Unfortunately, ready-made dumplings sold in the store don't always come with instructions. And inexperienced home cooks can make mistakes without knowing exactly how to cook them. Let's fill that gap.
To start, boil water in a pot and salt it (half a tablespoon per two liters of water is about right). As soon as it starts to bubble, drop the dumplings into the boiling water, lowering the heat a little. It's better to do this one at a time so they don't stick together — the water will have time to slightly cook the dough.
As soon as the dumplings start to float up, count off three to five minutes. Here the time depends on the thickness of the dumpling and its filling.
Ready-made dumplings are most often found in recipes with these five products:
| Product | Number of recipes with a combination | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|---|
| Onion | 2 | 41 | 1.4 | 0 | 10.4 |
| Fresh herbs | 2 | 41 | 3.7 | 0.4 | 7 |
| Champignons | 1 | 24 | 4.2 | 1 | 0.1 |
| Bacon | 1 | 447 | 16 | 14 | 0 |
| Dill | 1 | 38 | 2.5 | 0.5 | 6.3 |
As a rule, store-bought dumplings come with a whole array of different fillings. There are the familiar potato, cottage cheese, cherry, mushroom and cabbage. Less familiar are strawberry, blueberry and other berries. And also mixed ones, like potato with mushrooms, cabbage with onion, and so on.
Instead of buying this product at the store, you can make dumplings yourself and pack them into the freezer. They keep for a long time and don't spoil. And you can choose the fillings to your own taste, making them with liver or even boiled condensed milk.
Before packing the finished dumplings into a plastic bag for longer storage, you need to freeze them. Lay them out on a wooden or plastic cutting board and put them in the freezer. Wait until they're completely frozen, then immediately pack them into bags in portions so they're convenient to cook.