Silesian noodles have overwhelmed again? Add 1 tablespoon and forget about the problem

Silesian dumplings are associated with a traditional home dinner. At first glance, the recipe is not extremely simple – after all, just use potatoes, eggs and potato flour. However, the appropriate proportions are important. We also recommend adding semolina to the dough, which will improve its structure and prevent you from preparing.

For use of loose potatoes type C. To start with, cook them in salted water until they get soft. Then stress the potatoes or squeeze through the press. It is important that they do not have lumps.

After preparing a smooth, potato purée, use a division method into four. What is this trick about?

Put the potato purée in a bowl and spread them at the bottom. Then divide the potatoes into four parts and remove one of them from the dish. In its place, pour potato flour in such a quantity that it fit in a quarter.

Then put the pulled part of the potatoes back and add one egg to the whole. Finally, it remains only to knead the dough for a smooth, elastic mass.

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It is worth adding semolina to the above ingredients for Silesian noodles. It can be extremely helpful, especially with wet potatoes. How does it work?

This product consumes excess moisture, so the dumplings come out compact, and yet they retain their fluffiness. In addition, they do not stick during forming and do not be overcooked during cooking.

How much semolina should add to the dough for Silesian noodles? All you need is 1 tablespoon per 1 kg of cooked potatoes. This product is best added with potato flour.

After making the dough, start tearing small pieces from it and form balls of walnut size. Then gently flatten them and make a hole in them with a finger or spoon.

Put the formed Silesian dumplings into boiling, salted water and cook them for 2-3 minutes – they must swim to the surface. This dinner add -on should be served immediately, although nothing prevents you from warming it in the pan on the second day.