How to cook dumplings correctly: they don’t stick together and don’t fall apart
It would seem that there is nothing easier in cooking than cooking dumplings, but even here there are pitfalls.
If you cook them incorrectly, they will stick together, stick to the bottom and lose their shape.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova listed the rules with the help of which homemade dumplings or store-bought semi-finished products turn out juicy and neat.
To cook dumplings you need:
• A saucepan. It is advisable to use one with a wide bottom to prevent the dumplings from sticking together;
• Skimmer;
• Salt, black peppercorns, bay leaf and spices to taste;
• Greens;
• Butter;
• Sour cream, ketchup or other sauces.
There is no need to defrost the dumplings before cooking.
First, pour water into a saucepan at a rate of 1.5 liters per 500 g of dumplings. The dumplings should be completely in water and not stick together.
Salt the water, add bay leaf, peppercorns or other spices for flavor to taste. Put the pot of water on the fire to boil the water.
Carefully place the dumplings in small portions into boiling water, stirring occasionally to prevent them from sticking to the bottom.
Bring the water to a boil, by which time the dumplings will float to the surface. Then reduce the heat and cook, stirring occasionally, for 5 to 7 minutes.
Using a slotted spoon, place the dumplings on a plate, add butter, and garnish with herbs or sauces as desired.
