Egg-Free Dumpling Dough: Easy, Elastic, and Home-Friendly

The best and most elastic, from what you always have at home! Dough for dumplings without eggs is very easy to work with by adding vegetable oil and boiling water. This is also facilitated by long kneading and subsequent “rest”, during which the dough becomes even better and more convenient to work with.
cook time: 30 min
Noah Merrick
Egg-Free Dumpling Dough: Easy, Elastic, and Home-Friendly

Nutrition Facts (per serving)

293
Calories
9g
Fat
40g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt (or to taste) 0.5 tsp
Wheat flour 3 cup
Water (boiling water) 1 cup
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make dough for homemade dumplings in boiling water without eggs? Prepare your food. Flour and water may take more or less than the stated amount, you will look at the test. Use clean, filtered or bottled water so that the finished dough does not have any foreign taste. Use refined, odorless vegetable oil. Salt is approximate, add salt to your taste.

Step 2

Step 2
Pour the flour into a deep bowl, you can sift it — not for fluffiness, but to loosen and sift out debris. Add salt and stir.

Step 3

Step 3
Boil the water. Pour vegetable oil into the flour. And then boiling water. Be careful not to get burned. Start with half the amount of water. Pour in and stir. Then the next portion, mix again. Knead the dough first with a fork, then with your hands. And see what kind of dough you make. If it’s dry, add a little more water; if it’s too runny, add flour. I prefer to regulate the consistency of the dough with liquid, so I don’t pour it all at once.

Step 4

Step 4
When the dough comes together, place it on a board sprinkled with flour and continue kneading on it. Knead for a long time, about 10 minutes, until smooth and homogeneous. The dough will gradually stop sticking to your hands and to the board. When this happens, gather it into a ball.

Step 5

Step 5
Place the ball in a bag and let it sit for about 30 minutes. During this time, the flour will finally absorb all the water, and gluten will develop in it, which is responsible for elasticity. This test is very easy to work with.

Step 6

Step 6
The rested dough rolls out perfectly to a very thin state.

Step 7

Step 7
It also cuts well without sticking to the die cut. It is convenient to make dumplings of any shape from it. When cooking, the dough does not spread.

Step 8

Step 8
Dough without eggs can be frozen; after defrosting, it does not lose its properties. Bon appetit!

Additional rubrics

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