5 “secrets” for making deruns without flour and eggs

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For some cooks, making deruns without flour and eggs has become a kind of discovery, because the culinary community has developed the opinion that these ingredients are very important.

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But in fact, the most tender and lush deruns are those that are made without flour and eggs.

The first trick is choosing potatoes. Tubers with yellow flesh are considered the best: the potatoes are denser, starchier, with less liquid (juice). As a result, the dumplings are juicy and fluffy.

A lot depends on the method of grinding. If the potatoes are grated on a large grater, the dumplings will be very crispy.

Sour cream will give a delicate consistency and will not allow the dish to darken. In addition, water is replaced with milk. But in this case, flour is still used – 1-2 tbsp. l.

The dumplings are too “hard” due to the addition of an egg – the protein coagulates, it curdles. Therefore, this dish with an egg is denser, less light and tender.

To make the pancakes more tender, cover them with a lid when frying the second side.

There is a trick for the clever: sprinkle a little water on the boiling oil and immediately cover with a lid.

This will fluff up the pancakes, raise the sides, and increase juiciness. This method is relevant in cases where the dish turns out to be dry or not fried well, or burns.