The dough for dumplings in the water: 6 recipes and especially cooking

Dumplings — a favorite of many dishes for Breakfast, lunch or a hearty dinner. But it often happens that the housewife is not taken to mold the dumplings alone, because I don’t know which side to approach the test. Even the dough for dumplings in the water seems at first a daunting task. But if you know the basic proportions and some tweaks, the result will please you so much that store-bought ravioli you will never buy. After all, in the freezer will always be the party home. The secrets of the classical test on the water and original recipes with the addition of buckwheat flour, vegetable oil and eggs.

45 min 6 servings. Easy to prepare

The simplest is the dough recipe for dumplings on the water. For cooking you need lapshovoe knead the dough. There are several conditions that are important to observe when working with him.

5 secrets to a delicious test on the water

  • Top grade. When preparing the dumpling dough is important to use good flour. It has a lot of gluten which will give the mass plasticity and will not allow the dumplings to crack in the freezer and open up when cooking. In addition, a good flour will ensure the meat a white color.
  • Screening flour. Do not be lazy to do it before kneading. A couple of minutes, but in the end the flour will fill with air, and the dish will be more tender taste.
  • Follow the temperature. One of the secrets when working with the dough: liquid use warm, about 35-40 °C. This will allow the flour to disperse faster.
  • Kneading. The dough for dumplings important quality to vent, this should leave at least 10 minutes. The well mixed mass is faster, easier unrolled and perfectly molded.
  • To rest and ripen. A very important point that many miss. Give time for the gluten, which contains flour, it is good to connect with the liquid. Let the dough after mixing let stand in a warm place for half an hour. This will give it elasticity, it will not be compressed when rolling, he would make a perfect thin layer.
  • A classic recipe for dumpling dough on vadibas eggs

    Dumpling dough is always fresh. It is important to make it not too tough, firm, but at the same time soft. The dough for homemade ravioli in the water should not be too sticky, it is important to observe the proportions. Here it is cooked without eggs.

    You will need:

    • flour — 500 g;
    • water — 200 ml;
    • salt — half a teaspoon.


  • Pre-sift the flour and form it in the pan the slide.
  • Make sure that the water was not cold. Dissolve it in salt.
  • Pour the water into the flour and begin kneading the dough. At first, work with a fork, then hands.
  • Mass mix well and leave to stand, previously having covered with a cloth dampened in water or a film.
  • After half an hour you can start rolling.
  • To check whether the dough is very simple: pinch it. If it retains its shape, it’s time to roll out.Eggs

    This is a delicate dough for dumplings in the water gets its special texture due to the high content of eggs. In addition, one protein is additionally whipped. Such a composition allows to obtain a very ductile and soft ground.

    You will need:

    • flour — 500 g;
    • egg — 2 PCs.;
    • salt — 1 tsp;
    • water — half Cup.


  • Mix one whole egg and the yolk from the second one with water and salt.
  • Protein second egg, whisk with a fork.
  • Flour in a pile with the hole in the middle pour the water with the egg.
  • Gently fold into the dough beaten egg white.
  • Knead the dough for about 15 minutes, then sprinkle with flour and cover with towel. Give mass to stand for 20 minutes. Then you can begin to roll out.
  • Original receptis buckwheat flour

    Entirely of buckwheat flour dumplings usually do not, it is not enough gluten. But a certain amount combined with the wheat will add the finished dumplings a nice color and unusual taste.

    You will need:

    • wheat flour — half Cup;
    • buckwheat flour — half Cup;
    • egg — 2 PCs.;
    • water — half Cup;
    • salt — half a teaspoon.


  • The flour of both species mix and bulk in a large container.
  • Make a well in the flour well and add the eggs.
  • Salt dissolve in water.
  • Pour the water parts might need a little less. It depends on the flour.
  • Mix quite stiff dough and leave it covered to rest in a warm place.
  • After half an hour you can sculpt dumplings.
  • A tasty dough for dumplings in the water with the addition of buckwheat flour is well suited for dumplings.


    This recipe will not call classic, but the addition of oil allows to obtain a very ductile product. Roll out and cut circles will be very easy, with a lot of pleasure to work with.

    You will need:

    • flour — 700 g;
    • egg — 2 PCs.;
    • warm water — half Cup;
    • salt — 1 tsp;
    • ghee — 1 tbsp


  • Salt, eggs, and butter connect with water.
  • Flour sift and pour slide in any suitable container.
  • In the hole in the center pour a mixture of water, eggs and butter, kneading the dough.
  • Do not use the mixture, let it stand for about an hour. Then start rolling.
  • With vegetable oil

    Vegetable oil in the composition affects the elasticity. Them when rolling the dough it will tear, and the finished dumplings will not fall apart and will not crack when frozen.

    You will need:

    • flour — 3 cups;
    • egg — 1 PC.;
    • warm water — 1 glass;
    • salt — half a teaspoon;
    • vegetable oil — 2 tsp


  • Pour the flour a hill with a hollow in the middle.
  • Pour oil, water and salt, and whisk in the egg.
  • Knead dough and put it in the heat for half an hour. When the mass is ready, start carving.
  • With butter and egg in the bread maker

    In the bread maker to knead the dough very convenient. Most importantly, to determine the proportions of the ingredients, and then all the work will make the device.

    The dough for dumplings in the water with the eggs and adding the oil produces a moderately dense, easily and subtly rolled. And the edges of the ravioli adhere well and are not disclosed.

    You will need:

    • egg — 1 PC.;
    • water — 200 ml;
    • flour — 3 cups;
    • salt — a pinch;
    • vegetable oil — 1 tbsp


  • Immerse the products in breadmaker according to instructions. Usually, the first poured liquid. In our case it is water, egg and oil.
  • Next, add the flour.
  • Select “Dough” and start program.
  • The output of this number will turn out 700 g of the test.
  • Important detail. Of 500-600 g flour at rather thin rolling out about 120 dumplings. If you sculpt dumplings, or rolled out not too thin, focus on the number 100.

    Choose the option to your taste and enjoy homemade hot delicious dumplings for dinner or lunch.

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