3 things you were doing wrong when cooking dumplings

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It turned out that this semi-finished product is not as easy to prepare as it is believed. Cooks have their own tricks. It would seem that there may be something complicated here. Boil water, add salt, pepper, throw a bay leaf into the pan and, finally, dumplings.

Details

This is where the first mistake catches up with the cooks. If we are talking about frozen, not freshly made dumplings, then they will most likely turn into swollen and sticky lumps. Due to the sharp temperature difference, cooks will eventually peel off pieces of dough from the bottom of the pan.

Solution: Place frozen dumplings in cold water for 3 minutes. They will not have time to thaw, but will be much closer to room temperature.

The second mistake is related to bringing the water to a boil. If the temperature is too high, the dough will burst, and if it is too low, the dumplings will stick together. The ideal option is considered to be the moment when the water is just starting to boil. This is indicated by the first bubbles.

The third trick is related to adding a glass of cold water to the pan (poured in a thin stream). Do this at the moment of boiling. After pouring, wait about a minute and turn off.

Add a glass of cold water to the pan (pour in a thin “stream”). Repeat this cycle: boiling – cold water again. And in a minute the dumplings can be taken out. Due to the constant decrease in the temperature of the water, the dough and meat will gradually cook through and will not stick to each other even without oil.