Dough Recipes

Hot water dumpling dough is the secret to wrappers that are elastic, silky and practically tear-proof during both assembly and cooking. Pouring boiling water over the flour instantly activates the gluten, producing a smooth, pliable dough with minimal kneading.

This recipe uses just four pantry staples – flour, boiling water, one egg and salt – and comes together in about 20 minutes including resting time. Below you will find exact proportions, a clear mixing order and tips for rolling the dough paper-thin without sticking. It works beautifully for Russian pelmeni, Ukrainian varenyky, Chinese dumplings or any filled pasta that needs a reliable wrapper.

Homemade pizza dough with yeast produces a soft, airy crust that rivals your favorite pizzeria, and it comes together in about 40 minutes from start to oven. This recipe works with both fresh (compressed) yeast and active dry yeast – we provide exact amounts for each.

You need just six pantry staples: flour, yeast, warm water, olive oil, sugar and salt. Below we walk you through mixing and kneading by hand or with a stand mixer, explain exactly how long to let the dough rise, and share the baking temperature and technique for a crispy bottom with a chewy interior. Once you try this dough, store-bought crusts will be a thing of the past.