How to cook the dough for dumplings according to the classic recipe

Jiaozzi (Chinese), ravioli (Italians), Kreplach (Jews), Desams (Vietnamese), Gedzy (Japanese), Manti and Khinkali (Caucasians), Chuchvara (Uzbeks) – what unites all these names?

All of these culinary masterpieces of folk cuisine are prepared on the principle of filling with dough, and the filling can be not only meat, but also fish and even vegetable. Yes, the Russian version is dumplings with meat, and they will be discussed.


“Pelmen” – according to Dal – is pel (ear) + nannies (bread), a word of Perm origin, before 16th century dumplings were first mentioned on the territory of the Urals, and closer to the 17th century all of Russia learned about them.

The main recipe for the perfect dumpling dough is flour + water + salt in a ratio of 3 to 1 + to taste..

Further flight of fantasy and the advice of the progenitors. Additional ingredients that can be added to the dough:

  • Eggs;
  • Sour cream – gives the dough a slight sourness and a special tenderness;
  • Kefir (instead of or with water);
  • Milk (instead of or with water);
  • Mineral with gas (instead of water);
  • Cool boiling water (choux dough);
  • Butter / ghee / vegetable butter – makes the dough more pliable;
  • Tomato paste;
  • Salt \ sugar.

Successful dumplings dough can be described as:

  • Soft but cool;
  • Plastic, keeps its shape well;
  • It is easy to roll it to the desired thickness (does not shrink);
  • The edges are well fixed.

Dough for dumplings on water (basic, classic, basic)
how приготовить тесто на пельмени по классическому рецепту
Ingredients amount
water 1 cup
flour 3 glasses
salt 1 tsp
Time for preparing: 45 minutes Calories per 100 grams: 240 Kcal

This is a classic recipe, so to speak, a base from which various variations emanate..

The kneading method is extremely simple..

sift муку

All flour is sifted on the table by a tubercle, a crater is made in the center of the flour mound, salt is diluted in water and poured into the resulting well.

to drive яйцо

Fork or spoon gently in a circle interfere with the flour, a little effort and all the flour is mixed with water, then go to the kneading hands.

knead текст

It is more convenient to carry out manual kneading on the table, previously filled with flour. The dough is ready when it is no longer sticky to the hands, the table and rather tough to the touch, but not clogged and soft..

knead руками

Next you need to allow the dough to rest (ripen), for this we block the access of air (we cover with dishes or hide in the bag) and leave for about half an hour, you can stand on the table right there, where you kneaded.

Step-by-step recipe for the dumplings test: the classic without eggs

  • Flour – the proportions of the basic recipe;
  • Water – the proportions of the basic recipe;
  • 1 egg;
  • 1 teaspoon of sunflower oil (can be no oil);
  • 5 gr. salt.

Total cooking time: 15 minutes per batch + time for proofing.

Calories per 100 grams – about 210.

The method of mixing is similar to the basic recipe, the only difference is that the well is filled with water, in which not only salt is stirred, but also an egg is broken, and at the end more oil also interferes.

Farther in the bag or under the bowl and half an hour of peace.

Other recipes basics on dumplings

Sour cream

dough пельменное

  • 6 parts flour;
  • 1 part sour cream (fat is not important);
  • 3 eggs;
  • 1 part of water;
  • 10 gr. salt.

Total cooking time: 15 minutes per batch + an hour for proofing.

Calories per 100 grams – about 260.

Mix the liquid parts of the recipe and add them to the dry. Knead the dough nicely, it is quite tight and obedient. You need to let him rest for about an hour. And you can sculpt dumplings (or dumplings).


  • 2 parts flour;
  • 1 part kefir (fat is not important);
  • 5 gr. salt on each part of yogurt .

Total cooking time: 1 hour.

Calories per 100 grams – about 200.

Sift the flour with a slide, pour kefir into the center, after having dissolved the salt in it, and mix the flour and kefir, first with a fork, then with your hands. Leave to rest without air for 30 – 40 minutes.

After the time, you can begin to form pelmenki (or dumplings).

Dough with milk

  • 5 parts flour;
  • 1 part milk;
  • 2/3 parts of water;
  • 2 eggs;
  • 1 tsp sunflower refined oil;
  • 10 gr. salt.

Total cooking time: 15 minutes per batch + time for proofing.

Calories per 100 grams – about 240.

Total cooking time: 15 minutes per batch + time for proofing.

Calories per 100 grams – about 220.

Sift the flour on the table with a tubercle, with a hand we form a hole into which we break an egg, pour in milk mixed with salt and water. Knead the dough to a state of softness like a earlobe, let it settle and proceed to the molding.

Soda dough

  • 4 pieces of flour;
  • 5 parts of carbonated non-sweet water;
  • 1 egg;
  • Salt / sugar to taste.

Total cooking time: 15 minutes per batch + time for proofing.

Calories per 100 grams – about 180.

From flour to form a tubercle with a hole in the center. Fill this hole with the mixed egg with salt and sugar, pour all this in soda and knead the elastic dough. Leave to rest for 20–30 minutes. The rested dough feels like an earlobe. Everything! You can make dumplings.


  • 2 parts flour;
  • 1 part of boiling water;
  • 3 tbsp. spoons of refined sunflower oil;
  • 5 gr. salt.

Total cooking time: 20 minutes.

Calories per 100 grams – about 240.

Mix flour with salt, drain through a sieve, form a slide on the table. Make a hole in which to pour the oil dissolved in boiling water. Knead this dough to quickly until lumps appear. Choux dough does not have to taste everything, it may seem raw and too tender, but you need to cook it at least once, perhaps to understand how it suits you. The recipe is good because it can be rolled out immediately, rest is not required for the custard dough..


  • 3 parts flour;
  • 1 part of carbonated mineral water;
  • 3 tbsp. spoons (on the part of the liquid) tomato paste;
  • 2 tablespoons of not fragrant sunflower oil;
  • 10 gr. salt.

Total cooking time: 1 hour.

Calories per 100 grams – about 240.

Mix the liquid ingredients and salt. Thanks to the bubbles, tomato paste will dissolve quickly and evenly. Add to flour and knead for 15 – 20 minutes. Let it ripen for half an hour. The dough is ready for rolling. Due to the lack of eggs, the dough at the exit is more plastic.

Tomato paste gives the dough an interesting golden sheen and original flavor.

kabachki-zapechennie-v-duhovkeThe recipe of zucchini baked in the oven is an appetizer, which should certainly be on the table in the summer.

Smoked chicken breast salad with beans, corn and mushrooms, all recipe options here.

Watch the video master class how to make homemade pork ham at home, read.

How to cook delicious dumplings


Now that the dough is ready, you can fill the dumplings.

The filling can be:

  • Meat;
  • Vegetable;
  • Cottage cheese;
  • Fish;
  • Hepatic;
  • Mushroom, etc..

The main thing – beloved. Filling is a matter of taste, but more often dumplings are stuffed with minced meat. This is pork + beef with onion roasted in oil, seasoned with salt and pepper. The classic version of the filling, which is loved by almost everyone. Sometimes, of course, I want a variety in the form of ravioli stuffed with squid, for example, but the classic taste will always be loved..


There are two ways of modeling – manual and mechanical.

dough на пельмениYou can use various tools for modeling, for example, a ravioli or a combi attachment for ravioli, it is faster and easier, but the form of dumplings, hand-molded by hand, that “ear” according to Dal, is familiar to everyone from childhood.

The classic method of modeling is:

  • Roll out the dough to the desired thickness;
  • Cut (cup, glass, round mold) circle;
  • Place the filling in the center (more or less – who loves how);
  • Fold a circle of dough in half and pinch from edge to edge (you get a crescent moon);
  • Connect tails.

If the edges do not stick well, you can moisten them with a little water..


Our pelmenki should be cooked in large quantities of water, their cramping is contraindicated. A two-thirds large saucepan is filled with water and set to boil. While the water is not boiling, throw back the bay leaf and black pepper peas, all to taste. Do not forget about salt. Spices will not change much the taste, but it will decorate nicely.

Do not throw dumplings in the water before it boils. Water boiled – you can quickly and accurately, a few pieces to immerse them in water. Slightly disturbed and waiting for the float.

A couple of minutes after the ascent, you can still boil, but in order not to get them out raw, it is better to catch one and cut it. Is the filling ready? Yes? Great, you can catch.

Dumplings can not only cook. They can be baked in a pot, fry. Cooked with sauce or as a snack for beer.


as подать пельмени

Catching all the dumplings from the pan, it will be nice to spice them with butter, it will save from gluing and improve the taste..

You can also submit to dumplings:

  • Butter;
  • Sour cream;
  • Mayonnaise;
  • Mustard;
  • Ketchup;
  • Vinegar.

And decorate with greens.

Tips hostess, as it is now fashionable to call them – life hacking:

  1. The dough, after kneading, should be allowed to rest at room temperature and without air access; this may be a bowl or a bag, into which the dough should be removed. After that, the dough will be even more supple and smooth;
  2. Vegetable oil in the dough will not be afraid that the dough dries or cracks when frozen;
  3. The liquid used in the dough should be warm. Approximately 35-40 degrees, then kneading the dough will be easier;
  4. You can make sure that the dough is sufficiently rested by pinching it or pressing it with your finger, if it keeps its shape well, it means that you can start sculpting, but if you press it, it quickly goes back – then you should give it more time;
  5. If the dumplings stick together poorly, you can smear the edges with water;
  6. Flour must be sifted;
  7. When kneading dough, it is more convenient to begin mixing the liquid and flour with a fork, and only then proceed to manual kneading;
  8. The dough on the basis of dairy products is perfect not only for dumplings, but also for dumplings and even khachapuri;
  9. To make the filling tasty and juicy, you need to throw it on the table a couple of times, beat it off, so that the extra air comes out, then add a little broth and mix it again;
  10. In order to understand what should be the perfect dumpling dough to the touch – touch the earlobe;
  11. The dough can be tinted with natural dyes (beets, spinach, curry), children will be very happy.