Unfortunately, mistakes are often made in the process of preparing the dumplings that many people love.
Moreover, the error is not minor, but has a significant impact on the final result.
The problem is related to the excessively tough flour coating.
It is this factor that affects the quality of the dish, including its taste.
The expert of the online publication Belnovosti in the field of cooking, chef Yulia Arkhipova , spoke about how to avoid mistakes in this seemingly simple matter and get really good dumplings.
As already noted, among the most typical problems, the leading place is occupied by obtaining an excessively tough test.
Another common misconception is the need to add vinegar during the cooking process.
Proponents of this approach mistakenly believe that vinegar can improve the taste of dumplings and make them more tender.
But the interaction of vinegar with hot water causes the flour coating to harden, and the taste of the dish deteriorates.
Hence the following simple rule: to make truly tasty dumplings, you should not use vinegar at all.
Only by cooking dumplings in the classic way will you achieve the ideal result.
This means that the tenderness of the dough and the taste that is inherent in these culinary products are preserved.
Expert: Julia Arkhipova
