons of this product. The amount of sugar and salt in this recipe is equal. Pour one teaspoon of each into the egg, scrambled with a fork. First add vegetable oil, and then mineral water. Only at the end add flour in portions. The bun should turn out shiny after kneading. You need to give the dough about twenty minutes to “ripen”. The vegetable oil in the composition will allow you to roll out a very thin layer. The elastic dough will not stick to your hands, which will make the modeling process pleasant and fast. And the products will not tear during cooking.

With soda and sour cream

The addition of milk fat makes the mineral water dough for dumplings and dumplings airy and tender. It molds perfectly. The dough does not tear when cooked and tolerates freezing in the refrigerator. And the finished products turn out smooth, as if lubricated with oil. First, in a bowl, mix the egg with a teaspoon of salt. Then add one hundred milliliters of sour cream of any fat content and sparkling mineral water. We begin to sift the flour into the bowl. This recipe can take eight hundred grams. Knead a loose elastic dough. Let's give the bun a quarter of an hour so that the gluten contained in the flour can manifest itself. After this, you can roll out the layer and make dumplings or dumplings. Products made from dough with sour cream and soda cook quickly and remain intact.

Colored dumplings

We know that there is pasta in all shades of the rainbow. Various dyes add color to pasta dough - tomatoes, paprika, spinach, cuttlefish ink, etc. What prevents us from applying the same principle when making dumplings? These food dyes not only add color to products, but also diversify the usual taste. In addition, you don’t need to add eggs to this mineral water dumpling dough.

Mix a glass of soda, a pinch of salt, two tablespoons of vegetable oil and three tomato paste or ketchup in a bowl. The dumplings will come out with an original pinkish-orange color. Tomatoes can be replaced with bell peppers or spinach blended into puree. When the mass becomes homogeneous, add three cups of flour in portions. Knead the dough for about fifteen minutes. And then we let it rest for another half hour in a warm place.

With soda and milk

This mineral water dumpling dough will be elastic, tender and at the same time durable.

A recipe made with milk is more budget-friendly than one made with sour cream. First, beat an egg into a bowl. Stir with a fork until the white and yolk are combined. Now pour in a third of a glass of milk. Beat the mixture with a mixer whisk. Now add two-thirds of a glass of highly carbonated mineral water. The carbon dioxide bubbles will speed up the chemical reactions in the dough, making it airy and very elastic. Add a teaspoon of salt to half a kilogram of sifted flour. Stir and form into a slide. In this recipe we add the egg-milk mass to the flour, and not vice versa. Knead the dough into a tight dough. And add two tablespoons of vegetable oil at the very end to make the mass less dense. If the dough still turns out too tight, add a little more mineral water. Before rolling out, be sure to let the bun sit in a warm place for about twenty minutes.