Homemade ravioli: the perfect elastic dough for ravioli

  1. Elastic dough for homemade ravioli - a classic recipe for water with eggs
  2. The best choux dough for dumplings on boiling water
  3. Dough recipe for ravioli on mineral water. Cooking in the bread maker!
  4. How to cook the dough for ravioli with milk at home
  5. The classic dough recipe for ravioli on the water in the bread maker
  6. Elastic dough for dumplings without the use of eggs
  7. Dumpling dough on kefir
  8. Elastic and very elastic dough on sour cream for dumplings
  9. How to make the dough for ravioli, so as not to fall apart
  10. Fun color dough for ravioli

To make real homemade dumplings, you need to know the perfect recipe for dumpling dough

To make real homemade dumplings, you need to know the perfect recipe for dumpling dough. And the best recipes you will find in my article:

In many families, dumplings have become a traditional homemade fast food. For me and my family, cooking them is the most enjoyable pastime. Cooking them at the weekend, gathering all together. We discuss the news, make plans for the near future and master new types of this dish. The most successful recipes in this article will share with you my dear chefs.

Elastic dough for homemade ravioli - a classic recipe for water with eggs

Elastic dough for homemade ravioli - a classic recipe for water with eggs

The easiest method of making dough is to mix water, chicken eggs and wheat flour. This method is really traditional and worked out by many cooks and hostesses over the years.

Products required for cooking:

  • onion - 2 large onions;
  • ground black pepper;
  • salt;
  • flour - about 1 kg;
  • minced meat - 1 kg;
  • chicken eggs - 2 pcs .;
  • water - 175 ml


I always start by cooking mixed mince. I do not know why, but in the dumplings I always cook it using beef and fatty pork. I take each type of meat in half.

I wash, beef, and together with pork, as well as grind with peeled onions. Then the resulting mass of pepper and salt. All carefully mix and leave a little salted.

In a bowl until a homogeneous mixture, shake the eggs, a pinch of salt and boiled water. Wheat flour add a few visits until the mass is ready for manual kneading.

Then I shift it to a large floured board and mesh until such time as it ceases to stick to the palms. The main thing is not to overdo it, otherwise the dumplings will be tough.

Then I take the dumpling, and plentifully sprinkle it with flour. The dough is divided into 12 parts, and in turn roll out into round sheets.

I put the first sheet on the device and then stuff the stuffing into the cells. When all the cells are filled from above, I spread the next ball. I spend on its surface with a rolling pin until the edges of each dumpling begin to appear.

Then I knock them out on a small board. And also do the rest of the dough and minced meat.

The first few batches we send on the board in the freezer, and then as they cool, pour in a bag for future use. We cook the last batches in salted water and eat immediately.

Fill the dumplings, each according to your taste. For example, I love them with sour cream and dill, and children and husband prefer with oil and vinegar. Here is such an easy classic recipe for this wonderful dish.

The best choux dough for dumplings on boiling water

Everyone knows that different products should get into the human body, so preparing dumplings, I try to diversify not only their basis (minced meat) but also to improve the shell. For example, using turkey minced meat, I make the dough custard.

To create a delicacy you will need the following set of products:

  • Turkey mince - 0.5 kg
  • flour of the highest or first grade - 750 g;
  • chicken egg - 1 pc .;
  • onions - 3 onions;
  • salt;
  • sunflower oil or olive oil - 1 tbsp. l .;
  • water - 1 cup.

I do everything step by step, so my dough always turns out great!

  1. In a stainless steel bowl connect egg and table salt.
  2. Then add to them the sunflower oil and sifted flour. I mix everything well, and in parallel I boil some water.
  3. Mixing the previous products, pouring a glass of boiling water into them and continuing to stir with a spoon. When the spoon ceases to cope, I knead to readiness with my hands.
  4. I cleaned average bulbs, I pass through a meat grinder. Mix it with minced meat and spices.
  5. Then roll it out, cut out a glass with a glass and fill it with minced meat. I make dumplings and boil in salted water.

These delicious little ones really come out extremely tasty and unusual. I advise everyone to try!

Dough recipe for ravioli on mineral water. Cooking in the bread maker!

Make a batch for further cooking in boiling water troublesome and demanding practice case. But this was in the past, thanks to modern kitchen appliances - no longer a problem.

The breadmaker copes with its task perfectly, the dough is moderately elastic, airy and quite elastic.

We will need:

  • wheat flour 1 grade - 1 kg;
  • vegetable oil - 4 dining l;
  • salt and sugar - 0.5 tea l .;
  • chicken egg - 1 pc .;
  • mineral water - 1 cup.

First of all, I sift flour, so the dough will come out more airy. Then in the bowl of breadmaker I first drive an egg and add mineral water with vegetable oil (I recommend using olive oil). From the top, I immediately fall asleep salt, sugar and 3.5 cups of flour, but I add the rest if necessary to the kneading.

I really liked the result: the dough is very elastic and soft. It glues well and does not creep away during cooking. It goes well with minced meat of any type.

Mineral water can be brewed manually, without a bread machine - watch the video:

It will also be interesting to you:

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How to cook the dough for ravioli with milk at home

The dough created on home-made milk (if there is none, can be replaced with purchased) comes out very unusual and pleasant to the taste. It is prepared very quickly and does not require special culinary skills.

Required food set:

  • first grade flour - 500 g;
  • eggs - 2 pcs .;
  • milk - one glass;
  • vegetable oil - one tablespoon;
  • salt - one teaspoon.

I mix the flour with kitchen salt and sift in a bowl with a hill. Then in the center of the resulting slide I make a hole and pour oil there.

Lightly heat the milk. I pound eggs into another vessel and mix them with warm milk to a uniform consistency.

Then pour the milk-egg mixture into the flour. I take a tablespoon and start kneading dough. When the spoon can no longer cope, turn to the kneading by hand.

It goes pliable and ceases to stick to the palms. A wet towel is placed on top of the box and I have not touched for half an hour. After this, I roll out and mold the blanks.

The classic dough recipe for ravioli on the water in the bread maker

The classic dough recipe for ravioli on the water in the bread maker

Today, kitchen appliances have become an integral part of many kitchens. With the advent of the bread maker in the house, creating a batch of any kind has become a simple task.

The main thing is to follow the proportions and recommendations to the gadget. It will take about an hour to prepare the dough for ravioli according to the classic recipe with such an assistant.

To prepare 700 grams of the finished product will need:

  • wheat flour - 750 g;
  • chicken egg - 1 pc .;
  • salt - 1 tsp;
  • refined oil - 1 tbsp. l

First of all, I take two identical glasses. In one of them, I break an egg of medium size and top up with boiled water so that the glass is completely filled. With another glass I measure and sift through three glasses of flour.

Then pour liquid components into the bucket, pour salt into it. Last fall asleep sifted flour.

I launch the gadget in the “Dough” mode, but I’ll never wait until its end, I turn it off in about an hour. The finished product already has the necessary resilience and elasticity. Lump wrap cling film so as not to dry. Having cut off the right amount to create a cake, I close the rest again.

For such a batch most often use chicken or pork mince, but the choice of filling always remains for the hostess.

Elastic dough for dumplings without the use of eggs

Because of the great love of my household for dumplings and dumplings, I sometimes have to cook them at the same time. In such conditions, I do at all, without using eggs.

Looking for the following products:

  • water - 230 ml .;
  • vegetable oil - 3 tbsp. l .;
  • salt - 1 tsp;
  • flour - 600 g

In a medium-sized bowl, I sift flour. Then in the middle of it I make a hollow. I take not a full glass of boiling water, dilute salt in it and mix it with vegetable oil. To come out really very tasty, sunflower oil is often replaced with olive oil.

Then pour the resulting liquid into a cavity in the flour and knead it. First, I use a kitchen spatula for this, then knead it with my hands until fully prepared.

I make sure that the dough is homogeneous without air bubbles. After kneading, I cover him with a towel and leave for 40 minutes to rest. Then proceed to the formation of ravioli.

Recently, my friends gave me a lamb mince, I tried to use it in dumplings - I liked it. However, when cooking mince, you should add more oriental spices, such as turmeric and curry.

Dumpling dough on kefir

Dumpling dough on kefir

A couple of years ago, accidentally visiting me, I got into the process of making dough for ravioli. I was very surprised that they cook it on kefir, because in our family it is cooked mainly on the water. Interested in trying this recipe at home. It turned out to be quite interesting to the taste, and now if there is kefir in the house, I cook it exactly this way.

To create it you need a set of products:

  • low-fat kefir - 0.5 l;
  • wheat flour - 0.5 kg;
  • sunflower oil - 2 tbsp. l .;
  • salt - 1 tsp;
  • baking soda 1 tsp;
  • sugar - 1 tbsp. l

In a bowl in which I will knead, pour the kefir and I fall asleep a teaspoon full of soda with a slide. Mix thoroughly, then salt and add sugar and mix again.

I take flour of the first grade, the dough turns out white, elastic and does not lose elasticity. Sift it through a kitchen sieve. I add it to kefir gradually, it allows to avoid the appearance of lumps and makes the mixture more uniform.

I add the latest oil and knead it thoroughly again. Then I pack it in a bag and send it in the cold for an hour. After this, I proceed to the formation of pelmes.

Elastic and very elastic dough on sour cream for dumplings

Another unusual recipe for making dumplings dough is cooking it on sour cream. It is prepared very simply and quickly.

For it you need to stock up on the following products:

  • sour cream with a fat content of 25% - 400 g;
  • water - 400 ml;
  • chicken eggs - 3 eggs;
  • kitchen salt - 2 teaspoons;
  • wheat flour - about 1.5 kg.

In a bowl, where I plan to knead, beat the boiled water, sour cream and eggs until smooth. Then the resulting mixture of salt, and gradually adding flour, begin to knead.

When the dough becomes tight and stops sticking to the fingers, leave it for an hour to lie down. Cover it with a damp cloth.

Then proceed to the molding of ravioli. I cook them most often with the help of dumplings. Quick and convenient. Ready-made pelmeni can be cooked immediately, and you can freeze for the future.

How to make the dough for ravioli, so as not to fall apart

How to make the dough for ravioli, so as not to fall apart

Preparing the dough for this dish is easy enough for housewives with a lot of experience, for beginner chefs, this can be a problem. So try to do everything step by step as I will describe below. Then, when cooking your dumplings will remain whole and not boil dry.

Required product range:

  • milk (3.5%) - 250 ml;
  • chicken eggs - 2 pcs .;
  • salt - 1 tsp;
  • flour - 2 glasses:
  • sunflower oil - 30 ml.

First step. Preparing for this recipe, I take a bowl, which is not a pity to put on fire. It mixes milk with salt and eggs.

The second step . In the resulting liquid add a little flour, so that the consistency is like on pancakes. I put the bowl on the stove and on a small fire, stirring constantly, evaporate.

The third step . When the dough thickens (like pancakes) I take it off the stove. Add the rest of the flour and butter. Knead enough cool batch. Attention ! Do not mold dumplings immediately after the end of the batch, let lie 45 minutes.

Before cooking, it is better to send the dumplings in the freezer for a quarter of an hour. During this time, the ends of the dumplings will dry out and will not allow the dough to separate.

Fun color dough for ravioli

Fun color dough for ravioli

But the most unusual recipe for making dough for dumplings was shared with me by brothers living in Italy. They make it colored. Mostly one or two colors. So it turns out very tasty plate of goodies.

The following ingredients are required:

  • sour cream - 3 tbsp. l .;
  • chicken egg - 3 pcs .;
  • flour - 900 g;
  • water - 100 ml;
  • turmeric - 1 tsp;
  • salt - 1.5 tsp;
  • spinach - 100 g;
  • tomato paste - 100 ml.

This set of products is used to create a product of three colors.

Prepare the first dough with the addition of spinach, so in the end its color will turn green. I wash the spinach, then grind it in a blender and send it in the freezer. I do this in the evening, because in the original recipe it is used exactly frozen.

I put frozen greens, one egg, one spoon of sour cream and half a teaspoon of salt in a bowl. I mix everything well, then add 300 grams of flour and knead. So that the dough does not dry, I wrap it with cling film.

I prepare the second batch by the same principle, but instead of spinach I use turmeric and 100 ml of water. It gives it an orange shade and delicate oriental flavor.

The third is preparing red. For him, I put tomato paste, the remaining egg, sour cream and salt in a bowl. I mix everything thoroughly, and gradually pouring in flour, knead it.

While preparing the last two dishes, the green ball already rested and is ready to make dumplings. Then we send them to the freezer. Then, we form in turn dumplings with the two remaining flowers.

Dumplings of different shades are cooked together, they do not lose their color. In a bowl, they look very bright and appetizing, and the taste is just “Yummy fingers.”

For coloring dough, you can also use a variety of vegetable juices (carrot, beet, etc.), although they almost do not give flavor, unlike spices, greens and tomato paste.

I hope these easy-to-understand recipes will help you improve your culinary skills and delight your family with delicious home-made dumplings.

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