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If whole wheat flour is new to your culinary experience, then it's time to introduce it into your home diet. Not only fans of diets, but also connoisseurs of healthy eating will be able to appreciate the benefits of nutrients (especially fiber) and its taste. We offer a recipe for dough for dumplings made from whole grain flour.
You will recognize whole grain flour, which is beneficial for the body, by its dark color, which you quickly get used to in flour products. Dumplings made from whole grain flour are darker than regular dumplings made from premium wheat flour. But the dough turns out very tasty and easy to work with.
We suggest preparing the dough for dumplings from whole grain flour using the custard method in water with the addition of eggs and vegetable oil.
You will need about 45 dumplings:
– whole grain wheat flour – 400 g
+ a little flour for adding during kneading
– hot (boiling) water – 170 ml
– egg – 1 pc.
- vegetable oil - 2 tbsp. spoons
– salt – 1 teaspoon
Preparing the dough for dumplings from whole grain flour
1. Pour flour into a bowl, add salt and vegetable oil. Pour in boiling water little by little, stirring vigorously with a spoon. If the flour mixture seems too dry, add a little more boiling water.
2. When the flour mixture has cooled slightly, add the egg and knead until it is completely combined with the dough. Then place the ball of dough on a table sprinkled with flour and knead well with your hands until smooth and elastic.
3 .Wrap the dough in cling film or place in a plastic bag and leave at room temperature for 30 minutes. You can also leave the dough to rest in a bowl, covered with a lid or towel.
4. Place the rested dough on a table sprinkled with flour, roll it out to a thickness of 2-3 mm and cut out circles using a glass or a special mold. By this time, you should have your favorite dumpling filling ready (cooled, of course).
6. Place the dumplings in boiling water in batches and, after floating to the surface, cook for 3 minutes.
Good luck with your dough and delicious dumplings from it!
Source: varenichki.com
Whole wheat dumplings are new to my family's table, but seem destined to become part of our staple diet.
In general, I am absolutely not a fan of diets (for fans of them, I can note that per 100 grams of whole grain flour contains approximately 10 grams less carbohydrates than white flour, and even of the amount of carbohydrates that it does contain, 10 are from coarse fiber ). So, it was for the sake of this fiber that I had to take up dumplings made from whole grain flour - the doctor recommended the use of products with it for my son... to, I apologize, solve some problems with stool. In short, putting aside false shame, I’ll decipher: foods with a lot of coarse fiber are a good way to prevent constipation. Buns made from whole grain flour somehow didn’t work for us, and I decided to resort to the extreme degree of maternal cunning: make dumplings out of it, which our offspring eats, as far as I know, any and in any form.
You know, it's a blast! He ate it and asked for more. Moreover, interestingly, I even liked it and allowed me to do more.
By the way... I apologize for the physiological details, but IT REALLY WORKS!!! Definitely!
So, for the main dough kneading I took 300 g. flour, 1 tsp. salt and 150 ml water. You will need more water as you work with the dough, but only as needed.
The filling was made from 500 gr. minced meat - a mixture of beef and pork (about half), 1 small carrot, 50 gr. mung bean sprouts (just added out of curiosity), 1 clove garlic, 1 tsp. coarse salt and a couple of pinches of ground black pepper. Since not all of the minced meat mixture was used, I added some more small meatballs to the broth.
Of course, you still need salted water to cook the dumplings.
Pour 150 ml of warm salted water into the flour. First, stir with a spoon.
Then we start kneading with our hands and knead for 10 minutes. If you feel that the dough ball is too dry, add a little more water. You can simply wet your hands with which you knead. The dough should have the consistency of very thick plasticine - tight, not sticky. We form it into a ball, wrap it in film and leave it alone for at least 30 minutes.
About 5 minutes before the end of the resting time for the dough, we begin to make minced meat. We peel and chop the carrots, peel the garlic and press it through a garlic press, add salt, pepper, and knead (no mung sprouts for now, so as not to break them too much). Now we need to distribute the seasonings evenly.
Lastly, add sprouts to the minced meat and stir them in.
Roll out the dough as thin as possible. If you have a small work surface, it is better to divide it into 2 portions. Keep the portion you are not working with in plastic. In general, the dough is prone to drying out; if you feel that the lump is too dry, then, again, wet your hands and knead it again. The dough is tight and rolls without flour. I managed to reach a thickness of about 1.5 mm; I couldn’t get any thinner.
We cut the dough into pieces, fill them with minced meat and make dumplings. If you see that the dough has dried out, run it with a dampened hand.
My mold is quite large, about 1 tablespoon, so I got 25 of these dumplings. But this takes into account the fact that I collected the remains of the dough and kneaded it again each time, slightly moistening it. From the first rolling (it was made from two pieces, you can see one of them in the top photo) 18 dumplings came out.
Cook whole wheat flour dumplings in boiling salted water for at least 10 minutes, covered. The finished dumplings seem to be slightly inflated. I made these little balls from the leftover minced meat, and I think it turned out quite interesting.
Lazy dumplings made with whole wheat flour are a dish that can be consumed while adhering to a healthy diet or trying to lose a few kilograms. These lazy dumplings are rich in protein and healthy carbohydrates. They don't have a lot of fat, they are boiled until cooked and keep you feeling full for a long time. And even with whole grain flour they are very tasty.
I won’t hide the fact that these lazy dumplings made with whole grain flour are less tender and less balanced in taste than . But they have no sugar, their cottage cheese is much less fatty and butter is not added to the dough. But no matter how you twist it or combine it, it is impossible to completely replace fats. But as a dietary dish it is very tasty. It’s also quick and provides a nice variety to your weekly diet. For those who want to lose weight, I recommend serving these dietary lazy dumplings with natural yogurt or 15% sour cream. My husband and kids topped them with sugar and butter-brown breadcrumbs. With such additions, they are almost indistinguishable from classic lazy dumplings.
And about flour. Before making lazy dumplings with whole wheat flour, I first made them with buckwheat flour. Fascinated by the ideas of dietary nutrition. But this was not a successful experiment, because buckwheat flour does not contain gluten! And they came apart during cooking, although not completely. And what I managed to catch tasted so bad that I couldn’t bring myself to eat it. It’s better to give yourself a fasting day than to eat this. Although my husband ate a few pieces, sprinkled with sugar and breadcrumbs browned in butter (with this addition you can eat a lot :-)). The taste of buckwheat flour overwhelmed everything and it seemed like you were eating soaked bread or some kind of viscous porridge. Therefore, if you want to experiment, do everything thoughtfully. With whole grain wheat flour everything went smoothly, the lazy dumplings didn’t fall apart (miracle gluten does its job!!) and they taste good, so delicious with sour cream!
Ingredients
- 400 grams of cottage cheese 5%
- 100g whole grain wheat flour
- 1 egg
- A pinch of salt
- Sour cream 15% for serving
- Whole wheat flour for dusting
1) Place all ingredients for lazy dumplings in a deep bowl or bowl of a stand mixer and knead well. The dough should be slightly sticky. It should be.
2) Sprinkle your work surface generously with whole grain flour. Divide the dough into 3-4 parts. Form each sausage into a sausage, working on a surface sprinkled with flour so that the dough does not stick, cut the dumplings into finger-width pieces.
Healthy dumpling dough made from whole grain flour. In a large bowl, combine premium and whole grain flour, the latter is what makes dumpling dough healthy). Make a well in the middle and add the eggs. Start by quietly kneading the dough using a mixer or a fork, as if raking the flour into the eggs. Mix cold water with oil and salt. Begin gradually adding liquid until all ingredients are combined into a dough. It shouldn't be too wet, but should form into a ball with confidence. If necessary, you can add a little flour or water. Knead the dough for at least 10 minutes; the longer, the easier it will be to work with the dough. Knead the dough on the table, add flour to it and knead. Wrap this healthy dumpling base in plastic wrap and leave at room temperature for at least 1 hour.
For minced meat. Scroll the meat with onions and garlic through a fine nozzle. Salt and pepper to taste. Many people roll the minced meat once through a large nozzle and chop the onion by hand. This is right! You can choose any option. But I suggest this one. The meat will turn out juicy by adding broth to the finished minced meat. How many? By eye, the main thing is that it is not liquid. Important point. It is better to grind black pepper yourself (for example, in a coffee grinder).
Cut off one third of the dough, wrap the rest in film and set aside for a while. Sprinkle the surface of the table with flour and roll out the dough into a layer approximately 2 mm thick. The layer should be such that you can handle it in 10 minutes, otherwise it will dry out. Now use a glass or shot glass (depending on the desired size of dumplings) to cut out circles. Place a ball of minced meat in the middle of the circle and fold it in half. Carefully pinch the edges to form a crescent moon. Now connect the ends of the crescent and pinch. The raw dumpling is ready.
Boil the water. Add salt (at least 1 tsp), bay leaf and peppercorns to the boiling water for taste. Cook the dumplings for about 10 minutes, depending on their size. Stir only with the handle of a spoon to avoid sticking. When they float, cook for another 1-2 minutes and remove. Serve the dumplings hot, add butter, sour cream and herbs.
