Many gourmets complain: they can’t fry dumplings so that they turn out appetizing.
The dish comes out either tasteless, not juicy enough, too soft, overcooked, or raw inside.
What is the reason for this? The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova admits that the problem can be explained by the low quality of the semi-finished product.
At the same time, the specialist emphasizes: in most cases, the problem is not in the product itself, but in the mistakes made by an inexperienced cook.
So, what mistakes prevent you from getting truly delicious fried dumplings?
Defrosting
Many people defrost pelmeni in advance. The package with the semi-finished product taken out of the freezer lies on the countertop for 30 minutes or even an hour.
This is very bad, since long defrosting is fraught with strong softening of the dumplings: they will stick to the frying pan. In addition, the dish may lose its integrity, juiciness and bright taste.
If you still want to defrost the dumplings, then know: the maximum permissible duration of the process is 15 minutes.
Strong fire
The desire to fry the dumplings quickly is understandable. However, you shouldn't turn the heat up to maximum.
After all, there is a high risk that the dumplings will burn on the outside. At the same time, the filling will remain raw.
Fry the dumplings over medium heat!
Cold frying pan
Do not pour frozen dumplings into a cold frying pan. This approach may cause the dish to stick to the pan.
The oil should be well heated (but not too hot).
Using the lid
When frying dumplings, do not cover the pan with a lid.
If you ignore this recommendation, condensation will form, which will leave the dish without an appetizing crispy crust.
Stir frequently
Constantly turning the dumplings over while frying them can lead to a similar consequence.
Want the surface of your dish to be golden? Use the spatula less often!
Expert: Julia Arkhipova
