Semi-finished products such as dumplings have become extremely popular among busy people.
If you are catastrophically short of time after work, then it is enough to throw them into boiling water, wait five minutes and enjoy a hearty dinner.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to act in such a situation.
But even with such a simple dish, people make some mistakes. Let's look at those that should be avoided.
Using cold water
Such semi-finished products must be cooked frozen. If you throw the dumplings into cold water, they will quickly become soggy, so you will end up with a stuck lump.
But putting the semi-finished product into boiling water is also a mistake. You need to bring the liquid/broth to a hot state, after which you can throw the dumplings into the pan.
When the contents of the container begin to boil, cook the dish over low heat, stirring occasionally.
You take the dumplings out of the freezer too early.
At room temperature, the dough becomes soft very quickly. The dumplings stick together, you try to separate them, as a result of which the semi-finished products tear. Also, do not cook the dish if you just took the blanks out of the freezer.
The mince will intensively release juice in boiling water. The dumplings will burst, the juicy meat broth will flow out.
Take out the package of semi-finished products two minutes before they are cooked, because this way the dough will please you with its elasticity.
You boil too many dumplings.
The dish will end up sticky if you cook too many dumplings at once. It will be almost impossible to mix them well.
There should be no more than half a kilogram of dumplings per two liters of water.
They should float freely, so make sure that the liquid covers them completely. As for salt, one teaspoon of the spice is enough for one liter of water.
You are heating the pan too much.
If you have ever thrown a frozen semi-finished product into hot oil, you have definitely encountered splashes flying in all directions. This is a risk of serious burns.
You need to heat up the frying pan and reduce the heat. Then you can put the cold dumplings in the container.
You stir the contents of the container too often.
Don't stir the dish too often if you decide to fry it. This will cause cracks to appear.
To get a crispy crust that will make you hungry, just wait two minutes. Don't turn the heat up too high, as the temperature should be medium.
Also, do not cover the pan with a lid, because condensation will cause the dish to become soft.
You immediately put the dish on plates.
The finished dumplings need to be thrown into a colander and wait until the water drains. If you immediately put the dish on plates, the sour cream will roll off the dough.
When the dumplings are dried, the sauce will be perfectly absorbed into them, so the culinary masterpiece will be as delicious as possible.
Ignoring the use of seasonings
Two bay leaves and a couple of peppercorns are enough to improve the taste of the dumplings.
Some housewives add an onion cut in half, which makes the dish more rich.
Now you know what mistakes to avoid when making dumplings. You will be able to get a delicious dish if you do everything right!
Previously we told you how to bakezucchini with eggs and cheese.
Expert: Julia Arkhipova
