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How to boil dumplings in a pot – the simplest method
Instructions
Pour water into a large, roomy pot – a minimum of 3 litres per 1 kg of dumplings; for 500 g I use 1.5 litres. A large amount of water is crucial: dumplings swell to about 1.5 times their size as they cook, and in a small pot they clump together. This rule holds for any boiled flour product.
Bring the water to a rolling boil over high heat with the lid on – this is faster. Wait for a vigorous boil, not just the first bubbles. Adding dumplings to water that has not fully boiled gives them time to soften, and the dough will then come apart.
Add the salt, bay leaf and peppercorns to the boiling water. These simple spices make the broth fragrant and give the dumplings a homemade character. You can also add allspice (3 peppercorns) or a clove (1 bud) for a richer aroma – if you like.
Drop the frozen dumplings into the boiling water one at a time or in small batches, then stir straight away with a long spoon for 30 seconds. Stirring immediately after adding them is critically important: it stops the dumplings from sticking to each other and to the bottom of the pot in the first few seconds.
Once the water comes back to the boil, reduce the heat to medium so the dumplings do not burst from a vigorous boil. Set a timer strictly according to the type of dumplings:
Stir the dumplings gently every 2–3 minutes so they do not clump together or stick to the bottom. Stir softly in a circular motion – sharp movements break the dough and let the meat juices escape.
Cooked dumplings float to the surface – this is the main sign they are ready. After they float up, boil for a further 3–5 minutes to be sure the filling is cooked through. Do not take them out the moment they surface – the meat is not fully cooked yet.
Lift the cooked dumplings out with a slotted spoon and serve onto plates straight away so they do not stick together. Do not pour away the broth – serve it separately in a mug as a hot drink, or use it for dumplings in broth.
The dumplings are ready! I serve them with thick sour cream, a piece of butter, fragrant chicken broth, or the classic table vinegar with mustard – whichever you prefer. I finish with freshly ground black pepper and a scattering of dill.
Tips
- 1
Do not defrost the dumplings before cooking – they will clump together and fall apart as you drop them into the water. Straight from the freezer into the boiling water.
- 2
Always use a large pot – dumplings swell to about 1.5 times their size as they cook and need room.
- 3
Add a stock cube to the water for a more flavourful broth – especially good with chicken or beef. I use a similar principle for boiled vareniki.
- 4
Serve the dumplings straight after cooking – once cold they stick together and lose their appetising look on the plate.
FAQ
Why did my dumplings fall apart and the dough come away from the meat? +
The main causes: cooking too long after they floated up (more than 7–8 minutes), cooking over high heat at a vigorous boil (the dough tears), using too little water for a large batch (the concentration of starch ruins the dough), or letting the dumplings sit in the fridge for a long time after defrosting (the dough goes weak). Follow the rule: 1 litre of water per 200 g of dumplings, medium heat, 5 minutes after they float up at most. The quality of the dumplings matters too – cheap, loose dough falls apart faster.
Can I boil dumplings in broth instead of water? +
Yes, broth gives the dumplings an extra meaty or chicken flavour and makes them even tastier. Use strained chicken, beef or vegetable broth. The cooking time and proportions stay the same. The broth can also be served as a first course – dumplings in broth is a classic Russian way to serve them. You can use a stock cube dissolved in water as a budget alternative to real broth. Do not use broth that is too salty – the dumplings already contain salt.
How can I tell that the dumplings are done and ready to take out? +
The main sign is that the dumplings float to the surface and bob on top. After they float up, let them cook for a further 3–5 minutes to be sure the meat filling is cooked through. Ready dumplings are evenly swollen and their dough has turned translucent, with the filling showing through. When pierced with a knife, the meat juices should run clear, with no pink. If the dough is still white and opaque – cook for another 1–2 minutes.
How long do cooked dumplings keep? +
In the fridge in a tightly closed container – up to 2 days. On the second day, reheat them in a frying pan with butter until golden – you get another dish, "fried dumplings". In the microwave, heating for longer than 1 minute makes the dough rubbery. Freshly boiled dumplings are always tastier – cook only as many as you will eat in one go. Raw dumplings keep in the freezer for up to 3–4 months in an airtight bag.
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