The water in which the dumplings are cooked should be spacious
Imagine a group of dumplings squeezed into a small pot, scrambling to absorb water and expand, which will inevitably break the skin and affect the taste. So, when you're cooking dumplings, make sure you choose a spacious pot so that the dumplings have plenty of room to stretch out.
Boiling water
Cold water in the pot is a big no-no! If the water is not boiling enough, the dumplings will go down with a thick coating of skin and a hard texture. Only boiling water can instantly energize the skin of the dumplings, causing it to shrink quickly and form a tough texture.
Don't be soft on your hands
When you put the dumplings in the pot, don't put them down as lightly as you would an embroidered pillow. Keep a steady hand and move quickly so that the dumplings can enter the water evenly. If the dumplings are stuck together, use chopsticks to gently stir them to keep them apart and prevent them from clumping together and sinking to the bottom.
Boiling dumplings in two steps
Boiling dumplings is like a marathon, done in two steps. The first step is to bring the dumplings to a rapid boil and cook them while they are still hot. The second step is to cook slowly over medium-low heat so that the dumplings fully absorb the broth and become plump and juicy.
Mastering the correct cooking time
Different fillings have slightly different cooking times. Generally speaking, meat-filled dumplings are cooked for 8-10 minutes, while vegetarian dumplings are cooked for 5-8 minutes. To ensure that the dumplings are cooked through without overcooking them, pull out a dumpling after it has risen to the surface and adjust the cooking time accordingly.
Pass the dumplings under cool water quickly after removing them
After removing the dumplings, don't rush to eat them. Use a slotted spoon to pull out the dumplings and quickly run them under cool water to prevent them from sticking together and to maintain their appearance and texture.
Use soup base to enhance flavor
In addition to boiling dumplings in water, you can also use soup bases such as stock, vegetable broth, or hot-and-sour soup to add extra flavor to the dumplings. Note that the soup base should be boiled ahead of time and poured in while the dumplings are cooking; don't add water halfway through.
The final touch
After the dumplings come out of the pot, drizzle them with a small spoonful of sesame oil and sprinkle them with seasonings such as chopped green onions and cilantro, which not only enhances the visual aesthetics, but also stimulates the dumplings' aroma and whets your appetite.
Tips:
Frozen dumplings usually don't need to be thawed, and can be cooked directly in the pot.
When cooking dumplings, don't cover the pot too tightly to prevent water from spilling out.
Don't leave the dumplings in the soup for a long time after cooking to avoid softening the skin.
The leftover dumplings can be packed in a plastic bag and put into the refrigerator to freeze, and then cooked again for the next serving.