Sometimes the process of cooking dumplings turns into a real torment: you seem to be doing everything as always, but the finished dumplings are far from ideal.
In China, the country that is considered the birthplace of this dish, dumplings are cooked a little differently than our housewives are used to.
There are certain rules for cooking dumplings, thanks to which ordinary semi-finished products turn into a restaurant dish.
Our housewives should also take them into account so that the dumplings turn out delicious every time, do not burst, stick together and do not boil soft.
The first rule is that dumplings must be soaked in warm water for 3 minutes before cooking.
Semi-finished products will warm up to room temperature and will not burst from the temperature difference when they get into the pan.
Rule two - during cooking, pour 3 cups of cold water into the pan.
We are waiting for the water to boil, pour one glass of cold water. And so 3 times.
What will give such a trick? Dumplings will cook longer, so that both the dough and minced meat will reach readiness at the same time and the taste of the dish will be fully revealed.
In addition, dumplings will not be digested and will not burst.
