The chef gave tips on cooking dumplings

For many Russians, dumplings are associated with a family feast. To make the homemade version of this popular dish tastier, it is better to use custard dough for its preparation, the brand chef of the Moscow restaurant Buro told Izvestia. Tsum Egor Makarov.

"This dough is prepared simply: pour boiling water over the flour, let it cool down and you can mold. The dough will be much tastier and more stable than usual, it will become more elastic, durable and at the same time very tender. Dumplings from it do not boil, do not crack during storage and perfectly hold the filling. In addition, I add butter to the dough, which makes it taste softer, creamier and more refined," explains the expert.

As for the filling, regardless of the filling option, our interlocutor does not recommend adding raw onions to it. It strongly marinates meat, gives a sour taste and an unpleasant aftertaste. The best option is onions fried in butter, the proportion of which in the minced meat should be about 20%.

"To make the filling more juicy, you should also add broth or water to it. This is especially true for beef, because during cooking, the meat absorbs moisture, and the filling may turn out to be too dry," explained brand chef Makarov.

Read more in the exclusive Izvestia article.

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