Add one ingredient when cooking dumplings: a mistake housewives make - they will be "wooden"
Many housewives make the same mistake when cooking dumplings.
As a result, the dish turns out “wooden”, that is, the soft dough becomes rubbery and tasteless.
Culinary expert of TUT NEWS, chef and fourth-class baker Yulia Arkhipova will tell you which ingredient can completely ruin the taste of your dumplings.
Which supplement should you avoid?
There is a belief that adding vinegar to the water when cooking dumplings will make them softer and more tender.
However, this statement is fundamentally wrong. Adding vinegar during cooking will lead to the following problems:
- the dish will take longer to cook;
- the dough will become harder.
This is because vinegar is an acid, which, in turn, "contracts" products when exposed to heat. And dumpling dough is no exception.
Therefore, if you like something sour, it is better to add vinegar to the finished dish: this way you will definitely not spoil it.
Earlier we wrote about which penny ingredient makes dumplings tastier.
