We recommend boiling dumplings in a low, but wide pot so that products would not stick together. Do not fill a pot with a lot of water–two-thirds of the best. Liquid should be 2-3cm above the product, put some salt into the water only when it is boiling, i.e. just before putting dumplings.
If preparing dumplings with meat, potatoes, mushrooms or bacon filling, together with salt, you can put onions, bay leaves, pepper, parsley or dill. Yet better–boil dumplings in beef or chicken broth. Do not worry if the boiling products swell–thus vapour pushes the product from the inside.
Depending on their size, boil dumplings for no longer than 3-7 minutes. Preparation information is provided on the package of each product. When dumplings rise to surface, reduce the heat (so that dumplings would not come apart) and boil for a few more minutes. Take dumplings out using a strainer and let them drain. If you decide to hurry and to put dumplings directly to the plates, the prepared sauce will drain from dumplings and will not give any flavour to the dish. If you want to enjoy dish with sauce, we recommend you to always make sure that water drained from dumplings.
The boiled dumplings can be fried in butter or in cream-butter sauce (for more information, refer to the “RECIPES” column), or can be roasted with cheese in an oven or microwave oven.
Also, dumplings can be fried in oil. Oil must be heated to +180º C. Frying time depends on the size of the specific product. Fry until the products turn yellowish.
Enjoy you meal!