Making dumplings is a simple task.
But in reality, many people make mistakes in the process. As a result, instead of a tasty and aromatic lunch, you get a bland and falling apart semi-finished product.
First, you should take the product out of the freezer in advance so that it gets used to the heat. This can be done in just 5 minutes. If you leave the dumplings in the heat for a long time, the dough will turn into mush.
You can put the semi-finished product into boiling water, but not into cold water.
For 500 grams of dumplings, you should pour one and a half liters of water into a saucepan.
For a bright taste, you can add salt (a teaspoon of bulk product per liter of water), a little bay leaf and allspice. You can add onion.
Housewives also recommend pouring a tablespoon of vegetable oil into the water so that the dumplings do not stick together.
When the dumplings float to the surface, you need to pour in a glass of cold water.
This change in water temperature has a beneficial effect on the dish, enhances the taste, and allows the semi-finished product to steam well.
