Frozen dumplings are easy to store and save trouble when eating. However, there are some skills when cooking. Many people don’t pay attention. If they cook them in the same way as fresh dumplings, they often turn into a pot of soup. When cooking frozen dumplings, never put them in the pot after boiling the water. Use the right method to cook them without breaking the skin, without revealing the fillings, and as fresh as fresh dumplings:

First, take them out of the refrigerator or jar Soak the frozen dumplings in cold water for 1 to 2 minutes. This process is to defrost the dumplings, and at the same time replenish the moisture lost by freezing the dumplings, preventing the dumplings from cracking due to the sudden exposure to heat due to the skin being too dry during cooking. Don’t soak for too long, 1 to 2 minutes is enough!

2. Add water to the pot, then add a spoonful of salt (adding salt can prevent the dumplings from sticking to the skin, increase the toughness of the dumpling skin, and prevent the dumplings from breaking when cooked), and freeze when the water reaches about 40 degrees. For dumplings, first use a slotted spoon to gently turn it along the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot and breaking the skin. When you see that the dumplings are all spread out, cover the pot and cook over low heat.

3. Do not leave the pot during the cooking process, because the water will easily overflow after boiling. After the water boils, add a small bowl of water, and add water 2 to 3 times throughout the process. The first purpose of adding water is to prevent water from boiling. It will overflow after opening. Secondly, the cooked dumpling skin will be more tough. Thirdly, the skin and filling of the dumplings will be cooked evenly and easier to cook!

4. When you see that the dumplings are getting bigger and all the bulging and fat ones are floating, the dumplings are cooked.

When cooking dumplings, you can neither cook them under boiling water like boiling fresh dumplings, nor boil them under cold water. This is because the impact of boiling water in the pot is strong and the dumplings are easily broken. In addition, frozen dumplings If it takes a long time to cook, the outer skin of the pot will often be broken by boiling water, and the filling inside will not be cooked yet. However, if the frozen dumplings are soaked in cold water for a long time, the skin will break easily.

Therefore, when cooking frozen dumplings, you must defrost them first, and then control the water temperature when making the dumplings. About 40 degrees Celsius is the right time to make the dumplings. In this way, the cooked dumplings will be elastic, evenly cooked inside and out, and delicious!