We make dumplings

We make dumplings

COMPONENTS:

a glass of wheat flour (Wrocławska or Poznańska, type 500) • egg • 3/4 a glass of water or water with milk • 3-4 spoons of sour cream or thick cream 2 spoons of butter

FROM 1 We will make more or less kg of flour 130 dumplings. There is no need to salt the dumpling dough, enough, that we will boil them in salted water.

How to make dumplings:

1. Sift the flour onto the pastry board, we make a mound, make a hole in the center and pour in the previously broken eggs, add cream or soft butter. Mix the ingredients and gradually add warm water or water with milk in proportion 1:1. We knead the dough thoroughly, until it is soft and velvety.

2. We cover with an inverted bowl and wait 10-15 min, to "work out”. We divide into smaller portions and roll it quite thinly (ok. 2 mm), lightly sprinkling with flour. We protect the dough waiting to be rolled out from drying out, by covering them with a cloth or by placing them under an inverted bowl.

3. We cut circles with a round mold or glass, possibly, cut into squares with a knife (there are no scraps of the dough as with the wheels, but they are harder to stick).

4. Place the cut circles or squares on your open hand and put the filling in the middle of each of them (lightly press with a spoon, so that the dumplings are well filled).

5. We make dumplings, taking care, that the filling does not stick between the edges of the dough. We try to squeeze out unnecessary air, because when cooking it will increase in volume and the dumplings will burst, and the filling will flow out.

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