Leaking filling from bursting dumplings dough is not uncommon. Even ideal cooks, when changing flour, can observe how their dough spreads in boiling water. How to minimize the risk of such a situation?
- Firstly, knead the dough not too tight, do not “hammer” it with flour. Water, egg, flour and salt are classics of dumplings dough. Sift the flour, and you can add sunflower oil to the finished dough for elasticity.
- Secondly, the dough should be rolled out with a thickness of one and a half mm – this is a delicate work in every sense. If the filling with juice is 2-3 mm.
- Thirdly, it is better to freeze berries and fruits for dumplings – then they will not have time to let the juice out during molding.
- Fourth – pinch the edges well, do not regret to devote enough time and attention to this work.
- Don’t go overboard with the filling to show your generosity. The dough does not like too much.
- And finally, cook small amounts of dumplings in a wide saucepan. The water in which the dumplings are placed must be boiling.
Delicious dumplings!