Dough for dumplings, noodles, mantas (recipes)

Category: Bakery products
Dough for dumplings, noodles, mantas (recipes)

Ingredients

Dough for dumplings, noodles, etc.
Wheat flour 3 cups
1 egg + water 1 cup
Salt 1 tsp

Cooking method

  • Actually, the basic recipe for a dense unleavened dough is as follows:
  • Add more flour to the noodle dough, it should be denser. Therefore, it is less dependent on the duration of mixing. But the dumplings dough turns out to be the most tender, and does not break. As, however, in mantas and pasties ...

Note

The bread maker is great at kneading even such a steep dough as for noodles. In this test, however, as in any other, the duration of the batch plays an important role. It is difficult to knead the dough with your hands until it is as elastic and non-sticky as a machine can, oddly enough.

Viki Photos

Chef
Quote: Luca

1 egg + water = 1 cup
3 cups flour
1 teaspoon salt

If all the ingredients are doubled, will the bread maker handle this volume?
Dentist
I don’t know how to do a double portion, because I ate-ate a single one. The dough turned out to be very dense and did not collect into a bun. I added water, lost count, how many spoons, but not few. I think the whole point is that I took 1 egg, but of a very large size (it contained as many as 2 yolks), or maybe that's not the point? The main thing is that the mixing process must be controlled and then everything will be OK. After all, the result was an excellent dough and excellent dumplings that did not boil during cooking, and the dough in them was moderately hard.
Apych
I also like making dough in a bread maker. The new recipe has appeared for dumplings. I tried it. All ingredients are strictly according to the recipe. Great dough! I recommend to all. As for the double portion, I haven't tried it, it is unlikely that it will cope. Therefore, I just did it twice (while using the first part, she kneaded the second).
ikirina
I also make dough for dumplings in a bread machine.
I have a recipe like this:

2 cups of flour
2/3 cup cold water
1 egg
1 tbsp. a spoonful of vegetable oil
a pinch of salt

Of course, hands cannot be compared with a bread maker.
the dough from the bread machine is very elastic.
Easy to roll into a thin layer.
With the advent of the bread machine, I make dumplings every weekend.
Dentist
I do that too. I do the same when I knead shortbread dough. In general, everything that is without yeast does not need to rise, and, therefore, why wait longer?
artem7405
Quote: Lola

Dough for dumplings

Structure

- 2 cups of flour
- 1/2 cup milk
- 1/3 cup water
- 1 tsp vegetable oil
- 1 egg
- salt to taste

Preparation

I think there is a mistake in this recipe. 2 cups of flour, 240 ml each = 300 g. With this amount of flour the dough turned out to be very thin. Added 1 more glass (150 g) it became more like dumplings dough.
Viki
Today the whole family made dumplings. The stove did it. I made two batches without effort. The dough is very successful, I liked the dumplings
Dough for dumplings, noodles, mantas (recipes)
here's what happened.
Baksyusha
:) Thanks for the detail. And I got a little problem: I kneaded the dough in my HP according to the proportions of the recipe from the instructions for the Panasonic SD-255
wheat flour ____ 450g.
salt ______________ 0.5 tsp.
eggs ______________ 1pc.
water ______________ 210ml
and it came out very soft I had to mix it by hand. In the next batch, you will need to adjust the proportions.
Admin
Quote: Baksyusha

:) Thanks for the detail. And I got a little problem: I kneaded the dough in my HP according to the proportions of the recipe from the instructions for the Panasonic SD-255
wheat flour ____ 450g.
salt ______________ 0.5 tsp.
eggs ______________ 1pc.
water ______________ 210ml
and it came out very soft I had to mix it by hand. In the next batch, you will need to adjust the proportions.

Try adding 2-3 eggs to 500 grams of flour, 1 tsp salt. , water 100 ml. When the kneading starts, look carefully, if the dough is tight, add a little more water, just do it right away, until the dough is knotted. Let the dough be tight, not scary. And then, I do not proof the dough in the oven, the kneading has passed, I take out the dough, knead it gently with my hands and put it in a bowl for 20 minutes. After that, it may become even softer, not scary. Take a piece of the dough from a fist and start rolling it on a typewriter, and sprinkle flour through a sieve on each side after each rolling so that the sheets do not stick together when they touch. Thus, the dough will take in the additional necessary flour during rolling, and only 3 rolling is enough. Then the dough will be both pliable in the hands, and soft when boiling, and will not crumble when sculpting dumplings.
RybkA
Is the dough recipe suitable for noodle dumplings?
Our recipe is as follows:
125 ml water
4 eggs 60 g each
500 g flour
1/2 tsp salt
Tell me, is it possible without eggs? And how long does it take for 1 egg? 60 ml?
Admin
Quote: RybkA

Is the dough recipe suitable for noodle dumplings?
Our recipe is as follows:
125 ml water
4 eggs 60 g each
500 g flour
1/2 tsp salt
Tell me, is it possible without eggs? And how long does it take for 1 egg? 60 ml?

Any recipe is possible. But it is better with eggs, since we make the dough from ordinary flour, not Durum, and so that later when cooking the noodles it does not boil too much.

I have one dough recipe for all types of products
flour 500 gr
salt 1 tsp
2 eggs
water 100 ml.
I put everything into the bread maker in the Pizza mode, when the bun begins to form, add 2 tbsp. grows oils and then turns (hammers) the dough, but only before heating. Then I take out the dough and put it under the bowl for proofing for about 20 minutes, and then I work with it on rolling. The density and thickness of the dough can be adjusted by adding flour during kneading.
Eggs hold the dough together, which is important when cooking products, and the butter makes the dough not so dry and elastic. Proven by experience

You should not lay a lot of eggs, the dough will be very dry and brittle in finished products. The dough dries quickly, even while making dumplings and becomes brittle.
RybkA
Admin, by the way, I have the same DURUM and wanted to try the dough for NOODLES, and not for dumplings.
Admin
Quote: RybkA

Admin, by the way, I have the same DURUM and wanted to try the dough for NOODLES, and not for dumplings.

There is no difference for what to make the dough - dumplings, dumplings or noodles.
Read carefully what I am writing about eggs and butter in my post.

I have made these dumplings in my life, because I always do a lot and put them in the freezer. What I am writing about is my observations from practice, "what and how much to take in grams." Italians also make ravioli and durum noodles with eggs and olive oil.
You can try your dough recipe. It's only better to learn from the mistakes of others.

Good luck!
RybkA
Eggs hold the dough together, which is important when cooking products, and the butter makes the dough not so dry and elastic. Tested by experience Excellent!
Admin, I read everything very carefully and do not deceive about the correctness of your recipe. But I'm interested in the option exactly no eggs, but I can't say anything special about Italians, but I always buy noodles / spaghetti / pasta without eggs, where the composition contains only water, flour and salt and nothing else, not even oil. Therefore, I would like to test a variant of such a composition.
Admin
Quote: RybkA

Admin, I read everything very carefully and do not deceive about the correctness of your recipe. But I'm interested in the option exactly no eggs, but I can't say anything special about Italians, but I always buy noodles / spaghetti / pasta without eggs, where the composition contains only water, flour and salt and nothing else, not even oil. Therefore, I would like to try out a variant of such a composition.

Then why are we discussing this problem for so long - you need to take it and do it once, and everything will become clear, you can or cannot, you like it or you don't like it, and how the dough will behave further.
Personal experience is a great thing
Mueslik
: :) Admin, I've been making dumplings all my life and did not think to add oil, live and learn! I usually do a lot of 300 pieces (three men in a family) and in the freezer, sometimes they dry out (more often eat earlier) I think it will be easier to roll out with the addition of oil, I don't have a typewriter, everything is with a rolling pin. And which oil is better to add, any vegetable oil?
skazka
I made the dough without eggs, though not in a bread maker, but myself using a combine. Flour, water, salt and vegetable oil. Take boiling water, add salt and oil, then add water, how much dough it will take, so that the consistency is like on dumplings. T. about. flour is brewed. And then roll out like ordinary dough. This is how I make dough for dumplings in Lent. I like it. Everything rolls out, sticks and does not boil.
Admin
Quote: Mueslik

: :) Admin, I've been making dumplings all my life and did not think to add oil, live and learn! I usually do a lot of 300 pieces (three men in a family) and in the freezer, sometimes they dry out (more often eat earlier) I think it will be easier to roll out with the addition of oil, I don't have a typewriter, everything is with a rolling pin. And which oil is better to add, any vegetable oil?

Anything is possible. What was unexpected, when I added butter to the bun, which had already begun to form (I just forgot to add it right away) and decided to add it all the same. The result of this experience is pleasing.
Rita
Admin
made dumplings according to your recipe. And I had such an incident - the dough instantly dried out, and did not want to stick together.
Unfortunately, I don't have a typewriter, I rolled it out with a rolling pin.
But is that really the problem?
And what to do in this case?
Admin
Quote: Rita

Admin
made dumplings according to your recipe. And I had such an incident - the dough instantly dried up, and did not want to stick together.
Unfortunately, I don't have a typewriter, I rolled it out with a rolling pin.
But is that really the problem?
And what to do in this case?

How much was put into the dough and how was it done? The recipe is checked by me, I use it constantly.
Rita
Quote: Admin

I have one dough recipe for all types of products
flour 500 gr
salt 1 tsp
2 eggs
water 100 ml.
I put everything into the bread maker in the Pizza mode, when the bun begins to form, add 2 tbsp. grows oils and then turns (hammers) the dough, but only before heating. Then I take out the dough and put it under the bowl for proofing for about 20 minutes, and then I work with it on rolling.

Here's the recipe. I just kneaded it in the combine, because I don't have a bread machine yet :(.
Admin
Quote: Rita

Here's the recipe. I just kneaded it in the combine, because I don't have a bread machine yet :(.

And the harvester took you such a dough? it's cool.

I am doing this:
1. you still need to monitor and regulate the steepness of the dough, it should be steep, and you need to add flour little by little. to achieve this.
2. I put the finished dough on the table (board) and cover it with a bowl so that it does not wind up and create a special atmosphere. Thus, the dough should be spaced about 20 minutes, during which time it will become softer and more elastic.
3. then I cut off a piece of dough (with a fist) and begin to quickly roll it out on a typewriter and form squares for dumplings and stuff them.
4. the rest of the dough continues to lie under the bowl, and I even put the trimmings there so that they are not ventilated.

I think you have another problem.
The dough in the food processor is still watery.
The dough contains eggs, it is they who dry the dough during rolling and gluing the squares. Because you do the rolling by hand, which is a long time compared to the machine.
Roll out the dough all at once? It takes a lot of time, also a reason.

Try to manually roll out the dough by removing the eggs from the dough (or leaving only one), and rolling the dough by hand until it is steep, and then rolling the dough into small pieces too.
Or make the main batch in a food processor and bring it further manually to a steep one, adding a little flour. It absorbs flour, sticks to the table, add another spoon, roll it out again, and so constantly until steep.
In any case, I do this when there is no familiar technique at hand.

Try again. Good luck!
Rita
Admin
thanks for the answer!
I did so, as you advise.
Most likely, the point is that rolling with a rolling pin takes longer, and therefore only one egg had to be put in the dough. And probably more water.
Self-taught baker
Try taking a recipe without eggs at all.
I do this in Lent: water (Cold !!) about 150 ml, salt, vegetable oil. and I slowly introduce flour into this mixture, knead such a dough only by hand, you can immediately control the process, after all, when what kind of flour, and the humidity in the apartment play a role.
Lenusya
Quote: Admin

I put everything into the bread maker in the Pizza mode, when the bun begins to form, add 2 tbsp. grows oils and then turns (hammers) the dough, but only before heating. Then I take out the dough and put it under the bowl for proofing for about 20 minutes, and then I work with it on rolling. The density and thickness of the dough can be adjusted by adding flour during kneading.

What was unexpected, when I added butter to the bun, which had already begun to form (I just forgot to add it right away) and decided to add it all the same.


Admin, thanks a lot for the advice. Indeed, with vegetable oil, the dough turns out to be completely different. And the dumplings do not break during cooking, although I roll them out very thinly (on a typewriter).
Lenusya
I do not Admin , but if you don't mind, I can recommend looking at them here in this thread: Homemade noodles, ravioli and everything for making them https://Mcooker-enn.icdself.com/index.php@option=com_smf&Itemid=99&topic=2843.0
Dakota
For the noodles, I replace part of the flour with potato starch (1 egg - 1 spoon).
It does not affect the taste, but the dried one is cooked faster and does not boil down.

I have a question for the experienced ones: who made rice flour noodles? what are the proportions and is it transparent (like funchose?)

Perfumeus
Lord inventors! No need to reinvent the wheel. The oldest Chinese technique is simple and trouble-free - 🔗 - show for the sophisticated, watch and enjoy. No eggs! Although I do not retreat from the recipe of my LG. But I'll tell you about the butter in the dumplings. The less it is, the easier the dumplings stick together. Pour a glass, and you don’t blind the dumplings at all. So why pour oil into dumplings and ruin your life?


By the way, about that Chinese. If you want to try, you will definitely need QUALITY flour and a powerful vacuum cleaner to clean the kitchen.

Good luck.
Caprice
Quote: RybkA

But I'm interested in the option exactly no eggs, but I can't say anything special about Italians, but I always buy noodles / spaghetti / pasta without eggs, where the composition contains only water, flour and salt and nothing else, not even oil. Therefore, I would like to try out a variant of such a composition.
Do not forget that Italians produce all these products exclusively from durum wheat flour. About the flour that you have in stock, can you guarantee that it is from hard grades?
Admin

"The smaller it is, the easier the dumplings stick together. Pour a glass, and you don't blind the dumplings at all."

Where does this information come from? I only make a dough with an egg and add olive oil. There were no punctures, the dough is fine and pliable in work, which can be seen from my dumplings posted on the site.
You certainly went too far with a glass of oil (I personally have not tried it), but I think that hardly anyone will be able to pour such a portion, but a little is very good.
Perfumeus
Good. Let's go differently. Why are you pouring oil? For taste? Colors? Or? Yes, just, somewhere someone wrote, advised, etc. No need for oil there at all! It makes no sense to put butter in the dough for dumplings. Try without oil. Has it gotten worse? Yah.
Admin
Quote: Perfumeus

Good. Let's go differently. Why are you pouring oil? For taste? Colors? Or? Yes, just, somewhere someone wrote, advised, etc. No need for oil there at all! It makes no sense to put butter in the dough for dumplings. Try without oil. Has it gotten worse? Yah.

Why so categorically.In the same way, in this tone, I will ask you a question - why do you make dough without butter. You are doing the wrong thing, etc. in that tone. This answer will make it easier for you.
I like to make just such a dough and it suits me, although many options have been tried.

Each recipe for dough, bread, food has the right to an independent life and depends on the taste preferences of each author of the recipe and his family members. We all taste very different.
Categorization in cooking is not appropriate.
Anastasia
Quote: Perfumeus

Good. Let's go differently. Why are you pouring oil? For taste? Colors? Or? Yes, just, somewhere someone wrote, advised, etc. No need for oil there at all! It makes no sense to put butter in the dough for dumplings. Try it without oil. Has it gotten worse? Yah.

And I make dumplings dough without eggs, but with vegetable oil. In my opinion, butter gives plasticity to the dough, allows it not to tear during rolling and cooking. I'm much calmer this way. Yes, I’m probably clumsy, but without oil it was torn when rolling thinly. So for me personally, without oil it will definitely become WORSE. I got to the point of adding butter myself, without prompts, when I could not roll out the dough thinly. And thank God that the butter does not affect the taste in any way, otherwise you would have to rack your brains to come up with something.
Lydia
Anastasia, how much oil do you add? I remember that my grandmother's dough for dumplings was like this: 3 parts flour + 1 part water + salt + 1 egg. The "slice" was roughly equivalent to a tea cup. I make dough according to the recipe for my Panas, such as for dumplings, for all occasions: to sculpt dumplings and dumplings, as well as make noodles. But I would like to try the option without eggs, but with butter. Just out of curiosity. Maybe I'll like it too.
Admin

For 500 grams of flour, you can add 1 egg and 1-2 tbsp. l of vegetable oil.
Anastasia
Quote: Lydia

Anastasia, how much oil do you add? I remember that my grandmother's dough for dumplings was like this: 3 parts flour + 1 part water + salt + 1 egg. The "slice" was roughly equivalent to a tea cup.
flour 450 gr
water 250 ml (approximately-depends on flour)
salt 1 tsp
rast. butter 2-3 tbsp. spoons
Pizza Dough Program

You can put the egg (then you need to reduce the amount of water to 210 ml). But I definitely add oil.
Petrof
We make the dough according to the Panasonic recipe, but minus 1 spoonful of water, and plus 1 spoonful of olive oil (for the elasticity of the dough, although it is also quite elastic without oil, well, it’s better), we put 1 egg, although in the recipe for ravioli there is a rolling paste -machine "(brought from Helsinki in the 90th year, which is very happy) they put more eggs - I'm afraid to spoil the bread maker with too" tight "dough, and I'm reluctant to mix it with my hands, 1-1.5 table in the minced meat. tablespoons of brandy or vodka - for juiciness and aromatization, but no more, otherwise you will get "drunken" minced meat, as Siberians say. From two batches (portions) in a bread maker in dumpling mode, about 300 dumplings (hexagonal, rolled through a dumpling machine) are obtained - about 2.6 kg.
Cat
Now I make dough on dumplings only according to the recipe from Admin.
And I always make pasta dough according to this recipe, though I haven't tried to make it in HP yet:
300 gr. flour
3 eggs
a pinch of salt
1 tbsp. l. olive oil
Sift flour with a slide, make a depression, salt, oil into the hole and break eggs there. Knead and leave for 30 minutes under a plastic wrap or towel.
For those who do not have a typewriter: roll the dough thinly, cut into rectangles about 20x60 cm. Roll each rectangle along the narrow side with a roll, press a little with your hand and cut into narrow strips. Put the resulting macaros on a floured board. Cook immediately. cooking time approx. 4-5 min. Serve with tomato-bacon sauce and parmesan.
Lenavov
Good people, help! And in what mode to knead the dough, I have
ordinary bread machine, German, and instructions in English. language, but mode for
kneading pizza dough is present (like all the main ones) Bread is baked 700 gr.
Qween
Lenavov, knead the dough for dumplings on "Pizza".
Misha
ROMA, thank you very much for the recipe and recommendations, I made dumplings according to your recipe, this is something !!! But I especially liked the manti. The dough is delicious.

manti1755.jpg
Dough for dumplings, noodles, mantas (recipes)
manti1758.jpg
Dough for dumplings, noodles, mantas (recipes)
Misha
Well, ROMA, they scared me, and I was just going to post the next photo. I also sit, sit on the site, I am tempted, and then I go to the kitchen and cook yummy. So, inspired by your dumplings, I stuck the dumplings Dough here from the instructions for the Panasonic bread maker - 255.

1324.jpg
Dough for dumplings, noodles, mantas (recipes)
1319.jpg
Dough for dumplings, noodles, mantas (recipes)
1322.jpg
Dough for dumplings, noodles, mantas (recipes)
Celestine
Quote: Rita

Admin
thanks for the answer!
I did so, as you advise.
Most likely, the point is that rolling with a rolling pin takes longer, and therefore only one egg had to be put in the dough. And probably more water.

Today I made dumplings from dough from the Romin recipe. Amazing dough, it is very pleasant to work with it, in between rolling (and interrupting it) I ran to watch a movie and nothing dried up ... Very tasty dumplings turned out. Thanks, Admin
Iriska
And I made dumplings according to Admin's recipe.
I didn't make dumplings for five years, they bought everything in the store. Well, there is nothing to compare with Homemade dumplings - yummy! The dough turned out to be very elastic, it was pleasant to work with it. We put 400 pieces in 3 hours.
Stern
Quote: Zoychik

This recipe from the instructions for the Panasonic SD-255 was brought by Anton in another section of the forum -

"wheat flour ____ 450g.
salt ______________ 0.5 tsp.
eggs ______________ 1pc.
water ______________ 210ml. (we really added water with milk)

the dough turns out excellent, the dumplings have already been tried (from one batch of dough it comes out about 80-85 hexagonal dumplings) "

Made manti nearly according to this recipe and was very pleased.

Water 200 ml
1 egg
1 tea spoon of salt
1 table. spoon rast. oils
flour 450 gr plus 2 measuring tablespoons.


Bild 067.jpg
Dough for dumplings, noodles, mantas (recipes)
RybkA
I'm sitting here getting ready to try my machine on dumplings. It's clear with the dough, but maybe someone will share the filling for dumplings / mantas (or manti), the photos were too delicious!
Rita
I tried to make dough for dumplings according to this recipe recommended by Isha - 🔗 ... I liked it very much - easy to work with, thinly rolled out and very tasty.
Celestine
Quote: Rita

I tried to make dough for dumplings according to this recipe recommended by Isha - 🔗 ... I liked it very much - easy to work with, thinly rolled out and very tasty.

Did you do it in a bread maker or by hand, I want to try it too?
Rita
First, in a bread maker, and then on the table with my hands, stirring it up to a state of "non-stickiness".

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