Making vareniki is a process that requires skill and attention to detail.
One of the most common problems when preparing them is sticking to the surface.
Therefore, it is worth figuring out what can be added to the flour during cooking so that they do not stick together later.
Adding starch
One way to prevent dumplings from sticking is to add starch to the dough.
Starch gives the dough additional strength and elasticity, making it more resistant to sticking.
To do this, you can add a small amount of starch to the flour before kneading the dough.
Ground almonds or nuts
Finely chopped nuts or almonds add texture and flavor to the dough, making it more resistant to sticking and giving the dumplings an extra flavor boost.
Of course, if you need to make classic vareniki, it is better not to use such an ingredient.
Vegetable oil
Adding a small amount of vegetable oil to the flour before kneading the dough will also help prevent the dumplings from sticking.
The oil creates a protective layer on the surface of the dough, which helps prevent the surface from sticking when rolling out and forming the dumplings.
Sour cream or yogurt
Sour cream or yogurt can be great additions to the dumpling dough.
They make the dough softer and more tender, which helps to avoid sticking and makes the dumplings juicier and tastier. It is enough to add a little sour cream or yogurt to the dough when kneading.
Use low gluten flour
Using low-gluten flour, such as specialty wheat flour or gluten flour, can also help prevent the dumplings from sticking.
These flours have a lighter texture and are good for making dough that does not stick together and rolls out easily.
Earlier we told you how to cook bulgur so that it is tasty.
