Dumpling Dough
Universal, soft, airy, and budget-friendly. Simpler than simple. Dumpling dough is made very easily from a minimal number of ingredients. These small pieces are boiled in soup, broth, or milk, or prepared as a dish on their own. They turn out very tender.
Updated : 29 June, 2026
Easy
About 45 min.
Ingredients
1
Eggs
4 tablespoon
Wheat flour
1 teaspoon
Vegetable oil
2 tablespoon
Water
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make dumpling dough with egg? Prepare the necessary ingredients. The amount of flour is approximate; I used exactly that much. Instead of water, I used broth because I was making dumplings for soup.
Step 2
Take a small bowl, because the amount of dough made from one egg is small. If you increase the number of eggs, then use a larger bowl accordingly. Crack the egg into the bowl and add salt and pepper. The amount is up to your taste. Start with a small pinch, then adjust if needed.
Step 3
Lightly beat the egg with the spices using a fork. The beating here is only nominal; you simply need to mix the ingredients, so a whisk and especially a mixer are not necessary. Add two spoonfuls of flour, then the vegetable oil. Mix the mass with a fork.
Step 4
Pour in the hot liquid. What you use depends on the dish the dumplings are being made for. If they will go into broth or soup, then it is better to use broth. If the dumplings will be served as a dish on their own, then hot water is better. The broth or water should be very hot. By pouring it in, we slightly brew the flour, which improves the flavor of the dumplings and makes them airier. Stir the dough actively while pouring.
Step 5
After adding the liquid, the dough will become a little thin. Start adding the remaining flour one spoonful at a time, thickening the dough. How much flour to use is up to you. I do not recommend making the dough very stiff, because the dumplings will turn out tough and floury. Make the dough a little thicker than fritter batter, like thick sour cream. They will firm up during cooking. For a test, drop one spoonful of dough into boiling soup. If the dumpling spreads out, add more flour.
Step 6
When all the flour has been added, mix the dough well with a fork. Since this is quite a thick dough, there should be no lumps in it. You may need a little less or a little more flour, so judge by the consistency of the dough.
Step 7
When cooking, scoop the dough with a teaspoon and drop it into boiling liquid. That way the dumplings set faster. Keep in mind that the dumplings will increase greatly in size, so do not scoop too much dough. You can use two spoons: use one to scoop the dough and the other to slide it into the pot.
Step 8
At first, the dumplings will sink to the bottom, then they will float up. As soon as the dumplings rise to the surface, they are ready. If this is soup, then the soup is ready. If you are boiling the dumplings as a side dish, remove them with a slotted spoon and continue cooking.
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