The dumplings should be soft and not fall apart during and after cooking. The key to success is to maintain the right proportions when preparing the dough for dumplings, as well as adding a certain ingredient that we often forget about. Check out how to make perfect dumplings.
It is known that potatoes are the basis for making dumplings. So we need to choose the right ones to get the perfect mass. Flour potatoes, which are prone to splitting, work best. We will easily be able to make a smooth purée without lumps from them, just by using a pestle. To this we add eggs and wheat flour type 500 or 450.
However, many people overlook another very important ingredient that makes it dumplings are more flexible and do not fall apart during cooking. We’re talking about potato flour. Our grandmothers used it when the dough for dumplings stuck to their hands.
Then they added 2-3 tablespoons of potato flour to the dough. Using it instead of wheat flour in such a case is very important, because if we used an additional portion of wheat flour, the dumplings would become hard. However, potato flour gives the dough a better consistency and does not lose its lightness.
There is also another method for sticky hooves. All you need to do is pour a little oil on your hands while forming the rolls. However, you should use a small amount so as not to change the structure of our dough.
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Now that you know what the secret of a successful dumpling dough is, it’s also worth knowing a simple recipe that always turns out tasty and has a great structure.. To prepare them we will need the following ingredients:
- 1 kg of potatoes,
- 1 egg,
- 1.5 cups of wheat flour,
- 3 tablespoons of potato flour,
- oil (to lubricate hands),
- a pinch of salt.
The first step to preparing dumplings is potatoes. Then, while they are still warm, crush them with a pestle and leave to cool. On the pastry board, mix them with 1 egg, wheat flour and a pinch of salt. Knead the dough and add potato flour.
Then, with hands greased with oil, we form rolls. Cut them diagonally with a knife, creating dumplings about 3 cm in size. We throw them into boiling and salted water. After floating to the surface, fish them out with a slotted spoon.
