Preparing dumplings takes time – stuffing, shaping, cooking are just a few of the stages. Therefore, it is worth choosing products from which we will be able to create the perfect one. What flour should I buy to make the dough elastic and delicate?
The number next to the type of flour indicates the amount of minerals it contains – the higher the number, the more of them. In many recipes for homemade snacks and more, you will find recommendations on what flour to use. Choosing a different type could result in the recipe not working out, e.g. the dough will be rubbery. It’s no different with dumplings, one type of flour works best for these delicacies – type 500.
This type of flour is white and very finely groundthanks to which the dough is easy to form and knead (even if we do not have much experience). Moreover, it will be easy to roll them out, which translates into easier forming of dumplings. If we do not have this type of flour at home, we can use type 450 or 600.
It is worth remembering that each type performs slightly differently in baking. If we want flour rich in nutrients, we can experiment with other types. However, we should bear in mind that the dough may then become more dense and hard.
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For people on a gluten-free diet, it will be a bit more difficult to make a delicate and elastic dough. The best dumplings are made from type 500 flour, but we can try to replace it with buckwheat or rice flour. However, flour this type of flour sticks much worse than wheat flour. Therefore, to obtain a dough from which you can easily make perfect dumplings, you should also add corn or potato flour.
We can make gluten-free dumpling dough, among others: from a glass of rice flour and half a glass of potato starch. After kneading the dough, leave it in a warm place for 15-30 minutes. It is also important to use warm water when kneading the dough. This will make these homemade treats perfect!
