Tips for cooking dumplings: pour cold water three times

When cooking dumplings, first take care to add a little more water to prevent the dumplings from breaking due to overcrowding. When the water boils, add the dumplings and stir gently with a spoon in a fixed direction.

After the pot boils, add a little more water and repeat the process three times to cook the dumplings! The purpose of adding cold water is to cook both the skin and the filling. For vegan dumplings, adding 1-2 times of cold water is usually enough.

Tips for cooking frozen dumplings without breaking them

1, soak in cold water - 40 degrees to cook

Take the frozen dumplings out and put them in a bowl of cold water for a short time to soak for 1-2 minutes (don't soak them for too long), and at the same time add water to the pot to boil it, don't boil it, and then you can put the dumplings in the pot to cook them at about 40 degrees. When it is about 40 degrees, you can put the dumplings into the water to cook. Cook until the water boils and all the dumplings float up, then they are cooked and ready to serve.

The principle of doing this: frozen dumplings because of the quick-freezing process of the dumpling skin water loss, so that direct contact with the boiling water, hot and cold collision, easy to pinch the dumplings are not yet cooked, and dumplings more places have been cooked through the phenomenon. The reason for putting frozen dumplings into cold water first is to allow the skin to absorb some moisture and have an initial thawing effect, so that the dumplings can gradually adapt to the process of going from cold to hot.

This way, when the water temperature in the pot is about 40 degrees, the dumplings are put into the pot, which not only avoids the collision of hot and cold, but also absorbs the moisture from the dumpling skin so that the frozen dumplings won't crack.

2. Don't boil water in the pot

Don't wait for the water to boil before you put it in. At home, do-it-yourself fresh dumplings, be sure to wait for the water to boil before the pot, and then use a spoon to push the dumplings scattered (note that when pushing the spoon should always be close to the bottom of the pot, to use the convex side of the push, the water should be kept in a slightly boiling state, not too open, or else the dumplings will be boiled through the broken), which allows the protein in the skin of the dumplings to quickly solidify and form,

Starch dissolved in water, the dumplings The starch dissolves in the water and the dumplings don't stick together, so it's easier to stir them with a spoon, and the dumplings taste better when cooked. For frozen dumplings, it is recommended to put the dumplings into the pot one by one when the pot is bubbling (not the big bubbles in the boiling pot, which is around 40 degrees Celsius) and gently push the dumplings to prevent them from sticking to the pot. Frozen dumplings cooked in boiling water over high heat will easily break the skin.

3. Add salt

Add salt to the water and put the dumplings in the pot to increase the boiling point of the water. The salt will make the flour tougher, slow down the speed of starch pasteurization, increase the cooking resistance of the dumpling skin, prevent the skin from cracking due to tension, and make the dumplings more resistant to cooking and less prone to skin breakage. Don't wait for the dumplings to cook before adding salt.

4. Add oil

Put a little cooking oil in the water before putting the dumplings in. This will add a protective film to the skin of the dumplings, which has a lubricating effect and ensures that the dumplings no longer stick together.

5. Don't cover the pot for too long

About cooking dumplings, the general saying is "cover the pot to cook the filling, don't cover the pot to cook the skin", cover the pot to cook the dumplings to save time and gas, but don't cover the pot for too long to prevent the skin from breaking.

6, fire

Cooking frozen dumplings, do not use high heat, it is not like fresh dumplings, cooking with high heat is not easy to break the skin. Quick dumplings are suitable for slow cooking with low to medium heat, frozen dumplings are not easy to cook, if you use high heat to cook, there will be a skin cooked stuffing raw, but also easy to break.

7, point of water

Dumplings cooked to boiling water, injected a little cold water to cool down, to be the water boiled again, then injected into the cold water to cool down (pay attention to the cool water do not add a lot of 150 ml or so can be, depending on the number of dumplings and then increase some). The point of the water is to keep the water from boiling too much, so that the dumplings are cooked in smooth water, and will not boil and tumble up and down because of the water, causing the dumplings to break the skin.

8. Stirring with chopsticks

Stirring with a spatula or ladle is also likely to break the skin of the dumplings, so chopsticks are the best choice. Stirring with chopsticks against the bottom of the pot prevents the dumplings from piling up.

How to tell if the dumplings are cooked

Generally, when you see the dumplings floating in the water and their bellies are swollen and bulging, and you press them with your hand, then remove your finger and bounce them back, then they're cooked.