When cooking dumplings, few amateur cooks add an additional portion of liquid to the pan.
And in vain, because this simple trick allows you to achieve a very interesting result.
The dough acquires an excellent consistency. The dish retains its integrity.
An important point: the added water must be cold. After all, the cook's goal should be to create a temperature difference.
How to perform the procedure correctly
You need to wait until the dumplings in boiling water float to the surface.
Once this happens, you need to pour water of low temperature into the pan. One glass will be quite enough.
After completing this simple action, you need to wait another three minutes, and then begin to remove the dumplings from the dish.
What will the dish turn out like?
Due to the temperature difference, the dumpling dough will lose its rigidity: it will become soft and fluffy.
At the same time, the flour base will remain strong: the minced meat will definitely not “jump out” of the dumplings.
The finished dish will be tender and juicy.
