October 17, 2016 - 8:12am
What is the best flour for boiling dough (dumplings)?
Hey guys quick question, I am in the process of perfecting my pelmeni recipe/russian dumplings that you boil.
The two flours I used are the King Arthur all purpose flour and the Hill Country all purpose, and you wont believe it but the cheap flour made way better dough, it was much more delicate, easier to work with, texture wasn't tough after the boiling.
I was very confused why a poorer quality flour would produce better results. Is the issue in the gluten. KA has 4% protein and the Hill Country 3%.
For boiling dumpling dough is lower gluten content better as it is not an yeast dough?
Should dumpling flour be closer to the flour used for pasta? What is the best flour to use for pasta/boiling dough?
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The only thing I remember is Oriental wheaten delicacies are best when made with flour a moderate protein level. King Arthur AP as I know has 11% gluten that is too high for dumplings or pelmeni. Some stores I think carry flour that is specifically used for dumplings. I always use Gold Medal all purpose for dumplings though because it was the brand most often recommended to me.
In my opinion that the flour is less expensive or lower in gluten in no way suggests that it is of lower quality.
type of flour is best for boiling dough/dumplings/pelmeni?
Especially since price is usually a marker of exclusivity or hard to get things in one place but not where it is popular.
I'd use AP flour and cut it with starch if it's still to strong.
my point where rye flour is more expensive because it is not a staple item like wheat or semolina flour is expensive bc it is imported and not locally produced etc.
Access to resources impacts the price.
So durum wheat?
I would think you would need some gluten so that the dumplings remain cohesive but not so much that they are chewy. An unbleached AP flour should work well but if they are still too tough then it can be cut with either pastry/cake flour or even a non-wheat flour like rice or corn starch.
Wouldn't durum flour be a little tough for a dumpling?
I'm only thinking what kind of flour is usually boiled and that would be durum for pasta. My only real experience with dumplings is matzah balls and kreplach. Perhaps the original poster should take a look at recipes for these two and get ideas. Durum is hard wheat but boiled a bit longer after al dente and it does get soft.