I searched for the topic and couldn't find it. Please tell me what to do if the dough turns black. Today I made dumplings with strawberries and after cooking the dough turned black, which is why this happened
Dough composition: sour cream, flour, water, salt, oil,
The dough often darkens from the juice from the berries. Dumplings with cherries also darken, even with the most correct dough. Not always, but very often. I don't know what's going on here. It seems to me that if you roll it out a little thicker, it won’t darken. more precisely, it doesn’t get dark to such an extent.
I also do not exclude options for guests 1 and 2 - impurities, dyes, flavors, aluminum cookware.
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Housewives often have to solve the problem - what to do with excess dough? We made pies, ran out of filling, but left the dough, or simply kneaded it too generously, or bought it in excess at the deli. How long and how to store the dough so that it does not lose its properties, and what conditions are needed for this?
How to cook properly
Sometimes even a properly frozen product sticks together due to improper preparation. You need to cook the dumplings in boiling, salted water. Salt helps firm the dough and makes it less sticky. If you just throw dumplings into hot or even cold water, they will definitely stick together. In addition, you need to put them in water frozen; you cannot defrost them first, otherwise they will stick together in the pan. After cooking, be sure to add sauce to the dumplings: butter, sour cream, mayonnaise. Then after cooling they will not stick to each other.
