Dumplings are loved by adults and children. Housewives also love them, because they allow you to prepare a delicious and complete dinner in a matter of minutes. Of course, if we are talking about natural homemade dumplings that you have prepared and frozen in advance.
Preparing the preparations themselves is not an easy task. If no one has any particular problems with the minced meat, then there are usually a lot of questions about the test. Either it tears, then it opens, then it boils so badly that the dumplings turn into porridge when cooked. However, there are several secrets to preparing the perfect dumpling dough – thin, elastic, tasty, and one that does not boil over or fall apart. Let's list these secrets:
- To make the dough sticky, add ice water to it;
- for elasticity and strength, add one egg;
- for a soft structure and tenderness, pour in milk;
- for greater stability and to avoid sticking, use vegetable oil in the dough;
- To distribute the salt evenly, salt the liquid rather than the flour itself;
- use premium flour from durum wheat so that the dough does not become sour during cooking;
- sift the flour twice so that the dough is saturated with oxygen;
- beat the dough well before cooking.
If you apply these subtleties in practice, then your dumpling dough will always be perfect – tasty, tender, thin. The products will not stick together or fall apart in water, and therefore a family dinner with homemade dumplings will go off with a bang!
