Perfect Dumpling Dough with Vegetable Oil

The simplest, most budget-friendly of ordinary products! The ideal dough for dumplings and dumplings with vegetable oil does not tear, does not stick and does not boil soggy. The flour in it is brewed with boiling water, which makes the dough very elastic and pleasant to work with. This kind of dough always works for everyone.
cook time: 30 min
Noah Merrick
Perfect Dumpling Dough with Vegetable Oil

Nutrition Facts (per serving)

271
Calories
8g
Fat
37g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Wheat flour 450 g
Water (boiling water) 250 ml
Eggs 1 pc
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make perfect elastic dough for dumplings with vegetable oil? Prepare your food. A large, zero-category egg is better suited. Take refined, odorless oil.

Step 2

Step 2
Take a large bowl. Sift flour into it. You may need a little less or more flour, check the consistency of the dough. Read more about the properties of flour in a separate article at the end of this recipe.

Step 3

Step 3
Add salt to flour, stir. Break the egg into a separate container and lightly beat it with a fork. Make a small well in the flour and pour the egg into it. Pour in vegetable oil there. Stir the flour and additives using a fork. The goal is to simply lightly mix the flour with the egg and butter, and not to knead the dough; there is too little liquid component for this.

Step 4

Step 4
Boil water, pour boiling water into a glass. Immediately pour it in a thin stream into the flour while stirring constantly. To make it more comfortable and not burn your hand, wear a kitchen mitt.

Step 5

Step 5
Actively stir the dough with a fork — it is hot after boiling water. It will seem that it is too dry, but this is just the beginning of the kneading, everything will be fine. Do not add excess water. After some time, the dough will cool down and you can knead it with your hands.

Step 6

Step 6
When your hands get involved, the process will become more fun. Soon all the flour will be mixed and the dough will become homogeneous.

Step 7

Step 7
Place the dough on the work surface and continue kneading there. You won’t even need to add flour — the dough will not stick at all. If your dough is very sticky (for example, you came across flour with a low gluten content), then add a little flour. The main thing is not to overdo it and not to fill the dough with flour. The dough should remain soft and pliable. Knead the dough until smooth and gather it into a ball.

Step 8

Step 8
Cover with a towel and leave to rest for 20 minutes. During this time, gluten will develop in the dough, which is responsible for its elasticity and strength. After the allotted time, the dough will be ready for use. It rolls out perfectly, does not stick and does not tear. It can be rolled out to a very thin state.

Step 9

Step 9
At the same time, the dough molds perfectly in boiling water with vegetable oil, and does not fall apart when cooked. After freezing it does not lose its properties. I made dumplings from the dough. It turned out very tasty!

Additional rubrics

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