Dumpling dough calculators
Pierogi dough on boiling water, kopytka and kluski śląskie counted from a kilo of potato, kluski leniwe from twaróg, and gyoza wrappers on hot water.
Two kinds of dough share this page. The rolled ones, pierogi and gyoza wrappers, are flour scalded with boiling water, which is what lets them roll to 2 mm and seal without tearing. The potato and cheese ones are counted from what is on the board, not from flour: a kilo of riced potato takes 230 g of flour and an egg for kopytka, potato starch in place of wheat flour makes kluski śląskie white and springy, and kluski leniwe are a block of twaróg with just enough flour to hold together.
Pierogi dough calculator
Boiling water and a spoonful of oil: the dough rolls out to 2 mm and seals without tearing.
Hydration 50% · 50 × 16 g
Kopytka calculator
Polish potato dumplings: a kilo of riced potato, 230 g of flour, one egg. Less flour makes them lighter and harder to shape.
Hydration 4% · 4 × 320 g
Silesian dumpling calculator
Kluski śląskie take potato starch instead of wheat flour, which is what makes them white and springy.
Hydration 4% · 47 × 27 g
Gyoza wrapper calculator
Hot-water dumpling wrappers: flour and just-boiled water, rolled to 8 cm rounds that fold and pleat without cracking.
Hydration 50% · 40 × 9 g
Kluski leniwe calculator
Polish cheese dumplings: a block of twaróg with eggs and just enough flour to hold, boiled for a minute and served with buttered breadcrumbs.
Hydration 18% · 4 × 185 g