Boiled

Applicable to all flavors of dumplings

Boiled is the **basic** and **common way to eat dumplings.

Pour water into a pot and bring it to a boil over high heat.

Don't skimp on the water, put in more to give the dumplings enough room to stick.

Turn the heat to medium-low (follow the six-word rule of "roll down the water, slow cook" to cook the dumplings), and place the dumplings along the edge of the pot.

Stir slowly with a china spoon to prevent staining the bottom of the pot. Be sure to keep it small, or you'll break the skin.

After the water comes to a boil again, add half a cup of cool water to make the dumplings more lubricated. When the dumplings one by one to float up on the cooked

So the front of the water more to put some, put less dumplings to float up, but also not good to judge the raw and cooked.

**Species: wine dumplings

Applicable: sweet, heartless dumplings

When the dumplings are almost ready, add the wine dumplings.

Beat the egg and pour it slowly into the pot in a circle. Eggs cooked quickly, molding after turning off the heat and add sugar to taste. *After sprinkling some cinnamon, fragrant, soup to drink up.

= Want thick, pour water starch thickening.

The third: jam soup dumplings

Applicable: sweet, heartless soup dumplings

Cooked dumplings into cool white water, which can make the surface more Q-bouncy.

Strain the dumplings out of the water and drizzle with a spoonful of jam.

Fourth: Matcha Dumplings

Applicable: Sweet, heartless dumplings

Mix 3 parts matcha powder, 3 parts water, 1 part sugar until fine and grain-free, thick with a slight bitter flavor.

Pour over the cooked dumplings.

For those who don't like sweets, the slight bitterness neutralizes the sweetness, and everything is just right.

Fifth: meat floss soup dumplings

Applicable: sweet, heartless soup dumplings

Bowl of meat floss, put in the soup dumplings shake, shake, wrapped in a whole body of meat floss.

Preferring seaweed-flavored meat floss Xiao Bei's sent himself, cut some chopped seaweed and then rolled. No need to queue, easy to get oh.

Sixth: do not dump dumplings

Applicable: sweet, heartless dumplings

Heat the frying pan, turn the heat to low, first under the crushed peanuts, and then under the white sesame seeds, dry frying out of the flavor, rolled with a rolling pin.

Place in a small bowl, add sugar and shredded coconut while still hot and mix well.

Pour about 100 grams of water into a pot, add 50 grams of brown sugar and 3 to 5 slices of ginger, and cook until the brown sugar is completely melted.

Then fish out the dumplings soaked in cold water, pour them back into the pot, and cook them with the sugar water over low heat for 3 minutes, stirring while cooking and being careful of sticking to the pot.

The dumplings don't need to be fully cooked in front of you in this way, or they will take too long to cook.

Cooked soup dumplings out of the plate, drizzle a little brown sugar sauce, the surface sprinkle sesame peanuts crushed.

The "dry" soup dumplings will taste better than the ones with soup, so try to eat them overnight and they won't get hard. It's a bit like the packaged soup dumplings sold in supermarkets. Cold food is easy to carry, and it's great for lunchboxes on spring trips.

Seventh: cookie crumbled soup dumplings

Applicable: sweet, heartless soup dumplings

Here made using steamed soup dumplings.

The *significant* feature of steamed dumplings compared to boiled ones is that they don't expand when steamed, have a smooth surface, and are tough to eat.

Steaming also has a big bug, especially easy to stick to the bottom, so * good to smear oil beforehand, pad something.

The plate mat a piece of greaseproof paper or steam cloth, the surface of the dumplings rolled a layer of oil into the plate.

Bring the water to a boil in a steamer and steam over high heat for 12 minutes.

The steamed dumplings are really smooth and lovely.

Break the cookies into small pieces by hand.

If you use Oreo is also no problem, choose your favorite cookies.

Then press down with a spoon, or put the cookies in a plastic bag and crush them with a rolling pin.

Steamed dumplings are immediately placed in the cookie crumbs and rolled.

A hard crust will form on the surface as it cools, so if it's already cooled when you roll it you can dip it in a little bit of drinking water and roll it again.

The eighth type: deep-fried dumplings

Applicable: various flavors, Lanterns * good

After frying the surface of the crunchy, sticky inside, the texture is really good.

But there will be some air inside the stuffed dumplings, and the air inside bulges out when frying to easily leak the filling, and deep-frying is more suitable for the rolled-out Yuanxiao.

Frozen dumplings are first placed at room temperature for 15 minutes, so that the surface temperature is not too low. Then the oil temperature should not be too high, slightly heated, put the dumplings into the low-fire frying.

Turn carefully with chopsticks during frying. When you see the dumplings turn from completely white to a little translucent, clip them out and put them on absorbent paper to control the oil.

There is a kind of high-level operation: after the surface of the dumplings fried soft, use a toothpick to poke a few small holes, to prevent the bulge out of the fried crack.

Ninth: breadcrumbs fried dumplings

Applicable: a variety of flavors, Lanterns * good

Frozen dumplings frozen 15 minutes, coated with breadcrumbs.

Place the frozen dumplings in a frying pan and deep-fry on low heat until the surface is browned and fluffy.

Coated with breadcrumbs will give you a more regular shape compared to direct frying. The same can also be coated with sesame seeds, oh, fried a small mini sesame ball. After frying the surface sprinkle some sugar and then eat, perfect! Remember to sprinkle coarse sugar, fine granulated sugar is easy to melt, into the sugar water is more delicious