What can ruin homemade dumpling dough: never cook it like this
Store-bought dumplings can never be compared to homemade ones. If you make this dish yourself, you can be sure of the quality of all the products. But the dish is quite easy to spoil if you make the following mistakes.
The FoodOboz editorial team will tell you what can ruin your homemade dumplings. You should pay special attention to some stages of cooking.
Cooking dumplings with gluten-free flour or poor quality flour
The most delicious homemade dumplings should be made with regular wheat flour. But it should be of the highest grade. Various experiments with gluten-free flour are inappropriate here, because the dough should be dense and elastic. Pay great attention to sifting the flour through a sieve to avoid lumps in the dough.
Water and eggs at the wrong temperature
Water and eggs for the dough should be as cold as possible. Only with such ingredients will you be able to make an elastic and resilient mass that will not fall apart after boiling the products. Therefore, do not take these products out of the refrigerator until the last minute.
Adding salt to the dough
Many housewives add salt to dumpling dough for better flavor. But this ingredient stops the process of gluten formation. It is because of salt that the dough often tears and does not roll out properly. Leave the spices and herbs for the filling.
Ignore covering the dough with a towel
It is very important to let the dough rest for 20-25 minutes after kneading. During this time, the gluten will swell and the dough will become elastic. You can easily mold it into dumplings. Don't forget to cover the dough with a towel to prevent it from getting airborne.
Too much flour
When rolling out the dough, sprinkle flour on the surface. But do it very carefully so as not to overdo it. If there is too much flour, the dough will lose its elasticity and will be very tight.
You can also find recipes on OBOZ.UA: