Why dumpling dough remains hard after cooking: 3 little secrets
Of all the semi-finished products, the most favorite dish is pelmeni. Even a child can cook them, but not everyone can cook them deliciously.
The reason is that sometimes the dough of ready dumplings is hard. We will tell you three secrets on how to fix this.
To ensure that the dough and minced meat cook evenly, you need to take two things into account.
1. You can often find a recommendation to soak dumplings in cold water for three minutes.
This way you can normalize the temperature, and the taste of the semi-finished products will be better than those that were placed in water immediately after the freezer.
Besides, after this the dumplings will not stick together and the dough will not fall apart.
2. Do not throw the dumplings into boiling water. The water should be boiled, but not bubbling. Some even advise throwing the dumplings into water at a temperature of 55-60 degrees, i.e. when the first bubbles appear at the bottom.
3. After the semi-finished products are in the water and it boils, you need to add one glass of cold water. After boiling again, repeat the procedure.
This technique allows you to normalize the water temperature and cook the dough and filling evenly.
Bon appetit!
