All-Purpose Eggless Dough Vegan
- 15m Prep Time
- 0sCook Time
- 45m Ready In
A simple, versatile vegan dumpling dough made with flour, water, and oil. It yields a light and supple texture, perfect for dumplings, and can be flavored with herbs or spices.
Ingredients
- all-purpose flour
- 2.46 ml kosher salt
- 237 ml warm water
- 9.86 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.8 mg
- Iron: 5.8 mg
- Magnesium: 29.9 mg
- Phosphorus: 135 mg
- Potassium: 134 mg
- Zinc: 0.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- all-purpose flour
- 2.46 ml kosher salt
- 237 ml warm water
- 9.86 ml vegetable oil
Let's Cook
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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.
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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.
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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.
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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 moisture as before: wet hands if stiff, add flour if sticky.
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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.
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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.
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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.
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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.
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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.
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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.
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Step 11.
After resting, form the dumpling skins according to your preferred method.