Choux pastry for dumplings, ravioli and pies: without eggs, yeast and milk

Choux pastry is considered the most versatile dough for dumplings, ravioli, and even pies. It does not require many ingredients, is quick to prepare, and is easy to work with – elastic, soft, and does not boil over.

Food blogger Dina Liashyk (dina_liashyk) shared a recipe for lean choux pastry on her Instagram page that does not require eggs, yeast, or milk.

Ingredients:

• boiling water – 250 ml
• salt – 1 tsp.
• olive oil – 3 tbsp.
• flour – 2-2.5 cups

Method of preparation:

1. Sift the flour and mix with salt.

2. Add oil and water. Start kneading the dough first with a spatula or spoon, then with your hands. It should be elastic and soft.

3. Afterwards, you can immediately make dumplings or dumplings, or wrap the dough in plastic wrap or a bag and leave it to rest for 30 minutes.