Homemade dumplings are a classic of Polish cuisine. Unfortunately, not everyone likes the process of preparing them. Most often, a dough is guilty that either sticks or cannot be roll out. Meanwhile, the solution to the problem is simpler than it seems. Just change the flour to the right type.
On store shelves you will find wheat flour with different numbers: 450, 500, 550 and even 650. These numbers are not accidental – they determine the degree of milling, and thus the content of external parts of the grain. The higher the type, the more bran, and the darker color and higher absorbency of the flour. Although it may seem that the difference is cosmetic, in the case of dough for dumplings it is crucial. Wheat flour type 500 It provides a perfect balance: sufficiently bright and delicate, and at the same time rich in gluten. Thanks to this, the dough is elastic, easy to roll out, does not crack and does not stick to the hands.
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What’s more, the type 500 absorbs water well, which translates into a uniform, smooth consistency without having to sprinkle with flour while rolling.
The secret of the perfect cake lies not only in flour, but also in the proportions and temperature of the ingredients. In this recipe, hot water is crucial at a temperature between 70 and 80 degrees Celsius, which facilitates kneading and activates gluten.
Ingredients:
- ½ teaspoon salt,
- 2 tablespoons of oil,
- 250 ml of hot water,
- 500 g of wheat flour type 500.
Preparation:
In a bowl, mix the flour and salt, then pour in water with oil. Initially, mix with a spoon, and when it stops brewing – knead your hand for about 7 minutes. Cover the dough and leave for 30 minutes to rest. Result? A smooth, flexible, soft dough that rolls great and sticks easily.
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