Can you use water instead of milk for dumplings?

Quick Answer

Using water instead of milk when making dumplings is not recommended. Milk helps add flavor and richness to the dumpling dough. Water will not provide the same benefits. However, in a pinch, water can be used as a substitute if no milk is available.

Using Milk vs. Water for Dumplings

Milk is a common ingredient used in making dumpling dough or batter. It helps provide:

  • Richness – Milk contains fat and protein which makes the dumplings richer and more tender.
  • Flavor – Milk has a sweet, creamy flavor that adds richness to the dumplings.
  • Browning – The milk proteins help the dumplings brown while cooking.
  • Structure – Milk adds structure to the dough, making it easier to wrap around fillings.

On the other hand, using plain water when making dumplings can result in:

  • Less rich, dense dough – Water hydrates the flour but does not provide extra fat or proteins.
  • Less tender dumplings – No milk proteins to add softness.
  • Less flavor – Water does not add sweetness or richness to the dough.
  • Difficulty forming dumplings – The dough may be too sticky or stiff without milk.

While milk is ideal, water can be used in a pinch if no milk is on hand. The dumplings may turn out less tender and flavorful, but they will still be edible. You may need to adjust the dough consistency by adding more flour if using water.

Popular Types of Dumplings

Dumplings come in many different cultural varieties. Here are some popular types that often use milk in the dough or batter:

Chinese Dumplings

Chinese dumplings have a thin, unleavened dough wrapper filled with meat and/or vegetables. The dough is made from flour, boiling water, and sometimes milk or egg. Milk makes the wrappers softer.

Pierogi

Pierogi are filled dumplings from Poland and Eastern Europe. The dough contains flour, eggs, milk, butter, and sour cream for a soft, rich texture.

Gyoza

Japanese gyoza have a thinner, stretchier wheat flour dough. Milk or water is used to hydrate the dough before rolling it out.

Mandu

Mandu are Korean dumplings made with a thicker, chewier dough. Milk or water is used along with wheat flour and salt.

Momo

Nepalese momo use a unleavened dough with flour, water, oil, and sometimes milk. The milk makes the texture more supple.

Kreplach

Jewish kreplach contain a soft, elastic dough made with flour, egg, water, and milk or cream. The milk makes the dough easier to work with.

Ravioli

Italian ravioli dough contains flour, eggs, salt, and milk or water. The milk produces a softer, more pliable pasta.

Tortellini

Tortellini also use a classic pasta dough with flour, eggs, oil, and milk. Milk creates a more tender pasta wrapper.

Khinkali

Khinkali are Georgian dumplings with a thick, sticky dough made from flour, warm water, and milk. The high gluten dough stretches as it cooks.

Samosas

South Asian samosas have a pastry dough made from flour, ghee or oil, milk, yogurt, and water. Milk makes the baked crust flakier.

Substitutes for Milk in Dumplings

If you don’t have milk, there are a few possible substitutes to consider:

  • Water – Use the same amount of water as the milk in the recipe. It won’t add richness but will hydrate the dough.
  • Broth – Vegetable, chicken or beef broth can provide moisture and more flavor than plain water.
  • Non-dairy milk – Soy, almond or oat milk add richness without the dairy. May alter flavors slightly.
  • Yogurt – Equal amounts of yogurt nicely mimic milk’s texture. Opt for whole milk yogurt.
  • Cream – Heavy cream or half-and-half works beautifully, just reduce the liquid slightly.
  • Tofu – Blended silken tofu can replicate milk’s fat and protein content.
  • Mashed potato – Surprisingly, potato starch and moisture mimic milk well.

In general, replacing milk with an equal amount of water, non-dairy milk, or broth will work in most dumpling recipes. For richer doughs, use cream, yogurt, or blended tofu. Test the dough consistency and adjust flour or liquid as needed.

How to Make Dumplings Without Milk

If you don’t have milk or a suitable substitute on hand, here are some tips for making dumplings:

Adjust the ratios

Use more flour and less liquid to form a dough instead of a batter. Knead thoroughly so the flour hydrates without as much liquid.

Rest the dough

Letting the dough rest 20-30 minutes allows the flour to fully absorb the liquid and hydrate.

Use hot water

Warm water activates the gluten faster than cold and creates a stretchier, chewier dough.

Add eggs

Eggs provide protein and fat for richness and structure. Beat them into the water first.

Increase leavening

For doughs like momo, use more baking powder or yeast for a lighter texture.

Use oil/shortening

A small amount of oil or shortening adds needed fat and softness to the dough.

Knead thoroughly

Spend at least 10 minutes kneading to develop the gluten for a smooth, elastic dough.

Adjust cooking method

Boiling and steaming can prevent doughs without milk from drying out.

Sample Dumpling Dough Without Milk

Here is a sample dumpling dough recipe using water instead of milk:

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup warm water
  • 1 tablespoon oil or shortening

Instructions

  1. In a bowl, mix together the flour and salt.
  2. Add the warm water and oil and mix until combined.
  3. Turn out onto a floured surface and knead for about 10 minutes.
  4. Cover and let the dough rest for 30 minutes.
  5. Divide into equal pieces and roll out to desired thickness.
  6. Fill and cook dumplings by your preferred method.

The added oil and kneading time help create a smooth, workable dough without milk. Feel free to try different flour to water ratios to find the perfect consistency.

Common Questions

Why is milk used in dumpling dough?

Milk is used because it adds tenderness, flavor, and browning to dumpling dough and batters. The proteins and fat in milk create a richer, softer texture. It also helps bind the dough and makes it easier to roll out.

What’s the best milk substitute for dumplings?

The best substitutes are non-dairy milks, yogurt, broth, cream, or blended tofu. They mimic milk’s texture the closest in dumplings. Water alone changes the texture more noticeably.

Do dumplings made with water turn out OK?

Dumplings made with water instead of milk will still turn out reasonably well, though the texture may be denser and chewier. Boiling or steaming can help prevent them from drying out. Overall flavor may also be less rich.

How do you fix dumpling dough that is too dry without milk?

For dry dough without milk, you can add a little boiled water, broth, beaten egg, oil, or softened butter. This adds moisture and fat to improve the consistency. Letting it rest also allows water absorption.

Can you use almond milk or oat milk for dumplings?

Yes, unsweetened almond milk or oat milk can be substituted 1:1 for regular dairy milk in dumpling doughs and batters. They provide similar richness and moisture. Shake before using as separation can occur.

The Purpose of Milk in Dumplings

Milk is added to many dumpling dough recipes for a reason. Here is a recap of why it is used and what it adds:

  • Moisture – Hydrates the flour to form the dough
  • Tenderness – Milk proteins add softness
  • Richness – Milk fat contributes richness
  • Flavor – Sweet, tangy dairy notes
  • Browning – Maillard reaction enabled by milk sugars
  • Binding – Makes it easier to roll out dough and form dumplings
  • Fermentation – Can help dough rise with yeast
  • Structure – Develops gluten network with kneading
  • Versatility – Works with both thin and thick doughs

Water alone cannot provide all of these attributes. While milk isn’t 100% necessary for edible dumplings, it certainly improves their overall quality and enjoyment when eating them.

Conclusion

Milk is the preferred ingredient for making dumpling dough and batters. It produces the ideal texture and flavor that we associate with delicious dumplings. However, in a bind, water can be used as a substitute. The resulting dumplings may be more dense and chewy, but with some adjustments, can still turn out reasonably well. For best results, use the proper ratio of flour to liquid, knead thoroughly, rest the dough, and employ the right cooking method. With practice, you can even make great dumplings completely without milk.

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