It doesn't take much time to be a jiaozi, but it's quite troublesome to package jiaozi. Chopping, kneading, rolling and stuffing all require a lot of utensils to be used back and forth, and they should be cleaned one by one after being wrapped. So, every time I pack jiaozi, I pack a lot. Except for a freshly wrapped jiaozi, all the others are eaten slowly in the refrigerator.
Jiaozi, which has just been wrapped, is easy to make. Just cook it in boiling water, but jiaozi frozen in the refrigerator can't be cooked in boiling water. Frozen dumpling skin is freeze-dried, so it is very brittle. If you put it directly into boiling water, the dumpling skin is easy to break when heated, and the stuffing inside is also unpalatable. Here are three tips for cooking frozen jiaozi. The cooked jiaozi is delicious without breaking the skin or revealing the stuffing.
The first trick: When the frozen jiaozi is taken out of the refrigerator, it is very hard, and some are still stuck together. Don't rush into the pot at this time, and don't let it thaw. Instead, put it on the tap and rinse it several times. This has two advantages: 1, which can separate the stuck jiaozi; 2. It can quickly raise the skin temperature of jiaozi from below zero to above zero, which is convenient for later cooking;
The second trick: You can't freeze jiaozi with boiling water. You should use warm water of about 50-60 degrees, and put 1 spoon of salt in the water. Cooking with warm water can make the dumpling skin rise slowly with the water temperature, so that it will not suddenly become hot without buffering. Add some salt to the water, and jiaozi will not stick easily. Adhesion is also one of the main reasons for jiaozi's broken skin.
There are two ways to control the warm water of 50-60 degrees: 1, and it is almost enough to see many small bubbles at the bottom of the pot; 2. After the water boils, add a bowl of cold water.
The third trick: people often say that the dumpling skin is covered and cooked, and the stuffing is uncovered and cooked. In fact, who can say that the stuffing is not ripe when the skin is ripe? When the pot is boiled again, the lid must be opened, otherwise the soup will overflow, and the boiling soup will make jiaozi collide with each other and break easily. At this time, we will add some cold water to the soup before cooking, but don't worry. Add too much cold water at a time, add cold water three times, and add a small bowl at a time. The dumpling stuffing cooked in this way is thoroughly cooked and tastes more fragrant.
Cooked jiaozi should be quickly fished out, filtered and put on a plate, otherwise jiaozi will stick to the skin for a long time.