Dough for dumplings on water

4 servings

15 minutes

Dough for dumplings made with water is the foundation of Russian cuisine, infused with traditions and homey comfort. Simple yet reliable, it originated in the depths of Russian villages where dumplings symbolized hospitality. The combination of flour, eggs, and water makes it elastic, easy to roll out and securely hold the filling. The taste of the dough is neutral but slightly tender, allowing meat or vegetable fillings to shine with vibrant notes. When boiled, the dough becomes soft but does not fall apart; when fried, it acquires an appetizing crust. It is versatile in use: perfect for dumplings, vareniki, and even homemade noodles. This dough is the basis for cozy family dinners and heartfelt conversations at the table.

Energy value per serving

• Calories: 515.1
• Proteins: 15.3g
• Fats: 9.3g
• Carbohydrates: 93.8g

Ingredients

• Wheat flour: 500 g
• Vegetable oil: 1 tbsp
• Chicken egg: 2 pc
• Water: 200 ml
• Salt: 0.5 tsp

Cooking steps

1. Pour the flour onto the table in a mound and make a small well in it.

   Required ingredients:

   • Wheat flour: 500 g

2. Mix half of the water and salt.

   Required ingredients:

   • Water: 200 ml
   • Salt: 0.5 teaspoon

3. Carefully pour in the eggs, salted water, and vegetable oil.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Water: 200 ml
   • Vegetable oil: 1 tablespoon

4. Mix, gradually gathering the flour from all sides, until a stiff dough forms. If the dough doesn't come together, add water.

   Required ingredients:

   • Water: 200 ml

5. Then knead the dough by hand until it becomes uniform.