Dumpling dough with egg

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to knead elastic dough for dumplings with egg? Prepare the necessary products. It is better to take filtered water and at room temperature. Take the highest grade flour, the dumplings from it do not become overcooked and turn out white.

2. STEP 2

   

   In a separate bowl, mix eggs, water and salt well.

3. STEP 3

   

   Add three tablespoons of flour, mix with a whisk, breaking up any lumps if possible.

4. STEP 4

   

   Sift the flour. Don't neglect this point. When sifting, flour is saturated with oxygen, and products made from it become soft and tender.

5. STEP 5

   

   Make a well in the flour and pour in the liquid part. You can do this directly on the table, but I prefer a wide and deep bowl. Knead the dough. I first mix in a bowl, then dump the dough on the table and continue on it.

6. STEP 6

   

   Knead the dough long enough, adding flour if necessary, so that the dough does not stick. You need to achieve a smooth and elastic dough. At the very end, I beat it on the table: I forcefully throw it onto the surface several times, the dough after such beating turns out to be especially soft.

7. STEP 7

   

   Now you need to let the dough rest. Dust it with flour, cover with a towel and leave for half an hour. This is done so that the gluten contained in the flour is mixed with water. This will make the dough more elastic and easier to work with.

Comments on the recipe

asa

19.11.2023

4.6

Anyone interested can try this recipe for dumpling dough without eggs.

Admin Rina

19.11.2023

4.6

I like to knead simple dough “by eye” - dumplings, pancakes... When you cook a dish often, the proportions are determined by themselves. But I haven’t made dumplings for a very long time, I had forgotten the proportions, so I turned to my favorite website and found this dough for dumplings with egg. There were two eggs according to the recipe and this was a small innovation for me. I used to use one egg in approximately the same proportions of flour/water. I was curious how it would turn out and whether I would like the dough. To sum it up: I liked the dough! . I used a little more flour plus dust on the work surface, but this, as you know, depends on the properties of the flour. Usually, if I add flour, I catch the moment when the dough has just stopped sticking. If you overdo it with flour, the dumplings will be rubbery. I liked working with this dough: it rolls out well, molds well, and even in the thinnest places it doesn’t tear during cooking. The youngest daughter actively participated in the process. I rolled it out, cut out circles and sculpted it (alas, I didn’t think to take a photo of it). Our dumplings are truly handmade - different sizes, but very homemade. From this amount of dough we got exactly 40 dumplings. The dough in ready-made dumplings is my favorite consistency - quite soft, but still holds its shape. I recommend the recipe!

alex-bzk

19.11.2023

4.7

Dumplings with cabbage and meat. Everything was cooked perfectly

BLUE-EYED

19.11.2023

4.8

Katya, hello! A very popular way is to beat the dough, I always do this with minced meat, my grandmother taught me this when I was a child and it works! Thank you for sharing, otherwise now it’s convenient to take semi-finished products, only one knows about them..

Veronica

19.11.2023

4.6

Ekaterina, hello, please tell me if the dough for dumplings with eggs turns out more tender than without eggs. Question for you, as an experienced cook, how does the presence of eggs affect the dough? Thank you!!!

BLUE-EYED

19.11.2023

4.5

Veronica, and more. In this recipe, the egg (yolk) acts as fat and is responsible for softness and tenderness. And the protein serves as water and as a stabilizer, helping to make the dough elastic.

Veronica

19.11.2023

4.7

Good evening! I finally made the dough according to your recipe. Everything worked out!!! More precisely, the dough turned out good, but the dumplings turned out ugly. The first time I made it in a new metal dumpling maker, but the dumplings stuck very much, it was difficult to squeeze out and cook. The dumpling maker was sprinkled with flour. I don't know why this happened. That’s why I’m not attaching a photo report))) And thank you very much for the dough