Even dumplings made from tough dough will become tender: the secret is in the “special” water
This trick won't be featured on a cooking show or in the next bestseller from some famous chef.
This secret is passed down from generation to generation in families where making homemade dumplings is a tradition.
Homemade dumplings will put even the best store-bought ones to shame. Few will argue that this is the most tender, delicious and juicy dish. That is why many people prefer to make their own dumplings rather than buy ready-made ones.
However, there is one nuance that can ruin everything. We are talking about too tough dough, which usually happens if too much flour is added.
These dumplings remain firm even after cooking. However, there is one trick that will fix everything.
At the end of cooking, throw a couple of ice cubes or pour a glass of cold water into the pan with the dumplings. This should be done approximately 2-3 minutes before the dish is ready.
The temperature difference will have a positive effect on the dough. The base will become soft and tender, but the juice will remain inside.
