Choux-Style Dough for Dumplings and Filled Dumplings (with Egg)
Choux-style dough is a traditional base for dumplings in Eastern European and Asian cooking. Part of the flour is scalded with boiling water, making the dough especially elastic and easy to handle. This method has been known for centuries and is still considered one of the best for flour-based dumplings.
Updated : 20 February, 2026
Easy
About 45 min.
Ingredients
2 cup
Wheat flour
2 tablespoon
Vegetable oil
0.5 teaspoon
Salt
0.5 cup
Water
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make choux-style dough for dumplings? Prepare all ingredients. Use all-purpose wheat flour (premium grade), one large egg, and refined vegetable oil. Boil the water in advance - this dough requires vigorously boiling water.
Step 2
Sift the wheat flour through a sieve into a separate bowl. Sifting aerates the flour, making the dough more tender and soft, and also removes any unwanted particles.
Step 3
Take a clean bowl for mixing. Add half of the sifted flour. Make a small well in the center, pour in the refined oil, and add salt.
Step 4
Pour the boiling water into the well. Using a wooden spoon or spatula, mix quickly to form the dough. Do not knead by hand at this stage - you can burn yourself. The dough won’t become fully smooth yet; the main goal is to scald the flour and let it absorb the water.
Step 5
Let the dough cool slightly, then add the egg and knead by hand so the egg is evenly incorporated.
Step 6
Add the remaining sifted flour and knead the dough. When you can form a ball, transfer it to a floured work surface and knead for 5-7 minutes. The dough should become elastic, soft, and non-sticky. You may need a little more or less flour.
Step 7
Wrap the dough ball in plastic wrap and cover with a kitchen towel. Rest for 20 minutes. After resting, the dough will be even more elastic and soft because the gluten will hydrate, and it won’t tear while rolling.
Step 8
After 20 minutes, remove the dough from the wrap and start shaping dumplings. Take a portion and roll it out. Keep the unused dough in a plastic bag so it doesn’t dry out.
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