Difference between dumplings and dumplings.

Then the product boiled in salted water (broth, milk) is caught with a slotted spoon and laid out on a plate with sour cream. Sometimes dumplings are added to soup or served as a side dish, but in most cases they are a separate dish. The average size of these flour products is 4-5 cm. It is not customary to stuff them with various fillers, although it is quite acceptable to add all kinds of ingredients, be it cottage cheese or potatoes. It should be noted that dough for dumplings is similar in consistency to dumplings. As mentioned above, this dish belongs to Eastern European and North Caucasian cuisines.

The main difference between dumplings and dumplings is the consistency of the dough. In the latter case, it is more liquid, reminiscent of a pancake base. The dough is not rolled into a layer, but is immediately put into water or broth. Since it assumes the presence of eggs, and often also milk (cream), which are introduced gradually using a special technology, the products are surprisingly delicate. They literally melt in your mouth. In comparison with dumplings, dumplings have a simpler and faster cooking recipe. Classic products have an extremely round shape and are characterized by miniature dimensions. They are a worthy alternative to pasta, due to which they are often included in soup. Much less often, dumplings are used as an independent dish. As for the distribution, they have gained wide popularity in European countries.

To summarize, what is the difference between dumplings and dumplings.