Boiled dumplings stand apart from every other kind out there. These are perfect for sauces, soups or stews. The dough is strong enough to hold shape in liquids, yet keeps the tenderness we all love when we bite into dumplings. This is an easy recipe, few ingredients, simple instructions and you will use it for all kinds of stuffed mini bites!!

I tend to like dumplings that boil inside a delicious sauce. The dough absorbs all the goodness you cook up!

Boiled dumplings are present in so many recipes and several cuisines. I absolutely love Russian pelmeni and Polish Pierogi - awesome! But my favorite, biased as it may be, is Shishbarak.

I grew up eating Shishbarak, a gorgeous Palestinian curry yogurt soup with awesome lamb stuffed dumplings. Usually a Sunday comfort food that we all looked forward to. I, especially, learned to love those dumplings, saucy, and tender. There are endless possibilities for these babies, that’s why I decided to share the recipe for this beautiful dumpling dough.

Making Boiled Dumpling Dough is easy. Just a few simple ingredients make for a perfect dough. You can use a mixer with a dough hook or knead this dough by hand.

When you add the water to the dough make sure you start only with 1/4 cup. Then gradually add more, by teaspoonfuls, until you end up with a smooth dough that completely separates from the bowl. Knead by hand 3 minutes, no more than a minute in the mixer. Just enough to smooth out the dough.

As soon as the dough is ready, place it in a plastic bag, or wrap with plastic wrap. The resting part is very important. The gluten that has been activated should be allowed to rest for easier rolling.

It’s easy to make and easy to work with. Roll it out and cut it into squares, using a knife; or into circles, using a donut cutter or glass. And stuffing? Go ahead and go crazy! Veggie? Meat? Mix? Or Cheese… oooh cheese!!!

Depending on how big or small you want your dumplings, this dough will yield between 40 and 50 dumplings. After resting the dumpling dough, cut it into 4 pieces. Roll one piece at a time, keeping the resting pieces inside the plastic bag to prevent the dough from drying.

The cut pieces of dough can be stacked, but make sure you flour the surface generously before doing so.

Follow the short video below to see how easy it is to stuff and fold dumplings! Make sure to pinch those edges tightly to avoid your stuffing swimming out during the boiling.

All you need to do now is stuff! Fold! Boil! Eat!!