Once the liquid comes to a boil, break the frozen dumplings into 2 or 3 pieces and drop them, one at a time, into the boiling mixture. Cook until the dumplings are done. Add more water if you want ...

Pumpkin Chiffon Pie. In the 1950s, an inventive cook created a fluffy mixture by folding beaten egg whites into a creamy pie filling. The result was so light and airy it looked like a pile of ...

I make 30-40 pelmenitsa-sized dumplings at a time. How many dumplings you add depends on the size of the pot; you do not want to overcrowd them, and may have to cook the dumplings off in batches ...

Use a cookie scoop to drop your dumplings in, if possible. For uniform dumplings, I suggest using a medium cookie scoop, which holds about 1 ½ tablespoons of dough. If you don’t have a cookie ...