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Egg-and-Water Dough for Dumplings

Fast, easy, and — best of all — delicious! A super-simple way to make dough for dumplings or fried turnovers (chebureks)!

MalinaAuthor avatar
Recipe author
Dough on eggs and water for dumplings
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 7 g
Fats 2 % 1 g
Carbohydrates 81 % 34 g
172 kcal
GI: 0 / 0 / 100
  • Combine all the ingredients and knead into a dough. Let it rest, covered, for 20 minutes, then knead for another 5 minutes. The dough is ready! From this amount of dough plus about 14 oz (400 g) of filling, I get 90 dumplings. The dough is very tender, so these dumplings need no more than 7 minutes to cook.

Caloric content of the products possible in the composition of the dish

  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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