Dumpling Dough Without Eggs
The softest, thinnest, and most elastic dough, made with minimal ingredients! This egg-free dough recipe results in incredibly tender manti, and the vegetable oil gives it strength and elasticity. The manti made with this dough are delicious and very tender.
Updated : 15 May, 2025
About 30 min.
Ingredients
500 grams
Wheat flour
250 milliliters
Water
1 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The amount of flour given is approximate, you may need more or less depending on the consistency of the dough. Use refined, odorless vegetable oil.
Step 2
Take a deep bowl and sift the flour into it. This not only removes any debris but also saturates the flour with oxygen, improving the dough’s texture after mixing. Add salt to the flour and mix with a fork. Adjust the amount of salt to your taste and the type of salt you use. I add about half a teaspoon of medium-ground salt.
Step 3
Create a small well in the flour and pour in a little water, followed by the vegetable oil. Start mixing the dough with a fork while gradually adding water. Once all the water is added, begin kneading the dough by hand. Now, you will be able to judge if you need to add more flour or water. If the dough is too dry, add water; if it’s sticky, add more flour.
Step 4
Knead the dough on a floured surface until smooth and homogeneous, for at least 5 minutes. You can also pound it on the table to make the dough even softer.
Step 5
Form the dough into a ball, place it in a bowl, and cover with a towel. Let it rest for 20 minutes at room temperature. This allows the flour to absorb the liquid and the gluten to develop, which is responsible for the dough’s elasticity.
Step 6
With the rested dough, it will be much easier to work with. It won’t stick much and rolls out beautifully. For making manti, roll the dough into a log and cut it into pieces. Roll each piece into a round shape. Place the filling in the center and fold the dough to make a manti. Cook the manti in your preferred method.
Step 7
This dough can be stored in the refrigerator in a bag for several days, and in the freezer for up to a month. After thawing, it retains its qualities.