3 secrets of perfect dumplings: tricks of experienced cooks

A sign of perfect duruns is a ruddy crust on the outside, which hides a soft and juicy base.

Experienced chefs told about several secrets of perfect duruns, which are not they will even have time to linger on the table.

Semolina or flour

It is important not to overdo it with flour, otherwise the dish will turn out rubbery. If the potato mass turned out to be liquid, it is discarded on a sieve and the liquid is allowed to drain.

If there is no desire to mess with starch and juice, then semolina is added. It will remove excess liquid and make the buns more lush. 1-2 tablespoons of flour and 3-4 tablespoons of semolina are added to the dough made from 1 kg of potatoes.

Seasoning

Grind onions, seasonings and spices together with potatoes in a blender. . Along with salt, garlic, black pepper, and dried herbs are also added.

Frying

Deruns are cooked only in a well-heated pan. Use more butter or melted lard.

Drunas cooked in an unheated pan will look more like boiled potato cutlets. Therefore, the dishes should be well heated.

Do not be afraid to use a lot of oil. After frying, you can lay out the drumsticks on a paper towel, which will absorb excess fat.