Dumplings are small pieces of unleavened dough with meat, less often fish filling. They are rarely lean, but still many housewives prefer to prepare the dough for dumplings without eggs. The fact is that the egg white when cooking products rolled up, because of which the flour shell becomes tough. It holds the stuffing well, but the taste is not as pleasant as we would like. There are two ways to solve the problem. The first option is to make dough on egg yolks alone, the second is to completely abandon eggs. In the second case, the dough will be cheaper and the fussing with it will be less. If the filling of such ravioli is not from meat, then it is possible to pick up variants of the dough from which they can be cooked for a lean table. Some cooks also note that the dough without eggs, although it turns out to be slightly less tasty than with yolks, is more elastic. It can be rolled out very thinly, which will positively affect the taste of finished products.
Cooking Features
The dough without eggs should cope with its tasks no worse than the classic dumpling. It must be flexible and pliable so that it can be rolled thinly. At the same time, it must be durable, so that during cooking, keep the filling inside, not soak it too quickly. Another condition is that the dough for ravioli should be frozen without cracking. To get the right dumpling dough without eggs, it is not enough to find a suitable recipe, you need to avoid mistakes when choosing and preparing food, mixing the dough.
- Flour for dough for dumplings without eggs should be taken high-quality, containing a large amount of gluten. Only then will the dough be elastic and pliable, allowing it to be rolled out thinly, without breaking when rolling.
- Many recipes give instructions to sift flour. Inexperienced hostesses often skip this step, and it is in vain. Sifting flour, the cook not only cleans it of litter, but also saturates with oxygen. It becomes loose and light, easily combines with liquid ingredients, without forming lumps.
- You can knead the dough for ravioli without eggs manually or with the help of a bread machine, using the program for making unleavened dough. Ingredients in the bucket unit laid according to the instructions to him. Usually, liquid products are first placed in a container, then dry, but sometimes a reverse ordering of the laying of liquid and dry ingredients is provided.
- Ready-made pastry, regardless of the method of kneading, must be allowed to rest for 20-30 minutes before use. During this time, gluten will have time to swell, so that the dough will become more pliable.
The dough for ravioli without eggs can be kneaded with water, milk, kefir. The choice of recipe depends on the preferences of the hostess and the availability of certain products in the house.
Simple dough for dumplings without eggs on water
Composition:
- wheat flour - 0, 4 kg;
- water - 0, 25 l;
- salt - 5-10 g.
Method of preparation:
- Sift flour.
- Boil water, dissolve salt in it. Allow the water to cool to 40-50 degrees.
- In the flour heap, make a well and pour water into it.
- Knead the dough. For elasticity, you can add a spoonful of vegetable oil.
- Roll a ball out of dough, place it in a plastic bag and leave it at room temperature for half an hour.
After a specified time, you can proceed to rolling the dough and forming the dumplings. The recipe is suitable not only for meat, but also for fish dumplings, as well as for dumplings with savory fillings.
Popular dough for ravioli without eggs on mineral water
Composition:
- wheat flour - 0, 6-0, 65 kg;
- mineral water (carbonated) - 0, 25 l;
- refined vegetable oil - 60 ml;
- salt - 5 g.
Method of preparation:
- Pour cold mineral water into the bowl, add oil and salt to it, mix.
- Pour the sifted flour into the liquid mixture. First, beat the dough with a whisk, trying to prevent the formation of lumps, then - with a spoon or spatula. At the last stage, the dough is shifted to the working surface of the table and kneaded by hand.
- When the dough stops sticking to the hands, wrap it in cling film and leave to “rest” for 20-30 minutes.
Mistresses who prefer this type of dough, argue that it turns out elastic and durable.
Dough for ravioli without eggs on kefir
Composition:
- wheat flour - 0, 3 kg;
- kefir - 0, 2 l;
- salt - a large shchipot;
- soda (optional) - at the tip of the knife.
Method of preparation:
- Mix sifted flour with salt and soda.
- Make a funnel in flour, pour kefir into it. The fermented milk product for this type of dough must be at room temperature, so before using it it is slightly warmed in a water bath or simply taken out of the refrigerator beforehand.
- Knead the dough, place it in a bag and leave for half an hour.
The dough on kefir is soft and elastic, even without adding vegetable oil and eggs.
Choux pastry for dumplings without eggs
Composition:
- wheat flour - 0.5 kg;
- water (boiling water) - 0, 3 l;
- vegetable oil (refined) - 50 ml;
- salt - 5 g.
Method of preparation:
- Sift flour on the working surface of the table, make a funnel in it.
- Boil the water. Without cooling, mix it with oil and salt, immediately pour the hot mixture into the groove in the flour hill.
- Stir the dough with a spatula first, scooping up the flour from the edges to the center, then with your hands.
- Allow the dough to rest for half an hour, covering it with a bowl, after which you can begin to make dumplings.
The main advantage of choux pastry is its resistance to temperature extremes. If you make dumplings for future use, it is advisable to use this recipe, then you will not have to worry about how the products will behave when frozen.
Dumplings from dough made without eggs are strong and tender. They can boil, fry, freeze. Most of the variants of this dough are suitable not only for meat, but also for meatless meat dumplings with fish, as well as for dumplings with savory fillings.
