How to cook dumplings in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to cook dumplings in a slow cooker? No more complicated than in an ordinary saucepan and faster in time. The set of ingredients is standard: water, dumplings, salt, pepper and bay leaves, but you can supplement them with your own spices to taste. Someone adds whole peeled garlic cloves or a small peeled onion to the broth for flavor. You can add a mixture of special spices for dumplings.

2. Step 2:

   

   Dumplings do not need to be thawed beforehand. Choose any semi-finished products: with beef, pork, chicken or a mixture of several types of meat. I have beef pork.

3. Step 3:

   

   Pour salt and pepper into the bowl of the slow cooker, lay out the bay leaves. The exact amount of spices depends on your personal preferences, but I do not advise you to pour a lot of salt right away. It is better to first add about one teaspoon without a hill of salt, and then, before laying the dumplings, taste the broth and, if necessary, add salt.

4. Step 4:

   

   Pour warm water to the spices. It is not necessary to pour warm water, you can also pour it at room temperature, but in this case the time before boiling will increase.

5. Step 5:

   

   Close the lid of the slow cooker and set the program to Cooking mode (I have Cooking / Beans; the exact name of the mode depends on the brand of the slow cooker) for 10 minutes. My temperature in this mode is 110 °C. You can speed up the process by setting the cooking temperature higher. My water boiled even before the timer ran out. In about 8 minutes.

7. Step 6:

   

   If you have previously increased the boiling point, reduce it to the default one. Carefully, so as not to get burned by boiling splashes, put the frozen dumplings in the water.

8. Step 7:

   

   Close the lid and cook the dumplings for another 5-6 minutes. In my slow cooker, there is no way to set the time by the minute, so I set it for 10 minutes, and after 4 minutes turned off the equipment. The exact cooking time depends on the model of your slow cooker. Focus primarily on your technique and the readiness of the dumplings.

9. Step 8:

   

   In the first couple of minutes, it is advisable to stir the dumplings periodically so that they do not stick to the bottom of the bowl and do not stick together. If the water is very foaming, you can turn down the heat. I just opened the lid a couple of times to let the foam settle down. The readiness of the dumplings is easy to determine: they float to the surface, the dough is soft, and the meat inside has a characteristic brownish color.

10. Step 9:

    

    Put the finished dumplings on a plate with a slotted spoon. If desired, season with butter, sprinkle with ground black pepper and serve with sour cream. If desired, you can serve the dumplings with the broth in which they were cooked. Bon appetit!