I have never quite understood why eating dumplings is related to festivals. It seems that every year and festival, a meal of dumplings is a disaster. You have to eat it on New Year’s Eve; you have to eat it in the Spring Festival; you have to eat it in the Winter Solstice. No, when the Winter Solstice comes, all the friends in the circle of friends are making dumplings. “Learn 7 ways to make dumplings quickly” and “Remember these 3 tips when adjusting dumpling fillings”…

For people with disabilities, it is not difficult to eat a meal of dumplings nowadays, and quick-frozen dumplings in supermarkets can also satisfy their cravings. What do industrially produced quick-frozen dumplings look like?

The American documentary "Food Revealed" (also known as "Snack Dream Factory") revealed the production process of quick-frozen dumplings in modern production technology. It turns out that the traditional Chinese handmade food dumplings have spread all over the world; traditional handicrafts can also be produced industrially.

Usually making dumplings at home means making the skin, making the filling, then wrapping the filling with the skin, and cooking it when done. In industrial production, the production of dumplings is also such a process.

Making dumpling wrappers

The raw materials include wheat flour, water and salt. Adding salt is not for saltiness, but salt makes the dough tougher.

After the dough is mixed, pour it into a cutter and cut into small pieces.

After passing through a series of flow tubes, the thick dough is pressed into paper-thin dumpling wrappers.

Then roll it up, wrap it, and leave it for more than half an hour to ensure the right humidity and texture.

It should not be too wet, as it will cause the entire dumpling wrapper to stick; it should not be too dry, as it will crack during shaping.

Making stuffing

There are twelve or three kinds of raw materials for stuffing. Add sugar, salt, pepper, soy sauce and garlic to a large mixing bowl, mix in chicken and mix well.

Add coriander (that is, coriander), onions, broccoli, and then add vermicelli (vermicelli can increase the taste).

Use special mixers to mix meat and vegetables. Each mixer can mix 1,200 pounds of materials.

Making dumplings

Send the dumpling wrappers and fillings to the shaping room. First cut the dough, which comes out completely cut, and put it into the mold; then fill it.

The filling is injected into the dumpling wrapper through the pipe, and the machine closes the dumpling wrapper, sealing the dumpling and turning it into a small bag. After being clamped, it forms our common shape.

The multifunctional machine can make 240 dumplings per minute.

Cooking, freezing and packaging

After the dumplings are shaped and sealed, they are sent to the conveyor belt. The dumplings should be slightly spaced to prevent them from sticking. Then it goes into the steamer at a high temperature of 205 degrees Fahrenheit.

Then enter the freezing tunnel at minus 40 degrees Fahrenheit.

The dumplings leave the freezing tunnel and are inspected by workers.

After being accurately weighed, it is packaged and shipped to various large and small stores.

Some people think that quick-frozen dumplings are not as delicious as handmade dumplings. Because quick-frozen dumplings are so convenient, the demand is relatively large, otherwise there would not be such a large-scale production line for production.