We decided to stick homemade dumplings, but there were no eggs in the fridge? The absence of such a key ingredient is not a hindrance. Prepare the dough in water without eggs or milk for dumplings. Step-by-step recipe with a photo. Video recipe.
Dough on water does not mean "tasteless". You can make sure of this by preparing the dough in water without eggs and milk for dumplings. It turns out it is soft, moderately elastic, has a pleasant taste, and at the same time you will save on ingredients. The recipe is suitable for those who prefer recipes with a minimum amount of ingredients. Therefore, this dough recipe will become an irreplaceable solution.
This recipe describes how to make dough in a food processor, but this dough variation is perfect for baking in a bread maker. To do this, just use the function "dough", "pizza", "dumplings". Load all the products into the device, and after the end of the kneading, take out the mass, wrap it with foil and let it rest for 60 minutes.
The recipe that I will tell you is suitable for dumplings with various fillings - both vegetable, meat, and sweet. Also, the dough can be used for dumplings and vertuns. And the finished product is subject to freezing, after which it will not lose its qualities. Then, when using it again, you will have to add a little flour, because when defrosting, the dough becomes slightly sticky.
See also how to make your own puff pastry.
- Caloric content per 100 g - 485 kcal.
- Servings - 450-500 g
- Cooking time - 10 minutes for kneading, plus 45 minutes for curing the finished dough
Ingredients:
- Flour - 300 g
- Vegetable oil - 20 ml
- Butter - 20 g
- Salt - a pinch
- Drinking water - 100 ml
Step-by-step preparation of dough in water without eggs and milk for dumplings, recipe with photo:
1. Place the “cutter knife” attachment in the bowl of the food processor and pour the flour, which is sifted through a fine sieve, so that it is enriched with oxygen. Also add a pinch of salt. For a sweet filling, you can add 1 tsp. Sahara.
2. Then add butter at room temperature. If you are preparing the dough in fasting, exclude butter from the recipe, but double the amount of vegetable oil.
3. Then pour in odorless vegetable oil and room temperature drinking water.
4. Knead the dough with quick, impulsive movements.
5. Remove it from the bowl and stir by hand for at least 5-7 minutes. The flour will begin to release gluten, and the dough will become more elastic before your eyes.
6. When the dough in water without eggs and milk for dumplings ceases to stick to your hands and is soft, wrap it with cling film and stand at room temperature for 45 minutes. Then start sculpting dumplings.
Note: Do not leave the dough “open” for too long, as it dries pretty quickly. When sculpting, do not overdo it with the filling, because the dough stretches well and may burst during cooking. But if you use very cold water, both can be avoided. As for flour, take the highest grade, wheat. See also a video recipe on how to make dough for dumplings in water without eggs.
