Many people prepare Silesian dumplings according to a proven recipe, and yet the effect is sometimes disappointing. The consistency that was supposed to be delicate suddenly becomes heavy and rubbery. The cause is not at all obvious and often escapes even experienced cooks. Check what to pay attention to when preparing Silesian dumplings.
When making Silesian dumplings, we may unknowingly make a mistake that will make them heavy and rubbery. We’re talking about adding potato flour by eye, without weighing it. Then the mass may become unappetizing and the noodles will not be as tasty as they should be.
Therefore, it is worth using a simple trick to add the perfect amount of flour. Once the potatoes are cooked and mashed, smooth them out in the pot, then divide them into four equal parts.
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We take out one of them and pour potato flour into the empty space up to the height of the mass. Add the egg and the previously removed potatoes. Thanks to this we will maintain the 1:4 proportion without weighing the flour, and our dough will be soft and elastic.
In addition, a common mistake is to use hot ones to prepare the mass. High temperature causes the starch to work too early, which causes the noodles to lose their elasticity and become sticky after cooking. In addition cracking the egg directly into the hot potatoes will cause the egg to partially curdle, ruining the structure of the dough.
This is not the only mistake that is easy to make when making Silesian dumplings, and which significantly affects their taste and consistency. Often, after combining the ingredients, we intensively knead the mass to make it better. However, it turns out that it doesn’t work like that the longer we knead the dough, the more we activate the starch, which makes the dumplings lose their delicacy.
Instead, mix briefly and slowly until the ingredients are well combined. Remember that the mass must be uniform, not compact. In addition, we must be careful when cooking the noodles. They need a lot of water to be able to swim freely.
However, if we neglect this and throw too many noodles into the water, they will become rubbery. This is because their excess will lower the temperature of the water and instead of boiling, they will start to soak. It’s best then throw them in batches into boiling but not bubbling water.
