The dough for dumplings is delicious and tender. Recipes for water dumpling dough: classic and original

How to make homemade dumplings

If you want to easily prepare truly delicious homemade dumplings, then you should start making dough for them. All necessary advice collected from us!

45 min

220 kcal

4.6/5 (5)

Homemade dumplings– this is a traditional tasty and hearty dish, which can become the main thing on your festive table or be the main course on a quiet family dinner. Delight your loved ones with real homemade dumplings!

Today, technological progress has advanced so far that dough for dumplings can even be prepared in a bread machine. However, in this article we will learn how to knead the dough for the most delicious in the world in the traditional way.

Dumpling dough - classic recipe

We will need:

1 kg. flour
0.5 l. water
2 chicken eggs
1 tsp. vegetable oil
2 tsp. salt

Sift the flour and salt into a mixing bowl and make a well. Add the egg and butter, then pour in warm water and mix with a spoon. Place the mixture on a floured work surface and knead with your hands. The dough should be elastic, very dense and cut well without leaving marks on the knife. Cover with a cloth and set aside for 30 minutes to let it sit.

Cooking time: 40-50 minutes.

To prevent the dough from sticking to your hands, you can grease your palms with vegetable oil.

Video recipe for dumplings and dumplings dough

The video will help you visualize that preparing dough for dumplings is very easy. Pay attention to the order in which you add the ingredients. Bon appetit!

In contact with

Dumplings are a favorite dish for breakfast, lunch or hearty dinner. But often housewives do not undertake to make dumplings themselves, because they do not know which way to approach the dough. Even dough for dumplings in water seems like an impossible task at first. But if you know the basic proportions and some tricks, the result will please you so much that you will no longer buy store-bought dumplings. After all, there will always be a batch of homemade ones in the freezer. Secrets classic test on the water and original recipes with the addition of buckwheat flour, vegetable oil and eggs.

Easy to prepare

The simplest recipe is considered to be a recipe for dumpling dough with water. To prepare the dish you need to knead the noodle dough. There are several conditions that are important to observe when working with it.

5 secrets of delicious water dough

Top grade. When preparing dumpling dough, it is important to use good flour. It contains a lot of gluten, which will give the mass plasticity and prevent the dumplings from cracking in the freezer and opening during cooking. Besides, good flour will provide dumplings with a snow-white color.
Sift the flour. Don't be lazy to do this before kneading the dough. It only takes a couple of minutes, but eventually the flour will be filled with air, and the dish will taste more delicate.
Monitor the temperature. One of the secrets when working with dough: use warm liquid, about 35-40 °C. This will allow the flour to disperse faster.
Kneading. It is important to place the dough on the dumplings efficiently; this should take at least 10 minutes. A well-kneaded mass rolls out faster, easier and molds perfectly.
Let it rest and ripen. Very important point which many people miss. Give time for the gluten that the flour contains to combine well with the liquid. After kneading, let the dough stand in a warm place for half an hour. This will give it elasticity, it will not shrink when rolled out, and it will make an excellent thin layer.

Classic recipe for dumpling dough on water

No eggs

Dumpling dough is always unleavened. It is important to make it not too steep, elastic, but at the same time soft. The dough for homemade dumplings made with water should not turn out too sticky; it is important to maintain the proportions. Here it is prepared without eggs.

You will need:

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

Preparation

Pre-sieve the flour and form a mound of it in the pan.
Make sure the water is not cold. Dissolve salt in it.
Pour water into the flour and start kneading the dough. Work with a fork first, then with your hands.
Mix the mixture well and leave to stand, after covering it with a napkin moistened with water or film.
After half an hour you can start rolling out.

Checking if the dough is ready is very simple: pinch it. If it holds its shape well, then it’s time to roll it out.

With eggs

This tender dough for dumplings on water gets its special texture due to high content eggs In addition, one of the proteins is additionally whipped. This composition allows you to obtain a very plastic and soft mass.

You will need:

flour - 500 g;
egg - 2 pcs.;
salt - 1 tsp;
water - half a glass.

Preparation

Mix one whole egg and the yolk of the second with water and salt.
Beat the white of the second egg with a fork.
Pour water and egg into the flour mound with a hole in the middle.
Gently fold the beaten egg white into the batter.
Knead the dough for about 15 minutes, then sprinkle with flour and cover with a towel. Let the mixture sit for about 20 minutes. Then you can start rolling out.

Original recipes

With buckwheat flour

Dumplings are usually not made entirely from buckwheat flour; it does not contain enough gluten. But a certain amount in combination with wheat will add a pleasant shade and unusual taste to the finished dumplings.

You will need:

wheat flour - one and a half glasses;
buckwheat flour - half a glass;
egg - 2 pcs.;
water - half a glass;
salt - half a teaspoon.

Preparation

Mix both types of flour and pour into a large container.
Make a well in the flour and add the eggs.
Dissolve the salt in water.
Pour water in parts, you may need a little less. It depends on the flour.
Knead the dough into a fairly stiff dough and leave it covered to rest in a warm place.
After half an hour, you can make dumplings.

Delicious water dumpling dough with the addition of buckwheat flour is also good for dumplings.

On ghee

This recipe cannot be called classic, but adding oil allows you to get a very plastic product. It will be very easy to roll out and cut out circles; it’s a pleasure to work with such a mass.

You will need:

wheat flour - 700 g;
egg - 2 pcs.;
warm water - one and a half glasses;
salt - 1 tsp;
ghee - 1 tbsp. l.

Preparation

Combine salt, eggs and oil with water.
Sift the flour and pour it into any suitable container.
Pour the mixture of water, eggs and oil into the well in the center, kneading the dough.
Do not use the mixture immediately, let it sit for about an hour. Only then start rolling out.

With vegetable oil

Vegetable oil in the composition affects elasticity. With it, the dough will not tear when rolling, but ready-made dumplings will not fall apart or crack when frozen.

You will need:

flour - 3 cups;
egg - 1 pc.;
warm water - 1 glass;
salt - half a teaspoon;
vegetable oil - 2 tsp.

Preparation

Pour the flour into a mound with a hole in the middle.
Pour oil, water and salt into it and beat in the egg.
Knead the dough and put it in a warm place for half an hour. When the mass is ripe, start cutting.

With butter and egg in a bread maker

It is very convenient to knead dough in a bread machine. The main thing is to decide on the proportions of the ingredients, and then the device will do all the work.

Dough for dumplings made with water, eggs and added butter turns out to be moderately dense and rolls out easily and thinly. And the edges of the dumplings stick well and do not open.

You will need:

egg - 1 pc.;
water - 200 ml;
flour - 3 cups;
salt - a pinch;
vegetable oil - 1 tbsp. l.

Preparation

Load food into the bread maker according to the instructions. Usually, the liquid is poured out first. In our case it is water, egg and oil.
Next add flour.
Select the "Dough" function and start the program.
This amount will yield 700 g of dough.

Important detail. From 500-600 g of flour, when rolled out fairly thin, approximately 120 dumplings come out. If you are making dumplings or not rolling them out too thin, focus on the number 100.

Choose an option to suit your taste and please your family with hot, delicious dumplings for dinner or lunch.

DOUGH

The dough is what makes a dumpling a dumpling. IN classic recipe includes flour, salt, water and eggs, which make dumpling dough dense and help it keep its shape and not boil apart in water.
When kneading dumpling dough, it is very important not to “overdo” the liquid. It should be cool and elastic. It must be kneaded so that it can then be rolled out into thin layers. I think everyone will agree with me: dumplings in thin dough- the most delicious.
In the old days, dough was kneaded by eye. They sifted the flour through a sieve, then poured it into a heap onto the table, and then made a funnel in the middle of the heap. Separately, stir the eggs with water and salt and pour them into this recess in a thin stream.
Then the liquid was mixed, gradually taking flour along the entire circumference from the edges to the middle. And they kneaded for a long time so that the dough absorbed as much flour as possible.
This method requires a lot of skill and experience. The housewife should “feel” the dough: if necessary, add flour or water. But what if you don’t have a lot of skills yet?
All my baking experience suggests that the best dough It turns out when you immediately measure out exactly as much water and flour as required. In this case, the dough will immediately be of the desired thickness, and this means that it will not need to be kneaded for a long time and tediously, beaten on the table, and so on.
Tip: after mixing all the ingredients, leave the dough for 20 minutes at room temperature. The fact is that gluten (that component of flour that is responsible for flexibility and elasticity) swells during this period. After this, it will be much easier for you to knead the dough.

Try not to add milk to the dumpling dough. Because of the milk, the dumplings boil quickly and the broth becomes cloudy.
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Recipe 1. Classic
Required:
3 eggs
3 cups flour
1 heaped teaspoon salt
Water

In order not to violate the proportions of the recipe, use the same glass to measure flour and water.
Beat three eggs into a glass, add salt and top up with water. Stir the resulting mixture. Pour the liquid into a large bowl or pan and add three cups of flour premium. Stir with a fork and leave for 20 minutes for the gluten to swell.
Then transfer the dough to a table lightly greased with vegetable oil. Knead well. If everything is done correctly, the dough will be kneaded very easily, without special effort, so you don’t have to add flour or water.
Place the dough in the refrigerator for 1-2 hours.
From this amount of dough you will get from 100 to 120 dumplings (depending on their size).
Always measure flour in full cups for recipes. To do this, put the mukuk into a heaped glass, and then smooth it along the edge, removing the excess.

For Lenten dumplings and dumplings, eggs must be excluded from the dough. To do this, I start the dough in cold but boiled water. Don't ask me why the water should be boiled - I won't be able to explain. But the fact that it is with this kind of water that the dough turns out much better than with regular, raw water is something I have tested more than once.

Recipe 2. Lenten
Required:
3 cups flour
1 glass of cold boiled water
1 heaped teaspoon salt
2 tablespoons vegetable oil

Dissolve salt in water. Pour the flour into a bowl, then pour in water, stir the dough with a fork so that it comes away from the sides of the dish and leave for 20-30 minutes.
Then transfer the dough to the table, pour in the oil and knead until the dough becomes smooth and has absorbed all the oil. Ready dough put in the refrigerator for a couple of hours.

Try to choose premium or first grade flour for dough, made in accordance with GOST. Flour bearing the designation TU ( technical specifications), can let you down: as a rule, the gluten and moisture levels in such flour do not meet the standards.

These are the two main recipes that I will keep coming back to in this book. There are many more in various ways preparing dumpling dough, for example choux (kundum) dough. But I will talk about this directly in the recipe.

So, our dough is ready, and so is the filling. The most important and time-consuming thing remains - to form (make) dumplings. And here, too, there are several ways.

Method 1. Ancient
Divide the finished dough into several parts. Roll each piece of dough with your hands into a thin rope, no more than 2 centimeters in diameter. Then use a knife to cut the rope into equal pieces approximately 1-1.5 centimeters thick. Roll them in flour on the cut side and roll each piece with a rolling pin into a thin round cake.

Method 2. Modern
Place the dough on a table sprinkled with a thin layer of flour. Roll out into one thin layer no more than 1-2 millimeters thick. Using a suitable sized glass or thin glass, cut out identical circles from the dough. The dough scraps can be gathered into a ball, allowed to rest for a few minutes, and then rolled out again.

Place some of the filling in the middle of each dough circle. Then fold the dough in half, filling inward, into a crescent shape. Pinch the edges of the dough, that is, press with your fingers so that they stick together. It is important that there are no holes left in the dumplings - otherwise it may fall apart during cooking. Connect the corners and shape the dumplings round shape. In this case, the filling should be in the center, and the pinched edges should be around the circumference.
Place the finished dumplings in even rows on a board sprinkled with flour.
If you are not going to cook the dumplings right away, you can freeze the board with the dough in freezer, and then pour all the dumplings into a bag and store frozen.

Method 3. “Lazy”
You can also form dumplings using special device- dumpling maker, which is an aluminum or plastic board with holes.
If you are going to use a dumpling maker, roll out two thin layers of dough, slightly larger than the size of the dumpling maker. Place one of them on a floured dumpling maker and press down a little so that the indentations for the minced meat are clearly visible. Then spoon the filling into each cavity. Place another rolled out layer of dough on top, sprinkle with flour and roll well with a rolling pin over the entire surface. The dough should be cut along the ridges. Turn the dumpling maker over and shake it so that the dumplings fall out onto the table.

Cooking dumplings has its own subtleties and secrets.
It is believed that the optimal ratio for cooking is 4 liters of water per 1 kilogram of dumplings. I don’t recommend cooking a lot of dumplings at once. This is exactly the case when you should not save time, otherwise your work may go down the drain.
At one time you need to cook exactly as many dumplings as can float freely on the surface of the water. Therefore, focus on the diameter of the pan, and not on accepted standards. In order for all the dumplings to cook evenly and not lose their shape, they should under no circumstances be cooked in “several layers.” And it’s better when they float freely on the surface, without pressing tightly against each other.
Dumplings and dumplings are cooked by immersing them in boiling water. Place a saucepan with water on the fire; if the filling is unsweetened, then salt the water at the rate of 1 teaspoon per 2 liters of water. Wait until it comes to a boil and start dropping the dumplings one or several at a time into the boiling water. Beware of boiling splashes. Meanwhile, use a slotted spoon or large spoon to slowly stir the dumplings into the water. After a couple of minutes, be sure to stir the contents of the pan again, otherwise the dumplings may stick to the bottom.
Wait until all the dumplings float to the surface of the water and cook for the time specified in the recipe.
Remove the finished dumplings with a slotted spoon until they drain excess water. Dumplings are served in deep and wide bowls. To prevent them from sticking together, they must be seasoned with butter or vegetable oil and mixed. If the recipe does not include oil, be sure to stir the dumplings after a few minutes.
I never stir ready-made dumplings with a spoon. I just take the bowl and shake it a little. This method is especially good when there are a lot of dumplings in a bowl at once - for several servings. In this case, shake it every time you add another portion of freshly cooked dumplings.

In water for cooking meat or vegetable dumplings In addition to salt, you can add a few black peas or allspice and one or two bay leaves.

You can cook dumplings in almost any pan. Remember your student days - you've probably heard a story about how one of your friends cooked dumplings in an electric kettle.
I have my own story about this.
We had just moved into the workers' dormitory. We were terribly hungry, and at the first store we bought several packs of dumplings - ugly, gray, frozen. And then someone remembered that we had no other dishes except a government decanter and tea cups.
We were too shy to borrow a saucepan from the elders and went to the hardware store. Alas, there were no pots there. But on the shelves there were long rows of enamel children's pots with lids. “Night vase” - it was on the price tag. After consulting, we purchased a “vase” and argued for a long time about who would carry it to the hostel. At the door shared kitchen We set up a guard so that no one else would see what we were cooking our lunch in.
Subsequently, they acquired pots and pans, but the “vase” was never thrown away. And if one of the guests asked in surprise: “Girls, why do you need a chamber pot?”, we looked at each other and laughed until we cried.

Jiaozi (Chinese), ravioli (Italians), kreplach (Jews), desam (Vietnamese), gedza (Japanese), manti and khinkali (Caucasians), chuchvara (Uzbeks) - what unites all these names?

All listed culinary masterpieces folk cuisine They are prepared according to the principle of filling with dough, and the filling can be not only meat, but also fish and even vegetables. Yes, yes, the Russian version is dumplings with meat, and we will talk about them.

“Pelmen” - according to Dahl - is pel (ear) + nyan (bread), a word of Permyak origin; even before the 16th century, dumplings were first mentioned in the Urals, and closer to the 17th century, all of Russia learned about them.

The basic recipe for the ideal dumpling dough is flour + water + salt in a ratio of 3 to 1 + to taste.

Eggs;
Sour cream – gives easy test sourness and special tenderness;
Kefir (instead of or together with water);
Milk (instead of or with water);
Mineral water with gas (instead of water);
Steep boiling water (choux pastry);
Butter/ghee/vegetable butter – makes the dough more pliable;
Tomato paste;
Salt\sugar.

A successful dumpling dough can be described as:

Soft but cool;
Plastic, holds its shape well;
It is easy to roll out to the desired thickness (does not shrink);
The edges are well fixed.

Water dumpling dough (basic, classic, basic)

This is a classic recipe, a base, so to speak, from which various variations come.

The kneading method is extremely simple.

All the flour is sifted onto the table in a mound, a crater is made in the center of the flour mound, we dilute the salt in water and pour it into the resulting hole.

Using a fork or spoon, carefully stir in the flour in a circle, a little effort and all the flour will mix with water, then proceed to kneading with your hands.

It is more convenient to knead by hand on a table previously dusted with flour. The dough is ready when it stops sticking to your hands or the table and is quite cool to the touch, but not clogged and soft.

Next, you need to let the dough rest (ripen), to do this we block the air supply (cover it with a dish or hide it in a bag) and leave it to infuse for about half an hour, you can do it right on the table where you kneaded it.

Step-by-step recipe for dumpling dough: classic without eggs

Flour – proportions of the basic recipe;
Water – proportions of the basic recipe;
1 egg;
1 teaspoon sunflower oil(can be done without oil);
5 gr. salt.

Calories per 100 grams are about 210.

The kneading method is similar basic recipe, the only difference is that water is poured into the hole, in which not only salt is mixed, but also a broken egg, and at the end oil is also added.

Other dumpling base recipes

Smetanoye

6 parts flour;
1 part sour cream (fat content is not important);
3 eggs;
1 part water;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + an hour for proofing.

Calories per 100 grams are about 260.

Mix the liquid parts of the recipe and add them to the dry ones. The dough is pleasant to knead, it is quite tight and manageable. You need to let it rest for about an hour. And you can make dumplings (or dumplings).

Kefir

2 parts flour;
1 part kefir (fat content is not important);
5 gr. salt for each part of kefir.

There are about 200 calories in 100 grams.

Sift the flour into a heap, pour kefir into the center, having previously dissolved the salt in it, and mix the flour and kefir, first with a fork, then with your hands. We leave to rest without access to air for 30 - 40 minutes.

After the time has passed, you can begin to form dumplings (or dumplings).

Dough with milk

5 parts flour;
1 part milk;
2\3 parts water;
2 eggs;
1 tsp. refined sunflower oil;
10 gr. salt.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 220.

Sift the flour onto the table in a lump, form a hole with your hand, break the egg into it, pour in the milk mixed with salt and water. Knead the dough until it is as soft as an earlobe, let it sit and start sculpting.

Soda water dough

4 parts flour;
5 parts carbonated non-sweet water;
1 egg;
Salt/sugar to taste.

Total time spent on cooking: 15 minutes for kneading + time for proofing.

Calories in 100 grams are about 180.

Form a mound of flour with a hole in the center. Fill this hole with a stirred egg with salt and sugar, fill it all with soda and knead the elastic dough. Leave to rest for 20 - 30 minutes. The rested dough feels like an earlobe to the touch. All! You can make dumplings.

Custard

2 parts flour;
1 part boiling water;
3 tbsp. spoons of refined sunflower oil;
5 gr. salt.

Total cooking time: 20 minutes.

Calories per 100 grams are about 240.

Mix flour with salt, pass through a sieve, and form a mound on the table. Make a well into which pour oil dissolved in boiling water. You need to knead this dough quickly before lumps appear. Choux pastry Not everyone will like it, it may seem raw and too tender, but you need to cook it at least once, perhaps just to understand how well it suits you. The good thing about this recipe is that it can be rolled out right away; the choux pastry does not need to rest.

Tomato

3 parts flour;
1 part carbonated mineral water;
3 tbsp. spoons (per part of the liquid) of tomato paste;
2 tablespoons of non-fragrant sunflower oil;
10 gr. salt.

Total cooking time: 1 hour.

Calories per 100 grams are about 240.

Mix liquid ingredients and salt. Thanks to the bubbles tomato paste will dissolve quickly and evenly. Add to flour and knead for 15 - 20 minutes. Let it ripen for half an hour. The dough is ready to roll out. Due to the absence of eggs, the resulting dough is more plastic.

Tomato paste gives the dough an interesting golden tint and an original flavor.

How to cook delicious dumplings

Filling

Now that the dough is ready, you can stuff the dumplings.

The filling can be:

Meat;
Vegetable;
Curd;
Rybnaya;
Hepatic;
Mushroom, etc.

The main thing is to be loved. Filling is a matter of taste, but more often dumplings are filled minced meat. It's pork + beef sautéed onions, seasoned with salt and pepper. Classic version fillings that almost everyone loves. Sometimes, of course, you want variety in the form of dumplings stuffed with squid, for example, but classic taste will always be loved.

Modeling

There are two methods of sculpting - manual and mechanical.

You can use various devices for sculpting, for example, a dumpling maker or a ravioli processor attachment, it’s faster and easier, but the shape of a dumpling, molded by hand, familiar to everyone from childhood, the same “ear” according to Dahl, can only be achieved if you sculpt it with your hands.

The classic way of sculpting is:

Roll out the dough to the desired thickness;
Cut out (with a cup, glass, round cutter) a circle;
Place the filling in the center (more or less - depending on your preference);
Fold the dough circle in half and pinch from edge to edge (you will get a crescent);
Connect the ponytails.

If the edges do not stick well, you can moisten them a little with water.

Cooking

Our dumplings should be cooked in large quantities water, cramped spaces are contraindicated for them. A large saucepan is filled two-thirds with water and set to boil. Before the water boils, add bay leaves and black peppercorns, everything to taste. Don't forget about salt. Spices won’t change the taste much, but they will decorate it nicely.

Do not throw dumplings into the water before it boils. The water has boiled - you can quickly and carefully lower them into the water, several at a time. We stirred it up a little and waited for it to surface.

You can still cook them for a couple of minutes after surfacing, but to ensure you don’t pull them out raw, it’s better to catch one and cut it. Is the filling ready? Yes? Great, you can catch it.

Dumplings can not only be boiled. They can be baked in a pot or fried. Cook with sauce or as a beer snack.

Innings

After catching all the dumplings from the pan, it’s a good idea to season them butter, it will prevent sticking and improve the taste.

You can also serve dumplings with:

Oil;
Sour cream;
Mayonnaise;
Mustard;
Ketchup;
Vinegar.

And decorate with greenery.

Tips for housewives, as it is now fashionable to call them - life hacks:

After kneading, the dough should be allowed to rest at room temperature and without air access; this can be a bowl or bag in which the dough should be placed. After this, the dough will be even more pliable and smooth;
Vegetable oil in the dough will allow you not to be afraid that the dough will dry out or crack when frozen;
The liquid used in kneading the dough should be warm. Approximately 35-40 degrees, then kneading the dough will be easier;
You can make sure that the dough has rested enough by pinching it or pressing it with your finger; if it holds its shape well, then you can start modeling, but if after pressing it quickly comes back, then you should give it more time;
If the dumplings do not stick together well, you can brush the edges with water;
The flour must be sifted;
When kneading dough, it is more convenient to start mixing the liquid and flour with a fork, and only then move on to kneading by hand;
Dough based on fermented foods is perfect not only for dumplings, but also for dumplings and even khachapuri;
To make the filling tasty and juicy, you need to throw it on the table a couple of times, beat it so that excess air comes out, then add a little broth and beat it again after stirring;
To understand what ideal dumpling dough should feel like, touch your earlobe;
The dough can be tinted natural dyes(beets, spinach, curry), the children will be very happy.

Bon appetit!

From the quantity of products indicated in the recipe for the dough, you will get about 70-80 pieces. homemade dumplings. Some of the dumplings can be put in the freezer until next time.

Ingredients:

premium wheat flour – 2.6 cups;
cooled down boiled water– 200 ml;
vegetable oil – 3.5 tbsp. l.;
salt – a whisper;
eggs – 1 pc.

How to prepare dough for homemade dumplings

Sift 2 cups through a sieve wheat flour. This step is very important and should not be skipped. During the sifting process, the flour is saturated with oxygen, and excess impurities are eliminated, which, at first glance, you might not notice.

Break the egg into a glass, add salt, and beat with a fork. Add vegetable oil and cooled water. Beat everything well again. Vegetable oil will make the dough smoother and more elastic. It will mold well, and the surface for cutting the dough will no longer need to be sprinkled with flour.

Use a spoon to make a hole in the flour. It should be big enough.

Then pour it into the hole egg mixture. Mix carefully with a spoon. Gradually add the rest of the flour. During the kneading process, make sure that the dough is not too thick or liquid. Properly kneaded dough does not stick to your hands, it is soft and at the same time elastic.

It takes me 5 to 10 minutes to knead the dough. The kneading process is very important; with your hands you will feel how the dough begins to “breathe” and a slight moisture will appear on your palms, which the dough will begin to release. You can send the dough to rest.

Transfer the dough to a dry, clean bowl. Cover the bowl with the dough with a clean towel and leave to rest for 20 minutes.

After the dough has rested, start making dumplings. This universal dough. You can make dumplings and manti from it.

I hope you liked the recipe for homemade dumplings dough. How do you knead the dough? Are there any secrets? Share.