If you are wondering how to make potato dumplings that will be soft and delicate, but full of flavor, start by boiling the potatoes. Although we are used to using potatoes left from the previous day’s dinner for potato dumplings, they are tastier when cooked fresh. You also need to remember about the right flour and eggs.
How to make soft dumplings? Add half a cup of this cooking liquid and they will be as tender as grandma’s dinner
Loose and floury ones are best for dumplings. Therefore, choose culinary type C, e.g. the following varieties: Tajfun, Bryza, Boryna. And if you want the dumplings to be delicate and melt in your mouth, add milk when cooking the potatoes. 200 miles for 3 liters of water is enough. Drain the cooked potatoes, add butter, press through a press and use to prepare potato dumplings according to your favorite recipe. Another trick for soft hooves is to use only the yolk instead of the whole egg. Protein can make potato dumplings harder. We also use wheat flour and a bit of potato flour to prepare dumplings. Also remember that the dumplings are cooked in boiling salted water. And if you use leftover potatoes from the previous day to prepare dumplings, cook the dumplings in water with milk. To prevent them from sticking together after cooking, they must be drained thoroughly, poured with melted butter or oil and mixed thoroughly. However, if you plan to serve the dumplings as a separate dish, it is worth melting the butter in a pan and frying the chopped shallot and a few sage leaves. Then add a little water from cooking the dumplings and the dumplings themselves. Season everything with salt and pepper and sprinkle with Parmesan cheese before serving. You can find the exact recipe for the traditional dumplings here.
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