1, frozen dumplings hard as a rock, if poured directly into the pot of boiling water, the dumplings will quickly expand, resulting in the rupture of the dumplings, so we have to find a way to give the frozen dumplings to raise the temperature. Add enough cool water to the pot, pour the frozen dumplings into the pot, the purpose of doing so is to let the dumplings can absorb some of the water, the skin becomes less cold, soften a little bit, so that after doing so and then cook, not afraid of the dumplings rapid expansion.
But remember two things: one dumplings can not be thawed out in advance, otherwise the dumplings will be stuck together, when to cook when to take out; two dumplings into the cool water soak, not too long, almost a minute on the good, otherwise too long, the dumplings will be stuck together, and the pot will rise after the paste.
2, cooking frozen dumplings water temperature should be controlled, water boiling pot is a taboo, will cause the dumplings to expand and crack, cold water in the pot is not right, will cause the dumplings paste, which will stick to the pot broken skin.
The best way to cook frozen dumplings is with lukewarm water, almost 40 degrees when the dumplings into the pot, lukewarm water to cook frozen dumplings will not let the dumplings quickly rupture, will not let the dumplings quickly pasted, so the temperature of the water is quite important, which is a lot of people are doing wrong, remember!
3, cooking frozen dumplings is very easy to dumplings stick and stick to the pot, then to avoid this situation, you need to take measures, only water can not be boiled.
Before the dumplings are placed in the pot, we can add a spoonful of salt and a spoonful of cooking oil to the pot, with the role of these two materials, frozen dumplings into the pot will not be sticking and sticking to the pot, and it will make the dumplings look more shiny, eat more tendons, this is a practical tip, don't forget.
These three points are different from cooking fresh dumplings, and the other similarities, there are these two points: one dumplings can not be a stream to pour into the pot, but to be put into the water in stages, the water should be more than the amount of dumplings; two dumplings into the pot after the pot to stir, to avoid the dumplings sticking to the sticking and sticking to the pot.
Now we all understand it, cooking frozen dumplings firmly in mind these 3 points, dumplings cooked intact, not broken skin. However, to cook the dumplings without breaking the skin, the premise is that the dumplings themselves are not cracked, if it has been cracked, and then the use of skills is useless. That's why it's important to utilize the correct freezing method for the wrapped dumplings.
When you wrap the dumplings, sprinkle dry flour on the bottom of the tray, place the dumplings at regular intervals, and put them in the freezer as soon as the tray is full; you can't put more dumplings on top of the dumplings, or they will stick.
When the dumplings are hardened and shaped, put them in a plastic bag, sprinkle a little dry flour into the bag, mix well, tie the bag tightly, and put it into the freezer. This way the dumplings do not crack and do not stick after freezing, and when you want to cook, you can just take a bag without touching the other dumplings that you do not eat, and it does not cause a temperature difference, and the dumplings that you do not eat will not be affected.
If you buy frozen dumplings now, pick carefully look at the internal state, if the frost is very thick, indicating repeated freezing, not recommended to buy, if the dumplings have cracked, also do not buy, the texture and flavor is very poor, but also easy to cook broken skin.