Methods/Steps
1
Cooking dumplings should first boil the water, the pot poured into the cool water can also be, hot water can also be. However, hot water is prone to limescale and loses nutrients after repeated boiling. Personally, I think it's better to use cool water, not too much water, just halfway up the pot.
2
When the water is boiling to open the dumplings, don't use chopsticks or spatulas to stir the dumplings, as it will easily break the dumplings. It's best to wash your hands and gently use your fingers to push the dumplings into the pot. When pushing the dumplings, the lid should be closer to the pot to prevent them from being burned by the splashing water.
3
After the dumplings are placed in the pot, don't rush to stir them, as this will fork the dumplings. Instead, cover the pot with a lid and wait until the dumplings are cooked to four or five mature, then use a spoon to arch the dumplings from the center to the sides, so that the dumplings rolled a few times, can be cooked more thoroughly. Do not use a flat spatula, it is easy to shovel bad dumplings.
4
When the dumplings are boiling, use a ladle to scoop up a spoonful of cool water and add it to the pot, so that the dumplings will cook faster. Don't add a lot of cool water, just about 150ml, you can add more depending on how many dumplings you have.
5
When the dumplings are cooked, they will float on the water surface. So wait until all the dumplings float up. If the dumplings are pure meat, you can turn down the heat and cook them for a while longer in order to make the meat a bit more rotten.
6
When the dumplings are cooked, turn off the heat and cover the pot for a while. When scooping out the dumplings, use a strainer to slowly serve the dumplings, then empty the water and put them into a bowl.
7
When eating dumplings, it is important to pour the dumplings on the plate or in the bowl from time to time to prevent them from sticking together.
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Notes
The text is personal and original, and some pictures are from the Internet.
Dumplings are derived from the ancient word jiaozi. Dumplings were originally known as "Jiao Er", which is rumored to have been first invented by Zhang Zhongjing, the sage of medicine in China, with a history of more than 1,800 years. Dumplings, also known as water dumplings, are a staple food and local snack in northern China, and are also a food for New Year's festivals. There is a folk song that says, "Eat dumplings to celebrate the New Year." Dumplings are mostly boiled in water and filled with dough. There is a movie with the same name. In addition, Chinese special health food - dumplings, has gone to the world, loved by people all over the world. Such as Japanese dumplings, North Korean dumplings, Korean dumplings, Vietnamese dumplings, Mexican dumplings and so on.
Steps/Methods
1
First, boil the water, put in a little salt, and then drop in the dumplings.
2
Pour the dumplings (a kind of food) into the water, being careful not to overdo it, as they tend to stick. Use a hand spoon to push and rotate the dumplings in the pot, then cover and bring to a boil.
3
Bring the water to a boil in the pot and cook for about 1 minute, then pour a little cool water into it.
4
When the water boils again, you can fish it out.
5
Steam up a plate and serve with dipping sauce.
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Three ways to cook dumplings without sticking
1
When making dumplings, add 1 egg for every 500 grams of flour to increase the protein content, and when cooking, the protein shrinks and coagulates, making the dumpling skin firm and less likely to stick.
2
After the water boils, add a small amount of salt and wait for the salt to dissolve before putting down the dumplings until they are cooked, without having to tap the water or turn them over. The water will neither spill out nor stick to the pan or the skin when boiling.
3
After the dumplings are cooked, put them through a strainer and soak them in warm water before plating them so they don't stick together.
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How to cook dumplings without breaking them
Eating dumplings is easy, cooking dumplings is hard. How to master the heat and how to cook dumplings so that they won't break? I believe that if you listen to the following tips and tricks, your worries will be swept away.
There are a few folk sayings about cooking dumplings: "Cook the skin first, then the filling," and "Cover the pot to cook the filling, and cover the pot to cook the skin. These sayings are very reasonable. As we all know, the boiling point of water is 100℃, so the skin of the dumplings exposed to the surface of the water will be "steamed" but the filling will not be cooked, and the color of the soup will be cloudy and unclear. If I open the lid of the pot to cook, the steam will quickly dissipate, the water temperature can only be preserved for about 100 degrees Celsius, the dumplings with the boiling water constantly stirring, evenly transferring the heat; such as the dumpling skin is cooked, and then cover the lid of the pot to cook the filling, the steam and the boiling water can quickly transfer the heat to the filling, and it does not take long for the dumpling filling to be cooked. Dumplings cooked in this way have a skin that doesn't break easily, a clear soup color, and dumplings that are both non-sticky and tasty.
When the water boils, put in the right amount of salt, and when the salt is dissolved, put the dumplings into the pot, and then put the lid on the pot, without turning, without a bit of cold water, until they are cooked. The dumplings cooked in this way will not stick to the skin or to the pot, and the dumplings left in the pot will not stick.
Before boiling the water to cook the dumplings, put in some scallion tips, and then put down the dumplings after the water boils, so that the dumplings cooked are not easy to break this, and will not stick together.
To prevent the dumplings from sticking to the pan, add 1 egg to the dough. Also, if you want the meat to cook faster, add some vinegar to the water.
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Note
Due to the difference in regional altitude, the water may not be warm enough. Wait for the water to boil while cooking then add some cool water multiple times to boil it through.