When cooking dumplings, dumplings, ravioli and other similar dishes, many chefs face two problems. The first - the dough is not flexible enough. It breaks if it is rolled thinly. The edges of the products do not pinch, the mass sticks to the hands. But the second problem is much worse. Beautiful dumplings, arranged in orderly rows on a cutting board, immediately open in boiling water, like flower buds. As a result, we have pieces of meat at the bottom and unpleasant rags floating around the pan. From this article we will learn some secrets of what needs to be done so that the dumpling dumplings do not cook.
A very simple recipe
All housewives have their own way of kneading dumplings and dumplings. For some, this is a family recipe inherited from a grandmother. Others have their own invention, obtained through trial and error. Someone uses only flour, salt and water for kneading. There are recipes for using eggs. Someone is pouring milk instead of water. For splendor, some add soda. There is a recipe and choux pastry. But in this situation, we are only interested in the fact that the dumplings do not boil during cooking. So let's start with the simplest recipe. So, flour, water and salt. That's all the ingredients. What is the secret? In the way of kneading! A pinch of salt should be dissolved in a glass of warm (40-50 degrees) water. A pound of flour of the highest category should be sieved in a bowl. Make a depression in this slide, where to pour salted warm water. Stir with a fork always in a circle and in one direction. Then the dough can be transferred to the work surface and continue to work with your hands. We will be ready to gradually add flour - as much as it will be necessary so that the mass ceases to stick to the hands.
Rest as an important condition
Relax is not offered to you, but to the test. Knead it very actively. Therefore, it is believed that dumplings, like barbecue, "male hands." Active kneading with the kolobok hitting the countertop causes a chemical reaction: the fiber contained in the flour begins to be released and acts. To let this process end, you need to give the test a break. Then it will become elastic and hold any filling - even sweet berries, giving a lot of juice. So, we cover the kolobok with sunflower oil or wrap the dough for dumplings in a plastic wrap. In order not to digest future products, you need to let the fiber prove itself. Therefore, put the dough in a warm place without drafts for half an hour or 45 minutes. Learn the readiness of the mass for sculpting as follows: pinch the edge. If the dough holds its shape well, it can be rolled out.
Right modeling
Fresh dumplings for dumplings are very susceptible to airing. Therefore, if there is a lot of it, you need to divide it into parts. Everything that we do not work with at the moment, is removed under the film. Only in this way we will have an elastic and sticky dumpling dumpling. In order not to fall apart products, you need to spread the stuffing exactly in the middle of the circle. But it is better to pinch the edges from the surface that lay on the table during rolling. That is, the whole process looks like this. Take a piece of dough. We roll it into a thin layer. Cut out a glass with a glass. Cut the dough off. We turn the circle over, put the filling, sculpt the dumplings, place it on a board sprinkled with flour. If the dough turned out to be liquidy, add a little flour. If, on the contrary, it is too steep - a warm little water.
Proper cooking
So that the dough for dumplings does not boil, already molded products should be kept at least an hour in the refrigerator. So the minced meat “grabs”, and the seams of your sculpting dry out. In cooking water, we add not only salt. Regular table vinegar will prevent the product from falling apart . Pour its tablespoon when the water boils. In order to quickly cook dinner, you can make the fire under the pan as large as possible. But so that the dough for dumplings does not boil, before pouring the products into boiling water, it is necessary to reduce the flame to medium. For flavor add a leaf of laurel. It is necessary to stir the dumplings once and with a wooden spoon. After the products come up, they should be cooked no more than ten minutes. We fish them out with a slotted spoon and transfer them to a dish with a piece of butter. So dumplings or dumplings will not stick together.
Another recipe for elastic dough
It is completely opposite to the above. Dissolve the salt in a glass of cold boiled water. Sift three cups of flour, in the hill we make a depression. Pour in the water. Knead the dough with a fork until it begins to lag behind the walls of the bowl. Leave at room temperature for half an hour. We shift to the table, pour with two large spoons of sunflower oil. Carefully knead so that the dumpling dumplings do not boil. When all the oil is absorbed, the mass is rolled into a plastic wrap and put in the refrigerator for a couple of hours. Only then can you start sculpting.
Dumplings Egg Dough
Dumplings do not boil if this excellent product is added to its shell. Egg dough can be made either simple or choux. Let's start with the usual way. We will need about seven hundred grams of premium flour. Sift it with a slide right on the table. In the center of the "volcano" we make a finger crater. Shake the egg in a glass with a spoon of salt. Pour it into the recess. Following the podill of boiled water - quite a bit, although in total it will take about 350 milliliters. With a fork, we begin to stir in a circle, always in the same direction. We add water and push flour into it from the edges of the slide. After adding all 350 ml, we begin to knead with hands. If you devote this lesson to about half an hour, the resulting dumplings do not boil during cooking. If the fillings turned out to be small and you have left the dough, you can make homemade noodles out of it. This is a good basis for pasties and whites.
Choux pastry
In order for fiber to fully manifest itself, it is necessary to heat it. Sift two cups of flour into a bowl. And boil 250 ml of water. In a bowl, beat two or three eggs with four tablespoons of vegetable oil and a teaspoon of salt. Into this mixture, continuously working with a whisk, pour boiling water. The eggs will give ample foam. We pour this liquid substance into flour. Mix with a spoon and put on medium heat. We stand literally thirty seconds, constantly stirring. When the dough warms up well, turn off the heat and pour two more glasses of sifted flour. Knead. It is important that the dough stops sticking to your hands. But it should not be too tight either. To dumplings do not boil, you need to give the test time to "rest". We will cover it with a clean towel or wrap it in cellophane and leave it for half an hour.
Special dumpling dumplings
In order not to boil products, you need to give their shell more fat. In this recipe, instead of water, we will use whole milk (3.2% fat). Pour a glass of this useful product into a large bowl. Add two eggs and a spoonful of salt. Start adding flour and stir. When the dough reaches a consistency, like on pancakes, put a bowl on a small fire. We constantly stir and do not bring to a boil so that the mass does not burn, and the eggs do not curl. The dough will become thick, like a pancake. Then remove it from the heat and add more flour (in general, it will take about a pound). Add a spoonful of vegetable oil. Knead the dough thoroughly and let it lie for half an hour. It should come out tight enough, but not tight.