Classic dough for dumplings

- 650 grams of flour;
- 200 ml of water;
- 50 ml vegetable oil;
- 1 tsp of salt.

If to take for a lean dough on the dumplings evenly flour the first and second grades, it will be stronger in products, and therefore will not break when cooking for a couple and the dish will not lose the juice.
Soak water in the freezer 20 minutes before you start cooking. Sift the flour and divide it into two parts: one set aside, put another slide on the table. Make it deeper, add salt, pour vegetable oil and ice water very thin stream, involving the flour with the other hand. Knead soft dough, cover it with a clean towel and leave for half an hour.

Test kom sprinkle half of flour set aside and knead for at least 10 minutes, leave again 30 minutes to lie down. Repeat the above action with the remnants of flour. The batter should be stiff and not stick to hands. Let rest for another half hour while you prepare the filling. This recipe will suit even those who hold the post for dumplings with potatoes or pumpkin.

Yeast dough for dumplings

- 700 g flour;
- 400 ml of water;
- 0,5 sachet dry yeast (5.5 g);
- 2 tbsp vegetable oil;
- 1/3 tsp sugar;
- 1/2 tsp of salt.

Heat water on the stove or microwave to 40-45oC and pour into a deep container. Dissolve in it the sugar and dissolve the yeast. Add salt to sifted flour, enter it in small portions to the yeast liquid, pour vegetable oil. Knead the dough, cover it with a cloth or wrap in plastic wrap and place in a warm place for 25-30 minutes. Only, carefully knead it for several minutes and start to cook dumplings.

If cool in the kitchen or there are drafts, put the dough in the oven, heated to 30-35oC.

Choux dough for dumplings

- 800 g of flour;
- 500 ml of milk;
- 2 eggs;
- 1/2 tsp of salt.

Remove the milk from the fridge 40 minutes before preparation of the mantle, it's supposed to warm up to room temperature. Add salt, mix with the eggs and whisk well with a whisk. Gradually add to it 2/3 of the flour, continuously stirring the resulting semi-liquid mass with a spoon. Put it in a saucepan on low heat and heat until welded, i.e. do not start to thicken. Once that happens, remove the dish from the stove and gradually stir in in its contents the remaining flour. Knead the dough for dumplings, as it is written in the first recipe.