One, and dumpling noodles, every 500 grams of flour plus 1 egg, can make the protein content increased, cooking, protein contraction coagulation, the dumpling skin becomes firm, not easy to stick.

Second, add a small amount of salt when the water boils, and then put down the dumplings after the salt is dissolved until they are cooked, without pointing the water or turning them over. When the water boils, it neither overflows nor sticks to the pan or the skin.

Third, after the dumplings are cooked, first use a strainer to put the dumplings into warm water to soak them for a while, and then put them on a plate, so they won't stick together.

How to cook dumplings without breaking

Eating dumplings is easy, cooking dumplings is difficult. How do you know how to cook them so that they don't break? I believe that your worries will be swept away if you listen to the following tricks we have introduced to you.

The first move: there are a few folk sayings about cooking dumplings: "Cook the dumplings in the skin first, and then cook the filling", and "Cook the filling in the lid of the pot, and then cook the skin in the lid of my pot". These sayings are very reasonable. As we all know, the boiling point of water is 100℃, so the skin of the dumplings exposed to the surface of the water "steams" while the filling is still cooked, and the color of the soup is cloudy and unclear. If I open the lid of the pot to cook, the steam will quickly dissipate, the water temperature can only be preserved for about Baidu, the dumplings with the boiling water constantly stirring, evenly transferring the heat; such as the dumpling skin is cooked, and then cover the lid of the pot to cook the filling, the steam and the boiling water can quickly transfer the heat to the filling, and it does not take long for the dumpling filling to be cooked. Dumplings cooked in this way have a skin that doesn't break easily, a clear soup color, and dumplings that are both non-sticky and tasty.

The second trick: After the water boils, put in the right amount of salt, when the salt is dissolved, put the dumplings into the pot, and then put the lid on the pot, no need to turn, no point of cool water, until cooked. The dumplings cooked in this way will not stick to the skin or to the pot, and the dumplings left in the pot will not stick.

The third trick: Before boiling the water to cook the dumplings, put in some scallion tips, and then put down the dumplings after the water boils, so that the dumplings are not easy to break this, and will not stick.

Fourth: To prevent the dumplings from sticking to the pan, add 1 egg to the dough. In addition, if you want the meat to cook faster, you can add some vinegar to the water.