Can you imagine goose or duck without potato dumplings? This traditional side dish is as integral to Czech cuisine as the meat itself. In order for the dumplings to really stand out and perfectly complement the taste of the main course, you need to pay attention to every detail of their preparation. How about them?
Although making dumplings may seem simple, achieving a perfect result is not always easy. The dumplings should be soft, fluffy and pliable, but firm enough to hold their shape when cooked. Choosing potatoes, flour and following the correct procedure is the key to success.
Watch a video from the YT creation of the Lidl Kitchen channel – Potato Dumplings – Roman Paulus – Lidl Culinary Academy
Source: Youtube
Potatoes
The basis of potato dumplings is, of course, potatoes. The most suitable are those with a higher starch content, i.e. cooking type C. These potatoes will give the dough the necessary cohesion, thanks to which it is possible to achieve an ideal consistency without an unnecessarily large amount of flour. It is ideal to cook the potatoes the day before, still in the skin. After cooling, peel them and grate them finely. Potatoes that are too fresh or warm could make the dough runny and sticky.
Flour
Traditionally, coarse flour is used for potato dumplings. Its coarser texture absorbs moisture and helps the dumplings hold their shape. Some cooks recommend combining coarse flour with baby semolina, which gives the dough softness and improves its cohesion. The usual ratio is about 400 grams of coarse flour per kilogram of potatoes, possibly adjusted slightly according to the consistency of the dough. If you were to use plain flour, it could happen that the dough will be too sticky and the resulting dumplings will fall apart during cooking.
Starch
Another useful trick is to add a small amount of potato starch. One tablespoon of starch per kilogram of potatoes will increase the strength of the dough. This way you can save a bad choice of potatoes. At the same time, starch improves the structure of the dough and helps create smooth and even dumplings.
Speed of work
Potato dough tends to soften, and if you procrastinate, the consistency will deteriorate quickly. If the dough is sticky, you can lightly flour or sprinkle the work surface and hands with starch. After shaping the dumplings, immediately put them in boiling water, don’t wait for anything.
Cooking potato dumplings has its own rules. Dumplings should be placed in a large enough pot of boiling salted water. Stir them occasionally so they don’t stick to the bottom. Once they float to the surface, cook them for another 20 to 25 minutes depending on their size. A trick that some cooks recommend is to add a spoonful of vinegar to the water. The vinegar helps keep the dumplings firm and prevents them from falling apart during cooking. After removing them, let them rest for a while and then cut them into slices. Bon appetite.
Source: toprecepty.cz
