All Purpose Egg Dough Vegetarian

Let's Cook

1. Step 1.

   In a medium bowl, whisk the eggs, hot water (110-120°F), vegetable oil, and kosher salt for 1 to 2 minutes until the eggs become slightly frothy.

2. Step 2.

   In another medium bowl, whisk 3 cups of the all-purpose flour to break up clumps. Make a small well in the center, then slowly blend in the egg mixture using chopsticks or a wooden spoon until a shaggy mass forms.

3. Step 3.

   Knead the dough in the bowl for about 3 minutes, incorporating any shaggy bits from the edges. If the dough feels stiff, wet your hands with water and knead until more elastic; if too sticky, add flour 1 tablespoon at a time.

4. Step 4.

   Lightly dust your work surface with flour, turn out the dough, and knead for 4 to 5 minutes until smooth and elastic. Adjust with water or flour as needed.

5. Step 5.

   Cover the dough with a slightly damp towel and place under an inverted mixing bowl. Rest for 30 minutes (up to 2 hours) before rolling out for dumplings, or refrigerate/freeze for later use.

6. Step 6.

   After resting, use your thumbs to poke a hole in the center of the dough. Gradually enlarge the hole with both hands, moving the dough clockwise or counterclockwise, until it is about ¾ to 1 inch in diameter.

7. Step 7.

   Using a bench scraper or sharp knife, slice the dough into 10 to 15 pieces (¾ to 1 inch each). Roll each piece into a ball and place on a lightly floured surface, ensuring none touch. Cover balls and remaining dough with a dry towel.

8. Step 8.

   Lightly flour the work surface again. Smash a ball with your palm or a flat heavy object, then roll into a 3- to 4-inch diameter skin (about 1/16 inch thick for shumai or crescents, 1/8 inch for XLB). Don't worry if not perfectly round.

9. Step 9.

   Dust each skin with flour as you make them and place with minimal overlap on a lightly floured surface, covered with a dry towel. Keep balled dough covered to prevent drying.