Many supermarkets now have ready-made dumplings, which are what we call quick-frozen dumplings. You can buy a pack when you want to eat it, and you don’t need to make it yourself. However, when quick-frozen dumplings are poured with boiling water, they can easily become rotten. So, how can quick-frozen dumplings be cooked without rottenness?

How to cook quick-frozen dumplings

Ingredients: 1 pack of frozen dumplings, 2g of salt, 1 green onion.

Method

1. Put water in the pot. Use slightly more water to cook frozen dumplings to prevent the dumplings from sticking together. At the same time, add a small tablespoon of edible salt to prevent the dumplings from sticking to the pan or each other. Start boiling water over medium heat. 2. In order to prevent the dumplings from breaking during cooking, you can put a few pieces of green onions in the water in the pot, and then start to boil the water. 3. Immediately after starting to boil the water, put the frozen dumplings (which are relatively hard frozen dumplings and must not be thawed before cooking) into the pot and start cooking. At this time, use the back of the spatula to gently stir the dumplings in the pot. , to prevent the dumplings from sticking to the pan. 4. Cover the pot and cook over medium heat. After it boils and boils, add half a bowl of cold water and use the back of a spatula to gently stir the dumplings once in the pot. 5. Do not cover the pot at this time. Cook with the pot open. Add cold water one at a time to the boil, and use the back of a spatula to gently stir the dumplings in the pot. After repeated three times, the frozen dumplings will swell and float and they are ready.

How to cook quick-frozen dumplings without breaking the skin

How to cook dumplings without breaking the skin. If you want to master the heat of cooking dumplings so that the dumplings don’t break the skin, here are a few tips:

1. Use more water to cook dumplings and add an appropriate amount of salt to increase the cooking resistance of the dumpling wrappers. 2. Boil the water before adding the dumplings to the pot. Stir thoroughly from time to time to prevent the dumplings from sticking to the pot. 3. Don't let the water boil too much, otherwise the dumplings will break easily. After the water boils, add a little cold water, and then add cold water after the water boils. Repeat this three times. 4. When cooking quick-frozen dumplings, observe the shape of the dumplings. The dumplings will slowly become soft after being put into the pot. If the dumplings float on the water and the dumpling skin is uneven, it means the dumplings are cooked. 5. If the quick-frozen dumplings are frozen for too long, the moisture in the dumpling skin will evaporate, making the dumplings difficult to cook and a bit raw. It is not advisable to cook the dumplings over high heat. Instead, cook the dumplings slowly over medium to low heat.

Precautions for cooking quick-frozen dumplings 1. Do not cover the pot at the beginning. If the dumplings are cooked with a lid as soon as they are taken out of the pot, the water vapor in the pot will be difficult to discharge, causing the pressure in the pot to be too high. At this time, the dumpling wrappers have not yet formed, and the water vapor will easily break the dumpling wrappers, especially if they are exposed to the water. That part of the dumpling skin, once the skin is broken, the dumplings will be full of the pot. Therefore, avoid covering the pot lid just after the dumplings are placed in the pot. It is better to allow the water vapor in the pot to escape. When the water temperature reaches 100 degrees, keep it for a few minutes. Through the action of the boiling water, heat is continuously transferred to the dumplings. The dumplings are constantly flipped with the boiling water. The dumpling wrappers will be cooked quickly, while the dumpling soup will still remain clear and clear. Not "turbid". 2. Do not cook dumpling fillings without covering the pot. When the dumpling wrappers have been cooked and formed, you need to cover the lid and cook the dumpling fillings. Covering the lid can reduce the loss of water vapor and heat, making the dumpling fillings easy to cook, saving both time and fuel. At this time, the dumpling skin has matured and formed and will not be broken by water vapor, so you can rest assured. 3. Do not boil without adding cold water. As the saying goes: "Three rolls of dumplings, two rolls of noodles." There is some truth to this. In order to cook the dumplings quickly without breaking them, during the process of cooking the dumplings, an appropriate amount of cold water should be added in time after the pot is opened to prevent the boiling water from rolling over the pot or boiling the pot too quickly and causing the dumplings to break. Generally, it is enough to add cold water 2 to 3 times in the middle of cooking a pot of dumplings.