Choux dumplings dough without eggs. Choux pastry for dumplings without eggs

Experienced housewives know that making elastic dough is one of the most difficult parts of making dumplings. You can safely note that the choux pastry meets these conditions and is easy to make.

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

The main difference between choux pastry and regular pastry is one of the ingredients – boiling water. The name of the dough is telling: it is “brewed” under the influence of boiling water.

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

You can prepare dumplings and freeze them - the dough will not crack, and the finished products will not differ from freshly prepared ones. This will help save you time and please your loved ones with a delicious lunch or dinner.

Let's look at several basic recipes for making dumplings with different fillings.

An elementary recipe for choux pastry for dumplings

We suggest that beginners start by mastering the simplest choux pastry recipe. You don't 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 boiling water.

Preparation will take you no more than 20 minutes, not counting the resting time for the dough.

100 grams contain about 90 calories.

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

This simple recipe will help you quickly prepare a delicious dish for the whole family. Any filling is suitable for the dough.

How to properly prepare choux pastry for dumplings

A smooth dumpling dough can be achieved only by brewing the flour with boiling water (boiling water) without adding eggs to the dough. In hot water, the choux pastry for dumplings is plastic, does not tear when molding, and does not stick to your hands.

Dumplings made from choux pastry do not need to be cooked or fried for a long time, because the dough is already half-cooked with boiling water, it is almost ready.

Cooks widely use the recipe for choux pastry in water when preparing dumplings, dumplings, and delicious pasties at home.

Choux pastry is made for dumplings with meat and fish; on Lenten days, dumplings with mushrooms are made from the dough, homemade unleavened flatbreads, Lenten pita breads with fillings, and dumplings are baked.

Kneading unleavened choux pastry for future use is convenient for busy housewives; the finished unleavened dough balls are put into separate bags and frozen.

To prepare dumplings, homemade lazy or regular dumplings, the dough brewed with boiling water should be defrosted in advance. Make fresh, delicious dumplings for a delicious dinner or treat your family to a homemade lunch on the weekend by making homemade dumplings.

Serving: 1

30 min

235 kcal per 100 g

Universal recipe for dumplings and dumplings

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

The universal choux pastry for dumplings and dumplings does not require the use of hard-to-find products - everything can be found in the housewife’s kitchen.

Components:

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

You will spend no more than 20 minutes on the dough; after cooking, you need to leave it for an hour, and modeling and cooking the dumplings will take about another 30 minutes.

100 grams contain 105 calories.

Cooking sequence:

First of all, let's prepare the necessary components. Use premium flour, boiling water, and refined vegetable oil. If you are interested in a lean option, then you simply do not add eggs and put less flour;
Sift most of the prepared 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 comply with this condition, since due to the temperature of the water, the dough acquires a more sticky texture, pliable and soft for kneading. Now let the brewed flour cool slightly until warm.
Add the chicken egg and salt, mix everything.
Add the remaining flour little by little and knead into a thick and soft dough so that it does not stick to your hands. Add more flour if necessary as flour varies in moisture content. Cover the bowl with foil or plastic wrap to let the dough rest for an hour. After an hour, the dough is ready to use.

You can add the filling to your liking and make a variety of dumplings. Next, we will look at how to prepare dumplings with filling.

Classic dumpling dough without eggs

Dumpling dough is considered the simplest semi-finished product. Many housewives often prepare it without using egg products. In order for the finished mass to be sufficiently dense and elastic, it is necessary to take into account two important rules during work: use only high-quality ingredients and strictly observe proportions.

The classic version of the dough for dumplings without eggs requires the presence of three main components, which must be taken in the following ratio:

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

The method for preparing the classic dough is extremely simple:

First, you need to dissolve the salt in warm water.
Sift the flour and then pour it into a bowl. Make a small indentation in the center.
Pour salted water into the “funnel” and knead.
Let the finished dough rest for a while, wrapping it in 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.

Lenten dumplings without eggs with potato filling

Lenten dumplings do not contain eggs and are tender, tasty and filling.

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

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

For the filling prepare:

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

To prepare the filling, dough, sculpt and cook the dumplings you will need about 1.5 hours.

As a result, 100 grams contain 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 need it later;
Let the potatoes cool and mash them. Add spices and chopped herbs;
For the dough, mix flour, salt and butter, gradually pour in boiling potato broth, focusing on the consistency of the mass;
Knead the dough thoroughly, wrap in film and let rest for at least 15 minutes;
Roll out the dough into a thin layer, cut out small circles;
Place about two teaspoons of potato filling in the middle of the circle and close the edges of the dumplings. Press the edges with a fork to seal.
Dumplings should be cooked in salted boiling water. Make sure that the dumplings do not stick together or stick to the pan. After they float, cook them for another 5-7 minutes.

Sweet dumplings stuffed with cherries

To pamper your family, prepare dumplings with cherries from choux pastry with vegetable oil for dessert. We'll share the recipe and show you how to make them into a braid.

The indicated quantity of products is designed 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 optional.

In total, you will spend about 50 minutes preparing the dumplings, not counting the time for defrosting the cherries and the resting time for the dough.

100 grams contain approximately 165 calories.

Cooking steps:

If using frozen cherries, defrost them at room temperature;
Sift some of the flour (300 g) into a bowl;
Add oil, stir, pour in boiling water, stir 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 to the fun part: directly making the dumplings. Flour the surface on which you will make the dumplings. You can take a mold for cutting out circles, or you can use a regular glass or mug;
You can pour powdered sugar into the center of the circle and put a cherry. Depending on the size of the circle, determine the required number of berries per piece. Glue the dumplings as described in the previous recipe;
Immediately after you have made the dumplings, they should be placed in the freezer to cool. This way, the berries will not release juice and the dumplings will not lose their shape.
Bring the water in the pan to a boil, lower the dumplings with cherries, stirring carefully so that they do not stick to each other and to the bottom of the pan. After the dumplings float, cook them for 5-7 minutes;
The finished dish can be served with powdered sugar, sour cream and served as a dessert or a separate dish.

Tender dumplings made from choux pastry made with milk and filled 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.

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

For 4 servings you will need:

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

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

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

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

Cooking steps:

Let's prepare the dough for dumplings. Break the egg, add salt and shake slightly, pour in the milk;
Add some flour, achieve a homogeneous dough, set it aside to rest;
For the filling, grind the cottage cheese through a sieve, add salt and sugar, stir until smooth;
Roll out the dough thinly and, by analogy with 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, brush the edges of the dumplings with water or egg white.

Bon appetit!

The recipe for universal choux pastry for dumplings and dumplings is in the following video.

It happens: you decided to make delicious homemade dumplings, but forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to choose a recipe. A way to make delicious dough for dumplings without eggs will also come in handy during Lent, when the selection of products is especially strict, and the menu must remain nutritious enough to preserve your health and that of your family.

Recipe 1. Simple

Dough for dumplings without eggs, made according to the classic recipe, has a pleasant taste, is moderately elastic and soft, while saving on ingredients. This option is perfect for cooking in a bread machine - just use the “Dough”, “Pizza”, “Dumplings” function. Just load all the products into the device, after the kneading is completed, take out the mass, wrap it in film and let it sit for about 60 minutes.

Ingredients

3 cups flour;
1 glass of water;
2 tbsp. spoons of vegetable oil;
1 teaspoon of salt (heaped).

Tip: Different types of flour will require different amounts of water. You will get the desired consistency if you first take half the flour indicated in the recipe and add it as you knead.

How to cook

Mix flour with salt.
Add water and knead the dough with your hands for no more than one minute.
Leave for 30 minutes. During this time, the gluten contained in the flour should swell.
Pour in the oil and mix the dough well by hand. The oil should be completely absorbed, and the dough should be soft and slightly stick to the surface of the table.

Advice When rolling out, the dough will be very pliable if you do not make the dumplings right away, but put the dough in the refrigerator, wrapping it in plastic cling film for about an hour and a half.

Water-based dough is perfect for making dumplings with potato filling.

Recipe for the perfect choux pastry

Sift the flour into a wide bowl and make a small well in the middle.
Then add a pinch of salt and pour in the oil.
Next, pour boiling water in a thin stream and in small portions into the resulting depression, immediately mixing it with flour.
After all the water has been poured out, knead the dough with your hands. When kneading choux pastry, it is not necessary to work intensively with your hands. Cover the dough with a napkin and leave for a few minutes.
Roll out the dough into a circle no more than 1.5 mm thick and cut out circles in it with a mold or glass.
Place the previously prepared minced meat in the middle of the circle with a spoon and make dumplings.

Place the finished choux pastry dumplings into boiling salted water and cook for no more than 2 minutes. Remove the dumplings with a slotted spoon and pour over the sauce, butter, and sour cream. Which dumpling dough is better, custard or plain? The answer is simple, choux pastry is ideal for freezing dumplings.

Recipe 2. With milk

Dumplings made with milk turn out to be much more tender in taste than if you add eggs during cooking.

Ingredients

3 cups flour;
1 glass of milk;
half a teaspoon of salt.

How to cook

Salt 2 cups of flour and pour in milk. Mix the mixture thoroughly with a spoon until a homogeneous consistency is obtained.
Add the remaining glass of flour in portions, while kneading the mixture with your hands. Knead the dough thoroughly, gradually it will become elastic and stop sticking to your fingers and the table surface.
Wrap the mixture in cling film and let sit for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can prepare dumplings not immediately, but the next day.

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 for 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.

Recipe 3. With potatoes

Dumplings with potatoes turn out to be filling, very tender and tasty; if you roll out the dough thinly, you should get about 90 pieces.

Ingredients

2-3 cups flour;
9 potato tubers (medium size);
3 onions;
3 tbsp. spoons of vegetable oil (for frying onions);
1 teaspoon salt.

How to cook

Peel the potato tubers, cut into pieces and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it to make puree.
Mash the potatoes by adding the broth.
Chop the onion and fry in oil in a frying pan.
Combine onion and puree.
Sift the flour into the onion puree while the mixture is hot. Use a whisk, fork or mixer to avoid burning your hands. Gradually the potatoes will cool down. Add flour - you will get an elastic and fairly stiff dough, like for dumplings.
Make dumplings: separate small lumps from the mass, roll them into ropes and cut into pieces about 2 cm thick.
Fill a wide saucepan with water (should be approximately 2 liters), boil, add salt and pour the dumplings into the middle so that they do not stick together.
After surfacing, cook for about 4 minutes.
Remove with a slotted spoon and place a piece of butter on the mound. Serve with sour cream, fresh herbs or your favorite sauce.

Recipe 4. Ukrainian style

Traditional Ukrainian dumplings are prepared with kefir. To make the mass airy and soft, add soda. The finished dumplings turn out large, with thick walls, but very delicate in taste.

Ingredients

3 cups flour;
a third of a glass of water;
two thirds of a glass of kefir;
1 teaspoon of soda (without a slide);
half a teaspoon of salt.

How to cook

Mix flour with soda, salt.
Combine water with kefir.
Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should be quite thick and not stick to your fingers.
Let the resulting mass sit for 20 minutes.
Fill a wide saucepan with water to two-thirds of its volume, add salt and bring to a boil.
Pour dumplings into boiling water and cook for one minute after floating and swelling.

Tip: If the mixture sticks to your hands, add a little more flour to it.

Lenten recipe with water

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

The simplest of them involves the following components:

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

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

Pour the flour into a heap onto the table. It must be sifted first. Make a small depression in the middle.
Combine starch with water (about 60 g).
Pour this mixture into flour, add salt and mix everything thoroughly. Add the remaining water not immediately, but in portions.

As soon as the dough becomes flexible enough and does not stick to your hands, you can start rolling it out. The ice water will keep it soft and will mold well.

Recipe 5. Custard in boiling water

Choux pastry for dumplings rolls out perfectly into a thin layer, practically does not dry out, its taste goes well with sweet and ordinary fillings. The products used are simple, but the results are amazing.

Ingredients

400 g flour (about 3 and a half cups);
250 ml boiling water;
3-4 tbsp. spoons of vegetable oil;
half a teaspoon of salt.

Tip: Kitchen gadgets will help make kneading dough easier: a mixer or a food processor.

How to cook

While stirring with a spoon, pour oil into boiling water, add salt and add 200 g of flour (a little more than a glass).
Mix first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
It is important to achieve a uniform consistency. The mass should be similar to plasticine - smooth, soft and dense, without lumps.
Start making dumplings as soon as the dough is mixed well enough.

Tip: If the mass turns out to be too thick, put it in the refrigerator for half an hour, first wrapping it in cling film. After this, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. You can make pita bread or pasties from it.

On mineral water

Dough for homemade dumplings can also be made with mineral water.

In this case, compared to previous options, it will have two main advantages:

The mass will be enriched with useful minerals.
Thanks to the air bubbles present in sparkling water, mixing the ingredients will be much easier.

For this option you will need:

0.65 kg flour;
250 ml sparkling mineral water;
65-70 g vegetable oil;
5 g salt.

How to cook:

First of all, in a separate bowl, mix salt with water and oil.
Gradually add flour in small portions. It is better to mix the products first with a whisk, and only then with your hands.
Cover the steep and fairly dense mass with a damp towel and place it on the table for literally half an hour.

After this procedure, the dough can be considered completely ready for further processing. It will roll out well even into the thinnest layer.

Recipe 6. Custard with milk

Choux pastry can be made not only with water, but also with boiling milk. The main property of choux pastry is elasticity, so when kneading you may not need the entire amount of flour indicated in the recipe.

Ingredients

3 cups flour;
1 glass of milk;
1 teaspoon milk.

How to cook

Combine 2 cups flour with salt.
Pour milk into the flour, stirring with a spoon at the same time - the mass should be homogeneous.
Kneading the slightly cooled dough with your hands, add flour to it in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid either. It is very convenient to make dumplings from it.
Wrap the dough in plastic cling film and let it rest for half an hour.

Cooking with kefir

As practice shows, you can also knead good dough for dumplings without eggs using kefir. For those who are accustomed to the classic version (with water), this method may seem unusual. However, it is definitely worth a try.

To work you also need only three main components:

300 g flour;
200 g kefir;
5 g salt.

In practice, preparing the dough is not at all difficult:

Pour kefir into a deep container. It must be remembered that it must be cold. The fat content of the product in this case does not matter much.
Add salt and stir well until it is completely dissolved.
Continuing mixing, add flour in small portions. There should be no lumps in the dough. Continue kneading until the mixture stops sticking to your hands.
Wrap the dough in film and let it lie on the table for about half an hour. The gluten should swell.
After 30 minutes, repeat the kneading. Repeated mixing should take about ten minutes.

Now you can roll out the finished dough and calmly start modeling. The dumplings made from it are soft and fluffy. But you need to cook them carefully. If boiled for a long time, they can actually spread.

Recipe 7. With sour cream

The dough prepared with sour cream turns out fluffy, tender and soft.

Ingredients

3 cups flour;
half a glass of water;
3 tbsp. spoons of sour cream;
half a teaspoon of soda;
the same amount of salt.

How to cook

Mix slightly warmed water with sour cream and salt.
Pour the mixture into a bowl and add sifted flour there, add soda.
Mix the mixture thoroughly by hand. The finished dough will not stick to your hands.
Wrap the mixture in cling film and put it in a warm place for half an hour.

The dough is ready, it will make not only excellent dumplings, but also no less tasty dumplings.

With vegetable oil

Eggs in the dough are usually the gluing component. Without them, the mass will no longer be so dense and at the same time obedient. But the dough for dumplings without eggs can still be made more elastic by adding a little vegetable oil to its recipe. During sculpting, it will become more pliable and will not tear as much.

In this case you need to take:

for 3 cups flour 1 cup plain water;
10 g salt;
35 g of any vegetable oil.

Making this dough is also not difficult:

First you need to mix the dry ingredients (flour and salt).
Add a measured amount of water to them and mix well. In this form, the mass should stand for about a quarter of an hour.
Knead the dough thoroughly.
Add butter and continue stirring until the lump is even and smooth.

Due to the fact that the dough has already been partially infused during the pre-kneading process, it can be immediately used for rolling out and making your favorite dumplings. Moreover, it will even stick to the table less.

Recipe 8. With cottage cheese

Classic, cottage cheese lazy dumplings can be made without adding eggs. They turn out no less tasty and many people like them even more than those made with eggs.

Ingredients

400g soft, grain-free cottage cheese;
2-3 tbsp. spoons (55 g) granulated sugar;
3 tbsp. spoons of semolina;
a pinch of vanilla sugar;
a little flour for dredging.

How to cook

Mix semolina, cottage cheese and granulated sugar in a deep container.
Add salt, add vanilla sugar and stir thoroughly again.
To allow the semolina to swell, let the dough sit for 20 minutes.
Make small balls from the curd mass and roll in flour.
Boil water in a wide saucepan.
Pour dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Tip: Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then mix well with a spoon.

Serve the finished dish with condensed milk, sour cream, and jam.

The following recommendations from experienced chefs will allow you to prepare a truly delicious dough for dumplings:

The dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
Before you start kneading the dough, be sure to sift the flour. This will saturate it with air, the dough will turn out more fluffy, since the fermentation process will be more active.
Cook the dumplings in plenty of water. They should swim freely in it.
After cooking, transfer to a plate and immediately stir in the butter. This will prevent them from sticking together.
If you make dumplings without eggs, then it is better to use durum wheat flour.
An elastic dough that does not stick to your hands will be obtained if you knead it for a very long time, about 10-20 minutes, while adding flour in small portions.
You need to wrap the dough in cling film so that it does not “wind” during the 30 minutes it sits. Another option is to simply grease the mass with vegetable oil.

Preparing the recipe with step-by-step photos:

Pour water and vegetable oil into the pan. Turn on the heat and bring to a boil.

Turn off the heat and add 1 tbsp. flour. Mix with a whisk.

Gradually add the remaining flour, stirring all the time.

As a result, you will get a very soft, elastic dough that does not stick to your hands.

It is very convenient to work with, the edges will stick together easily and no filling will fall out.

Bon appetit!

It is simply impossible to imagine Russian cuisine without dumplings. Many Russians consider them their national dish and are sure that they were invented somewhere in Siberia many centuries ago. But they will be disappointed when they find out that they came to us from neighboring China, and relatively recently - somewhere in the middle of the 19th century. But it is worth noting that a similar dish, but in different shapes and using different types of meat, is prepared in almost all cuisines of the world. Some even use vegetable and fish filling. An interesting fact is that even before our era, one of the ancient Greek philosophers, namely Plato, describes meat wrapped in noodles. Perhaps this was the world's first dumpling.

But be that as it may and wherever they came to us, the main thing is that they conquered our hearts and stomachs and constantly find a place for themselves on our table. In Siberia, not a single holiday is still complete without the participation of this dish, and their sculpting is a tradition that brings the whole family together in the kitchen.

It is not at all surprising that this dish is popular not only in cafes and canteens, but even in expensive fashionable restaurants. It is not difficult to find them on store shelves. The price category varies from budget to expensive.

No one will argue that the most delicious dumplings are homemade. Moreover, anyone, even an inexperienced housewife, can cook them. There is nothing complicated in their preparation. The only thing you will have to do is take time and patience, because the sculpting process is quite long. But if you involve the rest of the family in this matter, then time will fly by quickly during cheerful conversations, and the process itself will speed up much more.

The success of good dumplings depends not only on the filling, but also on the dough. It is very important that it is soft and elastic, then modeling will be easier and faster, and the edges will not diverge during cooking.

It's quite simple to prepare. Using this recipe, you will always get excellent results, and you will even love the sculpting process itself. Because choux pastry is very easy to work with. It is soft, pleasant to the touch, easy to roll out, and the edges are pinched very well and securely.

All this is achieved due to the presence of gluten. When brewed with boiling water, it forms very quickly. There is no need to wait long as with the traditional cooking method. To give the dough a nice yellowish tint, add a pinch of curry seasoning to it. This won't change the taste, but it will make the color yellow.

Rate the recipe

The dough is the main component of dumplings. After all, it will be hard or tight, the products will turn out tasteless and unappetizing. Many housewives will agree that the dough with eggs for making dumplings turns out to be harsh, so most of them try to choose a recipe without eggs, and also experiment and knead the dough for dumplings in mineral water and milk - we’ll look at all these options in this article, it will be interesting and tasty !

The dough with water turns out no worse than with the addition of eggs. A properly prepared product turns out tough and elastic - this is exactly what dough for dumplings should be.

Today, the recipe for a flour product without eggs can be different - some housewives add butter to it, others add soda, however, the traditional method of preparation is much lighter and simpler.

What to add to the dough recipe

The dough for dumplings without eggs, depending on the traditional recipe, includes only water, salt and flour. This option is considered the simplest and most correct. However, to make the water dumplings really tasty, you should knead the dough for at least 10 minutes. Only in this case will it acquire the necessary elasticity and density.

Important: instead of water, you can use boiling water, milk or mineral water to prepare the product. These components will soften the dough and make it more elastic. And this recipe doesn’t even require the addition of eggs, since these components already give it the desired structure.

To make the dumplings, you need to make the dough in advance, as it needs to rest for a bit before rolling out. On average, “rest” will take 15–30 minutes.
Dough without eggs requires more water.
If the dough for making dumplings turns out to be liquid, you should add a little flour to it. However, do not forget that in this case you need to add salt.
Don't over-flour, or the dough will end up with an incorrect consistency that will be difficult to correct.