Lenten dumpling dough without eggs. Ideal choux pastry for dumplings in boiling water without eggs

Cooking recipe choux pastry no eggs (lean). Choux pastry, most good option for making homemade dumplings, manti and dumplings (both sweet and simple), it is much more elastic and stronger simple test. When cooking, the dumplings will never crack, burst or tear; they will remain intact until the very last moment and will not stick together. Even if you previously froze the dumplings, after defrosting they remain intact, without cracks, and retain their taste. Choux pastry is very convenient to work with; it does not require constant sprinkling and rolling in flour - the kitchen remains clean. And it’s more pleasant to cook from it - it doesn’t tear, it sticks together well and tightly. To make dumplings or dumplings from choux pastry, you can safely invite your younger assistants - they will cope with the task with interest and ease.

Required ingredients:

2 tbsp. spoons vegetable oil;

10 tbsp. spoons of boiling water;

1 teaspoon salt;

380 g. wheat flour.

How to cook:

In order to knead a good choux pastry, prepare 3/4 cup of boiling water. Dissolve salt in it and pour in vegetable oil, stir.

Sift the wheat flour into a separate cup.

Make a hole in the middle and pour hot water into it.

Knead the dough. First, you can mix the dough with a spoon, and then knead thoroughly with your hands.

Gather the well-mixed dough into a tight bun, cover it with cellophane and leave to rest for about 20 - 30 minutes.

During this time, the dough will soften a little, become more elastic and will be easy to work with. From this amount of ingredients I got about 520 g of ready-made choux pastry. Cook for your health!

There are few people who don't like dumplings. Supermarkets are full of bags and attract our attention with bright inscriptions. But real gourmets and connoisseurs of this unique dish try to make dumplings themselves. Only home-made dumplings are rightfully considered the most delicious. This is not surprising; minced meat for such a dish, made from real meat or a meat “duet” of beef and pork, gives unique taste and aroma. A dumpling dough elastic and rolls out thinly under a rolling pin. Although sometimes the hostess may not succeed good dough, capable of spoiling her mood. It can be unsuccessful according to certain criteria: it may fall apart during cooking, it may be tight and difficult to roll out, it may seem tough.

Why is the dough without eggs?

Today we will get acquainted with the recipes for preparing unleavened dough, which does not contain eggs. There are many reasons for making eggless dumpling dough. We will now recall the most common ones:

The most common is allergic manifestations of the body to this ingredient.
Due to personal taste preferences, you or your family do not like dumpling dough with eggs in the composition.
The dough from which dumplings are made is excellent for making dumplings. And if you are fasting and want dumplings, you need a recipe for dumpling dough without eggs.
A banal reason - we were in such a hurry to go home to sculpt delicious dumplings that they forgot to buy eggs.

Common Recipe

This is how our grandmothers make dough for homemade dumplings without eggs. You need to take 1 glass of milk and dissolve half a teaspoon of salt in it. Pour 2 cups of flour into a deep bowl and add milk to it. Then the resulting dough must be mixed thoroughly. Use a spoon for this procedure. The better you mix, the fewer unpleasant lumps there will be. While kneading the mixture until perfect, add the remaining flour in small portions. When the dough becomes thicker, it can no longer be stirred with a spoon. Start kneading it with your hands, placing it on a table sprinkled with flour. Knead until it no longer sticks to your fingers or to the countertop. The finished dough needs to “rest” in a plastic bag or cling film about 20 minutes. During this time, the gluten of the flour will spread throughout the dough for dumplings without eggs, and it will be perfectly shaped. This dough can be made a day before you plan to make dumplings. It will keep perfectly in the refrigerator.

Replace milk with water

If milk is also not a very desirable and acceptable product for you (an allergy), then the above recipe needs to be slightly modified. Instead of milk, it is better to use plain water when making this dough. room temperature. Without eggs it will turn out no worse. Moreover, many people consider this recipe to be more technologically and taste qualities.

Instead of ordinary water - mineral

Here is a variation of the dough that produces neat dumplings with a thin shell. Recipe for water dough without eggs instead ordinary water completely allows the use of mineral. And now let's collect the products:

3.5 cups sifted flour;
1 glass mineral water;
3 tablespoons of vegetable oil;
salt.

Prepare dough for dumplings without eggs:

To prepare delicious elastic dough you need to pour the entire amount of mineral water into a bowl and dissolve half a small spoon of salt in it.
When all the salt has dissolved, add to the liquid solution vegetable oil.
Add flour to water. Mix by hand or with a whisk. Stir until it looks very similar thick sour cream mixture.
Now place the dough on the countertop with flour and continue kneading. The homogeneous dough must be rested. After 15 minutes, you need to knead it again and start making dumplings.

Choux pastry

Next recipe dough for dumplings without eggs again in water. But the method of preparing it may seem unusual to many. The fact is that the water in this case is boiled and in the form of boiling water (or very hot water) is added to the flour. To prepare choux pastry for dumplings without eggs we need:

Flour - 3 250 gram glasses.
A large pinch of salt.
Water - 1.5 cups. The water should be just boiling.
Unflavored vegetable oil - 3 tablespoons.

And let's get down to business.

In a bowl, combine salt, flour and butter. Remember to use cookware that can withstand high temperature water. To knead the dough in boiling water, prepare a spatula or spoon.
In a thin stream, slowly, pour boiled water into the flour and immediately stir the resulting mass with a spatula.
Sprinkle the table with flour and knead the choux pastry already on it.
When the consistency of the dough resembles even, beautiful, smooth plasticine, it is ready. This dough will not tear when cooking the products and will retain its original shape.

With kefir

Many housewives use the option of preparing dough with kefir. They like it more delicate taste dough casing, and consequently, products made from it. Proportions for products:

Flour - 3 cups.
1/3 cup of any kefir.
2/3 glass of water. The water should be cool.
A pinch of salt.

Now let's prepare the dough:

Mix salt and flour in a bowl.
Mix water and kefir in a bowl.
And then everything is done using familiar technology. You need to pour the water-kefir solution into the flour and salt a little at a time and immediately knead the dough.
When it becomes thick and stops “clinging” to your fingers, the dough is ready.
We send kefir dough in the refrigerator for "rest". After at least 15 minutes, you can remove it from there, mash it again and prepare homemade tender dumplings.

without eggs, like any dumpling dough, you need to make it in advance. From the start of kneading to the start of sculpting the dumplings, at least 15 minutes should pass. Unleavened dough It is necessary to lie down so that the products turn out smooth and beautiful. It is better if the “rest” time is an hour or two.
A dough that does not contain eggs will “take up” more water than one mixed with eggs. You should always remember this. More quantity liquid ingredient may be increased due to poor adhesiveness of flour.
If something goes wrong and the dough turns out to be runny, you can add more flour to it. This should be done very carefully, introducing flour in very small portions so that batter By chance it turned out too thick. It is better to add flour while kneading it on the table. Flour should be gradually added under the dough and kneaded as usual.

Frequently asked questions from novice housewives

How long does it take to knead elastic dough?

Preparing dough for making dumplings is perhaps the most unpleasant moment in preparing this delicious dish. To knead good dough, you need to put in some effort. It's not very easy task physically. Typically, kneading can last from 10 minutes to half an hour. It all depends on skill and experience, which is gained over time. Just kneading the dough is not enough. It needs to be washed very thoroughly. So that the gluten from the flour can be evenly distributed throughout the dough ball.

How thick should the dumpling skin be?

A high-quality dumpling shell should be no thicker than one millimeter.

As you can see, there is nothing complicated or unusual in preparing dough that does not contain eggs. Even an inexperienced cook can cope with this task.

Historical information. Dumplings are a dish made from dough with various fillings, they can be made from meat and fish, or from vegetables or their various compositions and always with spices. Different nations have their own “dumplings” and call them differently:

among the Chinese people it is jiaozi;
Italians have ravioli and tortellini;
Jews make kreplach;
in Vietnam it’s dem sum;
among the Japanese it is gyoza;
in the Caucasus - this is khinkali and poses;
in Uzbekistan - chuchvara.

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

The main thing when making dumplings is a thin dough shell. This is understandable - when dumplings appeared (in those ancient times) it was much easier to get meat than flour, and as a result there was more filling in the dumplings than the dough shell itself. The size of the dumplings is also clear - it was created so that you can eat one thing at a time.

According to historians, dumplings have Chinese roots. 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 (independent of each other). The peak of popularity of dumplings occurred 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 medieval kitchens.

The word “dumpling” itself, according to Dahl, comes from the combination of two Permyak words: 1) “pel” - which means ear and 2) “nyan” - which means bread.

And the first mentions 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, all of Russia became familiar with this dish.

The basic recipe for dumpling dough without eggs is a mixture of flour, water and salt.

And all the others are simply derivatives of this recipe:

you can replace water with kefir;
you can replace water with milk;
You can add vegetable oil to the preparation;
You can add butter to the mixture
Unleavened dumpling dough can be custard.

All recipes are good, but every cook uses his own - proven and convenient.

The dough for dumplings is unleavened. For everything to work out, he needs to be simultaneously:

Cool (but at the same time soft);
Plastic;
Keep in shape;
Thin and easy to roll out;
It's good to mold.

To prevent the dumplings from falling apart when cooking, and to prevent the dough from cracking when freezing, you must follow some rules:

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

On this page you will find the following recipes:

Recipe No. 1 Dough for dumplings without eggs

For the recipe you need:

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

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

Recipe No. 2 Dough for dumplings without eggs, custard

For the recipe you need:

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

Bring the water to a boil, add butter, salt and half a measure of flour into it alternately.
It is advisable to stir the mixture quickly with a mixer - the dough will not immediately, but will definitely become smooth.
Add flour quickly, but little by little.
The resulting dough is stiff, but at the same time soft - similar to plasticine.
Required: the dough “rests” for half an hour. After half an hour, the dumpling base is ready for rolling and modeling.

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

For the recipe you need:

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

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

Recipe No. 4 Colored dough for dumplings without eggs

Colored dumplings will make children very happy, and it’s not at all difficult to make. To prepare 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 teaspoon.

Ingredients required for the recipe “Dough for dumplings without eggs”

Flour - three glasses.
Oil (vegetable) - three tablespoons.
Water (boiled) - one and a half glasses.
Salt - one spoon (teaspoon).

How to prepare dumpling dough without eggs

Sift the flour thoroughly. Combine it with oil (vegetable) and salt. Add gradually warm water. Then knead the stiff dough.
Place it on a cutting board (dusted with flour) and knead the dough until soft, elastic. Give ready-made dough rest for twenty minutes.
After that, roll it out and you can start preparing dumplings with your favorite filling.

A recipe that will help you prepare choux pastry for dumplings without eggs

You will spend only forty minutes preparing dumplings. Please note that the amount of ingredients is designed for four servings of the dish.

What you need to prepare for choux pastry for dumplings without eggs:

Flour - three hundred twenty grams.
Oil (vegetable) - four tablespoons.
Boiling water - a little less than a full glass.
Minced meat (beef + pork) - five hundred grams.
One onion.
Garlic - two cloves.
Salt and pepper - to personal taste.
Coriander - one teaspoon.
Dill - half a bunch.
Butter (butter) - one hundred grams.

Recipe for dough without eggs and dumplings made from it

1. B combined minced meat add grated onion (on a fine grater), chopped garlic, pepper, salt and coriander, finely chopped dill, mix thoroughly.

2. Prepare the dough: pour boiling water into the oil (sunflower), add salt to taste, stir until all the salt is completely dissolved.

3. Add this mixture to the flour and quickly knead the dough. Cover it with a towel and leave for fifteen minutes. Dumpling dough without eggs is almost ready!

4. Then roll out the dough thinly, just don’t add any more flour to it! Since your dough shouldn't stick to the board anyway. Cut it into even squares measuring five by five centimeters.

5. Place some filling on them and carefully form dumplings. From the received amount of filling and dough you should get about one hundred dumplings.

6. Now you can put the pot of water on the stove. Don't forget to salt the water.

7. Boil the dumplings for five to seven minutes (until they float).

8. Carefully strain the water using a colander.

9. Add butter (butter).

It is advisable to serve the dish with sour cream or garlic ketchup.

Common questions from housewives:

1. How long does it take to knead the dough?

Of course, the most difficult part of cooking is kneading the dough. It should be tight, so kneading requires some physical effort. Typically this procedure takes about fifteen minutes. Knead the resulting dough and roll it into a ball, wrap it in cling film or a towel. Leave it to sit for forty minutes. For what? Aged dough tends to be more elastic and much easier to roll out.

2. How to roll out the dough thinly?

The thickness should not be more than one millimeter. If your dough is mixed correctly, it will not stick to the rolling pin and tear. Therefore, you can roll it out to your desired thickness.

More and more people are thinking about healthy eating, choosing vegetarian dishes. Dough for dumplings prepared without using eggs will diversify your menu. For vegetarian friends, for relatives with protein allergies, during Lent and for those who are losing weight, this dish will be a great option treats. The dough, prepared in water without eggs, turns out tender and plastic, and the dumplings are juicy and tasty. This dish can be served for both breakfast and lunch.

For dumplings prepared without eggs, we use the following ingredients:

wheat flour - 200 g (1 cup);
boiled water at room temperature - 100 ml (1/2 cup);
refined vegetable oil - 1 tablespoon;
salt - 1/2 teaspoon;
potatoes - 0.5 kg (3-4 pieces).

On this page you will find the following recipes:

A simple recipe for vegetarian dumplings

Mix flour with salt.

Advice. The flour must first be sifted through a sieve to enrich it with oxygen.

Pour the sifted flour into a heap on a flat surface.

Make a small hole, gradually pour water into it and knead the dough.

Advice. The water needs to be poured out in parts; perhaps you will need a little more or less of it than indicated in the recipe - it depends on the quality of the flour. It is easier to knead by hand - the dough should stick slightly.

Leave the dough at room temperature for 30-40 minutes for gluten to swell.

Again we make a hole in the dough and pour sunflower oil into it.

Mix the dough thoroughly until the oil is completely absorbed and a homogeneous mass is formed.

We pack the dough in a plastic bag or cling film and put it in a cool place. 1.5-2 hours.

Advice. Placing in a cold place will make the dough more pliable and pliable.

While the dough is resting in the refrigerator, you can prepare the filling. In our case this is - mashed potatoes. We clean the root vegetables, cut them into small pieces and boil until tender, after adding salt to the water. Then pour the broth into a separate container.

Mash the finished potatoes, pour the broth over them and prepare mashed potatoes.

Roll out ready dough into a layer having a thickness of about 5-7 mm.

Using a glass, cut out blanks for dumplings.

Spread chilled mashed potatoes onto half of the dough circle.

We make dumplings of any shape convenient for you: round, crescent-shaped.

Advice. It is better to press the edges of the dumplings with a fork so that they stick together well.

Finished products can be boiled immediately in salted water, or they can be frozen first.

Dumplings on kefir dough without eggs

Dumplings with various fillings are national Ukrainian dish. They are prepared with potatoes, fresh cherries, berry jelly, with pumpkin. It is generally accepted that in the recipe for real Ukrainian dumplings no egg is used. In this case, the dough is prepared not with water, but with kefir. Such products turn out lush, unusually tasty and tender. Dough prepared with kefir does not dry out, and dumplings made from it do not become soft. The recipe calls for the use of soda, which, when slaked with kefir, gives the dough fluffiness and volume. The only disadvantage of such eggless dumplings is that they cannot be frozen, since in this case the structure of kefir will be damaged.

Ingredients we need:

wheat flour - 500 g (3 cups);
water - 70 ml (1/3 cup);
kefir - 150 ml (2/3 cup);
salt - 1/2 teaspoon;
soda - 1 teaspoon.

Cooking time: 30-40 minutes.

Quantity: 70-80 pieces.

Recipe for making fluffy dumplings without eggs using kefir

In a large container, combine all the dry ingredients: flour, soda, salt.

Advice. As with any baked goods, it is better to sift the flour through a sieve to enrich it with oxygen.

In a second container, mix water and kefir and stir until smooth.
Pour the flour mixture into a mound, make a hole in the center and gradually add the liquid ingredients, stirring occasionally.

Advice. The finished dough should not be hard and not stick to your hands. If the dough is sticky, you can add flour.

Form the dough into a ball shape, cover the container with a lid and place in a warm place. 15-20 minutes.
Roll out the dough on a flat surface, cut out round pieces for dumplings. We make dumplings of any convenient and familiar shape. For the filling we use any product: cottage cheese, potato or vegetable puree, jam.

Advice. Dumplings cooked on kefir dough, cannot be frozen, they must be cooked immediately.

The products will not fall apart if you cook them in large quantities liquid no more 1 minutes after surfacing.

Dough for dumplings with milk

Using it in a recipe will help make the dough more tender. regular milk. Such products are prepared quickly and simply, and the dough can be prepared for future use - it is perfectly stored in the refrigerator. This recipe also does not use eggs, but this does not affect the taste of the product at all. Tender and plastic dough makes dumplings gourmet dish, which can be prepared for breakfast, lunch, and dinner.

For dumplings we will use the following products:

wheat flour - 0.5 kg (3 cups);
milk - 200 ml (1 glass);
salt - 1/2 teaspoon.

Time required for preparation: 20-30 minutes.

Time to prepare dumplings: 20-30 minutes.

Total cooking time: 40-60 minutes.

Quantity: 80-100 pieces.

Cooking method:

Sift 2 cups of flour into a separate container and mix them with salt.
Gradually pour milk into the flour and stir the mixture with a spoon or whisk until smooth.

Advice. Milk should be at room temperature or cold, but not hot.

Pour in the remaining flour and knead into a thick dough with your hands.

Advice. Ready mass should be elastic and not stick to the surface. If necessary, you can add either milk or flour.

Wrap the finished dough in cling film or place it in a plastic bag and leave it warm for the gluten to swell.
Roll out the dough to the desired thickness and, using improvised means, a cup or glass, cut out round blanks for dumplings.

Advice. The thinly rolled dough makes about 80 dumplings.

We spread the chosen filling, fasten the dumplings and boil until done.
Dough made with milk can be stored in the refrigerator for no more than a day.

Lazy dumplings without eggs

If you don’t want to bother with the dough, wait for it to swell, or you’re afraid that the products will boil over, then try cooking lazy dumplings without eggs with semolina and cottage cheese. They have a pleasant delicate taste and cook very quickly. At the same time, during the cooking process, dumplings perfectly retain their shape and elasticity, since semolina perfectly absorbs liquid and has a stronger binding effect than wheat flour.

Necessary ingredients for lazy eggless dumplings with semolina:

soft cottage cheese - 500 g (2 packs);
semolina - 70 g (3-4 tablespoons);
granulated sugar - 50 g (2 tablespoons);
salt - 1/2 teaspoon;
vanilla sugar- 10 g (1 sachet);
wheat flour 50-100 g.

Preparation time: 30-35 minutes.

Cooking time: 15-20 minutes.

Total cooking time: 50-60 minutes.

Quantity: 25-30 pieces.

Recipe for making the most tender lazy dumplings without eggs

In a large container, combine the sifted flour, sugar and cottage cheese.

Advice. If you don't like sweets, then granulated sugar You can add less than indicated in the recipe or not add at all. Cottage cheese for making dumplings should be soft, not grained.

Mix the ingredients thoroughly.

Advice. For simplicity, you can first mash the cottage cheese with a fork.

Add salt and vanilla sugar and mix the mixture thoroughly again.
Leave the finished dough in a warm place for 20-25 minutes so that the semolina has time to swell.

Advice. Semolina better use beige color because it is made from wheat durum varieties and serves as an excellent replacement for regular wheat flour. Semolina - product coarse wheat, so dishes made from it are dietary.

Sprinkle a cutting board or table with flour.

Advice. Dust with flour workplace you need very little.

Divide the mass into several parts and roll them into sausages.

Advice. The diameter of the sausage should be 2-3 cm.

We cut the blanks into equal parts and roll them into balls with our hands.

Advice. The balls should be approximately the same size so that all the dumplings are cooked at the same time.

Lightly roll the dumplings in flour, rolling them on a table or cutting board with flour.
Place the prepared dumplings in boiling salted water and cook for another 2-3 minutes after surfacing.

Advice. You should not cook longer, as the products may simply fall apart.

Remove the finished products from the broth using a slotted spoon.
We serve dietary lazy dumplings without eggs with jam, sour cream, condensed milk, jam.

If you want, you can watch a video on preparing dough for dumplings: