Why we cook dumplings wrong all our lives
It would seem that there is nothing easier than boiling dumplings - you put them in a saucepan and wait for them to cook. As it turned out, in China, where the dish came from, making dumplings is not an easy task.
What is the difficulty of cooking? And what can we learn from the Chinese?
Proper preparation of dumplings
Before cooking, the dumplings are first soaked in water for 3 minutes. This is done so that they do not burst during cooking. If you are used to throwing dumplings into boiling water, you are making a big mistake, they quickly burst.
The Chinese put dumplings in a large amount of water (about 3 liters per 500 g), without waiting for boiling - bubbles only appear at the bottom.
After boiling water, you need to pour a glass of cold into the pan. This will prevent premature dough preparation. Repeat this trick 3 times. After the water boils for the third time, you can take out the dumplings and start eating.
You will be surprised how juicy and tasty dumplings can be!