Very fast yeast dough in water with vegetable oil. Choux yeast dough on boiling water Dough for fried pies on water

In half an hour, the dough has doubled! It is a pity that the photographs do not convey this.

Look at what a porous structure! A little stuck to the table, but came off without any problems.

We will knead the dough before cutting: it puffs and swears, bursts bubbles at me: it is very bubbly, plastic, tender and airy! I hope that the bubbles are visible, I really wanted to show them!

I divided the dough into two parts, and then each - into 12. There will be 24 pies.

I have the filling - yesterday's puree, fried onions and a lot of freshly ground pepper. I'll tell you a secret that I puree fried onions with a blender: my son hates it when onions get on a tooth.

I make pies as usual. And I put a lot of fillings!

To see the final structure of the test, I make one empty donut.

I heat up vegetable oil in a frying pan and spread the first batch.

After a while, I realize that I don't know how much oil should be in the pan for these monsters to drown! The pies are pouting unreal!

These are the "pigs" you get!

When I sculpted this pie, I remembered that my grandmother made pies with potatoes large, thin and flat, like bast shoes, so after the filling stage I actively pressed this pie with my palm to the table! After frying, you can't say about him that he was initially thin) Or did he seem?

The result of my work: 23 pies and 1 crumpet filled a 5 liter saucepan! The dough can be safely divided into a larger number of pies, at least 30. The time spent on kneading, standing and baking is exactly one hour!

This dough is a fairy tale that has come true! Delicate warm and delicious scent. Perfect taste for salt and sugar. Very flexible, stretches well, does not tear, does not stick, rises quickly! No need to stand for a long time!
Several photos to seduce.

Delicious, soft, tender, airy after baking. I think any filling and any baking method will do. Unfortunately, at the moment I cannot check how the dough will behave in the oven. But I'm sure there won't be any problems. Just before baking, allow the products to rise slightly. It is not long, 5-10 minutes. Cheesecakes and pies will be good too! It will definitely be great in pizza!
The next day, the patties remain as soft.
One tovarisCh is already tasting) It seems satisfied.

And here is that crumpet for you, I hope you can see the structure of the dough. I tried to show it as much as possible.

My verdict: this is the best yeast dough I have worked with. Do it without hesitation! And you won't regret it!

Have you persuaded someone?

Only now I saw that I was very loose about something today: a titanic work turned out, a full-fledged portfolio practically. Forgive those who are annoyed by this. This is all from an overabundance of emotions!

Good luck with your kitchen experiments! And happy baking! Let the dough love you!

This recipe is a participant of the "Cooking Together - Culinary Week" promotion. Cooking discussion on the forum -

Alexander Gushchin

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

Content

Some housewives like to cook choux pastry for dumplings in hot water, because thanks to such a simple ingredient as boiling water, the product comes out soft, elastic, does not boil over. It is very easy and quick to make, and the taste of the product is delicate. Such a custard base is used for sculpting dumplings with potatoes, mushrooms, for pasties and other delicious dishes.

Choux pastry recipe for dumplings

Choux dough for dumplings is so called due to mixing flour with boiling water. As a result, the product becomes pliable, it is easy to roll it out, sculpt dumplings, almost does not dry out in the process, does not boil over. There are several simple recipes for mixing savory base in a custard way, each can be used to sculpt dumplings with different fillings. Before proceeding with the formation of products, the dough is covered with a towel and left to rest for half an hour. During this time, all the ingredients "make friends" with each other, the mass will become more plastic, more tender.

Classic

• Cooking time: 80 minutes.
• Servings Per Container: 9 Persons.
• Calorie content of the dish: 258 kcal per 100 g.

The dough for dumplings with boiling water according to the classic recipe is prepared without milk, eggs and butter, but this does not affect the taste of the base, which comes out very tender and not at all rubbery, resembles dumplings in composition. Use fine flour of the highest quality for the product. This secret will help you knead a wonderful dough and sculpt delicious custard dumplings.

Ingredients:

• flour - 400 g;
• lean oil - 50 ml;
• salt - 0.5 tsp;
• water (boiling) - 250 ml.

Cooking method:

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

Milk

• Servings Per Container: 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 products are 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, the kitchen work surface will be plastic. You can use a custard base on milk for manti, dumplings, homemade dumplings with a sweet filling.

Ingredients:

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

Cooking method:

1. Put butter in a saucepan, add warm milk, salt, let it boil and remove from heat.
2. A glass of flour is added to the boiling mixture and everything is mixed well.
3. Then they drive in and interfere with the egg mass one by one.
4. Flour is introduced in the last part, the dough is kneaded.

On sour cream

• Servings Per Container: 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 it, the mass does not stick to your hands, does not break when sculpting, does not boil down. This wonderful dough is used for making dumplings with the addition of any fillings. When rolling out the mass, flour is almost not required. One of the tricks of this recipe is adding 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:

1. Mix sour cream with yolks in a bowl, the mixture should be smooth. Then add flour and stir again.
2. Pour salted boiling water into the resulting mass, stirring constantly.
3. Next, put the mass on a work surface and knead with your hands for 10 minutes.
4. Shape into a ball, cover with a towel and let sit for half an hour.

No eggs

• Cooking time: 50 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 257 kcal per 100 g.

If you want dumplings, but there are no eggs in the refrigerator, do not despair: make a fresh custard mass without this ingredient. It turns out no worse than a product with eggs, it molds well and cooks quickly. Such a lean mass can serve as the basis for sculpting dumplings and pasties. Sculpt them ahead of time and freeze them. This way you will always have blanks in your fridge.

Ingredients:

• boiling water - 250 ml;
• lean oil - 50 ml;
• salt - 0.5 tsp;
• flour - 400 g.

Cooking method:

1. 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 while continuing to stir.
2. The result will be a steep, but pliable, pliable dough.

With starch

• Cooking time: 55 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 236 kcal per 100 g.
• Purpose: for breakfast, lunch.

The starch gives the dough dough extra elasticity. With it, you can roll the product very thinly, without fear of breaks during molding, damage during cooking. Thanks to the thin rolling, the finished dish will not have a raw taste, since it boils well. From the custard mass with starch, you can also make dumplings and delicious homemade noodles.

Ingredients:

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

Cooking method:

1. Pour 3 tablespoons from the total volume of water and dilute the starch in them.
2. Boil the rest of the water, pour it into the starch in a thin stream. It will thicken, become like jelly.
3. Add salt to the flour component, pour in 1 tablespoon of vegetable oil, starch. Stir well.
4. Put the mass on the table, stir until soft elastic state, refrigerate for 2 hours.

Choux pastry dumplings recipe

Having tried once to make choux pastry dumplings, you will no longer return to what you cooked before. It is a pleasure to sculpt from it - no discomfort from the adhesion of the mass to the hands and work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a salty one. Serve ready-made products with jam or sauces.

With cottage cheese

• Cooking time: 1.5 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 172 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

If you are not particularly fond of sweets, try sticking salty dumplings with cottage cheese, garlic and herbs. This dish has an unusual taste, because most housewives are used to mixing a fermented milk product with sugar. It is better to choose low-fat cottage cheese, because the higher the fat percentage, 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:

1. Prepare the base first. Combine the liquid components, add salt, bring to a boil.
2. When the mixture boils, remove it from the heat, stir in 1 glass of flour, add eggs (first one, and then the second). You can mix the mass using a mixer with a special attachment.
3. Next, you need to add the rest of the flour and knead a soft mass of a uniform consistency.
4. Next, make the filling. Grind cottage cheese with a blender, combine with chopped herbs, salt and garlic.
5. The mass must be cut into pieces, each thinly rolled out, "stuffed" with a small amount of filling, and covered.
6. Put the finished products in salted boiling water, remove when the dumplings have surfaced.

Choux dumplings with potatoes

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 235 kcal per 100 g.
• Purpose: for breakfast, lunch.

A good option for lunch or dinner is dumplings with potatoes. Everyone loves them - from young to old. If you use choux pastry for dumplings with boiling water as a basis, then the dish will turn out to be "lick your fingers." The main thing is to observe the proportions prescribed in the recipe. Such a treat can be safely prepared during any fast. In addition, it comes out very tasty and satisfying, especially with sautéed onions.

Ingredients:

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

Cooking method:

1. Mix the flour component with butter, salt. Fill with a glass of boiling water and stir. The mass will turn out to be plastic, delicate.
2. Next, you need to roll it out with a rolling pin in a thin layer, cut out circles with a glass.
3. Boil the potatoes, heat them, mix with fried onions, salt and pepper.
4. Lay the filling on the base, sculpt. Cook in salted water.

With cherry

• Cooking time: 2 hours 50 minutes.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: for breakfast, dinner.

Sweet lovers, this recipe for dumplings with cherries is for you! The advantage of this treat is not the filling, but the custard base. The mass is so airy that it literally melts in your mouth. You can make the dish 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;
• lean oil - 3 tbsp. l .;
• egg - 1 pc.

Cooking method:

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

Chef Josh Eggleton, who has transformed the 200-year-old The Pony & Trap from a rural pub into a gastronomic attraction and received a Michelin star for it, teaches how to cook classic British cuisine. He shares recipes for pies that appeared in England as early as the 18th-19th centuries.

Pork pie

Melton Mowbray Pork Pie is the official name of Britain's most famous classic pork pie. Melton Mowbray is the city in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray Pies became especially popular with fox hunters. Now the official name (as well as the traditional pie recipe) is protected by the European Law on Protected Designation. And only products manufactured in a specific area around the city of Melton Mowbray have the right to it.

To make a cake with a diameter of 15 cm you will need:

filling:

• 500 g pork shoulder or loin without skin, cut the meat into 1 cm cubes
• 400 ml brine
• 100 g minced pork belly or minced pork
• 100 g smoked bacon, finely chopped
• 2 tbsp. l. fresh sage, finely chopped
• 2 tbsp. l. fresh thyme leaves, finely chopped
• 1 tsp top off (or less) freshly ground black pepper
• ½ tsp ground cloves
• ½ tsp ground nutmeg (or nutmeg)
• ½ tsp salt

dough:

• 25 g diced butter + for greasing the mold
• 75 g melted lard (lard)
• 100 ml of water
• 225 g sifted flour
• 1 tsp salt
• 1 egg + 1 egg for greasing the cake

sauce:

• 125 ml cider
• 125 ml pork broth
• 6 g sheet gelatin

Place the pork cubes in a bowl and cover with brine. Stir well and refrigerate for 30 minutes to marinate properly. Then rinse it in cold running water and pat dry on a kitchen towel. To prepare the dough, put butter and lard in a small saucepan, pour in water. Heat until the butter and lard have melted, but do not bring to a boil. In a bowl, combine the flour and salt, add the egg and stir. 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 plastic wrap and refrigerate for 1 hour. In a large bowl, combine washed and dried pork cubes, minced meat or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180 ° C. Brush liberally with butter on a 15 cm baking dish with removable bottom. Take the dough out of the refrigerator and cut a quarter off of it - this is the slice for the top of the pie. Roll out a large piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Place the tortilla on the bottom of the baking dish, gently press the dough to the bottom and sides of the baking dish, leaving any excess around the edges free. Put the filling in the mold, pressing the meat tightly. Roll out the deferred quarter of the dough into a tortilla, place in the center of the pie over the filling. Moisten the free edges of the dough with water, connect to the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the pie in the oven and bake at 180 ° C for 25 minutes. Then lower the temperature to 160 ° C and bake for another 45 minutes. Remove the cake from the oven and remove from the mold. Using a cooking brush, brush it all over with a raw egg and return to the oven for another 20 minutes - the crust should turn golden. Cool the finished cake on a baking rack. Combine the cider and pork broth in a small saucepan, bring to a simmer over medium heat, simmer half of the liquid, then remove from heat. Soak the gelatin sheets in a little cold water for 3 minutes, beat 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 mustard and pickled cucumbers to it.

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I have made dough according to this recipe many times, it turns out insanely delicious. She made pies, and pies, and simple little balls, everything remains tender, airy and not wormy for several days. Or you can just make a bar.

Ingredients:

Stage 1:
1 tbsp dry yeast (best made from active or simple fast acting, no baking or pizza additives)
2 tbsp Sahara
3 tbsp flour
300 ml warm water or milk (I make with water)

Stage 2:
1 tsp salt
1/3 cup vegetable oil (250 ml cup)
flour (it takes me 2-2.5 cups, ordinary faceted)

Let's start cooking:
Mix all the ingredients of the first stage in a bowl:

Mix everything well and leave for 15 minutes in a warm place:

After 15 minutes, we proceed to the second stage, add oil and salt:

Gradually, in small portions, add the sifted flour and knead dough to the point where it stops sticking to your hands. We put it back in a warm place for 15 minutes:

Dough will rise by about 1.5 times. From the specified number of products, a little dough is obtained, I have 1.5 baking sheets of pies or 1 koloboks ( donut).

Pies with meat:

Pampushki (koloboks):

Chebureks with meat are one of the favorite dishes of the inhabitants of our country. After all, it is not only distinguished by its delicious filling and airy dough, but it may well replace a full meal. However, many housewives are worried about how to make dough for pasties. On hot water, on kefir and even with vodka - there are a lot of recipes. And you will learn about each of them in this article.

What are pasties?

This traditional dish of the Eastern peoples is very fond of the people of Russia for its simple and quick preparation. And the word "cheburek" itself is translated as "raw pie", which very well reflects the very essence of this magnificent snack.

In the classic recipe for making pasties, minced meat is not used, as is customary now. Instead, finely chopped beef or lamb is used as the filling. However, in modern recipes, you can find the addition of minced chicken and pork along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the hostess's imagination.

But what should remain the same is the yeast-free dough. It is the absence of yeast that makes it possible to achieve a thin golden crust and a traditional crescent shape. If you use a lush cheburek for cooking, then the dish will more resemble belyashi, which are prepared in a completely different way.

Chebureks can become both a completely independent dish and an excellent appetizer for a festive feast. However, they can be stored in the refrigerator for several days and reheated in the microwave as needed. In other words, this oriental recipe is universal for any occasion.

What should be the dough for pasties?

A distinctive feature is not only the absence of yeast, but also its consistency. Indeed, in order to give the dish the desired shape, the dough must be moderately steep, but elastic. Young housewives do not always succeed in achieving this effect the first time. Therefore, a greater number of different recipes for making dough for pasties appeared, each of which is quite affordable.

It must be remembered that too thin dough cannot be rolled out into the desired shape. And too thick is very poorly tolerated by the stomach. Therefore, the most important thing is to find the optimal balance. And, as you know, this comes not only with knowledge, but also with experience. So don't be afraid to experiment and try new recipes.

Cooking in hot water

This is perhaps the simplest and most classic recipe that all oriental women use. For it, you will need to heat one glass of water to a boil and break a chicken egg into it. Stir the mixture thoroughly and add a teaspoon of salt. To prevent the future dough from sticking to your hands, you can pour in two or three tablespoons of sunflower oil.

When the mixture in the water is smooth, you can add flour. For one glass of hot water, 3-4 glasses of flour (about 500-700 grams) are enough. In this case, you should control the consistency of the dough, adding the sifted flour mixture gradually.

When the dough for pasties in hot water becomes thick, you can transfer it to the table and continue kneading. This should be done until it becomes sufficiently elastic and resilient. It is known that any dough becomes much tastier if you leave it for a while under a plastic wrap at room temperature. Therefore, you should start cooking pasties no earlier than an hour later.

As you can see, the dough for pasties on water, the recipe for which is very simple, is prepared in a matter of minutes. However, there are other interesting ways as well.

Dough for pasties in cold water

Some housewives prefer not to bother with heating, but immediately knead the flour mixture in cold water. As practice shows, this method is also pretty good. In this case, the same proportions and sequence should be observed as when preparing the dough with hot water. However, be prepared for the risk of not achieving the desired elasticity. When rolling, the dough may give in worse and not take the desired shape right away. Therefore, let it rest in the refrigerator for several hours.

The dough for pasties on water, the recipe of which does not require a lot of time, can be stored for a very long time, because it does not contain yeast. This means that bacteria will not decompose in the dough, and an unpleasant odor will not appear.

Dough for pasties on water with vodka

Many recipes contain an ingredient such as vodka. So the recipe for chebureks changed a little when our hostesses began to cook them. But what is vodka in the dough for? It has been proven that this product changes the structure of the dough, gives it the necessary elasticity and gives a beautiful golden color when fried.

To prepare the dish, you need to mix a glass of water, a teaspoon of salt, vegetable oil in a small saucepan. Heat the mixture slightly on the stove. Add half a glass of sifted flour to warm water and mix thoroughly so that no lumps form.

When the mixture has cooled, add the chicken egg and 30 ml of vodka, stirring continuously. Knead hard dough with 500 grams of flour. It is best to leave the dough in the refrigerator overnight.

Yes, such a recipe will require additional costs and a little more time. However, the dough for pasties in hot water without vodka will not give beautiful bubbles when frying.

Chebureks on kefir

If kefir remains in your refrigerator, then it can also be used to make aromatic and crispy pasties. Moreover, the recipe is the easiest and fastest.

It is enough to stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be kneaded with two glasses of sifted flour. Due to the thick consistency of the fermented milk product, you will get a very soft and light bun. You can start baking pasties within 20 minutes after mixing.

Among hostesses, the recipe for kefir is even more common than the dough for pasties in hot water. Therefore, try and you will appreciate its simplicity and delicate taste with sourness.

Choux pastry for chebureks

This recipe is suitable for those who are not afraid of experimenting in the kitchen. After all, even butter choux pastry is far from always obtained by beginners in cooking.

So, for cooking, you need to boil a glass of water in a small saucepan. Pour a glass of wheat flour into boiling water, add vegetable oil and a teaspoon of salt. Mix everything quickly until lumps form. Cool the resulting mass completely. To speed up the process, you can put the pot in a container of cold water.

When the mixture is completely cool, break the egg and knead into a tough dough. This will require at least two glasses of sifted flour. Ready choux pastry is required to knead 3-4 times every half hour. At the same time, it is better to leave it on the table at room temperature.

The dough for pasties on water (choux) has a very unusual taste. And when roasted, it gives a golden and crispy crust, which is a distinctive feature of real pasties.

How to prepare the filling?

The simplest filling for pasties is minced meat. At the same time, a delicious juicy dish is obtained using a mixture of minced chicken and pork. For juiciness, add 3-4 onions per 500 grams of meat. And for piquancy - a little oriental spices, salt, black allspice and fresh herbs (parsley, dill, cilantro).

But if you want to cook original pasties, as the Turkic peoples do, then instead of minced meat, add pieces of finely chopped beef or lamb meat. However, remember that such pasties should be baked in a pan for longer, because meat fiber is not cooked as quickly as minced meat. And in order to make the dish very satisfying and replace a full meal, you can add potatoes or sauerkraut.

We make pasties correctly

You will need a rolling pin, a clean surface, and some flour to shape the items into a crescent shape. The dough for pasties in hot water should be divided into small koloboks (5-7 centimeters in diameter). Each kolobok needs to be rolled out to a very thin round layer - about 2 mm thick. Put a small amount of filling on one part of the dough and cover with the other half. Glue the halves together with your fingers. And for a beautiful and appetizing design, you can cut off the excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that the filling does not leak out during frying, and all the juice from the onions and meat is preserved inside the cheburek. After all, the taste of your dish will depend on this.

It should also be remembered that the dough for pasties in hot water, the recipe of which was described in detail above, is fried much faster than the crispest crust is obtained when cooking pasties with vodka. Therefore, choose for yourself the most optimal recipe, the taste of which will appeal to your loved ones and guests the most.

Roasting pasties

For a crispy crust, you need a wide, medium-thick pan with a bottom. After all, the main task when frying pasties is to get a ruddy dough and completely baked meat. The pan needs to be heated with a little vegetable oil. If minced meat is used, then each cheburek should be fried on both sides for 5 minutes until golden brown. And if you are using pieces of meat, then the first side should be fried under the lid. Finished pasties should be folded in a slide and covered with a towel so that they retain their aroma and juiciness. Some housewives grease them with butter after frying like pancakes. However, in this case, the dish will turn out to be very high in calories. Therefore, for those who are used to keeping an eye on the figure, this method will not work.

What to serve pasties with?

Traditional oriental hot water pasties, the recipe of which is very simple, can be served with different sauces and dishes. Since the dough and meat are rather difficult for the stomach to digest, you can make a light salad from fresh vegetables. Chebureks go well with tomato juice, which is why the dish is often served with this drink in snack bars.

Alternatively, you can make a sauce based on garlic, mayonnaise, and herbs. This will soften too dry pasties and correct the situation if the minced meat is not salty enough. Instead of mayonnaise, you can also use sour cream, kefir, adjika and any other base. It is important that you like the result you get.

A tasty and ruddy dough for pasties in hot water, a photo of which is available in this article, can be prepared by any housewife. The main thing is to follow the sequence of actions and proportions of all ingredients. And rest assured that your guests will appreciate your culinary talent!