Your dumpling dough is too soft? Take potato pudding powder
Anyone who has ever made potato dumplings knows the problem for sure: The dumpling dough is too soft and can not be formed, and the disintegration during cooking is inevitable. You can now add flour or starch, but the result is usually not very satisfying. The dumplings become firm or tough like gum or sticky like old white bread and do not taste right.
My tip, born of pure need, because I had no potato starch and flour to potato dumplings just does not fit:
Simply gently knead instant mashed potatoes straight from the bag. Let it swell occasionally to test the strength of the dough. Since you usually have to run other cooking activities anyway, this is not a real loss of time.
This trick works for all types of dumplings and dumplings, whether Thuringian, half and half, bread dumplings or boiled potatoes and other.
The relatively taste-neutral (* g *) instant mashed potato does not distort the original taste, but ensures a durable elevation. Small side effect: golden yellow color, simply delicious to look at.
So good luck!
