How to fry “yesterday’s” dumplings so that they turn out delicious: a little trick
Sometimes the number of cooked dumplings turns out to be so large that the cook and his family are unable to eat everything at once.
The leftovers have to be stored in the refrigerator.
In this case, the dumplings will last for 1-2 days. The main thing is to drain the broth.
The problem is that reheating “yesterday’s” dumplings in a frying pan rarely results in a truly appetizing dish.
Usually such a dish turns out dry, not very tasty and unappetizing looking.
But if you use one culinary trick, even “yesterday’s” dumplings will turn out perfect.
The essence of a culinary life hack
Dumplings cooked yesterday or the day before should be fried in a mixture of vegetable and butter oils.
Adding a second type of oil to the pan guarantees that the surface of the product will be golden brown, crispy and tasty.
The dish will turn out delicious and beautiful looking.
In addition, the dough will acquire an excellent consistency. The flour base, having absorbed the melted butter, will lose its "overcooked" quality.
The finished dish should be eaten with herbs, but without sauces.
