All-Purpose Eggless Dough Vegan

Let's Cook

1. Step 1.

   In a medium bowl, whisk 3 cups (425 grams) of all-purpose flour to break up any clumps. In a separate small bowl, stir 1/2 teaspoon kosher salt into 1 cup warm water (90-100°F) until dissolved.

2. Step 2.

   Make a small well in the center of the flour. Slowly pour the salted water and then 2 teaspoons vegetable oil into the well while blending with chopsticks or a wooden spoon. Mix until a shaggy mass forms.

3. Step 3.

   Knead the dough in the bowl for about 3 minutes, incorporating any shaggy bits from the bottom and 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, working it in.

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 moisture as before: wet hands if stiff, add flour if sticky.

5. Step 5.

   Cover the dough with a slightly damp towel and place the inverted mixing bowl over it. Let rest for 30 minutes (or up to 2 hours) before rolling out for dumplings, or refrigerating or freezing.

6. Step 6.

   Alternatively, for a stand mixer: In the mixer bowl with the hook attachment, mix 3 cups flour on medium-low speed (#2 on a KitchenAid) for about 30 seconds.

7. Step 7.

   With the mixer on medium-low speed, slowly add the salted water and then oil in a steady stream over 40-50 seconds. Stop the machine and pinch the dough; it should hold its shape and not stick. Adjust with flour or water by teaspoon/tablespoon if needed.

8. Step 8.

   Lock the mixer head and mix on medium speed (#4) for 30 seconds to 1 minute until the dough forms a ball around the hook.

9. Step 9.

   Lightly dust your work surface with flour, turn out the dough, and incorporate any left-behind shaggy bits into the center. Knead for 1 to 2 minutes until smooth and elastic.

10. Step 10.

    Cover the dough with a slightly damp towel and place under the inverted mixing bowl. Rest for 30 minutes (or up to 2 hours) before forming skins.

11. Step 11.

    After resting, form the dumpling skins according to your preferred method.