How to make dumpling dough. Dumpling dough: step-by-step recipes for the perfect dish. Prepare soft and elastic dough for dumplings using step-by-step recipes. Video: Very good and tasty dough for dumplings made with mineral water

Delicious homemade dumplings. Amazing dough recipe

Ingredients:

(128 dumplings)

delicious dumpling dough:
500 gr. wheat flour
2 eggs
1 glass of milk
1 tbsp. sunflower oil
1 tsp salt
filling for homemade dumplings:
500-600 gr. minced meat
1 large onion
freshly ground black pepper
vegetable oil
Dumpling dough recipe
Usually it is kneaded without eggs and milk, but if you want to make real homemade dumplings, I recommend this recipe.
So, pour flour onto the table in a heap. Add salt immediately. Make a small depression in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough becomes soft and pliable.
In a large bowl, beat two eggs and add warm milk.
The dough for dumplings can be kneaded on a cutting board, but if you are preparing dumplings for the first time, then in order not to stain the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue kneading it on the table.
Knead the dough very well. The dough for dumplings should be both elastic and pliable, and not stick to the table or hands.
When it seems to you that the dumpling dough is ready, moisten your hands with sunflower oil and knead thoroughly again.
If you feel that the dough is too stiff (sometimes this happens if you put a lot of flour and not enough liquid), then add a little more butter. This will only improve the dumpling dough.
Cover the dough with a clean towel and leave for half an hour. Meanwhile, we prepare the filling for the dumplings.
Filling for homemade dumplings
Usually for dumplings I use either minced pork or a mixture of 50% pork and 50% beef. I won’t be opening America if I say that the quality of the minced meat determines how tasty the dumplings will be. And if you add good dough to good minced meat, then the dumplings are simply doomed to be eaten in the blink of an eye))).
So, finely chop the onion and then fry it over low heat until it becomes soft and transparent.
Add fried onion, salt and black pepper to the minced meat. Mix everything well and taste it.
In principle, the filling is ready, but there is one secret that makes the filling absolutely extraordinary. To do this, boil two or three bay leaves in a small amount of water. Add the cooled broth, about a hundred grams, to the dumpling filling. Try it, you will notice how tender and tasty the minced meat turns out.
Cooking dumplings
That's all, the filling and dough for the dumplings are ready. All that remains is to make a hundred or two dumplings. To do this, take our dough, form it into a thick sausage, which we divide into four parts.
Next, you can proceed in two ways. First, take one part of the dumpling dough, roll it out thinly, then use a glass with sharp edges to cut out circles. We put the filling in each circle and make the dumpling itself. With this method, all our “blanks” are equally round, so it’s easier to make dumplings of the same size.
The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
Lightly dip each piece in flour and roll out to form a circle.
Add a teaspoon of filling and then make a dumpling. We do this until all the dough and filling for the dumplings are gone.
With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
Take a large, wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings will “go” into the water, which is also not desirable.
Put the pan on the fire. Salt and add a few bay leaves.
As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and remove. If necessary, cook the next portion of dumplings.
Homemade dumplings are served hot. You can have it with or without broth, with sour cream or mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
As a result, we should get a fairly soft and at the same time elastic dough.
Pour the milk-egg mixture into the well in the flour. Mix the dough.
Source

Dumplings are not only a popular and beloved dish by many, but also very practical. It’s convenient to always have a bag of dumplings in the freezer.

They will help out if a guest unexpectedly appears on the doorstep or there is no time for dinner. All you need to do is boil water, and in five minutes a tasty, hearty and hot dish is ready.

The simplest and most common dumpling dough consists of water, eggs and flour. Although it is considered dumplings, it can be used for more than just making dumplings. From such unleavened dough you can make dumplings, pies or pasties. If there is excess minced meat left after modeling, you can freeze it, fry the cutlets or make meatballs. Where to use the extra dough? It turns out there are plenty of options for using it. It can be used on homemade noodles, soup dumplings, lazy dumplings, and pizza crust. Or roll up bagel rolls, putting mashed potatoes, sugar or minced meat instead of filling, and fry in oil. You can simply fry the flatbreads, without any filling, by first rolling out the dough.

Dough for dumplings - general principles and methods of preparation

Dough for dumplings has more than a dozen preparation options. It is made with water, milk, kefir, butter is added, and even brewed with boiling water. Each housewife has her own recipe. Some people put the ingredients by eye, while others carefully measure the quantity, believing that only the exact proportions of flour, water and eggs can give the dough firmness, elasticity, and the finished dumplings a special taste. Some housewives have no idea how to knead dough without eggs, while others claim that it is dough without eggs that makes it truly dumpling-like. It is unknown which option will suit your taste. Get acquainted with the recipes, choose, try.

Recipe 1: Choux pastry for dumplings

This recipe is good because the dough is elastic, soft, and easy to roll out. It's a pleasure to work with it - it doesn't tear or stick. It can also be stored in the refrigerator in a bag for two to three days. You can also make dumplings, pies, and pasties from it. The amount of ingredients is designed for a large batch of dumplings.

Ingredients: one and a half glasses of water, eggs - 2, flour - 6 glasses, salt - 1 teaspoon.

Cooking method

Brew part of the flour (2 cups) with half a cup of boiling water. Those. Just pour boiling water into the flour and stir with a spoon. After the flour and water are mixed into a homogeneous mass, add the rest of the ingredients - a glass of water, eggs, salt and then the remaining 4 cups of flour. Mix well with your hands and leave for a while (20-30 minutes) at room temperature. To prevent the dough from drying out, wrap it in film or put it in a bowl, covering it with a lid or plate.

Recipe 2: Kefir dumpling dough

A very simple recipe. There are only two components - kefir and flour. Suitable for dumplings, dumplings, pasties. The leftover dough can be fried or baked into flatbreads. You can’t roll it very thin, but it doesn’t tear when cooked, it’s tasty, soft, almost fluffy. This dough can be frozen, and when it thaws, add a little flour, because... it becomes wet and sticky, and you can start sculpting.

Ingredients: a glass of kefir (250ml), 350-400g of flour.

Cooking method

Pour kefir into a bowl, add about half a portion of flour and stir with a spoon until smooth. Then gradually add the remaining flour in small portions, kneading the dough with your hands. Let it sit in the refrigerator for 40 minutes, more if possible, and make dumplings.

Recipe 3: Classic dumpling dough

It is impossible to say that this is the most correct dough for dumplings. As there is probably no single correct recipe to be guided by as a standard. But this is the most traditional and common cooking option. The dough needs to be rolled out as thin as possible, but without fanaticism, there is no need to stretch it into tissue paper. To get very cold water, you need to place a glass of liquid in the freezer until a thin crust of ice begins to form on the surface.

Ingredients: cold water - ½ cup, 2 large eggs, a teaspoon of salt, flour - 2 cups.

Cooking method

The dough can be kneaded on the counter, a large cutting board, or in a bowl. Mix flour and salt, build a slide. Make a small hole in the center of the slide and first beat in one egg, stirring with a fork, then the second. Then begin to slowly pour in cold water in portions and knead the mixture with your hands. Form a ball and crush it. This is not an easy task, because... The dough is a little tight, but the consistency of the finished dough will allow you to roll it into a fairly thin layer. If the dough is a little dry, add a little water, and if, on the contrary, it is too soft and sticky, add more flour. After ten to fifteen minutes, after thoroughly kneading, let the dough rest for at least an hour. During this time it is left on the table. Cover the top (with an inverted bowl, napkin, towel) to prevent it from airing.

Recipe 4: Dough for dumplings with milk

This dough makes dumplings tender, soft and tasty. It is quite simple to prepare, although not quite usual. The ingredients are listed for a large number of dumplings. You can immediately make a large batch and store it in the freezer.

Ingredients: kilogram of flour, 0.5 liters of milk, half a teaspoon of salt, 2 eggs.

Cooking method

Mix eggs, salt, milk in a saucepan. Add enough flour to make a thin dough, like for pancakes. Put on fire. Just not on high, you need to keep the fire low. As it heats up, the mass will thicken and swell. It must be stirred so that it does not burn and is homogeneous, without lumps. As soon as the mass thickens, remove it from the heat. It is NOT necessary to bring to a boil to prevent the egg whites from curdling. Add the rest of the flour and knead well. It should be non-sticky, dense and elastic. Let it rest for about half an hour and start cutting.

Recipe 5. Dough for dumplings with mineral water

Ingredients

a glass of mineral water;

three glasses of flour;

60 ml sunflower oil;

20 g sugar;

Cooking method

Break the egg into a bowl and lightly beat it with sugar and salt. Then add sunflower oil and stir. Be sure to sift the flour so that it is saturated with oxygen and lumps do not form during the kneading process. Knead the dough with a mixer, gradually adding sifted flour. Then knead the dough with your hands until it becomes smooth and homogeneous. Cover it with a bowl and leave to rest for 20 minutes. Then start preparing dumplings or dumplings.

Recipe 6. Dumpling dough with whey

Ingredients

whey - 250 ml;

two yolks;

half a kilogram of flour;

vegetable oil;

ice - a piece.

Cooking method

Sift flour onto the table in a heap. Make a depression in the middle. Grate a piece of ice and place it in the whey. This must be done quickly so that the ice does not have time to melt. Also add yolks, salt and butter to the whey. Mix everything well. Gradually pour the resulting mixture into the well in the flour and begin kneading the dough until it stops sticking to your hands and becomes elastic. Take a metal bowl, pour boiling water over it, wipe dry with a clean towel, and cover the dough with it. Leave it to sit for half an hour.

Recipe 7. Dough for dumplings with sour cream

Ingredients

50 g sour cream;

80 ml water;

a pinch of baking soda and salt;

flour - 300 g.

Cooking method

Combine flour with salt and sift. Add soda to sour cream. Add flour to sour cream and stir. Then, stirring constantly, pour in water in a thin stream and knead into a fairly stiff dough. But make sure that it is not clogged. Therefore, as soon as the dough comes away from your hands, wrap it in a plastic bag and leave it to rest for about 20 minutes. After this time, the dough will become smooth and elastic. You can start cooking.

Recipe 8. Multi-colored dumpling dough

Ingredients

120 ml vegetable oil;

two glasses of water;

large beets;

a bunch of greenery;

Cooking method

Peel the beets and grate them with fine shavings. Place in cheesecloth, squeeze out the juice and pour it into a mug. Rinse the greens, finely chop them with a knife, place them in a saucepan and pour a glass of cold water. Cook the greens over low heat for 15 minutes. Then strain through cheesecloth. Knead the dough of three colors:

1. Mix beet juice with 80 ml of oil and add salt. Gradually add the sifted flour and knead the dough until it becomes soft and stops sticking to your hands.

2. Pour 20 ml of sunflower oil into the decoction of greens and add salt. Add flour to the resulting mixture and knead into a stiff dough.

3. Pour 20 ml of sunflower oil into cold water, add salt and knead into a soft dough.

Cover the dough with a clean towel and leave it to rest for half an hour.

Recipe 9. Lenten dumpling dough without eggs

Ingredients

three tbsp. flour;

75 ml sunflower oil;

one and a half glasses of boiling water.

Cooking method

Combine flour with salt and sunflower oil. Mix everything well and pour boiling water in a thin stream. In this case, it is necessary to constantly stir with a spoon so that lumps do not form. Sprinkle the table with flour and place the dough on it. Knead with your hands until elastic. Wrap the dough in cling film and leave to rest for half an hour. Now we can make dumplings or dumplings from it.

Recipe 10. Dough for dumplings in a bread machine

Ingredients

200 ml water;

450 g flour;

a pinch of salt.

Cooking method

Pour the liquid ingredients into the bowl of the bread machine, break the egg and add salt and flour. Select the “Dough” program and turn on the device. After the beep, you can leave the dough in the bread maker for another hour, or transfer it to a bowl, cover with a clean towel and leave to rest. This dough can be used not only for making dumplings or dumplings, but also for frying pasties.

Recipe 11. Dough for dumplings with vodka

Ingredients

160 ml vegetable oil;

250 ml water;

5 g sugar;

four glasses of flour;

10 ml vodka;

two pinches of table salt.

Cooking method

Dissolve sugar and salt in water. Sift the flour so that it is saturated with oxygen. This is necessary to ensure that the dough is airy. Pour the flour into a bowl in a heap, make a depression in it, and pour sweet-salty water and oil into it. Knead the dough well so that it does not stick to your hands. Place the finished dough in a bag, wrap it and leave to rest for half an hour. Then we take it out and knead it well again. We repeat this procedure three times. After this, you can start preparing dumplings or dumplings.

Recipe 12. Dumpling dough with starch

Ingredients

water - 300 ml;

half a kilogram of flour;

salt - two pinches;

three tbsp. spoons of potato starch.

Cooking method

Combine flour with salt and starch, sift everything together onto the table in a heap. We make a recess on top. Mix water with sunflower oil. Pour the resulting mixture into the well and knead the dough until it becomes elastic and does not stick to your hands. Wrap the dough in cling film and place it in the refrigerator for a short time. During this time, the flour will release gluten. Thanks to starch, the dough is very plastic. You can roll it out or stretch it until it’s very thin, it won’t tear!

Dough for dumplings - useful tips from experienced chefs

— To make the dumplings more tasty, the dough must be rolled out thinly, up to 1-2 mm thick.

— To prevent dumplings from sticking together, they are boiled in a wide, low bowl in a large amount of water.

— To get multi-colored dumplings, the dough can be tinted with natural dyes. For a yellow color, you need to add a pinch of turmeric, 1 g of saffron, or instead of a whole egg, put 2-3 brightly colored yolks. Spinach puree will give green color - take 1 part puree to 2 parts flour. The red color will be given by tomato paste - 1 tablespoon added to one egg included in the recipe.

— Dumplings are not only boiled, they can also be fried using fat or vegetable oil. It is not recommended to take butter, because... it will burn and smoke.

Recipe information

Cuisine:European
Type of dish: Main courses
Servings:4
15 minutes
Nutritional value per 100 g:
- Calorie content: 200.87 kcal
- Fat:2.22 g
- Proteins:6.65 g
- Carbohydrates:39.05 g

Ingredients:

Water – 250 ml;
Egg – 2 pcs.;
Flour – 3 cups;
Salt – ½ tsp.

Cooking method

We will need convenient dishes. First, two eggs are broken into it.
Now pour water into the eggs. Add salt to the water. This is easy to do with a mixer. In order for the mass to become homogeneous faster, the water and eggs should be at room temperature.
It is optimal to use “extra” salt for the dough; it dissolves faster and does not settle to the bottom, as happens with rock salt.
Lastly, add flour to the dough. Just first, let's sift it through a sieve. This way the components are saturated with air and make the finished dish tender.
The finished mass is pleasant to the touch, soft, plastic and slightly sticks to your hands. To prepare dumplings, you need to separate a small part of the dough and work with it. And be sure to cover whatever is left with cling film. Everything dries very quickly in the air.

Cooking time – 15 minutes.

This dough will delight you with its taste and the yellowish tint that appears thanks to the egg. However, you know that the dumpling mass is easy to prepare without this component. And the taste of the dumplings does not suffer at all.

The simplest dumpling dough

Ingredients:

Flour – 500 g;
Water – 200 g;
Salt – 3 g.

Cooking method

Sift the flour and pour it into a large convenient bowl.
Let's make a hole in the hill and pour water into it.
Add salt to the water.
Slowly mix the water with the flour with a spoon, gradually enlarging the hole until everything is completely mixed.
Let's start kneading the dough by hand. We knead it, stretch it, press it in until it becomes completely homogeneous and plastic.
We store the finished dough in the refrigerator under film, or after half an hour we begin making dumplings.

Cooking time – 30 minutes. Quantity – for 2 kg of dumplings.

As you can see, with a minimum of supplies you can easily prepare dumpling dough using water and without eggs.

I wonder if it is possible to make sure that the dough is not made from wheat flour and whether the dumplings will be edible after this? Using the following method you can make almost classic dumpling dough without wheat flour.

Buckwheat flour dough

Ingredients:

Wheat flour – 1 cup;
Buckwheat flour – 1 cup;
Salt – 4 g;
Egg – 2 pcs.;
Water – ½ cup.

Cooking method

Sift one and the second type of flour through a sieve. We need to get a bowl full of air.
Let's make a hole in it and drive eggs into it.
We pour water there.
Now let's start stirring. First we do this with a large wooden spoon, and then knead everything with our hands.
The finished dough is suitable for making dumplings after 40 minutes.

Cooking time – 20 minutes. Quantity per 1 kg of ready-made dumplings.

Here's a way to prepare dumpling dough with buckwheat flour. It is not as sticky as wheat, so, unfortunately, it is impossible to completely replace premium white flour with buckwheat.

You already understand that flour should always be sifted. It is the sieve that gives the effect of tender and light ready-made dough and dumplings boiled in water. What else can you advise when working with flour:

Choose only the highest grade flour. It is advisable that it has already been tested on more than one dish.
Use lukewarm water for the test. It will enable quick distribution of flour and make the mass homogeneous.
Knead the dough for at least 10 minutes. It must be pulled, pressed, and crushed with your hands quite strongly.
Before you start making dumplings, the finished dough should rest at room temperature under film for at least half an hour. This is again due to the fact that water and flour must react well with each other.
Before making the dumpling dough, prepare your work area by removing any excess and wiping down surfaces so they are clean and dry.

Try to work with the dough with love and kind thoughts. Then it will be easy to mix, roll out, and in the finished dish it will open and expand well in volume.

The dough that we prepare for dumplings is easily suitable for dumplings and. The liquid in it can be replaced with kefir or whey, and everything else can be left as described in the step-by-step recipe with a photo of the dumpling dough. In addition, if you run out of minced meat, but there is some leftover mass, it can be used in other different types of flour dishes.

Now there are some kitchen gadgets that can knead everything for you. This saves a lot of effort and time, however, only you can measure and add the components correctly yourself. Each such device, be it a bread machine or a dough mixer, has its own book of recipes, which you can use and take note of.

It is important that the quantity is observed with high precision and there are no errors, then the finished dough will delight you with its appearance and taste in the finished dumplings boiled with bay leaves. Cook for your family, please them with delicious food, make sure that no one leaves hungry in the morning and that warmth and comfort will always reign in your home.

Dumplings are a real lifesaver. Prepared for future use, they will save you time preparing lunch or dinner that will appeal to everyone without exception. Currently, there are many different recipes not only for the filling, but also for the dough. How can a novice housewife not get lost in this variety, and which dough to choose for homemade dumplings? A step-by-step recipe with photos will help you navigate this issue and please your family with a delicious traditional dish.

Homemade dumplings cannot be called originally Russian. They appeared in our cooking quite a long time ago, around the 19th century, and at first they did not cause much delight. But during this time, the recipes for both dough and fillings were constantly changing, each housewife adding her own secrets, passing them on from generation to generation. Gradually, this dish became so popular that it became traditional on our table and rightfully won the status of the most cozy family dish. Many people associate it with the New Year. When, on the eve of the holidays, the whole family gathers at a large table and first sculpts them together, and then also devours them together by both cheeks. Without a doubt, everyone loves dumplings, both children and adults.

Of course, 90% of the success of this dish depends on the tasty and juicy filling. But the role of the test should not be underestimated. As mentioned above, there are a huge number of different ways to prepare it, for example: classic, with and without eggs; custard; with milk, kefir, etc.

For those who are new to cooking and do not have an experienced adviser nearby, our step-by-step recipes with photos. It will help you not get confused and prepare the perfect dough for homemade dumplings. In this article we will talk in detail about several recipes, but first I would like to note a few points that are considered mandatory, regardless of the recipe:

In order for the dumpling dough to be plastic and not darken or fall apart during cooking, you need high-grade white wheat flour. If you managed to find flour from durum wheat, this is a great success. It contains more gluten, so you will need a little less of it, which means the dough will be more tender;
Don't be lazy and ignore the advice to sift the flour before kneading the dough. This saturates it with oxygen, which will allow the dough to breathe, it will be more airy and manageable; The water should be warm, boiled, this will speed up the process of releasing gluten from the flour and speed up the ripening process of the dough;
Some experienced housewives recommend not using salt at all in the dough, because they are boiled in salted water. But if you still decide that it is needed, then it is better to add it to the water. This will distribute the salt more evenly throughout the dough;
If you choose a recipe without eggs, vegetable oil will help replace their function;
When cooked, loose dough loses its shape; to prevent this from happening, it must be dense enough. To achieve greater density, knead it slowly, adding flour little by little, and after kneading, beat it on the table, expelling the remaining air from the voids;
When the dough is ready, it must be allowed to rest. To do this, place it in a plastic bag or film for 30-40 minutes.

So, let's get straight to the recipes...

Dough for homemade dumplings without eggs: step-by-step recipe with photos

The benefits of this recipe are obvious. Firstly, it is economical, and all the ingredients are always on hand. Secondly, it is perfect for Lenten dumplings, using the appropriate filling (for example, fish or vegetables). The dough turns out soft and easily extensible. And, contrary to fears, it does not lose its shape and does not boil in water!

The only products we need are:

water – 300 ml;
wheat flour – 450 gr;
salt – 1/2 tsp.

Pour 300 ml of warm boiled water into a deep plate, add salt (optional) and stir until it is completely dissolved;
Then, sift the flour and begin to gradually combine it with water. When the dough becomes thick enough, you can move it to a floured board and continue kneading by hand.
The result should be a dense but plastic dough that does not stick to your hands. If the dough is still sticky, try adding a couple tablespoons of oil and knead thoroughly again.
Cover the dough with a damp cloth or place in a bag and leave for 20-30 minutes. After which you can start sculpting.

Classic dumpling dough

The most common recipe, it is equally suitable for dumplings, dumplings, and even egg noodles. Also, the dough can be stored in the refrigerator for up to 48 hours.

Ingredients:

flour – 0.5 kg;
water -250 ml;
chicken egg – 1 pc.;
salt – 1⁄2 tsp.
Sunflower oil – 1 tbsp.

Sift the flour into a large container in a heap. We make a depression in the center, similar to the crater of a volcano;
Pour salted water into this hole and beat in the egg;
Now we slowly begin to mix with our hands, gradually taking the flour along the edges of the “crater”.
As it thickens, add oil and knead into a tight, elastic dough.
Lightly beat it on the table and, covering it with film, leave it to rest. After half an hour, you can start preparing dumplings.

Kefir dough

This dough for homemade dumplings can be prepared using any fermented milk base. Kefir can be easily replaced with yogurt or sour cream. The dough is strong, does not get soft and has a more pronounced taste. But in order for the result to please you, pay attention to some nuances: Firstly, all ingredients must be at room temperature; Secondly, soda and salt are necessarily added to the liquid, but not to the flour; For a liquid with a thicker consistency (for example, sour cream), the amount of flour may differ significantly from the specified amount.

Grocery list:

kefir – 500 ml;
flour – 3.5 tbsp;
chicken egg – 1 pc.;
salt and soda - 1⁄2 tsp each;
Sunflower oil – 1 tbsp.

Mix kefir with salt, soda, egg and oil.
Sift the flour and begin adding it to the liquid mass in small parts, kneading first with a spoon and then with your hands.
If necessary, add flour to the desired consistency; the dough should not stick to your hands, but should be soft and manageable.
Let stand for 15-30 minutes. and you can cook.

Notes:

If you use this version of the dough, but without eggs, you should use about half a cup less flour.

If you use sour cream or thick natural yogurt instead of kefir, the amount of flour also decreases.

Choux pastry for dumplings

If you have already mastered all the previous recipe options, we suggest you try the highest aerobatics of culinary art - choux pastry for dumplings. Prepared from the same ingredients, but in a special way, it will give you a new taste for such a familiar dish.

So, we will need:

water – 1.5 tbsp;
wheat flour – 3 tbsp;
chicken egg – 1 pc.;
salt – 1⁄2 tsp;
vegetable oil – 1 tbsp.

Place salt and butter into boiling water and add half the flour in a thin stream, stirring vigorously;
Remove from heat, transfer to a larger bowl, let the dough cool slightly (so that you can knead by hand);
When the dough has cooled a little, beat in the egg and mix thoroughly;
Add the remaining flour and knead into a stiff dough.
Let it brew at room temperature for 20 minutes.

Choux pastry, like the classic one, can be prepared without eggs. You can replace water with milk. In these cases, only the amount of flour will change, but the algorithm of actions will remain the same.

As you can see, there are a great many options for preparing dough for homemade dumplings. The article presents only a few basic recipes, with step-by-step descriptions and photos. Perhaps among them there is your signature recipe for this incredibly tasty dish.