How to Improve the Quality of Dumplings with Regular Vinegar: A Trick Many People Don't Know About
Homemade dumplings are a real find for any housewife.
It is enough to set aside time once a week to prepare them, so that later the healthy semi-finished product is always at hand.
However, not all dumplings are of equal quality. Often the problem lies in the dough.
If it turns out too "tough", the dumplings become tough and not very tasty. If the dough turns out too soft, the dumplings simply do not hold their shape.
How to get rid of these problems with regular vinegar
The thing is that this component helps the dough acquire a very impressive texture. It turns out ideal, thanks to which the taste of the meat filling can be revealed.
To do this, you need to combine a chicken egg with a small spoon of salt, two large spoons of vegetable oil and one spoon of vinegar.
Next, pour in a glass of water. The liquid should be slightly warm.
Then combine the liquid component with flour. You will need 450 grams. The flour must be sifted. When the dough is ready, it should be kept in the refrigerator for about half an hour, after wrapping it in cling film.
After that, you can safely start preparing the dumplings.
