Why experienced cooks add sugar to dumpling mince: not all housewives know about this
When preparing dumplings at home, you have to take into account a number of important factors so that the dish turns out tasty and appetizing.
Experienced housewives try to make the thinnest and most elastic dough possible, which will not interrupt the taste of the meat, but will be able to hold the filling inside without “opening up” during the cooking process.
However, it is the filling that plays the most important role. If it is not tasty, rich and juicy enough, then the dumplings cannot be called successful. Therefore, cooks introduce various unexpected components that can have a positive effect on the mince.
Why do chefs add sugar to the filling?
Experienced cooks often use this sweet product when preparing main dishes, which for many seems like a very unusual and strange choice.
However, it is worth trying to introduce a new component just once in order to appreciate its advantage. The filling, which includes sugar, will turn out incredibly appetizing, tasty and juicy.
Sugar helps enhance the taste of each component, making the dumplings of the highest quality. No one will guess about the presence of sugar, since the sweetness will not be felt.
Calculating the amount of sugar is simple: a small spoon per kilogram of meat.
