There is nothing better than a hot soup with big dumplings after a long and cold autumn day, they taste dreamy, but the preparation … can be a real nightmare for many people. They are too strong or they crumble in soup. You have been in the kitchen for a long time and everything is in vain … If you are tired of going through something like this and really want to satisfy your cravings, then we will give you some tips for preparing the perfect dumplings. I enjoy reading it!
The method of preparing dumplings seems simple, but it is annoying to many housewives due to the attention to detail. It’s hard to find the perfect balance of ingredients until we enjoy a portion of soup with dumplings. If we are not careful, the dumplings may be too strong or they may fall apart in the soup.
The secret of the perfect dumpling
When preparing dumplings, check one of them with a spoon. If it collapses, add a teaspoon of semolina, then leave the mixture on the fire for a minute or two.
On the other hand, if you think the dumplings are too firm, add a cup of cold water. This process is called tempering. Lowering the water temperature will allow it to completely boil and absorb the liquid. Thus, they will have a thinner texture, according to reţete.acasă.ro.
You know the secret of so many fluffy dumplings, but you don’t know the recipe. We thought something like this might happen, so I wrote the recipe for you in the following lines.
You will need the following ingredients: three eggs, 300 g of semolina, salt.
Watch out for eggs! Take it out of the fridge to reach room temperature before you can use it. Separate the egg whites from the yolks and beat the egg whites. Then pour the yolks one by one and add a little salt. Then add semolina and stir constantly. When the composition is thick enough, wait ten minutes for the semolina to swell.
Put each dumpling into the soup, then wait soup To boil on high heat. Immediately after that, pour a glass of cold water. And that’s it! I cook!