All-Purpose EGG Dough Vegetarian
- 20m Prep Time
- 0sCook Time
- 50m Ready In
This versatile egg dough is perfect for dumplings, with a straightforward recipe that yields a strong, elastic dough. It can be flavored with herbs, spices, or powdered vegetables and fruits.
Ingredients
- 2 large eggs
- 1/2 cup hot water
- 2 tbsp hot water
- 1 tsp vegetable oil
- 1/2 tsp kosher salt
- 3 cup all-purpose flour
- 1/4 cup all-purpose flour
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 121 mg
- Iron: 20.6 mg
- Magnesium: 103 mg
- Phosphorus: 637 mg
- Potassium: 573 mg
- Zinc: 4.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 large eggs
- 1/2 cup hot water
- 2 tbsp hot water
- 1 tsp vegetable oil
- 1/2 tsp kosher salt
- 3 cup all-purpose flour
- 1/4 cup all-purpose flour
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.