Pro Dumplings
Lonely men do exist, for various reasons. That is a self-evident fact that needs no proofs. One more fact deriving from it is that often lonely men cook for themselves. Nowadays, getting a meal is not a big problem even if you refuse cooking, at least in cities, where one can pick from plenty of ready meals or ready-to-cook food of all kinds ant tastes. But, among all that variety, good old dumplings are still actual.
Broadly speaking, dumplings are not that simple as they tend to be thought of. They originated several ages ago in ancient China. People realized that they are simple, filling and delicious, so dumplings got around Asia, then appeared in Europe, and nowadays are known and beloved all around the world. Empires arose and fell into decay, climate changed on the planet, but dumplings remained an important and desired dish of whole nations. They are as simple and reliable, as good hummer in skilled hand. They are disdained by newbies, and respected by solid kitchen professionals.
Honestly, I’ve never been a talented kitchener. But self-managed housekeeping forced me to get some urban survival skills too, such as:
- Financial planning (well, basics, at least)
- Washing shirts with fabric softener, for easier ironing
- Cooking quickly something acceptable out of what is in the fridge right here and right now
Among quick and acceptable dishes, ready-to-cook dumplings are the thing I do well, and they rescued me of hunger many times after hard day, sometimes along with my hungry friends too. My dumplings come out delicate with a crispy golden crust. My friends really love that unusual combination of tastes. Often they say that dumplings that I cook are second to nothing, and ask me what is the secret. Glad to share it with you, my friends, it is pretty simple so anybody can repeat it for sure.
By the way, please make it a rule: there’s always must be a pack of dumplings in your freezer. Always. Buy it, or make it yourself, or ask your granny to do it with you if she is, she’ll gladly help. But you should always have some dumplings, one day it will serve you well.
So, there’s nothing hard. Boil enough water in a pot (water should be slightly saulted), pour freezed dumplings into it, than bring it to boil again, stirring constantly. Till now, everything is as usual, isn’t it? And here the secret takes place: the dumplings should be little bit not boiled to the end. In other words, if instruction on the pack prescribes to cook them 4–5 minutes after the water boils, then boil them 4 minutes or even 3 minutes and a half, so that to make them “al dente”. If dumplings are too much underdone, they will be overdried after roast. And if they are boiled to the end, you won’t make a good crisp. Then, bring the dumplings from the pot to the pan with a spoon or a skimmer, letting the bouillon to pour back to the pot.
Dumplings bouillon itself is quite good thing, worth to preserve it for further usage, say, to make a soup the next day, so let it chill and put it in the fridge. Just we don’t need the bouillon to be on the pan.
Roast the almost done dumplings on middle heat for several minutes, until they get a crispy golden crust. And that’s it, your dumplings are ready to be served. Put them on plates, pour tea into cups (as good tea makes everything better, I think), and take your seats at the table. Bon appetit, and take care!
