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Batter on water

Cooking recipes / Recipes for dough products / Dough / Rye-free dough

1 serving
15 min your 15 min

Cold, warm, hot water and cool boiling water are used for the dough. For example, a dough for dumplings that are cooked on water is kneaded on cold water.

Flour - 2 glasses, Boiling water - 0.75 glasses, or water - 0.5-0.75 glasses, Vegetable oil (for boiling water dough) - 2 tbsp. spoons, or chicken eggs - 2 pcs., Salt - 1 tsp

The test products are in front of you.

Sift the flour.

Dissolve the salt in warm water (or boiling water).

Add vegetable oil (or beaten eggs) to the flour, as well as water (or boiling water). If you decide to make dough on chicken eggs, then the water should be warm, with temperatures no higher than 40 degrees.

Stir everything with a spoon.

And then knead with your hands.

Put the dough on the cutting board, pouring flour (if necessary) knead the elastic dough with your hands.

Cover the dough with a towel and leave for 20 minutes.

The dough on the water is ready!

To steam dumplings, you need boiling water for the dough. And for homemade pancakes and fried dumplings, water of 70-80 ° C is suitable. Depending on the amount of water, the dough is distinguished between hard and soft. So, for dumplings you need a little water, otherwise too soft dough will not cook well and will not keep the shape. Too hard dough complicates the filling and moulding of dumplings. For any dish, the dough should be kneaded with special care, because this affects the taste of all flour dishes. Dough is considered well kneaded if it is a homogeneous mass, in which there is no water, no dry flour, no small lumps. From the dough on cold or warm water without the use of yeast, steamed products are prepared, boiled in water or baked. After the heat treatment, the durable and resilient pieces retain their original shape and taste a little stiff. In order for the dough to become elastic, not stick to the hands, not break, you need to add a little salt to the dough water. The custard dough is kneaded on boiling water. Steamed products from such dough are soft and smooth, easily absorbed by the body. This dough is usually used for steamed dumplings, for butter-fried patties with a sweet filling. Custard dough does not absorb oil well, so the oil consumption for such products is low. The egg dough with the addition of water is kneaded on an equal amount of eggs and water. If this is a dough for sweet dishes, you should let it settle a little so that the sugar completely dissolves.