Tips for cooking dumplings: Pour cold water three times

When cooking dumplings, first pay attention to adding a little more water to prevent the dumplings from being overcooked and broken. After the water boils, add the dumplings and stir gently with a spoon in a fixed direction.

After boiling the pot, add a little water and repeat 3 times, the dumplings will be basically cooked! Add cold water to cook the dumpling wrappers and fillings. For dumplings with vegan fillings, you usually need to add 1-2 times of cold water.

Tips for cooking frozen dumplings without breaking them

1. Soak in cold water - boil at 40 degrees

Take out the frozen dumplings and put them in a bowl of cold water first Soak briefly for 1-2 minutes (don't soak for too long). At the same time, add water to the pot and bring to a boil. Do not boil. When the temperature is about 40 degrees, you can boil the dumplings you just soaked. Boil until the water boils and all the dumplings float, then they are cooked and ready to eat.

The principle of this: Quick-frozen dumplings lose a lot of moisture in the dumpling skin during the quick-freezing process. In this way, they are in direct contact with boiling water, and the hot and cold collide. It is easy for the dumplings to be kneaded and not yet cooked, while the places where there are many dumplings are already cooked. The phenomenon of boiling. The purpose of soaking frozen dumplings in cold water is to allow the dumpling wrappers to absorb a certain amount of water first, and to have a preliminary thawing effect, so that the dumplings can gradually adapt to the process from cold to hot.

In this way, when the water temperature in the pot is about 40 degrees, the dumplings are put into the pot. This not only avoids the collision of hot and cold, but also prevents the dumplings from becoming frozen because the dumpling skin absorbs the water. There is cracking.

2. Do not boil the pot under water

Do not wait for the water to boil before putting it in. When making fresh dumplings at home, be sure to wait until the water boils before adding them to the pot, and then use a spoon to push the dumplings apart (note that the spoon should always be close to the bottom of the pot when pushing, and use a convex surface to push the dumplings. It should be kept at a slightly boiling state, not too boiling, otherwise the dumplings will be cooked). This will allow the protein in the dumpling wrappers to quickly solidify and form.

The starch will dissolve in the water and the dumplings will not Sticking together makes it easier to stir with a spoon, and the cooked dumplings will be more delicious. For quick-frozen dumplings, it is recommended that when small bubbles appear in the cooking pot (not big bubbles when the pot is boiled, around 40 degrees is sufficient), add the dumplings one by one and push them gently to prevent the dumplings from sticking to the pot. Quick-frozen dumplings can easily break when cooked in boiling water over high heat.

3. Add salt

Adding salt to the water and then boiling the dumplings can increase the boiling point of the water. The salt can make the flour tough, slow down the gelatinization of starch, and increase The cooking resistance of the dumpling skin prevents the dumpling skin from breaking due to tension, making the dumplings more resistant to cooking and less likely to break. Do not wait for the dumplings to be cooked before adding salt.

4. Add oil

Put a little cooking oil in the water, and then put the dumplings. This can add a protective film to the skin of the dumplings, which has a lubricating effect and ensures that the dumplings do not melt. Glue them together again.

5. Don’t cover the pot for too long

Regarding cooking dumplings, the general saying is “Cover the pot to cook the fillings, and uncover the pot to cook the skins.” Cover the pot to cook the dumplings. It saves time and gas, but don’t cook with the lid on for too long to prevent the skin from breaking.

6. Heat

When cooking quick-frozen dumplings, do not use high heat. Unlike fresh dumplings, the skin will not break easily when cooked over high heat. Quick-frozen dumplings are suitable for cooking slowly over medium-low heat. Quick-frozen dumplings are not easy to cook. If they are cooked over high heat, the skin will be cooked and the fillings will be raw, and they will break easily.

7. Order water

When the dumplings are boiling, add a little cold water to cool down. After the water boils again, add cold water to cool down (be careful not to add too much cold water, about 150ml is enough) Yes, you can add more depending on the size of the dumplings). The purpose of ordering water is to prevent the water from boiling too much, so that the dumplings can be cooked in stable water, and the water will not boil and roll up and down, causing the dumplings to be boiled and broken.

8. Stir with chopsticks

It is also easy to break the dumpling skin by stirring with a spatula or spoon, so chopsticks are the best choice. Use chopsticks to stir against the bottom of the pot to prevent the dumplings from clumping together.

How to judge whether the dumplings are cooked

Generally, when you see the dumplings floating on the water and the belly of the dumplings is swollen, press it with your hands and take it away. If your fingers bounce back immediately, it means it is cooked.