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.

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.

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 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.