Dumplings with steamed strawberries. Very quick yeast dough in water with vegetable oil Dough in hot water and vegetable oil

Oh. I don’t even know how I would manage in the kitchen without such a wonderful recipe. Dough in boiling water for pies is a real lifesaver. You don’t need eggs or milk in the dough, but the resulting pies are delicious – you won’t be able to get enough!!! This dough is made in 5 minutes and we won’t wait for it to rise, but you can make pies right away!

Ingredients:

50 grams of fresh yeast;
1 glass of warm water + 1 glass of boiling water;
sunflower oil - 3 tbsp;
flour - 4 cups;
1 tbsp. Sahara;
salt - 1 tsp.

You can use whatever you like for the filling. Make them both sweet and with potatoes. It will always be delicious!

Dough in boiling water for pies. Step by step recipe

Dissolve the yeast in warm water. Then add sifted flour, sugar and salt. Add 3.5 cups of flour and stir.
Pour in 1 cup boiling water, stirring very quickly. Then place the dough on a floured table and knead the dough.
When the dough is kneaded, you can immediately make pies. Today I have it with potatoes and mushrooms, and also fried onions.

The pies may not look very good, but they have no equal in taste! Be sure to try it!

Chef Josh Eggleton, who transformed the 200-year-old Pony & Trap from a country pub into a Michelin-starred gastronomic landmark, teaches how to cook British classics. He shares recipes for pies that appeared in England back in the 18th-19th centuries.

Pork pie

Melton Mowbray Pork Pie - official name Britain's most famous classic mince pie. Melton Mowbray is a town in Leicestershire where this famous pie was invented. Already in late XVIII century Melton-Mowbray pies became especially popular among fox hunters. Now the official name (as well as traditional recipe pie) are protected by the European Protected Designation Act. And only products manufactured in a certain area around the city of Melton Mowbray have the right to it.

To prepare a pie with a diameter of 15 cm you will need:

filling:

500 g pork shoulder or loin without skin, cut into 1 cm cubes
400 ml brine
100 g minced pork belly or minced pork
100g smoked bacon, finely chopped
2 tbsp. l. fresh sage, finely chopped
2 tbsp. l. fresh thyme leaves, finely chopped
1 tsp. no top (or less) freshly ground black pepper
½ tsp. ground cloves
½ tsp. ground nutmeg (or nutmeg)
½ tsp. salt

dough:

25 g butter, cut into cubes + for greasing the pan
75 g rendered lard (lard)
100 ml water
225 g sifted flour
1 tsp. salt
1 egg + 1 egg for brushing the pie

sauce:

125 ml cider
125 ml pork broth
6 g leaf gelatin

Place the pork cubes in a bowl and cover with brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and dry on a kitchen towel. To prepare the dough, place in a small saucepan butter and lard, pour in water. Heat until the butter and lard have melted, but do not bring to a boil. Combine flour and salt in a bowl, add egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is smooth and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour. In a large bowl, combine rinsed and dried pork cubes, ground meat or ground meat, bacon, herbs, spices and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Generously butter a 15cm baking dish with a removable bottom. Take the dough out of the refrigerator and cut a quarter of it - from this piece we will make the top of the pie. Roll out a larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Place the cake on the bottom of the baking pan, gently press the dough into the bottom and sides of the pan, leaving any excess around the edges. Place the filling in the pan, pressing the meat tightly. Roll out the reserved quarter of the dough into a flat cake and place it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, bring them together with the edges of the cake and press the seams using the tines of a fork. Make a small hole in the center to allow steam to escape. Place the pie in the oven and bake for 25 minutes at 180°C. Then reduce the temperature to 160°C and bake for another 45 minutes. Remove the cake from the oven and remove from the pan. Using a pastry brush, brush it all over raw egg and return to the oven for another 20 minutes - the crust should be golden. Cool the finished pie on a baking rack. Combine the cider and pork stock in a small saucepan, bring to a boil over medium heat, allow half of the liquid to simmer, then remove from heat. Soak the gelatin sheets in a small amount cold water for 3 minutes, whisk until smooth, add to the mixture of cider and pork broth and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Make sure the pie is at room temperature before serving. Offer it with mustard and pickled cucumbers.

Comment on the article "3 classic English pies: chef's recipes"

Classic proportions.

Suitable for anyone interested in how to make choux pastry for dumplings without using eggs. The ingredients are very simple, and the result is impressive (as in the photo).

You will need:

flour - 400 grams;
salt - 0.5 teaspoon;
vegetable oil - 50 milliliters;
boiling water - 250 milliliters.

Preparation

Add oil, salt, 1/2 volume of flour to boiling water, while stirring with a spoon.
Start kneading with your hands when the temperature of the mass becomes acceptable, adding flour every now and then.
Achieve uniformity (lumps should disappear) - the texture should be dense, soft, smooth, similar to plasticine.

You can start sculpting right away, but if the mass seems very “cool” to you, just put it in a bag for 30 minutes and the necessary plasticity will appear.

The recipe for dough for dumplings in boiling water is also suitable for other dishes. Even pasties or flatbreads similar to pita bread are made from it (they are baked in a hot, dry frying pan).

Option with milk. Delicious dough. Step by step recipe

Another interesting recipe choux pastry for dumplings - using boiling milk instead of water. How long does it take to cook dumplings?

You will need:

milk - 1 glass;
flour - 3 cups;
salt - 1 teaspoon.

Preparation

Mix 2 cups flour and salt in a large bowl.
Pour in the hot milk and start stirring with a spoon until smooth.
Add the rest of the flour a little at a time, kneading with your hands.
Form into a ball, wrap in cling film, and leave for half an hour.

Elasticity is the main quality of the dough for dumplings, brewed with boiling water (you may not use the entire specified amount of flour). The quality of the mass for easy modeling: not very dense, but not too liquid.

Dumplings with different fillings

The best dough is choux pastry. It works well for dumplings with potatoes, but the recipe allows us to experiment with other fillings. Let's try different ways. By the way, the dough can be prepared in a slightly different order - see below.

With potatoes

You will need:

boiling water - 250 milliliters;
flour - 2 cups;
salt - 0.5 teaspoon;
potatoes - 700 grams;
onion - 1 piece;
vegetable oil - to taste.

Preparation

Dissolve the salt with boiling water in a cup or glass.
Pour 2 cups of flour into a large bowl, pour in the hot salt solution while stirring constantly.
Adding flour, knead the dough for dumplings with potatoes in boiling water.
Place the dough on the counter, cover with a bowl and let rest.
Fry the onion in oil, mash the potatoes and mix both ingredients.
Divide the whole mass into four parts, remove one part from under the bowl, roll out into a thin layer on a table dusted with flour.
Dipping the edges of the glass into flour, squeeze out circles into the layer (roll the scraps into a ball and place under the bowl).
Make dumplings.
Place the products in small batches into boiling salted water and cook for 1 minute.

Make sure that the potato filling is warm - then it will not crumble and is easy to work with.

With cherry filling

Dumplings with cherries are a wonderful treat that will decorate and festive table. They are made in a special way - so that the dough remains soft even under the influence of cherry juice.

You will need:

flour - 300 grams;
water - 250 milliliters;
vegetable oil - 2 tablespoons;
soda and salt - 1/3 teaspoon each;
sugar - 3 tablespoons;
starch - 1 tablespoon.

Preparation

Combine flour, soda, and salt in a deep bowl.
Pour the oil into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
Continue kneading the dough with your hands.
Remove the pits from the cherries (if any) using a pin or special tool.
When placing the berries on the dough circles, sprinkle with a pinch of the sugar-starch mixture and make dumplings.
Cook the finished products in the usual way.

With curd filling in a bread maker

Do you want to knead with your hands or not? food processor? But there is a bread machine. The machine will do everything for you, while you still have time to think about filling your products. For example, about cottage cheese. By the way, the finished dish can be both sweet and salty (with a neutral taste of the dough) - it all depends only on your imagination, and we will simply give an example of how to prepare choux pastry for dumplings and curd filling.

You will need:

flour - 3 cups;
water - 1 glass;
egg - 3 pieces;
salt - 1 teaspoon;
cottage cheese - 250 grams;
sugar - 2 teaspoons;
raisins - 1 tablespoon.

Preparation

Break 2 eggs into the container of the device, add salt, pour in boiling water.
Sift the flour and pour into a container.
Select the “Dumplings” / “Dough Kneading” program (depending on the type of machine).
Roll into a ball, place in a bag and place in the refrigerator for an hour.
Mix the cottage cheese thoroughly with the remaining egg, salt, sugar, add raisins - and you are ready to sculpt.

The cooking method depends on the filling in the dumplings. If it’s salty, add more salt to the water, and if it’s sweet, add just a little salt.

It’s not for nothing that choux pastry for dumplings with potatoes, or cottage cheese, or berries, or mushrooms is so praised. Whatever filling you choose, the choux pastry will be an excellent “company” for it, and the finished dumplings will delight you with excellent quality and an unforgettably delicate taste.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Some housewives like to prepare choux pastry for dumplings on hot water, because thanks to this simple ingredient, like boiling water, the product comes out soft, elastic, and does not boil over. It is very easy and quick to make, and the taste of the product is delicate. This custard base is used for making dumplings with potatoes, mushrooms, pasties and other delicious dishes.

Choux pastry recipe for dumplings

Choux pastry for dumplings is so called due to mixing flour with boiling water. As a result, the product becomes pliable, it is easy to roll out, make dumplings, and in the process it almost does not dry out or become soggy. There are a few simple recipes kneading the unsweetened base using the custard method, each can be used to make dumplings with different fillings. Before you start shaping the products, cover the dough with a towel and leave to rest for half an hour. During this time, all the ingredients will “make friends” with each other, the mass will become more flexible and tender.

Classic

Cooking time: 80 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 258 kcal per 100 g.

Dough for dumplings with boiling water classic recipe It is prepared without milk, eggs or butter, but this does not affect the taste of the base, which is very tender and not at all rubbery, its composition resembles dumpling dough. Take flour for the product highest quality, finely ground. This secret will help you knead wonderful dough and make delicious custard dumplings.

Ingredients:

flour – 400 g;
vegetable oil – 50 ml;
salt – 0.5 tsp;
water (boiling) – 250 ml.

Cooking method:

Add butter, salt and ½ part of flour to boiling water, do not forget to stir the mass. Use a mixer with a special attachment.
When the mixture has cooled, start kneading the dough with your hands, gradually adding the rest of the flour.
Achieve uniformity and plasticity, leave to rise for half an hour.

With milk

Number of servings: 7 persons.
Calorie content of the dish: 266 kcal per 100 g.
Purpose: for lunch, dinner.

Universal choux pastry is kneaded not only with boiling water, but also with milk. With this component finished goods turn out tender and tasty. For the recipe you will need milk of any fat content and butter, thanks to which the product will not stick to your hands, work surface kitchen, will be plastic. You can use a custard base made with milk for manti, dumplings, and homemade dumplings with sweet filling.

Ingredients:

milk – 250 ml;
butter – 50 g;
eggs – 2 pcs.;
flour – 2.5 tbsp;
salt - a pinch.

Cooking method:

Place butter in a saucepan, add warm milk, salt, let it boil and remove from heat.
Add a glass of flour to the boiling mixture and mix everything well.
Next, beat in and mix in the eggs one at a time.
Lastly, add flour in parts and knead the dough.

With sour cream

Number of servings: 5 persons.
Calorie content of the dish: 272 kcal per 100 g.
Purpose: for breakfast.

With sour cream, the choux pastry resembles soft plasticine. It is easy to work with, the mass does not stick to your hands, does not tear when sculpting, and does not boil over. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling out the mass, almost no flour is needed. One of the tricks to this recipe is to add yolks rather than whole eggs.

Ingredients:

sour cream – 100 g;
hot water – 125 ml;
flour – 500 g;
salt – 5 g;
egg yolks – 2 pcs.

Cooking method:

Mix sour cream with yolks in a bowl; the mixture should be homogeneous. Then add flour and stir again.
Pour salted boiling water into the resulting mass, stirring constantly.
Next, place the mixture on the work surface and knead with your hands for 10 minutes.
Form a ball, cover with a towel and leave for half an hour.

No eggs

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 257 kcal per 100 g.

If you want dumplings, but there are no eggs in the refrigerator, don’t despair: make unleavened custard without this ingredient. It turns out no worse than a product with eggs, it molds perfectly and cooks quickly. This lean mass can serve as the basis for making dumplings and pasties. Make them ahead of time and freeze them. This way you will always have prepared ingredients in your refrigerator.

Ingredients:

boiling water – 250 ml;
vegetable oil – 50 ml;
salt – 0.5 tsp;
flour – 400 g.

Cooking method:

Pour oil into boiling water, add salt and half the flour. Mix everything with a mixer with a special attachment. Gradually add the rest of the flour, continuing to stir.
The result will be a tough, but plastic, pliable dough.

With starch

Cooking time: 55 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 236 kcal per 100 g.
Purpose: for breakfast, lunch.

Starch gives dumpling dough additional elasticity. With it you can roll out the product very thinly without fear of tears during modeling or damage during cooking. Thanks to the thin rolling, the finished dish will not have a raw taste, since it is well cooked. You can also make dumplings and delicious homemade noodles from the custard mixture with starch.

Ingredients:

potato starch - 1 tbsp. l.;
flour – 520 g;
sunflower oil – 1 teaspoon;
boiling water – 250 ml;
salt – 0.5 tsp.

Cooking method:

Take 3 tablespoons from the total volume of water and dilute the starch in them.
Boil the rest of the water and pour it into the starch in a thin stream. It will thicken and become like jelly.
Add salt to the flour component, pour in 1 spoon of vegetable oil and starch. Stir thoroughly.
Place the mixture on the table, knead until soft and elastic, and refrigerate for 2 hours.

Recipe for choux pastry dumplings

Once you try to make dumplings from choux pastry, you will never go back to what you cooked before. It’s a pleasure to sculpt with it – no discomfort from the mass sticking to your hands or work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a savory one. Serve finished products with jam or sauces.

With cottage cheese

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 172 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.

If you don't particularly like sweets, try making salty dumplings with cottage cheese, garlic and herbs. This dish has an unusual taste, because most housewives are accustomed to mixing fermented milk product with sugar. It is better to choose low-fat cottage cheese, since the higher the percentage of fat content, the higher the likelihood that the products will fall apart during cooking.

Ingredients:

cottage cheese – 500 g;
eggs – 3 pcs.;
flour – 2.5 tbsp;
milk – 250 ml;
butter – 50 g;
salt - a pinch;
greens - to taste;
garlic - to taste.

Cooking method:

First prepare the base. Combine the liquid ingredients, add salt, and bring to a boil.
When the mixture boils, remove it from the heat, stir in 1 cup of flour, add eggs (first one, and then the second). You can mix the mass using a mixer with a special attachment.
Next, you need to add the rest of the flour and knead a soft mass of uniform consistency.
Next, make the filling. Grind the cottage cheese with a blender, combine with chopped herbs, salt and garlic.
The mass needs to be cut into pieces, each one thinly rolled out, “stuffed” with a small amount of filling, and sealed.
Place the finished products in salted boiling water, remove when the dumplings float.

Dumplings from choux pastry with potatoes

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 235 kcal per 100 g.
Purpose: for breakfast, lunch.

Dumplings with potatoes are a good option for lunch or dinner. Everyone loves them, from young to old. If you use choux pastry for dumplings in boiling water as a base, the dish will turn out “finger-licking good.” The main thing is to follow the proportions prescribed in the recipe. Such a treat can be safely prepared during any fast. In addition, it turns out very tasty and satisfying, especially with sautéed onions.

Ingredients:

flour – 2 tbsp;
boiling water – 1 tbsp.;
vegetable oil – 2 tbsp. l.;
salt - to taste;
potatoes – 5-6 pcs.;
onions – 2 pcs.

Cooking method:

Mix the flour component with butter and add salt. Pour a glass of boiling water and stir. The mass will be plastic and tender.
Next you need to roll it out with a rolling pin. thin layer, using a glass, cut out circles.
Boil the potatoes, mash, mix with fried onions, salt and pepper.
Place the filling on the base and mold it. Boil the products in salted water.

With cherry

Cooking time: 2 hours 50 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: for breakfast, dinner.

Sweet lovers, this cherry dumplings recipe is for you! The advantage of this treat is not the filling, but the custard base. The mass turns out so airy that it literally melts in your mouth. The dish can be made in winter and summer. Use fresh, canned and frozen berries for this, defrosting them in advance and draining excess juice.

Ingredients:

flour – 700 g;
water – 300 ml;
cherry – 800 g;
sugar – 200 g;
vegetable oil – 3 tbsp. l.;
egg – 1 pc.

Cooking method:

Pour oil and boiling water into 1.5 cups of flour and stir.

Every housewife has tried making pies at least once in her life. Traditionally, various dairy products are used as a liquid base for their preparation. But practice shows that dough for pies made with water turns out no worse classic version. Some original ways its preparation is worth considering in more detail.

For those who are just beginning to master the basics of culinary art, you can first try the simplest version of the dough for pies using water. The semi-finished product is prepared without the use of yeast, which greatly simplifies the work of a novice housewife.

To work, you need only four main components:

1 egg;
480 g wheat flour;
5 g table salt;
300 ml hot water.

The method for preparing such a dough is extremely simple:

Pour hot water (about 60 degrees) into a cup. Add salt there and stir until it is completely dissolved.
Gently sift the flour into a deep bowl.
Make a small depression in the middle with your hand. Pour the saline solution into it and stir slowly. You can work with a regular spoon or even a knife.
Beat the egg into the resulting sticky mass. Further mixing is best done by hand. The result should be a soft and moderately elastic dough.
Roll the resulting mass into a ball, sprinkle it with flour and leave on the table for about half an hour.

The prepared dough is rightfully considered universal. You can use it to make not only soft and rosy pies, but also any homemade baked goods.

With added yeast

No one will argue that yeast dough Still best suited for pies.

To prepare it, you will need:

0.4 liters of warm water;
30 g pressed yeast;
860-900 g wheat flour;
25 g sugar;
50 g sunflower oil;
1-2 pinches of salt.

It is better to prepare the dough on dough. This must be done in stages:

Break the yeast with your hands and place it in a bowl.
Add sugar there too. Grind the products well with a spoon. In this case, the yeast should become liquid and the sugar should completely melt.
Add 0.2 liters of warm (never cold!) water to the bowl and mix everything again.
Sift 240 g of flour and pour it into a bowl. To stir thoroughly. This thin mass is called “dough”. It must be placed in a warm place for approximately 20-25 minutes. During this time it should almost double.
Add another 0.2 liters of water and add the remaining flour in parts (one glass at a time). As you stir, the mixture will gradually thicken.
Finally, add the butter and knead into a homogeneous, smooth dough.
Place it in a warm place again for 20 minutes.
After rising again, the dough must be kneaded well with your hands again.

After this, you can begin to form the pies. When using sweet fillings, you can add more sugar (50-75 g) to the dough.

Yeast-free baking base

Dough made with water without yeast can also be quite fluffy. For this You can use regular baking soda, it will act as a leavening agent.

In this case, to work you will need:

400 ml warm water;
650-700 g flour;
a little salt;
150 g margarine (or butter);
6 g soda (slaked).

How to properly prepare the basis for pies from these products:

First, you need to dissolve the salt in preheated water.
Add margarine and stir until completely melted.
Add some of the flour and mix. Make sure that there are no lumps left.
Add soda, first extinguishing it with vinegar.
Add the remaining flour and make the final kneading. The mass should become elastic and practically not stick to your hands.
Wrap the dough ball in cling film and place it in the freezer for 10 minutes.

After this, the ripened semi-finished product can be safely rolled into a layer and the molding of products can begin.

Dough for fried pies on water

For fried pies, it is good to make dough using dry yeast. Even without soda and eggs, it will be fluffy and elastic at the same time. And the pies themselves turn out soft and airy after baking.

This test includes:

0.3 l of water;
10 g salt;
50 g sugar;
450 g flour;
8 g dry yeast;
65-70 g vegetable oil.

Even a novice cook can prepare a semi-finished product. To do this you need:

Dissolve the yeast and sugar in warm water, adding 60 g of flour.
Place this mixture in a warm place for literally 15 minutes. She must start “working”.
Add salt and all the oil to the yeast.
Add flour in portions. Continue mixing until the dough stops sticking to the dishes and hands.
You should get a homogeneous elastic mass, which must be put back in a warm place for another 15 minutes.

Now the dough is ready to work. All that remains is to divide it into parts, and then roll out each one and fill it with filling. To make the pies more fluffy, it is better to fry them not in a frying pan, but in a saucepan with a thick bottom.

On mineral water

The dough for pies on water will be even more fluffy if you use mineral water as a liquid base. Moreover, it should also be carbonated.

To prepare this semi-finished product you will need:

0.55 l of mineral water;
white of one egg;
17 g dry yeast;
1 kg flour;
30 ml of any vegetable oil.

This dough is prepared in two steps:

First of all, you need to pour mineral water into the flour. After this, immediately add oil and yeast. Mix the ingredients thoroughly.
Add egg white. Repeat mixing, and then place the resulting mass in a warm place for 30-60 minutes to mature.

As soon as the dough has approximately doubled in volume, you can immediately begin rolling it out and begin sculpting the pieces. Such a semi-finished product has one interesting feature. The fact is that pies made from it do not go stale for a long time, remaining soft and fluffy.

Pie dough in the oven

Some people prefer pies that are baked in the oven. This heat treatment option is more to the liking of supporters of a healthy diet. The products are not saturated with excess fat, while remaining juicy and soft. To make the pies fluffy, it is not necessary to make the dough with water and yeast. As an ingredient that gives the mass looseness and fluffiness, you can use regular baking powder or baking powder. In addition, the dough should be aromatic. To do this, you can take a little sour cream and mayonnaise.

Recipe for yeast-free fluffy dough:

260 g flour;
5 g fine salt;
1 egg;
5 g baking powder;
100 ml water;
25 g each of mayonnaise and sour cream.

To make the dough you need:

Pour the flour into a bowl.
Mix it with salt and baking powder.
Make a small depression in the flour with your hand, and then place mayonnaise, sour cream there and beat in the egg.
Gradually adding water, mix the products. The dough should be moderately stiff and quite elastic.
Let the prepared mixture sit for literally 10 minutes.

Now you can proceed to the next procedure - molding the blanks.

The fastest recipe

This recipe will be especially interesting to those housewives who do not like to spend a lot of time in the kitchen. With its help you can quickly make dough for pizza or pies.

You will need the following ingredients:

230 ml warm water;
8 g dry yeast;
400 g wheat flour;
35-40 g sugar;
a pinch of salt;
50 g olive oil;
35 g liquid honey.

The dough is prepared surprisingly simply and quickly. You only need:

Sift the flour directly into the bowl.
First add all the dry ingredients (yeast, salt, sugar) and mix.
Add oil and honey.
Gradually add water and mix gently.
Transfer the thickened mass to the table. The finished dough should be homogeneous and elastic.
Treat your hands with oil and perform a final kneading. After this, the dough should be allowed to mature a little. In just half an hour it will be completely ready for further work.

Ingredients:

Dough in boiling water for pies. Step by step recipe

Pork pie

More on the topic "3 classic English pies: chef's recipes":

Proper nutrition and calorie calculation from Eat and Train

Family and children's parties in the culinary studio "Vkusoterria"

Dubai restaurants: review. Origami, Aprons and Hammers, Bread Street Kitchen: where to celebrate the New Year?

Apple recipes: recipe with photos of salted cookies with apples and caramel

Botvinya: recipe for white kvass, with snow from tops and radishes

Queen Elizabeth's birthday cake disappointed the British

Violette curd cheese: a trendy and healthy breakfast

Traditional and unusual porridges in the cafe-bakery “Khlebnaya Lavka”

Culinary master classes at the Moscow Autumn festival

Simple and tasty: carrot cake according to Yu. Vysotskaya’s recipe

Toys in the kitchen-3 or: silicone and me!

Classic proportions.

Option with milk. Delicious dough. Step by step recipe

Dumplings with different fillings

With potatoes

With cherry filling

With curd filling in a bread maker

Choux pastry recipe for dumplings

Classic

With milk

With sour cream

No eggs

With starch

Recipe for choux pastry dumplings

With cottage cheese

Dumplings from choux pastry with potatoes

With cherry

To work, you need only four main components:

The method for preparing such a dough is extremely simple:

With added yeast

To prepare it, you will need:

It is better to prepare the dough on dough. This must be done in stages:

Yeast-free baking base

In this case, to work you will need:

How to properly prepare the basis for pies from these products:

Dough for fried pies on water

This test includes:

Even a novice cook can prepare a semi-finished product. To do this you need:

On mineral water

To prepare this semi-finished product you will need:

This dough is prepared in two steps:

Pie dough in the oven

Recipe for yeast-free fluffy dough:

To make the dough you need:

The fastest recipe

You will need the following ingredients:

The dough is prepared surprisingly simply and quickly. You only need:

Read also