Dough for dumplings without eggs

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Making dough for dumplings without eggs at home is a pleasure! And your loved ones will be able to enjoy the results of your labors. I highly recommend trying out the dough using this recipe.

Manufacturing Description:

Ingredients:

Flour - 3 Cups
Sunflower oil - 3 tbsp. spoons
Burning water – 1.5 glasses

Number of servings: 30

How to make “Dough for dumplings without eggs”

Rate the recipe Dough for dumplings without eggs:

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The dough came out well, it’s my favorite now. Thanks for the recipe

Not a bad dough, elastic. We made dumplings and fried pasties. Very tasty. Thanks for the recipe

good dough came out! A regular glass, 200 grams! Especially suitable for those who are working with dough for the first time! It just kneads! You may need a little more flour! I recommend! This is the best eggless dough recipe to date!

Air humidity must be taken into account. If the dough sticks to your hands, you need to add flour. It's simple.

At the moment there is such an abundance of glasses that each glass has a different mass; how many grams are in your glass?

There is no salt in the composition, but it is indicated in the description. How much to add?

I really liked the recipe! Everything worked out! I made dumplings for the first time in my life, but the whole family was ecstatic! Thanks a lot! The filling was made from grated cheese with chopped herbs and garlic.

The dough recipe is absolutely not mind-blowing!! I just tried it for now and am quite disappointed. The dough sticks to your hands and breaks!! I threw out exactly half of it because I didn’t have the patience to bother anymore!! I don’t recommend this recipe to anyone, I’m very, very disappointed!! I've tried so many dough recipes, this one is the worst. (

How to prepare dough for dumplings without eggs according to a step-by-step recipe with photos

Now I decided to share with you an impeccable egg-free dough recipe for homemade dumplings, dumplings and other similar products. Not everyone loves making dough with eggs. Firstly, this composition is not suitable for vegetable eaters and those who fast; secondly, a person may have a personal intolerance to them.

Almost everyone thinks that with the testicles it comes out rubbery. You don’t have to add them at all, but dough without eggs in water doesn’t hold its shape very well and often the finished products fall apart during cooking.

For its strength, you still need protein that will perfectly hold the shape of the finished product. Try kneading it according to this recipe and you will get perfect dumplings.

Dough for homemade dumplings without eggs

Ingredients

Flour	3 stacks
Salt	0.5 tsp.
Milk	1 stack

Step by step recipe

Place 2 cups of flour into a bowl. Add 0.5 tsp to it. salt and a glass of milk. It can be of any temperature and fat content.
Then knead the dough on the table, adding a little more glass of flour. We should get a thick, elastic dough. Cover it and let it rest for 1 hour, and if possible, let it sit longer.

Video recipe

Dear readers, I invite you to watch a short video, which shows in all the details the traditional recipe for making eggless dough for dumplings.

And here is another recipe for a very soft and flexible dough for dumplings or manti in water without eggs. We will add vegetable oil to the dough, thanks to it it will become very elastic, will not stick and will absorb less flour. So the dumplings with it will be able to keep their shape perfectly and, at the same time, will be very soft. My mother always sticks to this recipe and her dumplings never go wrong.

Lenten dough for dumplings

Ingredients

Flour	10 tbsp. l.
Salt	0.5 tsp.
Vegetable oil	2 tbsp. l.

Step by step recipe

Place 10 tbsp into a deep bowl. l. flour and 0.5 tsp. salt, mix everything and add 2 tbsp. l. vegetable oil.
Then add water evenly. Prepare a glass, but it may take less, it all depends on the moisture content of the flour.
First, in a bowl, and then knead the dough with your hands and knead it for some time. Wrap in cling film and let sit for an hour. The dough is ready to make your favorite dish.

Video recipe

Now let's start watching a video that describes the entire process of creating Lenten dough for dumplings and dumplings. You will see in what quantity you need to use flour and what will happen when it is fully prepared.

Serving options

This blank can be used for modeling immediately, or stored in the freezer, divided into portions.
Grease the finished product with sour cream, butter or vegetable oil so that it does not stick together.

Manufacturing options

So we learned how to prepare elastic dough according to a very common recipe. One of the main secrets of any test is the time that we can allocate for it to rest. If possible, increase it greatly. I remember that my grandmother prepared it at night (that is, in the dark) and consumed it in the morning. Maybe this was the main secret of her wonderful dishes from it. I'd like to throw in some more perfect recipes for high-quality baking dough for you.
Take this pizza dough with mayonnaise to your culinary collection. When this ingredient is added, no matter what the preparation becomes, it becomes very soft and pliable, and the finished food is very tender and airy. Don’t be afraid that the food will turn out greasy because of the mayonnaise, this is absolutely not the case.
I can’t ignore “pie dough with mayonnaise—.” It is universally suitable, and for its interior you can use completely any food. We often make pies with cherries using this recipe, which remain soft and airy for a very long time.

Surely, any of you loves pizza, because it is prepared very quickly, and you can change the insides at your own discretion. I would like to give you a very ordinary pizza dough without yeast, which can even be stored in the freezer for a long time and used as needed. This option is very suitable for creating a frisky pizza when you want to amuse the family or when unexpected guests arrive.
Almost all housewives would make pies more often if it were not for the long process of ripening the yeast dough. You will be very excited about yeast-free pie dough, which is prepared in 5 minutes and comes out as soft and airy as yeast dough. When you are limited in time or do not like yeast baked goods, this recipe will be just right for you. You can use sweet or non-sweet filling for pies.

Dough for dumplings without eggs

Dumplings are small products made from unleavened dough with meat, or sometimes fish, inside. They are rarely lean, but still almost all housewives prefer to prepare dough for dumplings without eggs. The thing is that the egg white coagulates when the product is cooked, which is why the flour shell becomes hard. It holds the filling well, but doesn't taste as sweet as I'd like. The problem can be solved using 2 methods. The first option is to create a dough using only egg yolks, the second is to completely avoid eggs. In the second case, the dough will cost less and there will be less fuss with it. If the inside of such dumplings is not made of meat, then you can select dough options from which they can be cooked for the Lenten table. Some chefs also note that the dough without eggs, although it turns out a little less tasty than with yolks, is the most elastic. It can be rolled out very thinly, which will have a positive effect on the taste of the finished products.

Individual manufacturing

Dough without eggs should cope with its tasks no worse than traditional dumplings. It must be elastic and flexible so that it can be rolled out thinly. It must be strong right away, so that during cooking it will retain the filling inside and not get soggy too quickly. The next condition is that the dough for dumplings must be subject to freezing without cracking. To obtain the correct dumpling dough without eggs, it is not enough to find a suitable recipe; you must avoid mistakes when selecting and preparing goods, and kneading the dough.

Flour for dumpling dough without eggs must be of high quality, containing a huge amount of gluten. Only then will the dough be elastic and flexible, allowing you to roll it out thinly, without breaking during rolling.
Almost all recipes indicate that the flour must be sifted. Inexperienced housewives often skip this step, and completely in vain. By sifting flour, the cook not only cleans it of debris, but also saturates it with oxygen. It becomes loose and light and simply combines with the watery ingredients without forming lumps.
You can knead the dough for dumplings without eggs manually or using a bread machine using the program for making unleavened dough. The ingredients are placed in the bucket of the unit according to the instructions for it. Typically, watery ingredients are placed in the container first, followed by dry ingredients, but from time to time the order of adding watery and dry ingredients is reversed.
The finished unleavened dough, regardless of the method of kneading it, must be allowed to rest for 20-30 minutes before being used. During this period of time, the gluten will have time to swell, so the dough will become more flexible.

Dough for dumplings without eggs can be kneaded with water, milk, kefir. The choice of recipe depends on the preferences of the housewife and the availability of certain goods in the house.

Regular dumpling dough without eggs in water

Compound:

wheat flour – 0.4 kg;
water – 0.25 l;
salt – 5-10 g.

Sift the flour.
Boil water and dissolve salt in it. Let the water cool to 40-50 degrees.
Make a hole in the flour pile and pour water into it.
Knead the dough. For elasticity, you can add a spoonful of vegetable oil to it.
Roll the dough into a ball, place it in a plastic bag and leave for half an hour at room temperature.

After the designated time, you can begin rolling out the dough and forming dumplings. The recipe is suitable not only for meat dumplings, but also for fish dumplings, and also for dumplings with unsweetened interior.

Popular dough for dumplings without eggs in mineral water

Compound:

wheat flour – 0.6-0.65 kg;
mineral water (carbonated) – 0.25 l;
refined vegetable oil – 60 ml;
salt – 5 g.

Pour cool mineral water into a bowl, add oil and salt, stir.
Add sifted flour to the watery consistency in parts. First, beat the dough with a whisk, trying to prevent the formation of lumps, then with a spoon or spatula. At the last step, the dough is transferred to the work surface of the table and kneaded by hand.
When the dough has finished sticking to your hands, wrap it in cling film and leave to rest for 20-30 minutes.

Housewives who prefer this type of dough say that it comes out elastic and strong.

Dough for dumplings without eggs on kefir

Compound:

wheat flour – 0.3 kg;
drink – 0.2 l;
salt - a large pinch;
soda (optional) - on the tip of a knife.

Mix sifted flour with salt and soda.
Make a funnel in the flour and pour the drink into it. The fermented milk product for this type of dough should be at room temperature, so before using it, it is slightly heated in a water bath or simply taken out of the refrigerator in advance.
Knead the dough, place it in a bag and leave for half an hour.

Choux pastry for dumplings without eggs

Compound:

wheat flour – 0.5 kg;
water (boiling water) – 0.3 l;
vegetable oil (refined) – 50 ml;
salt – 5 g.

Sift the flour onto the work surface of the table and make a funnel in it.
Boil the water. Without cooling, mix it with butter and salt, and then pour the hot mixture into the well in the flour mound.
Mix the dough first with a spatula, raking the flour from the edges to the center, then with your hands.
Let the dough rest for half an hour, covering it with a bowl, after which you can start making dumplings.

The main advantage of choux pastry is its resistance to temperature changes. If you are making dumplings for future use, use this recipe carefully, then you will not have to worry about how the products will behave when frozen.

Choux pastry without eggs for dumplings

I once started making dumplings - I often cook a lot of them for future use, because my eldest child has caught me more than once when she suddenly wanted dumplings, but her mother did not have any prepared semi-finished products in the freezer. So since then I have always tried to be fully prepared.

Naturally, I understand that this dish is not the healthiest, especially for a child’s body. But since my eight-year-old daughter consumes meat only as part of dumplings, I cook them all the time with great trepidation and pleasure. I'm sure mothers understand me.

So... Now planning my own leisure time for the whole evening in the form of making dumplings, I decided to make some adjustments to the usual course of events and prepare the dough not according to my usual recipe, but to go for a little experiment. Well, so to speak, for contrast.

Now my dough was choux. Well, in other words, prepared by brewing using boiling water. And I really enjoyed working with him that I immediately decided to share this delicious and rather ordinary recipe with you...

So, to make choux pastry for homemade dumplings we will need:

Time required for kneading dough: 5-7 minutes

The complexity of this recipe: everything is quite simple, you just need to be careful and attentive, since we are dealing with boiling water, and at the first step it is simply hot to work with it

Progress of proposed actions:

Sift the flour into a deep bowl and add a pinch of salt, mix. I suggest using one and a half cups of flour to start with, and then adding more as needed, since everyone’s flour is completely different and you can simply overdo it.

Then we have to work very quickly - we combine boiling water with vegetable oil.

Now we begin to pour the hot liquid into the dry ingredients in a thin stream, vigorously mixing everything with a spoon.

When it becomes difficult to stir with a spoon, we gradually switch to manual kneading, not forgetting that the mass comes out very hot.

The finished dough will be indescribably soft and tender, and also very elastic and pleasant to the hands.

You can work with it right away - the main thing is that the minced meat for future dumplings is ready.

I already had the minced meat ready, so I immediately began the fascinating process of sculpting them.

That's the story - cook with pleasure!

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