Many gourmets simply adore fried dumplings.
And this is quite understandable: the dish is prepared simply and quickly, is distinguished by its juiciness, satiety, bright taste and the presence of a beautiful golden crust.
But one mistake, often made by amateur cooks even before they start frying the semi-finished product, can ruin the dish.
We are talking about the long defrosting of dumplings.
Why does the product not need to be defrosted for an hour before frying? This question was answered by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
Why dumplings should not be defrosted before frying
Leaving the dumplings out of the freezer and frying pan for a long time makes them too soft.
It starts to tear. As a result, the semi-finished product loses its juiciness.
In addition, defrosted dumplings will most likely start to stick to the pan during cooking.
The result will be a dish that is too dry, burnt, has lost its shape and looks unappetizing.
How to fry dumplings correctly
You don’t have to waste time defrosting the semi-finished product at all and can immediately pour the frozen dumplings into the frying pan.
But there are a few important points. First, the dishes should be well heated by that time. The same applies to the vegetable oil poured into the frying pan.
Secondly, the dumplings should be laid out in one layer. And it is also desirable that at least a minimum distance be maintained between the meat "pillows".
First, frying should be done on high heat. After 5-7 minutes of pouring the semi-finished product into the frying pan, turn each dumpling over and wait the same amount of time. The result will be the appearance of a beautiful crust on the dish. The latter, by the way, will keep the juice inside the "pillows".
Next, you need to make sure that the dumplings are cooked inside. To do this, you need to reduce the heat to a minimum and pour plain water (0.5 cups) into the pan. It also makes sense to add salt and ground pepper. At this stage, the dumplings should be cooked under a lid.
After 10 minutes, the lid will need to be removed. The fire will need to be turned up high again to fry the dumplings on each side for an additional 120 seconds. This approach will guarantee crispiness.
If you are still afraid that the meat "pillows" will be fried unevenly, then before you start cooking, leave the semi-finished product taken out of the freezer on the table for a maximum of 10 minutes. Do not defrost the product for an entire hour!
Expert: Julia Arkhipova
