What will spoil dough for dumplings – 5 common mistakes that everyone makes
Every housewife has cooked bad dumplings at least once, but they were too thin or vice versa, and the dough was hard, hard, and clogged. It is worth noting that the dough is the most important ingredient and the taste of the future dish depends entirely on it.
Today, FoodOboz editorial team will give you a list of 5 reasons that spoil the taste and texture of dumplings, and we will also tell you how to avoid it.
Dough for baking
1. Unsifted flour
This is one of the main problems that makes the dough not fluffy but clogged. It is imperative to sift the flour before making dumplings and any other baked goods. When you sift the flour, it is saturated with oxygen, and as a result, the dishes are very light and airy.
Be sure to sift the flour
It's important not to over-add flour to the dough, otherwise, you'll just "beat" it and it will be very hard and heavy.
2. Water
Of course, you can add kefir and milk to the flour, but water will be enough for good dumplings.
3. Soda
This is what often spoils dumplings. If you add more than you need, they will taste terrible, with a very unpleasant soda flavor.
4. Cook immediately
The dough should be allowed time to rise before cooking
The dough must be allowed to rest for at least 20 minutes. If you start making dumplings right away, there is a high probability that they will fall apart and be flat.
5. Cook for a long time
Do not overcook the dumplings, otherwise they will be tough and darken. Cook until they float and immediately transfer them to a table, making sure they do not touch each other.
Dumplings with cherries on choux pastry
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