Dough for dumplings
6 servings
15 minutes
Dough for dumplings is the basis of one of the most beloved dishes in Russian cuisine. Smooth, elastic, and resilient, it is perfect for creating tender dumplings that melt in your mouth. The history of this dough goes back to ancient times when dumplings appeared in Siberia and spread throughout Russia. Simple ingredients—flour, eggs, water, and salt—transform into a dense yet soft dough that rolls out easily and holds its shape when boiled. By resting in the refrigerator, the dough becomes more pliable while the finished dumplings retain their juiciness. It is used not only for classic dumplings but also for varenyky with various fillings, making it versatile and indispensable in cooking.
1
Prepare all the ingredients.
2
Sift the flour into the mixer bowl.
- Wheat flour: 550 g
3
Add eggs.
- Chicken egg: 3 pieces
4
Add salt and water.
- Salt: 6 g
- Water: 90 ml
5
It will take about 7–10 minutes to mix the dough. The dough should be elastic, flexible, and not stick to the hands. If the dough is dry, you can add a little water.
- Water: 90 ml
6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7
This dough for dumplings can be prepared in advance; it keeps in the fridge for two days. When the time comes, just roll out the dough, cut it into circles, and make dumplings with your favorite filling.
