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It turned out that this semi-finished product is not as easy to prepare as it is believed. Cooks have their tricks. It would seem that it can be difficult here. Boil water, salt, pepper, throw a bay leaf into the pan and, finally, the dumplings.
Details
Here he catches up with the cooks first mistake. If we are talking about frozen and not freshly made dumplings, then they will most likely turn into swollen and sticky lumps. As a result, due to a sharp temperature difference, cooks peel off pieces of dough from the bottom of the pan.
Solution: frozen dumplings are placed in cold water for 3 minutes. They will not have time to thaw, but are much closer to room temperature.
The second mistake associated with bringing water to a boil. If the temperature is too high, the dough will burst, and if it is too low, the dumplings will stick together. The moment when the water just starts to boil is considered ideal. This is indicated by the first bubbles.
The third focus associated with adding a glass of cold water to the pot (pour in a thin stream). They do it at the moment of boiling. After infusion, wait about a minute and turn off.
Add a glass of cold water to the pan (pour in a thin stream). Repeat this cycle: boiling - cold water again. And you can take out the dumplings in a minute. Thanks to the constant lowering of the water temperature, the dough and meat will gradually cook and will not stick to each other even without oil.
