With the preparation of dumplings, many hostesses have problems. Often, the dough tears, and the products themselves fall apart when boiled. Such a dish is simply impossible to eat. And this phenomenon has several fairly simple reasons.

The editors of FoodOboz will tell you about the most common mistakes that are made when cooking dumplings. For the products to turn out delicious, you need to take into account only a few nuances.

Ignoring details.

Many people are convinced that sifting the flour or kneading for a long time are unimportant details. But it is precisely these actions that help your dough to be elastic and puffy. And of it you will make very successful dumplings. At the same time, the products will not stick together when boiled.

Very thin dough.

The dough needs to be rolled out, but not too thin. If you do it too thinly, you won't be able to cook the products, because they will simply fall apart. The thickness of the dough should be 2 mm. It is especially important to pay attention to this if you have a lot of filling.

Incorrect edge sealing technology

It is very important to close the edges firmly, so that the filling remains inside, and the dumpling does not fall apart. To do this, you must first staple the edges at least 2 times, and then wrap them.

Too much stuffing

If the dumplings have a lot of tasty stuffing - that's good. But it is very important not to overdo it. The dough will simply tear from overloading. As a result - in the pot will simply be mush, which is impossible to eat.

Also on OBOZREVATEL you can read recipes:

• Dumplings with cabbage
• Dumplings with Sauerkraut
• Cherry dumplings