Dumplings are one of the most liked classics of Polish cuisine, present on the tables both from holidays and every day. Magda Gessler, a well -known restaurateur and star of the “Kitchen Revolutions” program, presented her method of preparing dumpling dough.
Contrary to popular recipes, Magda Gessler does not use neither fat nor eggs. Her recipe for dumpling dough is based only on three ingredients: wheat flour, salt and warm water. It is their appropriate connection and proportions that are to guarantee success.
Although she did not provide a specific recipe in the program, you can find approximate proportions on the network: There is about 0.5 liters of water per 1 kg of flour. In practice, it is worth starting with a smaller amount of water (about 400 ml) and add it gradually, depending on the humidity of the flour and the environment.
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The secret to a successful dumplings for dumplings is not only in ingredients, but also in the technique of kneading. Magda Gessler points out that the dough should be made vigorouslyand after forming you should hit the countertop several times.
It is this stage that often determines whether the dumplings will be easy to go and whether they will keep their shape when cooking. According to Gessler, well -developed The dough should be uniform, elastic and should not stick to your hands.
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One of the most interesting elements of the Magda Gessler method is the so -called finger test. How to make it? After kneading, put your finger into the dough. If the trace of the finger stays where it was made and the dough does not “come back”, it is a sign that it is ready for rolling. This is a simple solution that can replace long consistency analysis. Gessler encourages you to trust the senses, touch and eyesight, because they will best show the perfect moment for the further stage of preparation.
After completing the finger test, time to roll. Magda Gessler reminds you that the dough should be roll out with long and decisive movements – Up and down, without unnecessary “knitting”. At the same time, he warns against too abundant flour. Although many people do this for fear of sticking the dough to the board, it can make the finished dumplings too dry. Instead, it is worth sprinkling the countertop gently and controlling the amount of flour used on a regular basis.
