Choux pastry with egg and boiling water for dumplings

Step 1

Pour drinking water into a saucepan. Place it on the stove. Add salt and stir. Once it dissolves, pour in the oil. Bring to a boil over low heat.

Step 2

While the water is heating, sift the flour to remove any impurities. Place the bulk (400 g) into a wide, deep bowl. Then, using a wooden spatula, whisk vigorously while pouring boiling water from a ladle into the flour.

Step 3

Continue kneading with your hands until the dough is smooth. Beat in the egg. Knead thoroughly again. Turn the dough out onto the counter. Gradually add the remaining flour.

Step 4

Knead the dough for ten to fifteen minutes. You can tap it on the counter, stretch it, and gather it back into a thick rope or ball. Focus on the consistency: the dough should be stiff but elastic.

Step 5

The finished dumpling dough needs to rest for a bit. To do this, gather it into a ball, wrap it in plastic wrap, and leave it on the counter for about fifteen minutes. This will make the dough even more elastic and allow you to roll it out very thinly.

Choux pastry for pelmeni made with boiling water turns out especially manageable, soft, and elastic. It's no coincidence that many who try making pelmeni or vareniki with choux pastry switch to it and never return. There are several reasons for this. This dough is truly easier to work with—it's easy to roll out and shape—the edges of the dough stick together well, and the pelmeni don't fall apart when boiled. They also cook faster than regular dough, precisely because the dough is made with boiling water. Try our recipe the next time you're ready to make your favorite pelmeni or vareniki, and you'll be delighted.

Dumpling dough is a hot topic, although the tradition of making dumplings with the whole family is fading away. They're being replaced by products that aren't quite handmade. Of course, there are plenty of decent dumplings available in stores, but they're quite expensive. So what should you do? Finally get down to business and learn how to make your own! Finding it difficult? We'll show you how to make the right dough for perfect dumplings.

Choux pastry for small dumplings is another excellent option, especially if you're planning on making mini dumplings. The main goal of the dough for a small dumpling is to hold it together during cooking and to keep the delicious meat broth from the filling. And choux pastry does all this perfectly! The ingredients are familiar: flour, hot water, vegetable oil, and salt. We explain and demonstrate how to make dough for small dumplings in our step-by-step recipe with photos. You can find even more dumpling dough recipes at this link.

A simple dumpling dough will open the door to making this beloved dish at home. We're sure that once you try your own, you'll never want to buy store-bought again! Making the dumpling dough is easy: just knead it thoroughly by hand. And if you have a reliable mixer with special attachments, feel free to use it for this purpose. As for the filling, it's also simple: use any minced meat, add onion, and season to taste. Then roll out the dough and form the dumplings. Incidentally, it's best to do this with the whole family: it's quicker and definitely more fun!