This flour is best for dumplings. They come out perfect

Pierogi are a mandatory element of Christmas Eve dinner in many Polish homes (no less important since… or borscht). They are an important part of our Polish tradition, so their taste should be perfect and the cake should be velvety soft and melt in your mouth.

Unfortunately, sometimes even experienced cooks make a mistake, which causes the dumplings to fall apart during cooking and become hard or rubbery. You have to remember that for perfect preparation you need the right type of flour.

The type of flour for dumplings is of great importance. You will find many of them on store shelves, with different numbers on the packaging and these numbers are crucial because they determine the degree of grinding.

The higher they are, the more bran there is in the package and the greater absorbency. When preparing dumplings works best type 500 wheat flour, which is quite light and delicate, and also rich in gluten, which makes the dough elasticit is easy to roll out and does not crack.

You don’t have to sprinkle it all the time while rolling. If you don’t find 500 flour in the store when shopping, the 450 flour should also be quite good. Especially to the so-called Russian dumplings. Those with numbers 650 and higher are not recommended for this purpose.

Of course, apart from choosing the right type of flour for dumplings, the proportions of ingredients are also important. So pay attention to this when preparing this classic Christmas Eve dish.

Pierogi dough – ingredients:

• oil – 2 tbsp
• salt – 0.5 tsp
• hot water – 250 ml (about 80 degrees Celsius)
• wheat flour – 500 g

Mix flour and salt, then add water and oil. Start by mixing the ingredients with a spoon, and then when they cool down a bit, start kneading the dough by hand for about 7-8 minutes. Cover the dumpling dough and let it rest for 30 minutes. Later you can proceed to further shaping.