Water dumpling dough: 3 photo recipes for perfect dough

The key to delicious dumplings is the thinnest dough and juicy meat interior. The most popular base for dumplings is considered to be the one that is mixed only with water. The dough in water is prepared quite simply and quickly, with all this the dumplings turn out to be very soft, tender and indescribably appetizing. On average, the calorie content of a semi-finished product made with water ranges around 254 kcal.

Dough for dumplings on water - step by step photo recipe

Almost all housewives argue fiercely: is it necessary to add an egg to unleavened dumpling dough or not? Some insist that this particular product provides softness and elasticity to the base of the famous Russian dish. Others object that they were not included in the unique recipes. It seems that there is no shortage of eggs right now, so our recipe will contain them.

Ingredients

Wheat flour: 230 g
Cool water: 120 ml
Chicken egg: 1 pc.
Rock salt: a pinch
Unscented oil: 1 tbsp. l.

{Instructions} manufacturing

Pour premium wheat flour (200 g) into a comfortable deep bowl and make a small depression in the center.

Pour in all the water (it should be quite cool) and vegetable oil without aroma.

We also break a fresh chicken egg into a bowl.

Using a fork, mix the ingredients into a single mass, crushing the resulting lumps.

When the mass begins to “set”, transfer the lump to a table sprinkled with flour and knead the elastic mass with your hands, which in the end should not stick to your hands. Once this happens, form a ball and leave it under cling film for an hour.

Dough for homemade dumplings in water with eggs

It’s hard to argue that homemade dumplings are much tastier than store-bought ones. In fact, this is true. Anyone can make delicious dumplings, but first you need to pay special attention to the dumpling dough. A base mixed with water and eggs is considered more perfect. It is simply kneaded and rolled into a narrow layer, and this is already half of a successfully prepared dish.

Ingredients:

Wheat flour – 5 tbsp;
Cool water – 1 tbsp.;
Chicken eggs – 2 pcs.;
Salt – 1 tsp.

Manufacturing method:

Pour a glass of cool water into a deep plate and pour a spoonful of salt into it. Break two eggs into the same container and beat well with a whisk until smooth.
Sift the wheat flour through a sieve or colander. Pour into a bowl and make a well in the center. Pour the egg mixture into it.
Slowly begin to knead with a spatula. When the ingredients are more or less mixed, place the dough on a table sprinkled with flour. Knead with your hands, adding another glass of flour. Cover the finished dough with a plastic bag.
Let's rest for half an hour. After the designated time, we knead with our hands again. After this you can start sculpting.

Dough recipe for water dumplings without eggs

Below is a very simple recipe for making lean dough in water without eggs. It is being prepared very quickly. During Lent, it can be used for dumplings with vegetable insides. Add this recipe to your cookbook - you will literally love it.

Ingredients:

Wheat flour – 300 g;
Water – 155 ml;
Salt – 1 tsp. (without slide);
Vegetable oil – 1 tbsp. l.

{Instructions}:

Sift two cups of flour into a deep container. Pour a spoonful of salt into a glass of water and mix well until it is completely dissolved.
Pour the salted water into a container with sifted flour. Add a tablespoon of sunflower oil there and start stirring the mass.
Then knead the dough with your hands. We give the workpiece an oval shape and wrap it in cling film. We give it 30 minutes to lie down.
The result should be an elastic, soft dough that does not stick to your hands and rolls out perfectly.

Tips and advice

If you are one of those people who cannot imagine their own life without dumplings, then you literally have to learn how to cook them at home. After all, homemade dumplings turn out much tastier and better than store-bought semi-finished products.

The process consists of two fundamental steps: making the base and interior and sculpting the products. One of the main points of cooking is properly kneading the dough. We have prepared some tips and advice especially for you:

Flour should be taken of the highest grade, because this product contains the largest amount of gluten. Specifically, it makes the base flexible and plastic.
Wheat flour must be sifted through a sieve before kneading. The product will be enriched with oxygen and there will be no flour lumps.
It is better to drink very cool and even ice-cold water, although there are recipes for brewing with boiling water.
It is better to salt not flour, but water or an egg mixture. Then the salt crystals will literally dissolve.
Knead the dumpling dough for at least 10 minutes. Then it will roll out very thinly, mold perfectly and not tear.
For the same purposes, you can add a little vinegar to the base (approximately ½ tablespoon).
You can check the readiness of the semi-finished product in the following way: you need to give the workpiece the shape of a ball and place it on the table. If the mass holds its shape and does not blur, it means it’s ready.
The kneaded dough definitely needs to rest for half an hour. During this period of time, the gluten will swell quite well and provide the desired stickiness.
To prevent the mass from sticking to your hands, you need to add 1-2 tbsp to its composition. l. vegetable oil.
The main point is not to overdo it with flour. If the semi-finished product contains a lot of flour, it will turn out very steep and will be difficult to roll out. Then making dumplings will turn into real torture.
The finished semi-finished product can be stored in the refrigerator for no more than 3 days. But it’s better to stick dumplings and freeze them.

Be sure to write down these tips for yourself in notes so that you can use them during production. Finally, another version of dumpling dough with mineral water in the video recipe.

Classic dumpling dough with water recipe

The right dough is the third part of success in the good taste of dumplings. It must be resilient and elastic, so that it is comfortable to work, and at the same time soft and affectionate, so that it is delicious to eat. In addition, it must be quite dense so as not to tear during cooking. At first glance, it is unrealistic to achieve everything right away. But no, good dumpling dough is very easy to prepare. You just need to maintain the proportions and knead them properly, sparing your hands.

Dough for dumplings can be prepared for future use and frozen; after defrosting, it does not lose its parameters at all.

Ingredients

Flour – 3 tbsp.
Egg – 1 pc.
Warm water – 1 tbsp.
Salt – 0.5 tsp.
Vegetable oil – 1 tbsp.

Step-by-step manufacturing process at home

We prepare products for the test. You don’t have to use vegetable oil, but if you plan to freeze the dumplings, cracks may appear without it. Well, kneading the dough with butter is more pleasant - it doesn’t stick to your hands.

Sift flour into a deep bowl in the form of a slide. My grandmother, a craftswoman, manages to create this right on the table, but I tried it - everything spills and stains the table, floor, hostess, etc. within a meter radius. That's why I prefer to use a bowl.

We make a hole in the slide, break an egg into it, pour in the oil and add a glass of warm water with salt dissolved in it. Mix everything quickly with a spoon.

Place the resulting “bitty” mass on a dough mat and knead for a long time with your hands, adding flour as needed. You can stretch and squeeze, lift and throw, or simply pound the dough on the table - imagine the most harmful person from your own environment, and you will understand what needs to be created. The end result should be a smooth, flexible and shiny bun. We put it in a bag and place it in the refrigerator for half an hour.

We take the finished dough out of the bag and are amazed at how easy it is to make dumplings from it.

Dough for dumplings on water 🥝 dumpling dough recipe, how to create dough with eggs for homemade dumplings

Dumplings are almost everyone’s favorite dish for breakfast, lunch or a hearty dinner. But often housewives do not undertake to make dumplings without the help of others, because they do not know which way to approach the dough. Even dough for dumplings in water seems like an impossible task at first. But if you know the main proportions and some tricks, the result will amuse you so much that you will no longer buy store-bought dumplings. After all, there will always be a batch of homemade ones in the freezer. Secrets of traditional water dough and unique recipes with the addition of buckwheat flour, vegetable oil and eggs.

The most common recipe is considered to be a recipe for dumpling dough made with water. To make the dish, you need to knead ordinary noodle dough. There are several criteria that must be observed when working with it.

5 secrets of tasty and elastic water dough

Top grade. When making 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 during cooking. In addition, excellent flour will provide the dumplings with a 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 the most tender.
Watch the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 °C. This will allow the flour to disperse more quickly.
Kneading. It is important to carefully place the dough on the dumplings; this should take at least 10 minutes. A well-kneaded mass is quicker, rolls out easier and molds unsurpassedly.
Let it rest and ripen. A very important point that almost everyone misses. 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 a nice narrow layer.

Traditional recipe for dumpling dough with water

No eggs

Dumpling dough is always unleavened. The main thing is to create it not very steep, elastic, but at the same time soft. The dough for homemade dumplings in water should not turn out too sticky, it is important to observe the proportions. Here it is prepared without eggs. From time to time the dough is used with ice water. It turns out no less tasty.

It will be useful for you:

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

Sift the flour ahead of time and form a mound of it in the pan.
Make sure the water is not cool. 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, previously covered with a napkin moistened with water or film.
After half an hour you can start rolling out.

With testicles

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

It will be useful for you:

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

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 with an 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. Later you can start rolling it out.

Unique recipes

With buckwheat flour

What flour is best for dumplings? Dumplings are usually not made from 100% buckwheat flour; it contains little gluten. But a certain amount in combination with wheat will add a pleasant color and unusual taste to the finished dumplings.

It will be useful for you:

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

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, maybe you will need a little less of it. It depends on the flour.
Knead a fairly stiff dough and leave it covered to rest in a warm place.
After half an hour, you can make dumplings.

Savory dough for dumplings in water with the addition of buckwheat flour is perfect for dumplings.

On ghee

This recipe cannot be called traditional, but adding oil allows you to get a very plastic product. Rolling out and cutting out circles will be very simple, and it’s a pleasure to work with such a mass.

It will be useful for you:

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

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 later 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 burst when frozen.

It will be useful for you:

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

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 maker

Kneading dough in a bread machine is very convenient. 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 comes out moderately dense, rolls out simply and thinly. And the edges of the dumplings stick perfectly and don’t open up. It’s best to stick to the exact recipe.

It will be useful for you:

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

Place food in the bread maker according to 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 launch the program.
This amount will yield 700 g of dough.

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

Dumpling dough on water

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egg – 1 pc.

salt – 1 tsp.

cool water - 1 tbsp.

wheat flour – 3-3.5 tbsp.

With this dough, your dumplings will always be appetizing and tasty!

20 minutes Serves 1 Simple

Dough for dumplings can be prepared using various methods, but the product composition is actually always the same - it is flour, water, egg and salt. Our recipe uses cool water as the watery ingredient. It really should be cool; it is even recommended to put a glass of water in it for a couple of minutes before kneading the dough in the freezer. Dumpling dough mixed using this method will make your dumplings simply perfect - the dough does not tear, the dumplings do not boil in water.

Step by step recipe

We begin kneading the dough, for which you will need a deep bowl. Break a regular-sized chicken egg into it.

Add salt to the egg.

Pour in cool water.

Using a fork, carefully mix the ingredients together.

Into the resulting homogeneous mixture we begin to add flour in small parts, which is recommended to be sifted through a sieve in advance.

We start kneading the dough first in a bowl.

When the ingredients come together, transfer the dough to the table and add more flour as needed.

Cover the resulting dough with a woven towel and leave for 20 minutes. During this period of time, prepare the filling.

Using the method that is most convenient for you, we make dumplings from the prepared dough.