Advice 1: What can you make out the remaining dough for dumplings

If you still have dough after cooking dumplings, do not worry. It is possible to cook many other meals - easy, tasty and healthy. Their preparation will not take much time, and they are sure to appeal to all members of the household.
What can you make out the remaining dough for dumplings
If the hostess is preparing dumplings at home, she often stays extra dough. You need to use it as soon as possible, otherwise the paste will dry up and make it nothing happens. Do not store the dumpling dough without the shell, be sure to tighten in a plastic bag or wrap and store in the refrigerator. And when you have time, take it and lightly mash with your hands. Recipes for dumpling dough there is a great variety.

A simple dish

Quickly and easily from dumpling dough to prepare noodles and "bows". Noodles should roll out scraps of dough in a thin layer and cut into narrow strips. Thinner and more elegant you come out of these strips, the better it will look noodles. Cooked noodles immediately add in chicken or beef broth, or spread on a Board to dry, and then put in storage. Such noodles are much healthier and most importantly tastier than the store.

"Bows" are preparing too just. The dough is rolled out and cut from it slices, as for dumplings. But the filling is put in the "bows" do not need each circle just going in "accordion" in the middle. Cook Farfalle in salted water or broth, and served with butter, sugar or grated cheese. Such products can be frozen as dough.

For making dumplings roll out the remains of the dumpling dough first on the sausage, and then each sausage mash on the strip width of about 3-4 cm These strips should be slightly thicker than the tortillas for the dumplings. Let the dough dry, then cut each strip the width of the short dumplings. Dumplings can be dried and stored like pasta, but it is better to use immediately. They are perfectly suited to goulash and other meat dishes.

More complicated dishes

From the remnants of dumpling dough can be prepared well-known dumplings. Toppings are used from those that are home — boiled potatoes, cottage cheese, mushrooms, sauerkraut, cherry. Dumplings can be done for the future — that is, to freeze them in the freezer, then remove and cook when it's convenient.

A delicious dish for Breakfast or dinner will be bread from dumpling dough with filling. For cooking you need to roll out the tortillas the same thickness as in the dumplings, but more the size. On one half of the pellet is put thinly sliced sausage or ham, some cheese, and then closes all of the second half of the tortillas, as is done for making pasties. The dish is laid out on a pan with oil and slightly fry the dough was prepared, and the sausage and cheese warmed up.

Another great dish is the roll out dumpling dough. Stuffing, you can choose to taste. The dough is rolled out thin layer, preferably in the form of a large circle, smeared with sour cream or mayonnaise. The layer of dough evenly apply a thin layer of filling — minced meat or minced meat, mixed with finely chopped vegetables — tomatoes, carrots, peppers. Then the entire surface should scatter a few small pieces of butter. The roll is wrapped and laid in the steamer. The dish is cooked for 40-45 minutes, served with sour cream, ketchup, sauces.

Advice 2 : How to make dough for dumplings

Dumpling dough should well and thinly roll out to be flexible and to succumb to the moulding. Ready the dough should not greatly swell when cooked and become soft and delicate taste. Recipes dough for ravioli several. The dough can be kneaded with milk. Also from the recipe to exclude the eggs. Vegetable oil is added when preparing the dough, give the dough elasticity.
How to make dough for dumplings
You will need
    • 3 cups whole wheat flour
    • 1 teaspoon vegetable oil
    • 1 egg
    • 1 teaspoon of salt
    • 1 Cup water
Sift the flour.
Lightly beat the egg.
Form the flour on the table in the water around the mountain with a hole in the middle.
Pour it in the hole, egg, water and butter, season with salt.
Adding flour from the edges, knead the dough.
If necessary, mix in flour.
Knead the dough to a state of plasticity.
The finished dough shape into a loaf, cover with clingfilm and leave for 30 minutes.
Useful advice
Flour for making dumplings of dough used wheat higher and 1st grades.
Flour should always be sifted through a sieve to cleanse it from impurities and to saturate it with oxygen.
The longer you knead the dough, the more elastic and tastier it will be.

Advice 3 : How to mix the dumpling dough

Many people thought of such delicious dishes as ravioli. The Mongols invented the Hooch, and the Chinese bottoni, Kazakhs and Turks began to prepare dumplings, in Tibet and Nepal boiled Momo, the Italians invented ravioli. The main difference between "our" dumplings from peers is not only very tiny, but thin and elastic dough, through which to Shine through the juicy filling.
How to mix the dumpling dough
You will need
    • Classic dumpling dough:
    • 2 cups flour;
    • 1/2 Cup cold water;
    • 2 large eggs;
    • 1 tsp. salt.
    • Custard dumpling dough:
    • 2 cups flour;
    • 1 Cup heavy pasteurized milk;
    • 1 tsp. salt.
    • The dough for Chinese dumplings har Gow:
    • 3/4 Cup wheat starch;
    • 2 tablespoons of potato starch;
    • 1/4 tsp salt;
    • 1/2 Cup boiling water;
    • 2 1/2 tsp vegetable oil.
Classic dumpling dough, Prepare the Board on which you'll knead the dough well or clean countertop. Mix the flour with the salt. Sift "slide" on the work surface with the flour. Make a well in the center of the "roller coaster" deepening and whisk into it one egg. Take a fork and gently in a circular motion stir egg into flour. Add the second egg and stir with a fork next.
Start slowly add cold water and knead the dough with your fingers. In the end, when you add all the water, knead the dough into a bowl and stir it, rolling her hand in the cake and again vimosewa to "ball" up until the dough will not be elastic.
If you feel that the dough is too dry, don't be afraid to add a little more water. On the contrary if it seems too sticky and wet, mix in a little flour.
Divide the dough into two balls, cover with a clean towel and allow the dough to "rest".
Some argue that the classic dough for the Siberian dumplings baked without eggs and instead of water with addition of crushed ice. You can try this option, but keep in mind that to knead until elastic state that the doughwill require a lot of physical effort and time.
Custard dumpling doughPour the milk into a saucepan and add salt. A pan put on low heat. The milk need not boil, enough it heat well.
Remove the pan from the heat and start stirring in the milk with a fork. A thin stream, continuing to interfere, pour the flour. When the dough will become tight and elastic, start with your hands.
Put dough on floured cutting Board or countertop. Continue to knead until it becomes elastic and stretchy , but not too steep.
The dough for Chinese dumplings har, HOU Chinese dumpling har Gow is also very thin dough. Knead it even harder than the dough for the Siberian dumplings. In a bowl mix the sifted wheat flour and potato starch, add salt.
Slowly pour in the boiling water, vimosewa the dough with a fork. Add vegetable oil and start kneading the dough with your hands. This dough is made until elastic and smooth, 2-3 minutes.
Cover the dough with a towel and let "rest" for 15-20 minutes.
Is the advice useful?