All at least once allowed these 9 mistakes in the preparation of dumplings. Test yourself!

Somehow, it is considered that the dumplings is one of the most basic dishes and cooking (especially if you use semi-finished products) will handle even a child. But, it turns out, even with simple cooking we all make mistakes sometimes.

How much flour to use for ravioli? How to roll out the dough? In what kind of water to throw the dumplings? The answers to these and other questions you will find in our material.

To get a perfect dumplings with a thin batter and ample fillings, in fact, very simple. Only need to remember and never repeat nine mistakes, which will be discussed below.

The proportions

It often happens that the problems in the preparation of dumplings start to modeling and cooking. Violated the proportions of the ingredients can play a cruel joke: the dough will not work sufficiently elastic, it would be difficult to roll out and in the water ready dumplings just gonna be a wreck.

To avoid this, use the following recipe:

Depending on the size of the eggs, water may need a little less or a little more. Its quantity should be regulated during kneading, if necessary, adding the liquid to the dough. But do it gradually. Add a lot of water.

If you still overdone, and the dough is too soft and wet, add a small amount of flour.

Use warm water for the dough

In many recipes, write that to the test it is best to use warm water that's just the dumplings this recommendation does not apply. In this case you will need just the same, cold water and room temperature water the dough will become stiff and hard.

Best solution is to pre-cool the water in the fridge. As a result, you will get a soft and elastic dough, which you can easily mold a perfect dumplings.

The rolling test immediately after kneading

Most Housewives allow the same mistake — they begin to roll out the dough immediately after it is kneaded. As a result, they are unable to make a "pancake" is quite slim and sculpt dumplings so that they will not expose themselves.

The best would be to wrap the dough in cling film and send it in the fridge for at least an hour. During this time, the flour will have time to develop the gluten, which will give the dough a good elasticity.

The use of a large number of toppings

Of course, we all love dumplings or dumplings lots of toppings. But, filling the workpiece, the main thing is not to overdo it. First, if you put too much meat, it can get on the line the pockets and prevent proper bonding of the test. Secondly, you need to consider that when cooking the stuffing a little increase in volume, so there is a risk that the dumpling is broken, the broth will flow from it and filling it would be tasteless and dry.It is very important that the meat will feel "free". So you will be able to keep him inside, and with it and keep the delicious broth, which is when the bite of the dumpling will splash and flow from it.

Boiling the dumplings without prior freezing

Another common error. Turns out, the dumplings should be cooked frozen! Have frozen dumplings (that you just made) is very gentle and delicate dough. When "Multimania" in the water it can easily be torn. Freezing makes the dough tougher, so have these dumplings more likely to "survive".

Cooking dumplings with non-frozen food only in small portions using a large pot, order the ravioli was his "personal space" in the water.

Cooking in cold water

Many have learned from bitter experience, and this error is not allowed. Those who are only going to learn culinary skills, remember: drop the dumplings into boiling water! In cold water they'll stick together and tear.

A lot of dumplings in the pan

We have already mentioned that the non-frozen dumplings should be "personal space" so that when cooked, they remained intact. However, this does not mean that frozen dumplings can be submerged in a pot of pounds. If you add too many dumplings, water quickly cools down. What happens if you drop the dumplings into the cold water, you already know.

Ragged dough

The fact that the water breaks the ravioli dough — this is not the norm, and the result is error. Most likely you used a warm liquid in your dough, put too much ground or throw it into the pot a large number of dumplings immediately.

In any case, this error will not correct, but the second batch of dumplings you can improve.

Not to allow water to drain

Well, it's finished! All the rules are met. You have got a delicious, juicy dumplings are full steam and seduce you as soon as possible to sit at the table. But no need to hurry. A little patience now, remove the dumplings from the water, place in a colander and allow to drain excess fluid.

It is necessary that you added subsequently butter and cream just not turned into water. In dried dumplings they are absorbed much better and will make them taste even more enjoyable.

Confess, you have a mouth watering? The time to make perfect dumplings.