Dough for dumplings in water without eggs

To make the choux pastry truly perfect, you need to take kitchen appliances as assistants. The bread maker will do a great job with this task. It is good and we knead the dough very thoroughly, making it elastic and thick. And you don't have to mess around with it for a long time.

Good dough is the basis for delicious and mouth-watering dumplings. And in order for it to turn out really high-quality and not let you down during cooking, you need to choose the right proportions of products and add a little vegetable oil. This will make the dough thick and elastic, and make the dumplings even tastier!

If you don't have eggs at hand, it doesn't matter, because a delicious, plastic choux pastry can be prepared without them. Such dough also keeps its shape well and turns out to be less high-calorie! A delicious dinner for the whole family will be ready in just a couple of minutes!

Excellent elastic dough for dumplings can be made without eggs. Such dough keeps its shape well, does not fall apart during cooking and turns out to be very tasty. And it can be prepared in a matter of minutes!

The dough for dumplings on boiling water and with an egg turns out to be very elastic and of high quality. It is easy to roll out, it does not tear, and the filling of them does not fall out. Perfect dumplings with such a dough are easy and quick to prepare!

Dumplings and dumplings are simple and tasty dishes that always help out if you need to quickly feed the whole family. But to make them appetizing, you need to prepare a high-quality elastic dough! This dough is best made with mineral water. A real delight!

Tip: add salt to the dough carefully. If your mineral water is very salty, you may not need to add salt at all so as not to spoil the taste of the dough.

The classic recipe for dumplings dough is the simplest and most time-tested. With it, you don't have to worry that the dumplings will fall apart or turn out to be not appetizing. A tasty and quick meal can actually be very simple!

Choux pastry for dumplings always turns out to be successful. If there are no eggs at hand, it does not matter, replacing them with vegetable oil, the result will be no worse. Delicious, elastic, it keeps its shape well, does not break or fall apart during cooking.

The dough for dumplings, simply kneaded with flour and water without an egg, always turns out to be quite plastic and convenient to work with. Dumplings with such a dough retain their integrity during cooking and can be frozen. For elasticity, a little vegetable oil is added to the dough. This dough recipe is suitable for lean or diet dumplings.

Housewives appreciate choux pastry for dumplings for its good working qualities. The dumplings will be strong, will not boil over, and the dough will remain soft even with thick rolling. Boldly add boiling water to the dough, the flour will not stick together and the dough will be soft and elastic. Prepare the dough without adding eggs.

For those observing proper nutrition, a recipe for a dietary and low-calorie dough for making dumplings is offered. The dough is prepared from flour, water and vegetable oil. Well-kneaded PP dough is easily rolled out into a thin cake, which allows the amount to be kept to a minimum, just to keep the filling on during cooking. Diet dough must be kneaded for 20 minutes. Such a dough can also be kneaded from a mixture of wheat flour with oatmeal, whole grain or rye.

Unleavened dumplings dough is the most common option. It is mixed with water and vegetable oil.In order for the unleavened dough to roll out into a thin cake, it must be kneaded more steeply, then the dumplings will keep their shape well, not boil over and crack when freezing.

To make gluten-free dumplings, use either rice flour mixed with cornstarch, or special gluten-free mixes. The dough from these mixtures is convenient to work with, but it is more difficult to mold the dough from rice flour. The kneaded gluten-free dough should lie down for several hours, or better - all night, then it will be less capricious when cooking dumplings.

Whole grain flour is not only good for the body, but also, as it contains mainly slow carbohydrates, gives long saturation and is not deposited in fat, unlike premium wheat flour. Dumplings from it are "correct", low-calorie and do not stale the next day. We knead the dough in a food processor, if kneading with your hands, then the dough must be kneaded for at least 10 minutes.

Rice flour dumplings will diversify your menu with new flavors. This dish will appeal to those who need a special diet and diet, because rice flour does not contain gluten. Rice flour dough is kneaded a little more difficult than wheat dough, and kneaded with the addition of starch and in boiling water.