Hoofs they are tasty and easy to prepare, and they match many dishes – both meat and vegetarian. You can eat them sweet or savory, which is why Poles love them so much.
Unfortunately quite often it happens that the dumplings fall apart during cooking, although this problem can also be solved by adding one ingredient to the dough. Once you start doing this, you will definitely notice the difference.
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The secret ingredient of perfect dumplings is… flour. Of course, it’s no surprise that it’s needed to prepare this dish. However, the point is to use a specific type of wheat flour.
It is also worth adding a little potato flour to the dough so that the dumplings keep their shape and do not fall apart during cooking. Thanks to it, they will be more flexible and at the same time soft and delicate.
It is best to use wheat flour type 450 or 500 to prepare dumplings due to its delicate structure and the large amount of gluten it contains.. This is why it combines so well with potatoes (although it is naturally not recommended for people who cannot tolerate it or simply avoid it).
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Regardless of whether you prefer to eat dumplings sweet (e.g. with sugar and cinnamon) or with meat sauce, or maybe with mushrooms, you need specific ingredients to prepare them.
- potatoes – 1 kg (boiled, pressed through a ricer)
- wheat flour – 250 g
- potato flour – 2 tablespoons
- egg – 1 piece
- salt – a pinch of spices
Boil the potatoes, press them through a press and wait a while until they cool down a bit. Add an egg and a pinch of salt to warm potatoes to enhance the flavor of the dish. Only now start adding flour – both types: wheat and potato. You can mix them right away if you want.
Form “snakes” from the dough and then cut them at an angle into smaller pieces. Throw the prepared dumplings into boiling water (lightly salted). Wait until they float to the surface and remove to a plate. Serve with your favorite additions.
