What is dumpling dough made from? Dumpling dough: step-by-step recipes for the perfect dish

It is believed that the correct dough for dumplings should be the color of snow. And for this you definitely need premium flour. It contains a lot of gluten, which gives the finished product such a beautiful color, and in addition, “holds” the components together and prevents the product from boiling in boiling water.

How to make the classic dumpling dough recipe correctly

Real classic dough for dumplings rolls out well, and in order for it to turn out this way, you need to achieve pliability when kneading: make it not too “steep” or hard. Then the rolling will be as thin as possible, it will be easy to form dumplings, and while eating you won’t have the feeling that you can’t find the filling.

Egg-free option

A classic recipe for dumpling dough and, most likely, the oldest - nothing extra, even without eggs.

You will need:

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

Preparation

Form a mound of sifted flour.
Make a hole at the top and place salt and water there.
Knead the dough - smooth, pliable, not too tight, but not “spreading”. When cutting, there should be no marks left on the knife, and the correct cut should be smooth and glossy.
Wrap the dough in a bag and leave it in the room for half an hour.

The consistency depends on the flour, its quality, and the presence of a certain amount of gluten. You may need more or less of it.

Option with eggs

This method is also considered a classic, but you need to cook it with an egg.

You will need:

flour - 0.5 kg;
eggs - 2 pieces;
vegetable oil - 1 tablespoon;
water - 1 glass;
salt - 0.5 teaspoon.

Quick cooking

Pour the flour onto the work surface in a mound and make a shallow hole on top.
Break the eggs into the hole, pour in water and oil. Mix thoroughly.
Knead with your hands until you are sure that you have achieved absolute homogeneity and sufficient elasticity.

It is not necessary to add vegetable oil, but it gives the finished product a more delicate consistency.

You may come across the opinion that the ideal dough for dumplings is without eggs. Why? It's a matter of preference and solid practice. Here the decisive choice is yours, as the dough may seem too dense (like pasta). Additionally, hand sculpting can be labor intensive and the finished product unevenly cooked is a bad thing. There is also a danger that homemade dumplings will simply fall apart when cooked. If you really don't want to use eggs, just add more water before mixing.

Other test options

Since there is no dispute about tastes, we can safely say that the best dough for dumplings is what you like in terms of all characteristics: both the feeling of working with it and the properties. If you want a less familiar recipe, we recommend trying original variations.

Buckwheat

How to make excellent buckwheat dough? An interesting recipe for dough for dumplings with the addition of buckwheat flour is the key to a rich taste, unusual color of the dish and they do not fall apart.

You will need:

white flour - 1 cup;
buckwheat flour - 1 glass;
eggs - 2 pieces;
water - 0.5 cups;
salt - 1 teaspoon.

Preparation

Mix and sift two types of flour, give it a slide shape.
Place the remaining components into its recess.
Add water little by little last (manufacturers have different properties of products, so your flour may require less water).
Mix until smooth.

On ghee

The tender dough for dumplings tastes very pleasant. Ghee gives it a special delicacy.

You will need:

white flour - 700 g;
melted butter - 1 tablespoon;
eggs - 2 pieces;
water (not cold) - 1.5 cups;
salt - 1 teaspoon.

Preparation

Sift the flour thoroughly.
Pour eggs into a mixing container, add salt, pour in melted butter and pour in flour.
Knead the dough until it becomes elastic.
Leave the finished dough for 1 hour in a bowl under a damp towel or put it in a bag.

Custard (boiling water)

There are many who will tell you that this is the most delicious dough for dumplings. Its secret is that it is prepared not with ordinary water, but with boiling water, which gives it excellent softness. It also rolls out without problems and does not tear, even if the layer is thin.

You will need:

white flour, premium - 2 cups;
vegetable oil - 3 tablespoons;
boiling water - ¾ cup;
salt - 1 teaspoon.

Preparation

Pour just the boiled water and then the oil into a large bowl.
Tip the flour into it and knead very quickly.
Proceed to sculpting (you don’t have to let it settle).

How to make dough for dumplings in this way? It is important to knead immediately and at a decent speed to avoid lumps. You can use a bread machine, a food processor with an appropriate attachment, or an immersion blender.

Exact proportions of dough and minced meat

If you would like to get a certain amount of dough for dumplings per 1 kg of minced meat, so that there is no excess left, proceed from the fact that 370 grams of dough requires 450 grams of meat filling. And one more thing: if you need to slightly reduce the dough consumption, try preparing dumplings using a dumpling maker (this also speeds up the process).

Tip: to avoid the accumulation of “waste”, and also to reduce the preparation time for cooking, form long “sausages” from the dough, cut them crosswise into pieces and roll each into a flat cake.

Everyone has their own secrets on how to prepare dough for dumplings so that they don’t stick together after cooking. Surely you also have a “signature” recipe. However, to diversify your culinary masterpieces, you can adopt other methods - from traditional to extravagant. The choice is yours!

Pelmeni got their name in the 19th century, when the recipe for the dish spread from Siberia to the central regions of Russia. In the Asian part of the country they were called “ears” and “shurubarks”. Historians involved in culinary issues believe that the birthplace of the dish is ancient China. After its conquest, the Mongols adopted many cultural traditions of the Celestial Empire, including traditional foods. Nomads brought the recipe for the dish to Siberia.

The dough for dumplings is prepared in different ways, but, unlike the filling, it always tastes inexpressive. Fatty minced meat with onions, garlic, salt and spices is quickly cooked and forms a broth. The dough serves more as an envelope for the juicy filling and prevents it from leaking out. It should be plastic and not fall apart during cooking.

Any dish made from meat and dough is hearty and appetizing, and dumplings are also seasoned with butter, sour cream and other sauces.

Dumpling dough is mixed from flour, eggs and water, but even with such a meager set of ingredients, famous chefs have come up with unusual combinations.

For example, chicken eggs were replaced with quail eggs, and water with fermented milk whey. Such dough will not only highlight the filling, but also add its own taste. In the classic version, it is light, but when mixing wheat flour with rye flour, it changes color to beige. Spices also give it different colors, including bright yellow due to turmeric.

The correct proportions of the products do not allow the dough to spread. Steep kneading and high-quality ingredients give it a delicate, pleasant taste that goes well with minced meat. During the cooking process, the dumpling shell is slightly soaked in broth, making it even more delicious and softer.

It is not recommended to store the finished dough in the refrigerator, as it dries out and loses its elasticity. It’s better to immediately make dumplings and freeze some of them. If you don't have enough time, you can use them in 10 minutes. cook a wonderful lunch.

Dough for dumplings - the most popular recipes

The dumpling dough recipe includes a liquid base, egg, flour and salt. If you are intolerant to eggs, you can knead it without them. Several popular methods and applicable products will allow you to choose the right option for your favorite filling.

Classic with eggs

It's nice to gather with the whole family in the kitchen in the evening and make dumplings, anticipating a hearty dinner. While preparing a dish, there is something to do for everyone. One will roll out the dough, another will cut the circles and place the minced meat in them, and the rest will fasten the products. This is an activity that appeals to both adults and children.

Typically, the dough is kneaded from standard components with precise adherence to the procedure.

Compound:

½ kg wheat flour;
1 egg;
½ tsp. salt;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour, pour into a deep container and mix with salt.
Pour a spoonful of water into it and break the egg. While stirring, gradually pour in the rest of the water.
Knead the dough with your hands until smooth. The finished product will be elastic and will no longer stick to your palms.
Wrap the mixture in cling film and place it on the table for 20-30 minutes.

Fresh without eggs

When expecting guests and coming up with a menu for their arrival, you should take into account the preferences of the invitees. If one of them cannot eat eggs separately or in a dish, the dumpling dough should be prepared without them.

It will turn out steeper, but will still hold together well when pinching the edges. This option is suitable for minced meat with pepper or spices, which give the filling a rich taste.

Compound:

750 g wheat flour;
1 tsp salt;
2 tbsp. vegetable oil;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour into a deep container and mix the bulk ingredients.
Gradually add water, stirring the mixture thoroughly.
Wrap the finished dough in film and set aside for 20 minutes. Just before rolling, add vegetable oil and knead again.

On boiling water

As the name suggests, the important ingredient in this dumpling dough is boiling water. With it, the mass will come out dense and sticky, since the wheat flour will swell faster. And yet it also requires a “rest” after kneading for 15-20 minutes.

Compound:

750 g wheat flour;
1 egg;
1 tsp salt;
1 tbsp. vegetable oil;
250 ml boiling water.

The cooking procedure is as follows.

Break the egg and beat it in a bowl with salt.
Sift flour into it and pour a spoonful of vegetable oil. Knead the ingredients thoroughly.
Pour boiling water in a thin stream, stirring the dough with a spoon. For a uniform consistency and smoothness at the end, knead it by hand.

Custard

Choux pastry in boiling water is usually prepared without eggs, adding more water and vegetable oil to the composition. It is important not to exceed the dose of flour so that the dough does not turn out too hard.

Compound:

750 g wheat flour;
1 tsp salt;
3 tbsp. vegetable oil;
400 ml boiling water.

The cooking procedure is as follows.

Sift flour into a bowl and combine with salt. Then pour in all the vegetable oil and mix well.
Gradually pour in boiling water and knead thoroughly.

On kefir

Any fermented milk products give the dough a delicate taste.

Compound:

½ kg wheat flour;
½ l kefir;
1 tsp each salt and soda;
2 tbsp. vegetable oil;
1 tbsp. granulated sugar.

The cooking procedure is as follows.

First mix all the dry ingredients.
Pour vegetable oil into them, and then kefir in small portions.
Knead the dough until smooth, wrap in film and put in the refrigerator for an hour.

On mineral water

The dough with the addition of soda will be soft and tender. The standard version includes eggs, but kneading without them is also acceptable. The water should be taken out of the refrigerator in advance and heated to room temperature.

Compound:

850 g wheat flour;
½ tsp each salt and granulated sugar;
1 egg;
4 tbsp. vegetable oil;
250 ml mineral water.

The cooking procedure is as follows.

Mix all ingredients except flour in a bowl.
Gradually sift flour into them, while kneading the dough.

With milk

The dough made with milk will be more rich, since a double portion of eggs is also added to it. The leftovers will make an excellent one, which can be immediately cooked or dried and stored for some time in a thick paper bag.

Compound:

½ kg wheat flour;
1 tsp salt;
2 eggs;
1 tbsp. vegetable oil;
250 ml milk.

The cooking procedure is as follows.

Combine sifted flour with salt and vegetable oil. Knead the mixture, getting rid of lumps.
Beat the eggs with a whisk, pour the milk into them, and then add the mixture in parts to the mixture with flour.
At the end, knead the dough with your hands.

With sour cream

How to make dumpling dough with a subtle creamy flavor? You can use milk with a high fat content, but it is better to use sour cream.

Compound:

500 g wheat flour;
1 tsp salt;
200 ml sour cream with a fat content of 15-20%.

The cooking procedure is as follows.

Combine half of the sifted flour with salt.
Add sour cream to it and mix thoroughly. Gradually add the remaining flour, keeping an eye on the consistency of the mass.
Wrap the finished dough in film and leave on the table for 20-25 minutes.

Colored dough

The dough changes color when rye flour is used instead of wheat flour. When making dumpling dough, it is better not to experiment with other types of flour, since it is wheat gluten that makes it soft and plastic.

And yet it can be made colorful without adding food coloring. A small amount of turmeric, spinach or tomato juice will turn plain white dough into bright yellow, green or red.

Nowadays it is very fashionable to add cuttlefish ink to dough for pies and pasta. With them the mass will become coal black. By preparing both standard dumplings and with ink, and stirring them during cooking, you can get an interesting combination.

Compound:

500 g wheat flour;
½ tsp. salt;
1 egg;
1 tbsp. sour cream;
to choose from: 180 g spinach or tomato juice, 1.5 tsp. turmeric, 10 g cuttlefish ink;
250 ml of warm boiled water.

The cooking procedure is as follows.

Sift the flour into a bowl and combine with salt.
Mix spinach with sour cream and egg.
Combine the contents of the bowls and knead the dough, gradually adding water.

With vegetable oil

Vegetable oil gives the dough smoothness. It is easier to knead and roll out. Such dough will not tear or boil over. Oil is poured into both egg-based and unleavened doughs.

As with other types of dough, it is not advisable to add cold water. With it, the gluten of wheat flour will swell for a long time, and after kneading the mass cannot be rolled out for more than half an hour.

When kneading the dough for dumplings, it is customary to grease your palms with vegetable oil to make it less sticky.

Compound:

600 g wheat flour;
1 tsp salt;
2 eggs;
3 tbsp. vegetable oil;
200 ml of warm boiled water.

The cooking procedure is as follows.

Combine sifted flour with salt.
Add vegetable oil and eggs, then pour in water in a stream, stirring the mixture.
Wrap the finished, thoroughly kneaded dough in film and keep on the table for 15-20 minutes.

Special departments sell equipment for making dumplings. Almost everyone is familiar with a metal circle with holes (grid), on which a layer of dough is placed, the recesses are filled with minced meat and covered with another layer of dough. After running a rolling pin over it, about 40 dumplings will fall out onto the table.

If the dish is prepared rarely, it is more convenient to cut out circles from the dough using a glass of small diameter. Next, place a portion of minced meat in the middle and seal the edges.

Depending on the sculpting method, the following products will be obtained.

Ears. The dough with filling is folded in half, the edges are pinched, and the opposite corners of the crescent are fastened together.
Bags. This shape is reminiscent of khinkali or Chinese dumplings. The meat is placed in the center of the circle, after which its edges are pulled up and fastened.
Stars. The principle of modeling is the same as for the “bag”, but the dough at the top is glued along five edges to form a star shape.
Ravioli. Despite the small size of the products, some housewives prefer to fasten them in the shape of a crescent and beautifully pinch them along the edges with a “braid” or “comb”.

What else can you make from dumpling dough?

In summer, dumplings with fresh berries appear on the cafe's summer menu. Most often, cherries are used for the filling. Dumplings are larger in size than dumplings, and their fillings are very varied, but the dough recipe is exactly the same.

Any of the above dough options for dumplings is also suitable for preparing products with berries, potatoes or cottage cheese. In addition, do not forget about chebureks.

Since the workpiece cannot be stored for a long time - it dries out, the dough is cut into thin strips and dried, laid out on the table. The delicious quality noodles are then boiled in broth or water. It can be rolled or cut into wide short strips and pressed in the middle to form “bows”.

Quick pies, which are fried in a pan filled with vegetable oil, can also be made from leftover dough. Potatoes with mushrooms or sausage with cheese are placed in the center of a circle larger than for dumplings. The edges are sealed and the pie is fried on both sides.

Conclusion

The dough for dumplings is extremely simple to prepare. If the proportions of the products are observed, it will be easy to roll out and fasten along the edges of the products. Dumplings are high in calories, but very filling.

In winter, having boiled them in broth and served them for lunch, the hostess will expect requests for more and will definitely hear them. It’s difficult to stop eating dumplings, so the dish should not become an everyday occurrence.

Any homemade food is tastier and healthier than ready-made food, and in any country, hand-made products are especially valued. Pelmeni are known and loved throughout Russia, but every family has its own recipe for dough and minced meat.

They are dishes that almost everyone likes, although sometimes you want to diversify the usual menu. Many recipes with different dough compositions will help with this.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

From the quantity of products indicated in the recipe for the dough, you will get about 70-80 pieces. homemade dumplings. Some of the dumplings can be put in the freezer until next time.

Ingredients:

premium wheat flour – 2.6 cups;
cooled boiled water – 200 ml;
vegetable oil – 3.5 tbsp. l.;
salt – a whisper;
eggs – 1 pc.

How to prepare dough for homemade dumplings

Sift 2 cups of wheat flour through a sieve. This step is very important and should not be skipped. During the sifting process, the flour is saturated with oxygen, and excess impurities are eliminated, which, at first glance, you might not notice.

Break the egg into a glass, add salt, and beat with a fork. Add vegetable oil and cooled water. Beat everything well again. Vegetable oil will make the dough smoother and more elastic. It will mold well, and the surface for cutting the dough will no longer need to be sprinkled with flour.

Use a spoon to make a hole in the flour. It should be big enough.

Then pour the egg mixture into the well. Mix carefully with a spoon. Gradually add the rest of the flour. During the kneading process, make sure that the dough is not too thick or liquid. Properly kneaded dough does not stick to your hands, it is soft and at the same time elastic.

It takes me 5 to 10 minutes to knead the dough. The kneading process is very important; with your hands you will feel how the dough begins to “breathe” and a slight moisture will appear on your palms, which the dough will begin to release. You can send the dough to rest.

Transfer the dough to a dry, clean bowl. Cover the bowl with the dough with a clean towel and leave to rest for 20 minutes.

After the dough has rested, start making dumplings. This is a universal dough. You can make dumplings and manti from it.

I hope you liked the recipe for homemade dumplings dough. How do you knead the dough? Are there any secrets? Share.

Dumplings are a dish that many cannot refuse and cannot even imagine life without it. But, unfortunately, modern housewives do not always want to spend time and effort preparing this dish, since they are confident that they will not cope with this work. Although in fact dumplings are prepared very easily and simply, you just need to initially learn how to make good dough. And if you follow the correct ratio of ingredients and know some culinary secrets, you can get wonderfully tasty homemade dumplings.

To prepare this delicacy, ordinary water dough is suitable, but it can be made with butter, mayonnaise, eggs and even buckwheat flour. The simplest dough is kneaded in water. You don't need yeast to cook it. The dough mass is fresh, but if you follow the rules, the dough will be perfect.

Dumpling dough - recipe without eggs

If the dough for homemade water dumplings is prepared correctly, it will have a stiff but soft consistency. In order for the dough mass to stick together well, but at the same time lag behind your hands, you need to follow the recipe.

Ingredients:

wheat flour – 500 g;
water – 200 ml;
salt – 0.5 tsp.

Preparation:

Immediately take water, add salt, and stir.
Sift the flour into a clean bowl or on the table in a heap. Make a depression in the middle.
Pour water here and knead the dough.
Knead the dough until it becomes smooth and elastic.
Set the dough aside, cover it, and let it rest for half an hour.

To check the dough, you need to pinch off a little and knead it with your fingers. If this piece does not lose its shape, you can start making dumplings.

Dumpling dough with eggs

If you need soft dough for dumplings, then you can’t get by with water alone; you need to add eggs. In order for the dough mass to be fluffy, you need to add one egg white, previously whipped until foamy. The dough kneaded according to this recipe will be soft and pliable!

Ingredients:

wheat flour – 500 g;
chicken eggs – 2 pcs.;
salt – 1 tsp;
water – 0.5 tbsp.

Preparation:

Immediately you need to crack an egg into a glass, add the yolk, add salt, and pour in water.
Next, the remaining protein needs to be beaten.
Now carefully pour the water and egg into the flour and begin kneading the dough.
Add in the whites, beaten until foamy.
Knead the dough further, knead for 12 minutes, then cover and set aside for 30 minutes.

After the specified time has passed, you can start making dumplings.

How to prepare unusual dough for dumplings with buckwheat flour

Dumplings with buckwheat flour raise some doubts among many, since the product has low gluten. But if you mix it with wheat flour, you get a dough with a unique taste and color.

Ingredients:

wheat flour – 1.5 tbsp;
buckwheat flour – 0.5 tbsp;
chicken eggs – 2 pcs.;
water – 0.5 tbsp.;
salt – 0.5 tsp.

Preparation:

Mix several types of flour thoroughly and place in a bowl in the form of a slide.
Beat the eggs into the flour.
Pour salted water in small portions into the bowl with flour and egg, stir until smooth.
Set the dough aside for 20 minutes until it matures.
When the specified time has passed, you can start making dumplings.

Dough with buckwheat flour can be used to make dumplings.

Recipe for delicious dumpling dough with ghee

This recipe cannot be called traditional. The dough with melted butter is very light, strong, elastic and ideal for modeling.

Ingredients:

wheat flour – 700 g;
chicken eggs – 2 pcs.;
water – 1.5 tbsp.;
salt – 1 tsp;
ghee – 1 tbsp.

Preparation:

At the first stage, you need to grind the eggs with the addition of oil and salt.
Pour water in here.
Now add the resulting mixture to the flour and knead the dough.
Set the dough aside for half an hour.

After the specified time has passed, you can roll out the dough and start making dumplings.

With vegetable oil

If you season simple unleavened dough with vegetable oil, it will become light and pliable. This dough is easy to work with, it does not tear, and it can also be frozen and used later.

Ingredients:

wheat flour – 3 tbsp;
chicken egg – 1 pc.;
warm water – 1 tbsp.;
salt – 0.5 tsp;
vegetable oil – 2 tsp.

Preparation:

You need to mix the egg with the selected seasonings.
Add a mixture of oil and water here.
While constantly stirring, add flour and knead the dough.
Next, you need to form the dough into a ball, cover it with a piece of film, and set it aside for 20 minutes.

After the specified time, you can make dumplings.

Vegetable oil can be replaced with mayonnaise; in this case, this component will make the dough more pliable. You can use it to make not just dumplings, but also dumplings and manti.

Dumpling dough with butter and egg in a bread machine

Every housewife will love kneading dumpling dough in a bread machine. This technique will help save your time, eliminate monotonous work, and the finished smooth dough will win the heart of even the most demanding cook.

Ingredients:

chicken egg – 1 pc.;
wheat flour – 3 tbsp;
salt – 1 chip;
vegetable oil – 1 tbsp.

Preparation:

Pour water, oil into the bread machine, beat in the egg.
Add seasonings and flour here.
Set the dough kneading program to working position.
When the process of kneading the dough is finished, cover it with a piece of cling film and let it stand for 30 minutes.
Roll out the finished dough into a thin layer and you can start making dumplings.

If you can roll out the dough well, you can make as many as 120 dumplings.

5 rules for preparing dumpling dough in water

You need to use only quality products. To prepare dough for dumplings, it is better to use premium wheat flour. Dumplings made from it have a pleasant white color, do not boil over in water or broth, and do not crack in the cold.

Be sure to sift the flour. Unfortunately, not all housewives do this, but in vain! It only takes 5 minutes to sift the flour, but the result is pleasantly surprising. During the sifting process, the flour is filled with oxygen, the finished dish is soft and tender, and small lumps that affect the softness of the dough are removed.

It is necessary to monitor the temperature. In order for the dry components of the dough to mix well with the liquid, or rather flour, seasonings and baking powder, the water must be heated to 40 degrees.

You need to knead the dough thoroughly, This process takes 15 minutes. With good kneading, the dough becomes elastic and pliable.

Let the dough rest. Gluten, which is contained in flour, is mixed with milk or water. In this case, they say that the product is ripening. You need to put the finished dough mass in a warm place for half an hour, this time is enough for the dough to acquire elasticity and roll out comfortably.

Another very important rule that all professionals know. If you want the dough to be light and elastic, pour the liquid ingredients into the flour in small portions. In this case, you will get a dough that has the desired consistency.

There are a huge number of options and you can choose any one based on your taste. By seasoning the mixture with additional ingredients, the dough will have different flavors, which means you can prepare a dough that your whole family will appreciate.

Dough for dumplings from Ilya Lazerson

Well, make dumplings and bring joy to your household!

The simplest recipe is considered to be a recipe for dumpling dough with water. To prepare the dish, you need to knead regular noodle dough. There are several conditions that are important to observe when working with it.

5 secrets of tasty and elastic water dough

Top grade. When preparing dumpling dough, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening when cooking. In addition, good flour will provide the dumplings with a snow-white color.
Sift the flour. Don't be lazy to do this before kneading the dough. It only takes a couple of minutes, but eventually the flour will be filled with air, and the dish will taste more delicate.
Monitor the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 °C. This will allow the flour to disperse faster.
Kneading. It is important to place the dough on the dumplings efficiently; this should take at least 10 minutes. A well-kneaded mass rolls out faster, easier and molds perfectly.
Let it rest and ripen. A very important point that many people miss. Give time for the gluten that the flour contains to combine well with the liquid. After kneading, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolled out, and it will make an excellent thin layer.

Classic recipe for dumpling dough on water

No eggs

Dumpling dough is always unleavened. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings made with water should not turn out too sticky; it is important to maintain the proportions. Here it is prepared without eggs. Sometimes dough with ice water is used. It turns out no less tasty.

You will need:

flour - 500 g;
water - 200 ml;
salt - half a teaspoon.

Preparation

Pre-sieve the flour and form a mound of it in the pan.
Make sure the water is not cold. Dissolve salt in it.
Pour water into the flour and start kneading the dough. Work with a fork first, then with your hands.
Mix the mixture well and leave to stand, after covering it with a napkin moistened with water or film.
After half an hour you can start rolling out.

Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it’s time to roll it out.

With eggs

This delicate egg dough for water dumplings gets its special texture due to the increased egg content. In addition, one of the proteins is additionally whipped. This composition allows you to quickly obtain a very plastic and soft mass as in the photo.

You will need:

flour - 500 g;
egg - 2 pcs.;
salt - 1 tsp;
water - half a glass.

Preparation

Mix one whole egg and the yolk of the second with water and salt.
Beat the white of the second egg with a fork.
Pour water and egg into the flour mound with a hole in the middle.
Gently fold the beaten egg white into the batter.
Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mixture sit for about 20 minutes. Then you can start rolling out.

Original recipes

With buckwheat flour

What flour is best for dumplings? Dumplings are usually not made entirely from buckwheat flour; it does not contain enough gluten. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to the finished dumplings.

You will need:

wheat flour - one and a half glasses;
buckwheat flour - half a glass;
egg - 2 pcs.;
water - half a glass;
salt - half a teaspoon.

Preparation

Mix both types of flour and pour into a large container.
Make a well in the flour and add the eggs.
Dissolve the salt in water.
Pour water in parts, you may need a little less. It depends on the flour.
Knead the dough into a fairly stiff dough and leave it covered to rest in a warm place.
After half an hour, you can make dumplings.

Delicious water dumpling dough with the addition of buckwheat flour is also good for dumplings.

On ghee

This recipe cannot be called classic, but adding oil allows you to get a very plastic product. It will be very easy to roll out and cut out circles; it’s a pleasure to work with such a mass.

You will need:

wheat flour - 700 g;
egg - 2 pcs.;
warm water - one and a half glasses;
salt - 1 tsp;
ghee - 1 tbsp. l.

Preparation

Combine salt, eggs and oil with water.
Sift the flour and pour it into any suitable container.
Pour the mixture of water, eggs and oil into the well in the center, kneading the dough. You need to knead slowly.
Do not use the mixture immediately, let it sit for about an hour. Only then start rolling out.

With sunflower oil

Vegetable oil in the composition affects elasticity. With it, the dough will not tear when rolling, and the finished dumplings will not fall apart and will not crack when frozen.

You will need:

flour - 3 cups;
egg - 1 pc.;
warm water - 1 glass;
salt - half a teaspoon;
vegetable oil - 2 tsp.

Preparation

Pour the flour into a mound with a hole in the middle.
Pour oil, water and salt into it and beat in the egg.
Knead the dough and put it in a warm place for half an hour. When the mass is ripe, start cutting.

With butter and egg in a bread machine

It is very convenient to knead dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.

Dough for dumplings made with water, eggs and added butter turns out to be moderately dense and rolls out easily and thinly. And the edges of the dumplings stick well and do not open up. It is best to adhere to a clear recipe.

You will need:

egg - 1 pc.;
water - 200 ml;
flour - 3 cups;
salt - a pinch;
vegetable oil - 1 tbsp. l.

Preparation

Load food into the bread maker according to the instructions. Usually, the liquid is poured out first. In our case it is water, egg and oil.
Next add flour.
Select the "Dough" function and start the program.
This amount will yield 700 g of dough.

Important detail. From 500-600 g of flour, when rolled out fairly thin, approximately 120 dumplings come out. If you are making dumplings or not rolling them out too thin, focus on the number 100.

Choose an option to suit your taste and please your family with hot, delicious dumplings for dinner or lunch.