Dough for dumplings with potatoes so they don’t boil over without eggs
Ingredients:
- Boiled water - 250 ml.
- Sunflower oil - 3 tbsp. spoons
- Wheat flour - 3.5 tbsp. spoons
- Salt - 1.5 teaspoons
Cooking method:
1. For the dough, we need to mix sifted wheat flour with water, add salt and vegetable oil. You may need more or less flour, as it depends on the variety and humidity. Let's focus on the situation.
2. We begin to knead the dough in a circular motion from the center to the edge, working intensively with our hands.
3. Knead for 15 minutes, no less, when the dough becomes softer and becomes smooth, you will feel it.
4. Leave the finished dough under the towel for about 15 minutes, then proceed to forming the dumplings.
Why does dumpling dough crack when frozen?
Another unpleasant “surprise” for housewives can be cracks in dumplings that appear when frozen. It is no longer possible to correct this oversight after freezing; even cooking will not hide this culinary flaw. However, it is very possible to prevent the appearance of cracks, but this must be done at the stage of kneading the dough.
It is the quality of the test mass that will determine whether the dumplings crack when frozen or not. To get tasty, high-quality dough, you need to knead it correctly.
What factors are decisive in this matter will be discussed in detail below:
- Eggs are one of the main ingredients of dumpling dough. However, not all housewives add it, since most of them consider dough without eggs more tasty and tender. This is partly true, since the dough on the eggs turns out to be slightly “rubbery”, but some cooks like this consistency better. After freezing, dough without eggs becomes even more tender, and dough mixed with eggs becomes steeper and tighter.
By adhering to all these simple rules when kneading the dough, as well as the rules for its further freezing, it is very unlikely that it will crack. If you need a proven recipe for dumpling dough for freezing, you can find it on our website.
Why does dumpling dough crack when frozen?
Another unpleasant “surprise” for housewives can be cracks in dumplings that appear when frozen. It is no longer possible to correct this oversight after freezing; even cooking will not hide this culinary flaw. However, it is very possible to prevent the appearance of cracks, but this must be done at the stage of kneading the dough.
It is the quality of the test mass that will determine whether the dumplings crack when frozen or not. To get tasty, high-quality dough, you need to knead it correctly.
What factors are decisive in this matter will be discussed in detail below:
- Eggs are one of the main ingredients of dumpling dough. However, not all housewives add it, since most of them consider dough without eggs more tasty and tender. This is partly true, since the dough on the eggs turns out to be slightly “rubbery”, but some cooks like this consistency better. After freezing, dough without eggs becomes even more tender, and dough mixed with eggs becomes steeper and tighter.
By adhering to all these simple rules when kneading the dough, as well as the rules for its further freezing, it is very unlikely that it will crack. If you need a proven recipe for dumpling dough for freezing, you can find it on our website.
In a slow cooker with dill
To cook these potato dumplings in a slow cooker, the classic dough recipe is suitable.
But instead of fried onions, fresh dill is added to the filling. Dumplings with potatoes in a slow cooker will never fall apart, they will be even and neat. This is because they are cooked in a steam insert.
You will need for the test:
- egg - 1 pc.;
- flour - 500 g;
- vegetable oil - 1 tbsp. l.;
- water - 200 ml;
- salt - half a teaspoon.
For filling:
- potatoes - 6 pcs.;
- dill - medium bunch;
- salt - a pinch.
Preparation
- Dissolve salt in water and stir in the egg.
- Pour the water and egg into the flour and prepare the dough. Add the butter last, continuing to knead.
- Cover the mixture with film and refrigerate.
- Peel and boil the potatoes. Mash into a puree, adding salt and chopped dill.
- Roll out a large layer from the suitable kolobok and cut into circles. Place a spoonful of filling in the center of each and press the edges together.
- Coat the steam insert for the multicooker with oil and place the dumplings.
- Pour a couple of glasses of water into the multicooker bowl. Then insert the steam basket with dumplings and select the “Steam” program. The dumplings will be ready in 10 minutes.
When the steamed dumplings and potatoes are ready, place them on a platter and serve with sour cream or melted butter.
You can sprinkle some herbs on top. To please your family with delicious dumplings, you need to tinker. But the result will please you, no doubt. Prepare dumplings with potatoes according to your favorite recipe and invite your family to the table.
Every housewife has repeatedly asked this question, and it is not at all surprising if many of them could not find the correct answer to it.
Experience and practice do not always become reliable companions in preparing your favorite dish, and therefore the question of how to freeze dumplings so as not to stick to each other is still open for many.
In order to save you once and for all from searching for the truth through unsuccessful culinary experiments, we offer a detailed article to help you, where all the nuances of freezing are laid out “on the shelves.”
In a refrigerator
You can store dumplings in the refrigerator, but only after they have already been cooked. In other cases, semi-finished products should be in the freezer.
You can keep the finished dish on the refrigerator shelf for no longer than 2 days in a sealed container.
The storage temperature of ready-made dumplings should not exceed +3°C - +4°C. If you store a semi-finished product in such conditions, it will lose quality after a day. After this, the product should be cooked or frozen.
What dumplings can be frozen?
Any. Dumplings with cherries and cherries, with other berry fillings (strawberries, currants, mulberries). Dumplings with sweet and salty cottage cheese, potatoes, mushrooms, liver, meat, liver. You can even freeze lazy dumplings!
Why do you need to know how to freeze dumplings? Making dumplings is not a quick task, so housewives very often prepare a large number of dumplings at a time, and then freeze them in portions so that at any time they can take a bag and use the “golden reserve”.
How and how much to store
The storage conditions for dumplings are to keep them constantly cold until they are consumed. At the same time, dumplings should be stored in the freezer at the following temperatures no more than:
- temperature -12°C - -10°C for not 30 days;
- at -18°C and below no more than 4 months in a cardboard box, and up to 6 months in plastic factory packaging.
Note! Semi-finished flour products are capable of absorbing surrounding odors, so they must be packaged hermetically.
Features of the dough for dumplings
- Add oil. Pour a little sunflower oil into the dough for dumplings with potatoes in milk for greater elasticity. It will be easier to roll out and the mass will not tear.
- Milk with water. If you are watching your figure, replace part of the milk in the dough with water. The optimal ratio: two to one, more milk. This way you can knead a delicious dough for dumplings with potatoes, making it dietary.
- Reheat. It is better to pour the liquid for the dough, be it milk, water or potato broth, warm. This way the mass will come out softer, and the gluten will disperse faster.
