Dumpling dough without eggs is a simple recipe. Such an unusual dough for dumplings without eggs

History reference. Dumplings are called a dish of dough with various fillings, they can be from both meat and fish, and from vegetables or their various lineups and always with spices. different peoples have their own "dumplings" and call them differently:

among the Chinese people it is jiaozi;
Italians have ravioli and tortellini;
Jews mold Kreplach;
in Vietnam, these are demsams;
among the Japanese, these are gyoza;
in the Caucasus, these are khinkali and poses;
in Uzbekistan - chuchvara.

What all these dishes have in common is that different stuffing, but necessarily wrapped in lean yeast-free dough. Siberians, for example, prepare their dumplings from bear meat and meat from various game and wild animals of this region of Russia.

The main thing in the manufacture of dumplings is a thin shell of dough. This is understandable - when dumplings appeared (in those old times) it was much easier to get meat than flour, and as a result, there were more fillings in dumplings than the shell dough itself. With the size of dumplings, everything is also clear - it was created in such a way as to eat one thing at a time.

According to historians, the roots of dumplings are Chinese. Since the Middle Ages, they have spread throughout China and in countries neighboring China, for example, Mongolia. There is also another version of the appearance of dumplings in several countries at once (independently of each other). The peak of the popularity of dumplings came in the 10th-13th centuries among nomadic peoples. Their diet consisted almost entirely of meat, and for convenience long storage when frozen, dumplings quickly took root in the kitchens of the Middle Ages.

According to Dahl, the word "dumpling" itself comes from the combination of two Permian words: 1) "pel" - which means ear and 2) "nyan" - which means bread.

And the first mention of Russian dumplings can be found on the territory of modern Perm and the Urals. Later, in the 16th and 17th centuries, during the development of Siberia, the whole of Russia got acquainted with this dish.

The basic eggless dumpling dough recipe is a mixture of flour, water and salt.

And all the others are just derivatives of this recipe:

you can replace water with kefir;
you can replace water with milk;
you can add vegetable oil to the workpiece;
Can you add butter to the mixture?
insipid dumpling dough it gets messy.

All recipes are good, but each culinary specialist uses his own - proven and convenient.

The dough for dumplings for cooking is unleavened. For everything to work out, he needs to be at the same time:

Steep (but at the same time soft);
plastic;
Keep in shape;
Thin and easy to roll;
Good to mold.

So that during cooking the dumplings do not stick out, and when freezing the dough does not crack, it is necessary to follow some rules:

The liquid component in the mixture should be warm;
Flour must be sifted;
The mixture begins to knead with a fork or spoon, and finishes with your hands. For a well-kneaded dough, 15-20 minutes is enough;
When the dough is kneaded, he is given a “rest” - about thirty minutes;
Pinch the dough after half an hour or press down with your finger. If the dough "holds" its shape, feel free to start rolling out the dumplings.

On this page you will find the following recipes:

Recipe number 1 Dough for dumplings without eggs

For the recipe you need:

flour 500 grams;
water 220 ml;
salt ½ tsp.

We start by dissolving the salt in warm water in a deep container.
Sift the flour into the same container and begin to make the mixture first with a fork (or spoon) in a circular motion.
When all the flour is involved, it will become difficult to interfere with a fork. Continue kneading the dough with your hands. To do this, lay it out of the container on the table. The table is covered with flour.
There comes a moment in working with the dough, when it stops sticking to the hands and the table.
The right dough is obtained - cool to the touch, homogeneous in appearance.
Next, you need to put the dough in a bag and do not touch for half an hour.
After 30 minutes, the dough for making dumplings without eggs is ready.

Recipe number 2 Dough for dumplings without eggs custard

For the recipe you need:

400 grams of flour;
250 ml of boiling water (water);
50 grams of vegetable oil;
½ tsp salt.

Bring the water to a boil, put oil, salt and half a measure of flour into it alternately.
It is advisable to quickly stir the mixture with a mixer - the dough will not immediately, but it will certainly become smooth.
Add flour quickly, but little by little.
As a result, the dough is cool, at the same time soft - similar to plasticine.
Required: the dough “rests” for half an hour. After half an hour, the base for dumplings is ready for rolling and sculpting.

Recipe No. 3 Dough for dumplings without eggs (on kefir)

For the recipe you need:

300-350 grams of flour,
250 ml of kefir,
½ tsp salt.

When kefir is added to the dough, it will be soft and not torn at all. And from its remains you can always bake delicious homemade cakes.

Recipe No. 4 Colored dough for dumplings without eggs

Colored dumplings will delight children very much, and this is not at all difficult to do. For the preparation of unleavened colored dough, of course, you need to use only natural products.

For the recipe you need:

flour 500 grams;
water 200 ml;
salt ½ tsp.

To make homemade dumplings delicious and not fall apart after cooking, you need to be able to cook for them right dough. Moreover, it is not necessary to add eggs to it at all. There are several interesting recipes, with the help of which, under the conditions home cooking you can do cool and enough elastic dough for dumplings without eggs.

Classic dumpling dough without eggs

Dumpling dough is considered the simplest semi-finished product. Many housewives often cook it without the use of egg products. To finished mass turned out to be quite dense and elastic, it is necessary to take into account two important rules: use only quality ingredients and strict proportions.

The classic version of the test for dumplings without eggs provides for the presence of three main components that must be taken in the following ratio:

250 ml of warm water;
480 g wheat flour;
10 g of table salt.

The method of preparing the classic dough is extremely simple:

First, dissolve the salt in warm water.
Sift the flour, and then pour it into a bowl. Make a small indentation in the center.
Pour into funnel salt water and make a batch.
To give ready dough lie down a little, wrapping it with cling film. This will allow the gluten to swell. As a result, the dough will become more elastic.

Experienced chefs advise mixing the dough for at least ten minutes. Only then will it be possible to achieve the desired result.

Lean water recipe

Using vegetables or fish fillings, dumplings can be cooked even on the eve of religious holidays. At the same time, you need to learn how to lean dough on water without eggs. There may be many options here.

The simplest of them provides for the presence of the following components:

160 g flour;
45-55 g of potato starch;
200 g of ice water;
a pinch of fine salt.

To make a good dough out of all this, you need:

Sprinkle flour on the table. It must first be sieved. Make a small indentation in the middle.
Combine starch with water (about 60 g).
Pour this mixture into flour, salt and mix everything thoroughly. Do not add the remaining water immediately, but in portions.

In the basic version of the recipe, the ingredients are very simple. However, when working with unleavened dough, there are several nuances that are important to remember in the process of choosing products and kneading.

Secrets of delicious dough

Flour selection. Since this is one of the main ingredients, be careful when buying. It is worth paying attention to the expiration date, it should not exceed six months. In addition, take a closer look at the markings on the pack: it’s good if there are Voluntary Certification and PCT badges. This guarantees the absence of heavy metals in the composition, as well as compliance with sanitary standards.
We understand the variety. Many people think that the highest grade is the best and is ideal for everything, wherever it is used. This is not entirely true. The highest grade of flour is good for a cake, but it is not for pies. the best choice. They will turn out too loose, will crumble. For unleavened dough first grade flour is perfect for dumplings, noodles and dumplings. It not only behaves well when kneading and sculpting, but also contains useful material, because when grinding, the shells of the grains are preserved.
Non-wheat options. The variety of flour on the shelves makes you wonder if you should try it in familiar dishes use non-standard options. In the dough for dumplings wheat flour you can apply, but it is important to remember that from one buckwheat or rye flour the dough will be difficult to knead. It will be too dense, it will tear when rolling. It contains little gluten, which is responsible for plasticity. But diversifying the usual composition with the addition of rice or buckwheat flour will not be superfluous at all. Most importantly, make sure that wheat flour accounts for 50 to 70% of the flour in the recipe.
Water temperature. For better swelling of the gluten, it is important that the water during kneading is warm or even hot. So the mass will be easier to knead, and it will ripen faster for rolling.

Standard and most popular recipe test for dumplings without eggs is simple in composition. The main thing here is to remember the proportions and stock up on quality products.

You will need:

warm water - 1 tbsp.;
flour - 3 tbsp.;
salt - 1 tsp

Cooking

Dilute a teaspoon of salt in warm water.
Sift flour into a deep bowl, make a hole in the middle.
Pour in warm water and knead the dough.
After kneading, leave the mass to lie down, covered with cling film or a bag. This will allow the gluten to swell well.

Test Variations

On vegetable oil

The dough for dumplings on water without eggs is not as dense as if there were additional gluing components in the composition. Vegetable oil will help to achieve greater elasticity and obedience. Just a couple of tablespoons poured into the mass will make it more pliable and less torn.

You will need:

water - 1 tbsp.;
flour - 3 tbsp.;
salt - 1 tsp;
vegetable oil - 2 tbsp. l.

Cooking

Combine flour and salt.
Pour in water, stir and leave for 15 minutes.
After that, the dough can be kneaded, it stood and became more pliable.
At the final stage, pour in the oil and knead the mass a little more to form a smooth bun.

Since the mass was infused during the kneading process, you can work with it immediately. The resulting ball is perfectly rolled into a thin layer and does not require too much flour to work with.

Custard

The dough for dumplings is kneaded in boiling water without eggs very quickly. The main thing is to use a spatula at first to avoid burns. The result is a smooth elastic ball, without bubbles inside. It is very convenient to sculpt from it, the mass does not stick to the hands and the table at all.

You will need:

sunflower oil - 3 tbsp. l.;
flour - 3 tbsp.;
boiling water - one and a half glasses.

Cooking

Mix sunflower oil, salt and flour in a deep bowl.
Pour boiling water in a little, and stir with a spatula so that there are no lumps.
When the mass is less hot, knead it with your hands already on the table. It is better to dust the surface with flour first.
The finished kolobok comes out very plastic, perfectly wrinkled and molded.
If the dumplings turned out in excess, feel free to send them to the freezer. Nothing will happen to them, the dough behaves perfectly when frozen, does not crack, and will not lose its properties during subsequent cooking.

Choux pastry is also suitable for making dumplings, because the mass is easy to roll into thin flatbread. Also good for dumplings. This option can safely be considered universal.

Kefir

Dumplings without eggs can be stuck on kefir dough. Its main feature is unprecedented splendor. Ready dumplings are very tender. The main thing is not to overdo them in the pan so that they do not have time to crawl.

You will need:

kefir - 200 ml;
flour - 400 g;
salt - half a teaspoon.

Cooking

Combine salt and flour in a saucepan.
Pour the kefir into the flour mixture and cook soft dough.
Mix thoroughly so that no lumps remain.
Cover the finished ball and keep it in the refrigerator for an hour.

The mass is soft and tasty. Leftovers can be used to bake cakes.

On sour cream

The dough without eggs on sour cream turns out to be similar to kefir, only more satisfying and richer in taste. It is ideal for dumplings with sweet berry filling, but also suitable for dumplings. In a saucepan, such dumplings will not fall apart.

You will need:

sour cream 20% - 2 tbsp. l.;
flour - 300 g;
soda - a third of a teaspoon;
salt - 1 tsp;
warm water - 100 ml.

Cooking

Mix soda and sour cream.
Pour salt and flour into a separate bowl.
Pour sour cream into flour mixture and add warm water.
Use a spatula or hands to knead into a soft dough. Leave it for a short time after kneading, then when rolling it will more obediently form into a thin layer.

Recipe for a bread machine

A useful device will help in the preparation of any dough, including dumplings without adding eggs. In the bread machine, the mass is kneaded quickly and almost without your participation. It is important to choose the right mode. Or, if you are cooking on a yeast program, do not forget to stop it after 20 minutes from the start of kneading.

You will need:

flour - 400 g;
hot water - 200 ml;
vegetable oil - 2 tbsp. l.;
salt - incomplete tsp

Cooking

Mix oil and salt with water.
Pour water and butter into the bucket of the bread maker.
Pour in the flour and select the program for the unleavened dumplings. If there is none, any other will do. It takes 20 minutes to knead the dough for dumplings.
Let the finished mass lie down in a warm place and start rolling.

The question of how to make dough for dumplings without eggs arises among fasting people and just thrifty housewives. With the above recipes, you will have several options for answering it. Now even with minimum set products, you can treat the household with homemade dumplings.

Sometimes it's time to experiment in the kitchen, and there can be many reasons for that. For example, you are expecting a group of vegan friends to visit. A relative is allergic to eggs. Finally, Orthodox Lent is approaching. And in general, your desire to turn off the beaten path and please yourself and your loved ones with something new is enough. Therefore, such a recipe can become very relevant - we are talking about the dough for dumplings without eggs.

Easy to cook

Some classic pastry seems harsh - I would like it to be softer and more elastic, and to roll out well, others just want to save on ingredients, others really like it pleasant taste. We'll consider different ways cooking without eggs, including not quite ordinary ones. It remains only to choose the one that appeals to you the most.

Basic Recipe

You will need:

flour - 3 cups;
chilled boiled water- 1 cup (maybe a little more depending on the quality of the flour);
vegetable oil - 2 tablespoons;
salt - 1 teaspoon, with a slide.

Cooking

It turned out the dough for dumplings with potatoes without eggs. Its consistency is such that you can immediately start sculpting. But if you have time, it is better to put it in a bag or in cling film and put in the refrigerator for 1.5 hours, and then it will become very supple.

For different types flour needs a different amount of water. Tip: To get the best consistency, use half the amount of flour first, and add the rest gradually during the kneading process. If it turned out too “cool”, you should not sprinkle the work surface.

The same method can be used for kneading in a bread machine. To do this, you need to use the option "Dumplings", or "Pizza", or "Dough kneading" (depending on your model), pouring in salt water and oil, and sifting flour on top. After taking out the dough, put it in a bag and let it lie down for about an hour.

in Ukrainian

It is believed that the real Ukrainian dumplings are made not on water, but on kefir. This recipe test for dumplings without eggs also involves the addition of soda. The dough will be very soft and airy, and the dish will cook quickly. After cooking, the products become voluminous and with rather thick “walls”, but they are unusually tender and tasty.

Pros: "kefir" dough does not dry out while you work with it, finished product it does not boil soft (if you observe the cooking time). Cons: not suitable for freezing.

You will need:

flour - 3 cups;
water - 1/3 cup;
kefir - 2/3 cup;
soda - 1 teaspoon (without a slide);
salt - 0.5 teaspoon.

Cooking

In a bowl, combine flour, salt and soda.
Add water to the kefir (up to the edge of the glass) and mix until smooth.
Gradually pouring the resulting liquid into the flour, knead the dough. It should not be too hard and not sticky to the hands.
Hold for 20 minutes.
Blind dumplings.
Put the products in a spacious saucepan filled with boiling salted water by 2/3, and after surfacing and increasing in size, keep in water for no more than 1 minute.

If the dough is sticky, it is acceptable to add more flour than indicated above.

milk dough

You will also get great dumplings if you use dough with milk for them. By the way, you can often hear that the "milk" version is much more tender than with eggs. Try this easy recipe for eggless dumplings.

You will need:

flour - 3 cups;
salt - 0.5 teaspoon;
milk - 1 cup (from the refrigerator or at room temperature).

Cooking

In a bowl, mix 2 cups of flour with salt and pour in milk.
Stir the ingredients with a spoon until the mass is relatively homogeneous.
Gradually add the remaining flour and continue kneading with your hands.
Knead until the mass becomes tight and elastic and does not stick to your hands or to the surface.
Leave the dough to rest for half an hour (longer if possible), wrapping it more tightly in cling film.

The product keeps well in the refrigerator. Therefore, you can cook a little "for the future": this will save you time. For example, you can knead the dough in the evening, prepare the filling in advance, and start cooking the next day.

Potato dumplings without butter

Let's put on delicious dumplings with potatoes without eggs - here's another easy option. It will turn out tender in taste and very satisfying.

You will need:

water - 200 milliliters;
salt - 1 teaspoon;
flour - up to 3 glasses;
onion - 3 pieces;
potatoes - 9 medium;
vegetable oil for frying onions - 3 tablespoons.

Cooking

Mix water with salt.
Make a hole in the sifted flour and, gradually adding liquid, knead a dense dough.
Put the dough in a bowl, close the lid for half an hour.
Peel the potatoes, cut them randomly, boil and drain the water into a separate bowl.
Make a puree by adding potato broth.
Finely chop the onion, fry it in vegetable oil and stir in the puree.
Put on dumplings.
Pour about two liters of water into a large low saucepan, bring to a boil, salt and dip your products into it. Boil 4 minutes after surfacing (do not boil).

How many dumplings will it make? If you like to roll out the dough thinly, then from 500-700 grams of flour you will make from 80 to 100 pieces.

You can see that there are enough ideas about cooking, and it won’t be boring even if you don’t add the usual ingredients. It is not difficult to make dough for dumplings on water without eggs (or you can use milk or kefir), it is quickly kneaded, and you will see: ready meal wonderful in taste. Most likely, your loved ones will like these dumplings very much.

Experienced housewives know that making elastic and elastic dough is one of the most difficult parts in making dumplings. It can be safely seen that choux pastry meets these conditions and is easy to manufacture.

This dish came to our table from Ukraine. They themselves resemble crescent-shaped dumplings with various fillings: fruits, berries, meat, vegetables. Depending on the filling, the calorie content of the dish changes. Served on the table dumplings as a second course with sour cream or jam.

The main difference between the custard dough and the usual one is one of the ingredients - boiling water. The name of the test is telling: it is “brewed” under the influence of boiling water.

It practically does not dry, it is pliable, thinly rolled out.

You can cook dumplings and freeze them - the dough will not crack, but finished goods will not differ from freshly prepared. This will save you time and make your loved ones happy. delicious lunch or dinner.

Consider a few basic recipes cooking dumplings with different fillings.

An elementary recipe for choux pastry for dumplings

We suggest that beginners start by mastering the very simple recipe brew test. You do not need to use eggs, the composition is simple, but the result will impress you! So, to prepare the dough you will need:

400 grams of flour;
a pinch of salt;
vegetable oil - 50 ml;
250 ml of boiling water.

Cooking will take you no more than 20 minutes, not counting the “rest” time of the test.

100 grams contains about 90 calories.

Step-by-step recipe for choux pastry for dumplings:

Here is a simple recipe that will help you quickly prepare tasty dish for the whole family. For test fit any filling.

Universal recipe for dumplings and dumplings

The dough recipe, suitable for both dumplings and dumplings, is quite simple. The dough has a plastic structure, it is easy to roll out to a very thin state. Even children can help you - the dough is plastic, the edges simply stick together, and when cooked, the products do not fall apart.

Universal choux pastry for dumplings and dumplings does not require the use of hard-to-reach products - everything can be found in the kitchen of the hostess.

Components:

350 grams of wheat flour;
200 ml of boiling water;
50 ml of vegetable oil;
1 pinch of salt;
1 egg.

You will spend no more than 20 minutes on the dough, after cooking it must be left for an hour, and modeling and boiling dumplings will take about 30 more minutes.

100 grams contains 105 calories.

Cooking sequence:

First of all, let's prepare necessary components. use flour premium, boiling water, refined vegetable oil. If you are interested lean version then you just do not add eggs and put less flour;
Sift most of the cooked flour (300 grams) into a suitable bowl;
Pour vegetable oil into the hole made. Mix everything with a spoon or fork;
Then add boiling water to the flour. It is very important to observe this condition, because due to the temperature of the water, the dough acquires a more sticky texture, pliable and soft to knead. Now let the brewed flour cool a little to a warm state.
Add chicken egg and salt, mix everything.
Gradually add the remaining flour and knead a dense and soft dough so that it does not stick to your hands. Add more flour if needed, as it varies in moisture. Cover the bowl with foil or cling film to let the dough rest for an hour. After an hour, the dough is ready to go.

You can add toppings to your liking and make many dumplings. Next, we will analyze how to cook stuffed dumplings.

Lean eggless dumplings with potato filling

Lean dumplings do not contain eggs in their composition, they are tender, tasty and satisfying.

For lean choux pastry without eggs for dumplings with potatoes, you need:

700 g flour;
1 teaspoon of salt;
potato broth from 300 to 450 g, depending on the flour;
50 ml vegetable oil.

Prepare for the filling:

600 g potatoes;
spices to taste;
about 30 g of greens (parsley or dill).

It will take you about 1.5 hours to prepare the filling, dough, molding and boiling dumplings.

At the exit, 100 grams contains about 225 calories.

First, peel the potatoes and boil them in unsalted water. Drain the water from the finished potatoes into a separate bowl - you will still need it;
Let the potatoes cool and mash them. Add spices and chopped herbs;
For the dough, mix flour, salt and butter, gradually pour in the boiling potato broth, focusing on the consistency of the mass;
Knead the dough thoroughly, wrap in cling film and let rest for at least 15 minutes;
Roll out the dough into a thin layer, cut out small circles;
In the middle of the circle, put the potato filling - about two teaspoons and close the edges of the dumplings. Press the edges with a fork to secure them.
Cook dumplings in salted boiling water. Make sure that the dumplings do not stick together and stick to the pan. After they float to the top, cook them for another 5-7 minutes.

Sweet dumplings stuffed with cherries

To pamper your family, make choux pastry dumplings with cherries for dessert with vegetable oil. We will share the recipe and show how to blind them with a “pigtail”.

The quantities listed are for four servings.

Ingredients:

vegetable oil - 50 ml;
chicken egg - 1 piece;
granulated sugar - 2 tablespoons;
salt - 1 pinch;
flour - 350 g;
boiling water - 200 ml.

Filling Ingredients:

fresh or frozen cherries - 400 g;
powdered sugar as desired.

In general, you will spend about 50 minutes preparing dumplings, not counting the time for defrosting the cherries and the “rest” time for the dough.

100 grams contains approximately 165 calories.

Cooking steps:

If you are using frozen cherries, thaw them at room temperature;
Sift some of the flour (300 g) into a bowl;
Add oil, mix, pour in boiling water, mix until smooth and let the mixture cool;
Add egg, salt, sugar. Mix everything well, adding the rest of the flour. Focus on the consistency of the mass;
Knead the dough with your hands, cover with a napkin or foil and leave to rest.
Let's get down to the most interesting: directly to the modeling of dumplings. Sprinkle flour on the surface on which you will sculpt the dumplings. You can take a mold for cutting circles, or you can use an ordinary glass or mug;
In the center of the circle, you can pour powdered sugar and put a cherry. Depending on the size of the circle, determine required amount berries per piece. Glue the dumplings as described in the previous recipe;
Immediately after you have molded the dumplings, they should be put in the freezer to cool. Thus, the berries will not give juice, and the dumplings will not lose their shape.
Bring the water to a boil in a saucepan, lower the dumplings with cherries, stirring gently so that they do not stick to each other and to the bottom of the pot. After the dumplings float to the top, boil them for 5-7 minutes;
The finished dish can be served with powdered sugar, sour cream and serve as a dessert or an independent dish.

Tender choux pastry dumplings stuffed with cottage cheese

We invite you to familiarize yourself with another variation of the recipe - add milk instead of water, and use cottage cheese as a filling.

In spite of high calorie content, they are very useful for people with a lack of protein and vegetable fats in the diet.

For 4 servings you will need:

220 ml of milk;
a pinch of salt;
450 g flour;
chicken egg - 1 pc.

3 tablespoons of sugar;
450 grams of cottage cheese;
a pinch of salt;
1 chicken egg.

The preparation time will take 25 minutes, and the preparation itself will take about an hour.

For 100 grams of dumplings, up to 350 calories come out. Calorie content depends on the% fat content of cottage cheese, milk and sour cream, if you use it.

Cooking steps:

Prepare the dough for dumplings. Break the egg, add salt and shake lightly, pour in the milk;
Pour some of the flour, achieve a homogeneous dough, set it aside to rest;
For the filling, rub the cottage cheese through a sieve, add salt, sugar, stir until smooth;
Roll out the dough thinly and, by analogy with the previous recipes, fashion and cook dumplings.

It is very important to sift the flour before cooking;
Be sure to knead the dough for at least 10 minutes;
To avoid overcooking, grease the dumplings around the edge with water or egg white.

Bon appetit!

The recipe for a universal custard dough for dumplings and dumplings is in the next video.