Dumpling dough: Boil dumplings in cold water? Why do they crack and inflate? You'll know everything.

Dough for dumplings, vareniki, and manti - the best one: doesn’t crack when frozen, doesn’t boil away, and is easy to knead, making the dumplings juicy and tasty. I don't recall about choux pastry for dumplings in boiling water!
🔥 In this video recipe, we will cover:
📌how to make juicy dumplings and which meat to use
📌how to prepare dough for dumplings
📌why dumplings crack when frozen
📌why dumplings boil away
📌how long to cook dumplings and how: in cold or boiling water
📌whether dumplings should be thawed before cooking
📌why dumplings swell up
Ingredients in spoons, cups, exact grams 👇
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✅ Dough for dumplings / vareniki / manti:
flour - 1 kg (+/-) = 7.5 cups*
water - 350 ml = 1 ¾ cup*
salt - 18 g = 2 tsp
egg - 96 g = 2 pcs
✅Filling for dumplings:
minced meat - 800 g = 4 cups*
onion (to taste) - 500-550 g = 2-3 pcs
salt (to taste) - 12 g = 1.5 tsp
ground black pepper (to taste) - ¼ tsp
🥛*cup with a volume of 200 ml used for measuring products
❗Weight of raw dough: 1.5 kg (+/-)
❗Yield: 100 pcs (+/-) medium size
✅ Dumplings dough recipe (for reading and printing) is available on our website with step-by-step photos and description (link will appear later)
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