Dough for dumplings without eggs: recipe with photo

There are few people who do not like dumplings. Supermarkets are full of bags and attract our attention with bright inscriptions. But real gourmets and connoisseurs of this unique dish try to sculpt dumplings on their own. Only home-made dumplings are rightfully considered the most delicious. This is not surprising, mincemeat for such a dish, made from real meat or meat "duo" from beef and pork, gives a unique taste and aroma. And the dumplings are elastic and thinly rolled out under a rolling pin. Although sometimes the hostess may not be very successful dough, able to spoil her mood. Unsuccessful it happens according to some criteria: it can fall apart during cooking, it can be tight and poorly rolled, it may seem tough.

Why dough without eggs?

Today we will get acquainted with the recipes for the preparation of unleavened dough, which contains no eggs. There are many reasons to prepare dough for dumplings without eggs. We will now recall the most common:

1. The most common are allergic manifestations of the body to this ingredient.
2. For your personal taste preferences, you or your home do not like dumplings with eggs in the composition.
3. The dough from which dumplings are made is excellent for making dumplings. And if you are fasting and want dumplings, you need a recipe for dumplings without eggs.
4. The banal reason is that they were in such a hurry to sculpt delicious dumplings home that they forgot to buy eggs.

Common recipe

This is how our grandmothers make dough for homemade dumplings without eggs. You need to take 1 cup of milk and dissolve in it half a teaspoon of salt. Add 2 cups flour to a deep bowl and add milk to it. Then the resulting dough must be mixed thoroughly. Use a spoon for this procedure. The better you mix, the less unpleasant lumps there will be. Kneading the mixture to perfect condition, pour the remaining flour in small portions. When the dough becomes thicker, it can no longer be stirred with a spoon. Start kneading it with your hands, laying it out on a table sprinkled with flour. Knead until it stops sticking to your fingers and to the countertop. The finished dough needs to "rest" in a plastic bag or cling film for about 20 minutes. During this time, the gluten of the flour will disperse according to the test for dumplings without eggs, and it will yield to formation perfectly. This dough can be made a day before the moment when you are going to sculpt dumplings. It will be perfectly stored in the refrigerator.

Replace milk with water

If milk is also not a very desirable and acceptable product (allergy) for you, then the above recipe needs to be slightly modified. Instead of milk, in the manufacture of such a test it is better to use ordinary water at room temperature. The dough for dumplings on water without eggs will turn out no worse. Moreover, many people consider such a recipe more successful in terms of technological and taste.

Instead of ordinary water - mineral

And here is a variation of the dough, from which the dumplings are neat and with a thin shell. The recipe for test on water without eggs instead of ordinary water allows the use of mineral water. And now we will collect the products:

• 3.5 cups sifted flour;
• 1 cup of mineral water;
• 3 tablespoons of vegetable oil;
• salt.

Cooking dough for dumplings without eggs:

1. To prepare a delicious elastic dough, you need to pour the entire norm of mineral water into the dishes and dissolve half of a small spoonful of salt in it.
2. When all the salt has dissolved, add vegetable oil to the liquid solution.
3. Add the flour to the water. Mix by hand or with a whisk. We stir until a mixture similar to a very thick sour cream is obtained.
4. Now put the dough on the countertop with flour and continue to knead. Homogeneous dough must be put on the "rest". After 15 minutes, you need to knead it again and start sculpting dumplings.

Choux pastry

The next recipe for dumplings without eggs is again on the water. But the method of its preparation may seem unusual to many. The fact is that in this case the water is boiled and introduced into the flour in the form of boiling water (or very hot water). To prepare a custard test for dumplings without eggs, we need:

• Flour - 3 250 gram glasses.
• A large pinch of salt.
• Water - 1.5 cups. Water should just boil.
• Vegetable oil without aroma - 3 tablespoons.

And get down to business.

1. In a bowl we combine salt, flour and butter. Remember that you need to take dishes that can withstand the high temperature of the water. In order to knead the dough in boiling water, prepare a spatula or spoon.
2. In a thin stream, slowly, pour boiling water into flour and immediately interfere with the resulting mass with a spatula.
3. Pour the table with flour and knead the choux pastry already on it.
4. When the dough with its consistency resembles an even beautiful smooth plasticine, it is ready. This dough will not burst during cooking and will retain its original shape.

With kefir

The option of making dough with kefir is used by many housewives. They like the more delicate taste of the dough shell, and therefore of products made from it. Proportions for products:

• Flour - 3 cups.
• 1/3 cup of any kefir.
• 2/3 glasses of water. Water should be cool.
• A pinch of salt.

Now prepare the dough:

1. In a bowl, mix salt and flour.
2. In a bowl, mix water and kefir.
3. And then everything is done using familiar technology. You need to pour a little water-kefir solution in flour and salt and knead the dough immediately.
4. When it becomes thick and stops "clinging" to your fingers - the dough is ready.
5. We send kefir dough in the refrigerator for a "rest". After at least 15 minutes, you can remove it from there, mash again and cook homemade tender dumplings.

General cooking recommendations

• Dough for dumplings without eggs, like any dumpling dough, you need to do in advance. From the beginning of kneading and to the beginning of modeling dumplings, a minimum of 15 minutes must elapse. Unleavened dough must lie down so that the products turn out smooth and beautiful. It is better if the time of "rest" is an hour or two.
• The dough, which contains no eggs, will “take” more water than mixed with eggs. This should always be remembered. Another quantity of liquid ingredient may be increased due to poor stickiness of the flour.
• If something went wrong and the dough turned out to be liquidy, you can add more flour to it. This should be done very carefully, introducing the flour in very small portions so that the batter does not accidentally turn out too thick. It is better to add flour while kneading it on the table. Flour should be gradually added to the dough and knead in the usual way.

Frequent questions from beginner housewives

• How long does it take to knead the elastic dough?

Making dough for sculpting dumplings is perhaps the most unpleasant moment in the preparation of this delicious dish. To knead a good dough, you need to make some effort. This is not a very easy exercise in the physical plane. Typically, a batch can last from 10 minutes to half an hour. It all depends on dexterity and experience, which over time is gained. Just knead the dough a little. It must be washed very carefully. So that gluten from flour could evenly spread throughout the dumpling.

• What should be the thickness of the dumpling skin?

A high-quality dumpling shell should be no thicker than one millimeter.

As you can see, in the preparation of the dough, which does not have eggs in its composition, there is nothing complicated and unusual. Even an inexperienced cook can cope with such a thing.