Perfect Dumpling Dough

Universal, soft, airy, budget-friendly. As easy as pie! The dumpling dough is made very easily with a minimum amount of ingredients. These small pieces are boiled in soup, broth, milk or prepared as an independent dish. They turn out very tender.
cook time: 20 min
Nora Vaughn
Perfect Dumpling Dough

Nutrition Facts (per serving)

208
Calories
7g
Fat
23g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 4 tbsp
Water (boiling water or hot broth) 2 tbsp
Eggs 1 pc
Vegetable oil 1 tsp

Recipe instructions

Step 1

Step 1
How to make dumpling dough with egg? Prepare the necessary products. Be sure to wash the egg before using it. It is better to do this with baking soda and warm water. This way you will wash away all the dirt from the shell and it will not end up in the dish you are preparing. The approximate amount of flour is given, it took me exactly that much. Instead of water, I used broth because I was making dumplings for soup.

Step 2

Step 2
Take a small bowl as the amount of dough from one egg comes out small. If you increase the number of eggs, then, accordingly, take more dishes. Break an egg into a bowl, add salt and pepper. Their quantity is taken to taste. First add a small pinch, then taste the dough and add more if necessary.

Step 3

Step 3
Lightly beat the egg and spices with a fork. The whipping process here is conditional, you just need to mix the ingredients, so a whisk and, especially, a mixer are not needed. Add two tablespoons of flour and then vegetable oil. Stir the mixture with a fork.

Step 4

Step 4
Pour in hot liquid. What you use depends on what dish the gnocchi is being prepared for. If they are used to season broth or soup, it is better to use broth. If the dumplings serve as an independent dish, it is better to take hot water. The broth or water should be very hot. By pouring them in, we will boil the flour a little, which will improve the taste of the dumplings and make them more airy. While pouring, stir the dough vigorously.

Step 5

Step 5
After pouring in the liquid, the dough will become slightly liquid. Start adding the remaining flour one spoon at a time, thus thickening the dough. How much flour will be used — decide for yourself. I do not recommend making very stiff dough; the dumplings from it will come out tough and taste like flour. Make the dough a little thicker than for pancakes, like thick sour cream. They will “get stronger” when cooked. To test, place one spoonful of dough into the boiling soup; if the dumpling spreads, add more flour.

Step 6

Step 6
When all the flour has been added, stir the dough well with a fork. Since this is a fairly thick dough, there will be no lumps in it. You may need a little less or more flour, use the consistency of the dough as a guide. Read about the properties of flour in a separate article at the end of this recipe.

Step 7

Step 7
When cooking, scoop up the dough with a teaspoon and be sure to lower it into the boiling liquid. This way they will brew faster. Keep in mind that the dumplings will increase greatly in size; do not scoop out a lot of dough. You can use two spoons. Use one to scoop up the dough and push it into the pan with the other.

Step 8

Step 8
The dumplings will first sink to the bottom and then float to the surface. As soon as the dumplings float to the surface, they are ready. If itʼs soup, itʼs ready. If you are boiling the dumplings as a side dish, remove them with a slotted spoon and continue cooking.

Additional rubrics

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