The huge popularity of store-bought dumplings is quite understandable: this dish is easy and quick to prepare.
It is enough to put the semi-finished product into a pot of water on the stove and wait a few minutes.
Gourmets who do not have much time to prepare food are very pleased: quickly and without much effort, a very appetizing dish is obtained.
There is just one mistake that can ruin the dish.
The mistake is related to the temperature of the liquid into which the frozen dumplings are placed.
A huge mistake will be made by gourmets who put the semi-finished product into cold water and only then turn on the burner.
In this case, the dumplings will stick together and will also lose their juiciness and bright taste, emphasizes Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook and fourth-class baker.
Having learned about these consequences, many gourmets will probably make another mistake: they will put the semi-finished product into the boiling liquid.
In this case, the result will also be bad. If frozen dumplings end up in boiling water, the risk of damaging the dough will be very high. It's all about the sudden temperature change.
Many dumplings will burst. The result will clearly not be the dish that a person wants to eat.
In addition, placing dumplings in boiling water is fraught with, again, their sticking together.
Thus, frozen dumplings should be poured into a pan with hot water, which has not yet begun to boil. It is desirable that by this time the temperature of the liquid is about 50 degrees.
If this condition is met, the dish will turn out perfect: aromatic and not sticky.
Previously, summer soups that were popular in the USSR were listed.