Blog
Perfect Dough: Our Go-To Recipe
We have tried dozens of dough recipes. With eggs and without, with warm water and boiling water, with oil, with long kneading and with “quick” methods. Some turned out too tough, others were temperamental to work with, and some looked good on the table but failed in the finished dish. Over time, one thing became clear: good dough should not draw attention to itself. It should simply do its job reliably.
In the end, we arrived at this recipe — simple, precise, and tested on hundreds of batches of dumplings, manty, and vareniki.
Ingredients
Flour — 1 kg
Ice-cold water (preferably from the freezer) — 400 ml
Salt — 1 heaped tsp
Refined sunflower oil — 6 tbsp
The ice-cold water is not accidental. It slows down gluten development, allowing the dough to gain strength without becoming coarse. This makes the dough easy to control: it doesn’t tear, doesn’t spread, and calmly handles thin rolling and shaping.
How we work with it
We mix the flour and salt, then gradually add the water, bringing the dough together into a dense mass. No rushing and no brute force. Then comes a mandatory rest of 30 minutes. During this time, the dough “settles” and becomes more uniform.
After that, we knead it until smooth, add the sunflower oil, and let it rest again for another 30 minutes. The second rest is essential: the dough stops resisting, becomes elastic and predictable. It is comfortable to work with both by hand and with a machine.
Why we chose this recipe
— suitable for several types of products
— holds up to very thin rolling
— does not open during boiling or steaming
— does not compete with the filling, but highlights its flavor
This dough is the result of experience, mistakes, and careful selection. We use it in our products every day because we trust the result.
If you value neat shaping, juicy filling, and the feeling of “right” dough in the finished dish, you already know what to look for. Our dumplings, manty, and vareniki are made exactly with it.
Dumplings
Manti
Chebureks
Vareniki
Cutlets
